Three Kings Tropical Bread with Coffee (Rosca de Reyes al Café)

Rosca Rey de Reyes Tropical al Café

(Three Kings Tropical Bread with Coffee) Rosca Rey de Reyes, or Rosca de los Reyes, is eaten in México, Puerto Rico, and Portugal on Twelfth Night (January 6^th), celebrated in the Catholic religion as the day the Three Kings arrived in Bethlehem bearing gifts for Jesus of Nazareth. A tiny ceramic doll, coin, or bean may be hidden in the bread, and traditionally the person who finds it throws a party on Candlemass (February 2^nd), or is in charge of preparing the “Rosca” for the following year.

In this recipe we are using coffee to re-hydrate the dried fruits instead of the more commonly used port wine or dark rum, adding an innovative twist to the flavor combinations. Please note that this specialty bread involves a 2-day process, so be sure to set aside enough time for the steps involved. 

Come on, do not be shy...Bake me. I am the best ever banana...

Come on, do not be shy...Bake me. I am the best ever banana-bread-made muffins you would ever have! So you know, I have coffee too. (The banana-coffee muffins queen, Panama, June 3dr., 2007)

While catching up with local politics, and the load of new health and immigration laws, I stumbled upon some very interesting posts from the local blogosphere and began writing my weekly Pana-Blogs report for Global Voices. Then, suddenly---sazzz, the kitchen clock started ringing! I guessed my muffins were ready! Oh yes, the banana-coffee muffins that would hunt your over caffeinated dreams until you BAKE them. Right. They were ready and perfectly delicious. Ahhh---

This recipe is a variation of the sinfully yummy Pan de Guineo y Pepita (banana cashew nut bread) I posted -en Español- sometime ago. If you are in the mood, do not miss the Pan de guineo fat-free (ES)

The eggs I used were free-range eggs (from my friend's backyard), the bananas...organic (I personally grew them). The coffee beans, well, that's another story...keep reading and you'll learn why.

So, to our delight, we know where this muffins come from! Ahh, let's not forget the beautiful silicone muffin molds---I purchased them during my latest trip to Chicago to attend the IACP Conference. They come in lovely colors, and work perfectly.  For the fans of baking...get a hold of them: Regency Sili-Cups!

Let's not forget about the exotic in this recipe: coffee, which by the way, coming from Panama, is the Talk of the town: World's Best Coffee Captures Record Price in Online Auction.

To me this is love, no question about it.

The exhilarating aroma of freshly roasted coffee beans could be only overwhelmed by the enjoyment one could experience while drinking a cup of coffee made with this tropical bounty. I have always been amazed by the riches, the colors and the energetic spirits of the region. It feels like it is totally alive, in every aspect. It breathes the same air we breath, it walks the same paths, smiles when the rain drops wet us all, and the most important: shares the most precious creation that is food. She feeds us with love, like a mother feeds her offspring, with love and lots of patience. In retribution for all the goodness, we work side by side, and with love making possible the magic of creating the best specimens, the most flavorful plants and fruits.

Now, the recipe:

Tepin Peppers Redux & a Delicious Recipe to Prepare "Pan de Miel y Mango con Salsa de Jengibre"

I still remember the day when I found Adam's Tepin peppers: a Habanero Killer? report at the Hot Sauce Blog. Shortly before that I had discovered the chile piquin from Nicaragua (or, Melissa’s Nicaraguan Insanity Peppers as Adam calls them!) when visiting Brisas de Los Lagos, an ecological development owned by Dr. Ricardo Velásquez in Panamá.

After living in México for so many years, my hot tooth's expertise grew considerably. BUT,...I was happy to find that little hot devil that immediately challenged my taste-buds. It is not a rumor. It is very true that I almost lost my tongue when I ate the first one.

To make the long story short, ...I sent some "chile piquines" to Adam so he could judge for himself. You are going to love his Tepin Peppers Redux, so head over to the Hot Sauce blog and see him with your own eyes :)

Now, let's sweeten up our day and lives with a delicious recipe to prepare "Pan de Miel y Mango, con salsa de Naranjilla y Jengibre" (Molasses and Mango Bread, served with a Ginger-Naranjilla Sauce). In the tropics, naranjilla is a cousin of the orange with a distinctive aroma and flavor. You can substitute orange or mandarin juice. Serve this truly unique yeast bread, cold or warm with it's spicy and aromatic sauce-mate.

New Year's Dinner Recipe & Photo Swap: The Results!!!

This event has been great in so many ways, and I am glad we did it. It has been a fantastic way to portray the food traditions around the globe, to receive the New Year, and to learn a bit more about what our blogging friends do. They have opened the doors of their houses and lives through the computer monitor. Do not forget that. Many people talk about the "proliferation" of food blogs, yes it is true, but to tell you the truth I think it is fantastic because, as a friend pointed out a few days ago, there is not a better way to get interested in a culture than learning about their food.

We are planning on organizing similar events for other international holidays, and we will keep you posted about it with enough time for you to make plans and not miss the deadline to submit your entry. It is great to join the fun since the beginning, do not you think? Please e-mail me with your suggestions or post them here.

Now that  finally we have counted, and counted again a few times more, the winners have been found. The winners are:

The Gilded Fork: "Rosca de Reyes Tropical al Cafe"

I have loved The Gilded Fork since it was Gastronomic Meditations! Now I am delighted to announce that I am officially part of the Gilded Fork's Test Kitchen Team!

It's a privilege to have the opportunity to work with Jennifer, Mark, Alder, Kelly, Eydie, and Monica.

This month's indulgent ingredients are Coffee and Chocolate, and my latest delicious recipe has been published: "Rosca de Reyes Tropical al Café" (Three Kings Tropical Bread with Coffee).

Rosca Rey de Reyes, or Rosca de los Reyes, is eaten in México, Puerto Rico, and Portugal on Twelfth Night (January 6^th), celebrated in the Catholic religion as the day the Three Kings arrived in Bethlehem bearing gifts for Jesus of Nazareth. A tiny ceramic doll, coin, or bean may be hidden in the bread, and traditionally the person who finds it throws a party on Candlemass (February 2^nd), or is in charge of preparing the “Rosca” for the following year.

Continue reading...

Tags: the gilded fork, bread, cookingdiva, chef, panama, recipe, recipes, dia de reyes, food

by Chef Melissa - CookingDiva · January 05, 2006 · 08:57 AM
Permalink · Comments (11) · TrackBack (0) · Categories: Food & Drink · General · RECETAS - Panes · RECIPES: breads

What's cooking in my kitchen?

There is a beautiful Thanksgiving poem waiting for you. Hope you like it!

I have always loved the writings by Mike (in Tokyo) Rogers. He has the distinction of being fired from every FM radio station in Tokyo - one of them three times! BUT, the best part is that he loves food. Do not miss his "Photographic trip to the grocery store", "Eating out in Tokyo for about $25 a day", "Japanese sandwiches are GO!", and two of my favorites articles: "So you want to be a sushi snob", and "The Future of Beef or 'Buddy Ever Eaten a Blowfish?". His new book "Schizophrenic in Japan: An American Ex-Pat's Guide to Japanese and American Society/Politics & Humor" is now on sale!

In the first photo I am showing off my new custom made plates I purchased in Ecuador. They follow the same technique used in Mexico to make "vidrio soplado", that are actually hand made, and hand painted glass pieces. Sin duda, a work of art. I prepared "Camarones al Ajillo", a traditional Panamanian dish that goes perfectly with steamed white rice.

Since we have access to wonderful seafood and fish..., I prepare them quite often. In the second photo, take a look at my "Mariscos a la Parrilla", or grilled seafood dish including shrimp, oysters, clams, corvina, salmon, and conch. As you can see, IF I have the pleasure to feed you,...you wont leave hungry!

Will be back with the recipes SOON!

Hugs,

Melissa

Tags: seafood, recipe, cookingdiva, chef, panama,

by Chef Melissa - CookingDiva · November 23, 2005 · 02:51 PM
Permalink · Comments (11) · TrackBack (0) · Categories: General · RECETAS - Panes · RECETAS - Pescados y Mariscos · RECETAS - Postres · RECIPES: appetizers · RECIPES: breads · RECIPES: desserts · RECIPES: seafood

La Receta del Dia: Cake de Yuca al Chocolate y Coco (Mandioca-Chocolate and coconut cake with Vanilla Ice Cream)

You might know about this root by a different name. Does "mandioca", "cassava", "manioc" or "yuca" sound familiar? The root, very starchy food by all means, was used in the past as a starch for ironing at the Chinese dry cleaners in Panama City, Republic of Panama.

I also remember a home-made glue made from "almidon de yuca", or "cassava starch"....Thank God it was not toxic, because, ...to tell you the truth: I ATE it many times.

If by now it hasn't crossed your mind, well I have to confess one more thing: Yes, I was the one that always TASTED everything at the "chemistry lab", ...the one who preferred to burn her tongue, instead of saying "NO!" to the possibility of enjoying ONE more tasty earthly delicacy. Or, who knows -- those chemistry lab "things" -- where they came from :)

In Latin America "yuca" is dear to our heart,...because it is used to make delicious soups, breads, cookies and cakes, among other yummy things. My last scrumptious recipe using yuca was "Yuca Croquettes with Chorizo and Tamarind Sauce", and now it is time to share with you this fantastically exotic recipe to make "Cake de Yuca al Chocolate y Coco", or Mandioca-Chocolate cake with coconut milk. Once you try it , it will have secured a very special place in your recipe drawer. I Promise it!