recipes
Alfajores Recipe courtesy of California Walnuts (walnuts.org) Makes 6 servings of 5 cookies each
Mexican fruit-stuffed roast pork loin
The Homemade Dulce de Leche
Recipe by Karen Hursh Graber Makes 8 servings
1 can (14 ounces) sweetened condensed milk, label removed
¾ c. sherry 2 T. butter 2 T. corn oil 1 medium white onion, diced
Important: Do not open the can until it has
4 cloves garlic, minced
cooled completely.
¾ c. dried apricots, no pits, sliced
The Alfajores:
¾ c. prunes, no pits, sliced
1 ½ sticks (¾ c.) unsalted butter, room temperature 2⁄3 c. sugar 1 egg 1 T. vanilla sugar (may substitute with vanilla paste or extract)
¾ c. green olives, no pits, sliced ¼ t. each ground cinnamon, cloves and allspice ½ c. almonds, skins removed, slivered Salt and pepper to taste Corn oil for browning
¼ t. salt
Open the butterflied loin like a book;
¼ c. water
salt and pepper both sides.
2 ¾ c. flour
EMAIL Kathy Furore, kfurore@restmex.com,with ‘Recipe’ In the subject line
½ c. raisins
saucepan, cover with water, bring to a boil add more water to keep can fully submerged.
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1 3-lb. loin of pork, butterflied for stuffing
Put unopened can of condensed milk in a and boil (covered) for 3 hours. May need to
JC Ford machine, beautiful condition, only lightly used, well maintained.
Lomo de puerco relleno:
1 t. baking powder 1 c. plus 2 T. cornstarch ½ c. finely chopped California walnuts 1 T. powdered sugar for garnish Preheat the oven to 375°F.
In a small bowl, mix the raisins and sherry and allow the raisins to absorb the sherry while the stuffing is being prepared. In a medium saucepan, heat the butter and corn oil, add the onion and garlic and sauté until the onion is soft. Add the
In a large bowl, beat butter and sugar until
apricots, prunes and almonds, stirring
creamed. Add egg, vanilla sugar (or suggest-
to combine ingredients. Add the raisin
ed substitute), salt and water, and continue
and sherry mixture, the spices and the
beating for 2 minutes. Sift flour with baking
almonds, stirring again to combine.
powder and cornstarch in a small bowl. Add
Add salt and pepper to taste. Remove
flour mixture to butter and sugar mixture.
stuffing mixture from heat.
Knead the dough and shape into a ball. Wrap
Spread the stuffing mixture over the
dough in plastic wrap and chill in the refrigera-
inside of the pork loin, roll up like a jelly
tor for at least 20 minutes. Roll out the dough to
roll, and tie at intervals with kitchen
a thickness of about ¼ inch and cut it into circles
twine. Preheat the oven to 350º F.
about 2 inches in diameter using a pastry cutter.
In a large, heavy-bottomed skillet heat the
Arrange them on a cookie sheet lined with
oil and brown the roast on all sides. Place
parchment paper and bake for 5 to 6 minutes.
it in a roasting pan and roast for 1 to 1 ½
Remove pan from the oven and cool com-
hours. (Using an instant-read thermometer
pletely on a wire rack.
to check for doneness is recommended.)
To create sandwiches: Cover one cookie
Remove from oven; cover the roast with
with a spoonful of Dulce de Leche, spread walnuts over it, and top with another cookie. Repeat with remaining cookies. Sprinkle with powdered sugar and serve.
aluminum foil and let sit for 10 minutes before slicing. In Mexico, this dish is generally served with pure de papas (very smooth whipped potatoes). OCT/NOV/DEC 2020
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