Sunday, January 25, 2009

'A' is for Argentina

We have set out to work our way through the alphabet in our gourmet club. First up was 'A' as in Argentina, hosted at Kris and Vanessa's house. Alicia and Bill brought fabulous appetizers after passing by many OPP cars on the way, and Beth and Rob brought dessert. William, Will and Hannah joined us, too.

Kris will post the names and how to pronounce them later! Conveniently, the Vintages section at the LCBO featured Argentinian wines this month, so we tried three of them. All were quite fine, but the Trumpeter took first prize. We'll add the complete info shortly, but you can find the info on the Trumpter below:

Rutini Trumpeter
Malbec 2006
$13.95 (LCBO Vintages)

Here is the recipe for the Alfajores:

Alfajores - Filled Cookies with Dulce de Leche and Coconut Topping


Alfajores, a favorite South American pastry, are cookies filled with delicious caramel, dulce de leche, and rolled in coconut to make a buttery-rich for an afternoon tea, a special dessert or an anytime snack.

Prep Time: 1 hours

Cook Time: 20 minutes



12 tablespoons butter

1 cup granulated sugar

1 egg

2 egg yolks

2 tablespoons cognac

2 1/2 cups cornstarch (corn flour)

1 cup all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon baking powder

Zest of 1/2 lemon

Dulce de Leche

Grated coconut



To make cookie dough: 
Cream the butter and sugar together, then mix in the remaining ingredients except the dulce de leche and coconut until well blended. Knead on a floured work surface until the dough is smooth and let rest for 15 minutes.

Make the cookies: 
Roll the dough out to a thickness of about 1/4 inch and cut into 2-inch rounds. Place on a greased cookie sheet and bake in a preheated 300°F oven for 20 minutes. When cool, spread some dulce de leche on the bottom of half the cookies and press another cookie on top, allowing some of the dulce de leche to squeeze from the sides. Roll the sides in the coconut until the sides are covered. 
Makes about 12 delicious, definitely non low calorie cookies!

To make dulce de leche: 

Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil. Place the pie plate in a in larger shallow pan filled with hot water. Do not allow the water to cover the smaller pan. Bake at 425 degrees F for 1 hour or until thick and caramel-colored (took 1.5 hours for us!). Beat until smooth. 

Recipe can be found at:

1 comment:

  1. Terrific evening! Have to LOVE Argentina; it was a great kick-off to the AGC (nice call, Beth- Alpha Gourmet Club).

    The main - Matambre (mah-tahm-bray)or "hunger killer" is a popular Argentinian stuffed and rolled flank steak.
    This recipe comes from the April, 2005 issue of "Cuisine at Home."
    Check out a video from that issue:

    There are many delicious recipes for this stuffed flank steak and accompanying chimichurri sauce. Ours was made with cilantro and parsley and fontina cheese.

    The recipe for aioli potatoes is standard and is simply boiled potatoes (we used red potatoes from P.E.I., diced) 1 cup of light mayonaise, 6-8 cloves of garlic (minced), a Tablespoon of fresh lemon juice and salt and pepper to taste.

    The salad comes from the Recipe Zaar and found at:

    It was a delicious complement to the potatoes and flank steak and perfect as is!

    Our Vintages contribution was an excellent
    Gran Lurton Cabernet Sauvignon from the Mendoza region of Argentina. We all loved it with this meal and vow to add some more to our collections!
    Check out: