Saint-Barthélemy (N. America) 17 February 2023

Saint-Barthélemy (also called Saint Bart’s) is located in the continent of North America. It has the Caribbean Sea to the north and east, St. Kitts & Nevis to the far south, Oranestad to the far southwest, The leeward Islands to the southwest and west, and Anguilla to the far northwest.

The capital is Gustavia.

The official languages are French, and English.

The climate is tropical, with practically no variation in temperature; has two seasons (dry and humid).

The staple foods are fresh crab, lobster, cod, lamb, beef, duck, French bread, cheese and wine, pumpkin, avocado, sweet potato and many more French influenced flavors (https://blog.corcoranstbarth.com/st-barts-french-gastronomy).

https://www.cia.gov/the-world-factbook/countries/saint-barthelemy/

ACCRA DE MORUE (Codfish Fritters) (https://www.caribbeangreenliving.com/codfish-fritters-accra-de-morue/):  

            – ½ C salted codfish, soaked, and finely shredded

            – 2 dried bay leaves, optional

            – 1-1/2 C flour

            – 1 C water, plus more if necessary

            – 1 egg, separated

            – ½ TBSP chives, minced

            – ½ TBSP fresh parsley, thinly chopped

            – 1 garlic, minced

            – ½ tsp ground thyme (preferably)

            – ½ tsp white vinegar

            – ¼ scotch bonnet pepper, thinly sliced or add ¼ tsp Gemma’s Original Hot Sauce

            – salt and pepper to taste

            – 1 ~ 2 dash baking soda

1. De-salt the codfish for at least 12 hours in cold water and changing the water twice.
2. In a saucepan filled with water, boil the codfish with the bay leaves if using. If not, boil codfish in enough water for at least 30 minutes.
3. Remove from water and let codfish cool before shredding and removing any bones.
4. In a large bowl, whisk together flour, and water to make a very moist dough.
5. Add shredded codfish and all spices. If you want a homogeneous mixture, pour mixture into a blender and blend for less than 1 minute.
6. Mix together beaten egg yolk and vinegar. Season to taste.
7. Put mixture in refrigerator for at least 10 to 15 minutes.
8. Heat enough oil for batter. Remove batter from refrigerator.
9. Add baking soda and mix.
10. Beat egg white to almost stiff.
11. Add to batter and gently blend well.
12. Drop by spoonful into hot oil. Do not overload.
13. Cook until golden brown and crispy, turning once on each side.
14. Drain on paper towel.
15. Garnish and serve immediately.

I was very happy how these turned out. I would highly recommend these!!

CARIBBEAN COLESLAW (https://www.theeverydaymomlife.com/recipe/caribbean-coleslaw-recipe/):    

Slaw Ingredients:

            – 3 C green cabbage

            – 3 C purple cabbage

            – 2 large mangos, seeded and chopped into small cubes

            – 2 large papayas, seeded and chopped into small cubes

            – 1 pineapple, cored and chopped into small cubes

            – ½ C sliced almonds

            – ¼ C fresh parsley

            – 3 green onions, chopped

Dressing Ingredients:

            – 3 TBSP honey

            – 2 TBSP Dijon mustard

            – 2 TBSP lemon juice

            – 2 TBSP high-quality Extra Virgin Olive Oil

            – 2 TBSP brown sugar

            – 1 TBSP red wine

            – 1~1-1/2 tsp hot sauce

            – 1 tsp garlic, pureed or minced

            – ½ Jalapeno, diced, leave seeds in or keep them out at your discretion.

       I always take mine out.

1. Combine all dressing ingredients and mix thoroughly.
2. Chill until you are ready to use.
3. Slice your cabbage into thin strips and combine together.
4. Cut your mango, papaya, and pineapple.
5. Mix 1-1/2 cups of your fruit with your cabbage and mx well.
6. Set the other ½ of each aside.
7. Just before serving, add your dressing to the coleslaw and mix.
8. Sprinkle your green onion over the salad.
9. Top your salad with the additional fruit, parsley, and almond slices to serve.
10. Mix again to combine and get dressing on all ingredients.

I loved the flavor on this coleslaw. Unlike any I have eaten!

 CREOLE CHOCOLATE CAKE (https://www.food.com/recipe/creole-chocolate-cake-126975):  

Cake:

            – 2 C unsifted all-purpose flour

            – 1 tsp baking soda

            – ½ C butter

            – ½ C salad oil

            – 3 unsweetened chocolate squares

            – 2 C sugar

            – 2 eggs, beaten

            – ½ C sour milk

            – 1 tsp vanilla extract

1. Preheat oven to 350 F.
2. Sift flour with soda into large bowl.
3. Grease well and flour two 8x8x2” square cake pans.
4. In a small saucepan, combine butter, oil, and chocolate; stir over low heat to melt the chocolate.
5. Add 1 C water. Cool 15 minutes.
6. To flour mixture, add 2 C sugar, the eggs, sour milk, and 1 tsp vanilla; mix with wooden spoon.
7. Stir in cooled chocolate just to combine.
8. Quickly turn into prepared pans; bake 30-35 minutes until surface springs back when pressed with finger.
9. Cool in pans 5 minutes.
10. Carefully loosen sides with spatula and turn out on racks to cool.

Filling:

            – One 5-1/3 oz. can evaporated milk

            – ¾ C sugar

            – ¼ C seedless raisin, chopped

            – ½ C dates, chopped

            – 1 tsp vanilla extract

            – ½ C walnuts, chopped or ½ C pecans

            – ½ C chilled heavy cream

1. In a small saucepan, combine milk, sugar, and ¼ C water.
2. Cook over medium heat, stirring to dissolve sugar.
3. Add raisins and dates.
4. Stir with wooden spoon. Cook, stirring, until mixture is thickened, about 5 minutes.
5. Add vanilla, and nuts.
6. Cool completely in small bowl; beat cream with rotary beater just until stiff.
7. On a plate, place layer, top side down; spread with filling, then whipped cream.
8. Top with second layer.

Frosting:

            – One 6 oz. package semisweet chocolate pieces

            – ½ C sour cream

            – 1 dash salt

1. Melt chocolate pieces in top of double boiler over hot water.
2. Remove top of double boiler from hot water.
3. Stir in sour cream and salt.
4. With a wooden spoon, beat until smooth.
5. Cool 5 minutes, until frosting is of separating consistency.
6. With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover the sides.
7. Refrigerate one hour before serving.
8. With a sharp, thin knife, mark top of cake into four quarters; then cut each quarter into four slices.

I did not put the cream in the center, but the filling and chocolate made up for that for me!!