Tuesday, February 24, 2009

Dessert from Barbados

Just like the people who muse “that is a fantastic idea” when they hear of our quest, we look forward to this event like a dog looks forward to running after a ball.  Of course after these meals, you cannot run…you can only talk about running before the event in preparation for consuming so many delicious calories. Calories?  If you have to ask, you can’t afford the ones in this cake!  

Vanessa outdid herself (as if it’s possible) fusing this traditional Bajan “plain cake” adding her own special touches and decadent rum sauce.  It was an outstanding finish to the extraordinary feast listed here.  Alicia and Maddie did some fantastic magic with the pork, flying fish and it’s official… that yellow sauce is good on everything (poured it over broccoli and cauliflower the other night).  Then, you think back and remember the fish cakes..perfect! 

How about a slogan for our blog…”great company, great food, great idea- The AGC” ????


For the French influence in the Caribbean:



 The vineyard

Five hectares (13 acres) of vines on slopes facing south,
just protected from the mistral.

Tasting notes
A deep red colour.
The nose is typical of ripe grenache, with aromas of roasted fruit, vanilla and pepper. 
The mouth is full-bodiedand suave in texture. 
The flavours are reminiscent of black fruit and cocoa, and the finish is intense.

 The Killer Dessert!

Bajan Pound Cake with Rum Sauce
1 lb butter
1 lb sugar
8 eggs
2 tsp vanilla
1/2 tsp cinnamon
1 lemon rind
3 1/2 cups flour (self raising)
2 tsp baking powder
1/2 tsp salt
1/4 cup milk
(I add 4 ozs of cream cheese but that is just my secret)
Preheat oven to 325, grease a bundt pan or round 9in pan
1. Cream butter (and cream cheese), lemon rind and sugar until smooth
2. Add eggs one at a time beating well between each addition
3. Add vanilla and cinnamon
4. Sift flour, salt and baking powder together 
5. Add to butter mixture 1/3 at a time alternating with milk until well mixed
6. Pour into well greased pan (s) and bake for 35-38 mins or until tester comes out clean.
 Bake in the centre of the oven for 1 hour. Leave to cool in tins before serving. When cooled slice and serve with a fresh pot of tea.
 Rum Sauce
·                       2 tablespoons butter
·                       1 tablespoon cornstarch

·                       1/2 cup sugar

·                       1 cup milk

·                       3 tablespoons white or dark rum



 Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Immediately serve warm over pound cake.


Sunday, February 22, 2009

Barbados...living up to Argentina

With the bar set high after our brief visit to Argentina, we headed off to Barbados on a chilly winter evening. We were joined by Bill's father, Michael, as well as the usual crew. Here is the rundown

Appetizer: Bajan Salt Fish Cakes
Main: Flying Fish, Bajan Pork, Rice and Peas, Bajan-style salad, two types of sauce to compliment the meat
Dessert: Bajan Pound Cake
To Drink: Mount Gay Rum, Gosling's Black Seal Rum, Red Stripe beer, assorted other choices mainly from England (due to the British influence in Barbados), other wine to be detailed shortly.

Beth and Rob brought the appetizers - Bajan Salt Fish Crab Cakes and two types of hot sauce. The hot sauce, although not from Barbados, was at least authentically from Belize (a habanero grapefruit hot sauce and a fabulous XXX rated hot sauce). Surprisingly, the fish cakes are not made with potato, but with flour, egg and baking powder for binding ingredients. They were tasty, but we thought adding a sprinkle of jalapeno peppers once the cakes were dropped in the pan might also add a bit of zip to them. Below is the recipe:

Bajan Salt Fish Cake


  • 2 tbsp oil
  • 1 cup onions, finely chopped
  • 1 cup flour
  • 1 tsp baking powder
  • Salt to your taste
  • 1 egg lightly beaten
  • ¾ cup milk
  • 1 tbsp butter, melted
  • 2 tbsp eschalots (finely chopped)
  • ½ lb, salted cod fish, cooked and flaked
  • 1 large fresh hot pepper ( finely chopped)


  1. In a heavy frying pan, heat the oil and saute the onions until they are just wilted.
  2. Place flour, baking powder and salt in bowl.Make a well in center and pour egg, butter and milk. 
  3. Mix together lightly, then add the onions, eschalot, salted cod fish, salt and pepper.
  4. Stir well. Drop by tablespoon full into hot oil, but do not crowd them in the pan.


Serve hot!!!


We reheated them for 10 minutes in a 350 degree oven and they tasted quite fine. 

Saturday, February 14, 2009

The Malbec is going well...so yummy. Our visit to Barbados is coming up in one weeks time. It'll be nice to visit a warm country when it's -15 degrees in Canada!