In this issue
Issue #47
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
This frosty delight was inspired by an English sea captain who thought bananas and rum might make a good combination. He was right.
We found Julia Child's method, which she said is “within the capabilities of an 8-year-old child”, to be nearly failproof and the resulting sauce just a little lighter.
We’ve adapted a recipe for this Caribbean soup from Ursala Krigger, a home cook from the island of St. Thomas.
During the holidays, the Maduro family makes and sells thousands of these pies.
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
Fungi (Caribbean "polenta") is a traditional accompaniment to fish and many stews and soups.
The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala.
This is a seafood and pork version of a dish named for the young green leaves of plants like tannia and taro. It can also be made with other greens.
This is an adaptation of a Caribbean cook's generations-old family recipe.
