Simple Sorrel

Leftovers Revamped

Old Fashioned Rich Fruit Cake

FOOD & LIVINGMAGAZINE

CHRISTMAS 2009

Christmas Turkeyand all the Trimmings

Coupons Inside

W e end th is year of economic trauma

with most of us st i l l intact .

Concern about the cost of food has led us

to focus on what we eat , where i t comes

from and most important ly the real izat ion

that “Home drums beat f i rst” .

How many t imes have we ta lked about the

need to change our d iet , the need to p lace

more emphasis on fru i t and vegetables?

Wel l , the truth is , today the story remains the

same. We have too many people suffer ing

from i l l health, and especia l ly chronic non-

communicable d iseases such as d iabetes,

hypertension, cancer and heart d isease.

As we know, the incidences of these

diseases can be reduced through diet and

exercise. So let ’s a l l resolve to get moving!

Get off the couch and into the garden or

on the road. Let us encourage our mothers

and fathers, brothers and s isters, uncles

and aunts and daughters and sons to lose

weight , eat sensib ly and dr ink in moderat ion.

Everyone who has engaged in a f i tness

program because the doctor said “You have

to lose weight” usual ly f inds out how much

better you feel once you have accepted

the discip l ine to walk on the road to better

health.

We at Super Centre, wish you, our customers

and fr iends, a wonderfu l hol iday season and

a much health ier New Year. We are certa in ly

going to cont inue reminding you of the need

to make nutr i t ious choices.

What’s In Store At Super Centre

b y D a v i d N e i l a n d s

M a n a g i n g D i r e cto rS u p e r C e n t r e L t d .

3

from the editor

A f t e r w h a t h a s p r o v e n t o b e a

p a r t i c u l a r l y u n s e t t l i n g y e a r w i t h

t h e g l o b a l r e c e s s i o n , w e ’ r e f i n a l l y

b e g i n n i n g t o s e e a g l i m m e r o f h o p e

o n t h e h o r i z o n . A s w e l o o k t o w a r d s

2 0 1 0 , w e n e e d t o t h a n k G o d f o r a l l

o f o u r b l e s s i n g s a n d r e m e m b e r w h a t

C h r i s t m a s i s a l l a b o u t ; c a r i n g , s h a r i n g ,

f a m i l y a n d f r i e n d s .

I n t h i s i s s u e , w e ’ v e g o t g r e a t r e c i p e s

f o r y o u t o t r y a s w e l l a s s o m e c o o l g i f t

i d e a s i n o u r “ W h a t ’s H o t f o r C h r i s t m a s ”

f e a t u r e . I f y o u ’ r e g o i n g a b r o a d f o r t h e

h o l i d a y s , y o u ’ l l e n j o y o u r “ To p 1 0 Tr e a t s

t o Ta k e W h e n y o u ’ r e Tr a v e l l i n g ” .

We ’ r e t h r i l l e d a t t h e r e s p o n s e w e ’ v e

r e c e i v e d f r o m o u r r e a d e r s w h o ’ v e

c a l l e d o r w r i t t e n t o s a y t h a t t h e y

e n j o y e d S u p e r C e n t r e ’s F o o d &

L i v i n g m a g a z i n e a n d w e w e l c o m e

s u g g e s t i o n s f o r r e c i p e s o r f e a t u r e s

y o u w o u l d l i k e u s t o i n c l u d e .

T h e F o o d & L i v i n g f a m i l y w o u l d l i k e

t o w i s h y o u a n d y o u r f a m i l y a M e r r y

C h r i s t m a s a n d a h e a l t h y, p r o s p e r o u s

2 0 1 0 .

contentsS w e e t & S a v o u r y G o u r m e t S n a c k s 9

Easy Subst i tut ions 13

C h e f A s h b y ’s Ta s t y Tu r k e y 14

C h e f D e r e k We n t ’s H a m R e c i p e s 16

C a s a r o C h e e s e s 19

J e n ’s K i s s o f C h o c o l a t e C h o c o l a t e C o o k i e s 20

R o b e r t s R i c h F r u i t C a k e 22

W h a t ’s H o t f o r C h r i s t m a s 23

E l e m e n t s S p a 26

B e t t e r t h e S e c o n d Ti m e A r o u n d 30

To p 1 0 Tr a v e l Tr e a t s 32

F r e s h f r o m t h e F a r m o f R a s I l e y 34

22 C h r i s t m a s C a k e

4

contributors

editor: Cindy Legal l

design and layout: Ricardo Licor ish

writers: Karen A l leyne

Cindy Lega l l

Emi ly Rose

photographer: Jonathan Farmer

publisher: BCB Communicat ions Inc.

printer: COT Car ibbean Graph ics

Sales and Advertising for Food & Living Magazine

Call 417-5010 or 230-6698 or email cindy@bcbcom.com

Letters can be mailed to:

Food & Living Magazine,

The Autodome,Warrens,

St. Michael, Barbados, W.I. BB11000

DEREK WENT

Trinidadian born chef Derek Went

is one of the is land’s most creat ive

chefs. For this issue, Derek has

created some great recipes to use

up that leftover ham.

Recipes - Chunky Butternut

Squash and Sweet Potato

Soup with Ham and Cornmeal

Dumplings.

Cool and Creamy Ham and

Avocado Salad.

Boxing Day Ham Palam.

(Page 16)

ALLAN ASHBY

Al lan Ashby has been a chef for

more than ten years, working at

Div i South Winds as a pastry chef,

Jambalaya in the Gap as a sous chef

and other eater ies, including the

Waterfront Café, Coconut Court,

Move and Pick Del i , and Choices

Café. Ashby current ly works at the

Al lamanda Hotel where he is known

for his extraordinary Sunday Roast

with Yorkshire pudding.

Recipe – Christmas Turkey with

Red Wine Stuffing.

(Page 14)

JEN MAVEAL

Canadian born Jen Maveal has

been baking for over 15 years.

Jen graciously agreed to share

some of her wonderful recipes for

Christmas cookies in this issue of

F&L. Every Christmas, fr iends and

fami ly look forward to receiv ing

Jen’s beauti fu l ly packaged treats

under their Christmas trees. This

Christmas, spread some joy of your

own with Jen’s s imple recipe.

Rec ipe - Kiss of Chocolate

Chocolate Cookies.

(Page 20)

5

Appetisers

Cheese p lat ters are no longer reserved for

society gather ings; as cheese pr ices cont inue

to decrease and the range of accompanying

products steadi ly increases, th is type

of fare is no longer reserved for a

pr iv i leged few but can be used to add

zest and sophist icat ion to even the

most in formal get together.

Check out these new and exci t ing

i tems at your nearest Super Centre

supermarket .

JAZZ UP YOUR CHEESE

PLATTER

Add some zest to your c lass ic

cheese p lat ter. I t is important

to serve a se lect ion of cheeses

wi th vary ing leve ls of f i rmness

and age. Accompanying the

p lat ter wi th an array of crackers and

d ips a l lows guests to create f lavour

prof i les a l l the i r own.

Here are some to t ry :

Sesmark Ancient Grain

Crackers Parmesan and Herb -

made f rom g luten f ree ingredients

for the growing number of g luten

sens i t ive ind iv idua ls . The f lavour of

th is cracker complements most sof t

cheeses

Margaret’s

Artisan Bakery

Walnut and Date

or Mango and

Cashew Crisps - a

stunning combinat ion of

f ru i t and nuts , th is s l ight ly sweet

taste perfect ly complements aged, f i rm

cheeses.

Musette Petite Toasts are l ight and

a i ry a l lowing the fu l l f lavour of the cheese to be

developed. I t is perfect for sof ter, mi ld f lavoured

cheeses or paté.

Medford Farms Savoury Onion

Crackers add a subt le f lavour and

a cr isp cons istency to most cheese

p lat ters .

GET SAUCED

Sauces and toppings are an easy way

to set your event apart , w i th very

l i t t le ef for t . You wi l l be f ie ld ing

compl iments a l l n ight wi th th is

array of tasty toppings and

sauces.

Dalmatia Fig Spread,

commonly found wi th the jams

and je l l ies , th is r ich f ig spread

adds a wonderfu l sweet aroma to

cheeses.

Sable & Rosenfeld Port and

Cranberry Sauce typ ica l ly thought

of as a topping for turkey, th is

sauce serves a dual purpose

dur ing the Chr istmas season.

Sweet and tangy, i t tops

sharp cheeses and makes a

fantast ic topping for baked

br ie . Top a wheel of br ie wi th

sauce, wrap in ch i l led phy l lo

pastry (ensure that the pastry

is fu l ly defrosted in the f r idge)

and bake at 350° unt i l go lden

brown.

Bronco Bob’s Raspberry or

Mango Chipotle Sauces ,

commonly found wi th the cooking sauces.

These toppings are sweet and very s l ight ly

sp icy, when poured over br ie , camembert

or even cream cheese, they make a t ru ly

specia l t reat ;

Savoury & Sweet GourmetHors D’ Oeuvres

9

PUFFED PARCELS

Tapenades and pestos can be used

to create tasty de l icac ies to p lease

even the most d iscern ing gourmet .

L ight ly brush pesto sauce onto

P i l lsbury Crescent ro l ls before ro l l ing, to

create buttery b i tes wi th a burst of f lavour.

Or do l lop tapenades such as, Peloponnese

Kalamata Olive Spread or Bel la Famil ia

Green Olive Tapenade, onto squares of

puf fed pastry before bak ing to create l ight , f laky

hors d ’oeuvres. They can be p laced a l ternate ly

to create an impactfu l checkerboard ef fect of

green and b lack

Dress up your cream cheese by adding

a tapenade and f i l l ing a pastry cup

for a savory cheese t reat . Try Bella

Famil ia Tapenade in Sun-Dried

Tomato, the concentrated, s l ight ly

f ru i ty f lavour of the sun-dr ied

tomatoes is mel lowed by the

cream cheese, or Bel la

Famil ia Tapenade in

Goat Cheese with

Roasted Sweet Pepper,

the sharp goat cheese and

the sweet and p iquant roasted red

peppers b lend wi th the cream cheese

in a wonderfu l medley of f lavour.

ZESTY DIPS

Add to your ch ips and sa lsa reg imen of d ips and

inc lude some more sophist icated fare :

P i ta ch ips, Terra Sweet Potato ch ips, Carrot

ch ips, B lack Tort i l la and B lue corn ch ips are

af fordable and interest ing ways

to dress up your d ip p lat ter.

Prov id ing a var iety of d ips

wi l l a lso ensure that

your guests wi l l f ind

someth ing to the i r

l ik ing.

Creat ive d ips inc lude:

Roasted pepper

d ip made f rom

combin ing sour cream,

crumbled feta cheese

and Peloponesse Sweet Pepper

Spread served wi th toasted p i ta bread

t r iangles;

Hummus such as Sabra Greek Olive

Hummus w i th s l ices of f resh sweet

pepper and cherry tomatoes; goat

cheese and ka lamata o l ive spread

made f rom combin ing goat

cheese, wi th yogurt and

cream cheese wi th d iced

ka lamata o l ives and f resh

herbs to taste , served wi th

melba toast .

FOR THE SWEET TOOTH

Most people over look of fer ing a dessert

se lect ion, but the easy f inger desserts

ava i lab le at Super Centre wi l l be the

perfect end to your meal wi thout

exceeding your d inner budget .

Try s l ices of f resh f ru i t served

wi th a chocolate sauce such as

Sable & Rosenfeld Chocolate

and Cappuccino Sauce; mini

chocolate mousse made f rom f i l l ing

tar t she l ls such as VIP Mini Pastry

Shel ls w i th prepared mousse mix such as Dr.

Oetker Mousse Mix in Dark Chocolate ;

cr ispy sweet b iscu i ts such as Vicenzi Lady

Fingers taste decadent when d ipped in mel ted,

whi te , dark or mi lk chocolate .

Happy enterta in ing!

10

INGREDIENT SUGGESTED SUBSTITUTION

half-and-half E v a p o r a t e d m i l k o r e q u a l p a r t s o f c r e a m a n d m i l k

heavy cream or heavy whipping cream

U s e d b o t h f o r t h e f a t c o n t e n t a n d c r e a m i n e s s . H e a v y c r e a m c a n a l s o b e e a s i l y w h i p p e d . T h i s c o m b i n a t i o n i s d i f f i c u l t t o d u p l i c a t e .

Tr y c r è m e f r a i c h e f o r c r e a m s a u c e s OR ¾ c u p m i l k + 1 / 3 c u p b u t t e r, h o w e v e r t h i s w i l l n o t w h i p a n d m a y c u r d l e w h e n h e a t e d

whipped cream B e a t c h i l l e d h e a v y c r e a m i n a c h i l l e d , n a r r o w b o w l w i t h c h i l l e d b e a t e r s u n t i l s o f t p e a k s a r e f o r m e d

buttermilk A d d 1 t b s p l e m o n j u i c e t o 1 c u p m i l k a n d l e t s t a n d f o r 5 - 1 0 m i n u t e s OR p l a i n y o g u r t , d e p e n d a n t o n t h e r e c i p e

1 tablespoon arrowroot 1 t b s p c o r n s t a r c h OR 2 t b s p a l l - p u r p o s e f l o u r

1 cup bread crumbs, dry 1 c u p c r u s h e d c r a c k e r s , g r o u n d o a t s , c o r n f l a k e s o r p o t a t o c h i p s

1oz bitter or semisweet chocolate

½ o z u n s w e e t e n e d c h o c o l a t e + 1 t b s p g r a n u l a t e d s u g a r

1 oz milk chocolate 1 o z b i t t e r s w e e t / s e m i s w e e t c h o c o l a t e + 1 t b s p g r a n u l a t e d s u g a r

1oz sweet German-semisweet chocolate

1 o z b i t t e r s w e e t / s e m i s w e e t c h o c o l a t e + ½ t b s p g r a n u l a t e d s u g a r OR 1 o z m i l k c h o c o l a t e

1 cup l ight corn syrup 1 c u p h o n e y OR 1 c u p g r a n u l a t e d s u g a r. W h e n u s i n g g r a n u l a t e d s u g a r, i n c r e a s e l i q u i d i n r e c i p e b y ¼ c u p

1 tbsp cornstarch 2 t b s p a l l - p u r p o s e f l o u r

½ tsp cream of tartar ½ t s p l e m o n j u i c e

1 cup crème fraiche Wa r m o n e c u p h e a v y c r e a m t o a b o u t 1 0 0 F, a d d o n e o r t w o t b s p o f s o u r c r e a m , c u l t u r e d b u t t e r m i l k , o r p l a i n y o g u r t ( m a k e s u r e t h e b r a n d t h a t c o n t a i n s a c t i v e c u l t u r e s ) OR s o u r c r e a m , a l t h o u g h t h i s w i l l m o s t l i k e l y c u r d l e w h e n b o i l e d

1 cup clotted cream 1 c u p m a s c a r p o n e c h e e s e

1 cup superfine granulated sugar

1 c u p g r a n u l a t e d s u g a r p u l s e d i n f o o d p r o c e s s o r o r b l e n d e r u n t i l v e r y f i n e

1 cup cake f lour ¾ c u p a l l - p u r p o s e f l o u r + 2 t b s p c o r n s t a r c h

H a v e y o u e v e r s t a r t e d t o p r e p a r e a r e c i p e f r o m a c o o k b o o k , a n d h a l f w a y t h r o u g h r e a l i z e d t h a t y o u w e r e m i s s i n g a v i t a l i n g r e d i e n t ? T h e t a b l e b e l o w p r o v i d e s h e l p f u l t i p s o n s o m e e a s y, i n e x p e n s i v e s u b s t i t u t i o n s t h a t c o u l d s a v e y o u r d i s h .

P l e a s e n o t e t h a t i t i s a l w a y s b e s t t o u s e t h e s u g g e s t e d i n g r e d i e n t s a n d t h a t s u b s t i t u t i o n m a y c r e a t e a d i s h t h a t , a l t h o u g h s i m i l a r t o t h e o r i g i n a l r e c i p e , m a y d i f f e r i n t e x t u r e o r q u a l i t y.

REFEREnCES

The Cook’s Thesaurus Joyofbaking.com

Foodnetwork.com Cooker yonl ine.com

Easy Substitutions

13

CHRiSTMAS TuRKEY WiTH

RED WiNE STuffiNg

INGREDIENTS

1 turkey

butter/margarine

DRY RUB FOR TURKEY

paprika

dried sage

salt

pepper

METHOD

Mix dry rub ingredients and rub on the skin and inside the cavity of the

turkey. Chop onion, garlic, thyme, marjoram, l ivers and gizzards. Heat olive

oil in frying pan and sauté all chopped ingredients for 5 minutes.

Add red wine and let simmer on low heat for 10 minutes. Add bread and stir to

combine.

Coat turkey with butter, stuf f turkey, tie or skewer legs together to hold

shape during baking. For a healthier turkey, try olive oil instead of the butter

baste.

The general rule for calculating how long to bake a turkey, is to multiply the

weight ( in pounds) by 15. This is for an unstuf fed, thawed turkey baked at

325F degrees. If the turkey is stuf fed, add 15 minutes to the cooking time.

STUFFING

10 slices bread (cubed)

3 onions

1 sprig thyme

1 sprig marjoram

4 cloves garlic

turkey livers & gizzards

4 tbsp olive oil

½ cup red wine

½ tsp salt

½ tsp pepper

main dishes

Chef Ashby’s Tasty Turkey

14

CHRiSTMAS CRANBERRY SAuCE

INGREDIENTS

1 bag Ocean Spray Cranberries

1 cup of brown sugar

juice of one orange

2 cups of water

2 cinnamon sticks

2 tsp of dry sherry (optional)

1 tsp of lemon juice

METHOD

Put all ingredients into saucepan on medium heat and stir

regularly. When ingredients come to a boil, turn down heat,

cover and simmer (stirring regularly) for 20 minutes, unti l

berries become soft. Use potato masher to thicken sauce,

leaving some of the berries whole. If you prefer a thinner

sauce, add a l it tle more water or orange juice.

Note: This Cranberry sauce is such a hit you might want to

double the recipe. Serve hot or cold with Christmas dinner.

Refrigerate and have cranberry sauce for the whole season.

15

INGREDIENTS

DUMPLINGS

1 cup chopped PERONNE ham

2 cups corn meal

½ cup plain flour

2 tsp baking powder

1 tbsp wholegrain mustard

1 tbsp unsalted butter, melted

2 cups water or milk

2 tbsp fresh parsley, chopped

¼ tsp sea salt

METHOD

Place all ingredients in a bowl. Stir well to combine and add

enough water or milk to make a fairly soft dough. Add more

f lour or l iquid as necessary.

Cover and set aside. To cook, drop by the spoonful into

simmering l iquid. They f loat when cooked.

SOUP

1 lb sweet potato, scrubbed, diced into 1 inch cubes

1 lb butternut squash, diced to 1 inch cubes

½ tsp wentworx island sweet for vegetables to taste

7 cups vegetable broth

6 cloves fresh garlic, minced

2 large onions, minced

3 tbsp fresh grated ginger

2 tbsp fresh lime juice

6 stalks fresh chives, chopped

3 tbsp olive oil

sea salt to taste

METHOD

Heat a large saucepan and add olive oil. To the hot oil add

the wentworx spices, onion, garlic and ginger. Stir-fry for 2-3

minutes and then add the cubed Sweet Potato and Butternut

Squash. Toss in the oil and spices unti l coated and sauté for

another 5 minutes.

Next add the vegetable broth and bring to a boil. Reduce

the heat and allow to simmer covered for approximately 15

minutes or unti l the potato and squash are tender and the

soup begins to thicken.

After 10 minutes, add the PERONNE Ham and Cornmeal

Dumplings. When the dumplings rise to the surface, add the

l ime juice, chives and sea salt to taste. Stir gently and remove

from heat. Serve immediately.

CHuNKY BuTTERNuT SQuASH AND

SWEET POTATO SOuP WiTH HAM

AND CORNMEAL DuMPLiNgS

Chef Derek Went’s Ham Recipes

16

COOL AND CREAMY HAM AND

AVOCADO SALAD

INGREDIENTS

1 cup PERONNE ham, sliced

2 ripe avocados, halved and pitted

1 cucumber, partially peeled, thinly sliced

4 leaves of romaine lettuce, shredded

1 small red onion, thinly sliced

1 red sweet pepper, diced small

DRESSING

1 tsp apple cider vinegar or

1 tbsp extra virgin olive oil

½ tsp wentworx island sweet for vegetables to taste

sea salt to taste

Combine in a bottle, shake well and set aside.

Tip: Make ahead of time to allow the f lavours to fully develop.

Keep refrigerated.

METHOD

Combine the dressing ingredients in a bottle, shake well and

set aside.

Combine the other ingredients on the l ist in a bowl, toss with

the salad dressing just before you are ready to serve and f i l l

each half of Avocado with the mixture. Alternatively dice the

Avocado into bite sized chunks and gently toss it with the

remaining ingredients at the last minute before serving.

BOXiNg DAY HAM PALAM

INGREDIENTS

1 large onion, diced

1 cup PERONNE Ham, diced

2 cups cooked rice

4 slices bread, shredded into small pieces

2 large tomatoes, diced

1 red pepper, diced

1 large onion, diced

5 cloves garlic, diced

1 tsp wentworx island heat for all meats

½ cup milk

2 eggs, beaten

½ cup cheddar cheese, grated + ¼ cup for topping

sea salt to taste

butter for greasing casserole dish

METHOD

In a large bowl, combine all of the ingredients thoroughly.

Place in buttered casserole dish and sprinkle with grated

cheese. Bake in a pre-heated oven at 350˚ F for 20 minutes

or unti l set. Allow to cool sl ightly before serving with a tossed

salad.

17

Casaro CheesesI n 1 9 9 3 , S i l v i o a n d G i u s e F e r r i l e f t t h e i r h o m e l a n d o f I t a l y

t o r e a l i z e t h e i r d r e a m o f o p e n i n g a n I t a l i a n r e s t a u r a n t i n

B a r b a d o s . D u e t o a s e r i e s o f u n f o r t u n a t e e v e n t s , t h e v e n t u r e

w a s u n s u c c e s s f u l a n d t h e F e r r i s m a d e t h e d e c i s i o n t o

p r o d u c e a n i t e m i n t r i n s i c t o t h e i r I t a l i a n c u l t u r e . . . c h e e s e .

I t a l i a n c h e e s e s p r o d u c e d r i g h t h e r e i n B a r b a d o s .

O n J u l y 1 4 t h 1 9 9 4 , S i l v i o a n d G i u s e i n v i t e d f r i e n d s t o a c h e e s e

t a s t i n g p a r t y t o s a m p l e t h e f i r s t m o z z a r e l l a p r o d u c e d b y

C a s a r o C h e e s e s .

E a c h d a y, G i u s e ( a k a M a m a ) d r o v e a r o u n d B a r b a d o s l o o k i n g

f o r c u s t o m e r s , i n t r o d u c i n g c h e f s t o t h e i d e a o f u s i n g f r e s h ,

l o c a l l y p r o d u c e d c h e e s e . I n i t i a l l y p r o g r e s s w a s s l o w, b u t t h e n

t h e c a l l s s t a r t e d c o m i n g . I m p r e s s e d w i t h t h e u n i q u e f l a v o u r

o f t h e C a s a r o m o z z a r e l l a m a d e w i t h P i n e H i l l D a i r y m i l k a n d

n o p r e s e r v a t i v e s , c h e f s w e r e c a l l i n g f o r t h e I t a l i a n c h e e s e

m a d e i n B a r b a d o s . T h e r e s t , a s t h e y s a y, i s h i s t o r y !

Today Casaro Cheeses produces mozzarel la and r icotta

cheeses in or ig inal and gourmet f lavours including hot pepper,

sun-dr ied tomatoes and ol ives for several of the is land’s top

restaurants, supermarkets, pr ivate v i l las and chefs.

T h e F e r r i s d r e a m o f o p e n i n g a n I t a l i a n r e s t a u r a n t e v e n t u a l l y

c a m e t o f r u i t i o n w i t h M a m a M i a I t a l i a n D e l i & P i z z e r i a w h e r e

C a s a r o c h e e s e s a r e u s e d t o m a k e e v e r y t h i n g f r o m p i z z a ,

r a v i o l i a n d l a s a g n a , t o c h e e s e c a k e .

A s i d e f r o m t h e l o c a l l y p r o d u c e d c h e e s e s , C a s a r o a l s o c a r r i e s

a s e l e c t i o n o f c h e e s e s i m p o r t e d f r o m I t a l y.

C h e e s e M a s t e r R y a n C e l i u s

19

METHOD

Microwave chocolate squares in small bowl on medium for 2

minutes, stir unti l melted. Cool.

Cream butter and sugar unti l l ight and f luf fy. Beat in egg,

vanil la, and melted chocolate. Add f lour, baking soda, and

salt. Wrap securely in plastic wrap and refrigerate unti l

f irm, approximately 10 mins. Shape dough into 1” balls, roll

in additional sugar. Place on ungreased cookie cheets.

Use handle of wooden spoon or your thumb to make deep

indentations in centre of each ball. Bake at 375F, for 8 – 10

minutes or unti l set. Place one kiss in the centre of each warm

cookie. Remove from baking sheets to cool on wire racks.

Makes 3 dozen medium-sized cookies. Make the cookies

smaller and you can yield 4 – 5 dozen cookies.

KiSS Of CHOCOLATE

CHOCOLATE COOKiES

T h i s C h r i s t m a s , i n s t e a d o f b u y i n g a g i f t ,

t r y t h i s r e c i p e f o r d e l i g h t f u l C h r i s t m a s

c o o k i e s t h a t y o u r f r i e n d s a n d f a m i l y w i l l

l o v e . To p a c k a g e , p l a c e c o o k i e s i n c l e a r

c e l l o p h a n e b a g s o r b u y s m a l l b r o w n o r

w h i t e p a p e r b a g s , c u t a s q u a r e o f c l o t h w i t h

a C h r i s t m a s p r i n t a n d g l u e t h e s q u a r e o n

t o t h e f r o n t o f t h e b a g . P u n c h 2 s m a l l h o l e s

a t t h e t o p o f t h e b a g a n d u s e d e c o r a t i v e

r i b b o n o r t w i n e t o f a s t e n .

INGREDIENTS

1½ oz unsweetened chocolate, melted

1 cup butter, softened

1 cup granulated sugar

1 egg

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

1 pack milk chocolate kisses

Delightful DESSERTS

20

ROBERTS’ RiCH fRuiT CAKE

1½ lb or 575g raisins

5 eggs

6 ozs or 175g currants

½ cup or 100g pineapple jam

4 ozs or 100g glace cherries

2 tsp or 10ml cinnamon & nutmeg

8 ozs or 225g mixed peel

1 tsp or 5ml baking powder

1 cup or 250ml rum

¼ cup or 62ml falernum

¼ cup or 62ml cake mix wine

2½ cups or 575g flour

8 ozs or 225g GLOW SPREAD

½ tsp or 2.5ml salt

12 ozs or 350g brown sugar

METHOD

Soak minced fruit in half rum, add spices, jam and 2 – 3

tablespoons brown sugar. Mix these ingredients well, put

them in a glass jar, cover and allow them to steep for 3 weeks

or longer, stirring occasionally. When ready to use, add fruit

mixture to a saucepan over low heat and allow to cook for 5 – 10

minutes, stirring constantly. Set aside to cool, (prior cooking of

the fruit, shortens the baking time of the cake and reduces the

probability of burning.) In a bowl, cream GLOW SPREAD and

sugar unti l frothy and almost doubled in volume. Beat in eggs

one at a time. In a separate bowl, sieve flour, baking powder,

cinnamon and nutmeg. Add dry ingredients to the creamed

mixture alternating with the cooled fruit. Fold to incorporate

completely.

Put mixture into baking tins, greased and l ined with 2

thicknesses of waxed paper. Fil l pans 3/4 full. Bake at 275F

for 2-3 hrs according to the size of the cakes. When cake is

removed from the oven, prick with skewer to create small

holes, then pour remaining rum, falernum and cake mix wine

over the cake, pausing to allow absorption without f looding

the pans. Allow to remain unti l l iquid is fully absorbed.

22

drinks & spirits

INGREDIENTS

1 oz or 1/4 of a bag dried sorrel petals

3 strips of orange peel

4 whole cloves

1 small piece of ginger, peeled.

1 1/2 cups of sugar

1 cinnamon stick

1/4 tsp ground cloves

1/2 tsp ground cinnamon

2 litres of boiling water

METHOD

Put all the ingredients in a jar.

Slowly add the boil ing water.

Stir the contents unti l the sugar dissolves.

Let sorrel infuse for a couple of days.

When you’re ready to drink the sorrel, strain through a sieve, pour it into the bottle.

Chil l and serve.

Sorrel is the unofficial Christmas drink of the Caribbean and is

consumed, with some variation, in most of the Caribbean territories.

It has many health benefits. Sorrel contains a wide range of vitamins

and minerals including vitamin A, C, calcium, niacin, riboflavin and

flavonoids, which are believed to boost health partly by acting

against the process of oxidation in the body. Sorrel is extremely

versatile and can be used in chutneys, sauces, desserts and jams

and of course, the tried, and truly loved, Sorrel drink.

SORREL - A BAJAN TRADiTiON

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T h e t e r m s p a c o n j u r e s i m a g e s o f l u x u r i o u s

p a m p e r i n g t r e a t m e n t s i n d u l g e d i n a

t r a n q u i l d e s t i n a t i o n . O n e s u c h d e s t i n a t i o n i s

i n 2 n d S t r e e t i n H o l e t o w n . Tu c k e d a w a y i n t h e

b e a u t i f u l s e t t i n g o f M a n g o B a y H o t e l , y o u ’ l l

f i n d j u s t t h e p l a c e t o r e n e w y o u r i n n e r g l o w.

E l e m e n t s s p a o f f e r s b o t h t h e w o r l d r e n o w n e d

P h y t o m e r r a n g e o f s k i n c a r e p r o d u c t s a n d

t h e J e s s i c a N a i l C a r e C u l t i v a t i o n S y s t e m ,

f o u n d e d b y m a n i c u r i s t t o t h e s t a r s o f

H o l l y w o o d , J e s s i c a Va r t o u g h i a n .

S k i n a n d F a c i a l Tr e a t m e n t s i n c l u d e :

T h e E l e m e n t s S i g n a t u r e C u s t o m i z e d F a c i a l

- a E u r o p e a n - s t y l e f a c i a l w i t h c o n c e n t r a t e d

m a r i n e m a s k f o r a d e w y a n d r a d i a n t

c o m p l e x i o n .

S p a P r e s t i g e F a c i a l - a p r o f e s s i o n a l f a c i a l w i t h

a s e r i e s o f m a s k s , s e r u m s a n d c r e a m s w h i c h

h y d r a t e t h e s k i n a n d r e d u c e t h e a p p e a r a n c e

o f f i n e l i n e s a n d w r i n k l e s a r o u n d t h e f r a g i l e

e y e a r e a .

S e a E s s e n t i a l B r i g h t e n i n g F a c i a l – a f a c i a l

• Facials

• Massage Therapies

• Body Treatments

• nai l and Waxing Services

elementsR e n e w y o u r i n n e r g l o w

26

u t i l i z i n g a l l - n a t u r a l m a r i n e i n g r e d i e n t s t o

s a f e l y f a d e m a r k s s u c h a s a g e s p o t s , m a r k s

f r o m s u n d a m a g e a n d o t h e r o v e r l y p i g m e n t e d

s p o t s . T h e W h i t e c l a t é t r e a t m e n t l e a v e s

u n e v e n s k i n l u m i n o u s l y t o n e d a n d b r i l l i a n t l y

s m o o t h f o r a f l a w l e s s c o m p l e x i o n .

D e e p C l e a n s i n g B a c k Tr e a t m e n t – T h e b a c k

i s c l e a n s e d , e x f o l i a t e d a n d s t e a m e d w i t h

e x t r a c t i o n a n d m a s k , l e a v i n g t h e b a c k s o f t ,

s m o o t h a n d r a d i a n t .

E l e m e n t s s p a o f f e r s p r o f e s s i o n a l m a k e u p a n d

h a i r s t y l i n g s e r v i c e s f o r w e d d i n g s a n d s p e c i a l

f u n c t i o n s a s w e l l a s w a x i n g t r e a t m e n t s f o r

t h e f a c e a n d b o d y.

E l e m e n t s s p a i s o w n e d a n d m a n a g e d b y

B a r b a d i a n e n t r e p r e n e u r S a r a h B o w e n , a

g r a d u a t e o f t h e p r e s t i g i o u s C h a m p n e y s

C o l l e g e i n Tr i n g H e r t f o r d s h i r e U K a n d a

m e m b e r o f t h e B r i t i s h C o n f e d e r a t i o n o f

C o s m e t o l o g y a n d B e a u t y T h e r a p y. S a r a h

a l s o h o l d s a C I D E S C O d i p l o m a , ( t h e w o r l d ’s

m o s t p r e s t i g i o u s q u a l i f i c a t i o n i n t h e f i e l d

o f e s t h e t i c s a n d b e a u t y t h e r a p y ) w h i c h i s

r e c o g n i z e d i n o v e r 3 3 c o u n t r i e s a r o u n d t h e

w o r l d .

E l e m e n t s s p a i s o p e n Tu e s d a y t h r o u g h

S a t u r d a y f r o m 1 0 a m – 6 p m . A p p o i n t m e n t s

c a n b e m a d e o u t s i d e o f t h e r e g u l a r s p a h o u r s

b y c a l l i n g ( 2 4 6 ) 4 3 2 - 6 8 2 6

E m a i l : e l e m e n t s _ s p a b a r b a d o s @ l i v e . c o . u k

w w w. m a n g o b a y b a r b a d o s . c o m / s p a

27

F e e d i n g P l a n

After the Christmas feast, many of us have leftovers

in our fr idge and freezer that we struggle to transform

into tasty, interest ing meals for our family. After the

gastronomical largesse of the Christmas season, what is

mostly required afterwards are quick, easy and nutr i t ious

meals to al low a return to normalcy as soon as possible.

Many people throw away leftovers after just a few days,

with the bel ief that their famil ies wi l l no longer eat them,

not only does this waste food, i t means that you wi l l have

to go shopping more frequently in January, tradit ional ly a

very cash-strapped month. In this art icle, we wi l l give you

ways to prepare leftovers that wi l l make your

family and guests bel ieve that you cooked

from scratch.

To store food, f i rst al low it to cool

completely then place

in a freezer bag or

container. Store in

the fr idge or freezer

remembering

to label and date

your packages. For

convenient meal preparat ion,

meats should be stored sl iced and stuff ing should always

be removed from the cavity of the turkey/chicken and

stored separately.

Soups and sandwiches are standard fare for Christmas

leftovers and for some persons, the post-Christmas pork

or turkey cutter is more ant icipated than the Christmas

meal! However, even these standards can be jazzed

up with l i t t le alterat ions eg, try a pul led pork or turkey

sandwich with shredded leftover pork or turkey, leftover

coleslaw and bbq sauce; or a turkey, avocado and bacon

sandwich on brown bread, or for the big appetites, the

Boxing Day Knockout sandwich of turkey, ham, stuff ing

and cranberry sauce…and coleslaw, i t is guaranteed to

f i l l you unti l New Year’s Eve.

Make sure that you keep the turkey carcass and ham

bones for your soups and stews.

Eggs are an easy way of using leftovers meats,

vegetables and cheeses and can be used to create

quick and nutr i t ious meals.

Fr ittatas and omelets are great for brunch or a l ight lunch

after the Christmas feast ing. Try an easy turkey or ham

fr i ttata, s imply heat a large non-st ick broi ler-proof ski l let

and add cubed meat, onions, garl ic and your favourite

Better the Second Time Around

30

vegetables; add eggs and salt and pepper. Cook on low

heat in a covered non-st ick oven proof dish unt i l the eggs

are almost set, then sprinkle with grated cheese and

broi l in the oven for an addit ional 3 minutes or unt i l the

top is set and starts to brown. For a more sophist icated

alternat ive try a ham/turkey/pork, cheese and vegetable

quiche, the pastry can be store bought.

Leftover Christmas meats (most often turkey, ham

and pork) can be used to create many

other affordable meals including

fr ied r ice; stews, shepherds

pie, caesar salad, chi l l i ,

turkey, ham or pork

in pasta sauce with

spaghett i , ham/turkey

with potato salad, pizza

and for chi ldren’s lunches

turkey or pork patt ies (with

frozen dough as a t ime-saving

measure).

For those post-season meals with family, impress them

with Ham and Cheese Buttermilk Biscuits .

Combine 2 cups flour, 4 tsp baking powder, ¼

tsp baking soda, ¾ tsp salt. Using fingertips add

2 tbsp chil led butter and 2 tbsp chil led shortening

unti l mixture looks l ike crumbs. Add 1 cup leftover

ham, chopped and 1 cup grated cheese. Pour in

buttermilk, stir to combine into a sticky dough and

turn onto floured surface. Gently fold dough over

itself 4-5 times and cut out biscuits with a 2-inch

cutter (a large drinking glass is f ine). Make sure to

press straight down through the dough. Bake in a

preheated 450 degree oven for approx 15 minutes

or unti l golden.

I t ’s not just meats that can be reused, leftover

potatoes, sweet potatoes, r ice and vegetables;

however, can be reengineered as wel l .

Leftover mashed potatoes are gobbled up as mashed

potato cakes; a cr ispy treat that’s fun for chi ldren to

eat. Create patt ies approx 1/2“ thick and dredge in

combination of f lour, salt and pepper. Fry in hot butter

unt i l a golden crust is formed, approximately 10-15

minutes. Serve as a side or add cheeses or vegetables

to make a more complete meal. A similar format can be

followed using leftover sweet potato however, some flour

may need to be added to this mixture, cover the patties in a

mixture of corn meal and flour before frying.

Leftover sauces l ike sorrel or cranberry

can also be put to good use. You can

add them to mini breakfast muff ins or

cookies. Boi led vegetables can be

pureed and frozen, defrost to add

to pasta sauces, pizza sauces and

stews. Picky eaters wi l l never know

that they’re there!

Receive (or buy) lots of chocolate during the

season? I f you receive more than you can possibly eat,

here’s a simple t ip – chop them up and add them to the

cookies or brownies that you take to your next off ice

party or social gathering. They wi l l count as your gift and

you remove the temptat ion to sit at home and single-

handedly f in ish the entire box of chocolates.

These t ips are sure to extend the l i fe of your leftovers,

try to create some Second Time Around recipes of your

own. Using leftovers saves t ime and money and i f you

don’t cal l them leftovers, no one wi l l ever know.

31

Fresh from the Farm of Ras IleyF o r o v e r 3 0 y e a r s , D a r c y S m a l l a k a R a s I l e y, h a s b e e n

a n a v i d f a r m e r.

E v e r y d a y a f t e r s c h o o l , t h e f o r m e r L o d g e s t u d e n t

h e l p e d h i s g r a n d m o t h e r t e n d t o h e r c r o p s a n d s o b e g a n

D a r c y ’s p a s s i o n f o r p l a n t i n g .

A t a g e 1 6 , D a r c y e a r n e d h i s j o c k e y l i c e n s e a n d w e n t o n

t o b e c o m e o n e o f t h e t o p r i d e r s i n t h e i s l a n d .

A s i d e f r o m t h e r e c o g n i t i o n h e r e c e i v e d o n t h e h o r s e

r a c i n g c i r c u i t , D a r c y w a s a l s o k n o w n a s o n e o f t h e

i s l a n d ’s t o p d i s t a n c e r u n n e r s .

T h e h a t R a s I l e y i s p r o b a b l y m o s t r e c o g n i z e d f o r

w e a r i n g , i s t h e c r o w n o f R o a d M a r c h K i n g 1 9 8 6 a n d

1 9 9 3 , w h i c h h e w o n f o r h i s c a l y p s o a n t h e m s “ S p r i n g

G a r d e n ” a n d “ I n e z ”

To d a y, R a s I l e y e n j o y s w o r k i n g t h e l a n d a t h i s P i n e B a s i n

f a r m , w h e r e h e g r o w s a v a r i e t y o f l e t t u c e c a l l e d Tr o p i c a l

E m p i r e . I l e y ’s l a r g e , l e a f y h e a d s o f l e t t u c e h a v e e a r n e d

h i m y e t a n o t h e r m o n i k e r “ T h e L e t t u c e M a n ” .

34

S: 6.875 in

S: 9.5 in

T: 7.875 in

T: 10.5 in

B: 9.25 in

B: 11.125 in