Fusions in Puerto Rico

I feel like a few months ago I was all “blah blah blah, I just want it to be summer and for there to be juicy, juicy peaches dripping down my face and onto my summery, summery sun dress” and now it’s all BAM. Summer! Busy! Potential possibilities for exciting things developing! On the verge of feeling overwhelmed but feeling really, really excited about it all! HUMIDITY.

Thankfully, for times such as these, you have people you can turn to. Such as, in my case, parents. In Puerto Rico.

woosh. photo credit: Braeden

Ahh, that’s better.

beach. photo credit: Braeden

As announced long, long ago, the German faction of The Troika Table up and moved to Puerto Rico. From the looks of things, I’d say they’re quite enjoying themselves. Braeden and I cleverly decided that in lieu of an Amazon gift card or some new-fangled, technological gadget for a Christmas present, we’d “settle” with tickets to Puerto Rico over the 4th of July week. (I surround “settle” with quotation marks because I want you to read that in a sarcastic tone. As in, who wouldn’t be fine with tickets to a Caribbean island as a Christmas present?) In other non-shocking news, Puerto Ricans don’t really celebrate Independence Day on the 4th of July (although it is a fun beach-going holiday there). We didn’t mind, though – we were too busy eating juicy, juicy pineapple, watching subtitled French chick flicks, and drinking piña coladas. (And yes, since you asked, we also occasionally got caught in the rain.)

Along with a suitable amount of beach-going, sun-soaking, and picture-taking, we ate a lot of food. (This is a food blog, after all.) We sampled tostones, most often made of cooked plantains which were then smashed, fried, and dipped in a sort of ketchup-mayo sauce. At Crash Boat Beach near Aguadilla, we nibbled on pinchos while watching a man manipulate pelicans into doing tricks.

pinchos. photo credit: Braeden

the pelican man. photo credit: Braeden

Driving from Mayagüez to Ponce, we stopped at a cafe situated right above the water, where I finally tried the famed mofongo and a few other Puerto Rican delights.


Mofongo. photo credit: Braeden

Puerto Rican delights. photo credit: Braeden

Back at my parents’ house, we crafted our own Caribbean-inspired meal, making a variation of this pumpkin curry served with sautéed chayote and steamed breadfruit, which we had picked up at a roadside stand. Mom made pizza loaded with pepperoni, Canadian bacon, broccoli, grilled eggplant, and peppers. There was chipotle meatloaf. There was fried rice. There were breakfast hashes of crispy potatoes, peppers, and eggs. There were sweet-tart quenepas. There was the rainforest and its waterfalls. There were geckos, iguanas, and coqui.  There was rum. There was so much to see, to taste, to smell. I can’t wait to go back.

Puerto Rico

Where the pina coladas are made

fruit stand. photo credit: Braeden

music in Mayaguez

cafe by the sea


Bacardi on Bacardi

El Yunque. photo credit: Braeden


San Juan fort

San Juan

On the fort

Our recipe today is fusion food at its best: ebleskivers filled with guava paste, drizzled in a guava syrup. Ebleskivers are Danish pancakes and sort of a cross between an American pancake and a popover. You need a special ebleskiver pan to make these little treats, and I’m not sure what else you could use to replace the pan. Buy one online, or just keep your eyes peeled – I found a cast iron ebleskiver pan in an antique store in Gettysburg, PA. It might have cost $10. Mom found her ebleskiver pan before my sister and I were even born, at the tiny Hartline Grocery in good ol’ Hartline, Washington (AKA our homeland). Hartline Grocery was run by a man named Raymond, who happened to be a heavy smoker. Once when mom bought a box of oatmeal, the oats smelled like cigarette smoke. And once, when describing a rather sorry-looking Christmas tree, someone said he had seen more green on a loaf of bread at Raymond’s. Apparently his “fresh” food prices were higher than the bigger grocery stores but he had inventory in his store that had been there for decades and never changed the price stickers. Mom used to buy thread on real wooden spools for 10 cents when it would have cost a dollar or so in a fabric store. Then one day, she came across the ebleskiver pan, which cost maybe $4. When she took it up to the counter, Raymond asked what on earth she was going to do with it, surprised that she actually knew what it was. He had ordered the pans when Danes were farming over across the Coulee and had that one pan left that no one bought. (The Coulee is generally this area, AKA more of our homeland.)

the pan

Mom remembered learning about ebleskivers in a high school home economics class. The teacher was young and ahead of her time in terms of multicultural education, and she looked for people of any ethnic heritage in the community to come in to teach how to make traditional dishes.  They made Basque fish soup, Japanese tempura, and Danish ebleskivers.

For me, ebleskivers mean a special occasion. I remember them most from trips visiting my parents when I was in college, when the breakfasts were late and we could mill about, taking our time, because it was usually the holidays. Maple syrup was my first ebleskiver condiment, with Nutella eventually taking its place. This time, in Puerto Rico, Mom added a tropical twist and filled them with guava paste. If you’ve never had guava paste, I encourage you to go get some. You can definitely find it in a Latin American store, and I’d even think in a well-stocked grocery store (in the Goya section). It comes in fairly sizable blocks or discs and can be used in a variety of recipes from empanadas to pies to muffins to glazes to syrups to just sliced, with a cube of cheese. It also lasts forever (relatively speaking), since it has so much sugar.


The stories about the origins of ebleskivers are murky at best, but my favorite comes from a Viking myth: Vikings, famished and returning from a fierce battle, had no pans in which to cook and thus flung their battered shields onto a fire, making pancakes in the indentations. While that might not be quite how ebleskivers came about, we do know that three main islands of the US Virgin Islands were in Danish possession from the 1600s until 1916. Who knows – maybe one of the Danes added guava to his ebleskivers.

Guava ebleskivers with guava syrup
adapted from Julia Peterson Tufford’s Original Scandinavian Recipes
Makes about 28 ebleskivers, can easily be halved

scandinavian cookbook

For the guava ebleskivers:

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 2 cups buttermilk, or 1 1/4 cups yogurt mixed with 3/4 cups milk, or 1 1/2 cups sour cream mixed with 1/4 cup milk
  • butter, for cooking
  • enough guava paste to fill desired amount of ebleskivers: if making 28, you’ll want 28 1/4-inch or  1/2-inch cubes.

cubes of guava

1. Sift the dry ingredients into a bowl. Add the eggs and liquid and beat until smooth.

2. Heat your pan over medium to medium high heat. Cut your butter into little dabs so that you can quickly add it to your ebleskiver pan. Like this:

dabs of butter

3. When you add your butter, you want it to sizzle slightly, rather than nonchalantly melting. The sizzle means your pan is at the correct temperature to efficiently cook your ebleskivers through without taking too long. Take a deep breath, you can do it.

4. When your butter is sizzling, drop in the batter so it fills the holes about halfway. Working quickly, tuck a cube or two (depends how much guava you want!) into the batter, but don’t shove it down to the bottom. You want the guava to float in the batter, not get stuck to the pan. Dollop a little more batter on top to cover, and cook until you can slide a fork or knife under to see that the bottom is golden brown, about 3-4 minutes. Using a fork or knife or your fingers if you’re an adventurous Viking, flip the ebleskivers to cook on the other side another few minutes.



They are best enjoyed hot out of the pan, drizzled with this simple guava syrup:

  • water
  • guava paste

In a small sauce pan, add a chunk about the size of a fist and slice it into cubes (you can just slice it right in the pan to avoid more sticky fingers). Over medium to medium-high heat, warm the guava paste with 1/2 cup of water, whisking and breaking up the guava to form a syrup. Once the guava is blended into the water and the syrup is simmering, you can decide if you want a thinner or thicker syrup and add more water or more guava accordingly. Any leftover syrup happens to go quite well with peanut butter, on bread.

a happy 4th of July

¡Buen provecho!

Kara and Tami

the fort

Tagged , , , , , ,

4 thoughts on “Fusions in Puerto Rico

  1. Gariann says:

    Hi ladies! We’ve been sans internet for the last two months due to our move. I just caught up with The Troika Table and yes, my aebelskiver pan is on the way from Amazon. Thanks for the amazing PR photos and yummy ideas. Guava paste is a staple in our fridge!

    • Hey G! I was thinking about you last week when I drove across central WA – good times! We’re in CO now and believe it or not I’ve yet to find guava paste (I thought it was a staple everywhere, but I guess I need to hunt down a Mexican store). I had a special request from one of the little ones for “those special ball pancakes you always make” and they were so good with the guava that’s how I want to make them here.
      Enjoy your summer in Deutschland! Miss you so much!

      • Gariann says:

        The pan is in the house! We had a lazy Thursday morning with lots of sizzling butter and three types of pancakes- guava (hands down the best), chocolate chunk/hazelnut, and ham and cheese. Yummeroonies! It will be hard to be productive after such a morning. Thanks for being such a bad influence! 🙂

      • I was just thinking that savory, sausage-filled ebelskivers would be delicious. Glad you enjoyed them!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: