Recipe File: Rosca de Pascua | Easter Bread Ring

No Easter celebration in Argentina can be considered complete without a rosca de Pascua and some colorful chocolate Easter eggs. Easily the most popular baked good at Easter, the rosca de Pascua, a decorated, ring-shaped loaf of bread, appears in bakeries and corner stores all over the country during Semana Santa (Holy Week).


Meant to symbolize eternal life, Easter bread rings form part of the baking tradition of many countries, but the classic toppings of pastry cream, candied cherries and pearl sugar set the Argentine version apart from the rest. Lightly sweet and scented with vanilla, this tender yeast bread pairs perfectly with mate or a cup of coffee.

If the rosca de Pascua strikes a familiar chord with you, I can explain why. The bread ring prepared during Holy Week is virtually identical to the rosca de Reyes that is eaten during the celebration of the Epiphany, just after Christmas. The two breads occasionally differ in terms of their presentation (some bakers insert eggs—either chocolate or the real thing— in the rosca de Pascua), but for the most part, the recipes are one and the same.

Click here for the recipe for Rosca de Pascua | Easter Bread Ring.

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Recipe File: Rosca de Reyes | Three Kings’ Cake

The rosca de reyes, the food most closely associated with El Día de los Tres Reyes Magos, begins to crop up in Argentine bakeries just after New Year's. A sweetened yeast bread formed into the shape of a ring, the rosca de reyes symbolizes both the crowns of the Three Kings and God's unending love. The Argentine version of the rosca is usually topped with pastry cream, candied cherries (and/or other candied fruits) and pearl sugar.


Three Kings’ Cake | Rosca de Reyes
Yields 1 large ring or 2 small ones

Ingredients

Sponge:
1/4 c. bread flour
1 Tbsp. honey
2 1/4 tsp. active dry yeast
1/3 c. warm milk [100ºF to 110ºF]

Dough:
3 c. bread flour plus up to 1 c. bench flour
3 tsp. active dry yeast
1/3 c. warm milk
1/2 c. sugar
1 Tbsp. lemon zest
1 Tbsp. vanilla extract
1 Tbsp. malt extract [optional]
2 eggs
7 Tbsp. butter, softened [just under 1 stick]

Pastry Cream:
2 c. milk
1 whole egg
3 egg yolks
1/2 c. sugar
1/2 c. all-purpose flour
1 tsp. vanilla extract

Other:
1 beaten egg
red candied cherries
pearl sugar
apricot jelly [optional]

Directions

To make the sponge, in a medium bowl, dissolve the honey in the warm milk, and then add the yeast and flour, stirring to create a paste. Leave the mixture, covered, to rise and bubble for 2 hours.

For the dough, sift the flour and place it in a large mixing bowl, making a well in the center. Dissolve the yeast in the milk. Add the sugar, lemon zest, vanilla extract, malt extract, eggs, butter and the sponge to the well. Slowly add the milk and yeast mixture to the well while incorporating the flour into the wet ingredients with a wooden spoon. Once the dough comes together into a ball, turn it out onto a well floured work surface and knead by hand (the dough will be very sticky). Use up to 1 cup of additional bench flour to knead the dough until it is smooth and elastic and no longer sticks to your hands, about 15 minutes. Shape dough into one large ball (or two smaller ones), and place in a greased bowl, covered with a kitchen towel. Allow dough to rise in a warm place, until it doubles in volume.

While the dough is rising, make the pastry cream. Scald the milk in a heavy saucepan (milk should foam but not boil). In a large mixing bowl, whisk together the whole egg along with the egg yolks, sugar and flour until smooth. Slowly incorporate the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs. Return the mixture to the saucepan, and whisking constantly, cook over medium heat until it just comes to a boil and thickens. Remove from the heat and stir in the vanilla extract. Transfer the pastry cream to a clean bowl (pass it through a fine-mesh strainer if you spot small pieces of curdled egg), and cool the pastry cream to room temperature.

Punch down the dough and form it into a ball. Place the dough ball on a baking sheet lined with greased parchment or a silicone mat, and make a hole in the center of the ball. Carefully stretch and shape the dough into a ring. Insert a lightly crumpled ball of aluminum foil or an empty tin can in the hole.
Allow the dough to rise in a warm place for about one hour or until doubled in volume.

Preheat the oven to 350ºF.

Using a pastry bag with a star tip, decorate the ring with pastry cream. Brush the ring with beaten egg, avoiding areas with pastry cream. Place the candied cherries on top and sprinkle with pearl sugar.

Bake the ring for about 35 minutes or until golden brown. Transfer to a wire rack to cool.

Optional step: While the rosca cools, prepare the apricot jelly. Bring the jelly to a simmer in a small saucepan over low heat, stirring occasionally. Let the jelly reduce until it has thickened slightly, about five minutes. Lightly brush the rosca with jelly to enhance its appearance and give it shine.

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Recipe File: Torre de Panqueques

An Argentine dish traditionally served at Christmas Eve or New Year’s Eve dinners as part of a cold buffet, the torre de panqueques (also known as fiambre alemán or torre primavera) always proves to be a crowd-pleaser. At its most basic, the torre de panqueques consists of alternating layers of ham, cheese, lettuce and tomato sandwiched between thin, lacy panqueques (crepes). To add a little pizzazz—in terms of both flavor and presentation—many home cooks include roasted red pepper, hard-boiled egg, green olives or hearts of palm.

Although the dish makes a perfect appetizer in warmer weather, with the fresh veggies keeping things on the lighter side, don’t let that stop you from preparing it at any time of year. Hosts find the torre de panqueques particularly appealing for a large get-together or holiday gathering because it can be made in advance and refrigerated until your guests arrive.

Torre de Panqueques
Yields 8 portions

Ingredients
For the crepes:
1 c. all-purpose flour
2/3 c. cold whole milk
2/3 c. cold water
3 eggs, lightly beaten
¼ tsp. salt
3 Tbsp. butter, melted [plus 1 Tbsp. to grease the pan]

For the filling:
1 small head Romaine lettuce
5 small tomatoes, sliced thin
8 oz. sliced boiled deli ham
8 oz. sliced deli cheese such as American
mayonnaise
salt and pepper

Optional [any combination of the following]:
strips of roasted red pepper
chopped or sliced hard-boiled egg
chopped or sliced green olives
chopped or sliced hearts of palm

Directions
Preparing the panqueques:
Combine the first five ingredients and beat the mixture until smooth using a blender or whisk. Add the melted butter and blend just until smooth. Don’t overbeat the batter, as the panqueques will turn out rubbery. Strain the batter if it looks lumpy. Refrigerate the batter, covered, for a minimum of 1 hour.

Heat an 8-inch non-stick frying pan [or crepe pan, if you happen to have one] over medium heat. Lightly brush the pan with melted butter.

Pour ¼ cup of batter into the center of the pan, and then tilt the pan to evenly cover the bottom. Cook about 1 minute, or until lightly browned and lacy on the bottom. Flip the panqueque with a spatula, and cook briefly on the other side [it will look speckled]. Remove the panqueque to a wire rack or plate to cool as you continue making the rest, stacking successive panqueques one on top of the other. Don’t get discouraged if the first panqueque turns out badly—this is common.

This recipe yields 10 panqueques. Once cooled, the panqueques can be stored in the refrigerator in a ziptop plastic storage bag for several days if you’re not ready to assemble the torre de panqueques.

Assembly:
If you have a springform pan, you can use it as a guide to help keep the panqueques and other ingredients from sliding around. Otherwise, just assemble the torre de panqueques on a serving dish.

Spread a thin layer of mayonnaise over a panqueque, and place it in the bottom of the springform pan (mayonnaise side up). Top the panqueque with a single layer of lettuce leaves and then a layer of sliced tomato. Season with salt and pepper. Spread a thin layer of mayonnaise over the next panqueque, and place it in the pan. Top the panqueque with a single layer of boiled ham and then cheese. Alternate layers of lettuce and tomato and ham and cheese until you run out of panqueques. If you choose to add some of the optional ingredients to the torre de panqueques, intersperse a couple layers of those items or use them as garnish for the top. Cover with plastic wrap and refrigerate for at least one hour before serving (can be made up to one day in advance).

Remove the torre de panqueques from the refrigerator. Spread a final layer of mayonnaise on the top panqueque and decorate the torre de panqueques with chopped vegetables and/or hard-boiled egg. Remove the springform pan ring and slice the torre de panqueques into portions with a serrated knife.

This recipe was originally published by me on the website Hispanic Kitchen.

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Recipe File: Panettone | Pan Dulce

Like clockwork, the holiday staples begin appearing on the shelves of Argentine markets around the first week of December: blue and red foil-wrapped pan dulce, packets of cavity-inducing turrón and Mantecol, and bottles of bubbly sidra. When it comes to baked goods, nothing else says Christmas in Argentina like pan dulce, a sweet yeast bread known to most Americans as panettone. Popularized by Italian immigrants, pan dulce has become an indispensable part of holiday celebrations in Argentina.

To be sincere, I could never get that worked up about pan dulce. The ubiquitous, commercially made version generally suffers from one or more of the following defects: dry, tasteless dough; an excess of unappetizing candied fruits (cherries should never be green in my opinion); and a dearth of the ingredients that I really enjoy, such as walnuts and almonds. The pan dulce available at local bakeries generally raises the bar, but if you’re after customizability, homemade pan dulce simply can’t be beat.

This recipe yields a rich, flavorful dough chock full of nuts, along with homemade candied orange peel and chunks of chocolate. The dough, perfumed with orange blossom water, will make your kitchen smell divine as the bread bakes. Though the recipe is a bit time consuming, I assure you that you’ll never go back to store-bought pan dulce after sampling the homemade version. Feel free to tailor the recipe to your taste. If you love those green cherries, go ahead and add them.


Panettone | Pan Dulce

Ingredients

For the sponge:

5 tsp. active dry yeast or 2 packed Tbsp. fresh yeast [also called compressed or cake yeast]

1/2 c. warm milk [100ºF to 110ºF]

1 Tbsp. sugar         

1/2 c. all-purpose flour

        

For the dough:  

5 eggs

2 tsp. lemon zest

1 Tbsp. vanilla extract

a few drops of almond extract

1 1/2 Tbsp. orange flower water

1 Tbsp. malt extract [substitute molasses if unavailable]

5 c. all-purpose flour

1 3/4 sticks of butter, softened

1 pinch salt

3/4 c. sugar

For the filling:

1 c. chopped almonds, toasted

1 c. chopped walnuts, toasted

1 c. chopped hazelnuts, toasted

1 c. chopped candied orange peel [see recipe here]

1 c. chocolate chunks

Other

melted butter

1 beaten egg yolk

powdered sugar for dusting

1 large, 2 medium, and 1 small paper panettone molds

 
Directions

Combine the ingredients for the sponge, and leave the mixture to rise and bubble in a warm place until it has doubled in volume, roughly 30 minutes. Place the eggs, lemon zest, vanilla extract, almond extract, orange flower water, and malt extract in a medium bowl and mix well. In a food processor or in a large mixing bowl, mix the flour, butter, salt and sugar. Add the egg mixture to the flour mixture and mix. Add the sponge to the mixture, and stir to incorporate. Turn out the dough onto a lightly floured work surface and knead with your hands. Use up to 1 cup of additional bench flour to knead the dough until it is smooth and elastic and no longer sticks to your hands, about 15 minutes. Shape dough into a ball, and place in a greased bowl, covered with a kitchen towel. Allow dough to rise in a warm, humid place, until it doubles in volume.

Note: The richness of the pan dulce dough (high sugar and fat content) as well as the large quantity of nuts, chocolate, etc. results in long proofing times. Be prepared for the dough to take several hours to proof, especially in the case of the first rise.

Punch down the dough, and place it on a lightly floured work surface. Using your hand, flatten the dough into a large rectangle. Sprinkle the dough with the nuts, candied orange peel and chocolate, and knead the dough briefly to evenly distribute the add-ins. Form balls and place them in paper panettone molds that have been brushed with butter. The dough should fill half the mold. Cover with a kitchen towel, and let the dough rise in a warm, humid place until it doubles in volume.

Preheat oven to 350ºF.

Cut an ‘x’ in the top of the dough with a very sharp knife. Brush the dough with melted butter and beaten egg yolk. Bake the large pan dulce for about 1 hour, the medium one for 45 minutes, and the small one for 30 minutes. If the top starts to brown too much, cover loosely with aluminum foil. The pan dulce is done when it is brown on the outside and sounds hollow when you tap the bottom. Allow pan dulce to completely cool on a wire rack. Sprinkle with powdered sugar, if desired.

This recipe was originally published by me on the website Hispanic Kitchen. 

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Recipe File: Vitel Toné

Vitel toné (also spelled vitel thoné or vitel tonné), a classic element of holiday spreads at Christmas and New Year’s celebrations in Argentina, fulfills the Argentines’ craving for meat with a dish that manages to be flavorful, yet on the lighter side, when the mercury rises during the southern hemisphere summer.

A massive wave of Italian immigration at the end of the 19^th century and beginning of the 20^th century made a profound impact on Argentina’s culture, language and, of course, cuisine. Immigrants from “The Boot” brought this dish, known as vitello tonnato in Italian, with them from their homeland. The dish originated in the Lombardy and Piedmont regions of northern Italy in the 19th century. Today, vitel toné enjoys widespread acceptance throughout Argentina.

Usually served as a cold appetizer, vitel toné consists of slices of veal in a tuna sauce. It’s generally garnished with capers, but some like to dress up the dish further with chopped hard-boiled eggs, finely chopped pickles, and/or olives. While veal and tuna may seem like an odd pairing, I assure you that the creamy and slightly tangy sauce really does complement the meat, and the assertive flavors of tuna and anchovy are mellowed by the cream and the mayonnaise. Give vitel toné a try, and savor some of Argentina’s Italian heritage in every bite.

Vitel Toné

Serves 8-10 as appetizer

Ingredients

For meat:

1 (2- to 3 lb.-) veal eye of round roast [known as peceto in Argentina]

1 medium onion, peeled and quartered

1 carrot, roughly chopped

3 stalks of celery, roughly chopped

1 scallion (green part only)

1 small bunch of flat-leaf parsley

4 cloves garlic, peeled

2 bay leaves

1 tsp. whole black peppercorns

1 Tbsp. kosher salt

For sauce:

1 (5 oz.) can of tuna, packed in water

6 anchovy fillets

3 Tbsp. white vinegar

freshly ground black pepper, to taste

1 c. mayonnaise

1 Tbsp. Dijon mustard

1/2 cup cream

reserved poaching liquid, as necessary

For garnish:

1 Tbsp. flat-leaf parsley, chopped

2 Tbsp. capers

Directions

For poaching the meat:

Trim fat and silver skin from meat. In a deep, heavy pot, add onion, carrot, celery, scallion, parsley, garlic, bay leaf, black pepper and salt along with enough water to cover the meat. Cover pot, bring water to a boil, then add meat. Return to a boil, cover, reduce heat, and gently simmer for about 1 1/2 hours. Remove from heat, set aside, and allow meat to completely cool in the poaching liquid. Strain and reserve the poaching liquid. Wrap the meat tightly in plastic wrap, and refrigerate until well chilled (overnight is best).

For the tuna sauce:

Drain tuna and put into a food processor with anchovies and vinegar. Season with freshly ground black pepper. Add the mayonnaise and Dijon mustard. Process until it becomes a creamy, beige-colored sauce. Add the cream, and pulse lightly to incorporate it into the sauce. Add a few tablespoons of poaching liquid from meat if you need to thin the sauce a bit.

Carefully cut the meat into uniformly thin slices. Spread some of the tuna sauce on the bottom of a serving platter, and then layer the meat, slightly overlapping the slices. Cover the meat with sauce, and continue layering meat slices and sauce. Repeat until all the meat is used. Leave enough sauce to cover top layer. Garnish with capers and chopped parsley. Refrigerate, tightly covered, for at least 2 hours to allow flavors to develop. Remove from the refrigerator at least 15 minutes prior to serving to take a bit of the chill off the dish.

This recipe was originally published by me on the website Hispanic Kitchen.

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Recipe File: Clericot

Holiday parties in the northern climes typically feature belly-warming tipples such as warm, fragrant mulled wine or rich, creamy eggnog; however, as I mentioned in my previous post about arrollado primavera, many here in Argentina prefer to celebrate Christmas and New Year’s with lighter food and drink given the hot and humid temperatures at this time of year. To that end, one of the most popular beverages here around the holidays is a light and refreshing drink known as clericot (sometimes spelled clericó).

Clericot was popularized in Argentina and Uruguay by the British (read more about the British influence in Argentina). Originally known as “claret cup,” this summertime drink featured claret (red) wine, sugar, lemon juice and carbonated water. Recipes were then personalized to include liqueurs, fruits, spices, etc. The story goes that the drink was invented by British expats living in the Punjab region of India during the mid-nineteenth century. Looking for a beverage to tame the heat, the British whipped up this sweet and fruity concoction, and thus the claret cup was born. When the British arrived in Argentina with their refreshing drink, Spanish speakers modified the pronunciation of claret cup to clericot.

These days, the Argentine version of clericot generally contains white wine instead of red. Similar to white sangria, a basic clericot features chunks of in-season fruits, a nice white wine, and a touch of sugar. I like to use a Torrontés, as this is the signature white grape of Argentina. The beauty of a recipe like this is that you can feel free to play around with the ingredients and make it your own. Choose whichever fruits look best at the market and adjust the recipe to your preferences.

Clericot

Ingredients
1 Granny Smith apple, diced
1 peach, diced 1 kiwi, peeled and diced
1 pear, diced 1 tangerine, peeled and sliced in half moons
a large handful of strawberries, hulled and sliced
2 Tbsp. sugar
100mL club soda/seltzer water
50mL triple sec or Cointreau liqueur
750mL bottle of chilled white wine (preferably a Torrontés)
ice cubes

Directions
In a large pitcher, add the fruit and then sprinkle it with the sugar. Allow the fruit to macerate for at least 10 minutes before adding the remaining ingredients. Serve in a highball glass with ice.

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Recipe File: Pionono or Arrollado Primavera

For most of those celebrating the holiday season in the northern hemisphere, decorations and traditions directly reflect the harsh weather outside. Children and adults alike hold out hope for a white Christmas, and warm, comfy sweaters are normally the order of the day. Families customarily gather and sit down to an elaborate holiday meal featuring rich, heavy foods designed to ward off the chill of winter.

In contrast, below the equator, the holidays fall smack-dab in the southern hemisphere’s summer. It routinely reaches 85ºF or more in Argentina at the end of December, so as you can imagine, a calorie-laden, gut-busting meal is not as welcome here on Christmas. Most Argentines can claim roots in Italy or Spain, and some folks do indeed succumb to the pull of European tradition, with its more substantial holiday spreads; however, the majority of merrymakers opt for lighter fare at Christmas dinner.

Arrollado primavera—made with a thin, lightly sweetened sponge cake typically known as a pionono in Argentina—is filled with ham, cheese, tomato, lettuce, roasted red peppers and mayonnaise and rolled up jelly roll-style. As a dish that incorporates ingredients that go down a bit easier in the heat and humidity of late December, pionono or arrollado primavera is frequently found on holiday tables in Argentina.

Piononos, both savory and sweet, are common here, so it’s easy to find pre-made sponge cakes at the supermarket or a local bakery. If ready-made piononos aren’t available where you live, follow the link below for a simple sponge cake recipe.


Pionono or Arrollado Primavera

Ingredients
1 store-bought pionono or 1 recipe for jelly roll/sponge cake
mayonnaise, as needed
½ lb. sliced boiled ham
½ lb. sliced deli cheese
1 tomato, cubed
½ of a small head of lettuce, finely shredded
1 large red pepper, roasted and chopped
a pinch of freshly ground pepper
Optional: chopped green olives, chopped hard-boiled eggs

Directions
Unroll the pionono and spread an even layer of mayonnaise over the top. Layer the ham, cheese, tomato, lettuce and red pepper over the cake. Sprinkle with a pinch of freshly ground pepper. Carefully roll the pionono into a tight spiral, and slice off the ends with a serrated knife. If desired, spread another layer of mayonnaise on the outside of the pionono and decorate it with pieces of red pepper, olives or other vegetables. Using a serrated knife, slice the pionono into 1-inch thick pieces to reveal the “pinwheel” design and colorful ingredients inside.

This recipe was originally published by me on the website Hispanic Kitchen. Read More......

Toast the New Year with Lemon Champ

With New Year's Eve only a day away, I've been working to finalize our special dinner menu. We typically ring in the holidays here with a glass of sidra (a sweet sparkling alcoholic apple cider) or champagne; however, it's nice to switch things up a bit now and again. So, this New Year's we're going to toast with a delicious and refreshing champagne cocktail known as Lemon Champ. 

The first time I ever tried this tasty beverage was at a restaurant here in Necochea called the Taberna Española, where it was listed on the menu as Limonchamp; however, Mr. Google says the more popular spelling is Lemon Champ. Regardless of how you spell it, this drink is a simple, elegant and festive way to ring in the New Year (or any other special occasion).

Along with the typical menu and drinks prepared by Argentines for Christmas and New Year's, a few other traditions are observed as the year draws to an end. In Buenos Aires, some individuals and businesses shred old calendars, magazines and documents from the past year and toss them out the window like confetti. Out with the old and in with the new, I suppose.

Also, many Argentine women uphold the tradition of wearing a brand new pair of pink panties (or red, according to some) on New Year's Eve to bring luck, money, or a boyfriend, in the case of single ladies. These undies must be received as a gift on Christmas, preferably from a female friend or family member, in order to function as a good luck charm.

So, put on your pink knickers, grab a glass of Lemon Champ, and toast to a New Year filled with love, health, happiness and success. ¡Feliz Año Nuevo!

Lemon Champ | Champagne Cocktail with Lemon Sorbet
Serves 6

Ingredients

1 pint lemon sorbet
750 mL bottle brut champagne, chilled
twists of lemon zest or fresh strawberries, for garnish [optional]

Directions

Remove sorbet from freezer and let soften for about 10 minutes. Scoop sorbet into a large pitcher. Pour half the bottle of champagne over the sorbet, and stir briskly to blend. Pour into champagne flutes, filling each glass halfway. Top off each flute with champagne from the bottle. Garnish each glass with a twist of lemon zest or a strawberry, if desired. Serve immediately.

[Image credit: evalottchen]

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Recipe File: Pionono de Pollo y Palmitos | Chicken Salad Roll with Hearts of Palm

The pionono, a thin sponge cake filled with either sweet or savory ingredients and rolled up jelly roll-style, constitutes an Argentine classic. Piononos (also called arrollados) frequently appear with a healthy dose of dulce de leche inside, but savory jelly rolls or roulades have their place here too, particularly around the holidays when scorching summer temperatures beg for cold items to be served at dinner. In fact, with a high temperature of 86ºF here on the coast on Christmas Eve (and no air conditioning to cut through the heat and humidity), I was reminded of the idiocy of preparing roasted meats in summertime as my turkey sizzled and browned in the oven. Score one point for a northern-hemisphere Navidad.

Here in Argentina, piononos are so popular year-round that the pre-made sponge cakes can be easily found at any supermarket, ready to be filled and rolled. If you can get your hands on a store-bought pionono, you'll save yourself a few extra steps, but honestly, the sponge cake isn't that difficult to make and the taste of homemade is vastly superior.

I served a chicken salad pionono with hearts of palm for my Argentine family on Nochebuena, and it was a big hit. The hearts of palm and celery provide textural contrast and the chives and pimentos offer up a bit of color and extra flavor. With the light sweetness of the sponge cake and the chicken salad, I think this pionono would make an excellent brunch item as well.

Pionono de pollo y palmitos | Chicken Salad Roll with Hearts of Palm
Serves 8 to 10 as appetizer

Ingredients

For the pionono:

4 large eggs
4 tablespoons sugar
1 tablespoon honey
1 teaspoon salt
4 tablespoons all-purpose flour, sifted
butter, to grease the pan
powdered sugar, for dusting

equipment: 15" x 11" x 1" jelly roll pan

For the chicken salad filling:

3 split chicken breasts (bone-in, skin-on)
poaching liquid: 1 stalk celery, 1 carrot, ½ onion, 1 sprig of tarragon, a few sprigs of parsley, 1 bay leaf, ¼ teaspoon whole peppercorns, and 1 ½ teaspoons kosher salt

1 cup (most of a 14-oz. can) chopped hearts of palm
½ cup chopped celery
1 (4-0z.) jar pimento peppers, drained and chopped
2 tablespoons chopped fresh chives
mayonnaise, as needed
salt and freshly ground black pepper, to taste

optional garnish: sliced hearts of palm, chopped pimento peppers, parsley leaves and mayonnaise

Directions

For the pionono:

Preheat oven to 400ºF. Grease the jelly roll pan with butter. Line with parchment paper; grease the parchment with butter.

Using a mixer, beat the eggs, sugar, honey and salt on high speed until you obtain a thick, pale yellow mixture, about 8 to 10 minutes. Carefully fold in the flour until just incorporated. Pour the batter into the prepared pan, and spread gently and evenly with a spatula. Bake for 8 to 10 minutes, until golden brown and springy to the touch.

Run a knife around the sides of the cake. Invert onto a dish towel dusted with powdered sugar, and slowly remove the parchment. Roll the cake up in the towel, starting at a short side. Let cool for 1 hour, seam side down, on a wire rack.

For the chicken salad filling:

Add water, celery, carrot, onion, tarragon, parsley, bay leaf, peppercorns, and salt to a large pot, and bring to a boil. Add the chicken breasts, and lower heat to a bare simmer. Skim off any foam that rises. Simmer for about 25 to 30 minutes, or until chicken is cooked through (cut a breast in half to check for doneness.) Once cool, discard the skin and bones, and finely shred the chicken with two forks or using your hands.

In a large bowl, add the shredded chicken, hearts of palm, celery, pimentos, chives and enough mayonnaise to bind the ingredients together. Add salt and pepper to taste.

Assembly:

Unroll the cooled pionono, and spread with filling, leaving about a ½-inch border on the sides. Beginning on a short side, carefully roll up the pionono and place it seam side down on a platter. Slice off the end pieces with a serrated knife to neaten up the appearance. Garnish as desired and refrigerate until ready to serve.

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Are you looking for more Argentine recipes? Click here to browse the entire Recipe File, or try out the visual recipe index. 

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2012 Argentina Holiday Gift Guide

Treat friends and family to a taste of Argentina this holiday season. Check out these ideas for Argentina-related gifts, and don't forget to take a peek at last year's gift guide for additional suggestions.

Which items would you like to receive from Papá Noel or the Reyes?

Books // Libros

» The Church of Tango: A Memoir by Cherie Magnus
The true story of a woman who suffered incredible loss but kept moving forward thanks to her inherent zest for life and the healing power of dance. [A full review of this book coming soon!]

» Real Reflections: Bringing Recoleta Cemetery to Life by Julie-Anne Cosgrove
Enjoy this collection of unique and haunting images from Buenos Aires' famed Recoleta Cemetery.

» The House on Garibaldi Street by Isser Harel
A fascinating account of the capture of Nazi war criminal Adolf Eichmann. Isser Harel, head of the Mossad (Israel's Secret Service), details how Eichmann was tracked down and apprehended by Israeli agents in Argentina in 1960.

» In Patagonia by Bruce Chatwin
Author Bruce Chatwin penned this classic travel narrative filled with quirky characters as he roamed Patagonia for a year.

» The Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec by Ian Mount
Wine connoisseurs will enjoy the story of Argentina's rise from enological backwater to one of the best wine regions in the world, all thanks to the malbec grape.

Travel // Viajes

Do your upcoming travel plans include Buenos Aires? If so, check out Endless Mile's well-written and beautifully-photographed travel guides with "walks for the curious traveler."

Food // Comidas

Amazon offers up your favorite Argentine foods, including dulce de leche, yerba mate, mate cocido, Havanna alfajores, dulce de membrillo, and dulce de batata. You can also find mate gourds and bombillas there.

LaTienda.com stocks Argentine-style chorizo and morcilla for your asados!

Music // Música

» Mar Dulce by Bajofondo Tango Club
This album's mix of electronic music and tango hits the mark. [Similar bands: Gotan Project, San Telmo Lounge]

» Tango: Zero Hour by Ástor Piazzolla
A brilliant bandoneón player and composer, Ástor Piazzolla revolutionized the world of tango with his nuevo tango sound. [Similar artists: Aníbal Troilo]

» BabasónicosOne of Argentina's best-known modern rock bands, the Babasónicos make for some solid listening. [Similar artists: Soda Stereo]

» 20 Grandes Éxitos by Chaqueño Palavecino 
A true success story in the genre of Argentine folklore, El Chaqueño packs houses throughout the country with his strong tenor vocals. The fast-paced La ley y la trampa is my favorite track from this album. [Similar artists: Los Chalchaleros, Soledad]

Take a look at this list for additional suggestions of great Argentine music.

Movies // Películas

» Live-In Maid [Cama adentro]
A wealthy woman and her live-in housekeeper must adjust their entrenched routine and relationship when Buenos Aires is plunged into economic crisis. [synopsis by IMDb]

» Son of the Bride [El hijo de la novia]
This magnificent Argentinean film centers on Rafael, a restaurateur whose life is becoming a knot of stress and failing relationships. After Rafael has a heart attack, he realizes he has to change his life—but when he makes changes, he discovers how much of his life he'd been taking for granted, and that he may have cast aside the very things he seeks. The story is full of clever touches, but it never lets cleverness overwhelm humanity. [synopsis by Amazon.com]

» Chronicle of an Escape [Crónica de una fuga]
The goalkeeper of a little-known soccer team is kidnapped by an Argentinean government squad and sent to a detention center during the Dirty War. After months of torture, he plots his escape with three other young men. [synopsis by IMDb]

Wine // Vino

Anuva Wines offers a hand-picked selection of artisanal wines from Argentina, including the famed malbec and torrontés. These small-batch wines are direct-shipped to the customer in the United States from Argentina. Purchase individual bottles or a wine-club membership for the wine lover in your life.

Traditional Crafts //Artesanías

El Boyero Artesanías Argentinas specializes in unique gift items from Argentina including fancy mate gourds with silver or alpaca details, bombillas, silver jewelry, fine leatherwork including belts, wallets, and handbags [including unusual and beautiful carpincho leather], leather boots and shoes, wine accessories, and gaucho accessories such as knives and braided rawhide leather.

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Note: Many, but not all, of the links in this post are affiliate links, and I will earn a small commission if you click on them and purchase an item. Thank you for supporting this blog!

[Photo credit: Premier Packaging]

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Gratitude

In the almost four years that I've lived in Argentina, I haven't suffered all that much from homesickness; however, as I began to reflect on last year's holiday season spent in Philadelphia with my family and Daniel, I found the prospects of a turkey-less, North-American-family-free Thanksgiving rather disheartening. Nevertheless, in the days leading up to today, I perfunctorily planned a Thanksgiving feast that was to include my best approximation of the traditional meal.

But it seems that my work responsibilities (and my emotions, to a great extent) have conspired against me.

And so today, I'm giving thanks with my heart rather than with my stomach. Of course, we won't exactly go hungry, but the focus of this year's holiday will not be the food—it will be gratitude. Even without the bird and the trimmings, I am tremendously thankful for my wonderful husband, family and friends; my health; my thriving freelance translation business; and many other small pleasures that are too numerous to list here.

Happy Thanksgiving to all my friends and family, wherever you call home. May your hearts be full and your blessings many.

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Past Reflections on Thanksgiving

2011 Home for the Holidays
2010 Grateful
2009 Let's Talk Turkey (or Lack Thereof)
2008 Thankful

[Image credit: Minnesota Historical Society]

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¡Felices Fiestas!

In the early days of my blog, I wrote a post lamenting the fact that I couldn't celebrate Christmas with both my American family and my Argentine one. Three years later, I still haven't succeeded in bringing everyone together at one table, but for the first time, I am blessed to be able to share in an American Christmas celebration with my Argentine hubby at my side.

We're having a ball here with my family, and it's been fun documenting all of Daniel's firsts here in Yanquilandia (first time eating Chinese food, going on a hayride, picking out a real Christmas tree, etc.). I also had the opportunity to meet up with my blogging buddy Norma from Platanos, Mangoes and Me! in New York City, for a wonderful adventure that I promise to write about soon. If you're interested, take a look at my photos (so far) from our trip to Philadelphia and my quick jaunt to NYC.

I'd like to wish all of my readers a very merry Christmas and a happy New Year. May you all have a joyous holiday filled with peace, love and light.

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Holiday Traditions in Argentina

The holiday season in Argentina kicks off on December 8 with the Feast of the Immaculate Conception (El Día de la Virgen) and runs straight through to Three Kings' Day (El Día de los Tres Reyes Magos) on January 6. Late-night dinners filled with family, presents under the tree and inside children's shoes, sweltering heat, and even fireworks on Christmas form part of the celebrations. Learn about the Argentine traditions and foods linked to this festive time of year in my article for Hispanic Kitchen.

What are your favorite traditions at this time of year?

[Photo credit: seiho]

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Home for the Holidays

Reflecting on this past year, I must say that 2011 has treated me quite well. I got married to my wonderful husband Daniel; I successfully waded through Argentine bureaucracy to receive my permanent residency and DNI; and now, I have the joy of celebrating Thanksgiving, Christmas and New Year's with Daniel and my family here in my hometown of Philadelphia.

After 24 hours of travel, we arrived at Philadelphia International Airport last Thursday morning and were promptly whisked away by my dad and his wife. From that moment on, our time has been filled with family, friends, and food, and it feels great to be back in Yanquilandia, even if only for a brief time.

This trip is particularly special because it's Daniel's first visit to the United States. It means so much to me that he finally has the opportunity to get acquainted with the place I grew up, my family, and my culture. I always felt that there was a piece of me that he would never fully know or understand until he could experience my country firsthand, so it brings me enormous pleasure to have him here with me.

I'm incredibly grateful for all that I've been blessed with this past year. Now excuse me—I've got some turkey, stuffing, cranberries and pumpkin pie to eat. Happy Thanksgiving!

[Photo credit: dracobotanicus]

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Past reflections on Thanksgiving

2010 Grateful
2009 Let's Talk Turkey (or Lack Thereof)
2008 Thankful

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Argentina Holiday Gift Guide

Add a bit of Argentine flair to your holiday purchases this year. I've scoped out various suggestions for Argentina-related gifts, with everything from books to bombillas. Which items would you like Papá Noel or the Reyes to bring you?

Books // Libros

» Speechless: A Dictionary of Argentine Gestures by Guido Indij
Gain a greater appreciation and understanding of the vast vocabulary of non-verbal gestures that the Argentines have at their disposal through this entertaining book. [Read my brief review of the book.]

» ¡Che Boludo! A Gringo's Guide to the Argentines by James Bracken
Sling Argentine slang with the best of them. Learn all you need to know with this amusing guide to the local jargon.

» El libro de oro de la argentinidad [in Spanish] by Federico Scagliotti
Chock-full of random facts about Argentine history, culture, food, sports and more, this book makes for great bathroom reading [sorry, but it's true!].

» Happy Tango: Sallycat's Guide to Dancing in Buenos Aires by Sally Blake
Happy Tango is an essential guide for anyone looking to find positive tango experiences in the milongas of Buenos Aires. [Read my review of the book.]

» Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky
Written by Francis Mallmann, one of Argentina's best known chefs, this cookbook invites you to learn the secrets of Argentine asado.

» Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina by Laura Catena
In this book filled with lush photography, Laura Catena provides an intimate look at Argentina's wine regions and the history and personalities behind the country's wine industry.

» SaltShaker Spanish-English Food & Wine Dictionary by Dan Perlman
Tallarines, milanesas, locro...what does it all mean? The SaltShaker Food & Wine Dictionary will help you navigate Argentine menus with ease.

Learn Spanish // Aprender castellano

Looking for a sassy, unconventional and entertaining way to learn Spanish? Try General Linguistics' Spanish-language learning program Bueno, entonces.... The program is geared toward expats and travelers in South America, with pronunciation by native speakers and a focus on the slang and grammatical nuances particular to Argentina.

Food // Comidas

Amigofoods.com stocks an impressive selection of authentic, imported Argentine foods including chimichurri, queso provoleta parrillero, various brands of alfajores and yerba mate, Mantecol, and Gancia [the product for export is known as Livenza].

Amazon offers up your favorite Argentine foods, including dulce de leche, yerba mate, mate cocido, Havanna alfajores, dulce de membrillo, and dulce de batata. You can also find mate gourds and bombillas on Amazon.

Music // Música

» Revancha Del Tango by Gotan Project
A sexy and hypnotic blend of tango and electronica, check out this album for a taste of something decidedly different. [Similar bands: Bajofondo Tango Club, San Telmo Lounge]

» The Best of Carlos Gardel Argentina's best known tango crooner, Carlos Gardel's good looks and smooth baritone voice rocketed him to popularity at the beginning of the 20th century. More than 75 years after his death, Gardel remains an icon of the tango both here in Argentina and abroad. [Similar artists: Roberto Goyaneche, Julio Sosa]

» Los Fabulosos Cadillacs
A fun mix of rock, ska, punk, reggae and Latin rhythms, tunes by Los Fabulosos Cadillacs will get you moving your groove thing. [Similar bands: Patricio Rey y Sus Redonditos de Ricota, Charly García, Soda Stereo]

» Mercedes Sosa: 30 Años
The music of Mercedes Sosa, one of Argentina's and, indeed, Latin America's most celebrated folk singers, overflows with emotion that translates into any language. Sosa's moving rendition of Gracias a la vida and the haunting melody Alfonsina y el mar are two of my favorite tracks from this album. [Similar artists: Chaqueño Palavecino, Soledad]

» Rough Guide to the Music of ArgentinaThis album spans a number of styles, from tango to chamamé to chacarera, and serves as a great introduction to uniquely Argentine folk music and tango.

Take a look at this list for additional suggestions of great Argentine music.

Movies // Películas

» The Motorcycle Diaries [Diarios de motocicleta]
Follow the life-changing journey of the young Ernesto "Che" Guevara as he explores South America on the back of his motorcycle. [I also enjoyed the soundtrack to this movie.]

» The Secret in Their Eyes [El secreto de sus ojos]
The Academy-award winning film The Secret in Their Eyes tells the story of "a retired legal counselor [who] writes a novel hoping to find closure for one of his past unresolved homicide cases and for his unreciprocated love with his superior—both of which still haunt him decades later." [synopsis by IMDb]

» Nine Queens [Nueve reinas]
"This sly 2000 caper weaves a tangled story of deceit and con games, with intriguing plot twists. It was nominated for 28 awards in Latin America, the United States and Europe and won 21 of them." [synopsis by Latin Flyer]

» The Official Story [La historia oficial]"This heartbreaking drama—winner of best foreign film in 1985—is about a woman in Buenos Aires who slowly comes to realize that the child that she and her husband adopted was a victim of the…so-called Dirty War of the 1970s." [synopsis by Latin Flyer]

» Intimate Stories [Historias mínimas]"This wonderful little gem of a road movie follows three characters as they travel…the vast, flat plains of Patagonia in southern Argentina to the port town of San Julián. Made almost entirely with nonprofessional actors, the film is a picaresque sequence of moments in the lives of simple people being their quirky selves…. If you like little movies about everyday life in its lighter, comic moments, you'll enjoy this one." [review on Amazon]

Wine // Vino

Anuva Wines offers a hand-picked selection of artisanal wines from Argentina, including the famed malbec and torrontés. These small-batch wines are direct-shipped to the customer in the United States from Argentina. Purchase individual bottles or a wine-club membership for your favorite oenophile.

Traditional Crafts //Artesanías

El Boyero Artesanías Argentinas specializes in unique gift items from Argentina including fancy mate gourds with silver or alpaca details, bombillas, silver jewelry, fine leatherwork including belts, wallets, and handbags [including unusual and beautiful carpincho leather], leather boots and shoes, wine accessories, and gaucho accessories such as knives and braided rawhide leather.

Miscellaneous // Otros

» Do you have a huge soccer [call it football, if you must] fan in your life? If so, consider purchasing an Argentine national team soccer jersey.

» Pamper your skin with beauty products made with rosa mosqueta [rose hips] from Patagonia.

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I Love a Parade

October 12^th marked the 130^th anniversary of the founding of Necochea. Along with my chorus, Coro Alta Mira, I participated in the city's parade to celebrate this special date. This year, inclement weather forced the cancellation or postponement of a number of events, but fortunately, this colorful and chaotic display of civic pride went off without a hitch. Most of these photos were snapped before the parade got underway.

[Majorettes preparing to strut their stuff]

[Kids participating in a murga, a street dance troupe backed by percussion]

[Coro Alta Mira with our flags and banner for the Coraliada, the multi-day, international choral event that we organize annually in Necochea]

[Several colectividades (ethnic clubs and organizations) were represented including the Basques (left) and the Calabrians (right).]

And last but not least, it wouldn't be a parade without some gauchos!

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Happy Easter! | ¡Felices Pascuas!

The rebirth and renewal of springtime so closely associated with Easter are lost on those of us in the southern hemisphere, as autumn ushers in lifeless landscapes and falling temperatures. The windswept streets of my city have slowly begun to fill with crumpled leaves in various shades of brown, a clear reminder that winter waits just around the corner.

Admittedly, graying skies and shortened days didn't previously inspire much excitement in me at Easter. But then I stumbled upon an uplifting message about Easter by Dr. Harry Melkonian of the Congregational Federation of Australia, directed especially at those of us living south of the equator:

"In the Northern Hemisphere, Easter is equated with spring – the end of winter and the return of plants and animals that have been dormant during the cold winter…  For those of us in the Southern Hemisphere, the opposite is the case and Easter is the harbinger of cold weather. For us Easter is not the end of physical winter but is the end of spiritual winter.

"Until the Resurrection, the world was spiritually cold, burdened with the darkness of sin and desolation. After the Resurrection, there was a spiritual light and warmth that lasts for all time. Easter is a time for new spiritual awakening and joy…

"Regardless of whether Easter arrives in cold or warm weather, for our hearts and souls, it is indeed a warm and happy time of the year..."

I found new perspective after reading Dr. Melkonian's message. Suddenly, the crunchy leaves and overcast skies didn't matter so much. He is risen!

Happy Easter to all, whatever the weather, wherever you are!

[Photo credit: Sprengben]

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Easter Recipes from Argentina

Are you searching for some culinary inspiration from Argentina for your Holy Week and Easter meals? Sample one of these Argentine recipes, and bring a taste of South America to your table.

Savory Easter Pie | Tarta Pascualina
Easter Bread Ring | Rosca de Pascua

Lenten Empanadas | Empanadas de Vigilia
Roquefort Cheese, Celery and Walnut Empanadas | Empanadas de Roquefort, Apio y Nuez
Creamy Corn Empanadas | Empanadas de Humita

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Are you looking for more Argentine recipes? Click here to browse the entire Recipe File, or try out the new visual recipe index.  Read More......

Día de los Tres Reyes Magos in Argentina

The celebration of the Epiphany, known as El Día de los Tres Reyes Magos in Spanish-speaking countries, takes place on January 6. This feast day commemorates the presentation of the baby Jesus to the Three Wise Men or Magi, who traveled from afar to worship him and bring him gifts of gold, frankincense and myrrh. Gift-giving now forms a central part of the festivities on El Día de los Tres Reyes Magos.

The Argentine celebration of Reyes, as most here refer to the holiday, is tied to traditions that originated in Spain. Argentine children write letters to the Three Kings—just as kids in the United States write to Santa—asking them for gifts and describing their exemplary behavior throughout the year.

On the night of January 5, the little ones place their shoes in the window of their bedroom or by the door to the house. They also leave water and grass nearby for the Wise Men's camels.

The next morning, the children awaken to find that the Reyes Magos have left them a gift on top of their shoes. While Argentine kids usually receive a gift or two from Papá Noel (Santa Claus) on Christmas, Daniel recalls that the Wise Men always brought him the best presents.

Reyes also marks the end of the holiday season, and most families take down the Christmas tree and other decorations on this day.

The food most traditionally associated with this special day is the rosca de reyes, which begins to crop up in neighborhood bakeries just after New Year's. A sweetened yeast bread formed into the shape of a ring, the rosca de reyes symbolizes both the crowns of the Three Kings and God's unending love. In Spain and Mexico, bakers slip a bean or a small figure of the baby Jesus into the rosca de reyes (also called roscón de reyes in Spain); however, this custom is not observed in Argentina. The Argentine version of the rosca is usually topped with pastry cream, candied cherries (and/or other candied fruits) and pearl sugar, and it’s usually smaller than the Mexican and Spanish roscas.

Check out my recipe for an Argentine-style rosca de reyes.

¡Feliz Día de Reyes!

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