Hispanic American Heritage Month 2021 Recipes

In honor of National Hispanic Americans Month, the Diversity, Inclusion and Belonging Committee will submit a recipe each week provided to us by our esteemed Hispanic American staff and resident family.


Tres Leches Cake

This week’s recipe, also called Three-Milk Cake, is a dense, moist cake topped with a cloud of vanilla whipped cream. There is debate about its origins from Mexico, to Nicaragua and even Spain, nevertheless, it has landed in America and we love it!  Enjoy!

Cake Ingredients

  • 1 cup sugar (granulated), divided
  • 5 large eggs, separated and room temperature
  • 1/3 cup milk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup flour (all-purpose), sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar

Three-Milks Syrup Ingredients

Topping Ingredients:

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar (granulated)
  • 1/2 teaspoon pure vanilla extract
  • Preheat oven to 350 degrees F.  Generously butter a 13- x 9-inch baking dish.
  • Prepare the Cake Recipe.  While the cake is cooling, prepare the Three-Milks Syrup.
  • Once the cake is completely cooled, pierce the cake thoroughly (every 1/2 inch) with a long-tined fork (wiping fork occasionally to reduce sticking), taking care that you do not tear the cake up.  Place the cake (in the baking dish) on a rimmed baking sheet (this is to catch the syrup when it overflows).  Slowly pour the Three-Milks Syrup over the top of the cake, spooning the overflow back on top until all the syrup is absorbed.
  • Cover and refrigerate until ready to serve. When ready to serve, prepare the Topping Mixture.  Spread the prepared Topping over the top of the cake and serve immediately.

Cake Instructions:

  1. In a large bowl of your electric mixer, beat 3/4 cup sugar and 5 egg yolks approximately 5 minutes or until the yolks are pale yellow in color.  Gently stir or fold in the milk, vanilla extract, flour, and baking powder; set aside.
  2. In another clean bowl of your electric mixer, beat the 5 egg whites until soft peaks form, adding the cream of tartar after 20 seconds.  Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry.  Gently fold the egg white mixture into the egg yolk mixture.  Pour the batter into the prepared baking dish. 
  3. Bake approximately 40 to 50 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and let the cake cool completely on a wire rack.
  4. Once the cake is completely cooled, pierce the cake thoroughly (every 1/2 inch) with a long-tined fork (wiping fork occasionally to reduce sticking), taking care that you don’t tear the cake up.  Place the cake (in the baking dish) on a rimmed baking sheet (this is to catch the syrup when it overflows).

Three-Milks Syrup Instructions:

  1. In a large bowl, combine the evaporated milk, sweetened condensed milk, cream, vanilla extract, and rum, whisking until well blended.
  2. Slowly pour the syrup over the top of the cake, spooning the overflow back on top until all the syrup is absorbed.

Toppings Instructions:

  1. In a small mixing bowl, beat the cream, sugar, and vanilla extract until stiff peaks form.

We obtained this recipe from Eric Pino, spouse of Brian Koen, the Resident Services Coordinator/Social Worker in Lakeside Commons. Eric is of Panamanian decent and has graced us with his version of this delicious, fun food! This dish is often made during holiday time, and festivals/celebrations. Our thanks to Eric and Brian for sharing!

“Party Salad” or Potato and Beet Salad

Ingredients

3 pounds of Russet potatoes (about 6 small), peeled and cut into 1-inch pieces

1 can (15 ounces) of beets (beets) whole in their juice, drained and cut into 3/4 inch pieces*

3 hard boiled eggs, cut into quarters or smaller pieces

1 medium onion, chopped

2 celery stalks, chopped

2/3 cup mayonnaise

2/3 cup (5-ounce liquid can) of evaporated milk NESTLÉ CARNATION Evaporated Milk

1 tablespoon of yellow mustard

1 tablespoon of white vinegar

2 teaspoons of salt or more to taste

1 teaspoon freshly ground black pepper or to taste

2 teaspoons chopped fresh parsley (optional)

Place the potatoes, beets and eggs in a large bowl. Combine the onion, celery, mayonnaise, evaporated milk, mustard, vinegar, salt and pepper in a medium bowl. Incorporate the dressing mixture, wrapping it delicately, into the potato mixture. Refrigerate it covered for at least 4 hours or throughout the night; stir it from time to time. 

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