Limelight becomes Gourmet Marketplace

Anyone who was part of the club going scene in New York City in the early 90's will remember the club, Limelight - it was the place to go to meet a diverse group of people that played a mix of different music types from pop and rock to Techno which was really in at that time, at least when you are a 20 something college student living in New York. Although it was easy to score Ecstasy and other recreational drugs there, my friends and I just went for the music and meeting guys (who were not on drugs). Some people were weirded out by the fact that it was at one time a church and holy ground, therefore deeming the building sacrilege for now selling alcohol. Some of my more religious friends would not come out to club at Limelight, even if it was one of the most popular spots at the time.
Limelight eventually became a feeding ground for drug dealers and users and after the murder of one of the resident drug dealers, it no longer appealed to my circle of friends. It eventually closed down.
Limelight is being reborn again and this time as a three level marketplace that will house everything from clothes to housewares, but most interesting to me, is that the first level will be a gourmet and specialty food marketplace.
After digging through the drywall, the architects also discovered two dozen beautiful stain glass windows from the original church building. So beautiful, they decided to leave it in the new building. There will be many boutique shops built around these gorgeous windows. The Limelight Marketplace promises to be home to a variety of shops in a gorgeous and "holy" setting.
Set to open in March, this will be a great destination market in a central city location for chefs and foodies as well as architects and archaeologists who can marvel at the 19th century glass window finds!!

Looking forward to March!!!!





Chef Mireille
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P.S. - Don't forget to check out Long Island Restaurant Week - November 1st-November 8th!!!

Getting Ready for Fruitcake

Most cultures have some kind of fruitcake that is made during the holidays and everyone makes it a little different.
If you are Caribbean or even if you just want to try Caribbean style holiday fruitcake aka Black Cake, now is the time to start soaking your fruit. The key to the best black cakes is to let the fruit soak as long as possible so that the fruit is properly drunk when it is time to make the cake - so here is my reminder to start soaking your fruit.

Here is what you need (you can adjust quantities per your preference to make the recipe uniquely yours - these are just suggested guidelines):
1 pound pitted prunes
1 cup each raisins, golden raisins and currants
1/2 cup glazed cherries
1/2 cup chopped or slivered almonds
1/2 cup mixed fruit peel

1 bottle of really good amber Rum (Caribbean brands are best - from Trinidad, Jamaica, Guyana or Barbados)
1 bottle cherry brandy

Mix all the fruits and store in an airtight glass container with 1 part cherry brandy and 3 parts rum.

The full cake recipe will be posted closer to the holidays.



Chef Mireille
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A few kitchen staples that go a long way

Eventhough I possess culinary skills and knowledge, with my busy schedule, convenience is key. Quick meals that I can put together in a manner of minutes and healthy snack food are things that we can all use in our lives - even the busiest of chefs!!!

So here are a few items I always have on hand:
Applegate Farms Breakfast Chicken Sausages - My favorite flavors are Chicken and Apple or Chicken and Sage. These sausages are all natural - with no nitrites or casings and are seasoned well and have tons of flavor. 1 minute in the microwave and you have delicious, healthful sausages for breakfast. They go perfectly with my next kitchen staple:
De Waffelbakkers Sweet Potato Waffles - Full of Vitamin C and made with whole grain spelt, these are a healthier alternative to Eggo Waffles, not to mention the oodles of cinammony flavor. Also, if you are on any kind of weight management system, they are half the size of other waffles - so it is a great way to exercise portion control.
Applegate Farms Fire Roasted Sausages - Just a little bit of spice to make the flavor pop, but not overpowering chile. Again, these organic sausages are nitrite and casing free.

A staple meal that I cook a few times a month are Mrs' T's Pierogies (my favorite flavor is the potato, cheddar and broccoli but there are several options) with the Fire Roasted sausages, mentioned above. Saute a little garlic and onion with the sausages (sliced). Add the pierogies and saute a few minutes, then add a little chicken broth. Cover until pierogies are cooked through, about 10 minutes. Add a can of diced tomatoes and grated Parmesan. One pan meal in about 20 minutes. Serve with garlic bread for a FANTASTIC dinner. These pierogies are SUPER CHEAP - about $2 a box at Trader Joe's - and full of potatoes - they are really filling and will go a long way!!!

Finally - snack food - Cascadia Farms Vanilla Chip Granola Bars - Made with honey instead of processed sugars, super gooey and delicious!!!

My only wish is that these were available at all supermarkets - Unfortunately, these are only available if you have a good supermarket that carries a wide array of all natural and organic products. Of course, Whole Foods will probably carry most of this stuff, but if you do not want to break the bank, try Trader Joe's, your local health food store or Food Coop (if available).

Please let me know how you like them!!! - I always appreciate all feedback!!!



Chef Mireille
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Diwali Food

As Hindus the world over celebrate the Festival of Lights from India to Trinidad to here in the United States, it is a wonderful time to sample the wide array of Indian sweets readily available during this most celebrated of Hindu holidays.

Here is a delicious ladoo recipe that you can try this Diwali and surprise your friends with it:

Rava Ladoo
1 cup semolina
1 cup sugar
1 cup milk
1 tablespoon dried currants
1 tablespoon cashew nuts
3 teaspoons ghee

• Chop the cashew nuts.
• Heat up about a 1/2 teaspoon of the ghee and lightly fry them.
• Keep aside.
• Heat up the rest of the ghee in a deep pot and fry the semolina on low heat up till it turns light brown in color.
• Then mix in sugar and milk and stir fry till the mixture becomes sticky.
• Fold in the nuts and currants until thoroughly combined.
• Take off the pot from heat up and form the dough into small balls.
• Serve when cool and dry.

And even if you do not celebrate Diwali, when is trying a new dessert a bad thing???



Chef Mireille
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Amber Nectar

The cold weather today has started me thinking towards the holidays and what's going to be on the menu this year. Along with a great Thanksgiving meal, I always serve unique cocktails while the food is cooking to whet their palates.

Now, I never claim to be an expert mixologist - cuisine is my specialty, so when I need a unique cocktail recipe - I generally turn to other sources like the Bartender's Guide and Supercocktails, just to name a few.

This is a great cocktail recipe to wow your Thanksgiving guests this year. You may have to search a little to get a few of the ingredients, but I promise you it will be worth it!!!!

Amber Nectar (courtesy of MSN City Guides)

A brown sugar cube soaked with Angostura and peach bitters1 oz. Archers Peach Schnapps1 oz. Macallan Amber LiqueurTop up with Champagne
Macallan Amber is a maple-syrup-and-pecan-flavored eau de vie with the twist of a whisky finish. If you can’t find Macallan Amber then you can substitute a maple syrup liqueur.

Being of Caribbean decent, you know I am a sucker for anything with Angostura - just gives every cocktail that extra pop it needs!!!

Everyone will be feeling all warm and fuzzy inside after this and family squabbles and tiffs which always seem to come to the forefront when everyone is gathered together will be nonexistent (hopefully) as everyone will be in the forgiving mood!!

***Enjoy***



Chef Mireille
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Banana Mango Tarts

Here is a new dessert I created a few weeks ago that received great feedback even from a friend who HATES fruit and does not eat any fruit - go figure!!!


Banana Mango Tarts with Cardamom Whipped Cream
2 very ripe bananas (if the bananas are not that ripe, you will need to increase the amount of honey)
1 14. oz package frozen mango chunks, defrosted and drained of all liquid
1 8 oz. container ricotta cheese
2 tablespoons honey
2 teaspoons banana essence (available at Asian markets)
Puff Pastry Sheets
1 egg
Non Stick spray
1 cup heavy cream
1 tablespoon powdered sugar
2 teaspoons ground cardamom

Directions:
Defrost puff pastry.
Cut mango into bite size pieces. Dice banana into bite size pieces. Combine fruit with ricotta, honey and essence. Stir to combine. Refrigerate mixture for at least 30 minutes to firm.
Preheat oven to 400 F.
Create egg wash by combining beaten egg with 1 teaspoon water. Spray cookie sheet with non-stick spray.
Roll out puff pastry sheets and pierce with fork. Add 2 tablespoons of fruit filling. Fold over into desired shape and seal edges with egg wash. Place on cookie sheet.
Repeat until all filling is made (will make approximately 10 large tarts).
Brush tops of all tarts with egg wash and bake for approximately 20-30 minutes until golden brown.
While tarts are baking, combine cream, sugar and cardamom. Using an electric beater or whisk, mix until whipped cream consistency.

Let cool for a few minutes before serving with whipped cream if you do not want the cream to melt (as in photo), but I like it piping hot with the melting whipped cream.

Enjoy!!!

Chef Mireille
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