More Recipes:
Insider Tip: To really experience the recipes of St. Barths, be sure to check out Paradise Found: The people, restaurants and recipes of St. Barthélemy (Buckley Lane Press; November 2003; $37.50/hardcover) which divulges over seventy recipes from eighteen of the most popular restaurants on St. Barths, complete with color photographs and the stories of the fascinating people behind the success of the restaurants.
Rum Punch:
6 parts pineapple juice
1 part guava nectar
1 part passion fruit nectar
Splash of orange juice
Juice of one lime
1 part dark rum
1 part light rum
2 T sugar
3 passion fruitsMix together the first eight ingredients and shake well until the sugar has dissolved. Spoon a tablespoon of passion fruit flesh (including the seeds) into the bottom of a glass. Fill glass with ice and add rum punch.
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Papaya and Brie Blinis:
1 large onion
2 tablespoons butter
2 tablespoons white rum
1 large, ripe papaya
8 ounces Brie, chilled
2 tablespoons cilantro, chopped
24 small blinis*Dice the onion in small pieces and saute in the butter over medium low heat until the onion is softened, approximately 20 -25 minutes. Turn up the heat to medium-high and cook another 5 - 10 minutes, stirring constantly, until the onion begins to darken in color . Add the rum and stir until it is dissolved. Remove the onion and let it cool.
Preheat the oven to 350 degrees.
Dice the papaya in to small pieces and combine with the cilantro and the onion. Slice the brie into small pieces and add to the papaya mixture. Spread the blinis on a cookie sheet and spoon two tablespoons of the papaya mixture on each blini. Bake for 8 minutes until heated through and the brie begins to melt.
Serve immediately.
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*Blinis :
(You can use store bought blinis or make your own:)
1 package (1/4-ounce) dry active yeast
3 cups milk, warm to 110 degrees F
1 tablespoon butter, at room temperature
2 egg yolks, beaten
3 cups all-purpose flour
1 cup buckwheat flour
1 teaspoon salt
2 egg whites, at room temperature and beaten until stiff
1/4 cup butter, for cooking
In a medium mixing bowl, dissolve the yeast in the milk. Stir in the butter. Cover and allow to sit for 10 minutes. Stir in the egg yolks. Sift together the flours and salt. Slowly stir into the yeast mixture. Mix well. Fold in the egg whites and mix thoroughly.
Preheat a griddle, over medium heat, melt the some of the butter. Drop the batter, a tablespoon at a time onto the griddle, a couple of inches apart. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side.
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Rhum Vanille
Submitted by Jacque4 vanilla beans
2 cups dark rum
1 cup sugar
1 cup water
1 teaspoon glycerin*Put the beans in a clean 1-quart jar with a screw on lid and add the rum. Screw on the lid and let stand in a cool dark place for 2 or 3 weeks. Then dissolve the sugar in the water in a large bowl;
add the glycerin. Pour your rum (straining out the beans) into the bowl. Pour this mixture into another clean 1-quart jar and cap it. Let stand for one or two months.
Be sure not to use leaded glass for storage!*Available online at HappyCookers.com
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Ti Punch
Submitted by Digger1-2 ounces of light or dark rum
Pinch of cane sugar
One ice cube
Lemon twistMix together and serve in a small glass
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Passion Fruit Punch:
Submitted by LindaP (who obtained it from Brice at St. Barth Services)1 litre of good caribbean rhum
6-7 passion fruits
5 centilitres of sugar cane syrup
zest of a lemon("for that special taste")
small amount of vanille essence
Let it sit for at least 2 weeks,"the more it relaxes, the better it will be".
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