Fajardo, Puerto Rico | 888-860-6006 | [email protected]

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15 Nov

Celebrate Thanksgiving in Fajardo

Celebrate Thanksgiving in Fajardo.

Seasonal Hotel Offers in Fajardo

Visit us this Thanksgiving for the perfect family getaway. This year, our Thanksgiving package includes:

  • Four days and three nights
  • Delicious breakfast every morning
  • An exquisite Thanksgiving buffet
  • Complimentary parking
  • Daily access to Coco’s park
  • Taxes

Standard room $500, Standard with Balcony $515, Double room $710. Valid November 26 through November 30, 2019. Call us to make your reservation. (787)-860-6000, ext. 0.

Can’t stay the night? Join us for our Thanksgiving buffet. Our buffet is just $25 per person (half price for children) and includes a delicious selection of Thanksgiving favorites like:

  • Turkey
  • Fish
  • Ham
  • Seasonal vegetables
  • Apple desserts

The Fajardo Inn is the perfect place to spend Thanksgiving with friends and family? Can’t make it this year? Try adding these delicious Puerto Rican sides and desserts to your menu this year.

Arroz con Gandules

Ingredients:

  • Uncooked white rice (about 1 handful per person)
  • Water
  • Vegetable cooking oil
  • Sazón, 1 packet
  • 2 Tbsp tomato sauce
  • 1 Tbsp tomato paste
  • 1 Tbsp sofrito or recaito
  • Olives (use the Spanish salad olives with pimientos), about 5-6 olives
  • 1 can of Gandules (Pigeon Peas)*, drained and rinsed
  • Salt, to taste
  • Adobo, to taste

Directions:

Rinse rice until water runs clear. Place in rice cooker. Add water to just above the rice. Add a serving spoon’s worth of cooking oil (about 3 tbs.)

Add remaining ingredients and stir.

Taste the water and season as needed.

Cover and cook for about 30 minutes.

Rice is done when it’s neither mushy nor tough.

Puerto Rican Guineos en Escabeche

Ingredients:

  • 6 green cooking bananas
  • 1 Tbsp milk
  • 1 1/2 cups onion (your preference), julienned
  • 4 Tbsp olive oil
  • 2 tsp white vinegar
  • About 5 green olives (Spanish salad olives), sliced [aff]
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 4 bay leaves, loosely chopped

Directions:

Cut off ends of each banana and make a slit in the peel (cut down the middle of the peel, being careful to not slice the banana itself).

With the peel still on, add green bananas to a large pot of salted water. Add milk to the pot (this helps prevent bananas from staining the pot) and bring to boil.

Boil bananas until fork-tender.

As bananas boil, sauté onions with 2 tbsp olive oil. Cook onions until tender, but don’t over-cook.

Remove bananas from pot, peel, and slice about 1/2 inch to 1-inch slices.

In a large bowl, mix bananas with vinegar, olives, garlic powder, salt, pepper, oregano, and bay leaves. Stir to incorporate ingredients.

Add onion mixture and mix.

Serve as-is or refrigerate to serve later.

Pumpkin-spiced Flan

Ingredients:

  • 6 Tbsp. sugar
  • 4 whole eggs, whisked
  • 1 14 oz. can sweetened condensed milk
  • 1/2 cup pumpkin purée (canned will do)
  • 3/4 cup evaporated milk
  • 4 sage leaves, finely minced
  • 4-6 sage leaves, divided
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

Directions for custard:

Combine eggs, sweetened condensed & evaporated milk, pumpkin purée, spices, sage, and extract in large bowl. Whisk for about 2 minutes. Set aside.

Directions for caramel:

Add sugar to aluminum flan mold and bring to medium-high heat. Allow sugar to melt until golden caramel, stirring constantly. Do not burn.

When sugar is fully dissolved, carefully coat bottom and sides of flan mold using hand towels to hold the pan.

Let sit for two minutes until set. Pour flan mixture into pan using a mesh hand strainer.

Baking the Flan:

Cover 10-inch pan with aluminum foil.

Add two cups of water to a large saucepan and gently place flan pan in it.

Bring to boil for 45-60 minutes or until custard is fully cooked (not too firm). Once the flan is fully cooked, lower heat and let simmer for 5 minutes.

Remove flan pan from saucepan and discard excess water.

Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, loosen sides of flan with butter knife.

Place large plat on pan and flip upside down! Sprinkle with nutmeg and cinnamon. Garnish with sage leaves. Cut into individual slices.

Quesitos Recipe (Puerto Rican Cheese Puff Pastries)

Ingredients:

  • 8 oz cream cheese, softened
  • 4 Tbsp sugar (substitute with Splenda for a sugar-free version)
  • 1 1/4 tsp vanilla extract
  • 1 puff pastry sheet, thawed according to package directions
  • 1 egg white

Directions:

Preheat oven to 400° F.

Add sugar and vanilla extract to cream cheese in large bowl. With hand mixer, mix on low until soft and whipped.

Cut pastry sheet into 9 4×4 squares.

Add 1 tsp of cream cheese mixture to middle of each square, at an angle.

Fold pastry by bringing one side to the middle, then the other side. Pinch in the middle to seal.

Place quesitos on a baking sheet with parchment paper. Lightly brush each with egg white and sprinkle with sugar.

Bake for about 12 minutes, until golden brown.

Let quesitos cool before indulging!

We hope you’ll join us this year for Thanksgiving in Fajardo and enjoy our Stay and Play package and turkey dinner. If you can’t be here, enjoy these recipes and don’t fret! We’re offering more special packages for the holidays. Call us at (787)-860-6000, ext. 0 to learn more.

From all of us at the Fajardo Inn, happy Thanksgiving!

Thanksgiving in fajardo

Thanksgiving in fajardo