Colorful Cuban Recipes for a Chic
Super Bowl Party

n our book, the Super Bowl is a fabulous opportunity to entertain and when it comes to the menu, we love to prove just how colorful, wholesome and fresh comfort food can be. In Miami we found the perfect inspiration for this year’s party: Cuban cuisine. Satisfying and vibrant, Cuban cooking entices with irresistible savory snacks, zesty veggie dishes and epic roasted meats to feed all your friends and family. From chic cocktails to divine desserts, we’ve curated our favorite recipes to serve at this year’s game day feast.

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Old Cuban
Courtesy Of Honestly Yum

1 ½ ounces aged rum
¾ ounces lime juice
1 ounce simple syrup
2 dashes Angostura bitters
2 ounces sparkling wine
6 mint leaves (plus more for garnish)

Add the mint leaves and simple syrup to the bottom of your mixing glass. Lightly muddle the mint in the simple syrup. Add the lime juice, bitters and rum.
Fill with ice and shake for 10 seconds. Strain into a chilled coupe glass. Top with sparkling wine. Garnish with a couple of fresh mint leaves.

Blueberry Sage & Ginger
Courtesy Of What Do You Crave?

Serves 3
6 ounces blueberries
⅓ cup agave syrup, sugar, honey
2 thin slices peeled ginger
10 sage leaves, plus more for garnish
1 ½ ounces lime juice
4 ½ ounces Heritage Distilling Ginger Vodka
Lime flavored sparkling water (I like LaCroix) or club soda
Lime, for garnish
Blueberries, for garnish

Combine blueberries, agave, ginger, sage leaves, and 1 cup of water in a small saucepan over medium heat. Bring to a simmer, reduce heat, and cook until berries have burst and started to dissolve, about 7-10 minutes.

Strain blueberry mixture into a glass bowl and allow to cool before refrigerating for 1-2 hours. You could also fill a baking dish halfway with ice water and place bowl with blueberry mixture in that to speed things up.

Fill three glasses with ice and 1-3 sage leaves. Muddle with a wooden spoon. For each drink pour 1⁄3 cup blueberry juice, 1 ½ ounces vodka and ½ ounce lime juice into a cocktail mixer filled halfway with ice. Shake and strain into prepared glass. Top with club soda or sparkling water.

Repeat for the other drinks. Garnish with lime, blueberries, and sage.


Sherried Black Bean
Soup with Shrimp
Courtesy Of Food & Wine

Serves 6
½ pound dried black beans, soaked overnight in water and drained
¼ cup extra-virgin olive oil
1 medium onion, minced
3 garlic cloves, minced
½ green bell pepper, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ cup heavy cream
1 tablespoon dry sherry
2 teaspoons sherry vinegar
1 tablespoon plus 1 teaspoon chopped cilantro
salt and freshly ground pepper
6 medium shrimp, shelled and deveined
1 teaspoon chopped mint

Cover six 4-inch skewers with water and soak for 2 hours. Put the beans in a medium saucepan, add enough water to cover by 2 inches and bring to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep the beans submerged. Pour off all but 2 ½ cups of the cooking liquid.

Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.

Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoon of the cilantro. Working in batches, puree the beans in a blender until very smooth. Return the soup to the saucepan and season with salt and pepper; keep warm.

Light a grill. In a small bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and 1 teaspoon of cilantro and the mint. Thread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp skewer.


Cuban Caesar
Courtesy Of Host the Toast

For the dressing
½ cup orange juice
Juice of 1 lime
3 tablespoons mayonnaise
5 cloves garlic
2 teaspoons Dijon mustard
1 tablespoon anchovy paste
1 tablespoon vinegar
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ cup olive oil
¼ cup grated Manchego cheese
For the tostones
2 green plantains, peeled and cut into 1-inch slices
Oil, to fry
Salt, to taste

For the salad
3-4 hearts of romaine lettuce
1 avocado, diced and squeezed with juice of 1 lime
2 ounces Manchego cheese, shaved

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool.

To make the dressing, combine all of the dressing ingredients except the oil and Manchego in a food processor or blender and process until well-combined. With the processor running, slowly pour in the olive oil until smooth. Add in the cheese and pulse a few times. Transfer to a container and refrigerate until ready to use, at least 30 minutes.

Heat 1 inch of oil in a large, high walled, heavy-bottomed skillet over medium heat. Once the oil bubbles, place the plantain pieces in the oil and fry until lightly golden, about 3 minutes per side. Remove the plantains from the pan and place on paper towels to absorb excess oil.

On a cutting board or other flat surface, flatten the plantains, one at a time, by pressing a plate on top of the plantains. Return to the oil and fry until golden, about 1 minute per side.

Remove from oil and place on paper towels again to absorb excess oil. Sprinkle the tostones with salt and let cool.

Separate the leaves of the hearts of romaine and top with chopped avocado and Manchego cheese. Crumble the tostones over the salad like croutons, and dress with the Cuban Caesar dressing.


Yucca Fries
with Mojo Mayonnaise
Courtesy Of Salt & Wind

Serves 4-6
2 large yucca root
6 cups low-sodium chicken or vegetable broth
4 medium garlic cloves, divided
kosher salt
6 cups granola, grapeseed or peanut oil
1 cup good-quality mayonnaise
½ cup fresh cilantro leaves and stems
2 tablespoons freshly squeezed lime juice plus extra lime wedges for garnish
1 medium jalapeño chile, ends trimmed and seeded
1 teaspoon honey

Peel yucca, split in half crosswise, and cut into 1/2- to 3/4-inch thick batons. Immediately place in a pot and cover with broth and water then add garlic and a big pinch of salt. Bring to a boil over high heat, reduce to a simmer and cook until tender and yucca is starting to fray, about 10 to 15 minutes. Drain well and pat dry.

While yucca is cooking, combine mayonnaise, cilantro, lime juice, jalapeño and honey in a mini food processor and process until smooth. Season to taste with salt if necessary. Set aside.

Once yucca is drained, heat oil in a heavy-bottomed pot, Dutch oven, or large wok over medium-high heat. Once the oil has reached 350°F, adjust heat to maintain temperature. Add one-quarter of the yucca and cook, agitating and flipping every minute, until golden brown and crisp, about 3 to 5 minutes total. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with remaining yucca then serve with mayonnaise and a few lime wedges.

Courtesy Of Lehigh Valley Good Taste

Yields 3 dozen
Shrimp filling
¼ cup olive oil
1 cup sweet onion, diced small
2 T garlic, minced
2 ½ cups tomatoes, diced medium
2 ½ T cumin powder
2 tsp. ancho chili powder
¾ cup cilantro, roughly chopped
2 ½ lbs. shrimp, cleaned and chopped
Salt and pepper to taste
36 4-inch round discos (dough shells),
homemade or commercially prepared

Honey picante sauce
1 cup Valentina Salsa Picante (Mexican hot sauce)
1 cup honey
2 jalapenos, stemmed and seeded
½ cup cilantro, roughly chopped
1 oz. white vinegar
1 tsp. crushed red pepper
Juice of 1 lime

For the filling
In a large sauce pan or pot, on medium heat, sweat the onions and garlic in olive oil. Add the tomatoes, cumin and chili powder and continue to cook for several minutes. Add the cilantro and chopped shrimp, simmering for 3 to 4 minutes until shrimp are just cooked through. Remove from heat and chill quickly. Adjust seasoning with salt and pepper.
For picante sauce
Puree all the ingredients in a blender. Adjust seasoning with salt and pepper.

For the empanadas
Lay out the empanada dough on a clean work surface. Place 11/2 ounces of filling in the center of each piece of dough. Fold the dough over and crimp the sides with a fork. Deep fry in 350˚F oil until golden brown. Serve with the honey picante sauce on the side.


Croquetas de
Jamon Iberico
Courtesy Of Chez Silvia

160 g jamón ibérico
2 tablespoons extra virgin olive oil and a little butter
1 finely chopped onion
500 ml milk
3 egg yolks
80 g wheat flower
50 g cornstarch
Salt and pepper
3 egg whites
Flour, beaten egg and breadcrumbs
Oil for frying

In a large frying pan, heat a little olive oil and fry the chopped onion on a low heat until browned. Add the ham and cook until done. In a separate bowl, mix milk, flour, cornstarch and egg yolks and beat. Add salt, pepper and a little nutmeg. 
Incorporate this mixture to the pan, stirring until the dough pulls away from the walls. Let the dough cool. Batter the croquettes with the egg whites (I shave them first with flour, beaten egg and finally breadcrumbs).

Tostones with Mango Salsa
and Cilantro Chimichurri
Courtesy Of Get Inspired Everyday!

Makes about 18
For the tostones
2 plantains, weighing 1 ½ pounds
¼ cup coconut oil
Sea salt

For the mango salsa
1 large champagne mango, weighing 1 pound
¼ cup minced red onion or shallot
¼ cup finely chopped cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced jalapeno
sea salt, to taste

For the creamy cilantro chimichurri
1 cup packed cilantro leaves, some stems are fine
5 small cloves garlic, minced
¼ cup onion, diced
¼ cup freshly squeezed lime juice
2 tablespoons water
1 teaspoon minced jalapeno
½ cup avocado oil
½-1 teaspoon sea salt, to taste

½ cup crumbled feta or queso cheese for topping

Start by prepping both the salsa and chimichurri before frying the tostones.

Mango salsa
Peel the mango, (I use a sharp vegetable peeler) and cut the fruit away from the pit. Cube the mango and stir the cubes together with the rest of the salsa ingredients. Salt to taste, and set the salsa aside.

Creamy cilantro chimichurri
Make the chimichurri by adding everything but the oil into a blender. Secure the lid and blend starting on low, add the oil in a thin steady stream increasing the speed as you go to medium. Blend until the chimichurri is creamy and emulsified but with bits of cilantro still remaining. Adjust the salt to your taste and set aside.

For the tostones, preheat a cast iron skillet (9″ or bigger) over medium heat. Make one slit down the length of each plantain skin, trying not to cut into the plantains. Use a spoon to help you pull the peel back from the plantains.

Cut each plantain into 1″ slices. Add the coconut oil to the preheated skillet and add as many plantain slices as you can fit into the pan. Fry for 2-3 minutes per side adjusting the heat if they start to brown too much, you want them to be golden with a hint of brown on each side.

Using tongs, remove the slices from the pan to drain on a paper towel lined plate, and repeat with the remaining slices. Using a flat surface (like the bottom of a salad plate) smash the fried plantains flat into ¼” thick discs.

Fry the flattened plantains again, about 1-2 minutes per side until they’re golden brown and crispy. Repeat until all the plantains have been fried, flattened and fried again, adding additional coconut oil if necessary. Sprinkle a small amount of sea salt over the tostones as they come out of the pan so that the salt sticks to the surface.

Top each tostone (plantain chip) with 1-2 tablespoons mango Salsa, drizzle with cilantro chimichurri, and top with the optional crumbled cheese. Serve immediately!


Courtesy Of Adora’s Box

Pork rind
Ground black pepper
Sea salt
Your preferred seasoning (barbecue, cajun, etc.)

There are no given amounts for the ingredients because you can make as much or as little as you want.
Preheat the oven to 300° F/150° C.

Make sure that your rinds are dry and free of hair. Cut them into strips, about 2″ wide. Poke holes into the skin using the tip of a sharp knife.

Grind a moderate amount of sea salt on each piece of rind. Leave them aside until the salt draws out the moisture from the skin.

Pat dry with kitchen paper.Arrange them on a single layer on a lined baking pan.

Bake for about 2-3 hours or until the skins are crisp and bubbly. The cooking time will depend on the size of the skin. If you are cooking several trays, swap them so they’ll cook evenly. Season with more salt, pepper and any seasonings you prefer.


Courtesy Of Hapa Nom Nom

Serves 4
1 loaf Cuban bread
¼ cup yellow mustard
8 slices Swiss cheese, about ½ pound
16 slices maple glazed honey ham, about 1 pound
16 slices hot capicola, about 1 pound
8-12 slices dill pickle planks
4 tablespoons unsalted butter, softened

If you are using a panini press, preheat to medium-high. (If you do not have a press, you can use a sauté pan).

Slice the loaf of bread into 4 equal pieces and then cut each piece lengthwise. Spread the butter on the outside of each half and then spread the mustard on the inside of each half. Cover the inside of each half with Swiss cheese.

On one half of each sandwich, layer 4 slices of maple glazed honey ham and 4 slices of capicola. Place 2 -3 pickle planks on top of the ham and then close the sandwich.

Place the sandwich in the panini press and place something heavy and heat proof, on top of the press (I use a sack of flour, but several cans of veggies will work too). Cook until the cheese is melted and the outside is crispy, about 5 minutes.

If you are using a sauté pan, heat over medium-high heat. Transfer the sandwich to the pan and then place a flat-bottomed dish like a baking dish or smaller pot on top weighted with something heavy, like a sack of flour or canned food. Cook 2- 3 minutes per side.

Transfer the sandwich to a cutting board and slice in half. Serve and enjoy!


Arroz con
Courtesy Of Cafe Delites

Serves 5
5 chicken thighs, bone-in and optional skin on
Salt and freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 large onion, chopped
6 ounces/160 g (6 pieces) shortcut bacon trimmed of all fat, chopped (or smoked ham)
3 garlic cloves, minced
2 teaspoons sweet paprika
½ teaspoon crushed saffron threads (or ¾ teaspoon imitation saffron powder is fine to use)
2 vine ripened tomatoes, diced (or 1 small can diced tomatoes including juice)
1 cup jarred fire roasted peppers in garlic (Piquillo), cut into strips
½ cups water mixed with 2 teaspoons vegetable stock powder (or use chicken broth)
½ cup dry white wine (can be replaced with more stock or broth if you like, but wine adds a beautiful flavour to the rice)
1½ cups long-grain white rice
¾ cup frozen peas (not thawed)
Chopped fresh flat-leaf parsley, for garnish

Preheat an oven to 200° C/390° F. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount of oil in a 10-12 inch cast iron pan* over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.

Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed).

Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally.

Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.

Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil (on medium-high heat, depending on your oven). Transfer chicken pieces to a clean plate. Stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.

*If you don’t have a cast iron skillet, any heat proof pan would work OR cook first in a normal frying pan, then transfer over to an oven proof baking dish.


Cuban Mojo
Marinated Pork
Courtesy Of The Food Charlatan

Serves 6
¾ cup extra-virgin olive oil
1 tablespoon orange zest
¾ cup fresh orange juice
½ cup fresh lime juice
1 cup cilantro, finely chopped
¼ cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
3 ½ pounds boneless pork shoulder, in one piece

If you have a food processor
Add the orange juice, cilantro leaves, mint leaves and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a Ziploc bag, along with the rest of the oil, zest, lime juice, oregano and cumin.

If you don’t have a food processor

In a large Ziploc bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder. Place the zipped-up bag in a baking dish and put it in the fridge overnight, or several hours at least.

Preheat oven to 425° F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet. Place the pork on the rack and discard the marinade. Salt and pepper the pork well. Roast the pork for 30 minutes. It should be lightly browned.

Turn the oven down to 375° F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160. Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes. Carve against the grain and serve.


Charred Cuban
Corn Salad
Courtesy Of Fabulous Fare Sisters

4 ears of corn
1 zucchini
1 cup black beans, rinsed and drained
1 mango
2 tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon chili powder
½ teaspoon paprika
limes, wedges and 1 tablespoon fresh lime juice
¼ cup chopped fresh cilantro
½ cup crumbled Cotija cheese

Gather your ingredients. Shuck the corn and remove the silk.
Bring a saucepot of water to boil. Place the corn on the cob in the boiling water, put the lid on and cook for 3-4 minutes. Chop the zucchini into bite-sized pieces. Heat a grill pan that has been sprayed with cooking spray.

Remove the corn from the boiling water and place on hot grill along with the zucchini. Grill 8-10 minutes until nicely charred.

Remove from grill pan; slice the corn off of the cob and set aside.

Place zucchini in a large bowl. Slice the mango into bite-sized pieces and add to the bowl. Add the black beans, cilantro and crumbled cotija. Finally add the charred corn.

In a small jar combine the olive oil, salt, chili powder, paprika and lime juice. Shake vigorously. Pour over the Charred Corn Salad. Toss gently.

Place Charred Cuban Corn Salad in a large serving bowl; add additional fresh cilantro and crumbled cotija for garnish. Squeeze a few lime wedges over entire salad. Serve immediately or chill for later.


Cuban Grilled
Courtesy Of The Whole Smiths

Serves 4-6
5 zucchinis quartered vertically
¼ cup cilantro, chopped
4 tablespoons butter/ ghee/ olive oil
½ tablespoon smoked paprika
1 tablespoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup queso fresco crumbled or grated (optional)

In a small saucepan, melt butter or ghee with paprika, chili powder, salt and pepper. If you’re using olive oil, just mix ingredients.
Brush butter mixture over zucchini spears to coat and grill for about 5 to 10 minutes until tender. Once you’ve pulled the spears from the grill brush again with leftover sauce, top with (optional) queso fresco and cilantro.

Courtesy Of Wholefully

Serves 6
1 large head red cabbage, shredded
1-2 jalapeño peppers, finely minced
1 large carrot, peeled and shredded
¼ cup finely minced cilantro
1 tablespoon kosher salt
2 teaspoon dried oregano
¼ cup apple cider vinegar
2 teaspoons maple syrup

Toss together the cabbage, jalapeño, carrots and cilantro in a large bowl. Whisk together the salt, oregano, vinegar and maple syrup.
Pour dressing over cabbage mixture, toss to coat. Chill for at least three hours before serving, preferably overnight.

Cuban Black Beans
with Cilantro and Lime
Courtesy Of Little Spice Jar

Serves 8-10
1 tablespoon oil
1 medium red onion, diced
1-2 jalapeños, seeded, ribs removed, then diced
4-5 cloves garlic, minced
2 (15-ounce cans) black beans, rinsed and drained
1 cup warm water
1 teaspoon salt
1 teaspoon ground cumin
½-1 teaspoon chipotle chili powder (optional)
2-3 tablespoons cilantro
3 tablespoons lime juice (or more!)

Heat the oil in a stockpot or Dutch oven over medium high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.
Add the black beans, warm water, salt, cumin and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers.
Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth.
At this point if you’d like to thicken the beans a bit more you can remove about ½ -1 cup of beans and mash them to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

Flan de Leche
Courtesy Of The Hungry Traveler

1 cup (200 g/7 ounces) granulated sugar
3 tablespoons water
5 whole eggs
1 tablespoon vanilla extract
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk

Adjust oven rack to middle position and heat the oven to 300 degrees. Line the bottom of a large roasting pan with a clean dishtowel and set aside.

Evenly pour the sugar into the bottom of a 9-inch cake pan and sprinkle the water on top. Place the cake pan directly on the stove over medium heat. Avoid stirring the mixture and let the sugar melt and bubble. If it is cooking unevenly, use tongs to grip the side of the pan and gently shake it to distribute. Once the sugar melts, continue to use the tongs to gently swirl the pan over medium heat until the sugar turns a roasted amber similar to the color of peanut butter. Remove the pan from the heat and swirl to coat the entire bottom and sides of the pan with the caramel. Set aside to let cool and harden.

Using a blender or immersion blender, blend together the eggs, vanilla extract, sweetened condensed milk and evaporated milk until smooth.

prepared cake pan. Cover the pan tightly with aluminum foil and place in the prepared roasting pan. Fill the pan with enough very hot water to come half way up the sides of the cake pan.

Place the large roasting pan in the oven and bake until the center of the flan just jiggles slightly when shaken and registers around 180 degrees. It will take around 45 minutes to an hour but start checking the custard around 30 minutes. Once the custard is finished, immediately remove the cake pan from the water bath.

Allow the custard to cool to room temperature and then refrigerate for at least 2 hours or overnight. Unmold the custard by running a thin knife along the sides of the cake pan to loosen the flan. Invert a serving platter over the cake pan and flip both the pan and platter over in one quick motion. Use a rubber spatula to scrape any leftover caramel onto the flan. Serve cold. Leftover flan can be loosely wrapped and kept in the refrigerator for 2-3 days.


de Moron
Courtesy Of Donna Hay

3 cups flour
1 ½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
⅔ cup packed light brown sugar
16 tablespoons unsalted butter, softened
1 egg
1 tablespoon fresh lime juice
2 tablespoons white rum
6 ounces guava paste or jam, warmed until soft
2 ounces cream cheese, softened
fleur de sel, for sprinkling

Whisk together flour, baking powder, cinnamon and salt in a bowl; set aside. In another bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3-4 minutes. Add egg and beat until smooth. Add dry ingredients, rum and juice, and mix until just combined. Transfer to a work surface and shape into a disk. Wrap with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

Heat oven to 350°.

Transfer dough to a floured work surface, and using a rolling pin, roll until ¼” thick. Using a 2″-wide scalloped cutter, cut out cookies and place 2″ apart on parchment paper-lined baking sheets. Bake until edges are lightly golden, about 15 minutes. Let cool completely.

Whisk guava paste and cream cheese together in a bowl until smooth. Transfer to a plastic bag and snip off a small piece of one corner of the bag; decoratively pipe about 1 tsp. of the mixture on top of each cookie. Sprinkle with fleur de sel before serving.


Fried Sweet
Courtesy Of Joy of Kosher

Serves 4
2 to 3 ripe plantains
4 tablespoons canola oil

Peel the plantains by cutting off the ends and discarding. Slice down the middle and remove peel. Slice plantains on an angle into thick wedges.
Heat oil in a large frying pan and place over medium heat. Add sliced plantains and cook on both sides until golden brown. Remove from heat, sprinkle with salt and serve hot. Can serve dusted with powdered sugar.

Cuban Iced
Chocolate Frappe
Courtesy Of Salt & Wind

Serves 4-6
2 cups vanilla almond milk (or your favorite nut milk)
⅓ cup cacao nibs
⅔ cup packed light brown sugar (or your favorite sweetener)
¼ cup unsweetened cocoa powder
¼ cup cold water
1 teaspoon kosher salt
1 ½ cups ice cubes plus more for servings
chocolate shavings or whipped coconut cream for serving (optional)

Heat almond milk and cacao nibs in a small saucepan over medium heat until just simmering; remove from heat and let steep until well flavored, about 15 to 30 minutes.
Combine milk, cacao nibs and remaining ingredients, except chocolate shavings and whipped cream, in a blender and process until smooth, at least 30 seconds. Serve over ice cubes with whipped cream or chocolate shavings, if you like.



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