Creme Brulee

 

• 500ml Cream 35%
• 4 egg yolks
• 1/4 cup of sugar
• 1 1/2 teaspoons of vanilla

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.  slowly add cream(temper) and vanilla,  whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still slightly loose in the center, about  30- 40 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar.

Pelau

The process of caramelizing the meat is an African influence which became part of the Creole culinary tradition. The process gives the pelau its dark brown color–a sure sign of a good pelau. The brown layer that forms on the bottom of the pot is called “bun-bun,” and for some people, it’s their favorite part of this meal.

• 3 lbs. of chicken thighs and or drumsticks, cut up into large pieces / you can substitute BEEF for the chicken which is always fantastic!!!
• 2 Tbsp green seasoning
• 2 tsp grated garlic
• 1 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1 Tbsp tomato ketchup
• Salt and pepper to taste
• 2 Tbsp vegetable or Canola oil
• 3 Tbsp  brown sugar
• 2 cups parboiled rice, washed and drained
• 3/4 cup chopped onions
• 1/2 cup chopped sweet peppers
• 1 cup diced carrots (optional)
• 2 cups cooked pigeon peas (canned is fine)
• 2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)
• 2 cups cooking liquid (stock, water or reserved cooking liquid from peas)
• 1 whole scotch bonnet pepper optional if you like a little heat.
• Salt and pepper to taste
• 1/2 cup sliced green onions (white and green parts)

Preparation:

1. Add chicken, green seasoning, garlic, Worcestershire sauce, soy sauce and ketchup to a bowl along with salt and pepper to taste. Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least an hour.
2. Pour oil into a large pot and place on medium high heat. Let oil heat until hot but not smoking.
3. Sprinkle sugar into heated oil in an even layer. Let the sugar melt until it starts to froth and bubble. As soon as the edges of the froth/bubbles starts to get a slight shade darker, immediately add the seasoned chicken and stir to mix and coat with the burnt sugar. Let cook for 7 – 10 minutes.
4. Add the rice to the pot, stir to mix and cook for 3 minutes.
5. Add peas, pepper and carrots (if using) and cook for 1 minute.
6. Pour in coconut milk and other cooking liquid. Season with salt and pepper to taste.
7. Toss in whole scotch bonnet pepper. Cover pot and bring to a boil.
8. When the pot comes to a boil, remove lid partially and let boil until you can see the surface of the dish – the rice, peas and chicken (about 7 – 8 minutes). Cover pot fully, reduce heat to low or simmer and let cook for 25 – 30 minutes or until all the liquid has evaporated.
9. Sprinkle the green onion on top and fold into Pelau.
10. Serve hot or at room temperature.

Mauby

 

 

Mauby is a type of syrup made on many Caribbean islands that has a distinct flavor,  mauby which can also be spelled mabi, maby, and mavi, tends to have a very bitter aftertaste. People who love the drink say the taste is an acquired one, but still quite refreshing. It’s by far one of the most popular beverages in the Caribbean, attesting that many people acquired a liking for the drink in childhood. On the other hand, many visitors to the Caribbean also quickly become fans as well.

The mauby bark comes from a tree belonging to the Rhamnaceae family, which is abundant in many Caribbean islands.

It is found growing in thickets and woodlands, in dry coastal and limestone regions of southwest Puerto Rico, Culebra, St Croix, St Thomas, St John, Tortola and Angola. It flowers in July and fruits from September to March.

The tree can also be grown in southern Florida, including the Florida Keys, Bahamas, Greater Antilles and Lesser Antilles, the south of St Vincent, southern Mexico and Guatemala.

This bitter bark is known by more than one name, depending on the island where it is grown or consumed.

The Dominican Republic calls it mabi; Cuba, jaya jabico; United States, soldier wood and naked wood; Bahamas, smooth snake bark; Haiti, bois mabi and bois de fer; Guadeloupe, bois mabi and mambee; Antigua, mabi; and of course, T&T, mauby.

The sapwood is light brown and the heartwood is dark brown. The wood is hard and heavy, strong and durable. It is commonly used for posts in Puerto Rico.

The tree is evergreen, usually ten-15 feet high and less than four feet in trunk diameter, with a spreading crown of thin foliage.

The orange-brown bark is smooth on small trunks, but becomes fissured, splitting off the scales. The inner bark is light brown and bitter.

The drink or syrup for the drink is made by boiling a specific buckthorn bark, Colubrina elliptica, with sugar and a variety of spices. In looking at individual recipes on how people make mauby, you’ll note spices and flavorings vary exceedingly. Cinnamon is usually included, but then the drink flavoring diverges according to recipe. Some people add cloves, anise, vanilla extract. Many suggest you must add Angostura bitters, which helps to balance out the bitter aftertaste.

Mauby syrup is the concentrated form of the drink, which people add to  plain water. The drink does not usually contain alcohol, Some people add rum to it. In almost all cases, you drink it chilled to augment its refreshing qualities.

There’s a great deal of lore regarding the health benefits of this  beverage, but the jury is still out on whether it is good for you, bad for you or has no effect whatsoever. Certainly high sugar content may not be the best thing in the world, although the sugar content is usually lower than that in sodas made in the US. Some claim that mauby is an aphrodisiac, while others have asserted that the drink causes impotence.

Other claims about this drink are that it is good for arthritis, reduces cholesterol, treats diarrhea, and may help fight diabetes. Only one assertion regarding its health benefits has been clinically studied. According to the University of the West Indies, mauby, especially when combined with coconut milk, may lower blood pressure.

If you don’t have time to make your own mauby, you can buy the syrup. You can  find mauby syrup in Caribbean grocery stores, and in the ethnic food section at most grocery stores. If you have the opportunity to visit different islands, you’ll note slight to major differences in taste on each Caribbean island. Each island appears to have different preferences regarding flavors that should be added to the bark in order to produce the best-tasting drink.