The Sugar Mill Caribbean Cookbook (45 page)

Grease a 10-inch springform pan. To make the crust, mix the crumbs and butter together. Press the mixture evenly onto the bottom of the pan. Chill the crust while you make the filling.

Preheat the oven to 400°. Cream the cheese in a mixer or food processor. Stir together the sugar and cornstarch, and beat them into the cheese mixture. With the machine still running, add the whole eggs, yolks, melted chocolate, Amaretto, and almonds, and beat until the mixture is smooth. Beat in the cream. Pour the filling into the crumb-lined pan, and level the surface.

Bake the cake for about 1¾ hours, or until the filling is just set. Allow the cake to cool in the pan.

When the cake is cool, remove the side of the pan. Heat the apricot glaze, and brush it on the side of the cake. With your hands, press the minced toasted almonds onto the side. Chill the cake before serving it.

 

Makes 1 10-inch cheesecake

 

Preheat the oven to 350°. In a bowl, combine the graham cracker crumbs,sugar, nutmeg, and melted butter, and stir until all the crumbs are moistened with the butter. Press the crumbs into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes, then let it cool, and chill it.

In a large bowl, beat together the ice cream, sherbet, coconut cream, and pineapple. Turn the mixture into the cracker crumb-lined pan, and freeze the torte overnight.

When you are ready to serve, sprinkle the torte with the toasted coconut, remove the side of the pan, and cut the torte into wedges.

 

Makes 1 9-inch torte

Cold desserts are understandably popular in the islands, where we prefer our Irish coffee in frozen form.

 

Preheat the oven to 350°. Mix together the crust ingredients, and press them into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes. Let it cool.

Fill the springform pan with the ice cream, and freeze the torte. When you are ready to serve, beat together the cream, sugar, instant coffee, and Irish whisky, and pipe the mixture onto the top of the ice cream filling.

 

Makes 1 9-inch torte

Cold soufflés like this, actually egg custards stiffened with gelatin and enriched with whipped cream, are also known as Bavarian creams. Opulent yet light and airy desserts, they are easy to prepare but make a very grand entrance indeed.

 

In a small bowl, soften the gelatin in the water for 5 minutes. Place the bowl over simmering water, and stir until the gelatin is dissolved, about 10 minutes. Remove the pan from the heat, and add the Amaretto. Let the mixture cool, then chill it until it begins to thicken.

Meanwhile, beat the egg whites until they are foamy. Add ½ cup sugar gradually, beating constantly. Add the lemon juice, and beat until the mixture is stiff but not dry.

In a separate bowl, beat the egg yolks until they are frothy. Gradually add ¼ cup sugar, beating until the yolks are thick and lemon-colored.

Add the slightly thickened gelatin slowly to the egg yolks, and continue beating until the mixture is light and thick. Fold the beaten egg whites into the gelatin mixture. Fold in the whipped cream. Fold in the crushed cookies. Spoon the soufflé into champagne glasses, and chill them.

Sauté the almonds in butter, and sprinkle them with sugar. Sprinkle the almonds over the soufflé in the glasses, and serve.

 

Makes 10 servings

Sugar Syrup
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Piña Colada
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Painkiller
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The Volcano
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Coco Tequila
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Coffee Rumba
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Mango Moon
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Banana Daiquiri
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Yellow Bird
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Gulf Stream Cooler
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Rum Punch
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Hibiscus Cocktail
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Caribbean Champagne
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Ginger Limeade
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Reggae Revenge
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The Reef Basher
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Rum is, of course, the favorite libation in the islands. Old island hands usually take theirs simply with soda and lime, but everyone loves the extravagant tropical drinks that have come to be identified with the Caribbean. Here are a few recipes we've collected during our years in the islands.

Keep this in a jar in the refrigerator, and you'll be ready to make any island drink.

 

Combine the sugar and water in a saucepan. Bring them to a rapid boil. Simmer the syrup for a minute or two. Let the syrup cool, and use it as directed for the drink of your choice.

Piña coladas are to the Caribbean what white wine is to a Manhattan singles' bar. The whining of blenders concocting this drink is the back beat of almost every bar in the islands.

To make a blushing colada, a lovely drink that glows with a sunset-pink hue, simply add a splash of grenadine.

 

Put the ice into a blender. Add the remaining ingredients, and whirl until the mixture is frothy. Serve it in a tall 12-ounce glass, garnished with the pineapple and maraschino cherry.

 

Makes 1 serving

Most people agree that the first sighting of this drink was at the Soggy Dollar Bar in Jost Van Dyke. No matter its origins, it's become one of the most popular libations in the BVI.

 

Put the ice into a blender. Add the remaining ingredients, and blend until the mixture is frothy. Serve it in a 12-ounce glass garnished with orange slices.

 

Makes 1 serving

Although most of the mountain peaks in the Caribbean are docile, occasionally one begins spitting and steaming. When that happens, it's time to reach for this drink.

 

Put all the ingredients into a cocktail shaker with ice cubes. Shake until the ingredients are well combined. Strain the liquid into a tall glass filled with ice cubes, and serve.

 

Makes 1 serving

The Caribbean sea laps a portion of the east coast of Mexico, where tequila replaces rum as the tipple of choice.

 

Put the ice into a blender, and add 1 the remaining ingredients. Blend until the mixture is thick and smooth. Pour the mixture into a chilled champagne glass, and serve.

 

Makes 1 serving