food and drink

preserved guava shells with goat cheese

This will make 12 stuffed shells

Our grandmothers and mothers feasted on preserved guava and cheese, and we follow in their tradition. My maternal grandmother liked to pair local Venezuelan farmstead cheese with her fuchsia-colored guava shells, while Isabel’s maternal grandmother was partial to cream cheese. For our party, we decided to top this Caribbean sweet with fresh goat cheese. Buy canned guava shells packed in a syrup, preferably the pink Caribbean guavas. Asian canned guavas, which are cream-colored and not as sweet, may be used as a substitute.

Spoon a heaping tablespoon of the goat cheese inside each chilled guava shell. Serve immediately on small plates, such as espresso plates.

tisana

serves 10

Tisana is a great party drink. It’s fruity and light, and traditionally served without alcohol at children’s birthday celebrations in Venezuela. Carolina’s mom serves this grown-up version in glasses festively garnished with star fruit at her New Year’s parties. It’s easy to make ahead of time, and it keeps refrigerated in a pitcher.

In a punch bowl or pitcher, combine the wine, juice, soda, and sugar. Add the orange and lemon slices. Allow the mixture to steep in the refrigerator for at least an hour. Serve over ice. Garnish the glasses with the star fruit slices.

pork tenderloin with guava barbecue sauce

This recipe makes about 2-cups of sauce.

Super Bowl Sunday at Dr. Felix González’s house always includes platefuls of juicy, grilled pork tenderloin medallions slathered in guava barbecue sauce. This Miami Cuban has been making his own fruity yet piquant sauce for years, which I have adapted here.

Unlike beef, pork should not be eaten rare, but rather medium to medium-well. If you have a meat thermometer, the internal temperature should reach 160°F for medium. The pork should marinate overnight, or at least for 4 hours before grilling.

The guava sauce may be made ahead and refrigerated for up to a week. Guava paste is widely available in Latin markets and through specialty retailers. Quince paste makes a good substitute.

guava barbecue sauce

In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.

Marinate the pork overnight in the wine, balsamic vinegar, and garlic.
Preheat the grill on high. When hot, brush the pork tenderloins with the olive oil and sear each side for about a minute. Lower the heat to medium and cook covered for 8 to 10 minutes per side, brushing generously with the guava barbecue sauce at least twice.

Remove the pork tenderloins from the heat, glaze with another thick coat of the barbecue sauce, and rest on a plate for at least 5 minutes. Then slice the tenderloins into 3-inch medallions. The pork should be served warm with a side of papaya salsa.

coconut martini

serves 2

The Water Club’s specialty drink features a double dose of coconut from the cream and the coconut-flavored rum.

Combine all the ingredients, except the ground cinnamon and cinnamon sticks, in a shaker filled with ice. Shake and strain into martini glasses. Garnish with a pinch of cinnamon and a cinnamon stick.

virgin mojito

serves 1

Here’s a drink with the flavor of a mojito but without the punch. My mom would make me this drink when I was a kid, at parties, when all the adults were drinking the real thing. It calls for an extra sour note, so add more sugar if need be.

In an old-fashioned glass, mash the mint and sugar. Add the lime and lemon juices along with a few lemon and lime wedges. Fill the glass with ice and top with the club soda.