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    You are in: Home / Cookbooks / ZWT Caribbean Islands
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    15 recipes in

    ZWT Caribbean Islands


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    Posting this for safekeeping, since it combines two of my favorite things -- cheesecake and guava. Adapted from "In the Sweet Kitchen" by Regan Daley. NOTES: 1. Fresh guavas are recommended for the filling, but I'm sure that canned ones would work just fine if, like me, you can't get your hands on a decent fresh guava in your area. 2. Allow at least two days to make this, because both the unbaked crust and the finished cheesecake need chilling time, preferably overnight. The unglazed cheesecake can be made up to 3 days ahead. Cook time includes chilling times.

    Recipe #373893

    A different version of baked papaya than the previous one I posted. This version has a crunchy filling/topping with pistachios, raisins, and ginger. If you don't care for raisins too much (like me), feel free to reduce the amount or leave them out entirely. If you need to leave out the pistachios, just sub in extra cookie crumbs to make up for some texture and volume. For another variation, use Greek yogurt in place of the heavy cream, and almonds in place of the pistachios. Adapted from Thai & Asian cookbook, untried by me. Posted for ZWT

    Recipe #424763

    Easy tropical poke cake with ready-made pina colada mix. Posting here so I can find it without sifting through a stack of printed recipes :)

    Recipe #374299

    Funny name for a boiled pudding from the Caribbean that is reminiscent of tamales dulces. Posted for ZWT, untried by me. Adapted from "Around the World in 450 Recipes".

    Recipe #373837

    Tropical pound cake with pineapple. Posted for ZWT, untried by me. Adapted from the May/June 09 Hannaford fresh magazine. NOTE: don't preheat the oven -- this cake is supposed to go into a cold oven! Cook time includes cooling times for both cake and filling.

    Recipe #373801

    You've had a long morning of snorkeling, and you're craving some jerk (no, NOT the hirsute one in the Speedo on the chaise lounge next to yours), but you don't want a heavy meal that might cause belly pooch over your bikini bottom. Well, The Kitchen Tourists have just the thing for you: fiery hot jerk salmon, resting on a bed of fresh crisp tossed salad with an island twist, all topped with a sweet and tangy tropical vinaigrette. There, now you're satisfied, and you can still rock that hot little outfit you picked out for the evening waterside festivities. Team contributions that made this recipe what it is are as follows: Captain evelyn/athens = warm allspice and nutmeg, Ed&Theresa = fresh salmon, fluffernutter = kicky ginger, MA HIKER = spicy hot peppers, Mandy from Oz = crisp cilantro, Laffer = cooling papaya, ms.susan = fire-taming coconut milk, TansGram = filling beans, Tisme = zingy lime, tunasushi = crunchy cashews, Muffin Goddess = sweet mango Life is good, mon! Enjoy! (P.S. special thanks to Team Captain evelyn/athens!) NOTE: as noted by a reviewer (and myself, actually, after the fact), the dressing recipe makes way more than you'll need for this salad. The dressing is good on just about any kind of salad (I know, because I went through A LOT of salad trying to use up my batch of dressing lol), but if you don't eat salads very often, you may want to half or quarter the dressing part when you make this. :)

    Recipe #234870

    Adapted from The New York Times cookbook. Posted for ZWT.

    Recipe #232817

    Posted for ZWT. Adapted from The New York Times cookbook.

    Recipe #232822

    This is my adaptation of a recipe I found in the April 2002 issue of the now-defunct BHG Hometown Cooking magazine. They disappear almost instantly whenever I make them. I like them because the fruit isn't mashed and incorporated into the batter as it is in most banana recipes.

    Recipe #60291

    I made these in response to a request from a Colombian coworker for "something guava". Guava paste can usually be found in the international aisle of well-stocked grocery stores. You may find it in a wrapped bar as opposed to a large flat tin; I find that the canned product is better-tasting and more attractively colored than the stuff in the bar, but use what you can find.

    Recipe #60448

    On a mission to find recipes to use up the random tin of guava paste that I often have in the pantry, I came across this one online somewhere. The applesauce and glaze are my own doctorings, because the original recipe was good but quite dry. It's still a very dense butter cake, so those bakers desiring a lighter-textured cake may want to add more applesauce to the recipe.

    Recipe #60794

    Nice moist quick-bread, excellent for using up any papaya that is somewhat past it's prime for eating fresh. Like most quick-bread recipes, it's very adaptable. I've made equally yummy combinations of papaya-mango and papaya-banana breads when I didn't have the full amount of papaya available. Freezes well (cool completely, slice, then wrap loaf tightly in plastic wrap or foil.)

    Recipe #63000

    Posted for ZWT II. Something a little different if you're looking for a Mexican dessert. Adapted from a little cookbook I have called Mexican Desserts and Drinks. Prep/cook times are guesses.

    Recipe #171438

    I had forgotten that I had this recipe tucked away in some recipe file on my computer, so I figured I'd post it here so I wouldn't forget about it again. I believe this is from Bon Appétit.

    Recipe #172113

    I haven't gotten around to making this yet, but it sounds so good I thought I'd share it (I love out-of-the-ordinary cheesecakes!). The baking instructions do not mention a waterbath, but I usually bake my cheesecakes with one, so I suppose it can be baked by whatever method the individual chef has best luck with. Not sure where on the web I found this, but I know that it's initially from The Big Bowl Cafe in Chicago.

    Recipe #172229


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