Salted Chocolate a LITTLE STORY Chunk Shortbread Cookies My roommate made these cookies, and by: Adam Michalowsky they’re insanely good! S e r v e s : 2 4 c o o k i e s P r e p : 4 5 m i n u t e s C o o k : 1 2 - 1 5 m i n u t e s iNGREDIENTS 2 tbsp salted butter (2¼ sticks), cold (room temperature if you’re using a handheld mixer), cut into ½-inch pieces 1/2●cup granulated sugar 1/4●cup light brown sugar 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 6 ounces semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards) 1 large egg, beaten Demerara sugar, for rolling Flaky sea salt, for sprinkling dIRECTIONS 1. Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour. 2. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape. You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours. 3. Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges). 4. Carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all. 51
Tres Leches by: Juan Carlos Serves: Lots Prep: 10 minutes Cook: 35 minutes iNGREDIENTS First step Second step 6 eggs 3 egg whites 2 cups of sugar 3/4 cups of sugar 2 cups of all purpose flour 1 tbsp of cinnamon 1 tbsp of baking soda 1 tbsp of baking powder 2 tbs of vanilla extract 1 can of condensed milk 1 can of evaporated 1 can of coconut milk 2 ounces of rum dIRECTIONS 1. With the first step make 2 groups in different bowls one with dry ingredients and one with wet. 2. Mix on a mixer alternating. 3. Bake at 350 degrees for 30 min or until you insert a toothpick on center and comes out dry. With the second step 1. On a mixer mix white eggs and sugar when they are forming picks they are ready to pour on top of cake, broil for 5 min until golden. Dust with cinnamon at taste. 2. Second step could be replaced by whip topping a LITTLE STORY I can’t cook to save my life LOL, this is my wife recipe 52
Trinidad Black (Rum) Cake by: Adam Michalowsky Serves: 10-20 people Prep: 4 hours Cook: 2 hours iNGREDIENTS Fruit Mixture Cake Mixture 1 lb sultanas 1 lb unsalted butter 1 lb raisins 1 lb brown sugar 1 lb currants 8-10 eggs 1 lb cherries 2 tsp baking powder 2 cups rum 1 tbsp grated nutmeg 1 cup cherry brandy 2 tbsp cinnamon 1/2 cup malt drink 2 tbsp vanilla essence 2 tbsp grated lime rind 4-6 tbsp browning soaked fruits (above) chopped almonds or pecans chopped cherries dIRECTIONS 1. The fruit mixture can be made by lightly blending the fruits, and then soaking in rum and malt in an airtight container in the refrigerator for 1 to 8 months. 2. Cream butter and sugar. Whisk the eggs separately with the lime rind and vanilla essence. Add egg mixture to the creamed butter and sugar and mix. 3. Fold in flour, baking powder, cinnamon, nutmeg and continue mixing. 4. Pour in the soaked fruit mixture and stir well to incorporate. 5. Add browning until the batter forms a rich dark color. 6. (Optional) add chopped nuts and additional cherries or fruit. 7. Pour into 2 baking dishes, and bake for 2 to 2 ½ hours at 225 degrees F 8. Important: while cooling, pour additional rum and cherry brandy on the cake. This can be done every couple days. Let it soak up that goodness. a LITTLE STORY Trinidad christmas isn’t complete without a nice thick slice of black rum cake. As you bite into the soft richness, you’re going to be hit with a melody of sweet fruits, rum and spices. 53
Zesty Orange Delight Cake (Vegan) by: Sheridan Smith Serves: lots Prep: 30-40 minutes Cook: 45-60 minutes iNGREDIENTS icing cake Mixture 1 cup sugar 1 cup corn starch 1 cup quick oats 2 tbsp vegetable oil 4 cups orange juice 1/2½ cup oats 2 oranges 2 cups water 1⅓1/3 cup vegetable oil 2 1/2 cups all purpose flour 2 1/2 cups sugar 2 tsp baking powder 1 tsp salt 2 tsp vanilla essence dIRECTIONS Cake 1. Soak quick oats in 4 cups of orange juice for 1 hour. 2.At the end of the hour heat oven 375 F and grease cake tins. 3.Whisk together oil and sugar and salt in a bowl, then add vanilla essence. 4. Blend oats and orange juice and add to the bowl. 5. Grate orange peel from 2 oranges. 6. In separate bowl mix flour, baking powder and orange peel. 7. Add liquid mixture to dry ingredients and stir well. 8. Divide the mixture between the prepared tins and bake for 45 - 60 mins. a LITTLE STORY icing 1. Soak oats in water overnight, then blend. Trinidad christmas isn’t complete without a nice 2. Pour in saucepan and stir on a low heat for 15 mins. thick slice of black rum cake. As you bite into the 3. Add sugar, corn starch, vegetable oil and stir until thick. soft richness, you’re going to be hit with a melody of 4.Set in fridge to cool and then layer over cake. sweet fruits, rum and spices. 54
We enjoyed creating this book, hope you enjoy the recipes.... 55
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Food Matters A collection of global recipes from the Medullan family 57
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