An Easy Peruvian Menu with a side of Mexican TablescapeAugust 16, 2016
A dear friend invited us for a Peruvian lunch some days ago. The meal was fun and festive and so I was inspired to make a similar meal at home for my family. I really love being inspired by my friends to make fun projects like this one. Nothings beats a great menu, pretty table decor, all your loved ones around the table and a delicious drink to get the party started. Here are the details-
I had a pretty and festive Mexican runner which I thought would be perfect for the table. I added some colorful napkins, gold flatware, large green leaves...and voila! a perfect #tablescape to serve as a backdrop for my Peruvian Menu- Pisco Sour, Causa Rellena, Quinoa Salad, Suspiro Limeño. (All recipes below)
I attribute the great success of the afternoon to the drink of choice the infamous "Pisco Sour" which had everyone chatting and laughing freely right from the start. It is powerful, just a few sips will make you very chatty.
PISCO SOUR (drink)
1 cup of lime juice
1 cup sugar
3 cups pisco
2 egg whites
|| Blend the egg whites with the sugar until it dissolves.
|| Add the pisco, then the lime and the ice (fill about half the blender cup with ice). Blend well.
|| Then serve. Make sure all glasses have the frothy egg white at the top.
|| Add a few drops of Angostura bitters at the top of each glass.
3 pounds of large yellow potatoes (Yukon potatoes)
3 hard boiled eggs
1/2 cup of olive oil
2 cans of good tuna
1 cup mayonnaise
To decorate- a bunch of steamed asparagus, one avocado and parsley
salt and pepper
Note: This can be done as a jellyroll or in a mold by layers (similar to a lasagna). I chose to do a roll and found it very easy.
|| Boil the potatoes with their skin on until cooked through. Once they are soft (make sure a fork easily pierces the potatoes) then take them out. When the potatoes are cool enough to handle, peel them and pass them through a ricer or mash with a potato masher until smooth.
|| Add the lime, olive oil, salt and pepper. Mix well
|| Spread the potatoes into a smooth rectangle over a layer of plastic wrap or wax paper to facilitate the making of the role.
|| Spread the mayonnaise over the rolled out potato layer and then add the fillings in columns- the tuna and hard boiled eggs. You can also choose to add avocados or olives. Basically, fill it with whatever ingredients you like. You can even use chicken salad instead of the tuna.
|| Lift the plastic wrap from one end of the potatoes and roll the potatoes up over the filling. Keep rolling until you reach the other end. Place seam-side down on a serving platter,
|| Garnish with parsley, hard boiled eggs, avocados and steamed asparagus.
|| Serve in slices. This dish can also be formed in a spring form pan or as individual portions.
|| The dish is served cold. It is perfect for these hot last summer days. I like to take out of the refrigerator for a little while before serving so it is eaten at room temperature.
Since this recipe is in English I will just give you the link. It was delicious!
1 can of evaporated milk
1 can of condensed milk
5 egg yolks
3 egg whites
1 cup of sugar
1 tsp. of vanilla
1/3 cup of Port Wine
|| Pour the evaporated milk and condensed milk into a heavy saucepan and cook in low heat. Stir frequently with a wooden spoon. Cook until the mixture becomes a nice caramel color and becomes thick in its consistency. (It took me 90 minutes to get the right consistency. Some recipes say it takes less).
|| Remove from the stove top and add the egg yolks one at a time while whisking constantly.
|| Add the vanilla. This is called manjar blanco.
|| Let cool down and then fill some small individual cups with the mixture. Or you can also fill a large bowl. I like the individual portions.
|| In another sauce pan place the sugar and port wine over high heat without stirring for about 5 or six minutes. The syrup is ready when it forms a caramel thread when dropped from a spoon.
|| Meanwhile beat the egg whites until stiff peaks form. Add the hot port syrup to the beaten egg whites in a thin and steady stream, beating vigorously until the resulting meringue is cold.
|| Put the meringue in a piping sleeve to decorate your cups with manjar blanco.
|| Dust with cinnamon
|| Enjoy! This truly tastes like a little piece of heaven!
Hopefully you will have the courage make a Peruvian Party out of it as well. I'm dying to go to Machu Pichu by the way. We are waiting till Little Miss A is a few years older. If you have been and have any tips I would love to hear them!
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[All photos by AC]