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>> Recipes of Winter 2010

Trinidad and Tobago Dough Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

1/4 teaspoon ground allspice

1 stick (1/2 cup) unsalted butter, softened

2 1/2 cups freshly grated or frozen grated coconut (not dried or sweetened)

1 cup raisins

1/2 cup candied cherries, roughly chopped

1/2 cup mixed candied citrus peel

3/4 cup milk

1 egg

1 teaspoon vanilla extract

1/2 teaspoon Mixed Essence (see note)

3 tablespoons currants or golden raisins, for garnish (optional)

Granulated sugar, for garnish (optional)

Sugar Syrup Ingredients (optional)
1/2 cup sugar

3/4 cup water

Method

Preheat oven to 350F and grease two 9x5-inch loaf pans.

Sift together the flour, baking powder, sugar, cinnamon, nutmeg and allspice. Stir in the butter, coconut, raisins, cherries and candied peel.

In a separate bowl, combine the milk, egg, vanilla and Mixed Essence. Add to the dry ingredients and beat well. You will have a heavy batter. Divide the batter equally between the prepared loaf pans and sprinkle with currants. Bake for 50 minutes, or until a cake tester comes out clean.

Remove the breads from the oven and let cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely.

While the breads are cooling, make the Sugar Syrup by mixing the sugar and water in a small saucepan. Simmer until the sugar melts and the mixture slightly thickens to a thin syrup, about 3 minutes. Remove the pan from the heat.

Brush the loaves with the syrup and sprinkle with granulated sugar. Set aside to dry.

Note on Mixed Essense, from Ramin Ganeshram: "Mixed Essence, which is often found in West Indian baked goods, is essential to the flavor. It is available in Caribbean markets, but if you can't find it, you can substitute equal parts of vanilla extract, almond extract and pear essence. Store it in a tightly sealed, dark-colored jar."

We pair our Sweet Bread with Holly Grove Vineyards' 2009 Celebration ($18).

To do:
Toss 1 pound grated Guyere cheese with 2 tablespoons flour to coat and set aside. Cut 1 garlic clove in half and rub around the inside of your fondue pot. Add 2 cups dry white wine to the pot, place on a stove top and bring to a simmer; do not boil. In small handfuls, add the coated cheese, stirring with a wooden spoon until melted; repeat until all cheese is melted. Add 2 tablespoons brandy and 1/4 teaspoon grated nutmeg. Stir continually and heat until it comes to a boil, then transfer pot to a low heat source for serving.

Dip-ins:
chunks of French bread, firm vegetables like broccoli and miniature carrots, and pieces of cooked meat like grilled chicken; offer fondue forks to spear the food and dip into the cheese.

Pair with:
Although this fondue is made with white wine, the nutty, hearty flavor of the cheese, along with the addition of the garlic, brandy and nutmeg, make it richer and able to stand up to a good red. We recommend the Sunset Hills Vineyards 2008 Benevino Cabernet Franc ($22).

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