Sunday, September 16, 2012
Orange Glazed Carrots / Zanahorias con Tapa de Dulce
The "tapa de dulce" is make fron raw sugar cane juice that is cooked down until it starts to caramelize and thickens enough to firmly set up in the traditional wooden molds. This solid sugar cake of "tapa de dulce" can be bought virtually anywhere, from the supermarkets to the pulperias, and the ferias (farmers'market). For those thinking coffee is the national beverage, you'd be wrong. It's actually "Agua Dulce" made with some shavings from the "tapa" and boiling water. You drink it just like tea. Depending on the part of the country, the recipe for "Agua Dulce" will vary. Some make it with milk and some add lemon juice. Regardless of how it is served, it is always delicious.
I use "tapa de dulce" to make glazed carrots and once you try them, you'll never want to go back to brown sugar.
1 pound or ½ kilo of fresh carrots (zanahorias), peeled and sliced into ¾" to 1" pieces
½ cup of orange juice
½ teaspoon cinnamon (canela)
½ cup of shaved and packed "tapa de dulce" (Note: Tapa de Dulce is also called Panela and can be found in many Latino grocery stores. If you can't find it, substitute ¼ cup of well packed brown sugar with 2 tablespoons of molasses or maple sugar.
2 tablespoons of butter
Salt to taste
Add all the ingredients to a medium-size pot. Bring everything to a boil, then simmer on low for about 20-30 minutes. When the carrots are tender and the glaze is thick, they are ready to serve. Garnish with a little cilantro or parsley.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston. Finding canned enchilada sauce here in Costa Rica has p...
This past month we spent a week in Texas visiting friends and family. The friends we stayed with offered us some of the new Flour & Co...