Fresh, fall season sweet potatoes are combined with eggs, butter, heavy cream, coconut, pecans and raisins and then baked until the potato mixture is cooked through and the brown sugar crumble topping is bubbly and golden brown.
Ingredients:
80g raisins
2 eggs, lightly beaten
100g coconut flakes
150g pecan nuts, chopped
200g granulated sugar
200g brown sugar
1 tsp vanilla extract
60 ml heavy cream
70g self-raising flour
125g butter melted
600g cooked sweet potatoes, mashed
Directions:
Combine the sweet potatoes, granulated sugar, coconut, raisins,
eggs and the vanilla extract. Beat until smooth, then add half
the butter and the heavy cream. Spoon into the base of a large
well greased casserole dish.
Meanwhile make a topping by combining the brown sugar, nuts,
flour and half the melted butter. Stir with a fork to combine, then
using your fingers, scatter this over the top of the sweet potato
mixture in the casserole.
Place in a 350 F preheated oven and bake for about 25 minutes
or until the sweet potato mixture has cooked and the topping is
slightly golden brown.
Gosling’s Wine of The Week
DOW’s TAWNY PORT 10 YEAR OLD N/V
Dow’s Tawny Port 10 year old N/V is Gosling’s perfect choice for Chef Renato’s pudding.
This wine from Portugal has a nose brimming with aromas of candied fruit and toffee, beautifully combined with some mature ripe fruit.
On the palate there are vibrant nutty flavours, perfect balance and a lovely long finish.
The retail price is $38.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 5th, 2013
Don’t let the name of this recipe intimidate you – roulade simply means “to roll” – like a jelly roll or Christmas Yule log! Perfect for holiday entertaining, and easy to do, any meat – chicken, pork, beef or turkey, can be rolled around a a variety of fillings. Cheese, vegetables, nuts, sausage, or other meats are often used.
In this recipe, a pork loin is rolled around a tasty filling of tangy feta cheese, peppers and spinach and then roasted to perfection.
This dish requires the pork loin be prepared for rolling up, technically referred to as butterflying, which means the meat should be cut thinly into one large piece. If you are unfamiliar with preparing meat for roulade, simply explain to the butcher you intend to use the pork loin for rolling up and he will be happy to trim it for you.
Prep time: 10 mins Cook time: 40-50 mins Servings: 8
Ingredients:
2 scallions, sliced
3 ounces feta cheese, crumbled
2 tablespoons roasted red & yellow peppers, chopped
2 tablespoons sun-dried tomatoes
2 cups fresh spinach, chopped
1 tablespoon Italian seasoning, divided
3 lbs boneless pork loin, butterflied
1 teaspoon salt
1/2 teaspoon ground black pepper
Cooking twine
Directions:
Heat oven to 425°F
Season the inside of the pork loin with the Italian seasoning mix, salt and pepper.
Layer the first 5 ingredients on pork loin. Roll lengthwise; tie at 1-inch intervals with cooking twine. If in doubt on how to truss the pork loin with butcher’s twine, watch this video from About.com
Sprinkle the outside of the trussed roast with remaining seasoning, salt, and pepper. Place seam side down in pan.
Roast for 40-50 minutes or until interior temperature reaches about 150-155°F degrees (don’t forget meat continues to cook, or rise in temperature after removing from oven, or as it rests). Cover the roast loosely with foil and allow to rest for 10 minutes before slicing.
To serve, remove twine from roast, then slice into 1/2″ thick slices.
Tip: For even more intense flavour, before stuffing, try marinating the pork loin overnight in the refrigerator. Simply mix the Italian seasoning, a few chopped garlic cloves, salt and pepper with a little olive oil to make a paste. Spread the paste evenly over pork loin and marinate in refrigerator 2-3 hours or overnight.
Please join the Bermuda Family Council on Saturday, Nov 2, 2013 at Dellwood Middle School for a fun & informative day.
Come for a fun, informative day of interesting workshops, exhibits, DJ Bitsy performance, gombeys and interaction. Start the day with a codfish breakfast between 9:00am-10:30am. Exhibits open at 10am and workshops begin at 11:00am. Gombey Finale and great prize draw at 5:00pm.
Children are welcome. Arts & Crafts along with childcare and a “quiet” area are provided.
For more information, contact or call 292-9741 ext 108
If you like the creamy flavour of peanut butter you’re going to love Jif Whips!
Jif Whips Creamy Whipped Peanut Butter tastes like regular peanut butter but the texture is so smooth, fluffy and easy to spread you’ll start imagining numerous possibilities on how to use it. Spread it on cupcakes, sandwich it between cookies, use it as a dip for fresh fruit, or eat it straight out of the tub!
Conveniently packaged in an easy-open, no mess, no fuss flavour-sealed oval tub, (Yup, you can get every bit of it without getting it all over your hands!) Jif Whips Creamy Whipped Peanut Butter is now available in our stores along with Jif Whips Whipped Peanut Butter & Chocolate flavoured spread.
Details: Jif Creamy Whipped Peanut Butter has 25% less calories & fat than regular Jif Peanut Butter. Contains 140 calories and 12 g fat per 2 tbsp (24 g) serving, compared to regular Jif Peanut Butter, which contains 190 calories and 16 g fat per 2 tbsp (32 g) serving. Contains no preservatives. Per 2 Tbsp: 140 calories; 2 g sat fat (10% DV); 95 mg sodium (4% DV); 2 g sugars.
Ingredients: Made From Roasted Peanuts and Sugar, Contains 2% or Less of: Molasses, Fully Hydrogenated Vegetable Oils (Rapeseed and Soybean), Mono and Diglycerides, Salt.
For more details and nutrition information visit www.jiff.com.
Recipe from Chef Renato, Mid Ocean Club – serves 4
Chef Renato brings us delicate Savoiardi biscuits, also known as Ladyfingers, served alongside Coffee Mascarpone for an Italian inspired dessert.
Ingredients for the Savoiardi Cookies:
150 gr. granulated sugar
200 gr unsalted butter
5 medium eggs
70 gr honey
200 gr. all purpose flour
Ingredients for the Coffee Mascarpone:
350 gr mascarpone cheese
100 gr granulated sugar
1 espresso coffee
Directions:
Beat the eggs, sugar and honey with a mixer until fluffy, then incorporate the flour. Add the butter which is has been almost melted.
With a piping bag, form long strips about 2 to 2½ inches long directly onto a greased baking sheet. Bake in a 340°F oven for about 10-15 min until golden in colour.
Mix the mascarpone cheese with the sugar and the espresso coffee. With two tablespoons of this mixture, make three quenelles on the center of the plate and serve with the Savoiardi cookies. You may also add vanilla custard if you like.
Gosling’s Wine of the Week
Errazuriz Late Harvest Sauvignon Blanc 2011 is the wine Gosling’s have chosen this week for Chef Renato’s cookies.
This dessert wine from Chile is straw yellow colour and features intense floral and fruity scents and offers a full-bodied texture. It is refreshing and sweet.
The wine is at its finest when served chilled.
The retail price is $13.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 22nd, 2013
Serve Chef Peter’s Decadent Chocolate Pots in a variety of unique containers.
Pots of rich chocolate ganache, laced with Kahlua will satisfy any chocolate lover’s sweet tooth.
Recipe from Chef Peter Jovetic, Seasoned To Taste
Ingredients:
1 cup heavy cream
7 oz. semi-sweet or bittersweet (70% cocoa solids) chocolate at room temperature, coarsely chopped
2 large egg yolks
2 tablespoons Kahlua or liquor of choice
2 oz. unsalted butter
Method:
In a medium saucepan, heat the cream and Kahlua until bubbles appear around the edge. Remove the pan from the heat, add chocolate and let stand for 1 minute, then stir until smooth.
Add the egg yolks, whisk until smooth cream. Stir in butter. Pour the custard into prepared espresso cups and refrigerate until chilled and firm.
Garnish with fresh berries and Pirouette cookies.
Gosling’s Wine of the Week
SANDEMAN FINE TAWNY PORT N/V
Sandeman Fine Tawny Port from Northern Portugal is the ideal choice from Gosling’s for Chef Peter’s dessert. This port can be enjoyed in many ways – chilled, over ice or mixed in a cocktail. As George Sandeman says “….. there is no need to save it for a special occasion, make any occasion special… by drinking Sandeman Port.”
The retail price is $18.00 and is available from Gosling’s and Lindo’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 8th, 2013
Gosling’s Wine of The Week
Please join the Bermuda Family Council on Saturday, Nov 2, 2013 at Dellwood Middle School for a fun & informative day.
SANDEMAN FINE TAWNY PORT N/V
