The Cuisine of Trinidad & Tobago, The Caribbean & Beyond!
Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. The word comes from the Old French desservir, “to clear the table.” We hope that you will enjoy our many dessert recipes (and dessert wine suggestions) here at TriniGourmet.com :)
Bovetti Artisan Chocolate! I had never known about this company (surprise surprise) so I went online and found Bovetti.com You know you are dealing with a French website when you click on “English” and the language is still French 😆 Fortunately some of my CXC …
This chocolate bar was as divine to unwrap as it was to consume. It came in a plastic sealed package that reminded me of my father’s old school tobacco pouches 🙂 I am a huge lover of dark chocolates, so I was in 7th heaven …
So the roundup for Sugar High Friday #27: Chocolate by Brand is here! 🙂 This time it was hosted by the very smiley David Lebovitz, author of Room For Dessert : 110 Recipes for Cakes, Custards, Souffles, Tarts, Pies, Cobblers, Sorbets, Sherbets, Ice Creams, Cookies, …
Barfi is one of those traditional Indo-Trinidadian sweets that one consumes when attending many a Hindu or Moslem celebration. I have seen it referred to (on websites) as an East Indian fudge or Indian cheesecake. Maybe these descriptions accurately capture the East Indian …
So far I have only shared savory dishes for New Year’s so I thought it was time to mix it up with something sweet! Especially since the theme of this month’s Sugar High Friday was Sugar Art! Goolab jamoon is a sweet finger food that …
I made these cookies for my mother’s birthday several weeks back. They are a first place winning recipe from the 1994 Chicago Tribune Annual Food Guide Holiday Cookie Contest. Made with really trashy rum they really packed a punch. Since there are not many ingredients …
Chalk it up to my high functioning autism, or my devotion to High Fidelity, but I just LOVE making ‘best of’ and ‘top’ lists. That’s why I’ll be presenting them from time to time here. This time around I’m making a list of my Fave …
Coconut sugar cakes are known to every school child in Trinidad and Tobago. These confections are one of several ‘tuck shop’ (cafeteria) staples and are also commonly available from corner stores and street vendors. Made from grated coconut they are traditionally cut into squares comprised …
Well Sugar High Friday #25 is up on me! I decided that I would try my hand at something that I’m calling Coconut Scented Rum Truffles (for now) 😉 I decided to make the filling with bittersweet chocolate, coconut cream and rum. The coating is …
It seems hard to believe that the Pineapple Upside Down cake has not always been with us, however in reality canned pineapples were not available until 1903 when Jim Dole of the Hawaiian Pineapple Company (now Dole Pineapple) perfected a way to tin them. So …
If I was to host a Tropical Thanksgiving, what would I serve? That question has been in my head with all the Thanksgiving promotions on the US television channels. So, for this post I thought that I would troll the ol blogosphere for Thanksgiving recipes …
The following recipe for Rosemary Polenta Pound Cake creates a finished product, delicately scented with fresh rosemary, with a perfect savory-sweet balance and lovely texture.
• For easy peeling of hard boiled eggs, add a few drops of oil to some water. Crack the eggs and let stand in oil and water solution for a few minutes. • When reheating a slice of pizza in a microwave, run the bottom …
This moist chocolate cake is overflowing with rum flavoring and raisins. It’s great coated with whipped cream or served hot with custard. That’s homemade pumpkin custard in the picture! 🙂 My recipe makes one 9 or 10 inch tube pan (14 servings).
