Issuu on Google+

FREE only with purchase of your Thursday, April 14 Daily Observer


Page 2

A Jamaica Observer Advertising Feature


A Jamaica Observer Advertising Feature

Page 3


A Jamaica Observer Advertising Feature

Page 4

Acropolis Barbican’s

Easter Menu By Chef Bernard ‘Pepper’ Morrison, Corporate Chef, Supreme Ventures

Salmon Roulade with Spinach Stuffing & Spicy Fruit Glaze Yield: 4-6 servings Ingredients: 3-4 lb salmon fillet 1 /2 lb spinach 8 oz mushroom 8 oz Camembert cheese 4 oz onion 2 oz escallion 2 cloves garlic 6 oz olive oil Salt and black pepper to taste.

Pepper (left) with his assistants Curtis Colthirst (centre), Sous chef Acropolis Portmore and May Pen, and Theo Smith, Junior Sous chef, Acropolis Barbican.

Spicy Fruit Glaze: 1 each Scotch bonnet pepper 4 oz pineapple juice 4 oz papaya purée 4 oz melon purée 1 oz sugar 1 tbsp cornstarch Method: Pre-season salmon fillet with minced onion, escallion, garlic, salt, black pepper and oil. Heat oven to 350°F, 15 minutes in advance. Spread cheese on salmon fillet,

Let’s get

Cooking! aster came early this year and we're already feeling the expansion around the waistline, all this as a result of Supreme Ventures corporate chef Bernard 'Pepper' Morrison and his team who sat us down to an early Easter fare. It soon became an exercise in futility, trying to resist the salmon roulade with spinach stuffing or the melt-in-your-mouth stuffed beef tenderloin with lobster and mushroom peppercorn sauce and, let's not forget, the creamy seafood medley. As if that were not enough Pepper brought out dessert — his signature special spice bun (I

then mushroom and spinach. Gently roll salmon fillet and tie with kitchen cord, then place on baking sheet. Bake Salmon Roulade for 15-20 minutes. In small sauce pot, add pineapple juice (leaving a little behind), papaya and melon purée, with chopped pepper and sugar.

refuse to reveal how much we consumed). Thankfully, he was willing to share the recipe. Truth be told who doesn't look forward to Easter and the possibility of non-stop fish eating on Good Friday and copious slices of bun and cheese in-between. How we manage to consume such vast quantities of bun is anyone's guess, and as for those tins of Tastee cheese! These are the traditions that ensure continuity and make us proud to be Jamaican. Our Easter cookbook combines the traditional and the not-so-traditional from Pepper to Chef Robert Thunder of Café Eits who shares the recipes for his Eggs Florentine with Arugula and Ackee Sauce along with two more of his divine dishes. The everso-talented Oji Jaja wows with his Ackee Ravioli, while new kid on the block Christian Sweeney unveils his

Allow to boil, then mix cornstarch with leftover pineapple juice and add to pot. Continue to stir, until sauce reaches boiling point again and thickens. Once sauce is thick and boiling, remove from heat. Remove salmon from oven, allow it to sit for 5 minutes, remove cord, slice and serve with glaze.

Curry Crusted Lamb. Naturally we've got bun, the traditional and the not so traditional. Fancy a slice of Cho-Cho Easter Bun? Mother of two Jennette Moodie happened upon a recipe two years ago, tweaked it and presented it to rave reviews. Our wine consultant Christopher Reckord gives two thumbs up (perhaps we should make that three!)to Ménage À Trois… This is a mere taste of what's in store as you turn the pages of our Easter cookbook. Happy Easter!

Novia McDonald-Whyte Lifestyle editor

The Team: Novia McDonald-Whyte Christina Hoo Fung Tameka Coley Omar Tomlinson Cover Design & Layout: Jeffrey Marshall Proofreader: Fiona Edwards Advertising: Natalie Chin-Watkins Photographers: Bryan Cummings Joseph Wellington Garfield Robinson Karl McLarty Lionel Rookwood Marlon Reid Jermaine Barnaby


A Jamaica Observer Advertising Feature

Page 5


A Jamaica Observer Advertising Feature

Page 6

Stuffed Beef Tenderloin with Lobster & Mushroom Peppercorn Sauce Yield: 4-6 servings Ingredients: 3 lb beef tenderloin medium size lobster tail — two each per serving 4 oz onion

3 oz escallion 1 oz garlic 1 oz thyme 4 oz vegetable oil salt and black pepper to taste. Mushroom Peppercorn Sauce: 4 oz mushroom 4 oz red wine 2 oz heavy cream 1-2 oz demi glaze 1 Tbsp peppercorn (crushed) 2 oz onion salt to taste. Method: Preheat oven to 375°F, 15 minutes in advance. Cut a slit through the centre of the

tenderloin, but not all the way through. Season tenderloin with onion, escallion, garlic, thyme, black pepper, salt and oil. Remove from shell and poach in seasoned water for 2-5 minutes, depending on if it’s thawed or frozen. Stuff lobster in the slit down the centre of the tenderloin; place on baking tray. Bake tenderloin for 25-30 minutes, until medium well. In a sauce pot, heat oil, add onion and mushroom, and then add red wine, heavy cream, crushed peppercorn, demi glaze and salt. Stir and remove from heat. Remove from oven and allow it to cool for 5 minutes, slice and serve.


A Jamaica Observer Advertising Feature

Page 7


A Jamaica Observer Advertising Feature

Page 8

Escalope of Chicken Breast Stuffed with Plantain Surprise, served with Cherry Brandy Reduction Yield: 4-6 servings Ingredients: 2 lb boneless chicken breast ripe plantains, two each per serving 2-3oz sun-dried raisins 1 tbsp cinnamon 2 tsp butter salt and black pepper to taste 3 oz onion 2 oz escallion 1 oz thyme 1 /2 lb flour 1 egg 1 /2 lb panko breadcrumbs (Japanese bread crumbs) Cherry Brandy Reduction: 8 oz Cherry brandy liqueur Salt to taste.

Method: Preheat oven to 375째F, 15 minutes in advance. Butterfly breast, season with onion, escallion, thyme, salt and black pepper. Mash plantain, add melted butter, raisins and cinnamon. Stuff breast with plantain stuffing and seal with toothpicks. Roll in flour, dip in egg wash

(beaten egg and water), then roll in panko breadcrumbs. Deep fry for 3 minutes, remove, drain, place on baking tray. Bake for 10 minutes. In sauce pot add cherry brandy liqueur and turn heat on high, stirring occasionally, then add a pinch of salt and remove from heat. Remove from oven, remove toothpicks and slice, then serve with reduction.

Creamy Seafood Medley

1 oz thyme 1 oz basil salt and black pepper to taste.

Yield: 4-6 Servings Ingredients: 8 oz shrimp (deveined ) 1 large lobster tail (deveined) 8 oz trout fillet 8 oz scallop 1 ltr heavy cream 8 oz white wine 4 oz olive oil 4 oz onion 2 oz escallion 1 oz garlic

Method: Chop into large cubes, lobster and trout fillet. Clean scallop and shrimp. Add all seafood together and season with salt and black pepper. In a skillet on medium high heat, add olive oil. Once hot add garlic, onion and escallion. Toss, then add seafood mixture. Toss or stir to prevent from sticking. Once the moisture has been removed, add wine, basil and thyme. Stir pot, and when wine has reduced slightly, add heavy cream, enough to slightly cover seafood. Season with additional salt and pepper to taste, allow it to reduce on medium low heat. Once it has thickened, remove from heat and serve immediately.


A Jamaica Observer Advertising Feature

Page 9


A Jamaica Observer Advertising Feature

Page 10

Pepper’s Special Spice Bun Yield: 3 buns Ingredients: 3 lb brown sugar 5 lb baking flour 1 /2 bottle browning 3 eggs 15 tbsp butter (melted) 3 lb raisins 1 lb mixed peel 1 /2 lb baking powder 2 oz ginger, grated 1 /2 cup Maraschino cherry 1 btl Dragon Stout 1 tbsp salt 1 tsp all spice 1 tsp nutmeg 1 tsp cinnamon powder 2 tbsp vanilla 5 tbsp molasses Glaze for Bun: 11/2 cup brown sugar 11/2 cup water METHOD: Grease pans and preheat oven to 350°F, 15 minutes in advance. Mix together all liquids and soak

fruits. Sift all dry ingredients. Whisk eggs. Add dry ingredients to liquid mixture and whipped eggs. Gently cut and fold mixture until combined evenly. Place pans in water bath, then bake in oven for 1 hour. In saucepot, on high heat, add water and sugar; boil until thick. Remove bun from oven, glaze and place in oven for 5 minutes. Remove bun, allow to fully cool, remove from pan, slice, serve and enjoy.

Pepper displays his signature spice bun.


A Jamaica Observer Advertising Feature

Page 11


A Jamaica Observer Advertising Feature

Page 12

Honey Stout Bun with Apricots and Raisins Easter yields a variety of buns from mixed fruit, spice and stout. All forms are enjoyed with cheese traditionally. Today I share the latter method with you. This recipe yields one bun. Wishing you a happy and holy Easter! Ingredients: 3 cups all-purpose flour 1 tbsp baking powder 1 cup brown sugar 1 tsp ground cinnamon 1 /2 tsp ground cloves Generous grating of nutmeg 1 /2 cup raisins 1 /2 cup dried apricots, roughly chopped 2 tbsps Jamaican honey 1 /4 cup butter, melted 3 /4 bottle of stout 2 eggs 1 tsp vanilla Extra honey for glazing

CHEF

Jui y

Method: Preheat oven to 400°F. Generously grease baking loaf tin. In a saucepan add honey, butter, sugar and stout and gently heat until sugar has dissolved and liquid is syrupy. In a bowl sieve flour, baking powder, cinnamon, cloves and nutmeg together. In a separate small bowl whisk eggs

until well beaten with vanilla. Add egg mixture to flour mixture. Next slowly incorporate stout mixture in stages until batter is well combined. Mix in raisins and apricots then pour batter into prepared loaf tin. Bake for an hour. Cool down bun, remove from tin when still slightly warm and brush all over with honey to glaze. Bon AppĂŠtit!


A Jamaica Observer Advertising Feature

Page 13


A Jamaica Observer Advertising Feature

Page 14

Vegetarian Bolognese served with Fresh Spinach Pasta For the pasta Ingredients: 250g bread flour 4 egg yolks 50g spinach Pinch of salt 1 tbsp olive oil Method: In a food processor mix all ingredients until the dough forms a ball, adjust with more flour if the mixture is too moist. Remove from the processor and knead on a clean surface until the dough is not sticky. Leave to rest for one hour covered with a lightly damped cloth or overnight in the refrigerator. The dough is now ready to be processed through a pasta machine. Simply divide the dough in half, roll the dough, starting on its widest setting, and continue to roll it through the machine repeatedly, narrowing the setting by one notch at a time until the sheet of dough is 1.5mm thick. Roll it through one more time to prevent it from shrinking when you cut it. Finally, fit the appropriate setting on the machine and cut the dough into fettuccine (as pictured), linguine, spaghetti or tagliatelle.

Photos courtesy of STUSH

For the Vegetarian Bolognese Ingredients: 1 tbsp olive oil 2-3 tbsp scallion (thinly sliced) 2 cloves garlic (minced) 2 cups veggie mince (rehydrated in seasoned liquid) 1/2 Scotch bonnet pepper (minced) 1 small green sweet pepper (sliced) 6 small tomatoes (skin and seeds removed) 2 cups tomato sauce 1 tsp tomato paste 2 tbsp basil (chopped) 1 tbsp parsley (chopped) Method: In a sautĂŠ pan on medium heat, add the olive oil, then the scallion and garlic. Sweat the mixture for about 4 minutes (always stirring,

Brian Lumley Certified Chef de Cuisine CCC2

do not brown). Increase the heat and add the rehydrated veggie mince to the garlic mixture, sautÊ for about a minute then add the hot pepper, green pepper and tomatoes and continue cooking for about 5 minutes, always stirring. Add the remaining ingredients except the herbs which are added at the end of the cooking process — total cooking time approximately 15 minutes.


A Jamaica Observer Advertising Feature

Page 15


A Jamaica Observer Advertising Feature

Page 16

Recipes courtesy of Chef Robert Thunder of CafĂŠ Eits

Eggs Florentine with Arugula and Ackee Sauce This is a Jamaican twist on a European classic, and the ackee sauce is not only healthier than hollandaise, it tastes better too. The secret to the perfect poached egg has little to do with the skills of the cook. A fresh egg from your own (or your neighbours) free range hens will make all the difference. The watery white of a battery hen egg will spread out in the water and be a bit of a disappointment. Happy chickens make good quality eggs. Muffins /3 cup milk 2 teaspoons sugar 1/2 oz active dry yeast 1/3 cup water 1 tablespoon melted butter 2 cups all-purpose flour 1/4 teaspoon salt cornmeal, for dusting

1

Method: Sieve the flour and salt into a mixing bowl. Put the milk and water in a saucepan and heat to blood temperature (it should feel neither hot nor cold to the touch). Stir in the yeast, sugar and melted butter. Sit for about 10 minutes until it begins to get creamy. Add the wet mixture to the flour and knead to a soft dough on a floured surface. More flour or liquid may need to be added to achieve a uniformed and wrinkle-free dough. Put back into the mixing bowl, cover with a damp cloth and let rise until doubled in size. Punch back the dough and give it a brief but thorough kneading. Sprinkle some cornmeal onto a work surface and roll to about 1/2 inch thickness. Sprinkle some more cornmeal on the top and cut rounds with a biscuit cutter or empty can. Leave to rise for about 1/2 an hour then cook in a dry frying pan on a low to medium heat for about 10 minutes on each side. Allow to cool on a wire rack.

Ackee Sauce Ingredients: 1 cup ackees, prepared and cooked 1 cup evaporated milk

2 bay leaves 1 tbsp white wine vinegar 1 /2 cup white wine Salt and ground black pepper Method: Boil the vinegar, wine and bay leaves until reduced by half. Add the ackee and milk and simmer gently for a few minutes. Remove the bay leaves and blend in a food processor until smooth, season with salt and pepper.

Gently crack some eggs into simmering water to which a few drops of white vinegar has been added. Turn off the heat and leave for about 5 minutes. Ideally the white is cooked and the yolk is still a bit runny. Slice each muffin in half, toast and put onto plates. Place some arugula on top, dress with lemon juice and olive oil; add the eggs and finally the ackee sauce. Garnish with parsley and cracked black pepper.


A Jamaica Observer Advertising Feature

Page 17


A Jamaica Observer Advertising Feature

Page 18

Red Onion Marmalade and Goat Cheese Tart Pastry Ingredients: 1 cup all-purpose flour 1 /2 cup butter 1 2 / tsp salt Iced water 1 egg, beaten Method: Sieve the flour and salt into a bowl. Cut the butter into small cubes, add to the flour and use your fingertips to work to a consistency of soft breadcrumbs. Add a little water at a time to mix to a soft pastry. Take care not to overwork the pastry or it will turn out tough. Leave to rest in the fridge for 20 minutes. Roll out the pastry on a floured surface and use it to line a 9” tart tin. Cut a round of wax paper about 2” wider than the tart tin, press into the pastry and fill with dried peas. Bake until the edges start to brown,

Method: Slice the onions thinly and fry in a little oil until starting to brown. Make a space in the centre of the pan, add the sugar and when it begins to bubble, add the vinegar and wine. Onion Marmalade Boil until most of the liquid has evaporated. Ingredients: Spread the onion mixture 1 lb red onions Chef Robert Thunder into the tart case and 2 tbsp sugar crumble the goat cheese over the top, 4 tbsp red wine vinegar season with salt and pepper and put into 1 /2 bottle red wine a hot oven for about 5 minutes until the Salt and pepper cheese begins to melt. Serve with mixed 2-4 oz goat cheese (chèvre) greens and a balsamic dressing. remove the paper and let the bottom cook to a light golden colour. Brush with the beaten egg and return to the oven to glaze the pastry case.

Red Stripe Fried Plantain with Herb Couscous and Salsa Ingredients: 1 Plantain 1 /2 cup Red Stripe 1 /2 cup all-purpose flour Oil for deep frying 1 pkt couscous 1 /2 cup chopped fresh herbs, eg basil, chives, parsley 1 /2 lb sweet peppers Olive oil Half a Scotch bonnet pepper, deseeded and chopped 1 mango, chopped 1 /2 bunch cilantro, finely chopped Juice of 1 lemon 1 tbsp sugar 1 onion, chopped 1 tomato, chopped Method: Make the batter by whisking together the Red Stripe and flour, season with salt and pepper. Cut the plantain into

fingers and toss with a little flour. Set aside. Cook the couscous according to the package instructions. Fry the sweet peppers in a little oil until soft. Mix the peppers and herbs into the couscous along with salt, pepper and a good slug of olive oil. Make the salsa by frying the onions and pepper till soft, add the sugar,

lemon juice and tomato and boil to reduce the liquid. Add the mango, cilantro, and just a little salt and turn off the heat. Dip the plantain in the batter and fry in hot oil until golden and crispy. Drain on some kitchen paper while you spoon the couscous onto the plate. Arrange the plantain neatly on the couscous and top with the salsa.


A Jamaica Observer Advertising Feature

Page 19


A Jamaica Observer Advertising Feature

Page 20

Fire Light Gourmet Vegan Restaurant’s Chef Ben Tsedek Ben Yehuda shares his latest Easter recipes:

Pineapple Pizza with Cashew Cheese (For the crust) Ingredients: 6 cups walnuts 2 cups almonds A dash of Italian seasoning A pinch of sea salt 4 cloves garlic Method: Grind all ingredients together in champion juicer until homogenised, then remove. Spread half-inch thick on greased wax paper and shape by hand into 9x9” size pizza. Dehydrate in an oven at 105°C (to preserve the enzymes) for 12 hours — flipping on the opposite side after the first six hours. Set aside.

(For the cashew cheese) Ingredients: 1 cup cashew 2 cups sunflower seeds 3 cloves garlic 1 ripe tomato 1 /4 cup water A pinch of sea salt. Method: Churn everything together in a food processor until the consistency is smooth, then spread on pizza crust. (For the topping) Ingredients: 1 medium pineapple

5 colourful, medium-sized bell peppers 3 medium ripe, de-seeded tomatoes 1 medium onion (minced) 1 tbsp basil (chopped) A pinch of oregano Method: Dice all ingredients, toss together and place on cashew cheese spread. Garnish with chopped basil. This can be had immediately, or stored at room temperature for three days, or in the refrigerator. Makes 10 servings or two 9 x 9” pizzas.


A Jamaica Observer Advertising Feature

Page 21


A Jamaica Observer Advertising Feature

Page 22

Mushroom/Ackee Burger Chef’s Tip: Either mushrooms or ackees can be used, and spices are added to ackee burger only. Ingredients: (For the roll) 6 cups walnuts 2 cups sunflower seeds 1 tbsp curry powder 1 /2 tsp sea salt 3 cloves garlic Sesame seeds for garnishing Method: Grind all ingredients together in champion juicer until homogenised, then remove. Spread half-inch thick on greased wax paper and shape by hand into a large rectangle. Cut into circular shapes, sprinkle with sunflower seeds, then dehydrate in an oven at 105°C (to preserve the enzymes) for 12 hours — flipping on the opposite side after the first six hours. Set aside. (For the patties) Ingredients: 1 tsp curry powder 1 ounce soy sauce 1 ounce olive oil 2 small onions

3 heaping tbsp sunflower (grounded) seeds 2 lbs mushrooms (ground in a food processor) 6 cups cleaned ackees 3 cloves garlic 1 /2 Scotch bonnet pepper 1 /2 tsp sea salt 2 stalks escallion Half a cucumber (sliced) 1 large tomato (sliced) 1 large onion, cut into rings

Method: Pulse all ingredients together in a food processor until homogenised into a tight, dough-like consistency. Scoop out and place on greased wax paper, spreading it about half-inch thick. Cut into circles and dehydrate in an oven set at 105°C for 12 hours, flipping on the alternate side after the first six hours. Place inside roll then add cucumber, onion rings and tomato and enjoy! Makes 12-15 burgers.


A Jamaica Observer Advertising Feature

Page 23


A Jamaica Observer Advertising Feature

Page 24

OJI JAJA'S Easter Recipes

Fire Roasted Portobello Salad Served with Coconut Polenta and Cho-cho Cabbage Slaw topped with Goat Cheese and Fresh Herbs

incorporated, pour mixture into sauce pan, stirring continuously until the mixture thickens. Season with salt, remove from sauce pan and place into a mould to cool in the refrigerator. Once cool, remove from mould and place on a sheet pan and reheat in an oven for service.

(Serves 2) Balsamic Vinaigrette

Cho-cho Cabbage Slaw

Ingredients 4 tbsp honey 4 oz Balsamic vinegar 1 ea clove garlic 1 tbsp onion (diced) 1 /4 tsp chopped Scotch bonnet pepper 16 oz extra virgin olive oil 1 tbsp fresh basil (chopped) Sea salt to taste Method: Place all the ingredients in a blender or food processor and blend until an emulsion is formed. Store at room temperature.

Coconut Polenta Ingredients: /2 cup course ground cornmeal 1 cup coconut milk

1

Ingredients: 4 oz shredded cho-cho 4 oz shredded cabbage 1 /2 tsp finely chopped ginger 1 oz julienne red onion 1 oz julienne red bell pepper 1 oz julienne yellow bell pepper 2 tbsp extra virgin coconut oil Salt to taste. 1 cup water 1 /4 tsp nutmeg Salt to taste Method: In a heavy sauce pan, bring water to a simmer with nutmeg. In a mixing bowl, combine coconut milk and cornmeal using a wooden spoon. Once

Method: Heat sauce pan, add coconut oil and once the oil is hot, add red onions and sautĂŠ until onions are soft. Add the remaining vegetables and cook until tender (cabbage should have a crunch to it). Season with salt and keep warm for service.


A Jamaica Observer Advertising Feature

Page 25


A Jamaica Observer Advertising Feature

Page 26

Ackee Ravioli Sautéed sundried tomato and mushroom, wilted garlic spinach and cherry tomatoes. Sweet corn cream sauce. Makes 18 pieces (serves 2-3 persons). Ingredients: 1 doz ackees (picked, cleaned and poached) 8 ea wonton skins 1 cup counter flour 2 oz sundried tomatoes (chopped) 4 oz button mushrooms (diced) 2 oz extra virgin coconut oil 2 tbsp chopped garlic 1 /2 pint grape tomato (halved) 1 /4 tsp thyme leaves (finely chopped) 1 cup sweet corn (kernels only) pinch nutmeg 1 cup coconut milk 1 tbsp diced red bell pepper 1 tbsp diced yellow bell pepper 1 tbsp chopped escallion 1 /4 tsp Scotch bonnet pepper (finely chopped) pinch of allspice (ground) Sea salt Method: In a small sauté pan, heat 1 tbsp coconut oil. Once hot, add garlic, onion, ackee and Scotch bonnet to the oil. Season with salt, remove from heat and cool. Dust counter top with flour and lay out 4 sheets of wonton skins. Using a teaspoon, fill the centre of each wonton skin with some of the ackee mixture. Using a pastry brush, moisten the edges of the wonton skins with water and seal. Once sealed, place in the refrigerator until ready for use. Bring 2 cups of water to a boil. Add ackee ravioli and cook for approximately 4 minutes. Remove from water and keep warm until ready to serve.

Heat 1 tbsp oil in a sauté pan, add mushrooms and sundried tomatoes. Cook until mushrooms soften, then add thyme and season with salt. Remove from heat and keep warm. Bring coconut milk, corn kernels, nutmeg and allspice to a simmer. Cook for approximately 15 minutes, remove from heat and cool. Once cool, place in a blender or food processor and purée. Pass through a strainer, reheat and season with salt. Heat oil in sauté pan, add spinach, tomatoes and onions. Sauté until spinach wilts. Season with salt and remove from heat and keep warm. Place completed items on a plate and serve immediately. Quinoa Polenta Served with mixed fruit compote Drizzled with sorrel reduction (Serves 6) Ingredients: /4 cup Quinoa (soaked for 30 minutes) 1 /4 cup coarse cornmeal 1 cup coconut milk Dash baking spice Dash vanilla Dash rose water Pinch of salt 1/2 cup brown sugar 1

Method: In a small saucepan, bring half the coconut cream to a simmer with soaked quinoa. Combine remaining coconut milk with cornmeal and add

to quinoa mixture. Incorporate salt, baking spice, vanilla and rose water. Stir continuously until mixture thickens. Incorporate sugar, place in a mould and refrigerate until cool. Remove from mould and serve with your choice of fruits, berries and syrup. Garnish with fresh mint. Sorrel Reduction Ingredients: 1 lb sorrel (dried) 4 cups water 1 tbsp chopped ginger 2 ea cloves 2 ea allspice berries 2 tbsp brown sugar Method: Bring water to a boil. Add sorrel, ginger, cloves, and allspice berries. Remove from heat, cover and allow to steep until cool. Strain liquid and return to medium heat. Allow tea to simmer until reduced to 1/2 cup of liquid. Incorporate sugar and continue reducing until mixture creates very fine bubbles. Remove from heat immediately and allow to cool. Use with your choice of dessert or salad.


A Jamaica Observer Advertising Feature

Page 27


Page 28

A Jamaica Observer Advertising Feature

tter Bassa Fillet u B n o m Le s’ d o fo a Se Rainforest

r for 5 minutes, then turn ove Ingredients: cook on and tula spa a h wit 4 lbs Rainforest Seafoods s the other side for 5 minute Bassa Fillet (do h oug thr ked coo or until 2 tbsp butter not allow butter to burn, oil ble 2 tbsp vegeta lower heat if this starts to 1 small lemon happen) The fish is cooked Salt and pepper t through when the thickes t of the fillet flakes easily par Method: with a fork. The exact Put butter in a large the cooking time depends on non-stick frying pan and t. fille the of ss kne thic melt over medium heat. Cut Pour lemon butter sauce the lemon into halves, and as from the pan over the fish h squeeze the juice from eac ce. sau a . quarter into the frying pan This dish is very simple and ter but e, juic on lem Mix but elegant with a good oil with a spatula. presentation and served Season Rainforest with vegetable rice pilaf Seafoods Bassa Fillet with Risoto or a rice of your salt and pepper. or choice. Garnish with lime Add the fish to the frying h herb fres and dge we on lem t to pan, and increase the hea of your choice. fish the k Coo . igh m-h diu me

Seafood Mix Soup Ingredients: food Mix 3 lbs Rainforest Seafoods Sea ck sto 3 qt fish 6 cloves garlic, chopped 1 lg onion, chopped 1 sprig of thyme 1 stalk of scallion 1 lg carrot, diced small d small 1 lg potato, peeled and dice all sm d dice o, -ch 1 lg cho per 1 lg green Scotch bonnet pep te tas to per Salt and black pep 6 whole pimento seed Method: and drain. Rinse Rainforest Seafood Mix stock and to Add Rainforest Seafood Mix allow to simmer. llion and whole Add garlic, onion, thyme, sca . green Scotch bonnet pepper allow to simmer until Add diced vegetables and soup reaches the desired vegetables are cooked and taste and consistency. d Mix is also good for Rainforest Seafoods Seafoo lla, Seafood Casserole, Seafood Pasta, Stir-fry, Pae Curry and Seafood Brown Seafood Lasagna, Seafood Rainforest Seafoods Stew. You may also sautĂŠe butter, adding a small and bs Seafood Mix with her as a Seafood Medley. amount of stock and serve


A Jamaica Observer Advertising Feature

Page 29


A Jamaica Observer Advertising Feature

Page 30

r With e p p a n S d e R d te s a o -r Steam ce u a S d in r a m a T t e m r u o Zedalinis G Ingredients: er (3-lb) 1 ea whole red snapp d nce 1 ea garlic clove, mi 1 tsp salt 1 /2 tsp pepper 1 /2 tsp brown sugar pped 1 /4 tsp fresh thyme, cho et urm go nis ali Zed 1 bottle ce Sau nd ari Tam 5 tbsp Vegetable oil sh or lime 1 tbsp lemon juice fre pped 2 ea medium onions cho nnet bo tch 1 /2 large green Sco ed pp pepper, cho dill, 2 tbsp parsley or fresh

chopped (optional) ed 1 /2 cup escallion, chopp Foil wrap

Method: a buttered Clean fish and place in bowl all sm a In baking dish. pepper, ck bla t, sal the e combin pper, pe et garlic, Scotch bonn wn bro , rbs he ed onion, chopp and oil ble eta veg , me sugar, thy lemon juice. er the Rub this mixture all ov ating it rin ma ll) we as e fish (insid l. well and wrap with foi

Q grill pan to Allow Char Grill or BB ped fish on ap wr ce Pla . heat properly -roast. Pierce grill and allow to steam neness. do with a fork to test for with ze gla , ne do When fish is nd ari Tam et urm Go Zedalinis of flavour Sauce for an extra burst or use as a dip. of your (Optional: Vegetables ed and stuffed choice can be combin on the inside.) e, Serve with steamed ric y or mm ba ed am ste , ion provis festival. Serves 6.


A Jamaica Observer Advertising Feature

Page 31


Page 32

A Jamaica Observer Advertising Feature


A Jamaica Observer Advertising Feature

Page 33


Page 34

A Jamaica Observer Advertising Feature


A Jamaica Observer Advertising Feature

Page 35

Prendy’s On the Beach Steamed Fish Method: /4 lb pumpkin 1 small Irish potato, sliced 1 small carrot, sliced 1 slice yellow yam 1 sprig thyme 1 stalk escallion 1 /4 tsp blended garlic 1 /4 tsp blended ginger 1 /4 onion 1

Prendy’s Jerk Conch Ingredients: 1 lb cleaned conch 1 small onion 2 pegs garlic 1 pepper 1 stalk escallion 1 sprig thyme Pinch of salt 5 grains pimento seed Jerk seasoning

1 pepper (not cut) 8 pcs okra A pinch of salt A few pimento seeds Method: Boil pumpkin in 2 cups of water. Remove and blend. Put pumpkin base in a medium-sized pot, add yam, Irish, carrot and salt. Method: Wash, slab and beat conch till tender. Chop seasoning into very small pieces and mix together in a bowl. Add jerk seasoning. Blend and add conch, then allow to marinate for about 10 minutes. Heat grill five minutes before marinating is complete. Place conch on grill and coat conch every five minutes with seasoning for about 20 minutes. Remove from grill and serve.

Bring to a boil and add all other ingredients except okra. Stir and cover pot. Wash fish and cut to one side. Season with a pinch of salt. Stir pot, add fish then put okra on fish and cook for approximately 10 mins. Remove pot from flame and serve. NB: Additional pepper and salt maybe added.


A Jamaica Observer Advertising Feature

Page 36

Escoveitched Fish Hellshire Style Ingredients: 1 small onion 1 /2 pepper 2 pegs garlic 1 /2 cho-cho 1 small carrot 1 small cucumber 1 /4 tsp salt (sea salt) 2 pinch pimento powder 2 tbsp white vinegar 1 tbsp water 5 grains pimento seed

/2 cup oil (depending on size fryer) /2-3/4 lb fish

1 1

Method: Clean fish and wash in lime water, place fryer on flame. Dry fryer properly and pour oil into fryer. Slice fish on both sides. Mix salt and pimento together, and put in sliced sides and belly. Add garlic and a ring of pepper to hot oil. Place fish in oil and fry, giving

a golden brown colour on both sides. Allow fish to fry on one side before turning onto other side. When fried, take fish from pot. Add all other ingredients — onion cut in rings, carrot sliced thin, cucumber sliced and seeds removed and cho-cho sliced thin. Stir and add fish. Turn flame low and cover pot for five minutes. Turn flame off and let stand for 5 minutes. Remove fish from pot, then plate and serve.


A Jamaica Observer Advertising Feature

Page 37


A Jamaica Observer Advertising Feature

Page 38

Christian Sweeney owner/operator of Fuzion Food service.

Remove from pan and place on roasting rack for 20 minutes to halfhour until desired doneness is achieved. Mofungo Peel carrots and all potatoes. Cook carrots and potatoes until very tender. In a separate sauce pot melt the butter and add the chopped garlic to it. Allow the garlic to cook slightly in the butter. Add to garlic butter the cream or milk. Season the mixture with the salt and white pepper. In a separate bowl combine the cooked carrots, potatoes and cream mixture. Using a whisk or hand mixer, whip mixture until smooth.

Curry Crusted Lamb with sweet potato mofungo and oven-roasted zucchini topped with a pineapple mint confit Ingredients: 1 rack lamb (frenched and all excess fat trimmed) 3 mid-sized sweet potatoes 1 large potato 2 carrots 2 oz butter 1 cup cream or milk 1 large zucchini 1/2 tbsp white pepper Salt to taste Black pepper to taste 1 tbsp tumeric 1 tbsp cumin 1 tbsp curry powder 1 tbsp coriander Pineapple mint confit

4 oz small diced pineapple 3 tbsp sugar 1 oz chopped mint Method: Lamb Preheat oven to 425째F. Place cumin, turmeric, coriander and curry powder into a small saucepan and toast for a few minutes to bring spices to the height of their flavour. Season frenched rack of lamb with salt, black pepper and toasted seasonings. Allow to marinate for up to 24 hours but no less than 3 hours prior to cooking. Sear rack in a large skillet on all sides, ensuring juices are locked in.

Zucchini Slice zucchini into thin circles Season in a bowl with salt and black pepper and olive oil. Grease a baking sheet . Place zucchini slices on baking sheet. Place in oven for 15-25 minutes or until tender. Confit Place the small diced pineapple in a sauce pan with three tablespoons of sugar and four ounces of water. Allow to cook until pineapple is golden brown in colour. Before taking off the heat, mix in chopped mint and add a dash of salt to taste. Combine all elements for an excellent dinner not soon to be forgotten.


A Jamaica Observer Advertising Feature

Page 39


Page 40

A Jamaica Observer Advertising Feature

Rohan Henry — Natural I Juice Bar shares two healthy, refreshing beverages

Natural I All Fruit Smoothie

Natural I Beetroot & Soursop Juice

Ingredients: 3 ripe bananas 1 /2 of a pineapple 6 ripe Otaheite apples 1 large ripe mango 8 ripe strawberries A handful of blueberries A handful of almonds or peanuts 3 tbsps lime syrup Ice

Ingredients: 4 large, ripe soursop fruits 6 ripe beets 4 tbsps lime juice Cane sugar to taste

Method: Dice all fruits (with the exception of the blueberries) and add to blender with ice, select 'chop' setting and blend at this speed for three minutes. When this is complete, add blueberries, nuts and lime syrup and blend for three more minutes until smooth. Pour and drink immediately.

Method: First, de-seed the soursops, then clean beets and cut into squares. Place beet in a blender, purée for five minutes then liquefy for another five minutes before straining. Set aside. Add the soursop pulp to the blender, purée for five minutes then liquefy for another five minutes. Strain and set aside. Combine both juices; add lime juice and cane sugar to taste, then blend the mixture for a few minutes. Strain once more for a smooth consistency, then pour and serve with ice.


A Jamaica Observer Advertising Feature

Page 41


A Jamaica Observer Advertising Feature

Page 42

Fire Light Gourmet Vegan Restaurant’s Chef Ben Tsedek Ben Yehuda’s Orange Nut Cake with Cashew Frosting Ingredients: (For the cake) 5 cups walnuts 3 cups almonds 1 1/2 cups raisins 3 tbsps orange zest 1 tsp cinnamon Method: First grind raisins in a food processor, then add the remaining ingredients individually until a dough-like mixture is formed. Scoop this out in four parts, and form each into a one-inch-thick cake with your hands. then dehydrate in an oven at 105°C (to preserve the enzymes) for 12 hours — flipping on the opposite side after the first six hours. Set aside to prepare frosting.

Ingredients: (For the icing) 1 1/2 cups cashew nuts (soaked in water) 2 tbsps orange zest 1 ounce coconut water 25 dates or 1 cup raisins 1/2 a large beet for colouring Method: Combine all ingredients in a high-speed blender until a thick creamy paste is formed. Scoop out half the mixture and set aside, then add the beet to the remaining mixture and blend for a nice red colour. Set aside. Use each mixture to top each layer of the cake ahead of stacking, alternating the colours for a nice striped effect when the cake is sliced. Use red frosting to decorate the cake, then pipe the brown-tinted frosting onto the sides and top to decorate. Makes one three-pound cake.


A Jamaica Observer Advertising Feature

Page 43


Page 44

A Jamaica Observer Advertising Feature

Angella Benson’s

Cinnamon Easter Bun A great twist on an old favourite

Ingredients: 3 cups flour 2 cups sugar 2 cups water 1 cup wine 8 oz butter (melted) 2 eggs 1 tbsp cinnamon powder 1 tsp grated orange peel 3 tsp baking powder 1/2 tsp salt 1 cup raisin 1/2 cup currants 1/2 cup cherries 1/2 cup mixed peel Method: Preheat oven to 350°F Combine water, wine, sugar, eggs, melted butter, mixed fruits and grated orange peel in a mixing bowl. Gradually add flour with salt and baking powder to mixture. Mix well in order to get a soft and sticky consistency.

Grease and coat 21lb loaf pan with flour. Scrape mixture into pan. Bake for 1 hour at 350°F.


A Jamaica Observer Advertising Feature

Page 45


Page 46

A Jamaica Observer Advertising Feature

Signature Cakes & Desserts by Alecia James Apple Almond Cake Ingredients: 1/2 cup almond flour 1 cup blanched almonds: 2 tbsp butter 3/4 cup confectionary sugar 3 ea eggs 1/2 tsp almond extract 1/2 tsp vanilla extract 1/4 cup all-purpose flour 3 egg whites 1 tbsp granulated sugar 2 ea cooking apples Method: Preheat the oven to 325째F. Grease any desired individual mould. Spread the almonds in a baking tray and toast for 10 minutes. Cool

then coarsely chop. Quarter, core and peel the apples. Dice into 1/8-inch pieces. Melt butter and reserve. Combine almond flour, confectionary sugar and eggs with an electric mixer beat until the mixture forms a ribbon when the beaters are lifted. Mix in the butter and extracts. Sift over the flour and fold in gently. With an electric mixer. Beat the egg whites until they hold soft peaks. Add the granulated sugar and beat until glossy. Fold the whites into the almond mixture in 4 batches. Spoon the batter into prepared mould. Sprinkle on each cake toasted almond and cooked apples. Bake until golden brown; decorate the top with the remaining whole almonds.


A Jamaica Observer Advertising Feature

Page 47


A Jamaica Observer Advertising Feature

Page 48

White Chocolate Raspberry Mousse Glaze with Passion Fruit Ingredients: 16 fl oz heavy cream 2 sheets gelatin leaves 11 oz white chocolate, chopped 8oz raspberry purée 8 oz sugar 4 fl oz water 2 oz egg yolk 4 oz passion fruit purée with seeds. Method: Assemble and prepare the desired pastries, containers, or mould that are to be used in the application of the mousse before starting. Whip cream to soft peaks. Cover and reserve in refrigeration. Bloom gelatin in cold water.

Melt chocolate in a mixer bowl over barely simmering water. Drain the gelatin, reserve. Combine the sugar and water in a pot and boil to 250°F. Meanwhile, whip the yolks on high speed with the whip attachment until light in colour. Pour the sugar syrup into the yolks as they are whipping and whip until cool. Fold yolk mixture into whip cream until incorporated, then gently fold in the reserved chocolate. Immediately pipe or spread into pastries or containers. Cover and refrigerate.

Molten Chocolate Fudge Cake Ingredients: 13/4 cup all-purpose flour 1 /4 cup cocoa powder 4 oz unsweetened chocolate 3 /4 cup soft margarine 1 cup light brown sugar Vanilla extract 4 ea eggs Method: Preheat oven to 325°F. Sift flour, cocoa and salt. Cream the margarine, sugar and extract until fluffy and gently beat in one egg. Gradually stir in the remaining eggs in stages, alternately with the flour mixture, to make a smooth batter. Stir in 4 oz chopped chocolate in the batter, pour in desired mould and bake for 15 minutes. Centre should be slightly soft.

Strawberry Guava Rippled Cheesecake Ingredients: 11/2 lbs cream cheese 2 cups sugar 4 ea eggs 1 tbsp vanilla extract 1 cup strawberry purée 1 /2 cup guava purée Crust Ingredients: 6 oz Graham crackers 2 oz butter, melted 3 oz sugar Method: Heat oven to 300°F. In a medium bowl, combine crust ingredients; mix well. Press mixture in

bottom of 10'' pan. In a large bowl, cream cheese and sugar until blended, then add eggs until incorporated. Fold in strawberry purée. Fold by creating swirls with guava purée. Pour mixture in prepared pan with graham base and bake until done. Remove from heat and cool in refrigerator. Unmould and decorate accordingly.


A Jamaica Observer Advertising Feature

Page 49


Page 50

A Jamaica Observer Advertising Feature

Rice & Pumpkin Pudding By Junior Francis, Executive Chef, Sandals Royal Caribbean Resort & Spa Serves 4 to 6 Ingredients: Rice pudding 2 cups water 1 cup uncooked white rice 2 cups milk 1 /3 cup white sugar 1 /4 teaspoon salt 1 egg, beaten 2 /3 cup golden raisins 1 tablespoon butter 1 /2 teaspoon vanilla extract Pumpkin Pudding 1 pound pumpkin, peeled and cleaned 1 cup pancake syrup 4 eggs 1 /2 cup sugar 1 /2 teaspoon cinnamon 1 teaspoon vanilla Method: Prepare the rice pudding: In a medium saucepan, bring water to a boil. Add the ice and stir. Reduce heat, cover and simmer for 20 minutes. In another saucepan, combine the cooked rice, milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from the heat, and stir in butter and vanilla. Prepare the Pumpkin Pudding: Preheat oven to 350째F. Boil the pumpkin in salted water until soft but not mashed. Drain and allow to cool.

Mix all other ingredients with the pumpkin. Pour mixture halfway up in a greased baking pan and bake for about 35 minutes, until set. (The remaining half will be for the rice pudding.) Remove from the oven and cool slightly. Pour the warm rice pudding over the pumpkin pudding to create two layers. Serve warm or cold.


A Jamaica Observer Advertising Feature

Page 51


A Jamaica Observer Advertising Feature

Page 52

Jennette removes her freshly baked cho-cho buns from the oven.

Jennette Moodie’s

Cho-Cho Easter Bun Jennette Moodie loves to bake. So much so, when she happened upon a recipe for cho-cho bun two years ago, the mother of two adult children was immediately intrigued and ventured to attempt to make it. Moodie decided to tweak the recipe and added her own ingredients. When the bun made its way from her oven onto the plates of family and friends, the verdict was near instantaneous: fantastic! Ingredients: 2 cups of baking flour or whole-wheat flour 1 cup of brown sugar or honey 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp mixed spice 1⁄4 tsp salt 1 medium cho-cho

1 medium carrot 1 cup of raisins 1 egg (beaten) 1 cup Supligen Malt 2 tsp vegetable oil 1 tsp molasses 1 tsp honey

Method: Combine all dry ingredients. Mix egg, oil, molasses and Supligen Malt together. Combine both mixtures and add fruits. Grate cho-cho and carrot. Pour into a greased lined loaf tin. Place in a pre-heated oven at 350°F (180°C) and bake for approximately one hour. Jennette's Tip: For bun lovers who are diabetic, skip the sugar altogether and use honey in its place. She also suggests using whole-wheat flour instead of regular baking flour as a healthier alternative. As for the cheese, she advises that vegetarian cheese makes a good option that is equally tasteful.


A Jamaica Observer Advertising Feature

Page 53


Page 54

A Jamaica Observer Advertising Feature

‘Anything Goes’

Vanilla Cupcakes

Ingredients: 1 3/4 cups cake flour 1 1/4 cups unbleached all-purpose flour 2 cups sugar 1tbs baking powder 3/4 tsp salt 1 cup unsalted butter (cut into 1-inch cubes) 4 large eggs 1 cup whole milk 2 tsp pure vanilla extract 1/2 to 1 cup of your favourite treat (chopped fine if necessary) Optional For example: Oreo cookies, Reeses Pieces, Chocolate chips, M&M’s, etc

(Photos courtesy of Julie Wong Seaga)

A delicious vanilla cupcake recipe may be enjoyed as is or can be the base of many fun and innovative recipes that you can create on your own. Just add your favourite treat to this recipe and let your cupcake imagination flow! Get creative, have fun and enjoy your very own personal cupcake creations. Happy Easter!

Method: Preheat oven to 325°F. Combine flour, sugar, baking powder and salt on low speed. Add butter until just coated with flour. In a large glass measuring cup, whisk eggs, milk and vanilla. With mixer on medium

speed, add wet ingredients in 3 parts. Beat until incorporated but do not overbeat. Fold in your favourite treat into the batter. Optional Divide in cupcake liner 2/3 full. Bake 17-20 minutes.


A Jamaica Observer Advertising Feature

Page 55


A Jamaica Observer Advertising Feature

Page 56

Cupcake Frosting Ingredients: 8 ounces unsalted butter 28 ounces (8 cups) Confectioner's sugar 4 ounces milk 2 teaspoons pure vanilla extract Method: Beat butter (medium speed) in mixing bowl with paddle attachment until smooth. Turn the mixer to low speed and add 1 cup of confectioner's sugar and beat

till combined. Scrape bowl occasionally. In a small bowl, combine the milk and vanilla. Add to butter/sugar mixture and beat on medium speed until light and fluffy. Slowly add the remaining confectioner's sugar until you achieve a smooth consistency. Use immediately. Frosting may be stored in an airtight container for up to 2 days or refrigerated for up to 10 days.


A Jamaica Observer Advertising Feature

Page 57


A Jamaica Observer Advertising Feature

Page 58

Terra Nova All-Suite Hotel pastry chef Dawn Mitchell shares three recipes from the tantalising array of desserts spread each Thursday along with flutes of perfectly chilled Möet. Happy Easter!

Rum Cake Ingredients: 2 cups flour 1 cup butter 2 cups sugar 6 eggs 1 /3 cup white rum 1 /2 cup chopped walnuts Method: Grease and flour 10” bunt pan. Place nuts in small bowl. Sprinkle over 1tbsp flour. Set aside. Cream butter and sugar until light and fluffy. Beat in egg yolks. Mix in rum and fold in flour mixture. In separate bowl whisk egg whites to stiff peaks, fold in to cake batter. Bake at 325°F for approximately one hour or until toothpick inserted in centre comes out clean.

Vanilla Cookies Ingredients: 1 cup butter 1 /2 cup sugar 1 tsp vanilla 21/2 cups sugar

Method: Cream butter and sugar until light and fluffy. Add vanilla. Remove from mixer and fold in flour. Put dough unto floured board. Roll and cut out desired shapes. Bake on greased cookie sheet at 325°F until light brown. Cool before removing.


A Jamaica Observer Advertising Feature

Page 59


A Jamaica Observer Advertising Feature

Page 60

Strawberry shortcake Cake Ingredients: 1 cup butter 3 eggs 1 cup sugar 2 cups baking flour 1 tsp baking powder 1 /2 cup milk 2 tsps vanilla Method: Cream butter and sugar until light and fluffy. Add eggs one at a time. Blend until incorporated. Add vanilla. Add sifted flour in thirds alternately with milk. Pour into two 9” or 10” round pans. Bake at 325°F for approximately 25 minutes or until toothpick inserted in centre comes out clean. Filling /2 litre heavy cream

1

1 cup sugar 1 packet unflavoured gelatin 1 can strawberry pie filling Method: In small bowl sprinkle gelatin over 1/8 cup water. Whip cream with sugar to just before soft peaks. Heat gelatin just enough to melt. Fold in few tbsps of cream. Add back to main mixture. Finish whipping to stiff peaks.

Assembling Place one cool cake layer on serving platter. Put half whip cream on top of cool layer. Place canned strawberries on top. Push into filling. Top with second layer. Place remaining cream on top. Finish with fresh berries.


A Jamaica Observer Advertising Feature

Page 61


A Jamaica Observer Advertising Feature

Page 62

At the

With Christopher Reckord

Easter Wine Picks Ménage à Trois

W

hen I was asked to select my wine picks for Easter, without hesitation the Ménage à Trois line of wines came to mind. They have been flying off the shelves since they made their debut in Jamaica recently, so I thought they would be perfect for anyone going to the beach, going to the countryside for the long weekend. Then I paused for a moment to consider what some teetotallers might say about the name of these wines, especially during the Easter Season. So, as usual, I decided to do my research, and here is what I found: Most literally, it means something like "three in the house" or French: ménage, household; à, for; trois, three — household for three. Three grapes in each bottle According to their site, the intention of Napa Valley wine producer Folie à Deux Winery, whose name is the French term meaning “shared fantasies”, is to represent the fulfilment of a dream to create a beautiful dance of flavours and true varietal expression. The product line and concept for Ménage à Trois examines what happens when you put “three attractive, single, young grapes in one exquisite bottle”… their words. In Jamaica we have the Red, White and Rosé. The Chardonnay is not available as yet.

Ménage à Trois California Red Ménage à Trois red brings together three strange bedfellows: Zinfandel,

Merlot and Cabernet Sauvignon. The 2009 Ménage à Trois exposes the fresh, ripe, jam-like fruit that is the calling card of California wine. Forward, silky and soft, this delicious dalliance makes the perfect accompaniment for grilled meats or chicken. If you are not a big red wine lover, you need to try this one.

Ménage à Trois California White The 2009 Ménage à Trois white marries Chardonnay, Muscat and Chenin Blanc. It's undeniably fruity and unabashedly easy. It's meant to be quaffed, not analysed. The White


A Jamaica Observer Advertising Feature blend brings together citrus and tropical fruit flavours with crisp acidity. It's refreshing!

Ménage à Trois California Rosé This 2009 Rosé is a blend of Merlot, Syrah and Gewürztraminer. I like this tasting note from the winemakers themselves: “Good rosé is like a carnival in your mouth — and not one of your low rent carnivals. We're talking about your really classy, country fair kind of carnival. Our 2009 Ménage à Trois is the epitome of a good rosé. No pretension, no pretense. Just a fruit-laden roller coaster ride of raspberries, strawberries, lychee nuts and flowers with a silky smooth finish.”For now, these wines are only available at Bin 26 Wine Bar, Devon House.

Chris Reckord — Entrepreneur & Wine Enthusiast. He and his wife Kerri-Anne are part owners of Jamaica's only Wine Bar — Bin26 Wine Bar in Devon House, Kingston. Send your questions and comments to creckord@gmail.com . Follow us on twitter.com/DeVineWines

Page 63


Page 64

A Jamaica Observer Advertising Feature

PRINTED BY THE JAMAICA OBSERVER LTD., 40 - 42 1/2 BEECHWOOD AVE, KINGSTON 5, JAMAICA. TEL: (876) 920-8136,


observercookbook