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Caribbean conch stew
Anguilla is a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles.
The cuisine is influenced by native Caribbean, African, Spanish, French and English cuisines.
The common ingredients grown in Anguilla including pigeon peas, citrus fruits, tomatoes and garlic, which all take a prominent role in the cuisine of the island.
Other food specialties include:

• Salt fish, usually served shredded and tossed with finely chopped onions, sweet peppers, some oil and a bit of hot pepper, is a traditional breakfast.
• Spiny lobster bisque is often served on special occasions.
Johnny cakes, which taste somewhere between bread and cake, are served instead of dinner rolls.
• Tamarind balls are a sweet and sour treat.

Appetizer
Potato galettes with smoked salmon and dill creme fraiche  Print Recipe

Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon. The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.
Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
1/4 cup crême fraiche or sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped
Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

Main
Caribbean conch stew  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned
1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime

1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

Main
Fish and fungi  Print Recipe


Serves: 4
Preparation time:30 minutes
Cooking time:40 minutes
2 tablespoons vegetable oil
1 large onion, diced
1 green bell pepper, diced
1 habanero or Scotch bonnet pepper (or substitute other fresh hot peppers), minced
1 rib celery, diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1¼ teaspoon salt, plus additional to taste
2 tablespoons white vinegar
1 cup canned crushed or puréed tomatoes
1 tablespoon tomato paste
1 cup cornmeal
1 tablespoon butter
3/4 cup thickly sliced okra (fresh or frozen), cooked
2 limes, juiced
2 pounds boneless red snapper fillets
Heat oil in large sauté pan over medium heat. Add onion, peppers, celery, garlic, thyme and ¼ teaspoon salt. Cook until tender and starting to brown, about 10 minutes. Add vinegar, tomatoes, tomato paste and ¼ cup water. Reduce heat to low, and cook 10 minutes. Add salt to taste. Reserve sauce.

To make fungi, bring 2 cups water and 1 teaspoon salt to boil. Whisking constantly, gradually add cornmeal in thin stream. Reduce heat to low. Simmer, stirring frequently, until it holds its shape on a spoon but the cornmeal is tender, at least 15 minutes. Add more water if it becomes thick but the cornmeal is still tough. Add butter and okra. Add salt to taste.

In a wide saucepan, bring 8 cups water to boil. Add lime juice, and reduce heat to low. Add fish. Simmer 10 minutes, or until it flakes easily with fork. Drain well.

To serve, put 2 scoops fungi and a fish fillet on each plate. Spoon sauce over and around fish.

Main
Potato galettes with smoked salmon and dill creme fraiche  Print Recipe

Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon. The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.
Serves: 6
Preparation time: 15 minutes
Cooking time:12 minutes
1/4 cup crême fraiche or sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, minced
1 1/2 tablespoons fresh lemon juice
to taste salt and pepper
2 large Idaho potatoes
1/4 cup butter, melted
4 ounces smoked salmon, thinly sliced
1 1/2 ounces salmon caviar, (optional)
1 tablespoon fresh chives, chopped
Preheat oven to 400 degrees.
Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
PRESENTATION
Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

Side Dish
Porcini mushroom gratin  Print Recipe


Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
200 g dried porcini mushrooms
500 g fresh mushrooms (you can use a variety like button, cremini, or portobello)
2 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
200 ml heavy cream
200 ml milk
50g grated Parmesan cheese
50g grated Gruyere cheese
2 tablespoons butter
Salt and pepper to taste
Fresh thyme leaves for garnish (optional)
500g (1 lb) potatoes, thinly sliced (optional, for a potato layer)
Preheat your oven to 180°C (350°F).

Start by rehydrating the dried porcini mushrooms. Place them in a bowl and cover with hot water. Let them soak for about 20 minutes or until they are soft. Drain and chop them coarsely.

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sauté until they become translucent.

Add the fresh mushrooms and rehydrated porcini mushrooms to the skillet. Cook them until they release their moisture and start to brown. This should take about 10 minutes. Season with salt and pepper to taste.

In a separate saucepan, heat the heavy cream and milk over low heat. Once it's warm, add half of the grated Parmesan and half of the grated Gruyere cheese. Stir until the cheese is melted and the mixture is smooth. Season with a bit of salt and pepper.

If you want to add a layer of potatoes, arrange the thinly sliced potatoes in a greased baking dish first. Then layer the mushroom mixture on top.

Pour the cheese sauce over the mushrooms and potatoes (if using).

Sprinkle the remaining Parmesan and Gruyere cheese on top of the gratin.

Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and the gratin is bubbling.

Garnish with fresh thyme leaves if desired and serve your delicious gratin aux porcini hot.

Side Dish
Carrot bran muffins  Print Recipe


Serves: 12
Preparation time: 30 minutes
Cooking time:18 minutes
1 1/4 cups whole wheat flour
1 1/4 cups high fiber bran cereal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup grated carrots
3/4 cup buttermilk
1/3 cup packed brown sugar
1/4 cup vegetable oil
1/2 cup raisins
In a large bowl, stir flour, cereal, baking powder, baking soda and seasonings.
In a separate bowl, beat eggs thoroughly. Stir in carrots, buttermilk, brown sugar and oil.
Add to dry ingredients just until moistened. Stir in raisins. Spoon into greased muffin cups 3/4 full and bake at 400 degrees F. for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Transfer muffins on a rack to cool.

Side Dish
Leek patties  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
6 large leeks (white and light green parts only), washed well, halved lengthwise and crosswise
2 eggs, beaten
1/2 cup dry bread crumbs
1 teaspoon salt
freshly ground pepper to taste
2 tablespoons canola oil
Boil the leeks in boiling water until soft. Drain well. Squeeze out moisture. Coarsely chop the leeks.
Place in a bowl. Stir in eggs, bread crumbs, salt and pepper.
Make 8 patties. Brown both sides in canola oil.

Side Dish
Apple and pork stuffing  Print Recipe

This recipe is ideal for the Crown Roast of Pork. Use about half of the stuffing to fill the crown roast of pork, and bake the rest in a shallow baking dish until a meat thermometer registers 155 degrees.
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour 15 minutes
2 tablespoons vegetable oil
1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup canned beef broth
Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender. Transfer mixture to large bowl.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.

Side Dish
Marinated cauliflower  Print Recipe


Serves: 4
Preparation time: 20 minutes
Cooking time:8 minutes
1 medium cauliflower

For dressing :
1 cup French salad dressing
1 teaspoon mustard
1 teaspoon lemon juice
1 clove chopped garlic
3 chopped cooked egg yolks
Wash cauliflower and cook in boiling water until done.
Cool, drain and cut into small pieces.
Place in a salad bowl. Combine remaining ingredients and mix with cauliflower. Marinate for 1 hour in refrigerator.

Side Dish
Tomato water  Print Recipe

Tomato Water tastes like concentrated summer garden in a sip. So, what is Tomato Water is the flavorful, fragrant liquid that releases from ripe tomatoes when they're cut. So, the stuff that ends up all over your cutting board when you're slicing tomatoes. Which is such a waste really, because it has SO much flavor. Use it to make cocktails, flavorful sparkling water, dressings, pasta and more.
Serves: 4
Preparation time:10 minutes
4 large fresh tomatoes or 5-7 medium

1 teaspoon sea salt
Set a fine-mesh strainer over a large bowl, and line the strainer with cheesecloth.
Add the tomato water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the tomatoes or in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)
Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.
Tip: for clear tomato water, don’t press or stir the pulp.
Keep in a sealed container in the refrigerator for up to 3 days.

A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
Mix 5 ounces California Pinot Noir,Gamay, Cinsault, Grenache, Counoise
with 3 ounces tomato water. Add
Dash of sea salt, and Ice. Garnish with: tomato + basil + fresh mozzarella on toothpick
*make a “Spicy Farmers Market” by adding 3 slices of fresh jalapeno or serrano pepper.




how to make tomato water and wine bloody mary

A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.


You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.

You can also use the water to make a more traditional Bloody Mary with vodka, use it in vinaigrette + salad dressing for knockout flavor, or use it in place of vegetable stock.
You can make Tomato Sorbet. You can even drink it by itself, which is what I often do. Sometimes with a little ice and a squeeze of lemon or a splash of club soda. Sometimes straight - no chaser.

You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.


NOTES
Use the remaining solids for pasta, salsa, soups or smoothies.
Store refrigerated in a sealed container for up to 3 days. Recipe can be doubled.

Side Dish
Spicy oven-roasted potatoes  Print Recipe

The potatoes are crisp on the outside and fluffy on the inside. The key is to have them at just the right size, coated with just enough oil, and roasted in a hot oven.
Serves: 4
Preparation time: 15 minutes
Cooking time:18 minutes
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small potatoes, about the size of golf balls
1 1/2 tablespoon hot pepper oil (you can substitute plain oil-if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray

.
Preheat oven to 500°F.
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. Cut the potatoes in half and put in a mixing bowl. Add oil and toss well to coat.
Add seasonings and toss again. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. Spread out potatoes evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife. Shake once or twice during cooking to cook evenly

Dessert
Peach cobbler #2  Print Recipe

"Cobble up" means to put together in a hurry.
Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
1/2 cup sugar
1 teaspoon cornstarch
1/4 teaspoon cinnamon
4 cups sliced fresh peaches, peeled
1 teaspoon lemon juice

For biscuit topping:
1 cup flour
1 teaspoon sugar
3 teaspoons baking powder
1/2 cup shortening
1/2 cup milk
Prehet oven at 400 degrees.
Blend sugar, cornstarch, and cinnamon in a medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole. Keep fruit mixer hot in oven while preparing biscuit topping.
For biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Add shortening and milk. Cut through 6 times; mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with cream or ice cream.

Dessert
Lemon rhubarb mousse   Print Recipe


Serves: 8
Preparation time: 40 minutes
Cooking time:30 minutes
For rhubarb mousse:
2 teaspoons unflavored gelatin
1/4 cup water
1 cup Rhubarb puree, well chilled **
1/2 cup whipping cream, beaten to stiff peaks

For lemon mousse:
1 envelope unflavored gelatin
1/4 cup water
2 teaspoons grated lemon rind
1/4 cup lemon juice, freshly squeezed, and strained
1/2 cup sugar
1/2 cup heavy cream or 1 1/2 cups cool whip, lite
2 egg whites
1/4 teaspoon cream of tartar

For the rhubarb purée:
3/4 cup rhubarb pieces, trimmed and cut into 1-inch pieces
1/3 cup sugar
1/4 cup mashed strawberries or raspberries
For rhubarb mousse:
Soften gelatin in water. Set aside for 5 minutes.
Heat over low heat to dissolve.
In a mixing bowl, combine the gelatin with the rhubarb puree.
Fold in the whipped cream.

For lemon mousse:

Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lemon rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set.
Beat the cream with the sugar until stiff. Fold into the lemon mixture.
Beat egg whites and cream of tartar to a stiff peak. Fold into the lemon mousse.

For the rhubarb purée:

In a heavy medium saucepan, combine rhubarb and sugar. Cover mixture and let stand for 2 hours or more.
Cook rhubarb over low heat for about 30 minutes. Stir in strawberries.
Cool completely. Cover puree and chill until ready to serve.

To assemble:
alternate layers of rhubarb and lemon mousse in parfait glasses, wine glasses, or glass serving bowl. Refrigerate before serving.

Dessert
English apple pudding with rum sauce  Print Recipe


Serves: 6
Preparation time: 30 min
Cooking time:35 minutes
3 medium green apples
1/4 cup butter, softened
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon

Rum sauce:
1/4 cup butter, softened
1/2 cup sugar
1/2 cup cream
1/2 teaspoon vanilla
3 tablespoons dark rum
Preheat oven at 400 degrees.
Core apples (do not peel). Put through food processor.
Cream butter, sugar and egg. Add apples and mix well. add dry ingredients.
Spoon into buttered glass dish or souffle glass dish and bake for 30 to 35 minutes in a water bath.
Serve with rum sauce.


Rum sauce:
Combine butter, sugar and cream in a saucepan.
Cook over low heat 8 to 12 minutes, then add vanilla and rum.
Cool and serve with cake.

Dessert
Pear apple crisp  Print Recipe

Pears and apples team together in the Fall for this easy crisp dessert
Serves: 6
Preparation time: 20 minutes
Cooking time:45 minutes
6 cups chopped, cored and peeled pears
2 cups shopped, cored and peeled apples
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
Topping:
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 pinch ground nutmeg
1/3 cup salted butter melted
Topping: In small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with fork until crumbly. Sprinkle over pear mixture.

Bake in 350°F (180°C) oven for 45 minutes until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Dessert
Blueberry cobbler   Print Recipe

"Cobble up" means to put together in a hurry.
Serves: 6
Preparation time: 15 minutes
Cooking time:30 minutes
½ cup sugar
1 teaspoon cornstarch
4 cups fresh blueberries
1 teaspoon lemon juice

Biscuit topping:
1 large egg
3 tablespoons melted butter, melted and cooled
1/4 cup heavy cream
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
vanilla ice cream (optional)
Preheat oven to 400 degrees.
Combine sugar and cornstarch in a bowl. Blend in blueberries and lemon juice. Arrange into ungreased 2-quart casserole. Set aside.
Combine egg, melted butter, and cream in a bowl; Whisk and set aside.
Biscuit topping:
Combine in a bowl, flour, sugar, and baking powder. Make a well in center of dry ingredients, and put egg mixture into well. Mix dry and wet ingredients and work dough until just mixed together. Drop dough by spoonfuls onto fruit, spreading evenly over the surface. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with ice cream.

Dessert
Rhubarb crisp  Print Recipe


Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
6 cups rhubarb, diced
2/3 cup light brown sugar
2 tablespoons melted butter
3 tablespoons flour
1 teaspoon cinnamon

Topping:
1/2 flour
1 cup oat meal
1 cup light brown sugar
1/2 cup melted butter
Preheat oven to 400 degrees.
In a mixing bowl, combine rhubarb, brown sugar, butter, flour and cinnamon.
Spoon into a buttered medium casserole dish.

For topping:
Combine the topping ingredients in a bowl. Sprinkle evenly over rhubarb mixture.
Bake for 30 to 40 minutes. Test center to make sure rhubarb is cooked.

Dessert
New york-style cheesecake with chocolate crust  Print Recipe

For 1 10-inch cake. This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.
Serves: 16
Preparation time:30 minutes
Cooking time:1 hour 15 minutes
6 tablespoons unsalted butter, room temperature, plus more for pans
One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
2 ¼ cups sugar
3 tablespoons sugar
3 pounds (six 8-ounce packages) cream cheese, room temperature
½ cup all-purpose flour
1 cup sour cream, room temperature
1 ½ teaspoons pure vanilla extract
5 large eggs
4 blood oranges
2 tablespoons orange liqueur
Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.

Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.

Dessert
Custard cream  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:8 minutes
6 large egg yolks
2/3 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier

In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil.
Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness.
Add rum or Grand Marnier. Cover and refrigerate until ready to use.
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Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

Ingredient

1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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As the sun rises or sets in Anguilla

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
19 Recipes

3 Main dishes

7 Side dishes

8 Desserts