Recipe(tried): Epiphany or Three Kings Day in Puerto Rico. (repost)

Tomorrow is the eve of the Epiphany or celebration of beloved Jesus birth. It is a great feast day in Puerto Rico & we call it the three Kings Day. I will like to share a previous posting which I shared at this same Board, at the begginning of the Century, year 2000.

"Three Kings Day Dinner - Red Wine Sangria Sorbet, Tropical Rabbit Stew, Russian Salad

Board: What's For Dinner? at Recipelink.com
From: Gladys /PR 1-7-2000

THREE KING'S DAY DINNER

On the Three King's Day, I had the pleasure and honor of my boss, his wife and my best friend's visit to my home. My boss is a southern gentleman, an exquisite executive and leader who rapidly adapted to our customs and traditions. Southern gentility goes hand in hand with our Old World reactions and sensibilities.

It is his first Christmas in Puerto Rico, and also, his first birthday celebrated with typical music. He had so much fun. At first he was shocked by our exuberance, but soon, the Creole in him took over and he was singing with us with as much enthusiasm as we had.

The Three King's Day is a Christmas celebration that comes from a catholic tradition. According to the legend, when Jesus was born, he was offered gifts by three kings who came for his birth from far, far away, and who were guided to Bethlehem by the Christmas Star (Venus Star). Our children receive gifts from Santa Claus, in pure North American tradition, and also, from the Three Kings, as a homage and remembrance of Jesus birth. As children, we selected the freshest and greenest grass and we left it in shoeboxes under our beds, as an offering of food for the tired camels of the Three Kings.

I carefully planned a Men , with a heavy hand on variety, because I wanted him to taste an assortment of different foods. His wife is enthusiastic about learning to cook using our typical ingredients. Everything is a question of balance, moderation and of educating our palates to enjoy different flavors. BON APPETIT!

Assortment of Banderillas (Appetizers)

"Banderillas" are long toothpicks laden with bits of colorfully combined delicacies.

Source: Barbara Norman, in the SPANISH COOKBOOK (1966) suggested for the confection of these Hors d' Oeuvres, pickled or fresh vegetables, blanched briefly in water and sliced, such as mushrooms, carrots, cauliflower, green, yellow or red pimientos, onions, alternated with slices of smoked ham, cheese, smoked salmon, pitted and stuffed olives, shrimps, smoked clams or mussels, sliced sausages and cubed cold meats.

The BANDERILLAS should be previously marinated in a seasoned olive oil (Paprika, crushed garlic, salt and pepper), at least one hour before grilling or baking.

After they are grilled, you serve and pass them on assorted trays, placing the trays on conveniently placed tables, for the guest's enjoyment.

I served a very cold Robert Mondavi Chardonnay and a Cabernet Sauvignon for those who prefer red wine.

I also served individual trays, at a table in our patio, with fresh cucumbers, peeled, sliced and marinated in a spicy Vinaigrette (must include some garlic and a pinch of sugar); BOILED FRESH SHRIMPS WITH ALIOLI SAUCE; a big tray full of an assortment of sliced cured Spanish ham (Serrano) and quesos Manchego (white Spanish sheep cheese) and Cabrales (Spanish blue cheese). I continued serving the Chardonnay and the Cabernet Sauvignon.

Now, the boss is used to our custom of eating very slowly and tasting the dishes with our favorite wines, while discussing politics, science, artists, books or whatever piques our curiosity.
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After seated in our table, I omitted the first course, after so many Appetizers, but served a Red Wine Sangria Sorbet, from the book PAELLA, SPECTACULAR RICE DISHES FROM SPAIN by Penelope Casas (1999), to refresh our palates.
The recipe can be doubled or tripled, according to the number of guests:

Red Wine Sangria Sorbet

1/2 cup sugar,
peel of one lemon, cut in several strips,
peel of one orange, cut in several strips,
1 cinnamon stick
1/4 cup freshly squeezed lemon juice (lime in US)
1/2-cup orange juice;
3/4 cup dry red wine
2 TB. Quantro Liqueur
1 ripe peach, peeled, pitted and chopped.

In a saucepan, combine sugar, lemon and orange peels, cinnamon stick and 3/4 cup water. Bring to a boil, then simmer 20 minutes. Let cool, then chill. Discard the lemon and orange rinds. Combine the syrup with the lemon juice and orange juice, wine and liqueur. In a food processor, chop the peach as fine as possible. With the motor running, gradually add as much of the wine mixture as needed to make a puree; then, mix in the rest. Freeze in an ice cream machine or freezer tray. Serve, garnished with fresh mint, in a beautiful crystal cup.

After the sorbet, we opened several bottles of my favorite wine FRANSOLA, a wonderful white wine from the Penedes Region in Spain, to accompany the main dishes.
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TROPICAL RABBIT STEW (Chicken can be used instead of rabbit)

1 or 2 rabbits, divided in pieces,
3 garlic cloves, crushed,
1 tsp ground cumin,
1 tsp ground oregano,
Salt and Pepper to taste,
2 chopped onions,
1 tsp ground curry powder,
1 tsp Paprika,
1 cup coconut milk, unsweetened,
1/2 cup chopped fresh cilantrillo (chinese parsley)
2 cups chicken broth,

Season the rabbit pieces with a mixture of garlic, oregano, cumin, salt and pepper. Heat some olive oil in a casserole and brown the rabbit on all sides. Remove to a warm platter. In the same oil, saut the onion and cilantrillo for 2 minutes, add the curry, paprika and the rabbit. Add the broth and coconut milk and simmer about 1 1/2 to 2 hours.

I served the rabbit with white rice; a simple green salad with mushrooms, tomatoes, sliced red onions and a vinaigrette dressing; and Russian Salad (Ensaladilla Rusa) at the side.
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RUSSIAN SALAD (6 servings)

3 medium sized carrots, peeled,
3 medium sized potatoes, peeled,
1/4 cup finely chopped pickles,
3 tb drained cocktail capers,
3 tb olive oil,
3 tb balsamic vinegar,
1/2 tsp salt,
mayonnaise (to taste)
cubed boiled beets (optional)

Cook carrots and potatoes in boiling salty water; drain and cool under running water. Drain again in a colander. Cut in cubes the carrots and potatoes. Add the vegetables, pickles and capers and transfer to a big crystal bowl. Sprinkle with olive oil, vinegar and salt. Toss to mix; add mayonnaise to taste and mix. Cover and refrigerate until ready to serve.
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The desert was pure simplicity. I paired trays of "pasta de guayaba" with sliced aged Wisconsin Cheddar Cheese, very dark coffee (demi-tasses) and the most celebrated item which was the HOME MADE IRISH CREAM LIQUEUR, as featured in the Kitchen's Link Newsletter, December 28, 1999 issue.

It was a pleasure to serve my guests a THREE KINGS DAY DINNER. I hope your families will enjoy it as much as we did.".