cooking sense dec. 2014

40over

DECEMBER 2014 • COOKING SENSE 3

CreditsPublished by: Cube Publishing Ltd.Editor in Chief: Hermina [email protected]: Mikul Elcock, Hermina Charlery, Cynthia NelsonContributing Writers: Shayla Murrell, Andria Murrell, Coretta JoePhotography: Cover & Inside Cover- Jaryd Niles-Morris

Contributing Photographers: Cynthia Nelson, Evan Atlas, Bren Herrera, Hannah Kaminsky, Buzz Caribbean Lifestyle MagazineDesign & Layout: Jason WaitheAdvertising: Hermina [email protected]: [email protected] to subscribeConnect /cookingsense.bb

Recipe:

Cynthia`s

Baked Ham

Page 15

4 COOKING SENSE • SEPTEMBER 2014

tasteshome tasteslikehomewww.tasteslikehome.orgAvailable locally and internationally via www.amazon.com

Featured Cooks

Chef Nina ComptonFan Favorite and Runner up

Top Chef Season 11 New Orleanschefninacompton

Chef Laurin EvelynFour & Twenty Bakeryfourandtwentybakery

Cynthia PresserCulinary Author

www.cynthiapresser.com

Chef Brian Lumley689 by Brian Lumley

www.chefbrianlumley.com

Cynthia NelsonCulinary Author & Photographer

www.tasteslikehome.org

GemmaFood Blogger

www.gemmasliving.com

Chef Peter EdeyCreator of Junior Duelling and Caribbean

Duelling Challenge Competitionswww.duellingchallenge.net

Nava AtlasVegetarian & Vegan Food Author

www.vegkitchen.com

Felix PadillaFood Blogger

www.simplytrinicooking.com

COOKING SENSE • DECEMBER 20146 6

Cookbooks

Chef Rebel GlamCulinary Entrepreneur

rebelglamskitchen

DobbyFood Blogger

www.dobbyssignature.com

ThuliFood Blogger

www.mzansistylecuisine.co.za

Plant PowerPeek InsideBuy on AmazonWith Plant Power, Nava Atlas celebrates the bounty of natural foods and teaches everyone—from committed vegans to those who just want more plants in their diet—how to implement a plant-based approach to their lives—easily, practically, and joyfully, every day.

Tastes Like Home: My Caribbean CookbookPeek InsideBuy on AmazonMore than just recipes, Tastes Like Home is a conversation about food and how it connects and forms part of Caribbean identity. It features over 100 recipes from all over the Caribbean; all tried and tested by the author herself.

Cooking With a Brazilian TwistBuy on AmazonFeatures over 50 Brazilian recipes, and over 40 additional recipes inspired from Argentina, Paraguay, Uruguay, and more. Many of the recipes are a cultural fusion of Brazilian flavors in other cuisines.

Vegan Holiday KitchenPeek InsideBuy on AmazonThis exciting, inviting cookbook by veteran author Nava Atlas brilliantly fills the biggest gap in the vegan repertoire with more than 200 delectable, completely doable recipes for every festive occasion.


Contents

Feature

What's Cooking

Cooking Wisdom

10. Ham to Perfection

16. Veg du Jour: All Hail Kale 22. Holiday Foods: What’s Nice, What’s Not

28. The Secret to Baking Success38. Pantry Basics: The Bajan Holiday Pantry41. Substitutes Wanted: Holiday Edition

10.

21.

37.

COOKING SENSE • DECEMBER 20148

Contents

Recipe Box

Libation Station

Cook’s Spot

46. Tastes of the Holidays, With Love From …53. Restaurant to Home

58. Holiday Libations

64. Test Kitchen: Oh What A Crock!

57.

61.

64.


HAM to perfection...

Feature

10 COOKING SENSE • DECEMBER 2014

Is that lovely aroma coming from our house? Admit it! The thought has crossed your mind when just around the corner from home; you catch a whiff of the unmistakable scent of baking ham.

You get home and sure enough, the delicious and familiar smell is wafting through the air. You close your eyes and inhale.

Ah yes . . . it’s Christmas.

Feature

11DECEMBER 2014 • COOKING SENSE

Cynthia’s process for preparing the “perfect” ham

C ynthia Nelson’s neighbours probably get tricked all the time, as the culinary author is always whipping up something extra special in the kitchen during the holidays. This year, her ham will be crowned with her famous homemade sorrel glaze. “It has a little bit of tart-ness to go with it. I’ve also used guava jam instead of pineapple jam for that thick, glossy spread.”

But let’s get to the meat of the matter.

WHERE DOES THE

PERFECT HAM BEGIN AND END?

COOK ITThe ham we get is already fully cured and fully cooked, so we are really "reheating" our ham. I usually do it at 350°. If you go online, you will see different temperatures. Every place has its own food culture. You can average 20 [baking] minutes for every pound but you can let your ham go longer than that if you want to, at a lower temperature.

DEFROST ITThe safest thing to do is let it defrost at the bottom of the fridge for at least 48 hours. Get paper towels and pat it all over.

1

2

3

4SKIN ITRemove the skin and leave on 1/4 inch of fat. As the ham reheats, the fat will melt, basting the ham and keeping it moist.

SCORE ITScore it "diamond score" or diagonally, about an inch apart like an "X" and then stud with cloves. Some people place cloves in the middle, or at the four corners of the diamond, but it is really a matter of personal preference.

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Most Caribbean residents prepare ham the same way, but when it comes to the glazes and condiments, the possibilities are endless – from the traditional diluted pineapple jam glaze, to spicy dressings like kuchela (green mangos cooked with pepper, cumin and fennel seeds).

According to Cynthia, “A lot of people do the glaze before and the ham ends up looking burnt and black. Don’t forget that glaze has in sugar and sugar burns quickly.

Glaze the ham half an hour before; f ifteen minutes later add another coating of glaze, then another f ive minutes before you take it out. Y ou want it to infuse the ham.

Make enough of that glaze so you can serve it as a condiment to go with your ham. And if you’re thinking of giving into the temptation of slicing your ham right away, don’t. She notes that “When the ham comes out it is not ready to serve, it needs at least half an hour [to rest]. You can place foil over it to retain moisture.”

Down to the LITTLE THINGS THAT AREN’T SO LITTLE.

THE GLAZING – no mere trivality

You'll need:½ cup sorrel jam 3 to 4 tablespoons tap water

METHOD:Put the jam and water in a small saucepan on medium-low heat. Stir well and bring the mixture to a simmer; turn heat to low and cook until it coats the back of a spoon. The glaze should be thick and sauce-like but not watery.Use according to your recipe for glazing ham.

SORREL JAM GLAZE

Glaze is to ham what icing is to cake. It must be added at just the right moment – when baking is almost complete.

While ham is usually the "star" of the Christmas buffet, it can be just as filling served alone with a tall glass of ginger beer, a home-made fruit drink, or with any spirit of the season. “Ham is salt, so you need something on your palette vbut any white wine will go well with it, suggests Cynthia”

Ham Companion

Get it:Platinum Wines & Spirits

A division of R.L.Seale & Co Ltd.www.platinumwinesbarbados.com

(246) 426-1369


Feature

C heryl Alleyne, one of Bim’s many ham fans, finds that budget cooking is the way to go. For her it is sugar, water and mustard, and decorated with cloves, as she loves the aroma of

the dried flower buds. But it is not just the glaze that makes Cheryl’s ham succulent; she also soaks it in Guinness and Banks beer overnight for a rich, bold flavour. And when it’s time to serve? While everyone is stuffing thick ham slices in Bajan salt breads, Cheryl enjoys her ham just the way it is, "Once it's complete just give me a knife. I will happily slice and eat all day long." Yet, she admits that a great ham cutter is hard to resist and she is very precise about how it should be: "A nice, soft salt bread with four slabs of ham, lathered in pepper and mustard."

Jamal Hall, owner of Bar Cutters, is no seasonal ham-boss, as his establishment offers up traditional Bajan ham cutters year-round. It is very important to him that his ham maintains its moisture: “Baking

ham is great, especially for presentation, but when you’re selling, boiling ham is the way to go because all the chances of drying out the ham are removed, and for the health [conscious] people, it removes some of the salt. I need to hammer home this point, though. No one, and I mean no one likes a dry ham. The softer the meat, the sweeter the cutter.” Having served many customers, Jamal is familiar with the latest ham-eating trends. “Hot sauce and ketchup are the usual preferences, sometimes mayonnaise. Our rum sauce gets ordered a lot too but hot [pepper] sauce is the most popular.” There are also those who can’t resist the temptation of a little bit of ham fat for that extra flavour. “Most people like a balanced ham cutter, lean cuts with some fat; some people want no fat at all, not even a trace, and there are others who like "nuff’ fat."

Whether we prefer it fat or lean, sweet or salty, hot or cold, a moist, juicy ham is a Christmas staple that has captured the hearts of Caribbean people. As the "ham-boss", notes, “Many people grew up on them [ham cutters], especially around Christmas. So they usually remember those good times when they buy one. Every Bajan who eats ham has a great story about the biggest ham cutter they ever ate, how many times they could eat ham in a day, or how fast a ham disappears in their house. It is really an enjoyable meal.”

I prefer picnic ham because it's cheaper!

Get it:Hanschell Inniss

www.hanschellinnissltd.com(246) 426-3544


Feature

USEFUL HAM NOTES • The amount of jam and water needed to make the glaze would depend on how large your ham is. Use the suggested amount above for

a 5 to 6 lb. ham.• Lining the baking pan with foil makes for easy clean up.• The skin of the ham can be added to rice and peas, soups or stews.• The excess fat removed from the ham can be saved also and be used as the “oil” to sauté vegetables – add it to a dry pan to render and

then add your aromatics to sauté.• If you are baking a boneless ham, reduce heat to 325° F and bake for 18 minutes per pound, covered loosely (with foil). Remove the

cover and glaze during the last 30 to 45 minutes of cooking.

Yield: 16 – 20 servings

You'll need:1 9 – 10 pound smoked ham (bone-in) 2 carrots, peeled and cut into large pieces1 leek chopped6 – 8 whole cloves3 garlic cloves¼ cup honey¼ cup brown sugar1 ½ tablespoons yellow or honey Dijon mustard¼ cup dark rum (Rhum Barbancourt preferably) ¼ cup pineapple or orange juiceAdditional whole cloves

METHOD:To a large stockpot add ham, whole cloves, garlic cloves, carrots, and leek. Fill up stockpot with water until ham is completely covered. Bring to a boil and boil for 40-45 minutes. Let ham cool before removing from stockpot. Remove from stockpot and transfer to a roasting pan with a rack. Discard ham water. Remove ham skin and fat and discard. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds.

Preheat oven to 350° F. In a bowl combine honey, brown sugar, rum, pineapple or orange juice, mustard and stir to mix. Brush ham with honey and rum mixture. Bake in oven for 40 minutes and brush ham after the first 20 minutes. Brush ham again with remaining mixture and increase oven temperature to 415° F; continue to bake ham for another 15 to 20 minutes. Remove from oven and place on serving platter. Decorate with pineapple rings cooked in rum and sugar.

You'll need:1 cured and fully cooked bone-in frozen ham, defrosted and patted drySpicy or country style mustardWhole cloves½ cup of your favourite jam3 tablespoons tap water

METHOD:Line the baking pan with aluminium foil, insert the rack and set aside.Preheat the oven to 350° F. Remove the rind (skin) from the ham by running a knife along the edge and peeling it back with your hands. Store the skin for use in other dishes. Slice off some of the excess fat but be sure to leave at least ¼-inch of the fat so that the ham can self-baste.

Score the top fat of the ham into squares or diamond shapes. Rub all over its top and sides with mustard then stud with the cloves. You can put the cloves in the centre of the diamond cut or at the edges of each square. Transfer the ham to the rack and roasting pan and place in the oven. Bake for 20 minutes per pound or until it reaches an internal temperature of 140° F. If your ham is 6 pounds, it will need to bake for at least 2 hours.

While the ham is baking, add the jam and water to a small saucepan, mix together and heat gently. You want the water to loosen the jam so that when mixed together it will become a thick sauce.Half an hour before the ham is due to finish cooking, remove it from the oven and brush it with the glaze. Return the ham to the oven and bake for 15 minutes; remove it and glaze the ham again. Bake the ham for 15 more minutes.

At the end of the last set of 15 minutes brush the ham with any remaining glaze, and remove it from the oven. Let rest for 20 to 25 minutes before slicing and serving.

CYNTHIA’S BAKED HAMHAITIAN BAKED HAM

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KALEALL HAIL

FACTOIDA descendant of wild cabbage, it

belongs to the Brassica family, more commonly known as cruciferous

vegetables. Brassicas, or cruciferous vegetables, contain the highest

number of disease-fighting nutrients per serving. Other popular members

of the genus include Brussels sprouts, cauliflower, broccoli, and

cabbage.

What's Cooking


MEET KALEIT’S ALL THE RAGE Even though kale has been around for a very long time, this wonder plant is presently enjoying the status of “most popular vegetable” around. Folks are calling it one of the healthiest vegetables on the planet, actually.

But according to a recent study ranking fruit and vegs by their content of 17 critical nutrients; kale came in at number 15 out of 41. Watercress, Chinese cabbage, chard, beet, collard greens and spinach topped the list. The research was conducted by Jennifer Di Noia PhD, an associate professor of sociology at William Paterson University in the USA. The study was published in the Centres for Disease Control and Prevention Journal, “Preventing Chronic Disease”.

Kale, cooked / 1.00 cup (130.00 grams) / Calories: 36

A NUTRITIONAL SUPERHERO

NUTRIENT DRI/DV

vitamin K 1180.1%

vitamin A 98.3%

vitamin C 71%

manganese 27%

copper 22.2%

vitamin B6 10.5%

fibre 10.4%

calcium 9.3%

potassium 8.4%

vitamin E 7.4%

This leafy green is a “powerhouse” vegetable. Not only is it one of the best sources of beta-carotene, but its antioxidant properties have been researched to fight at least five different forms of cancer, including bladder, breast, colon, ovary and prostate. It packs a powerful combination of vitamins, minerals and phytonutrients, supplying more

NUTRIENT DRI/DV

vitamin B2 6.9%

iron 6.5%

magnesium 5.8%

vitamin B1 5.8%

omega-3 fats 5.4%

phosphorus 5.2%

protein 4.9%

folate 4.2%

vitamin B3 4%

nutritional value on fewer calories, and is unusually high in fibre, which is a good thing. Fibre helps to create the bulk needed to feel full faster and keep full longer. No wonder some go so far as calling the veg a dieter’s dream food.

Registered dietician Wendy Lopes told

Cooking Sense that in terms of nutrient density, culinary flexibility and how easy it is to cook, kale tops the charts. “Kale is a cruciferous vegetable and is chock-full of fibre and antioxidants. It is rich in vitamin K, which aids in blood clotting and cell growth. You should aim to include it in your diet three to four times a week,” she advised.

What's Cooking


1. Detoxification and weight loss – for every cup of kale, expect 5 grams of fibre and zero grams of fat. The sulfur in kale aids with digestion and liver health while the vitamin C hydrates the body and increases its metabolism, leading to weight loss and healthy blood sugar levels.

2. Strengthens immune system – kale contains more iron than beef. This, along with its concentration of nutrients strengthens the immune system and fights viruses and bacteria.

3. Healthier hair, skin and nails – omega-3 and omega-6 fatty acids keep the body strong, healthy and beautiful, and nutrient- dense kale helps do just that.

4. Eyesight and strength –vitamin A content in kale keeps the eyes from optical disorders that come with age and helps store vitamin A in the retina. Calcium and vitamin D keep bones strong.

5. Disease buster – kale’s abundant vitamin K content is important for bone health, which stalls the effects of osteoporosis before it even begins! Added to that, the folic acid and B6 provide cardiovascular support and prevent heart disease.

A WORD OF CAUTIONEsther Selman, a registered dietician and health educator, cautions that although kale is packed with nutrients, like everything it should be used in moderation. “(…Since kale is a rich source of vitamin K, if you are on an anticoagulant medication/blood thinner, eating kale in large quantities might cause an interference. If you are on an anticoagulant medicine, [it is] important to enjoy kale after discussing this with your physician. Also, kale is naturally high in oxalates, which can interfere with calcium absorption. It is best to avoid eating a calcium-rich food at the same time as kale,” explains nutritionist and dietitian Vandana Sheth.

It is also recommended that persons with hypothyroidism avoid high intakes of leafy green and other cruciferous vegetables. Cooking Sense suggests you contact your doctor or nutritionist before consuming large amounts of foods touted as “superfoods”.

Selecting, buying and storing• Kale is available in Barbados all year round and prices range

from $4 to $10/kg. Choose kale with vibrant, deep-coloured leaves that feel crisp. If the leaves are yellow and wilting, they are not fresh and overripe.

• Kale tends to become bitter the longer it is left at room temperature. It is best kept in the coldest part of the refrigerator in a perforated plastic bag up to five days. Wash it just before using, as exposure to water will increase spoilage.

• Kale is an ethylene-sensitive food and will decay quickly if stored with produce that emits this gas, including apples, cantaloupe and tomatoes.

5HEALTHBENEFITS OF KALE POPULAR KALEVARIETIES

Curly Kale Dinosaur Kale Dinosaur Kale

What's Cooking


Planting• If sowing directly into your garden bed,

choose a partially shaded area. Kale flourishes in rich, organic soil away from direct sunlight. too much exposure to the sun turns the vegetable bitter.

• Sow the seeds into well-drained fertilized soil at least 2 to 4 inches deep and about 3 inches apart. This leaves ample room for the kale to spread out while still allowing air circulation.

• You should see the first sign of germination after about 7 days.

THE

AWESOMENESS

CONTINUES…

TransplantingPlants started in pots may be transferred to larger pots or beds 3 to 4 weeks after planting. By then they should have 2 to 3 sets of true leaves.

CareKeep plants well watered. Moist soil helps keep kale leaves sweet and crisp!

PestsCabbage worms and loopers (pick them off at first sight).

KALE HOME-GROWING GUIDE

Pesticides (Available at Massy Trading)Avaunt /Actara/ Vertimec

Harvest• Your kale should be ready to enjoy 8 to

12 weeks after planting, depending on your variety.

• Cut off as many leaves as you need, starting with outer leaves or,

• Harvest the entire plant. Cut the stem about two inches from the soil. New leaves will sprout in 1 to 2 weeks.

Besides being exceptionally rich in nutrients and health benefits our veg du jour also tastes oh-so good, is super easy to prepare and can be used in a variety of recipes!

Try our tried and tested ways to enjoy kale.

Shop seeds and seedlings of four varieties at Massy Trading.

What's Cooking

19

Yield: 4 to 6 (makes 2 to 2 1/2 cups)

You’ll need:2 medium kale leaves (any variety), rinsed well1 medium carrot, peeled and cut into chunks1 1/2 to 2 cups cooked or one 15 to 16-ounce can chickpeas (drained and rinsed) 2 tablespoons nutritional yeast (optional, but highly recommended)1/3 cup vegan mayonnaise2 teaspoons yellow mustard1/4 cup fresh parsley leaves or 1 to 2 tablespoons fresh dill leaves1 to 2 scallions, green parts only, cut into large pieces (optional)1 to 2 tablespoons freshly squeezed or bottled lemon juice, to taste1/2 teaspoon curry powder, or more to taste1/2 teaspoon ground cumin, or more to tasteFreshly ground pepper to taste

Method:Combine the kale and carrot in a food processor; pulse until finely chopped.

Add the remaining ingredients and pulse until the chickpeas are evenly chopped and everything is nicely blended—don’t overprocess; leave the mixture a bit chunky. Transfer to a serving container and serve at once, or cover and refrigerate until needed.

Chickpea and Kale Sandwich Spread

What's Cooking


Yield: 6

You’ll need:1 large or 2 medium sweet potatoes (about 1 pound)2 tablespoons olive oil1 1/2 tablespoons reduced-sodium soy sauce8-ounce package tempeh, cut into 1/4-inch slices crosswise1 good-sized bunch kale (about 8 to 12 ounces)3 to 4 cloves garlic, minced15- to 16-ounce can diced tomatoes (try fire-roasted)2 teaspoons good quality curry powder, or to tasteSriracha sauce or dried hot red pepper flakes to taste2 thinly sliced scallions and/or 1/4 cup chopped cilantroSalt and freshly ground pepper to taste1/2 cup cashew pieces for topping

Method:Cook, bake, or microwave sweet potatoes until done but still nice and firm, allowing 2 to 3 minutes per potato. If you’d like to keep the skins on, scrub them well. Otherwise just rinse.

Tempeh, Kale, and Sweet Potato Skillet

Once cool enough to handle, cut into large dice, leaving skins on. Heat half the oil and the soy sauce in a stir-fry pan. Add tempeh and stir quickly to coat. Sauté over medium heat until golden and beginning to turn crisp, about 5 to 7 minutes, stirring frequently. Remove to a plate and set aside until needed.

Meanwhile, cut the leafy part of the kale away from stem, then coarsely chop into bite-sized pieces. Rinse well. Heat remaining oil in the stir-fry pan. Add garlic and sauté over low heat until golden.

Add kale along with about 1/2 cup water, the tomatoes, curry powder, and optional curry paste. Cover and cook over medium heat 8 to 10 minutes, or until kale is tender but still bright green.

Stir in diced sweet potatoes, tempeh, scallions and/or cilantro and cook, uncovered, 2 to 3 minutes longer. Season with salt and pepper, sprinkle with cashews and serve at once.

. . . don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well.

What's Cooking


HOLIDAY FOODS:

What’s Nice, What’s Not

What's Cooking

22 COOKING SENSE • SEPTEMBER 2014

What’s Not

Rating:

8

Rating:

3

Nice

Stay Nice Tip: pair pork with small servings of carbohydrates (or alcohol), and large servings of vegetables. This is how most of my clients eat during the holidays, and the reason they seldom gain a pound during the season. Serving size: 4 to 6 ounces for males; 3 to 4 ounces for females.

Make-Nice Tip: if you must indulge, practise strict portion control. Keep servings to no more than half a cup, and pair with 1 to 2 cups of vegetables, and at least 3 ounces of lean protein. This combination will keep blood sugar stable, preventing the urge to binge eat.

Not Nice

Corey Springer

Barbados

Fitness ConciergeApollo Fitness Barbados &

Utopia Lifestyle Management Services

A Bajan Christmas simply isn’t Bajan without a slowly baked pork shoulder.

But why place “pork” and “good” in the same sentence? (Well, other than pork’s obvious deliciousness.)

A lean pork shoulder is a great source of protein. It is moderate to low in fat

Oven-roasted Porkand typical recipes for this dish are low in sugar. Even those that include a brown sugar glaze typically only contribute 2 to 5 grams of sugar per serving. This is the exact opposite of the norm for most holiday treats, which tend to be sugar and fat-laden, many easily contributing twenty times the aforementioned sugar load!

Many people may not want to hear this, but there is absolutely nothing nutritious about stuffing. It is starch, and nothing else.

This wouldn’t be a huge issue if it didn’t compound an already starch-heavy, low-

Traditional (Biscuit) Stuffing

activity lifestyle, as is the norm in Barbados.

Dishes like these, coupled with others that are primarily sugar, fat, alcohol, or a combination thereof, are the primary reason why so many dieters gain weight during the holidays.

What's Cooking


Marie Andrew Piazza, HHC, CPFT, St. Lucia Managing Director Sportivo Fitness and Health Club & I Am Ready World Lifestyle

Don’t be fooled! Even though it is a “fruit cake”, it’s high in gluten, simple carbs and fats.

Fruitcake is loaded with sugar, alcohol, fat and starch, a deadly combination for the waistline. One slice alone may contain 310-plus calories, although it varies based on the recipe. When it comes to fruitcake, I stop at one slice. I make sure that I am full from “food” first and pass up on the seconds. Then I work out like an athlete for a couple of days after.

When I want to turn my meals into a solid and satisfying fare, I go for sweet potatoes. This powerhouse food is a delicious alternative to traditional mashed or baked English potatoes. The natural sugars help stave off sugar cravings longer, a definite plus when considering the abundance of sweet offerings.

It tastes delicious, is satisfying and packed with nutrients: • High in vitamin B6, which reduces the

chemical homocysteine.• Good source of vitamin C, which

Mashed or baked Sweet Potato

Rating: Uber-nice10

Nice

Stay Nice Tip: Pair them up with some lean turkey protein, some healthy greens, and you will be set for the holidays with great energy and a good mood.

Not Nice

Fruitcake

produces collagen to keep us looking young.

• Good source of Iron for adequate energy.

• Good source of potassium and magnesium, the relaxation and anti-stress minerals. Who doesn’t need this during the holidays?

• Not forgetting vitamin D, which is necessary for our immune system and overall health at this time of the year.

• Those a rich orange colour are high in carotenoids like beta carotene.

Rating: Devilsh10

What's Cooking


Marie Andrew Piazza, HHC, CPFT, St. Lucia

Sweetbread is a staple treat during the yuletide season. There are a variety of recipes for this traditional dessert but some things are common across the board: flour, sugar and fat (shortening/butter). These main ingredients make sweet bread one of the naughtiest food items during the holidays.

From a caloric perspective, sweet bread packs quite a punch, and with the calories coming largely from the saturated fat and sugar content, it can be a dieter’s nightmare. It is not nutritionally dense and thus the health benefits do not stretch beyond the limited minerals provided by the coconut.

Turkey is an excellent source of protein and quite low in calories. Due to its high protein content and low fat, low cholesterol profile, choosing turkey over other meat will translate to a healthier holiday season with no loss of taste or convenience.

Additionally, it is nutritionally dense, containing a wide spectrum of vitamins and minerals such as iron, riboflavin, magnesium, selenium, phosphorous, niacin, zinc, vitamin B6 and vitamin B12, essential nutrients for energy production and optimum health.

It is low in sodium and one of the more easily digested protein sources (making it an excellent option for older adults). Turkey also provides a no-sugar, no-carb option for weight watchers.

Turkey

Rating: Uber-nice10

Rating: Devilsh10

Nice

Stay Nice Tip: once you remove the skin and avoid sugary accompanying sauces/ gravy, turkey is an unbeatable holiday option.

Not Nice

Sweet bread/ Coconut Bread

Ramon “Doddy” Dodson

Barbados

IFBB Pro, Fitness Professional, Owner of acclaimed FWD Training

System, and model at GADAL Model Management Inc.

What's Cooking


Lentil and Mushroom Shepherd’s Pie There are no words to describe this other than as a deep dish of absolute comfort. It’s a bit of a project, but not diff icult, and def initely worth it for a specia l occasion meal. Yield: 8 or more servings

You'll need:8 large or 10 medium potatoes 2 tablespoons Earth Balance or other vegan buttery spread1/2 cup plain rice milk or other unsweetened nondairy milkSalt to taste2 tablespoons olive oil1 large onion, finely chopped2 cloves garlic, minced6 ounces cremini or baby bella mushrooms, slicedTwo 15-ounce cans lentils, lightly drained2 tablespoons dry red wine, (optional)1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos2 to 3 teaspoons all-purpose seasoning blend (such as Spike or Mrs. Dash)1/2 teaspoon dried thyme3 tablespoons cornstarch or arrowroot8 to 10 ounces baby spinach or arugula leavesFreshly ground pepper to taste1 cup fresh bread crumbs

Method:Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.

Stir the Earth Balance into the potatoes until melted, then add the rice milk and mash until fluffy. Season with salt, cover, and set aside until needed.Preheat the oven to 400º F.

While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.

Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

Sugarless Fruit cakeYou'll need:1 cup dates, chopped1 cup prunes, chopped1 cup. raisins1 cup cherry brandy or rum1 cup. enriched flour1 stick (4 ounces or 1/2 cup) unsalted butter, melted2 eggs1 teaspoon baking soda1 teaspoon vanilla1/4 teaspoon salt1/4 teaspoon cinnamon1/4 teaspoon nutmeg

Method:Beat the eggs with the vanilla. Set aside.Boil dates and prunes in the one cup of Cherry Brandy or rum for 3 minutes.Add the butter and raisins and let cool.Sift the flour. Mix the flour, baking soda, nutmeg and salt. Add to the beaten eggs. Mix well. Add the fruit mixture. Mix well. Pour into a well greased baking dish. Bake at 350° F for 25 to 30 minutes.

Cranberry Slaw

This festive coleslaw is easy to make with pre-shredded cabbage (make sure to get the kind with added carrots), though you ’re welcome to use a combination of fresh green and red cabbage, as suggested in the variation. Yield: 8 to 10 servings

You'll need:6 cups thinly shredded white cabbage (use pre-shredded coleslaw if you’d like)2/3 cup dried cranberries1/3 to 1/2 cup toasted slivered almonds or chopped cashews1/2 cup vegan mayonnaise1 to 2 tablespoons lemon juice, to taste2 tablespoons minced fresh parsley, optional

Method:Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed.

Use 3 cups each red and green cabbage for a more festive look.

Healthy Food, Tastes SO Good! Four traditional recipes reinvented with a healthier you in mind.

What's Cooking


“Vegg” Nog

Cashew butter gives a nice heft to this dairy-free version of the classic holiday beverage, without being overly f illing.

Yield: 10 to 12 servings

You'll need:1/2 cup cashew butter*Two 32-ounce containers vanilla almond milk1/4 cup agave nectar or maple syrup2 teaspoons vanilla extract1/4 teaspoon ground nutmeg, or to taste1 cup rum, (optional)

Method:Combine the cashew butter in a blender with two cups of the almond milk (reserving the rest), agave nectar, vanilla, and nutmeg. Process until smoothly blended.Divide the mixture between two pitchers, then divide the remaining almond milk between them. If using rum divide between the two pitchers. Stir well. Serve at room temperature.

*Homemade Cashew ButterYield: 1 to 1 1/4 cups

You'll need:2 cups unsalted cashew nuts (raw/roasted)

Method:Add cashew nuts to a heavy duty food processor (a regular one works fine too but takes longer), and process. The nuts will begin to clump together. Scrape down the sides and process again. Repeat this process until the mixture reaches your desired consistency. There is no need to add water to the mixture, it rwill elease its own oils. The longer you go the creamier it gets. Add salt or sugar to your taste, and based on what you use your butter for.

Store in the refrigerator for up to two weeks.

Baking THE SECRET TO

Success

Cooking Wisdom


Anyone can achieve baking success whether it is a beautiful black cake with just the right texture, or a fluffly loaf of bread with just the right amount of chew.

The secret? It’s all in the chemistry. Understanding the role that each ingredient plays in baking, and how they work together to create the final product is the key to a perfect treat, every time.

Cooking Sense called on two expert bakers for the rundown on the main ingredients in baking and how they work. Laurin Evelyn, is a preeminent chef at Four and Twenty Bakery in Barbados, and Felix Padilla is the owner of Trinidadian food and lifestyle website Simply Trini Cooking.

Success

It is a lways best to weigh you r ingredients. A cup of f lou r does not weigh the same 8 ou nces as a cup of water or like substa nce. The weight of a cup of f lou r will va ry depending on how packed the f lou r becomes when you a re scooping it, thus leading to inconsistencies in you r products. If you a re using measu ring cups a nd you r recipe ca lls for sifted f lou r, measu re the f lou r a nd then sift it, u nless the recipe instru cts otherwise.

Bread Flour Bread flour is a strong flour. It contains a high percentage of protein, up to 15%.

Pastry FlourPastry flour is a soft flour with less than 10%

gluten forming proteins. Due to this low protein content it will produce a tender dough that is ideal for flakey pastries.

Cake Flour Cake flour, also a soft flour, has less than 8% protein. This means that it will produce very delicate, soft cakes. Cake flour is treated with chlorine, which not only bleaches the flour but also damages starch granules, allowing it to absorb more moisture. This is ideal when making delicate sugar cookies, so that they do not spread whilst baking.

All-purpose Flour All-purpose flour or AP flour as it is called in the industry, is not commonly used by professional bakers and pastry chefs, due to its lack of standardization. AP flour can have a protein content between 911%, be bleached or not, made from any variety of wheat – the variables are so many. The most common type of wheat flour available in the retail market, it is the primary choice for many home bakers. Although it will produce moderate results in baking, AP flour tends to cause inconsistencies between batches, lower bread rise and varied textures.

Whole Wheat Flour Whole wheat flour is milled from the entire wheat kernel and contains a high percentage of protein, carbohydrate and fibre. It is also an excellent additive for increasing the nutritional value of baked items. Be careful when substituting whole-wheat flour for a more extensively milled flour; it absorbs a higher amount of moisture and does not create very good structure in baked items. For instance the addition of whole-wheat flour to a cake may lead to a dry product, and to a bread, a denser, heavier item.

CHEF EVELYN'S TIPS:


Cooking Wisdom

F lourFlour is to baking what walls are to a house – it provides structure. When water is added to flour, two proteins – glutenin and gliadin – bond to form a new protein. This new protein, gluten, lends structure and support to baked goods, and determines their texture. Flours that contain a high amount of protein produce strong doughs and create a chewy texture, while lower protein flours create a delicate crumb. Flour also serves as a thickener in pastry creams, some pie fillings, and sauces. Chef Evelyn outlines the most common types of flour and their uses.

Leavening Agents

Dead leavening agents are the most common cause when baked goods have not risen well. Always buy the leavening ingredients in small quantities as they lose their effectiveness over time.

Baking powder cou ld lose e ffectiveness three months after the package is opened. Y ou shou ld a lso check the expiry date of the product before you buy it.

CHEF PADILLA’S TIPS:

Baking powder, yeast, and baking soda are the ingredients that bring life to the mix. Chef Padilla breaks it down to a science, “Baking powder and baking soda are both used to leaven baked goods, quick breads, flat breads, muffins, and cakes. The resulting crumb is usually quite delicate. When activated they release tiny bubbles (carbon dioxide) that help lift the batter. The difference between the two is the chemical reaction they each produce."

Baking Soda Baking soda is an alkali made from sodium bicarbonate. It reacts well with acids. Thus, it works well with acidic ingredients such as buttermilk, yogurt, lemon juice, brown sugar, cocoa etc.

Baking Powder Baking powder has one or two acids; and works with both acid and alkali ingredients. Once wet, the reaction is possible. Quick bread and flat breads are made in minutes when using baking powder.

Yeast Yeast is also used to leaven breads. It creates a variety of loaves with varying textures and shapes. Baking with yeast is more time consuming and difficult than baking with baking soda and baking powder.”


Cooking Wisdom

EggsEgg Yolks Egg yolks contain a high amount of fat with minimum protein. The specific lipids in egg yolks are ideal for emulsifications and are responsible for creating smooth textures and homogenous mixtures such as mayonnaise and cake batters. Egg yolk also contributes a delicate yellow to orange hue in baked goods, depending on what diet and additives the chicken was fed while laying.

Eggs serve many purposes in baked goods such as providing structure, aeration, emulsification, flavor, colour and nutritional value, says Chef Laurin. Comprised of two main parts, eggs are responsible for most of the structure in aerated cakes like angel food and sponge cake.

Egg White Egg white is mainly protein and water. When whipped, the protein traps air and creates foam like meringue. Folded into a cake batter, the foam has a drying effect.

When making an emulsif ication, for example creaming butter and sugar, then adding eggs that all of your ingredients must be at room temperature. Otherwise, your emulsif ication will break and you will be left with a curdled mess that will not give your final baked product full volume and texture.

Follow instruction in a recipe when it comes to beating egg whites.

Do not over beat eggs when it comes to baking. Overbeaten egg whites will look dull, dry and almost granular. Prevent overbeating by beating with your hands rather than with an electric mixer.

Add an extra fresh egg white to overbeaten eggs to replace the gloss. Beat until stiff peaks form. Don’t ruin your batter with a rotten egg. Always crack eggs into a separate bowl.

CHEF EVELYN'S TIPS:



Cooking Wisdom

SugarBrown Sugar Brown sugar contains molasses and thus has a more intense flavour than granulated sugar. In baking, brown sugar makes moister baked goods.

Fine Granulated Sugar Fine granulated sugar can help improve the texture of cakes and cookies.

Generally, sugar helps give baked goods a rich, golden colour and texture. Sugar helps keep food from spoiling and can be used to stabilize beaten egg whites.

Blend gra nu lated suga r in a food processor or blender to make super f ine suga r.

It ca n be diff icu lt to ca ramelize suga r. Avoid stirring u ntil most of the suga r has been melted. Lower the heat a nd keep a n eye on the melting. Stir occasiona lly.


MilkMilks adds moistness, improves the texture and taste of baked goods. Milk also promotes browning. Chef Padilla advises that you should consider the fat con-tent of the milk used for baking, besides considering which is right for you. If the baked item requires a strong flavour of milk, it is usually recommended that you use 2 or 1% fat milk. Milk is a good source of calcium; if you want more calcium in your baked goods, you can choose fat-free evaporated milk.


Cooking Wisdom

Fats Fats in general function as tenderizers and moisteners in baked goods. The addition of fat to a baked item will result in a softer, more tender and moist item. Too much fat can lead to a greasy, waxy taste and heavy, flopped cakes or quick breads, says chef Evelyn, and lists the different fats.

than butter. Margarine can be used in many recipies as a substitute for butter but will not give the same superior flavour or texture. It may be used as a creaming agent with sugar to create volume in products.

Shortening Shortening is a flavourless designer fat made entirely from fat and contains no water. This means that it will create fabulously flakey pastries and very moist cakes. It also means that products made with shortening will have a very waxy taste and no buttery flavour. Like margarine, it may also be used as a creaming ingredient.

Butter Butter, whilst high in saturated fat, is the most naturally produced fat in the market.

Oil Oil is a liquid fat which distributes easily in mixes and results in a distinctively moist, dense crumb. It is commonly used in quick breads such as muffins, loaf breads like banana and zucchini, and some cakes like chiffon cake. As oil is a liquid fat, it cannot be used to cream with sugar in recipies for cookies and most cakes. In baking, unflavoured oils such as sunflower, corn, canola and cottonseed are generally used, as stronger flavoured oils will add another dimension to your product.

Margarine Margarine consists of a combination of oil (usually from soy beans), water and air. The fat is derived from plant sources so it does not contain cholesterol, and is less expensive

In baking it provides moistness, flavour, tenderness and flakiness. There is really no substitute for the flavour of butter in a baked item. It also acts as a volumizer when creamed with sugar in cake batter and cookie dough.

Spreads Spreads are not be used in baking as they generally do not work well. Most are similar to mar garine in that they consist of oil, water, and air. However, they contain a higher percentage of water and rely on gums for their spreadable, butter-like consistency.

SaltSalt improves the flavour of every food when used in the appropriate quantity. Chef Evelyn explains. This is why pastry chefs use minimal amounts of salt in most of their goods. In baking, salt not only improves flavour but also increases crust colouring, delays the fermentation of yeast and strengthens gluten, causing less sticky bread dough for easier handling, and increased volume in breads.

Be ca refu l when weighing or measu ring sa lt! Read you r recipe ca refu lly, there’s a big difference between a tablespoon a nd a cup of sa lt. Make su re that you r storage conta iners for gra nu lated suga r a nd sa lt a re clea rly labelled. I lea rned this the ha rd way as a n intern yea rs ago when I made a la rge batch of muff ins with 2 pou nds of sa lt instead of suga r, which brings me to my next point – a lways take a little pinch of sa lt/sugar a nd taste it before you measu re, ju st to be su re.

CHEF EVELYN’S TIPS:


Cooking Wisdom

Quick Cheese BreadYield: 1 loaf

You'll need:2 cups all-purpose flour1 cup cheese, grated1 cup milk1/4 cup unsalted butter, melted2 eggs4 teaspoons baking powder1/2 teaspoon salt

Method:Preheat the oven to 350º F or 170° C. Butter the loaf pan (9 x 5 inches) and set aside. In a deep bowl, sift the flour, baking powder and salt together. Fold in the cheese. Make a well in the centre. In a second bowl, beat the eggs and fold in the milk and oil. Pour liquid mixture into the flour mixture. Mix well with a wooden spoon or mixer. Do not knead. Pour dough into greased pan. Cover with wax paper and let stand for 20 minutes. Bake in oven for 45-50 minutes. Unmold and serve.

Biscuit CakeYield: 4 cakes

You'll need:2 3/4 cups flour1/2 teaspon baking soda1/2 teaspon baking powder1/2 cup evaporated milk1/2 cup granulated sugar1/4 cup butter1/4 teaspon saltSugar to sprinkle

Method:Preheat the oven for 350° F. Sift the flour, salt, baking soda and baking powder together. In a small pot, heat together the evaporated milk, sugar, and butter on a low flame, until the butter melts. Remove from heat and leave to cool. Add liquid to the flour; mix until you get a soft dough.Divide the dough into four equal-size balls. Press down on a well greased sheet until they are about 1/2 inch thick. Sprinkle sugar over each flattened ball. Bake in a 300° F oven for about 10 minutes. Remove and allow to cool.

Bread making tips from Chef Padilla

• Follow instructions for the recipe carefully.• Rub a tablespoon of oil on your hands when you are kneading dough for bread. • Leave the yeast dough to rise in a warm, moist spot. Dough has risen well when it springs back slowly after an indent is made on it. If the indent does not rise, the dough has rested too long.• And again, follow the recipe instructons carefully and to the letter.


Cooking Wisdom

Christmas CakeSpecial Equipment:10-inch round baking panParchment paper cut to fit bottom of the pan and greased

You'll need:1 cup (8 ozs) unsalted butter, room temperature (plus extra for greasing)1 cup brown sugar6 eggs, room temperature2 teaspoons vanilla essence4 cups rum-cured mixed fruit (aka Great Cake fruit mix)½ teaspoon ground cinnamon2 teaspoons baking powder2 cups all-purpose flour, plus extra for dusting the baking pan

Method:Preheat oven to 350º F with baking rack in the middle of the oven. Grease the cake pan, first by rubbing butter all around and then dusting with flour. Turn pan over and tap it to remove any excess flour. Line bottom of pan with the cut-out round piece of greased parchment paper; set aside.

Cream butter and sugar until it reaches a pale cream colour; if using a hand mixer, 5 to 6 minutes. Set aside. Sift or mix together flour, baking powder and cinnamon in a large bowl and set aside. Whisk eggs until frothy in a separate bowl. Add essence to eggs and continue whisking for a few seconds. Add whisked eggs to creamed butter and sugar and stir gently (mixture will look curdled; that’s okay). Add rum-cured mixed fruit and mix until fully incorporated.

Add flour-baking powder-cinnamon mixture and mix thoroughly to incorporate, but do not over mix or beat the batter. Pour batter into baking pan.

Bake 1 hour and 30 minutes or until skewer or cake tester comes out clean. Remove from oven and cool on wire rack in pan for 10 minutes.Carefully, gently and quickly invert pan and remove the cake. Cool completely on a wire rack. Cut and serve with a glass of ginger beer, sorrel drink, tea or coffee or just as is.

Pineapple Upside-Down CakeYield: 10 to 12 servings

You'll need:Nonstick cooking spray or butter for 10 inch round pan1 cup unsalted butter (2 sticks)1 cup sugar2 cups flour, sifted2 teaspoon baking powder3 eggs (at room temperature)¾ cup pineapple juice1 teaspoon vanilla¾ to 1 cup brown sugar1– 20 ounce can sliced pineapple or fresh pineappleCherriesDried prunes

Method:Preheat the oven to 350° F. Spray 10 inch round cake pan with nonstick cooking spray and coat with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and pineapple juice.

Gradually add sifted flour mixed with baking powder and stir to incorporateUse additional butter or nonstick spray to prepare pan. Add brown sugar to prepared pan. Arrange the pineapple slices, prunes and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use. Pour batter into pan and spread evenly. Bake in the oven at 350° F for about 40 minutes or until tester inserted into the cent comes out clean. Turn cake out onto a platter and serve at room temperature.


Cooking Wisdom

Ricotta Pound CakeSpecial Equipment:1 (9 x 5) loaf pan, buttered and dusted with flour

You'll need:1 ½ cup all purpose flour2 ½ teaspoons baking powder1 teaspoon kosher salt (sub: ½ teaspoon fine table salt)¾ cup softened butter (6 oz)1 ½ cup white granulated sugar1 ½ cup whole milk ricotta3 large eggs, room temperature½ vanilla bean, seeds removed (sub: 1 ¼ teaspoon pure vanilla extract)1 teaspoon vanilla essencePowdered sugar for dusting or strawberry sauce (both optional)

Method:Preheat oven to 350° F with rack in the middle. Add flour, baking powder and salt to a bowl and mix thoroughly. Set aside. Add butter, sugar and ricotta to a large bowl and cream together for 2 minutes if using a hand mixer, 4 minutes if working by hand. Add one egg at a time to the butter-ricotta-sugar mixture and fully incorporate.

Add vanilla bean (if using) or extract and essence and mix. Add the flour in two batches incorporating it into the mixture. Once incorporated, do not over mix. Pour batter into pan and tap to remove any bubbles. Bake for 15 minutes then turn the pan 180° F (for even browning), reduce the temperature to 325° F and bake for 45 minutes or until a skewer inserted comes out clean. Cool in the pan on wire rack and then invert and dust with powdered sugar or slice and drizzle with strawberry sauce.

Strawberry Sauce

You'll need:2 cups frozen strawberry, thawed1 teaspoon fresh lime or lemon juice¼ cup white granulated sugar

Method:Add all the ingredients to a blender and puree/blend until smooth. Serve with cake or drizzle over ice cream, rice pudding and other desserts.

Bonbon Amidon (Haitian Starch Cookies)You'll need:3/4 cups powdered sugar (confectioner's sugar)1 cup butter or margarine (2 sticks)1/4 teaspoon salt1 teaspoon pure vanilla extract1 1/2 cup all-purpose flour1 1/2 cup tapioca flour2 tablespoons water (plus a few more drops if needed)

To make Bonbon Amidon, you will need more than one cookie sheet and depending on the size of the cookie cutter, this recipe may or may not yield 24 cookies.

Method:Preheat oven to 360º F. Have a large ungreased cookie sheet on hand. In a large bowl, using a wooden spoon, mix sugar, butter, salt, and vanilla until creamy, 1 to 2 minutes. Mix in all-purpose flour and tapioca flour until well combined.

Transfer the mixture to a smooth surface area (countertop or wooden cutting board) when it becomes difficult to mix in the bowl. The mixture should resemble a coarse meal. Add water and work with fingertips until a smooth dough is formed, about 1 minute. Do not overwork the dough because it will toughen. Form a ball with the dough. On a lightly floured surface, flatten dough slightly with the palm of your hand. Roll out the flattened dough with a lightly floured rolling pin into 1/2-inch thick circle. Cut round shapes with 2-inch cookie cutter.

Using a spatula, carefully transfer cookies onto ungreased cookie sheet, 1 inch apart. Bake in the middle of preheated oven until slightly golden, about 20 minutes.

What's Cooking


Haitian Simple Orange CakeYou'll need:2 sticks unsalted butter3 eggs1 cup sugar1 3/4 cups sifted flour2 teaspoons baking powder1 tablespoon grated orange peel¾ cup orange juice1 teaspoon vanilla extract1 tablespoon rum

Method:Preheat oven to 350º F. In a mixer bowl, whip the butter and sugar to a cream. Add the eggs one at a time and missing well after each addition. Add the orange zest, then the sifted flour with the baking powder alternating with the orange juice. Add the vanilla extract and the rum. Mix well and on high speed for about 1 minute. Pour the cake batter into a buttered and floured 10-inch pan or 10 inch tin tube.

Bake in the oven for 40 minutes or until a cake tester or a toothpick inserted comes out clean. Remove the cake from the oven, and let cool covered with a kitchen towel. Remove from pan, dust with powdered sugar and serve.

Use Rum Barbancourt, homemade vanilla extract and organic sugar preferably.

Orange Cranberry Muffins

The pairing of orange and cranberry makes for a lively f lavor combination in baked goods. For holiday baking or giving, this batter is nice made into mini-loaves. F inely grated orange peel (zest) really heightens the orange f lavor of these muff ins.

Yield: 1 dozen muffins or 3 to 4 mini-loaves

You'll need:2 cups whole wheat pastry flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon ground ginger1/3 cup natural granulated sugar1/2 cup lemon or vanilla nondairy yogurt, or applesauce1/2 cup fresh orange juice, or as needed2 teaspoons grated zest (orange peel)2 tablespoons safflower oil8 ounces fresh cranberries (see note)2 tablespoons natural granulated sugar1/4 cup finely chopped walnuts, or sliced almonds, optional

Method:Preheat the oven to 350º F. Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt or applesauce, orange juice, optional zest, and oil. Add a small amount of orange juice if need be to loosen the batter a bit, but let it remain stiff. Stir just until well combined.

Place the cranberries in a food processor and pulse on and off until coarsely chopped. Stir in the sugar and let the mixture stand for a couple of minutes. Stir the cranberries into the batter.

Divide the batter evenly among 12 foil paper-lined muffin tins or 3 to 4 mini loaf pans (depending on their size). If using nuts, scatter over the tops of the muffins evenly.

Bake for 20 to 25 minutes, or until the tops are golden and a knife inserted into the center of one tests clean. When the muffins are cool enough to handle, transfer them to a plate or rack to cool.

What's Cooking


Even though Caribbean islands share similar culinary styles, each has its own distinct cuisine and unique ways of preparing different dishes. Each also uses rudimentary products that lend to an island’s signature tastes.

Barbados (pronounced colloquially as BAR BAY DUHS or BUH BAY DUHS interchangeably), please ensure you have passed Bajan Dialect 101 to proceed, is no different, with pantry staples that make “Bay-jan crissmuss food tayse suh good”.

holiday pantryde bajan

Pantry basics


Cooking Wisdom

Fresh SeasoningsBajans prefer their seasonings fresh, so a

bouquet garni or assorted mixture of herbs will very likely be sitting in the fridge.

They also love seasoning food and eating well seasoned food, so it should come as no surprise that there is a special seasoning blend specifically referred to as “seas’ning”, which many come from far and wide to buy. Bajan seas’ning is a mixture

of thyme, parsley, chives, marjoram, Scotch bonnet peppers, and onions, give or take a few

ingredients based on personal taste.

Onions are put into everything. They are sautéed for the peas and rice, minced along with other

seasonings for jug-jug, grated for mac and cheese, and used in some form or fashion for all

the other entrées.

Dry SeasoningsBlack pepper, thyme, basil, marjoram, Italian seasoning, and Maggi or OXO cubes are key

pantry ingredients used to enhance flavours in a range of throughout the year.

Spices & EssencesCinnamon, nutmeg, ginger, allspice, cloves and

essences including mixed, almond, and vanilla are used in cakes, pastries, some meats and drinks.

Condiments“If it aint got peppuh sauce, mustard,

may’naise and ketchup, it aint uh Bajan macaroni pie” and the best macaroni pie

to be had in the Caribbean is made in Barbados. The best, bar none.

While some make browning by allowing sugar to cook in oil or butter (an admittedly

fine skill so if you can do it, here is a Cooking Sense point for you!), a bottle of browning

may be found in most kitchens, which comes in very handy for those who have

not yet mastered the art, or find it too time-consuming.

FlourWheat flour is the most commonly used

flour for coating fried dishes, baking cakes, and pastries. Most supermarkets also stock imported and locally produced flour made from cassava, breadfruit, sweet potato and

other products.

Biscuits Sodabix or Eclipse biscuits are kept on hand

to mix with “Bajan seas’ning”, some water and oil to make a delicious homemade stuffing! Stuffing is a Bajan Christmas meal staple used to stuff poultry or enjoy on its own.

Green Pigeon Peas and RiceJug-jug

Macaroni Cheese (Bajans prefer cheese and mac!!)

Sweet Potato PieGlazed Ham

Bajan Great CakeCoconut Bread

Conkies

SorrelMauby

Ginger BeerLemonade

Golden Apple Juice

Entrees

DessertsNon-Alcoholic

Drinks

In the Pantry

Stuffed Roast Turkey with GravyBaked PorkFried FishCole Slaw

Stir Fried Seasonal VegetablesTossed Salad


Cooking Wisdom

HERB-ROASTED PORK LOIN

You’ll need:1 pork loin2 teaspoons Dijon mustard1 lime3 cloves garlic, minced5 sprigs thyme, chopped5 sprigs marjoram, chopped2 sprigs fennel, chopped4 stalks chives, chopped1 red onion, diced finely4 ozs red wine1 oz soy sauce2 ozs olive oilCracked black pepper to tasteSalt to taste

Method:Combine garlic, herbs and onion. Liberally squeeze the juice of the limes over and around pork loin. Pour red wine over pork loin and cover with Dijon mustard. Spread chopped mixed herbs over the

HERB-ROASTED PORK LOIN & CARAMELISED SWEET POTATOES

loin. Marinate 30 to 40 minutes or overnight. Heat olive oil in a pan and sear the loin in hot oil until golden brown on all sides. Finish in a 350º F oven until cooked through. Serve sliced or whole on a platter with your favourite potatoes and vegetables.

CARAMELISED SWEET POTATOES

You’ll need:1 lb sweet potatoes4 ozs butter2 ozs brown sugarSalt to taste

Method:Cook sweet potatoes until barely tender (do not overcook). When cool, peel and cut into ½-inch thick slices. Heat butter in a sauté pan. Add sugar and caramelize.

Add sliced sweet potatoes and toss in caramel. Serve warm with herb-roasted pork loin.

The loin is used because it is a tender cut of meat. It is muscle tissu e that covers the ribs. Given its position, it is not heavily used and therefore remains relatively tender.

Pork loin can also be stuffed before roasting. For f lavour, you can experiment as you wish. For a sweet option, try apple, banana, mango or plantain in your stuff ing.

Any combination of herbs and spices can be used with bread or biscuits for a savoury option.


Cooking Wisdom

FatsButter, margarine, lard, vegetable oil are mainly used for flavour, frying and added

moisture.

MilkSkimmed, whole, evaporated, 2%,

flavoured, soy, almond or condensed (also an affectionate term for a “sweet lady” in

Bajan parlance) – any one or more of these dairy products are used year-round and in

abundance during the holidays for cooking, baking and drinking.

Rice and PastaMost Bajan homes have rice of one kind

or another. Peas are usually added to rice in Barbados and some may even add

a pigtail or two. Long pasta is the most common and traditional choice for making

macaroni pie.

Pigeon PeasAlthough rice is generally prepared with peas

throughout the year, during the holidays

dried, canned or fresh pigeon peas are used instead. Peas are also the main ingredient of

jug jug.

Cherries and PineappleFor decorating sweet potato pies and cakes because, let’s face it, it is not holiday food unless there is sweet potato pie and cake. Unused cherries are left in the fridge or in a

jar of rum until the next year.

Guinea Corn Flour (cornmeal)

Fresh seasonings like thyme, along with meats like salted beef and ham are combined

with guinea corn flour to produce the Barbadian delicacy – jug jug. No traditional Bajan Christmas table is complete without

it. It can also be made without the meats for family and friends who are vegetarian.

Dried CoconutFor conkies and sweet bread, two traditional treats made in many other Caribbean islands

but with a few variations. Some still go the old-

You’ll need:4 plantain leaves with ribs removed and cut into 8”x 8” or larger squares (save ribs)1 cup grated coconut½ cup coconut milk powder6 ozs sugar12 ozs cornmeal1 ½ lbs grated pumpkin¼ cup oil¼ cup butter, melted¾ cup milk2 eggs1 tablespoon saltCinnamon, clove, nutmeg and vanilla to taste

fashioned way and grate their own coconut, while others support local entrepreneurs and buy the grated coconut stocked in the cold

storage section of the supermarket.

Fresh Fruits and Vegetables

The Bajan fridge is usually stocked with fresh fruit and vegetables. Carrots and cabbage

for coleslaw, beets, squash, and broccoli are usually steamed, sweet potato makes sweet potato pie and pumpkin makes conkies (see

recipe on page..).

MaubyThere is a saying in Barbados, “Champagne taste, mauby pockets”, which means having more expensive taste than one’s pocket can

support. Here at Cooking Sense we are going to make our own saying in reverence of this refreshing local beverage made from the bark of the mauby tree: “Make mauby while the water is ice cold and the sun is hot”. It may not roll off the tongue as fluidly as the original, but those who have done such will attest to its thirst-quenching deliciousness.

(or 1 tablespoon each)Dried cherries and/or raisins (optional)

Method: Cut plantain leaf ribs to match the diameter of a large pot and arrange them in a cross pattern, then place a rack on top of them and pour water in the pot to just below the rack (the ribs create height in the pot so that the conkies are not touched by water).Steam the leaves to make them pliable and set aside.

Mix all other ingredients very well and allow

Bajan Conkies

to sit for at least 15 minutes. Place a few tablespoons of the mixture onto each leaf square and fold up carefully so the mixture does not spill. At this point you may also tie the parcels gently with string to stop spillage.

Stack conkies on the rack in the pot so that they are level. Steam conkies with folded sides down for 30 minutes to an hour until they are firm and cooked. Be sure that they are above the water level in the pot even if it means you have to top up the water periodically because there should be no water in the conkies.Enjoy!


Cooking Wisdom

Christmas is the one time of the year that we go all out when it comes to food. Diets are out. Comfort is in, and the kitchen is stocked with all the ingredients we need to make sumptuous meals throughout the holidays. Be prepared is our mantra.

However, there are times that no matter how much we prepare, we fall short and run out of some things. Should this be your predicament this season, tap into your inner chef (or flip to this page) for substitutes or alternatives that will work just well.

Using substitutes and alternatives should always be seen as an opportunity to create a new taste, flavour or texture. Often, these ingredient adjustments can become the preferred way to make a particular dish.

SubstitutesWANTED

Cooking Wisdom


WANTED

Baked Ham Stock (Liquid And Cubes)Ham Glaze

Ingre

dient

Item

Subs

titute

Coo

k’s N

ote

Whole Cloves Stock (Vegetable, Chicken Or Beef)

Ground clovesDrippings from baked ham or roast meats such as turkey, chicken, lamb, beef or pork.

Sprinkling the ham with ground cloves ensures that the flavour of the cloves is all over the ham, not

just the top and sides as is the case when studded with whole cloves. The ground cloves can

also be mixed with your preferred glaze or mustard to baste the ham.

The cooked juices/liquid offers deep and rich flavours by themselves. When added to food in place of

stock, you won’t be able to tell the difference. Add drippings to your rice

and peas, stuffing and be used to coat potatoes for roasting. It can also

be used to make salad dressings.

Other fruity jam(s) when substituted offer a different but equally enjoyable flavour profile.

Pineapple Jam

Guava jam, sorrel jam, strawberry, raspberry jam,

orange marmalade


Cooking Wisdom

Potato Salad CreamSalad Dressing

Ingre

dient

Item

Subs

titute

Coo

k’s N

ote

With this dish you can altogether replace English potatoes with sweet

potatoes. However, mixing the two sets of potatoes – English and sweet – brings

a welcome combination to an all-time favourite; the textures and taste will

complement each other very well. Try it.

English Potatoes

Sweet potatoes (white and yellow flesh)

If you don’t have enough mayonnaise to make your potato salad, add some

whole plain yogurt or plain (Greek) yogurt to the dressing mix. The yogurt

will provide the needed creaminess and offer a hint of tang that is so

welcome in potato salad. It doesn’t hurt that the yogurt will also be adding some healthy probiotics.

Mayonnaise

Whole plain yogurt/Greek yogurt

Some desserts and dishes like scalloped potatoes often call for

cream. If you run short, use whole evaporated milk as it has much of the same consistency of regular cream. However, it cannot be automatically

substituted for heavy cream, sometimes called double cream.

Cream

(Whole) Evaporated milk


Cooking Wisdom

Stuffing SugarFruitcake

Biscuits are a very natural substitute for bread when making stuffing. If you generally use fresh bread for your stuffing, know that replacing it with biscuits will mean that you have to use more liquid to make the stuff-ing. The reason you will need more liquid is because the biscuits are a drier product and will require more moisture to soften

and plump up. Another thing to note when substituting with biscuits is that the biscuits

already contain salt so you will need to reduce your salt seasoning for the stuffing.

Bread

(Salt) Biscuits

There are many people who do not consume alcohol but still like to

make that dark, rich, heavy fruitcake. Blending fruit and soaking it with dark grape juice allows the fruit to macerate

and yield a moist, deep-flavoured Christmas cake.

Rum, Port,

Brandy

Purple grape juice or Concord grape juice

Castor sugar is very finely ground white sugar; the granules are significantly smaller than

regular granulated sugar. When substituting castor sugar for white granulated sugar, you will need to use a little more sugar because it is less dense. To be sure you are using the right amount as a substitute, measure the

sugar by weight rather than volume. In other words, don’t substitute 1 cup of castor sugar

for 1 cup of granulated sugar; if the recipe calls for 8 ozs granulated sugar, measure 8

ozs castor sugar.

Regular White Granulated

Sugar

Castor sugar


Cooking Wisdom

Love Tastes of the

Holidays, withfrom. . .


Recipe Box

from. . .

Rice with Djon Djon (Haitian Black Rice)Yield: 6 – 8 servings

You'll need:2 cups Long Grain White Rice (yellow if preferred, good brand rice)1 cup Djon-Djon (dried mushroom sold in Haitian Grocery Stores)4 1/2 cups Water1 cup Baby Lima Beans or Greens Peas (frozen and then thawed)3 tablespoons Olive Oil2 cloves Garlic (minced or finely chopped)1 teaspoon Thyme (leaves only)2 stalks Scallions (finely chopped)1/4 cup Green Pepper (finely chopped)1/4 teaspoon Crushed Black Pepper4 Whole Cloves1 1/2 tablespoons Chicken Bouillon Powder1 small Whole Hot Pepper or a few drops of Hot Sauce, optionalAdditional salt and pepper to taste

Method:Clean mushrooms by removing any dirt. Put mushrooms and water in a large bowl and let soak overnight for best results. When ready to cook the rice, transfer mushrooms and liquid to

a saucepan and bring to a boil. Let boil for about 5 minutes at medium high heat, then remove from stove. Do not cover saucepan or the liquid will spill over while boiling. Drain and set aside. Only the liquid will be used to cook the rice.

In another large pot or pan, heat oil. Add garlic, scallions, thyme, cloves and green pepper. Let mixture fry for about a minute. Add thawed green peas or baby lima beans and chicken bouillon powder. Stir to mix well. Best use a wooden spoon or rubber spatula. Add mushroom water to pan. Add salt and pepper to taste if necessary. Once water starts to boil, add rice and whole hot pepper if using. Gently stir. Do not over stir. When water has almost evaporated and you only see the ingredients, lower heat and cover. Simmer for 15 to 20 minutes or until rice is fully cooked and still grainy. Serve hot with a meat or seafood dish.

Salade Russe (Potato and Beet Salad )Yield: 6 – 8 servings

You'll need:4 potatoes1 – 2 carrots

During Christmas you're bound to f ind a Perfect Glazed Ham on the Christmas table at a home

in Haiti. We eat lots of Rice and Beans, Rice with Djon Djon and Roasted Turkey during Christmas

holidays.

My favorite dish is Rice with Djon Djon with Shrimp, which is another version of the Rice with Djon Djon but with a spicy Shrimp mixture added. It is a fancier and also traditional dish served on specia l

occasions.

1 large beet½ cup sweet peas¼ cup onion, minced1/3 cup green bell pepper, diced1/3 teaspoon garlic powder2 – 3 tablespoons mayonnaiseSalt and pepper to taste

Method:Peel potatoes and add to a large saucepan with water and boil until fully cook but not too soft. Remove from water, cut in cubes and set aside. While the potatoes are cooking, peel and cut the carrots in small cubes and set aside to cool. In another saucepan, add carrots and peas with a little bit of water. Bring to a boil and cook thoroughly. Remove from water and set aside to cool. In another saucepan add beet and cook thoroughly. When cooked, peel and cut in cubes and set aside to cool. In a large boil, add potatoes, beet, carrots, peas, onion, green bell pepper, mayonnaise, garlic powder, salt and pepper to taste. Stir to mixed and serve immediately.

Gemma (Haiti)Gemma’s Kitchen Delightswww.gemmasliving.com


Recipe Box

Pork Tenderloin with Dried Apricots-Gouda-Mascarpone Fil ling, Yield: 6

Pork Tenderloin Youll Need:1 pork tenderloin (weighting approximately 1.8 pounds)Salt and freshly ground black pepper4 garlic cloves, minced½ cup aged balsamic vinegar½ cup extra virgin olive oil½ cup scallions, chopped¼ cup rosemary leaves1 ½ cup dried apricots, finely sliced

5 ounces Gouda cheese, freshly grated½ cup mascarpone½ cup dry white wine

Method:Butterfly the tenderloin by slicing it lengthwise, cutting to other side without cutting it though. Open halves, laying tenderloin flat. Place it in between 2 sheets of plastic wrap. Using a meat mallet, pound tenderloin to ½-inch thickness. Transfer to a large cutting board and season both sides with salt and pepper. Set aside.

In a medium bowl, mix garlic, aged balsamic vinegar, olive oil, scallions and rosemary until blended. Transfer marinade and pork tenderloin to a sealable plastic bag. Remove as much air as possible from inside the bag. Place in the refrigerator for at least 12 hours, or up to 36 hours.

Preheat oven to 400° F. In a medium bowl, mix dried apricots, Gouda and mascarpone until incorporated. Set aside.

Remove tenderloin from marinade and lay flat on a large working surface. Add wine to marinade and save it, keeping it cool in the refrigerator. Spread apricot and cheeses mixture over tenderloin. Roll up using kitchen twine or toothpicks at 1-inch intervals to secure. Transfer to a baking dish and cover with aluminum foil. Bake 25 minutes. Remove foil and cover with marinade. Bake uncovered an additional 15 minutes, basting with the

Christmas in Brazil is celebrated on the evening of the 24th and dinner is served only after mid-night, on the 25th! Since people wait for supper for a long time, it better give them some sustenance! This meal translates very well what a traditional Brazilia n Christmas supper looks like. The pork tenderloin is moist and well-seasoned, with a creamy and sweet f illing, complimented with the richness of cashews from the rice and crunchiness from the farofa. This family recipe was passed over to me by a friend, whose mother makes this meal every Christmas. Once I tried it, it became a tradition in my house too.

Cynthia Presser (Brazil)Cooking With A Twist

www.cynthiapresser.com

juices that accumulate on baking dish two or three times throughout the process. Remove from oven and cover loosely with foil. Let it seat, covered, 7 minutes. Remove foil and transfer to cutting board. Carve, drizzle with juices and serve with Cashew Rice Pilaf and Farofa.

Cashew Rice P ilafYield: 6

You'll need:1 tablespoon olive oil1 tablespoon unsalted butter1 small onion, finely chopped1 ½ cup Jasmine rice2 cups low-sodium vegetable brothSalt 1 cup unsalted cashew pieces or halves, roasted

Method:In a medium sauce pan over medium-high heat, add butter and olive oil. When butter is foamy, add onion and cook, stirring occasionally, until soft, 3 minutes. Add rice and mix well to coat. Add broth and bring to a boil. Season with salt and reduce heat to medium-low. Cover and simmer until water is absorbed and rice is soft, 13 to 15 minutes. Remove from heat and let stand covered 5 minutes. Fluff with fork and fold in cashews. Serve immediately.


Recipe Box

P lantain MosaPla nta in mosa is a de lightfu l sweet sna ck which was born out of a need to avoid wasti ng over ripe pla nta in. These days, pla nta in mosa s have become qu ite popu la r i n the sma ll chops section of most Nigeria n pa rtie s su ch a s weddings a nd birthdays.

Yield: 30-35 small mosas

You'll need:1 medium sized over-ripe plantain10 tablespoons all purpose flour1 tablespoons bakers yeast1 cup warm water1 Scotch bonnet pepper, dicedSalt to tasteVegetable oil (for deep frying)

Method:Slice the plantain into a blender or food processor and blend till smooth. Add the diced scotch bonnet pepper, bakers yeast and warm water - blend further.

Add the Flour & Salt into the blended plantain batter and blend some more. The batter shouldn't be too thick. if it is, you can add some more water.

Cover the batter and leave to stand for about 20 minutes. During this period, it'd rise and froth. While the batter stands, place the pan on fire and pour in the oil to heat up.

Beat the batter once more and scoop small teaspoons. of it into the oil. This could also be done with the hollow of your washed hand just like puff puff.

Fry till Golden brown and scoop out onto a paper towel to drain off excess oil.

Serve as a snack with a chilled drink.

Jol lof Rice Recipe (Nigerian party style recipe):

Jollof rice is a tasty rice dish made with rice and a blend of tomato and pepper. No festive season is complete without jollof rice. For jollof rice preparation, you can use the stock of any meat such as: Beef stock, Chicken stock, Turkey stock e.t.c.

You'll need:10 plum tomatoes5 tatashey (red bell pepper) 5 red scotch bonnet pepper (ata rodo)1 cooking tablespoon tinned tomato puree1 liter liquid stock 2 red onions1/2 ginger5 cloves garlic,minced4 bay leaves 'whole'1 tablespoon dry thyme1 tablespoon curry powder4 seasoning cubes

Dobby (Nigeria)Dobby's Signature www.dobbyssignature.comwww.dobbyssignature.com


Recipe Box

5 cups riceSalt to tasteVegetable oil for frying

Preparing the stock:If you are using beef/chicken/turkey,wash and place in a pot. Season with crushed seasoning cubes, salt, curry, thyme and ground/minced ginger,chopped onion and garlic. Boil till tender. Remove the meat from the stock and fry in a separate pan. Set the stock aside separately and the oil used in frying separately. You'd need these later.

Preparing the riceWhen it comes to preparing the rice before the real jollof preparation, its either you soak it in hot water for some minutes before washing or you par-boil it before washing. This removes the excess starch and prevents the rice from sticking together while remaining firm. Either way, you'd get the same result

Wash the rice thoroughly and place in a pot. Add

enough water just enough to cover the rice and par boil for 10 mins. Wash the parboiled rice with cold water, drain and set aside. OR Soak the rice in hot water for some minutes, rinse with clean water, drain and set aside.

Preparing the tomato pureeRemove the seeds from the tatashey and wash well. Wash the Tomatoes, Scotch bonnet pepper (ata rodo) and onion well too. Blend everything to a smooth puree. Pour the Blended puree into an empty iron pot and boil till there's no water left leaving just the concentrated puree in the pot.

Cooking the main jollof riceAdd the tinned tomato paste into the Boiled tomato and pepper puree. Pour the Oil used in frying the meat into the tomapep puree and use it to fry the Tomapep puree while stirring constantly so it doesn't get burnt for about 5 mins.

Pour the Beef Stock (meat water) into the fried puree and mix. Add the dry thyme,

Curry powder, Seasoning cubes (Crushed), Salt to taste. Gently add the parboiled rice into the puree and stock mixture and make sure the stock covers the rice, if it doesn't simply add water to ensure it does. Add the Bay leaves to the pot and cover.

Leave the jollof to cook and soften and once you notice the liquid in the pot has almost dried up leaving concentrated tomato puree at the top, turn with a wooden spoon or spatula. At this time, Check if the rice is soft enough and also check for salt and if the seasoning from the stock is enough, if not add the necessary ingredients. If its not soft enough, add some more water and leave to dry up once more till its completely soft.

Once it completely dries up at the top, turn off the burner and move the lid slightly for the vapor to evaporate. Serve hot!

49 Warrens Industrial Park, Warrens, St. Michael. T– 421-2087, www.sortyourstuffonline.com

Kitchens Uncluttered!


Recipe Box

South Africa is a culturally diverse country and dishes prepared differ with each culture. Christmas is time for celebrating with family, relatives and friends. It is time for feasting. There is a lot of good food and booze.

Popular mains include corned ox tongue, gammon, turkey (with and without stuff ing), stews, curries and roast leg of lamb.

C orned Beef Tongue You'll need:±1kg corned beef tongue2 carrots, peeled and cut into chunks 2 cloves of garlic, minced 5ml (1tsp) fresh ginger, finely chopped1 onion, cut into quarters 3 bay leaves 15ml (1Tbsp) beef stock powder, dissolved in water1 sprig fresh rosemary

Wine Poached Pears You'll need:4 ripe pears, peeled and stems left intact 500ml (2cups) dry red wine 250ml (1cup) apple juice 1 star anise3 cardamom seeds 1 dried ginger stalk 30ml (2Tbsp) honey Whipped cream or vanilla ice cream, for serving60ml (4Tbsp) flaked almonds, roasted

Method: In a large saucepan, mix pears, wine, juice, star anise, cardamom seeds, ginger and honey. Stir until honey is dissolved, close lid and boil. Reduce heat and simmer slowly until the pears are soft and the liquids are syrupy, about 45 minutes. Serve pears with Christmas pudding, ice cream or whipped cream. Drizzle the pears with the syrup and sprinkle with toasted almonds.

Thuli (South Africa)Mzansi Style Cuisinewww.mzansistylecuisine.co.za

A wide variety of salads are served. In the townships there’s a term for all the salads served during Christmas—Seven Colours, due to the different colours of those salads. They include beetroot salad, greens, coleslaw, potato salad, pumpkin, chakalaka, three bean, Tomato and Onion salsa etc. Roasted and steamed vegetables are served.

Dessert includes Christmas pudding or cake, mince pies, a combination of jelly, custard and instant puddings with canned fruits are served. Other families prepare a colourfu l trif le. Growing up I used to look forward to having these desserts, I grew up in the rural areas and Christmas was the only time of the year we got to have them.

Method: Place all the ingredients in a pot and cover with cold water. Close the lid and bring to boil. Reduce heat and simmer for 1½ hours or until cooked. Allow to stand for 10 minutes.Transfer the cooked tongue to a carving board and peel off the skin. Slice the meat to desired thickness. Serve with roasted vegetables and gravy.

Jelly, instant pudding and custard with canned fruit in syrup were the most delicious to me back them.


Recipe Box

A Gnocchi Queen and a Chef cum Entrepreneur

to Home Restaurant

Recipe Box


Chef Nina Compton, the St. Lucian sweetheart who melted our hearts and tempted our taste buds on Top Chef, is back to steal our appetites.

The self proclaimed “gnocchi queen” shares her recipe for Potato Gnocchi and Baby Vegetables so that you can enjoy top chef cuisine right at home!

ComptonNina

Recipe Box


GnocchiYou’ll need:5 lbs Yukon gold potatoes5 egg yolks00 flour 1-1.5 cups as neededsalt

Vegetables

You’ll need:1/4 cup English peas blanched1/4 cup Chanterelle mushrooms1 tbsp chives1 tsp butterolive oil24 gnocchi1/4 cup Parmesan cheese6 pieces fiddlehead ferns

Potato Gnocchi and Baby Vegetables

Method: Cook until fork-tender, then peel and pass through a food mill. Add egg yolks and flour slowly, until the mixture is formed.

Roll a small ball and test in boiling water; cook until it floats. It should hold and be light and fluffy; if too soft, add a little more flour. Do not overwork the mixture. Roll into logs on a floured surface and cut with a knife into 1/4" cubes. Place on a floured sheet tray and keep cold until ready to cook.

Sauté the mushrooms, peas and fiddlehead ferns; add a little butter.

Cook gnocchi in boiling salted water (the water should taste like a broth, not the ocean).

Once the gnocchi floats for about a minute, remove and add to the sauté pan with the vegetables, and a splash of the cooking water. Once the liquid has reduced, add the cheese and chives. Serve.

A bottle of Cabernet from Silver Oak Vineyards

Global meat cleaver

Wish List Item

Hostess Gift



(246) 426-1369


Recipe Box

LumleyBrianMeet Chef Brian Lumley, another Caribbean Chef in the business of “stealing hearts” and “exciting tastes buds”. He is young, passionate, and committed to promoting Jamaican cuisine – "taking it to de worl".

So without further ado, here are two Jamaican holiday recipes from Chef Lumley, to enjoy in your part of “de worl”.


Recipe Box

Prep time: 1 day Cook time: 2:20mins Yields: 6-8 servings

Ingredients:1 8-10 lb Chicken Roaster 1 gal Salted Water3 tbsps rotisserie seasoning1 tbsp jerk seasoning (dried)1 tbsp paprika½ tbsp brown sugar½ tbsp salt½ tbsp ground garlic cloves½ tbsp ground cinnamon2 tbsps dried thyme leaves1 cup vegetable oil1 cup chicken stock1 lb mirepoix mixture: celery, carrot and onion

Prep:Add salt and balance with a little sugar in 1 gallon of water.

Rinse chicken under cold water and submerge in the seasoned water; leave to soak overnight.

In a bowl, mix all spices with the cup of oil and leave undisturbed for 10 minutes.

Cook:Preheat oven to 375°F (190°C) Drain the chicken on paper towel and dry properly, then rub with spice mixture thoroughly (rub all over and in all cavities!) In a roasting pan, put chicken on top of vegetables. Roast approximately 2 hours, basting every 45 minutes with chicken stock.

To test if your chicken is done, insert thermometer at the thickest point roaster - it should read 165° C.

Bon appetite!

Caribbean Spice Christmas Roaster

Ingredients:1 oz triple sec1 oz amaretto2 oz sorrel drink1 oz dark rum.5 oz simple syrup.25 oz lime juice Method:Combine ingredients by either shaking or stirring and pour over ice.Garnish with lime wheel & cherry.

Caribbean Sorrel Delight

Gadgets! Either a MacBook Air or a

Samsung Galaxy S5

Hostess GiftVintage year of red wine

Wish List Item



(246) 426-1369


Recipe Box

Right on, Mr. West, right on! ’Tis the holiday season and whether soft or hard, a good drink will bring the cheer and spirit of the season out in everyone.

Fruit juices, energy boosters, crémes, liqueurs and spirits, Cooking Sense presents mixes and concoctions to cool you down or liven you up during this time of good cheer and much merriment. Welcome to the HOLIDAY LIBATION STATION. All aboard!

Libations“Pass the refreshments, a cool cool beverage” - Kanye West

Holiday


Libation Station

Bajan Honey You'll need:8 pitted Bajan cherries1tbsp honey11/2 shots Jack Daniel's Tennessee Honey1 shot Amaretto liqueur1 shot cranberry juice½ shot freshly squeezed lime juiceGinger beer

Method:Muddle Bajan cherries in base of shaker. Add next five ingredients. Shake with ice and strain into ice-filled glass. Top with ginger beer, lightly stir and serve with straws.

Jack’s Pumpkin Roast You'll need:2 cups sweet pumpkins (peeled and cut into 2-inch cubes)3 5” cinnamon sticks1 teaspoon vanilla extract1 sweet orange1 teaspoon allspice1 star anise1/2 teaspoon cloves2 cups Jack Daniel's Sour Mash Whiskey

Method:Heat oven to 250° F. Salt chunked pumpkin lightly. Spread on a baking sheet and roast for 20 minutes. Cut the zest off orange in wide strips. Combine zest, pumpkin and other ingredients in an airtight glass bottle or jar and cover with whiskey. Shake and let rest in a cool place for 2 to 3 weeks for the flavours to meld. Or, sample a little bit after 1 week to determine if the flavour intensity is where you want it. Strain all solids out of the liquid using cheese-cloth over a fine mesh strainer, and re-bottle (you may use the original bottle). Keep refrigerated.

Soursop CocktailYou'll need:1 cup of Finlandia Vodka1 cup soursop juice ( sweetened)1 cup Tampico Citrus Punch¼ cup lime juiceIce

Method:Combine all ingredients in a cocktail pitcher with ice. Stir well for about 30 seconds to chill. Strain into martini glass, garnish and serve.



(246) 426-1369



(246) 426-1369



(246) 426-1369


Libation Station

Doorly’s Sunsetby Ryan Gomes

You’ll need:2 ozs fresh mango juice1 ½ ozs fresh passion fruit juice1 ½ ozs Doorly’s XO Rum

Method:Shake all ingredients with cinnamon and vanilla essence. Serve in a Pilsner or Hurricane and garnish with hibiscus flower.

Lemon Fusion Re-viverYou'll need:2 cups Island Fusion Iced Tea (Lemon)11/2 cups Turbo Energy drink1 shot Jack Daniel’s Sour Mash Whiskey1 slice from a sweet orangeIce

Method:In a tall glass with ice, mix the first three ingredients. Add orange slice, enjoy, and revive. Variation: omit the whiskey for a non-alcoholic version of this drink.

Get it:SMJ Beverages (Barbados) Inc

www.smjaleel.net(246) 424-0356

Get it:Banks Holding Limited

https://www.facebook.com/PinehillDairy(246) 227-6700

Pinehill SensationsYou’ll need:1 ½ oz shot Finlandia Vodka3 ozs Apple Black Currant Cranberry Juice BlendA dry champagne of your choice

Method:Shake the vodka and juice blend with ice and strain. Top with champagne.



(246) 426-1369


Libation Station

Banks BrewsYou’ll need:1 key lime* 2 to 3 heaping yeaspoons sugarBanks brew of your choiceIce*or juice of 1 lime

Method:Add some salt to a shallow dish. Moisten the rim of a glass with a lime wedge and coat with salt. Cut lime into thin slices and remove seeds, add sugar and muddle. Fill with cracked ice and tilting glass, carefully add beer. Stir well to thoroughly dissolve the sugar. Drink before ice melts.

Get it:Banks Holding Limitedwww.banksbeer.com

(246) 227-6700

61

Libation Station

DECEMBER 2014 • COOKING SENSE

For a smoother drink, pass the punch through a sieve.

You'll need3 cups orange-flesh pumpkin (chopped)3 cups tap water10 shakes Angostura Bitters¾ teaspoon vanilla essence¾ can condensed milk (less or more to suit your taste)

Method:Put all the ingredients in a blender and blend for 1 minute or until the mixture is smooth. Pour into a jug and refrigerate.Serve cold.

Cherries LiqueurYou'll need:1 pound fresh cherries1 pound granulated sugar1 quart dark rum (Rhum Barbancourt preferred) 1 or 2 vanilla beans1 large glass bottle (sterilized)

Method:Wash cherries under running water and pat dry with kitchen towel. Prick the skins of the cherries with a fine skewer or a fork. Add the cherries and vanilla pod if using, to glass container. Add sugar and pour rum. Store in a cool place for 6 weeks, turning every couple of days for the first 2 weeks. Serve the cherries in the liqueur.

Le Mi O Let (Millet with Milk) You'll need:1/4 cup cooked petit mil (cooked millet)1 cup evaporated milk 2 tablespoons sugar1/2 teaspoon ground gingerdash of salt1/4 teaspoon lime or lemon zest1 cup crushed ice

Method:Put all ingredients into a blender and blend to a smooth liquid. Pour into glasses and enjoy.

Pumpkin PunchHaitian CremasYields: about 6 cups

You'll need:2 cups cream of coconut (sweetened)2 cups condensed milk2 cups dark rum (Rhum Barbancourt preferably or any good dark rum)2 tablespoons pure vanilla extract2 teaspoons ground nutmeg4 teaspoons fresh lime juice

Method:In a large bowl, mix all ingredients thoroughly. Pour into glass container or glass bottle and refrigerate until serving. It can also be served over ice. Always shake the bottle or glass container before serving. Store in the refrigerator.


Libation Station

You'll need:2/3 cups of chunky or smooth peanut butter3 cups cold whole milk4 tablespoons sugar or to tasteA pinch ground cinnamon⅛ teaspoon freshly grated nutmeg (extra to garnish if you like)

Peanut Punch

You’ll need:1 pt of sorrel beverage (made to individual specifications)4 ozs Brown Rum1 stick spiceLime juice2 whole cloves4 ozs sugar

Sorrel Liqueur

Method:Put all the ingredients, milk first, into blender and whiz for 1 minute until smooth. Serve over ice, as is, or pour into a jug and chill some more, then serve.

MethodPut all ingredients in a thick saucepan and bring to a rapid boil for one minute, stirring occasionally. Reduce heat and allow to simmer. Simmer until liquid has been reduced by half; taste and adjust sweetness. Simmer for another 30 minutes. If the sorrel is too thick, add a few drops of water; if it is too thin, simmer until it reaches the required consistency. Cool completely and store in tightly sealed bottle. Serve chilled.

Jamun JuiceYou'll need:Equal parts jamun and water(6 cups Jamun, 6 cups water)1 teaspoon whole allspice berries1 (3-inch) piece cinnamon stick3 whole cloves

For an adult punch, spike with Baileys or other cream liqueurs. Add to the ingredients before blending.Skim milk may be used but for the real creamy goodness, use whole milk.

Method:Wash jamun, drain and add to a large bowl. With clean hands or wearing latex gloves, squish the jamun. Add water and spices to a pot and bring to a boil. Let boil for 2 minutes. Pour boiled water and spices into the bowl with mashed jamun, stir, and cover and let steep overnight. Strain juice after overnight steeping; using clean hands, squeeze excess juice from pulp. Pour juice into bottle and refrigerate. Optional – sweeten to taste.


Libation Station

The Crock-Pot 4 Quart Oval Slow Cooker

Oh What a Crock!

Economica l to use a nd great for the “time-strapped”, slow cookers a re the best invention next to sliced bread. Just throw in ingredients, set the temperatu re, walk away, a nd come back to f lavou rfu l a nd nutritious food.

Slow cookers cook via indirect heat. Coils lining the unit transmit heat to the crockery insert, simmering food at a low temperature for an extended period of time.

Cooking at a low, constant temperature with no open flame means that no stirring is required and food can be left to cook unattended. Since no evaporation occurs, food is braised in its own juices (as well as any liquid added at the outset).

Do you see where this will end?Mm-hmm . . . at the flavour junction on Moist and Tender Avenue. Tougher cuts of meat (often cheaper) break all the way down to juicy, tender morsels.

When it comes to a basic and budget-priced slow cooker that is reliable and easy to use, the Crock-Pot 4 Quart Oval Slow Cooker sits on top. It cooks anything from gourmet chicken stew with mushrooms and red wine to hearty soups, and irresistible desserts.

Here’s how the set-and-forget fared in the Cooking Sense Test Kitchen.

Pros: • Very affordable• Space-saving size and shape• Glass lid for easy monitoring• Removable stoneware for table use• Dishwasher safe• Design adds to kitchen décor• Oval shape perfect for fitting large cuts

of meats unlike round versions

Cons (but not deal breakers:)• Lacks convenience features like built-

in timer or programmable controls• Lid jiggles slightly when in use

What’s In the Box• Standing unit features a manual control

with three heat settings – low, high and warm, – and sturdy handles.

• Tempered glass lid• Removable stoneware pot• Owner's guide with 10 easy recipes• 1 year limited warranty

PerformanceFor all its simplicity and straightforwardness, the sleek cooker treated us to an overall delicious crockery experience. Serve up to 5 people from this unit with enough leftovers for 2 people the next day. We tested the cooker on a beef and potato curry, with the following results:

Cooking: 8/10Ease of use: 9/10Taste: 7/10Texture: 8.5/10Cleaning: 10/10

Total: 42.5/50

TEST KITCHEN

®

BEST PRICE!

If you haven’t yet, do yourself a favour and simplify your life – add a Crock Pot to your cooking arsenal!


Cook's Spot

coming soon...

cooking sense dec. 2014

Documents

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brazilian recipes

comcooking sense

additional recipes

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holiday foods

caribbean identity

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