4 December 2020
It’s that time of year, where the oven works overtime and friends and family gather to share gratitude, love and seasonal wishes while breaking bread and enjoying all of their holiday favourites.
The holidays may be looking a little different depending on where you are, but however many people you are cooking for this year, there is still the opportunity to enjoy nourishing and flavourful food to mark the festive season.
In the run-up to Christmas, with schedules as busy as ever, remember that in Camana Bay there are more than 15 eateries, restaurants and cafes with meals and treats to enjoy while dining in or taking out. The chefs of these eateries kindly provided some of their favourite holiday recipes as inspiration, so whip out that apron and read on below.
Carnivore Premium Meats: Holiday turkey brine
Often the centrepiece of a holiday meal, cooking a turkey can cause some anxiety for first-time chefs. Chef Dylan Benoit of Carnivore has provided a recipe for a brine to help keep turkey moist and flavourful throughout its roasting, so everyone is wowed at carving time.
Ingredients (makes enough brine for a 12-14lb turkey; double the recipe for a larger turkey):
The Waterfront Urban Diner: Scalloped potatoes
Every holiday table needs an array of scrumptious side dishes. Scalloped potatoes offers a comforting creamy way to present potatoes, with a cheesy flavour that has everyone reaching for seconds. The chefs at The Waterfront Urban Diner have provided a recipe everyone can make at home to impress guests.
Ingredients (serves 10):
*Chef’s tip: Let the dish cool completely then store in fridge overnight. It will be easy to slice the next day into pieces and can be warmed in oven with more delicious cheese.
Gelato & Co. Cremeria Italiana: Homemade zabajone (Italian eggnog)
While there are certainly cultural differences to enjoy between how various countries celebrate Christmas, there are also similarities! Chef Stefano Franceschi of Gelato & Co. has provided a recipe for zabajone, which is Italy’s version of eggnog, made in a creamy, thicker texture to allow it to top desserts or provide a layer in trifle or other treats.
*Chef’s tip: If you want to enjoy this treat this season but simply don’t have the time to prepare it at home, Gelato & Co. is selling it in 200g and 500g jars, in store now.
Tomfoodery Kitchen & Bar: Cuatro leches cake with coquito and dulce de leche
Cuatro leches cake
*Chef’s tip: You can buy prepared dulce de leche, but if you cannot find any, you can make it quite simply. First remove the label off a can of sweetened condensed milk, then submerge in boiling water and cook for 6 hours. Allow to cool and open the can to reveal dulce de leche!
About the author
Anna Wootton is the Digital Marketing & PR Manager for Dart’s business development and real estate companies and assets, including Dart Real Estate, Provenance Properties, Cayman Alternative Investment Summit (CAIS), Camana Bay and The Residences at Seafire. Born in the Cayman Islands, with British heritage and a Canadian passport, Anna is multinational with a Caymankind heart. Anna has a background in journalism and a Bachelor’s degree in English Literature from University of British Columbia. She has worked in Camana Bay for the past six years and can be found at an afternoon Ryde class or getting her paint on at 3 Girls & A Kiln.