[Flashback] May 2013: Happy Birthday, Mr. C!

May is Mr. C's birth month.  

We hosted a lunch for his teammates and the church choir to celebrate our birthdays.  We did a "Barrio Fiesta" theme with banana leaves and mini buntings on the table.  Food was good:  rice, Bistek Tagalog (beef steak cooked with onions, Filipino style), pancit, fried eggplant, pork barbeque, smoked fish, shrimp, fruit salad and canonigo for dessert.

He had another celebration on his actual birthday.  Read more about it here:  Cinco de Mayo.

Cheers!

♥  michelle  ♥

[Celebration] Cinco de Mayo and Mi Esposo Cumpleaños

Welcome back!

Today is Cinco de Mayo which is celebrated in the United States by Mexican-American communities and in Mexico to commemorate the cause of freedom and democracy during the first years of the American civil war.   These days, it is also a celebration of Mexican heritage and pride.

For my husband and I, we are celebrating his birthday plus other things.  

We were pretty busy last week when we helped our friend who was admitted at the hospital while her husband was in the Philippines.  We just thank God for His strength, wisdom, protection and for answered prayers.  She was back home yesterday and her husband (our Pastor) was able to change his flight and arrived this morning.

So, in light of Cinco de Mayo and my husband's birthday, we had a Mexican inspired party.




Tamales, Fajitas, Tres leches, Canonigo and Bolillo

 

We made chicken tortilla soup topped with onions, cilantro, sour cream and avocado,  It was delicious, so they say.  The  yummy and reasonably priced $6.50/12 pcs. pork and chicken tamales and bolillo bread were from Aranda's bakery.  

One of our friends brought Chicken fajitas from La Michoacana Meat Market. 

it came with a "green salsa" which was delicately spiced.

For dessert, I made Canonigo decorated with mango balls.  Perfect!

His birthday cake was Tres Leches topped with slices of mango.  In lieu of a handmade birthday card, I made a mini bunting 

and stamped embossed his name...  simple, not too sweet, yummy and you-know-me, colorful.

How was your weekend?

Now that we're back home and sleeping on our own beds, I'm not too eager to clean and keep up with house duties.   

Now that would be another story.

Have a blessed week!

♥  Michelle ♥

[Baking] Canonigo / Ile Flottante

Are you one of those who find themselves in the dessert table more than the sumptuous buffet spread?
If you are, I would like to welcome you to the club, my club!

I particularly love creamy desserts and one of them is a Filipino dessert called:  "Canonigo."  My first taste of it was in a Spanish restaurant in the Philippines called "Alba's" where they served it with sweet mango balls. It is made of a soft, egg white based cake (meringue) that is topped with a creamy custard.  The French have a similar dessert called "Ile Flottante" or floating island.  I don't know where the dessert originated but I am just thankful to them for coming up with it!

This post tells about my first attempt and it was pretty good.  

This recipe is from Nora and Mariles Daza, with a few revisions (*).

CANONIGO

Ingredients:      Meringue        8 eggwhites

                                              1/2 cup white sugar

                                              1/2 teaspoon baking powder

                        Caramelized sugar            1 cup white sugar

                                                                1/2 cup hot water

                        Custard          8 eggyolks

                                              1 cup evaporated milk

                                              1/4 cup white sugar (*)

                                              1 tsp vanilla extract
                                              1/4 cup rum (*)

I caramelized the sugar first.  Just be super careful in pouring the hot water when the sugar has completely melted and changed color - it will bubble.

I used 2 loaf pans but you can use any pan with a solid base.  Line the pans with the caramelized sugar and butter.

In a bowl, beat the eggwhites (I used an electric handheld mixer) until soft peaks form.  Gradually add the sugar and baking powder and beat until the eggwhites are very stiff.  Gently pour the meringue in the molds halfway and bake in a pan with water at 350F for about 30 minutes or until brown.

The custard sauce is cooked using a double broiler.  Whisk and cook the eggyolks, sugar and milk until it thickens.  Add the vanilla and rum last.   Serve on the side.

Try it out and share your wonderful stories with me. 

 Warning:  You definitely have to share this deliciousness with others.

Have fun!  

♥  Michelle  ♥