Easter Desserts

Contrary to popular belief, Dessert is not the end of the meal in my Family. We eat so much of our main course until there isn't enough room for even a dinner mint. Dessert comes very long after. Like a three hours after. Never the less we still look forward to our dessert, a second meal. Hot Cross Buns are just one of my favourite Easter delicacies. Some unusual Easter desserts, I discovered that can qualify to be stars on our Easter lunch table include 4 of Martha Stewart's  2013 Picks. Hopefully when I recreate them it will taste and look just as it appears below. Let me be a bit more realistic, I will be extremely grateful if it taste as it is supposed to taste.

Spring Shower Almond Petits Fours
Photo Courtesy www.marthastewart.com

Rich Chocolate Cake with truffle Egg Nest
Photo Courtesy www.marthastewart.com

Lemon Souffle
Photo Courtesy www.marthastewart.com

Marshmallow Critters
Photo Courtesy www.marthastewart.com

Don't get me wrong, Martha Stewarts main audience is at home cooks. Thus the  difficulty level is usually low to medium. But on Easter, I still have the appetizers, salad, main-course,sides, dessert and get my home ready for guest.So I will strive for taste this time.As soon as school is finished with comsuming me, I will attempt these for flavour and appearance.  

Easter

It’s the Easter Weekend in Trinidad and Tobago and obviously us Trinbagonians are enjoying the extra long weekend from Thursday midnight to Monday midnight. Can’t blame us, we use  every excuse as a reason to “lime” and socialize. I was supporting my fellow Trinbagonian counterparts at the Easter 2013 Grand Prix yesterday and they did do us proud. Congratulations on a job well done on taking us to Rio to compete internationally. Despite the thrill, vigour and excitement at the Prix, the refreshment stalls didn’t quite have a standard.

It ranged from over-priced chicken and chips to not enough “chow” and “souse”, too cold potato pies and finally heavy hot cross buns. Not too sure, if the person that knead it had a heavy hand, but it was more than rock buns. Another local delicacy with a rough shell-like appearance. Thus I found it wise to share my favourite Hot Cross Buns Recipe. It takes a bit of time but it is so worth it. One is left with an airy, lightly sweet bun, loaded with glazed fruits. Next time, you might want to double the batch. 

Hot Cross Buns

Preparation Time:20 mins

Proofing Time: 3hours

Cooking Time: 30 Mins

Yield: 1125g

Servings: 15 buns (75 g each)

Dough

v 200ml Full Cream Milk

v 100 ml Fresh Coconut Cream (Unsweetened)

v  50g Butter

v 500g All-purpose flour

v  5g Salt

v  75g Granulated sugar

v  15ml Soya-bean oil

v  7g sachet Instant Yeast

v  1 Large egg, beaten

v  1ml Yellow Food Colour (Liquid)

v  75g Golden Raisins

v  50g Candied Fruits

v  zest 1 orange

v  zest 1 lime

v  5g ground cinnamon

v 3 g Nutmeg (grated)

Cross

v  75g Confectioners sugar

v  60 ml Full Cream Milk

Glaze

v 45ml apricot jam

Method

1.  Bring the fresh coconut cream and full cream milk to a boil, then remove from the heat and add the butter and yellow food colour. Leave to cool until it reaches 35 degrees Celsius. Put the flour, salt, sugar and yeast  into a mixing bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

2.     Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 minutes until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

3.     With the dough still in the bowl, tip in the golden raisins, candied fruit, orange zest, lime zest, nutmeg and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.

4.     Divide the dough into 15 even pieces (about 75g per piece - see Tip below). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don't wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.

5.     Heat oven to 220C/200C fan/gas 7. Bake for 20 mins on the middle shelf of the oven, until golden brown.

6.     Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

7.     Mix the confectioners sugar with 60ml full-cream milk to make the icing for the cross. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Hope you enjoy the recipe and Happy Easter.

Restaurant Review of Hilltop Restaurant at The Trinidad and Tobago Hospitality and Tourism Institute.

A newly refurbished dining hall at the Trinidad and Tobago Hospitality and Tourism Institute awaited my presence. Trinidad and Tobago Hospitality and Tourism Institute was formerly referred to as Hotel School, this institute was recently renovated to include Hilltop Restaurant with two dining halls and production kitchens. Hilltop Restaurant permits the students to plan the menus, execute, plate and serve the items. This time I had the privilege of enjoying the Culinary 2 class’s execution of a 5 course meal.

Hilltop acts as a learning platform in which the general public, staff and students can patronize the students’ creations. Giving experience to the students in training by allowing them to pursue refined techniques, explore multifaceted ingredients and explore elaborate presentations. On the other end of the spectrum, diners embrace the opportunity to embark on a gastronomical journey with the often wonderful meals that are produced in the kitchens. It also gives a clearer view as to what goes into making gourmet chefs.  Thus being a win-win situation for both parties.

Hilltop Restaurant Brochure

Upon my arrival, I looked through the glass windows of the main entrance door and made a mental note of the nudely painted walls which popped with an apple-green accent wall, that stole its colour form the decorative bamboo hedges. Upon opening the door, I was met by the Maitre d’ who greeted me and my acquaintances warmly and led us to our table.

Hilltop Dining Room Setting

Prompt and efficient service followed as my eyes discreetly scanned the modern chandeliers, polished cutlery, accurately lain place setting and the extensive bar. My chilled mineral water was poured without the slightest sprinkle of water on the mustard table cloth as the leather case menu was placed before me. I browsed the students’ signature cocktails. 

Hilltop's Beverage Menu

Zane’s Mango Berry Bliss caught my eye. A pink concoction adorned with a multi-coloured parasol. One sip and I was immediately transported to a remote location off the coast of Seychelles. The tart fresh strawberry was expertly balanced with the sweet Julie mango pieces. The perfect sip, to whet the appetite. 

Zane's Mango Berry Bliss

Strawberry Daiquiri

While browsing through the main menu, I noticed the menu was prefix, only allowing a choice among the entrée and the side dishes. That did not deter me, since everything on the menu sparked intrigue.

Hilltop Restaurant  Main Menu

The appetizer arrived in a gourmet fashion, Buffalo Style chicken wings on a liner ceramic platter drizzled with a honey mustard reduction. With my first nibble I encountered a sharp slap from the smoky cayenne pepper and the piquant red wine vinegar. My tongue begged for relief. I was determined to conquer this adventurous flavour profile.  I took a deep breath and decided to devour it until there was no more. The honey mustard brought mild relief but this proved to be the ideal appetizer for the menu that was to come.         

TTHTI Buffalo Wings

A warm hearty sweet potato soup speckled with toasted paprika and dried parsley flakes followed. There was freshly grated nutmeg and the mirepoix base (a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods.) lent its full-bodied characteristics. The portion size was suitable to curb the appetite but still small enough to allow room for the other courses. The garlic bread was t too dense in texture but the local flavours of the shadon-beni, garlic and pimento was there to make it a tasty bite.

Sweet Potato Soup

A Salad Niçoise followed,with garlic buttered green-beans, lettuce, beef-steak tomato wedges, sliced Irish potatoes, anchovy fillets and soft boiled eggs lightly dressed in a citrus emulsion. This salad was my least favourite. The anchovy fillets and concassé ( from the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient) of flambéed blue marlin added an unpalatable freshness and the minute sprinkle of citrus dressing didn’t do it any justice. Undeterred I proceeded to the next course and cleansed my palate with a fresh squeeze of lime providing by my hospitable server. 

Salad Niçoise

The main meal selected was grilled chicken in a velouté ,( a smooth white sauce made with meat, poultry, or fish stock instead of milk.) buttered provision au gratin and ratatouille. This made up triple time for the salad. The chicken was frenched and well roasted. A perfect golden brown hue and crisp skin with a moist, tender interior. Who ever made that chicken massaged and cooked it with love. The au gratin took me back to my aunt’s provision pie. The béchamel (white sauce, with milk and  thickened with a butter and flour roux) added a rich decadence and a velvety buttery note. Sprinkled with a mélange of parmesan, mozzarella, aged cheddar cheese and brioche bread crumbs and fire licked by the salamander (A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods.) until the surface is transformed into an expanse of ooey gooey bubbley deliciousness. Garnished with a cassava chip and served with ratatouille. Too many times I’ve had ratatouille and the “living daylights” was cooked out of the vegetables leaving mushy or over-charred remnants. This time the vegetables were in batonnet cuts (basic knife cut measuring ½ inch × ½ inch × 2½-3 inches) and cooked individually I presumed as the colour and texture was spot on. Just before service the colorful vegetables were sautéed with fresh thyme, aromatics, Worchester sauce and freshly cracked black-pepper corns.

Main Meal

Dessert was flame-grilled pound cake with a pineapple-mint salsa and a dollop of tequila whipped cream. The portion size was too small, I think I needed just three more forkfuls. The char-grilled exterior  created a lattice pattern and infused  the cake with a smoky depth.

Dessert

Dining at Hilltop Restaurant was an eye opening experience. I did not expect to be impressed with the standard and diversity of the students’ creations. If I had not known everything was done by students in training I would have been compelled to believe, that 5 star chefs created the dishes.

Sunday Mornings With Aunty

The faint smell of the wood burning oven, faintly drifted towards my nostrils as to say “Wake up, Come See, what aunty is using me for, this time. ”The customary yet enticing notes of the cedar planks and dried teak bark tickled me, until I was compelled to get up. Groggily yawning and stretching, I hesistantly crawled out of my bunk and drifted towards the source of this. Don’t get me wrong, my aunty was the best cook, with a true Trinbagonian “Sweet Hand” but I hated rising with the sun much-less for before the sun himself wakes up. Upon reaching the heart of our home, I tip-toed so my bulging eyes can satisfy their frantic desire to gaze upon my aunt’s concoction.

Heart of the Home(Kitchen)

To my surprise, a buttered provision au gratin (dish that is baked with a topping of seasoned breadcrumbs and cheese).

Buttery bechamel

Aromatics

She sliced the boiled cassava, dasheen, yams, eddoes and sweet potatoes while I layered the pan, alternating the colours in a clockwise fashion.

Provisions waiting to be sliced

 The decadent liquid concoction was poured layer upon layer on the provisions. I licked my lips as my tongue salivated. My taste buds danced in excitement for a slab of this pie. I franticly grated sharp cheddar cheese, because I needed to reduce the waiting period to savour even a pinch of the crust. I mixed the cheese with bread crumbs and generously sprinkled the top. My aunt loaded it into the oven as I tapped my foot in anticipation. Tap,Tap,Tap and my stomach cinched and growled in unison. Finally the moment I’ve been longing for. The crisp mat of golden cheese and crumbs surfaces from the oven. Aunty watched me and grins, “Let me blow it for you,” as she spooned a minute portion into my salivating cavity.