  |
 |
|
|
|
CJ's RECIPES PAST
RECIPES: FEATURED RECIPE: Antiguan Pumpkin Soup Ingredients 1 small pumpkin 1 small onion 1 TBS of butter 1 chicken stock cube 1/2 pint of fresh cream Directions Seed the pumpkin and steam, bake or lightly boil it. Do not let the meat get mushy. Scrape out any leftover seeds and remove the skin. Lightly saute the onions. Combine the pumpkin meat with the rest of the ingredients, except for the cream. Add a small amount of water and put in a blender on high. Blend thoroughly. Season with salt and pepper to taste. Put mixture in a sauce pan and bring to a simmer. If too thick to suit your taste, add water or milk. Stir in the cream. A dash of white wine to taste may be added, and the soup served with a bit of cream swirled on top. Delicious! (BTW, West Indian pumpkins are green with white strips, but the meat is orange much like the traditional Halloween pumpkin and flavored much the same.)
This recipe is courtesy of Malcom Wayne Fracis of Antigua, who is a great sailor
as well as chef. He kindly cooked a Caribbean buffet for my recent birthday party.
|
C.J. serves as Bridget's sounding board, doubling at times as her advising Dutch uncle. The retired longshoreman has a knack with making good soups at his cafe at St. Mary's Corner. Some of his recipes, however, would not make the haute cuisine section, but are more down-to-earth, homespun.
|
