L'ALCOOL/LES VINS

Item Description

A fine Haitian rhum Barbancourt is teamed with a sparkling rosé from Abbey Creek. This pair is accompanied by handcrafted Haitian salad tongs made of horn and wood.

On January 1, 1804, former Haitian slaves declared independence from France and abolished slavery on the island of St. Domingue and renamed it Ayiti (Haiti), its original Taíno-Arawak name meaning “home or mother of the earth.”  The former slaves had been forbidden to eat the squash soup they were forced to prepare for the French and consumed it as their celebratory meal. Haitians around the world celebrate Haiti’s independence with this traditional soup on January 1st every year.
 
Soup Joumou (Haitian Squash Soup)
 
Ingredients
ü  2 pounds (1-inch) chunks seeded, peeled butternut squash (about 7 cups)
ü  1/2 teaspoon fine sea salt
ü  1/2 teaspoon ground black pepper
ü  2 jalapeño or serrano peppers
ü  10 whole cloves
ü  4 carrots, sliced
ü  2 turnips, peeled and cut into small chunks
ü  1/2 small head green cabbage, cored and roughly chopped
ü  1/2 teaspoon grated nutmeg
ü  3 tablespoons lemon juice
ü  1/4 tiny elbow macaroni
ü  1/4 cup chopped fresh flat-leaf parsley
§  Place squash chunks in a large pot and add 10 cups of water, salt and pepper. 
§  Stud peppers with cloves by pushing them halfway into the flesh, then add studded peppers to pot. Cover and bring to a boil.
§  Reduce heat to medium low, cover and simmer until squash is very tender, 15 to 20 minutes.
§  Remove studded peppers and transfer to a small bowl. Set aside.
§  Allow squash to cool slightly, then working in batches, puree squash with cooking liquid in a blender until smooth.  Be careful as it will be very hot.
§  Return pureed squash mixture to the pot along with studded peppers. Be careful not to crush the peppers or cloves.
§  Add carrots, turnips, cabbage, nutmeg, lemon juice. Cover and bring to a boil.
§  Reduce heat to medium low and simmer for 10 minutes.
§  Stir in vermicelli and parsley, cover again and simmer gently until pasta is tender and soup is thickened, about 10 minutes more.
§  Thin the finished soup with a bit more water, and additional salt and pepper if desired.
§  Remove studded peppers from soup before serving.
§  Serve with warm bread and green salad.
 
Enjoy with chilled rosé or a shot of Barbancourt!

Download the recipe here. Bon appetit!