Petit Martinique recipes - something new for your family?
Get yourself into a ‘Caribbean state of mind’ with this delicious cocktail recipe: Caribbean Cocktail. Ingredients are 1/4 cup rum, 1 cup fresh pineapple juice, 1 tablespoon castor sugar, 2 tablespoons lime juice, 1 teaspoon bitters, Soda water. Shake all ingredients well together. Put some ice into tall glasses and fill halfway with mixture. Pour on soda water to fill glasses. Stir and serve. Serves 4. For non-alcoholic version, simply remove rum. Nutmeg Ice Cream - INGREDIENTS: 1 1/2 cups milk, 1 1/2 cups heavy cream, 3 large eggs, 3/4 cup sugar, 1 teaspoon freshly grated nutmeg, 1/8 teaspoon salt, 1/4 teaspoon vanilla. METHOD / DIRECTIONS: In a saucepan bring the milk and the cream just to a boil. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla, whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spatula, until it registers 175°F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions. Roast Pork - INGREDIENTS:, 3 shallots, chopped, 2 bay leaves, crumbled, 1 1/2 teaspoons salt, 3/4 teaspoon ground allspice, 3/4 teaspoon ground ginger, 2 3/4-pound pork tenderloins. Sauce - 1 1/2 cups fresh orange juice, 1/4 cup minced shallots, 3 tablespoons brown sugar, 2 tablespoons minced peeled fresh ginger, 2 bay leaves, 3/8 teaspoon ground allspice, Fresh spinach leaves, 2 avocados, peeled, pitted, sliced crosswise, Minced fresh parsley, Black Bean, Heart of Palm, and Corn Salad, 1 16-ounce can black beans, rinsed, drained, 1 10-ounce package frozen corn, thawed, drained, 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds, 2 large tomatoes, seeded, diced, 1/2 red onion, minced, 1/2 cup chopped fresh cilantro, 1/4 cup olive oil, 3 tablespoons fresh lime juice, 1 teaspoon ground coriander . METHOD / DIRECTIONS: For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.) For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.
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