Organic Cheesy Pan De Yuca

Organic Cheesy Pan De Yuca

by Adam Barski, The Budder Chef, @thebudderchef. Culinary Director at the High-End Dinner Series, @thehighenddinner

Cultivar:                        Blue Dream

Infused Into:                Clarified Grass Fed Butter

Infusion:                       To keep the unique traits of Simply Bare’s Blue Dream cultivar intact as much as possible I made the infusion into butter that had been clarified* at a low heat for about 6 hours to pull out the flavors of the cultivar.  After it is done infusing, strain it and put aside.  (If you are making this recipe by hand you will need the butter melted, if you are using a food processor you will need to cool your butter in the refrigerator until solid.)

Infusing at a lower heat may result in a product that is not as potent as if you were to make an infusion with decarboxylated flower, but it will preserve the flavors and volatile compounds of this exquisite cultivar to pair with the recipe.

            * To clarify your butter before infusing, melt in a pot on a low heat until the milk solids have separated from the butter to the point where it becomes transparent.  Strain it through a fine mesh sieve before using it to infuse.

Info:     The spicy peppery aromatic notes of Blue Dream lend well to making these Pan De Yucas, especially if you add a filling to them!  If not, they will be equally delicious.  I mean these are basically little balls of bready cheese – who wouldn’t love that?!

For this recipe I used the Simply Bare Blue Dream infused butter.  Pan De Yucas are truly easy to make and they are best enjoyed fresh out of the oven.

Recipe:

                        2 ½ c.                Organic Tapioca flour/starch

                        4 c.                   Mozzarella, grated

                        1 tsp.                Organic Baking Powder

                        1 tsp.                Sea Salt

                        1 stick (¼ lb)      Simply Bare’s Blue Dream infused Butter, cut into 8 pieces

                        2                      Free-Range Eggs, large

                        2-4 tbsp.           Water, Grass Fed Milk or Organic Nut Mylk

Method:

  • In a food processor whiz together Tapioca, Mozzarella, Baking Powder and Salt.
  • Add in the Butter, Eggs and 2 tablespoons Water (or milk).  Whiz until small dough balls start to form.  Add more liquid by the tablespoon if needed.

This recipe is very easily done by hand as well, just melt and cool slightly the butter beforehand.  Mix everything together until a large mass of dough forms.

  • Preheat the oven to 500°f.
  • Form into small balls on a parchment lined baking sheet.  If you have a portion scoop use it to ensure consistency. Let the balls rest in the fridge for 30 minutes before baking.

To Bake:

  • With the oven at temp, turn it onto broil and pop in the pan de yucas for about 5-7 minutes, until nicely golden brown.

Always serve warm.

Bonus:

There are many ways to cook Pan De Yucas.  One option is to flatten out the individual balls of dough, spoon on a tasty filling and top it with another flattened disc of dough.  Seal them by pressing and pinching the edges and cook them for about 4-5 minutes on each side in a pan on a medium-low heat.

Work carefully as the dough may crack.  But if done correctly they make a delicious carrier for a filling!

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