Times have become so uncertain these days so we've: taken time to either reflect transform or make changes to our day-to-day lives (if you're lucky you've done all three). A part of my reflections have been going back to my roots. I'm first generation American in my family but I have the fondest of memories thinking about my experiences of visiting Jamaica as a child. One very vivid memory I have was staying with a grandaunt out in May Pen. When I say country.... I mean: chickens, cows, well-water, etc. C-O-U-N-T-R=Y!
One fun thing I did learn in my stays there was how to make some of the traditional delicacies, but most of all the treats. Come on, I was a kid! I've always wanted to replicate some of these simply recipes but found myself never having or really making the time to do so, but now with this COVID-19 way of life I can't say I have all the time in the world but there is definitely leftover energy in the day to devote some attention to things I like or enjoy doing.
With that said, I have such an affinity for coconut and ginger, two robust and flavorful ingredients that work so well with many things, but when working in tandem they pack such an amazing 1-2 punch! Please see my recipe for Traditional Grater Cake, which are basically shredded/grated coconut clusters.
How to Make Grater Cake
Many people think of cake baking as a creative process, but I think of it as a science. Just the slightest tweak on a recipe can change the entire dynamic of your cake creation; possibly turning it into a biscuit or even worse, a glob of uncooked dough. One of my favorite things to bake is a pound cake, and little do people know it’s as simply as “4-3-2-1-1″!
POUND CAKE BASICS:
4 – Large Eggs , at room temperature
3 – Cups of flour (preferably self-rising or cake flour, sifted)
2 – Cups of Sugar
1 – Cup of Butter (2 sticks), softened
1 – Cup of Milk
*2 pinches of salt, 2 teaspoons vanilla extract, and 2 teaspoons almond extract*
Preheat the oven to 350 degrees. Grease a 10-inch baking pan. In a large mixing bowl, beat the softened butter and sugar together until creamy (the creamier the fluffier you cake will be). In a separate bowl, combine sifted flour and salt and set aside. Beat eggs with an electric mixer then combined to butter/sugar mixture. Add vanilla and almond extracts to wet ingredients, mix well. Add wet ingredients to dry ingredients. Lastly, fold milk into mixture gradually. Once completely combined, pour mixture into a 10-inch pan. Bake for approximately 50-60 minutes or until a toothpick inserted into the center comes our clean. Let cool. Garnish with fresh cut strawberries and serve!
What’s your favorite thing to bake?
Care to share a recipe?
It’s that time of year again with Thanksgiving and Christmas just around the corner. So how do we start off November? With dessert of course! And these holiday table treats are so much fun if you’re entertaining a moderate to large sized group for the holidays. Making gingerbread cookies and a gingerbread house is also a great way to keep the kids organized, engaged and distracted. While the kids are assembling and decorating the cookies and house, the parents can have some much needed “adult time”!
Up first, Gingerbread Cookies!
(My favorite holiday table treats to make and eat!)
“The holidays are almost near so it’s about that time to spread the holiday cheer so whether you plan on cozying up beside an intimate fire for two or celebrating with a house that’s completely full, here are some fun things to make your holiday bright and fill your days with a whole lot of delight!”
My true passion is not just in the science and creativity behind the ingredients of food making but is also in the sense of togetherness and community that food and libations bring to table!