For our last Friday Lunch of the summer, the teens chose some of their favorite dishes that we made over the course of the summer and created a special "highlight reel" menu. Check it out:
Sour Cherry Mint Lemonade
Korean Tofu Tacos w/ Quick Kimchi
Flatbread w/ Watermelon Sauce, Fresh Mozzarella and Nasturtium
Murgh Makhani (Butter Chicken)
Kusa Squash w/ Eggplant and Rice Stuffing
It seems fitting for our last Friday Lunch post of the summer to share a dessert recipe. Tembleque was certainly the staff pick for favorite dessert of the summer. Tembleque means "wiggly" in Spanish. It is simple, refreshing coconut-based dessert reminiscent of the Burmese Kyauk Kyaw dessert we made last summer. Try it out!
- 2 (13.5 oz) cans Coconut Milk
- 6 cup sugar
- 4 cup corn starch
- 1 tsp. Salt
- Ground cinnamon (for garnish)
- Shredded coconut (for garnish)
- In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
- Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
- To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.
If you can't wait for it to cool to dig in, try eating it as a warm pudding! Some of our teens even preferred it this way!