Friday, July 19, 2024
HomeEatChocolate SIN Cake AND Salad! Great combo!

Chocolate SIN Cake AND Salad! Great combo!

You know you want it...

Mocka Jumbies and Rum...

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Grenadian Chocolate Sin Cake, Recipe from Angela Smith, Caribbean Dream
Grenadian Chocolate Sin Cake, Recipe from Angela Smith, Caribbean Dream

It is that time of the year when your resolutions are thrown in the air and then you wait to see what comes down and sticks! Most of us include diet, eating better, and exercise at the top of the list. Important in our life is to eat better, but not lack in decandance, taste, and style. How about going plant-based? Which means, cutting back on animal products and processed foods. As plant-based meals are definitely top of my list. I contacted Chad Sarno, VP of plant-based education at Rouxbe Cooking School. Below are recipes that will embrace your transition. Happy, healthy, New Year!

Preparation time: 15 minutes. Serves: 4
4 beets, roasted and sliced or cut in ½ inch cubes
4 cups baby spinach
1/3 cup dry roasted sunflower kernels
Juice of 1 lemon
Juice of 1 orange
Juice of 1 lime
1 Tbsp honey
1 tsp Dijon Mustard
1 shallot, finely diced
½ cup extra virgin olive oil
Salt and pepper, to taste
Garnish: Zest from the fruits

For the dressing, combine all ingredients. (You should have just over 1/2 cup combined juice from the orange, lemon, and lime.) Whisk to combine. Add additional olive oil, if desired. Toss the spinach with a little dressing and divide between plates. Create a pile of roasted beets in centre. Drizzle a little extra dressing on top. Sprinkle with chopped sunflower seeds and citrus zest.

Note: To roast beets. Preheat oven to 350ºF. Cut off the top and bottom of the beets. Place on foil. Pour a little olive oil over and sprinkle with a little sea salt. Wrap the beets in foil. Make sure they are thoroughly wrapped. Place the foil packet of beets in a baking dish on the middle oven rack. Cook for 1-2 hours, depending on the size of the beets, until the tip of a knife inserts easily. Cool. Using a knife, remove the skin. Slice or cut as desired.

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Preparation time: 25 minutes. Cooking time: 45 minutes. Refrigerate: 24 hours. Serves: Many

1 cup butter
1/2 cup Caribbean Mountain Coffee, brewed strong
1/2 cup brown sugar
4 eggs, beaten
2 oz of 82% Grenadian Chocolate, chopped
6 oz of 60% Grenadian Chocolate, chopped

In a saucepan melt butter. Add coffee and sugar; bring to a boil. Pour over chopped chocolate and whisk smooth. Whisk in eggs.

Pour into a greased and parchment lined spring-form pan. Wrap pan in foil and place in a water bath. Bake at 325ºF until just set. Remove from water bath and cool. Refrigerate for at least 24 hours. Remove from spring-form and place on a wire rack. Glaze cake with chocolate ganaché (1 cup heavy cream and 1/2 cup chopped Grenadian 60% chocolate, melted together and whisked smooth). Refrigerate until ganaché sets. Serve with Passion Fruit Gastrique and garnish with cocoa nibs.

1/2 cup sugar
1 Tbsp water
1/4 cup passion fruit pureé
1-2 Tbsp white balsamic vinegar
Garnish: Mint leaves

Boil water and sugar until amber colored. Add pureé and vinegar. Be careful, as caramel will splatter. Whisk smooth. Allow to cool, before serving.

For courses on plant-bassed cooking, visit: www.rouxbe.com/plant-based

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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