Digesting a Trend – Bee Pollen
What is it? Excellent question. We’re talking about the pollen produced by flowers that bees gather and take back to the hive, packing it into the cells of the honeycomb. They then add nectar,...
Island-Inspired Craft Brewery Launches
Start-up 19-81 brings a range of innovative, handcrafted flavors to the table, reflecting the diversity of the Cayman Islands.
Dominique Crenn: Pure Poetry
Flava interviews the most exciting chef in America today (who just so happens to be a woman).
Honey and chamomile ice cream with bee pollen
SERVES 4 8 fluid ounces organic whole milk
4 ounces flower honey
6-10 chamomile tea bags
2 egg yolks, beaten
1 teaspoon natural vanilla extract
5 fluid ounces double cream
2 teaspoons bee pollen Pour the milk into a saucepan and bring...
Sorrel and watermelon popsicles
Makes 8 popsicles ¼ cup dried sorrel
¾ cup water
10 mint leaves
2 tablespoons honey or agave nectar
5 cups cubed watermelon
1 lime, zested and squeezed Prepare the sorrel by bringing a small saucepan of water to boil and...
Grilled Swordfish, Zucchini Noodles & Tomato-Saffron Broth
SERVES 4
Courtesy of Artemio Lopez, chef de cuisine at The Brasserie 4 swordfish steaks (5 ounces each)
2 tablespoons olive oil
Salt and pepper to taste For the zucchini noodles:
1¼ pounds zucchini
2 ounces basil, chiffonade
3 tablespoons olive oil
1...
Local beets with whipped goat’s cheese, walnut biscuit and balsamic dressing
SERVES 4
COURTESY OF KAIBO UPSTAIRS 1 pound small local beets For the cheese:
4 ounces soft goat cheese
3 ounces sour cream
7 ounces heavy cream
Pinch of sea salt For the biscuit:
2 ounces walnuts, roughly chopped
2 ounces sugar
4 ounces butter
8...
Cayman Tuna Ceviche
Take advantage of Cayman's amazing fresh tuna to make this delicate dish - a recipe by Chef Sandy Tuason of the Westin Grand Cayman.