BREAD (BIRD FOOD) PUDDING

The delicious smell of cinnamon, nutmeg, glove and brown sugar baking fill the air at Karanambu when the bread pudding is baking in the kitchen. In true Karanambu style, we serve it with "Lashings of Creme".

 

Ingredients

• day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins or dates (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• a sprinkle of glove

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Tear bread into small pieces into a glass baking bowl. Drizzle melted butter over bread. If desired, sprinkle with raisins, dates or any other dried fruit.  
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, nutmeg, glove and vanilla. Beat until well mixed. Pour over bread, and lightly push down  until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

LIME Achar

Lime Achar

Achar is a pickle relish made from local fruits. This Spicy, Sour, Salty, relish that is a local favorite!  Today the lime tree at Karanambu was laden with limes, so we made lime achar

 Ingredients

• ½ bucket yellow limes full of juice
• 1 ½ cups chopped hot peppers 1/2 teaspoon salt
• ¾ cup vinegar
• ¼ cup salt (or to taste)

Directions

1. Blanch limes in boiling water for 5 minutes, until soft but full of juice.
2. Remove the seeds from the hot peppers. 

(A trick is to wear gloves and remove the seeds under water to avoid burning your hands and eyes).

3. Slice hot pepper and cook them for a few minutes in the pot covered with a little water, until soft.
4. In a large bowl, place the cooled blanched limes. Slice them in half and remove the seeds.  Then slice into strips with a scissor. Add all the juice!!
5. Mix in the chopped peppers.
6. Add in the vinegar
7. Salt to taste
8. Spoon in to boiled canning jars (or whatever you have)
9. Seal and place in the SUN!

 

Lime Meringue Pie

We have endless limes are Karanambu.  Sweet, tart and filled with juice.  We are always trying new recipes with the limes from our own trees.

PIE CRUST

Ingredients

• 1/2 cup vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold water

Directions

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

FILLING & MERINGUE

Ingredients

• 6 egg yolks
• 2 (14 ounce) cans sweetened condensed milk
• 1 cup lime juice
• 1 (9 inch) graham cracker pie crust
• 5 egg whites
• 1/4 teaspoon corn starch
• 3/4 cup confectioners' sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
3. Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. In a large clean bowl, whip egg whites with corn starch until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
5. Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

Eddo Curry

Eddo Curry

Eddo (also known as Taro root) is a starchy vegetable that is commonly used in place of a potato. This Curry is a very tasty way to feed a crowd. The smell of the curry frying fills the Compound at Karanambu! 

 Ingredients:

1 large raw Eddo (peeled and cubed) 

1/2 cup light cooking oil

1/2 cup curry powder
1 cup chopped garlic

2 cups chopped onions 

2 cups water

salt to taste

Directions:

1. In a cup, mix the curry powder with enough water to make a loose paste.
2. In a large cast iron pot, preheat the oil for frying.  When the oil is HOT, fry the curry paste. Stir to avoid burning over a low-ish flame.

3. Add the onions and garlic to the pot and fry all in the curry mixture.

4. Add the cubes of Eddo and coat in the curry mixture.

5. Add water as needed while the Eddo cooks to maintain a thick coating.

6. Add salt to taste
7. Continue to simmer until the Eddo is soft enough to slice easily with a fork.

Eddo curry is especially nice if served with Roti.

 We will post Salvador's Roti recipe in the coming days.

Dolores's Fruit Salad

Dolores (Granny) was known for her Fruit Salad.  Once you've tasted it, no other Fruit Salad will ever come close!  There are a few secret ingredients, but most important of all is to use your hands when mixing the fruit.  It really does make a tremendous difference.

Ingredients:

1 Golden Ripe Pineapple 
1 Beautiful Sweet Papaya
4 Glorious Mangoes
6 Juicy Grapefruit
6 Ripe Bananas
1/2 cup of Honey (to taste)
1 Tablespoon of bitters
1/2 bottle of Guyana Rum (at least)
If you can find Passion Fruit Juice, add a can for the original taste!

Directions:

1. Peel the pineapple, rub salt into it and then rinse it.  Now cut it in chunks removing the core as you go. Place the fruit into a large, deep bowl.


2. Slice the Papaya in half and scoop out the seeds. Gently peel the thin skin and slice the fruit into chunks and add it to the fruit in the bowl.

3. Slice the Mangoes, with the skins remaining, down the side on either side of the pit.  Take each "cheek" and score the fruit into 1 inch cubes.  They will easily pop out of the skin and slide right into the bowl with the other fruit.    

4. Peel the grapefruit,  section and remove the white pith, leaving only the fruit and mix it into the rest of the fruit WITH YOUR HANDS.

5. Slice the bananas and add them to the rest of the fruit. 

Mix the rest of the ingredients into the fruit.  First the honey, then the bitters and finally the Rum....MIX WITH YOUR HANDS and taste.  ADD a little bit more of whatever it needs...generally it is the RUM...chill for at least an hour.

Nothing beats Granny's Fruit Salad to put a smile on your face and pink in your cheeks!

Marion's Pumpkin Fritters

These are bite size,  sweet,  deep fried,  delicious nuggets of grated pumpkin!  The smell alone is enough to make your guests stand and wait for the next batch of fritters to be delivered hot from the oil!


 Ingredients:


1 Raw grated pumpkin
2 cups flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoons vanilla extract
1/2 teaspoon nutmeg 
a sprinkle of allspice
1 egg
1/2 cup raisins (r any dried fruit)
1/2 - 1 cup milk
OIL for frying
Brown sugar to sprinkle on top
Brown paper bag for draining oil

Directions:

1. In a small bowl, sift together the flour,  sugar, baking powder, allspice and cinnamon, set aside. 

2. In a larger bowl add the grated pumpkin, egg, vanilla and raisins.  Slowly add the flour mixture working it into a batter. 

3. in a large cast iron pot, preheat heat the oil for frying.  When the oil is HOT, drop a spoonful of pumpkin fritter batter into the oil. It will rise to the top, puffy and begin to brown in the oil.  When the fritters are golden, remove them from the oil and drain them on a flat brown paper bag.  While they are cooling, sprinkle with brown sugar.

SERVE THE LINE OF WAITING GUESTS who have been enjoying that delicious fragrance from the kitchen!

MANGO COBBLER

MANGOES MANGOES EVERYWHERE....there are more varieties of Mangoes at Karnambu that you can possibly imagine, so different recipes for different Mangoes

For the Mango Cobbler, it is best to get the Mangoes off the tree next to the otter pen, or from the old tree behind the first cabin off from the main house, affectionately known as "Mickey II". These Mangoes are meaty, flavorful and have no strings to get caught in one's teeth! Perfect for cooking!

Ingredients: for enough servings to accommodate the guests at Karanambu:

CRUST

5 cups flour

6 tablespoons white sugar

2 teaspoons salt

2 cups shortening (or margarine)

2 eggs

1/2 cup cold water

FILLING

20 (+/-) ripe (not soft) Mangoes - peeled, pitted and thickly sliced

1/2 cup lemon juice (can also use lime if lemons are not available)

1 1/2 cup orange juice

1 cup butter

4 cups sugar (depending upon sweetness of fruit - TASTE before adding all)

1 teaspoon Nutmeg

2 teaspoons Cinnamon

2 Tablespoons Cassava starch

1 cup raisins

glaze for pie crust

1 egg

2 Tablespoon brown sugarDirections:

1. In a bowl, sift together the flour, white sugar and salt. Work in the shortening with a pastry blender (Ha! or whatever you can find that resembles the row of blades to cut the mixture); blend until the mixture resembles coarse crumbs. In a smaller bowl, whisk together the egg and cold water. Sprinkle over the flour and work in with your hands to form dough into a ball. Chill for a minimum of 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees c). Roll out half the dough to 1/8 inch thickness. Place in a large baking dish (a roasting pan or bread pan will work well), covering the bottom and halfway up the sides. Bake for about 20 to 30 minutes, or until golden brown. Remove from oven and cool.

3. In a large pot, mix the Mangoes, lemon juice and orange juice. Add the cup of butter and cook over a medium-low heat until butter is melted. In a mixing bowl, stir together the 4 cups of sugar, nutmeg, cinnamon and cassava starch. Mix into the peach mixture. Add the raisins. Cook until the sugar is dissolved and becomes thick and syrupy. Remove from heat and pour into the crust.

4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave the strips into a lattice over the Mango filling. Secure the strips to the pie crust by pressing the back of a fork over the ends where they meet the crust. Brush with lightly beaten egg and sprinkle sugar over the crust.

Bake in preheated oven for 45 minutes to an hour or until the top crust is deliciously golden

ENJOY with lashings of creme!!!!