Plantains in Milk

Plantains in Milk Recipe from Panama with Cheddar and Chocolate

Region / culture: Panama | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Plantains in Milk is a delicious and unique dessert that combines the sweetness of ripe plantains with the creaminess of milk and the richness of chocolate and cheese. This recipe is sure to satisfy your sweet tooth and impress your guests with its decadent flavors.

History

Plantains in Milk is a traditional dessert in many Latin American countries, where plantains are a staple ingredient in many dishes. This recipe has been passed down through generations and is a favorite among families for its comforting and indulgent taste.

Ingredients

3 ripe plantains
4 tbsp of butter
0.25 lb (113 g) cheddar cheese, cut in small squares
0.25 cup of sugar
1 cinnamon stick
0.25 lb (113 g) of chocolate

How to prepare

Peel the plantains and cut them in half lengthwise without separating the two halves.
In a large pot, melt the butter and brown the plantains.
Fill the plantains with the cheese squares and return them to the pot.
Add 0.25 lb (113 g) of chocolate to the cheese.
Sprinkle the plantains with sugar and pour the milk over them.
Add cinnamon.
Cover the pot and cook on low heat for 10 minutes.
Uncover the pot and continue cooking for 15 minutes.
Serve hot.

Variations

Add a sprinkle of cinnamon or nutmeg for extra flavor.
Use dark chocolate instead of milk chocolate for a richer taste.
Top with chopped nuts or dried fruit for added texture and crunch.

Cooking Tips & Tricks

Make sure to use ripe plantains for this recipe, as they will be sweeter and softer than green plantains.

- Be careful not to overcook the plantains, as they can become mushy and lose their texture.

- Feel free to adjust the amount of sugar and chocolate to suit your taste preferences.

- Serve the Plantains in Milk hot for the best flavor and texture.

Serving Suggestions

Serve Plantains in Milk hot as a dessert after a Latin American-inspired meal. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Cooking Techniques

Browning the plantains before filling them with cheese and chocolate adds depth of flavor.

- Cooking the plantains in milk helps to infuse them with creamy richness.

Ingredient Substitutions

Use margarine or coconut oil instead of butter for a dairy-free option.

- Substitute vegan cheese for a dairy-free and plant-based version.

- Use honey or maple syrup instead of sugar for a natural sweetener.

Make Ahead Tips

You can prepare the plantains in advance and store them in the refrigerator until ready to cook.

- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Plantains in Milk in individual bowls or plates for an elegant presentation. - Garnish with a sprinkle of cinnamon or a drizzle of chocolate sauce for a decorative touch.

Pairing Recommendations

Pair Plantains in Milk with a cup of hot coffee or tea for a cozy and comforting dessert experience.

- Enjoy with a glass of red wine for a sophisticated and indulgent treat.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Plantains in Milk contains approximately 300 calories, making it a satisfying and indulgent dessert option.

Carbohydrates

Plantains are a good source of carbohydrates, providing energy for your body. Each serving of Plantains in Milk contains approximately 30 grams of carbohydrates.

Fats

The butter and cheese in this recipe add richness and flavor, but also contribute to the fat content. Each serving of Plantains in Milk contains approximately 15 grams of fat.

Proteins

The cheese in this recipe provides a good amount of protein, which is essential for building and repairing tissues in the body. Each serving of Plantains in Milk contains approximately 10 grams of protein.

Vitamins and minerals

Plantains are a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains dairy (butter and cheese) and chocolate, which may be allergens for some individuals. Please be mindful of any food allergies when preparing and serving this dish.

Summary

Plantains in Milk is a rich and decadent dessert that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy in moderation as part of a balanced diet.

Summary

Plantains in Milk is a decadent and indulgent dessert that combines the sweetness of ripe plantains with the creaminess of milk, the richness of chocolate, and the savory flavor of cheese. This traditional Latin American dish is sure to impress your guests and satisfy your sweet tooth. Enjoy in moderation as part of a balanced diet.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Plantains in Milk. It was many years ago, when I was just a young girl living in the small village of San Cristobal in the Dominican Republic. My grandmother, who was known for her delicious cooking, had invited me into the kitchen to help her prepare a special dish for a family gathering.

As we stood side by side at the stove, she took out a ripe plantain and began to slice it into thick rounds. I watched in fascination as she heated up a pot of milk on the stove, adding sugar and a touch of cinnamon for flavor. Once the milk was simmering, she gently placed the plantain slices into the pot, allowing them to soak up the sweet, creamy liquid.

I asked her where she had learned to make such a unique dish, and she chuckled softly as she stirred the pot. "This recipe has been passed down in our family for generations," she explained. "It's a traditional Dominican dessert that is loved by all."

As the plantains cooked, filling the kitchen with a warm, comforting aroma, my grandmother shared with me the story of how she had first learned to make this dish. She told me that when she was a young girl, her own grandmother had taught her the recipe, just as she was now teaching me.

Her eyes sparkled with nostalgia as she recalled the days spent in her grandmother's kitchen, learning the secrets of Dominican cuisine. She spoke of the simple joys of cooking together, of the laughter and love that went into every dish they made.

As the plantains soaked up the milk and grew soft and tender, my grandmother added a sprinkle of nutmeg for an extra touch of flavor. She then ladled the warm, sweet mixture into bowls and garnished it with a sprinkling of toasted coconut.

I eagerly took a spoonful of the creamy plantains and savored the rich, comforting flavors. The sweetness of the plantains paired perfectly with the creamy milk, creating a dessert that was both familiar and new.

As I enjoyed the dish, I felt a deep sense of connection to my roots and to the generations of women who had come before me. I realized that cooking was not just about following a recipe, but about preserving traditions and creating memories that would last a lifetime.

From that day on, Plantains in Milk became a staple in my own cooking repertoire. I would often make it for my family and friends, sharing with them the story of how I had learned the recipe from my beloved grandmother.

As the years passed, I continued to hone my culinary skills, adding my own twist to the traditional dish. I experimented with different spices and flavor combinations, always staying true to the essence of the original recipe.

To this day, whenever I make Plantains in Milk, I am transported back to that cozy kitchen in San Cristobal, where my grandmother first showed me the magic of cooking. I am grateful for the gift she gave me that day, the gift of a recipe that not only nourishes the body, but also feeds the soul.