Irene's Kidney Bean Soup

As promised here is the recipe for Irene's Kidney Bean Soup!

Those of you who have visited Small Hope Bay Lodge know that this soup is famous! Guests are always asking for the secret to the wonderfully delicious masterpiece Irene has created. So now here it is, I give to you the coveted recipe so you can bring a little bit of Small Hope home with you.  Enjoy!!


You Will Need:  recipe makes 1 gallon pot, adjust ingredients for desired amount

4 slices of bacon
2 medium onions
1 carrot
2 celery pieces from the stalk
1 sweet pepper
10 cans kidney beans
water, as needed
4 tbsp chicken base (flavor)
1 cup heavy cream
slurry (4tbsp cornstarch, 1 cup water)
thyme, to taste
pepper, to taste (preferably fresh picked peppers, such as goat or habanero)
salt, to taste

Directions:

1. Puree bacon in a food processor until very fine. Cook in soup pot on low heat.
2. While bacon is on, puree onions, celery, carrot and sweet pepper to same texture. Add to pot and continue to cook on low heat.
3. Puree kidney beans as well to same texture and add to pot, heat slightly.
4. Add enough water to pot so that contents equal 1 gallon
5. Turn heat to high, bring to boil and then reduce heat to simmer. Cook for 45 minutes.
6. Add heavy cream, bring back to a boil and cook for 5 min more.
7. Add slurry and thicken, cook 5 minutes.
8. Add thyme and peppers, and cook for another 5 minutes.
9. Adjust taste with salt.

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Ole Style Guava Duff with Butter Rum Sauce

Dough

Flour – 4 cups

Brown Sugar – 1 cup

White Granulated Sugar – ¼ cup

Baking Powder – 4 teaspoons

Cinnamon – 2 teaspoons

Nutmeg – 2 teaspoons

Ginger – 2 teaspoons

Shortening – 1 cup

Milk – ¾ cup

Filling

Guava Shells, canned or fresh

(reserve liquid if canned) – 16 ounces

Brown Sugar – ¼ cup

Vanilla Extract – 2 teaspoons

Cinnamon – ¼ teaspoon or to taste

Nutmeg – ¼ teaspoon or to taste

Ground Ginger – ¼ teaspoon or to taste

Utensils: What's important for this style of guava duff is that you have a cast iron pot or any shape smaller pot of good height that you can place inside another pot of boiling water.  That smaller shaped pot is what the dessert will be layered in bare and then sealed tightly and placed in the other pot with water.

   1. Mix dry ingredients for dough together.  Mix in shortening until fully incorporated and flour mixture looks like cornmeal.

  2. Add milk bit by bit and mix until mixture comes together into a ball enough to be kneaded.

  3. Knead dough 20 to 25 times until smooth and elastic.  Divide in half, and set aside.

  4. Grease and flour cast iron pot or small high pot. Set aside

  5. Fill the other bigger pot with enough water so that when other pot rests inside it hits the top but does not overflow, then put on the fire on high heat.

  6. For filling dice guava shells into small pieces, mix brown sugar and spices and set aside.

  7. Layer in greased pot first half of dough, make a well in the center with edges built up then place fruit filling in the well.  Place other half of dough on the top of filling making sure no filling is showing.

  8. Wrap top tightly with foil, and place in the other pot with water and cover that pot with top securely so little or no steam escapes.

  9. Reduce heat to medium and cook until dough is done 1 1/2 to 2 hours.  Check periodically water level and replenish if necessary.  Serve with rum sauce and enjoy.

Rum Sauce

Butter – 8 ounces

Powdered Sugar, sifted – 2 cups

1 Egg

Evaporated Milk – 1/8 cup

Condensed Sweet Milk – ¼ cup

Rum (bourbon and dark rum) – ½ cup to ¾ cup

Blend butter and powdered sugar until light and fluffy, color will change light white.  Add egg while still blending scrape the sides.  Add slowly, the milk and sweet milk and gradually blend in the rum.  Do not over mix as to curdle the mixture but blend until well incorporated.  Serve over warm piece of guava duff.

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Mmmmm Carrot Cake

 

Carrot Cake an old favorite for many........

• 2 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups grated carrots
• 1 1/3 vegetable oil
• 2 eggs, beaten
• 1 cup chopped pecans
• 1 cup drained crushed pineapple
• 2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon almond extract

Combine dry ingredients in a large mixing bowl. Add carrots, oil, and eggs. Beat until well mixed. Stir in remaining ingredients. Put batter in two 9x5x3-inch loaf pans. Bake at 350° for 1 hour. Frost with cream cheese frosting or glaze as desired.

Cream Cheese Frosting

• 1 package (3 ounces) cream cheese
• 1 tablespoon warm water
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners' sugar

Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake.

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Bahamaian Curry Chicken

Having trouble desciding what to have for dinner why not try cooking up this recipe....

Curry Chicken

Ingredients



12 lbs Chicken wings, cleaned disjointed

¼ cup curry powder

2 tbsp. salt

1 tsp. pepper

¼ cup lime juice

1 onion

2 carrots

3 potatoes

¾ cup curry powder

2 tsp. salt, as needed

2 whole allspice

1 bay leaf

¼ cup cornstarch

2 tbsp. sugar.

Method

1. Clean the chicken wings, appropriately.

2. Season with curry powder, salt, pepper, and limejuice.

3. Toss until well coated. Set aside.

4. Cut vegetables as directed. Set aside.

5. Heat a pot on the stove until nice and hot.

6. Place the curry powder in the pot and cook in dry pot until nice and toasted, about 3 minutes.

7. Add the chicken and toss in the curry powder until well coated.

8. Add enough liquid* to pot just enough to barely cover the chicken.

9. Bring to a boil, and reduce the heat to low.

10. Add salt, whole allspice, and bay leaf. Cook for 15 minutes.

11. Add the vegetables to the pot, and cook for an additional 25 minutes or until vegetables are tender.

12. Taste and adjust the seasonings as necessary.

13. Thicken with cornstarch and cold water if to watery.

If bitter, add equal parts sugar and pineapple juice, until taste has been adjusted.

*Note: For extra flavor chicken stock can be used instead of water for liquid, but reduce the amount of stock.

Note: Serve with White Rice and Coleslaw

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Mexican Night!

During April 2009 Scott Schultz, Small Hope’s Guest Chef, came down and helped revamp Small Hope’s delicious menu! This summer Scott returned to help again with our new Culinary section of our website, and to do a little extra for our guests in the kitchen!
His first debut was Mexican Night, Small Hope guests started off the night with homemade tortilla chips and homemade salsa (along with our one of a kind conch fritters of course!). The main course started with black bean soup, make-your-own burritos, Mexican style beans, jalapeño rice, chicken and beef enchiladas, and grilled fish. As guests enjoyed seconds of the delicious main course, Scott passed around baked tortillas with cinnamon and whip cream spread! Finally for dessert was Mexican Flan in Nassau Royale Rum. We can’t wait for more meals from Scott, and for the innovative and delicious ideas he has for Small Hope Bay’s cuisine! Keep an eye on SmallHope.com for our new culinary section. Pin It Now!