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EASTER EATS

Published: 
Saturday, April 7, 2012

It’s the long Easter weekend and many are off to the beach, while some are opting for a quiet weekend at home. Whatever your desire, good food should always be the order of the day! Trinis love to entertain and what better way than with some exciting new recipes to share!

 

GUAVA PINEAPPLE CHEESECAKE
With Guava Pineapple Glaze
1  cup Digestive cookie crumbs (about 15 cookies)
4 tbs melted butter
1 lb cream cheese
1/2 cup granulated sugar
4 eggs
1 tsp vanilla
1 cup guava pineapple juice
1 tsp vanilla extract
4 tbs all purpose flour
4 tbs sour cream
 
Preheat oven to 350°F
Finely crush cookies in a food processor, add melted butter and combine.
Press mixture into the bottom of a 10-inch round spring-form pan, bake for 5 minutes, remove.
With an electric mixer, beat cream cheese until creamy, add sugar, eggs and vanilla, beat until smooth, add guava pineapple juice, flour and sour cream and beat for a few minutes more. Pour batter into cookie crust.
Bake for 40 minutes until cheesecake is slightly puffed. Cool then spread with guava glaze.
Refrigerate for 4 hours or overnight.
Serves 10 to 12
 
For the Guava Pineapple glaze
 
In a small sauce pan combine 1 cup guava pineapple juice with 1/4 cup guava jam, stir and cook until thick, about 15 to 20 minutes. Stir in 2 tsp fresh lime juice.  Cool then spoon onto cheesecake.
 
SPLIT ROASTED CHICKEN 
WITH ORANGE BALSAMIC GLAZE
TIP: This glaze makes enough for 2 chickens, refrigerate the remaining for another quick chicken, or beef dinner.
 
A 3 1/2 lb whole chicken
1 tsp salt
1 tsp minced garlic
1 tbs olive oil
1 tbs lime juice
 
Split chicken down the centre leaving it attached at the back, open out butterfly style.
Combine all other ingredients and rub onto chicken. Marinate covered and refrigerated for one hour minimum.
 
Glaze:
1 1/2 tbs butter
n 1 medium onion, minced
n 8 cloves garlic, mined
n 1 cup orange juice
n 1/2 cup orange marmalade
n 1/2 cup balsamic vinegar
n 2 tsp salt
n 1/2 tsp red pepper flakes
 
Melt butter in a small sauce pan, add onion and garlic, cook for a few minutes until fragrant, taking care not to brown.
Add the remaining ingredients, stir, cover and simmer for about 30 minutes until thick and syrupy.
n Preheat oven to 375°F
Place chicken on greased roasting tray, bake or roast for 30 minutes, turn once, roast on the other side for 10 minutes. Turn right side up again, and brush liberally with glaze.
Leave in oven for just 5 minutes more.
Remove and serve.
Serves 4 to 6

 

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