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Caribbean Black Cake

Sometimes I think the holidays would go a lot smoother if everyone was handed a shot of rum and a slice of cake.

How could conversation not go smoothly after that?

Turns out, that’s what they do in the Caribbean… with great success.

Black cake is a cousin to the British Plum Pudding and is made with an expensive array of dried fruits, like cherries, raisins, and prunes and topped off with a bit of nutty crunch (almonds for me). Before baking  – sometimes for months – the fruit soaks in rum and cherry brandy until it’s so plump and intoxicated, that only good things can come from it.

What version of the cake ends up on your fork depends on what island your plate rests on, although most will agree that – unlike with American fruit cakes – grinding up the boozy fruit is a must. This, along with a dose of molasses and brown sugar give the cake it’s deep brown coloring (while some also like to add a local ingredient called “browning”). Ground fruit also makes the cake extra moist and dense.

Picture of Petit Martinique (part of Grenada) and Petite Saint Vincent (part of Saint Vincent and the Grenadines) taken from Union Island looking South-South-East. Photo by Iain Grant (2007)

Considering the cake can take months to prepare, hours to bake, and is full of fancy fruit (in the Caribbean dried raisins and cherries are much harder to come by than, say, a banana) , Black Cake is a sign of real love.

To give a whole home-baked black cake as a gift, Ms. Marshall said, is a sign of great affection and intimacy. “Everyone in the Caribbean knows that it’s a lot of work, that you’re baking those cakes for four hours, that it’s expensive to buy all that fruit,” she said. “You can only make a few, so when you give a cake, it’s a special thing.”I’ve been told there’s nothing like Black Cake to bring in the holidays. (NYT)

Now, before panic sets in, please know that, while you can certainly soak your fruit for up to a year, we’ve given you the quick version here (one recipe suggested soaking the fruit about 3 days, although – in a pinch – even a one day soak results in a tasty cake).

Makes two 8″ cakes

Ingredients:

8 oz pitted prunes
8 oz dark raisins
8 oz golden raisins
1 lb dried cherries
1 cup dark rum, plus extra for brushing cake
1 cup cherry brandy, plus extra as needed
1/4 lb blanched almonds
2 cups flour
2 tsp baking powder
1 tsp ground cinnamon
2 sticks butter
1 1/4 cup light or dark brown sugar
5 eggs
zest of 2 limes
zest of 2 oranges
1 tsp vanilla extract
1/2 tsp Amgostura Bitters
2 Tbsp molasses

Method:

Turn up a little Caribbean music and get out the booze.

Marinate a mountain of dried fruit in rum and cherry brandy for 1-3 days, stirring occasionally (or as long as you can stand to wait). They’ll plump up and, if you sneak a few nibbles (please do!), you’ll find they taste like cherry rum smiles.

Every smile should be a cherry rum smile.


On baking day, grease and line two 8 inch pans with a double layer of parchment paper. Blend the fruit mixture with almonds until chunky (makes about 5 cups of mixture) You can add more brandy if you need to loosen it up a bunch, but I just pushed it around with a spoon every few pulses until I reached desired consistency). Set aside.

Whisk together the dry ingredients: flour, baking powder, and a heavenly dose of cinnamon. Here’s where the flavor really starts to take shape.

Cream the softened butter and brown sugar together, then add eggs one at a time, scraping sides as needed.

Then add in zest, vanilla, bitters, and molasses.

Mix together the butter mixture with the flour mixture. Then add the yummy intoxicated fruit.

Pour into prepared baking pans and Bake at 250F for an hour, then reduce to 225F for another 2-3 hours.

The cakes won’t rise much, as you can see (but the house will smell like an autumn orchard).

Now… some people like to pour on extra rum at this point (after poking holes in the top), but I don’t so that Ava can eat it.

When you slice the cakes open, you see the pretty almonds and some of the fruit pieces, depending how chunky you left them.

Caribbean Black Cake
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Considering the cake can take months to prepare, hours to bake, and is full of fancy fruit (in the Caribbean dried raisins and cherries are much harder to come by than, say, a banana) , Black Cake is a sign of real love.
Servings Prep Time
2 8" cakes 15 minutes
Cook Time Passive Time
3-4 hours 1-3 days
Servings Prep Time
2 8" cakes 15 minutes
Cook Time Passive Time
3-4 hours 1-3 days
Caribbean Black Cake
Votes: 5
Rating: 4
You:
Rate this recipe!
Print Recipe
Considering the cake can take months to prepare, hours to bake, and is full of fancy fruit (in the Caribbean dried raisins and cherries are much harder to come by than, say, a banana) , Black Cake is a sign of real love.
Servings Prep Time
2 8" cakes 15 minutes
Cook Time Passive Time
3-4 hours 1-3 days
Servings Prep Time
2 8" cakes 15 minutes
Cook Time Passive Time
3-4 hours 1-3 days
Ingredients
  • 8 oz prunes , pitted
  • 8 oz raisins
  • 8 oz golden raisins
  • 1 lb dried cherries
  • 1 cup dark rum , plus extra for brushing cake
  • 1 cup cherry brandy , plus extra as needed
  • 1/4 lb slivered almonds
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 sticks butter
  • 1 1/2 cup brown sugar (packed)
  • 5 large eggs
  • 2 limes , zested
  • 2 oranges , zested
  • 1 tsp vanilla extract
  • 1/2 tsp bitters
  • 2 Tbsp molasses
Servings: 8" cakes
Units:
Instructions
  1. Marinate a mountain of dried fruit in rum and cherry brandy for 1-3 days, stirring occasionally (or as long as you can stand to wait). They’ll plump up and, if you sneak a few nibbles (please do!), you’ll find they taste like cherry rum smiles.
  2. Grease and line two 8 inch pans with a double layer of parchment paper. Blend the fruit mixture with almonds until chunky (makes about 5 cups of mixture) You can add more brandy if you need to loosen it up a bunch, but I just pushed it around with a spoon every few pulses until I reached desired consistency). Set aside.
  3. Whisk together the dry ingredients in a medium bowl: flour, baking powder, and a heavenly dose of cinnamon. Here’s where the flavor really starts to take shape.
  4. Cream the softened butter and brown sugar together in a standing mixer, then add eggs one at a time, scraping sides as needed. Beat in zest, vanilla, bitters, and molasses.
  5. Mix together the butter mixture with the flour mixture. Then add the yummy intoxicated fruit.
  6. Pour into prepared baking pans and Bake at 250F for an hour, then reduce to 225F for another 2-3 hours.
  7. The cakes won’t rise much, as you can see (but the house will smell like an autumn orchard). Now… some people like to pour on extra rum at this point (after poking holes in the top), but I don’t so that Ava can eat it.
Recipe Notes

While you can certainly soak your fruit for up to a year, we’ve given you the quick version here (one recipe suggested soaking the fruit about 3 days, although – in a pinch – even a one day soak results in a tasty cake).

Menu: Saint Vincent & the Grenadines ($400+ Giveaway)

We’ve hit Saint Vincent and the Grenadines on our Adventure to eat the world. Consider this my way to sneak the holidays to you, Caribbean-style. This menu is for those days when you wish you still felt like pumpkin pie, but you’ve eaten three pies too many….and coconut pumpkin soup seems like the only logical answer.

It’s for when you are ready to dive into a traditional boozy cake, but without the scary pieces of giant neon fruit that you find in the preboxed variety.

In sum, this is the holidays on cruise control, island-style.

P.S. Make the cake for friends. This is not your grandma’s fruit cake. Unless you’re grandma is from the islands. In which case, never mind.

Caribbean Pumpkin & Coconut Cream Bisque [Recipe]

Pumpkin and coconut milk combine forces with ginger, onion, and garlic with this mainstay of Caribbean cooking. Do you have an urge for heat? Add a scotch bonnet pepper.  P.S. You can make this soup in less than 30 minutes, most of which you’re leaning against the counter sipping wine. Or rum. 

Caribbean Black Cake [Recipe]

A dense, rich, boozy cake made with dried cherries, golden and dark raisins, almonds, prunes, and every bit of cheer you have.

All recipes and meal review will be posted throughout the week.

THE GIVEAWAY:

This week is a little different because I’m inviting you, my friend, to enter our annual Global Gingerbead Contest.

The grand prize is a mega $300 shopping spree ($150 at Whole Foods thanks to our friends at Saffron Road and $150 at World Market), then there’s a beautiful Tagine from Williams Sonoma, a one-year subscription to AFAR Magazine (thanks to their generosity) and even more prizes if you happen to be from Tulsa.

Oh, and don’t forget about the good feeling you’ll get simply by creating one of these with your family and encouraging our message of peace and global understanding.

P.S. There are a handful of entries already – go check them out and be sure to show the little ones in your lives. If they’re anything like Ava, they’ll get a kick out of them.

Enter our Gingerbread for Peace Contest

About the food of Saint Vincent and the Grenadines

Moonhole, a community on the island of Bequia (Bek-way)) in the Grenadines. Photo by Amilcar Fierro.

Let’s meet up in Saint Vincent and the Grenadines.

Really.

Wouldn’t it be great to carve out a sweet little spot for ourselves. A place where time can stop for a while?

Mayreau Island by ACP

I love that, now that we’ve hit a cold snap here in Tulsa, our minds have been cruising through the “Saint” countries – all of which nestle cozy and warm in the balmy Caribbean seas. We’ve done two already and this week we continue to the 11-mile long, 6.8 miles wide “main island” called Saint Vincent and about a hundred scattered islands of the Grenadines.

Those 100 or so other islands? Apparently the whole shebang only adds up to 17 square miles.

Quaint. Neighborly. Exactly how you’d like it if you lived in the hurricane belt, which they do.

But, then, where there are storms there are rainbows.

Picture of Petit Martinique (part of Grenada) and Petite Saint Vincent (part of Saint Vincent and the Grenadines) taken from Union Island looking South-South-East. Photo by Iain Grant (2007)

Even though the weather is warm there, the islands continue with much the same traditions found throughout the Caribbean. The holidays (and every day) can be celebrated with Rum, Black Cake [Recipe] (which is, essentially, rum soaked fruit bound with flour), fried plantains, and even a spot of coconut cream laced pumpkin soup [Recipe].

Hello. What? Or as many there might say “Bonjour, quoi?” (While English is the official language, much of the population also speaks French).

But of course, there’s coconut – this and sugar and bananas are some of the main produce grown on the islands.

Ponton de Saline Bay. Photo by Moiom.

There’s also dishes like Buljol, which is salt fish soaked, boiled off, then simmered with chopped tomatoes, hot peppers, sweet peppers, and onions. Then the whole thing is served with hard boiled eggs.

I could go on about where you could eat this dish – but you know it yourself: with your feet in the sunny warm sand. With your heart in the breeze.

Because life is too short not to take your shoes off once in a while.

Maps and flag courtesy of the CIA World Factbook.

Monday Meal Review: Saint Lucia

“I don’t like nutmeg,” a willowy, blond girl of about ten whined. Her mother looked reproachfully at her.

“Have you ever tried it?” I asked with what I hoped was an encouraging smile.

“No,” she quietly replied, eyes downcast. She stood with one hip turned away from me, as if my slightest move would send her scampering away.

“Well, here, smell it,” I said as I picked up the whole nutmeg and passed it to her. “Isn’t it amazing?”  The nut was about one inch in diameter and was round except for a flat spot where it had been grated by dozens of kids throughout the afternoon.

The girl jerked back her head and furrowed her brow at the prospect, but after a particularly stern look from her mother, she dipped her head close to the nutmeg and gave a tentative whiff.

She scrunched up her nose distastefully.

The mother seemed bothered, but I simply said “Good for you. Now whaddya think about grating some of that nutmeg on your Cocoa Tea?” and added “This is what they wake up to in Saint Lucia, more often than coffee, juice, or milk.”

And she did. And we cheered her on. And then we begged her to taste it, just a little.

I felt my hair turn white, waiting for her to try the drink – essentially super yummy hot cocoa. If Ava has taught me anything over the course of this Adventure, I knew I needed to be casual about the whole thing. I gave her one more encouraging smile, then turned partially to help some other kids with their drinks. Out of the corner of my eye I saw the girl tip the cup ever so slightly back and taste the cocoa tea inside. She grimaced again and set the cup down.

She did it quickly, hoping no one would see, but I did. I gave her a wink and a nod. “Good for you,” I said one more time, then quickly added: “Being open minded enough to try something is more important than liking it.”

She looked a little surprised by my words.

Kid after kid walked up to our exhibit at Kid’s World that day, but none touched me more than that wisp of a girl. The girl who tried the Cocoa Tea, despite the fact that she absolutely, positively didn’t want to.

If we could all be this brave in life. If we could all overcome our hangups, just for a moment. It would give us wings.

Ava at Kid’s World.

 

THE FOOD

Fry Bakes [Recipe]

What I love most about this dish:

To summarize, here is my conversation with three year-old Ava:

Me: “What do you think of these Bakes?”

Ava: “It’s pretty good.”

Me: “How can they be better?”

Ava: “If we make more.”

I asked Mr Picky and he equivocally agreed. I do not however. There is – despite my love for them – a limit to how much doughy goodness I can consume in one sitting.

What I love least about this dish:

Not much. Keep an eye on your oil; if it gets too hot, you’ll have burned bakes before they can cook on the inside. The key is to pat them thin enough – about  a 1/2 inch – so that the bake remains doughy and soft, but still cooks through.

Cocoa Tea [Recipe]

What I love most about this dish:

This is a winter must-make. It’s everything you love about hot cocoa, with amped up richness and beautiful flavor. Have kids?  All those tiny, frosty fingers will love cradling a giant, steaming mug of cocoa tea.

What I love least about this dish:

There’s really nothing wrong with this recipe. You can add more milk. You can add more cinnamon. You can cook the nutmeg in, instead of grating it on top. So have fun with it.

WATCH Ava’s Corner:

GIVEAWAY WINNER:

Congratulations to Dutchgirl who said:

Love the leggings!

In Holland no special meals this week. Normally I cook from a variety of countries during the week (Italian, Dutch, Indonesian…)

Yay! Please email me by December 3, 2012 to claim your prize.

Cocoa Tea

When I told Ava that the fine people of Saint Lucia like to wake up in the morning and drink Cocoa Tea, she squinted her eyes, titled her head, and said “what mama?”

“It’s like hot cocoa,” I smiled, “but richer, and seasoned with cinnamon and freshly grated nutmeg.”

Her eyes instantly popped open in recognition and the corners of her lips curled impishly. I showed her my mound of chocolate chips and added that in Saint Lucia they use cocoa sticks and balls to make their Cocoa Tea, but we’d be making it with chips since that’s all we can get in Tulsa, Oklahoma.

Cocoa Ball on grater, by Anagoria.

“Don’t worry,” I added, “It’ll still taste amazing and feel completely snuggly.”

Truth is, the end result is a rich, thick blanket of goodness… each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate. This is the kind of drink you want after a chilly walk or sledding. After a breakup. Or an engagement. It’s the exact right statement for any sentiment, in fact.

A giant mug of Cocoa Tea would be great covered with whipped cream, marshmallows and all those other goodies… but in Saint Lucia, it’s simply topped with a sprinkling of fresh grated nutmeg. Delicious simplicity.

Ingredients:

1 cup dark chocolate chunks
2 cups water
1/4 cup sugar, or to taste
1 cinnamon stick
1 1/2 cups whole milk

freshly grated nutmeg, for topping

Method:

First things first: cradle your kitchen in Saint Lucia’s Pigeon Point. I’m thinking mine will be the one right by the inlet and beach, towards the south. You can join me if you’d like.

Pigeon point, Saint Lucia. Photo by Ian Mackenzie.

While you admire how the deep blue waters meld with the turquoise, heat a happy mountain of chocolate, water, sugar, and cinnamon stick over medium heat until melted and the cinnamon has infused into the mixture (about 5-10 minutes). Stir occasionally.

Stir in the creamy milk. Smile as the deep, dark chocolate swirls with snow-flurry white to make luscious milk chocolate.

The rest is pretty easy: fill your mug with a happy helping, then top with freshly grated nutmeg.

Divine.

But what about chocolate isn’t?

Love to you, my friends.

P.S. If you’re looking for some very global Black Friday suggestions, here’s my list for lo-key shopper’s from last year. It’s chock-a-block with fun gifts for the global food lovers in your life.

Cocoa Tea
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Rating: 0
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Print Recipe
Truth is, the end result is a rich, thick blanket of goodness… each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate. This is the kind of drink you want after a chilly walk or sledding. After a breakup. Or an engagement. It’s the exact right statement for any sentiment, in fact. A giant mug of Cocoa Tea would be great covered with whipped cream, marshmallows and all those other goodies… but in Saint Lucia, it’s simply topped with a sprinkling of fresh grated nutmeg. Delicious simplicity.
Servings
2-4 people
Servings
2-4 people
Cocoa Tea
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Truth is, the end result is a rich, thick blanket of goodness… each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate. This is the kind of drink you want after a chilly walk or sledding. After a breakup. Or an engagement. It’s the exact right statement for any sentiment, in fact. A giant mug of Cocoa Tea would be great covered with whipped cream, marshmallows and all those other goodies… but in Saint Lucia, it’s simply topped with a sprinkling of fresh grated nutmeg. Delicious simplicity.
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 1 cup dark chocolate (chunks)
  • 2 cups water
  • 1/4 cup sugar , or to taste
  • 1 cinnamon stick
  • 1 1/2 cups milk
  • nutmeg (freshly grated), for topping
Servings: people
Units:
Instructions
  1. Heat a happy mountain of chocolate, water, sugar, and cinnamon stick over medium heat until melted and the cinnamon has infused into the mixture (about 5-10 minutes). Stir occasionally.
  2. Stir in the creamy milk. Smile as the deep, dark chocolate swirls with snow-flurry white to make luscious milk chocolate.
  3. The rest is pretty easy: fill your mug with a happy helping, then top with freshly grated nutmeg.

Caribbean Fry Bakes

This week I’ve completely given up:

– shooing the cat off our bed
– working so hard, I can’t see straight.
– being in a hurry
– doing the laundry
– eating boxed cereal

Instead, I’m now:

– snuggling my cat
– not-so-accidentally forgetting my phone at home
– dancing with my daughter with the curtains wide open
– playing board games with family
– gobbling up bakes

Caribbean chess, photo by Brian Snelson.

Thanksgiving week is a time for a little closer look at what matters. It’s about family, not work. It’s about noticing each other and taking the time to interact without twitching, finger first, towards our cellphones. It’s about looking each other in the eyes. And it’s about cooking together.

While I value a good pancake (and even a good Russian-style pumpkin pancake) most of the time, I’m a new convert to the Caribbean breakfast treat called “Bakes.” I’ve made three batches in as many days. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough.

Confused? Don’t worry.

The only thing you need to know is that they are soft, doughy, and all together impossible to put down. Bakes are most enjoyed in the morning – think Sunday morning brunch – while the birds chirp and the ocean breeze ruffles your hair. That’s how they enjoy them in Saint Lucia, anyway. Nibbling on warm bakes, fresh from a skillet of bubbling oil, is a reminder that simple can often be the best thing there is.

Everyone has their own recipe, although I find they taste even better when made with a little helper.

Enjoy plain or split open with anything from jam, cheese, lunch meat,  salt cod salad, or even spam. Whatever floats your boat. (Just don’t forget a dash of gratitude today and always.)

Ingredients:

4 cups flour
1/4 cup sugar
2 tsp salt
2 tsp yeast
2 tsp baking powder
1 1/2 cups water, or as needed to bring the dough together

Method:

Put on your smile. You’re just a few steps away from bliss.

Add all ingredients to the bowl of a stand mixer fitted with dough attachment. OR you can do this by hand.

Mix until a soft dough forms.

If you can stand to wait thirty minutes to an hour, let the dough rest and rise.

(Two different times, I could not stand to wait. Turns out these bakes taste great even if you cook them up right away)

But they do become rather lovely little pillows once they do puff up. Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick).

Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. I had my heat set to medium and this was about perfect. You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark.

But really. Don’t fuss much. Towers eventually all fall down…

OR get eaten.

Speaking of which, just try to keep the kids away from these…

Seriously.

(and even after being told no, someone had to go hide behind the chair to sneak a little bit more).

I guess she thought I couldn’t see her.

Too funny.

P.S. Here’s the video that inspired this recipe:

P.P.S. Happy Thanksgiving, friends. Much love to you and yours!
Caribbean Fry Bakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
While I value a good pancake (and even a good Russian-style pumpkin pancake) most of the time, I’m a new convert to the Caribbean breakfast treat called “Bakes.” I’ve made three batches in as many days. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough.
Servings
6 people
Servings
6 people
Caribbean Fry Bakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
While I value a good pancake (and even a good Russian-style pumpkin pancake) most of the time, I’m a new convert to the Caribbean breakfast treat called “Bakes.” I’ve made three batches in as many days. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough.
Servings
6 people
Servings
6 people
Ingredients
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tsp salt
  • 2 tsp instant-
  • 2 tsp baking powder
  • 1 1/2 cups water , or as needed to bring the dough together
Servings: people
Units:
Instructions
  1. Add all ingredients to the bowl of a stand mixer fitted with dough attachment. OR you can do this by hand. Mix until a soft dough forms. If you can stand to wait thirty minutes to an hour, let the dough rest and rise. (Two different times, I could not stand to wait. Turns out these bakes taste great even if you cook them up right away)
  2. But they do become rather lovely little pillows once they do puff up. Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick). Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. I had my heat set to medium and this was about perfect. You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark.

Menu: Saint Lucia (w/ Giveaway)

When Thanksgiving meal preparations take over the household, I like to do little things to make the rest of the week’s meals feel fun. With that in mind, I put together two festive, but relatively quick treats to make the ordinary extraordinary.  After all, why can’t every day be Thanksgiving? The theme for both is breakfast, Saint Lucia-style.

Caribbean Bakes [Recipe]
If your family likes doughnuts and biscuits, these fried discs of soft, doughy goodness will certainly be a big hit. Serve them warm with sweet, fruity jam, salt fish, lunchmeat, or even sliced cheese.

Cocoa Tea [Recipe]
This is the traditional morning drink in Saint Lucia. Think thick, rich hot cocoa with cinnamon, and a dusting of ground nutmeg.

THE GIVEAWAY

Happy Day Before Thanksgiving, friends!  So here’s something you never knew you wanted… ancient map leggings from Black Milk Clothing.

I fell in love with these the moment I saw them. And, p.s., I instantly thought of ten people I’d like to buy them for.

They’d look great with a big sweater, under a skirt with tall boots, or just around the house.

 

And, just in case the thought of being so exposed makes you nervous, how about going for a layered look?

Count me in!

 

TO ENTER:

UPDATE: 

Congratulations to Dutchgirl who said:

Love the leggings!

In Holland no special meals this week. Normally I cook from a variety of countries during the week (Italian, Dutch, Indonesian…)

Yay! Please email me by December 3, 2012 to claim your prize.

Simply leave a comment here answering one of the following questions:

What will you be making/bringing for Thanksgiving Dinner? If you don’t celebrate, how about what are your dinner plans this week? Will there be any global love on your table? What are you thankful for?

 

That’s it!

Bonus entries will be provided for those that tweet this giveaway with hashtag #globalgiveaway and/or share it on Pinterest and Facebook.

Leave your answer in the comments below. One winner will be chosen at random and announced in the Monday Meal Review on November 26, 2012. Prize must be claimed by December  3, 2012. There are no sponsors for this giveaway. I simply wanted to share some global love with you. Enjoy!

About the food of Saint Lucia

Lone Fox at anchor, St Lucia, 2007. Photo by Ira Epstein.

Saint Lucia pops out of the Caribbean Sea like a coy mountain range. She’s partially submerged in the deep blue, yet her curves peek out randomly in greeting. Her deep green foliage (oftentimes thick and tropical) and her dusty, tan soil gives the island a “land before time” feel. The occasional free-wandering chicken and the featured “drive-in volcano,” where one can drive right up to a bubbling crater, only add to the illusion.

(Don’t let the threat of lava scare you; Saint Lucia hasn’t had an eruption since the 1700’s.)

Interesting “point” though, are the two peaks you see below. They are called pitons: two volcanic plugs (towering masses of rock formed in the craters of ancient volcanoes).

The village of Soufriere lit up as night falls. the Pitons in the background are volcanic plugs rising straight out ogf the sea. Photo by Tri-X Pan.

As night falls, people dance, sing, and eat under Saint Lucia’s brilliant street lights. Thanks to a long history with France and Britain, a little French will likely fall upon your ear and French-Creole on your taste buds  This is a draw for locals and tourists alike: a Fish Fry – where anything goes, as long as it can be grilled or fried (think of fresh-out-of-the-water whole fish, much of it with creole seasoning, lobster and conch). Every other vendor seems to serve bakes (a.k.a. thick, fried bread patties [Recipe]), rice, and beans.

View from the Gros Piton to the north. Photo by Trent Foley.

The best way to wash the meal down? Perhaps some rum punch [recipe]. Or even a shandy (a.k.a. beer with lemonade, ginger, or sorrel).

When you wake in the morning, try greeting the Caribbean sun with some more bakes (spread thickly with jam) and a steaming hot mug of cocoa tea [Recipe].

As for what that is? You’ll just have to wait and see, my friends.

Caribbean chess, photo by Brian Snelson.

Your move.

Saint Lucia Maps and flag courtesy of CIA World Factbook. Photo by ROxBo.

Monday Meal Review: Saint Kitts and Nevis

Do you ever wonder if you need to get out more? 

While I keep stumbling into serendipitous connections in Tulsa, like the young book salesman from Bulgaria who knocked on my door the same week I cooked his country and the Finnish mother I ran into the same day I was to cook Finland, I didn’t really expect to find the same thing during our brief 4 night stay in New York City.

Who was I kidding? I should have known better. It is New York City, after all.

On our first bleary eyed morning in New York I asked Keith’s cousin, Kelly, about where I could go grocery shopping. I told her our meal was from Saint Kitts and Nevis, in the Caribbean.  She glanced out her tall, sunny windows, over the shimmering city below and laughed.

She cocked her chin to the side, and added “Every other shop around here is Caribbean.” I searched her eyes, looking for a twinkle of mischief but there was none.

That afternoon, as we walked through the blustery streets for the first time, my ear strained to decipher waterfalls of thick, juicy accents whose sources could be, as she said, none other than the Caribbean.

The coincidences didn’t end there. There was the publisher, from one of my Big Book Meetings, who had not only been in Saint Kitts and Nevis before, but provided a lovely drink suggestions (we’d actually already made Sorrel for our  Jamaican Global Table).

Then, over dinner and drinks on Friday, Marina’s friend Alia (who, p.s., made a fantastic fish dish) and Igor told us many tales, one of which was that he’d been to Saint Kitts and Nevis a few years back, where he may or may not have been involved in a shady land deal involving fencing off a forest. They claim that’s all you need to do to own property on the island (but Mr Picky pointed out that perhaps one could just fence off another’s fence to then own the land within). Or, at least, that’s what I think he said. The number of Killer Bees in the room makes that part of the story rather elusive.

All I know is that New York City delivered on the goosebumps.

Amped up good karma. That’s what I call it.

Maybe I need to get out more.

THE FOOD

Peas n’ Rice [Recipe]

What I loved most about this recipe:

Everyone gobbled this up. Ava, exhausted from several exciting days in a new place, took the longest to warm up to her rice, but soon her spoon was scraping bowl as well.  Using three kinds of bell peppers gives this rice depth, color, and a touch of flashy fun. For non-vegans this would be epic with the addition of some fried bacon in the first stages of cooking.

What I loved least about this recipe:

If you make this recipe as written, the large quantity of rice will keep cooking if you don’t transfer it to a large platter to steam off. Not a huge deal, but if you don’t do it, you could end up with gummy rice as it sits and continues to steam itself

Killer Bee Cocktail [Recipe]

What I loved most about this recipe:

I blame this drink for the reason why my winter coat is still in Marina’s apartment.. When I slid into my taxi at 1 am, I was nowhere near cold. In fact, I might as well have been in Saint Kitts and Nevis. Considering Marina  made two rounds of this cocktail, I’m guessing I wasn’t the only one who felt this way.

What I loved least about this recipe:

Bzzzz… nothing.

Coconut Bread Pudding with Rum Glaze [Recipe]

What I loved most about this recipe:
This is the kind of sticky, sweet, comforting, hunky bread goodness that everyone loves, especially around the holidays. When I told Keith’s mom that he loved it, she couldn’t believe it. “But there’s coconut in there,” she exclaimed. That’s the beauty of it. I explained that he actually put it in the fridge to cut him self off from eating the entire pot.
What I loved least about this recipe:
I’d consider making a double batch from now on. Also, this recipe is best when made with dry(ish) hunks of more artisan style bread, although I had it with simple sandwich bread and it was okay.
Watch Ava’s Corner:
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 $150 Shopping Spree Giveaway Winner
(sponsored by Saffron Road Foods)
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Congratualtions to Christina B., whose My Global Table pinboard is filled with just so many yummies! Email me by November 26, 2012 to claim your prize. 

Killer Bee Cocktail with Black Pepper & Nutmeg

I can’t even begin to take credit for this drink. My dear friend Marina wanted to contribute something to our potluck-style dinner but even after I gave her the easy out by suggesting our Caribbean Rum Punch, she insisted on creating something new and unique to Saint Kitts and Nevis. Her research and uncovered this gem of a sipper… the Killer Bee Cocktail.

With a name like that, it has to be good.

According to her research:

The Killer Bee cocktail is by far the most popular beverage on the island of Nevis.  Sunshine’s [Beach Bar] is so secretive about the drink that I’ve read he mixes the cocktail under the bar to hide the mix from curious eyes. So while this is not exact, it is the closest thing you will find…after a few you won’t notice anyway, right?   (Caribbean Escape Blog)

Any kind of drink that is made under the table to preserve it’s secret? Count me in!

Now for a few notes on the nitty gritty. Marina made the cocktail with passion fruit puree, although the original called for passion fruit juice. Whatever you can find will work. The same goes for the rum – although I find I like golden rum best. Finally, don’t skimp on the freshly grated nutmeg or the pepper. The spice and slight burn balances the sweet honey and juices perfectly.

Bottom line? This is a real grown up island drink, suitable for any dinner party.

Ingredients:

2 Tbsp honey
1/4 cup orange juice
1/4 teaspoon black pepper
1/4 cup club soda
1/2 cup golden rum
1/2 cup passion fruit puree

Garnish:

Fresh grated nutmeg
lime slices

Method:

Find an old, wonderful friend with the most glorious eyes and warm smile.

Make sure she has a bottle of rum and a plan.

Warm up the honey with a bit of water until dissolved. You can do this on the stovetop, as marina has done or in a microwave.

Meanwhile, measure out your rum.

Stir everything together in a pitcher…

It is always nice to have little helpers.

Pour into glasses, give a generous grating of nutmeg and a round of lime.

Enjoy into the wee hours of the night.

Time for a filler-up, Kelly?

What about you buddy?

Me? Yes, definitely.
Not you missy…

… unless you want the rum-free version:

Yup.

Cheers, everyone. Enjoy your Killer Bee!
Killer Bee Cocktail with Black Pepper & Nutmeg
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This cocktail is the most popular drink on the island of Nevis. We made the cocktail with passion fruit puree, although the original called for passion fruit juice. Whatever you can find will work. The same goes for the rum – although I find I like golden rum best. Finally, don’t skimp on the freshly grated nutmeg or the pepper. The spice and slight burn balances the sweet honey and juices perfectly. This is a real grown up island drink, suitable for any dinner party.
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Killer Bee Cocktail with Black Pepper & Nutmeg
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Rating: 0
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Rate this recipe!
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This cocktail is the most popular drink on the island of Nevis. We made the cocktail with passion fruit puree, although the original called for passion fruit juice. Whatever you can find will work. The same goes for the rum – although I find I like golden rum best. Finally, don’t skimp on the freshly grated nutmeg or the pepper. The spice and slight burn balances the sweet honey and juices perfectly. This is a real grown up island drink, suitable for any dinner party.
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Ingredients
  • 2 Tbsp honey
  • 1/4 cup orange juice
  • 1/4 tsp cracked black pepper
  • 1/4 cup club soda
  • 1/2 cup golden rum
  • 1/2 cup passion fruit puree
Garnish:
  • whole nutmeg , freshly grated (to taste)
  • 2 slices lime
Servings: people
Units:
Instructions
  1. Warm up the honey with a bit of water until dissolved. You can do this on the stovetop or in a microwave. Stir everything together in a pitcher, adding in the dissolved honey. Garnish with freshly grated nutmeg and lime slices.

Peas n’ Rice

There’s a tall, skinny window, in a full-of-love kitchen in Brooklyn, where one can set a giant pot of rice to cool. Under the icy winter sun, steam rolls up and fogs the panes. With a swipe of the hand you can peer out at the city below, but the glass now clings to a dream of sauteed peppers, onion, garlic, celery, and thyme.  This special place is my friend Marina’s kitchen, where I cooked our Global Table this past week while I was in NYC.

There’s nothing to this recipe. And yet it is everything. And this is why it’s a staple all over the Caribbean.

The version I made is vegan, although a few slices of diced, fried bacon or a ham hock would be grand – and traditional – in this as well (just fry them up before you add the veggies).

The key to this dish are the Pigeon Peas, although you can substitute black-eyed peas if you can’t find any. In a delightful twist of fate, I found pigeon peas easily (we stayed most of the time with our cousin Kelly who informed us that her entire neighborhood is Caribbean – what!). If you aren’t sure where seek Pigeon Peas out where you live, try the Latin section of your grocery store or a Latin market.

Like the amazing Rum Glazed Coconut Bread Pudding, this recipe was inspired by wonderful Jennifer, who took a cooking class in Saint Kitts & Nevis and was kind enough to share what she learned. Thanks Jennifer!

Serves 6-8

Ingredients:

3 bell peppers, any color
1 large onion
5 cloves garlic
1 large stalk celery
vegetabe oil
1 15 oz can pigeon peas
3 cups rice
6 cups water or broth
a few sprigs thyme, optional
salt (plenty for flavor) and pepper

Method:

Find a cozy spot of your own to make this comforting Caribbean dish. Perhaps along the coast…

Frigate Bay. Photo by WilliamTorrillo.

Then chop up your peppers, onion, garlic, and celery. Cook them in oil until softened and beginning to brown and your home smells like “good.”

I could eat this straight from the pot.

Restraint is the name of the game. Add on the pigeon peas, rice, broth, thyme, and seasoning. Cover and simmer gently for 15 minutes. Pick out the thyme before serving or let your guests do it themselves.

Here’s the deal – this is a large pot of rice, so we have to treat it differently than a small batch so it doesn’t overcook. Let sit one minute uncovered, then place the rice onto a large serving platter. Fluff and toss to get everything distributed evenly, and fan to help the rice cool down quickly. If you serve it immediately, this shouldn’t be much of an issue.

If you make a smaller batch simply extend the cooking time to 16 minutes, let rest five minutes and fluff.

Serve with a few extra sprigs of thyme and enjoy with a Caribbean-sized smile!

 

Peas n' Rice
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There’s nothing to this recipe. And yet it is everything. And this is why it’s a staple all over the Caribbean. The version I made is vegan, although a few slices of diced, fried bacon or a ham hock would be grand – and traditional – in this as well (just fry them up before you add the veggies). The key to this dish are the Pigeon Peas, although you can substitute black-eyed peas if you can’t find any. In a delightful twist of fate, I found pigeon peas easily (we stayed most of the time with our cousin Kelly who informed us that her entire neighborhood is Caribbean – what!). If you aren’t sure where seek Pigeon Peas out where you live, try the Latin section of your grocery store or a Latin market.
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
30 minutes 1-5 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
30 minutes 1-5 minutes
Peas n' Rice
Votes: 0
Rating: 0
You:
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There’s nothing to this recipe. And yet it is everything. And this is why it’s a staple all over the Caribbean. The version I made is vegan, although a few slices of diced, fried bacon or a ham hock would be grand – and traditional – in this as well (just fry them up before you add the veggies). The key to this dish are the Pigeon Peas, although you can substitute black-eyed peas if you can’t find any. In a delightful twist of fate, I found pigeon peas easily (we stayed most of the time with our cousin Kelly who informed us that her entire neighborhood is Caribbean – what!). If you aren’t sure where seek Pigeon Peas out where you live, try the Latin section of your grocery store or a Latin market.
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
30 minutes 1-5 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time Passive Time
30 minutes 1-5 minutes
Ingredients
  • 3 bell peppers , any color
  • 1 large onions
  • 5 cloves garlic
  • 1 large stalk celery
  • vegetable oil
  • 15 oz canned pigeon peas
  • 3 cups white rice
  • 6 cups water - OR -
  • chicken broth
  • 3 sprigs thyme , optional
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Chop up your peppers, onion, garlic, and celery. Cook them in oil until softened and beginning to brown and your home smells like “good.”
  2. Add on the pigeon peas, rice, broth, thyme, and seasoning. Cover and simmer gently for 15 minutes. Pick out the thyme before serving or let your guests do it themselves.
  3. Here’s the deal – this is a large pot of rice, so we have to treat it differently than a small batch so it doesn’t overcook. Let sit one minute uncovered, then place the rice onto a large serving platter. Fluff and toss to get everything distributed evenly, and fan to help the rice cool down quickly. If you serve it immediately, this shouldn’t be much of an issue. If you make a smaller batch simply extend the cooking time to 16 minutes, let rest five minutes and fluff.
  4. Serve with a few extra sprigs of thyme and enjoy with a Caribbean-sized smile!

Rum Glazed Coconut Bread Pudding

It’s a fact of life: when the wind howls, children everywhere refuse to wear their coats. They arch their little backs, squeal-whine and assert “I don’t need a coat, mama.” In this situation, we have two choices. We can hunker down and try (struggle) to put their coat on, until one or both of us are crying.

Or.

(Or is that beautiful word that keeps life bearable and tantrums at a minimum.)

Or… we can stand outside with them, coatless in the wind, just for a moment. We can feel that autumn chill tickle our souls, laugh at how the air nips our noses, and then – only then – rush inside to put on that silly coat after all.

Or… we can forget about the coat altogether and cozy up to a piping hot bowl of coconut bread pudding, drizzled all over with a giddy amount of buttered brown sugar & rum glaze, then smile with rosy cheeks by the window.

It’s a no brainer, really. We chose the last option, while enjoying ourselves immensely at my dear friend Marina’s home in Brooklyn.

Coconut Bread Pudding is a crazy popular Caribbean dessert … it’s like a cozy sweater for the belly. I found a version of this recipe from a lady, Jennifer, who took a cooking class in Saint Kitts & Nevis. When I saw the rum, brown sugar, butter, and coconut,… oh man, I knew I wouldn’t quit until this treat was in my tummy. It whips together in just a few minutes (Bonus party talk? All the ingredients can be waiting in your pantry for those friends that just “pop over” during the holidays). While traditional recipes use white bread, I found whole wheat gave the bread pudding a little oomph in the face of the mad, wonderful richness.

P.S. I’m sticky in my smile, even as I type this.

Ingredients:

5 slices wheat bread, cubed (about 6 loosely packed cups)
1 1/2 cups light coconut milk (almost 1, 15 oz can)
1/2 cup light brown sugar
3 eggs
1 Tbsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 cup raisins

Topping:
1/4 cup light brown sugar
1/4 cup butter, room temperature
1/2 cup grated coconut

Rum sauce:

1/2 cup light brown sugar
1/4 cup melted butter
2 tbsp vanilla extract
1/4 cup gold or dark rum

Method:

Welcome to absolute warmth, no matter hold cold your nose is (or where you left your coat).

View of the sea, Saint Kitts. Photo by Kayokayo.

Preheat the over to 375F and butter a medium/small casserole (I used a 10 1/2 inch round cast iron pan, although a 8×8 baking dish should work well, too).

Start by whisking together the light coconut milk, light brown sugar, eggs, vanilla extract, and cinnamon. This is the makings of love in a bowl!

Add in the cubed bread and raisins, sneaking a nibble or two as you go.

Let the bread soak up the coconut milk mixture for about 10 minutes. You know what to sip on while you wait…

Then, add the mixture to the buttered casserole. Smash together the butter, brown sugar, and coconut shreds.

Add bits of the buttery sugary goodness on top. It’ll look like way too much, but trust me on this one. Go. For. It.

Bake the casserole at 375F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean.

While you wait, make the rum sauce by heating all ingredients in a small pot and simmer gently until the sugar dissolves completely and the sauce thickens a little, about 5-10 minutes. If you have any time to spare, take a walk with the chickens.

Downtown Basseterre, St. Kitts. Photo by Clark Anderson/Aquaimages.

Come home to this…

And this…

Psst… be sure to drizzle it all over with that crazy good brown sugar – butter – rum glaze.

Want a bite?

Oh my, oh my, oh my.
That is all.
Rum Glazed Coconut Bread Pudding
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Coconut Bread Pudding is a crazy popular Caribbean dessert … it’s like a cozy sweater for the belly. I found a version of this recipe from a lady, Jennifer, who took a cooking class in Saint Kitts & Nevis. When I saw the rum, brown sugar, butter, and coconut,… oh man, I knew I wouldn’t quit until this treat was in my tummy. It whips together in just a few minutes (Bonus party talk? All the ingredients can be waiting in your pantry for those friends that just “pop over” during the holidays). While traditional recipes use white bread, I found whole wheat gave the bread pudding a little oomph in the face of the mad, wonderful richness.
Servings Prep Time
6-8 people 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
45-50 minutes
Rum Glazed Coconut Bread Pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Coconut Bread Pudding is a crazy popular Caribbean dessert … it’s like a cozy sweater for the belly. I found a version of this recipe from a lady, Jennifer, who took a cooking class in Saint Kitts & Nevis. When I saw the rum, brown sugar, butter, and coconut,… oh man, I knew I wouldn’t quit until this treat was in my tummy. It whips together in just a few minutes (Bonus party talk? All the ingredients can be waiting in your pantry for those friends that just “pop over” during the holidays). While traditional recipes use white bread, I found whole wheat gave the bread pudding a little oomph in the face of the mad, wonderful richness.
Servings Prep Time
6-8 people 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
45-50 minutes
Ingredients
  • 5 slices wheat bread , cubed (about 6 loosely packed cups)
  • 1 1/2 cup light coconut milk (almost 1, 15 oz can)
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 cup raisins
Topping
  • 1/4 cup brown sugar 1/4
  • 1/4 cup butter , room tempature
  • 1/2 cup shredded coconut
Rum sauce
  • 1/2 cup brown sugar
  • 1/4 cup butter , melted
  • 2 Tbsp vanilla extract
  • 1/4 cup rum (gold or dark)
Servings: people
Units:
Instructions
  1. Preheat the over to 375F and butter a medium/small casserole (I used a 10 1/2 inch round cast iron pan, although a 8×8 baking dish should work well, too).
  2. Start by whisking together the light coconut milk, light brown sugar, eggs, vanilla extract, and cinnamon. This is the makings of love in a bowl!
  3. Add in the cubed bread and raisins, sneaking a nibble or two as you go. Let the bread soak up the coconut milk mixture for about 10 minutes.
  4. Then, add the mixture to the buttered casserole. Smash together the butter, brown sugar, and coconut shreds. Add bits of the buttery sugary goodness on top. It’ll look like way too much, but trust me on this one. Go. For. It.
  5. Bake the casserole at 375F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean. While you wait, make the rum sauce by heating all ingredients in a small pot and simmer gently until the sugar dissolves completely and the sauce thickens a little, about 5-10 minutes.
  6. Psst… be sure to drizzle it all over with that crazy good brown sugar – butter – rum sauce.
For the Rum sauce
  1. Make the rum sauce by heating all ingredients in a small pot and simmer gently until the sugar dissolves completely and the sauce thickens a little, about 5-10 minutes.