About Saturday's desserts

Saturday’s refreshments in between and after Leslie McClure and band’s sets featured coffee and traditional desserts from Guatemala and the Dominican Republic, prepared by Ada, Sandra, Nora, Carlos, Ana, Amy, Ken, and Eva.

Platanos fritos is a typical dessert from Guatemala. Ingredients include:

- platano maduro (these are plantains that are turning dark – we bought about 60 slightly yellow ones a week ago so they would be mature for today’s cooking for 150)
- oil
- crème (we used Crema de Slavadorena style sour cream bought at a Mexican grocery)
- sugar

Procedure:
- peel the plaintain (try to leave the rind of the plaintain in one piece because you will use it later on)
- slice it diagonally
- put oil in the skillet – enough to fry the plantains
- fry the slices of plaintain from both sides
- in a plate, place the rind of the plantains so that when ready you can place them there, so they can stay warm.
- in a small plate, place some of the fried plantains, add one scoop of crème on the top, and sprinkle some sugar over them
- The only thing left to do is ENJOY THEM!

- Ana

Dulce de leche cortada. This Dominican dessert originally was what was done to milk that had soured/curdled – a way of making virtue out of a misfortune. Now we sour the milk with lime/lemon, add sugar, and boil until it’s reduced to a thick consistency. As you ca imagine, it is concentratedly sweet, so you only need about a tablespoon (or less) to satisfy your sweet tooth. Water to drink should be nearby! For 150 people we used 4 gallons of milk, LOTS of sugar, vanilla, cinnamon sticks, the juice of 7-8 limes, and lime zest
- Ada