Home' Trinidad and Tobago Guardian : December 28th 2013 Contents A34
Guardian www.guardian.co.tt Saturday, December 28, 2013
Allow the flame to go out on its
own, while allowing yourself to
bask in the adoring praise of your
guests. Just be sure to practice once
or twice before ignition, or at least
have a fire extinguisher on hand.
Folks, you should definitely try this
Coffee and Booze
If you or your guests need a little
pick-me-up, we ve got the solu-
tion: coffee + the booze of your
choice. While Bailey s is most def-
initely a classic for a reason, you
can do better. Try adding a bit of
sugar and some good whiskey for
an Irish Coffee (with a dollop of
whipped cream, of course). Exper-
iment with flavored liquors such
as Frangelico or Grand Marnier---
just be sure to keep it to about 1
shot (1.5 oz) per six oz cup of cof-
fee. Your guests will definitely perk
up after sipping a mugfull.
If none of these suggestions
impress, fear not: we re just getting
started. How about your favorite
seasonal fruit, macerated in vodka
and sprinkled with freshly ground
pepper? You can also nudge your
favourite recipes in the right direc-
tion by adding rum to your
tiramisu or tres leches.
WHITE WINE GRANITA
250 ml water
1/3 cup white sugar
4 sprigs rosemary
150 ml white wine
1 splash freshly squeezed lemon
Bring water, sugar and rosemary
to a boil. Turn off heat, cover and
When cooled and infused with
the scent of rosemary stir in wine
and lemon juice.
Freeze in container for at least
three hours, stirring often as it
Serve garnished with a sprig of
6 ozs of hot, fresh brewed coffee
1 tsp sugar
1 jigger (or 1 1/2 ounces) Irish
whisky (like Jameson for eg)
Heavy cream, freshly whipped
(see Chef's Note below)
Heatproof glass or mug
Pour hot water into your mug or
glass to take the chill off. Then
pour out the water. This will also
prevent your glass from cracking.
Fill your glass about three-
quarters high with the coffee.
Stir until it is fully dissolved.
Add Irish whisky.
Top with freshly whipped cream.
Enjoy while hot!
If using lightly whipped cream,
you should pour slowly over a
warm spoon onto the coffee
being careful not to break the
coffee's surface. This takes some
practice. A foolproof way to not
break the surface is to whip the
cream a bit more and dollop it
gently on top. Lightly whipped
cream will give you a frothy
cream collar on top. If you want
to pile the cream high, you'll need
to whip to medium-stiff peaks.
COCONUT TRES LECHES
1 1/4 cup all-purpose flour
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (one
stick), plus more for the pan
1 tbsp honey
5 large eggs
3/4 cups sugar, plus 2 tbsps
1 tsps vanilla
1, 13 1/2 ounce can coconut milk
1, 14 oz can sweetened
1 1/2 cup whole milk
1 pint heavy whipping cream
Zest from 1 lime
1 cup sweetened shredded
Heat the oven to 350F.
Butter a 9x13 inch baking dish.
Melt the butter and honey
together and set aside.
Whisk the flours, salt, and baking
powder together in a medium
Beat the eggs, sugar and vanilla
in a larger bowl until everything
lightens in colour and is nice and
On lower speed or with a gentler
arm, beat in the flour in two
additions until the batter is just
Fold in the butter and mix until it
is just fully incorporated.
Pour the batter into the pan and
bake 25-30 minutes, rotating
cake once halfway through, until
it is golden and a toothpick
comes out clean. This is going to
look like a sort of shallow cake.
While the cake bakes, mix the
three milks (tres leches) together
and also spread the coconut out
on a baking sheet. When the cake
comes out, pop the coconut into
the oven to toast.
Check and stir every three to four
minutes. It should only take eight
to nine minutes to get golden
Use a toothpick to poke little
holes all over the warm cake.
Now pour the milk over it slowly.
It is going to look like a lot of milk
and you are going to want to
The cake may actually float up
like a raft briefly.
But pour it all on and wait---95
per cent of that milk is going to
adsorb into the cake and the rest
is that lake you are looking for.
Allow the cake to cool
completely, and the toasted
coconut as well.
Now whip the cream, two
tablespoons of sugar, and lime
zest together until stiff peaks
Spread the cream over the cake,
then sprinkle the coconut over
This cake can keep it in the fridge
for three to four days.
Makes one 9x13 in cake
DESSERTS from Page A31
Nudge your favourite recipe
A wine granita is an excellent choice for warm evenings.
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