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Kitchen Adventures: Guava-rama

As much as I’d like to think of myself as something of a food savant, I’ll often come across random things in the grocery aisles and wonder, “What the eff do I do with this?”

Such was the case recently with a round can of guava paste. I picked it up at a local supermarket with an excellent Latin American food section, intending to use a bit of it in a baking experiment, but wasn’t quite clear on what to do with the rest. I mean, there’s a crapload of it stuffed in there. It sort of looks like that gelatinous cranberry jelly that pops out of a can, only darker, thicker and tastier.

Well, it turns out you can use guava paste in a crapload of ways, too–in Cuban empanadas with some cream cheese, in turnovers, in muffins, even in meat sauces. Pretty much anything goes when using the stuff, including these:

Ta-da! Guava macarons, straight up.

I’ll post a recipe shortly for these guava macarons. In the meantime, here’s a fresh and simple way to munch your way through a whole can of guayaba¬†paste: Stick cubes of paste and a white cheese (the stronger-tasting, the better) with a toothpick, add some bread, and have yourself a little feast. Muy bueno!

 

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