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Beli eve in the Magi c of the Season
Wishing you a Merry Christmas and Happy New Year from the entire Massy Stores family.
Welcome
Christmas is in the air...
Christmas is an aroma, a well-flavoured warmth that wafts through the air with hints of spice, sorrel, hot fresh bread, ham, rum and cinnamon. Every island celebrates Christmas with their own culinary traditions and we wanted to share some of them with you in this issue; from a mouth watering Guyanese Pepperpot to a scrumptious Pork Stew from St Lucia.
We also feature some of our seasonal favourites that really are the result of a melange of cultural influences. Pastelles actually originated in Venezuela and is known as hallaca (pronounced hayaca). Garlic Pork is a traditional must-have on the Christmas menu in Trinidad and Guyana, this savoury pickled pork was brought to us courtesy of the Portuguese.
With the warm roasted aroma of freshly brewed coffee from our wide selection of arabica ground beans and premium coffee blends.
We explore a few different ways to use local sorrel, including a festive Prosecco cocktail and a Spiced Sorrel Jelly that pairs perfectly with turkey. We hope you enjoy this small token of our appreciation and wish you a very Merry Christmas and a Happy and Healthy New Year!
Available exclusively at Massy Stores.
L uanne George
Editor-In-Chief
Available exclusively at
rea
d Pu
ddin
g nB
i s i Ra
& m Ru
52
Baked Lamb Kibbeh
53
Lulu's Christmas Cake
54
Sweet Bread from Barbados
55
Cheesy Breadfruit Casserole from St. Lucia
57
Traditional "Trini" Christmas Stuffing
57
Pepperpot from Guyana
58
Stew Pork from St. Lucia
59
Garlic & Thyme Roasted Chicken
62
Christmas Sugar Cookies
18
Ponche De Crème Panna Cotta with Bourbon Burnt Sugar Sauce
20
Carrot Cake Roll
21
Fruit & Nut Bundt
22
Pecan Fruit Pie
23
Traditional Black Fruit Cake
25
Roasted Sweet Potato & Black Bean Salad
34
Sweet Potato Gratin
36
Braised Chicken with Mushrooms
63
Sweet Potato Rolls
37
Old Fashioned Glazed Ham
64
Seasonal Apple & Cabbage Slaw
39
Tamarind Glazed Turkey
66
Beet & Lentil Salad
40
68
Sweet Beets
41
Leftover Smoked Ham & Split Peas Soup
Roasted Herbed Pumpkin & Beetroot with Goat Cheese
42
Black Eyed Peas and Rice
69
Selecting the best wine this season
72
Tips for perfectly roasted vegetables
42
Ginger Beer
75
Carrot & Beetroot Slaw
43
Sorrel flowers in syrup and Prosecco
76
Beef Pastelles
44
Traditional Sorrel Drink
80
One Pot Rice
46
Sorrel Sangria
80
Orange Pine Glazed Ham
48
Spiced Sorrel Jelly
81
Pan De Jamón
49
Rum & Raisin Bread Pudding
82
Crispy Garlic Pork
50
Ponche De Crème Ice Cream Cake
85
Nu
Middle Eastern Inspired Lamb Pilaf
t
t d n Bu
t&
51
Frui
Content s
Pita Bread
Recipes Continued
88
Living family food home
For Sales and Advertising please contact: St Lucia
Creative Director & Editor in Chief Luanne George
Sariah Best-Joseph sariah.best-joseph@massygroup.com Sancha Raggie sancha.raggie@massygroup.com Tel: 1-758-457-2404 | 1-758-457-2000
Graphic Design Marsha Trepte Gabriella D’Abreau Contributors
Barbados Latoya Nurse Tel: 1-246-434-0482 Ext 5533 St Vincent Petra Plato petra.plato@massygroup.com Tel: 1-784-453-9109 Trinidad & Tobago and Guyana Anthony Choo Quan anthony.chooquan@massygroup. com Christine Sinanan christine.sinanan@massygroup.com Tel: 1-868-609-4456 Ext 31041 / 31042 Luanne George luanneg2001@yahoo.com Tel: 1-868-681-2164
Sancha Raggie Sariah Best-Joseph Dunstan Demille Candace Ali Sarah-Jane Kidman Safiyya Ali-Mohammed Photography Guillaume Rico Food Stock Istock JG Studios Storyblocks
Produced and published by 1-868-681-2164 | 1-868-239-2994 luanneg2001@yahoo.com massylivingmagazine@gmail.com No part of this publication may be reproduced without the prior written permission of the publisher. Copyright © 2018 Phoenix Communications Ltd.
ALL PREVIOUS ISSUES OF LIVING ARE ON OUR WEBSITE SO FOR MORE CULINARY INSPIRATION VISIT
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MASSY STORES | Living | Page 8
MASSY STORES | Living | Page 9
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RECIPES
looking for culinary inspiration? We have hundreds of great recipes and you can download the latest issue of Massy Stores Living magazine!
Our family serving your family.
'Tis the season to bake memories... one batch at a time.
Christmas Sugar Cookies INGREDIENTS 3 cups Cuisine All Purpose Flour 3/4 tsp. baking powder 1/4 tsp. salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tbsp. milk powdered sugar, for rolling out dough
DIRECTIONS 1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. 2. Preheat oven to 375ËšF. 3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. 4. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. MASSY STORES | Living | Page 18
Available exclusively at
Ponche De Crème Panna Cotta
INGREDIENTS (Serves 8-10)
with Bourbon Burnt Sugar Sauce
CARROT CAKE ROLL
Carrot Cake Roll
3/4 cup Cuisine All Purpose Flour 1 1/2 tsp. ground cinnamon 1 tsp. baking powder 1/2 tsp. ground ginger 1/2 tsp. salt 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 3 eggs 1/2 cup white sugar 2 tbsp. vegetable oil 1 tsp. vanilla extract 2 cups shredded carrots 1 batch cream cheese filling (see below) 1/4 cup powdered sugar for rolling CREAM CHEESE FILLING 1 cup powdered sugar, sifted 8 oz. cream cheese, room temperature 6 tbsp. butter, softened 1 tsp. vanilla extract
DIRECTIONS
INGREDIENTS
DIRECTIONS
PANNA COTTA
1. Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan and bring to a boil over medium-high heat. Combine egg yolks and sugar in a medium bowl and whisk until pale yellow. Pour half of hot milk into egg-yolk mixture, whisking constantly. Return to pan with remaining milk and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon. 2. Remove from heat and immediately stir in remaining 1 ½ cups cold milk and cold cream. Pour through a fine strainer into a bowl and set over the ice bath. Add rum and freshly grated nutmeg to taste. 3. Sprinkle gelatin over ½ cup cold ponche de crème in a small bowl. Pour remaining ponche de crème into a medium saucepan and place over medium heat. Cook until just barely steaming. Add gelatin mixture and stir to dissolve. Strain through a fine mesh sieve. Pour into 3 oz. ramekins or teacups and refrigerate until set, 2 1/2 to 3 hours.
3 1/2 cups 5 3/4 cup 1 cup 2 tbsp. 1 tbsp.
Cuisine Whole Milk large egg yolks sugar cold heavy cream dark rum powdered gelatin (1 1/2 envelopes) nutmeg, freshly grated
BOURBON BURNT SUGAR SAUCE 1 1/2 cups 1/3 cup
sugar bourbon
MASSY STORES | Living | Page 20
TO MAKE THE CARROT CAKE ROLL: 1. Preheat oven to 375˚F. Line a 15-inch x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. 2. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined. 3. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined. 4. Spread the batter evenly into prepared pan. Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly and carefully roll the cake from one short end to the other until completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
Directions continued on page 88
MASSY STORES | Living | Page 21
Fruit & Nut Bundt INGREDIENTS 1 (8 oz.) pkg. cream cheese, softened 1 cup butter, softened 1 1/2 cups sugar 4 large eggs 1 1/2 tsp. vanilla extract 2 1/4 cups Cuisine All Purpose Flour, sifted and divided 1 1/2 tsp. baking powder 1 cup Cuisine Pecans, chopped 1 1/2 cups red and green candied cherries GLAZE 1 1/2 cups confectioners’ sugar 3 - 4 tbsp. Cuisine Milk 1/2 tsp. vanilla extract pinch salt additional candied cherries
DIRECTIONS 1. In a bowl, beat cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine 2 cups flour and baking powder; gradually beat into batter. Combine pecans, cherries and remaining flour; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. 2. Bake at 325˚F for 1 hour or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. 3. Combine confectioners’ sugar, milk, vanilla and salt; drizzle over cake. Garnish with cherries.
MASSY STORES | Living | Page 22
Pecan Fruit Pie INGREDIENTS 6 tbsp. 1 1/2 tsp. 2 tbsp. 1 cup 1/2 tsp.
DIRECTIONS shortening buttermilk hot water Cuisine All Purpose Flour salt
1. Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight.
eggs light or dark corn syrup sugar butter, melted vanilla extract dried fruit including cranberries, dates & raisins Cuisine Pecans, chopped
3. In a large bowl, whisk first five filling ingredients until blended. Stir in dried fruit and pecans. Pour into crust.
FILLING 3 large 1 cup 2/3 cup 1/4 cup 1 tsp. 2 cups 1 cup
2. Preheat oven to 425°F. On a lightly floured surface, roll dough to a 1/8-inch thick circle; transfer to a 9” pie plate. Trim pastry to 1/2” beyond edge of plate.
4. Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°F, bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Cover and refrigerate overnight before serving. MASSY STORES | Living | Page 23
Traditional Black Fruit Cake INGREDIENTS 1 lb. butter 1 lb. sugar 1 lb. prunes, minced 1 lb. raisins, minced 1/4 lb. mixed peel, minced 2 cups walnuts, chopped 1 (750 ml) bottle rum 1 (750 ml) bottle cherry brandy 3 tsp. baking powder 1 lb. Cuisine All Purpose Flour 1 doz. medium eggs, beaten 1 lb. currents, minced 1/2 cup browning 1 tbsp. vanilla extract 1 tsp. cinnamon 1/2 lb. dates deseeded and chopped 1/2 lb. red and green cherries, chopped 1 tsp. fresh nutmeg, grated
With over one hundred products in our range, from premium select nuts to golden Demerara sugar. Our Cuisine line of quality products at a great price gives you savings worth celebrating this season!
DIRECTIONS 1. Soak prunes, raisins, mixed peel, currents, dates, chopped cherries, in rum and cherry brandy for a week or longer. 2. Cream butter and sugar; add eggs, then flour and baking powder; mix thoroughly. Add fruit mixture, walnuts, browning, vanilla and mixed spices. 3. Line cake pans with greaseproof paper. Grease and flour pans and fill 3/4 full. Bake in oven at 300°F for about 1 1/2-2 hours, or until done
MASSY STORES | Living | Page 25
THANK
YOU
SINCE THE INTRODUCTION OF
OUR REUSABLE BAGS
IN AN EFFORT TO
REDUCE THE IMPACT
It begins with one step... As a responsible leading retailer we are continuing to take steps that will reduce our environmental impact. Our decision to introduce reusable bags is just one step, other initiatives already implemented across the region include:
OF PLASTIC BAGS
• switching to energy efficient LED lighting
WE HAVE
• using R-404A gas in both our new refrigeration equipment and in our Air Condition systems, R-404A is a gas with ZERO OZONE LAYER impact
ON THE ENVIRONMENT
CURTAILED THE CONSUMPTION OF SINGLE-USE
PLASTIC BAGS IN ALL OUR STORES ACROSS THE REGION
BY 60-90% #LetsAllDoOurPart
• installing insulated roofing which is far more energy efficient • introducing Reverse Vending Machines in several major branches across Trinidad to encourage our customers to recycle plastic bottles & aluminium cans
#LetsAllDoOurPart
Massy Stores is playing a leading role in environmental sustainability. Let's whats happening in: TRINIDAD TRINIDAD&&TOBAGO TOBAGO •
Removed all single-use plastic bags from all stores and implemented a 50 cent deterrent fee.
•
Installed Plastikeep collection bins for plastic containers
• • •
Reduced plastic and styrofoam trays in our produce area.
Partnered with Kansmacker International to install reverse vending machines at key locations. These machines enable the proper disposal and recycling of plastic and glass bottles, as well as aluminium cans.
Distributed FREE Massy Points to customers who recycle via the Kansmacker machines in store.
ST. ST.LUCIA LUCIA •
Implemented a charge for single use plastic bags at all stores and have transitioned customers to the use of eco-friendly
•
Organized awareness workshops for staff on the impact of marine litter and plastic pollution to help raise their consciousness
• • •
reusable bags. The demand for single use plastic bags has reduced significantly by 80% in the last year. and drive behavioural change.
By December 31, 2018 a voluntary ban on styrofoam will be imposed in stores.
Development of a system-wide waste diversion strategy for Massy Stores generated waste.
Massy points are offered to persons bringing in plastic and glass waste to the recycling pop up depots set up outside various Massy Stores. Through the pilot phase of the project the waste company was able to recover
BARBADOS BARBADOS
ONE CARIBBEAN WORKING TOGETHER
•
Installed a recycling trailer at one of our largest supermarket locations to enable the recycle of plastics, aluminum cans and
•
Implemented a deterrent fee on single-use plastic shopping bags.
• • •
glass bottles.
Made available to the public, reusable bags at an affordable price.
Reduced plastic packaging and tyrofoam trays in our produce area.
Organised workshops for all staff concerning the negative impacts of plastic pollution on our environment to help raise awareness and stimulate social change.
GUYANA GUYANA •
Banned styrofoam and the import of used tyres, including on imported used vehicles. The government hopes these moves will
•
Replaced styrofoam with biodegradable packaging, following Guyana’s legislated ban of styrofoam 2 years ago
• •
stimulate new businesses and bolster its ongoing ‘Green Economy’ initiative.
Given away, free of charge, approximately 600 bags to date through a number of promotions including Facebook Trivia, Breast Cancer Walk and the Caribbean Airlines Road Show
Issued Bonus points and discount coupons on specific brands monthly to customers who used their reusable bags
ST.VINCENT&&THE THEGRENDADINES GRENDADINES ST.VINCENT
IN THE FIGHT AGAINST PLASTIC POLLUTION
•
Hosted a free movie screening for the movie “Plastic Ocean” to raise awareness of the negative impact of plastic on our
•
Conducted a beach cleanup at Jackson Bay Beach in Layou.
• • •
environment.
Issued bonus Massy points to customers who shopped with their reusable shopping bags. Reduced plastic and styrofoam trays in our produce and deli areas.
Introduced a deterrent fee on all single use plastic bags at the stores.
Our family serving your family.
MASSY STORES | Living | Page 30
#MeetOurMassyFamily
I am a son of the soil. Born and bred in the beautiful island of St. Lucia. Farming has been in my family for generations, I have been tilling the soil of Chassin Babonneau for over 53 years. My relationship with Massy Stores spans over thirty years, almost as old as my first born. Both have grown from strength to strength...from seed to sapling. Every farmer knows, a farm is more than land and crops, it is a family's heritage and future. A future that will continue to be fruitful for my family and Massy Stores.
Mr Joseph has supplied Massy Stores with fresh produce for many years. He is an integral part of our family of farmers helping us to bring you the best quality fruit and vegetables from farm to table.
Our family serving your family.
To meet customer demand, we do our best to offer the highest quality produce year-round, so we use our experience and relationships with growers, locally, regionally and from around the world to obtain the best of what's "in season". Over the last few years we set out to revamp our produce isles, from redesigning our display units to not only improve our merchandising effort from a visual standpoint, but to keep produce at specific temperatures in refrigerated pods to preserve freshness. We feature an abundance of fresh local produce in season and a variety of quality imported fruits and vegetables. Imported food must satisfy the safety controls of the originating country but local farmers have less stringent control measures. So to ensure quality control and sound safety practices, we quality check at our central depot and distribution centres. We collect, wash and package fresh produce and also advise farmers on the use of pesticides and insecticides. The use of clean water and the refractory period in the use of chemicals to ensure safe practices, are some of the issues discussed in a newsletter we distribute to farmers at the central depot as part of our strategy to inform and educate on responsible farming. In Guyana and St. Lucia we buy from farmers. This builds trust with the local community and fosters important relationships that help maintain steady supplies and food security. The sharing of ideas between Massy Stores and the farmers is essential to getting the quality of goods and the trading relationship right. These locations also have their own depots for collection, inspection and distribution and we are starting to implement some of the lessons we have learnt here within the region. Devotion to quality and service is a daily mantra in every one of our produce departments. That is why you can find just about anything you want here, from the humble passion fruit to the exotic pomegranate (in season, of course!).
MASSY STORES | Living | Page 33
My father began his journey into agriculture over forty years ago. My siblings and I loved growing up on the farm, every day would find us in the river or climbing trees on the estate. It is my love for the land that led me back here. Changing my path from Physician to Farmer was a huge transition but it is a pursuit that I am deeply passionate about. I believe Massy Stores shares this same passion for excellence by providing their customers with quality products and fresh, local produce. We have supplied Massy Stores for well over fifteen years and our relationship continues to grow in tandem with our vision for sustainable agricultural development in St Lucia and the region.
Roasted Sweet Potato & Black Bean Salad INGREDIENTS 2 1 tbsp. 2 1 tsp. 1/2 tsp. 1 tbsp. 3 tbsp. 1 tsp. 3-4 1 cup 1 (15 oz.) 1/2 cup
DIRECTIONS sweet potatoes, peeled and cut into 1" cubes oil limes, zested and juiced salt pepper honey olive oil chili powder scallions, finely chopped corn, frozen or canned, drained and rinsed can black beans, drained and rinsed chopped fresh cilantro
MASSY STORES | Living | Page 34
1. Preheat the oven to 400°F. 2. In a large bowl, toss the cubed sweet potatoes with a little olive oil, salt and pepper. Transfer the sweet potatoes to a parchment lined baking sheet and roast for about 15-20 minutes, just until crisp. 3. While the potatoes are cooking, whisk together the lime juice, zest, salt, pepper, honey, olive oil and chili powder. 4. Add the cooled potatoes, scallions, beans and cilantro. Toss gently and serve at room temperature or refrigerate.
Krystal Cox and her father Christopher are an integral part of our family of farmers helping us to bring you the best quality fruit and vegetables from farm to table.
Our family serving your family.
#MeetOurMassyFamily
Sweet Potato Gratin INGREDIENTS 2-3 lbs. 2 cups 1/4 cup 1 /2 tsp. 1 tsp. 1/4 tsp.
INGREDIENTS sweet potato heavy cream Cuisine Brown Sugar nutmeg cinnamon salt
STREUSEL TOPPING 1 1/2 tbsp. 1 1/2 tbsp. 1/4 cup 2 1/2 tbsp. 1/4 tsp. 1/4 cup
granulated sugar brown sugar Cuisine All Purpose Flour butter, melted salt Cuisine Pecans, chopped
DIRECTIONS 1. Preheat the oven to 375째F 2. Thinly slice the sweet potatoes crosswise using a knife or mandoline. 3. Warm one cup of heavy cream over low-medium heat and add brown sugar. Stir until the sugar dissolves. 4. Pour the rest of the heavy cream and the sugar and cream mixture into a large mixing bowl. Whisk in nutmeg, cinnamon and salt. 5. Toss the sweet potato slices into the cream mixture 6. Arrange vertically and compactly into a buttered gratin or casserole dish. 7. Bake for an hour, covered, until the potatoes are tender. STREUSEL TOPPING 1. Combine the granulated sugar, pecans, brown sugar, salt and flour in a small mixing bowl. 2. Once the dry ingredients are evenly mixed, slowly add the melted butter. Use a fork to combine until the mixture is moist and reaches a chunky consistency. Set aside. 3. Increase oven temperature to 425째F. Sprinkle streusel on top and bake for an additional 25-30 minutes, uncovered, until the sides are bubbling and the streusel is golden brown.
MASSY STORES | Living | Page 36
Sweet Potato Rolls FOR ROLLS 1/2 cup 1/4 cup 2 1/4 tsp. (1 pkt.) 1 tsp. plus 1/3 cup 2 1 1/2 tsp. 6 tbsp. 2 tsp. 1 cup 4 1/2-5 cups
water milk yeast sugar, divided eggs salt butter, melted and cooled fresh rosemary, minced sweet potatoes, mashed Cuisine All Purpose Flour plus extra depending on moisture of dough
FOR HONEY BUTTER TOPPING 1/4 cup 2 tbsp.
butter, room temperature honey sea salt additional rosemary, minced
DIRECTIONS 1. In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110째F. Stir in 1 tsp. sugar to the mixture and add in yeast. Gently mix yeast and set aside for about five minutes. 2. With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients and begin to mix until combined. Slowly pour in the yeast mixture and mix until the ingredients are smooth and the dough pulls away from the sides of the bowl, but still sticks to the bottom. 3. Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap and place in a warm place for about 1 hour, or until the dough doubles in size. 4. Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls and place seam side down in a greased and parchment lined 13-inch x 9-inch baking dish. Cover and let the dough rise another hour. 5. Preheat oven to 350째F. Bake for 20-25 minutes or until the rolls are golden brown on top. 6. In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture and sprinkle with sea salt. MASSY STORES | Living | Page 37
Seasonal Apple & Cabbage Slaw
INGREDIENTS
DIRECTIONS
DRESSING 1/2 cup 1/2 cup 4 tbsp. 1 tbsp. 1 1/4 tsp.
MASSY STORES | Living | Page 38
SLAW mayo sour cream pineapple juice apple cider vinegar pinch of black pepper salt
1/3 1/3 2-3 1/2 cup 1/3 cup 3/4 cup
1. Combine slaw ingredients. medium head green cabbage, thinly shredded medium head red cabbage, thinly shredded large sweet and tart apples such as Granny Smith, deseeded and chopped dried cranberries or raisins freshly chopped pineapple pecans
2. Whisk together dressing ingredients, then add dressing to slaw, tossing gently. 3. Refrigerate for at least 1 hour. MASSY STORES | Living | Page 39
Beet & Lentil Salad INGREDIENTS (Serves 4) SALAD 4 2 tbsp. 1/2 cup 1 cup 1 1 1/4 cup
medium sized beets, quartered olive oil walnuts brown lentils small yellow onion, peeled and halved bay leaf parsley, finely chopped salt and pepper
DRESSING 1" 1 tsp. 1 tsp. 2 tbsp. 1/4 cup
piece of fresh ginger, grated dijon mustard honey apple cider vinegar extra virgin olive oil salt and pepper to taste
DIRECTIONS 1. Preheat the oven to 425°F. Toss beets with the olive oil and season with salt and pepper. Place them on a rimmed baking sheet and roast in the oven until fork tender, about 25 minutes (times will vary depending on the size of your beets). Toss the beets halfway through cooking.
SWEET BEETS
2. Heat a small dry skillet over medium-high heat. Add the walnuts and toast, shaking the pan often, until they're golden brown, about 8 minutes. Remove from the heat and when cool enough to handle, roughly chop the walnuts.
Beetroot's earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes worldwide. We especially love the fresh distinctive flavour in our Carrot & Beetroot Slaw and the sweet and savoury delicious side of Roasted Beets paired with Pumpkin and bathed in a delicate Herb and Garlic Butter. If you love lentils and are leaning toward a vegetarian Christmas menu, try our Beet and Lentil Salad with Toasted Walnuts, an elegant dish that is both simple and scrumptious.
Directions continued on page 43
MASSY STORES | Living | Page 40
Whether you roast it whole, grate it into a salad, pickle, juice or blend it into a classic soup; beetroot is a real superfood. This superfood is low in fat, full of fibre, folic acid, vitamins and minerals and packed with powerful antioxidants!
Some tips on selecting and storing beets
Nutritional profile
Choose small or medium-sized beets whose roots are firm, smooth-skinned and deep in colour. Smaller, younger beets may be so tender that peeling is not necessary after they are cooked. Avoid beets that have spots, bruises or soft, wet areas, all of which indicate spoilage. Do not wash beets before storing. Place in a plastic bag and wrap the bag tightly around the beets, squeezing out as much of the air from the bag as possible and place in refrigerator where they will keep for up to 3 weeks. Raw beets do not freeze well since they tend to become soft upon thawing. Freezing cooked beets is fine.
Beets are unique in their rich combination of betalain pigments. Both betacyanins (red-violet pigments) and betaxanthins (yellow pigments) can be found in beets. Beets are an excellent source of folate, manganese, potassium and copper. They are also a good source of dietary fibre, magnesium, phosphorus, vitamin C, iron and vitamin B6.
MASSY STORES | Living | Page 41
Roasted Herbed Pumpkin & Beetroot with Goat Cheese
Tips for perfectly roasted vegetables
Carrot & Beetroot Slaw
INGREDIENTS
The key to perfectly roasted vegetables is to ensure that each vegetable is caramelized. Caramelizing makes the veggie tender on the inside, crisp on the outside, and most importantly, brings out the natural sweetness.
INGREDIENTS
5 lbs. 5 1/4 cup
pumpkin, cut into large chunks whole beetroots, washed oil
HERB GARLIC BUTTER 1/2 lb. 1/4 cup 4 4 oz.
butter parsley and thyme, chopped cloves garlic, minced goat cheese balsamic syrup (optional)
DIRECTIONS 1. Peel beetroot, cut to same size as pumpkin. Toss pumpkin and beetroot separately in oil; roast separately in 350°F oven until cooked. 2. Toss together herbs and garlic in butter and stir in roasted pumpkin and beetroot. Salt and season to taste. Sprinkle with crumbled goat cheese and serve with a drizzle of balsamic syrup. MASSY STORES | Living | Page 42
Cut uniform slices Make sure that all the pieces are roughly the same size so that they will roast evenly and be finished at the same time. Use two tablespoons of oil per sheet A good rule of thumb is about 2 tablespoons of oil per baking sheet. Toss the cut veggies with the oil and make sure they are well coated. Arrange veggies in one layer Spread vegetables out evenly across a rimmed baking sheet in one layer. If the vegetables are arranged too closely together they will steam, making them mushy rather than caramelized. Season well with salt and pepper This is a key step and can really make a difference in the final flavour. Center your pans If using only one sheet pan, the center of your oven is usually a good place to put it. When using multiple pans, always go side by side if the oven allows. Rotate halfway through Another tip when using multiple pans is to rotate the pans halfway through to ensure that all veggies are getting equal exposure to the heat and have an equal chance at getting crispy and caramelized.
4 large carrots 4 beetroots, washed, trimmed and peeled 1/4 cup pecans, roughly chopped 2 tbsp. currants 2 cups fresh flat-leaf parsley leaves
Recipe Continued from page 40
Beet & Lentil Salad FOR DRESSING 2 tsp. 1/4 cup 1 1/2 tbsp.
dijon mustard apple cider vinegar extra virgin olive oil salt & pepper
DIRECTIONS 1. Whisk mustard, vinegar and oil together in a small bowl. Season with salt and pepper. 2. Using the grater attachment on a food processor, coarsely grate carrot. Transfer to a bowl. Repeat the process with beetroot, placing in a separate bowl to the carrot. 3. Add pecans, currants and parsley to carrot. Pour over dressing. Toss until well combined. Add beetroot and gently toss to combine.
DIRECTIONS continued 3. Place the lentils, onion and bay leaf in a saucepan and cover with cold water by at least 1 inch. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, until lentils are tender, 25-30 minutes. Add liquid as needed. Once the lentils are tender discard the onion and bay leaf. Drain off any excess liquid. 4. Prepare the dressing by whisking all the ingredients together until smooth. This works best with an immersion blender or small food processor for a creamy texture. 5. Toss the lentils and beets with the dressing, parsley and toasted walnuts. Season to taste with salt and pepper. MASSY STORES | Living | Page 43
Beef Pastelles Originating in Venezuela, this dish is a Christmas tradition in Trinidad.
Taste the difference
INGREDIENTS 3 lbs. minced beef 1/2 tsp. black pepper 1 head garlic, minced 3 onions, minced 3 bunches scallions, minced 1 West Indian seasoning 3 sweet bell peppers, minced 1 bunch thyme, minced 1 cup green olives, chopped 1 cup raisins 1/3 cup capers 1/4 cup vegetable oil 2 lbs. cornmeal 7 cups warm water 1/4 lb. margarine 1 tbsp. sugar pepper (pimento) salt to taste
DIRECTIONS 1. In large sautĂŠ pan, cook seasonings: garlic, onion, scallions, peppers, thyme. Add minced beef, salt, black pepper; cook until well-browned. Turn off heat; add capers, olives, raisins. 2. Warm 7 cups of water; add margarine and season with salt to taste; add sugar and mix with the cornmeal in a large bowl; let sit for 15 minutes.
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3. Make 45 balls with the mixture. On the banana leaves, flatten out the cornmeal balls and fill with meat mixture; fold into a pillowcase shape and wrap inside banana leaf (cut to size). Tie the ends of the leaves with string; steam for 30-40 minutes. MASSY STORES | Living | Page 45
The ham bone and leftover smoky, fatty bits add incredible flavour to this pot of perfection. Inspired by our local “Pelau” and the traditional Louisiana “Jambalaya”, this is a delicious one pot dish for after the holidays.
One Pot Rice INGREDIENTS 2 tbsp. 2 lbs. 1/2 lb. 1 tbsp. 1 lb. 1 8 2 4 1 2 cups 1-14.5 oz. can 2 cups 1 cup
butter chicken, cut into quarters shrimp (optional) green seasoning mix pork sausage cut in 1/4” slices ham bone and bits (chopped leftover ham) large yellow onion, chopped cloves garlic, minced green bell peppers, diced pimento peppers, deseeded & minced stalk celery, diced white long grain rice diced tomatoes chicken stock coconut milk
DIRECTIONS 1. Season the chicken and shrimp separately with green seasoning mix, Worcestershire sauce, garlic, onion, paprika, salt, black pepper and set aside to marinate for at least an hour. 2. Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the ham bits & sausage, cook for another 5 minutes or so until the ham bits are nicely crisped and sausage begins to brown. 3. Add the onion, garlic, celery, and peppers and cook for 3-4 minutes. Add the rice, diced tomatoes, pepper sauce, salt and pepper and stir to combine. Add the ham bone, thyme and bay leaves, cover with chicken broth and coconut milk. 4. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 4045 minutes, giving it a few good stirs throughout. Add the shrimp, cover, and simmer for another 10 minutes or until the chicken is cooked through and rice is tender. MASSY STORES | Living | Page 46
Pan De Jamón
Orange Pine Glazed Ham
INGREDIENTS 1/2 cup 1/4 cup 1/4 cup 3 tbsp. 2 tbsp. 1 cup 1/4 tsp. 1/4 tsp. 2 tbsp. 1
DIRECTIONS orange marmalade pure orange juice pure pineapple juice dark rum dijon mustard brown sugar ground cinnamon ground ginger whole cloves orange, thinly sliced
1. Bring ham to room temperature. 2. Preheat oven to 300°F. Cover ham with a large piece of parchment paper, then foil. Place ham on a heavy rimmed baking sheet. Bake for 1 hour, or until the ham reaches 120°F on an instant-read thermometer. 3. In a small saucepan, stir together marmalade, orange and pineapple, mustard, brown sugar, and spices and heat over medium flame until syrupy, about 5-7 minutes. 4. Remove ham from oven, and uncover. Lightly score ham all over in a diamond pattern. Insert whole cloves in the crossings and brush the glaze over ham. Increase temperature to 425°F. Bake ham, uncovered, for 15 minutes.
MASSY STORES | Living | Page 48
The aroma of hot, fresh bread, smoky ham, sweet raisins, and salty olives means the holidays have arrived for Venezuelans. The dough is rolled around the fillings to form logs, then baked to golden perfection and sliced into thick rounds.
INGREDIENTS (Serves 10) 3/4 cup 1/4 cup 2 tbsp. 1/4 cup 1 pkg. (7 g) 3 cups 2 large 1/2 lb. 1/2 cup 3/4 cup
Cuisine Evaporated Milk butter granulated sugar lukewarm water (110°F) active-dry yeast Cuisine All Purpose Flour eggs, beaten and separated sliced ham raisins pimiento-stuffed olives
DIRECTIONS 1. Combine evaporated milk, butter and sugar a small saucepan over medium heat. Stir constantly until butter is melted and sugar is dissolved. Remove from heat; let cool to room temperature. 2. Combine water and dry yeast in a small bowl. Set aside for 10 minutes to activate yeast. 3. Add flour to the mixing bowl of a stand mixer. Make well in the center of the flour and add yeast mixture, milk mixture and 1 beaten egg. Knead on low speed with dough hook attachment until dough is elastic and no longer sticky. 4. Place dough in a large, lightly oiled bowl. Cover with plastic wrap and set in a warm area for 1 1/2 to 2 hours. Dough should double in size. 5. Transfer dough to a lightly floured surface; knead and roll out to a 15-inch x 12inch rectangle. 6. Spread ham and raisins evenly over rolled out dough, keeping a 1/2-inch dough border. Arrange a row of olives close to border and another row closer to the middle (this will ensure every slice has at least two pieces of olive). 7. Roll dough up into a loaf. Place on baking sheet. Wet fingers with lukewarm water and spread on seam and sides, pinching sides shut and sealing the seam. Cover roll with plastic wrap and a towel and let rest for 1 hour. 8. Preheat oven to 350°F. 9. Brush top of loaf with remaining beaten egg; pierce loaf with fork. Bake for 40 to 45 minutes or until bread is golden brown. Remove from oven; let cool for 15 minutes and serve. MASSY STORES | Living | Page 49
Crispy Garlic Pork
A Christmas culinary tradition from our Portuguese ancestors that is usually prepared weeks in advance. Chunks of succulent pork, brined in a medley of vinegar and seasonings then baked or fried to crisp pork-fection! INGREDIENTS 1 1/2 cups 3 12 3 4 2 tbsp. 2 tsp. 2 tbsp. 3 lbs. 1
white & red wine vinegar (half and half ) whole green pimento peppers cloves garlic, crushed bay leaves whole cloves ground black pepper salt fresh fine leaf thyme boneless pork shoulder, or belly cut into 1-inch cubes scotch bonnet pepper (optional)
Pita Bread Arabic bread (khoubiz sorj) was baked in huge batches by my grandmother for family and friends at Christmas time. There is nothing as mouth watering as the aroma of hot, fresh bread and nothing that invokes Christmas childhood memories more than these pillowy soft loaves slathered with butter and thick slices of salty ham.
INGREDIENTS 2 tsp. 3 cups 1 cup 2 tbsp. 1/2 tsp. 1 tsp.
DIRECTIONS active dry yeast Cuisine All Purpose Flour warm water olive oil sugar salt
1. Add water, yeast and sugar to a large bowl, stir to combine. 2. Add 1/2 cup of flour, whisk together. Allow to sit uncovered for 15 minutes. Directions continued on page 89
DIRECTIONS 1. Whisk vinegar, garlic, black pepper and salt together in a bowl; pour into a clean sanitized glass jar. Add the pork, thyme, peppers, cloves and bay leaves. Cover jar tightly and store in a cool cupboard for 3-4 days. 2. Preheat oven to 350°F. 3. Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish. 4. Bake in preheated oven until the pork is completely warmed through, about 20 minutes. Drain all the liquid and moisture from the pork. 5. Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding, cook until completely crisped up and serve hot with fresh hops! MASSY STORES | Living | Page 50
MASSY STORES | Living | Page 51
Baked Lamb Kibbeh Middle Eastern Inspired Lamb Pilaf Left over lamb from our Roast Lamb recipe is used in this delicious rice pilaf with a hint of curry and smoky cumin. INGREDIENTS
DIRECTIONS
1/3 cup extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 cup basmati rice 1 1/2 cups chicken stock 1 1/2 tsp. curry powder 3 tsp. ground cumin 400g can Cuisine Chickpeas, drained and rinsed 3 cups leftover lamb, cooked, cold and shredded 1/2 cup currants 1/2 cup fresh coriander leaves, roughly chopped 1/2 cup fresh flat-leaf parsley leaves, roughly chopped 1/4 cup lemon juice 1/2 pomegranate, deseeded (frozen seeds work as well)
1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes until onion is soft. Add 1 teaspoon curry and 2 teaspoons cumin, sautĂŠ for a few minutes. Add rice and stir to coat in mixture. 2. Pour in stock and stir to combine. Cover. Reduce heat to medium-low. Cook for 12 to 15 minutes or until the liquid is absorbed. Remove from heat. Set aside for 10 minutes. Fluff rice with a fork to separate grains. 3. Meanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over high heat. Add lamb. Sprinkle with remaining curry powder and cumin. Season with salt and pepper. Cook for 2 minutes, stirring once, until the lamb is browned and heated through. Transfer to a large bowl. 4. Add rice mixture, chickpeas, currants, coriander, parsley, lemon juice and remaining oil to the lamb. Toss gently to combine. Season with salt and pepper. Serve sprinkled with pomegranate seeds.
MASSY STORES | Living | Page 52
INGREDIENTS
DIRECTIONS
FOR FILLING
MAKE FILLING: 1. Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
1 2 tbsp. 1/2 lb. 1/2 tsp. 1/2 tsp. 1/4 tsp. 1/4 tsp. 1 tsp. 2 1/3 cup
medium onion, finely chopped olive oil ground lamb (not lean) ground allspice salt cinnamon black pepper vinegar pimento peppers, finely chopped pine nuts plus 2 tbsp. for garnish, all toasted
FOR SHELL 1 cup 1 1 lb. 1 tsp. 1 tsp. 1/2 tsp. 1/2 tsp. 2 1/2 tbsp.
fine bulgur (6 1/2 oz.) medium onion, coarsely chopped ground lamb (not lean) ground allspice salt cinnamon black pepper olive oil
MAKE SHELL MIXTURE: 1. Preheat oven to 400°F. 2. Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl. 3. Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well. ASSEMBLE AND BAKE KIBBEH: 1. Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife. 2. Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes. 3. Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving. MASSY STORES | Living | Page 53
Lulu's Christmas Cake
If Ponche de Crème and Pound cake had a baby it would be in every mouth watering forkful of this moist and delicious cake. It’s my favourite Christmas dessert! A classic cake enveloped in a rich butter cream bursting with the bold flavour of rum, nutmeg and all the flavours of Ponche de Crème.
Sweet Bread from Barbados
INGREDIENTS INGREDIENTS POUND CAKE 1/2 lb. 1/2 cup 3 cups 5 3 cups 1/2 tsp. 1/2 tsp. 1 cup 1 tsp.
butter, plus more for pan vegetable shortening sugar eggs Cuisine All Purpose Flour, plus more for pan fine salt baking powder Cuisine Milk vanilla extract
2 lbs. Cuisine All Purpose Flour 1 lb. brown sugar 3/4 lb. unsalted butter 3 cups coconut, freshly grated 1 tsp. salt 2 tsp. vanilla extract 1 tsp. nutmeg cherries raisins
PONCHE DE CRÈME BUTTER CREAM 1 lb. butter, softened 4 cups confectioners’ sugar, sifted 2 tbsp. dark rum 2 tbsp. Ponche de Crème, more as needed 1/2 tsp. pumpkin spice blend (optional) 1/3 tsp. lime zest 1 generous pinch of nutmeg Directions continued on page 88
DIRECTIONS 1. Preheat oven to 350°F. 2. Mix all dry ingredients together (except fruit). Mix butter and shortening into mixture, using fingers, until mixture resembles large bread crumbs. Add fruit to mixture. Use enough liquid to bind mixture together. 3. Grease and flour loaf pans. Fill pans with dough. Bake for 30 - 45 minutes or until an inserted knife comes out clean. Tip: For a crisper top, place a small pan with water at bottom of oven while baking.
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MASSY STORES | Living | Page 55
Cheesy Breadfruit Casserole from St. Vincent
Traditional "Trini" Christmas Stuffing Cheesy Breadfruit Casserole (left)
INGREDIENTS
INGREDIENTS
2 tbsp. 1 bundle 2 tbsp. 2 tbsp. 2 3 2 tbsp. 1 tbsp. 1 tbsp. 1 tbsp. 2 (3oz.) pkgs. 1 pkg.
2 1 tbsp. 4 cups 6 2
breadfruit, peeled and cut into 1” pieces oil milk garlic cloves sprigs of fresh thyme
2 bay leaves 1 onion, sliced 2 1/2 cups cheddar cheese 1/4 cup melted butter water salt to taste
DIRECTIONS 1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. 2. Bring 2 cups milk and water (enough to cover the breadfruit) to the boil; add salt and breadfruit and cook until almost done, strain and cool. Take remaining 2 cups milk and add to the rest of the other ingredients, reserving cheese. Simmer for 1 hour; strain. 3. Butter a casserole dish large enough to hold the breadfruit; place the breadfruit in the casserole, alternating each layer with a little cheese until 2 inches high. Pour seasoned milk to 3/4 way up; bake in a 350°F oven until golden brown. MASSY STORES | Living | Page 52
onions chives thyme big leaf thyme pimento peppers garlic cloves corn kernels capers olives raisins Crix Crackers chicken livers (optional)
DIRECTIONS 1. Sauté onions, thyme, pimentos, garlic then add corn kernels and chicken livers (optional). 2. Once livers are cooked for about 15 minutes, add capers, olives, raisins and crushed Crix Crackers crumbs and mix to suit. MASSY STORES | Living | Page 57
Christmas morning in Guyana begins with the warm, spicy aroma of Pepperpot and freshly baked bread. Pepperpot making is a real labor of love. The best tasting Pepperpot simmers for hours, sometimes days before being served.
INGREDIENTS 2 lbs. 1 1 1/2 tbsp. 1 1/2 tsp. 4 6 1/2 tbsp. 1/2 tsp. 2-4 tbsp. 1/4 cup 1
pork, cut into 1-inch cubes medium onion, chopped stalk celery turmeric powder bay leaf cinnamon powder chopped seasoning peppers garlic cloves paprika (heaping) salt gravy (sugar) browning vegetable oil large thyme sprig
Stew Pork from St. Lucia
DIRECTIONS NOTE: Taste the sauce and adjust the salt to your taste
Pepperpot from Guyana Guyanese Pepperpot is an Amerindian dish traditionally served at Christmas and special occasions. Beef, mutton, and pork are the most popular meats used. The dish has a deep and rich flavour of cinnamon, hot peppers, and Cassareep – a special sauce made from the Cassava root. As in the original Amerindian version, Pepperpot is usually made in a massive pot and can be reheated and eaten over several days, because the Cassareep preserves the meat. Cassareep is used widely in Guyanese cooking. It is a dark brown sauce made from extracting and boiling the juices from the cassava root with sugar to achieve a dark syrupy looking liquid. The finished product smells like burnt sugar and has the consistency of molasses. MASSY STORES | Living | Page 58
INGREDIENTS
DIRECTIONS
2 lbs. 2 lbs. 3lbs. 1 cup 4 tbsp. 1 3 4 2 5 1 1 tbsp. 2 tbsp. 1 tsp. 3 1 tbsp.
1. Season the meats with sugar, salt, black pepper, pimento peppers and minced garlic. Marinate for about an hour before cooking. 2. In a large heavy pot or Dutch oven, sauté onion and garlic in a little oil. Then add seasoned beef and sauté. Once the meat is nice and evenly browned, remove from pan and repeat the process with oxtail and cow heels. 3. After all the meat has been browned, add back to the pot with enough water to barely cover the meats. Add the cassareep, cinnamon, thyme, onion and garlic. Bring to a boil on high heat and continue to boil on high for about fifteen minutes. Reduce heat to low, add hot pepper and let simmer for about two hours or until the meat is tender.
beef oxtail cow heels cassareep brown sugar large yellow onion, quartered cloves of garlic, minced cloves of garlic pimento peppers, minced cinnamon sticks scotch bonnet pepper whole cloves salt fresh ground black pepper sprigs fresh thyme oil
SUGAR BROWNING: 1. This browning is totally homemade, it’s not as dark as store bought, but it tastes better. Add 3 tablespoons sugar to a small saucepan and let that boil until the sugar gets chocolaty dark and starts to give that burnt smell. Do not stir yet but make sure all the sugar is boiling. Then add five tablespoons water. Swirl sauce pan, then add another 2 to 3 tablespoons water. Let it boil a little, then stir to dissolve any sugar that is sticking to the bottom. It may take a while to get the hang of it, but you'll get it with practice. Your browning should have no lumps or burnt particles in it, and it should be the consistency of maple syrup. If you see black stuff at the bottom of the pot, then it's likely your browning is too bitter. Make your browning a day before needed so you are sure it turns out okay. 2. Add a teaspoon of this to your meat and store the balance in an airtight bottle or jar for future use. TO MAKE STEW 1. It is recommended that you rinse the pork in some vinegar or a lime juice solution. Pat it dry with paper towels then set cubed pork in a bowl. 2. To the bowl, add all other ingredients except for oil. Marinate for at least 2 hours before cooking. Best to do this overnight.
Directions continued on page 88
MASSY STORES | Living | Page 59
A CUT ABOVE THE REST At Massy Stores we take pride in the range and quality selection of fresh and frozen meat available at all our outlets. We work with some of the top suppliers from the United States and New Zealand to source the highest standard of imported frozen meats. Our local beef which is certified halal and our local fresh chicken is hormonefree, steroid-free and also certified halal. Over the years we have cultivated strong working relationships with our farmers and suppliers to ensure the best quality product for our customers at the most competitive prices on the widest range of cuts. Meat storage is a top priority concern of Massy Stores. Rooms are set at temperatures to keep all fresh and frozen meats at the best quality and safety standards. Stringent temperature checks are carried out at all locations three times per day to ensure equipment is in proper working condition. All packaging is done in-store to ensure further compliance with our high safety standards and there is a three day shelf-life set on all our chilled meats. We are always working to improve and expand our offerings, through in-store renovations, state of the art equipment, proper merchandising and a wide selection of products.
One of our most recent remerchandising exercises involved setting up a “Let’s Get Grilling” destination at our Chaguanas, Point Fortin, Westmoorings and Maraval locations. These outlets offer a wider assortment of premium cuts of steak , including Certified Angus Beef assorted cuts, US Beef assorted cuts such as rib eye on and off the bone, premium tenderloin, strip and hanger steaks. Other meats, including french-cut rack of lamb, lamb legs, pork, beef ribs and 100% beef burger patties are also available at these locations. The “Great American” range of steaks and burgers, which are very popular with our customers because of quality, individual vacuumsealed packaging and economical price point, is available at most of our locations. It is a main objective of ours to provide different grades of beef to suit different budgets so that everyone can enjoy our scrumptious cuts. This season, in addition to our already wide selection, we will feature a full range of hams, turkeys, beef roasts, lamb legs and racks, pork loins and ribs. Make every meal memorable with Massy.
MASSY STORES | Living | Page 61
Garlic & Thyme Roasted Chicken
INGREDIENTS
2 4 4 2 tbsp. 1 cup 3 oz. 1 cup 3 large 1 cup 2 tsp.
Braised Chicken with Mushrooms
large onions, quartered medium chicken thighs, bone-in, skin-on chicken drumsticks vegetable oil baby portobello or cremini mushrooms, trimmed and halved bacon (3 strips), cut into 1/4-inch strips dry white wine thyme sprigs homemade or low-salt canned chicken broth fresh thyme leaves salt and freshly ground black pepper
DIRECTIONS 1. Position a rack in the centre of the oven and heat the oven to 350°F.
INGREDIENTS 1 (4-5 lb.) 1/4 cup 3 tbsp. 1/4 cup 1
whole chicken, at room temperature, giblets and neck removed from cavity butter, melted olive oil white wine lemon, halved
MASSY STORES | Living | Page 52
DIRECTIONS 2 tbsp. 6 1 3-6
fresh parsley, chopped garlic cloves, minced head of garlic roughly peeled and cut in half horizontally through the middle crosswise fresh sprigs of thyme salt and pepper to taste
1. Preheat oven to 430°F. Line a baking tray with foil, or lightly grease a roasting pan. 2. Rinse chicken (including cavity) under cold running water. Pat dry with paper towels. Directions continued on page 89
2. Season the chicken pieces generously with salt and pepper. In a straight-sided 10-inch or 11-inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan so that they are crowded, cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are browned, 3 to 5 minutes more. 3. Transfer to a plate. Pour out and discard all the fat from the pan.
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Old Fashioned Glazed Ham Nothing says Christmas like the aroma of ham baking in the oven. Whether studded with cloves and sweet rings of juicy pineapple or basted with a sticky spiced syrup, ham is undeniably the season’s main star on every Island menu. Most hams are smoked, and a dark colour on the skin is an indication it has been naturally wood-smoked. The colour of the meat should be an even pink. If you’re going to bake it, select a ham that has more fat coverage, so it won’t dry out. Try our recipe for the perfect Old Fashioned Glazed Ham.
INGREDIENTS 3/4 cup 1/2 cup 2 tsp. 1 (14-lb.) 3/4 cup 3 cans (about 20) 1/2 cup
dijon mustard light brown sugar, plus more for sprinkling fresh thyme leaves, chopped cured ham, cooked and smoked, shank end pineapple juice pineapple rings maraschino cherries
DIRECTIONS 1. Preheat the oven to 350°F. Put oven rack in the middle of the oven. 2. In a small bowl, combine the Dijon mustard, brown sugar, and thyme. 3. Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineapple juice into the bottom of the pan. Put the ham in the oven and bake for 2 hours, brushing every 20 minutes with the pineapple juice. Remove the ham from the oven. 4. Turn oven to 400°F. 5. Using toothpicks, decoratively adhere the pineapple rings around the ham and put a cherry in the centre of the pineapple ring. Sprinkle the pineapple rings lightly with brown sugar. Return to the oven, uncovered, and bake until the pineapples turn a light golden brown. Remove from the oven to a serving platter and let rest for 15 minutes before slicing. MASSY STORES | Living | Page 64
Tamarind Glazed Turkey INGREDIENTS 8 oz. 3⁄4 cup 1⁄3 cup 4 1 1 whole (12-lb.) 2 cups 2 tbsp.
tamarind pulp, roughly chopped honey fish sauce cloves garlic, minced scotch bonnet, stemmed, deseeded, and finely chopped turkey, rinsed and dried thoroughly chicken stock cornstarch salt and freshly ground black pepper
DIRECTIONS 1. In a small bowl, cover the tamarind pulp with 1⁄2 cup boiling water and let stand for 10 minutes to soften. Using your fingers, break the tamarind apart and then let stand for another 5 minutes. Pour the tamarind through a fine sieve set over a medium bowl and, using a rubber spatula or spoon, press the tamarind through the sieve, discarding the solids. Add the honey, fish sauce, garlic, and scotch bonnet to the tamarind liquid and stir into a smooth glaze. 2. Heat the oven to 450°F. Place the turkey on a rack set in a large roasting pan and season the cavity and outside liberally with salt and pepper. Pour the stock into the pan and roast the turkey until golden brown, about 1 hour. Reduce the oven temperature to 350°F, cover the turkey with foil, and roast until almost cooked through, 1 hour more. Uncover the turkey and roast, basting with the tamarind glaze every 10 minutes, until an instant-read thermometer inserted into the thigh of the turkey reads 160°, 30 minutes more. 3. Transfer the turkey on its rack to a cutting board, tent with foil, and let rest for 20 minutes. 4. Meanwhile, pour the pan juices into a small saucepan. In a small bowl, stir the cornstarch with 2 tablespoons cold water, and then stir the cornstarch slowly into the pan juices. Place the pan over medium-high heat, bring to a boil, and cook, stirring, until thickened into a gravy, about 5 minutes, strain and serve alongside the turkey.
MASSY STORES | Living | Page 66
Leftover Smoked Ham & Split Peas Soup
Black Eyed Peas and Rice This recipe is a quick and easy version of the popular "lucky" dish that's traditionally eaten on New Year's Day. Black-eyed peas simmered in a smoky broth of leftover ham, hot pepper and served over hot buttered rice.
INGREDIENTS 1 cup onions, chopped 2-3 pimento peppers, deseeded and minced 1 tbsp. bacon or ham drippings 1 tbsp. garlic, minced 3 cups black-eyed peas, cooked 1 cup ham, cooked and chopped 3 cups rice, cooked (hot) salt and pepper to taste butter to taste
DIRECTIONS 1. Heat the bacon drippings in a large saucepan over medium heat. INGREDIENTS
DIRECTIONS
1 piece (about 2.5 lbs) left over smoked ham bone 1/4 cup bacon, roughly chopped 4 bay leaves 1 lb. split peas, rinsed and picked through 1 tsp. dried thyme 2 tbsp. olive oil 2 med. onions, chopped 2 med. carrots, chopped 2 med. celery stalks, chopped 1 tbsp. butter 2 med. garlic cloves, minced 3 small potatoes, scrubbed and med. diced 2 pimento peppers, deseeded and minced ground black pepper
1. Bring 3 quarts of water, ham bone and bay leaves to a boil over medium-high heat in large soup pot. Reduce heat to low, add split peas and thyme and simmer until peas are tender.
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2. Heat oil in a large skillet over high heat until shimmering. Add bacon and allow to brown a bit before adding onions, pimento peppers, carrots and celery; stirring frequently until most of the liquid evaporates and veggies begin to brown. Reduce heat to low; add butter, garlic, and sugar. Cook veggies, stirring frequently, until deeply browned, about 30-35 min, set aside. 3. Add veggies and potatoes to soup; simmer until potatoes are tender. Season with salt and black pepper.
2. Add the chopped onion to bacon drippings and cook until tender and translucent, stirring frequently. 3. Add the garlic, pimento peppers, drained black-eyed peas, diced cooked ham and stir to blend thoroughly. 4. Simmer the peas for 10 minutes, add salt and pepper to taste. 5. Serve with hot rice tossed in a bit of butter.
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WINES & SPIRITS
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Selecting the best wine this season Choosing a wine for the season can be quite daunting, whether it’s for a casual Christmas brunch or a more decadent dinner party. For the simplest solution, just read the flavour notes, think fruit forward and Pinot Noir grapes first. Look for descriptions of fruit aromas and tastes with bright acidity at the front end of the description that you feel are pleasantly complementary, much in the way you put together your menu. Stick to fruit notes and prominent acidity to help to balance out the components of the wine and the meal. A single white wine, with some structure, balance and acidity is the best ticket. For a white, consider an aromatic and bright Pinot Gris or a medium-bodied Pinot Blanc. Some think that champagne is too delicate for a meal, but a Rosé Champagne has all you want from the red grapes: fruit, high acidity, and savory elements. It makes a festive and delicious pairing. A good sparkling wine also has high acidity, and one made of Pinot Noir grapes, or even a good Pinot Noir Rosé, would also be a great choice.
Consider the following factors when deciding: • Match the weight of both the food and wine. Full-bodied wines complement heavy, rich foods. • Match or complement acidity in wine and food (high-acid wines complement fatty foods the same way lemon cuts the oiliness of smoked salmon).
• The more texture a food has (fatty food like duck, chewy like steak) the more Tannin the wine should have. • Always remember to serve a wine with greater sweetness than the food. Sweetness in wine also acts as a foil to rich foods. Turkey pairs well with a full bodied white wine or a medium bodied red, with low to medium tannin and relatively high acidity. However, turkey is usually served with a rich assortment of savory sides and sauces, these flavour profiles need to be considered when working out the best wine pairings. But keep in mind that flavour is not the only consideration to be made, textures, spice intensity, serving sauces and rich ingredient elements will all serve to sway a food and wine pairing potential. Sauvignon Blanc is hands-down one of the top white wine picks for turkey, as it tends to bring its own herbal tones to the table. Baked and smoked hams beg for wines with a hint of sweet and something that cuts through the fatty, salty, sweetness of the meat and glaze, like a Zinfandel or even a German Riesling. Red wines that can accommodate ham tend to be lighter in body. Beaujolais, Pinot Noir (especially from Burgundy or California's Russian River Valley). Rich desserts with warm spice nuances, pair well with the weight and flavour of a fortified wine like Port or Madeira.
• Salt is not found in wine but does clash with tannic wines, so avoid this pairing.
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GINGER BEER INGREDIENTS 1 lb. 8 cups 1 1 tsp. 1 tbsp. 1/2 tsp. 1 1 1 tbsp.
fresh ginger, washed and chopped water cinnamon stick cloves rice vanilla extract peel of lime peel of orange dark rum (optional) sugar to taste Angostura Bitters
DIRECTIONS 1. Blend chopped ginger with 3 cups of water. 2. Add lime and orange peel, rice and cinnamon stick to ginger mixture and leave to set overnight. 3. Strain mixture. 4. Add additional water to mixture and sweeten to taste. 5. Add a dash of Angostura Bitters, vanilla extract, cloves and rum. 6. Pour into a clean bottle. 7. Serve on crushed ice or chilled. MASSY STORES | Living | Page 75
Sorrel (wild hibiscus) flowers in syrup added to Prosecco makes an elegant and delicious seasonal drink.
The sip of the season Light and refreshingly effervescent with a hint of sweetness and a whole lot of sparkle!
INGREDIENTS SORREL SYRUP 4 cups 3/4 cup 5 cups
water sugar (or 1/2 cup honey) fresh sorrel (seed pods removed)
DIRECTIONS TO MAKE SORREL SYRUP 1. Prepare sorrel for cooking by removing the seed pods & rinsing in cold water MASSY STORES | Living | Page 78
2. Place 3 cups of sorrel and water into a large pot and place on high heat until water starts to boil, reduce heat and allow to simmer for 10 minutes. Remove from heat and cool. 3. Remove the flowers from the pot and discard. 4. Place the pot back on the stove on high heat and bring to a rapid boil, add the sugar and stir. 5. Continue to boil for 5 minutes (this will allow the mixture to reduce and thicken). 6. Reduce the heat to low and simmer for
10 minutes, stirring occasionally. 7. Turn the heat off and add the remaining 2 cups of sorrel. 8. Once cool, transfer the sorrel in syrup into a sterilised jar. 9. Store in the fridge.
PROSECCO COCKTAIL Place one individual sorrel flower with a little syrup at base of glass and top with chilled Prosecco.
Available exclusively at
TRADITIONAL SORREL DRINK
SPICED SORREL JELLY
INGREDIENTS
INGREDIENTS (Makes about 2 cups)
10 ozs. 2 1 tsp. 8 12 cups 1 1â „2 cups
dried sorrel cinnamon sticks lime zest whole cloves water sugar peel of a small orange
1 cup water 4 cups brown sugar 1/2 lemon, juiced 1/2 cup dark rum (optional) strained pulp from sorrel drink
DIRECTIONS
DIRECTIONS
1. In a non-corrosive pot, bring water to a boil then add the sorrel, sugar, cinnamon stick, lime zest, whole cloves and orange peel and stir continuously while the mixture boils for a few minutes. 2. Cool and set aside at room temperature to steep for about 2 hours or overnight. 3. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a bottle or jug and refrigerate. 4. Remove the spices and reserve strained sorrel pulp for use in making Spiced Sorrel Jelly.
1. Add pulp to blender and blend to smooth consistency. 2. Blend the sorrel to a smooth consistency. 3. Transfer purĂŠe to a pot and add water, sugar, lemon juice and rum on a low flame. 4. Turn up flame and bring to a boil. 5. Lower flame and consistently stir until desired texture is obtained, about 45 minutes. 6. Remove from heat and allow to cool. Place in sterilized jam containers.
SORREL SANGRIA INGREDIENTS 5 cups 2 tbsp. 1 cup 1 750 ml 1 lb. 1 1/2 cup 2 2 tbsp. 2 cups 1 cup
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DIRECTIONS water ginger, chopped dried sorrel cinnamon stick bottle white wine fruit (mango, pineapple, papaya) cut up in large chunks. lime, quartered dark rum oranges, sliced simple syrup (sub with honey or sweetener) water sugar
1. In a medium pot, boil 2 cups water and sugar. Simmer until sugar has dissolved. Remove from heat and cool. 2. Place sorrel in a large bowl, together with ginger, lime, and cinnamon stick. 3. Bring 5 cups water to a boil. Gently pour water into the bowl of sorrel and spices. Steep for an hour and refrigerate overnight. 4. Strain the sorrel mixture in a cheesecloth to ensure all bits and pieces are removed. 5. Combine all fruits in a large pitcher pour the rum over it. Then add the sorrel, wine and simple syrup. Leave in the fridge overnight for a really potent and flavourful sangria.
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A wide assortment of breakfast cereals from Waitrose available at all Massy Stores.
Ponche De Crème Ice Cream Cake
Rum & Raisin Bread Pudding INGREDIENTS 3 cups 3 tbsp. 1 tsp. 1 tsp. 3/4 cup 3 tbsp. 1/2 cup 4 7 (1/2-inch)
milk butter vanilla extract ground cinnamon packed brown sugar rum raisins eggs, beaten slices brioche bread, cubed or torn
DIRECTIONS 1. Preheat oven to 350°F. 2. In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. 3. Simmer and stir until sugar dissolves. 4. Into a large bowl, add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk. 5. Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes. MASSY STORES | Living | Page 84
A creamy concoction of Christmas flavours, featuring traditional Ponche De Crème, fruit and nuts and Kemp’s Old Fashion Vanilla Ice Cream. INGREDIENTS
DIRECTIONS
2 1⁄2 cups mixed dried fruit 1⁄2 cup slivered almonds, toasted 1⁄3 cup icing sugar, sifted 2 tbsp. Amaretto or Brandy 1/2 cup Ponche De Crème 1 tsp. cinnamon 1/2 tsp. grated nutmeg 1 1/2 litre Kemp’s Old Fashioned Vanilla Ice Cream, softened slightly
1. Grease a 2 lb. loaf pan and line with plastic wrap, allowing it to overhang the side. 2. Combine the mixed fruit, almonds, icing sugar, Amaretto or Brandy and spices in a large bowl. Set aside for 1 hour to macerate. 3. Add the Kemp’s ice cream and Ponche De Crème to fruit mixture and incorporate well. Spoon into the prepared pudding basin and smooth the surface. Cover with plastic wrap and place in the freezer overnight to set.
4. Dip the base of the pudding basin in hot water and turn the ice cream cake out onto a serving plate. Serve immediately!
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cARROT CAKE ROLL
Recipes Continued...
PITA BREAD
DIRECTIONS Continued
DIRECTIONS Continued
5. While the cake is cooling, make the cream cheese filling (see below). 6. Transfer the cake roll to a flat surface, and carefully unroll it until it is flat again. Spread the cream cheese mixture evenly over the cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the roll in plastic wrap and refrigerate at least one hour. 7. Remove and unwrap the roll and transfer it to your serving dish. Lightly dust on all sides with powdered sugar.
3. Add the olive oil and salt, and two cups of flour, stir with a wooden spoon until dough starts to come together. 4. Sprinkle a little more flour on top, using your hands to knead in the bowl for 1 minute until dough starts to form a ball. 5. Turn dough onto a floured work surface, knead for two minutes. Cover for ten minutes. Then knead again for 2 more minutes and add flour as needed. 6. Place in a clean mixing bowl, cover with plastic wrap and then a kitchen towel. 7. Allow to sit for one hour or until dough has doubled. 8. Place pizza stone or other baking surface on the bottom rack of the oven. Heat oven to 515°F. 9. Divide dough into eight pieces, rolling each into a ball. Cover and allow to rest for ten minutes. 10. Working with one dough ball at a time (leave the others covered), use your fingers to start to shape the ball into a disc, being careful not to press all the air out. Finish by using a rolling pin to roll disc into a flat 7-8 inch disc. Disc should be 1/4-1/8 inch thick. ( flour the surface to avoid sticking.). 11. When first disc is rolled out, flip it onto the pan and bake for about 2-3 minutes. Then flip it and bake for another 1-2 minutes. Remove from oven and cover with a towel while other pitas bake. 12. Continue the process for each pita until done. If you have a larger baking surface you may be able to bake several at a time. 13. Keep baked pitas covered until ready to serve.
TO MAKE THE CREAM CHEESE FILLING: 1. Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth and the consistency is easy to spread Continued from page 21
LULU'S CHRISTMAS CAKE DIRECTIONS 1. Preheat oven to 350˚F. 2. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. 3. While the cake cools whip up the butter cream. Cream the butter in a stand mixer set to medium-high speed. Add 1/2 of the confectioners' sugar and blend well. Add the rum, spices and lime zest and remaining powdered sugar. Scrape down the sides of the bowl and mix until all is incorporated. Add the Ponche de Crème (start with less, add more if necessary) to desired consistency. Frost the cool cake generously with butter cream, slice and serve.
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GARLIC & THYME ROASTED CHICKEN DIRECTIONS Continued
Continued from page 54
STEW PORK from ST. LUCIA DIRECTIONS Continued 3. Add all pieces of meat soaked in the marinade to a hot skillet and cover. Keep turning over the meat to ensure all sides get browned. Let pork cook covered until all pieces are nice and brown. Keeping the meat covered ensures that the meat does not dry out. 4. Add a cup of water and reduce flames to medium. Each time the water evaporates, add a cup at a time until meat is tender. Keep checking the meat to make sure you don't overcook it. You will know when the pork is tender when the meat starts to fall away from the bone. 5. Taste and add reserved seasoning and a cup of water if needed. Reduce flames to medium low. Cover and let simmer until your sauce is to your liking.
3. Pour the olive oil, melted butter, wine and the juice of half a lemon over the chicken, under the skin and inside the cavity. 4. Season chicken liberally on the outside and inside of cavity with salt and pepper. Sprinkle thyme over the chicken. 5. Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin. 6. Stuff the garlic head into the chicken cavity along with the thyme sprigs and the squeezed lemon halve. Tie legs together with kitchen string. 7. Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer. 8. Baste again, then broil for a further 2-3 minutes, until golden. 9. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and a sprinkle of fresh thyme.
Continued from page 52
Continued from page 59 MASSY STORES | Living | Page 88
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Everything you need to make this season Merry! From Bakeware to Brand name appliances. Choose from a wide selection of Home appliances, Housewares and Soft furnishings at all Massy Super Centers.
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