CARIBBEAN COCONUT TART
Sunset magazine's kitchen developed and published this recipe (in the early 1970's) after having tasted this delicacy on the French island of Guadeloupe. They were able to duplicate the flaky pastry and rich macaroon-type filling. It's easy to make and can be finished ahead of time (needs to chill) for an impressive dessert.
Provided by Bren in LR
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
- With a pastry blender, cut in butter until fine particles form.
- Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
- Set aside 1/3 of the pastry for lattice strips.
- On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
- Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
- Bake in a 325*F oven for 8 minutes.
- Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
- Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
- Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
- Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.
TRADITIONAL BVI DUMB BREAD
This quick bread is from the British Virgin Islands. The dough is put into a pot, which is set upon a stand made from an old, car-wheel rim welded into three steel legs. If you want to try this recipe at home, place a pot on an outdoor barbecue grill and use and aluminum cookie sheet to put the coals on. I have not tried this unsual bread myself but coppied the recipe out of a local Tortolan Magazine (whose name escapes me)while on holiday there.
Provided by WizzyTheStick
Categories Quick Breads
Time 20m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, salt and sugar, add enough water to mix the ingredients and knead.
- Grease the bottom of the pot with a little of the shortening and preheat by putting the tin with the hot coals on top of the pot.
- Remove the tin sheet and place the dough inside. Replace the tin with hot coals on top of the pot.
- Check the dough from time to time. When the bottom is brown turn the dough over and heat until the other side is brown. The whole process including the making of the dough should take 20 minutes.
Nutrition Facts : Calories 204, Fat 0.4, SaturatedFat 0.1, Sodium 117.2, Carbohydrate 44.6, Fiber 1.2, Sugar 10.1, Protein 4.7
KALALOO VIRGIN ISLANDS STYLE
Make and share this Kalaloo Virgin Islands Style recipe from Food.com.
Provided by Member 610488
Categories Gumbo
Time 2h35m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.
- When meat is half cooked, add fish and crab and continue cooking till meat is tender.
- Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
- Wash greens, and chop fine or put through grinder.
- Cut up okras and add with greens to meat and eggplant mixture.
- Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.
Nutrition Facts : Calories 318.1, Fat 16.2, SaturatedFat 5.1, Cholesterol 99.6, Sodium 1138, Carbohydrate 9.6, Fiber 5, Sugar 1.8, Protein 34.4
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