In his new position as the Brand Manager for Stouts at Red Stripe, Andrew Anguin has a number of versatile products under his hat. Among the items of his portfolio are the dark rich and flavourful, Irish brew Guinness Stout.
The drink has been used for many years in recipes all across the world to create the most amazing bursts of flavour to tantalize tastebuds. From creamy punches, to cakes and steak, the stout makes its rounds in the kitchen several times yearly.
Buzzz Magazine caught up with Andrew at his home, in time for him to share one of his very own recipes with us and with Easter fast approaching he thought to prepare something authentically Jamaican, while at the same time utilizing one or more of his products.
“I couldn’t think of anything more appropriate than Easter bun. It’s a Jamaican tradition! I remember the fragrant smell in our home whenever my mother baked Easter Bun. I’m using some of the ingredients from that recipe with some fun additions of my own,” Andrew explained.
In Jamaica, bun pastry is a big deal. It is generally available throughout the year, but becomes particularly important during the Easter season.
The British traditionally makes hot crossed buns on Good Friday. The custom was brought to Jamaica and transformed into what we know today as Easter Bun. No longer decorated with a cross, the Easter Bun in Jamaica is a spice-bread redolent of cinnamon, nutmeg, and allspice.
As concerns the stout bun, a cup of dark stout is added to the mixture, provided with its distinctive dark colour from molasses.
“We Jamaicans have spiced it up!” exclaimed Anguin.
To continue reading , purchase Vol. 7 #9 2015 issue
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In his new position as the Brand Manager for Stouts at Red Stripe, Andrew Anguin has a number of versatile products under his hat. Among the items of his portfolio are the dark rich and flavourful, Irish brew Guinness Stout.
The drink has been used for many years in recipes all across the world to create the most amazing bursts of flavour to tantalize tastebuds. From creamy punches, to cakes and steak, the stout makes its rounds in the kitchen several times yearly.
Buzzz Magazine caught up with Andrew at his home, in time for him to share one of his very own recipes with us and with Easter fast approaching he thought to prepare something authentically Jamaican, while at the same time utilizing one or more of his products.
“I couldn’t think of anything more appropriate than Easter bun. It’s a Jamaican tradition! I remember the fragrant smell in our home whenever my mother baked Easter Bun. I’m using some of the ingredients from that recipe with some fun additions of my own,” Andrew explained.
In Jamaica, bun pastry is a big deal. It is generally available throughout the year, but becomes particularly important during the Easter season.
The British traditionally makes hot crossed buns on Good Friday. The custom was brought to Jamaica and transformed into what we know today as Easter Bun. No longer decorated with a cross, the Easter Bun in Jamaica is a spice-bread redolent of cinnamon, nutmeg, and allspice.
As concerns the stout bun, a cup of dark stout is added to the mixture, provided with its distinctive dark colour from molasses.
“We Jamaicans have spiced it up!” exclaimed Anguin.
To continue reading , purchase Vol. 7 #9 2015 issue
Share this post: