BACANA MAGAZINE hotel occidental punta cana
BACANA MAGAZINE hotel occidental punta cana
BACANA MAGAZINE hotel occidental punta cana
BACANA MAGAZINE hotel occidental punta cana
Eggplant

Avocado, the fruit that goes beyond times

Experts say that the avocado was among the first flowering trees that populated the earth, which had become extinct millions of years ago

If we look closely, its hard rind, skin roughness and exceptional creaminess of its pulp make it unique by giving it an archaic image that takes us back to prehistoric times. But its huge seed inside is the responsible for the evolutionary anachronism of being predestined to its destruction.

This is the story: for many, many years ground sloths and gonfotherids (huge creatures like elephants) were those who felt weakness for avocados. They plucked them from the trees with its sharp claws and the powerful trunk and wolf them down as a full energy and delicious-tasted feast. They were, and the debris they left after digestion, which spread this fruit along Mesoamerica, scattering their seeds for more than 10,000 years ago.

A lot of water has flowed since the Ice Age. Once large mammals disappeared, avocado ran out of means of transport or spread. Now, contemporary animals are lack of the digestive capacity (and much less defecation) to gobble seeds up. Instead of becoming extinct, avocado is a delicacy in our meals.

Its modern history began with the Mayas, when together with pumpkin, cotton or corn it was cultivated and brought to home in the Classic period -1500 years before AD- all over the tropical America.

Once conquest occurs, the Spaniards called it “Indian pear” and fortune made it to acquire a more erotic name in Spanish language, derived from the Aztec word “ahuacatl” (testicle). Its family ties with camphor, cinnamon or bay leaf become related to aromatic linage of Lauraceae; perhaps that’s why avocado supports badly cooking and in an act of vanity it would rather be eaten raw.

A protagonist of the universal guacamole or a special ingredient of an original beer in Ghana; it became in a perfect ally of the most emblematic dishes in the Dominican Republic. It is unthinkable a mangu, stew, chambre, asopao or locrio without this luxury companion. Today I propose some recipes where the avocado subtlety takes on another dimension. A menu devised to display the whole magnificence of this ancestral fruit.

 

--------RECIPES--------

Cocoa and avocado cupcakes

Cocoa and avocado cupcakes

Ingredients:

For cupcakes: 3/4 cup of sugar, 2 oz. mashed avocado, 1 egg, ½ tablespoon cider vinegar, 1 cup of pastry fl our, 1 tablespoon of cocoa powder, 1 tablespoon of sugar, ½ teaspoon of baking powder, ½ teaspoon of bicarbonate, pinch of salt, ½ cup cream.

For frosting: 4 oz cream cheese, 2 tablespoons of softened butter, 1 oz mashed avocado, 1 tablespoon of honey, salt.

Directions:

For cupcakes: we strongly beat sugar with mashed avocado. Add the egg and vinegar and mix together. In a bowl, mix with dried ingredients: fl our, cocoa, baking powder, bicarbonate and salt. Gradually add avocado mixture and cream to dried ingredients. We fi ll capsules cupcakes and bake at 350 degrees for about 20 minutes.

For frosting: put all ingredients together and work with spatula until obtained a fl uffy cream.

We put the frosting on the cupcakes using a sleeve. Decorate with lemon slices and a little caviar.


shrimp on pico de gallo of avocado and cardamom

shrimp on pico de gallo of avocado and cardamom

Ingredients:

For skewers: 20 shrimp, drops of oil, fl ower of salt.

For For pico de gallo: 1 avocado, ½ red pepper, ½ green pepper, 2 onions, 1 tomato, 4 tablespoons of virgin olive oil, 1 lemon juice, 1 lemon grated skin, 4 chopped cardamom seeds, fresh oregano leaves, salt , ground pepper.

Directions:

For skewers: peel and remove the intestine shrimps. Skewer and cook them on the grill with oil drops. Add salt once they are off the heat.

For pico de gallo: cut the vegetables into dice. Put in a bowl all ingredients together. Mix well and let marinate for an hour.

In the serving dish, place a bed of mild pico de gallo and the shrimps on them.


tartlet of avocado and condense milk

tartlet of avocado and condense milk

Ingredients:

For tartlet: ¾ lb of brown cookies, ¼ lb of butter.

For cream: 3 ripe avocados, 2 lemons juice, 2 grated lemons, 1 cup of condensed milk.

Directions:

For tartlet: in a crusher, grind the cookies. Add the butter and stir until dough is made. We covered the molds with our cookie dough.

For cream: blender avocados, juice, grated lemon and condensed milk at medium speed until getting a smooth cream. Fill the molds and put them in the refrigerator at least 2 hours.

TEXT E IMAGES: Kiko Casals This email address is being protected from spambots. You need JavaScript enabled to view it. twitter: @KikoCasals www.kikocasals.com

Tags: Gastronomy

ga('send', 'pageview');