Fine Cuisine December 2015 by Nation Publishing Co. Limited

COMPLIMENTARY

HOLIDAY BRUNCH IDEAS

WINE TIPS FOR DINNER

HAM APPRECIATION

3 GLAZE IDEAS

425-1800

Publisher: M. ANTHONY SHAW Editor: TYSON HENRY

Advertising Manager: PAULETTE JONES Deputy Business Manager: LYLE JONES

Editor’s Note

Writers: SACHA CABRAL, NAKITA HAYNES, TYSON HENRY, ROSEMARIE LAYNE & CYNTHIA NELSON Consulting Chef: CARIBBEAN VILLA CHEFS Photography: DAN CHRISTALDI

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KELLY JOHNALLY – TEL.: (246) 430-5515

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Well, it’s that time of year again. The season of family, friends and delicious food; December is the month I crave the smell of ham wafting through the house, sorrel drink by the pitcher, and a cacophony of laughs and conversations between loved ones, partially drowned by Christmas music blasting through the speakers. It’s a period of traditional food made at home with love, and to get you into the spirit of things, this issue of Fine Cuisine is filled from start to end with recipes and tips for cooking the perfect feast. We even accounted for those bits of leftover ham. In addition to seasonal favourites, we’ve got a plethora of recipes tailored for the vegans and pescatarians among us, that’ll keep you busy in your kitchen discovering what great comfort food is all about. And, to help put a spin on your holiday party ideas, check out our five tips to hosting an unforgettable holiday brunch and four tips for adding wine to the dinner table. Let’s not worry just yet about the extra pounds we’ll surely gain this season. There’ll be something to address that in the January issue of Better Health magazine, I’m sure, so we can make amends later. If you are insistent on looking for something healthy before then, however, start with the breakfast avocado bruschetta recipe which is jam-packed with yummy goodness. Enjoy your festive cooking this month, and I wish you and your family the happiest of holidays. See you in the new year.

WENDEY DELANEY – TEL.: (246) 430-5517 Printers: PRINTWEB CARIBBEAN LTD – TEL.: (246) 434-6719

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Fine Cuisine is produced by The Nation Publishing Co. Limited; a subsidiary of The Nation Corporation, which is a member of the One Caribbean Media (OCM) group of companies. Every effort has been made to ensure that the information contained within this magazine is accurate, however The Nation Publishing Co. Limited cannot be held responsible for any consequences that may arise from any errors or omissions. This publication cannot be copied in whole or in part without explicit permission from the Publisher.

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Contents December 2015

Sweet Potato Lasagne All the cheesy goodness of lasagne without the pasta, but instead a most worthy substitute.

Vegan Holiday Recipe Tips Recipes to debut during the holidays that skip the meat but stay packed with flavour.

Brunch Party Ideas

Ham Cutter Appreciation

Tips on how to make the holidays even more special.

Learn how to bolster the traditionally basic ham cutter by focusing on the way you prepare the ham in the first instance.

14 Festive Fare

Instead of focusing on imports, let’s feast on local goods.

Breakfast Avocado Bruschetta Avocados are currently in season. How do you like to eat your avocados?

Wine Tips For Dinner Time

Adding wine to your dinner table this season will add a new level of enjoyment to all your hard work in the kitchen.

Understanding Flavour Pairings Understanding which flavours complement each other often makes the difference between a meal that’s just okay and one which embeds itself into people’s memories.

FineCuisine | DECEMBER 2014

lasagne! SWEET POTATO

Sweet potato what? By Nakita Haynes

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That’s correct. All the cheesy goodness and moistness of lasagne without the pasta, but instead a most worthy substitute – the exceedingly versatile sweet potato. To a foodie and one who tries to eat healthily, this concept is brilliant. All I needed to know was that I could substitute the pasta in regular lasagne for thinly cut slices of sweet potato and the rest is history.

Vegetable Lasagne with a Sweet Potato Twist Prep Time: 15 minutes Bake Time: 45 minutes Servings: 6

Level: Not as easy as one-two-three but much easier than you think.

Under no stipulations of an existing recipe, intestines grumbling from inanition, and hands excitedly eager to behold the final result, I set out to make my chef-d’oeuvre. Give a loose rein to your culinary fantasies and tastes. Add meat, more vegetables, take away vegetables or even try another substitute for pasta; exploring is never boring and adventures are pure fun.

You will need

4 garlic cloves

2 medium sweet potatoes

1 cup canned sweet corn

2 cups cheese, grated

1 cup canned sweet peas

1 cup spinach

4 cups tomato pasta sauce

1 cup cabbage

1 tsp. garlic powder

1 cup broccoli

1 tsp. onion powder

1 cup plantain

1 tsp. curry powder

1 cup string beans

1 tsp. paprika

1 stalk celery, with leaves

1 tsp. dried oregano leaves

1 large carrot

1 tsp. dried basil leaves

1 medium sweet pepper

1/2 tsp. black pepper 2 tbsp. seasoned breadcrumbs 2 tbsp. olive oil

1 medium onion 1 medium tomato

The Process 1) Preheat oven to 375°F.

8) Garnish the lasagne with sprinkles of grated cheese, breadcrumbs and basil.

2) Chop spinach, cabbage, broccoli, carrots, plantain, and string beans into small pieces. Stir-fry with olive oil, cover and allow to sweat until the vegetables are just about tender.

9) Bake for 45 minutes or until the sweet potato is tender and you have achieved a nice golden brown crust on the top layer.

3) Chop the celery, sweet pepper, onion, garlic pods, and tomato into small pieces and stir-fry with the other vegetables until tender.

10) Cool, dish out and revel in the goodness.

4) While the vegetables are cooking, spice the tomato sauce. Determine how “wet” you want your lasagne to be and spoon out the appropriate quantity of sauce. Liberally add the garlic powder, onion powder, paprika, curry powder, oregano, basil, and black pepper to the sauce and mix well.

Loads of ingredients, a simple process, and a superior taste. Be overcome by your creativity.

5) Add the spiced tomato sauce, canned corn, and sweet peas to the vegetables and stir well. Remove from heat. 6) Peel the sweet potatoes and cut into thin circular slices. The slices should be very thin and you should be able to see the shadow of your finger behind them. If you have a mandoline then it would make your life significantly easier but if not, a kitchen knife would do the trick just as well.

* Dr Nakita Ashanta Haynes is an unapologetic, unabashed, self-proclaimed, sweet potato-loving, food fanatic. Quite the forkful, eh? Well, sprinkle some perky, a few drops of quirky, a dash of black pepper (always), mix thoroughly with a voracious appetite, and the result is a fun-loving, food-loving pescetarian who is always in search of a culinary adventure. Instagram: @nakitahaynes Food Blog: http:// theperkypescetarian.tumblr.com

7) Lightly grease a baking dish with olive oil. Add one layer of the sweet potato slices, top with the tomato sauce and vegetable mixture and then with a layer of grated cheese. Repeat this process once more and, finally, top the lasagne with a layer of the sweet potato slices.

FineCuisine | DECEMBER 2015

Holiday Recipes The holiday season is always a time of serious change and indulgence, especially in Barbados and the wider Eastern Caribbean. From the interior and exterior revamping and remodelling to the endless shopping, gift wrapping, and festivities are all touted as part and parcel of what evokes the Christmas spirit. The typical spread during Christmas lunch wouldnâ&#x20AC;&#x2122;t be complete without the culinary stalwarts of the Bajan Christmas menu; half of this menu, in most cases, comprises meat or animal products. With a large number of people choosing to follow a vegetarian or vegan diet in recent times, holiday menus are evolving to accommodate these preferences. Here are some recipes to debut during the holidays that skip the meat and animal products but are packed with flavour.

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Editor’s Picks

FineCuisine | DECEMBER 2015

FC Soup: This dish is a fixture during the holidays especially with the more households buying ham and, by extension, ham bones which are available to be used as a base for soup. Consider substituting the ham and/or chicken components in the typical local soup for mushrooms. Mushrooms are an excellent source of protein and have the tendency to retain flavours in a similar fashion to meat. Build your soup in your usual fashion and add half of the seasoned mushrooms with the other ingredients used to make the stock, and half with about ten to 15 minutes cooking time remaining. If you prefer a smoother, slightly less hearty soup without the fanfare and dumplings, try your hand at a blend of butternut squash and pumpkin. These ingredients combine to create an extremely smooth and creamy soup which doesn’t require much extra flavouring and is extremely filling. Sides: Rosemary Lentil Loaf This dish can be considered the vegetarian alternative to jug jug since it excludes the salted beef or pork used to give traditional jug jug its body and flavour. This dish comprises of lentils, shredded sweet potato, celery, and oats which are flavoured by garlic, onions, finely chopped rosemary, and tomato sauce. The dry ingredients are combined then the seasoned tomato sauce is added to the bowl. The mixture is poured into a loaf pan and baked for 30 to 45 minutes until firm and hot throughout. Tomato-Mint Quinoa Salad This salad packs a healthy punch and is destined to be a hit whether or not your guests are carnivorously inclined. A cup quinoa and ¼-cup of raisins are simmered in salted water for 15 minutes. Once cool, combine the cooked quinoa and raisins with evenly diced tomatoes, onions, radishes and cucumbers, roughly chopped parsley and mint, and slivered toasted almonds. Toss the ingredients in a bowl to combine thoroughly while adding one to two teaspoons of ground cumin, a ¼-cup of lime juice, two tablespoons of sesame oil, and salt to taste. Allow the salad to rest in the fridge for at least an hour to allow all the flavours to meld before serving. Gravy: You would be hard-pressed to find someone who doesn’t like gravy as part of their meal. This commonplace sauce adds another flavour dimension to starches and additional moisture to meat or protein dishes. To construct a quick and easy meat-free gravy to suit all

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palates, you’ll need the following: ½-cup of vegetable oil, ½-cup of chopped onion, five to six minced garlic cloves, two to four tablespoons of soy sauce, two cups of vegetable broth (the soup previously mentioned with mushrooms standing in for ham or chicken is a good bet), two teaspoons of black pepper, a tablespoon of cumin and dried herbs and spices such as thyme, rosemary to taste. A ¼- to ½-cup of flour of your choice can be used to thicken the gravy. Saute the onion and garlic until cooked, which should take about five minutes. Stir in the soy sauce and let simmer then add the vegetable broth. Once that begins to boil, add the remaining ingredients with the flour being the last ingredient added. Reduce the heat and allow the mixture to simmer until the desired consistency is reached. Main: Tofu “Chicken” Recipes like this are becoming more popular at modern holiday gatherings. It allows for a vegan alternative to be presented in a familiar manner without huge sacrifices of flavour. This recipe’s main ingredient is a pound of firm tofu. The tofu is rinsed and placed into a food processer and pulsed until smooth. Herbs and spices such as marjoram, thyme, salt, cumin and your regular poultry seasonings are added to taste. Place the tofu mixture into a bowl and press against the sides to form a well in the middle of the bowl. Cover the tofu mixture with paper towels or a damp cloth and refrigerate overnight. Prepare your usual stuffing mixture (sans meat) if you wish to have it accompany your tofu chicken. Once the tofu mixture has become firm, place the cooled stuffing into the well created and invert the bowl onto a greased baking pan. Reshape the tofu if necessary then bake at 350°F for 30 minutes. While the tofu is baking, whisk together a glaze made of a cup of ketchup, fresh herbs to taste, a tablespoon of orange juice, and a dash of black pepper. Combine all of the above ingredients and simmer until thick. Once the tofu chicken has baked for 30 minutes, cover entirely with glaze and bake for another 20 to 25 minutes until done. Dessert: Peanut Butter Fudge Fudge, along with other sugar cakes, tamarind balls and other delicacies, is a staple in Barbadian cuisine. Some simple tweaks can make your tried and tested fudge recipe vegan-friendly. Simply substitute margarine for vegan margarine or coconut oil. Replace traditional milk with non-dairy milk such as soy or almond and your fudge is vegan approved.

FineCuisine | DECEMBER 2015

How to Host an Unforgettable Brunch Party this

The holiday season is all about eating and entertaining with family and friends. Often there are so many dinners that it’s hard to schedule them all in. By hosting a brunch instead, it allows all your friends and family to make it and really appreciate the meal. Check out these tips on how to throw an unforgettable brunch that will make the holidays even more special. Fun, Festive Decor: Keep your place settings simple and add a creative holiday twist. Switch out ordinary napkins for festive red ones, add garland or a festive runner to the table, use ornaments as napkin holders, and finish off the look with a glittery charger or place mat. But First, Coffee or Tea: Start your brunch off with a buzz. Be sure to have a coffee machine or press ready

to serve your guests’ favourite brew. However, not everyone drinks coffee, so it’s nice to have a few alternatives as well. A good herbal tea like mint or camomile is often a welcome addition as is fresh juice like orange or grapefruit. Keep it Simple With a Potluck: Stick to one main dish as the host and then have guests bring complementary side dishes. Don’t try and do everything. Offering a dish that can go from oven to table is the ideal solution like a quiche or Spanish tortilla. Waffle or Toast Station: Make brunch interactive with a toast or waffle station. Guests can make their own waffles or toast and then load them with their desired toppings like fruit, nutella or icing sugar. This is a fun alternative to a fully cooked breakfast which saves on prep time and allows you to sleep in.

Mimosa Station or Juice Bar: The holidays are a time for celebrating and a boozy style brunch has become more popular than ever. Make your party extra special with a signature brunch punch with a touch of champagne to turn your party up a notch. Have an array of fruit, yogurt, and juices that healthconscious guests can throw into a blender for their very own signature smoothie or fruit bowl. The real trick is to get as much done in advance so you can actually be present to enjoy your own party. And say yes when people offer to help with dishes later. Your guests are coming over to spend their holiday with you and want to have as much time with you as possible.

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FineCuisine | DECEMBER 2015

HAM CUTTER Appreciation & Glaze Recipe Ideas By Tyson Henry

Styled By Caribbean Villa Chefs Photographed By Dan Christaldi

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Anticipating loads of Christmas 1 tbsp. Dijon mustard recipe, so be sure to buy a good results. Anticipating loads left-best results. 1 tablespoon Dijon mustard leftovers that you don’t want to of Christmas ham for the that leaving1 just fat juice you don’t go to waste? go to waste?overs Hamthat shouldn’t be want toLeaving tbsp.enough pineapple just enoughNote fat on 1 tablespoon pineapple juice thethe ham is important for the perfect shouldn’t beham one of the yourham worries. A on for one of your Ham worries. A whole is important is a beautifulwhole centrepiece a Directions perfect crunchy to juicy crunchy crust–to–juicy meat ratio. Too ham is for a beautiful centrepiece for crust Directions celebratory meal. It’s alsomeal. a lot of Too much fat,fat, andand your caramelized crust much a celebratory It's alsomeat a lotratio. of food food and unless you’re cooking • In small bowl, mix all ingredients with whisk until well blended. your caramelised crust becomes a becomes a flabby mess; too little, and and unless you're cooking for a huge for a huge group, flabby mess; too little, your • In small bowl, mix all ingrediyourand ham has dry spots. Take care when group,you’re you'rebound boundtoto have leftovers. have leftovers. Fortunately, ham • Brush glaze over ham during lastwhisk 45 minutes of baking. ham has dry spots. Take care ents with until well blended. Fortunately, ham is very versatile. is very versatile. when trimming. trimming. know what you're thinking. Who I know whatI you’re thinking. Pineapple-Ginger Glaze • Brush glaze over ham during You'll need: has problems with leftoverYou'll ham? need: Well, Who has problems with leftover Put some extra zing into your next ham with this simple last 45 minutes ofglaze baking. ham? Well, certainly certainly not not me, me, and and hopefully not you recipe that combines the soft fruit tones of pineapple with the 1 leg ham hopefully not you either. If it peppery snap of ginger. 1 leginham either. If it lasts thelasts day, ham most Pineapple-Ginger Glaze the day, ham in most households households rarely makes it past breakfast Method: rarely makesthe it past breakfast the Ingredients Method: following morning, and here in BarPut some extra zing into your next following morning, here bados weand have ourinown way of gorging ham glaze with this simple recipe that Follow Barbados we have our own way of • Preheat oven to 350°F. ¾ cup packedFollow brown sugar • Preheat oven to 350F. on every leftover morsel. combine the soft fruit tones of pineapple the instructions the (below) to gorging on every leftover morsel. instructions (below) to make your While have the French pan bagnat your choice of glaze and and set While the French the have themake ½ cup pineapple juice with the peppery snap of ginger. choice of glaze aside. have set aside. pan bagnat and and those those in in New New Orleans, USA thethe muff uletta; here in our neck of the Orleans have muff uletta; here teaspoon ground • Peel back ½ skin from the ham, ginger Ingredients we havewethe ham cutter. • PeelLast back skin from the ham, in our neck woods, of the woods, being careful not to tear the fat. Use a careful have the ham cutter.we Last summer Directions summer featured the bestbeing cutters in not to tear the ¾ cup packed brown sugar sharp to knife to score around the shank, fat.solely Use a sharp knife score we featured Barbados, the best cutters in a list that compiling then detach the skin• and reservebowl, (use mix it all ingredients with whisk until well blended. In small Barbados, compiling list thatof the fish around compriseda cutters variety. the shank, then detach ½ cup pineapple juice to cover leftover ham to help prevent it the skin and reserve (use it solely comprised cutters of the Popular they are, but fish cutters don’t to cover leftoverfrom ham drying to helpout). • Brush glaze over ham during last 45 minutes of baking. fish variety. Popular they are, but ½ teaspoon ground ginger stand much of a chance whenprevent compared it from drying out). fish cutters don’t stand much theircompared ham counterparts, especially of a chance to when to • Score the Sriracha-Honey fat (not the flesh)Glaze Directions around this time of year. • Score the fat (notevenly the flwith esh) a small sharp Honey, their ham counterparts, especially knife,garlic, main-and sriracha come together to make a sweet and In of a society evenly with a small sharp knife, spicy glaze – the perfect foil for a salty ham. around this time year. filled with unashamed taining an even depth all over. You can • In small bowl, mix all ingredipork-loving cutter an even maintaining depth all In a society filled withcarnivores, the ham either score in a crisscross pattern to ents with whisk until well blended. over. You can either score in Ingredients unashamed satiates pork-loving the average Bajan’s appetite any form diamonds or in parallel lines. carnivores, the cutter timeham of the day,satiates several timesaacriss-cross day. It’s pattern to form • Brush glaze over ham during ½ cup honey diamonds lines. the average hard Bajan’s to appetite say whatany element of the treat or in parallel • Brush half of the glaze over the last 45 minutes of baking. time of the day, several times a makes it so good that some people look of your ham and brown sugar 2 tablespoons packed • Brush half of theham. glaze Check over the weight day. It’s hard to say what element forwardit to more than the Christmas for 15 minutes per pound. After 35 the ham. Checkbake the weight of the treat makes so itgood Sriracha-Honey Glaze ham itself, but in this article of you’ll liquid in the pan sauce tablespoons sriracha yourlearn ham andminutes, bake forbaste 15 with2the that some people look forward howthe to bolster the traditionally basic per pound. minutes 35 to it more than Christmas everyAfter 10 minutes during cooking until Honey, garlic and Sriracha come hamincutter by focusing on the way youbaste with 1 clove garlic, finely chopped minutes, thecolours liquid evenly. ham itself, but this article the fat together to make a sweet and spicy glaze in the pan every ten minutes you’ll learn prepare how to bolster the hamthe in the first instance. — the perfect foil for a salty ham. during cooking until traditionally basic ham cutter by • the fat When theDirections ham is ready, focusing on the*Ham way you prepare Cutter Tip: Forget colours trying toevenly. remove it from the oven and let the ham Ingredients • In small bowl, stir together all ingredients. Brush over ham for the ham in the rst instance. slicefithin, uniform pieces of ham and go rest 20 to 30 minutes before slicing. the last 45 minutes of baking. • When the ham is ready, for something more substantial. Thick ½ cup honey remove it from the oven and Ham Cutter Tip: Forget trying chunks of ham make the best salt breadSugar Mustard Glaze let the ham rest forBrown 20 to 30 to slice thin, uniform pieces of er. 2 tablespoons packed brown sugar minutes before slicing. ham and gostuff for something more Use this recipe as the starting point With just four ingredients, this easy substantial. Thick chunks of ham andsalt add your choice the glazes thatMustard glaze Glaze is a fool proof flavour booster for Sugar 2 tablespoons Sriracha sauce make the best bread-stuff er. fromBrown follow. A shiny, crispy-edgedWith glazedjust ham four ingredients, baked ham. Sweet and tangy pineapple this second easy glaze is juice a foolbrings proofan updated twist to the Use this recipe as theholiday startingcentrepiece, is an iconic 1 clove garlic, finely chopped flavour booster for baked point and add your choice fromholiday-ready to none. This easy, recipe recipe. ham. and tangy pineapple the glazes that follow. A shiny, Directions yields a crunchy, sweet crust Sweet and juicy juice brings twist crispy edgedinterior. glazed ham is an Ingredients All you need to worry about an updated to the recipe. iconic holiday centrepiece second • In small bowl, stir together all the best bone-in ham you to none. This is getting easy, holiday-ready ingredients. Brush over ham the last 45 ½ cup packed brown sugar can fi nd and that fi ts the budget. Th ere Ingredients recipe yields a crunchy, sweet minutes of baking. aren’t many All ingredients in this recipe, so crust and juicy interior. you tablespoons honey be about sure toisbuy a good thepacked best brown 3sugar cup need to worry getting theham½for best bone-in ham you can find 3 tbsp. honey and that fits the budget. There aren’t many ingredients in this

If it lasts the day, ham in most households rarely makes it past breakfast the following morning.

FineCuisine | DECEMBER 2015

Festive By Rosemarie Layne

At this time of year, there will be much feasting and merrymaking. With this in mind, instead of focusing on foreign imports, let’s make use of what is locally available. The recipes below are a step in this direction. Pawpaw Punch 1 oz. brown rum 1 oz. cherry liqueurr 1 oz. heavy cream Dash of cayenne 1 small pawpaw, peeled and deseeded METHOD Blend with ice and serve in a large Martini glass. Garnish with a slice of pawpaw or cherries. Gran’s Rum Punch 1 oz. fresh lime juice 2 oz. simple syrup 3 oz. brown rum

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4 oz. water

1 medium sweet pepper, chopped

Fresh nutmeg

1 stick cinnamon

Dash of Angostura aromatic bitters

¼ tsp. cayenne pepper (or to taste)

METHOD Mix all ingredients. Add crushed ice and a dash of Angostura. Sprinkle nutmeg over top and garnish with a cherry on a toothpick. (You can spike with a splash of tequila if desired.) This rum punch can be made in large quantities and stored in the refrigerator.

1 tsp. ground coriander

Ginger-Pumpkin Soup 1 lb. pumpkin 12 oz. sweet potato, mashed ¼ tsp. ground turmeric 1 thumb ginger, grated 4 cloves garlic, minced 2 tbsp. water 1 stick celery, chopped 1 medium tomato, chopped

2 cups extra water 2 tsp. chopped parsley 3 tbsp. pumpkin seeds (optional) METHOD Chop pumpkin into small cubes and boil or steam half of them with sweet potato until soft. Drain and mash well. Place turmeric, ginger, and garlic in dry saucepan and cook, stirring until fragrant. Add water, celery, tomato, sweet pepper, and cinnamon and cook, stirring. Add chopped raw pumpkin and remaining spices, extra water, and mashed vegetables. Simmer covered for five minutes or until pumpkin is tender. Stir in parsley and garnish with pumpkin seeds. If desired, sea

salt may be added. For a less sweet taste, omit the cinnamon.

Vinaigrette

1 lb. rolled oats

1 cup olive or grape seed oil

4 - 6 oz. mixed dried fruits

Festive Breadfruit Spears

1/3 cup red or white wine vinegar

1 tsp. grated nutmeg

1 large breadfruit

1 clove garlic, minced

Mixed essences, if desired

Vinaigrette (see below)

1 tsp. honey Dijon mustard

1 tsp. diced sweet red peppers

Juice of ½ lime

1 tsp. diced sweet yellow peppers

Salt and pepper to taste

1 tsp. finely chopped parsley 1 tsp. finely chopped chives (eschalot)

METHOD Whisk ingredients or place in covered jar and shake under smooth.

METHOD Peel breadfruit and cut into 3/4-inch spears, approximately four to five inches in length. Place in boiling water and cook until tender. (Be sure not to overcook since spears will be soggy.) Mix peppers, herbs, and vinaigrette in bowl and coat spears. Serve on dish and place colourful toothpicks in jar for easy access.

Molasses Oat Bread

METHOD Whip oil and eggs with grated nutmeg and essence. Whip in milk and molasses, stir in oats, and add dried fruits. Heat oven at 300°F (gas mark 4). Grease pans and pour in batter. Bake for approximately one hour. With more fruit (raisins, dates, prunes, cherries, mixed peel), sugar may be omitted entirely. Cracked nuts can also be added for a richer flavour.

2 eggs 1 litre milk (vegetarian or dairy)

• Rosemarie Layne, who is certified in second degree reiki, is a dance instructor and holistic health advocate.

1/8 cup oil (coconut adds a rich flavour) 1/2 pt Barbados molasses 1 tbsp. brown sugar

SANTA’S LITTLE HELPERS!

ask in store for pricing E. G.

B. D.

FineCuisine | DECEMBER 2015

BREAKFAST AVOCADO

Bruscheūa By Cynthia Nelson

With advancements made in growing and planting food, in many countries, certain fruits and vegetables can be found all-year round. While it is a plus for some, it seems to fly in the face of seasonal food. What do you think? Here in the Caribbean, even though we have a yearround tropical environment in which certain produce thrive, they are not necessarily available all the time. At various times of the year, it gets too humid, too wet or too dry. Butterflies, and other insects that are prevalent at varying times throughout the year, affect the planting and harvesting of certain foods. The soil itself needs time to recover from each planting as well as the plants and trees from harvesting. It is the same with seafood, at different times of the year you get only certain types of fish. In very many ways, we continue to eat seasonally. Avocados are currently in season. Open-air markets, supermarkets, and small roadside stalls are all stocked with the pear-shaped to round, green to purple fruit in varying sizes. We like to eat it simply – halved with a sprinklingg of salt or just as is. Another way is to serve it sliced along with breakfast or lunch. I especially like it on toastt – mashed or sliced. Made in the style of a bruschetta, I toasted artisan-style home-made bread then rubbed thee crust with cut garlic, layered the sliced avocado and dressed it w with the limey brine of lime pepper sauce, along wit with freshly ground ed pepp black pepper. The softened pepper from the pepper sauce th the back of a spoon and carelessly was mashed lightly with vocado. smudged over the avocado. ke to eeat your avocados? How do you like

2015 18 8 FineCuisine | DECEMBER 201

FineCuisine | DECEMBER 2015

Tips for Adding Wine to the Dinner Table this Christmas By Sacha Cabral

The ham is almost ready. The table is set. You can smell the sweet bread in the oven. Uncles, aunts, and cousins are spilling into the kitchen ready to help – or more like, ready to comment on the meal. It’s Christmas dinner. Then, someone asks for a glass of wine. The wine? How did you forget the wine? In our culture of rum, beer and sugar, it’s so easy to overlook adding wine to any holiday meal. Personally, I believe a meal is not complete without a glass of wine. Wine and food were meant for each other. Wine is the only beverage that, when paired right, can enhance the flavours of your meal. Don’t panic. Adding wine to your dinner table this holiday season is not only simple but it will add a new level of enjoyment to all your hard work in the kitchen. Here are four things to remember when adding wine to the Christmas menu. Offer variety Just because you love Pinot Grigio, doesn’t mean the rest of your guests will. Offer your guests some options by having both white and red wine available. For large groups, you may want to consider having more than one style of red or white wine. For whites, wines that are versatile are Sauvignon Blanc, Pinot Grigio and Chardonnay is a very food-friendly wine. For reds, Merlot

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is velvety, lush, and easy to drink. Heavier reds such as Shiraz and Cabernet Sauvignon work well with richer foods and side dishes. Don’t forget to pair This is the part that freaks everyone out. You do not need to be a walking encyclopedia of wine pairings in order to know what type of wine to serve with your meal. Ever heard of Google? Better yet, the sales team in any Wine World store is ready to give you advice on which wines will pair well with your Christmas meal. Don’t forget to mention any sauces you will be serving. Sometimes sauces can be more overpowering than the meat itself, so you may need to pair the wine with the sauce. Use the standard serving rule A typical 750ml bottle of wine gives five glasses of wine on average. Take some time to estimate how many of your guests will drink wine and how many glasses they will drink. This will save you the stress of running out of wine. To be safe, I always recommend adding a few more bottles to the number you calculated. Add decadence to your dessert We Bajans love some sweet. Don’t let your dessert stand on its own. Add a fruit-forward style of wine like Moscato, White Zinfandel or even a Riesling as an option for dessert. Your guests can enjoy these on their own or with your delicious sweet bread. If you really want to add something rich to your dessert, consider offering a cream liqueur like El Dorado Rum Cream. I know it’s not wine but it’s so decadent that it could not be left out.

FineCuisine | DECEMBER 2015

Pairings

Understanding Flavour

22 FineCuisine | DECEMBER 2015

Distinctive and delicious flavours are the trademarks of Caribbean food. While fresh ingredients, creativity, and experience in the kitchen are all necessary to be a good cook, the benefit of understanding and knowing which flavours complement each other often makes the difference between a meal that’s just okay and one which embeds itself into people’s memories (and taste buds). Here are some tried and true flavour pairings, and through trial and error and experimentation you can discover other truly mouth-watering marriages of flavour. Chicken This meat has a bit of a reputation in foodie circles for being bland, especially when the breast meat is under scrutiny when compared to the well exercised and dark meat regions of the thigh and leg. Choose to think of chicken as a blank canvas which is able to complement a range of flavours without overpowering them. Chicken pairs especially well with the following: Thyme The leaves and stems of this tiny herb pack a powerful punch when paired with chicken, especially thighs which tend to absorb flavour and seasoning more effectively. The beauty and depth of thyme’s flavour are especially apparent when used with roasted chicken and combined with salt to enhance its taste. Bell Peppers More specifically the red, yellow, and orange varieties. The flavours released when these peppers are stir-fried, or sautéed, combine with chicken to give a semi sweet yet surprisingly complex flavour. Walnuts This combination may be perplexing to some, but chicken and walnut pairings have been the basis of several sauces and stews worldwide, from kormas and curries which are popular in Northern India to satsivi which is a staple in the country of Georgia. Walnuts provide a rich, buttery and yet light background flavour which, when combined with spices and herbs, provide the foundation for hearty and flavourful stews and sauces, where chicken happily makes its home. Pork The most popular meat in the world was a must-have for this list and for very good reason. Pork plays well with most flavours and has a naturally sweet flavour. It is a robust meat, which stands up to almost all forms of preparation. Pork reveals its best side when paired with the following: Coconut Unexpected to some, the somewhat sweet natural flavours of freshly cooked pork take on another dimension of flavour when paired with the distinctive flavour (and smell) of coconut. This is evident in several dishes around the world. Coconut and pork pairings range from fresh, seasoned pork cuts being simmered in the water obtained from young coconuts to more modern combinations of flavour such as coconut noodles paired with sizzling, caramelised chunks of pork belly. No judgement if you’re unintentionally drooling. Garlic This matchup between two heavyweight flavour contenders results in a knockout punch for your taste buds. Whether pork and garlic meet up in a sizzling matchup such as fried garlic pork or in a more subdued setting such as adobo, which is a popular dish in the Philippines. Adobo is a garlicky, yet slightly acidic stew with notes of peppercorn, bay leaves and soy sauce, and the results are simply . . . proper. Eggs This pairing makes sense on an elementary level. Bacon and eggs, quiche with embedded chunks of ham or bacon, even McDonalds gets it with its bacon and egg McMuffin. The saltiness of the pork enhances the flavour of the egg which is mainly contained in the yolk along with any additional herbs and spices. Consider taking this flavour combination up a notch by making scotch eggs, which incorporate the flavours of seasoned pork FineCuisine | DECEMBER 2015

shoulder and bacon, moulded around soft boiled eggs which are then coated with breadcrumbs and fried. Not for the faint of heart. Mango This fruit is usually in demand when in season. Itâ&#x20AC;&#x2122;s quite tasty on its own but consider trying it with the following: Cilantro These two distinct ingredients overlap on a couple flavour notes and therefore play well with each other. Theyâ&#x20AC;&#x2122;re especially paired quite often in Mexican and Asian dishes from mango-based salsas to fudge and lassi, a refreshing yogurt-based beverage. Coconut Ripe, bordering on overripe, mangoes pair best with coconut due to the lactone compounds that become mounts during the ripening process. C present in increasing amounts Coconut and mango make beautiful music together in smoothies, sorbets, and vinaigrettes. One unorth unorthodox pairing of these two flavours can be on in the form of mango and coconu found in the Asian region coconut sticky rice. Glutinous rice is soaked and then ut milk, then paired with slices of just ripe mango. Itâ&#x20AC;&#x2122;s a match made in heaven. cooked in sweet coconut These flavour matchupss are just a drop in the bucket in com comparison to the possibilities. In your free time, consider consulting a flavour flavour wheel and getting creative. Yo You just may end up producing a masterpiece.

24 FineCuisine | DECEMBER 2015

FineCuisine | DECEMBER 2015

Ways

TO BE BETTER IN THE KITCHEN

26 FineCuisine | DECEMBER 2015

1. Throw Away Scentless Spices Ground spices like curry and paprika die quickly, so give them a sniff and if they don’t smell like anything, they won’t taste like anything. If they don’t taste like anything, you’re cooking with a flavourless, brown powder. 22. Stop Crowding Your Pans Food that’s crowded into a castiron skillet or on sheet tray gets steamed – and soggy – instead of crisp. 3. Toast Your Spices A quick stint in a dry skillet over medium heat wakes dry spices up and releases their oils, which means your paprika will taste a lot more robust. Use whole spices, watch the pan closely, and stir constantly until the spices are fragrant. Transfer to a plate to cool before using.

4. Season Your Vegetables With Sugar Well, not all, just carrots, squash, sweet potatoes, and tomatoes. These vegetables have a natural sweetness that’s enhanced by a dash of sugar. 5. Salt Your Salads It adds texture and makes the flavour of the salad dressing pop. 6. Bake Pies In Glass Pie Dishes Glass dishes heat more evenly than tin or foil pans, and when your pie is perfectly golden brown everywhere, you’ll know it. 7. Make Your Own Croutons Toss cubed bread on a rimmed baking sheet with oil, salt, pepper, and garlic powder. Bake at 350°F, tossing once or twice, until golden brown.

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FineCuisine | DECEMBER 2015