It is Tuesday Morning, 6:00 AM, a week after my sixth birthday, and it is time to go to ** Fort Brooke for my annual physical exam! Knock, Knock, Knock…the sound of the door;
Mom: Bobby (that’s me!) what are you doing?
Mom: are you ready? You have been in that bathroom for a long time!
Me: Ah ha… I lift my leg and I stretch it like the arm of a construction front end loader, carefully and precisely with my toe I flush the toilet, creating noise and action! Rapidly returning to the fetal position on the towel I had placed on the floor! MMMMM Five more minutes to nap.
Mom: We need to be at the bus stop in 25 minutes…what are you doing? Hurry up!
Me: am coming out… I switch to my right side and take a one minute power nap.
Zonia: Bobby wake up ;mom already has her purse and she is ready to leave!
Me: OK, OK, OK,… I rapidly get off the floor, I wash my face and brush my teeth and put on my pants and shirt! I run out of the bathroom and jump on my bed…
Me: Mom… I have been waiting for you for the longest time…remember we need to leave…come over, put on my socks.
Mom: give me those stinky feet, drink your hot chocolate and eat your toast! We are late!
Mom would stand at the front gate with her purse at the fold of her arm, my toast in one hand and the hot chocolate in the other. Mom would walk and feed you until you finished your breakfast. So off we went:
Mom: Another bite of your toast Bobby
Me: I am full
Mom: It is a sin to waste food. The little boys in China need food and you are wasting it!
Me: We can go to the Post Office , visit dad and mail my toast to China
Mom: GABRIEL!!!
Me: Mom called me by my full name….she is not happy
Zonia: Mom …. He is not eating his toast
MOM: BOBBY!! Eat your toast
Me: OK …just a little more….TATA!!! (My sister’s nickname)
Mom: Bobby stand straight and don’t drag your feet!
Bobby: OK
Mom continued to feed me…alternating from the toast to the Hot Chocolate until it was all gone. There we stood at the bus stop, stretching our little necks to see if we could determine if the next bus was ours….. Mom with a ten ton grip of steel holding on to my wrist with one hand and Zonia’s with the other. I swear she was like a Ganesha with multiple arms and hands. She really needed them in order to handle us two.
Yeahhhh its number eighhhhhhh …. Itch!!! It’s number thirty nine again.
Zonia: It’s Bobby’s fault we are late….
Bobby: Yep there it comes on time….It is number eight
Now it was time to go to Old San Juan; Zonia and I would be able to eat our way throughout the city!
The bus would arrive close to the harbor and we would need to walk to the opposite tip of the island. This meant walking by the treacherous bakeries and candy shops, street vendors and cafeterias. What a horrible journey!!!!
Mom with a strong grip and a really fast step would start the journey from the bus terminal located at the harbor to Fort Brooke at the northern most tip of the island of Old San Juan.
Walking with Mom and my sister through Old San Juan was a Historical, personal, and gastronomic tour of the city. We would stop to read the plaques on the buildings that would provide the historical insight. Mom would tell us stories of her being pregnant with the twins caring my older sister Wanda in her arms (who was a baby), walking through the streets of San Juan in order to go to her medical appointments at Fort Brooke. She said that a nun compared her to a cruise ship navigating herself, wobbling up the narrow streets of the old city. Even though this must sound disorganized it was not! All traveled streets were picked in anticipation and the specific items to be sampled were discussed and approved….well by Zonia and me. There is an easy and faster way to go to Fort Brooke but you would bypass all of the delights being offered by the City!
· First stop Old U.S. Court House on Recinto Sur: The courthouse was designed to provide suitable accommodations for important government offices and to demonstrate the commitment of the United States to the Island of Puerto Rico. The Bastion de San Justo del Muelle, which was built in 1639 (shortly after the city was invaded by the Dutch) and remained in place until 1897. The southern portion of the site contained a building that was likely a Spanish custom house constructed during the 1830s. OK, latida tida….. There was a gentleman that had a news stand on the north side of this building that sold the BEST “polvorones” (short bread cookies) you can ever imagine and the freshest “platanutres” (plantain chips). Obviously this would be like going to the Louvre and not stopping to see La Gioconda yes, my girl Mona! The cookies were a piece of art!!!!!!
· Second Stop, Fortaleza Street “Churros and Ice cream shop”. There was a small shop at the end of Fortaleza street next to the “Tapia Theater” (The Teatro Tapia, in San Juan, Puerto Rico, is the oldest free-standing drama stage building still in use in the United States. It is named after the poet and dramatist Alejandro Tapia y Rivera) that specialized in “Helados” (something like a gelato) made from tropical fruits or nuts. There are two types of churros. One is thin (and sometimes knotted) and the other is long and thick (porra). They both are normally eaten for breakfast dipped in hot chocolate or café con leche. As you can see they are a healthy choice of breakfast. Well they are made of eggs (protein), flower (wheat), milk (Cow juice), sugar (it must be in the vegetable family) pure goodness and health.
· Third stop The Corner Tetuan and Tanca Street. This is the location of a “Piraguero” (snow cone maker) and a “Chinero” (orange cart). My favorite is a Crema (cream) flavor, Zonias was a Frambuesa (raspberry) flavor and mom would have them mixed. At this same corner On December 3 1922, the first radio transmission was made in Puerto Rico. Don Joaquin Agusty’s first words were: “This is WKAQ, San Juan, capital of Puerto Rico, the Island of Enchantment and where the best coffee is grown” WKAQ was the first radio station in Puerto Rico, the second in Latin America and the fifth in the world.
· Fourth Stop, Fort Brooke: Fort Brooke was located in Fort San Felipe Del Morro, a Spanish colonial fort. It consisted of offices for technicians, observers, military staff and police, music band members, motor pool workers and medical personnel. Officers' quarters were constructed along the road leading to the Castle surrounded by an Officers' Club, one swimming pool, the Bachelor Officers' Quarters (BOQ) and one outdoor cinema on top of a golf course. Observation posts, communications centers and underground installations were also added in the sector. On 31 August 1944, the United States Department of War issued General Order No. 71, which transformed the Ballajá station into the Fort Brooke Hospital installation. And I would go for my annual physical.
· Fifth Stop: On the way back to the harbor the next stop would be at the house .of Genobeva and Vitaliano, these were the parents of my aunt Carmin (another set of Grandparents). The Mandatory salutations and cup of coffee were exchanged every visit. They lived in la caleta de San Juan, between the Cathedral, El Convento and la Rogatva monument (On the night of April 30. 1797, when British troops were besieging San Juan, Puerto Rico, the townswomen formed a Rogativa, or Prayer Procession, to march through the streets with their Bishop praying for the deliverance of the City. Outside the walls, the invaders mistook the torch lit movement for the arrival of Spanish reinforcements; when morning came, they were gone from the island. Things we take for granted… this is one of the most photographed streets in Old San Juan!
· Sixth Stop: Five houses from my aunt’s house we would go to buy “Limbers “(The history of the “limber” is also very interesting. According to my Dad there are two popular stories; 1. During the visit of Charles Lindbergh to the island, Puerto Ricans were impacted by the cultural differences. His cold demeanor clashed against the residents of the island and from there on the people began to call these frozen juices at least phonetically as “limber” (Lindbergh.) 2. When Charles Lindbergh visited, he tasted the frozen treats and he liked them and in his honor were named after him …with a slight variation of his spelling. You chose your favorite story.), and eat them sitting down at the Puerta de San Juan. La Puerta de San Juan (The San Juan Gate) was constructed in 1520. This strong, heavy wooden door was the official entrance for those who came to Puerto Rico on wooden sailing ships during the colonization. Up the block is La Catedral de San Juan where Mass would be held to thank God for allowing them to make the journey. San Juan had five Gates San José y Santa Rosa, would provide entrance to the Cemetery, in the southern part of the island ( el recinto sur) la Puerta de San Justo o España. On the land area of the island you would find - la Puerta de Santiago, located at the south side of the “Castillo de San Cristóbal” and La Puerta de San Juan.
· Seventh stop: Lunch at “La bombonera”, the highlight of the culinary tour; La Bombonera is my favorite restaurant in old San Juan. This restaurant was founded in the early twentieth century. La Bombonera became the hub of social life in the capital. Today they are the second oldest restaurant in the old San Juan. My family has a long tradition with this establishment. My father’s uncle and cousins used to work at the Bombonera for many years. My favorite item in La bombonera is the mallorca or as known in Mallorca, Spain “Ensaïmada”. It’s the most delicate, scrumptious sweet bread created by angels!
· Last stop of the Day; Dad would pick us up in front of the “Doña Fela’s” parking lot and take us back home. There was a nice lady that would sell us “Tiray jala”, “Pilones” and “cremitas de coco” these are artisan candies mostly made from coconut and sold through the city.
Just to think, that my mother was younger than I am now when she would take us to the doctor at Fort Brooke. Forty-five years have passed since my 6th Birthday and every chance I have, I visit Old San Juan with my parents. Interestingly… the roles have reversed. I am the one constantly telling my mom that she needs to eat. I constantly tell her that she needs to stand straight and lift her feet when she walks. The streets are traveled at a slower pace and speed. The distances we walk are not as far as in the past. We don’t have as many stops and I am the one reminding her of the old history lessons. Mom still has that same old grip, and it’s stronger than ever!!!!! Now she holds on to me and dad time…… might have slowed her down but there is no stopping her… That’s my Mom!!!
The recipes presented in this BLOG are Foods that make me happy like the days I would go with my sister and my mother conquering the streets of Old San Juan.
French toast Casserole with “Dulce de Leche” and Nuts Topping
1 cup Guava Marmalade, 3 tablespoons water and 2 tablespoons “Licor 43” liqueur, simmered in a saucepan over medium heat until thinned out like syrup, then drizzled over the baked casserole.
Plan ahead this must chill overnight:
1 loaf Brioche bread (place the bread on a tray for 8 hours so it will harden up)
9 large eggs
2 cups half-and-half
1 cup milk
4 tablespoons sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pinch salt
Dulce de Leche (store bought)
TOPPING
1 cup very soft butter
1 cup light brown sugar, packed
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup chopped pecans
Directions
Butter a 13 x 9-inch baking dish.
Slice the Brioche into (1-inch thick) slices.
Arrange the slices into the bottom of the baking dish in 2-rows overlapping slightly. Place a small dab of “Dulce de Leche” between bread Slices.
In a large bowl whisk/combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended; pour over the bread slices making certain that all are covered evenly with the egg/milk mixture, then press down with clean hands to make certain the bread it coated well.
Cover with plastic wrap and refrigerate overnight.
The next day; in a bowl mix together all praline ingredients until well blended.
Spread the nut mixture over the top of the bread.
Bake uncovered for 45 minutes at 350 degrees.
Delicious!
Plantain Chips (Platanutres)
Ingredientes:
3 green plantains
Ice water
2 cups corn oil
Adobo to taste
Ice water
2 cups corn oil
Adobo to taste
Procedimiento:
Peel the plantains and slice them paper thin. Place in a bowl of ice water for 20 minutes. Drain and dry the plantain slices. Heat the oil until hot but not smoking and fry the chips briefly, until golden brown and crispy. Remove from the pan and drain on paper towels. Sprinkle the chips with adobo.
Mantecaditos (Puerto Rican shortbread cookies)
This is a thick, half-round sugar cookie which you can usually find being sold at street corners in Puerto Rico, or at any locale that sells typical Puerto Rican snacks.
Prep Time: 35 minutes
Cooking Time: 20 minutes
Yield 40 cookies
Ingredients
- 2 1/4 cups All-Purpse Flower
- 1/4 tsp Ground Nutmeg
- 3/4 cup Butter
- 1/4 cup All -Vegetable Shortning
- 1 1/2 tsp Pure Almond Extract
- 1/2 tsp Vanilla
- 1/2 cup Sugar
1. Place oven rack in middle position of the oven.
2. Preheat oven to 350 F.
3. Combine flour and nutmeg; set aside.
4. In a large bowl, beat butter, shortening and extracts with an electric mixer until smooth.
5. Gradually add sugar to butter mixture and cream until mixture is light and fluffy.
6. Blend in flour mixture. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
7. Spoon dough by teaspoons and form into balls. Place on an ungreased baking sheet.
8. Bake 20 minutes or until golden.
9. Remove to a wire rack to cool.
2. Preheat oven to 350 F.
3. Combine flour and nutmeg; set aside.
4. In a large bowl, beat butter, shortening and extracts with an electric mixer until smooth.
5. Gradually add sugar to butter mixture and cream until mixture is light and fluffy.
6. Blend in flour mixture. Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.
7. Spoon dough by teaspoons and form into balls. Place on an ungreased baking sheet.
8. Bake 20 minutes or until golden.
9. Remove to a wire rack to cool.
Polvorones (cookies)
Ingredients,
2 1/2 c. flour
1/2 c. butter
1/2 c. Crisco shortening
1/2 c. sugar
1 tbsp. almond extract
non-pareil sprinkles
1/2 c. butter
1/2 c. Crisco shortening
1/2 c. sugar
1 tbsp. almond extract
non-pareil sprinkles
Directions
Pre-heat oven to 350 F.
In a deep bowl, cream together the butter and Crisco.
Add the sugar slowly to the mix and mix well.
Now add the almond extract and mix well.
Sift flour 4 times; now add the flour little by little until the mix is hard to stir.
Take the dough, form small balls until all is used.
Place the small balls on an ungreased cookie sheet and press the center to make a very small well.
Place some (grageas)non-pareil sprinkles in the center of the cookie well.
Place the cookies in the oven and cook for 15-20 minutes or until golden. DO NOT overcook.
Let them cool before eating them
In a deep bowl, cream together the butter and Crisco.
Add the sugar slowly to the mix and mix well.
Now add the almond extract and mix well.
Sift flour 4 times; now add the flour little by little until the mix is hard to stir.
Take the dough, form small balls until all is used.
Place the small balls on an ungreased cookie sheet and press the center to make a very small well.
Place some (grageas)non-pareil sprinkles in the center of the cookie well.
Place the cookies in the oven and cook for 15-20 minutes or until golden. DO NOT overcook.
Let them cool before eating them
Queso Blanco Casero (Homemade Farmers Cheese)
Bottom of Form
Ingredients
Directions
· Put the milk in a deep pot and add the lemon.
· Leave outside of the refrigerator for approximately 2 1/2 hours.
· After 2 1/2 hours, cook the milk uncovered on medium heat. Be careful because it can spill.
· When it starts to boil, take it off the burner and let the milk settle. You can already see the cream floating to the top.
· With a colander or cheese cloth, strain the milk. If you use a cheese cloth, squeeze the milk to extract all the liquid.
· Place the “cheese” that is left on your colander or cheese cloth in a bowl, and add salt to taste. You can customize this cheese to your taste by adding your favorite herbs or spices, olives, pesto sundried tomatoes… the sky is the limit. Refrigerate until cold/serve
Mampostial de Coco (Dark Sugar Coconut Candy)
1 cup water
4 cups brown sugar or date sugar
1 cup orange juice, from concentrate
1 tablespoon grated fresh lemon rind
1/2 cup coconut, grated or shredded
1/2 cup crushed pineapple in juice
plastic wrap (if you choose squares)
Put the water, brown or date sugar in a heavy pan.
Simmer stirring constantly for 3 minutes.
Add the pineapple juice and grated lemon peel and simmer till the syrup gets very thick.
To make the mampostial, just add the coconut and the crushed pineapple to the thick syrup and cook it, stirring constantly until it gets very thick.
Pour it or dump it onto a non-stick cookie sheet and let it cool.
After that you cut it in squares and wrap them on plastic wrap and refrigerate them till you are ready to eat them.
1 cup water
4 cups brown sugar or date sugar
1 cup orange juice, from concentrate
1 tablespoon grated fresh lemon rind
1/2 cup coconut, grated or shredded
1/2 cup crushed pineapple in juice
plastic wrap (if you choose squares)
Put the water, brown or date sugar in a heavy pan.
Simmer stirring constantly for 3 minutes.
Add the pineapple juice and grated lemon peel and simmer till the syrup gets very thick.
To make the mampostial, just add the coconut and the crushed pineapple to the thick syrup and cook it, stirring constantly until it gets very thick.
Pour it or dump it onto a non-stick cookie sheet and let it cool.
After that you cut it in squares and wrap them on plastic wrap and refrigerate them till you are ready to eat them.
MARILYN’s TROPICAL PINEAPPLE POUND CAKE
CAKE
CREAM
· 2 STICKS OF BUTTER
· ½ CUP OF SHORTENING
· 2 3/4 CUP OF SUGAR
· 6 EGGS ADD ONE AT A TIME
SIFT DRY INGREEDIENTS
· PINCH OF SALT
· ½ TSP BAKING SODA
· 3 CUPS ALL PURPOSE FLOWER
ADD DRY INGREEDIENTS AND LIQUID TO MIX ALTERNATING UNTIL ALL INCORPORATED
· ¼ CUP MILK
ADD FLAVORS
· 1/3 LEMON EXTRACT
· 1/3 VINILLA EXTRACT
· 1/3 COCONUT EXTRACT
ADD PINEAPPLE
- 1 CAN CRUSHED PINEAPPLE (8OZ)
MINUS ¼ CUP RESERVE FOR GLAZE
GLAZE
MIX ALL INGREDIENTS AND HEAT UNTIL THICK
· ½ STICK OF BUTTER
· 2 CUPS OF CONFECTIONERS SUGAR
· ONE 8 OZ CAN OF CRUSHED PINEAPPLE
· PLUS THE ¼ CUP LEFT OVER FROM THE CAKE
BAKE CAKE (STARTING WITH A COLD OVEN) AT 325 DEGREES
FOR 55 TO 60 MINUTES
In every neighborhood in Puerto Rico there is a lady that will sell you limber for 50 cents, back in my day it was 10 cents. Usually you would find them near a school or church. The official uniform for a Limber sales person was a “bata” or mu-mu with curlers in her hair.
Limber de Coco
1/2 can evaporated milk
1/2 can coconut milk
1/4 cup sugar
1 tsp. vanilla
1 egg yolk (beaten until froth)
Cinnamon to taste
1/2 cup of shredded coconut
Directions
Mix evaporated milk, coconut milk, sugar, vanilla, egg yolk and cinnamon in a bowl. Add additional sugar and cinnamon to taste.
Pour into small cups and freeze.
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