Looking through used bookstores recently has impressed on me how strong my visual memory is from my childhood. The Silver Palate cookbook made me smile, but not as big as catching a glimpse of the blue spine of Gourmet’s Menu Cookbook. I have also run across a selection of titles from the Time Life cookbook series, Foods of the World at our campus Smith Family Bookstore. These came in sets of a hardbound book acompanied by a spiral bound recipe only book. I bought the Latin American book of recipes and promtly squirreled it away forgetting it in my collection of cookbooks.
Reorganizing my website prompted me to organize my cookbooks which again revealed this gem. I can’t wait to make Chancho Adobado (Pork in Orange and Lemon Sauce with Sweet Potatoes) and Pollo en Adobo (Chicken in Red Chili Tomato Sauce). In the meantime, this curious little recipe caught my eye: Crema de Abacate, Cream of Avocado Dessert. The resulting cream was incredibly smooth, with a tang similar to yogurt, and the mild flavor of avocado whispering through it all. I suggest adding the lime juice gradually and tasting along the way. This would also be good added to cream and frozen like ice cream.
Crema de Abacate
Cream of Avocado Dessert
To a food processor add:
- the flesh of two ripe avocados
- 6 Tbs of sifted powdered sugar
Process until completely smooth and gradually add
- 1/4 cup of lime juice
Garnish with slices of lime