I feel so lucky to be taking part in another cookbook review and spotlight. This will be my third, the other two were for Lisa Fain and The Homesick Texan and Joy Wilson's, Joy The Baker Cookbook.
The whole party is organized by Heather from Girlichef and Hippocrene books.This third book is titled Muy Bueno, Three Generations of Authentic Mexican Flavor.
First of all, you should check out the Muy Bueno blog and be wowed by the selection of authentic recipes brought to you by three amazing ladies, but let's not forget the fourth lady and probably the most important one, Jesusita, the Grandma who planted the sights and smells of her cooking into the minds of her daughter and granddaughters.
This cooking and these recipes inspired Evangelina, Yvette, and Veronica to start the Muy Bueno blog and continue the family history. The book is beautiful and I've already started to mark recipes I want to try, but I have to stick to Heather's choices of what Myself and fifteen other bloggers can make in this first week of the spotlight.
Traditional Mexican bread pudding, known as Capirotada or Mexican bread, an authentic Mexican dessert recipes is a delectable dessert cuisine that combines layers of cinnamon-spiced bread, syrup-soaked raisins, nuts, and a touch of sweetness, resulting in a warm and comforting treat.
Capirotada Recipe or Mexican bread pudding is unlike any pudding I've ever come across. Usually, a bread pudding is moistened by a silky, creamy liquid but this one has no cream or milk in it.
The liquid comes from boiling water, piloncillo, cinnamon sticks, and cloves into syrup. Piloncillo is an unrefined brown sugar pressed into a cone shape with a taste like molasses.
I must confess, and the book tells me it's okay, but I couldn't find the piloncillo so dark golden brown sugar is a great substitute.
Are you amazed yet by a bread pudding with no cream? Well let me throw another curve ball at ya... this bread pudding also has cheese in it! It could be a parmesan, cheddar cheese, or other cheese.
As I was reading through the recipe I wasn't sure how this was going to develop but the outrageously good smell coming from the boiling syrup mixture is like Christmas, Thanksgiving, and wintertime all rolled into one. People typically serve this dish during the Lenten season.
The bread pudding didn't turn out the best looking but the flavor made up for that and It's a nice change from the dairy version, I think Capirotada recipe is definitely for the traditionalist who will give it the respect it deserves. We can choose our recipe next week but with so many great-looking dishes I know it'll be a hard choice, watch out for what I choose and a chance to win your own copy of Muy Bueno!
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