American Regional Cuisine: Floribbean

This quarter is just flying by...we're already in the fourth week since it started. This week we did Floribbean Cuisine. Characterized by tropical ingredients, spices, and some Southern Cuisine influence, it's a type of cuisine unique to the regions around Florida and the Caribbeans. As such, we made dishes like the Jerk Chicken, Plantain Chips, Key Lime Pie, and Gazpacho. Normally I would take home as much leftovers as I could (I HATE wasting food) but had to refrain this time. My family is not a big fan of spicy and overly sour foods. Why take food home when no one (including myself...) will eat it?

I thank my teammates for allowing me to be in charge of the dessert the past few weeks... I kinda felt bad since the others are stuck doing the same thing instead of rotating. They didn't seem to mind though.

Day 1: Key Lime Pie

Other groups put raspberry whipped cream as a garnish; another put coconut milk in their pie. I mixed in some peppermint extract into the Key Lime Pie, on ginger graham cracker crust. The result--Mojito Pie. Minty and citrusy, a perfect treat for summer.


Day 2: "Chef's Choice Citrus Dessert"

Last week, Chef Instructor said that the dessert for Day 2 will be "Chef's Choice Citrus Dessert"; so we were under the impression that the Chef Instructor is going to provide us with a dessert recipe.

Turned out he wanted us to come up with our own.

I went through the rack/shelves and my brain trying to come up with a Floribbean Dessert with whatever ingredient available: tapioca pearls, mango, papaya, plantain, eggs, berries, heavy cream, among others....

"What should I do? Mango bread pudding? Mango Tapioca pudding? Mango cream pie?"

Then one of my teammates suggested, "How about a Napoleon cake? We do have some puff pastries." I never thought of that.... (Thank you, thank you, thank you Jeff!)

Mango & Jamaican Rum Napoleon Cake

I made mango pastry cream spiked with dark rum, then folded in some whipped cream to lighten it. After the pastry sheets got baked, it was time for assembly and plating. And that's where I got carried away...

"OK, for garnish....whipped cream, mango slices, cinnamon-sugar plantains, and balls of papayas!"

....over-garnished the plate :(

Chef pointed out that the cake should be the main focus here, and the garnish was too distracting. Indeed--the plate does look crowded. I also should've sandwich some mangoes inbetween the pastry layers. Darn it.

Next time...be conservative on the garnishes...