Cooking Sense Dec. 2015

complimentary

YOUR COMPANION GUIDE TO SIZZLING CARIBBEAN CUISINE

Gluten-free Black Cake

Sea Grape Bread Garlic-ky Pork MORE FESTIVE

Caribbean Holiday Cookzine

RECIPES!

l a i c e p S Edition

What's Cooking

cookingsense.bb

EDITOR-IN-CHIEF

Hermina Charlery hermina@cubepublishingltd.com

"Let’s celebrate this Christmas together as one Caribbean, by adding at least one holiday dish from another island to your menu!"

MANAGING EDITOR

Cynthia Nelson cynthia@cubepublishingltd.com

RECIPE DEVELOPERS

Jackie Fraser-Dunfield Sarina Bland

DESIGN AND LAYOUT

Chattle House Communications

"As we gather around the holiday table, it is important to make everyone feel included. What I particularly like about this holiday issue of Cooking Sense is the variety of recipes that cater for those who are vegetarians, vegan and gluten free."

PHOTOGRAPHY*

Cynthia Nelson Jackie Fraser-Dunfield

Advertising Sales

Hermina Charlery advertise@cubepublishingltd.com

cover image and recipe Cynthia Nelson

*All food images were submitted by our Contributing Foodies with accompanying recipes.

COOKING SENSE is a quarterly magazine published by Cube Publishing Ltd.

Get even more cooking sense from our weekly column, now on www.stluciatimes.com/cookingsense See you there!

DECEMBER - FEBRUARY 2015 •

3

Have yourself a

Merry glutenfree Christmas…

Chocolate-Beetroot Cake

Ingredients

• 5 small beets (roasted, peeled and puréed) • 200g Ghirardelli Dark Cooking Chocolate • 120g Smart Balance Light Butter • 1 Tbsp. Tate & Lyle Golden Syrup • 1 tsp. Badia Vanilla Extract • 220g Doves Farm Gluten-Free Self Raising White Flour • 50g almond meal (or cup almond meal) • ¼ cup Brown Sugar • 3 Tbsp. cacao • 3 eggs

Directions

2. Make the almond 3. Combine the almond 1. Preheat oven to meal, flour, sugar and meal: In the bowl 350ºF (170ºC). Lightly cacao in a bowl. Form a of a food processor, spray cake pan and well in the middle of the pulse the blanched set aside. Melt the flour mixture, add eggs almonds until a rough chocolate, butter and beat for 4 minutes. flour forms; sift to and golden syrup in Fold in melted, chocolate remove any large a bowl placed over a mixture. Once combined, pieces. Return the saucepan of boiling pour cake mixture into large pieces to food water. Once mixture prepared pan and bake processor and pulse has melted, remove for 45 minutes or until a briefly to refine. Sift from heat, mix in the toothpick inserted in the again and discard beetroot purée and centre comes out clean. any lumps. vanilla; set aside.

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COOKBOOKS

Caribbean Potluck

Healthier Steps

by Cynthia Nelson, Managing Editor Tastes Like Home

6

• DECEMBER - JANUARY 2015

WHAT'S COOKING TRADITIONAL 7. Pepperpot 8. Braised-Stewed Turkey 9. Cynthia’s Baked Ham 10. Crawfish Stuffing 12. Paime 13. Spiced Sorrel 14. Jamaican Black Cake

Get all of the above recipes on *pages 14-16

WITH A TWIST 17. Cassava Cake 18. Sea Grape Bread 19. Chocolate-Cassava Pudding 20. Easy Ginger-Lychee Trifle 21. Aniseed Bread 21. Cover (Garlic-ky Pork)

Get all of the above recipes on *pages 21-22

RECIPES Caribbean Holiday Cookzine DECEMBER - FEBRUARY 2016

GLUTEN-FREE/VEGAN 23. Stuffed Indian Eggplant in Red Wine Tomato Sauce 24. Spicy Caribbean Peanut Vegetable Soup 25. Sweet Potato Soufflé 26. Trinidad Black Cake 27. Plantain Baked in Orange Juice

LIBATION STATION 30. Boozy Vegan Coquito 30. Festive Ice 30. Twice Spiced Creamy Pumpkin Cocktail 31. Punch de Crème 31. Lucian Slammer 31. Holiday Cranberry Martini 32. Birthday Cake 32. Coconut Cappuccino 32. Vanilla Spiced Martini 32. Double Salted Caramel

DECEMBER - FEBRUARY 2015 •

7

WHAT'S COOKING TRADITIONAL

We mark our lives by tradition, and the holidays would just not be the same without the familiar scents and tastes that we associate with home and the holidays.

WITH A TWIST

The more we learn about ingredients, textures and flavours, the more enriching is the experience of cooking and sharing. Do not be afraid to tweak recipes and make them your own.

GLUTEN-FREE/VEGAN

SEE

*PG 14

Pepperpot

Vegetarians can often be overlooked during the meat-fest of this holiday.

Make your guests feel welcome and celebrated with these showstopper veggie dishes, that even the carnivores in the group will enjoy.

Just as good wine takes time to mature and develop, so too does Pepperpot. The more it ages, the better the flavour. Despite how difficult this may be, resist the urge to eat it right after cooking. Instead, try it 24 to 48 hours later. Trust us, your taste buds will thank you.

DECEMBER - FEBRUARY 2016 •

9

What's Cooking

T

ONA I T I D RA

L

Braised-Stewed Turkey SEE

*PG 15

10

• DECEMBER - FEBRUARY 2015

There’s more than one way to enjoy this bird. This method will rock your world upside down (in a great way), with fall-off the bone, tender, succulent meat, in a fragrant sauce that family and friends will enjoy sopping up.

What's Cooking TRADITIONAL

Cynthia’s Baked Ham

SEE

*PG 15

Fat or lean, sweet or salty, hot or cold ­— a moist, juicy ham is a Christmas staple in the Caribbean!

COOKI

SE NG SEN ing what ic

to ham e Glaze is at just th e. Add it k g a c in k to a is en b ment, wh . te right mo le p com is almost

DECEMBER - FEBRUARY 2016 •

11

What's Cooking

Crawfish Stuffing

12

• DECEMBER - FEBRUARY 2015

SEE

*PG 15

A holiday favourite of mine, this recipe marries two seasonal eats: crawfish and stuffing, to serve as the perfect accompaniment to a plate otherwise dominated by beef.

Smoked Salmon Devilled Eggs 12 hard-boiled eggs, peeled ½ cup Smoked Salmon, finely chopped ¼ cup mayonnaise 2 Tbsp. minced fresh chives, plus extra for garnish or 2 Tbsp. finely chopped dill 3 Tbsp. finely grated onion 1 tsp. freshly squeezed lemon juice ¼ tsp. ground black pepper Dash hot sauce (optional) Salt to taste Cut eggs in half lengthwise, remove yolks and place in medium bowl. Set egg whites aside.

Mash the yolks with a fork then stir in remaining ingredients, reserving the extra minced chives (if using), for garnish.

Spoon or pipe yolk mixture into reserved egg white halves.

ADD A FRESH TWIST TO YOUR HOLIDAY MENU Seafood Cakes

½ cup Smoked Tuna, shredded by hand ½ cup Smoked Grouper, shredded by hand 8 Extra Jumbo Shrimp, cooked and chopped Salt and pepper ½ tsp. ground cumin ½ tsp. onion powder ½ tsp. garlic powder ½ tsp. paprika 2 large ggs, beaten 1 tsp. lime juice, freshly squeezed ¼ cup bread crumbs Pinch red pepper flakes 1 Tbsp. oil In a medium bowl, place tuna, grouper, shrimp, paprika, onion powder, garlic powder, lime juice, bread crumbs, cumin, red pepper flakes, salt and pepper and mix well. Add the beaten eggs and mix to combine.

Form the mixture into round cakes. In a large saute pan over medium-high heat, fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side. Serve with Sorrel Vinaigrette.

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What's Cooking TRADITIONAL

SEE

*PG 16

Paime

Paime a.k.a sweet dumpling can be found throughout the Caribbean, including Suriname. It is a traditional Christmas dish in Trinidad and some other islands.

Other Names Tie-A-Leaf Blue Drawers Duckanoo

COOKI

SE NG SEN n d a Barb ia

the Conkie, cludes Paime in f o n gs. versio e r and g milk, flou

What is this dish called in your island? How is it prepared?

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14

• DECEMBER - FEBRUARY 2015

What's Cooking TRADITIONAL

What's Cooking TRADITIONAL

Spiced Sorrel

SEE

*PG 16

This classic Caymanian drink is as much a part of the holiday season as our cool Christmas Breezes.

SE NG SEN COOKI sonal fruit and ith l is a sea

Sorre cides w sting coin . The fruit its harve ys a lid o , tmas h make jam the Chris to d e s u e s, b e o rv ls e a s n re ca ike p chutney-l the jelly and hey carry T . s a te n h e s v e e fr d f o an qualities same tart berries. cran

What is this drink called in your island? How is it prepared?

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DECEMBER - FEBRUARY 2015 •

15

What's Cooking

SE NG SEN COOKI be blended and ruits can

F ohol ed in alc and soak rs, once properly a e y kept for d in an airtight secure red in a r and sto containe corner. dark

Jamaican Black Cake

Black Cake is a Caribbean tradition that is served at holidays and other Caribbean celebrations. The Christmas favourite draws its influence from the British Christmas Pudding. Recipes for Christmas cakes are considered heirloom and are passed down from one generation to the next. This recipe has been passed down through five generations in my family.

NAL O I T I TRADECIPES R

Jamaican Black Cake

Makes 2 to 3, 9-inch cakes, depending on pan's depth 2 lb. wine soaked fruits 1 cup dark rum 1 cup port wine 1 lb. dark brown sugar ½ cup molasses 1 lb. butter 12 eggs, separated 1(14 to 16 oz.) jar mincemeat 2 tsp. vanilla 2 cups flour 4 tsp. baking powder 2 tsp. cinnamon 16

1. Preheat oven to 300°F. Combine fruits, rum and wine in blender or food processor and grind to a paste.

If using a blender, divide into 2 or 3 batches.

2. Using a mixer, cream butter, sugar, molasses and egg yolks together.

3. In a separate glass bowl, beat egg whites until foamy. Fold (slowly beat in) egg whites into butter mixture. After egg whites are fully combined, add fruits 1 cup at a time until completely mixed in; add mincemeat to mixture.

4. Slowly add dry ingredients to mixture. Mix should be dark brown. If not, add ¼ cup molasses or ½ tsp. of browning, if available.

• DECEMBER - FEBRUARY 2015

5. Butter and flour 3, 9-inch cake pans or line the buttered pans with parchment paper instead of flouring.

6. Pour batter into cake pans.

Fill almost to the top, cakes will not rise very much. Bake for 1 hour. After 1 hour, increase temperature to 350°F and bake for another 30 minutes.

7. After 30 minutes insert toothpick or clean knife into the center of the cake and remove.

8. If it comes out clean, remove cakes from oven and place on cooling racks.

9. Sprinkle hot cakes with rum.

Cool for about 2 hours and sprinkle with rum again.

10. Cover cakes and allow to

Ingredient Note Fruits can be any combination of prunes, raisins, currants, cherries and candied citrus peel.

Use at least 3 for best flavour.

Cheat Tip For best results; fruits should be soaked in port wine (in a tightly sealed container) for at least 30 days before baking.

If you have not soaked the fruits; boil fruits in a 750ml bottle of port wine for 30 minutes then cool before blending.

cool overnight (at least 8 hours) before serving.

Pepperpot 6 lb. meat (combination of pig trotters, cow heel and beef) ¾ cup cassava cassareep 1 cup brown sugar 4 (3-inch) cinnamon sticks 2 tsp. whole cloves 1 large knob fresh ginger, peeled and halved 2 tsp. table salt 1 large scotch bonnet pepper Room temperature water to cook meats

What's Cooking TRADITIONAL

1. Cut the beef into large pieces.

Rinse all the meat (trotters & heel too) and drain well.

2. Add all ingredients to a large pot and cover meats with water 3 inches above. Place pot on high heat and stir to dissolve the sugar and mix the cassareep with the water. Cover and bring to a boil.

3. When the pot comes to a boil, remove lid and spoon off the frothy bits; reduce heat to medium, cover pot and cook for 3 hours or until meat is soft.

4. Taste sauce for the right balance of sweet and savoury, it should err more on the side of sweet with savoury notes. Adjust if necessary by adding more salt or sugar. Shut off heat and let rest for 24 hours before eating.

5. Reheat Pepperpot by bringing it to a boil for 2 minutes twice a day – morning and evening.

(Always access the pot with clean, dry utensils.)

Ingredient Note You can use a single ingredient to make Pepperpot – all beef or all pork (trotters) or cow heel or oxtail.

Cynthia's Note The key and most important ingredient to this dish is cassava cassareep – the juice of the grated cassava (yucca) boiled down to a very thick black syrup.

SE NG SEN COOKI has in natural p and ssaree

Ca erties tive prop preserva the dish to stay s this allow mperature for te at room reheated ile being h w s y a d . ily a d e twic

Braised-Stewed Turkey 1 (10-lb.) turkey, cut into large pieces, washed and patted dry Salt and pepper to taste 3 Tbsp. oil, plus extra 2 cups diced carrots 2 cups diced onions Minced hot pepper to taste 2 Tbsp. tomato paste 8 whole allspice berries 4 whole cloves 1 (3-inch) whole cinnamon stick 1 bundle fresh thyme, tied together 1 fresh West Indian bay leaf Hot water ½ cup sliced green onions/ scallions or parsley (optional) 1. Season turkey with salt and pepper to taste.

2. Add oil to a large pot and place on high heat. When oil is hot (not smoking), working in batches, brown turkey meat on both sides.

Meat will not be fully cooked at this stage; the purpose here is to give it some colour. Set aside when all the meat is browned.

3. Add 2 Tbsp. oil to pot, if there is less than that amount remaining after browning the turkey.

4. Add carrots, onions and hot pepper to the pot and let sauté.

Season with salt and pepper and let cook and sweat until onions are translucent and softened.

5. Move onions and carrots to one side and add the tomato paste.

Using the back of your cooking spoon/spatula spread tomato paste so that it can toast and darken. This will take about 2 to 3 minutes. When the paste reaches this stage, mix in onions and carrots and let cook for 1 minute.

6. Add all the turkey meat except the breast pieces to the pot and toss to mix. Cover the remaining chicken breast pieces with foil and set aside. Any drippings from the turkey resting should be added to the pot as well.

7. Add the whole spices and let cook for 3 to 4 minutes or until all

liquid has evaporated.

8. Toss in the bundle of thyme and bay leaf and add enough water to come up about 1-inch shy of covering the meat. Use your spoon or spatula to gently scrap the bottom of the pot to loosen any bits stuck there.

9. Cover pot, bring to a boil, then reduce to low and let cook for 90 minutes. At this time, add the breast meat to the pot, nestling it in.

10. Re-cover the pot and let cook for another ½ hour or until the meat is cooked through and tender. Taste and adjust seasoning if necessary.

11. If the gravy is too thin for you, raise heat to high, remove lid and cook down to your desired consistency.

12. Stir in the sliced green onions or parsley, if using. Remove the thyme bundle before serving.

You can choose to season your meat with green seasoning or a dry all-purpose seasoning, but this is not necessary as most of the flavour comes from the spices and herbs.

Cynthia's Notes You should get about 28 pieces of meat when the turkey is cut up.

1 fully cooked ham, defrosted Spicy or country style mustard Whole cloves

Vegetable or chicken stock can be used in place of water.

Potatoes and dumplings can be added to the stew.

Cynthia’s Baked Ham Special Equipment

Roasting pan fitted with a rack Aluminum foil

For the Ham

What's Cooking TRADITIONAL

For the Glaze

½ cup of your favourite jam 3 Tbsp. tap water 1. Line baking pan with aluminum foil, insert rack and set aside. Preheat oven to 350°F. 2. Remove rind (skin) from ham by running a knife along the edge and peeling it back with your hands.

Store skin for use in other dishes.

3. Slice off some of the excess fat, leaving at least ¼-inch of the fat so that the ham can self-baste.

4. Score top fat of ham into squares or diamond shapes. Rub all over the top and sides of the ham with mustard then stud with cloves. You can put the cloves in the center of the diamond cut or at the edges of each square.

5. Transfer ham to roasting pan and place in oven.

6. Bake for 20 minutes per pound or until internal temperature is 140°F.

7. While ham is baking, add jam and water to a small saucepan, mix together and heat gently.

(You want the water to loosen the jam so that when mixed together it will become a thick sauce.)

8. Half an hour before the ham is due to finish cooking, remove from oven and brush with glaze.

9. Return to oven and bake for 15 minutes, remove it and glaze again.

Bake for 15 more minutes.

10. At the end of the last set of 15 minutes brush ham with any remaining glaze and remove from oven.

11. Let rest for 20 to 25 minutes before slicing and serving.

Cooking Time If your ham is 6 pounds, it will need to bake for at least 2 hours.

Crawfish Stuffing Yield: Fills 4 whole tails or 8 half tails

2 medium-sized crawfish tails, minced 2 Tbsp. butter 1 tsp. finely chopped lemon zest 1 sprig rosemary ½ tsp. chopped sage ¼ tsp. chopped oregano 1 cup diced onion ½ cup chopped celery 6 tsp. sherry 3 tsp. fresh-squeezed lemon juice 1 cup chicken stock 1 cup water 7 oz. packaged stuffing Salt and pepper to taste 1. Melt butter in a saucepan over medium heat then stir in rosemary, sage, oregano, onion, celery and salt and pepper to taste. Cook for 1 minute.

2. Add minced crawfish and pour in lemon juice and sherry; let cook until onion and celery are translucent and crawfish is white, about two minutes.

3. Remove from heat; set aside.

4. In a large pot bring chicken stock and water to a boil. Add stuffing, lemon zest and the Crawfish mixture.

5. Mix well and fluff stuffing.

6. Fill tails and garnish with a small sprig of rosemary. (Stuffed tails can be broiled on high for 3 to 5 minutes to crisp the top bits.)

Paime

Adapted from The Naparima Girls’ High School Cookbook 1 grated coconut 1 lb. cornmeal 1 tsp. black pepper 2 tsp. salt 4 oz. dried fruit Banana leaves 1 lb. pumpkin

1 oz. shortening 1 oz. margarine 1 ½ cups sugar 2 ½ to 3 cups water Twine for tying 1. Grate coconut and pumpkin.

2. Add all other ingredients.

3. Stir in enough water to make a dough of dropping consistency.

4. Wipe banana leaves and heat to make pliable (or use foil).

Cut into pieces about 8-inch by 8-inch.

5. Place about 2 Tbsp. of mixture on each piece, roll up, fold over and tie.

6. Place in boiling water and boil for about 20 to 30 minutes.

7. Test one to see if it has set, if not, cook for longer, depending on size of paime.

Spiced Sorrel

by Cayman Islands Tourism Association (CITA) 1 lb. sorrel sepals 1 (1-inch) piece ginger, minced and crushed 1 tsp. cloves 1 tsp. cinnamon 1 Tbsp. orange zest 2 litres water 8 Tbsp. sugar

Optional

White rum 1. Separate sepals from seeds and rinse.

2. Add sorrel, ginger and orange zest into large container.

3. Pour in boiling water and cover with cloth. Set aside for at least 24 hours.

4. Add sugar (and rum) to taste.

Set aside for another 24 hours.

5. Bottle and chill!

What's Cooking

A WITHIST TW

Cassava Cake SEE

*PG 22

This recipe by Grand Old House restaurant, is a take on another Caymanian holiday classic ­— Cassava Heavy Cake.

SE NG SEN COOKI had and love

We've all e, or Cassava Cak in some Cassava is known it s a mething o Pone s is ut there b s d ith this n w la r is e nd riche deeper a rsion of an all-tim e v ir e n th ia n ll a a ans c Caym . . Jamaic favourite assava Pudding C n versio

What is this dish called in your island? How is it prepared?

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DECEMBER - FEBRUARY 2015 •

19

What's Cooking WITH A TWIST

Sea Grape Bread

20

• DECEMBER - FEBRUARY 2016

SEE

*PG 22

Given it’s the season . . . a thought struck, why not replace olives with seagrapes when making bread?

What's Cooking WITH A TWIST

Chocolate Cassava Pudding SEE

*PG 22

While chocolate in all forms is irresistible, the addition of cassava to this chocolate pudding brings heft and decadence.

Licking your spoon is not optional, it is mandatory.

DECEMBER - FEBRUARY 2016 •

21

What's Cooking WITH A TWIST

Traditional trifle is rich and fruity, but with this twist of ginger and real fruit, you won't feel guilty as you reach for a second helping.

The citrus and bright, fresh notes of ginger makes this trifle a perfect addition to the holiday dessert table.

22

• DECEMBER - FEBRUARY 2016

SEE

*PG 22

Recipe from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau (c) 20 14 Kyle Books. Image (c) Ellen Silverman.

Easy Ginger-Lychee Trifle

What's Cooking WITH A TWIST

Aniseed Bread

Cassava bread, Aniseed bread and regular white loaves of plait bread are what Guyanese prefer to eat with their Pepperpot. The spice combination of the Aniseed bread and the cinnamon, cloves and ginger from the Pepperpot makes each piece of sauce-sodden bread a joy to eat. This is like my cheater’s version to the classic Aniseed bread.

A W I T H ST TWI ES RECIP

Aniseed Bread Special Equipment

5 or 6-quart ovenproof bowl/dish with cover or a cast iron pot with a lid. If you don't have either, use a deep dish and cover with foil.

3 ½ cups all-purpose flour, plus extra for work surface 3 tsp. instant yeast ¼ cup sugar ¼ tsp. fine table salt 1 Tbsp. anise seeds 3 oz. vegetable shortening 1 cup whole milk (you may need more or less depending on your location and quality of flour) 1. Mix together the flour, yeast, sugar and salt and set aside.

2. Add shortening, anise seed and milk to a small saucepan and heat gently to melt the shortening.

Remove from heat and let mixture cool to 110 – 115°F. 3. Pour the milk-shortening mixture into the flour and mix to form a dough. Turn dough on to lightly floured work surface and knead for 12 minutes until smooth.

4. Shape dough however you

like. (I braided the dough and then formed it into a circle.)

5. Lightly brush the pot/dish/bowl with oil and transfer the dough.

Cover with lid or foil and let rise in a warm place for 20 minutes.

6. Transfer the covered pot/ bowl/dish to the oven and turn the heat to 400°F. Bake covered for 40 minutes then remove the lid/cover/foil and bake for 5 minutes or until the bread is nicely browned. Remove from the oven and rest for 7 to 10 minutes before removing bread from baking vessel. Cool on a wire rack to room temperature before cutting into bread.

Cynthia's Note Time begins once you add the pot to the cold oven and immediately turn on the heat.

There is no need to preheat the oven.

SE NG SEN ofing COOKI pro

for long No need nd rising, this and seco y for the oven read bread is kneaded as been mere h it r e aft a r fo g n and resti inutes!

20 m

TASTEE TH ER COV

Garlic-ky pork

This recipe requires overnight marinating.

3 lb. boneless pork shoulder or pork flap/belly ½ cup chopped onions 3 packed Tbsp. fresh thyme leaves 4 Tbsp. chopped garlic Chopped hot pepper to taste Salt to taste 2 Tbsp. fresh lime juice 4 cups oil 1. Wash the meat and pat very dry. Cut into large chunks.

2. Grind the following to make a paste – onions, thyme, garlic and pepper. Add to the pork along with the lime juice and salt to taste. Mix everything together,

put in a zip bag or container with cover and refrigerate overnight.

3. Bring meat up to room temperature before cooking.

4. Empty the seasoned meat and juices in to a pot along with 4 cups water, stir and place on high heat. Cover pot tightly and bring to a boil, when the pot comes to a boil, reduce heat to low and cook until the meat is fork tender but not falling apart. Remove the lid, raise heat to high and cook until all the liquid dries out.

5. Transfer the cooked meat to a sheet pan or large platter, a couple inches apart, to cool and dry. (This step is important to the meat crisping up when pan-seared.)

6. Drizzle oil into a cast iron or heavy bottomed skillet and place on medium heat. When oil is hot and shimmers, working in batches, fry the meat until the outside is brown and crusty.

Repeat until all the meat is cooked.

7. Serve hot or at room temperature.

DECEMBER - FEBRUARY 2016 •

23

What's Cooking WITH A TWIST

Cassava Cake

Sea Grape Bread

3 cups cassava, grated 2 cups brown sugar 2 whole eggs 2 cups coconut milk 1 ½ tsp. vanilla 1 tsp. baking powder 3 Tbsp. nutmeg 1 tsp. cinnamon ½ cup water ½ cup butter, melted ¼ cup raisins

1 package dry yeast 1 cup warm water (no more than 105°F – any higher and you’ll shock the yeast, resulting in flat bread) 1 cup warm milk (no more than 105°F – any higher and you’ll shock the yeast, resulting in flat bread) 2 Tbsp. sugar ½ cup, plus 2 Tbsp. cornmeal 2 cups ripened seagrapes 2 tsp. salt Olive oil 5 to 5 ½ cups flour

For the Glaze

2 ½ cups sugar ½ cup butter 1 cup coconut milk 1 cup heavy cream 1. Make the glaze: melt the sugar to brown caramel then add butter and mix well.

2. De-glaze with coconut milk and heavy cream. Boil until everything is mixed thoroughly and sugar is completely melted.

Set aside. Keep warm.

3. Make the cake: mix cassava and brown sugar. Add eggs one by one. Add coconut milk and vanilla essence. Add baking powder, nutmeg and cinnamon.

Blend in water and raisins.

Add melted butter last. Mixture should be a thick liquid texture.

4. Grease a 9-inch baking pan.

Pour batter into prepared pan and bake at 350°F for 1 hour.

5. Reduce temperature to 300°F then bake for another 2 hours, occasionally basting with the prepared glaze. Cake is done when knife inserted in center comes out clean.

6. Place cake on rack to cool completely. Serve warm or cold.

24

1. After cutting the flesh and skin from the ripe sea grapes, in the bowl of a standing mixer, whisk yeast with the water and milk.

Let stand for about 5 minutes, or until yeast has dissolved.

2. Whisk in salt, sugar, ½ cup of cornmeal, and 1 cup of seagrapes. Add the flour.

3. Using a dough hook and the mixer on low, mix until dough starts to come together.

Increase the speed and continue mixing until dough comes away from the sides and crawls up the hook. Turn the dough out into a greased bowl and cover.

Let rise until double in size, this can be anywhere from 2 to 6 hours depending on the room’s temperature.

4. Turn the dough out onto a floured surface, punch down and cut the dough in half. Flatten each half and drizzle with olive oil.

5. Spread ½ cup of pitted seagrapes on to the dough then shape into a loaf.

6. Sprinkle the baking sheet with the remaining cornmeal.

Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size. Using a sharp knife, make several slits across the top of the loaves.

7. Preheat the oven to 350°F. Bake loaves for about 35 to 40 minutes, or until golden brown.

Remove from oven and cool on a wire rack.

• DECEMBER - FEBRUARY 2016

Chocolate Cassava Pudding Makes 4

1 ½ cups cassava, cubed 2 cups chocolate almond milk ¼ cup sugar 1 (14-oz.) can cream of coconut ½ cup bittersweet chocolate, grated ¼ tsp. salt 4 dashes Angostura bitters 1. Blend cassava with ½ cup chocolate almond milk until liquified.

2. In a medium saucepan over medium-high heat, pour liquified milk mixture, remaining chocolate-almond milk and bring to a slight simmer. Add sugar, coconut cream and salt.

3. Reduce heat to low and whisk constantly until mixture thickens about 15 minutes. Whisk in chocolate and bitters.

4. Remove from heat. Serve garnished with additional grated chocolate and desiccated coconut.

Sarina's Notes If you have a sweet tooth you definitely want to use Cream of Coconut but for a more muted finish substitute with sweetened coconut milk.

Easy GINGERLychee Trifle Serves 12

2 tsp. Bird’s custard powder 1 cup coconut milk 1 cup heavy cream 3 Tbsp. sugar 1 envelope powdered ginger tea 2 tsp. peeled and grated ginger 1 small store-bought rum cake (or 1 pound cake, drizzled with rum), split horizontally into 3 layers ¼ cup ortanique or orange juice ¼ cup sliced almonds, toasted

2 ortaniques or Valencia oranges, in segments 1 (14 oz.) canned lychees, sliced (liquid reserved)

For the Drunken Whipped Cream

½ cup heavy cream 2 Tbsp. sugar 1 tsp. rum 1. Place custard powder in a small bowl. Warm coconut milk, heavy cream and sugar in a saucepan, stirring until sugar melts. Pour hot cream mixture over the custard powder and whisk until custard begins to thicken. Add the powdered ginger tea and grated ginger and whisk to combine. Set aside to cool.

2. Make the drunken whipped cream: in the bowl of a stand mixer, whisk cream, sugar and rum until stiff peaks form.

3. Assemble the trifle: place a layer of rum cake at the bottom of a glass bowl, top generously with one-third of the ginger custard, drizzle with ortanique juice and sprinkle with almonds.

4. Add one-third of the ortanique segments and lychees, top with another layer of rum cake, then another third of the ginger custard and ¼ cup lychee juice and top with almonds, lychees and oranges.

5. Add the final layer of cake, followed by remaining third of the custard and juice and finish with the remaining fruit.

6. Top with the drunken whipped cream and a sprinkle of almonds.

Refrigerate for at least 2 hours before serving.

Ingredient Note Powdered ginger tea, which is already sweetened, can be purchased at a Caribbean grocer or online.

What's Cooking

EE R F N GLUTEVEGAN /

Stuffed Indian Eggplant in Red Wine Tomato Sauce 3 baby Indian eggplants • 1 small zucchini, cubed • 3 medium green bulb onions, halved • 1 medium jar chunky tomato sauce • 10 small cherry tomatoes, halved • 1 small red onion, diced • 3 cloves garlic, diced • ½ cup pumpkin and sunflower seeds, mixed • 2 Tbsp. sesame seeds • ½ cup Panko bread crumbs • ¼ cup virgin olive oil ( or coconut oil ) • ½ cup red wine • 3 to 4 sprigs of thyme • 1 tsp. cumin • 1 to 2 Tbsp. curry powder • ½ tsp. mustard seed • 1 tsp. ginger • 1 tsp. turmeric • 1 tsp. sea salt • ½ tsp. cayenne pepper • 1 tsp. black ground pepper • Squeeze of one fresh lemon

1. Prepare the eggplants: slice eggplants in quarters from bottoms to just before the stems and open slightly with your fingers.

2. Heat oil in a frying pan. Add eggplants, sprinkle with sea salt and fry until slightly blistered.

Remove and set aside.

3. Make the stuffing: on a cookie sheet, spread pumpkin and sunflower seeds. Sprinkle with sea salt and virgin olive oil

and toss well to coat.

4. Place in the oven at 350°F for 10 to 15 minutes until browned and popping. Remove and place on a paper towel to remove excess oil.

5. In a small mixing bowl, combine the dry ingredients, Panko bread crumbs and dry spices.

6. On a cutting board, finely chop the toasted seeds and add to bowl. Add 2 Tbsp. oil and mix together to bind the stuffing.

7. Make the sauce: in a frying pan, heat a small amount of oil, add garlic, red onion and long green onion halves.

8. Heat for a few minutes, then add the tomato sauce, red wine and continue to simmer.

9. Meanwhile, open the quartered ends of the eggplant and stuff each one with the panko seed stuffing, then place upright into the tomato sauce.

10. Add the halved cherry tomatoes and zucchini around the eggplants, then add the sprigs of thyme. You can also use chopped nuts if you desire.

11. Top with sesame seeds and cover, simmering for 20 to 30 minutes. Check occasionally and add water to the sauce if necessary. Serve over a bed of white rice and enjoy!

'

What's Cooking GLUTEN-FREE / VEGAN

SEE

*PG 22

Spicy Caribbean Peanut Vegetable Soup

1 sweet potato or yam, peeled and cut into chunks 2 medium-sized English potatoes, peeled and cut into chunks ½ green sweet pepper, finely chopped 1 onion, finely chopped 4 cloves garlic, finely chopped ½ zucchini, sliced into ¼-inch thickness 2 carrots, chopped 2 celery stalks, chopped 2 to 3 small sweet red or yellow peppers, chopped ½ cup crunchy peanut butter 1 (28 oz.) can diced, or whole tomatoes 1 can of corn Pinch of red pepper flakes ¼ tsp. cayenne pepper ½ tsp. thyme 1 tsp. chopped basil ¼ tsp. cumin 1 tsp. parsley 2 Tbsp. olive oil 2 chicken cubes 1 beef cube Black pepper to taste 5 to 6 cups water 1 Tbsp. coconut powder, or ¼ cup coconut milk (optional)

1. Heat olive oil in the soup pot over medium heat and sauté the onion, garlic, green pepper and celery until translucent.

2. Add ½ of the water and the tomatoes to the pot along with chicken cubes to make the soup broth.

3. Add ½ of the chopped potatoes and sweet potatoes to the broth and set the rest aside, with the other vegetables.

4. Cook for about 20 minutes then add the peanut butter, spices, and the rest of the vegetables, corn and other ingredients along with the remainder of the water.

5. Continue to cook soup for another 30 to 45 minutes, stirring occasionally and testing for desired texture. (If you like your soup thicker you can cook it longer so that the vegetables cook into the soup. I personally like firm vegetables in my soup.)

Add pepper to taste.

6. Serve soup with rolls or a crisp baguette.

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• DECEMBER - FEBRUARY 2016

This creamy soup has a wonderful blend of vegetables, tomatoes and peanut butter. Yes . . . crunchy peanut butter. It can be puréed or served with firm vegetables.

What's Cooking GLUTEN-FREE / VEGAN

Sweet Potato Soufflé For the Topping

2 Tbsp. coconut oil ½ cup brown rice flour 2 Tbsp. coconut palm sugar ½ cup ground pecans

For the Soufflé

4 medium sweet potatoes ½ cup coconut milk ¼ cup maple syrup ¼ cup coconut palm sugar 1 tsp. vanilla ½ tsp. freshly grated ginger ½ tsp. sea salt 1 tsp. coriander ⅛ tsp. cardamom 2 Tbsp. chopped pecans for garnish (optional) 1. Preheat oven to 400°F. Wash and pierce sweet potatoes with a knife; place on baking tray and bake for 1 hour. Lightly grease a casserole dish and set aside.

2. Make the topping: combine coconut oil, rice flour, coconut sugar and ground pecans in a medium bowl and set aside.

3. Make the Soufflé: remove sweet potatoes from oven. When cool enough to handle, remove skin and mash with a potato masher.

4. Stir in coconut milk, maple syrup, sugar, vanilla, ginger, salt, coriander, and cardamom until fully combined.

5. Spoon soufflé into a casserole dish and sprinkle with topping. Bake for 30 minutes or until golden brown.

6. Allow to cool for 10 minutes, garnish with chopped pecans and serve.

DIY Make your own brown rice flour. Just add brown rice to a food processor and blend until it turns to powder or use a grain mill.

Nutty and nutritious, this side dish will be enjoyed by all.

SE NG SEN COOKI ut palm sugar

n The coco substituted can be n sugar. with brow

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What's Cooking GLUTEN-FREE / VEGAN

For the Cake

1 lb. unsalted butter (use margarine) • 1 lb. sugar • 8 eggs, room temperature • 1 tsp. lemon essence • 2 tsp. lime zest • 2 tsp. almond essence • 2 tsp. vanilla essence • ½ lb. cassava flour + ½ lb. rice flour • 4 tsp. baking powder • 2 tsp. mixed spice • ½ tsp. grated nutmeg • 1 750 ml bottle of rum

For the Fruit Base

1 lb. pitted prunes • 1 lb. raisins • 1 lb. currants • 1 750 ml bottle cherry brandy • 1 750 ml bottle rum and/or 1 750 ml bottle Bailey’s (or half and half) • 2 Tbsp. Angostura bitters

For the Browning

1 lb. brown sugar • ½ cup boiling hot water Three to Five Days Before 1. Up to five days before you make the cake, chop all the fruits for the fruit base. Place in a large bowl; pour in Angostura bitters, cherry brandy and rum (I use Bailey’s when I have extra cash - it makes it extra special!).

2. Leave in a cool corner, covered, to soak up the liquor.

On the Day Of 1. Prepare the fruit base: in a blender, blend the soaked fruit and juices until thick and still a bit chunky (like tomato sauce). If you have been macerating your fruit for a minimum of a month in advance you can skip this step.

2. Prepare the browning: burn sugar until caramelized and carefully add hot water gradually.

Mix well and let cool.

3. Make the cake: preheat oven to 250°F. Cream the butter and sugar; add eggs one at a time, mixing to incorporate.

4. Add lemon essence, lemon zest, almond essence and vanilla.

5. Sift and mix flour, baking powder, mixed spice and nutmeg then gradually add sifted ingredients to creamed mixture. Mix in fruit base puree and ‘browning’.

6. Pour batter into greased tins that have been doubly lined with parchment paper. Bake for 3 hours or until a sekwer comes out clean.

7. Once removed from the oven, soak the tops with equal portions of the remaining bottle of rum. Don’t be surprised if the top of the cake starts to look pale and ‘weird’.

Sarina's Notes For those who avoid alcohol, soaking can be done using grape or apple juice!

Three to five days before, is the best option for soaking but 24 hours minimum if you must be ‘so last-minute’!

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Trinidad Black Cake

Traditional Caribbean Christmas cake is more like a pudding when baked, therefore the use of rice flour and cassava flour adds the right texture to this cake. Dare your family and friends to tell the difference between this and a Christmas cake made with wheat flour.

What's Cooking GLUTEN-FREE / VEGAN

Plantain Baked In Orange Juice Plantain is rarely showcased this formally on dinner tables and it really is a shame. In this case, lengths of ripe plantain are oven-baked with orange juice and zest. The result is very Caribbean Glam!

2 ripe plantains 2 Tbsp. honey ½ cup orange juice 2 Tbsp. grated orange zest ½ tsp. salt 1. Preheat oven to 350°F. Peel and slice plantains lengthwise or crosswise and place in a greased baking dish.

2. Mix juice, honey, zest and salt; pour over plantain.

3. Bake for 15 to 20 minutes until nicely browned. Serve as a side to a meat entree (roasted or stewed) with rice and salad.

Sarina's Notes Sweet potatoes can also be prepared in this way. Parboil potatoes, peel, slice, place in dish, pour syrup over and bake until cooked about 25 to 30 minutes.

Plantain should be almost completely black. The dish isn’t as appealing when the plantain is too firm.

The orange zest tends to get bitter in the oven so keep an eye on it and avoid including any of the white pith.

Substitute Substitute the orange zest topping with a mixture of brown sugar, cinnamon and nutmeg, or a blend of zest and sugar.

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” e m i T e M “ f o e t s a T e h T

Cooking Sense Magazine

Pine Hill Dairy introduces a new flavoured milk range – Indulgence!

This creamy, divine flavoured milk product is available in four flavours – Irish Cream, French Vanilla, Dulce de Leche and Cappuccino.

The single-serve 330ml size is perfect to grab and go for anytime of the day.

Libation Station

LIBATION STATION St. Lucia Distillers Ferrands Ice Cream Blue waters Royal Club PINEHILL

Punch, spice and mix it up this season with cocktails that will lift spirits, shift moods and evoke warm feelings of nostalgia.

SEE

HOLIDAY CRANBERRY MARTINI

*PG 31

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Libation Station

BOOZY VEGAN COQUITO A vegan twist on Puerto Rican eggnog!

The citrus and spiced rums, and coconut cream liqueur elevates both the flavour and texture of this drink.

Visit gl foodmarket for ingredients that cater to a variety of health and lifestyle choices!

1 can coconut milk 1 can cream of coconut 1 cup almond milk ½ cup Marigot Bay Coconut Cream Rum ½ cup Marigot Bay Coconut & Rum ½ cup Crystal Lime Citrus Rum ½ cup Kwèyòl Spiced Rum 1 tsp.Vanilla extract (add to liking) 2 cinnamon sticks Dash lemon zest Dash nutmeg Mix all ingredients, except cinnamon sticks in a blender, until frothy. In a pitcher or bottle, pour in the coquito mixture over the cinnamon sticks. Chill for at least 1 hour and shake well before serving.

Festive Ice 1 to 2 ice cube trays 1 bottle of Blue Waters CRAN+ flavoured water 1 bunch of fresh mint leaves (optional) Juice of 1 lime (optional) Mix the flavoured water with the lime juice, if using. Place 1 mint leaf (or more if you desire) in empty ice cube tray and fill with flavoured water. Place into freezer until frozen. Serve with water or cocktails.

TWICE SPICED CREAMY PUMPKIN COCKTAIL 3 oz. Ferrands Spiced Pumpkin Ice Cream 2 oz. Chairman’s Reserve Spiced Rum Simple syrup, to taste Pure vanilla extract (add to your liking) Dash of cinnamon, plus extra for garnish Ice Combine all ingredients in a shaker, fill with ice and shake well until ice cream melts. Pour into a chilled glass. Top with a sprinkling of cinnamon and garnish with a cinnamon stick.

Seeing Red Glam-up your holiday table by filling a water pitcher and water glasses with your choice of Blue Waters CRAN+ flavoured water.

Add a slice of lemon and mint leaves or your choice of fruits.

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Libation Station

PUNCH DE CRÈME 6 eggs 3 cans full cream evaporated milk 2 cans condensed milk 2 tsp. Angostura Bitters 1 ¼ cups Chairman’s Reserve Rum ½ tsp. freshly grated nutmeg Zest of two limes (substitute with orange) Whisk eggs and zest until frothy.

Add evaporated milk, condensed milk, bitters, nutmeg and rum and whisk to incorporate. Chill and serve over crushed ice. Top with cinnamon and garnish with cinnamon sticks

Other Names Ponch de Crema, Punch a Creme, Ponch a Crema

The additionruofm the spiced tra makes it ex d aromatic an flavourfull.

.

Get deliciously creative with your choice of Ferrands Ice Cream and alcohol then share your festive concoctions with us on facebook.com/cookingsense.bb!

HOLIDAY CRANBERRY MARTINI 1 part vodka 1 part Drambuie (or Chairmain’s Reserve Spiced Rum) 2 parts cranberry juice Splash of white wine Ice Mix all ingredients in a shaker, add the ice and shake well. Strain and pour into a martini glass rimmed with sugar. Garnish with cherries and pineapple, if desired.

Lucian Slammer This mix is not for the faint of heart!

2 oz. Bounty Rum 1 oz. pineapple juice 1 oz. Marigot Bay Coconut & Rum ½ oz. lime ½ oz. Blue Curacao Dash of bitters Combine all ingredients, shake well and pour over ice.

Featured spirits and liqueurs produced by

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Libation Station

PINEHILL

Cocktail Recipes INDULGENCE

by Master Mixologist, David Barker

Birthday Cake

1.5oz Smirnoff Ice Cake Vodka 1oz Cream Liqueur 3oz PINEHILL Indulgence Irish Cream Flavoured Milk Whipped Cream Coloured Sprinklesrinkles

Coconut Cappuccino

Method Combine vodka, cream liqueur and PINEHILL Indulgence Irish Cream Flavoured Milk into a cocktail shaker with ice. Shake vigorously until beverage is cold. Into the desired glass, strain mixture over fresh ice, top with whipped cream and finish with coloured sprinkles.

Vanilla Spiced Martini

2oz Coconut Rum 1 shot Strong Coffee 2oz Coconut Cream 3oz PINEHILL Indulgence Cappuccino Flavored Milk Whipped Cream

Double Salted Caramel

Method Combine all ingredients in a cocktail shaker with ice; shake until cold then strain into Martini glass. Garnish with a sprinkle of spice.

1oz Spiced Rum 3oz PINEHILL Indulgence French Vanilla Flavoured Milk 1oz Tia Maria 1 tsp Vanilla Extract Spice for garnish

1oz Salted Caramel Vodka 3oz PINEHILL Indulgence Dulce de Leche Flavoured Milk 1oz Irish Cream 2oz Caramel

In the spirit of giving, PINEHILL is gifting weekly vouchers of $200* to the creators of the most exotic holiday cocktail!

For your chance to win, create a cocktail using any PINEHILL Indulgence Flavoured Milk and post it to 34

cookingsense.bb or

• DECEMBER - FEBRUARY 2016

Method Combine coffee, coconut rum, coconut cream and PINEHILL Indulgence Cappuccino Flavoured Milk in shaker and shake with ice, until cold. Pour into the desired glass with ice. Finish drink with whipped cream and shaved coconut, to add an extra touch.

PinehillDairy

Method Combine all ingredients in blender with ice and blend until smooth. Into the desired glass, add caramel for decoration, then pour mixture into the glass. Finish with whipped cream and caramel.

Go ahead, be a little naughty . . . after all, 'Tis the Season for Indulgence! *May be awarded in cash, product, or combination of both. **Both alcoholic and non-alcoholic drinks eligible.

Plantain and Ham-Stuffed Chicken Roulades with Jamun-Rum Glaze • 6 chicken breast halves, butterflied • 6 thin slices baked ham • 1 large ripe plantain, peeled and sliced • 1 tsp. finely chopped garlic • Salt and pepper to taste • Vegetable oil for frying

Produced by

1. Place chicken breast halves between two sheets of plastic wrap or waxed paper and gently pound to ¼-inch thickness. Season both sides of chicken with salt and pepper.

Set aside.

2. Preheat oven to 350º F. Heat oil in a medium skillet over medium-high heat. Add plantains and sauté until fully cooked. Remove from heat and mash to combine with the garlic. Season to taste with salt and pepper. Set aside.

For the Glaze: • ¼ cup butter • ¼ cup dark brown sugar • ¼ cup dark rum • ¼ cup jamun juice 3. To make glaze: combine butter, sugar, dark rum and jamun juice in a saucepan; bring to a boil. Reduce heat to medium, and simmer for 8 to 10 minutes; remove from heat and set aside.

4. Lay one slice of ham on each cutlet, trimming any overage. Spread the plantain mixture in the center of each ham-lined breast and fold over, securing with a toothpick.

5. Place roulades in a small roasting pan or baking dish and brush with the glaze. Roast in oven for 15 to 20 minutes, or until fully cooked through. To serve, remove toothpicks and slice each roulade into thirds.

Star Chick chicken is available in supermarkets islandwide!

Christmas Peas and Rice • 1 ½ cups Country Farm Pigeon Peas or Country Farm Kidney Beans (soaked overnight) • 3 cups Country Farm Long Grain Rice • 3 cups water • 2 oz. vegetable oil • 1 small onion, chopped • 2 twigs of fresh thyme • ½ tsp. black pepper • Salt to taste • ¼ lb. of salt pork (chopped and cubed) or ham skin/scraps and fat chunks 1. In a large pot, heat oil over medium heat and add ham skin/scraps and fat or salt pork; allow to cook until ham fat or salt pork is almost crispy.

2. Add onion, thyme leaves and black pepper. Cook, stirring occasionally until onion becomes translucent.

3. Add peas and 3 cups of water.

Bring to a boil then add rice and stir to distribute rice evenly.

4. Add more water to reach 1-inch above the rice. Add salt to taste and boil over high heat with lid off, until water has disappeared from the top of rice.

5. Stir rice, rotating from the bottom of the pot to the top (about two turns) then cover pot and reduce heat to low.

6. Cook for 30 to 45 minutes or until rice is fluffy. If rice is still grainy and hard, add ½ cup of seasoned water, put the cover back on and ensure that heat is low.

7. Let cook until all the water is absorbed.

8. Turn off heat and fluff with a fork before serving.

Distributed by

SIMPLEX T R A D I N G

C O .

L T D .

Country Farm is available in supermarkets islandwide!