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Cook the Book: 'The Boozy Baker'
Trinidadian black cake - candied fruits soaked in Old Oak rum for a year, added to a cake batter colored with burnt sugar. A Christmas treat!
New York City Wine and Food Festival: Ticket Giveaway, 'Breakfast of Champions'
Tiny wheat toasts, with sour cream and salmon roe, washed down by coconut water with a little rum.
Cook the Book: Easy Gluten-Free Baking
My family is from Trinidad, so my mother makes a mean black cake. It's called "black cake" because blackened sugar gives the cake it's distinctive dark color, but it should be called "the best fruit cake that you have ever tasted". Traditionally, candied fruits are left soaking in a jar full of rum (for a year!) and this gets added to the cake mix. This cake is usually made around Christmas time. Rum is periodically added to the cake, so this is a cake guaranteed to make anyone happy!
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My family is from Trinidad, and growing up, I HATED eating sauteed bitter melon (we call it by another name). A few years ago I went to a Chinese restaurant and had beef with bitter melon...and I now LOVE it. In fact the more bitter, the better.