Saturday, December 22, 2007
Pepperpot is an Amerindian recipe that is a staple for Christmas Day.
Eaten with bread and butter, it's sweet and tasty.
Cassareep is used in the recipe and cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Pepperpot develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. My mother in law says that years gone by, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years.
The good thing about Pepperpot at this time of year is that it won't take up precious space in your fridge.
2 lbs. stewing steak or brisket
2 lbs. pickled pig tail
2 lbs. ox tail
1 cup casareep
1 one inch piece dried orange or lemon peel
8 or so springs of fresh Thyme
1 one inch piece stick cinnamon
3 heads clove
2 ozs. sugar
1 or two scotch bonnets
salt to taste
Clean meat thoroughly.
Put pig tails in pan. Cover with water and bring to boil. Skim.
When half-tender, add other meats, and hot water to cover. Cook for about one hour.
Add other ingredients and simmer until meat is tender. Adjust flavour by adding salt and sugar.
Don't forget to bring it a full boil every day if you don't refridgerate it.
1 pie crust
2 cups sour cherry compote
1 apple peeled and sliced
1/4 cup of corn flour
1/2 cup of brown sugar
1 tsp vanilla extract
1/4 cup flour
2/3 cup crushed graham crackers
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup pecans or walnuts
1/2 cup of butter (melted)
In one bowl, combine sour cherries, corn flour, sugar and vanilla. Top with sliced apples.
Combine all topping ingredients, and sprinkle over the top covering entire pie to the crust edge.
Bake at 350F for about 30 to 40 minutes.