Colombian dulce de leche, slowly cooked until thick and caramelized. Based on María Inés Quijano’s arequipe.
Apple rings in a beer tempura, fried until crisp, dusted with sugar and served with vanilla ice cream.
A green rice cooked in blended spinach, with crispy bacon and raisins, garnished with bacon strips.
The classic creamy dessert of rice slowly cooked in milk with cinnamon and lemon peel. Based on the recipe Soledad kept from “Doña”.
Spiced cake with cloves and cinnamon, soaked in a syrup of prunes in wine and topped with the prunes.
Soft, moist coconut cake covered with meringue and grated coconut, decorated with candied cherries.
Three-layer chocolate and coffee cake with a creamy mocha frosting. Better the next day.
A fluffy marshmallow-style icing made with soft-ball syrup, beaten egg whites and gelatin, to decorate cakes.
Soft, buttery cookies made with cornstarch and flour, shaped by hand and flattened with a fork.
Thin, crispy fritters fried in oil, with the dough moistened with pineapple juice.
Creamy manjar blanco made with milk, rice flour and sugar, scented with cinnamon.
Sweets made from powdered milk and condensed milk shaped into little figures and decorated with cloves.
Homemade sweet of curdled milk cooked with panela and cinnamon until thickened.
A fluffy sweet bread with a hint of anise liqueur, leavened with a yeast starter and baked until golden.
Traditional Antioquian natilla made with a ready mix, panela and cinnamon, dusted with ground cinnamon.
A smooth, tangy lemon custard over a pie crust, topped with Italian meringue browned in the oven.
Beef roast marinated in cola, panela and cloves, cooked until caramelized, served with sweet caramelized plantains and a cilantro and gooseberry pesto.
Sponge cake soaked in white wine syrup, layered with coconut custard and topped with oven-browned meringue.
A baked loaf of ground chicken breast with onion and eggs, served sliced with a sauce made from its own broth and rice on the side.
A sweet sauce of prunes cooked in wine, thickened with cornstarch and cream, ideal for serving over desserts.
Layers of sliced bread, ham and yellow cheese bathed in a mushroom sauce with onion and bell pepper, baked au gratin with parmesan cheese.
Homemade pudding of mojicón bread layers soaked in milk, with guava paste, cheese and butter, topped with a syrup meringue.
Sponge cake soaked in a thick cream of condensed milk and milk, topped with meringue and browned in the oven.
A simple, fluffy margarine cake scented with orange juice. Delicious!
