Brujo Bites

sweet

brie manchego croquettes + sweet raspberry habanero dipping sauce

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Growing up Cuban in Miami, croquettes or “croquettas,” were pretty much a daily thing. Almost always cylindrical and made of ham with a crispy crust and creamy center, they are available everywhere and everybody loves them! My Abuela used to make some out of mashed potatoes, peas and carrots. When I was an impetuous youth I always thought that croquettes were strictly a Hispanic Miami thing. Then in my late teens I went to my first French restaurant and was surprised to see a variety of different croquettes on the menu. There were disk-shaped cheese croquettes, spherical salmon croquettes, and conical ones made of beef and game. Imagine my embarrassment when I found out that they were actually Dutch in origin. I learned two extremely valuable lessons here­–that what I believe to be the truth may actually not be, and to always keep an open mind.

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sweet + smoky maple bacon jam

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Heaping spoonful of sweet and spicy bacon jam.

2 lbs. thick-cut bacon, 3/4” dice
1 small sweet Vidalia onions, peeled/small dice
1 large shallot, peeled/small dice
¼ cup water
½ cup pure maple syrup
4 tbsp. aged balsamic vinegar
¼ cup brown sugar
1 tbsp. whole-grain Dijon mustard
1 tbsp. Worcestershire sauce
1 tsp. fresh thyme leaves (optional)
kosher salt and black pepper, to taste

Over medium heat in a heavy saucepan, add the bacon and cook–stirring often with a wooden spoon while scraping up all the lovely bits that get stuck to the bottom of the pan–until the bacon begins to brown and crisp up (about 20 minutes). Keep all the bacon fat in the pan. Now is not the time to discard the fat; the fat is flavor. The fat is beautiful! It is what elevates the ordinary into the extraordinary! Allow it to work its magic and enjoy it, shamelessly!

Lower the heat to medium and stir in the onion and shallot. Continue cooking until onion and shallot are soft and translucent, about 8 minutes. Add the maple syrup, Dijon mustard, balsamic vinegar and Worcestershire sauce. Season with salt and pepper and add the water, then stir to combine well.

Raise the heat to high and bring the mixture to a boil. As soon as it starts to boil, reduce heat to low and simmer, stirring only occasionally, if needed. Simmer until the jam has a glossy appearance and syrupy consistency, 45 minutes – 1 hour.

Remove from the heat and allow the jam to cool for 30 minutes. Using a spider strainer, remove the jam from the pan and place it into a bowl, leaving the majority of the fat (it served us well) in the pan to be discarded and allow the remaining mixture to cool completely. The jam should be thick and chunky, with little crispy bits throughout. Set it aside to cool a little bit. This can be made up to 3 days ahead. Store covered in the fridge.

This is slap your mama, good!

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Heaping spoonful of sweet and spicy bacon jam.

sweet + smoky maple bacon jam

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Description

Featuring savory thick cut bacon, pure maple syrup and Vidalia onions, you’re going to be driven to find things to put this delectable bacon jam on!

Ingredients

2 lbs. thick-cut bacon, 3/4” dice

1 small sweet Vidalia onions, peeled/small dice

1 large shallot, peeled/small dice

¼ cup water

½ cup pure maple syrup

4 tbsp. aged balsamic vinegar

¼ cup brown sugar

1 tbsp. whole-grain Dijon mustard

1 tbsp. Worcestershire sauce

1 tsp. fresh thyme leaves (optional)

kosher salt and black pepper, to taste

Instructions

Over medium heat in a heavy saucepan, add the bacon and cook–stirring often with a wooden spoon while scraping up all the lovely bits that get stuck to the bottom of the pan–until the bacon begins to brown and crisp up (about 20 minutes). Keep all the bacon fat in the pan. Now is not the time to discard the fat; the fat is flavor. The fat is beautiful! It is what elevates the ordinary into the extraordinary! Allow it to work its magic and enjoy it, shamelessly!

Lower the heat to medium and stir in the onion and shallot. Continue cooking until onion and shallot are soft and translucent, about 8 minutes. Add the maple syrup, Dijon mustard, balsamic vinegar and Worcestershire sauce. Season with salt and pepper and add the water, then stir to combine well.

Raise the heat to high and bring the mixture to a boil. As soon as it starts to boil, reduce heat to low and simmer, stirring only occasionally, if needed. Simmer until the jam has a glossy appearance and syrupy consistency, 45 minutes – 1 hour.

Remove from the heat and allow the jam to cool for 30 minutes. Using a spider strainer, remove the jam from the pan and place it into a bowl, leaving the majority of the fat (it served us well) in the pan to be discarded and allow the remaining mixture to cool completely. The jam should be thick and chunky, with little crispy bits throughout. Set it aside to cool a little bit. This can be made up to 3 days ahead. Store covered in the fridge.

 

  • Category: jams + jellies + charms +chutneys
  • Cuisine: American

Keywords: sweet, smoky, maple bacon jam

sweet raspberry habanero dipping sauce

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3 habanero peppers, seeded/rough chop
10 oz. raspberry jam
¼ cup apple cider vinegar
¼ cup fresh lime juice
2 cups granulated sugar

In a food processor, puree the peppers, lime juice and the apple cider vinegar until smooth. Transfer the mixture to a stockpot set over medium-high heat. Bring to a simmer and slowly add the sugar, whisking constantly to dissolve the sugar. Reduce heat to medium-low, add the raspberry jam and simmer for 10 minutes. Skim any scum that may appear on the top. Remove from heat and cool completely in the refrigerator. The sauce will thicken as it cools.

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Raspberry habanero dipping sauce in a small bowl.

sweet raspberry habanero dipping sauce

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Description

A perfectly sweet and spicy sauce for your favorite treats. Made with habanero peppers and raspberry jam, it has the perfect kick!

Ingredients

Scale

3 habanero peppers, seeded/rough chop

10 oz. raspberry jam

¼ cup apple cider vinegar

¼ cup fresh lime juice

2 cups granulated sugar

Instructions

 In a food processor, puree the peppers, lime juice and the apple cider vinegar until smooth. Transfer the mixture to a stockpot set over medium-high heat. Bring to a simmer and slowly add the sugar, whisking constantly to dissolve the sugar. Reduce heat to medium-low, add the raspberry jam and simmer for 10 minutes. Skim any scum that may appear on the top. Remove from heat and cool completely in the refrigerator. The sauce will thicken as it cools.

 

  • Category: gluten-free hoodoo, plant-based voodoo, sauces + spells + marinades + dips

Keywords: sweet raspberry habanero dipping sauce

vanilla bean whipped cream

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½ cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla paste or pure extract

Add the heavy cream, sugar + vanilla to the chilled bowl of a stand mixer. Heavy whipping cream whips up better, and remains stable for a longer period of time, the colder it is as it whips. 

Start mixing on low speed to thoroughly combine the ingredients, then slowly work your way up to high speed as you see the cream begin to whip and form soft peaks. Pause, as needed, to scrape down the sides with a rubber spatula.

Continue to whip until you are beating the cream on high speed and stiff peaks form.

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Closeup of freshly made whipped cream on the whisk attachment of a mixer.

vanilla bean whipped cream

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Description

What isn’t made better by topping it with whipped cream? This light, sweet version featuring exotic vanilla bean will put a smile on any face.

Ingredients

Scale

½ cup heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla paste or pure extract

Instructions

Add the heavy cream, sugar + vanilla to the chilled bowl of a stand mixer. Heavy whipping cream whips up better, and remains stable for a longer period of time, the colder it is as it whips. 

Start mixing on low speed to thoroughly combine the ingredients, then slowly work your way up to high speed as you see the cream begin to whip and form soft peaks. Pause, as needed, to scrape down the sides with a rubber spatula.

Continue to whip until you are beating the cream on high speed and stiff peaks form.

 

  • Category: jams + jellies + charms + chutneys, kid approved juju

Keywords: vanilla bean whipped cream

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