Sweet and frothy this fruity Cuban drink reminds me of the Orange Julius' that used to be in stands in the center of every mall in America. Not quite as thick as a smoothie but just as delicious.
I was inspired to make this drink after reading about it in our Cook the Books Selection.....
Deb of Kahakai Kitchen is hosting this bimonthly group and chose the book Eat Joy: Stories and Comfort Food from 31 Celebrated Writers. Deb said she chose this book because it is a selection of short stories which is perfect for December/January holiday season when you may not be able to curl up with a book for hours at a time. I agree. Thanks for choosing this Deb.
Thirty one different authors, all with their own writing style share a memory with us and talk about the food or foods involved with that memory. I, personally, love food memories. There is something about preparing and sharing food with loved ones that make you feel secure and loved when thinking back on them.
"He would pick up fallen mangoes for the ground, fertilize the tamarindo tree, or straighten the tall papayas, which always reminded me of Dr. Seuss's truffula treees, so lanky and fluffy at the top. Our backyard was a fruit-lover's heaven, the bounty of which often made it back into the kitchen for creamy batidos made in the blender,"
This passage spoke to me on so many levels. I, too, was raised in a home that had a backyard that was a fruit-lover's heaven. Being from Michigan, our fruit was apples, pears, plums and peaches. I also had fond memories of a loved one, my mom, who would create wonderful treats for me from these fruits when I was young and for whom I made those treats when she got older and suffered from dementia.
When Acevedo wrote:
"When I was little, I used to sit on his lap, and he would scratch my back with hard, calloused fingers."
It brought back childhood memories of sitting on my Pop's lap at night as he cupped my face and petted my hair with his rough hands. It also brought to mind, my husband with our granddaughter and made me smile knowing that she would have sweet memories of their time together.
That first passage had me immediately leaving the page and doing a google search for Batido's. I found several recipes using different fruits and methods. Some used evaporated milk, some used ice cream but the one I decided to go with was found on Food.com and listed as a Cuban Batido. Perfect as that was where Acevedo's family had emigrated. It also was attractive to me as I had all the ingredients on hand. I got up and made it immediately. Poured a glass for myself and Frank that we enjoyed as we each returned to our reading.
If you would like to join us for this selection of Cook the Books you still have a full month to get the book which is a very easy and touching read, create a recipe and share it with us. You can learn more at Deb's invitation page.
I am also sharing this post over at Foodies Read. Stop by and see what the other foodies are reading this month.
Cuban Batido
Ingredients
- 1 1/2 c. fresh pineapple, peeled, cored and cubed
- 1 c. ice
- 3/4 c. milk
- 1/2 c. orange juice
- 3 T. sugar
- juice of 1 lime
Instructions
- Place all ingredients in a blender and puree until smooth and frothy. Divide between 2 tall glasses and serve.
Notes:
Made from a recipe found at Food.com
Calories
213.26Fat (grams)
2.05Sat. Fat (grams)
1.13Carbs (grams)
47.34Fiber (grams)
1.92Net carbs
45.42Sugar (grams)
36.44Protein (grams)
4.37Sodium (milligrams)
51.31Cholesterol (grams)
7.35
Oh, my goodness this sounds delicious. I might even have a pineapple on my counter, though it may have started fermenting because I forgot about it. We'll see.
ReplyDeleteI was thinking of fermenting my next one with a shot of rum LOL>
DeleteI've got to dive into this book. I read a couple of sections by authors I have read. This looks like a great breakfast!!!
ReplyDeletePerfect for breakfast Debra
DeleteYum! This looks so refreshing and amazing! Glad you enjoyed the book!
ReplyDeleteThanks for hosting Deb.
DeleteWhen we are all free to roam about Southwestern Michigan again, you should come to Ann Arbor and try the batido at Frito Batidos Cuban Street Food Restaurant on Washington Street! Flavors are amazing -- passionfruit, hibiscus, lime, chocolate...
ReplyDeletebe well and have a great year in 2021... mae at maefood.blogspot.com
I may just plan on doing that Mae. Perhaps we could meet in real life.
ReplyDeleteLovely inspired creation, and your memories to go along with it. Reminds me of my own childhood, and our little orchard of fruit trees, Southern Calif. style: peaches, nectarines, plums, apricots, oranges, etc.
ReplyDeleteSweet childhood memories for sure Claudia.
DeleteI'm not too keen on smoothies but this one looks and sounds great. Maybe worth revisiting my prejudices
ReplyDeleteI hope you enjoy it. It is much lighter than your typical smoothie.
DeleteI like your Holiday glasses! The drink makes me think of warm sandy beaches, which right not sound particularly inviting. Great choice of recipe :)
ReplyDeleteTotally agree with you that food makes memories. I love the way you associated your memories with those of Acevedo. I too remember my grandparents getting fresh produce and making yummy food for all of us. Memories are great. This recipe is great and delicious. Simple too, I have all of the ingredients and going to try and enjoy!
ReplyDeleteI'm glad Radha...it is very good and so are our food memories.
DeleteThat was one of the better essays from the book (though sad). I love your personal connection & the recipe!
ReplyDelete