I found this as part of an email from Cooking Light. CL got it from MyRecipes.com. Share, share, share! I am posting it as I found it. You can purchase harissa. I, personally, would leave out the cilantro because I hate the stuff and sub parsley instead.
This is not 'beer' as most think of it. There is no alcohol involved. This popular drink is usually made around Christmas time in the Caribbean, but can be enjoyed whole year round. Found at Squidoo website for Caribbean recipes.
**Note it steeps for 1 WEEK. This is the 7 day 'cook time'.**
1. I found this at a Scandinavian website. Recipe created by Swedish chef, Andreas Viestad.
2. Pineau des Charentes is most decidedly French. Our own French Tart lives in the region.
3. They spelled Pineau wrong. I fixed it. It was 'Pinot' as in Grigio.
4. I can NOT imagine using such a magnificent beverage as a braising liquid. But I am posting the recipe while I decide what to do because the stuffed cabbage itself looks amazing.
5. I did a wee bit of editing. The original recipe seemingly throws out the cabbage!
6. I guessed at servings. I imagine the cabbage would be cut into 8 wedges?
From Nordic Cookery with Tareq Taylor, a Swedish chef, this is a floral summer dessert made with apples, rosemary, lavender and thick cream. Submitted for ZWT9. I am incredibly anxious to make this because I have lavender & rosemary growing right outside my kitchen!
I'm not sure who Chef Don Clark is, but I will pass along the credit. The original title to this recipe is 'Chef Don Clark's Coconut Chicken Toston Cup Filling' where you use this recipe as a filling for toston cups which are fried plantain cups made with a plantain press. Served in toston cups, you will have a smashng appetizer! Otherwise, you'll just have a tasty dish!
Coconut rice pudding is a popular dessert in the Caribbean. It's so popular that it is sometimes served for BREAKFAST! My kind of people! Here's a simple recipe for a tasty, creamy coconut rice pudding that starts with cooked rice.
Swiped shamelessly from About.com's section on Latin/Caribbean Food.
"When the temperatures climb, cool off with a cold peach and mango smoothie. It's a great way to enjoy local peaches when they are in season."
A good sangría typically consists of red wine, fresh fruit, a small amount of liquor spirits, a sweetener, and sometimes carbonated water.
I found this yummy version on a website for Caribbean food and developed by Hector Rodriguez.
Please understand it's Rosé wine. Fooddotcom isn't allowing 'Rosé' through.
Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice.
Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.
About.com has a large section on Latin/Caribbean cooking.
"Cuban tossed salad is a simple yet delicious salad. Serve the tossed salad for a light lunch or with dinner. This recipe is very versatile; you can substitute any variety of tomato, onion, lettuce or radish. The fresh dressing is worth the extra effort to make, but if you don't have time you can use bottled vinaigrette."
According to 'Jo's Icelandic Recipes' blog, light and frothy cold puddings made with egg and thickened with gelatine are known as "frómas" in Icelandic and as "fromage" in Danish. Those who know their French will realize that this is the French word for "cheese". How it underwent the change in meaning from French to Danish is not known.
This recipe is in all likelihood originally Danish. With a bit of adjustment, it can be adapted to other kinds of flavors. For example, lemon.
Chilling time is not included.
This vegetarian "ham" has become a favorite substitute for the traditional holiday ham, or skinke, on many Swedish tables.
**I DO NOT know why the measure for onion will not show. Please use 1 small onion, chopped (about 1/2c).
Cardamom Ice Cream is a delightful topping for Scandinavian fruited desserts, particularly apple desserts like Skånsk Äppelkaka or dried fruit soup ("sweet" soup), served either warm in winter or cold in the summer months.
Found while reading an article on Nordic desserts! I LOVE cardamom!
Cook time is prep time & freeze time is cook time. You'll see what I mean. :) Enjoy!
A Paula Wolfert recipe. The melange of dill and fennel, celery leaves, red pepper flakes, and spices makes for a light and delicious couscous. Since this type of couscous tends to be slightly dry, you may want to serve it with glasses of buttermilk, the traditional way. I adapted the recipe to make without a couscousier.
I found this on a Tunisian website where Paula Wolfert was credited with the recipe. It's different from all the others on the site. I also edited out the caraway since I don't like the stuff. Cooking time includes the 30 minutes soaking time. Enjoy!
From my Greek cookbook from Greece! These are actually baked, not fried. I make this often for my consumers at work. It's one of their favorite breakfasts! I edited only for standardizing measurements.