Rosemary Parkinson, Freelance Writer
Hedonism III's Executive Pastry Chef Anthony Walters will tell you that his passion to excel has always propelled him. - PHOTOS BY ROSEMARY PARKINSON
AT AN early age Anthony Walters found enjoyment in the kitchen, his zeal topped by a creative mind that would launch him into a career that includes every aspect of food.
Walters, executive pastry chef at Hedonism III, Runaway Bay, will tell you that his passion to excel has driven him throughout his life.
He began at the bottom of the ladder and was a range cook for a number of years. He watched, learned and experimented during his spare time. When he joined Couples Ocho Rios he found his love - food art in the form of pastries, sweets, desserts. Training under Master Pastry Chef Gilbert McKenzie he digested every little detail of McKenzie's teachings and before long was copping gold and silver medals at the Jamaica Cultural Development Commission's (JCDC) Food Festival in the chocolate, wedding cake and other pastry categories.
At last year's Jahwaiian Epicurean Escape 2004 at Grand Lido Negril, he placed before a selection of invited VVVIP's a Water Melon Scotch Bonnet Sorbet served on a Crunchy Almond Cone. It was, to say the least, divine. I was there to taste it so I can assure you this was so.
With stints at the Wyndham Hotel and Ritz Carlton in Montego Bay behind him, this executive pastry chef says the sky is the limit. He has ambitions that include finishing college and opening a fine dining restaurant.
As we chatted I got the idea to test the gentleman's zealous spirit. It occurred to me that while our hotels feature a myriad of desserts and bonbons on their buffet tables I had not seen any traditional ones taken 'up a notch', per se.
Walters' eyes sparkled and his smile told me that this was the sort of challenge he relished.
After tasting the fine morsels of traditional sweets taken up a notch, I see no reason why this young Jamaican cannot achieve his dreams.
Jamaica Lift and Stagga Back (Stagga Forward)
1 average-sized grated fresh coconut
1 tbs. grated ginger
1/4 of a whole nutmeg
10 oz brown sugar
1/4 cup mango cubes
METHOD
Using a thick bottom pot caramelise the sugar on a low flame.
When the sugar is through caramelising, mix in the ginger and nutmeg.
Allow to simmer for a few seconds; then add the coconut by stirring it into the sugar. Immediately scrape the mixture from the pot into a mould or rubber mat. Just before it becomes hard, cut it into your desired shape size thickness.
Sexy Pinkpan Top
1 lb grated coconut
12 oz white sugar
1/8 cup white rum
1 tsp. grated ginger
1 tbs. red colouring
Method
Combine the above ingredients in a pot. Stir occasionally and allow to cook until the sugar starts to crystallise. Remove the filling from the pot and separate into half.
Spread half of the filling on a wax paper at about half inch thickness.
Colour the other half with the red colouring and spread it on top of the first layer.
Before it's completely hard, cut the product into your desired shape and size and serve.
Hedonistic Gizzadas
Filling:
8 oz. grated coconut
1/2 tbs. cinnamon powder
3 oz. brown sugar
1 oz. butter
1/4 cup coconut milk
Dough:
8 oz. sugar
10 oz. flour
1 pinch salt
Water to mix
4 oz. butter
Method
Combine the ingredients for filling in a pot and cook for 2 to 4 minutes.
While cooking filling, combine the ingredients of the dough in a stainless steel bowl and knead until the dough is smooth. Roll the crust into a flat piece, cut into desired shape or size, then make into little tart/gizzada shells. Remove cooked filling from the flame and use to fill the shells.
Place the filled shells on a baking tin put into oven baked at 275-300ºF until the shell is baked, remove from oven cool and serve.
Divine Chocolate Tamarind Balls
The Infusion:
1/2 cup milk chocolate
1 tbs. crushed toast almonds
Tamarind balls on bamboo skewers
Method
Dip tamarind balls into melted milk chocolate, then roll into the crushed nut and place in refrigerator for a minute or two.
Serve.
Feisty Coconut Drops
Stage 1
3 dried coconuts, diced finely
1 lb. brown sugar
1 tbs. grated nutmeg
8 oz. water
tbs.n cinnamon powder
1 litre heavy cream
Stage 2
1 cup Appleton Estate Jamaica Rum
2 cups small diced pineapple cubes
Method
Bring ingredients in stage one to a boil. Allow to boil until the liquid is semi-crystallised (becoming thickened).
Add rum and pineapple, allow to crystallised then immediately drop into desired shape(s).
Serve as soon as cooled.
