{"id":366,"date":"2012-01-18T09:22:04","date_gmt":"2012-01-18T14:22:04","guid":{"rendered":"http:\/\/www.elenamaximova.org\/food\/?page_id=366"},"modified":"2012-01-27T10:26:49","modified_gmt":"2012-01-27T15:26:49","slug":"guatemala","status":"publish","type":"page","link":"https:\/\/www.elenamaximova.org\/food\/countries\/guatemala\/","title":{"rendered":"Guatemala"},"content":{"rendered":"

Dinner Menu<\/h2>\n\n\n\n\n\n\n\n
Dish<\/strong><\/td>\nSource Recipe<\/strong><\/td>\n<\/tr>\n
Picado de R\u00e1bano<\/td>\nVery light and refreshing salad<\/a>. For me it is a completely different approach to a radish salad. My mom used to make them in early spring mixing with sour cream and green onions.<\/td>\n<\/tr>\n
Tapado<\/td>\nAn amazing dish! It is definitely going to be our family favorite (and it is easy to make too, so it is a keeper). I stayed true to the recipe<\/a> except for two ingredients. I couldn’t find annatto and red snapper so I used turmeric and tilapia (1 lb) instead.<\/td>\n<\/tr>\n
Flan de Naranja<\/td>\nThis is an orange-flavored flan. Delicious. I combined two recipes to make it. One is for caramel<\/a> and another is for the flan<\/a> itself. I modified the flan recipe a little bit. I used heavy cream instead of half & half (not by choice but because I ran out of half & half); also, I was lighter on sugar (1\/2 cup instead on 1 cup), and instead of 8 eggs I beat 6 eggs and 6 egg yolks.<\/td>\n<\/tr>\n
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This was a truly delicious dinner. Everything on the menu turned out to be exceptionally tasty. No leftovers. Alex helped me prepare and bake the flans. This is a type of work that is hard and no fun to do all alone. The first flan mixture turned out bad, and I had to redo it, so I finally finished baking at 12am. My husband stayed up late until the flans cooled enough to put them into a fridge. That’s what I call commitment! I love my husband!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Dinner Menu Dish Source Recipe Picado de R\u00e1bano Very light and refreshing salad. For me it is a completely different approach to a radish salad. My mom used to make them in early spring mixing with sour cream and green … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2,"menu_order":11,"comment_status":"open","ping_status":"open","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-366","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P23NgL-5U","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/comments?post=366"}],"version-history":[{"count":12,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/366\/revisions"}],"predecessor-version":[{"id":383,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/366\/revisions\/383"}],"up":[{"embeddable":true,"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/pages\/2"}],"wp:attachment":[{"href":"https:\/\/www.elenamaximova.org\/food\/wp-json\/wp\/v2\/media?parent=366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}