I have several recipes for tembleque here in KarmaFree Cooking… All of them I have made, all of them I have enjoyed… but none of them I have developed myself.
My friend Aniette told me she makes a recipe she got from YouTube and that her Houston friends, who have never had tembleque, loved. Aniette has never tasted the actual recipe, because she’s allergic to coconut. And no offense to her Houston friends, but the texture of the recipe is not what tembleque should be like… IMHO. It was more like a coconut mousse, not tembleque.
What I really enjoyed about the youtube recipe was that it only had 4 ingredients. Tembleque is a simple recipe that shouldn’t be complex or difficult to make. To me, tembleque is the perfect recipe to teach at a Xmas-themed cooking class.
So I made about 4-5 batches of tembleque before I felt comfortable to teach who to make it at the most recent KarmaFree Cooking cooking class. The results are tasty, jiggly and smooth like a tembleque should always be.
TEMBLEQUE, My Way
2 cans coconut milk (one large 25oz can)
1 cup water
2/3 cups brown sugar
¼ tsp salt
1 or 2 sticks of cinnamon
Ground Cinnamon to taste
- In a large saucepan or small pot at medium high heat, add the coconut milk. Feel free to use a larger pot than you think you might need so you’ll have enough space to stir the mix.
- Add the sugar, salt and stir well with a wooden spoon.
- Add 1 cup of water to the cans to “wash them” from any leftover coconut milk. Add the cornstarch to this water to create a slurry. Mix well with a small whisk and add to the pot on the stove.
- Stir the mixture kinda constantly to avoid the cornstarch to fall to the bottom of the pot and create lumps. When the mixture feels it’s starting to thicken, lower the heat so the bottom doesn’t scorch. Continue stirring making a figure 8 until the mixture coats the back of the spoon and when you run your finger thru the coating the side do not come together again.
- Transfer to a heat resistant mold or transfer to individual plastic cups for individual servings. I like 3oz cups. They’re a nice little serving and if you want some more, just have 2.
- Allow to slightly cool for about 20 minutes on top of the kitchen counter. After that, transfer to the fridge to cool and set for about 2 hours. The final product will set but still be “jiggly” when you shake the mold or cup.
Just like fruits should realize they are so sweet and good for us… WE should also appreciate more our bodies instead of critizicing ourselves all the time.
Let’s be appreciative we have:
- Legs to can carry us wherever we want to go.
- Eyes that allow us to see the wonders of the world around us – sunrises, the blue sky, the sea, mountains, clouds, sunsets, etc.
- Skin to feel the wind brusing up against us giving us a lovely embrace.
- Arms to work hard, to lift the little kids in our lives and to hug someone who’s going thru a hard day.
- A smile to warm up someone’s coldest day.
- Hands to help someone in need.
- A chest that holds our heart to spread love to everyone around us.
We all have very sweet bodies… and our bodies will greatly benefit from eating more fresh seasonal fruits everyday. They are nature’s candy and the original fast food. Learn to appreciate the good they can do for you.
Have you ever cooked with grapes?? I have never done if before seeing this recipe…
This recipe is adapted from Johanne Kileen, owner of Al Forno in Providence Rhode Island. I saw this on Ina Garten’s TV show Barefoot Contessa. I have never been to Al Forno, or to Rhode Island for that matter, but I have always been a fan of Johanne’s recipes. She’s also the inspiration for the Baked Pasta and 4 cheeses recipe here.
I had never cooked grapes before, but given my appreciation for Johanne’s cooking I was willing to try this blindly. I adapted this recipe to make it vegetarian and also to make it for just one person. But it is very easily made for 2 or more by simply multiplying the ingredients to the amount of people eating.
ROASTED VEGETARIAN SAUSAGES AND GRAPES
1 vegetarian sausage – I use Field Roast Smoked Apple Sage Vegan Sausages
1 tbs butter
2 cups of seedless grapes – I have used green and/or red grapes for this recipe
2 tbs pineapple juice
1 tbs balsamic vinegar
- Preheat the oven to 500 degrees.
- Slit the sausages down the middle on the long side, creating 2 long halves of sausages. Take some of the butter and slather the sausages halves with it. This will add some moisture to the vegetarian sausages, which tend to be on the dry side.
- In a small roasting pan, add the grapes, remaining butter, sausages halves and pineapple juice. Nestle the sausages in between the grapes. Place in oven and roast for about 20-25 minutes, checking it once in a while and flipping the sausages if they get too browned on one side.
- After 20-25 minutes have elapsed, add the balsamic vinegar. Cook for an additional 5 minutes, allowing the vinegar and juices to reduce until they are thick and syrupy.
- Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.
The original recipe calls for crusty bread too as an alternative to serve alongside this dish. I have always eaten it with mashed potatoes and it is sublime!!!