Search This Blog

Thursday, December 26, 2013

Boxing Day Treat!

Merry Day After Christmas!

I hope you all have had a wonderful Christmas with your loved ones. Enjoying all the yummies and celebrating the true meaning of Christmas. Now that all the busyness has died down, lets enjoy boxing day. I always loved the idea of this holiday, its like a recovery day from the celebrations. A nice quiet day to relax.

In this weather, all rainy and chilly it feels wonderful to curl up with a cup of hot chocolate. So today I want to share a recipe for my "Spiked and Spiced White Hot Chocolate".

Spiked and Spiced White Hot Chocolate


4 cups of  half and half (or milk even almond milk is super delicious in this)
8ozs chopped white chocolate
1 tsp vanilla extract
1/2  tsp ground nutmeg
1/2 tsp ground cinnamon
3ozs brown rum
Marshmallows and nutmeg for topping

In a saucepan bring half & half or milk to a simmer. Add chopped chocolate, vanilla and spices and stir until chocolate is dissolved. Remove from heat and add rum. Serve immediately topped with marshmallows and a sprinkle of nutmeg.

Now just grab a blanket and cuddle up by the tree with a good book or movie!

Merry Christmas All! Lots of love from Jo & Ed

Sunday, December 22, 2013

Unexpected Side of Fries

What's going on peeps? I hope you're all getting into the festive mood. The weather actually has a slight chill to it and the Christmas music is playing everywhere. To continue the theme of entertaining, I want to share a super simple side dish with you. You can add it to buffets, serve it with a steak or just as a snack for pop up guests with a delicious dip. Its Cassava Fries!

I think I have always loved cassava. In Barbados its most famous appearance is probably in Cassava Pone (which I will admit I am a tad bit addicted to) but this delicious root is far more versatile than we may think.

Cassava is also called manioc and yuca. Some other dishes you can create are cassava casserole (like scalloped potato) , bammy/bami  (Jamaican Cassava Flat Bread) and Cassava soup.

So here is the recipe:

Cassava Fries

1lb cassava (peeled and cut into 4" sticks)
Oil for frying 
Salt and Pepper to taste
Boiling water for par- cooking


In a pot, boil water add salt and cook cassava until fork tender.
Once cooked, drain and allow to cool.
In a skillet heat oil until it bubbles when a sprinkle of flour is added to test it.
Fry cassava until golden and crispy. Remove from oil, drain and season with salt and pepper. 

These are absolutely delicious and a welcome change to a typical menu. I hope you guys give them a try. 

Happy Cooking! 

Monday, December 16, 2013

Christmas treats in our little bake shop

Hi Guys,

Just in case you've missed our Christmas menu on our Facebook page, I thought I would share it here. Along with some pics of Christmas Cuppies.

Fa la la la la, la la la la!

Tuesday, December 10, 2013

Holiday Brunch with A Yummy Recipe

It's  December!!!! I am so excited for Christmas. There is so much yumminess planned for the holiday season. This weekend we hosted a holiday brunch.  So today I will share some pics, ideas and an easy delicious recipe.

Brunch is a great option for first time entertainers, because the dishes aren't too complex. Simple pieces can be impressive.

Here is the menu: 

Honey Glazed Turkey Ham Sandwiches

Potato and Bacon Breakfast Casserole
Banana Muffins 

Granola Yogurt Parfaits ( simply layer yogurt and granola in shot glasses, perfect for single serving)  

Fruit & Cheese Platter ( which we refilled with plantain chips and other fruits)

The cheese in middle is marinated fresh mozzarella. These were bocconcini, which are bite size mozzarella balls. You can use a regular ball of mozzarella and cut it into bite size pieces . 

Here is the recipe for the marinade: 

1/2 cup extra- virgin olive oil 
1 tsp lemon zest 
2 tbsp chopped parsley leaves
1tsp chopped thyme 
1 clove garlic sliced thinly 
1/2 tsp red chili flakes 
1 tsp kosher salt

Combine ingredients and add mozzarella (about 16oz) toss and refrigerate in a covered container for at least 3 hrs or overnight.