With tropical drinks in hand and reggae music in the background, our hosts created an island escape with a delicious Jamaican-themed menu for our seventh gourmet group dinner. The menu was carefully planned to recreate the flavors our hostess remembered from her two years living on the Island as a child. We feasted on flavorful jerk chicken, fragrant coconut rice and Caribbean vegetables, and a rich chocolate rum cake. My assignment: Jamaican Carrot Soup with a pear relish and plantain chips. I suggest making the soup at least a few hours ahead of time to allow the complex flavors to really come together as it’s refrigerating. And don’t skip the pear relish – it adds texture and freshness to the warm, spicy soup. This soup would also be amazing on a cold fall day!
My favorite breakfast spot growing up served amazing German pancakes. Because they look so impressive, I thought these pancakes would be difficult to make. I recently found this recipe and tried it – so easy and so delicious! I highly suggest serving the pancake with several fresh lemon wedges to squeeze on top – it adds so much flavor. And maple syrup, of course.
Here are the wonderful frico cups I was assigned to make for our last Gourmet Group. The frico cups are filled with a cheesy, creamy polenta which is then topped with more cheese and brown butter. Yum! But they are also delicious plain. Find the recipe here on foodandwine.com.
When I was asked to bring brownies to a Halloween party this year, I made it my mission to find a really delicious basic brownie recipe – nothing fancy. Not surprisingly, I found it here on the Smitten Kitchen website. These brownies really are perfect – chocolatey and chewy. I like to cut them into bite sized pieces to make them easy to eat. They freeze really well, too!