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.
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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.
- Coconut Scallops. A light dish perfect for the hot climate of Montserrat, it features scallops, coconut oil, avocado, pineapple to which large scallops are added and cooked to perfection.
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The Montserrat cuisine resembles to the general British and Caribbean one, as it is situated in the Caribbean zone and it is a British territory. The cuisine includes a wide range of light meats, like
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