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Tembleque with Mango-Kumquat Relish

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This delicious recipe is courtesy of Carmen Gonzalez.

Source: The Martha Stewart Show, February Winter 2008
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Ingredients

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  • hosiver
    29 JUL, 2008
    cont. Next time (and there will definitely be a next time - this was so easy to make), I think I will substitute an extra tablespoon of coconut milk for the Orange Blosson Water.
    Reply
  • hosiver
    29 JUL, 2008
    After looking up Orange Blossom Water on the internet to see what it was, I found it at a middle-eastern speciality food store in my neighborhood. I used it in the recipe. It was too strong and flowery for my taste. It doesn't taste like oranges at all. It tastes like strong perfume. Next time (
    Reply
  • hosiver
    29 JUL, 2008
    After looking up Orange Blossom Water on the internet to see what it was, I found it at a middle-eastern speciality food store in my neighborhood. I used it in the recipe. It was too strong and flowery for my taste. It doesn't taste like oranges at all. It tastes like strong perfume. Next time (
    Reply
  • hosiver
    29 JUL, 2008
    I found that the brands of coconut milk that had ingredients of: "coconut extracts and water" were not as flavorful as the ones with only "coconut milk". I liked GOYA brand the best. Be sure to but coconut MILK and NOT JUICE. In a pinch, canned crushed pineapple might be good on top.
    Reply
  • hosiver
    29 JUL, 2008
    This was one of the easiest recipes I have ever made. Just about any grocery store carries coconut milk (try the asian food section). My store carries at least 4 different brands, scattered around the store, on different aisles. I tried a can of each
    Reply
  • hildalew
    7 JUN, 2008
    If you live in Florida, you may find Spanish products in Publix.
    Reply
  • erikwithak
    4 JUN, 2008
    I am a HUGE fan of coconut and I have loved eating tembleque when I am at a restaurant...now I know I can make it at home! Thanks, Martha! And it looks so easy! Why use a GOYA mix when it will turn out floury and gluey! This is the real deal! Anyone can make this all natural treat! Thanks again!
    Reply
  • PAMNAYLOR
    4 JUN, 2008
    I enjoyed your show today. I really liked the Tembleque that was made. My only comment is that you should give the name of the website that makes a mix for this (for example GOYA). Most of us that are non-hispanic to not know where to go to purchase this ready make product (like instant jello pudding) and would like the website or telephone number so we can also enjoy this dessert. As an end-note, I live in Florida and do not have any Latin markets near me as I am not near Miami.
    Reply
  • lilymercado
    29 FEB, 2008
    Just one more thing about Sofritos. Each Latin culture has their own version of Sofritos. For Puerto Ricans, it usually is cilantro, onions, peppers, garlic, and sweet chili peppers (ajies dulces). some people also add tomatoes , or culantro ( a long leaf that taste kind of like cilantro) . All the ingredients is usually processed in a blender, or pounded in a mortar and pestle called a pilon till it forms a paste. Now this is just the basics, some people tweak their sofrito.
    Reply
  • lilymercado
    29 FEB, 2008
    Being Puerto Rican, I was impressed with the tembleque recipe but never heard of orange blossom water as part of the recipe. I would just leave this out. Also, Rosie Perez did make the coquito before, but there are hundreds of different ways to make coquito. Traditionalist will say to use real coconut milk that you make yourself. Which by the way taste great , but using canned coconut milk , evaporated and condensed milk also is great.
    Reply

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