Observer Cookbook

FREEonly with purchase ofyour Thursday, April 14Daily Observer

A Jamaica Observer Advertising FeaturePPaaggee 22

A Jamaica Observer Advertising Feature PPaaggee 33


By Chef Bernard ‘Pepper’ Morrison,Corporate Chef, Supreme Ventures

SSaallmmoonn RRoouullaaddee wwiitthh SSppiinnaacchh SSttuuffffiinngg && SSppiiccyy FFrruuiitt GGllaazzee

YYiieelldd:: 44--66 sseerrvviinnggss

IInnggrreeddiieennttss::3-4 lb salmon fillet1/2 lb spinach8 oz mushroom8 oz Camembert cheese4 oz onion2 oz escallion2 cloves garlic6 oz olive oilSalt and black pepper to taste.

SSppiiccyy FFrruuiitt GGllaazzee::1 each Scotch bonnet pepper4 oz pineapple juice4 oz papaya purée4 oz melon purée1 oz sugar1 tbsp cornstarch

MMeetthhoodd::Pre-season salmon fillet with mincedonion, escallion, garlic, salt, black pepper and oil.

Heat oven to 350°F, 15 minutes in advance.

Spread cheese on salmon fillet,

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 pineapplejuice (leaving a little behind), papayaand melon purée, with chopped pepper and sugar.

Allow to boil, then mix cornstarchwith leftover pineapple juice and addto pot.

Continue to stir, until sauce reachesboiling point again and thickens.

Once sauce is thick and boiling,remove from heat.

Remove salmon from oven, allow itto sit for 5 minutes, remove cord, sliceand serve with glaze.

TThhee TTeeaamm::Novia McDonald-Whyte

Christina Hoo FungTameka Coley

Omar Tomlinson

CCoovveerr DDeessiiggnn && LLaayyoouutt::Jeffrey Marshall

PPrrooooffrreeaaddeerr:: Fiona Edwards

AAddvveerrttiissiinngg:: Natalie Chin-Watkins

Photographers:Bryan CummingsJoseph WellingtonGarfield Robinson

Karl McLartyLionel Rookwood

Marlon ReidJermaineBarnaby

aster came early thisyear and we're alreadyfeeling the expansionaround the waistline,all this as a result of

Supreme Ventures corporate chefBernard 'Pepper' Morrison and histeam who sat us down to an earlyEaster fare. It soon became an exer-cise in futility, trying to resist thesalmon roulade with spinach stuff-ing or the melt-in-your-mouthstuffed beef tenderloin with lobsterand mushroom peppercorn sauceand, let's not forget, the creamyseafood medley. As if that were notenough Pepper brought out dessert— his signature special spice bun (I

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 eatingon Good Friday and copious slices ofbun and cheese in-between. Howwe manage to consume such vastquantities of bun is anyone's guess,and as for those tins of Tasteecheese! These are the traditionsthat ensure continuity and make usproud to be Jamaican. Our Eastercookbook combines the traditionaland the not-so-traditional fromPepper to Chef Robert Thunder ofCafé Eits who shares the recipes forhis Eggs Florentine with Arugulaand Ackee Sauce along with twomore of his divine dishes. The ever-so-talented Oji Jaja wows with hisAckee Ravioli, while new kid on theblock Christian Sweeney unveils his

Curry Crusted Lamb. Naturally we'vegot bun, the traditional and the notso traditional. Fancy a slice of Cho-Cho Easter Bun? Mother of twoJennette Moodie happened upon arecipe two years ago, tweaked itand presented it to rave reviews.Our wine consultant ChristopherReckord gives two thumbs up(perhaps we should make that

three!)to Ménage À Trois… This is a mere taste of what's in

store as you turn the pages of ourEaster cookbook.

Happy Easter!

NNoovviiaa MMccDDoonnaalldd--WWhhyytteeLifestyle editor

PPeeppppeerr ((lleefftt))wwiitthh hhiissaassssiissttaannttssCCuurrttiissCCoolltthhiirrsstt((cceennttrree)),, SSoouusscchheeff AAccrrooppoolliissPPoorrttmmoorree aannddMMaayy PPeenn,, aannddTThheeoo SSmmiitthh,,JJuunniioorr SSoouusscchheeff,,AAccrrooppoolliissBBaarrbbiiccaann..

Acropolis Barbican’s

Easter Menu

Cooking!Cooking!Let’s get


Yield: 4-6 servings

IInnggrreeddiieennttss::3 lb beef tenderloin medium size lobster tail — two each per serving4 oz onion

3 oz escallion1 oz garlic1 oz thyme4 oz vegetable oilsalt and black pepper to taste.

MMuusshhrroooomm PPeeppppeerrccoorrnn SSaauuccee::4 oz mushroom4 oz red wine2 oz heavy cream1-2 oz demi glaze 1 Tbsp peppercorn (crushed)2 oz onionsalt to taste.

MMeetthhoodd::Preheat oven to 375°F, 15 minutes

in advance.Cut a slit through the centre of the

tenderloin, but not all the way through.

Season tenderloin with onion, escallion, garlic, thyme, black pepper,salt and oil.

Remove from shell and poach inseasoned water for 2-5 minutes,depending on if it’s thawed or frozen.

Stuff lobster in the slit down thecentre of the tenderloin; place on baking tray.

Bake tenderloin for 25-30 minutes,until medium well.

In a sauce pot, heat oil, add onionand mushroom, and then add redwine, heavy cream, crushed pepper-corn, demi glaze and salt. Stir andremove from heat.

Remove from oven and allow it tocool for 5 minutes, slice and serve.


Stuffed BeefTenderloin withLobster & MushroomPeppercorn Sauce

Stuffed BeefTenderloin withLobster & MushroomPeppercorn Sauce



SSttuuffffeedd wwiitthh PPllaannttaaiinn SSuurrpprriissee,, sseerrvveeddwwiitthh CChheerrrryy BBrraannddyy RReedduuccttiioonn

Yield: 4-6 servings

IInnggrreeddiieennttss::2 lb boneless chicken breastripe plantains, two each per serving2-3oz sun-dried raisins 1 tbsp cinnamon 2 tsp buttersalt and black pepper to taste3 oz onion2 oz escallion1 oz thyme1/2 lb flour1 egg1/2 lb panko breadcrumbs (Japanese bread crumbs)

CChheerrrryy BBrraannddyy RReedduuccttiioonn::8 oz Cherry brandy liqueurSalt to taste.

MMeetthhoodd::Preheat oven to 375°F, 15 minutes inadvance.

Butterfly breast, season with onion,escallion, thyme, salt and black pepper.

Mash plantain, add melted butter,raisins and cinnamon.

Stuff breast with plantain stuffingand seal with toothpicks.

Roll in flour, dip in egg wash

(beaten egg and water), then roll inpanko 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, stirringoccasionally, then add a pinch of saltand remove from heat. Remove fromoven, remove toothpicks and slice,then serve with reduction.

Yield: 4-6 Servings

IInnggrreeddiieennttss::8 oz shrimp (deveined )1 large lobster tail(deveined)8 oz trout fillet8 oz scallop1 ltr heavy cream8 oz white wine4 oz olive oil4 oz onion2 oz escallion1 oz garlic

1 oz thyme1 oz basilsalt and black pepper to taste.

MMeetthhoodd::Chop into large cubes, lobster and trout fillet.Clean scallop and shrimp.Add all seafood togetherand season with salt andblack pepper.

In a skillet on mediumhigh heat, add olive oil.Once hot add garlic, onionand escallion. Toss, thenadd seafood mixture.

Toss or stir to preventfrom sticking.

Once the moisture hasbeen removed, add wine,basil and thyme.

Stir pot, and when winehas reduced slightly, addheavy cream, enough toslightly cover seafood.

Season with additionalsalt and pepper to taste,allow it to reduce on medium low heat.

Once it has thickened,remove from heat andserve immediately.

Escalope ofChicken Breast

Creamy SeafoodMedley

Creamy SeafoodMedley



Pepper’s Special

Spice BunYYiieelldd:: 33 bbuunnss

IInnggrreeddiieennttss::3 lb brown sugar5 lb baking flour1/2 bottle browning3 eggs15 tbsp butter (melted)3 lb raisins1 lb mixed peel1/2 lb baking powder2 oz ginger, grated1/2 cup Maraschino cherry1 btl Dragon Stout1 tbsp salt1 tsp all spice1 tsp nutmeg1 tsp cinnamon powder2 tbsp vanilla5 tbsp molasses

GGllaazzee ffoorr BBuunn::11/2 cup brown sugar11/2 cup water

MMEETTHHOODD::Grease pans and preheat oven to350°F, 15 minutes in advance.Mix together all liquids and soak

fruits. Sift all dry ingredients.Whisk eggs.

Add dry ingredients to liquid mixture and whipped eggs.

Gently cut and fold mixture untilcombined evenly.

Place pans in water bath, then bakein oven for 1 hour.

In saucepot, on high heat, addwater 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.

PPeeppppeerr ddiissppllaayyss hhiiss ssiiggnnaattuurree ssppiiccee bbuunn..



Honey Stout Bunwith Apricotsand Raisins

Easter yields a variety of buns frommixed fruit, spice and stout. All formsare enjoyed with cheese traditionally.Today I share the latter method withyou. This recipe yields one bun.Wishing you a happy and holy Easter!

IInnggrreeddiieennttss::3 cups all-purpose flour1 tbsp baking powder1 cup brown sugar1 tsp ground cinnamon1/2 tsp ground clovesGenerous grating of nutmeg1/2 cup raisins1/2 cup dried apricots, roughly chopped2 tbsps Jamaican honey 1/4 cup butter, melted3/4 bottle of stout2 eggs1 tsp vanillaExtra honey for glazing

MMeetthhoodd::Preheat oven to 400°F.Generously grease baking loaf tin.

In a saucepan add honey, butter,sugar and stout and gently heat untilsugar 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 pourbatter into prepared loaf tin.Bake for an hour.

Cool down bun, remove from tinwhen still slightly warm and brush allover with honey to glaze.

Bon Appétit!

CHEFJJuuii yy


A Jamaica Observer Advertising FeaturePage 14

VegetarianBolognese served

with FreshSpinach Pasta

FFoorr tthhee ppaassttaa

IInnggrreeddiieennttss::250g bread flour 4 egg yolks50g spinachPinch of salt1 tbsp olive oil

MMeetthhoodd:: In a food processor mix all ingredientsuntil the dough forms a ball, adjustwith more flour if the mixture is toomoist. Remove from the processor andknead on a clean surface until thedough is not sticky. Leave to rest for one hour covered with a lightlydamped cloth or overnight in therefrigerator.

The dough is now ready to beprocessed through a pasta machine.Simply divide the dough in half, rollthe dough, starting on its widest setting, and continue to roll itthrough the machine repeatedly, narrowing the setting by one notch ata time until the sheet of dough is1.5mm thick. Roll it through one more time to prevent it from shrinking when you cut it. Finally, fitthe appropriate setting on themachine and cut the dough into fettuccine (as pictured), linguine,spaghetti or tagliatelle.

FFoorr tthhee VVeeggeettaarriiaann BBoollooggnneessee

IInnggrreeddiieennttss::1 tbsp olive oil 2-3 tbsp scallion (thinly sliced)2 cloves garlic (minced)2 cups veggie mince (rehydrated inseasoned liquid)1/2 Scotch bonnet pepper (minced)1 small green sweet pepper (sliced)6 small tomatoes (skin and seeds removed)2 cups tomato sauce 1 tsp tomato paste2 tbsp basil (chopped)1 tbsp parsley (chopped)

MMeetthhoodd::In a sauté pan on medium heat, add the olive oil, then the scallion and garlic. Sweat the mixture forabout 4 minutes (always stirring,

do not brown).Increase the heat and add the

rehydrated veggie mince to the garlicmixture, sauté for about a minutethen add the hot pepper, green pepper and tomatoes and continuecooking for about 5 minutes, alwaysstirring. Add the remaining ingredientsexcept the herbs which are added at

the end of the cooking process — totalcooking time approximately 15 minutes.

BBrriiaann LLuummlleeyyCertified Chef de Cuisine CCC2

Photos courtesy of STUSH



Recipes courtesy of ChefRobert Thunder of Café Eits

Eggs Florentinewith Arugula

and Ackee SauceThis is a Jamaican twist on aEuropean classic, and the ackee sauceis not only healthier than hollandaise,it tastes better too. The secret to theperfect poached egg has little to dowith the skills of the cook. A fresh eggfrom your own (or your neighbours)free range hens will make all the difference. The watery white of a battery hen egg will spread out in the water and be a bit of a disappointment. Happy chickens make good quality eggs.

MMuuffffiinnss1/3 cup milk2 teaspoons sugar1/2 oz active dry yeast1/3 cup water 1 tablespoon melted butter2 cups all-purpose flour1/4 teaspoon saltcornmeal, for dusting

MMeetthhoodd::Sieve the flour and salt into a mixingbowl. Put the milk and water in asaucepan and heat to blood tempera-ture (it should feel neither hot nor coldto the touch). Stir in the yeast, sugarand melted butter. Sit for about 10minutes until it begins to get creamy.

Add the wet mixture to the flourand knead to a soft dough on a flouredsurface. More flour or liquid may needto be added to achieve a uniformedand wrinkle-free dough. Put back intothe mixing bowl, cover with a dampcloth and let rise until doubled in size.

Punch back the dough and give it abrief but thorough kneading. Sprinklesome cornmeal onto a work surfaceand roll to about 1/2 inch thickness.Sprinkle some more cornmeal on thetop and cut rounds with a biscuit cutter or empty can. Leave to rise forabout 1/2 an hour then cook in a dry frying pan on a low to medium heatfor about 10 minutes on each side.Allow to cool on a wire rack.

AAcckkeeee SSaauuccee

IInnggrreeddiieennttss::1 cup ackees, prepared and cooked1 cup evaporated milk

2 bay leaves1 tbsp white wine vinegar1/2 cup white wineSalt and ground black pepper

MMeetthhoodd::Boil the vinegar, wine and bay leavesuntil reduced by half. Add the ackeeand milk and simmer gently for a fewminutes. Remove the bay leaves andblend in a food processor untilsmooth, season with salt and pepper.

Gently crack some eggs into simmering water to which a few dropsof white vinegar has been added. Turnoff the heat and leave for about 5minutes. Ideally the white is cookedand the yolk is still a bit runny.

Slice each muffin in half, toast andput onto plates. Place some arugulaon top, dress with lemon juice andolive oil; add the eggs and finally theackee sauce. Garnish with parsleyand cracked black pepper.


Red OnionMarmaladeand GoatCheese TartPPaassttrryy

IInnggrreeddiieennttss::1 cup all-purpose flour1/2 cup butter1/2 tsp saltIced water1 egg, beaten

MMeetthhoodd::Sieve the flour and salt into a bowl.Cut the butter into small cubes, add tothe flour and use your fingertips towork to a consistency of soft breadcrumbs. Add a little water at atime to mix to a soft pastry. Take carenot to overwork the pastry or it willturn out tough. Leave to rest in thefridge for 20 minutes.

Roll out the pastry on a floured surface and use it to line a 9” tart tin.Cut a round of wax paper about 2”wider than the tart tin, press into thepastry and fill with dried peas. Bakeuntil the edges start to brown,

remove the paper andlet the bottom cook to alight golden colour.Brush with the beatenegg and return to the oven to glaze thepastry case.

OOnniioonn MMaarrmmaallaaddee

IInnggrreeddiieennttss::1 lb red onions2 tbsp sugar4 tbsp red wine vinegar1/2 bottle red wineSalt and pepper2-4 oz goat cheese (chèvre)

MMeetthhoodd::Slice the onions thinlyand fry in a little oil untilstarting to brown. Make aspace in the centre of thepan, add the sugar andwhen it begins to bubble,add the vinegar and wine.Boil until most of the liquidhas evaporated.

Spread the onion mixtureinto the tart case and

crumble the goat cheese over the top,season with salt and pepper and put intoa hot oven for about 5 minutes until thecheese begins to melt. Serve with mixedgreens and a balsamic dressing.

Red Stripe FriedPlantain with HerbCouscous and SalsaIInnggrreeddiieennttss::1 Plantain1/2 cup Red Stripe1/2 cup all-purpose flourOil for deep frying1 pkt couscous1/2 cup chopped fresh herbs, eg basil, chives, parsley1/2 lb sweet peppersOlive oil Half a Scotch bonnet pepper, deseededand chopped1 mango, chopped1/2 bunch cilantro, finely choppedJuice of 1 lemon1 tbsp sugar1 onion, chopped1 tomato, chopped

MMeetthhoodd::Make the batter by whisking togetherthe Red Stripe and flour, season withsalt and pepper. Cut the plantain into

fingers and toss with a little flour. Set aside.

Cook the couscous according to thepackage instructions. Fry the sweetpeppers in a little oil until soft. Mix the peppers and herbs into thecouscous along with salt, pepper anda good slug of olive oil.

Make the salsa by frying the onionsand pepper till soft, add the sugar,

lemon juice and tomato and boil toreduce the liquid. Add the mango,cilantro, and just a little salt and turnoff the heat.

Dip the plantain in the batter andfry in hot oil until golden and crispy.Drain on some kitchen paper whileyou spoon the couscous onto theplate. Arrange the plantain neatly onthe couscous and top with the salsa.


CChheeff RRoobbeerrtt TThhuunnddeerr


((FFoorr tthhee ccrruusstt))IInnggrreeddiieennttss::6 cups walnuts 2 cups almonds A dash of Italian seasoningA pinch of sea salt4 cloves garlic

MMeetthhoodd::Grind all ingredients together inchampion juicer until homogenised,then remove. Spread half-inch thickon greased wax paper and shape byhand into 9x9” size pizza. Dehydratein an oven at 105°C (to preserve theenzymes) for 12 hours — flipping onthe opposite side after the first sixhours. Set aside.

((FFoorr tthhee ccaasshheeww cchheeeessee))IInnggrreeddiieennttss::1 cup cashew2 cups sunflower seeds3 cloves garlic1 ripe tomato1/4 cup waterA pinch of sea salt.

MMeetthhoodd::Churn everything together in a food processor until the consistency is smooth, then spread on pizza crust.

((FFoorr tthhee ttooppppiinngg))IInnggrreeddiieennttss::1 medium pineapple

5 colourful, medium-sized bell peppers3 medium ripe, de-seeded tomatoes1 medium onion (minced)1 tbsp basil (chopped)A pinch of oregano

MMeetthhoodd::Dice all ingredients, toss togetherand place on cashew cheese spread.Garnish with chopped basil. Thiscan be had immediately, or storedat room temperature for three days,or in the refrigerator.

Makes 10 servings or two 9 x 9” pizzas.


Fire Light Gourmet Vegan Restaurant’s Chef Ben Tsedek Ben Yehuda shares his latest Easter recipes:

Pineapple Pizza with Cashew CheesePineapple Pizza with Cashew Cheese



CChheeff’’ss TTiipp:: Either mushrooms or ackees can be used, and spices areadded to ackee burger only.

IInnggrreeddiieennttss::(For the roll)6 cups walnuts 2 cups sunflower seeds1 tbsp curry powder1/2 tsp sea salt3 cloves garlicSesame seeds for garnishing

MMeetthhoodd::

Grind all ingredients together inchampion juicer until homogenised,then remove. Spread half-inch thickon greased wax paper and shape byhand into a large rectangle. Cut intocircular shapes, sprinkle with sunflower seeds, then dehydrate inan oven at 105°C (to preserve theenzymes) for 12 hours — flipping onthe opposite side after the first sixhours. Set aside.

((FFoorr tthhee ppaattttiieess))IInnggrreeddiieennttss:: 1 tsp curry powder 1 ounce soy sauce1 ounce olive oil2 small onions

3 heaping tbsp sunflower (grounded) seeds 2 lbs mushrooms (ground in a food processor)6 cups cleaned ackees3 cloves garlic1/2 Scotch bonnet pepper1/2 tsp sea salt2 stalks escallionHalf a cucumber (sliced)1 large tomato (sliced)1 large onion, cut into rings

MMeetthhoodd:Pulse all ingredients together in afood processor until homogenisedinto a tight, dough-like consistency.Scoop out and place on greased waxpaper, spreading it about half-inchthick. Cut into circles and dehydratein an oven set at 105°C for 12 hours,flipping on the alternate side afterthe first six hours. Place inside rollthen add cucumber, onion rings andtomato and enjoy!

MMaakkeess 1122--1155 bbuurrggeerrss..

Mushroom/Ackee BurgerMushroom/Ackee Burger


SSeerrvveedd wwiitthh CCooccoonnuutt PPoolleennttaa aanndd CChhoo--cchhoo CCaabbbbaaggee SSllaaww ttooppppeedd wwiitthh GGooaatt CChheeeessee

aanndd FFrreesshh HHeerrbbss

((SSeerrvveess 22))

BBaallssaammiicc VViinnaaiiggrreettttee

IInnggrreeddiieennttss4 tbsp honey4 oz Balsamic vinegar1 ea clove garlic1 tbsp onion (diced)1/4 tsp chopped Scotch bonnet pepper16 oz extra virgin olive oil1 tbsp fresh basil (chopped)Sea salt to taste

MMeetthhoodd::Place all the ingredients in a blender or food processor and blenduntil an emulsion is formed. Store atroom temperature.

CCooccoonnuutt PPoolleennttaa

IInnggrreeddiieennttss::1/2 cup course ground cornmeal1 cup coconut milk

1 cup water1/4 tsp nutmegSalt to taste

MMeetthhoodd::In a heavy sauce pan, bring water to a simmer with nutmeg. In a mixingbowl, combine coconut milk and cornmeal using a wooden spoon. Once

incorporated, pour mixture into saucepan, stirring continuously until themixture thickens. Season with salt,remove from sauce pan and place intoa mould to cool in the refrigerator.Once cool, remove from mould andplace on a sheet pan and reheat in anoven for service.

CChhoo--cchhoo CCaabbbbaaggee SSllaaww

IInnggrreeddiieennttss::4 oz shredded cho-cho4 oz shredded cabbage1/2 tsp finely chopped ginger1 oz julienne red onion1 oz julienne red bell pepper1 oz julienne yellow bell pepper2 tbsp extra virgin coconut oilSalt to taste.

MMeetthhoodd::Heat sauce pan, add coconut oil andonce the oil is hot, add red onions andsauté until onions are soft. Add theremaining vegetables and cook untiltender (cabbage should have a crunchto it).

Season with salt and keep warm for service.


OJI JAJA'S Easter Recipes

Fire Roasted Portobello SaladFire Roasted Portobello Salad


IInnggrreeddiieennttss::1 doz ackees (picked, cleaned and poached)8 ea wonton skins1 cup counter flour2 oz sundried tomatoes (chopped)4 oz button mushrooms (diced)2 oz extra virgin coconut oil2 tbsp chopped garlic1/2 pint grape tomato (halved)1/4 tsp thyme leaves (finely chopped)1 cup sweet corn (kernels only)pinch nutmeg1 cup coconut milk1 tbsp diced red bell pepper1 tbsp diced yellow bell pepper1 tbsp chopped escallion1/4 tsp Scotch bonnet pepper (finely chopped)pinch of allspice (ground)Sea salt

MMeetthhoodd::In a small sauté pan, heat 1 tbspcoconut oil. Once hot, add garlic, onion,ackee and Scotch bonnet to the oil.Season with salt, remove from heat andcool. Dust counter top with flour andlay out 4 sheets of wonton skins. Usinga teaspoon, fill the centre of each won-ton skin with some of the ackee mix-ture. Using a pastry brush, moisten theedges of the wonton skins with waterand seal. Once sealed, place in therefrigerator until ready for use.

Bring 2 cups of water to a boil. Add ackee ravioli and cook for approximately 4 minutes. Removefrom water and keep warm until readyto serve.

Heat 1 tbsp oil in a sauté pan, addmushrooms and sundried tomatoes.Cook until mushrooms soften, thenadd thyme and season with salt.Remove from heat and keep warm.

Bring coconut milk, corn kernels,nutmeg and allspice to a simmer. Cookfor approximately 15 minutes, removefrom heat and cool. Once cool, place ina blender or food processor and purée.Pass through a strainer, reheat andseason with salt.

Heat oil in sauté pan, add spinach,tomatoes and onions. Sauté untilspinach wilts. Season with salt andremove from heat and keep warm.Place completed items on a plate andserve immediately.

QQuuiinnooaa PPoolleennttaaServed with mixed fruit compoteDrizzled with sorrel reduction(Serves 6)

IInnggrreeddiieennttss::1/4 cup Quinoa (soaked for 30 minutes)1/4 cup coarse cornmeal1 cup coconut milkDash baking spiceDash vanillaDash rose waterPinch of salt1/2 cup brown sugar

MMeetthhoodd::In a small saucepan, bring half thecoconut cream to a simmer withsoaked quinoa. Combine remainingcoconut milk with cornmeal and add

to quinoa mixture. Incorporate salt,baking spice, vanilla and rose water.Stir continuously until mixture thickens. Incorporate sugar, place in amould and refrigerate until cool.Remove from mould and serve withyour choice of fruits, berries andsyrup. Garnish with fresh mint.

SSoorrrreell RReedduuccttiioonnIInnggrreeddiieennttss::1 lb sorrel (dried)4 cups water1 tbsp chopped ginger2 ea cloves2 ea allspice berries2 tbsp brown sugar

MMeetthhoodd::Bring water to a boil. Add sorrel, ginger, cloves, and allspice berries.Remove from heat, cover and allow tosteep until cool.

Strain liquid and return to mediumheat. Allow tea to simmer untilreduced to 1/2 cup of liquid.

Incorporate sugar and continuereducing until mixture creates veryfine bubbles. Remove from heat immediately and allow to cool. Usewith your choice of dessert or salad.


AckeeRavioliAckeeRavioli

Sautéed sundried tomato and mushroom, wilted garlic spinach and cherrytomatoes. Sweet corn cream sauce. Makes 18 pieces (serves 2-3 persons).



IInnggrreeddiieennttss::

4 lbs Rainforest Seafoods

Bassa Fillet

2 tbsp butter

2 tbsp vegetable oil

1 small lemon

Salt and pepper

MMeetthhoodd::Put butter in a large

non-stick frying pan and

melt over medium heat. Cut

the lemon into halves, and

squeeze the juice from each

quarter into the frying pan.

Mix lemon juice, butter and

oil with a spatula.

Season Rainforest

Seafoods Bassa Fillet with

salt and pepper.

Add the fish to the frying

pan, and increase the heat to

medium-high. Cook the fish

for 5 minutes, then turn over

with a spatula and cook on

the other side for 5 minutes

or until cooked through (do

not allow butter to burn,

lower heat if this starts to

happen) The fish is cooked

through when the thickest

part of the fillet flakes easily

with a fork. The exact

cooking time depends on the

thickness of the fillet.

Pour lemon butter sauce

from the pan over the fish as

a sauce.This dish is very simple

but elegant with a good

presentation and served

with vegetable rice pilaf

Risoto or a rice of your

choice. Garnish with lime or

lemon wedge and fresh herb

of your choice.

Rainforest Seafoods’ Lemon Butter Bassa FilletRainforest Seafoods’ Lemon Butter Bassa Fillet


3 lbs Rainforest Seafoods Seafood Mix

3 qt fish stock

6 cloves garlic, chopped

1 lg onion, chopped

1 sprig of thyme

1 stalk of scallion

1 lg carrot, diced small

1 lg potato, peeled and diced small

1 lg cho-cho, diced small

1 lg green Scotch bonnet pepper

Salt and black pepper to taste

6 whole pimento seed

MMeetthhoodd::Rinse Rainforest Seafood Mix and drain.

Add Rainforest Seafood Mix to stock and

allow to simmer.

Add garlic, onion, thyme, scallion and whole

green Scotch bonnet pepper.

Add diced vegetables and allow to simmer until

vegetables are cooked and soup reaches the desired

taste and consistency.

Rainforest Seafoods Seafood Mix is also good for

Seafood Pasta, Stir-fry, Paella, Seafood Casserole,

Seafood Lasagna, Seafood Curry and Seafood Brown

Stew. You may also sautée Rainforest Seafoods

Seafood Mix with herbs and butter, adding a small

amount of stock and serve as a Seafood Medley.

Seafood Mix Soup



1 ea whole red snapper (3-lb)

1 ea garlic clove, minced

1 tsp salt1/2 tsp pepper1/2 tsp brown sugar1/4 tsp fresh thyme, chopped

1 bottle Zedalinis gourmet

Tamarind Sauce

5 tbsp Vegetable oil

1 tbsp lemon juice fresh or lime

2 ea medium onions chopped

1/2 large green Scotch bonnet

pepper, chopped

2 tbsp parsley or fresh dill,

chopped (optional)1/2 cup escallion, chopped

Foil wrap

MMeetthhoodd::

Clean fish and place in a buttered

baking dish. In a small bowl

combine the salt, black pepper,

garlic, Scotch bonnet pepper,

onion, chopped herbs, brown

sugar, thyme, vegetable oil and

lemon juice.

Rub this mixture all over the

fish (inside as well) marinating it

well and wrap with foil.

Allow Char Grill or BBQ grill pan to

heat properly. Place wrapped fish on

grill and allow to steam-roast. Pierce

with a fork to test for doneness.

When fish is done, glaze with

Zedalinis Gourmet Tamarind

Sauce for an extra burst of flavour

or use as a dip.

(Optional: Vegetables of your

choice can be combined and stuffed

on the inside.)

Serve with steamed rice,

provision, steamed bammy or

festival. Serves 6.

Steam-roasted Red Snapper With

Zedalinis Gourmet Tamarind Sauce






MMeetthhoodd::1/4 lb pumpkin1 small Irish potato, sliced1 small carrot, sliced1 slice yellow yam1 sprig thyme1 stalk escallion1/4 tsp blended garlic1/4 tsp blended ginger1/4 onion

1 pepper (not cut)8 pcs okraA pinch of saltA few pimento seeds

MMeetthhoodd::Boil pumpkin in 2 cups of water.Remove and blend.Put pumpkin base in a medium-sizedpot, add yam, Irish, carrot and salt.

Bring to a boil and add all other ingredients except okra. Stir and coverpot. Wash fish and cut to one side. Season with a pinch of salt. Stir pot,add fish then put okra on fish andcook for approximately 10 mins.Remove pot from flame and serve.

NNBB:: Additional pepper and salt maybe added.


IInnggrreeddiieennttss::1 lb cleaned conch1 small onion2 pegs garlic1 pepper1 stalk escallion1 sprig thymePinch of salt5 grains pimento seedJerk seasoning

MMeetthhoodd::Wash, slab and beat conchtill tender. Chop seasoninginto very small pieces andmix together in a bowl.Add jerk seasoning. Blendand add conch, then allowto marinate for about 10minutes.

Heat grill five minutesbefore marinating is complete. Place conch ongrill and coat conch every five minutes withseasoning for about 20minutes. Remove from grill and serve.

Prendy’s Onthe BeachSteamed Fish

Prendy’sJerk

Conch


IInnggrreeddiieennttss::1 small onion1/2 pepper2 pegs garlic1/2 cho-cho1 small carrot1 small cucumber1/4 tsp salt (sea salt)2 pinch pimento powder2 tbsp white vinegar1 tbsp water5 grains pimento seed

1/2 cup oil (depending on size fryer)1/2-3/4 lb fish

MMeetthhoodd::Clean fish and wash in lime water,place fryer on flame. Dry fryer properly and pour oil into fryer. Slicefish on both sides. Mix salt andpimento together, and put in slicedsides and belly.

Add garlic and a ring of pepper tohot oil. Place fish in oil and fry, giving

a golden brown colour on both sides.Allow fish to fry on one side beforeturning onto other side. When fried,take fish from pot. Add all other ingre-dients — onion cut in rings, carrot sliced thin, cucumber sliced andseeds removed and cho-cho slicedthin. Stir and add fish. Turn flame lowand cover pot for five minutes.

Turn flame off and let stand for 5minutes. Remove fish from pot, thenplate and serve.

Escoveitched FishHellshire StyleEscoveitched FishHellshire Style


IInnggrreeddiieennttss::1 rack lamb (frenched and all excess fattrimmed)3 mid-sized sweet potatoes 1 large potato 2 carrots 2 oz butter 1 cup cream or milk 1 large zucchini 1/2 tbsp white pepper Salt to taste Black pepper to taste 1 tbsp tumeric 1 tbsp cumin 1 tbsp curry powder 1 tbsp coriander Pineapple mint confit

4 oz small diced pineapple 3 tbsp sugar 1 oz chopped mint

MMeetthhoodd:: LLaammbbPreheat oven to 425°F.

Place cumin, turmeric, coriander andcurry powder into a small saucepan andtoast for a few minutes to bring spices tothe height of their flavour.

Season frenched rack of lamb with salt,black pepper and toasted seasonings.

Allow to marinate for up to 24 hoursbut no less than 3 hours prior to cooking. Sear rack in a large skillet on all sides,ensuring juices are locked in.

Remove from pan and place on roasting rack for 20 minutes to half-hour until desired doneness is achieved.

MMooffuunnggooPeel 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 andwhite pepper.

In a separate bowl combine thecooked carrots, potatoes and cream mixture. Using a whisk or hand mixer,whip mixture until smooth.

ZZuucccchhiinnii 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.

CCoonnffiittPlace the small diced pineapple in asauce pan with three tablespoons ofsugar and four ounces of water.

Allow to cook until pineapple isgolden brown in colour.

Before taking off the heat, mix in chopped mint and add a dash ofsalt to taste.

Combine all elements for an excellent dinner notsoon to be forgotten.


CChhrriissttiiaann SSwweeeenneeyy owner/operator of Fuzion Food service.

Curry Crusted Lamb with sweet potato mofungo and oven-roastedzucchini topped with a pineapple mint confit



NNaattuurraall II BBeeeettrroooott && SSoouurrssoopp JJuuiiccee

IInnggrreeddiieennttss:: 4 large, ripe soursop fruits6 ripe beets4 tbsps lime juiceCane sugar to taste

MMeetthhoodd::First, de-seed the soursops, thenclean beets and cut into squares.Place beet in a blender, purée forfive minutes then liquefy foranother five minutes before straining. Set aside.

Add the soursop pulp to theblender, purée for five minutes thenliquefy for another five minutes.Strain and set aside. Combine bothjuices; add lime juice and cane sugarto taste, then blend the mixture for afew minutes. Strain once more for asmooth consistency, then pour andserve with ice.

NNaattuurraall II AAllll FFrruuiitt SSmmooootthhiiee

IInnggrreeddiieennttss::3 ripe bananas1/2 of a pineapple6 ripe Otaheite apples1 large ripe mango8 ripe strawberriesA handful of blueberriesA handful of almonds or peanuts3 tbsps lime syrupIce

MMeetthhoodd:: Dice all fruits (with the exception of the blueberries)and add to blender with ice,select 'chop' setting and blendat this speed for three minutes.When this is complete, add blueberries, nuts and lime syrupand blend for three more min-utes until smooth. Pour anddrink immediately.

Rohan Henry — Natural I Juice Bar shares two healthy, refreshing beverages


Fire Light Gourmet Vegan Restaurant’s Chef Ben Tsedek Ben Yehuda’s Orange Nut Cake with Cashew Frosting

IInnggrreeddiieennttss::(For the cake)5 cups walnuts3 cups almonds1 1/2 cups raisins3 tbsps orange zest1 tsp cinnamon

MMeetthhoodd::First grind raisins in a foodprocessor, then add theremaining ingredientsindividually until a dough-like mixture isformed. Scoop this out infour parts, and form eachinto a one-inch-thick cakewith your hands. thendehydrate in an oven at105°C (to preserve theenzymes) for 12 hours —flipping on the oppositeside after the first sixhours. Set aside to prepare frosting.

IInnggrreeddiieennttss::((FFoorr tthhee iicciinngg))1 1/2 cups cashew nuts (soakedin water)2 tbsps orange zest1 ounce coconut water25 dates or 1 cup raisins1/2 a large beet for colouring

MMeetthhoodd::Combine all ingredients in ahigh-speed blender until a thickcreamy paste is formed. Scoopout half the mixture and setaside, then add the beet to theremaining mixture and blend fora nice red colour. Set aside. Useeach mixture to top each layer ofthe cake ahead of stacking, alternating the colours for a nicestriped effect when the cake issliced. Use red frosting to decorate the cake, then pipe thebrown-tinted frosting onto thesides and top to decorate.Makes one three-pound cake.




IInnggrreeddiieennttss::3 cups flour2 cups sugar2 cups water1 cup wine8 oz butter (melted)2 eggs1 tbsp cinnamon powder1 tsp grated orange peel3 tsp baking powder1/2 tsp salt1 cup raisin1/2 cup currants1/2 cup cherries1/2 cup mixed peel

MMeetthhoodd:: Preheat oven to 350°F

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 350°F.

CinnamonEaster BunA great twist on an old favourite

Angella Benson’s


Apple Almond CakeIInnggrreeddiieennttss::1/2 cup almond flour 1 cup blanched almonds: 2 tbsp butter3/4 cup confectionary sugar3 ea eggs1/2 tsp almond extract1/2 tsp vanilla extract1/4 cup all-purpose flour3 egg whites1 tbsp granulated sugar2 ea cooking apples

MMeetthhoodd::Preheat the oven to 325°F. Grease any desired individual mould.

Spread the almonds in a bakingtray and toast for 10 minutes. Cool

then coarsely chop.Quarter, core and peel the apples.

Dice into 1/8-inch pieces. Melt butterand reserve. Combine almond flour,confectionary sugar and eggs with anelectric mixer beat until the mixtureforms a ribbon when the beaters arelifted. Mix in the butter and extracts.Sift over the flour and fold in gently.

With an electric mixer. Beat theegg whites until they hold soft peaks.Add the granulated sugar and beatuntil glossy.

Fold the whites into the almondmixture in 4 batches. Spoon the batter into prepared mould. Sprinkleon each cake toasted almond andcooked apples.

Bake until golden brown; decorate the top with the remainingwhole almonds.


Signature Cakes & Desserts by Alecia James


Molten ChocolateFudge Cake IInnggrreeddiieennttss:13/4 cup all-purpose flour1/4 cup cocoa powder4 oz unsweetened chocolate3/4 cup soft margarine 1 cup light brown sugarVanilla extract4 ea eggs

MMeetthhoodd:: Preheat oven to 325°F. Sift flour,cocoa and salt. Cream the margarine,sugar and extract until fluffy and gently beat in one egg.

Gradually stir in the remainingeggs in stages, alternately with the flour mixture, to make a smooth batter.

Stir in 4 oz chopped chocolate inthe batter, pour in desired mould andbake for 15 minutes.

Centre should be slightly soft.

Strawberry GuavaRippled CheesecakeIInnggrreeddiieennttss::11/2 lbs cream cheese2 cups sugar4 ea eggs1 tbsp vanilla extract1 cup strawberry purée1/2 cup guava purée

CCrruusstt IInnggrreeddiieennttss::6 oz Graham crackers2 oz butter, melted3 oz sugar

MMeetthhoodd:: Heat oven to 300°F. In a mediumbowl, combine crust ingredients; mix well. Press mixture in

bottom of 10'' pan. In a large bowl, cream cheese and

sugar until blended, then add eggsuntil incorporated.

Fold in strawberry purée.Fold by creating swirls with

guava purée. Pour mixture in prepared pan with

graham base and bake until done.Remove from heat and cool in refrigerator. Unmould and decorateaccordingly.

WhiteChocolateRaspberryMousseGlaze withPassion FruitIInnggrreeddiieennttss::16 fl oz heavy cream2 sheets gelatin leaves11 oz white chocolate, chopped 8oz raspberry purée8 oz sugar4 fl oz water2 oz egg yolk 4 oz passion fruit purée with seeds.

MMeetthhoodd::Assemble and prepare thedesired pastries, containers, ormould that are to be used inthe application of the moussebefore starting.

Whip cream to soft peaks. Cover and reserve inrefrigeration.

Bloom gelatin in cold water.

Melt chocolate in a mixer bowl over barely simmer-ing water.

Drain the gelatin, reserve.Combine the sugar

and water in a pot and boil to 250°F.

Meanwhile, whip the yolks onhigh speed with the whipattachment until light in colour.Pour the sugar syrup into theyolks as they are whipping andwhip until cool.

Fold yolk mixture into whipcream until incorporated, thengently fold in the reservedchocolate. Immediately pipe orspread into pastries or contain-ers. Cover and refrigerate.



By Junior Francis, Executive Chef, Sandals Royal Caribbean Resort & SpaSSeerrvveess 44 ttoo 66

IInnggrreeddiieennttss::Rice pudding2 cups water1 cup uncooked white rice 2 cups milk 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract

PPuummppkkiinn PPuuddddiinngg1 pound pumpkin, peeled and cleaned1 cup pancake syrup4 eggs1/2 cup sugar1/2 teaspoon cinnamon1 teaspoon vanilla

MMeetthhoodd::Prepare the rice pudding: In a medium saucepan, bringwater to a boil. Add the ice and stir. Reduce heat, coverand simmer for 20 minutes.

In another saucepan, combine the cooked rice, milk,sugar and salt. Cook over medium heat until thick andcreamy, 15 to 20 minutes. Stir in beaten egg and raisins.Cook 2 minutes more, stirring constantly. Remove fromthe heat, and stir in butter and vanilla.

Prepare the Pumpkin Pudding: Preheat oven to 350°F.Boil the pumpkin in salted water until soft but not

mashed. Drain and allow to cool.

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 remaininghalf 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.


Rice & Pumpkin Pudding


Jennette Moodie loves to bake. Somuch so, when she happened upon arecipe for cho-cho bun two years ago,the mother of two adult children wasimmediately intrigued and venturedto attempt to make it. Moodie decidedto tweak the recipe and added herown ingredients. When the bun madeits way from her oven onto the platesof family and friends, the verdict wasnear instantaneous: fantastic!

IInnggrreeddiieennttss:: 2 cups of baking flour or whole-wheat flour 1 cup of brown sugar or honey2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp mixed spice 1⁄4 tsp salt 1 medium cho-cho

1 medium carrot 1 cup of raisins 1 egg (beaten)1 cup Supligen Malt 2 tsp vegetable oil 1 tsp molasses 1 tsp honey

MMeetthhoodd::Combine all dry ingredients. Mix egg,oil, molasses and Supligen Malttogether.

Combine both mixtures and addfruits. Grate cho-cho and carrot. Pourinto a greased lined loaf tin.

Place in a pre-heated oven at 350°F(180°C) and bake for approximatelyone hour.

JJeennnneettttee''ss TTiipp:: For bun lovers who are diabetic, skipthe sugar altogether and use honey inits place. She also suggests usingwhole-wheat flour instead of regularbaking flour as a healthier alternative.As for the cheese, she advises thatvegetarian cheese makes a goodoption that is equally tasteful.


Jennette Moodie’s

Cho-Cho Easter Bun

JJeennnneettttee rreemmoovveess hheerr ffrreesshhllyy bbaakkeedd cchhoo--cchhoo bbuunnss ffrroomm tthhee oovveenn..


‘Anything Goes’

VanillaCupcakesA delicious vanilla cupcake recipe may be enjoyed as is or can be the base of many fun andinnovative recipes that you can create on yourown. Just add your favourite treat to this recipeand let your cupcake imagination flow! Get creative, have fun and enjoy your very ownpersonal cupcake creations.

Happy Easter!

IInnggrreeddiieennttss::1 3/4 cups cake flour1 1/4 cups unbleached all-purpose flour2 cups sugar1tbs baking powder3/4 tsp salt1 cup unsalted butter (cut into 1-inch cubes)4 large eggs1 cup whole milk2 tsp pure vanilla extract1/2 to 1 cup of your favourite treat (chopped fine if necessary) OptionalFor example: Oreo cookies, Reeses Pieces,Chocolate chips, M&M’s, etc


MMeetthhoodd::Preheat oven to 325°F.Combine flour, sugar, baking

powder and salt on low speed.Add butter until just coatedwith flour.

In a large glass measuringcup, whisk eggs, milk and vanil-la. With mixer on medium

speed, add wet ingredients in 3parts. Beat until incorporated but do not overbeat.

Fold in your favourite treatinto the batter. Optional

Divide in cupcake liner 2/3 full.

Bake 17-20 minutes.

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IInnggrreeddiieennttss::8 ounces unsalted butter28 ounces (8 cups)Confectioner's sugar4 ounces milk2 teaspoons pure vanilla extract

MMeetthhoodd::Beat butter (medium speed) inmixing bowl with paddleattachment until smooth.

Turn the mixer to low speedand add 1 cup of confectioner's sugar and beat

till combined. Scrape bowl occasionally.

In a small bowl, combine themilk and vanilla.

Add to butter/sugar mixtureand beat on medium speeduntil light and fluffy.

Slowly add the remainingconfectioner's sugar until youachieve a smooth consistency.

Use immediately. Frostingmay be stored in an airtightcontainer for up to 2 days orrefrigerated for up to 10 days.

Cupcake FrostingCupcake Frosting



RRuumm CCaakkee

IInnggrreeddiieennttss:2 cups flour1 cup butter2 cups sugar6 eggs1/3 cup white rum1/2 cup chopped walnuts

MMeetthhoodd:Grease and flour 10” bunt pan. Placenuts in small bowl. Sprinkle over1tbsp flour. Set aside. Cream butterand sugar until light and fluffy. Beatin egg yolks. Mix in rum and fold inflour mixture.

In separate bowl whisk egg whitesto stiff peaks, fold in to cake batter.Bake at 325°F for approximately onehour or until toothpick inserted incentre comes out clean.

VVaanniillllaa CCooookkiieess

IInnggrreeddiieennttss::1 cup butter1/2 cup sugar1 tsp vanilla21/2 cups sugar

MMeetthhoodd:Cream butter and sugar until lightand fluffy. Add vanilla. Remove frommixer and fold in flour. Put doughunto floured board. Roll and cut outdesired shapes. Bake on greasedcookie sheet at 325°F until lightbrown. Cool before removing.

TTeerrrraa NNoovvaa AAllll--SSuuiittee HHootteell ppaassttrryy cchheeff DDaawwnn MMiittcchheellll sshhaarreess tthhrreeee rreecciippeess ffrroomm tthhee ttaannttaalliissiinngg aarrrraayy ooff ddeesssseerrttss sspprreeaaddeeaacchh TThhuurrssddaayy aalloonngg wwiitthh fflluutteess ooff ppeerrffeeccttllyy cchhiilllleedd MMööeett.. HHaappppyy EEaasstteerr!!



SSttrraawwbbeerrrryy sshhoorrttccaakkee

CCaakkeeIInnggrreeddiieennttss:1 cup butter3 eggs1 cup sugar2 cups baking flour1 tsp baking powder1/2 cup milk2 tsps vanilla

MMeetthhoodd:Cream butter and sugar until light and fluffy.

Add eggs one at a time. Blend untilincorporated. Add vanilla.

Add sifted flour in thirds alternatelywith milk. Pour into two 9” or 10”round pans.

Bake at 325°F for approximately 25 minutes or until toothpick insertedin centre comes out clean.

FFiilllliinngg1/2 litre heavy cream

1 cup sugar1 packet unflavoured gelatin1 can strawberry pie filling

MMeetthhoodd:In small bowl sprinkle gelatin over 1/8

cup water. Whip cream with sugar tojust before soft peaks.

Heat gelatin just enough to melt.Fold in few tbsps of cream. Add backto main mixture.

Finish whipping to stiff peaks.

AAsssseemmbblliinnggPlace 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.



When I was asked to select my wine picks for Easter,without hesitation the

Ménage à Trois line of wines came tomind. They have been flying off theshelves since they made their debutin Jamaica recently, so I thought theywould be perfect for anyone going tothe beach, going to the countrysidefor the long weekend. Then I pausedfor a moment to consider what someteetotallers might say about thename of these wines, especially during the Easter Season. So, asusual, I decided to do my research,and here is what I found: Most literally, it means something like"three in the house" or French:ménage, household; à, for; trois,three — household for three.

TThhrreeee ggrraappeess iinn eeaacchh bboottttlleeAccording to their site, the intentionof Napa Valley wine producer Folie àDeux Winery, whose name is theFrench term meaning “shared fan-tasies”, is to represent the fulfilmentof a dream to create a beautifuldance of flavours and true varietalexpression. The product line and concept for Ménage à Trois examineswhat happens when you put “threeattractive, single, young grapes inone exquisite bottle”… their words.In Jamaica we have the Red, Whiteand Rosé. The Chardonnay is notavailable as yet.

Ménage à TroisCalifornia RedMénage à Trois red brings togetherthree strange bedfellows: ZZiinnffaannddeell,,

MMeerrlloott aanndd CCaabbeerrnneett SSaauuvviiggnnoonn. The2009 Ménage à Trois exposes thefresh, ripe, jam-like fruit that is thecalling card of California wine.Forward, silky and soft, this delicious dalliance makes the perfectaccompaniment for grilled meats orchicken. If you are not a big red winelover, you need to try this one.

MMéénnaaggee àà TTrrooiissCCaalliiffoorrnniiaa WWhhiitteeThe 2009 Ménage à Trois white marries CChhaarrddoonnnnaayy,, MMuussccaatt aannddCChheenniinn BBllaanncc. It's undeniably fruityand unabashedly easy. It's meant tobe quaffed, not analysed. The White

At the

With Christopher Reckord

EasterWinePicks

Ménage à Trois


blend brings together citrus and tropicalfruit flavours with crisp acidity. It'srefreshing!

Ménage à Trois California RoséThis 2009 Rosé is a blend of MMeerrlloott,, SSyyrraahhaanndd GGeewwüürrzzttrraammiinneerr. I like this tasting note from the winemakers themselves: “Good rosé is like a carnival inyour mouth — and not one of your lowrent carnivals. We're talking about yourreally classy, country fair kind of carnival.Our 2009 Ménage à Trois is the epitome ofa good rosé. No pretension, no pretense. Just a fruit-laden roller coaster ride ofraspberries, strawberries, lychee nuts andflowers with a silky smooth finish.”Fornow, these wines are only available at Bin 26 Wine Bar, Devon House.

Chris Reckord — Entrepreneur & WineEnthusiast. He and his wife Kerri-Anne arepart owners of Jamaica's only Wine Bar —Bin26 Wine Bar in Devon House, Kingston.Send your questions and comments [email protected] . Follow us on twitter.com/DeVineWines


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