Food

Thanksgiving At The Round

Thursday, November 22, 2012    

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"At Round Hill," shared the property's General Manager Omar Robinson, "Thanksgiving is celebrated as a special family holiday for our shareholders and our many-time returning guests. Whether they dine in the privacy of their villas with dinner prepared by the cottage staff or feast from the lavish Thanksgiving buffet with turkey, ham and all the trimmings prepared by Chef Martin Maginley and his staff, the atmosphere is festive and a celebration of love and togetherness among family and friends in a beautiful island setting."

As we give thanks today for our many blessings, Thursday Life takes you inside the cashmere-chic Round Hill Resort & Villas where the award-winning Executive Chef Martin Maginley has spread a magnificent table.

His turkey secrets start with the fact that he brines his bird in sugar, salt and pimento seeds for four hours. It is then pat dry, and seasoned lightly with black pepper, salt and olive oil. The turkey is then roasted at 300oF without cover for the first hour. For the rest of the cooking process the bird is covered until done - the slower the roasting period, the better. The result: A succulent Thanksgiving bird.

Bon Appetit!

Cornbread Stuffing

Ingredients:

2 1/2 cups refined cornmeal

1 1/2 cups all-purpose flour

2 cups milk

1 tbsp baking powder

1 tsp salt

3 eggs beaten

8 oz unsalted butter, melted

3 tbsps chopped cilantro

1/2 cup shredded Pepper Jack cheese

Method:

In a large bowl combine dry ingredients. Make a well in the centre and pour in milk, melted butter and eggs and combine with dry ingredients. Fold in cilantro and Pepper Jack cheese. Shape into a ball and stuff into the cavity of the turkey.

Triple Chocolate Banana Cupcakes

Ingredients:

1.25 lbs flour

1.25 lbs white sugar

.75 lb shortening

.25lb cocoa powder

.5 oz baking powder

.25 oz baking soda

7 each whole eggs

7 each egg whites

16 oz milk at room temperature

1 qrt banana liqueur

4 ripe bananas, sliced

Chocolate Ganache

1.5 lbs semi-sweet chocolate

16 oz heavy cream

Method:

Chocolate Cupcakes

o Combine all dry ingredients together with shortening and mix until crumbly.

o Add whole eggs and mix.

o Add egg whites to batter and mix.

o Add milk to batter and mix.

o Pour into greased cupcake pans and bake at 350°F.

Method:

Chocolate Ganache

o Cut chocolate into cubes and place in stainless steel bowl.

o Place bowl with chocolate in a double boiler and temper.

o Bring heavy cream to a boil in separate container.

o Add boiled heavy cream to tempered chocolate and whisk to a liquid consistency until smooth.

o Allow to cool at room temperature overnight before using.

Method:

Triple Chocolate Banana Cupcakes

o Slice cupcake into three layers.

o Sprinkle 1st cupcake layer with banana liqueur to moisten.

o Spread with chocolate ganache.

o Add a layer of ripe banana slices.

o Place 2nd cupcake layer on top of banana slices.

o Sprinkle 2nd cupcake layer with banana liqueur to moisten.

o Spread 2nd cupcake layer with chocolate ganache.

o Add a layer of ripe banana slices.

o Place 3rd cupcake layer on top of banana slices.

o Sprinkle 3rd cupcake layer with banana liqueur to moisten.

o Spread 3rd cupcake layer with chocolate ganache.

o Spread chocolate ganache over entire cupcake.

Mango Chutney

Ingredients:

4 cups diced mango flesh

4 cups white vinegar

4 cups white sugar

1/4 cup diced onions

1/4 cup fresh ginger (finely grated)

6 cloves

2 bay leaves

Method:

Pour vinegar and sugar in saucepan and place on low heat for 4 to 5 minutes.

Add diced onions, ginger and mango flesh.

Add bay leaves and cloves.

Allow to reduce by half on low heat.

Remove bay leaves and cloves then blend.

Cook for 10 to 15 minutes.

Remove from heat and pour into sterilised jars.

Sorrel Meringue Pie

Ingredients:

For the filling

1 lt. sorrel juice with 8oz sugar

3 oz cornstarch

2 egg yolks

3 oz unsalted butter

Grated ginger (to taste)

Method:

Boil sorrel juice after combining eggs and corn starch together.

Add a little of the warm sorrel juice to the egg and cornstarch then the rest of the sorrel liquid. Add butter and cook until thick. Pour into bake pie shell and let sit inside cooler.

For the crust:

8oz butter unsalted

4oz sugar

4 whole eggs

1 lb flour

Method:

Combine everything together and mix into a dough. Roll out and place into your pie ring. Bake at 325oF until golden brown.

Making the meringue

Ingredients:

6 egg whites

6 oz white sugar

Method:

Whip egg whites until fluffy.

Add sugar stage by stage. Continue whipping until mixture peaks.

Place on top of set pie filling and brown with a torch.

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