Rosemary Parkinson, Contributor
Left: Sweet Pineapple Chunks on Skewers. Right: Rose's Fruit Punch. - PHOTOS BY ROSEMARY PARKINSON
IN KINGSTON, before going on the road for the final photography to do with my book, I was told about a new 'cute' seafood restaurant near Manning's Hill Road called Whitebones. Thrilled to the bone (pardon the pun), hungry and excited, I visited.
Loved the ambience, adored the décor except (again) those extra-heavy iron chairs. No, really. Why suddenly these hernia-inducing threats everywhere? Maybe someone needs to explain 'cause I don't get it. Anyhow, the place was sweet, service great but - yes! Here comes the but. If I wanted to eat a stodgy Fettuccine Alfredo, I would simply visit the grocery, buy a pound of flour, add a drop or two of milk, make a tasteless sauce and throw it over the boiled pasta. Any leftover of that flour mix, I would create tiny little balls, deep-fry and call them calamares, setting same aside until cold. I would make cold crab cakes by placing unseasoned crab meat topped with enough cream cheese to mask all taste into a small round mould, overturn into a plate on a small bed of greens. I would then feed all these dishes to myself, cementing the fact that I obviously love doing disservice to my palate but, at least, the punishment to my taste buds would not cost near $3,000.
Is this yet another case of the chef needing time to 'settle-een' at my expense? Angry with dissatisfied taste buds, I went to Rib Kage and had a most delicious meal of divine ribs, huge baked potato with tons of butter and sour cream. I felt better but stuffed. If this sort of thing goes on - I mean having to go to a tried and proven restaurant where the chef has 'settled een' for years every time I have a silly meal - I shall become the size of an elephant.
FOCUS ON FRUITS
This week, I focus on fruits. Lovely, sweet, amazing fruits. Have you not seen them? All those beautiful fruits showing up again across our delightful countryside? Otaheite apple by the bag full. Jackfruit in abundance bundle. Star apples and pawpaws. Bananas of all kinds. Mangoes and naseberries (albeit some a little small and gritty). Oranges. tangerines, grapefruits - all the delicious delights of living in a tropical zone - where exotic creations grow wild on the trees, are in abundance right now and best of all, there's not much 'settling een' to be done in order to enjoy them! And with that said - for what more is there to expound about that which we already know - I leave you with some fruity recipes and some fruity photos to enjoy!
And by the way, buy as many as you can from the vendors, they work hard, standing in the sun all day to sell these divine interventions so that we may be forever in the pink (healthy)! Have a fruity week!
The joy of life is being able to deal with adversity with one big, fruity smile!
Sweet Pineapple Chunks on Skewers
1. Peel one large pineapple,removing eyes and core.
2. Cut into chunks or any other preferred shape.
3. Place on skewers.
4. Drizzle with rum melted in a little butter. Place on a platter and refrigerate until ready to serve. A vinaigrette will also work as a drizzle. In fact, you can even mix your favourite alcohol with the vinaigrette.
Stuffed Otaheite Apple
6 firm, ripe Otaheite Apples with
bottoms cut off and seed removed
leaving a hole for stuffing. Handle
apples gently to avoid bruising.
Chevre or feta cheese for stuffing.
METHOD
1. Smooth cheese with a fork by mashing.
2. Stuff cheese into hole left by removal of seed.
3. Place into refrigerator to keep cold and to set cheese.
4. To serve, cut Otaheite apples into rounds, approximately 1/2-inch thick. Arrange decoratively on platter. Serve chilled.
- Both recipes courtesy of Norma Shirley, Norma's On The Terrace (Kingston) and at The Marina (Portland)
Rose's Fruit Punch
1. In a blender place, peeled and de-seeded where necessary, one otaheite apple, one naseberry, two bananas, three slices of pineapple, 1/2 cup each
of orange, June plum, cherry juices (unsweetened where possible).
2. Add one teaspoon fresh lime juice. Add a tablespoon of strawberry syrup, a teaspoon of honey, a dash of ground nutmeg, cinnamon and angostura bitters. Blend with ice until frosty.
3. Serve in a large cocktail glass.
