Hispanic Heritage Month Virtual Cooking Demonstration
September 30, 2021 from 6 to 7 pm
Virtual/Online

Join us for a virtual cooking demonstration honoring Hispanic Heritage Month!

Tune in on RCBC's YouTube channel, as RCBC student Marisol Peralta shows you how it's done! 

See the recipes below if you'd like to follow along:

Empanadas:

DOUGH
3 cups of all-purpose flour
2 tsp baking powder
Salt
1/2 cubed room tempt butter
1 c milk

Mix flour, baking powder and salt. Cut in cubes of butter until small lumps form. Gradually add milk until dough is not sticky. Roll out to thin rectangle and cut using a 5” circle.

 

FILLING

2 small diced potatoes 

2 lbs of ground beef

2 cubes of frozen sofrito

Garlic powder

Onion powder

Adobo

2 packets of sazón

16 oz of tomato sauce

1 packet of ham concentrate

Salt

Pepper

 

Small dice potatoes and set aside. Brown ground beef with salt and pepper. Drain meat but reserve a cup of the juices to cook potatoes. Return meat to low flame and incorporate all remaining ingredients. Cook until well blended. Let meat cool. 

Scoop a tablespoon of the filling into the middle of the dough disc. Fold over and seal by crimping the ends together to form a half-moon.  Finish with light egg glazing.

Bake at 365 degrees for 25-30 mins.

 

Flan de Queso (Cream Cheese Flan)

1 cup sugar

1 package (8oz) cream cheese, softened

1 can (14oz) sweetened condensed milk

1 can (12oz) evaporated milk

5 large eggs, room temperature

2 teaspoons vanilla

8” round cake pan

 

Preheat oven to 350°F degrees. Set a larger baking pan (such as a 13x9) into the oven with 1/2inch of water. In a small saucepan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. DO NOT WALK AWAY. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.

Immediately pour the melted sugar into the bottom of the 8” cake pan, working quickly before it hardens. Set aside.

In a blender, beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.

Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. 

Place the cake pan in the water bath.

Bake for one hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.

When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.