Page 22 - Florida Sentinel 2-23-18

Recipes
Gucci Belly/ Swap Water
This recipe represents the marriage between a rich past and bright future that all black people of the diaspora can subscribe to.
8 Lipton tea bags
2 12 ounce cans of Minute Maid frozen lemonade* 2 lemons
7 cups water
1⁄2 cup sugar
4 generous tablespoons of honey
lavender (optional)
Directions:
For Tea: Bring 4 cups of water to a boil
Add tea bags to boiling water
Boil tea bags for 3 to 5 minutes
Cover and steep for 10 minutes
Remove from heat Squeeze tea bags for
maximum flavor and dis- card
Add sugar and honey Refrigerate to cool
For Lemonade: Pour lemonade into a pitcher
Add 3 cups water* Stir
Add tea to lemonade* Add Lavender
Serve over ice
Every year, February marks Black History Month, a time to celebrate the achievements and contributions of African Americans.
Last year Black food bloggers created a potluck site publishing recipes with a twist..on Food 52.com.
This month we will share some of the chefs and cooks fun new takes on traditional soul food recipes from West African to Creole, Caribbean to Southern, there is something for everybody.
Twice Baked Yams
From soul food to Kenyan cuisine, these twice-baked yams have just the right amount of sweet- ness—enough brown sugar to still be sweet, but not too much so that you can enjoy them guilt- lessly any time of the year! Add just a splash of pineapple juice to balance out the sweetness, if needed.
Author: Foodie In New York Recipe type: Lunch, Dinner Cuisine: Southern
4 small sweet pota- toes
1⁄4 cup brown sugar
2 ounces cream cheese
1 tablespoon pineap- ple juice
1⁄2 teaspoon ground
cinnamon
dash of salt
chopped pecans (op- tional)
pomegranate seeds
flat leaf parsley to garnish (optional)
Directions: Wash the sweet potatoes with water. Dry them with a towel. Wrap them in foil and bake them in a 400F oven for 60 minutes. Remove from the oven and allow to cool for 10 minutes.
Cut each potato in half lengthwise. Using a spoon, scoop out the flesh. Place the flesh in a stand mixer. Add the brown sugar, cream cheese, pineapple juice, cinnamon and salt. Using the paddle attachment, mix for about one minute, until all of the ingredients are well combined. Fill the sweet potatoes with the mixture, sprinkle with chopped pecans, and bake in the 400F oven for an additional 20 minutes. Remove from the oven and serve immediately. (You may gar- nish with pomegranate seeds and flat leaf parsley if desired.)
Smothered Okra With Shrimp
There is nothing more Cajun Creole than a good bowl of smothered okra. Check out this recipe for ways to avoid dreaded okra slime.
2 quarts okra, fresh sliced
1⁄2 cup tomato paste
1⁄2 cup oil
2 cups tomatoes (fresh Creole) 1 cup onion, chopped
1 lb. shrimp (peeled and de- veined)
1⁄2 cup bell pepper, chopped
1⁄2 lb smoked sausage
1 cup celery
1⁄2 cup shrimp stock 1⁄4 cup garlic, diced
thyme, fresh, to taste cayenne, to taste salt, pinch
Directions: In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside.
In another sauce pan, heat remainder of oil, and saute smoke sausage, onion, celery, bell pepper and garlic. Cook until tender, then add cayenne pepper, thyme and tomato paste, and tomato puree, stirring constantly.
Add shrimp stock and tomato puree. Bring to a low boil, then add okra and cook for 1/2 hour. Add shrimp and cook until ten- der. Serve over hot rice.
Blood Orange Cornmeal Cake
The cornmeal cake is essentially a sweeter ver- sion of cornbread. The blood oranges add a nice citrus flavor to complement the corn, some ad- ditional sweetness, and help enhance the aes- thetics of the final product. Serve with either whipped cream or vanilla ice cream.
Author: The Hungry Hutch Serves: one 8-inch cake
11⁄2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for greasing the pan
3⁄4 cup granulated sugar, plus more for dusting the pan
2 large eggs
2 egg yolks
1 teaspoon vanilla extract
2 blood oranges, zest and segments/supremes (or circular slices)
1 cup yellow medium- or course-ground corn- meal
1 cup all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon kosher salt
whipped cream or vanilla ice cream, for serving
Directions: Preheat the oven to 350˚F. Grease the cake round with butter and dust with some sugar; arrange the orange segments in the bottom of the cake pan.
Beat together the butter and sugar in a stand mixer or with a hand mixer until light and fluffy, 3 to 5 minutes. Add in the whole eggs and yolks, one at a time; scrape down the sides of the bowl in between. Add the vanilla extract and blood orange zest to the batter; be sure to squeeze any juice you can into the batter too.
Combine the remaining ingredients—cornmeal, flour, baking powder, and salt—in a bowl. Add the dry ingredients to the wet ingredients to form the batter. (The batter will be thick.)
Transfer the batter to the prepared cake pan and bake in the oven until a toothpick inserted in the middle of the cake comes out clean, about 45 minutes.
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