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ok here are all the recipes that were entered
they will be tested,and the result posted.....hopefully by Thursday here goes
Vjay
COCONUT RUM BUNDT CAKE WITH POWDERED-SUGAR GLAZE
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla rum
1/2 teaspoon coconut extract
1 1/4 cups unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both vanilla rum and coconut extract. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar, 2 Tablespoons rum and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
Makes 12 to 16 servings.
n.c.rootswoman
*Jamaican Ambrosia*
2 cups pineapple
<<<2 cups coconut>>>>
1 cup mango
3 cups chopped cabbage
1 bag mini marshmellows
4 cups fresh whipped cream
1/2 cup almonds for garnish
combine ingredience, add cream and garnish wid almonds. chill for 1/2 hour and enjoy wid spicy entree!
tivertonhouse
TIVERTON HOUSE
KEY LIME PIE WITH CHOCOLATE CRUST
Serves 8-10
INGREDIENTS FOR CRUST:
18-20 Oreo cookies
1/3 cup sweet/unsalted butter,melted
(or about 5 1/3 tablespoons)
INGRDIENTS FOR PIE FILLING:
3 large eggs
1 14 ounce can sweetened condensed milk
1/2 cup PLUS 2 tablespoons fresh lime juice
(key limes preferable but never bottled)
2 teaspoons grated lime zest
INGREDIENTS FOR TOPPING:
1/2 cup fresh coconut meat, shaved or flaked
EQUIPMENT: 2 mixing bowls
8 inch pie pan/metal or Pyrex
4 plastic bags or plastic wrap
Cookie sheet
Optional but makes life a whole lot easier:
Mexican lime squeezer
Microplane grater (or box grater)
DIRECTIONS:
1) Preheat oven to 350 degrees Fahrenheit.
2) MAKE PIE CRUST:
Put one plastic bag inside the other.
Put Oreos in inner bag. Tie off bag top.
Beat with rolling pin or weight to make
FINE cookie crumbs. Empty crumbs into bowl.
Pour in melted butter. Mix with crumbs
thoroughly to make a crumbly dough.
Using plastic bags/wrap on your hands,
spread crumb mixture into pie plate
bottom and sides and press to make
even coating of dough on both bottom/sides.
Bake on middle rack in oven for 5 minutes.
Remove, let cool -- but keep oven on.
TO MAKE TOPPING:
Seperate eggs. Put whites aside, covered
in fridge.
Put coconut flakes onto cookie sheet in one
even layer. Toast til brown in oven, stirring
to make sure all golden brown. Or saute in
saucepan on stovetop.
Set toasted coconut aside in covered bowl
in fridge.
Clean your mixing bowl thoroughly.
Meanwhile, MAKE FILLING:
Zest all limes with Microplane or box grater/
green skin only,not bitter white pith.
Set aside.
Juice limes into bowl.
In another bowl, combine egg yolks and
sweetened condensed milk. Beat with
mixer or by hand with whisk until
light yellow and fluffy, about 5-7 min.
by mixer,10 by hand.
Then, GRADUALLY beat in lime juice and zest.
Pour filling into prepared crust/pie pan.
Bake pie on middle rack in oven at same
350 degree Fahrenheit. (To test doneness,
insert a broomstraw/skewer or clean twig
into filling -- it should come out clean
and hot to touch. Filing should look
firm and 'set'.)
Remove pie from oven. Let cool in fridge
at least 4 hours.
JUST BEFORE SERVING:
Sprinkle toasted coconut on top of pie.
VARIANTS: MERINGUE OR WHIPPED CREAM TOPPING Or,
alternately, use a meringue topping made
from the 3 egg whites reserved
from eggs/waste not,
want not.
TO MAKE MERINGUE (preferably on LOW humidity days): Take whites from fridge at least 1 hour
before serving to bring to room temperature.
3 reserved egg whites
1/4 teaspoon cream of tartar
1/2 cup WHITE sugar
Beat egg whites in bowl until soft peaks form.
Use mixer or whisk/by hand. If using electric mixer, start at low speed and then gradually increase to high speed. Beat in cream of tartar and sugar, adding sugar in a thin stream to mixture. Beat til whites are glossy, firm and hold peaks. Do NOT overbeat to dry stage.
Spread meringue atop filled pie. Sprinkle with toasted coconut. Bake in HOT oven and let cook about 4-5 minutes until meringue sets and turns golden brown. Alternately, if you have a kitchen or home shop blow torch, brown meringue/coconut topiing carefully with it.
You can also replace meringue with whipped cream if desired, toasted coconut on top.
TIVERTON HOUSE
COCONUT RUM CREAMS WITH FRUIT
Serves 4
EQUIPMENT: Double boiler
2 mixing bowls
Electric hand mixer
4 wine glasses
INGREDIENTS:
4 large eggs, separated
(reserve whites for other use/like meringues)
1/4 cup brown sugar
1/3 cup unsweetened cream of coconut/
fresh made or canned
5 tablespoons coconut rum
1 lb. fresh fruit, cut into chunks
(use mango, banana or pineapple)
DIRECTIONS:
1) Macerate fruit chunks and 1 tablespoon sugar
and 2 of rum in bowl for 1 hour, covered.
Remove from fridge at least 1 hour before serving.
Divide fruit and juice in bowl amongst 4 wine/stemmed glasses.
2) Fill bottom of double-boiler with water and
bring to a simmer. You can also use a metal bowl set over a pan of simmering water as long as the bowl doesn't touch the water.
3) To top of double boiler or bowl, add egg yolks, coconut cream, rest of coconut rum AND REST OF BROWN SUGAR..
4) With electric mixer, beat mixture at least 12 minutes on high speed -- until the mixture has tripled in volume. Cream is done when mixture
forms a thick ribbon when you lift beaters from bowl.
5) Pour cream over fruit. Serve.
TIVERTON HOUSE
HOT GREEN BEAN SALAD
Serves 4
Equipment: Wok or large deep fry/saute pan
Pot lid to fit wok or pan
Ingredients: 3/4 lb green beans
1/2 cup coconut, flaked, unsweetened
1 whole Scotch bonnet
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon garam masala or
mild curry power or paste
(Patak brand is good)
Salt, freshground black
pepper to taste
3 tablespoons oil/any except olive
1 cup water
4 limes, seeded/quartered
Directions:
0) 'Top and tail' green beans (trim both ends) and cut on bias/angle into 1" long pieces.
1) In wok or fry pan (on medium to high heat), mix
oil and mustard seeds. Saute briefly with pot lid on as seeds will 'pop' all over your kitchen.
2) Once seeds pop, add curry powder or paste, cumin seeds and Scotch bonnet/unbroken. Saute briefly, 1-2 minutes, then add half of coconut flakes. Saute for another minute or so.
3) Add green beans, salt to taste (about 1/2 to 1 teaspoon). Saute another 5 minutes or so.
4) Add rest of coconut, 1 cup water and bring to a simmer. Cook covered, til beans tender, about 10 minutes.
5) Take cover off pot and cook until all water has boiled off -- about 5 minutes -- stirring frequently.
6) Taste for seasoning, and add salt/pepper to taste. Remove Scotch bonnet.
7) Mound on serving platter, garnish with limes.
TIVERTON HOUSE
BONGO CRAB FLOWERS
(APPETIZER)
Equipment: Mixing bowl
Plastic bag or pastry bag with
wideest piping tip
Ingredients: 1 lb. bongo/monkey/sea crab meat
(or use rock crab, peekytoe or
blue crab meat, fresh)
1/4 cup Hellman's mayonnaise
1/4 cup cream of coconut,
unsweetened
5 escallions, chopped
Juice and zest of 2 key limes
1/4 cup chopped fresh pineapple
Fresh whole nasturtium flowers from
your garden and leaves,washed
and dried on papertowels
(or store-bought);
leaves and flowers are both
edible and peppery-spicy-hot
Directions: 1) Mix all ingredients in bowl
except flowers and leaves
2) Scrape contents of bowl into
a plastic bag/tie off top and
cut off a corner to make a
quickie pastry bag -- or use
pastry bag/broad tip for piping
3) Pipe filling into each flower
4) Decorate serving tray with
nasturtium leaves and top with
filled flowers.
they will be tested,and the result posted.....hopefully by Thursday here goes
Vjay
COCONUT RUM BUNDT CAKE WITH POWDERED-SUGAR GLAZE
3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla rum
1/2 teaspoon coconut extract
1 1/4 cups unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both vanilla rum and coconut extract. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar, 2 Tablespoons rum and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
Makes 12 to 16 servings.
n.c.rootswoman
*Jamaican Ambrosia*
2 cups pineapple
<<<2 cups coconut>>>>
1 cup mango
3 cups chopped cabbage
1 bag mini marshmellows
4 cups fresh whipped cream
1/2 cup almonds for garnish
combine ingredience, add cream and garnish wid almonds. chill for 1/2 hour and enjoy wid spicy entree!
tivertonhouse
TIVERTON HOUSE
KEY LIME PIE WITH CHOCOLATE CRUST
Serves 8-10
INGREDIENTS FOR CRUST:
18-20 Oreo cookies
1/3 cup sweet/unsalted butter,melted
(or about 5 1/3 tablespoons)
INGRDIENTS FOR PIE FILLING:
3 large eggs
1 14 ounce can sweetened condensed milk
1/2 cup PLUS 2 tablespoons fresh lime juice
(key limes preferable but never bottled)
2 teaspoons grated lime zest
INGREDIENTS FOR TOPPING:
1/2 cup fresh coconut meat, shaved or flaked
EQUIPMENT: 2 mixing bowls
8 inch pie pan/metal or Pyrex
4 plastic bags or plastic wrap
Cookie sheet
Optional but makes life a whole lot easier:
Mexican lime squeezer
Microplane grater (or box grater)
DIRECTIONS:
1) Preheat oven to 350 degrees Fahrenheit.
2) MAKE PIE CRUST:
Put one plastic bag inside the other.
Put Oreos in inner bag. Tie off bag top.
Beat with rolling pin or weight to make
FINE cookie crumbs. Empty crumbs into bowl.
Pour in melted butter. Mix with crumbs
thoroughly to make a crumbly dough.
Using plastic bags/wrap on your hands,
spread crumb mixture into pie plate
bottom and sides and press to make
even coating of dough on both bottom/sides.
Bake on middle rack in oven for 5 minutes.
Remove, let cool -- but keep oven on.
TO MAKE TOPPING:
Seperate eggs. Put whites aside, covered
in fridge.
Put coconut flakes onto cookie sheet in one
even layer. Toast til brown in oven, stirring
to make sure all golden brown. Or saute in
saucepan on stovetop.
Set toasted coconut aside in covered bowl
in fridge.
Clean your mixing bowl thoroughly.
Meanwhile, MAKE FILLING:
Zest all limes with Microplane or box grater/
green skin only,not bitter white pith.
Set aside.
Juice limes into bowl.
In another bowl, combine egg yolks and
sweetened condensed milk. Beat with
mixer or by hand with whisk until
light yellow and fluffy, about 5-7 min.
by mixer,10 by hand.
Then, GRADUALLY beat in lime juice and zest.
Pour filling into prepared crust/pie pan.
Bake pie on middle rack in oven at same
350 degree Fahrenheit. (To test doneness,
insert a broomstraw/skewer or clean twig
into filling -- it should come out clean
and hot to touch. Filing should look
firm and 'set'.)
Remove pie from oven. Let cool in fridge
at least 4 hours.
JUST BEFORE SERVING:
Sprinkle toasted coconut on top of pie.
VARIANTS: MERINGUE OR WHIPPED CREAM TOPPING Or,
alternately, use a meringue topping made
from the 3 egg whites reserved
from eggs/waste not,
want not.
TO MAKE MERINGUE (preferably on LOW humidity days): Take whites from fridge at least 1 hour
before serving to bring to room temperature.
3 reserved egg whites
1/4 teaspoon cream of tartar
1/2 cup WHITE sugar
Beat egg whites in bowl until soft peaks form.
Use mixer or whisk/by hand. If using electric mixer, start at low speed and then gradually increase to high speed. Beat in cream of tartar and sugar, adding sugar in a thin stream to mixture. Beat til whites are glossy, firm and hold peaks. Do NOT overbeat to dry stage.
Spread meringue atop filled pie. Sprinkle with toasted coconut. Bake in HOT oven and let cook about 4-5 minutes until meringue sets and turns golden brown. Alternately, if you have a kitchen or home shop blow torch, brown meringue/coconut topiing carefully with it.
You can also replace meringue with whipped cream if desired, toasted coconut on top.
TIVERTON HOUSE
COCONUT RUM CREAMS WITH FRUIT
Serves 4
EQUIPMENT: Double boiler
2 mixing bowls
Electric hand mixer
4 wine glasses
INGREDIENTS:
4 large eggs, separated
(reserve whites for other use/like meringues)
1/4 cup brown sugar
1/3 cup unsweetened cream of coconut/
fresh made or canned
5 tablespoons coconut rum
1 lb. fresh fruit, cut into chunks
(use mango, banana or pineapple)
DIRECTIONS:
1) Macerate fruit chunks and 1 tablespoon sugar
and 2 of rum in bowl for 1 hour, covered.
Remove from fridge at least 1 hour before serving.
Divide fruit and juice in bowl amongst 4 wine/stemmed glasses.
2) Fill bottom of double-boiler with water and
bring to a simmer. You can also use a metal bowl set over a pan of simmering water as long as the bowl doesn't touch the water.
3) To top of double boiler or bowl, add egg yolks, coconut cream, rest of coconut rum AND REST OF BROWN SUGAR..
4) With electric mixer, beat mixture at least 12 minutes on high speed -- until the mixture has tripled in volume. Cream is done when mixture
forms a thick ribbon when you lift beaters from bowl.
5) Pour cream over fruit. Serve.
TIVERTON HOUSE
HOT GREEN BEAN SALAD
Serves 4
Equipment: Wok or large deep fry/saute pan
Pot lid to fit wok or pan
Ingredients: 3/4 lb green beans
1/2 cup coconut, flaked, unsweetened
1 whole Scotch bonnet
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon garam masala or
mild curry power or paste
(Patak brand is good)
Salt, freshground black
pepper to taste
3 tablespoons oil/any except olive
1 cup water
4 limes, seeded/quartered
Directions:
0) 'Top and tail' green beans (trim both ends) and cut on bias/angle into 1" long pieces.
1) In wok or fry pan (on medium to high heat), mix
oil and mustard seeds. Saute briefly with pot lid on as seeds will 'pop' all over your kitchen.
2) Once seeds pop, add curry powder or paste, cumin seeds and Scotch bonnet/unbroken. Saute briefly, 1-2 minutes, then add half of coconut flakes. Saute for another minute or so.
3) Add green beans, salt to taste (about 1/2 to 1 teaspoon). Saute another 5 minutes or so.
4) Add rest of coconut, 1 cup water and bring to a simmer. Cook covered, til beans tender, about 10 minutes.
5) Take cover off pot and cook until all water has boiled off -- about 5 minutes -- stirring frequently.
6) Taste for seasoning, and add salt/pepper to taste. Remove Scotch bonnet.
7) Mound on serving platter, garnish with limes.
TIVERTON HOUSE
BONGO CRAB FLOWERS
(APPETIZER)
Equipment: Mixing bowl
Plastic bag or pastry bag with
wideest piping tip
Ingredients: 1 lb. bongo/monkey/sea crab meat
(or use rock crab, peekytoe or
blue crab meat, fresh)
1/4 cup Hellman's mayonnaise
1/4 cup cream of coconut,
unsweetened
5 escallions, chopped
Juice and zest of 2 key limes
1/4 cup chopped fresh pineapple
Fresh whole nasturtium flowers from
your garden and leaves,washed
and dried on papertowels
(or store-bought);
leaves and flowers are both
edible and peppery-spicy-hot
Directions: 1) Mix all ingredients in bowl
except flowers and leaves
2) Scrape contents of bowl into
a plastic bag/tie off top and
cut off a corner to make a
quickie pastry bag -- or use
pastry bag/broad tip for piping
3) Pipe filling into each flower
4) Decorate serving tray with
nasturtium leaves and top with
filled flowers.
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