tag:blogger.com,1999:blog-33605032705443334272024-02-19T06:41:37.354-08:00Montserrat Island RecipesMake great food with the little we have to choose from...Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3360503270544333427.post-1561148216805278542009-03-31T05:53:00.000-07:002009-03-31T06:11:28.316-07:00Papaya PiePapaya Pie tastes a lot like Peach Pie. Make sure the papaya is nicely ripened before cutting it open.<br /><br />Cut papaya in half and remove seeds of 2 medium sized ripe papaya.<br />Peel the outer shell and slice pieces into small squares.<br /><br />In a medium sized saucepan combine:<br />Sliced papaya<br />1/2 cup of brown sugar<br />1/4 cup pure maple syrup<br /><br />Coat for 10 minutes before heating.<br /><br />Next, on medium heat, bring papaya and juices to a simmer and lower heat. Cook for 10 minutes.<br />Remove from heat and add:<br />1 tsp cinnamon<br />1/2 tsp ground nutmeg<br />1/4 tsp ground cloves<br />1/4 tsp salt<br /><br />Remove from heat and let cool before adding:<br />1 large egg beaten.<br /><br />Season with extra maple syrup and brown sugar if necessary to taste.<br /><br />Pour into pie crust. Bake at 350 degrees for 40 minutes. Let cool and serve.Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0tag:blogger.com,1999:blog-3360503270544333427.post-80368341879108201112009-03-27T12:52:00.001-07:002009-03-27T13:07:24.818-07:00Lemon Squares<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bKrxS71quCydhheUe8riywwSt7xAPXxvftChQRB9Nm4c-QBRfonGylmJ6idb3wntFuuI_QMfmAQTvJC7NkpaG626TG9nD_tcrsZz3z4iocMqOxX6Egge8xEnA7mNIBPI47F0sHu12eEc/s1600-h/Bill&Lindaatlemontree(reduced).JPG"><img id="BLOGGER_PHOTO_ID_5317958497173974450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bKrxS71quCydhheUe8riywwSt7xAPXxvftChQRB9Nm4c-QBRfonGylmJ6idb3wntFuuI_QMfmAQTvJC7NkpaG626TG9nD_tcrsZz3z4iocMqOxX6Egge8xEnA7mNIBPI47F0sHu12eEc/s200/Bill&Lindaatlemontree(reduced).JPG" border="0" /></a> The lemon tree is very pretty on the way to the dry waterfall. And in the middle of winter, it displays the largest, most beautiful lemons I have every seen. Next year I will have an electric citrus juicer to make life easier; this year I managed by hand.<br /><br />Lemon freezes very nicely in ice cube trays which you then take out and freeze in freezer bags. That way when it comes time to make lemon squares, they're ready for the asking..<br /><br />Lemon Squares made with Montserrat Lemons:<br /><br />Butter an 8"x8" glass baking dish<br /><br />Most lemon square recipes call for confectioner's sugar, which would be great if I had a Whole Foods Market because I refuse to use white sugar in my recipes. Ashok's happened to have brown sugar that was finely ground. If you are not so lucky, you can take regular brown sugar and blend it in your blender to a finer consistency before use.<br /><br />Mix in a food processor (my favorite way to bake these days)<br />3/4 cup of white flour<br />1/4 cup of finely ground brown sugar<br />1/4 tsp salt<br /><br />Add 6 TBS of barely softened butter, 1 TBS at a time on high speed to a pea-like consistency. This time, my pea like consistency looked more like little ping pong balls.. they work anyway.<br /><br />Now firmly press this mixture into the bottom of your baking dish and bake at a preheated oven at 325 degrees for about 20 minutes. While the crust is baking...<br /><br />In the same food processor, combine on high speed:<br />3 large eggs<br />1 cup of finely ground brown sugar<br /><br />To this mixture quickly process on low speed<br />1/2 cup plus 1 TBS fresh lemon juice from lemon tree<br /><br />Now add 2 TBS of flour and just barely mix on very slow speed.<br /><br />Stir to make sure sugar and flour are properly combined and then pour over crust<br /><br />Bake at 300 degrees for about 40 minutes until the lemon and eggs have set.<br /><br />Let cool and put in refrigerator for an hour. It's best to serve at room temperature after cooling. Delicious!Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0tag:blogger.com,1999:blog-3360503270544333427.post-43880212114672458602009-03-14T12:02:00.001-07:002009-03-14T12:15:02.243-07:00Fresh Pineapple Upside Down CakeIt's easy to find fresh pineapple on island. The hard part about this recipe is finding something appropriate to bake it in. Luckily I had a skillet with a metal handle that acts like a pie plate when necessary...<br /><br />Slice the top and bottom from the fresh pineapple. Slice down the sides to the fruit below. Cut in rounds avoiding the hard centers. Slice the fruit in small junks. (Feed the hard centers to the chickens and agudis!)<br /><br />Coat the bottom and sides of a medium sized skillet with a little butter.<br />Now add:<br />1/2 stick butter with<br />2/3 cup raw brown sugar less 2 TBS (I find 2/3 cup is just a bit too sweet for my taste buds.<br />and melt together over low flame.<br /><br />After they have melted together, turn off the heat and<br />Add enough pineapple junks to cover the bottom tightly<br /><br />Now make the cake:<br /><br />In a food processor add:<br />1 stick of soft butter<br />2/3 cup of raw brown sugar less 2 TBS (a full 2/3 cup is still too sweet)<br />Process until creamy<br /><br />Next add 2 large eggs and process until creamy again<br />Add 1/2 tsp pure vanilla extract and<br />Just under 3/4 cup of Vanilla Silk Soy Milk<br />Blend again until creamy<br /><br />Add to the creamed mixture:<br />1/2 tsp salt<br />2 tsp baking powder<br />1/4 tsp baking soda<br />Process for a second<br /><br />Now add 1 TBS at a time:<br />1-1/2 cups of flour until all is blended together.<br /><br />Use a rubber scraper to scrape the sides of the bowl and blend for another second to mix.<br /><br />Pour the batter over the pineapple mixture, making sure it covers the whole mixture.<br /><br />Bake at 350 degrees for about 40 minutes until a toothpick comes out clean in the center.<br /><br />Cool for a few minutes. Put a plate over the top of the skillet and turn it upside down so the pineapples are now on the top. Perfect!Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0tag:blogger.com,1999:blog-3360503270544333427.post-73933490310298297532009-03-14T05:59:00.001-07:002009-03-14T12:19:11.095-07:00Strawberry-Banana CrepesThis is Bill's favorite breakfast! And frozen strawberries and fresh bananas are "almost" always available on island. Make sure the bananas are very ripe for best digestion. This recipe serves 2 people.<br /><br />Start by making the filling:<br />Slice 2 cups of frozen <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">strawberries</span>. It's easier if they are just beginning to thaw.<br />Slice 2 ripe bananas<br /><br />In a small saucepan, melt 2 TBS butter.<br />Add the sliced fruit along with:<br />1/4 tsp salt<br />2 heaping tsp of raw brown sugar<br />1/4 tsp of c<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">innamon</span><br />Add more sugar to taste if necessary.<br />Cook on low heat until softened and the juices flow. Turn off heat and let sit.<br /><br />Next come the crepes:<br /><br />To mix the batter, combine the following in a blender and blend:<br />1/2 cup Silk Vanilla Soy Milk<br />1 large egg<br />2 TBS water<br /><br />While the blender is turned on, open the top cover and add 1 TBS at a time:<br />1/2 cup of white flour until it is nicely blended. The mixture should be a little on the wet side.<br /><br />Now you are ready to make the crepes.<br />Melt on low heat in a small saucepan:<br />1 TBS of butter<br /><br />Heat two medium skillets on the stove top. Brush each one with the melted butter just enough to coat them. Once heated, while holding the skillet in your left hand, pour a circle about 3" wide in the center of the skillet. Immediately begin to twist the skillet so the batter is circling around the outside of the center causing the crepe to become thinner and thinner as you go.<br /><br />Do the same in the second skillet.<br /><br />Cook the crepe on medium low heat until light browned (about a minute or so). Turn over and lightly brown the other side, which should take half the time as the first side.<br /><br />Line a dinner plate with a paper towel and store 3 crepes side by side on the plate. Cover with another paper towel, and add 3 more crepes on top.<br /><br />When the crepes are done, fill each one with a thin layer of the fruit saving the juices to pour over the crepes after they are filled. Serve immediately. Pure maple syrup can be added but is often not necessary.Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0tag:blogger.com,1999:blog-3360503270544333427.post-67862219442947694972009-02-13T08:05:00.000-08:002009-02-13T08:11:37.302-08:00Banana French ToastSometimes it seems like bananas are abundant, especially when we hike into the rainforest and come back with bundles. What does one do when they all ripen at the same time? Eileen has taught me that I can fry them in a little butter and freeze them. Then when needed, it's easy to pull a bag out of the freezer to be used for delightful recipes, like this one for Banana French Toast:<br /><br />In a food processor combine:<br /><br />1 sliced ripe banana (or frozen banana that has been thawed overnight)<br />2 eggs<br />1/4 cup vanilla soy milk<br />1/2 tsp cinnamon<br /><br />Process until combined. Pour batter into a 8x10 baking dish. Soak both sides of whole grain bread in the batter for a few minutes.<br /><br />Heat 1 TBS butter in a skillet on medium heat. Grill each slice of soaked toast until lightly browned on each side (adjust heat as necessary) .<br /><br />Serve hot with butter and pure maple syrup. (Makes 4 slices)Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0tag:blogger.com,1999:blog-3360503270544333427.post-89995296753876179162009-02-12T07:03:00.000-08:002009-02-12T07:14:01.882-08:00Island PizzasMaking breads is easy on island. The stores stock all the necessities. So pizza has become a main staple for me and Bill.<br /><br />To make the best Pizza Dough:<br /><br />In a medium sized bowl combine:<br />1 cup of warm water<br />1 tsp brown sugar<br />1 TBS yeast<br /><br />Put into the oven to keep warm for 20 minutes to ensure the yeast is good. It should be bubbly after 20 minutes.<br /><br />Add to the yeasty water:<br />1 TBS extra virgin olive oil<br />1 tsp salt<br />1/2 cup of white flour at a time mixing between each addition.<br /><br />When the dough begins to form a ball in the bowl, empty it onto a floured cutting board or counter top. Begin needing, adding small amounts of flour as necessary until it no longer sticks to your hands (about 5 minutes).<br /><br />Clean out the bowl. Add 1 TBS extra virgin olive oil to coat the inside of the bowl. Put in the ball of dough; cover with a light towel and put back in the oven to rise approximately 50 minutes. When doubled in size, take it out of the oven, punch it down and knead for another few minutes until all the air is out.<br /><br />Cut the dough in half and begin to roll it out to fit on a cookie sheet. Add your favorite toppings (see below) and bake at 400 degrees for about 20 minutes until lightly browned on the bottom.<br /><br />Favorite toppings:<br />Recently, Rams had baby portabella mushrooms. Needless to say, this pizza had sauteed onions, red peppers, portabella mushrooms and about 2 TBS of salsa. Season with salt and pepper and your favorite herbs; top with goat cheese. Delicious!<br /><br />Another favorite is sauteed scallions, spinach, and olives seasoned with salt, pepper and herbs.<br />Topped with goat cheese of course.<br /><br />Pizzas can be topped with just about anything... ground chicken; potatoes; fresh tomato and basil...let your imagination take you there!Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0tag:blogger.com,1999:blog-3360503270544333427.post-70186952654379084502009-01-21T03:01:00.001-08:002009-03-14T12:16:05.079-07:00White Bean Hummus with Mango<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaJTxmjkfMQsgtra7hkucYDJeTLw3fawcSfWXZzMtSWqxsso25snsAeh651112kwbaoSsD3DTd38nQ0sVf-jk1eUoRtFmvRHcgtdrSrJ_r859y7kdNaJ1QMO0VmgZuomlropCT8Lc5Slc/s1600-h/Dry+Water+Fall+Hike+2009+004.jpg"><img id="BLOGGER_PHOTO_ID_5293703012628025858" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaJTxmjkfMQsgtra7hkucYDJeTLw3fawcSfWXZzMtSWqxsso25snsAeh651112kwbaoSsD3DTd38nQ0sVf-jk1eUoRtFmvRHcgtdrSrJ_r859y7kdNaJ1QMO0VmgZuomlropCT8Lc5Slc/s200/Dry+Water+Fall+Hike+2009+004.jpg" border="0" /></a>Our hikes into the rainforeset usually allow us to "shop" along the route. The hike to the cot is lined with gardens beaming with bananas, cabbage and mango trees. A recent hike allowed us to scavenge some small mangoes that had fallen and a few were ready to harvest. With limited resources I managed to combine white beans and mangoes to make a wonderful dip to share at a party that evening. <div><br /><div></div><div>In a large food processor combine:</div><div></div><br /><div>1 can of drained white beans (save the juice for later)</div><div>2 TBS of fresh lemon juice (this came from our own lemon tree)</div><div>3 TBS extra virgin olive oil</div><div>1/4 cup chopped onion</div><div>1/4 tsp oregano</div><div>1/2 tsp cumin</div><div>1/4 tsp salt</div><div>1/8 tsp pepper</div><div>6 large cloves of roasted garlic</div><div>1/4 cup chopped mango (optional)</div><div></div><br /><div>Whiz all ingredients until smooth and creamy. Add a TBS of reserved bean juice if more liquid is necessary for consistency.</div><br /><div></div><div>Serve as a side dish with chips or crackers or you can use for sandwiches or salad topping. </div></div>Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0tag:blogger.com,1999:blog-3360503270544333427.post-18608347931863897672009-01-16T13:08:00.000-08:002009-01-17T05:22:12.450-08:00Our First Island MealLast year we decided our yard lacked some island necessities. So during our weekly <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqN4ZY_90wqHIaUf1ntnAgd7c3ILs56SdswEptSt87swS6J8sBoo2Pf1LuLUq-UCjCjBrViWs5GAebYfW6ej_h8xDkhKNgvYH2OTwkm7fHCR5gVWIgtRfpZXRBFDQb6p-uvvEr07tiU2X/s1600-h/Antigua+Bay+2008+038.jpg"><img id="BLOGGER_PHOTO_ID_5292251342121674098" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 208px; CURSOR: hand; HEIGHT: 152px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqN4ZY_90wqHIaUf1ntnAgd7c3ILs56SdswEptSt87swS6J8sBoo2Pf1LuLUq-UCjCjBrViWs5GAebYfW6ej_h8xDkhKNgvYH2OTwkm7fHCR5gVWIgtRfpZXRBFDQb6p-uvvEr07tiU2X/s200/Antigua+Bay+2008+038.jpg" border="0" /></a>hikes, we often returned with trees that would one day bear coconut, bananas and papaya. A short year later, our papaya tree doubled in size and proudly displayed a variety of sizes of green young papaya along her bark.<br /><br />Not being able to wait until they ripened, before week's end, we picked our first green papaya from our own papaya tree. Having learned from the locals that papaya is meant to be eaten green, we decided it was time to try it the island way.<br /><br />I was told to pick it, peel and seed it and then cut it into cubes. I simmered it for about 30 minutes until it was soft and seasoned it with salt and pepper and butter. My taste buds needed a little more. So I addeed a little brown sugar and then a little more until my tastebuds were happy with that little aire of sweetness I felt it needed.<br /><br />Added to our papaya dinner was island yam baked in the oven. Island yam is very different from the yams we know back home. They are much more starchy and less sweet, and yet still delicious and unique in their flavors.<br /><br />At last night's barn fire on long beach in Old Town, one of the local fisherman showed up with his catch of the day, Bill purchased a fish that the local called "Jack Carvel" which pan fried up very nicely. And the cost was much cheaper than we would have paid back home.This was a real island meal.<br /><br />Bill and I realized that we had eaten green papaya often at some of the local restaurants. We just did not know what it was we were eating. Later that evening, Bill researched our fish, which did not fit the description of Jack Carvel. Sometimes we wonder if the fisherman even know what they are catching..Every day is a new adventure!Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0tag:blogger.com,1999:blog-3360503270544333427.post-16216458700824902142009-01-16T12:58:00.000-08:002009-01-16T13:02:26.287-08:00Banana Almond Nut BreadAlthough there is not a lot to choose from on island, I learn to appreciate what is here. It's a funny island. Although banana trees are abundant in fields that have long been abandoned from the volcano, most of the bananas are imported from Dominica. We much prefer to walk through the jungles in search of abandoned fields of banana trees ready for harvest!<br /><br />We arrive home to a bunch of ripe bananas that had been left on our counter from our last guests. They were ready to be used now or never. Banana bread came to mind. Now I needed the ingredients that would make my creation.<br /><br />Ashok's has a nice white flour in bulk. At most markets I can find the rest of the staples, raisins and almonds, baking soa and baking powder. I found a small package of slivered almonds and my small food processor works perfectly to gind them into a meal that I use for many recipes. Banana bread and almonds go well together! Always keep your ground nuts in the refrigerator to keep them fresh! Once the ingredients are assembled, the baking begins.<br /><br />I have learned through past experiences that my food processor can be my greatest ally when it comes to make great baked goods. And I am fortunate that our home came with an old, yet reliable one. Into the food processor:<br /><br />1/2 cup of soft butter cut into cubes.<br />Add 1 cup or natural brown sugar (found everywhere on the island)<br />Process until creamy<br /><br />Now add 2 eggs and process until combined.<br /><br />Mash two extremely ripe bananas in a bowl. Add it to the food processor and process until mixed.<br />Add 1 tsp of fresh lemon juice and a few tablespoons of vanilla soy milk, mainly ecause I can't find pure vanilla extract on island, I substitute the vanilla soy milk in its place.<br /><br />In a separate bowl combine:<br /><br />1-3/4 cups of white flour<br />1/4 cup of almond meal<br />3 tsp of baking powder<br />1/2 tsp of baking soda<br />1/2 tsp salt<br /><br />Mix dry ingredients together and add about 1/4 cup at a time into the food processor. Process between each addition. The dough should be sticky. If need by you can always add a little more vanilla soy milk for consistency.<br /><br />Now chop about 1/4 cup of raisins into small pieces (it makes for a nicer flavor) and add to the batter. Briefly process just to combine.<br /><br />Butter and flour a small bread pan. Pour and scrape the batter into the bread pan as best you can (it can get stuck on the blades.)<br /><br />Bake at 375 for 40 minutes; then turn the oven down to 350 for another 20 minutes. Insert a toothpick into the center to check to see if it comes out clean. If the center is still wet, decrease the oven temperature to 325 for another 10 minutes or so until the center is dry and clean.<br /><br />Let cool for 5 minutes before turning out of pan. Let sit another 10 minutes and slice. Eat it warm!!!Linda Wojcikhttp://www.blogger.com/profile/01745989323973540408noreply@blogger.com0