I hope that the New Year is off to a good start for you!!!!
While I am not a fan of making New Year’s resolutions, I will admit that I review the events of the previous year and use my challenges and triumphs to assist me in charting the best course for the year ahead. One wish that I do have this year though, is to see a change in the attitude of employees in the culinary field. This wish stems from my own experiences and observations, as well as the complaints that I have heard from several colleagues, who have lamented about the decline in progressive attitudes and work ethic.
I look forward to 2018 bringing about a positive change in these attitudes, a change which will see our employees in this all important culinary industry not only taking ownership of their workplace, but also pride in their work. What makes this even more important this year is the fact that the Barbados Tourism Marketing Inc. (BTMI) has designated 2018 “The Year of Culinary Experience”. If this campaign is to be successful in its bid to enhance Barbados’ culinary offerings, which will directly impact our tourism product and bring much needed foreign exchange to Barbados, those who will have a hand in determining its triumph or failure, will have to bring their “A” game, as nothing less can be accepted.
How this change will be achieved though, is still to be determined, but, without a mustard seed of hope, we have no hope at all.
That is my wish, but for sure, from me in 2018, you can expect a continuation of the wealth of culinary information pertaining to trends, events, recipes, conferences, the dos and don’ts and so much more from this truly fascinating world of cuisine in my weekly From Street Food To Fine Dining column.
And, since I am aware that many of you are still enjoying last few days of the official Christmas season, I thought that I would start the New Year off with some sweet treats as many persons look forward to complementing their main course with a tasty dessert not only during this season, but also for the many occasions where food takes centre stage, from a simple lunch, to a christening party, a birthday bash or a wedding reception, just to name a few.
So do enjoy these recipes and I will be back again next week with another article From Street Food To Fine Dining column.
SPIKED FRUIT COMPOTE
4 ozs Honeydew Melon
4 ozs Cantaloupe
4 ozs Pineapple
4 ozs Red Apples
8 ozs Mango puree or juice
2 ozs brown sugar
2 ozs brown rum
1/8 tsp Nutmeg
1/8 tsp Cinnamon
2ozs Cornstarch in cold water
Chocolate syrup/ melted chocolate
Cherry for garnishing
**dice all fruit into ½ inch cubes
1. Heat mango puree or juice in a saucepan
2. Remove saucepan from heat and add rum and sugar
3. Return saucepan to heat and bring ingredients to a boil
4. Reduce heat and let simmer for five minutes
5. Add fruit and let simmer for an additional three minutes before adding cornstarch liquid
6. Cook until liquid starts to thicken slightly
7. Pour into a serving bowl, add coconut coated ice-cream and drizzle with chocolate
8. Garnish with a cherry
(recipe can be made without rum)
COCONUT COATED ICE-CREAM
1. Grate dried coconut
2. Spread on a baking sheet and sprinkle lightly with nutmeg
3. Toast in oven until lightly brown; let cool completely
4. Scoop firm ice-cream into a ball and roll in toasted coconut until the ice-cream is completely covered
5. Serve with (Spiked) Fruit Compote
1 ¾ lbs Cream Cheese
¾ cup Granulated Sugar
2 tbsps Cornstarch
1 tbsp Vanilla Essence
1 oz Rum
½ lg Lime
¾ cup Sour Cream
16 oz can Cherry Pie filling
Cookies of your choice
1. Crush your favourite cookies with butter to make a crust; press mixture into a spring form pan and set aside
2. Cream the Cream Cheese until soft; add sugar and cornstarch to the cheese and cream until light and fluffy
3. Add essence, rum and lime juice and mix until well combined
4. Add eggs, one at a time
5. Fold in sour cream and pour into the prepared crust
6. Bake at 250 F until barley set (top should still jiggle slightly); remove from oven and cool completely in the refrigerator
7. Top with Cherry Pie filling and serve