Tag Archives | summer 2011 recipe

Sticky Mango Toffee Pudding

Sticky Mango Toffee Pudding

Pastry chef Hedy Goldsmith of Michael’s Genuine Food & Drink puts a tropical spin on this British classic by adding mango, lime and dark rum for good measure.

Serves 8-9

2 cups flour
¾ teaspoon salt
1 ½ teaspoon baking powder
2 tablespoons butter
1 cup dark brown sugar
1 tablespoon lime zest
2 eggs
1 ½ teaspoon vanilla paste
1 tablespoon dark rum
1 cup mango puree

Rum Toffee Sauce (recipe below)

Mango ice cream, or Fresh Sliced Mangos (suggested)

Whipped Cream (suggested)

Preheat oven to 350°F. In a medium bowl, sift flour, salt and baking powder. Set aside. In a mixing bowl, cream butter, brown sugar and lime zest until light and creamy with an electric stand mixer with a paddle on medium speed until light and fluffy. With the mixer still on, add the eggs, vanilla, and rum, until incorporated. Then add mango puree, blending until smooth. Turn the mixer to low speed and carefully add the dry ingredients, mixing just until smooth and incorporated. Pour the batter into a 8×8 inch pan, lined with parchment paper or non-stick. Bake 30-35 minutes.

Meanwhile, make the Rum Toffee Sauce. Remove the cake from oven; … Read More

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Sapodilla Gelato

Sapodilla Gelato

Serves 4-6 

This simple recipe embraces the spirit of a true gelato. It’s a refreshing, unfussy finale to a meal, where the pure essence of the fruit shines in a most satisfying way.

 

1/2            pound ripe sapodilla (about two), peeled, seeds removed

3/4            cup brown sugar

3/4            cup water

2            teaspoons lime juice

1/4            cup heavy whipping cream, well chilled

 

Puree sapodilla, brown sugar, water and lime juice in food processor till smooth. Beat cream just until it forms soft peaks and fold into fruit puree till blended. Freeze in ice cream freezer. Serve at once.

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Tropical Fruit Salsa

Tropical Fruit Salsa

1 1/2             tablespoons Spanish sherry wine vinegar

1/3             cup olive oil

1             tablespoon orange juice

3/4             teaspoon kosher salt

1 1/4             teaspoons freshly cracked black pepper

4             handfuls mixed lettuces

1/2             cup papaya, diced small

1/2             cup pineapple, diced small

1/2             cup mango, diced small

1             cup avocado, diced small

1/4             cup red onion, minced

 

To make the dressing, get a small bowl whisk the vinegar, olive oil, orange juice, salt and pepper together.

Place the lettuces in another bowl and pour on enough dressing to coat.

In a third bowl combine the papaya, pineapple, mango, avocado and onion and pour the rest of the dressing.

 

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Escabeche Spice Rub

Escabeche Spice Rub

Yields 1/3 cup 

Escabeche comes to us via the Spaniards. The word means “pickled, spiced fish,” and it surely derives from the Spanish pesca, or fish. We interpret escabeche more broadly as a spice rub.

 

2             tablespoons toasted cumin seeds

2             tablespoons toasted black peppercorns

1             tablespoon sugar

1             tablespoon kosher salt

 

In a dry skillet over medium heat, toast the cumin and peppercorns over medium heat until fragrant, 30 to 60 seconds. Cool the spices and then grind them until fine in a spice mill or with a mortar and pestle. Pour the mixture into an airtight container; add the sugar and salt and mix all the ingredients together. Stored in a cool, dry place, the rub will keep for 6 months.

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Snapper Escabeche Stuffed Tacos

Snapper Escabeche Stuffed Tacos

Yield: 10 Tacos

From Norman Van Aken, who says about the many kinds of Florida snapper: “I like the delicate yellowtail variety, which has a nice texture with this salad. Note that the yellowtail is a somewhat thin snapper compared to some varieties such as American red or a mutton snapper and will cook in a shorter period of time, but naturally you want to always choose the freshest.”

 

1 to 1 1/4       pounds boneless, skinless snapper fillets

4             teaspoons Escabeche Spice Rub

2             tablespoons of peanut or canola oil to sear the fish in

4             cloves garlic, peeled and thinly sliced

3/4          cup red onion, peeled and thinly sliced

1/2          cup cilantro leaves, washed and torn

3 oz.        gold tequila

2 oz.        Spanish sherry wine vinegar

2 oz.        fresh lime juice

2 oz.        fresh orange juice

2 oz.        virgin olive oil

10 blue corn tortilla taco shells (or plain corn)

1 recipe Tropical Fruit Salsa

Lay the fish filets on a flat dish. Rub the fish with the Escabeche Spice Rub on one side only.

Heat a nonstick or well-seasoned black cast iron pan … Read More

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Vietnamese Papaya Slaw

Vietnamese Papaya Slaw

Serves 4-6 

Says Norman Van Aken: This refreshing slaw goes well with grilled fish, raw fish and shellfish or roasted chicken. It uses green papayas, a nice way to utilize the fruits we grow down here.

1/4 cup sugar

1/2 cup lime juice

4 cloves garlic, minced

4 tablespoons cilantro leaves, minced

1 tablespoon + 1 teaspoon sriracha sauce

1/2 cup nam pla (fish sauce)

3 large carrots, peeled and julienned

1 large jicama root, peeled and julienned (about 2 cups)

2 green papaya, peeled, seeded and julienned

Dissolve sugar in a mixing bowl by adding the lime juice. Mix in the garlic, cilantro, sriracha and fish sauce. Set aside. Mix together carrot, jicama and papaya in a bowl. Add in the dressing and chill until needed. Best used the same day.

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Ancho Chile and Guava Jam

Ancho Chile and Guava Jam

Yield: 1 3/4 cups 

This glaze, from Norman Van Aken, is ideal to finish baked hams or chicken or pork chops. Add at the end of their cooking times. The sugar in them will burn if put on too early.

4  ancho chiles, stem and seeds removed, toasted and roughly chopped

12 cloves garlic

1 1/4  cup store-bought guava jam

3 tablespoons Spanish sherry wine vinegar

1/2 teaspoon kosher salt

1 tablespoon cracked black pepper

Put the garlic and chiles a saucepan with a quart and a half of water, Bring to a medium-high boil and reduce them until the water is almost gone. This may take about 50-60 minutes. Check time. Melt the jam in a small pan and reserve.

Put the chilies and garlic into a processor and pulse. Add the jam, vinegar, salt and pepper. Process in a blender or food processor. Reserve until needed.

Notes: Guava jam is more tart and flavorful than sweet guava jellies. This will keep a few months if tightly covered and refrigerated.

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Spicy Tamarind Dip

Spicy Tamarind Dip

Makes about 1 cup

This chutney is sweet, tart and spicy hot (adjust according to your taste), perfect for salty plantain chips or as a glaze for grilled seafood or chicken. To make tamarind pulp, buy a block of tamarind paste at Asian groceries. Break it up into a bowl, cover with warm water for 20 minutes, then press pulp through strainer, rubbing flesh off seeds with your fingers.

1 cup tamarind pulp

1/2 cup dark brown sugar

1-2 teaspoons cayenne, or to taste

3/4  teaspoons cumin seed

1 teaspoon sea salt

Toast cumin seed in small saucepan over medium heat until it turns medium brown. Grind in spice grinder. Return to pan with other ingredients. Cook over medium heat till mixture thickens slightly.

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Jackfruit Curry

Jackfruit Curry

This vegetarian recipe uses both the flesh and the starchy seeds and includes curry leaves (Murraya koenigii), a common flavoring in South Indian cooking. You can grow them in South Florida, or buy leaves at Asian groceries. You can use fresh unripe or canned jackfruit for this recipe.

Ingredients

1 lb. fresh jackfruit, or 1 17-oz can (packed in water, not syrup)

1 1/2 cup canned coconut milk (not sweetened), divided

1 sprig curry leaves

1 medium onion, finely chopped

3 cloves garlic, minced

1 fresh green jalapeños

1/2 teaspoon turmeric

1/2 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground fennel

1 teaspoon salt

Rice to accompany

Peel and clean the jackfruit. Parboil seeds in 3 cups water for 5 minutes. Drain and cool, then remove hard outer skin. Set aside 1/2 cup of coconut milk. Put remaining coconut milk, peeled seeds, 1 cup water and all other ingredients except for rice into a large saucepan. Bring to boil, then reduce heat and simmer until jackfruit and seeds are tender. Add the reserved coconut milk, taste to adjust seasoning, and heat for a few minutes. Serve with rice.

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Passion Fruit Panna Cotta with Flaxseed Crostini

Passion Fruit Panna Cotta

From Essensia Pastry Chef Gail Goetsch, this dessert lets passion fruit’s tart distinctive flavor sparkle.

Makes approx. 6 8oz-portions

Top layer:
1 tspn powdered gelatin
2 tspns cold water
6 oz passion fruit juice

Bottom layer:
16 oz heavy cream
12 oz milk
12 oz passion fruit juice
3/4 cup sugar
1oz cold water
1 tblspn powdered gelatin

Top layer:
Sprinkle 1 tspn gelatin on cold water and stir until gelatin is completely moistened. Heat 6 oz passion fruit juice until warm, add gelatin/water and stir until dissolved. Pour this mixture into the ramekins, dividing evenly. Carefully place in refrigerator to set, about 30 minutes.

Bottom layer:
Sprinkle gelatin on cold water, stir until gelatin is completely moistened. Set aside.
Heat cream and sugar until it steams. Remove from heat. Add gelatin, stir until dissolved, then add milk and juice.  Pour through a fine chinois. Pour into the ramekins (on top of the top layer) and chill at least 4 hours or overnight.
Serve in ramekins, or dip them in hot water and unmold.  

Flaxseed Crostini
2 cups        sugar
4 ea        eggs
4 ea        egg whites
4 oz        canola oil
2 … Read More

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