Lauren has a famous saying, when she likes something. She says, "My food loves me." Well these brownies love Lauren. Hope you enjoy this recipe as much as we did. Tried them this past weekend, and oh my goodness.....what a hit! BELIZEAN BROWNIES(Daisy Style) 1 c. butter 2 c. white sugar 4 eggs 2 tsp. vanilla extract 2/3 c. unsweetened coco powder 1 c. all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder Preheat oven to 350 degrees, melt 1 c. butter. Remove from heat and stir in sugar, eggs, and vanilla extract. Beat in coco powder, flour, salt and baking powder. Bake in an oven preheated to 350 degrees for 25 to 30 minutes. DO NOT OVERCOOK! FROSTING 6 Tbsp. butter, softened 6 Tbsp. unsweetened coco powder 2 Tsp. honey 2 tsp. vanilla extract 2 c. confectioners sugar Combine butter, cocoa powder, honey, vanilla and confectioners sugar. Frost brownies while they are still warm. Garnish with chocolate chips.
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Jalapeno stuffed shrimp, wrapped in bacon and plantain, served with coconut and pina colada salsa. JALAPENO STUFFED SHRIMP 12 Shrimp 12 Slices yellow Plantain, not to ripe 2 Jalapeno peppers Salt & Pepper to taste 6 Slices of bacon Flour Coconut oil for Frying Peel shrimp, devein and leave tails on. Slice plantains on a slicer, the long way. Cut jalapenos into strips. Season shrimp with salt and pepper. Stuff center of each shrimp with jalapeno and wrap each in single layer of bacon. Cover with slice of plantain and skewer with bamboo stick. Dust with flour. Fry in coconut oil over medium heat. PINA COLADA SALSA 4 ounces grated coconut, or coconut flakes 6 ounces diced pineapple 1/2 ounce spiced rum 2 Tbsp. lime juice 1 Tbsp. chopped jalapeno pepper 1 Tbsp. chopped cilantro 2 Tbsp. chopped mint leaves Roast coconut in dry skillet. Add pineapple and roast 1 more minute. Add rum and lime juice and remove from heat source. Add jalapeno, cilantro and mint leaves; serve chilled. CURRIED STAR FRUIT 1 Tbsp. diced onion 1 Tbsp. diced green pepper 2 Tbsp. coconut oil 1 Tbsp. curry powder 1 Star Fruit cut into slices 1 tsp. diced ginger Salt & Pepper to taste Saute onions and green pepper in coconut oil. Add curry powder and simmer on low fire for 3 minutes. Add start fruit and saute for 2 more minutes, if it gets too dry, add a little water. Add ginger, and salt and pepper to taste. Serves 1-2 Five great drinks, I think you'll really enjoy. All made right here in Belize. Pick up a good book, snuggle into your favorite chair, and try one of these drinks - while you listen to Caribbean drums - right here in Belize! TROPICAL SUNSHINE 1-1/2 ounces coconut rum 4 ounces pineapple juice 1/4 ounce lime cordial A splash of soda water Shake and pour over ice. Garnish with pineapple and cherries. Lime cordial can be substituted with lime juice and soda water and sugar. SPARKY IGUANA 1 ounce coconut rum 1/2 ounce Alize' Passion 2 ounces pineapple juice 1/4 ounce Blue Hole rum Shake or blend. Garnish with pineapple slice and a leaf. Blue Hole rum can be substitute with Blue Curacao. BELIZEAN MAMA 1 ounce peach schnapps 1 ounce coconut rum 2 ounces fruit punch 2 ounces lime juice On the rocks or shake. Garnish with lime wheel. BELIZEAN BLUES 1 shot One Barrel Rum 1/2 shot Blue Curacao A dash of Triple Sec Serve on the rocks. Top with lime juice. Garnish with a lime wedge. BLUE IGUANA 1 ounce Durleys Rum A splash of Peach Schnapps A splash of Blue Curacao Lime Juice Shake and serve over ice. Garnish with a lime wheel or orange peels . NOTES FROM DAISY: Here are two really great Caribbean stuffed chicken recipes. The first one is a chicken stuffed with cashews, rum raisins and ground pork. The second one is chicken stuffed with sausage, pistachios and mango chutney, served with a mango chutney sauce over the top. I think you'll love both of these. Stuffed Rum Raisin Chicken 4 Chicken Breasts STUFFING 8 ounces ground pork 1 egg 2 Tbsp. bread crumbs 1 tsp. nutmeg 1 tsp. allspice Salt & pepper to taste 2 Tbsp. cashew nuts 4 Tbsp. raisins soaked in rum 1 c. dark rum for soaking raisins 2 Tbsp. coconut oil 2 bottles of brown beer (12 ounces each) 2 cinnamon sticks 4 bay leaves a few small cubes of butter Debone chicken breast, leaving the meat in one piece and lay flat. Mix the ground pork with the egg, bread crumbs, nutmeg, allspice, salt and pepper. Add the cashew nuts and raisins. Stuff the chicken breasts using a piping bag with large hole. Tie the breasts opening with butcher rope or cotton thread. Saute the breast in coconut oil until golden brown. Add the brown beers and left over raisin rum. Add the cinnamon and bay leaves and allow to simmer for 30 minutes, constantly drizzling the chicken with the liquid. Take the chicken out of the liquid and reduce the liquid to half of the volume. Melt little cubes of butter into the sauce while stirring. Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side. Place stuffed chicken on a bed of Coco Risotto, and served with a side of braised celery. TROPICAL COCO RISOTTO 1 diced onion 4 Tbsp. parsley 2 garlic cloves 2 Tbsp. coconut oil 2 c. raw rice 8 ounces coconut milk chicken stock, as needed 1 cup fresh cream Chop the onion, parsley, and the garlic and saute in some coconut oil. Add the raw rice and continue sauteing. Add some coconut milk, chicken stock, and cream until the rice is completely covered. Constantly stir the rice mixture and add liquid as the rice dries. Cook until it gets soft and sticky. BRAISED CELERY 4 stalks celery Butter 2 Tbsp. chicken stock 1 tsp. nutmeg Salt & pepper to taste Cut the celery into five inch long sticks. Saute in butter, add stock, nutmeg, and salt and pepper to taste. Cover and cook to desired doneness. Serves 4 STUFFED CHICKEN w/ MANGO GLAZE 2 Boneless, skinless chicken breasts STUFFING 1 Ripe Mango, peeled and diced Juice of 1 freshly squeezed lime 1 Tbsp. finely chopped pistachios 1/2 Scotch Bonnet pepper minced finely 1 Clove garlic minced finely 2 ounces (Dried) Chorizo sausage minced 4 Tbsp. Mango Chutney 4 ounces Orange juice 2 Tbsp. butter 1 Tbsp. peanut oil Preheat the oven to 375 degrees. Combine all ingredients except the oil, butter, chutney, and orange juice into a mixing bowl and mix well. Cut a pocket along the length of the chicken breast with a sharp knife. Stuff mixture evenly onto each breast, do not overstuff. Heat the butter and oil in a pan until hot, add the chicken, pocket-side down first, to brown all over. Place into the oven for 20- 25 minutes or until cooked through. Take the reserve juices from the sauté pan and roasting pan and whisk in the mango chutney and orange juice, and reduce by 25%. Allow chicken to rest for a few minutes and the pour over the now reduced sauce. Serve the chicken with rice and vegetable on the side. TRES LECHES CAKE Also known as Three Milk Cake 3/4 c. butter (1-1/2 sticks) 1-1/2 c. white sugar 7 eggs 1 tsp. vanilla 1 Tbsp. white or dark rum 2-1/4 c. flour 1-1/2 tsp. baking powder Cream butter and sugar with a cake mixer until very fluffy, 3 to 5 minutes. Add eggs, two at a time, blending after each addition. Add vanilla and rum and mix well. Sift flour and baking powder together. Fold into creamed butter with a spatula until smooth, batter will be thick. Spread into a greased 8x9 inch pan (round or square). Bake in preheated oven at 350 degrees until golden and a toothpick inserted in center comes out clean, 15 to 25 minutes. Let cake cool completely on a wire rack. Make holes in cake using a fork or the other side of a wooden spoon. Pour milk syrup over cake. Cover cake with foil or plastic wrap and place in refrigerator; chill for a least one hour. MILK SYRUP 1 large can evaporated milk 1 can condensed milk 1-1/4 c. whole milk 2 tsp. vanilla extract 3 Tbsp. white rum Large pinch nutmeg Mix all ingredients in a bowl, add a few gratings of nutmeg if desired. Right before serving, top cake with a generous amount of whipped cream and sprinkle with either shredded coconut, sliced strawberries, kiwi, bananas or toasted almonds. Serves 8-10 CAN IT GET ANY BETTER THAN THIS? BAKED CARIBBEAN RUM COCONUT SWEET POTATOES 6 sweet potatoes, medium 1/4 c. peanut oil 3 tablespoons dark rum 2 tablespoons butter 2 tablespoons fresh grated coconut Salt & ground cinnamon to taste Chopped Pecans for garnish Clean potatoes, rub with oil, place in pre-heated oven at 350 degrees. Cook for one hour or until tender. Cut potatoes and remove meat into a medium size bowl without damaging skins. Add rum, butter, and coconut to potato meat and mix well. Return potato meat to shells (skin). Sprinkle each with salt and cinnamon to taste. Place filled potato shells on baking sheet and return to oven for 5 minutes. Sprinkle chopped pecans on the top of each sweet potato and serve at once. Makes enough for 6 servings. CHECK THIS OUT! My mouth is already watering. 2 pounds mixed fruit 1 pound raisins 1 c. brown sugar to stew the fruit 2 c. rum for stewing fruit 4 c. brown sugar 2 c. butter 8 eggs, beaten 2 large tins evaporated milk 2 c. blackening (caramel coloring) 8 c. flour 4 tsp. baking powder 1 tsp. grated nutmeg 1 tsp. allspice 1 c. nuts Place fruits, one cup brown sugar and the rum in a large saucepan. Stew fruits for about 5 minutes and turn off flame; setting aside. In a large bowl, cream together sugar and butter. Slowly add beaten eggs. Pour in milk and blackening and mix well. Gradually add flour, baking powder, nutmeg, and allspice. Addd stewed fruits along with stewing liquid to cake batter. Stir in nuts. Line cake tins with brown paper and fill 3/4 full. Bake in a preheated oven at 400 degrees for 3 hours. Serves 10-12 people. To have a proper Belizean barbecue, you will need the following three recipes. BARBECUE CARIBBEAN RUM RIBS 4 pounds spare ribs MARINADE 1/4 c. ketchup 1 tsp. dry mustard 1/4 c. gold rum 2 cloves garlic, crushed 1 c. brown sugar, packed 1/4 c. soy sauce 1/2 c. chili sauce (hot sauce) 1/4 c. Worcestershire sauce a pinch of pepper Wrap the ribs in double thickness of aluminum foil and bake at 350 degrees for 1-1/2 hours before you make the marinade. Remove from oven, drain, and place in shallow baking dish. RUM MARINADE Place all ingredients in a bowl and mix thoroughly. Pour over ribs making sure all are soaked. Let ribs marinate for 1 hour, turn at least once during that time. BARBECUE Place on grill over medium heat for 30 minutes while turning and basting with leftover marinade, or you can put back in the oven at 350 degrees for 30 minutes while turning and basting. Serves 7 to 8 people. BELIZEAN CREAMY COLE SLAW 16 oz. of shredded cabbage (white and/or purple) 2 Tbsp. diced onions 2/3 c. creamy salad dressing (such as Miracle Whip) 3 Tbsp. vegetable oil 1/2 c. white sugar 1 Tbsp. white vinegar 1/4 tsp. salt 1/2 tsp. poppy seeds Directions
BELIZEAN TORTILLA RECIPE 4 c. all purpose flour 1 tsp. salt 2 tsp. baking powder 2 Tbsp. lard 1-1/2 c. water Directions
This is a great tropical drink, which is very refreshing. All ingredients are easily available in Belize. PINEAPPLE/COCONUT RUM DRINK 1 ounce Caribbean white rum 1 ounce One Barrel rum 2 ounces Pineapple juice 1 ounce Grapefruit juice 1/4 ounce coconut cream a dash of Blue Hole Rum Blend or shake all ingredients together. Garnish with pineapple, slice of coconut, & cherry. Blue Hole Rum can be substituted with Blue Curacao. SHRIMP W/ GARLIC RUM SAUCE 1 pound Belizean shrimp, peeled 2 Tbsp. butter 1 garlic clove, crushed and finely chopped 1 inch fresh ginger, peeled and finely grated 1 tsp. brown sugar 1 dash anise liqueur 4 ounces One Barrel rum 8 ounces fresh, heavy cream or tin of medium heavy cream Salt and freshly ground pepper Penne pasta to serve Melt butter in a large frying pan, over medium heat, stir in garlic and ginger and cook for a minute or two until the garlic starts to color a little. Toss in shrimp and cook for a few minutes over a medium flame, stirring occasionally to make sure the shrimps are cooked evenly. When the shrimp look uniformly pink, add the teaspoon of sugar and the dash of anise liqueur, stir, cook for half a minute. Pour the rum into a ladle (easiest way) or small saucepan and heat on stove top. As the rum warms, tilt the ladle or pan to the flame, you are trying to set the rum on fire. As soon as it catches, pour it into the frying pan and shake well. Add the cream. Turn up the heat a little and cook for a minute or two until the sauce starts to bubble; season to taste and serve over penne pasta. Serves 2 |
Hola, my name is Ms. Daisy. Welcome to Belize. This blog is about all the Belizean foods and dishes that I love. Hopefully you can try some of these on your next Belize Vacation.
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