With the natural abundance of fruits we have in the Caribbean I’m surprised we didn’t have a wider jam and jellies culture, when I was a kid on the islands. To be honest, the only jam mom would make was guava, sour cherry and Pommecythere (ambarella). However with all the artisan -like initiatives lately, we’re seeing more and more creative use of our fruits. We’ve come to realize that we can still enjoy tropical fruits when it’s out of season. If you’re from the Caribbean you’ll know exactly what I mean when I say we eat ‘seasonally’… take sorrel for example. We only drink sorrel at Christmas time. Why? In this recipe we’ll take two of the most common topical fruits and make what I believe is the perfect marriage of flavors and texture.

You’ll Need…

2 cups diced ripe pineapple
2 cups diced ripe papaya
3-4 cups sugar (taste and add all 4 if necessary)
1 tablespoon lemon zest (in thin strips)
1 /3 cup lemon juice
1 tablespoon grated ginger
pinch salt
tablespoon honey

Peel and cube the pineapple and papaya (Click to watch how shop, peel and cube a papaya – Click to watch how to peel, core and cube a pineapple) and set aside. Then using a pairing knife, cut off some of the rind off the lemons and slice them thinly (Chiffonade). You’ll also need to squeeze the lemons as we’ll need this citrus kick in the marmalade.

Place a wide pan on a medium flame and add all the ingredients and bring to a boil.

Reduce the heat to a simmer (leave the pan uncovered) and have it go for about 30 minutes. The goal is to make everything tender, to the point where it starts to break apart.

It will go thick and sticky (that’s what we want) and you can certainly control the texture. If you want it more runny, you can cook it for a bit less time and if you want it thick, using the back of your spoon, mash down on the pieces of fruit. If you’re an exact cook time type of person, you want to achieve 224º degrees Fahrenheit on a candy thermometer.

Pour into a sterilized glass jar, store and enjoy.

This is a great way to put such wonderful tropical fruits to use. Remember this is not diabetic friendly and overall very sweet.

Recipe Card

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Papaya Pineapple Marmalade

Courses: Sauces, Condiments & Marinades, Vegetarian Recipe Keys: Gluten Free

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 4

Diet:

G Gluten-Free V Vegan

Description

A vibrant tropical spread that blends papaya and pineapple into a sticky-sweet marmalade with warm notes of ginger and citrus.

Ingredients

2 cups ripe pineapple (diced)
2 cups ripe papaya (diced)
3-4 cups sugar (adjust to taste)
1 tablespoon lemon (zested in thin strips)
¹⁄₃ cup lemon juice
1 tablespoon ginger (grated)
Pinch of salt
1 tablespoon honey

Instructions

Video

Prepare fruit by peeling and dicing pineapple and papaya. Zest and juice lemons.
Combine all ingredients in a wide pan over medium heat.
Bring mixture to a boil, then reduce to a simmer; cook, uncovered, about 30 minutes until fruit is tender and mixture thickens.
Adjust thickness by simmering more if needed or mashing a few pieces with your spoon.
(Optional) Check for set at 224 °F (107 °C) using a candy thermometer.
Remove from heat and pour hot marmalade into sterilized jars; seal once cool.

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Desserts Gluten Free

Orange Brown Sugar Glazed Plantain Recipe.

February 6, 2015January 19, 201512 Comments

I’ve been fortunate to travel up and down the Caribbean island chain over the years and one of the things I find astonishing, are the many uses we have for plantains. Growing up in Trinidad and Tobago, Sunday lunch (most important family meal) always consisted of boiled ripe plantains to go along with the stewed meats, Callaloo, Macaroni Pie, Stewed Beans, Sweet Potato and other tasty treats mom would prepare. Very simple, but what a joy to eat. The English, Spanish, French and Dutch Caribbean all have their unique take on preparing Plantains (green and ripe) and I’m sure this orange brown sugar glazed plantain recipe will surely join in among other classics.

You’ll Need…

2 ripe plantains
pinch salt
1/2 cup orange juice
1 tablespoon brown sugar
1/3 teaspoon cinnamon
2 tablespoons butter

Note: The more black (and ugly looking) the plantains are, the better they are for use. This is an amazing dessert and can also be used as a topping for your favorite ice cream. Fried ripe plantains are great to serve as a side to spicy dishes (like jerk and curry) as the natural sweetness helps to balance the heat elements.

Peel and slice the plantains into 1/4 inch pieces. I did oval shape, but if you wish you can certainly do lone pieces.

Place the slices of plantain in a container and add all the ingredients, except the butter. Stir and allow it to marinate for about 15-20 minutes at room temperature.

Heat the butter on a medium/low flame in a wide pan and add the pieces of marinated plantains. Keep the marinade. Fry on both sides until you have a golden color and slightly crisp edges.

After you have the desired golden color, go in with the leftover marinade and bring to a boil. The plantains are fully cooked, so all you have to do is allow the glaze or sauce to thicken up to a consistency you like.

Note: If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs.

Do give this plantain recipe a try as it’s fun to do and quite tasty.. your sweet-tooth will thank you.

Desserts Gluten Free

How To Make Rum And Raisin Ice Cream

May 26, 2025July 22, 201430 Comments

Whenever we would have relatives come over for the classic Caribbean Sunday lunch, our dad would always dust out his old crank-ice cream pail and all US kids knew we were in for a delightful treat. I’m yet to find an ice cream which even comes close to Joe’s creamy coconut ice cream. Funny how we made ice cream with many of the tropical fruits of the Caribbean, but when it came to rum and raisin, we always went for the plastic containers at the grocery store! My weakness for rum and raisin ice cream is REAL!.. at one point I would cross the boarder into the US just to get the Häagen dazs rum and raisin which were only sold in the US!

You’ll Need…

4 egg yolks
1 1/2 cups milk
2 1/2 cups heavy cream
3/4 cup fine sugar
1/2 cup raisin soaked in rum
pinch salt
1 tablespoon vanilla

Soak the raisins in rum overnight or as in my case I had it soaking a few days in a covered container so the rum does not evaporate. If you’re in a rush you can place 1 cup of rum in a deep saucepan (high sides) with the raisin and place it on a low flame (be careful as it can be flammable). As it heats the raisins will be infused with the rum.. PLUS it will remove the raw rum from it so kids can enjoy the ice cream.

Put the sugar and egg yolks in a bowl and whisk until creamy/smooth. It will go from the brilliant yellow to a very pale color.. that’s normal. At the same time place the milk and cream in a saucepan and let it warm through (almost to a gentle simmer).

Before we add the sugar/egg mixture to the pot, it’s important that we add a little of the warm milk to the bowl with the egg and whisk. Do that a couple times so the egg mixture warms up. If we added it directly to the pot we risk having scrambled eggs. Now add all the egg mixture to the pot and whisk. Go in with the pinch of salt and vanilla.

When your custard is somewhat thick … dip a spoon into it and run your finger along the back of the spoon.. it should coat the back of the spoon and leave a clean line where you passed your finger. Now it’s time to pour it into a bowl and chill for at least 2 hours. This chilling will help your ice cream maker make less work of making the actual ice cream.

You have two options.. you can add the marinated raisins into the mixture now (as I did) or you can pour the mixture into your ice cream maker (when chilled) and then add the rum infused raisins.

After the custard is properly chilled, work it in your ice cream maker according to the manufacturer’s directions.

You can serve this immediately. But I much prefer firm ice cream and not necessarily soft sever, so I usually remove it out of the maker and into a plastic container, which I then place in the freezer to firm up for an hour or two.

You can make the base of the ice cream the day before and have it chill in the fridge until you’re ready to make the ice cream. You can certainly customize this ice cream by adding chopped pineapple, cubed mango.. even play around with some spices? BTW.. you can make frozen treats with the base custard we made. Get Popsicle molds or do as our mom did.. pour into ice cube trays and freeze. We called those ‘ice blocks”!

Recipe Card

Print Recipe

Homemade Rum Raisin Ice Cream

Cuisine: Jamaican, Trinidadian Courses: Desserts Recipe Keys: Cold Dairy Gluten Free Sweets

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Marinate Time 2 hrs Total Time 2 hrs 35 mins

Diet:

G Gluten-Free

Description

A luscious custard-style ice cream rich with rum‑soaked raisins and vanilla, a Caribbean twist on a classic favorite.

Ingredients

4 egg yolks
1 ¹⁄₂ cups milk
2 ¹⁄₂ cups heavy cream
³⁄₄ cup fine sugar
¹⁄₂ cup raisins (soaked in rum overnight or warmed)
Pinch salt
1 tablespoon vanilla extract

Instructions

Video

Soak raisins in rum overnight, or warm with 1 cup rum over low heat until plump. Cool before use.
Whisk sugar and egg yolks until pale and creamy.
Heat milk and cream until just below simmering.
Temper yolk mixture by whisking in warm milk a little at a time, then return all to the pot. Add salt and vanilla.
Cook custard until it coats the back of a spoon.
Strain into a bowl and chill for at least 2 hours.
Add custard to ice cream maker per machine instructions and churn, adding soaked raisins near the end.

+2 photos
Serve soft-serve, or transfer to a container and freeze 1–2 hours for firmer scoops.

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Desserts Drinks

Classic Caribbean Banana Punch (banana smoothie).

November 17, 2014July 18, 20147 Comments

What’s a month of grilling without a refreshing dessert in a glass? There’s no better way to start (or finish) the day on those hot summer days, than a refreshing glass of banana punch. I guess for most people outside the Caribbean this would be called a ‘shake’ or smoothie, but as with all thick fruity drinks in the Caribbean.. it’s a punch! With ripe bananas and cold milk as the base, we’ll build on that foundation with some spices, rich vanilla ice cream and if you’d like to make this ‘big people’ exclusive, you can go in with some rum!

You’ll Need…

2 ripe bananas
1 cup vanilla ice cream
1/2 teaspoon vanilla
2 tablespoon honey
3 cups cold milk
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Basically all you have to do is place all the ingredients in a blender and give blitz until you have a smooth (and creamy) consistency. I didn’t add any ice to this as you’d normally do with a smoothie, but you can do so if you want to impress your kids. I don’t like adding ice to the blender (or in the glass I’m serving it in) as I find that it dilutes the overall flavor of the banana punch, so I start off with very cold milk.

You can always go in with some coconut flavored rum (or any rum you like) to give this banana punch a more grown-up appeal, and it’s also an excellent way to put overripe bananas to use. If you like banana bread, you’ll love the subtle notes of cinnamon and nutmeg in this drink. Do serve immediately.

Are you liking the food and drinks of this year’s July Month of Grilling? Do leave your comments below and kindly share the recipes on Twitter, Pinterest and Facebook.

Special Note: This recipe is traditionally done with sweetened condensed milk and not necessarily the honey and ice cream my version adopts!

Desserts

Diabetic Friendly Ginger Mango Muffins.

May 26, 2025April 13, 20142 Comments

If you travel within the Caribbean, most likely you’ve found yourself on the regional airline LIAT and I’m sure you’ve been reading my delicious offerings in their inflight magazine ZiNG. A gorgeous magazine which is very solid in regional content. In the latest issue I shared this recipe for a diabetic friendly dessert (or snack) so I thought I’d include it here for those of you who have not had the pleasure of flying with LIAT.

You’ll Need..

1 cup almond flour
2/3 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced mango
2 tsp. fresh ginger root, grated
1 tablespoon orange zest, grated
2 eggs
1/2 cup sour cream
2 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup Splenda (granulated — measures cup for cup)
1 tablespoon molasses
2 tablespoon pistachio nuts, chopped (optional)
baking spray

Place the mango (try to get ripe mangoes) and grated ginger in a blender and puree until smooth. Then pour into a bowl with the orange zest, eggs, sour cream, butter, molasses and vanilla. Give it a quick mix.

In another bowl, place all the other ingredients (except the chopped pistachios) and give it a good mix. Then add the wet mixture to the dry mixture and combine well to form a semi dry batter. If it’s overly dry you can add a little water.

Please preheat your oven to 375 F and grease your muffin tray with some non stick spray or do as I did and use cupcake cups. Now spoon out the batter into the cups, top with some of the chopped pistachios (you may need to press then in a bit) and when the oven come up to temperature, place on the middle rack. Bake for 16-18 minutes.. you’ll get a lovely golden brown edges.

Place to cool on a wire rack and enjoy!

These ginger mango muffins are delicious, very filling and as I mentioned, can be considered diabetic friendly… but be sure to keep an eye on the actual ingredient list to ensure they meet with your dietary needs or regulations.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated!

Desserts Vegetarian

How To Make Kurma (known as mithai in Guyana).

November 29, 2014January 5, 201436 Comments

Kurma is one of those snacks I fondly recall buying with my daily school allowance at recess and at lunch break as it was not something regularly made at home and which kid does not like sweets? Mind-you, come Divali time, mom’s cousin who was a Hindu would always invite us to her home to celebrate with her family where she would prepare an assortment of desserts and snacks along with a ton of curry dishes (good times). Yea, I live for these occasions as she would make some of the best Kurma I’ve ever had.

You’ll Need…

2 cups all-purpose flour
2 tablespoon butter
1 cup evaporated milk
pinch salt
1 1/2 cups sugar (white)
1/2 cup water
thick slice of ginger
1/2 cinnamon stick

Veg oil for frying. (about 2-3 cups)

We’ve got to make the dough so it can rest for a few minutes before we get to making the actual kurma… so in a bowl place the flour, pinch of salt and butter and work with your fingers. It will get like little pebbles. Now start adding the evaporated milk..start with 1/2 and add as needed. Knead until you have a smooth dough ball. Add milk as needed.

Cover with plastic wrap or a tea towel and allow to rest for about 15 minutes. The following step is my moms way of making it easier to cut the individual kurma and not necessarily the traditional way. The traditional way would be to simply roll out and cut…fry!

Dust your surface with flour and roll out the dough ball into a large circle.. the size of your tawa (a griddle or non stick frying pan will also work). Heat the tawa on a medium flame, then place the rolled out dough (about 1/4 inch thick) on it, leave for 10 seconds, flip and cook another 10 seconds. You ONLY looking for the dough to set a bit.

Place the now slightly firm rolled out dough onto your cutting board and cut into strips about 1/2 inch thick and about 3 inches long. As you do so, heat your vegetable oil (medium flame) in a wide pan (we used a small Wok) so when we fry the kurma there won’t be oil spilling over the high edges onto the stove.

Have a large metal bowl handy! Now gently place the cut kurma into the heated oil and cook (flip around) until they are golden brown. Takes about 2-4 minutes. Drain and place them immediately into the metal bowl. Remember the metal bowl will heat as you add the fried kurma to it, so handle with care.

In a sauce pan place the water, sugar, cinnamon and ginger over a medium flame and bring to a boil. Allow this to reduce until it thickens up. You’re looking for a thick syrup consistency (coat the back of a spoon). Now pour this liquid over the fried kurma and mix fast and well. The goal is to coat all the fried kurma with this heavenly syrup. It will cool fast, so this step needs quick action. Remember what I said earlier about the metal bowl getting hot to handle. Remove the ginger and cinnamon stick and get ready to enjoy!

The melted sugar will give the kurma a sort of frosting as it cools, so do keep that in mind when serving these to your kids (no need for a sugar rush/overload). Store in a air tight container to maintain it’s freshness.. can store for about 5-7 days.

Special thanks to mom for assisting me with this recipe.. the woman is pure gold oui! Yea.. dad is treating to take legal action against me for not mentioning his participation in some of the recipes on here. So I’m obliged to give him a big-up! Play yourself pops. Maybe I’ll do a series of videos with him in the coming months.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Desserts Gluten Free

Homemade Coconut Mango Ice Cream.

December 13, 2014July 25, 201322 Comments

One of our favorite desserts in the Caribbean is homemade ice cream and as a boy growing up on the islands, there was nothing better than the stuff our dad would make in his hand-crank ice cream pail (maker). After a delightful Sunday lunch in the heat of the Caribbean sun, we (brother and sisters.. sometimes visiting cousins) all gathered around my dad as he cranked his way to the perfectly frozen ice cream. He had this down to a science, even knowing how many turns on the handle will produced the perfectly frozen and creamy ice cream.

You’ll Need…

3 large mangoes (about 2 1/2 cups pulp)
1 can condensed milk (sweetened)
2 cups heavy cream
1 cup coconut milk
1 teaspoon vanilla

Notes. I pureed about 2 cups of the mango, then chopped the remaining 1/2 cup to give the ice cream some texture. You can also add some shredded coconut flakes to the mixture for an even more coconut presence. The mangoes must be fully ripe for ultimate sweetness and to allow for a smooth puree. If doing this recipe gluten free please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.

Wash, peel, dice and puree the mangoes. Do remember to leave back about 1/2 cup in chunky bits to give the ice cream some texture and delightful fruity surprises while enjoying this wonderful frozen treat. You can use a blender or potato masher to get the right consistency.

In a large blow, pour in the everything except the mango puree and give it a good whisk or use a hand blender. Then add the pureed and chunky mango pulp and again mix in well. Then place it in the fridge to chill for about 1-2 hrs. It will help the ice cream maker.

Basically all you have to do now is pour the liquid into your ice cream maker and proceed as you would normally do when making ice cream. In my case I have one of those electric makers which is lined with ice and topped with salt (old school) to maintain a consistent temperature.

If you’re using an ice cream maker as I did the key is to listen to the hum of the motor, as it thickens-up you’ll hear a difference (almost struggling) in the motor. However, only you will know how your machine works, so do as you would normally when making ice cream.

If you don’t have an ice cream maker you can place the liquid in the freezer (in a bowl) and give it a good mix every hour or two until it’s frozen. This will help it achieve a churned texture and not one large frozen block. Speaking about blocks.. as a kid our mom would place any extra ice cream base in ice trays and freeze as cubes. We called those frozen treats….wait… ice blocks!

This is excellent as it is and will have the texture similar to soft-serve. I like my homemade ice cream a bit more firm, so i usually place the ice cream in plastic freezer containers and put them in the freezer for about 1 hour to really stiffen up! Not only does it firm up, but it’s a good way to save some for later!

“This one can go on the restaurant’s menu” Caron mentioned after she had her first serving of this amazing coconut mango ice cream. Whenever a dish really stands out she always add it to our growing list of menu items for the day we open our restaurant.

Homemade ice cream continues to be a traditional desert enjoyed throughout the Caribbean, and I strongly encourage you to get your family involved. Not only is it a recipe you’ll easily get your children involved in making, but you’ll be able to control what goes in it and not feed them the processed stuff from the grocery store.As we used mango, you can use just about any fruit in season.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Desserts

Caribbean Coconut Mango Cookies Recipe.

April 27, 2013April 27, 201313 Comments

If you’re looking to add a little Caribbean flavor to your baking/dessert repertoire, I’ve got a simple and delicious coconut mango cookie recipe to share with you. If I recall correctly the range of baking (desserts) in our kitchen when we were kids in the Caribbean, were cakes and in some cases pastries. Our mom never owned a cook book, so what she prepared was always something which were pass down to her from her mom and elders around her, as she was growing up. Baked desserts were limited, but she did make up for that with ‘real’ food. Dad made a killer currants roll, but the mess that man would make in the kitchen would resemble the aftermath of a hurricane.

This recipe will mimic that of a short bread cookie, but with the coconut and chopped dried mango, you’ll get a unique undertone of the Caribbean.

You’ll Need…

1 cup butter (soft)
2/3 cup super fine sugar
2 1/4 cups all-purpose flour
pinch salt
1 egg yolk
1/2 cup dry shredded coconut (unsweetened)
1/2 cup dried mango
2 tablespoon vanilla extract

Preheat your oven to 375 F and line your cookie sheet with parchment paper as we get the dough ready.

Cream the butter and sugar in a large bowl. Whisk until you have a smooth consistency and the butter mixture goes pale. Then beat in the egg yolk and vanilla extract.

Sift in the flour into the bowl and add the pinch of salt. Add in the chopped mango (I used dehydrated mango which I chopped into pieces) as well as the shredded coconut into the bowl and give this a good mix until everything is combined thoroughly. It will be a stiff dough and somewhat crumbly.

Scoop out tablespoon heaps and place (press down gently) on the lined cookie sheet and bake for about 12-15 minutes or until you get some golden brown happening. Your home will have a wonderful scent and you will be tempted to dive in. Hold your horses.. let then cool for about 10 minutes on the cookie sheet then transfer onto a cooling rack. The texture will be a bit crumbly, so it’s important that they cool well.

There you go… a simple yet outstanding way to enjoy coconut and mango in cookies. You can certainly freeze this dough if you want to make it in advance and thaw, then bake when you’re ready. Makes about 30 cookies.. depends on how big you make them.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Desserts

How To Make Currants Roll And Cookbook Giveaway.

April 21, 2013April 21, 2013346 Comments

Ask any Trinbagonian what’s their favorite dessert/snack and I can guarantee it would be almost impossible to find someone who would not say currants roll. A lovely flaky dough filled with cinnamon, brown sugar and currants.. layers and layers of island delight. There are some who like it somewhat wet or moist and compact and then there are those of us who look for that balance of perfect pasty exterior and a filling you’re only too excited to bite into. Before I drool on my keyboard, lets get to the recipe…

You’ll Need…

3 cups all purpose flour
1/2 cup butter (cold, in cubes)
1/2 cup veg shortening (cold, in cubes)
¼ teaspoon salt
1 cup or more ice cold water

Filling mixture:

1 1/2 cups currants
1/4 cup brown sugar
1 tablespoon cinnamon

1/2 cup melted butter
1 egg + 1 tablespoon milk

* Sugar for sprinkling (optional)

Notes. The key to flaky pasty crust is to use cold ingredients (water/butter) and don’t overwork with your hands as the natural heat can warm things up quickly.

Let’s start off by making the dough for the pastry, since we’ve got to give it time to chill in the fridge for at least 1/2 an hour (2hrs is best). Cut the chilled butter and shortening (place in the freezer for about 25 minutes if you want), then sift the flour into a food processor, add the salt and cubed butter and vegetable shortening. Remember it’s important to use ice cold water. Before adding any water, give the mixture a few pulses in the food processor.. until you have the texture of little peas. Now start adding the water, about 3/4 cup to start and work it until you have a dough which will start to take shape. Add more water was needed. (it will look crumbly)

Empty the now semi-formed dough onto a flour-dusted surface and (work quickly) shape into a smooth dough ball. Cover with plastic wrap and place in the fridge to chill for about 2 hours.

As the dough chills in the fridge you can make the mixture for the filling. Very simple – in a large bowl, place the cinnamon, currants and brown sugar and give everything a good mix. If you want to be a bit creative you can certainly add some raisins and a drop of vanilla.. but remember that the vanilla is not a traditional ingredient.

It’s now time to put things together and get these tasty treats in the oven. Cut the main dough ball into 2 pieces, then roll out the first one on a flour dusted surface. Be sure to dust your hands and rolling pin with flour as well. This dough can be a bit sticky. Roll until you have a thin (less than 1/2 centimeter) rectangle shape. Now brush the surface with 1/2 of the melted butter.

It’s now time to add the lovely stuffing and roll into shape. Pour 1/2 of the currant mixture onto the flattened dough, but leave about 2.5 centimeters as a border without any. Try to make sure it’s spread evenly. Now as if rolling a fat cigar (very tight) roll into a cylindrical shape. Remember the tighter you can roll this, the more lovely layers the finished currants roll will have. Be sure to pinch the ends to create a seal.

Repeat with the next piece of dough and remaining currant mixture. And set onto a parchment line baking sheet.

Beat the egg and milk and brush the surface of each roll to give it a lovely golden color when it’s done in the oven. The final step (optional) is to sprinkle with some granulated sugar before placing into a 350 degree oven for about 50 minutes (middle rack). You’re looking for a lovely golden color.

The scent coming out of your oven will have you impatient (can you say eager anticipation?)and your children will be pacing and finding every excuse in the book to see what’s going on in the kitchen.

Allow to cool before slicing (the traditional way is to slice on an angle) so it has enough time to set and not fall apart especially if you’re using a blunt knife (I used a serrated blade). BTW you can brush with melted butter and sprinkle more sugar immediately after it comes out of the oven for that extra touch.

Yes, it’s that time again. I’ve got a wicked cookbook “Italian Kitchen – Traditional and contemporary recipes for perfect Italian cuisine” to give away to one lucky reader and I’m hoping it’s you. Each recipe comes with a beautiful picture so you know what the dish is supposed to look like, simple step by step instructions and best of all.. they’re very easy to put together. All you have to do is leave me a comment in the comment section below and your name will be automatically entered..

WINNER WANTED!

There are two bonus ways you can have your name entered in the contest, giving you 3 chances at winning. Along with leaving a comment below, go to the Facebook fan page and/or the Youtube cooking channel and leave a comment there.

Here are the rules pertaining to winning this cookbook.

– contest is open to everyone globally (even if you won something here before)

– there are 3 ways to enter your name (see above)

– 1 winner will be chosen at random (if you left 3 comments, your name will be entered 3 times)

– contest is open from April 21 – to midnight May 1.

– winner will be announced within 1 week of the official close date.

– the winner will have 1 week to contact us with their mailing address

– we will cover all shipping expenses (standard mail)

I hope you take a moment to enter your name as I’d really like to mail this wonderful cookbook out to you. It’s simple, free and fun!

Desserts

Grilled Pineapple With Caramel Rum Sauce.

April 10, 2013April 10, 20138 Comments

Without a doubt, this will become THE go-to dessert recipe in your home as it is in ours. With juicy pineapple dusted with cinnamon and grilled to release it’s natural sugars and juices, then simmered in a wonderful rum / brown sugar sauce.. yum! On it’s own or as a topping for a couple scoops of vanilla ice cream, this grilled pineapple will excite your taste buds! Can someone please tell me why our mom never made this for us, when we had pineapple growing in our back yard as a boy on the islands? Mom, we need to have a serious chat!

You’ll Need…

1 ripe pineapple
1/2 cup dark rum
1/2 cup golden brown sugar
4 tablespoon butter
1/4 teaspoon cinnamon

Notes: You can top this with some toasted coconut flakes if you want to add some additional flavor and texture to this wonderful dessert. Additionally, you can add some raisins in the rum sauce if you’re like me and like rum and raisin ice cream.

I’m sure you can use pineapple in the can (tin) but I much refer to use a fresh pineapple, as long as it’s fully ripe. If your grocery store doesn’t have them fully peel and cored, here’s a quick video I did a while back showing how simple it is…

I must mention that if you’re serving this to minors or you don’t deal with alcohol, no worries. All the alcohol burns off during the simmering process… but you do get a wonderful flavor from it.

Peel, core and trim the pineapple into spears, then sprinkle with the cinnamon and toss around. I used a stove top cast iron grill pan for grilling (you can use your out door grill, indoor grill or heat in a non-stick frying pan). Brush the grill pan with some vegetable oil or cooking spray, then (med/high heat) grill the pineapple spears for 3-4 minutes on each side. Set aside as we get the sauce ready. Try not to over-grill or you’ll find the pineapple will go soft and loose it’s shape.

In a fairly deep sauce pan on medium heat, add the brown sugar and butter and cook/stir until it’s melted and starts to go a darker color and develop big bubbles (frothy). Takes about 4-6 minutes. Remember to keep stirring.

Now turn off the heat and gently pour in the rum. Have a whisk handy as it will clump and you’ll think it’s ruined. Fear not, keep stirring. After 2 minutes of stirring, turn the heat back on (the alcohol should have dissipated by now) and keep stirring until you have a semi-thick consistency. Have the heat on medium. Now add the grilled pineapple pieces to the pan and gently toss the sauce all over them. Cook for a couple minutes (until all the flavors blend and you have the consistency you’ll be happy with).

Your kitchen will have the wonderful scent of the brown sugar, grilled pineapple and the rum will just take this to another level.. wicked for days! You can store in a sealed container in the fridge for a week or so, just microwave to heat every time you’re ready to use. I average sized pineapple will give you enough for 4 people and about 6-8 people as a topping for ice cream.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Desserts

Peanut Butter Stuffed Prunes.

March 27, 2013March 27, 20137 Comments

It’s always the little things in life you tend to cherish and miss. As a boy on the islands I fondly recall these wonderful treats at parties and any sort of social gathering and how much they remind me of happy times. When one thinks about dessert, prunes is definitely not something which comes to mind. After-all, people only eat prunes if they have problems going to the bathroom..right? WRONG! And I’ll prove it with this simple recipe.

You’ll Need…

Pitted Prunes
Smooth Peanut Butter

Notes. You can certainly use prunes with the seeds, but it’s takes a lot of time to remove them. Other than peanut butter, you can also stuff them with Nutella or a combination of nutella and peanut butter. For a more fancy finish you can place the peanut butter in a piping bag and use that to stuff the prunes.

* Remember if you’re serving this to guests, to mention that there is peanuts in this in the event there are any relating allergies.

The amount of prunes and peanut butter needed depends on how many of these you plan on making. You’ll need about 1/2 teaspoon peanut butter for each prune.

Using a pairing knife or scissors cut a slit in each prune, about 1 inch across and deep enough to stuff (be careful). Then open each slit and stuff with about 1/2 teaspoon peanut butter. You’re done!

You can make these in advance and place them (covered) in the fridge for a a day or two. This is without a doubt the fastest recipe I’ve ever shared and those of you familiar with these lovely treats may not even see this as being a recipe.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Desserts Drinks

Guinness Punch.

February 7, 2013February 7, 201313 Comments

This is one of those “big people” drinks we enjoy in the Caribbean and it’s rumored to give you extra energy and vitality in the bedroom. I’m sure as you make your way up and down the Caribbean islands you’ll find variations to this Guinness punch recipe, so use this one as a base and feel free to give it your own personal touch. Add some vanilla ice cream, maybe an egg and I’m sure some freshly grated orange zest will add more excitement to this drink.

You’ll Need…

1 Guinness
1 cup evaporated milk
3/4 cup milk (2 %)
8 tablespoon sweetened condensed milk *
pinch nutmeg
1 cup ice
2 drops Angostura bitters
pinch cinnamon

This is so easy and quick to put together it will become one of your go-to drinks when you’re looking for a little excitement in your life. Basically all you have to do is place all the ingredients mentioned above in a blender and give it a good pulse and you’re good to go.

Remember to not overfill your blender or risk it overflowing as you blend it together (can go foamy). The idea is to have a rich, creamy drink with a lovely sweet undertone. You may need to adjust the condensed milk to satisfy your liking. Serve immediately for best results.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Desserts

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