Professional Documents
Culture Documents
Jamaican Cookbook
Jamaican Cookbook
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Acropolis Barbicans
Easter Menu
By Chef Bernard Pepper Morrison, Corporate Chef, Supreme Ventures
Pepper (left) with his assistants Curtis Colthirst (centre), Sous chef Acropolis Portmore and May Pen, and Theo Smith, Junior Sous chef, Acropolis Barbican.
then mushroom and spinach. Gently roll salmon fillet and tie with kitchen cord, then place on baking sheet. Bake Salmon Roulade for 15-20 minutes. In small sauce pot, add pineapple juice (leaving a little behind), papaya and melon pure, with chopped pepper and sugar.
Allow to boil, then mix cornstarch with leftover pineapple juice and add to pot. Continue to stir, until sauce reaches boiling point again and thickens. Once sauce is thick and boiling, remove from heat. Remove salmon from oven, allow it to sit for 5 minutes, remove cord, slice and serve with glaze.
The Team: Novia McDonald-Whyte Christina Hoo Fung Tameka Coley Omar Tomlinson Cover Design & Layout: Jeffrey Marshall Proofreader: Fiona Edwards Advertising: Natalie Chin-Watkins Photographers: Bryan Cummings Joseph Wellington Garfield Robinson Karl McLarty Lionel Rookwood Marlon Reid Jermaine Barnaby
Cooking!
aster came early this year and we're already feeling the expansion around the waistline, all this as a result of Supreme Ventures corporate chef Bernard 'Pepper' Morrison and his team who sat us down to an early Easter fare. It soon became an exercise in futility, trying to resist the salmon roulade with spinach stuffing or the melt-in-your-mouth stuffed beef tenderloin with lobster and mushroom peppercorn sauce and, let's not forget, the creamy seafood medley. As if that were not enough Pepper brought out dessert his signature special spice bun (I
Lets get
refuse to reveal how much we consumed). Thankfully, he was willing to share the recipe. Truth be told who doesn't look forward to Easter and the possibility of non-stop fish eating on Good Friday and copious slices of bun and cheese in-between. How we manage to consume such vast quantities of bun is anyone's guess, and as for those tins of Tastee cheese! These are the traditions that ensure continuity and make us proud to be Jamaican. Our Easter cookbook combines the traditional and the not-so-traditional from Pepper to Chef Robert Thunder of Caf Eits who shares the recipes for his Eggs Florentine with Arugula and Ackee Sauce along with two more of his divine dishes. The everso-talented Oji Jaja wows with his Ackee Ravioli, while new kid on the block Christian Sweeney unveils his
Curry Crusted Lamb. Naturally we've got bun, the traditional and the not so traditional. Fancy a slice of Cho-Cho Easter Bun? Mother of two Jennette Moodie happened upon a recipe two years ago, tweaked it and presented it to rave reviews. Our wine consultant Christopher Reckord gives two thumbs up (perhaps we should make that three!)to Mnage Trois This is a mere taste of what's in store as you turn the pages of our Easter cookbook. Happy Easter!
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Method: Preheat oven to 375F, 15 minutes in advance. Butterfly breast, season with onion, escallion, thyme, salt and black pepper. Mash plantain, add melted butter, raisins and cinnamon. Stuff breast with plantain stuffing and seal with toothpicks. Roll in flour, dip in egg wash
(beaten egg and water), then roll in panko breadcrumbs. Deep fry for 3 minutes, remove, drain, place on baking tray. Bake for 10 minutes. In sauce pot add cherry brandy liqueur and turn heat on high, stirring occasionally, then add a pinch of salt and remove from heat. Remove from oven, remove toothpicks and slice, then serve with reduction. 1 oz thyme 1 oz basil salt and black pepper to taste. Method: Chop into large cubes, lobster and trout fillet. Clean scallop and shrimp. Add all seafood together and season with salt and black pepper. In a skillet on medium high heat, add olive oil. Once hot add garlic, onion and escallion. Toss, then add seafood mixture. Toss or stir to prevent from sticking. Once the moisture has been removed, add wine, basil and thyme. Stir pot, and when wine has reduced slightly, add heavy cream, enough to slightly cover seafood. Season with additional salt and pepper to taste, allow it to reduce on medium low heat. Once it has thickened, remove from heat and serve immediately.
Yield: 4-6 Servings Ingredients: 8 oz shrimp (deveined ) 1 large lobster tail (deveined) 8 oz trout fillet 8 oz scallop 1 ltr heavy cream 8 oz white wine 4 oz olive oil 4 oz onion 2 oz escallion 1 oz garlic
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fruits. Sift all dry ingredients. Whisk eggs. Add dry ingredients to liquid mixture and whipped eggs. Gently cut and fold mixture until combined evenly. Place pans in water bath, then bake in oven for 1 hour. In saucepot, on high heat, add water and sugar; boil until thick. Remove bun from oven, glaze and place in oven for 5 minutes. Remove bun, allow to fully cool, remove from pan, slice, serve and enjoy.
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Jui y
CHEF
Method: Preheat oven to 400F. Generously grease baking loaf tin. In a saucepan add honey, butter, sugar and stout and gently heat until sugar has dissolved and liquid is syrupy. In a bowl sieve flour, baking powder, cinnamon, cloves and nutmeg together. In a separate small bowl whisk eggs
until well beaten with vanilla. Add egg mixture to flour mixture. Next slowly incorporate stout mixture in stages until batter is well combined. Mix in raisins and apricots then pour batter into prepared loaf tin. Bake for an hour. Cool down bun, remove from tin when still slightly warm and brush all over with honey to glaze. Bon Apptit!
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do not brown). Increase the heat and add the rehydrated veggie mince to the garlic mixture, saut for about a minute then add the hot pepper, green pepper and tomatoes and continue cooking for about 5 minutes, always stirring. Add the remaining ingredients except the herbs which are added at the end of the cooking process total cooking time approximately 15 minutes.
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Method: Sieve the flour and salt into a mixing bowl. Put the milk and water in a saucepan and heat to blood temperature (it should feel neither hot nor cold to the touch). Stir in the yeast, sugar and melted butter. Sit for about 10 minutes until it begins to get creamy. Add the wet mixture to the flour and knead to a soft dough on a floured surface. More flour or liquid may need to be added to achieve a uniformed and wrinkle-free dough. Put back into the mixing bowl, cover with a damp cloth and let rise until doubled in size. Punch back the dough and give it a brief but thorough kneading. Sprinkle some cornmeal onto a work surface and roll to about 1/2 inch thickness. Sprinkle some more cornmeal on the top and cut rounds with a biscuit cutter or empty can. Leave to rise for about 1/2 an hour then cook in a dry frying pan on a low to medium heat for about 10 minutes on each side. Allow to cool on a wire rack.
2 bay leaves 1 tbsp white wine vinegar 1 /2 cup white wine Salt and ground black pepper Method: Boil the vinegar, wine and bay leaves until reduced by half. Add the ackee and milk and simmer gently for a few minutes. Remove the bay leaves and blend in a food processor until smooth, season with salt and pepper.
Ackee Sauce
Ingredients: 1 cup ackees, prepared and cooked 1 cup evaporated milk
Gently crack some eggs into simmering water to which a few drops of white vinegar has been added. Turn off the heat and leave for about 5 minutes. Ideally the white is cooked and the yolk is still a bit runny. Slice each muffin in half, toast and put onto plates. Place some arugula on top, dress with lemon juice and olive oil; add the eggs and finally the ackee sauce. Garnish with parsley and cracked black pepper.
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Method: Slice the onions thinly and fry in a little oil until starting to brown. Make a space in the centre of the pan, add the sugar and when it begins to bubble, add the vinegar and wine. Onion Marmalade Boil until most of the liquid has evaporated. Ingredients: Spread the onion mixture 1 lb red onions Chef Robert Thunder into the tart case and 2 tbsp sugar crumble the goat cheese over the top, 4 tbsp red wine vinegar season with salt and pepper and put into 1 /2 bottle red wine a hot oven for about 5 minutes until the Salt and pepper cheese begins to melt. Serve with mixed 2-4 oz goat cheese (chvre) greens and a balsamic dressing. remove the paper and let the bottom cook to a light golden colour. Brush with the beaten egg and return to the oven to glaze the pastry case.
fingers and toss with a little flour. Set aside. Cook the couscous according to the package instructions. Fry the sweet peppers in a little oil until soft. Mix the peppers and herbs into the couscous along with salt, pepper and a good slug of olive oil. Make the salsa by frying the onions and pepper till soft, add the sugar,
lemon juice and tomato and boil to reduce the liquid. Add the mango, cilantro, and just a little salt and turn off the heat. Dip the plantain in the batter and fry in hot oil until golden and crispy. Drain on some kitchen paper while you spoon the couscous onto the plate. Arrange the plantain neatly on the couscous and top with the salsa.
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Fire Light Gourmet Vegan Restaurants Chef Ben Tsedek Ben Yehuda shares his latest Easter recipes:
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Mushroom/Ackee Burger
Chefs Tip: Either mushrooms or ackees can be used, and spices are added to ackee burger only. Ingredients: (For the roll) 6 cups walnuts 2 cups sunflower seeds 1 tbsp curry powder 1 /2 tsp sea salt 3 cloves garlic Sesame seeds for garnishing Method: Grind all ingredients together in champion juicer until homogenised, then remove. Spread half-inch thick on greased wax paper and shape by hand into a large rectangle. Cut into circular shapes, sprinkle with sunflower seeds, then dehydrate in an oven at 105C (to preserve the enzymes) for 12 hours flipping on the opposite side after the first six hours. Set aside. (For the patties) Ingredients: 1 tsp curry powder 1 ounce soy sauce 1 ounce olive oil 2 small onions
3 heaping tbsp sunflower (grounded) seeds 2 lbs mushrooms (ground in a food processor) 6 cups cleaned ackees 3 cloves garlic 1 /2 Scotch bonnet pepper 1 /2 tsp sea salt 2 stalks escallion Half a cucumber (sliced) 1 large tomato (sliced) 1 large onion, cut into rings
Method: Pulse all ingredients together in a food processor until homogenised into a tight, dough-like consistency. Scoop out and place on greased wax paper, spreading it about half-inch thick. Cut into circles and dehydrate in an oven set at 105C for 12 hours, flipping on the alternate side after the first six hours. Place inside roll then add cucumber, onion rings and tomato and enjoy! Makes 12-15 burgers.
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Coconut Polenta
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Ackee Ravioli
Sauted sundried tomato and mushroom, wilted garlic spinach and cherry tomatoes. Sweet corn cream sauce. Makes 18 pieces (serves 2-3 persons). Ingredients: 1 doz ackees (picked, cleaned and poached) 8 ea wonton skins 1 cup counter flour 2 oz sundried tomatoes (chopped) 4 oz button mushrooms (diced) 2 oz extra virgin coconut oil 2 tbsp chopped garlic 1 /2 pint grape tomato (halved) 1 /4 tsp thyme leaves (finely chopped) 1 cup sweet corn (kernels only) pinch nutmeg 1 cup coconut milk 1 tbsp diced red bell pepper 1 tbsp diced yellow bell pepper 1 tbsp chopped escallion 1 /4 tsp Scotch bonnet pepper (finely chopped) pinch of allspice (ground) Sea salt Method: In a small saut pan, heat 1 tbsp coconut oil. Once hot, add garlic, onion, ackee and Scotch bonnet to the oil. Season with salt, remove from heat and cool. Dust counter top with flour and lay out 4 sheets of wonton skins. Using a teaspoon, fill the centre of each wonton skin with some of the ackee mixture. Using a pastry brush, moisten the edges of the wonton skins with water and seal. Once sealed, place in the refrigerator until ready for use. Bring 2 cups of water to a boil. Add ackee ravioli and cook for approximately 4 minutes. Remove from water and keep warm until ready to serve. Heat 1 tbsp oil in a saut pan, add mushrooms and sundried tomatoes. Cook until mushrooms soften, then add thyme and season with salt. Remove from heat and keep warm. Bring coconut milk, corn kernels, nutmeg and allspice to a simmer. Cook for approximately 15 minutes, remove from heat and cool. Once cool, place in a blender or food processor and pure. Pass through a strainer, reheat and season with salt. Heat oil in saut pan, add spinach, tomatoes and onions. Saut until spinach wilts. Season with salt and remove from heat and keep warm. Place completed items on a plate and serve immediately. Quinoa Polenta Served with mixed fruit compote Drizzled with sorrel reduction (Serves 6) Ingredients: /4 cup Quinoa (soaked for 30 minutes) 1 /4 cup coarse cornmeal 1 cup coconut milk Dash baking spice Dash vanilla Dash rose water Pinch of salt 1/2 cup brown sugar
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to quinoa mixture. Incorporate salt, baking spice, vanilla and rose water. Stir continuously until mixture thickens. Incorporate sugar, place in a mould and refrigerate until cool. Remove from mould and serve with your choice of fruits, berries and syrup. Garnish with fresh mint. Sorrel Reduction Ingredients: 1 lb sorrel (dried) 4 cups water 1 tbsp chopped ginger 2 ea cloves 2 ea allspice berries 2 tbsp brown sugar Method: Bring water to a boil. Add sorrel, ginger, cloves, and allspice berries. Remove from heat, cover and allow to steep until cool. Strain liquid and return to medium heat. Allow tea to simmer until reduced to 1/2 cup of liquid. Incorporate sugar and continue reducing until mixture creates very fine bubbles. Remove from heat immediately and allow to cool. Use with your choice of dessert or salad.
Method: In a small saucepan, bring half the coconut cream to a simmer with soaked quinoa. Combine remaining coconut milk with cornmeal and add
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r for 5 minutes, then turn ove Ingredients: cook on and tula spa a h wit 4 lbs Rainforest Seafoods s the other side for 5 minute Bassa Fillet (do h oug thr ked coo or until 2 tbsp butter not allow butter to burn, oil ble 2 tbsp vegeta lower heat if this starts to 1 small lemon happen) The fish is cooked Salt and pepper t through when the thickes t of the fillet flakes easily par Method: with a fork. The exact Put butter in a large the cooking time depends on non-stick frying pan and t. fille the of ss kne thic melt over medium heat. Cut Pour lemon butter sauce the lemon into halves, and as from the pan over the fish h squeeze the juice from eac ce. sau a . quarter into the frying pan This dish is very simple and ter but e, juic on lem Mix but elegant with a good oil with a spatula. presentation and served Season Rainforest with vegetable rice pilaf Seafoods Bassa Fillet with Risoto or a rice of your salt and pepper. or choice. Garnish with lime Add the fish to the frying h herb fres and dge we on lem t to pan, and increase the hea of your choice. fish the k Coo . igh m-h diu me
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Q grill pan to Allow Char Grill or BB ped fish on ap wr ce Pla . heat properly -roast. Pierce grill and allow to steam neness. do with a fork to test for with ze gla , ne do When fish is nd ari Tam et urm Go Zedalinis of flavour Sauce for an extra burst or use as a dip. of your (Optional: Vegetables ed and stuffed choice can be combin on the inside.) e, Serve with steamed ric y or mm ba ed am ste , ion provis festival. Serves 6.
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1 pepper (not cut) 8 pcs okra A pinch of salt A few pimento seeds Method: Boil pumpkin in 2 cups of water. Remove and blend. Put pumpkin base in a medium-sized pot, add yam, Irish, carrot and salt. Method: Wash, slab and beat conch till tender. Chop seasoning into very small pieces and mix together in a bowl. Add jerk seasoning. Blend and add conch, then allow to marinate for about 10 minutes. Heat grill five minutes before marinating is complete. Place conch on grill and coat conch every five minutes with seasoning for about 20 minutes. Remove from grill and serve.
Bring to a boil and add all other ingredients except okra. Stir and cover pot. Wash fish and cut to one side. Season with a pinch of salt. Stir pot, add fish then put okra on fish and cook for approximately 10 mins. Remove pot from flame and serve. NB: Additional pepper and salt maybe added.
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Method: Clean fish and wash in lime water, place fryer on flame. Dry fryer properly and pour oil into fryer. Slice fish on both sides. Mix salt and pimento together, and put in sliced sides and belly. Add garlic and a ring of pepper to hot oil. Place fish in oil and fry, giving
a golden brown colour on both sides. Allow fish to fry on one side before turning onto other side. When fried, take fish from pot. Add all other ingredients onion cut in rings, carrot sliced thin, cucumber sliced and seeds removed and cho-cho sliced thin. Stir and add fish. Turn flame low and cover pot for five minutes. Turn flame off and let stand for 5 minutes. Remove fish from pot, then plate and serve.
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Remove from pan and place on roasting rack for 20 minutes to halfhour until desired doneness is achieved. Mofungo Peel carrots and all potatoes. Cook carrots and potatoes until very tender. In a separate sauce pot melt the butter and add the chopped garlic to it. Allow the garlic to cook slightly in the butter. Add to garlic butter the cream or milk. Season the mixture with the salt and white pepper. In a separate bowl combine the cooked carrots, potatoes and cream mixture. Using a whisk or hand mixer, whip mixture until smooth.
Zucchini Slice zucchini into thin circles Season in a bowl with salt and black pepper and olive oil. Grease a baking sheet . Place zucchini slices on baking sheet. Place in oven for 15-25 minutes or until tender. Confit Place the small diced pineapple in a sauce pan with three tablespoons of sugar and four ounces of water. Allow to cook until pineapple is golden brown in colour. Before taking off the heat, mix in chopped mint and add a dash of salt to taste. Combine all elements for an excellent dinner not soon to be forgotten.
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Rohan Henry Natural I Juice Bar shares two healthy, refreshing beverages
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Fire Light Gourmet Vegan Restaurants Chef Ben Tsedek Ben Yehudas Orange Nut Cake with Cashew Frosting
Ingredients: (For the cake) 5 cups walnuts 3 cups almonds 1 1/2 cups raisins 3 tbsps orange zest 1 tsp cinnamon Method: First grind raisins in a food processor, then add the remaining ingredients individually until a dough-like mixture is formed. Scoop this out in four parts, and form each into a one-inch-thick cake with your hands. then dehydrate in an oven at 105C (to preserve the enzymes) for 12 hours flipping on the opposite side after the first six hours. Set aside to prepare frosting. Ingredients: (For the icing) 1 1/2 cups cashew nuts (soaked in water) 2 tbsps orange zest 1 ounce coconut water 25 dates or 1 cup raisins 1/2 a large beet for colouring Method: Combine all ingredients in a high-speed blender until a thick creamy paste is formed. Scoop out half the mixture and set aside, then add the beet to the remaining mixture and blend for a nice red colour. Set aside. Use each mixture to top each layer of the cake ahead of stacking, alternating the colours for a nice striped effect when the cake is sliced. Use red frosting to decorate the cake, then pipe the brown-tinted frosting onto the sides and top to decorate. Makes one three-pound cake.
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Angella Bensons
Ingredients: 3 cups flour 2 cups sugar 2 cups water 1 cup wine 8 oz butter (melted) 2 eggs 1 tbsp cinnamon powder 1 tsp grated orange peel 3 tsp baking powder 1/2 tsp salt 1 cup raisin 1/2 cup currants 1/2 cup cherries 1/2 cup mixed peel Method: Preheat oven to 350F Combine water, wine, sugar, eggs, melted butter, mixed fruits and grated orange peel in a mixing bowl. Gradually add flour with salt and baking powder to mixture. Mix well in order to get a soft and sticky consistency.
Grease and coat 21lb loaf pan with flour. Scrape mixture into pan. Bake for 1 hour at 350F.
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bottom of 10'' pan. In a large bowl, cream cheese and sugar until blended, then add eggs until incorporated. Fold in strawberry pure. Fold by creating swirls with guava pure. Pour mixture in prepared pan with graham base and bake until done. Remove from heat and cool in refrigerator. Unmould and decorate accordingly.
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Mix all other ingredients with the pumpkin. Pour mixture halfway up in a greased baking pan and bake for about 35 minutes, until set. (The remaining half will be for the rice pudding.) Remove from the oven and cool slightly. Pour the warm rice pudding over the pumpkin pudding to create two layers. Serve warm or cold.
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Jennette removes her freshly baked cho-cho buns from the oven.
Jennette Moodies
Method: Combine all dry ingredients. Mix egg, oil, molasses and Supligen Malt together. Combine both mixtures and add fruits. Grate cho-cho and carrot. Pour into a greased lined loaf tin. Place in a pre-heated oven at 350F (180C) and bake for approximately one hour. Jennette's Tip: For bun lovers who are diabetic, skip the sugar altogether and use honey in its place. She also suggests using whole-wheat flour instead of regular baking flour as a healthier alternative. As for the cheese, she advises that vegetarian cheese makes a good option that is equally tasteful.
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Anything Goes
Vanilla Cupcakes
(Photos courtesy of Julie Wong Seaga) Method: Preheat oven to 325F. Combine flour, sugar, baking powder and salt on low speed. Add butter until just coated with flour. In a large glass measuring cup, whisk eggs, milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts. Beat until incorporated but do not overbeat. Fold in your favourite treat into the batter. Optional Divide in cupcake liner 2/3 full. Bake 17-20 minutes. A delicious vanilla cupcake recipe may be enjoyed as is or can be the base of many fun and innovative recipes that you can create on your own. Just add your favourite treat to this recipe and let your cupcake imagination flow! Get creative, have fun and enjoy your very own personal cupcake creations. Happy Easter! Ingredients: 1 3/4 cups cake flour 1 1/4 cups unbleached all-purpose flour 2 cups sugar 1tbs baking powder 3/4 tsp salt 1 cup unsalted butter (cut into 1-inch cubes) 4 large eggs 1 cup whole milk 2 tsp pure vanilla extract 1/2 to 1 cup of your favourite treat (chopped fine if necessary) Optional For example: Oreo cookies, Reeses Pieces, Chocolate chips, M&Ms, etc
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Cupcake Frosting
Ingredients: 8 ounces unsalted butter 28 ounces (8 cups) Confectioner's sugar 4 ounces milk 2 teaspoons pure vanilla extract Method: Beat butter (medium speed) in mixing bowl with paddle attachment until smooth. Turn the mixer to low speed and add 1 cup of confectioner's sugar and beat till combined. Scrape bowl occasionally. In a small bowl, combine the milk and vanilla. Add to butter/sugar mixture and beat on medium speed until light and fluffy. Slowly add the remaining confectioner's sugar until you achieve a smooth consistency. Use immediately. Frosting may be stored in an airtight container for up to 2 days or refrigerated for up to 10 days.
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Terra Nova All-Suite Hotel pastry chef Dawn Mitchell shares three recipes from the tantalising array of desserts spread each Thursday along with flutes of perfectly chilled Met. Happy Easter!
Rum Cake
Ingredients: 2 cups flour 1 cup butter 2 cups sugar 6 eggs 1 /3 cup white rum 1 /2 cup chopped walnuts Method: Grease and flour 10 bunt pan. Place nuts in small bowl. Sprinkle over 1tbsp flour. Set aside. Cream butter and sugar until light and fluffy. Beat in egg yolks. Mix in rum and fold in flour mixture. In separate bowl whisk egg whites to stiff peaks, fold in to cake batter. Bake at 325F for approximately one hour or until toothpick inserted in centre comes out clean.
Vanilla Cookies
Ingredients: 1 cup butter 1 /2 cup sugar 1 tsp vanilla 21/2 cups sugar
Method: Cream butter and sugar until light and fluffy. Add vanilla. Remove from mixer and fold in flour. Put dough unto floured board. Roll and cut out desired shapes. Bake on greased cookie sheet at 325F until light brown. Cool before removing.
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Strawberry shortcake
Cake
Ingredients: 1 cup butter 3 eggs 1 cup sugar 2 cups baking flour 1 tsp baking powder 1 /2 cup milk 2 tsps vanilla Method: Cream butter and sugar until light and fluffy. Add eggs one at a time. Blend until incorporated. Add vanilla. Add sifted flour in thirds alternately with milk. Pour into two 9 or 10 round pans. Bake at 325F for approximately 25 minutes or until toothpick inserted in centre comes out clean. Filling /2 litre heavy cream
1 cup sugar 1 packet unflavoured gelatin 1 can strawberry pie filling Method: In small bowl sprinkle gelatin over 1/8 cup water. Whip cream with sugar to just before soft peaks. Heat gelatin just enough to melt. Fold in few tbsps of cream. Add back to main mixture. Finish whipping to stiff peaks.
Assembling Place one cool cake layer on serving platter. Put half whip cream on top of cool layer. Place canned strawberries on top. Push into filling. Top with second layer. Place remaining cream on top. Finish with fresh berries.
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At the
Merlot and Cabernet Sauvignon. The 2009 Mnage Trois exposes the fresh, ripe, jam-like fruit that is the calling card of California wine. Forward, silky and soft, this delicious dalliance makes the perfect accompaniment for grilled meats or chicken. If you are not a big red wine lover, you need to try this one.
A Jamaica Observer Advertising Feature blend brings together citrus and tropical fruit flavours with crisp acidity. It's refreshing!
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Chris Reckord Entrepreneur & Wine Enthusiast. He and his wife Kerri-Anne are part owners of Jamaica's only Wine Bar Bin26 Wine Bar in Devon House, Kingston. Send your questions and comments to creckord@gmail.com . Follow us on twitter.com/DeVineWines
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