Nov 7, 2012
This rich pudding is a delicious holiday tradition throughout Bermuda. Filled with cherries, candied citrus peel, raisins and spices, the pudding is traditionally served as dessert on Christmas Day. Doused in brandy or rum, which is set alight, the pudding is ceremoniously brought to the table flaming from the glow of a hot blue flame of burning alcohol.
Many households have their own recipe for Christmas pudding. Some family recipes are handed down through generations and are a closely guarded secret. Commonly, coins are hidden in the pudding mixture as a token. The person who finds the coin in their serving of pudding is believed to be the recipient of wealth in the coming year!
Christmas Pudding
Recipe Type: Dessert
- 1-½ cups shortening
- 1-½ cups brown sugar
- 4 eggs, beaten
- 5 cups bread crumbs
- 1 box seedless raisins
- 2 cups mixed peel
- ½ cup cherries
- 2 cups rum
- ½ tsp. baking soda
- 1 tsp. Dri Pak salt
- 1 tbsp. McCormick Cinnamon
- 1 tsp. McCormick Ground Nutmeg
- ¼ tsp. McCormick Allspice
- ¼ tsp. McCormick Ground Cloves
- Cream shortening and sugar. Add beaten eggs and all other ingredients. Mix well.
- Pour the mixture into pudding mold.
- Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 6 hours. Check often to make sure the water does not dry out.
3.1.09
Nov 6, 2012
After three nights of food battles in Bermuda Hospitality Institute’s fundraiser, “Bermuda’s Rising Chef of the Year”, Fairmont Southampton chefs have made their mark on both the judges and audiences alike!
On Friday November 2nd, Bacci Chef Adam de la Cruz was the overall winner of the night in a nail biting finish that saw Chef Bipin Sharma of Bone Fish Grill in Dockyard snag the Audience Favorite Award. Hosting that night was Executive Chef Chris Chafe of Fairmont Southampton. Chef Adam de la Cruz’s winning dish:
Chicken Roulade with Eggplant Lasagna; Eggplant Vinaigrette with Tomato Basil Froth & Chicken Farce.
Last night (November 5th), in Semi-Final Round three, Fairmont Southampton Chef Trevor Kliaman was the overall winner, with Chef Jonathan Rivard of Bolero earning the Audience Favorite Award. Chef Trevor Kliaman’s winning dish:
Herb & Goat Cheese Crusted Lamb Rib-eye with Jalapeno Lamb Lollipop; Sweet Potato Ratatouille.
Semi-Final Round One on Thursday, November 1st, was won by Newport Gastro Pub Chef Carmin Viola. Executive Chef & Host Edmund Smith of Ascots Restaurant also presented Carmin with the Audience Favorite Award.
“We continue to be impressed with the level of creativity, skill and professionalism of these up and coming chefs,” said Karla Lacey, BHI CEO. “The judges and the audience have had a great time!”
Tonight three more chefs battle for the 4th slot in the Final Rounds to be held this Friday at International Imports.
Major sponsors for this sold out event include Butterfield & Vallis, Gosling Brothers and Lindo’s Family Foods.
View video profiles of all competing Chefs.
BHI is a non-profit organization with a mandate to lead and encourage the development, growth and sustainability of Bermudians in the Hospitality industry.
Nov 5, 2012
White Chicken Chili with Beans
BBQ Beef Meatballs
Roast Chicken
Shepherd’s Pie
Leg of Lamb
Deep Fried Grouper
Chicken Breasts in mushroom sauce
Garlic Chicken Wings
Hot Chicken Wings
Fried Chicken
Smoked Pork Sausage
Chicken Tenders
Mac-n-Cheese
Starches & Veggies
Salad Bar
Nov 5, 2012
Summer is over, and we’ll be spending more time indoors, notably the kitchen, usually the warmest room in the house. It’s where you’ll find me making Winter’s champion comfort food: soup.
Not only delicious, comforting and nutritious, home-made soup is a very economical solution for mealtime.
Save your veggie prep trimmings ( onion, green beans, carrots, celery – even asparagus) in the freezer, and then make vegetable broth – a staple ingredient for many recipes, better and cheaper than anything out of a can!
