The Montserrat Food
THE MONTSERRAT
Chef Alexandra Raij of New York City's El Quinto Pino named this elegant cocktail in honor of the Virgin of Montserrat, Catalonia's patron saint. Casa Mariol's fragrant, assertively spicy Vermut Negre blends beautifully with Aperol and Cava - and the surprising combo of an olive and a brandied kumquat (yes, you can eat the whole thing) makes for a memorably savory garnish.
Provided by Alexandra Raij, El Quinto Pino
Time 2m
Number Of Ingredients 5
Steps:
- Shake vermouth and Aperol with ice. Strain into a coupe. Top with cava. Garnish with one brandy-soaked kumquat and a manzanilla olive, impaled on one pick.
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- Goat Water. This is the national dish of Montserrat and offers a flavorful mix of goat meat and spices. It may include all parts of the goat, including its bones.
- Saltfish. A common dish throughout the Caribbean, it is also a staple on Montserrat. Saltfish is generally a finely shredded cod that is combined with various spices and herbs to make unique dishes that vary by location.
- Pumpkin Soup. While several types of pumpkin are grown in the Caribbean, this soup is usually made with the calabaza variety, also known in the French West Indies as giraumon.
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- Coconut Mousse. This decadent dessert dish features a creamy texture and tropical flavor. It is made of milk, freshly grated coconut, eggs, cornstarch, salt and icing sugar.
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- Breadfruit Fish Cakes. This recipe originated in Trinidad but has been imported to Montserrat and become popular among diners. It features a mix of the tropical breadfruit roasted with flaked salt fish, onions, garlic, and pimento peppers.
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