Catherine's Kitchen

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Catherine's Kitchen

Catherine Manning

Another Wedding

This time it was my niece's turn. Cheridah is the youngest of the group of fourteen first cousins, though they all grew up as brothers and sisters and act like it as well. Not surprising really, as we all lived within a square mile of each other so the children lived in each others' pockets.

My brother Brian's house is on the 11th tee of the golf course (mine was on the 13th) so only the bridge over the road separated us. The wedding was on July 6 and would have been my 34th wedding anniversary, had I still been married, just hope it doesn't jinx her!

Everything was beautiful. Brian commandeered part of the golf course bordering on his property and all the trees were lit up. The path for the golf carts that led down to the house was lit with torches and two golf carts ferried people from car park to house, those who didn't want to walk that is, as they were driven by two of my nephews! I think that there was more unofficial driving of the golf carts than official and when I left at 11.30 pm I decided to walk back to the car park. The sprinklers were turned off for the night, otherwise there would have been drenched guests.

There was a beautifully decorated tent and a deck had been built for dancing. The flowers were lovely -- different shades of red and pink roses and lilies, which blended well with the bridesmaids' red Thai silk dresses. The flower girl wore white with a red sash. In the centre of the tent coral stone blocks were piled in a abstract pattern and topped with an enormous display of flowers.

Coral stone is what Barbados consists of and those who can afford it use it to build their houses. Brian owns the only quarry in the island that manufactures the blocks used for building, so they were easy to incorporate as part of the decorating.

The ceremony was at St. James church, which is the oldest and nicest church on the island and the centre for many of our escapades as children! Also all our children were confirmed there, so it was the natural choice. Again, the church was prolific with flowers and coral stone blocks were placed at the ends of alternate pews to hold vases of flowers. I felt like walking off with some, couldn't then, but should have gone back next day and got some, but it was too long a drive.

Cheridah met Juan in Florida where he lives and she was doing her Masters. He is originally from Argentina so apart from his father and two friends, he didn't have anyone else at the wedding. Because his side of the church would have been empty and Cheridah's full, my two nephews who were the ushers, decided they would seat the women on Cheridah's and the men on Juan's and there was no changing their minds! It set the tone for the rest of the wedding. I had said that they should just seat the immediate family and let everyone else sit anywhere, but no they did it their way. It worked well, though some hilarity was created throughout.

The only thing I was disappointed with was the food, though I have not said anything to my sister-in-law as she would immediately panic, even now nearly two weeks after the event. I suggested the caterers and they have a good reputation, but I expected better. But it was a good wedding and the bride and groom, who left at 4 a.m., said they intended to enjoy their own wedding.

Most of the food at the wedding has already been accounted for in previous columns, so I won't repeat the recipes, but will deal with odds and ends. A popular dish to accompany a main course, especially roast chicken or pork is:

Broiled Plantain in Bacon

Cut a large ripe plantain in four pieces allowing three pieces per serving. Peel plantain and cut in four, wrap bacon strips around each plantain, secure with a toothpick and broil until plantain is cooked and bacon golden brown. Turn for even colour.

Stuffed Breadfruit

1 full but not soft breadfruit
1 cup grated cheese
1 cup hot milk
2 eggs
Salt & pepper to taste
1 tbs. margarine
1 tin corned beef (optional) or crisply fried chopped bacon
1 cup finely chopped onion

Bake whole breadfruit in oven at 375F or Mark 5 for about an hour, depending on the size of the breadfruit. From stalk end of breadfruit, cut out core, and remove all the fruit leaving the shell. Cream the breadfruit with milk and eggs, add cheese, onion, salt and pepper and bacon or corned beef if using.

Pile back into the shell and bake at 350F for about 45 minutes.

To make the breadfruit stand upright, cut a small slice off the bottom. Decorate the serving dish with washed, polished breadfruit leaves. The mixture will rise out of the shell.

Something I've been doing to supplement Nat's vegetarian ways is black-eyed peas. I make a lot and package and freeze them for her.

Black Eye Peas with Pine Nuts

One lb. pack dried peas soaked for about an hour. At least two large onions chopped and about six or more cloves of garlic. Salt, pepper and lemon pepper to season and toasted pine nuts, as many as you want to add. Vegetable or chicken stock.

Drain peas. Using saucepan big enough to hold the peas, bring enough water to boil as would cover the peas well. Add salt to taste and the peas. Simmer till tender but not mushy, doesn't take too long. Drain peas.

To large frying pan add one large tablespoon of butter or margarine, melt and saute onions and garlic, add peas and toss. Add enough chicken or vegetable stock just to moisten the peas, or you'll end up with soup! Stir-fry and add the pine nuts. Season to taste.

If cooked too long the peas will get mushy.

Bon Appetit
Cath