Issue 007: Sugar, Spice, and Everything Nice

Hey Q-Crew!

We’ve had a lot of savory recipes so far this month and if you know us, you know we always feel for a little something sweet. Shout out to Mrs. Meaghann Rigg Wong of Kravinz Catering for inspiring this week’s recipes at a recent event. We’re making Churro Style Jamaican Festival Bites and Planteray Bajan Rum Chocolate Ganache!

This month’s theme is Tek A Bite! Sometimes you don’t want a huge meal, or you need a cute and handy appetizer to wow guests at your next shindig. Well never fear, YGQ is here! Every issue this month is a hearty nibble and something saucy to dip it in.

Churro Style Jamaican Festival Bites

Prep time: 30 minutes

Cook time: 30 minutes

Servings: Many lol. At least 5-10 for sure.

Ingredients:

  • 2 pkg Grace festival mix
  • 1 stick of butter grated
  • 1/2 tsp vanilla extract
  • 1 cup cold water
  • 1/2 cup sugar
  • 1 tbsp + 1 tsp ground cinnamon

Step 1: In a mixing bowl, add the festival mix with 1 tsp of cinnamon.

Step 2: Add the grated butter and combine with hands until it creates small crumbles.

Step 3: Add the melted butter and mash the yuca thoroughly. You may need to mash in smaller batches. Try to get it as smooth as possible.

Step 4: Cover with a moist paper towel and rest for 15-20 minutes.

Step 5: Mix the remaining cinnamon with the sugar in a separate bowl.

Step 6: Using floured hands to prevent sticking, pinch off small pieces of dough and form into cylinders.

Step 7: Fry in 350° oil until golden brown.

Step 8: Remove to a paper towel to drain.

Step 9: Drop hot into the cinnamon sugar and toss to coat.

Step 10: Serve with Bajan rum chocolate ganache to dip it in or enjoy it as is!

Planteray Bajan Rum Chocolate Ganache

Prep time: 10 minutes

Cook time: 6 minutes

Servings: 5+

Ingredients:

  • 3/4 cup heavy cream
  • 1 tbsp softened butter
  • 2 tbsp Planteray Dark Rum
  • 1 cup Ghirardelli semi-sweet chocolate chips
  • Pinch of sea salt

Step 1: Put the chocolate in a ceramic, glass, or metal bowl.

Step 2: Heat the cream until its hot enough to steam, but not boiling. For Stove: bring the cream up to a light simmer. For Microwave: Heat in 30 second increments until the cream is hot.

Step 3: Pour the cream over the chocolate.

Step 4: Cover with foil and let sit for 5 minutes.

Step 5: Stir or whisk until it comes together and forms a smooth uniform sauce.

Step 6: Add the butter, salt, and rum and stir until the butter is melted and the sauce is smooth and shiny.

Step 7: Drizzle or serve as a dip!

Let's Connect! Find Me On

Subscribe to Q-Zine Digest!

Contemporary and fusion West Indian cooking... or whatever else I think up #LetHerCook