Let your taste buds take you to a dream destination
Our feet might be stuck at home but since cuisine and cooking styles change as we travel the world, take a virtual trip by cooking up some dishes or mixing some drinks from your favourite destination. From bustling streets and cries from local vendors to the rhythmic echo of the ocean, let yourself be transported away to your dream destination through flavours and spices! Here are a few top recipes that are synonymous with a few of our favourite destinations.
Considered the birthplace of rum, Barbados has perfected this fine spirit, offering the best in the world. Due to the high quality of their Bajan water which is drawn upwards from coral caverns, Barbados delivers a wide variety of ways to serve their popular spirit. Whether you prefer it neat or mixed in a cocktail, the taste of rum has become synonymous with Barbados and transports you to paradise, one sip at a time. To enjoy this Caribbean treat, you don’t have to wait until your next visit to Barbados to experience it!
· One measure of lime juice, freshly squeezed
· Two measures of sugar syrup
· Three measures of dark Caribbean rum, the older, the better
· Four measures of water
· Dash of Angostura Bitters and freshly grated nutmeg
1. Place two measures of sugar in a saucepan with a little water and cook until the sugar has dissolved and add to the juice. 2. Add the rum and water. 3. Serve with plenty of ice, a dash of bitters and a grating of nutmeg.
(Recipe courtesy TotallyBarbados.com)
Photo of Paynes Bay, Barbardos: Anthony Ingham
Rich in cultural diversity, cuisine found in Belize is a mix of a variety of flavours, tastes and cultures. While there is a variety of cultural inspirations that make up Belize’s culinary scene, the Creole culture is quintessentially Belizean. Creole or “Kriol” was originally a mixture of British and African settlers, but today is has expanded to include other cultures, such as Maya and Mestizo. One of the top Creole must-haves for a true taste of Belize is Fry Jacks. Other classic Belizean dishes include the Mayan breakfast and of course tropical cocktails!
Coconut and yeast dough cut into triangles or squares and fried until golden. Enjoy this Belizean staple at home with the San Ignacio Resort Hotel’s very own recipe here:
· 3 Cups of flour
· 3 Teaspoons of baking powder
· 1 Teaspoons of salt
· 1 Teaspoon of vegetable oil or shortening (for the dough)
· 1 Full Cup of Water (sometimes water might need to be adjusted)
· 2 Cups of vegetable oil (for the cooking)
1. Place flour, baking powder, and salt in a bowl. Cut shortening into flour or, if you’re using oil, add it to the ingredients. Knead the dough, adding little bits of water at time in order to remove all clumps and create a smooth textured dough. Separate the dough in half and let stand for about 15 minutes. 2. In the meantime, put oil in the frying pan and heat to medium temperature. Next, divide the dough into ten medium-sized balls and flatten them into a circle. Cut each circle in half. Place dough in the frying pan and leave until it turns into a golden brown. Repeat on the opposite side. And you’ve got yourself a delicious Fry Jack! 3. You can have these with eggs, refried beans, sugar, jam, golden honey, anything your taste buds desire!
Buen provecho and have an amazing Belizean breakfast!
(Recipe courtesy the San Ignacio Resort Hotel)
· Fresh mint
· 1/4 oz lime juice
· 2 oz Fresh coconut rum
· Splash of soda water
· 1 oz of Coconut cream
Mix ingredients and pour into a tall glass, add some fresh ice, chopped up coconut slices, lime and mint to decorate and top it off with soda water. (Recipe and photo courtesy GAÏA Riverlodge and Matachica Resort and Spa)
· 2 Whole egg beaten
· 1/4 Cup chopped onions
· 1/2 Cup chopped chaya
· 1 Teaspoon butter or olive oil
· Salt and black pepper to taste
1. In a frying pan sauté the butter, chaya and onion on medium heat until the onions are translucent. 2. Add the beaten eggs and continue stirring until eggs are light and fluffy. 3. Serve with refried beans and corn tortillas. (Recipe and photo courtesy GAÏA Riverlodge and Matachica Resort and Spa)
Photo of street musicians in Belize: Meritt Thomas, Unsplash
Greater Miami’s connection with the Hispanic cultures dates back nearly 100 years. One of the most culturally diverse cities, Cuban culture permeates throughout the streets. Making up 60 percent of the total Miami Hipanic population, there is a notable influence of Cuban American in the Miami culinary scene. A prime example of this is Cuban coffee, which has become synonymous with breakfast in Miami. Cuban coffee can be enjoyed in a variety of ways, Cafecito, Colada, Cortadito and Café Con Leche – the latter being a Miami staple!
Cafe con Leche
Miami-native, Stephanie Pernas, shares her recipe to take this classic Miami morning staple in-house:
· Evaporated milk
· 2 Tablespoons of sugar
1. Brew your espresso (preferably in a stovetop espresso pot). 2. Steam your milk. You can either heat up the evaporated milk on the stovetop or microwave it. 3. Measure out your sugar and then add a splash of coffee to the sugar and stir until melted. This whole process is really important and helps get the sugar to the consistency it needs to be to melt into the coffee. 4. Pour the sugar back into the coffee and stir. 5. Pour the coffee into your milk (typically 50/50 mixture) – et voila!
Enjoy your authentic Cuban Café Con Leche!
(Recipe courtesy Stephanie Pernas)
Photo of Downtown Miami: Ryan Parker, Unsplash
The Islands of Tahiti
Known for their splendid weather, The Islands of Tahiti offers a variety of land to sea dishes with a vast range of fruits, spices and vegetables. These exotic culinary treasures are praised for their aromatic qualities and nutritional benefits, pleasing the body and the taste buds. Fish from the lagoon or from the ocean such as perch, mahi mahi and parrot fish, are exquisitely fresh. Often eaten raw, sometimes marinated in lime juice and coconut milk as is in the destination’s famous national dish “poisson cru”.
· 500g of Red Tuna
· 2 Tomato
· 1 Small cucumber
· 2 Green limes
· 1 Onion
· Coconut milk
· 1 Green onion
· Salt & Pepper
1. Cut the fish into small pieces and soak it in seawater or salt water for 5 minutes. In a salad bowl, put diced tomatoes and cucumbers, thinly sliced onion, cut green onion and chopped parsley. Add lemon juice, salt and pepper and let soak for a few minutes. Drain the fish, add to the bowl and mix well with other ingredients. Add the coconut milk at the last minute. 2. Serve immediately.
(Recipe courtesy Tahiti Tourisme)
Tuolumne County, U.S.
Celebrate, share and renew nature’s bounty – that’s the motto at Indigeny Reserve in Sonora, Tuolumne County that is made up of three regions with its own character – Gold Country, High Sierra and Yosemite. Sonora, a lively gold-rush town, offers cuisine tied with delightful history and outdoor excitement. Indigeny Reserve, in Sonora, was officially opened to the public in 2012 after the Watson family purchased it in 2005. The now 160-acre apple orchard/ cider house boasts 51 apple varieties and allows visitors to enjoy tree-lined hiking trails, picnic grounds and lake views. In this neck of the Californian woods, anything apple-flavoured rings true to Tuolumne County cuisine, in addition to the dishes served at local restaurants and bed and breakfasts!
Apple Cider Waffles
Pair fresh apple cider waffles with warm maple syrup and really bring a bit of the fresh NorCal into your Canadian home! Get the recipe here:
· 2 Cups flour
· 2 Tablespoons sugar
· 1 Teaspoon ground cinnamon
· 1 Teaspoon baking powder
· 1/2 Teaspoon baking soda
· Teaspoon kosher or sea salt
· 2 Eggs
· 1 Cup buttermilk
· 1/4 Cup butter, melted
· 3/4 Cup Indigeny Apple Cider
1. In a bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt for at least 20 seconds. Set aside. 2. In another bowl, beat together the eggs, buttermilk, melted butter, and apple cider until well combined. Stir in the flour mixture. 3. Heat the waffle iron, spray or brush with oil or butter, and cook until golden.
(Recipe courtesy Indigeny Reserve)
· 12 Eggs
· 1 1/2 Cups of cottage cheese (about two very large scoops)
· 1 Cube of butter 1/4 pound – melt in microwave
· 4 Cups of Monterey Jack Cheese shredded
· Sprinkle with Cheddar Cheese
1. Crack the eggs and place in the blender along with the melted butter and cottage cheese. 2. Blend until fluffy. 3. Spray a Pyrex 9×12 baking dish and cover with Monterey Jack Cheese – about 4 cups of cheese; then sprinkle with Cheddar Cheese – this gives it a bit of a bite! 4. Bake at 350 degrees 45 minutes or until baked.
(Recipe courtesy The McCaffrey House)
· 4 Tbsp maple flavored syrup
· 1 ½ Cups firmly packed brown sugar (2 handfuls)
· 1 ½ Cubes of butter
· Bread cut in cubes to come to the top of the 9×12 Pyrex dish (you may use any kind of bread, hotdog buns, left over rolls, French bread)
· 8 Eggs
· 3 Cups milk
· 1 ½ Teaspoon vanilla extract
1. Combine syrup, brown sugar and butter in a small heavy saucepan and heat, stirring until bubbly. Pour syrup mixture in a 9×12” pan. 2. Cut up bread in small squares and place on top of the syrup. Mix eggs, milk, and vanilla in the blender. Pour over the bread and push down the mixture with your hands. 3. Cover the pan and refrigerate overnight. 4. The next morning, remove the pan from the refrigerator and discard the cover. Place the pan in a preheated oven and bake for 45 minutes to an hour (place the dish on a cookie sheet to avoid having it bubble over in the oven). *After removing from the oven, you may cover the cooked bread with butter before going to the next step if you like. 5. To serve, loosen edges of bread from pan sides with the blade of a knife or a thin bladed spatula. Invert the pan onto a cutting board or cookie sheet so that the caramelized portion of the Bread Pudding is on top.
(Recipe courtesy The McCaffrey House)
Cuisine can take you on an adventure to your dream destination through a unique blend of spices and flavours. Enjoy a taste of the world in the comfort of your own home!
Photo of Yosemite: Courtesy VisitCalifornia.com