Category Archives: Breakfast

Columbian Arepas with Chives

I love arepas, but the only ones i’ve encountered are the ones you find at the fair or rock festival with a slice of swiss in the middle. Large and filling, the arepas found at such places are more fluff than substance.  These are more of a cheesey corn cake, the added chives gives it a subtle savory note that is divine.  We served this with pernil, a Puerto Rican pulled pork to round out a brunch we put on with friends. The guests had an alternative option to cornmeal waffles and served the meal topped with guava infused syrup.

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INGREDIENTS

  • 1 cup arepa flour (precooked cornmeal)
  • 1 cup  grated mozzarella (1/4 pound)
  • 1/8 tsp salt
  • 1/2 tablespoon chives, chopped
  • 1 cup plus 2 tablespoons water
  • 1/4 cup vegetable oil

PREPARATION

  1. Toss together arepa flour, cheese, chives and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
  2. Form 3 level tablespoons dough into 1 ball and flatten between IMG_9732your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
  3. IMG_3345Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.

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Guava Infused Maple Syrup

This syrup was a surprising hit!  I was unsure how the guava flavor would be received by our friends, but I took a chance and it paid off.  It was a nice fruity addition to the waffles and pulled pork that was served as a Spanish take on chicken and waffles.  This syrup is also good paired with a nice salty cheese, or as a glaze for chicken wings.

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Ingredients:

  • 24 ounces maple syrup
  • 14 ounces guava paste (such as Conchita) cut into 1 inch pieces divided into 4 batches
  • water for thinning

 Directions

  1. Over medium heat, pour maple syrup into a medium saucepan. Bring syrup to a simmer.
  2. In a microwave safe bowl or measuring cup, place the first batch of guava paste and heat for 3 minutes or until guava paste starts melting. Remove from microwave and stir to ensure paste is heated through and completely melted. Pour paste into syrup and stir with a spoon to incorporate guava. repeat with remaining 3 batches.
  3. Add water if mixture is too thick until it has reached your desired consistency.  Mixture will thicken quite a bit when cooled, so try to serve syrup hot or warm.

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This was paired with Crispy Cornmeal Waffles with Pulled Pork Pernil