Haitian Recipes magazine VOLUME 01 / FESTIVE 2013
CHEF RON DUPRAT
FESTIVE FAVORITES
TALKS LIFE AFTER TOP CHEF
holiday COCKTAILS & DESSERTS Leftover Makeovers ideas for transforming holiday leftovers into fresh new meals
7 GREAT GIFTS FOR HAITIAN FOOD & COCKTAIL LOVERS
SOUPE JOUMOU CREMASSE & MORE
Haitian Recipes Editor Martine Stephenson Creative Director Martine Stephenson Assistant Editor Natalie Jean Judith Charles Managing Editor Stephanie Martin Photographer David Stephenson Art Director Jean Louis Advertising Director Martine Stephenson Marketing Manager Martine Stephenson Sales Manager Stephanie Martin Graphic Designer Martine Stephenson Web Designer Martine Stephenson Writer Julie Jean-Pierre Cover Photo @IstockPhoto/ Lauri Patterson @Bravo Top Chef/Ron Duprat
Welcome
Haitian Recipes Magazine is a quarterly publication of recipes, articles, cooking tips and more. We are dedicated to promoting our rich and diverse Haitian cuisine which consists of African, Spanish, Taino Amerindian, and French influences. To that aim, we celebrate our heritage by sharing recipes and tips with all the Haitian food lovers of the world. We will also feature chefs, cooks, celebrities right in our very community. As Haitians, we know how great our food is. To the world, we may be one of the poorest countries in the world. But to us, we are rich in our history, cuisine, and traditions. We look forward to sharing our upcoming magazines with you. Thank you for your support. Bon Appetit!
Questions and feedback: Haitian Recipes | P.O. Box 722 Jackson, New Jersey 08527 Phone: (732) 806-0410 Fax: (732) 415-8363 Email: info@haitian-recipes.com Online: www.haitian-recipes.com
Martine Stephenson editor&creative director
The copyright to all contents of this publication is held either by Haitian Recipes or their respective owners, and none of the material may be used elsewhere without written permission. For reprint inquiries, please contact us.
holiday cooking 23
5 Holiday Cocktails
44
Leftover Makeovers
08
Hearty Soupe Joumou
26
Interview with: Chef Ron Duprat
30 24
tips & hint 20
Holiday Dining Etiquette Tips
14
Dining Decor
q&a advice Grann 50 Ask get answers to cooking questions
36
from our resident expert “Grann”
holiday giving 10
7 Christmas Gifts: Food & Cocktail Lovers
46
Tis’ the Season to Give: Charities helping Haiti
34
7
Christmas gifts for Haitian food and cocktail lovers
It’s my favorite time of the year but I always get stumped on what to get everyone. Sounds familiar? Well, this year we’re making it easier for you to find the perfect Christmas gift. As Haitians, to say we love Haitian food is an understatement. With that said, we’ve come up with 7 great Christmas gifts that embodies the essence of Haitian cuisine from homemade Cremasse to the authentic and savory Madame Sara’s Creole sauce. We’ve even picked out the best pot to cook Soupe Joumou or pitcher to prepare your favorite Haitian cocktail! Check out our absolute 7 fave gifts.
1
X U E JOY NOëL
Homemade Cremasse
Are you feeling warm and fuzzy yet? Cremasse is always a great gift. See for yourself what happens when you bring one with you at the next Christmas party you’re invited to. What makes it even better (and extra special) is taking the time to make it yourself and packaging it nicely at home. Check out p. 18 to learn how you can make these yourselves and find our simplified recipe (no grating any coconuts) on p. 24.
2
Gift Card to a Haitian Restaurant
A gift card is a great way to ensure that your gift will be appreciated and helps support a local Haitian Restaurant. www.giftcards.com
3
Madame Sara’s Creole Sauce
This Gourmet Creole Sauce which comes in hot, mild, and regular, nearly made it to #1. The bold and spicy flavors in this creole sauce makes it super easy to make the novice cooker seem like they’ve been cooking Haitian food all their lives. All you need to do is take the sauce and marinade the chicken overnight (after cleaning the meat, of course). The next day, transfer it to a saucepot to cook and voila, you’ve got authentic tasting Haitian food. In every bite, it takes you back to your fondest memories of Grann’s cooking back home! www.madamesaras.com
5
Le Creuset Stockpot
Anything Creuset is a cook’s delight but you can find this one at macy’s just in time before Jan 1, to make some delicious Soupe Joumou (p. 8) www.macys.com.
6
Palm Tree Pitcher
4
Wonder Curl Sampler Kit
This pitcher is super cute and tropical with the bamboo handle and palm tree decor. We thought it would make for a great gift. Picture serving Jus papaye in this or better yet, we’ve got tropical cocktails that can be served using this pitcher on p. 25. www.target.com
This isn’t quite Haitian food but we absolutely adore this product by Haitian-born Scarlett Rocourt. What we especially love is that it softens and moisturizes your hair which helps to combat the effects of the dry winter season. www.wondercurls.com
7
Haitian Recipes Magazine
Want to give Haitian Recipes Magazine as a gift? Give the gift of an all-access digital subscription that will last all year. www.haitian-recipes.com/magazine
CHEF RON DUPRAT
interview with top chef ron duprat Haitian Recipes
INGREDIENTS: 1 whole turkey (20 lbs) 1 lime 1 orange 5-6 sprigs of fresh thyme 5-6 sprigs of fresh rosemary 5-6 sprigs of fresh parsley 3 tbsp of garlic powder 2 tbsp of black pepper 2 tbsp of basil 2 tbsp of Adobo seasoning or to taste COOKING METHOD: 1. Cut the lime in half and squeeze the juice all over the turkey. Squeeze the other half and apply it all over. 2. Season with fresh rosemary, thyme, pepper, garlic powder, black pepper, basil, and Adobo seasoning. Rub the mixture all over the turkey and into the cavity. 3. Cut the orange in half and squeeze the juice over the turkey. Squeeze the other half of the orange and apply it all over. 4. Pour some oil over the turkey and rub it all over. Tie the legs and tuck the wings underneath. Seal it with aluminum foil and keep it seasoned overnight. 5. Preheat oven to 400 degrees. Bake it uncovered for 3 1/2 to 4 hours, then begin basting. 6. Using a baster, apply the running juice throughout the turkey to give it a nice golden brown color. Keep basting every 30 mins to an hour. Continue to bake it in the oven for a total of 6 hours or until it’s no longer pink and the juices run clear. 7. Remove it from the oven and let it cool down for 10-15 mins. Garnish with fresh rosemary, thyme, red onions, and sliced oranges.
40
| haitian-recipes.com
DINDE DE THANKSGIVING THANKSGIVING TURKEY
haitian-recipes.com |
41
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in this issue:
• cocktail, dinner, and desert recipes • holiday dining décor ideas & tips • celebrity interviews, gift ideas & more
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