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Sunday, May 27, 2012

Shaking Up The Caribbean Cocktail

Beschreibung: Piña Colada Quelle: Fotographier...
Beschreibung: Piña Colada Quelle: Fotographiert 2004 Fotograf oder Zeichner: Mario Trefz Lizenzstatus: Public Domain (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Well, unfortunately, my bags are not packed-but there is something around here that is: these recipes packed with goodness and taste. Welcome to the Caribbean,  a place that stirs the soul and reverberates with a unique culture that is at once sultry and sophisticated.

Relax and help yourself to enjoy, kick back, muddle yourself a new kind of cocktail from the Caribbean and get into the rhythm of the islands. The only other thing you need is a good scenery at home and you will feel like there cooling the waters of the Caribbean with these refreshing drinks.


PISCO PUNCH

At Caribben spin on the 150-year-old classic, this version infuses pineapple into a Pisco (a South American brandy) and uses fresh grapefruit and lime peels for added brightness.

You will need:


1                                4-pound pineapple, peeled, cut into 1-inch pieces
1 (170 ml bottle)         Pisco
2 cup                          Simple Syrup (see recipe below)
1 1/2 tsp                     grated lime peel
1 1/2 tsp                     grated white grapefruit peel
2/3 cup                       fresh lemon juice
Ice cubes
12                               pineapple leaves (optional)


Here's how:


1.) Place pineapple pieces in large jar. Pour Pisco over. Cover and refrigerate 3 days, shaking occasionally. Divide Simple Syrup between 2 bowls. Mix grated lime peel into 1 bowl and grated grapefruit peel into the other. Cover and refrigerate both syrups overnight.

2.) Strain Pisco into pitcher; discard pineapple.

3.) Strain both syrups into Pisco. Add lemon juice; stir to blend. Fill 12 small glasses with ice, then add punch. Garnish with pineapple leaves if desired.



SIMPLE SYRUP

Stir 1 1/2 cups sugar and 1 1/2 cups water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Cool syrup, then cover and chill until cold, about 2 hours. (Will keep up to a month in the refrigerator.) Makes 2 cups.



LEMON-COCONUT PINA COLADA
The Pina Colada was born in Puerto Rico in the 1950s. Give this version an extra dose of the tropics with a stylish shredded-coconut rim.

You will need:


3/4 cup                       pineapple juice
1/2 cup                       canned sweetened cream of coconut (such as Coco Lopez)
6 tbsp                         white rum
6 tbsp                         citrus-flavored rum
1/4 cup                       chilled whipping cream
3 tbsp                         fresh lemon juice
4 cup                          crushed ice
Grated lemon peel
Ground nutmeg

Here's how:


Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two-14 ounce glasses. Garnish with grated lemon peel and nutmeg.



JAMAICAN RUM-GINGER ZINGER

Ginger beer is a staple in Jamaica, and the best is homemade. Resist the temptation to use commercial ginger beer for this drink-it's too sweet.

You will need:


2 cups                           water
2 ounces                       fresh ginger, unpeeled, finely grated
1 tsp plus 3/4 cup         fresh lime juice
1 tbsp (packed)            golden brown sugar
1 1/2 cup                      dark rum
3/4 cup                         Simple Syrup
1/4 cup                         falernum syrup
Ice cubes
8                                  lime peel curls (optional)

Here's how:


1.) Bring 2 cups water to boil in medium saucepan. Remove from heat. Mix in grated fresh ginger an d1 teaspoon lime juice. Cover and let stand 1 hour. Add brown sugar; stir to dissolve. Strain ginger beer into bowl, pressing firmly on solids to extract much liquid as possible (mixture will be cloudy). Cool completely. Transfer ginger beer to jar. Cover and chill at least 2 hours or up to 1 week.

2.) Mix rum, Simple Syrup, falernum, ginger beer, and remaining 3/4 cup lime juice in a pitcher. Fill tall glasses with ice. Pour mixture over. If desired, garnish rim of each glass with lime peel curl.

Falernum syrup is a sweet syrup flavored with lime, almond, ginger, and spices that's used to sweeten drinks. It's available at some liquor stores and online.
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Chiffes Plantain Chips by Plantain Products Co...
Chiffes Plantain Chips by Plantain Products Company (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




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Unripe plantains peel is green and blemish-free, the ivory flesh is firm and starchy, and it tastes almost like a potato. Semi-ripe plantains are having a yellow exterior and black-speckled, the fruit is slightly sweet and starchy. And ripe plantains peel is black and shriveled, the plantain is fully ripened and at its sweetest.

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Bread Talk
Bread Talk (Photo credit: wynlok)
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This summer meant Goodbye Baguio...Goodbye meeting new guys...Goodbye being with my cousins to summer outings. It was a consensus of our parents that with the greatest cooking teacher (my grandmother, of course) and her battery of well-trained and equally good cooking cooks wanting to teach their cooking secrets to us ladies of the clan, one summer had to be sacrificed. What women would have welcomed such a plan!

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By Juvy S. Iliwiliw


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English: Samosa
English: Samosa (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Marvel no more what it would be like to have a taste of the food served in Caribbean restaurants. I will fondly share these sumptuous recipes being offered by famous restaurants in the Caribbean.



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