When I was growing up in Miami FL Yule was a party that my mom and dad would have in our home. Everybody in the neighborhood would go my parents party. It was the yearly event that everybody waited for with anticipation. having to get dressed in a very uncomfortable outfit that my mom picks out for the party every year, playing hide and seek with the next door neighbor’s kids and all the food!
You see my parents came from Cuba which is an island nation in the Caribbean and in Cuba roast pigs “A WHOLE PIG” is the traditional way to celebrate Noche Buena, or Christmas Eve. I remember my mom cooking it even though it’s traditionally a man's job to cook the pig. Dad wounld buy the pig at the local butcher shop. An 80-pound pig easily feeds 50 to 60 people. However, we love to have plenty of leftovers, so we always make way too much. Dad would get one with the head, feet, tail and ears would still be on the pig, my mom would say those were the best parts. Mom would prepared the pig the night before. The next morning my dad would digging a hole in the back yard about one feet deep and putting cinderblocks around the hole, inside the hole he would put cole to get the fire going, the pig was then put on a makeshift barbecue grill which would be wider on the side so that when you would put the grill with the pig on the cinderblocks the grill would not fall through the hole. It would cook for about 5 to 6 hours
At that point my mom would start cook the rest of the food, the pig would be left to cook for about five to six hours. Mom would cook Cristianos (a Black or Red Bean and Rice Dish), Tostones (fried plantain) and Yuca con Ajo (Yuca with Garlic Sauce). For desserts we wounld have Turrones (Nougat Candy), Buñuelos (Cuban Christmas Pastry) and Arroz con Leche (Rice Pudding). That’s what I remember the most about Christmas the traditional lasted for many years until my dad died of cancer….. Men I miss him he was I cool dad. Here is the recipes for Buñuelos I hope you guy will try out this Christmas!
Buñuelos
Buñuelos are a light, fried pastry. These light, fried pastries are a Cuban tradition served warm with a special syrup. We Cubans like to eat them for Christmas. They are also good dusted with cinnamon sugar, or powdered sugar.
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Yield: 2 dozen
Cook time: 20 minutes
Total time: 50 minutes
Yield: 2 dozen
INGREDIENTS:
2 cups ground yuca
2 cups ground malanga
1 teaspoon salt
2 tablespoons lemon juice
2 egg yolks
1 cup flour sifted
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons anise flavoring
Vegetable oil for frying
2 cups ground malanga
1 teaspoon salt
2 tablespoons lemon juice
2 egg yolks
1 cup flour sifted
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons anise flavoring
Vegetable oil for frying
Bring about five quarts of water to a rolling boil. Peel the yuca and malanga and place in boiling water; add salt and lemon juice. Reduce heat to medium and cook until soft, but not too mushy – about 15 to 20 minutes.
Drain and dry with paper towels. Let cool. Remove any woody parts from the center of the yuca.
Use a food processor or food mill and grind the cooked yuca and malanga very fine. Again, watch out for any woody parts!
Sift together the flour, salt, and baking soda. Beat the egg yolks until frothy and blend in the salt/flour/baking soda mixture. Add the ground yuca, malanga, and the anise flavor and blend. The dough should be thick enough to shape into figure eight shapes (add a more flour if needed to reach the proper consistency.)
Roll out the dough on a lightly floured surface. Use your lightly greased fingers to roll out about a tablespoon of dough into a long strand, making a rope about eight inches long. With a twist of the wrist, turn the dough rope into a figure eight.
Deep fry the dough pieces in hot oil (375°F) until golden brown, light and fluffy. Serve with syrup (following), or sprinkle with cinnamon sugar.
SYRUP
2 cups sugar
1 cinnamon stick
1 cup water
1/4 teaspoon fresh lemon juice
1 teaspoon vanilla
Bring all ingredients, except vanilla, to a boil and cook, stirring constantly, for about 10 minutes. Reduce heat to medium and let simmer until the syrup thickens to the consistency of a good maple syrup – about 40 to 50 minutes. Remove from heat, remove cinnamon stick and stir in vanilla.

