The Sugar Mill Caribbean Cookbook (4 page)

This easygoing soufflé, sizzling with hot peppers, can be served warm or at room temperature.

 

In a skillet, heat the oil. Sauté the onions and garlic until the onions are limp. Stir in the peppers, and set the pan aside.

Line a 10-by-15-inch jelly-roll pan with parchment paper or foil. Butter the lining generously, and dust it with flour, shaking off the excess. Place a sheet of waxed paper on a baking sheet the same size or larger. Preheat the oven to 325°.

Put the flour in a saucepan, and gradually pour in the milk, whisking until the mixture is smooth. Stir in the cumin, salt, and pepper. Place the pan over medium heat, and cook the mixture, stirring, until it is thickened.

In a bowl, lightly beat the egg yolks, then beat in several spoonfuls of the heated flour-milk mixture. Stir the egg-yolk mixture into the flour-milk mixture in the saucepan, add the cheese, and cook, stirring, for 1 minute. Set the pan aside.

In a clean bowl, beat the egg whites until they are foamy, then continue beating until moist, stiff peaks form. Stir some of the beaten whites into the yolk mixture to lighten it. Fold the remaining whites into the yolk mixture just until they are blended. Pour the mixture into the prepared jelly-roll pan, spreading it evenly. Bake for 40 to 50 minutes, until the soufflé is golden brown and puffy.

To make the sauce, stir together the avocado, lime juice, green onion, garlic, sour cream, cumin, and salt and pepper.

Turn the soufflé onto the waxed paper-lined baking sheet, and carefully peel off the parchment or foil. Spreadthe onion-pepper mixture evenly over the soufflé. Using the waxed paper as a support, roll the soufflé from one long side into a cylinder.

To serve, cut the roll into thick slices, spoon on some avocado sauce, and garnish with cilantro sprigs and black olives.

 

Makes 6 servings

It's amazing how a tot of rum can transform ordinary French toast into something special enough for guests.

 

Stir together the eggs, milk (or half-and-half or cream), rum, sugar, nutmeg, and salt in a shallow bowl. Dip both sides of each bread slice in the batter, and place the slices on a piece of waxed paper.

Heat 2 tablespoons butter and 1 tablespoon oil in a skillet large enough to hold three slices at a time. Fry the bread over medium heat, turning once, until it is lightly browned. Keep the cooked slices warm while you fry the remaining three in the rest of the oil and butter.

To serve, cut each slice of bread in half, and arrange the pieces on plates. Garnish the plates with fruit, and serve with butter and warm maple syrup.

 

Makes 6 servings

The surprise is tucked inside of each slice of this delicious French toast.

 

Cut a 2-inch crosswise pocket in each slice of bread. Stuff the banana slices into the bread pockets. In a bowl, whisk together the eggs, milk, and vanilla. Pour the mixture into a square glass baking pan. In another bowl, mix together the sugar and cinnamon.

In a deep skillet, heat about 2 inches of oil to 350°. While the oil heats, lay the stuffed bread in the egg-and-milk mixture. Let the bread soak up the liquid for a few minutes.

Fry the bread, turning it once, until it is lightly browned, about 3 minutes. Drain the slices on paper towels. Sprinkle them with the sugar-and-cinnamon mixture, and serve them at once.

 

Makes 6 servings

You can enjoy the flavors of the islands' favorite creamy cocktail in these delicious pancakes.

 

In a mixing bowl, beat the eggs. In another bowl, combine the butter, milk, coconut, and rum and stir this mixture into the eggs. Stir together the flour, sugar, baking powder, and salt in a third bowl. Pour the egg mixture into the flour mixture, and stir just until the dry ingredients are uniformly moist.

Heat a griddle or skillet until a few drops of water will dance on it, then lightly brush it with oil, and ladle on the batter. Cook the pancakes, turning them once, until they are golden brown on both sides.

The pancakes are especially good served with a warmed mixture of equal parts sweetened cream of coconut and maple syrup.

 

Makes 6 servings

This warm and comforting breakfast dish is subtly spiced with one of the Caribbean's favorite flavors.

 

Combine all the dry ingredients in a bowl. Make a well in the center of the mixture.

In another bowl, whisk together the egg whites, milk, molasses, and oil. Add these to the dry ingredients, and stir to mix thoroughly. Heat a griddle or skillet until a few drops of water will dance on it, then lightly brush it with oil, and ladle on the batter. Cook the pancakes, turning them once, until they are golden brown on both sides. Serve them with warm maple syrup or honey.

 

Makes 6 servings

Top your waffles with an array of luscious tropical fruits, and you'll start the day dreaming of swaying palms and aquamarine waters.

 

Sift together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat together the egg yolks, yogurt, milk, and melted butter. Stir this mixture into the dry ingredients.

In another bowl, beat the eggwhites until they are stiff but not dry, and fold them into the batter along with the nuts and coconut. Spoon the batter into a hot waffle iron, and bake until the waffles are golden brown. Serve the waffles with your choice of tropical toppings.

 

Makes about 8 waffles

Caribbean sweet potatoes grow on a trailing vine and have orange skins and flesh that varies in hue from pale white to reddish orange. In the French islands sweet potatoes are called
patates douces,
and in the Spanish islands
patatas dulces.