My morning special….very good & not too sweet (Taken with Instagram)
The beautiful cake ode to baby Honor (Taken with Instagram at Glambar)
The whole world is going to be hip to my pickled limes (Taken with Instagram at Glambar)
Home-made caramel popcorn, oatmeal butterscotch coined (Taken with Instagram at Glambar)
Cirque du Bebe baby shower catered by The Caribbean Pantry (Taken with Instagram at Glambar)
Walmart trying to take it to the next level (Taken with Instagram)
Sofrito: Secret to all Puerto Rican, Dominican, & Cuban cocinas (Taken with Instagram)
Now you’re in the know: secrets to my turnip & artichoke dip (Taken with Instagram)
Miller Coors Summer Experience catered by ME (Taken with Instagram at Trees Atlanta)
Oh boy does this sound good! It features one of my favorite fruits: MANGOES! I’m adding it to my recipe list and I’m pretty sure I’ll find some way to give it Caribbean flair.
Try it and let me know what you think!
Mango-Lemon Creamsicle Tart
I thought of making a frozen dessert that is very befitting to eat as a sweet finale to an al fresco lunch on a hot and humid summer day. The sweet and cheerful flavour of fresh mangoes and the bright citrusy tang of lemons and yogurt makes every bite of this tart a burst of cool sunshine.
I named it a creamsicle tart because it does taste exactly like a creamsicle bar.
For the crust:
2 cups finely crushed graham crackers
1/3 cup granulated sugar
1/2 melted butter
For the filling:
5 cups mini marshmallows (vanilla flavored)
1 cup mango puree (2-3 mango cheeks blitzed in a blender/food processor)
zests of 1 lemon
juice of 1 lemon
1/2 cup granulated sugar
2 envelopes of unflavored gelatine powder dissolved in 2 tablespoons cold water
2 cups heavy cream, chilled
1 cup lemon or mango flavored yogurt
In a bowl, combine graham cracker crumbs, sugar and melted butter. Blend well until mixture resembles damp sand. Press and tightly pack the mixture in a 12 x 3 inch springform (means it has a removable bottom) baking pan. Cover and chill in the freezer until filling is ready.
For the filling, put marshmallows, mango puree, lemon juice, lemon zests and granulated sugar in a medium size sauce pan over medium heat. Slowly melt the marshmallows until all ingredients turn into a syrupy mixture. Add the bloomed gelatine (gelatine dissolved in cold water) and wait for it to get dissolved in the marshmallow-mango mixture. Cool and set aside.
With a hand beater/stand mixer on medium speed, beat the heavy cream and yogurt for 2-3 minutes. Fold in the cooled marshmallow-mango mixture, incorporating it well.
Pour filling on the prepared and chilled graham crust. Cover and freeze the tart for 8 hours or much better, freeze overnight. Serve frozen and keep left-overs frozen (if ever there will be left-overs! ;) )
A Twist on a Southern Classic-Trinidadian Macaroni Pie
I received a request on Twitter this morning for Trinidadian Corn Pie, but unfortunately I don’t have one that is test kitchen ready. So instead I offered my twitter friend the excellent subsititute of Macaroni Pie. My family normally enjoys these dishes on Sundays because they take a bit more time to prepare and I haven’t made either in awhile. But I promise to test out the Corn pie recipe and share! In the meantime, try this recipe next time you are considering macaroni and cheese.
Bucatini (aka long macaroni) Photo Credit Cynthia Nelson
There are so many variations to Macaroni Pie, some people add ketchup, others leave out the mustard & spices. My recipe is a variation on the traditional version (Hello, Caribbean Fusion) and I add a couple pinches of cinnamon and nutmeg. It sounds strange, but everytime I serve this dish people always fall in love and instantly request that I make them a pan.
Trinidadian Macaroni Pie Photo from Trini Soul
What traditional recipes have you given a ethnic twist?
Trinidadian Macaroni Pie
1lb pennette (traditionally made with long macaroni noodles, but use whatever pasta you like)
1 stick butter
½ cup diced onions
½ scotch bonnet, diced (remove seeds for less heat)
¼ teaspoon mustard powder
¼ teaspoon garlic powder
pinch cinnamon & nutmeg (optional)
1 bag frozen corn
2 cans evaporated milk
2 (8 oz.) blocks cheddar cheese, grated (the best brand you can find, skip the cheap stuff)
2 eggs, beaten
2 green onions, chopped
pepper, salt to taste
Pre-heat oven 350.
Using a large pot, bring water to boil, add salt and pasta. Cook until al dente. Drain pasta.
Using same pot, add butter, onions, and scotch bonnet. Cook until translucent. Stir in mustard powder, garlic powder, cinnamon, nutmeg, ginger, salt and pepper. Stir in corn, milk, ½ of cheese and eggs. Add pasta and green onions.
Butter a large casserole dish and add pasta mixture. Top with remaining cheese. Bake at 350 until cheese is brown and pasta is bubbling.