Home' Trinidad and Tobago Guardian : December 19th 2015 Contents • Twitter: @GuardianTT • Web: guardian.co.tt
SATURDAY, DECEMBER 19, 2015
C hristmas is upon us once again, and
you probably have a million things on
your to do list still, not to mention
If you are in charge of hosting lunch on the
day, you may have the privilege of roasting the
turkey. If not, you probably may have to bring
with you a dessert or side dish. Roasting a turkey
is not as difficult as it is time consuming, meaning
you will have to start the day before. Dessert is
not time consuming and it can be made ahead
Remember whatever your task for this delicious
holiday, you need not bend to tradition. Not
everyone enjoys Trini black cake, so then try a
toasted coconut cake instead. And if you are
looking for a dessert that is easy to prepare and
large on flavour and decadence then a Trifle is
your safest choice! I won t talk to you again until
Boxing day so may you all have a blessed, safe,
and delicious Christmas.
TOASTED COCONUT CAKE
1 cup finely shredded fresh coconut
1 cup unsalted butter
1 cup granulated sugar
4 large eggs
21/3 cups cake flour
2 tsp baking powder
1/2 tsp cinnamon
1 tbsp grated orange zest
1/2 tsp orange extract or vanilla
1/4 cup fresh orange juice
Preheat oven to 325F
Line, grease and flour the base and sides of a nine-
inch cake tin.
Spread coconut onto a baking tray and lightly toast
for about five minutes, just until coconut is dry and
just beginning to turn colour, do not brown
Crumble lightly with your fingers.
Cream butter until light, add sugar one tablespoon
at a time beating well until sugar is dissolved and
mixture is fluffy.
Sift flour with baking powder.
Add eggs one at a time, beating well between
Combine orange juice, orange zest and orange
extract or vanilla.
Combine coconut with flour mixture.
Fold in flour alternately with juice in three
additions, beginning and ending with flour.
Spoon batter into prepared tin, bake for about 50
minutes until a wooden pick inserted through the
centre comes out clean. Cool on wire rack for six
Turn out of tin, remove lining paper and cool on
Makes one, nine-inch cake
OLD FASHIONED BLACKCAKE
1 cup mixed candied peel
21/2 cups raisins, chopped
2 cups currants. chopped
1/2 lb pitted prunes, chopped
2 cups pecans or walnuts chopped and toasted
1 cup each red and green glace cherries, halved
11/2 cups dark rum (or cherry brandy)
13/4 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp allspice
1 cup unsalted butter
1 cup brown sugar
Line two 9x5-inch loaf
pans or two nine-inch round
cake tins with brown paper twice,
grease the last layer and flour.
In a large bowl combine mixed peel, prunes,
currants, raisins, and cherries pour on rum and let
soak for a one-week or overnight, drain.
Divide fruits into two, mince one half and combine
with unminced portion.
Preheat oven to 250F.
Combine the rest of the flour with the cinnamon,
nutmeg, allspice, cloves and baking powder.
With electric mixer cream butter with sugar until
light and fluffy, add eggs one at a time beating well
between each addition. Add vanilla and molasses.
Fold in flour mixture.
Fold in fruit mixture and nuts.
Turn batter into prepared pans and bake for 21/2 to
3 hours until a tester comes out clean.
Cool in tins.
Pour on brandy or rum in tablespoon increments
over cakes after baking .
Repeat this for about one week.
Makes 2 cakes
1 jam roll
1/2 cup dark rum
1 cup slivered toasted almonds
Maraschino cherries to garnish
4 cups mixed fruit (any type) or 28 oz tin canned
peaches or fruit cocktail.
3/4 cup custard powder
1 cup granulated sugar
3 cups milk
1 cup whipping cream
2 tsp vanilla essence
In a medium saucepan, combine custard powder
and sugar; gradually stir in milk.
Cook and stir until mixture thickens, whip to
remove any lumps. Remove from heat, stir in
vanilla, cover surface with plastic wrap and
refrigerate. Meanwhile whip cream until whipped
cream stage, fold into custard.
In a large trifle bowl or individual glasses, place one
layer of Swiss roll, sprinkle on rum, spoon custard
on top, layer with fruits repeat with another layer
of Swiss roll, rum, custard and fruit.
Repeat until all Swiss roll is used and the last layer
is custard and fruit.
Top with additional whipped cream if desired, top
with cherries and nuts.
1 12-14 lb turkey
10 cups stuffing
1/2 cup butter, softened
Salt and freshly ground black pepper
1 cup minced fresh herbs pureed with 1/4 cup
(1/4 cup fresh thyme, 1/2 cup chopped chives, 1/4
cup fresh parsley, 1/8 cup garlic)
1 cup water
The night before cooking your turkey, rinse the
turkey, pat it dry and season it inside out with salt
and pepper. Rub the minced herb mixture over
turkey completely, cover and leave refrigerated
The next day bring your turkey to room
Preheat oven to 425F.
Pack the neck cavity loosely with some of the
stuffing, fold the neck skin under the body of the
turkey and fasten it with a skewer.
Pack the body cavity loosely with the remaining
stuffing and truss the turkey.
Spread the turkey with the butter, place it on a
roasting pan and roast it in the oven for 30
Reduce the temperature to 325F. Baste the turkey
with the pan juices and add the water to the pan.
Roast the turkey, basting it every 20 minutes for 2
1/2 to 3 hours more. Or until a meat thermometre
inserted into the fleshiest part of the thigh
registers 180F, and the juices run clear
when the thigh is pierced.
Transfer the turkey to a platter,
remove the string and cover
loosely with foil.
Remove stuffing. When
turkey has cooled.
then proceed to
Serves 10 --
Here are some
guidelines for you to
follow when roasting
your turkey. Some recipes will
tell you to start the roasting
process at a temperature of about 425F, this
is to brown your turkey before the cooking process
begins, after this time you will lower your
temperature to 325F and continue cooking.
1 lb chicken giblets, cleaned and finely chopped
1 tbsp minced chives
1 tsp minced garlic
4 tbsp vegetable oil
1 tbsp finely chopped garlic
1 cup finely chopped onions
4 tbsp French thyme, fresh
5 pimento peppers, seeded and
1 hot pepper, seeded and chopped
1/4 cup chopped celery
1/2 cup chopped fresh chives
Salt and freshly ground black pepper to taste
6 cups soft breadcrumbs
1/2 cup currants
1/3 cup French thyme
4 ozs butter, melted (optional)
1/2 cup chicken stock
Clean giblets and mince in food processor, season
or combine with minced chives and garlic.
In a large sauté pan, heat oil, add garlic, onions,
thyme, peppers, celery, chives and cook and stir
until onions are tender, add giblets and stir until
they have lost their pinkness, about 2 minutes, add
currants and season with salt and freshly ground
Add bread crumbs, and combine well, add thyme
and melted butter and stir.
If your stuffing seems a little dry, moisten stuffing
with a little chicken stock adding only about one
tablespoon at a time until moist but not wet.
Turn onto plate and cool before stuffing into bird.
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