looking for topic w/ Jamaican menu

[jjf]

Just a few days ago I was reading a thread where someone posted a Jamaican menu that they used for a party - now I cannot find it. Can someone please tell me what the name of the topic is and an approximate date? Thanks so much!

jen

[lorilei]

I'm not sure if this is what you're looking for, but I had a Jamaican/Caribbean dinner party a couple of months back -- and here's my report and menu.
www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000712-1-000150.html (http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20000712-1-000150.html)

[jjf]

Thanks so much for the quick lorilei! That is exactly what I was looking for. One more questions though - did you post any of these recipes in another thread or can you recommend cook books where I can get the recipes? Thanks again!

oh one more question - any tips on frying plantains - why did it take so long and how far in advance can you fry them so they stay crispy?

jen

[lorilei]

OK -- let me think now.

1)I know I posted a couple of the recipes, but would be willing to post them again. Just let me know which ones you're interested in.(I highly recommend both the crab dip and the cheesecake http://www.cookinglight.com/bbs/smile.gif)

2) As for the plantains, it was just time-consuming, as fried things are prone to be.

I used a simple method -- Peeled and cut plantains into thin slices, deep fried once in grapeseed oil, removed and drained on paper towels, mashed each chip flat with a rolling pin, dipped them in salted water (in which I also placed 2 cloves of minced garlic), and then fried & drained them again. When cooled and placed in an airtight container, I anticipate they'd last for a day or two.

Hope that's what you need... http://www.cookinglight.com/bbs/wink.gif

http://www.cookinglight.com/bbs/smile.gif Does this answer your question?

[jjf]

Yes - that did answer my questions! I would love the recipe for the crab dip, cheesecake and banana-pina coladas - if it is not too much trouble. Thanks again for the quick response.

jen

[lorilei]

Happy to oblige!

HABANERO CRAB DIP

1/3 cup well-stirred unsweetened low-fat canned coconut milk
3 scallions, chopped
1 teaspoon chopped fresh habanero chile, including seeds (use jalapeno for more mild effect)
1/2 cup chopped fresh cilantro
1/2 cup low-fat mayonnaise
3 tablespoons fresh lime juice, or to taste
1 lb jumbo lump crab meat, picked over and coarsely shredded

Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve with plantain chips.
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BANANAS FOSTER CHEESECAKE

Crust
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons sugar
2 tablespoons (packed) golden brown sugar
1 1/2 teaspoons vanilla extract

Filling
2 8-ounce packages Neufchâtel cheese (reduced-fat cream cheese), room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups puréed bananas (from about 4 bananas)
1 cup low-fat sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
Pinch of salt

Topping
1 cup low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 17-ounce jar caramel sauce
2 tablespoons dark rum
2 bananas, peeled, sliced

Position rack in center of oven and preheat oven to 350°F. Wrap outside of 9-inch diameter springform pan with 3-inch -high sides with heavy-duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.

Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, 1 at a time, beating until just blended after each addition. Add puréed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.

Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.

Meanwhile, Prepare Topping:
Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight.

Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas top cake.

Cut cake into wedges. Serve, passing remaining sauce separately.

(recipe from Epicurius.com)
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BANANA-PINA COLADAS

3 ripe bananas, peeled and quartered
18 ounces unsweetened pineapple juice
4 ounces low-fat coconut milk
3 ounces dark rum
2 cups ice
1/4 cup toasted coconut

Place bananas and pineapple juice in a blender and blend until smooth. Add coconut milk, rum and ice and mix until frothy. Garnish with toasted coconut.

LORILEI NOTE: I used frozen crushed pineapple packed in its own juice in place of the pineapple juice. (To keep it from freezing solid, I added a bit of rum to the pineapple before freezing, making a sort of "slush")

[jjf]

Thank you, Thank you!! I cannot wait to try these - they look wonderful!

jen