Recipe: Cuban Father's Day Menu - Corn Fritters, Summer Soup with Yuca, Caribbean Coconut Chicken, Black Beans and Rice with Mango, Avocado Mousse, Rum Custard Cream

CUBAN'S FATHERS DAY MENU
Corn Fritters
Ellysoise (Summer Soup with Yuca)
Caribbean Coconut Chicken
Black Beans and Rice with Mango
Avocado Mousse with Watercress Mayonnaise
Natilla al Ron (Rum Custard Cream)

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CORN FRITTERS (appetizer)
Source: Cocina Cubana Club, Sonia Martinez and Pascual Perez

1 cup fresh corn kernels, ground to a pulp
1 egg, well beaten
1/2 tsp anise seed, ground or pounded w/mortar and pestle
5 Tbsp sugar
1/2 tsp salt
Oil for frying

Mix all the ingredients. If too liquid, add just a small amount of all-purpose flour and mix well.

Drop in hot (375F) frying oil a spoonful at a time. Should yield enough for 4 people.

Sonia's Note: If you add a little bit of vinegar, about 1/2 teaspoon, to the batter, the fritters will not absorb as much oil.

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ELLYSOISE (SUMMER SOUP WITH YUCA)
Source: Cocina Cubana Club, Sonia Martinez and Pascual Perez/Yuca Restaurant
Servings: 8

1 1/2 lbs yuca (casaba), peeled and chopped
2 leeks (white part only) sliced- about 1 cup
1 cup chopped onion
2 cups chicken stock
1 1/2 cups light cream
Salt and freshly ground pepper to taste
Pinch mace

Bring large saucepan of water to a boil. Add the yuca, leeks and onion; lower heat and simmer until tender, about 30 minutes.

Drain the vegetables and transfer to a food processor. Puree until smooth.

Stir in the stock, cream, salt, pepper and mace. Chill thoroughly before serving.

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CARIBBEAN COCONUT CHICKEN
Source: Cocina Cubana, Preston Pittman and Sonia Martinez

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

Preheat oven to 425 degrees F (220 degrees C).

In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.

Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent.

When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.

Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

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BLACK BEANS AND RICE WITH MANGO
Source: Cocina Cubana, Preston Pittman and Sonia Martinez
Makes 4 servings

1/4 cup chorizo, crumbled
1/2 cup red pepper, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
3/4 cup water
1 tsp dried oregano, crushed
salt to taste
1/4 tsp crushed red pepper
2 cups cooked white rice
1/2 cup chopped fresh mango

Cook 1st 3 ingredients in a large skillet over medium heat for 4 to 5 minutes, till sausage is browned. Add next five ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. To serve, spoon bean mixture over rice in servings bowls, then top with fresh mango. If desired, garnish with fresh oregano. If chorizo is unavailable, use any other spicy sausage.

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AVOCADO MOUSSE WITH WATERCRESS MAYONNAISE
Source: Cocina Cubana Club, Sonia Martinez and Pascual Perez

4 medium sized avocados, peeled and pitted
1 cup (8 oz) mayonnaise
8 oz sour cream
2 small onions, grated
2 Tbsp lime juice
2 Tbsp Worcestershire Sauce
salt to taste*
4 envelopes unflavored gelatin
1/2 cup cold water
1 1/2 cups hot water

Place all ingredients in a blender except gelatin and water.

Sprinkle gelatin with the half cup of cold water and add the one and-a-half cup of hot water until dissolved.

Blend into the avocado mixture. Pour into a ring mold* and refrigerate until set.

*For ease of unmolding: spray a vegetable oil spray inside the ring mold, then pour the mixture in.

Extra Hint: I love to serve avocado mousse with a peppery watercress mayonnaise. Just take a bunch of watercress, including stems and place in processor or blender. Chop it all up (you might have to add a little bit of mayonnaise at first for easier chopping) then add a cup or two (depends on how much watercress you have chopped) of mayonnaise and process again until well mixed. Serve in a glass bowl next to the mousse.

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NATILLA AL RON (RUM CUSTARD CREAM)
Source: Cubana Club, Sonia Martinez and Pascual Perez

This is really quite simple to make, but your guests will love it!

1 1/2 cups light cream or Half & Half
1 cup sugar
4 Tbsp flour
2 eggs, lightly beaten
4 Tbsp dark rum
2 cups heavy cream, whipped

In top of a double boiler mix the light cream, sugar, flour and eggs. Stir at medium heat, until thick. Cream should coat the spoon.

Add the rum and cook 5 more minutes.

Remove from heat and place in a larger container full of ice to stop the cooking process. When cool, chill for at least one hour.

Fold in the whipped cream and pour into sherbet or wine glasses. Chill again, for at least one more hour before serving.

An almond cookie or lady fingers can be served on the side.