la ricetta in italiano qui
I would like to thank Joan for being such a lovely and charming guide along the tour, giving me the chance to discover and enjoy all these countries I might not ever visit in my life!
And I would like to thank also all blog-fellows who joined the tour and delighted us with incredible and surpsing dishes.
At last a special pray to Joan: please, don't let us wait too long for next tour!
Both recipes of Besitos de coco (Coconut Kisses) are from El Boricua, a monthly bilingual cultural publication for Puerto Ricans. Besitos are Puerto Rican cookies and a great candy that people made in their homes for the holidays.
Besitos de Coco
2 cups grated coconut (bagged will do)
1½ cups brown sugar
1 cup water
- Add the brown sugar and stir.
- Cook on low heat until the sugar melts and the texture is thick and very sticky.
- Drop by tablespoons on a greased cookie sheet or on cookie sheet covered with waxed paper (or make little balls with your fingers waiting a little time to allow the mixture cool a while) and let the cookies cool down.
- This makes about 20 soft cookies.
1 large dry coconut (I used one cup of bagged coconut)
4 teaspoons butter
8 tablespoons flour
4 egg yolks
1 lemon peel shaving
1 cup brown sugar
¼ teaspoon vanilla
¼ teaspoon salt
- Crack open the coconut and take out the pulp but DO NOT take off the brown peeling.
- Wash the coconut and grate it.
- Measure 3 full cups of grated coconut by pressing the coconut down in the measuring cup.
- Combine the coconut with the butter, flour, egg yolks, lemon peel, brown sugar, vanilla and salt and mix well.
- Make little coconut balls with the mixture and set aside.
- Thoroughly grease a glass baking pan (or use baking paper) and place the coconut balls in the pan.
- Bake the coconut kisses for approximately 10/12/15 minutes (depending on size) or until golden brown.
- This makes about 30 cookies.
Recipe and text from Cocktail - Sigloch Ed.
120 ml fresh grapefruit juice
2cl lime juice
1 bar spoon sugar syrup, to taste
2 cl grenadine syrup
- Put part of the ice into the shaker, add grapefruit juice, lime juice, sugar syrup and grenadine syrup and shake well.
- Fill a long drink glass up to one third of crushed ice, strain the mixture over this and serve the drink with a straw, preferably in the afternoon or evening.