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Tropical Fruit Caesar Salad
Maya Grill, Coronado Springs
Serves 6
For the fruit salad-
1 mango
1 papaya
1/2 pineapple
1 star fruit
1 cup strawberries
2 kiwifruit
For the garnish-
1 cup coconut flakes
1 8-ounce pound cake
Zest of 1 lemon
1/3 cup unsalted butter
1 tablespoon mint leaves, finely chopped
For the dressing-
1 1/4 cups chopped white chocolate
Zest of 2 oranges
Juice of 2 oranges
1 1/4 cups heavy cream, room temperature
1/8 teaspoon vanilla
1 teaspoon poppy seeds
Preheat oven to 350 degrees. Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.
Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 to 8 minutes). Remove from the oven and set aside to cool. Leave oven at 350 degrees.
To make croutons, cut the pound cake into 1/2-inch cubes. Place lemon zest and butter in a medium saucepan and cook over low heat until butter melts; remove from heat. Add cake cubes and stir until well-coated. Place croutons on an ungreased baking sheet and bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.
Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature.
When cooled, add the dressing to the salad 1/2 cup at a time and toss, until you have the desired amount. Portion fruit salad onto 6 plates. Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.
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Cafe Con Leche Flan
Maya Grill, Coronado Springs
Serves 6
For the caramel coating-
1 cup white sugar
1/4 cup water
1 tablespoon corn syrup
Butter 6 8-inch ramekins. Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (without traces of granulated sugar). Pour the caramel into prepared ramekins and set aside to cool.
For the flan-
2 cups milk
2 cups sweetened condensed milk
2 tablespoons coffee extract
5 large eggs
3 large egg yolks
Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat. Whisk the eggs and egg yolks into the milk mixture. Pour the mixture into the prepared ramekins. Place ramekins in a casserole pan and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and let cool.
For the garnish-
1 1/2 cups sugar
1/4 cup water
Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden colour (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready). Drizzle onto greased aluminium foil or greased parchment paper in swirls and other desired designs. Allow to cool (this takes only a few minutes). Remove swirls with a spatula and use to garnish cooled flan, as liberally as desired.
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