The Sweet And Heat Of A Caribbean Barbaque

 barbecue and Caribbean flavors go hand in hand. The sweet and spicy favors highlight all sorts of grilled means ,side dishes and desserts.In fact the word barbecue comes from the Taino people who inhabited most of the islands in this paradise. It's now time to try the paradises' great dishes,perfect for summer eating.

Grilled meats is the backbone of the region's outdoor cooking.Jamaicans add the spicy mix of jerk to everything from burgers to chicken.There are three main ingredients in the mix - Scotch Bonnet peppers,s allspice and thyme.Scotch bonnet is one of the hottest peppers out there and it what gives jerk it's eye watering bite. You can find it everywhere. Wal-Mart has it in powdered form. Nutmeg and brown sugar balance out this extreme heat.Onion and garlic give it a nice earthy, vegetal flavor. Try jerk chicken wings for a tasty meal A jerk rib sauce is a better alternative tom that gloppy overly sweet one. You will need ketchup,a wet paste jerk marinade, apple cider vinegar and liquid smoke. This jerk marinade consists of pimento scotch bonnet peppers, some kind of acid like vinegar and a variety of spices. Use clove ,cinnamon,nutmeg and thyme. sugar is also mixed in but you could use brown sugar for a more earthier sweet flavor. garlic also makes this sauce sing.Mix everything together and either slather on the ribs before cooking or dip them in the sauce after grilling.

Very barbecue deserves a table full of sides. A Caribbean one is no different. Try a corn dish with fresh corn right off the cob.This is just  using a sharp knife to slice  the kernels off and into a bowl. saute corn and garlic in oil for five minutes  In a small dish combine pineapple juice, milk soy sauce, sugar cumin and ginger. You can sub in almond milk for cow;s milk and brown sugar for the refined white.. Pour this sauce over the corn, cover it and then simmer for fifteen more minutes.. Add chopped green onions and cook for another five minutes. Salads are another perfect foil for all that fiery meat.A bowl of greens with a honey lime dressing and rich with such fruit as pineapple mandarins  and dried cranberries  provides refreshment to all that fire.  add some sesame seeds for crunch and if you want croutons. A simple salad with just pineapple and coconut also works along with a few sliced bell peppers and cherry tomatoes. for dessert try the sweet and creamy dulce de Coco Tierno, a Domincan treat made from tender coconut meat, condensed milk and regular milk.Coconut macaroons are another meal ender that would be perfect with iced coffee or tea. dip the macaroons in dark chocolate for an added treat.

The Caribbean is full of great recipes perfect for any barbecue. Whip up some jerk,Make a fruity salad and then create a sweet tropical influenced dessert. It s the taste of the islands in your back yard.

Souling Cakes

 Today is All Soul's Day , a time in the Christian calendar where people honor their relatives and ancestors long past. Ir was a common practice in Britain and Ireland to beg for little cakes and pies for a song or prayer for your gone loved ones. The tradition turned into Halloween but soul cakes remain the same. The recipes haven't changed in centuries.

Everyone may remember Sting's "Soul Cakes"  from his 2009 album "If On A Winter's Night". It was his version of a Peter , Paul and Mary song from 1965 which was based on the traditional British version. .Most "soulers" were poor and hungry. The wealthier townspeople gave them whatever fruit was lying around, apples pears, and  cherries,  However some were lucky enough to receive a small cake cookie or a tart filled with dried fruit. soul cakes then and now.Sheffield and Cheshire in England's northwest and central north respectively still carry on this tradition.It is also popular in Portugal where it's called Pao por deus and The Phillipines  where locals celebrate it as Panangaluwa. The soul cakes are blessed by a local priest and leftovers are either given to the poor or distributed amongst the families.  Here children promise to pray for the souls of the giver's dead relatives. Every cake eaten also freed the souls trapped in purgatory.This is done in Catholic and  even Lutheran parishes. The souling isn't limited to just today.It stretches out through the entire month of November.

There are four very good soul cake recipes if you're interested in souling (or you can distribute them at your local soup kitchen or food pantry) One of the easier is a shortbread style recipe. It's just one stick of softened butter mixed with four tablespoons of sugar and a cup and a half of flour.They're baked in rounds and decorated with fork marks, usually in a cross shape. Another soul cake recipe is a bit more substantial and somewhat zingy thanks to the addition of malt vinegar. Again this is buttery recipe, using two sticks of softened butter along with three and a half cups of flour .Nutmeg , saffron, cinnamon and and all spice spice it in a kind of medieval fashion. Two eggs bind it together . It's rolled out and then cut out with a glass. Powdered sugar is dusted on them while they're still warm.There are also Irish soul cakes which are more like small breads. These have yeast which produces a nice rise. Lemon zest and golden raisins give them color and flavor. For a heartier version make then with already made pie crusts, cut in circles and placed in muffin tins then fill with a mix of one cup of dried fruit,  two tablespoons of melted butter and two tablespoons of honey. These are just baked for fifteen minutes. You can get creative with these and use dried apricots, currents, cherries, raisins and Craisins - dried cranberries for the fillings.

This entire month can be dedicated to souling. Reward those with  these soul cakes, with their special flavors and symbolism, Remember those who have gone and celebrate their lives with these cakes and tarts.

The Savory SIde Of Fall Spices

 zit is the season for pumpkin spice and all the other autumnal spices. Yes, they're wonderful in everything from muffins to frostings. However the traditional blends also can be use to highlight savory dishes too. They're an interesting addition to any dish, giving an earthy flavor to main courses and sides.

Cinnamon has long been used as a savory spice. Indian cooks have used it for century in their main courses.Think about Indian butter chicken that not only has cinnamon to give it some spice but also cumin, tumeric and coriander. For a different side try the Indian style basmati rice laced with the spice. Meats such as pork can benefit from a dash of cinnamon. Try a pork roast  with a spicy mix of it, dried minced onion, rosemary, sage, and garlic powder. You can also try it on pork chops cooked with apples for a fall Sunday dinner. The Greeks also cook savory dishes using it . The famed dish patstitsio uses two teaspoons of ground cinnamon to this lasagna like dish. You would think it wouldn't work with the tomato added but it brings out the fruit's' flavor and also gives the ground beef an earthy flavor that sets the dish apart.Other fall spices such as allspice and nutmeg are also added , giving the dish a more complex flavor.

Allspice and nutmeg are the other fall spices liberally used in autumn baking. Yet allspice can be used also in a variety of dishes . Since it has a stronger taste it can easily be added in seafood dishes. It tempers other spices too such as cayenne. It also figures largely in Middle Eastern cooking.It gives lift to the traditional beef meatballs called kibbeh. You could also rub it on lamb shoulder or lamb chops for a different spin. Allspice is one of the ingredients in Caribbean jerk.This is an easily made spice mix that you can whip up in your kitchen. The spice is mixed with cinnamon, nutmeg, cumin and smoked paprika. Hot pepper flakes are added in for zing and bite.Nutmeg, the other and perhaps most subtle of all the fall spices, can also be used in main dishes and sides Think about using it in a seasoning for poultry, especially for turkey. It would make for a flavorful Thanksgiving  bird. It''s also a great addition to creamed spinach. Keep in mind with nutmeg you can buy the nut and micro grate it yourself or buy the already grated kind.

Fall spices are essentially for all dishes. Try them in savory ones to lit up ordinary dishes, They add a subtlety and warmth making for  memorable recipes.

The Lesser Spices

 Let's face it. oregano , rosemary and garlic are the spice stars of any kitchen, whether residential or commercial. They sparkle and shine in sauces and rubs, marinades and vinaigrettes. Yet there are lesser known and used spices that can give oomph to any savory or sweet dish. It's time to get to know them.

Fenugreek is one of those lesser known seasonings. Only a few professional chefs have used it in various sauces and side dishes. Mention it to a home chef and you might be met with a "Huh?". Fenugreek is an herb similar to clover and found mostly in the Mediterranean  region along in South Asia and  southern Europe. The seeds are the part of the flower that's primarily used and the flavor is similar to maple syrup. The Indians eat the fenugreek leaves as a vegetable, It's best in Indian cooking gracing such dishes as aloo methi, a traditional Indian potato curry and methi dal, a dal that also uses the leaves as does the first dish. It's also one of the ingredients in Berbere spice rub which gives the mix a certain sweetness. Caraway is another spice that many home chefs don't know or rarely use. Yet it's a part of everyone's favorite bread - rye. The seeds have been gracing the tasty loaf for centuries. It's used also in biscuits, cakes, stews meat dishes sauerkraut and pickles. Caraway is even used in cheeses. Sprinkle a teaspoon in any stew for more flavor or over a pork roast. Definitely think of it when you're baking bread and want a nice topping.

Cardamon is another spice that's sadly underused in the home kitchen.It has a piny flavor , sort of like rosemary.It's grown in tropical areas like India and Malaysia along with Costa Rica. It's used to flavor basmati rice and curries. It's also a spice that works well with chicken, whether as a rub or as a sweet and savory curry sauce. Use this spice in baking too, Cardamon shortbread cookies are a nice addition to any Christmas cookie table. A flourless chocolate cake laced with it is always a delicious end to a dinner. Coriander is another spice that's only used during pumpkin spice season.It's one of the many spices that gives pumpkin pie and its' offshoots that tangy, sweet taste. It's grown in India and Indonesia and features strongly in both cuisines. It's also used in Mexican, namely in chiles, where it add some sweet zing.Coriander is  a big ingredient in Spanish and Latin recipes as well being part of rubs, sauces and soups. Try a coriander-cumin rub for your pork chops. This is a mix of the spices with hot chili powder, allspice and paprika. Allspice is another under rated spice.It can be found in the Greater Antilles, southern Mexico and Central America. It can be used in flavoring everything from Swedish meatballs to Jamaican jerk chicken.It also works well in spice cakes and cookies, perfect for fall baking. Think a spice cake with cream cheese frosting or streusel muffins, spiked with it.

These are just some of the lesser known spices. However they add big flavor to everything from stew to cakes. Try  them for a different spin on spicy cooking and baking.

Savory Sweet Dishes For The New Year

 Rosh Hashanah will be here in another week and it's time to think about dishes. Any holiday , this year, will be weighted. It has been a bad year so far. What can we do to sweeten the new one. The answer comes in the form of recipes that expertly balance sweet with savory, in a way a hopeful wish for the months to come.

Melissa Clark and Joan Nathan have come up with two very different yet appropriate ways  to bring in the New Year. Their recipes were featured in yesterday's New York Times Food section and are perfect savers for many years to come. Ms. Clark dedicates her A Good Appetite Column to the new craze of sheet pan cooking. She combines chicken with roasted plums and onions, an interesting way of combining sweet and savory. Keep in mind to get softer plums , ones that will release a lot of juice for moisture. You can use peaches , nectarines or pluots, again so long as they can produce enough juice.Ms. Clark recommends also using a slight squeeze of lemon for some acidity but not too much.Add a drizzle of honey because plum skins can be tannic or sour. The bird does have to be marinated a few hours before cooking. Flavorings include toasted fennel seeds along with allspice , fresh thyme springs and hot pepper flakes, the last used for zing. As for the onion, used a sliced red one. Everything is placed on a sheet and popped into a 425 degree F oven for about 30 to 45 minutes. You can garnish with flaky sea salt and more herbs.

Joan Nathan gives the more traditional tsimmes, a stew made of beef, carrots and sweet potatoes. The dish is originally German then Yiddish coming from the words zum essen meaning a big fuss. The original recipe included parsnips and turnips. It has since been adapted by Yiddish cooking and Americanized with the addition of sweet potatoes, brown sugar and cinnamon. Ms. Nathan has the sweet potatoes and even carrots for sweetness along with chopped prunes.Using the last means no extra brown sugar or honey in the recipe. For the meat she recommends using bone in flanken or flanken style ribs. You could also use  three pounds of English cut short ribs. She also suggests subbing in  the white Japanese yams for the American ones. For seasoning there's bay leaf and freshly ground black pepper. The flanken needs to be cooked the day before , in a Dutch oven with the bay leaf.It's cooked in a 350 degree F oven with eight cups of water for an hour, then removed from the heat. Let it cool overnight in the fridge. The next day, remove the congealed fat with a slotted spoon , and add the veggies and prunes, Bake covered for another hour and then remove the lid. Keep in oven until the potatoes are cooked, the meat is tender and the water is reduced. Season and serve with fresh, chopped parsley.

Making sweet dishes for the new year means a year full of sweetness. Hopefully this will be true.It's a time to start fresh leaving the sadness and bitterness of the previous year behind.

Spicing Up Your Meats

Want to zing up that chicken or pork. Add spice - and yes, you can add  some of the ones that make pumpkin spice what it is. It's a nice way to add some flavorful heat on a nippy fall day. Best of all it give home chefs the chance to be creative.

Spiced meats are nothing new. Before refrigeration and salt, adding spices to various meals to preserve them and take away their rancid flavor. Pepper, cinnamon, cumin and cloves were the ones of choice and they still are today. What should today's cooks use?It depends on the meat. If you're having qualms about using anything more than rosemary or oregano - which are herbs, then just use a light hand. Start off with a roast chicken , flavored with ground pepper and  the Indian classic, garam masala. This last can easily be made at home  by blending cumin, coriander, and cinnamon with cardamom, cloves and nutmeg.It's then marinating the chicken for fifteen minutes before roasting and then roasting in an oven. Pair  the smoky sweet allspice and nutmeg with cayenne  in a fiery jerk rub . Cinnamon on its' own can flavor a chicken. For a Moroccan vibe mix the spice with cumin and ginger  and then fricassee it. Add almonds and couscous for more authenticity. Allspice and cumin can be turned into a paste along with paprika, onion and garlic powders  to rub over chicken . it's then roasted , producing a crispy, spicy skin.

Pork is another meat that can be zinged up with spice. Pork roast on its' own is delicious, but add cinnamon to bring out the meat's sweet flavor. It's combining the spice with salt, pepper, onion, sugar and garlic,. Soy sauce is added to make it a paste and then the mixture is rubbed onto the meat. It does need three to  twenty-four hours to marinate. Cinnamon can be combined with ground pepper for a tasty rub, sweetened with brown sugar and zinged up with dried mustard.Pair the spice with its' fellow sweet spices of nutmeg and allspice for a different kind of dry rub. Red pepper and garlic powder are also added to balance out the sweetness.it's then rubbed onto the pork and left to stand for twenty minutes to let the flavors soak in. Ham can also be improved with a variety of fall spices. A cinnamon glaze is a nice change of pace for a Sunday or holiday ham. It's combining it with maple syrup and dark brown sugar for a spicy sweet foil to the meat's saltiness. Allspice can also be used for ham as well. Mix it with cloves and a jolt of whiskey along with brown sugar and garlic powder. for a memorable glaze that will give the meat a nice bacon like crust

Consider spiced meat this fall. It's a nice alternative and will give chicken, pork or ham a smoky, warm sweetness. Add autumn's flavors to your main meal for a tasty change.

Parsing Through Fall Spices

Autumn brings a plethora of warm, rich flavors, thanks to spices. They enhance rich and hearty dishes, from savory to sweet. Yet what exactly are they? Are they just pumpkin pie flavoring or a host of complex grindings that can be used on their own?

Everyone associates this time of year with pumpkin pie spice. Our doughnuts and coffee, ice cream and, of course , pumpkin pie . what is it exactly?It's equal parts cinnamon, nutmeg, allpsice and ginger. Any of the spices would be goon on their own, flavoring both savory and sweet dishes. Cinnamon is derived from the inner bark of  the Cinnamomun  tree. Cinnamon is  usually used in rolls and breads, but can also be used in lunch and dinner dishes too. The Greeks often use it i eggplant dishes and moussaka.It's big on tagine dishes where it's mixed with coriander and cumin. A dash of it is good in mashed sweet potatoes too. Sweet cinnamon dishes are great for ending a meal Apple cooked in cinnamon are always tasty as are baked apples.Nutmeg is another fall spice that's versatile.It comes from the ground seed of the tree of the same name.It's been used for centuries in both savory and sweet dishes, especially in Colonial America. Try it in a butternut squash soup or spiced kabobs. It;s also tasty in Swiss chard dishes, bringing out the veggie's earthy sweetness. Nutmeg can add a festive sweetness to vanilla ice cream and pudding.
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Allspice is another versatile spice that can liven up both a dinner and dessert.It is a Caribbean spice coming from the  pimenta dioca tree.It is the primary ingredient in jerk  and gives Cincinnati  chili its'zing. Meats such as lamb, chicken, and beef can be marinade in a it along with cumin,garlic and freshly squeezed  orange juice.It can also be used in Arabic recipes such as a veggie tangine.Use this zesty spice in a cake rich with walnuts, raisins and brown sugar.A teaspoon of it to hot cocoa   takes it up a notch.Ginger is another autumnal spice tat can be used in both savory and sweet recipes.Ginger is a big component in Chinese cooking.Fresh ginger gives everything from fish to veggie's bite and fire.Add to lobster along with scallions for a zingy Cantonese seafood dinner.Ginger chicken is a nice week night  meal.Of course the  root has been used for centuries in cookies and cakes.A true sign of the upcoming holidays is gingerbread.Bake some for a lovely end to a Sunday dinner or make gingerbread cupcakes for a fun Halloween party.
Make gingerbread cookie baskets and fill with vanilla ice cream for a different kind of dessert.

Autumn is spice season.Break free of the traditional pumpkin spice ones and try them individually.They add a warm fire to any savory or sweet recipe.

Glaze or Frosting?

One of the toughest choices a home baker has to make is how to finish a cake, cupcake or cookie/ Do you go with the satiny, glossy glaze or the fluffy, buttery frosting? Therein lies the question. what works?.

I tackled this question last month, going into a great deal about the different types of icing out there. Now I will be making spice cake cupcakes from a Duncan Hines mix. Originally, I wanted to top them off with a frosting. Since the cake has more or less the same spices as carrot cake a cream cheese frosting would make sense. It has a tang to it that would work well with the cinnamon, allspice, coriander, ginger, and nutmeg. I even planned to use my new cake decorating set from Wilton, dreams of curlicues and roses dancing in my baker's head, Unfortunately, the frosting may be a bit overpowering in taste, the spices and the blend of cream cheese , butter  and vanilla competing with each other. Should I go with a plain buttercream?  Not enough oomph, and too dull. What about another spice cake topper - maple buttercream which sounds too super sweet. It is  -  paired with confectioners and in some recipes  - brown sugar. The taste alone would drown out the cake - not something I want in a frosting.

Inspiration came in the form of my favorite bakery. The B&W Bakery of Hackensack, New Jersey  has recipes from the original German owners. Even though the current owners are now Korean, they kept many of the original ones for cakes and icings. One is a spice cupcake with a chocolate icing glaze. Bingo!!! That 's what I want. The dark, earthy cocoa  notes will work well with the spices, highlighting them,, instead of smothering their different and unique flavors.It also won't' be that sweet either  since a few glaze recipes are only comprised of chocolate and whole cream. The question is what would be the best glaze? There are several recipes I found on the web. There is the one mentioned above that requires only scalding the cream and adding semi-sweet chocolate chips. I am leaning towards that one. Another calls for granulated sugar and cocoa powder. These are sifted together  and then warm water and butter are added to give it that liquidy glossiness. What is good about using a glaze is that it's easy to use on any baked good.  Just dip the cupcake tops into it, then twist them to get rid of the excess . That's it. No fancy squiggles or buds. It's easy and the cupcakes will look elegant as oppsed to just cute. I may add a candy heart on each cupcake, but that will be enough .

A  chocolate glaze is going to be perfect for my spice cupcakes. It'll not only highlight the cakes' flavor but also give them a lovely, classy look. Perfect to look at and perfect to eat.

In A Stew

One of the nicest aspects of cold weather is hearty cooking and eating. There's  nothing more satisfying than a homemade stew, chock full of meat and veggies.Add dumplings and it's a full meal. It's the best comfort food on a chilly day, warming from head to toe.

What is the best stew? That's up to the home chef making it along with individual tastes.Chicken stew is the most classic and has a nice, light flavor. Because of this , any combo of veggies pairs well with it. You can even use fresh or frozen ones. Since this is autumn, think about adding butternut squash .It's taking chicken breasts and cooking them with four cups of squash. Diced tomatoes are also thrown in to give color and a boost of flavor.Fall spices such as sage and thyme are also included, along with garlic and onion. That leftover Halloween pumpkin can be cut up and added to a chicken stew as well.Cooked pumpkin has a lovely creamy texture  and a sweetness that  compliments the bird. For a fancier take on this humble dish, try a coq au vin inspired one. This is an easy one,laced with red wine , garlic and a variety if different herbs. The last is one found in Gallic cooking, oregano,thyme and bay leaves. Top it with herbed dumplings laced with more thyme, chives and parsley. Can turkey be made into a stew? Yes! In fact, many of those Thanksgiving birds will be repurposed into tasty stews. Turkey stew can even be made in a skillet. It's just taking the meat cooking it with whatever veggies you want. You can even use leftover potatoes and yams.along with those herbs you used for the stuffing.

Many home chefs enjoy  making a good beef or lamb stew. This is the most traditional recipe. Meat lovers enjoy a good traditional beef one, chock full of flavor and texture. Where the meat comes from is crucial to creating a good stew. Remember to get cuts from the front shoulder or rear end, A chuck shoulder or a rump roast is a good choice. This also applies to lamb too. You could also try top chuck or eye round roast too. An old-fashioned beef stew has everything from sugar (!) to Worcester sauce.Spices are crucial. Stick with the traditional one such as allspice, ground cloves, along with paprika for color. Vegetables are also traditional too. Use celery, along with carrots and celery.Pork can be turned into stew as well. Melissa Clark gave a good recipe in her column A Good Appetite column in Wednesday's New York Times Food section.She puts  the spicy garam masala along with cinnamon and cumin, spices not normally connected with the dish,Cayenne is also added for heat, again, unusual for a stew.Another ingredient, also out of the ordinary for this dish, coconut milk is used for tying the entire dish together, She also tosses in chick peas and green peas for some creamy texture. Tomatoes, that stew staple are included to give it color and some acidity.Instead of dumplings , try warm naan with it instead for sopping up the gravy.

This is stew weather. Try a homey chicken one, or a spicy pork, loaded with curries. Anyone is a rib sticking one, warming  a happy eater from head to toe.

Pumpkin Spice Deconstructed

This is pumpkin spice season for sure. Every food stuff , from  candy corn to lattes is now flavored with it. There are even pumpkin spice Oreos! Yet what exactly is pumpkin spice? Is one spice or an amalgam of a few? Another good question is how do we accept  it  after being oversaturated with it.

The spice is actually a blend of four spices, cinnamon, ginger, allspice and nutmeg. Their combination is what gives that spicy, sometimes spiked taste. The dominant flavor notes are the cinnamon and ginger, while the allspice and nutmeg provide the more mellower ones. Everyone is so inundated by the combo, that they've sworn off the spice combo. Don't . On their own they are wonderful flavors that can be used in a variety of sweet and even savory dishes.Cinnamon is yummy  in  homemade rolls and coffee cakes. It adds a sweetness  to cereal and is perfect for dusting over cappuccinos. It can be used as a rub on any game fowl such as turkey and pheasant and is a perfect spice for bringing out lamb's flavor. We all know that ground ginger is the anchor flavor in gingerbread and snaps.It;s a strong , robust flavor that can  also be used in stuffing recipes for boost and color.Both spices have a lot of health benefits and you can also make restorative teas with both.

Allspice and nutmeg, "the quiet" spices are excellent on their own too. Their rich individual flavors are woodsy and intense. Allspice can be used in both sweet and savory dishes, Ground allspice  is always used in sweet potato recipes to give the dishes kick while the whole allspice fruits are used to flavor stews (whole ones are not meant to be eaten, they should be tossed after cooking). They can be used in making the traditional Jamaican jerk recipe too. Nutmeg is one of the loveliest fall spices. It   has a warm, sweet flavor, imagine a favorite fall sweater for your taste buds. It graces vanilla custards, adding color and flavor as well as  zinging up that autumn dessert Indian pudding.Nutmeg can also be used in savory dishes too.It's a must have for creamed spinach and vital in quiche Lorraine. Nutmeg is also the rare spice that can work well with seafood. Use it to sprinkle over scallops or in a creamy sauce to serve with them or shrimp,

Pumpkin spice should not be feared Deconstructed , It  yields four spices that are perfect additions to any sweet or savory meal. Try one,or try them all. They are the perfect spices for fall cooking.