Notes: These wonderful Banana Date Muffins came from Elizabeth Rabinowitz, a guest who visited Nicole's Table in April 2018. We got to talking about my daughter Zoe wanting to try out new recipes and Elizabeth wrote up this recipe for Zoe on the spot. We tried them out and they were perfect. They fit our celebration of local flavours because the muffins use bananas and dates (I actually have 2 Date Palm Trees in my yard!). Thank you Elizabeth!
3 Ripe bananas 2 Eggs 1/2 Cup ground flax seed 3/4 Cup almond flour 3/4 Cup brown rice flour 1/2 Teaspoon baking soda 1/2 Teaspoon baking powder 1/2 Teaspoon salt 1/2 Cup chopped dates 1/2 Cup chopped nuts (pecans or walnuts) Place into a greased muffin pan and bake at 350 F for 20-25 minutes. Read More
Notes: Pineapple is Antigua's National Fruit. There is no better way to honor this wonderful fruit than to use it to finish your meal with the natural sweetness Grilled Pineapple complimented by a rich rum glaze. Grilled pineapple has an enriched sweetness that, to me, is much better than when I eat it fresh. Add the Brown Sugar Rum Glaze and you have a whole new experience. Enjoy!
The Glaze… 1 pineapple ¼ Cup butter ¼ Cup brown sugar ¼ Teaspoon salt 2 Tablespoons dark rum Juice of a lime Melt the butter in a small saucepan over medium heat, add the brown sugar and salt, stir to dissolve. Increase the heat and bring the sauce to a simmer until the sauce becomes Read More
Notes: I like the combination of chocolate and Stout in this Guinness Stout Cake. I am doing this in honor of St. Patrick's Day, a month later... The Caribbean is in the chocolate belt. Traditionally chocolate is not used the European way, but chocolate is native to the Caribbean. For example, Cocoa Tea is made from the cocoa stick boiled with milk and spices. Stout is consumed through the Caribbean and Guinness Stout is the most popular for Montserrat, my home island. So now you know why I see chocolate and Guinness as "Caribbean" flavours. ;-) That said, I hope you like this recipe. I found it on The Domestic Rebel by Hayley Parker.
Ingredients for the Cake… 2 Sticks (1 cup) unsalted butter, softened ¾ Cup cocoa powder 2 Cups granulated sugar 2 Eggs 1 TSP vanilla extract ⅔ Cup full-fat sour cream or Greek yogurt 2 Cups all-purpose flour 2 TSP baking soda 1 TSP salt 1 Cup stout beer (such as Guinness, or you may use Read More
Notes: The flavours in this Coconut Custard Tart contrast beautifully with the rich savory character of jerk seasoning... or maybe it is that I just love this tart and couldn't resist making and sharing it with everyone. This tart now has a cousin which uses the leftover Coconut Crisps starter as the filling. Check out my Salted Coconut and Maple Custard Tarts if you want a salty sweet twist to this recipe.
The Pastry… ½ Cup sugar ½ Cup butter 1 ½ Cup flour Use a pastry blender to blend the pastry into a coarse meal and then press it into the tart pan to shape a crust. Bake at 350o F until it is golden brown. This typically takes around 20 minutes. Remove from the oven Read More
Note: This is an invention of necessity. I often make a Coconut Custard Tart for my cooking classes, but Adam harassed me for months to try the salted coconut from my Coconut Crisps so that the coconut would not go to waste if we had too much left over to eat. This is my answer to his harassment and thus the birth of the Salted Coconut and Maple Custard Tarts.
The Pastry… ½ Cup sugar ½ Cup butter 1 ½ Cup flour Use a pastry blender to blend the pastry into a coarse meal and then press it into the tart pan to shape a crust. Bake at 350 F until it is golden brown. This typically takes around 20 minutes. Remove from the oven Read More
Notes: Brownies are not technically West Indian, but I have included them because they are made with chocolate and we are in the Cocoa Belt. If not for the tropics, then we wouldn't have chocolate. Therefore, I am claiming brownies as basically West Indian. Although it might be hard for you to find it, I substitute the chocolate listed here for Grenadian Jouvay Chocolate, one of my favorites.
1/2 Cup all-purpose flour* 3/4 Cup unsweetened cocoa powder 1 1/4 Cup sugar 1 Stick + 3 tbsp (11 tbsp) unsalted butter 2 Eggs, cold 1/8 Tsp baking soda 1 Tbsp cornstarch* 1/4 Tsp salt 1 Tsp vanilla extract 1/2 Cup chocolate chips, milk or semi-sweet 1/4 Cup semi-sweet baking bar*, chopped Preheat oven to Read More
I was looking for a reason to make this cake and finally did it! It looked so decadent... and it is!
I got the original recipe from Just a Pinch and used it in one of my old "Lunch with the Girls" Facebook episodes.
A special "Thank you!" to Beth for choosing this recipe for the show.
The Cake: 1 ½ Cups butter 2 Cups light brown sugar 1 Cup sugar 3 Cups all purpose flour 5 Large eggs 1 Teaspoon baking powder ½ Teaspoon salt 1 Cup milk 1 8 oz bag toffee chips 1 Cup pecan, chopped Preheat oven to 325 F. Grease and flour a 12 cup bundt pan. Read More
I got this recipe from a Jeannie Crockett Schrader when I came home from the hospital after having my first daughter. This was the BEST cake ever (or maybe it was that I had just recently gone through excruciating pain and the cake was a welcome contrast). I asked for the recipe and 8 years later in Antigua I am still loving it although I've made an adjustment by using green papaya instead of apples.
Ingredients 2 Teaspoons baking soda 1 ½ Teaspoons cinnamon 1 ¼ Teaspoons salt ¾ Cup vegetable oil 3 Large eggs 1 ½ Teaspoons vanilla 6 Cups green papaya, peeled and grated 1 ½ Cups walnuts, coarsely chopped 3 Cups sugar 3 Cups all purpose flour Directions Preheat oven to 300. Butter a 13x9x2 inch baking Read More
Every Sunday my friend Carole makes crepes for her family and friends. I've been thinking about all the different things one could fill these tasty pancakes with, so i decided to make use of the local fruit. To make the crepes I used a 10 inch omelet pan to make the crepes.
Note: It would be a mistake to eat these crepes without the butter rum sauce flavored with your own local dark rum (It has to be dark so my apologies to my French island friends). Ingredients Crepe Batter… 4 Eggs 1 Cup flour 2 Tablespoons sugar 1 Cup milk 1/4 Cup water 1 Tablespoon melted Read More