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International Cuisine

Exploring the world through food.

Romanian Papanaşi (A Fried Cheese Doughnut)

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Romanian Papanaşi is a famous treat there.  Honestly it makes me want to hop on the next plane just for this.  Romanian Papanaşi is a fried cheese doughnut the hole of the doughnut is placed on top and in between it is smothered with cherry preserves and topped with confectioners sugar.  A heavenly bite indeed.  Oh and did I mention whipped cream too…..

A picture of Romanian Papanasi

I typically use a deep fryer for these types of recipes, this is the one I use and I love it!  It makes frying so easy although you can easily just use a deep skillet as well.  Whichever you have is what you should use, you will want to make these again and again.

Did you know that Francesco Illy, the founder of Illycaffe was born in Romania in 1892.  He also invented the first automatic steam espresso coffee machine.  This Romanian Papanaşi would be superb with an espresso!

If you would like to learn more about this interesting country of Romania be sure to check out “Our Journey to Romania“.  You will also find more authentic and delicious Romanian recipes.

Have you ever traveled to a destination just for the food?  If you have, I would love to hear about it in the comments below. Honestly this recipe truly makes me want to hop on a plane!  There is not only wonderful food to try in Romania, it is home to some amazing UNESCO sites as well.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A picture of Romanian Papanasi
5 from 1 vote
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Romanian Papanaşi (A Fried Cheese Doughnut)

A Romanian treasure!  I think it is worth a plane trip just to eat more of these, they are awesome!

Course Dessert
Cuisine Romanian
Keyword Romanian Papansi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 338 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 4 cups cottage cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest grated
  • ½ teaspoon baking powder
  • 2 eggs
  • 2 cups all-purpose flour
  • Cooking oil
  • Powdered sugar to garnish
  • Whipped cream or sour cream
  • Fruit preserve strawberry, raspberry, sour cherry etc.

Instructions

Instructions:

  1. In a large bowl mix the cottage cheese, sugar and baking powder.
  2. Add the eggs, vanilla, salt and lemon zest.
  3. Mix very well to get a smooth as possible.
  4. Slowly add in the flour a little at a time.
  5. If the dough is too moist add more flour, you don’t want the dough to be too sticky.

  6. Heat the oil in a deep fryer or skillet over medium high heat

  7. Make small balls of dough, to fit in the palm of your hand, make into a donut shape with a hole in the middle. Dip into a small bowl of flour.
  8. Make some round balls a bit bigger than the size of the donut hole. Dip into a small bowl of flour
  9. Fry them in oil until golden brown on both sides.
  10. Remove onto a paper towel to remove any excess oil.
  11. Assemble the donut with some sour cherry preserve on top add the small ball on top of that, sprinkle with some powdered sugar and a dollop of whipped cream or sour cream on top.
  12. Serve while warm.
Nutrition Facts
Romanian Papanaşi (A Fried Cheese Doughnut)
Amount Per Serving
Calories 338 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 500mg 21%
Potassium 191mg 5%
Total Carbohydrates 52g 17%
Sugars 28g
Protein 17g 34%
Vitamin A 4.4%
Vitamin C 0.4%
Calcium 11.5%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

Cuba Tostones (Fried Plantains)

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Cuban Tostones are fried plantains. They are popular in many countries and Cuba is no exception. They are delicious sprinkled with just a touch of salt and always best just out of the fryer. You could always dip them in a little left over mojo sauce. They are served as a snack, or as a side with lechon asado or a Cuban sandwich. If you do don’t have a tostonera (tostones press) you can use the bottom of a heavy glass or a food can.

Cuba Tostones

Cuba Tostones (Fried Plantains)
 
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Recipe type: Appetizer
Cuisine: Cuba
Serves: 4
Ingredients
  • 3 to 4 cups cooking oil
  • 2 green plantains
  • salt to taste
Instructions
  1. Pour 2-3 inches of oil into a deep-fat fryer or heavy skillet over medium-high heat. As the oil heats, cut the ends off of each plantain, and make a slice along the length of the skin. You should be able to remove the peel in one piece, unlike peeling a banana's skin one section at a time.
  2. Slice each plantain into pieces about two inches long. Add the pieces to the hot oil Fry them for about two minutes until they start to get slightly golden, then flip them over, frying for another two minutes.
  3. Remove the cooked pieces from the pan, and drain them on paper towels. They will be very hot, so let them cool for at least 1-3 minutes. Take one of the pieces, and smash it in a tostonera (tostones press).
  4. If you don't have a tostonera, you can easily use wax paper the bottom of a glass or a food can. Place the plantain piece upright on wax paper, fold the wax paper over the top of it, and then smash it until it is ¼ inch thick.
  5. Once the cooking oil is hot again, add all of the plantain slices and fry them on both sides until golden brown (about 1-3 minutes). Remove the tostones from the oil, and drain them on paper towels.
  6. Sprinkle with a little salt
  7. Serve immediately

 

 

Ensalada Cubano (Typical Green Salad)

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This Cuba salad is a typical green salad that you would find on many Cuban tables as a companion to the meal. It is light and refreshing, sometimes we forget how good simple things can be. Add whatever is in season and fresh. The dressing is perfect with the lechon asado it is garlicky and tangy.

Cuba Salad

 

Ensalada Cubano (Typical Green Salad)
 
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Recipe type: Salad
Cuisine: Cuban
Serves: 4
Ingredients
  • 2 ripe red tomatoes, sliced
  • 1 red onion, sliced
  • 1 head iceberg lettuce, shredded or torn
  • 6-8 radishes, sliced thin
  • Dressing:
  • 4 cloves garlic, mashed
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ¼ cup fresh lemon juice
Instructions
  1. Toss together the salad ingredients in a bowl and place in a refrigerator to chill.
  2. For the Dressing:
  3. Use a mortar and pestle to mash the garlic with the salt and pepper.
  4. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
  5. Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
  6. Add just enough dressing to cover the salad -- more or less to your own taste.
  7. Enjoy!

 

Cuba Lechon Asado (Roast Pork)

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In Cuba, lechon asado is made for a celebration. Many times a whole pig is cooked in the ground and covered with banana leaves.  It is a tradition and a feast.  They also often roast the pork in a specially made box called a Caja china.

This roast pork recipe is one of the best I have had and I attribute it to the Mojo sauce that it marinates in. Please note that this recipe calls for marinating overnight so plan accordingly.  The aroma is outstanding while cooking.  I was able to find a nice pork shoulder with the skin on, and the results, awesome and oh yes, those caramelized onions, to die for!

Cuba Lechon Asado whole

Cuba Lechon Asado (Roast Pork)
 
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Author:
Recipe type: Main Dish
Cuisine: Cuba
Serves: 8
Ingredients
  • 1 large pork roast shoulder or fresh ham (ham that is not cured or smoked or cooked)
  • 2 c sour orange or fresh lime or lemon juice (or combination thereof)
  • 1 large bay leaf
  • 2 tsp dried oregano
  • 2 tsp cumin powder
  • 2 Tbsp salt and 1 teaspoon salt.
  • ½ tsp black pepper
  • 20 clove fresh garlic peeled, cloves can be left whole
  • cuban mojo sauce
  • 2 large onions sliced in thin rounds
  • ½ c roast pork pan drippings
  • ½ c reserved garlic and lime sauce mixture
Instructions
  1. Buy a nice large pork shoulder or fresh ham try to buy one with the skin on the fresh ham.
  2. THE NIGHT BEFORE: Take your pork shoulder or fresh ham and stab it all over making deep stabbings in the meat all over the roast. Next take your salt pour about two tablespoons full in your hands and rub deep all over the pork roast or fresh ham sticking your fingers in the deep stabbed holes to penetrate the salt well into the meat. Do this all around the meat. You will need about 2 tablespoons of salt all together. Rubbing deep into the meat all over and into the holes made with a sharp knife. Obviously use care when stabbing the meat with a sharp knife to not cut yourself. After salting put the pork to a side.
  3. In a blender add the lime/lemon or sour oange juice, garlic cloves, and the seasonings bay leaf, cumin powder, oregano, pepper, 1 teaspoon salt. Blend on high until all is liquified. This is your Cuban Mojo, pour one cup of the mojo in a jar cover and reserve for later. Now take your pork roast and pour the rest of the sauce all over the pork roast rubbing the mojo sauce deep into the pork meat in the slits or holes. The secret is to make sure you rub your pork meat or fresh ham with all this lime/garlic sauce making sure it is well introduced into the meat. When done sprinkle a little more oregano, cumin, black pepper over the entire roast again just a little sprinkle. Cover with aluminum foil; and refrigerate until the next day for roasting.
  4. Next day remove pork from the refrigerator let stand on the counter for at least an hour then put into a preheated 325 degree oven. Depending on how large a roast you have roast about 3 to 4 hours or a little more. Pour a half cup of the reserved mojo and baste your roast every hour with some of the mojo. Roast is done when the juices run clear and the meat is tender. Do not cover with aluminum foil to roast. You can tent the roast with aluminum foil but do not crimp the edges all around. You want to roast your pork meat not steam it. If the roast starts to get to brown on top tent it with the foil. take a large piece of foil and fold in half then put over the roast leaving the sides open, no crimping. A five pound roast can take as long as five or six hours slow roasting. When done remove roast from the oven take out of the pan put into another pan. Let roast rest for a bit.
  5. In your pan there should be lots of pan drippings pour them into a frying pan over medium heat and add the onions and fry them in the drippings. Next take half cup of the reserved mojo from the refrigerator and pour into the onions sauteing everything for about five minutes. After about 10 minutes slice all of your roast and pour the mojo with onions all over the meat mixing it well into all of the pork meat.
  6. Serve your pork with Moros and Christianos (Cuban rice and beans) for a real treat, and make a Cuban sandwich with the left overs!

 

Cuba Moros and Cristianos (Rice and Beans)

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Cuban rice and black beans goes by the name Moros and Cristianos literally translated means Moors and Christians.  It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula.  In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it…  as it is one of the best rice and beans I have had the pleasure to enjoy.  Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews.  The homemade sofrito recipe is available under sauces.

Cuba Rice and Beans

Cuba Moros and Cristianos (Rice and Beans)
 
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Author:
Recipe type: Side Dish
Cuisine: Cuba
Serves: 4
Ingredients
  • 1 can of black beans
  • 2-3 cups of already cooked white rice
  • ⅓ cup of sofrito (see recipe under sauces)
  • Salt and pepper to taste
  • ½ teaspoon cumin
  • ½ teaspoon of oregano and a drizzle of apple cider vinegar
  • 1 garlic clove finely chopped
  • 1 cup of beer or broth
  • ½ can tomato sauce
Instructions
  1. In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
  2. After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
  3. Let sit for 10-15 minutes before serving.

 

 

Cuba Sofrito ( Base for Moros Y Cristianos)

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Sofrito is a base for the delicious Cuban rice and beans called Moros y Cristianos.  It is also used for many soups and stews as well.  It keeps for a week or so in the refrigerator.  Making it from scratch is easy and well worth the effort.

Cuba Sofrito

Cuba Sofrito ( Base for Moros Y Cristianos)
 
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Author:
Recipe type: Seasoning
Cuisine: Cuba
Serves: 1 quart
Ingredients
  • 4 large tomatoes, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 large onions, chopped
  • 8 to 10 garlic cloves, chopped
  • 1 or 2 bay leaves
  • Pinch of ground cumin
  • Pinch of dried oregano
  • ¾ cup Sherry, or to taste
  • 4 Tablespoons olive oil
  • Salt to taste (optional)
Instructions
  1. Saute tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp. Add Sherry and let simmer. If you add the salt, taste beforehand as you might not need it at all. Yields about one quart.

 

 

Cuban Churros with Chocolate Caliente

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Cuban churros are basically a fried dough rolled in sugar. Who doesn’t love fried dough? Serve it along side some hot chocolate for dipping and you have a match made in heaven!  The churros are  best served hot after frying. They are actually too easy to make, if you know what I mean!

Cuban Churros

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Cuban Churros with Chocolate Caliente
 
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Author:
Recipe type: Dessert
Cuisine: Cuba
Serves: 4
Ingredients
  • 1 cup (all-purpose) flour
  • 1 cup water with ⅛ tsp. of salt
  • vegetable oil
  • Plate of granulated or powdered sugar
Instructions
  1. Sift the flour in a mixing bowl, while bringing the salted water to a boil.
  2. Pour the boiling water over the flour, stirring lightly until the dough forms into a ball - about 30 seconds. The dough should be compact, but not runny or too soft.
  3. If you have a churrera or a cookie press, load it up with the dough. If not, a big freezer zip lock or a pastry bag with a corner cut off works, too. Use a star shaped tip, if you have it.
  4. Squeeze dough onto waxed paper in about 6 inch strips.
  5. Heat the oil until very hot.
  6. Fry the dough in the super-hot oil, turning once when you see the edges barely begin to pick up color. (think pancakes) Fry for about 5 minutes total.
  7. Remove with a slotted spoon, draining as much oil as possible and place on the sugar plate and roll in the sugar.
  8. Serve immediately with some hot chocolate with whipped cream and cinnamon stick YUM!

 

 

Winter Solstice Wishes

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A fun little thing to do for the winter solstice.  Get yourself some pine cones preferably on a wonderful nature hike.  Get some little pieces of paper to write your hopes, dreams, wishes and intentions for the coming year. Tuck them in the pine cones. Use them to get your fire started with your yule log for a wonderful way to celebrate the winter solstice.

Winter Solstice wishesThis year in 2018 in the northern hemisphere the winter solstice will take place on December 21, at 5;23PM EST.  Since it is the longest night of the year, it is a perfect time for some reflection and of course winter solstice wishes.  What will your wishes be?

A few years ago, I started this tradition and since that time I have traveled to over 20 countries.  I think setting an intention and then working to make to happen goes a long way to making your dreams come true.

I will be heading to Cuba for a month in January, in support of the Cuban people. I look forward to sharing my journey with you.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Yule Log Cake Perfect for the Winter Solstice

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Yule log cake is a tradition that goes way back to the late 1800’s.  In France during the days of Napoleon, he banned burning fires in fireplaces because he was concerned that it could spread disease.  In order to keep the tradition of the yule log alive, a clever baker came up with a cake in the shape of a log.  It is called Buche de Noel. They can be found everywhere during the holidays and it is a decadent treat.  I am not going to say this is easy to make.  I tried three different recipes and this one finally worked out.  Rich butter cream frosting on  light fluffy vanilla cake.

Yule Log cakeThis year in 2018 the winter solstice happens in the northern hemisphere on December 21st at 5:23 pm EST.  It is the perfect time to take a moment, to be thankful for your blessings and set your intentions and dreams for the new season.  Why not make this delicious yule log cake and enjoy it along with some wassail for an authentic Winter solstice experience.   I love to write down my dreams and stuff them in a pine cone and burn it on the longest night of the year.  It is also a wonderful time to simply let go of the things that are holding you back.

I am wishing for you that you all your hopes and dreams come true and that you truly take a moment to breath and recognize the change of the season.  No matter what your religion or beliefs, it is something we all share in together as humans.  How do you plan to celebrate the solstice?  I would love it if you let me know in the comments below.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Yule Log Cake
 
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Author:
Recipe type: Dessert
Cuisine: French
Serves: 8 servings
Ingredients
  • Sponge cake:
  • 4 eggs (room temperature)
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup cake flour (sifted)
  • Chocolate buttercream:
  • 7 egg whites
  • 1⅓ cups granulated sugar
  • 6 ounces unsweetened chocolate, melted and cooled
  • ½ teaspoon instant espresso powder
  • ½ teaspoon vanilla extract
  • 3 cups plus 3 tablespoons butter, softened
Instructions
  1. How to make Yule Log Cake
  2. Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
  3. Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar a little at a time, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture.
  4. Once the flour is incorporated into the batter, stop mixing.
  5. Gently spread the batter into the prepared pan. Bake the cake for 10-14 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.
  6. To make the chocolate buttercream:
  7. In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside for a moment.
  8. In a small saucepan, bring the sugar and ⅔ cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
  9. Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If it becomes runny you can chill it for a bit and then proceed.
  10. To assemble the chocolate yule log:
  11. Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. If you are adventurous you can cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of buttercream to fashion a “branch” coming off the main Yule log.
  12. Spread the exterior of the buche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
  13. Chill the cake and serve.

 

Winter Solstice Wassail

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This winter solstice Wassail is real easy to make and warms the soul.  A tradition for the winter solstice.  This recipe is a non-alcohol version but you can easily add some brandy if you would like to spike it.  This recipe is made in a crock pot. Just throw everything in and enjoy the scents of the season  as it simmers throughout the day.  Enjoy it on the Winter Solstice and anytime during the cold winter months.

Winter Solstice Wassail

Although it may look like it has ice cubes, it is actually pieces of apple.  I simply love this recipe I hope you will too.  This year in 2018 the Winter Solstice takes place in the northern hemisphere on December 21, 2018 at 5:23 EST.  I truly hope you take a moment to set your intentions and dreams.  It is so important to take a moment to get away from the hustle and bustle of the holiday season and sitting back with some candlelight, a fire to burn your pine cones and yule log, and sipping a little wassail, is the perfect remedy.

I would love to hear what your hopes and dreams are, be sure to share in the comments below.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Winter Solstice Wassail
 
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Author:
Recipe type: Drink
Cuisine: Winter Solstice
Serves: 3 quarts
Ingredients
  • 2 quarts apple cider or apple juice
  • 1 quart cranberry juice
  • 15 all spice berries
  • 24 cloves
  • 4 cinnamon sticks
  • 1 orange peel
  • 4 medium baking apples
  • 2 cups brandy (optional)
Instructions
  1. Put the apple cider and cranberry juice into the crockpot
  2. In a spice bag place the all spice berries and 20 cloves and put in the pot.
  3. Simmer on low for 4-5 hours.
  4. Preheat oven to 375 degrees
  5. In the meantime place 4 apples with the remaining four cloves and ½ cup of water into a baking dish.
  6. Cook about 35-45 minutes or until the apples are tender, remove from oven and set aside.
  7. Once the apples are cool, dice them and put them in the wassail.
  8. Remove the peel from the orange taking care to not get the white pith.
  9. Put the peel in the wassail.
  10. Let simmer together for about 30 minutes and serve warm. You can add Brandy at this time if you want to spike it.
  11. Refrigerate any leftovers

 

 

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