HAITIAN DESSERTS RECIPES

Steps:

• Cut and clean meat with additional lime/lemon or vinegar. Rinse with cold water, pat dry, and add to pot. In the same pot, add reserved lime/lemon juice, scallions, whole hot pepper, 4 of the garlic cloves garlic, 1 of the onions, thyme, parsley, black pepper and salt. Mix all ingredients together. Place in a covered bowl and let marinate in the refrigerator for at least 30 minutes to 1 hour or overnight for flavor enhancement.
• On medium high heat, bring meat to a boil. Add water when marinade has almost evaporated and let slowly cook. Check meat occasionally and add more water when necessary and until meat is fully cooked. (More water is only necessary depending on the cut and size of meat; be careful with the whole pepper so it does not burst). When cooked, remove pot of meat from heat and set aside.
• In a large stockpot, add squash and cover with water and let cook until softened over medium high heat on stove. Make sure the pot is covered for faster cooking. Once the squash pieces are cooked, let cool for 10 minutes and purée with hand blender or regular blender and set aside. You may have to strain the mixture for a smoother soup (but not necessary). Mixture can stay in stockpot for easy use later on.
• In a large stockpot, add oil, leek, onion, and celery stalks and let cook for 5 minutes while stirring. Add parsnips, turnips, carrots, cabbage, and cloves. Cook uncovered for 10 minutes. Add pumpkin puree and bring to a boil. Add more water if necessary to thin out the mixture.
• Add the pasta and potatoes and continue to boil for another 20 to 30 minutes until all ingredients are cooked.
• Add cooked meat with strained or untrained cooking liquid in the last 10 minutes of cooking with butter; add additional salt and pepper to taste.
• Serve hot with bread if preferred.

Steps:

• Preheat oven to 350 degrees Fahrenheit. In a mixer bowl, whip the butter and sugar to a cream.
• Add the eggs one at a time and missing well after each addition. Add the orange zest, then the sifted flour with the baking powder alternating with the orange juice. Add the vanilla extract and the rum. Mix well and on high speed for about 1 minute.
• Pour the cake batter into a buttered and floured 10 inch pan or 10 inch tin tube. Bake in the oven for 40 minutes or when a cake tester or a toothpick inserted comes out clean.
• Remove the cake from the oven, and let cool covered with a kitchen towel. Remove from pan, dust with powdered sugar and serve.