Food & Living Xmas 2009
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Transcript of Food & Living Xmas 2009
Simple Sorrel
Leftovers Revamped
Old Fashioned Rich Fruit Cake
FOOD & LIVINGMAGAZINE
CHRISTMAS 2009
Christmas Turkeyand all the Trimmings
Coupons Inside
W e end th is year of economic trauma
with most of us st i l l intact .
Concern about the cost of food has led us
to focus on what we eat , where i t comes
from and most important ly the real izat ion
that “Home drums beat f i rst” .
How many t imes have we ta lked about the
need to change our d iet , the need to p lace
more emphasis on fru i t and vegetables?
Wel l , the truth is , today the story remains the
same. We have too many people suffer ing
from i l l health, and especia l ly chronic non-
communicable d iseases such as d iabetes,
hypertension, cancer and heart d isease.
As we know, the incidences of these
diseases can be reduced through diet and
exercise. So let ’s a l l resolve to get moving!
Get off the couch and into the garden or
on the road. Let us encourage our mothers
and fathers, brothers and s isters, uncles
and aunts and daughters and sons to lose
weight , eat sensib ly and dr ink in moderat ion.
Everyone who has engaged in a f i tness
program because the doctor said “You have
to lose weight” usual ly f inds out how much
better you feel once you have accepted
the discip l ine to walk on the road to better
health.
We at Super Centre, wish you, our customers
and fr iends, a wonderfu l hol iday season and
a much health ier New Year. We are certa in ly
going to cont inue reminding you of the need
to make nutr i t ious choices.
What’s In Store At Super Centre
b y D a v i d N e i l a n d s
M a n a g i n g D i r e cto rS u p e r C e n t r e L t d .
3
from the editor
A f t e r w h a t h a s p r o v e n t o b e a
p a r t i c u l a r l y u n s e t t l i n g y e a r w i t h
t h e g l o b a l r e c e s s i o n , w e ’ r e f i n a l l y
b e g i n n i n g t o s e e a g l i m m e r o f h o p e
o n t h e h o r i z o n . A s w e l o o k t o w a r d s
2 0 1 0 , w e n e e d t o t h a n k G o d f o r a l l
o f o u r b l e s s i n g s a n d r e m e m b e r w h a t
C h r i s t m a s i s a l l a b o u t ; c a r i n g , s h a r i n g ,
f a m i l y a n d f r i e n d s .
I n t h i s i s s u e , w e ’ v e g o t g r e a t r e c i p e s
f o r y o u t o t r y a s w e l l a s s o m e c o o l g i f t
i d e a s i n o u r “ W h a t ’s H o t f o r C h r i s t m a s ”
f e a t u r e . I f y o u ’ r e g o i n g a b r o a d f o r t h e
h o l i d a y s , y o u ’ l l e n j o y o u r “ To p 1 0 Tr e a t s
t o Ta k e W h e n y o u ’ r e Tr a v e l l i n g ” .
We ’ r e t h r i l l e d a t t h e r e s p o n s e w e ’ v e
r e c e i v e d f r o m o u r r e a d e r s w h o ’ v e
c a l l e d o r w r i t t e n t o s a y t h a t t h e y
e n j o y e d S u p e r C e n t r e ’s F o o d &
L i v i n g m a g a z i n e a n d w e w e l c o m e
s u g g e s t i o n s f o r r e c i p e s o r f e a t u r e s
y o u w o u l d l i k e u s t o i n c l u d e .
T h e F o o d & L i v i n g f a m i l y w o u l d l i k e
t o w i s h y o u a n d y o u r f a m i l y a M e r r y
C h r i s t m a s a n d a h e a l t h y, p r o s p e r o u s
2 0 1 0 .
contentsS w e e t & S a v o u r y G o u r m e t S n a c k s 9
Easy Subst i tut ions 13
C h e f A s h b y ’s Ta s t y Tu r k e y 14
C h e f D e r e k We n t ’s H a m R e c i p e s 16
C a s a r o C h e e s e s 19
J e n ’s K i s s o f C h o c o l a t e C h o c o l a t e C o o k i e s 20
R o b e r t s R i c h F r u i t C a k e 22
W h a t ’s H o t f o r C h r i s t m a s 23
E l e m e n t s S p a 26
B e t t e r t h e S e c o n d Ti m e A r o u n d 30
To p 1 0 Tr a v e l Tr e a t s 32
F r e s h f r o m t h e F a r m o f R a s I l e y 34
22 C h r i s t m a s C a k e
4
contributors
editor: Cindy Legal l
design and layout: Ricardo Licor ish
writers: Karen A l leyne
Cindy Lega l l
Emi ly Rose
photographer: Jonathan Farmer
publisher: BCB Communicat ions Inc.
printer: COT Car ibbean Graph ics
Sales and Advertising for Food & Living Magazine
Call 417-5010 or 230-6698 or email [email protected]
Letters can be mailed to:
Food & Living Magazine,
The Autodome,Warrens,
St. Michael, Barbados, W.I. BB11000
DEREK WENT
Trinidadian born chef Derek Went
is one of the is land’s most creat ive
chefs. For this issue, Derek has
created some great recipes to use
up that leftover ham.
Recipes - Chunky Butternut
Squash and Sweet Potato
Soup with Ham and Cornmeal
Dumplings.
Cool and Creamy Ham and
Avocado Salad.
Boxing Day Ham Palam.
(Page 16)
ALLAN ASHBY
Al lan Ashby has been a chef for
more than ten years, working at
Div i South Winds as a pastry chef,
Jambalaya in the Gap as a sous chef
and other eater ies, including the
Waterfront Café, Coconut Court,
Move and Pick Del i , and Choices
Café. Ashby current ly works at the
Al lamanda Hotel where he is known
for his extraordinary Sunday Roast
with Yorkshire pudding.
Recipe – Christmas Turkey with
Red Wine Stuffing.
(Page 14)
JEN MAVEAL
Canadian born Jen Maveal has
been baking for over 15 years.
Jen graciously agreed to share
some of her wonderful recipes for
Christmas cookies in this issue of
F&L. Every Christmas, fr iends and
fami ly look forward to receiv ing
Jen’s beauti fu l ly packaged treats
under their Christmas trees. This
Christmas, spread some joy of your
own with Jen’s s imple recipe.
Rec ipe - Kiss of Chocolate
Chocolate Cookies.
(Page 20)
5
Appetisers
Cheese p lat ters are no longer reserved for
society gather ings; as cheese pr ices cont inue
to decrease and the range of accompanying
products steadi ly increases, th is type
of fare is no longer reserved for a
pr iv i leged few but can be used to add
zest and sophist icat ion to even the
most in formal get together.
Check out these new and exci t ing
i tems at your nearest Super Centre
supermarket .
JAZZ UP YOUR CHEESE
PLATTER
Add some zest to your c lass ic
cheese p lat ter. I t is important
to serve a se lect ion of cheeses
wi th vary ing leve ls of f i rmness
and age. Accompanying the
p lat ter wi th an array of crackers and
d ips a l lows guests to create f lavour
prof i les a l l the i r own.
Here are some to t ry :
Sesmark Ancient Grain
Crackers Parmesan and Herb -
made f rom g luten f ree ingredients
for the growing number of g luten
sens i t ive ind iv idua ls . The f lavour of
th is cracker complements most sof t
cheeses
Margaret’s
Artisan Bakery
Walnut and Date
or Mango and
Cashew Crisps - a
stunning combinat ion of
f ru i t and nuts , th is s l ight ly sweet
taste perfect ly complements aged, f i rm
cheeses.
Musette Petite Toasts are l ight and
a i ry a l lowing the fu l l f lavour of the cheese to be
developed. I t is perfect for sof ter, mi ld f lavoured
cheeses or paté.
Medford Farms Savoury Onion
Crackers add a subt le f lavour and
a cr isp cons istency to most cheese
p lat ters .
GET SAUCED
Sauces and toppings are an easy way
to set your event apart , w i th very
l i t t le ef for t . You wi l l be f ie ld ing
compl iments a l l n ight wi th th is
array of tasty toppings and
sauces.
Dalmatia Fig Spread,
commonly found wi th the jams
and je l l ies , th is r ich f ig spread
adds a wonderfu l sweet aroma to
cheeses.
Sable & Rosenfeld Port and
Cranberry Sauce typ ica l ly thought
of as a topping for turkey, th is
sauce serves a dual purpose
dur ing the Chr istmas season.
Sweet and tangy, i t tops
sharp cheeses and makes a
fantast ic topping for baked
br ie . Top a wheel of br ie wi th
sauce, wrap in ch i l led phy l lo
pastry (ensure that the pastry
is fu l ly defrosted in the f r idge)
and bake at 350° unt i l go lden
brown.
Bronco Bob’s Raspberry or
Mango Chipotle Sauces ,
commonly found wi th the cooking sauces.
These toppings are sweet and very s l ight ly
sp icy, when poured over br ie , camembert
or even cream cheese, they make a t ru ly
specia l t reat ;
Savoury & Sweet GourmetHors D’ Oeuvres
9
PUFFED PARCELS
Tapenades and pestos can be used
to create tasty de l icac ies to p lease
even the most d iscern ing gourmet .
L ight ly brush pesto sauce onto
P i l lsbury Crescent ro l ls before ro l l ing, to
create buttery b i tes wi th a burst of f lavour.
Or do l lop tapenades such as, Peloponnese
Kalamata Olive Spread or Bel la Famil ia
Green Olive Tapenade, onto squares of
puf fed pastry before bak ing to create l ight , f laky
hors d ’oeuvres. They can be p laced a l ternate ly
to create an impactfu l checkerboard ef fect of
green and b lack
Dress up your cream cheese by adding
a tapenade and f i l l ing a pastry cup
for a savory cheese t reat . Try Bella
Famil ia Tapenade in Sun-Dried
Tomato, the concentrated, s l ight ly
f ru i ty f lavour of the sun-dr ied
tomatoes is mel lowed by the
cream cheese, or Bel la
Famil ia Tapenade in
Goat Cheese with
Roasted Sweet Pepper,
the sharp goat cheese and
the sweet and p iquant roasted red
peppers b lend wi th the cream cheese
in a wonderfu l medley of f lavour.
ZESTY DIPS
Add to your ch ips and sa lsa reg imen of d ips and
inc lude some more sophist icated fare :
P i ta ch ips, Terra Sweet Potato ch ips, Carrot
ch ips, B lack Tort i l la and B lue corn ch ips are
af fordable and interest ing ways
to dress up your d ip p lat ter.
Prov id ing a var iety of d ips
wi l l a lso ensure that
your guests wi l l f ind
someth ing to the i r
l ik ing.
Creat ive d ips inc lude:
Roasted pepper
d ip made f rom
combin ing sour cream,
crumbled feta cheese
and Peloponesse Sweet Pepper
Spread served wi th toasted p i ta bread
t r iangles;
Hummus such as Sabra Greek Olive
Hummus w i th s l ices of f resh sweet
pepper and cherry tomatoes; goat
cheese and ka lamata o l ive spread
made f rom combin ing goat
cheese, wi th yogurt and
cream cheese wi th d iced
ka lamata o l ives and f resh
herbs to taste , served wi th
melba toast .
FOR THE SWEET TOOTH
Most people over look of fer ing a dessert
se lect ion, but the easy f inger desserts
ava i lab le at Super Centre wi l l be the
perfect end to your meal wi thout
exceeding your d inner budget .
Try s l ices of f resh f ru i t served
wi th a chocolate sauce such as
Sable & Rosenfeld Chocolate
and Cappuccino Sauce; mini
chocolate mousse made f rom f i l l ing
tar t she l ls such as VIP Mini Pastry
Shel ls w i th prepared mousse mix such as Dr.
Oetker Mousse Mix in Dark Chocolate ;
cr ispy sweet b iscu i ts such as Vicenzi Lady
Fingers taste decadent when d ipped in mel ted,
whi te , dark or mi lk chocolate .
Happy enterta in ing!
10
INGREDIENT SUGGESTED SUBSTITUTION
half-and-half E v a p o r a t e d m i l k o r e q u a l p a r t s o f c r e a m a n d m i l k
heavy cream or heavy whipping cream
U s e d b o t h f o r t h e f a t c o n t e n t a n d c r e a m i n e s s . H e a v y c r e a m c a n a l s o b e e a s i l y w h i p p e d . T h i s c o m b i n a t i o n i s d i f f i c u l t t o d u p l i c a t e .
Tr y c r è m e f r a i c h e f o r c r e a m s a u c e s OR ¾ c u p m i l k + 1 / 3 c u p b u t t e r, h o w e v e r t h i s w i l l n o t w h i p a n d m a y c u r d l e w h e n h e a t e d
whipped cream B e a t c h i l l e d h e a v y c r e a m i n a c h i l l e d , n a r r o w b o w l w i t h c h i l l e d b e a t e r s u n t i l s o f t p e a k s a r e f o r m e d
buttermilk A d d 1 t b s p l e m o n j u i c e t o 1 c u p m i l k a n d l e t s t a n d f o r 5 - 1 0 m i n u t e s OR p l a i n y o g u r t , d e p e n d a n t o n t h e r e c i p e
1 tablespoon arrowroot 1 t b s p c o r n s t a r c h OR 2 t b s p a l l - p u r p o s e f l o u r
1 cup bread crumbs, dry 1 c u p c r u s h e d c r a c k e r s , g r o u n d o a t s , c o r n f l a k e s o r p o t a t o c h i p s
1oz bitter or semisweet chocolate
½ o z u n s w e e t e n e d c h o c o l a t e + 1 t b s p g r a n u l a t e d s u g a r
1 oz milk chocolate 1 o z b i t t e r s w e e t / s e m i s w e e t c h o c o l a t e + 1 t b s p g r a n u l a t e d s u g a r
1oz sweet German-semisweet chocolate
1 o z b i t t e r s w e e t / s e m i s w e e t c h o c o l a t e + ½ t b s p g r a n u l a t e d s u g a r OR 1 o z m i l k c h o c o l a t e
1 cup l ight corn syrup 1 c u p h o n e y OR 1 c u p g r a n u l a t e d s u g a r. W h e n u s i n g g r a n u l a t e d s u g a r, i n c r e a s e l i q u i d i n r e c i p e b y ¼ c u p
1 tbsp cornstarch 2 t b s p a l l - p u r p o s e f l o u r
½ tsp cream of tartar ½ t s p l e m o n j u i c e
1 cup crème fraiche Wa r m o n e c u p h e a v y c r e a m t o a b o u t 1 0 0 F, a d d o n e o r t w o t b s p o f s o u r c r e a m , c u l t u r e d b u t t e r m i l k , o r p l a i n y o g u r t ( m a k e s u r e t h e b r a n d t h a t c o n t a i n s a c t i v e c u l t u r e s ) OR s o u r c r e a m , a l t h o u g h t h i s w i l l m o s t l i k e l y c u r d l e w h e n b o i l e d
1 cup clotted cream 1 c u p m a s c a r p o n e c h e e s e
1 cup superfine granulated sugar
1 c u p g r a n u l a t e d s u g a r p u l s e d i n f o o d p r o c e s s o r o r b l e n d e r u n t i l v e r y f i n e
1 cup cake f lour ¾ c u p a l l - p u r p o s e f l o u r + 2 t b s p c o r n s t a r c h
H a v e y o u e v e r s t a r t e d t o p r e p a r e a r e c i p e f r o m a c o o k b o o k , a n d h a l f w a y t h r o u g h r e a l i z e d t h a t y o u w e r e m i s s i n g a v i t a l i n g r e d i e n t ? T h e t a b l e b e l o w p r o v i d e s h e l p f u l t i p s o n s o m e e a s y, i n e x p e n s i v e s u b s t i t u t i o n s t h a t c o u l d s a v e y o u r d i s h .
P l e a s e n o t e t h a t i t i s a l w a y s b e s t t o u s e t h e s u g g e s t e d i n g r e d i e n t s a n d t h a t s u b s t i t u t i o n m a y c r e a t e a d i s h t h a t , a l t h o u g h s i m i l a r t o t h e o r i g i n a l r e c i p e , m a y d i f f e r i n t e x t u r e o r q u a l i t y.
REFEREnCES
The Cook’s Thesaurus Joyofbaking.com
Foodnetwork.com Cooker yonl ine.com
Easy Substitutions
13
CHRiSTMAS TuRKEY WiTH
RED WiNE STuffiNg
INGREDIENTS
1 turkey
butter/margarine
DRY RUB FOR TURKEY
paprika
dried sage
salt
pepper
METHOD
Mix dry rub ingredients and rub on the skin and inside the cavity of the
turkey. Chop onion, garlic, thyme, marjoram, l ivers and gizzards. Heat olive
oil in frying pan and sauté all chopped ingredients for 5 minutes.
Add red wine and let simmer on low heat for 10 minutes. Add bread and stir to
combine.
Coat turkey with butter, stuf f turkey, tie or skewer legs together to hold
shape during baking. For a healthier turkey, try olive oil instead of the butter
baste.
The general rule for calculating how long to bake a turkey, is to multiply the
weight ( in pounds) by 15. This is for an unstuf fed, thawed turkey baked at
325F degrees. If the turkey is stuf fed, add 15 minutes to the cooking time.
STUFFING
10 slices bread (cubed)
3 onions
1 sprig thyme
1 sprig marjoram
4 cloves garlic
turkey livers & gizzards
4 tbsp olive oil
½ cup red wine
½ tsp salt
½ tsp pepper
main dishes
Chef Ashby’s Tasty Turkey
14
CHRiSTMAS CRANBERRY SAuCE
INGREDIENTS
1 bag Ocean Spray Cranberries
1 cup of brown sugar
juice of one orange
2 cups of water
2 cinnamon sticks
2 tsp of dry sherry (optional)
1 tsp of lemon juice
METHOD
Put all ingredients into saucepan on medium heat and stir
regularly. When ingredients come to a boil, turn down heat,
cover and simmer (stirring regularly) for 20 minutes, unti l
berries become soft. Use potato masher to thicken sauce,
leaving some of the berries whole. If you prefer a thinner
sauce, add a l it tle more water or orange juice.
Note: This Cranberry sauce is such a hit you might want to
double the recipe. Serve hot or cold with Christmas dinner.
Refrigerate and have cranberry sauce for the whole season.
15
INGREDIENTS
DUMPLINGS
1 cup chopped PERONNE ham
2 cups corn meal
½ cup plain flour
2 tsp baking powder
1 tbsp wholegrain mustard
1 tbsp unsalted butter, melted
2 cups water or milk
2 tbsp fresh parsley, chopped
¼ tsp sea salt
METHOD
Place all ingredients in a bowl. Stir well to combine and add
enough water or milk to make a fairly soft dough. Add more
f lour or l iquid as necessary.
Cover and set aside. To cook, drop by the spoonful into
simmering l iquid. They f loat when cooked.
SOUP
1 lb sweet potato, scrubbed, diced into 1 inch cubes
1 lb butternut squash, diced to 1 inch cubes
½ tsp wentworx island sweet for vegetables to taste
7 cups vegetable broth
6 cloves fresh garlic, minced
2 large onions, minced
3 tbsp fresh grated ginger
2 tbsp fresh lime juice
6 stalks fresh chives, chopped
3 tbsp olive oil
sea salt to taste
METHOD
Heat a large saucepan and add olive oil. To the hot oil add
the wentworx spices, onion, garlic and ginger. Stir-fry for 2-3
minutes and then add the cubed Sweet Potato and Butternut
Squash. Toss in the oil and spices unti l coated and sauté for
another 5 minutes.
Next add the vegetable broth and bring to a boil. Reduce
the heat and allow to simmer covered for approximately 15
minutes or unti l the potato and squash are tender and the
soup begins to thicken.
After 10 minutes, add the PERONNE Ham and Cornmeal
Dumplings. When the dumplings rise to the surface, add the
l ime juice, chives and sea salt to taste. Stir gently and remove
from heat. Serve immediately.
CHuNKY BuTTERNuT SQuASH AND
SWEET POTATO SOuP WiTH HAM
AND CORNMEAL DuMPLiNgS
Chef Derek Went’s Ham Recipes
16
COOL AND CREAMY HAM AND
AVOCADO SALAD
INGREDIENTS
1 cup PERONNE ham, sliced
2 ripe avocados, halved and pitted
1 cucumber, partially peeled, thinly sliced
4 leaves of romaine lettuce, shredded
1 small red onion, thinly sliced
1 red sweet pepper, diced small
DRESSING
1 tsp apple cider vinegar or
1 tbsp extra virgin olive oil
½ tsp wentworx island sweet for vegetables to taste
sea salt to taste
Combine in a bottle, shake well and set aside.
Tip: Make ahead of time to allow the f lavours to fully develop.
Keep refrigerated.
METHOD
Combine the dressing ingredients in a bottle, shake well and
set aside.
Combine the other ingredients on the l ist in a bowl, toss with
the salad dressing just before you are ready to serve and f i l l
each half of Avocado with the mixture. Alternatively dice the
Avocado into bite sized chunks and gently toss it with the
remaining ingredients at the last minute before serving.
BOXiNg DAY HAM PALAM
INGREDIENTS
1 large onion, diced
1 cup PERONNE Ham, diced
2 cups cooked rice
4 slices bread, shredded into small pieces
2 large tomatoes, diced
1 red pepper, diced
1 large onion, diced
5 cloves garlic, diced
1 tsp wentworx island heat for all meats
½ cup milk
2 eggs, beaten
½ cup cheddar cheese, grated + ¼ cup for topping
sea salt to taste
butter for greasing casserole dish
METHOD
In a large bowl, combine all of the ingredients thoroughly.
Place in buttered casserole dish and sprinkle with grated
cheese. Bake in a pre-heated oven at 350˚ F for 20 minutes
or unti l set. Allow to cool sl ightly before serving with a tossed
salad.
17
Casaro CheesesI n 1 9 9 3 , S i l v i o a n d G i u s e F e r r i l e f t t h e i r h o m e l a n d o f I t a l y
t o r e a l i z e t h e i r d r e a m o f o p e n i n g a n I t a l i a n r e s t a u r a n t i n
B a r b a d o s . D u e t o a s e r i e s o f u n f o r t u n a t e e v e n t s , t h e v e n t u r e
w a s u n s u c c e s s f u l a n d t h e F e r r i s m a d e t h e d e c i s i o n t o
p r o d u c e a n i t e m i n t r i n s i c t o t h e i r I t a l i a n c u l t u r e . . . c h e e s e .
I t a l i a n c h e e s e s p r o d u c e d r i g h t h e r e i n B a r b a d o s .
O n J u l y 1 4 t h 1 9 9 4 , S i l v i o a n d G i u s e i n v i t e d f r i e n d s t o a c h e e s e
t a s t i n g p a r t y t o s a m p l e t h e f i r s t m o z z a r e l l a p r o d u c e d b y
C a s a r o C h e e s e s .
E a c h d a y, G i u s e ( a k a M a m a ) d r o v e a r o u n d B a r b a d o s l o o k i n g
f o r c u s t o m e r s , i n t r o d u c i n g c h e f s t o t h e i d e a o f u s i n g f r e s h ,
l o c a l l y p r o d u c e d c h e e s e . I n i t i a l l y p r o g r e s s w a s s l o w, b u t t h e n
t h e c a l l s s t a r t e d c o m i n g . I m p r e s s e d w i t h t h e u n i q u e f l a v o u r
o f t h e C a s a r o m o z z a r e l l a m a d e w i t h P i n e H i l l D a i r y m i l k a n d
n o p r e s e r v a t i v e s , c h e f s w e r e c a l l i n g f o r t h e I t a l i a n c h e e s e
m a d e i n B a r b a d o s . T h e r e s t , a s t h e y s a y, i s h i s t o r y !
Today Casaro Cheeses produces mozzarel la and r icotta
cheeses in or ig inal and gourmet f lavours including hot pepper,
sun-dr ied tomatoes and ol ives for several of the is land’s top
restaurants, supermarkets, pr ivate v i l las and chefs.
T h e F e r r i s d r e a m o f o p e n i n g a n I t a l i a n r e s t a u r a n t e v e n t u a l l y
c a m e t o f r u i t i o n w i t h M a m a M i a I t a l i a n D e l i & P i z z e r i a w h e r e
C a s a r o c h e e s e s a r e u s e d t o m a k e e v e r y t h i n g f r o m p i z z a ,
r a v i o l i a n d l a s a g n a , t o c h e e s e c a k e .
A s i d e f r o m t h e l o c a l l y p r o d u c e d c h e e s e s , C a s a r o a l s o c a r r i e s
a s e l e c t i o n o f c h e e s e s i m p o r t e d f r o m I t a l y.
C h e e s e M a s t e r R y a n C e l i u s
19
METHOD
Microwave chocolate squares in small bowl on medium for 2
minutes, stir unti l melted. Cool.
Cream butter and sugar unti l l ight and f luf fy. Beat in egg,
vanil la, and melted chocolate. Add f lour, baking soda, and
salt. Wrap securely in plastic wrap and refrigerate unti l
f irm, approximately 10 mins. Shape dough into 1” balls, roll
in additional sugar. Place on ungreased cookie cheets.
Use handle of wooden spoon or your thumb to make deep
indentations in centre of each ball. Bake at 375F, for 8 – 10
minutes or unti l set. Place one kiss in the centre of each warm
cookie. Remove from baking sheets to cool on wire racks.
Makes 3 dozen medium-sized cookies. Make the cookies
smaller and you can yield 4 – 5 dozen cookies.
KiSS Of CHOCOLATE
CHOCOLATE COOKiES
T h i s C h r i s t m a s , i n s t e a d o f b u y i n g a g i f t ,
t r y t h i s r e c i p e f o r d e l i g h t f u l C h r i s t m a s
c o o k i e s t h a t y o u r f r i e n d s a n d f a m i l y w i l l
l o v e . To p a c k a g e , p l a c e c o o k i e s i n c l e a r
c e l l o p h a n e b a g s o r b u y s m a l l b r o w n o r
w h i t e p a p e r b a g s , c u t a s q u a r e o f c l o t h w i t h
a C h r i s t m a s p r i n t a n d g l u e t h e s q u a r e o n
t o t h e f r o n t o f t h e b a g . P u n c h 2 s m a l l h o l e s
a t t h e t o p o f t h e b a g a n d u s e d e c o r a t i v e
r i b b o n o r t w i n e t o f a s t e n .
INGREDIENTS
1½ oz unsweetened chocolate, melted
1 cup butter, softened
1 cup granulated sugar
1 egg
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 pack milk chocolate kisses
Delightful DESSERTS
20
ROBERTS’ RiCH fRuiT CAKE
1½ lb or 575g raisins
5 eggs
6 ozs or 175g currants
½ cup or 100g pineapple jam
4 ozs or 100g glace cherries
2 tsp or 10ml cinnamon & nutmeg
8 ozs or 225g mixed peel
1 tsp or 5ml baking powder
1 cup or 250ml rum
¼ cup or 62ml falernum
¼ cup or 62ml cake mix wine
2½ cups or 575g flour
8 ozs or 225g GLOW SPREAD
½ tsp or 2.5ml salt
12 ozs or 350g brown sugar
METHOD
Soak minced fruit in half rum, add spices, jam and 2 – 3
tablespoons brown sugar. Mix these ingredients well, put
them in a glass jar, cover and allow them to steep for 3 weeks
or longer, stirring occasionally. When ready to use, add fruit
mixture to a saucepan over low heat and allow to cook for 5 – 10
minutes, stirring constantly. Set aside to cool, (prior cooking of
the fruit, shortens the baking time of the cake and reduces the
probability of burning.) In a bowl, cream GLOW SPREAD and
sugar unti l frothy and almost doubled in volume. Beat in eggs
one at a time. In a separate bowl, sieve flour, baking powder,
cinnamon and nutmeg. Add dry ingredients to the creamed
mixture alternating with the cooled fruit. Fold to incorporate
completely.
Put mixture into baking tins, greased and l ined with 2
thicknesses of waxed paper. Fil l pans 3/4 full. Bake at 275F
for 2-3 hrs according to the size of the cakes. When cake is
removed from the oven, prick with skewer to create small
holes, then pour remaining rum, falernum and cake mix wine
over the cake, pausing to allow absorption without f looding
the pans. Allow to remain unti l l iquid is fully absorbed.
22
drinks & spirits
INGREDIENTS
1 oz or 1/4 of a bag dried sorrel petals
3 strips of orange peel
4 whole cloves
1 small piece of ginger, peeled.
1 1/2 cups of sugar
1 cinnamon stick
1/4 tsp ground cloves
1/2 tsp ground cinnamon
2 litres of boiling water
METHOD
Put all the ingredients in a jar.
Slowly add the boil ing water.
Stir the contents unti l the sugar dissolves.
Let sorrel infuse for a couple of days.
When you’re ready to drink the sorrel, strain through a sieve, pour it into the bottle.
Chil l and serve.
Sorrel is the unofficial Christmas drink of the Caribbean and is
consumed, with some variation, in most of the Caribbean territories.
It has many health benefits. Sorrel contains a wide range of vitamins
and minerals including vitamin A, C, calcium, niacin, riboflavin and
flavonoids, which are believed to boost health partly by acting
against the process of oxidation in the body. Sorrel is extremely
versatile and can be used in chutneys, sauces, desserts and jams
and of course, the tried, and truly loved, Sorrel drink.
SORREL - A BAJAN TRADiTiON
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T h e t e r m s p a c o n j u r e s i m a g e s o f l u x u r i o u s
p a m p e r i n g t r e a t m e n t s i n d u l g e d i n a
t r a n q u i l d e s t i n a t i o n . O n e s u c h d e s t i n a t i o n i s
i n 2 n d S t r e e t i n H o l e t o w n . Tu c k e d a w a y i n t h e
b e a u t i f u l s e t t i n g o f M a n g o B a y H o t e l , y o u ’ l l
f i n d j u s t t h e p l a c e t o r e n e w y o u r i n n e r g l o w.
E l e m e n t s s p a o f f e r s b o t h t h e w o r l d r e n o w n e d
P h y t o m e r r a n g e o f s k i n c a r e p r o d u c t s a n d
t h e J e s s i c a N a i l C a r e C u l t i v a t i o n S y s t e m ,
f o u n d e d b y m a n i c u r i s t t o t h e s t a r s o f
H o l l y w o o d , J e s s i c a Va r t o u g h i a n .
S k i n a n d F a c i a l Tr e a t m e n t s i n c l u d e :
T h e E l e m e n t s S i g n a t u r e C u s t o m i z e d F a c i a l
- a E u r o p e a n - s t y l e f a c i a l w i t h c o n c e n t r a t e d
m a r i n e m a s k f o r a d e w y a n d r a d i a n t
c o m p l e x i o n .
S p a P r e s t i g e F a c i a l - a p r o f e s s i o n a l f a c i a l w i t h
a s e r i e s o f m a s k s , s e r u m s a n d c r e a m s w h i c h
h y d r a t e t h e s k i n a n d r e d u c e t h e a p p e a r a n c e
o f f i n e l i n e s a n d w r i n k l e s a r o u n d t h e f r a g i l e
e y e a r e a .
S e a E s s e n t i a l B r i g h t e n i n g F a c i a l – a f a c i a l
• Facials
• Massage Therapies
• Body Treatments
• nai l and Waxing Services
elementsR e n e w y o u r i n n e r g l o w
26
u t i l i z i n g a l l - n a t u r a l m a r i n e i n g r e d i e n t s t o
s a f e l y f a d e m a r k s s u c h a s a g e s p o t s , m a r k s
f r o m s u n d a m a g e a n d o t h e r o v e r l y p i g m e n t e d
s p o t s . T h e W h i t e c l a t é t r e a t m e n t l e a v e s
u n e v e n s k i n l u m i n o u s l y t o n e d a n d b r i l l i a n t l y
s m o o t h f o r a f l a w l e s s c o m p l e x i o n .
D e e p C l e a n s i n g B a c k Tr e a t m e n t – T h e b a c k
i s c l e a n s e d , e x f o l i a t e d a n d s t e a m e d w i t h
e x t r a c t i o n a n d m a s k , l e a v i n g t h e b a c k s o f t ,
s m o o t h a n d r a d i a n t .
E l e m e n t s s p a o f f e r s p r o f e s s i o n a l m a k e u p a n d
h a i r s t y l i n g s e r v i c e s f o r w e d d i n g s a n d s p e c i a l
f u n c t i o n s a s w e l l a s w a x i n g t r e a t m e n t s f o r
t h e f a c e a n d b o d y.
E l e m e n t s s p a i s o w n e d a n d m a n a g e d b y
B a r b a d i a n e n t r e p r e n e u r S a r a h B o w e n , a
g r a d u a t e o f t h e p r e s t i g i o u s C h a m p n e y s
C o l l e g e i n Tr i n g H e r t f o r d s h i r e U K a n d a
m e m b e r o f t h e B r i t i s h C o n f e d e r a t i o n o f
C o s m e t o l o g y a n d B e a u t y T h e r a p y. S a r a h
a l s o h o l d s a C I D E S C O d i p l o m a , ( t h e w o r l d ’s
m o s t p r e s t i g i o u s q u a l i f i c a t i o n i n t h e f i e l d
o f e s t h e t i c s a n d b e a u t y t h e r a p y ) w h i c h i s
r e c o g n i z e d i n o v e r 3 3 c o u n t r i e s a r o u n d t h e
w o r l d .
E l e m e n t s s p a i s o p e n Tu e s d a y t h r o u g h
S a t u r d a y f r o m 1 0 a m – 6 p m . A p p o i n t m e n t s
c a n b e m a d e o u t s i d e o f t h e r e g u l a r s p a h o u r s
b y c a l l i n g ( 2 4 6 ) 4 3 2 - 6 8 2 6
E m a i l : e l e m e n t s _ s p a b a r b a d o s @ l i v e . c o . u k
w w w. m a n g o b a y b a r b a d o s . c o m / s p a
27
F e e d i n g P l a n
After the Christmas feast, many of us have leftovers
in our fr idge and freezer that we struggle to transform
into tasty, interest ing meals for our family. After the
gastronomical largesse of the Christmas season, what is
mostly required afterwards are quick, easy and nutr i t ious
meals to al low a return to normalcy as soon as possible.
Many people throw away leftovers after just a few days,
with the bel ief that their famil ies wi l l no longer eat them,
not only does this waste food, i t means that you wi l l have
to go shopping more frequently in January, tradit ional ly a
very cash-strapped month. In this art icle, we wi l l give you
ways to prepare leftovers that wi l l make your
family and guests bel ieve that you cooked
from scratch.
To store food, f i rst al low it to cool
completely then place
in a freezer bag or
container. Store in
the fr idge or freezer
remembering
to label and date
your packages. For
convenient meal preparat ion,
meats should be stored sl iced and stuff ing should always
be removed from the cavity of the turkey/chicken and
stored separately.
Soups and sandwiches are standard fare for Christmas
leftovers and for some persons, the post-Christmas pork
or turkey cutter is more ant icipated than the Christmas
meal! However, even these standards can be jazzed
up with l i t t le alterat ions eg, try a pul led pork or turkey
sandwich with shredded leftover pork or turkey, leftover
coleslaw and bbq sauce; or a turkey, avocado and bacon
sandwich on brown bread, or for the big appetites, the
Boxing Day Knockout sandwich of turkey, ham, stuff ing
and cranberry sauce…and coleslaw, i t is guaranteed to
f i l l you unti l New Year’s Eve.
Make sure that you keep the turkey carcass and ham
bones for your soups and stews.
Eggs are an easy way of using leftovers meats,
vegetables and cheeses and can be used to create
quick and nutr i t ious meals.
Fr ittatas and omelets are great for brunch or a l ight lunch
after the Christmas feast ing. Try an easy turkey or ham
fr i ttata, s imply heat a large non-st ick broi ler-proof ski l let
and add cubed meat, onions, garl ic and your favourite
Better the Second Time Around
30
vegetables; add eggs and salt and pepper. Cook on low
heat in a covered non-st ick oven proof dish unt i l the eggs
are almost set, then sprinkle with grated cheese and
broi l in the oven for an addit ional 3 minutes or unt i l the
top is set and starts to brown. For a more sophist icated
alternat ive try a ham/turkey/pork, cheese and vegetable
quiche, the pastry can be store bought.
Leftover Christmas meats (most often turkey, ham
and pork) can be used to create many
other affordable meals including
fr ied r ice; stews, shepherds
pie, caesar salad, chi l l i ,
turkey, ham or pork
in pasta sauce with
spaghett i , ham/turkey
with potato salad, pizza
and for chi ldren’s lunches
turkey or pork patt ies (with
frozen dough as a t ime-saving
measure).
For those post-season meals with family, impress them
with Ham and Cheese Buttermilk Biscuits .
Combine 2 cups flour, 4 tsp baking powder, ¼
tsp baking soda, ¾ tsp salt. Using fingertips add
2 tbsp chil led butter and 2 tbsp chil led shortening
unti l mixture looks l ike crumbs. Add 1 cup leftover
ham, chopped and 1 cup grated cheese. Pour in
buttermilk, stir to combine into a sticky dough and
turn onto floured surface. Gently fold dough over
itself 4-5 times and cut out biscuits with a 2-inch
cutter (a large drinking glass is f ine). Make sure to
press straight down through the dough. Bake in a
preheated 450 degree oven for approx 15 minutes
or unti l golden.
I t ’s not just meats that can be reused, leftover
potatoes, sweet potatoes, r ice and vegetables;
however, can be reengineered as wel l .
Leftover mashed potatoes are gobbled up as mashed
potato cakes; a cr ispy treat that’s fun for chi ldren to
eat. Create patt ies approx 1/2“ thick and dredge in
combination of f lour, salt and pepper. Fry in hot butter
unt i l a golden crust is formed, approximately 10-15
minutes. Serve as a side or add cheeses or vegetables
to make a more complete meal. A similar format can be
followed using leftover sweet potato however, some flour
may need to be added to this mixture, cover the patties in a
mixture of corn meal and flour before frying.
Leftover sauces l ike sorrel or cranberry
can also be put to good use. You can
add them to mini breakfast muff ins or
cookies. Boi led vegetables can be
pureed and frozen, defrost to add
to pasta sauces, pizza sauces and
stews. Picky eaters wi l l never know
that they’re there!
Receive (or buy) lots of chocolate during the
season? I f you receive more than you can possibly eat,
here’s a simple t ip – chop them up and add them to the
cookies or brownies that you take to your next off ice
party or social gathering. They wi l l count as your gift and
you remove the temptat ion to sit at home and single-
handedly f in ish the entire box of chocolates.
These t ips are sure to extend the l i fe of your leftovers,
try to create some Second Time Around recipes of your
own. Using leftovers saves t ime and money and i f you
don’t cal l them leftovers, no one wi l l ever know.
31
Fresh from the Farm of Ras IleyF o r o v e r 3 0 y e a r s , D a r c y S m a l l a k a R a s I l e y, h a s b e e n
a n a v i d f a r m e r.
E v e r y d a y a f t e r s c h o o l , t h e f o r m e r L o d g e s t u d e n t
h e l p e d h i s g r a n d m o t h e r t e n d t o h e r c r o p s a n d s o b e g a n
D a r c y ’s p a s s i o n f o r p l a n t i n g .
A t a g e 1 6 , D a r c y e a r n e d h i s j o c k e y l i c e n s e a n d w e n t o n
t o b e c o m e o n e o f t h e t o p r i d e r s i n t h e i s l a n d .
A s i d e f r o m t h e r e c o g n i t i o n h e r e c e i v e d o n t h e h o r s e
r a c i n g c i r c u i t , D a r c y w a s a l s o k n o w n a s o n e o f t h e
i s l a n d ’s t o p d i s t a n c e r u n n e r s .
T h e h a t R a s I l e y i s p r o b a b l y m o s t r e c o g n i z e d f o r
w e a r i n g , i s t h e c r o w n o f R o a d M a r c h K i n g 1 9 8 6 a n d
1 9 9 3 , w h i c h h e w o n f o r h i s c a l y p s o a n t h e m s “ S p r i n g
G a r d e n ” a n d “ I n e z ”
To d a y, R a s I l e y e n j o y s w o r k i n g t h e l a n d a t h i s P i n e B a s i n
f a r m , w h e r e h e g r o w s a v a r i e t y o f l e t t u c e c a l l e d Tr o p i c a l
E m p i r e . I l e y ’s l a r g e , l e a f y h e a d s o f l e t t u c e h a v e e a r n e d
h i m y e t a n o t h e r m o n i k e r “ T h e L e t t u c e M a n ” .
34
S: 6.875 in
S: 9.5 in
T: 7.875 in
T: 10.5 in
B: 9.25 in
B: 11.125 in