The Sugar Mill Caribbean Cookbook (44 page)

 

Makes 12 servings

When we first put this on the menu we were a little worried. Peanut butter, we thought—is that really what guests expect when they dine at the Sugar Mill? Since then Peanut Butter-Fudge Tart has become one of our most requested desserts, topping in popularity some of its far more glamorous colleagues.

 

To make the crust, butter a 9-inch tart pan with a removable bottom. Mix all the crust ingredients in a bowl. Press the mixture evenly on the bottom and side of the tart pan. Refrigerate the tart 1 hour.

To make the filling, beat together the cream cheese and peanut butter in a large bowl until they are thoroughly combined. Add 1 cup confectioners' sugar and the butter, and beat until the mixture is fluffy.

Beat the cream in another bowl until soft peaks form. Add the remaining 2 tablespoons sugar and the vanilla, and continue to beat until stiff peaks form. Stir a third of the cream thoroughly into the peanut-butter mixture. Gently fold in the remaining cream. Spoon the mixture into the crust. Refrigerate the tart until the filling is firm, about 3 hours.

For the topping, bring the cream to a simmer in a small, heavy saucepan over low heat. Add the chocolate, and stir until the mixture is smooth. Let it cool to lukewarm.

Spread the topping over the pie. Refrigerate the pie until it is firm, about 3 hours longer. Serve the pie chilled.

 

 

Makes 1 9-inch tart

Coconut-laden shortcake layered with bananas and cream and garnished with oranges, kiwis, and strawberries, this dessert is a rainbow of colors and flavors.

 

Preheat the oven to 300°.

Spread in a pie pan ⅔ cup coconut, and toast it in the oven, stirring occasionally, for about 6 to 8 minutes.

Sift the flour, the baking powder, the nutmeg, the salt, and 3 tablespoons of the sugar together into a bowl. Cut in the butter until the mixture resembles coarse meal. Add all but 3 tablespoons of the toasted coconut.

Make a well in the middle of the flour mixture, and pour in ⅔ cup milk and 1 teaspoon of the vanilla. Quickly combine the ingredients with about six to seven strokes of a rubber spatula.

Divide the dough into six equal parts, and pat the pieces into 3-inch rounds on a greased baking sheet. Brush them with milk, and sprinkle them with the ½ cup untoasted coconut. Refrigerate the rounds for 15 minutes. Preheat the oven to 375°.

Bake the rounds 20 to 30 minutes, until the rounds are light gold on the edges and their centers are firm and dry.

Whip the cream until soft peaks form. Fold in th are ready to serve, split the shortcakes, and spoon some banana slices on the bottom half of each. Top with a dollop of cream. Replace the top of the cake, and top it with a few banana slices and more cream. Garnish with orange slices, kiwi slices, and strawberries, and serve.

 

Makes 6 servings

Combining dessert and an after-dinner drink is not only efficient, it's delicious.

 

To make the crust, combine the crushed cookies and butter. Reserve 1 tablespoon of the mixture for garnish. Press the remainder firmly and evenly onto the bottom and side of a 9-inch tart pan. Chill the crust.

To make the filling, sprinkle the gelatin over the water in a medium saucepan. After about 5 minutes, when the gelatin is softened, stir in the sugar, salt, and egg yolks. Set the pan over low heat, and cook the mixture, stirring, until the gelatin dissolves and the mixture thickens slightly. Do not allow it to come to a boil. Remove the pan from the heat, and let the mixture cool for several minutes. Slowly stir in the brandy and liqueur (if you add them rapidly, the sauce may curdle). Pour the mixture into a shallow bowl, and refrigerate the mixture until it is cool but not jelled.

Whip the cream until it holds firm peaks. Fold the cream into the thickened gelatin mixture (the filling will be thinner than other gelatin fillings). Turn the filling into the chilled crust. Sprinkle the reserved cookie crumbs over the top of the tart. Refrigerate the tart for several hours.

Allow the tart to stand at room temperature for about 20 minutes before serving.

 

Makes 1 9-inch tart

Even those who don't know much about the Caribbean have heard of that smooth grown-up milkshake, the pina colada. Here the same flavors appear in a cake that is sure to make your guests ask for seconds.

 

Preheat the oven to 350°. Beat the egg whites until soft peaks form. Gradually beat in ½ cup sugar, and continue to beat until the whites are very stiff.

Whisk together the egg yolks, oil, water, and vanilla in a bowl. Sift together the remaining 1 cup sugar, the flour, the baking powder, and the salt.

Fold the flour mixture into the beaten yolks, and mix well. Fold in the beaten egg whites. Pour the batter into two 8-inch cake pans. Bake the cake for about 25 minutes, until it shrinks from the sides of the pans and the tops spring back when touched. Turn the cake out onto racks, and let it cool.

In a small bowl, mix together the pineapple juice, rum, and cream of coconut. Brush both cake layers with this mixture.

To make the frosting, beat together the butter, confectioners' sugar, egg, cream, vanilla, and coconut or almond extract until the mixture is smooth and creamy. Combine half the frosting with ¼ cup crushed pineapple, and spread the mixture on the bottom cake layer. Put the top layer in place. Stir the dark rum into the remaining frosting. Frost the cake, and sprinkle the top with toasted coconut.

 

Makes 1 8-inch layer cake

This is another creation of Sugar Mill chef Ivor Peters. White chocolate is traditionally made from cocoa butter, milk solids, sugar, and flavorings, but other vegetable oils are often used now in place of the cocoa butter. Look for white chocolate made wholly with cocoa butter rather than substitute fats.