Have A Cookie

This cookie ain't gonna crumble. This cookie ain't hard or crisp. This cookie is soft and chewy. Plumbed up with a generous helping of rum-swollen raisins, this cookie makes you think you are having a delightful taste Caribbean Christmas cake.

Look at the cookies - they look as if there's chocolate in the mixture right? Nope.That rich dark colour and flavour is from West Indian molasses made from sugar cane. You won't get the same results using molasses made from beet juice or burnt sugar.

Recipe: Oatmeal-Raisin Cookies

Read more...

Satisfying A Taste: Aniseed Biscotti

The other day, a food-in (Guyanese term for foodie) friend was sharing with me the pleasures of eating Guyanese-style Aniseed Biscuits. I have to confess - my memory of the biscuit was not as vivid as his; I vaguely remember large brown flat biscuits with crinkled edges. The biscuits were hard and crisp, they were often broken into pieces when given to us as children.

I've been looking for a recipe for the Guyanese Aniseed Biscuit but I've had no luck so far. If you have one, please share. While looking, I did come across recipes from other countries for aniseed biscuits and cookies; seems to be a popular flavour.

Using my basic biscotti recipe, I added aniseed and it satisfied by craving for the taste of aniseed biscuit. I shared these with Guyanese friends living here in Barbados. When I opened the glass jar in which the biscuits were stored, they said the whiff of aniseed transported them back to a place and time of their childhood in Guyana. Click here for the recipe.

Read more...

A Fruit Soup

When it comes to fruits I prefer to eat them as is or drink them in a smoothie. Pies, tarts, and desserts made with fruits win me over too. A year ago, I made fruit soup for the first time. Depending on the recipe some fruit soups are simply pureed and chilled before serving while others are cooked for a short period of time over low heat.

This recipe (I use the word loosely) which combines papaya, cantaloupe and orange juice was pureed and then set over low heat just to melt the Demerara sugar used to sweeten the mixture. I was serving this soup as dessert. The passion fruit preserve offered a welcome tang to each spoonful, almost cleansing the palate.

To make a fruit soup, think fruit drinks and go with a combo that works for you. What I would recommend is that you include the following types of fruits - one that is heavily water based such as melons, one that can add body to the soup and help to thicken it, I find papaya and guava excellent at this, and get fruits that are highly fragrant and flavorful like pineapples, and passion fruit, all types of citrus are welcome additions. If they are local and in season, berries are a must. When in season, West Indian/Barbados Cherry are perfect.

You may need to add water to give the soup your desired consistency, and when it comes to sweetness, use sugar, simple syrup or honey. Use sugar if you plan to heat the soup; use simple syrup or honey it you are not heating the soup.

Finally, just as with savoury soups, some people like to have "obstacles" in their soups, so be sure to include chunks of fresh fruit to be spooned with the liquid, if that's the crowd you are feeding.

'Tis the season. 'Tis summer and fruits are bountiful. Cool down with fruit soups, fruit punches, pure fruit juices and fruit drinks (adult and kid-friendly), fruit popsicles and other fruity cold treats.

Read more...

Madeira's Malasadas

In Guyana, I grew up eating an adaptation of these Portuguese doughnuts - Malasadas - on Shrove Tuesday (aka Pancake Day). Read about the influence here and also get the recipe. Hands down, these are THE BEST doughnuts I have ever eaten. Ever.

The dough-batter is proofed twice and develops gluten that stretches, puffs and makes these truly melt-in-the-mouth.

DISCLAIMER - I am not taking responsibility for your overeating of these doughnuts :)

Read more...

Sweet Balls Of Coconut

These sweet coconut balls are like sugar cake but not in the traditional sense because they are not spiced with fresh ginger and other spices, dropped by large spoonful and left to harden on its own. These are soft and chewy, just the way I prefer sugar cake. Most Caribbean sugar cakes are made with brown sugar or brown sugar and molasses. The texture of the coconut varies from one place to the other; the coconut could be chipped, shredded or finely grated. We also boast of making coconut ice, something we inherited from the Europeans.

This recipe came about as a result of me testing no-cook coconut ice recipes. Most of the recipes called for desiccated coconut but I opted to use fresh coconut. Moisture-rich, the coconut ice did not set they way I wanted it to. After the mixture did not harden overnight, the following day, I dumped everything into a pot and decided to make these balls in the style of laddoo/ladu.

Yield: 24 - 28

INGREDIENTS

• 4 cups fresh grated coconut
• 2 cups powdered sugar, plus extra for optional dusting
• 1 1/2 teaspoons almond essence/extract
• 1/2 cup whole milk
• 1 - 2 drops red food coloring

DIRECTIONS

1. Mix together all the ingredients in a heavy-bottomed pot or pan and place over low heat. Stir frequently to avoid scorching, and cook the mixture until it thickens and becomes glossy. It should come away easily from the sides of the pot/pan when it is done cooking (this could take anywhere from 15 - 20 minutes). The mixture should be pasty, not dry.
2. Let cool until you can handle it but do not let it come down to room temperature, you want to be able to roll the mixture into balls while it is still very warm and soft.
3. Lightly oil a pan or platter and set aside.
4. Dab a little oil onto the palm of your hands and take a little of the mixture at a time and roll into balls.
5. Let the balls cool completely, dust with powdered sugar and serve at room temperature.

NOTES

• Remove the brown skin of the coconut is optional.
• Desiccated, unsweetened coconut can be used for this recipe but you will need to add more powdered sugar to suit your taste and 1/2 - 3/4 cup more milk.
• When rolling the coconut balls, if you find the mixture sticking to the insides of your hands, it needs to be cooked a little more to become a bit drier. On the other hand, if you find the balls cracking, it means that the mixture is too dry - add it back to the pan/pot along with some milk and cook to the described consistency.

Read more...

Guyana @ 50 - "Sponge" Cake

In Guyana we call pound cake, sponge cake. Well, come on, look at the colour of the crumb when the cake is cut, it does look like sponge :)) And we are a people known for calling things just as we see them. We ain't about fancy names. Served at tea, for dessert or a snack, a thick slice of pound cake is a favourite.

Guyanese "Sponge" Cake ©Cynthia Nelson

Read more...

Guyana @ 50 - Vermicelli Pudding (Payasam)

While Sweet Rice (rice pudding/kheer, Vermicelli (pudding/payasam), and vermicelli cake, are among the many sweet, spiced dishes made on certain religious holidays, festivals, and special occasions, these dishes can be also be found throughout the year in many homes as treats.Vermicelli (the pudding) was something mommy would make for us on Saturday evenings, it was like having dessert for dinner.

The nuttiness of the toasted vermicelli would fill the air; the sound of the spoon gently hitting the sides of the karahi as she tossed the noodle. The cinnamon and cardamon infused creamy milk simmered gently in the pan, cooking the noodles. Always, plump raisins would be added, sometimes cherries too. It was torture waiting for the Vermicelli to cool. Each mouthful was simply outstanding. Licking the spoon was the best part.

Vermicelli Pudding ©Cynthia Nelson

Read more...

Guyana @ 50 - Coconut Buns

Growing up, Saturday afternoons meant the baking of bread, coconut buns, cassava pone and other treats to enjoy at breakfast, tea, and snacking during the week. Coconut buns remain one of my favourite sweet treats. Warm out of the oven the scent of cinnamon in the air, these buns are one of life's little pleasures. Enjoy a couple with a cup of tea, coffee or an ice cold glass of mauby.

Coconut Buns ©Cynthia Nelson

Read more...

Guyana @ 50 - Coconut Ice

A childhood favourite for many. A nostalgic treat.

Coconut Ice ©Cynthia Nelson

Read more...

Sweets for Diwali

Tomorrow Diwali/Deepavali will be celebrated in many parts around the world including the Caribbean. This year, the actual date of celebration in Guyana has not been without some bickering between 2 major Hindu organizations in the country, you can read about it here.

Disagreements aside, one of the things I love about such holidays is the array of goodies - both sweet and savoury - that abound. Sweet Rice/Rice Pudding/Kheer is one of my favourite desserts/treats. These days, one does not have to wait for a holiday, festival or special occasion to make certain foods, that, to me, makes them so every-day that they loose some the significance, and cultural association. The joys and rituals of preparing for the feasting and sharing get lost.

Living away from home (Guyana), I go through the motions of making certain things because that is what keeps me connected to the place and my family. I miss them the most at holidays and festivals.

Happy Diwali!

Check out my friend Alica's recipe to make an ole-fashioned Guyanese-style rice pudding which we prefer to call SWEET RICE!

Read more...

Cookies, Coolers & Quiche

Get the latest edition of my newsletter - TASTESMONTHLY - for 2 types of butter cookies, coolers (watermelon, mango & ginger, cucumber & mint), and quiche with tips on working with pastry and blind baking. It's free!

You don't have to subscribe, if you would like to have just this month's edition, drop me a line with the words: August's Newsletter in the subject line. However, if you would like to receive the newsletter monthly, directly in your inbox, email me with the word: Subscription in the subject line.

Find out more about the newsletter here.

Read more...

Tropix Coconut Drops - Product Review

Disclaimer: This is an unpaid review.

If you're from the Caribbean, living away from the region, and looking for a sweet taste of home, then you'll definitely enjoy the Coconut Drops made by Tropix. If you're not from the Caribbean but love everything coconut, then you should try these Tropix Coconut Drops.

I received a request from the owner, Denise Edwards, months ago to review her product. When I went to the post office to pick up the package, the clerk looked at me as if to say: I can't believe that you had someone from North America send you sugar cake when we make the best sugar cake in this part of the world. Her look of perplexity was understandable, for the Caribbean is known for among many things, this sweet coconut treat we call sugar cake and coconut drops.

Depending on which part of the region you're from, it's coconut drops or sugar cake. Though very similar in nature, there are two major differences. Let me explain. Sugar cake is freshly grated coconut, grated on the fine side of a box grater and then cooked with West Indian brown sugar and flavouring spices of cinnamon, ginger and vanilla. The mixture is cooked to a thick mixture of dropping consistency and then dropped into mounds on a greased surface and left to cool and harden. They are served individually.

Coconut Drops, on the hand are much more rustic is appearance as the fresh coconut is chipped coarsely. The same process of flavouring and cooking is involved but instead of being dropped into mounds, the entire mixture is spread thinly en masse to cool and set and then cut or chopped into large pieces. Some purists would think of coconut drops as chip-chip sugar cake simply because of how the coconut is cut.

Sugar cakes and coconut drops are treats almost every West Indian knows of and has enjoyed at some point in their lives, especially as children. The people that sell snacks throughout the region - at schools, cinemas, in shops or at street corners can all tell tales of children rushing to get their sugar-fix of coconut drops or sugar cake.

I called some friends over to help taste-test the Tropix Coconut Drops. We had 3 flavours to sample - ginger (the regular and most familiar to us), apricot and cranberry. Before I go on let me just say that the way in which the coconut drops are made, makes it easy to add dried fruits, which are stirred in just before spreading the mixture to cool and set.

Hands down my friends and I enjoyed the ginger flavour best, and that was mainly because when we think of coconut drops and sugar cakes, ginger is the flavour that comes to mind... it took us back... that's why I said in the beginning that if you're looking for a taste of home, these coconut drops would hit the spot. The Apricot was a nice addition, the cranberries, were our least favourite. I highly recommend the ginger flavour. Even if you're not West Indian but love everything and anything coconut, this is a perfectly sweet introduction.

The Coconut Drops come packaged in a white box secured with a green ribbon bow, simple and elegant, just as shown here on the website. Inside of the box are the drops further encased in clear plastic, tied with a bow. The drops travel well. You can purchase them in various quantities.

Tropix Coconut Drops are available for sale online and at the following stores in Canada:

• Sunrise Caribbean Restaurant - Brampton
• Daddy's Jerk - Brampton
• Allan's Pastry Shop - Scarborough & Toronto locations
• Nicey's Food Mart - Brampton & Mississauga locations
• Mo Bay Jerk - Brampton

Tropix Website | Tropix Email
Tel: (416) 873-6808

Read more...

Make It. Eat It. Enjoy It: EASTER SPICE BUN

Jamaica has a spice bun that is very popular at Easter, simply called Easter Spice Bun. But trust me, there is nothing simple when it comes to the taste and attractiveness of this bun. Fragrant with spices, studded with rum-soaked raisins (my twist on things), glazed to dazzle and garnished with a single line of Maraschino Cherries, the loaf is as good looking as it is tasty. And to take it over the top, eat it with slices of sharp cheddar cheese.

Chase it down with tea, coffee, hot chocolate, Milo, Cocoa, Ovaltine, mauby or an ice-cold soda. All I ask is that you do not blame me when you find that you alone have eaten almost half of the loaf... shhhhh, don't tell any one.

Make it, eat it, enjoy it and yes, okay, share it (smile). Here is the recipe. There are 4 different versions of this Easter Spice Bun using various leavening agents, along with different spice combinations and other ingredients. All the recipes can be found in Enid Donaldson's The Real Taste of Jamaica. I adapted the version using baking powder. 

Read more...

Pumpkin Pudding & Some News!

Okay, the news out of the way first.

I got word today from my publisher and it reads: "It hasn't even been a year since it was first published and already the best selling Tastes Like Home - My Caribbean Cookbook is going into its second print run!"

I'm thrilled at this news and I am also humbled by it. I want to thank all of you for your love and support. You helped to make this possible. Thank you. And I look forward to your continued support.

Now on to the food!

Pumpkin season is in full swing in these parts. Perhaps where you are too? Thick, rich, deep, orange-fleshed pumpkin can be seen at many stalls in the market. This versatile vegetable works well for both savoury and sweet preparations.

Serve this pudding with a Vanilla-Ginger Caramel sauce, and you will be swooning and licking your fork or spoon. And dare I say that you might be dragging your finger across the plate to pick up any remaining sauce? Of course you will do this discreetly when no one is watching.

Pumpkin Pudding recipe.

Read more...

Happy Holidays Everyone!

Wherever you are, whatever you're celebrating, whom ever you're with and whatever you're doing - have a great time. May your holidays be filled with lots of love, joy and laughter and let's also pause long enough to remember those less fortunate and those of our friends and loved ones who are no longer with us. Happy Holidays Everyone!

For some Punch de Creme to have with your cake, click here.

Read more...

Patiently making Peda (Peera) & Tea Spot Giveaway!

Making Peda (Peera) - a soft fudge - from scratch is no simple task. It requires patience and determination, traits I felt I possessed but I did not know to what extent until I made Peda. This is not to say that at one point in the process I did not feel like tossing the pot into the sink, filling it with water, and giving up!

This week's column is a must-read in order to understand the three very different batches of Peda shown below and the result of the taste test done with 8 tasters! Read the column.

More Peda on the web:
Padma's Kitchen
Spice & Curry
Aayi's Recipes
Fun & Food Cafe
Ahaar

On to the giveaway.

Do you like tea? Want a chance to win some loose leaf tea and an infuser? Then read on.

By now, everyone knows about my obsession about all things tea related. Well, particularly tea infusers. After reading my most recent tea column - Sometimes 'why' is not important - Maria of Tea Spot emailed me with an offer that feeds right into that tea-infuser obession! She offered to send me a Tuffy (loose tea steeper)! I hit the reply button right away with a big thank you!

Look at my Tuffy! The great thing about it is that it is collapsible and portable enough to take with me whenever I travel. I can brew loose leaf tea on the go. Okay, maybe some people will look at me and shake their heads but I don't care. I love my Tuffy. I'm using it at home and when I am on the road.

Maria also sent me some loose leaf tea samples which I have been thoroughly enjoying. I am so excited about Tea Spot and their products (I am not being paid to say that), that I wrote asking Maria if Tea Spot would be interested in doing a giveaway on my blog and she said yes! I know that many of you are big tea lovers so I wanted to give you the opportunity to enjoy some of the products too.

What I like about Tea Spot is that apart from having a range of tea infuser options and loose leaf tea, they actually design and manufacture all their tea ware and they do so focusing on positive environmental and ethical practices.

Here's how simple the giveaway will be. Just leave a comment on this post saying how you like your tea and what's your favourite time of the day to have a cuppa. That's it!

THE PRIZE
The winner will receive from Tea Spot - a Tuffy Steeper and 3 cans of loose leaf tea. You get to pick the three cans cans of tea you'd like.

The promotion will run from today (Saturday, Nov 6) to Wednesday, November 17 at midnight US Eastern Standard Time. All the names will be entered into Random Number Generator and the winner will be selected. As a bonus, if you sign up to receive my column by email, your name will be entered twice!

Unfortunately, the giveaway is only open to those living in the USA and Canada. Sorry for any disappointment.

Here are 3 general tips for brewing loose tea. Of course, each culture has their own way of doing things.

1. Your tea infuser should be big enough to allow your tea leaves ample room to open up in flavour and aroma. The ideal material for a steeper is ceramic or glass.
2. Use the right temperature for the tea leaf (too high can cause it to become bitter, too low and you can extract too little flavour).
3. Steep your tea for the right length of time recommended (too much and it becomes bitter, too little and there is not enough body to it.

Okay, leave your comment now on how you like your tea and your favourite time of the day to have it.

Read more...

Baking to avoid work!

People do various things to avoid work - some go for a drive, some go shopping, some to a movie, some clean their homes and vehicles. Me? I bake. Continue reading how I avoided writing this week's column and for a cheese scone recipe.

What do you do to avoid work?

Click here for the scone recipe.

Lately, I've been making a lot of bread pudding and with good results minus the eggs. I've just been using milk, sugar and various spice combos and you can use various dried fruits - raisins, cranberries, apricots (chopped fine) etc. Or, put in some rum-soaked fruits. Whether it is cardamom, cinnamon, all spice, nutmeg or vanilla, you really can't fail with the flavour. The key to a good bread pudding is the time allowed for the bread to really soak up the liquid. An overnight soaking works wonders.

The following is not an exact recipe so work based on your own taste and willingness to experiment.

1. You'll need some day-old bread (cubed), whole milk, sugar, ground spice or spices of your choice and dried fruit. I generally eye-ball the amount of milk depending on how much bread there is. A 1:1 ratio should work just fine.
2. Dissolve the sugar in milk (taste and adjust accordingly).
3. Stir in the spices.
4. Add the bread and stir to mix.
5. Cover and refrigerate overnight.
6. Before baking, take out the mixture, stir in the fruits and bring the pudding to room temperature.
7. Preheat oven to 350 degrees.
8. Bake for 40 - 45 minutes or until a skewer inserted comes out clean and the top is nicely browned.
9. Let cool on a wire rack.
10. Serve warm or at room temperature - as is, with ice cream or amaretto liqueur

THIS WEEK ON ABOUT.COM Make these easy Cheese Straw Wafers for your next party, tea or coffee gathering or to just snack on. They are addictive so be sure to make them when you have company! Get the recipe here.

Read more...

Chester Cake

Here in the Caribbean, we too have a rich food heritage centered on "ole time" bakeries and bread vans. A couple of months ago, Chennette wrote an Ode to the Bread Van in which she shared about the bakeries and bread vans in her hometown in Trinidad. I, for my part, immediately felt the longing for Chester Cake, one of those ole time baked goods that's not as popular today as it was back in the day. Read this week's column to find out more about Chester Cake and for a recipe to make it yourself. Trust me, you'll never throw away stale bread again.

I baked two pans of Chester Cake and introduced my Barbadian students to this Guyanese treat that was inherited from our European ancestors. The following week they wanted to know when I was baking again (smile).

I like my Chester Cake to have a buttery rich pastry crust that crumbles, falls in my lap, and melts in my mouth. I like the cake itself to be moist from the rum-soaked fruits and I want to smell the spices!

Make this soon.

Read more...

WANTED: A cook to make breakfast

I am serious. I don't know how much longer I can put up with preparing breakfast. Read this week's column and find out what has prompted me to make an earnest effort at eating breakfast. And be sure to check out my lofty aspirations that are not working for me! Then, if you're up to it, apply for the job. Click here for the column.

My efforts have been many and varied. Kinda how I like breakfast - if I am to commit to it.


Mini pancakes with smoked salmon and scrambled eggs

Fried ripe plantains

Stewed apples and yogurt or Plum (or any fruit) compote with yogurt

Roast Potatoes

Potato Choka & Sada Roti

And yes, oh gosh yes, I like a hot cooked meal for breakfast and a fish curry hits the spot every time!

All of these dishes are pretty straight forward (I think), but if anyone needs a recipe, drop me a line.

P.S. I know that you have not been seeing me visiting your blog lately. I am currently swamped with grading of papers etc and hopefully, soon, I'll come see you. Thank you for stopping by.

Read more...