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St Martin / St Maarten Recipes

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Recipes on this page:

Guavaberry Wine ( Virgin Islands/St. Martin)

Ingredients:

1 pound prunes
1 pound raisins
1 pound sorrel
3 vanilla beans
3 cinnamon sticks
1 pound brown sugar
1/2 pound gingerroot
1 pound guavaberries (red)
1 pound guavaberries (yellow)
2 (750 ml) bottles of rum

Directions:

First use a small amount of water to
rinse the berries. Now clean berries
by popping and removing seeds. Rinse
off seeds, strain and save liquid.

In a large pot add seedless berries,
but reserve -1/2-cup red berries and -1/2-
cup yellow for later use.

Place the liquid that was saved from
the rinsing seeds into a pot. and add
brown sugar.

Bring the mixture to a boil until the
berries are soft. The consistency of
the juice should be a medium syrup or
sticky when cool.

Use the saved berries and then grind
or mash then mix with very strong old
rum.

Add raisins, prunes, sorrel, vanilla
beans, cinnamon bark, and the ginger
root to the cooled mixture.

Now fill the mixture in the bottles,
cork & wire down securely. Store in
cellar for several months. or a dark
place.

The taste will tell when the liqueur
(guavaberry) is fully ripened, strain
and re-use the bottles.

Note: Guavaberries can leave permanent
stains be careful.

Serves: 24 and 4 ounce servings
Preparation Time: 30 minutes

 Red Snapper St. Martin

Ingredients:

1 kiwi
1 banana
1 cup of flour
1 teaspoons nutmeg
1 teaspoons pepper and
1/2 cup virgin olive oil
8 ounces filet Red snapper
-skinned, boned
-salt to taste

Sauce:

1/4 cup of honey
1/2 cup of amaretto
1 cup of orange juice
1 tablespoon of cilantro
1/2 cup of corn starch slurry

Directions:

Mix the flour nutmeg and salt with
pepper. Pat the snapper filet dry
and coat evenly with flour mix.

In a saute pan heat the olive oil
and saute the snapper lightly on
both sides, remove from the pan,
discard oil and add orange juice,
amaretto and honey.

Now bring to a slow boil, lighten
with slurry and garnish with the
fresh cilantro.

Next arrange the sliced banana and
kiwi on top of snapper and finish
in the oven at 350 F. for about 6
minutes. Top with sauce.

SAUCE: Use 1/2 cup amaretto 1 cup
orange juice 1/4 cup of the honey
1 tablespoon cilantro ? cup corn
starch slurry.

Butter Cookies

1/2 cup of sugar
1 1/2 cups of flour
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
1/2 pound of unsalted butter,
-softened

First heat the oven to 350 degrees F.
(175C). Cream the butter and the sugar
with vanilla extract into a large size
bowl until mixture is fluffy and light.

Next combine the flour together with
the salt and sift in a bowl 1/2 cup at
a time. After each addition beat well.

Now scoop the dough onto the center of
a large ungreased baking sheet. Using
a a metal spatula or a table knife and
spread into a 9 inch square pan about
1/2 inch thick.

Bake the cookies on the center rack of
the oven until it is firm to the touch
and golden brown, for about 35 minutes.

Finally, remove the pan from the oven
and cut "botercoek" in 1-1/2" squares.
Place the squares onto a wire rack to
cool. Makes at least 3 dozen cookies.

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