Month: May 2019

Mango Chow Cocktail

Instructions Half a handful of fresh coriander leaves½ oz. fresh lime juice½ oz. simple syrup½ oz. Scotch bonnet pepper-infused Mount Gay Silver rum1 ½ oz. regular Mount Gay Silver rum2 oz. mango purée1 wedge of lime, to garnish Muddle the coriander with the lime juice,…

Hatian Pikliz

Ingredients: 1/2 cup white vinegar 2 tablespoons of lime juice 2 tablespoons of sugar 2 habanero or scotch bonnet peppers 1 medium garlic clove peeled 1 teaspoon of fresh thyme 3/4 teaspoon kosher salt 2 cups thinly sliced green cabbage (6 to 8 ounces) 1…

Hamburger Buns

BUNS

  • 3/4 to 1 cup lukewarm water*
  • 2 tablespoons butter, at room temperature
  • 1 large egg
  • 3 1/2 cups All Purpose Flour 
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

TOPPING

  • 3 tablespoons melted butter

INSTRUCTIONS

  1. Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
  2. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
  3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  4. Brush the buns with about half of the melted butter.
  5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  6. Cool the buns on a rack.
  7. Yield: 8 large buns.