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Lemon Pisco Sour
Drink Latin American

Lemon Pisco Sour

4.3

Prep
2 min
Cook
Total
2 min

Instructions

  1. 1 In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.

By Rupert B

Pisco Sour Cocktail
Drink Latin American

Pisco Sour Cocktail

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake until egg white is emulsified, 10 to 20 seconds. Add ice; cover and shake until chilled.
  2. 2 Strain into a chilled Champagne coupe. Garnish with 4 drops Angostura bitters swirled with 2 straws.

By Allrecipes

Leche Asada
Dessert Latin American

Leche Asada

3.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Pour the milk into a saucepan along with the lemon zest and cinnamon sticks. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 5 minutes. Turn heat off, and allow to steep for 15 minutes.
  3. 3 Gently beat the eggs and sugar together until the sugar has dissolved. Slowly beat in 1 cup of the hot milk, a little at a time, until it has been incorporated. Stir the egg mixture back into the hot milk, pour in the pisco, and mix until well combined.
  4. 4 Pour the custard through a fine mesh sieve into a 2-quart ceramic casserole dish to remove the lemon zest and cinnamon. Bake in preheated oven until set, and browned on top, about 30 minutes. Chill before serving.

By damasio

Gambas Pil Pil (Prawns, Chilean Style)
Dinner Latin American

Gambas Pil Pil (Prawns, Chilean Style)

4.1

Prep
20 min
Cook
12 min
Total
32 min

Instructions

  1. 1 Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
  2. 2 Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

By damasio

Alfajores
Dessert Latin American

Alfajores

Prep
30 min
Cook
135 min
Total
195 min

Instructions

  1. 1 Combine condensed milk and butter for filling in a pot over medium-low heat. Simmer, stirring occasionally, until it coats the back of a spoon and becomes caramelized, about 2 hours.
  2. 2 While the filling is simmering, mix flour, butter, powdered sugar, pisco, baking powder, and salt for cookies in a stand mixer fitted with the paddle attachment until a dough forms.
  3. 3 Shape dough into a disc and wrap in plastic wrap. Refrigerate for 15 to 30 minutes.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch or 3/16 inch. Use a small cookie cutter to cut approximately 80 circles. Transfer cookies to the prepared baking sheets; prick each cookie once with the tines of a fork.
  6. 6 Bake cookies in the preheated oven until edges are just golden, about 12 minutes, switching racks halfway through; do not let them brown. Remove oven and transfer to a wire rack. Repeat to cook remaining cookies.
  7. 7 When the filling has finished simmering, let it cool slightly, about 15 minutes.
  8. 8 Spread filling over one side of 2 cookies, and press together like sandwiches. Roll in powdered sugar to coat. Repeat to fill and coat remaining cookies.

By Kara Marie Cormier

Isa's Cola de Mono
Drink Latin American

Isa's Cola de Mono

4.4

Prep
Cook
45 min
Total
45 min

Instructions

  1. 1 Gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes. Add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
  2. 2 Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. Stir in the vanilla extract and pisco. Store in the refrigerator.

By Wonder Wanda

Peruvian Alfajores with Manjar Blanco
Dessert Latin American

Peruvian Alfajores with Manjar Blanco

3.0

Prep
60 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
  3. 3 Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
  4. 4 Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
  5. 5 Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
  6. 6 Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
  7. 7 Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

By Kara Marie Cormier