Happy Mother’s Day Nevis!

Here is a fun family recipe for all mother’s to enjoy making for their families!

Now that spring is here, many households are looking for some fun Nevis Recipes. Jam cake is one of the most popular dessert treats in St. Kitts and Nevis.

This can be especially fun to make with the kids?

The ingredients include:

1-3/4 cups flour
1-1/2 cups sugar
1 cup salad oil
1 cup buttermilk
1 cup blackberry jam
1 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped nuts
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon vanilla
1/2 teaspoon cloves
1/2 teaspoon salt
3 eggs
Ingredients for Caramel Frosting
1 stick butter
1-1/2 cups brown sugar
1/3 cup cream
1-1/2 cups confectioner’s sugar

So how do you prepare it? Caribbean Choice gives the Nevis insight on how to bake this delicious recipe.




Mix all ingredients together and beat. Grease and flour two 9-inch pans. Fill pans with cake batter and bake 30 to 35 minutes at 350 degrees. Ice with caramel frosting.

Frosting Preparation:

Combine first 3 ingredients. Bring to boil for 2 minutes. Sift sugar and beat into mixture. Hint: For best results, an apple cut in half and placed in the cake box will keep the cake fresh several days longer. (Can be frozen.)

For more NEVIS RECIPES, see THIS LIST!

There are MANY other fun varieties of this dessert to made at COOKS.COM.

There are all kinds of beautiful and relaxed Nevis Restaurants and Bars along the Nevis Beaches and in the pampering Nevis Hotels and Nevis Resorts.

There are entertaining beach cook-outs all the time to enjoy food and drinks with your island companion along with Nevis natives. Jam cake canoften be seen at these festivities.

See a list of the Nevis Restaurants and Bars.

Nevis Lover ~ Becca Briley yummy in my tummy!

The sister islands of Nevis and St. Kitts offer a pleasant paradise where you can wine, dine and unwind. Freedom from the mainstream life calls for some celebrating as well. There are many Caribbean cocktails that can be enjoyed while you are on a dreamy Nevis Vacation.

As a previous bartender, I miss the mixology aspect of it. The following are just a few popular refreshing adult beverages that were created in the Caribbean Islands. Some are found particularly on Nevis and St. Kitts, as well as in the States. Here are some specialties.

*Killer Bee*
Mangojito
Mojito
Tipsy Palmer
CSR
Bahama Mama
Yellow Bird
Pina Colada

The Killer Bee cocktail is by far the most popular beverage on Nevis Island. It is the common cocktail at Sunshine’s Bar and Grill. Most of my family and friends swear that it is their all-time Nevis favorite. It is simple and sweet, including:

1/3 overproof rum (151º or higher) and 2/3 white rum
Passion Fruit juice

Another popular way to make this as a shot is with 1/2 oz. Jagermeister® Herbal Liqueur and 1/2 Oz Barenjager® Honey Liqueur. Pour both into a shot glass and shoot!

You guessed it, the Mangojito is a mango flavored Mojito. Add:

1 ½ oz. Brinley’s Gold Mango Rum
8 large mint leaves
Splash of simple syrup
Juice from 1 lime
Mango puree
Club soda

Tear eight large mint leaves into bottom of a rocks glass. Add a splash of simple syrup and the juice from one lime and muddle. Add ice and measured rum. Add one spoonfull of mango puree and top with club soda. Then stir and garnish with a fresh spring of yerba buena (mint).

The regular Mojito is a favorite almost worldwide, but serves as the perfect Nevis Island drink. Cuba is the birthplace of the loved Mojito. That sublime blend of mint, lime and sugar are meant to mask the potency of the rum; sometimes you can hardly tell it contains alcohol. Its origins are a bit fuzzy, but one theory is that it was created by African slaves who worked in the sugar cane fields in the 19th century. As for it’s name, we’re partial to the legend that says it was named after “mojo,” a Cuban lime-flavoured seasoning used in food preparation. The recipe is as follows:

1 tsp sugar (or articficial sweetner)
4-5 fresh lime slices
1-2 oz. of a good quality white rum

First combine about four fresh squeezed limes slices in to a glass or strainer. Then tear about eight fresh, green mint leaves and add about a teaspoon of cane sugar. Muddle your heart out. Next, add ice. Then pour in white rum, about haldf a cup of soda water, half a cup of sprite and shake WELL. Pour into a long drink glass and don’t forget the sprig of fresh yerba buena (mint) as a garnish.

The Tipsy Palmer is appropriatly named after the spiked version of an Arnold Palmer. It simply includes the following:

1 ½ oz. Brinley’s Gold Mango Rum
Mango iced tea
Lemonade

Pour measured mango rum in pilsner glass over plentiful ice. Then top with equal parts mango iced tea and lemonade. Garnish with lemon wheel and sugar cane stick.

Cane Spirit Rothschild is is smooth and dry with a hint of sweetness at the finish. It is also reffered to as Cane Spirit Ritchmont. More commonly called CSR, this is a clear, rum-like spirit, produced on St. Kitts from sugar cane, not molasses (like rum is). You can enjoy 2 oz. of CSR with Ting, a refreshing, fizzy grapefruit beverage. Shake the two together and pour over ice.

The famous Bahama Mama is delicious tropical drink, originating in the beautiful islands of the Bahamas, features coconut, pineapple and orange flavours. Nassau Royale liqueur adds a hint of vanilla, herbs and spices. Recipe from Wolrd Wide Gormet:

40 ml (1 1/4 oz.) gold rum
30 ml (1 oz.) coconut rum
45 ml (1 1/2 oz.) Nassau Royal liqueur
60 ml (2 oz.) orange juice
60 ml (2 oz.) pineapple juice
Dash of Angostura bitters (optional)
5 ml (1 tsp.) grenadine

Dash angostura Bitters (optional) and 1/6 oz. grenadine. Put ingredients in a shaker and shake. You can serve this over ice or add crushed ice in an electric blender and blend until slushy. Garnish with a cherry and/or slice of orange.

The Yellow Bird is a Jamaican cocktail that gets its name from an island folk tale that was turned into popular song in 1957, written by Alan Bergman, Norman Luboff and Marilyn Keith. It’s about a yellow bird that builds a nest for his lady friend. However, like all pretty gals, she flies away. The singer shares the same lament. This recipe is from Enid Donaldson’s famous The Real Taste of Jamaica cookbook:

1/2 oz. lime juice
1/4 oz. sugar syrup
3 oz. orange juice
1/4 oz. tia Maria
1/4 oz.
1 oz. rum creme de banana
3 oz. Galliano liqueur

Shake or blend ingredients together with ice cubes. Pour into 12 oz. Collins glass with one pineapple slice, one orange slice, one cherry and a long straw.

Pina Colada means “strained pineapple.” This delightful drink was invented in San Juan, Puerto Rico about 50 years ago. The most credible story is that it was invented by Ramon “Monchito” Marrero, a barman at the famous Caribe Hilton Hotel, a watering hole for the Hollywood glitterati, in 1954. After months of experimentation Marrero came up with the following timeless recipe:

2 oz. light rum
1 oz. coconut cream
1 oz. heavy cream
6 oz. fresh pineapple
1/2 cup crushed ice

Use a pineapple wedge and maraschino cherry for garnish. Mix together in blender for 15 seconds, add ice and serve in a 12-ounce glass. There are many variations including sugar, lime juice, artificial sweetener and non-alcohol, have appeared over the years, but this is the “original” and the best. This recipe is courtesy of Brendan sainsbury Mojito.

These cockatils don’t have to be enjoyed only during Nevis nightlife. You can sip on them as you soak up some Cribbean rays and the comforting Nevis Beaches. The Calgary Herald, cocktail atlas and drink recipes book helped me create my list.

Nevis Lover ~ Becca Briley

It hails by the name, Coconut Grove Restaurant & Bar.

Located amongst a coconut grove on the most beautiful beach in Nevis, this is one of Nevis’ finest eating and drinking establishments. Well, it’s more like a classy wine lounge.

The original architecture of this recently built restaurant is truly unique, with its thatched roof of palms and rough timber structure and decorated with a Balinese theme.

Who does the cooking!? At Coconut Grove Restaurant & Bar, the food is artfully prepared by Chef Ricky Finch in a fusion of French Cuisine with exotic flavours.

So what’s to drink!? Boasting the only wine cellar on Nevis Island, the fine selection of world class wines are the perfect compliment to your dining experience. This is also the only place on Nevis West Indies where you will find draught beers.

Who does the selecting!? Gary is a master sommelier and personally selected all the wines. A balanced choice of American(California, Oregon, Washington) European (France, Italy, Spain, Germany, Hungary) South American (Argentina, Chili) and new World (New Zealand, Australia) will enchant you as you stroll in the cellar choosing your wine.

The Wine List can be viewed on a whole new website! What an incredible selection! See for yourself HERE!

Check out the delightful MENU:

APPETIZERS

A Beef Teaser: $18.00
Tandori Beef
Beef sates in Hoisin sauce
Beef with green peppercorn

Sesame Tuna: $19.00
Slightly pan seared Tuna in a Sesame seed crust, a touch of sweet Soy Sauce, served with a Nori Roll and Green Wakame.

Seasoned Tiger Prawns with fresh Nevis Mango Salad: $19.00
Local Mango, Cajun seasoned Tiger Prawns, Whole Grain Mustard Vinaigrette and Nevis farmed lettuce.

Baked baby Camembert: $19.00
French Camembert Cheese from Normandie, baked with calvados and served with a
Homemade Cranberry confiture.

Tea Smoked Chicken Caesar Salad: $18.00
Blue Mountain tea smoked Chicken, oven roasted Plum Tomatoes, Romaine Lettuce.

Marinated Japanese Style Tofu and Stir fry: $18.00
Organic vegetables stir fried, served with fresh Tofu and Mirin dipping sauce.

SOUPS

Soupe du Jour: $ 13.00
Daily fresh homemade soup

Soupe a L’Oignon: $ 13.00
Classic French style, Oven gratineed
with croutons and Emmenthal Cheese

ENTREES

Les Poissons

Butter grilled Caribbean Spiny Lobster: $46.00
Local Fresh grilled lobster, Caribbean style rice and peas, vegetables .

Tuna a l’Olive: $34.00
Pan-seared cooked Tuna, fillet with an Olive Tapenade and a Herbes de Provence crust, served with fresh local vegetables

Mahi-Mahi “en papillotte:” $34.00
Broiled fresh Mahi-Mahi wraped in a papillotte with Bajun seasonings and white wine, vegetable julienne.

West Indian Style Seafood Curry, with Coconut Basmati Rice: $37.00
Lobster, fish and prawns, Candied carrots and traditional garnishes.

Les Viandes

Panned seared Magret of Duck in a red porto glaze: $36.00
Local vegetables & buttered Polenta cake.

Oven- Broiled center cut Black Angus Beef Tenderloin (8oz): $47.00
Potato wedges, panache of vegetables, natural jus.

Chicken “Cordon Bleu” in a Ring: $34.00
Served with local grilled vegetables.

Chorizo Lamb: $41.00
Milk fed Australian lamb rack served with a Chorizo Sauce and Red Wine Risotto

Beef stuffed Ravioli: $34.00
Homemade Ravioli stuffed with seasoned Beef, served with a Tomato Marinara sauce.

Vegetable lasagna: $ 32.00
Homemade lasagna pasta layered with béchamel and vegetables

Kids Menu: $16.00
Homemade pasta and chicken Fingers, with or without tomato sauce.

Contact them if you want to inquire further about one of the most Amazing Nevis Restaurants!

FYI - The Bank of Nevis officially welcomed its new General Manager, Everette Martin, during a cocktail party held December 10, 2008 at Coconut Grove Restaurant.

It is truly an Elegant Dining Experience one must try out on a NEVIS VACATION!

Yum Yum ~ Becca Briley

BTW -

Myspace Graphics, Happy Holidays Graphics at WishAFriend.com

The Queen of the Caribees is known for not only the rich culture and interesting history… Nevis has many delicious dishes as well.

With its rich soil, Nevis and St. Kitts grow a wide variety of fresh produce of fruits and vegetables. The style of cooking is fairly simple, flavored much like other West Indian Cuisine which I find incredibly delightful.

Nevis recipes are very attractive, easy to prepare and most food preparations are not elaborate which includes a large variety of seafood. It’s a great delight to sample the various island cuisines prepared by the various Nevis Restaurants and Nevis Bars.

I’d like to share the national dish, which is one of my Nevis Island FAVS…

The National Nevis dish is Stewed saltfish served with spicy plantains, coconut dumplings and seasoned breadfruit. It is a tasty blend of locally available vegetables, spices, coconut and salted cod fish prepared with a distinct St Kitts - Nevis flavor.

HERE’S HOW TO MAKE IT:

Stewed Saltfish:

1 lb saltfish
2 tbsp margarine
1 green pepper diced
6 scallions finely chopped
1 lb tomatoes chopped
2 tbsp parsley chopped
5 cloves chopped garlic
1 small onion chopped
4 tbsp vegetable oil
salt and pepper to taste

Method
1. Soak saltfish overnight then hot in fresh water until tender.
2. Drain fish, remove the bones and scales and flake.
3. Heat oil in a large heavy saucepan. Add pepper, scallions, onion and garlic. Cover and cook over low heat for 5 minutes, stirring occa­sionally. Add the tomatoes and simmer over moderate heat until heated through for about 2 to 3 minutes. Add flaked saltfish along with margarine, salt and pepper. Cover the stew and simmer over low heat until heated through for about five minutes.
4. Arrange the saltfish on a plate. Sprinkle with parsley and serve with dumplings, breadfruit and spicy plantains.

Spicy Plantains:

3 medium sized plantains
1/4 asp of salt
peeled and chopped into
1/4 asp of hot sauce
1/2″ pieces finely chopped pepper
2 tbsp fresh ginger peeled
oil for frying and grated
1 small onion grated

Method
Combine all the ingredients in a bowl. Toss until mixed. Fry in batches until golden brown and cooked. Remove and drain on paper towels. Serve along side saltfish, dumplings and bread­fruit.

Coconut Dumplings:

1/2 cup of grated coconut
1 tbsp oil
1 1/2 cups of flour
1 tbsp margarine
1/4 tsp of salt
1/2 cup of water

Method
Place flour, coconut, salt, margarine and oil in a bowl. Gradually stir in the water to make a stiff dough. Turn onto a lightly floured board and knead for about two minutes. Make dumplings in desired shape. Slide dumplings into boiling salted water. Cover and cook for about 10 to 15 minutes.

Seasoned breadfruit:

3 cups full breadfruit chopped into 1” pieces
½ cup of chicken broth or 1 cube
2 tbsp oil dissolved into ½ cup of water
1 tbsp unsalted butter or margarine
¼ tsp of salt
½ cup of red pepper diced
¼ tsp of freshly ground pepper
1 medium onion chopped
4 garlic cloves crushed
2 tbsp of fresh parleys chopped
1 tbsp fresh thyme leaves

Method
Melt butter or margarine in a heavy saucepan over medium heat then add oil. Add onions and cook until golden about 5 to 8 minutes, stirring often. Add garlic, thyme, red pepper and parsley and sauté for 30 secs. Remove from heat and add breadfruit with chicken broth or other prepared liquid. Toss gently to blend and heat through. Season to taste with salt and pepper. Serve with dumpling, saltfish and spicy plantain.

Served side by side, this is a delightful Nevis Island dish! You can taste some more famous Caribbean dishes if you plan on taking a Nevis Vacation!

Other National specialties also include:

• Roast suckling pig
• Spiny lobster
• Crab back
• Curries
• Roti, thin pastry filled with curried potatoes, chickpeas and beef, chicken, goat, shrimp or vegetables
• Pelau, rice, pigeon peas and meat, similar to paella
• Conch (curried, soused or in salad)
• Turtle stews
• Goat’s water (mutton stew)
• Christophine, yams, breadfruit and papaya are also served

Nevisian Cuisine is one of a mouth watering kind! YUMMY

Check out the fun Nevis Island Activities offered to ALL There are many beautiful Nevis Hotels, Nevis Resorts and Nevis Villas where you can enjoy a peaceful stay.

Bonne Appetite Nevis Island ~ Becca Briley