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In Globelle Home, GloBelle Kitchen, Uncategorized on
January 28, 2025

It’s Time to Rename Worcestershire Sauce

worcestershire sauce

While shopping in my local Guatemalan Supermercado when my eyes landed on something peculiar yet familiar at the same time. Salsa Inglasa. English Sauce! In its familiar McCormick brand bottle. Worcestershire sauce is a globally beloved condiment with a notoriously challenging name to pronounce. However, as I traveled Latin America, from Mexico to Argentina, supermarkets skipped the nuisance of identifying the specific, tongue-twisting town. While the traditional name pays homage to its origins in, it’s worth considering a rebrand for simplicity and global consistency. And that’s why Americans should follow their Western Hempisher counterparts and embrace the term “English Sauce.”

1. Simplification and Pronunciation

We played ourselves. Is it “Warschter,” “Wooster,” or “Wuster,” and does it end in Shy-er, Sheer, Shure? –“Worcestershire” is a minefield of pronunciation woes. Heck, it’s tempting to avoid all the heartache by eliminating it from our recipes and shopping lists altogether. This is the way we live our lives. We have just accepted the challenge of this word and couldn’t imagine a world where an easy-to-pronounce option exists.

Meanwhile, in the Spanish and Portuguese-speaking world, the people were like…” We’re not saying all that — English Sauce.” Then they moved on with their lives. In America, we accept the constant kitchen consternation of our ingredients. It’s time to rise up and say, “No More!” no more being terrorized by the pronunciation of foreign sauces. No more having to reattempt to nail the pronunciation and still being unsure. Language adapts to make life easier. The Iberian diaspora set a precedent by simplifying Worcestershire Sauce to something more manageable to the western hemispheric tongue. Adopting “English Sauce” would save time, reduce embarrassment, and ensure that everyone—regardless of linguistic ability can participate in food chats.

Let's change worcestershire sauce to English Sauce (or Salsa Ingaisa)

2. English Sauce Honors Worcestershire Sauce‘s Origins

Chemists John Wheeley Lea and William Henry Perrins first created in the early 19th century in Worcester, England. Perhaps, at the time of creation, they weren’t expecting it to be a worldwide phenomenon. Being county-specific certainly would have been efficient if the sauce never left the country. But, with it being the only locally named sauce on a worldwide market, there’s no other English sauce to confuse it with. Most sauces — pico de gallo, sofrito, Ketchup, steak sauces, etc. — aren’t labeled by location. Instead, sauces are generally labeled by main ingredients or what it’s most frequently paired with. By rebranding Worcestershire Sauce as “English Sauce,” we still acknowledge and celebrate its heritage. “English Sauce” emphasizes the condiment’s cultural and geographic origins without the tongue-twisting complications.

3. New Worcestershire Sauce Marketing and Branding

Lastly, from a marketing perspective, standardizing the name can create a stronger, more consistent identity that resonates regardless of country. This new identity could also open opportunities for creative marketing campaigns and packaging designs that highlight the sauce’s English heritage. “English Sauce” has a certain charm and appeal that could attract new customers. The name evokes a sense of tradition and quality which are desirable traits in the food industry. Worcestershire sounds like a confused rooster and something that should be avoided.

In conclusion, shifting Worcestershire sauce to “English Sauce” eliminates the struggle of pronunciation while still honoring its British roots. The easier to pronounce Salsa Inglaisa and Molhol Ingles are already used across Latin America. Americans and Canadians too, deserve the benefit of a sauce that’s easy to say and universally recognizable.

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In Globelle Home, GloBelle Kitchen on
January 26, 2025

American Jalapeño Barbecue Baked Beans

Barbecue Baked Beans

This update on an American classic is a sweet and spicy twist on a tradition. With its rich, smoky flavor and tender beans, Barbecue Baked Beans have been a staple at summer holidays, family gatherings, barbecues, and potlucks for generations. Whether you’re looking to recreate a cherished family recipe or you simply want to try your hand at this beloved comfort food, my Jalapeño Barbecue Baked Beans recipe is sure to be a hit at your next gathering. So, roll up your sleeves, gather your ingredients, and let’s get cooking!

A Bit Of Baked Beans History

I had to emphasize these are American Baked Beans because the English also have a baked bean tradition. But their tradition started from us. Before there were MREs (Meals Ready to Eat) the OG portable, war-time food was beans in a can. The U.S. military brought these beans-in-a-can (Navy Beans) to the U.K. during World War II. Since America and Europe were in struggle mode, to jazz the bland beans up, they added tomato paste and Worchishire Sauce. After the war, when we were no longer rationing food and ingredients, Americans returned to making our beans full of delicious goodness. England continued with the tradition that they were first introduced.

A Little Further Back

Long before America was America, Baked Beans have been around. Beans are native to The Americas. They’re part of the 3 sisters (corn, beans, squash) and an integral part of a Native American agricultural process. When grown together, the corn serves as a bean pole for the beans to climb. The Molasses which is an essential ingredient in Boston Baked Beans was a critical part of the 18th-century transatlantic slave trade. Boston imported molasses harvested by enslaved Africans in the Caribbean to manufacture and export Rum. The Rum would be used to sedate and kidnap Africans or for trade for Africans to enslave. The molasses used in beans and rum made Boston’s economy dependent on slavery.

Today, you’ll find the Barbecue Baked Beans at all the best tailgates and cookouts. No summer holiday — Memorial Day, Independence Day, Juneteenth, and Labor Day— is complete without these baked beans.

American Jalapeno Barbecue Baked Beans

Ingredients

Two cans of baked beans 

One white onion 

One green pepper 

Barbecue sauce 

Yellow mustard or Dijon 

Brown sugar 

1 pound of ground beef 

Two jalapeños 

And a half bulb of garlic 

Directions

Preheat your oven to 350°F. 

In a baking dish, add your beans, barbecue sauce, mustard, brown sugar, & 1 Jalapeño.  set aside 

In a skillet on the stove, brown the ground beef until cooked through.

Strain the beef from the pan and transfer to the beans but maintain the grease.

In the same grease left by the beef, sauté diced onion, green peppers, and garlic until tender.

Scoop the veggies into the beans and mix.

Introduce the baking dish to the oven and bake for about 20 minutes or until bubbly.

Remove from the oven, garnish with Jalapeno slices to let your guests know they can expect a little spice. Serve warm as a side dish with deviled eggs, potato salad, and barbecued meat.

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In GloBelle Kitchen, Uncategorized on
February 14, 2024

Après Ski Fondue: The Perfect Treat

“Après Ski, French for “after ski” describes the nightlife, culture, and festivities after the slopes. Skiing is a social winter activity in itself. However, the socializing that goes on after the slopes is just as important as your downhill adventures. Après Ski includes the drinks, the hot tubs, the fashion, the partying, the music, and, of course, the food. Fondue is the perfect après ski treat!

A post-ski fondue party continues the social atmosphere because the cheese and fixings are communal, not individual. A few years ago, while stationed in Germany, I went on a ski trip to Chamonix, France. It’s a great ski town, where you can take a lift up and then decide if you want to ski down the mountain into France, Germany or Switzerland. After skiing, our group gathered together in the chalet’s common area for an interactive dinner featuring fondue. The staff served us trays and trays of food (and bottles and bottles of wine) as we gathered around communal, heated cheese pots.

Here are some après ski fondue ideas to set up your own fondue party and have you feeling like you’re sharing a chalet in Chamonix or Zermatt even if you’re miles from the slopes.

The Cheese

First, there’s no such thing as Swiss Cheese in Switzerland. If you ask for it anywhere in Europe, no one will know what you’re talking about. Switzerland is home to many kinds of cheese (Fuurtfel, Alter Schweizer, and Appenzeller, to name a few). In America, Swiss cheese is a generic term for an American imitation of Emmentaler cheese.

Remember, there’s no right way to make fondue.  Since it’s a recipe derived from the Alps, Swiss Cheese/Emmentaler cheese is the traditional main ingredient.  But you can do whatever you want to do. I encourage getting creative with your cheese blends — the Bougier the cheese, the better. Consider Jarlsberg,  Havarti, Comte, Raclette, Brie, Parmesan, and Asiago…anything from the fancy cheese bar in the produce section will make a nice blend. Cream cheese is a great blend too. I stick with light-colored cheese just for the optics.

Here’s the recipe I used for two people:

Après Ski Fondue

Après Ski Fondue dippers with chocolate

Ingredients

8 oz (half a pound) block of Swiss Cheese (aka Emmentaler in Europe), shredded

Leftover shredded Gruyere (about a half cup)

Asiago, parmesan, and  cream cheese (I actually omitted it)

Minced garlic (how much? As garlicky as you want it…start with a tablespoon)

½ quart half & half (I actually just used milk)

Sprinkles of nutmeg (realized I didn’t have any and used paprika and cinnamon instead)

Olive oil

Dry white wine (or try dry sherry, brandy, bourbon, or beer…it doesn’t matter!)

Cup of flour

Instructions

  1. Using a bowl or zip bag, toss/mix shredded cheese with flour. Tossing the shredded cheese with flour helps keep the melting cheese smooth and dippable.
  2. In a saucepan, drizzle a little olive oil and sauté the garlic, add a little white wine
  3. Once the garlic browns, add the cheese.
  4. Stir until melted
  5. Use a little half-and-half to help the creaming process
  6. Drizzle with olive oil and mix in the nutmeg

**The flavor combinations are endless. Some folks like adding stone ground mustard, horse radish, sautéed, minced onions, or a hint of cayenne. I like mine savory with a hint of sweetness, just like me! J/k.**

Fondue Equipment

Williams Sonoma (https://www.williams-sonoma.com/search/results.html?words=fondue) has a few fondue sets at various price points.  But if you don’t foresee fondue parties happening regularly, skip the costs, effort, and space allotment of buying a dedicated set.  Instead, try these options:

  1. I used the base for a teapot warmer, a large tea candle, and a cute ceramic dish in the Anthropologie sale rack.
  2. You can also use a heavy-bottomed saucepan or double boiler and an electric burner or hot plate for the table. I scoped out a $10 hotplate at the Dollar General Store. Lowes, Home Depot, and of course Amazon have affordable electric options.
  3. To dip, use metal BBQ skewers, wooden kabab skewers, chopsticks, or just the smallest forks you own.

Après Ski Fondue Dippers

The cheese is the main course at this party; everything else is just a condiment. Get something to dip from every food group.  Everything goes with Cheese so don’t hold back. 

Fondue Après Ski Ideas

A list of dippers for fondou
Use this list as a starter of all the possibilities to dip into the cheese.

For Chocolate

After the cheesy main course, go for a sweet after-dinner chocolate fondue. Just whisk a bit of heavy cream, whole milk (or half and half, or flavored coffee creamer) with high-quality melting chocolate or chocolate chips. I actually used leftover hot chocolate from Williams Sonoma’s Christmas collection. It’s just pure, high-end chocolate flakes. Melt until fondue-y.

Consider topping it with flaky sea salt, adding mint to the mix, etc. It’s your call. You can even melt marshmallows or white candy pieces.

Dip it in chocolate, melted cream cheese frosting, or royal frosting.

Fondue isn’t just limited to ski getaways. It works well for date nights, easy dinner nights, and “let’s clean the leftovers out of the refrigerator” nights.

Drop some feedback on this list of Après Ski Fondue ideas in the comments. Let me know what you like to dip in your cheese.

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In GloBelle Kitchen on
August 13, 2023

Slow Cooker Sancocho

“Sancocho is a daylong dish to make. It has many steps. It’s making a pact with time that you will be patient and the outcome will be delicious.”

– Elizabeth Acevedo, Clap When You Land

How can you read a food description like this and not want a taste? Elizabeth Acedvedo introduced me to the flavors that make up the Caribbean beef stew, sancocho, in her novel Clap When You Land. This is comfort food. This is the dish that nurtures the Caribbean soul. After reading about the love and warmth that goes into assembling the dish, I immediately got on the internet and started searching for a recipe. Not knowing how it was supposed to taste to determine if my attempt was successful, my first pot was a hit within my family. When I visited the Dominican Republic for the first time at the start of 2020, I told my Dominican friend to take me to the restaurant that serves the best sancocho. Since then, Slow Cooker Sancocho has appeared multiple times on my kitchen table.

Although most associated with the Dominican Republic, Colombia, and Puerto Rico, sancocho is also served in other countries like Cuba, Honduras, Panama, Venezuela, Trinidad and Tobago, and Ecuador. Like pot roast in the U.S.A., everyone has their own recipe based on what’s available in their area (for example, rutabaga and parsnip have never been in my southern pot roast, but they’re a popular addition in New England).

“It is browning and boiling. Blending and straining. It is meat and root vegetables, herbs and salt. It is hearty and made from the earth and heart… I brown the beef and chicken. Peel and chunk of yucca and plantains. This is the stew we make for welcome.”

This hearty stew can be made year-round and is not reserved for snowy weather. Slow Cooker Sancocho is the perfect throw-it-in-the-pot-and-forget-it meal. But as the name entails, it takes time. If you’re like me, you prep the veggies the night before, start the pot in the morning, and it will be ready by lunch or when you get home from work. Or you can cook it overnight.

Belle Tips

  • This Slow Cooker Sancocho recipe calls for homemade green sofrito, a simple Spanish-Caribbean flavor base. Depending on where you’re from, you can choose from several variations (Puerto Ricans call it Recaito). For this recipe, I’m using a green Dominican sofrito. It keeps in the refrigerator for three weeks. You can also freeze portions in the ice-cube trays to keep for months.  Goya and Loisa make a premade version if you wish. Frozen versions are also available.
  • Use what your budget can handle and what’s available in your area. Pumpkins are seasonal. You may need to look for frozen squash or use sweet potatoes. You may need to make a trip to the Asian, African, or Latino food mart for some ingredients. I’ve seen recipes with green beans, celery, white beans, cabbage, Kabocha squash (auyama).  Maybe, based on your budget, you only choose 2 or 3 vegetables and fruits instead of the 8 listed. If you have trouble choosing, I suggest keeping the plantain, yucca, corn, white potato, kabocha squash, or sweet potato in that order of priority.
  • Chop vegetables into uniformed sized pieces to ensure equal cook time. I like bite-sized chunks. Some might prefer smaller bits. You choose.  Be sure to scrub and rinse vegetables of any dirt and debris.

Slow Cooker Sancocho

4 hours | Serves 8

Ingredients

15 oz Green Sofrito

1 Cassava (Yuca) Peeled and diced

2 ears of corn each to approx 4-6 pieces (about 3-4 rows of kernels each)

1 large white potato, diced

1 Sweet potato, diced

1 kabocha squash, peeled and diced

½ small Butternut squash (or 2 cups), peeled and diced

2 large carrots (approx. 2 cups) diced

2 green plantains, peeled and diced.

1 yellow onion, quartered

2 pounds stewing beef

32 oz beef broth

¼ cup vegetable or olive oil

2 TBS Garlic

2 TBS Oregano

Salt and Black pepper to taste

Optional: Cilantro, limes, and avocado for garnish. Serve with white rice.

Instructions

  1. First, marinate the beef in approx 7 oz of sofrito for at least 1 hour. To keep the safety of the meat, store in the fridge while marinating.
  2. In a large crockpot/slow cooker on high, heat vegetable oil and brown meat on all sides in batches if needed. Remove meat, and set aside.
  3. Then, in the beef oil, add onions, oregano, and garlic until fragrant and onions are translucent.
  4. Pour beef broth and remaining sofrito into the pot. Scrape any sticky parts of the pan with a wooden spoon to release flavors.  Add meat and let cook for about 1 hour.
  5. Add diced vegetables and plantains.
  6. Lastly, cook for at least 4 hours, allowing flavors to meld. Add water if needed to replace evaporated but allow to thicken. Add salt and pepper to taste.

Garnish your Slow Cooker Sancocho with cilantro, limes, and avocado. Serve with a side of white rice. Eat while reading Elizabeth Acevedo’s Clap When You Land.

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In GloBelle Kitchen on
August 13, 2023

Green Sofrito

Two vies of sofrito side by side. The first, a top-down vire of pureed green peppers and cilantro in a white ramikin. the second picture os sofrito in a 15 oz mason jar with cute butterflies etched into the glass. The mason jar sits atop a double stacked wood cutting boards and a blue kitchen napkin folded multiple times to make a small square beneath the jar. ingredients from the flavor base --- cilantro and peppers lounge about.

Every culture has its own traditional flavor base. Flavor bases are the aromatic recipe starters from which traditional dishes are built. In France, it’s Mirepoix (pronounce like this:  meer-pwah) made from carrots, celery, and onion. In the Portuguese tradition, the base is called “Estudio.” The flavor base is called “sofrito” (pronounced: So-FREE-Toe) in Italy and countries with culture after the Spanish language tradition. Red Sofrito and Green Sofrito are imperative to Caribbean cooking. Each country does it a little differently.

Dominican sazón (aka sofrito) is red and incorporates a variety of colorful peppers with red onion, tomato paste, garlic, apple cider vinegar, oregano, and cilantro.

Puerto Rican Recaíto (aka sofrito) is usually green and made of a puree of onions, garlic, aji peppers, green bell pepper, and cilantro and cilantro.

Colombian Sofrito is similar to the others but has a tomato base.

French Mirepoix is onion, carrot, and celery.

American Creole Holy Trinity starts its base with onions, bell pepper, and celery.

Portuguese Estrugido includes onions, garlic, and bay leaves.

Belle Tips

  • Be sure to wash, wash, and wash your cilantro.  It would be best to wash everything that comes into your house from the ground. Do not depend on the producers to wash these items.  They come from the ground and almost always have a ton of dirt on the leaves.  I wash by soaking produce in white vinegar to kill larvae and germs while I prep all the other ingredients.
  • I’ve seen other Green Sofrito recipes that include leeks and radishes. Add what you wish, but the show’s stars here are cilantro and Aji dulces.
  • For aesthetics’ sake, I only use yellow or orange sweet peppers in this recipe. Red sweet peppers mixed with green cilantro and bell peppers make a muddy-colored flavor base (which still tastes delicious! It just doesn’t photograph as well). You can make a red sofrito using red peppers and tomatoes as a base.
  • Did you make sofrito for my Slow Cooker Sancocho recipe or my Small Batch Sancocho and still have plenty left over and don’t know what to do with it? Neyssa over at Latina Mom Meals has already collected a ton of recipes to use sofrito. Check out these recipes at Janes Kitchen Miracles and Nutrition Dork for inspiration on using leftover sofrito.
  • Like most soul food, the Green Sofrito is cooked by intuition and ancestral guidance. How do you know you did it right? Smell it. Does it smell exciting? Dip your finger on the side of the blender and taste. If your grandma was Puerto Rican, does this taste like something she would have made? Ok, then it’s right.

Two images of Green Sofrito sit side by side.

Green Sofrito

10 minutes | Serves 15oz Jar

Ingredients

1 bunch of Cilantro or Culantro

5 Aji dulces (sweet peppers)

1/2 red onion

1 Scallion

2 tablespoons minced garlic

2 tablespoons oregano

A drizzle of Olive Oil

Salt & Pepper to taste

1 Green Bell Pepper

5 stems of spring onions.

¼ cup water

Instructions

  1. Depending on the power of your blender/food processor, cut all produce into manageable pieces to fit into the blender.
  2. Add everything to the blender or food processor. You want to include the stems of the cilantro.
  3. Next, blend until a thick liquid. Add more water if needed.
  4. Store in the refrigerator in a 15 oz mason jar for up to 3 weeks.
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In GloBelle Kitchen on
November 29, 2022

Kentucky Sweet Potato Soufflé with Praline Streusel

Sweet Potato Souffle, comote souffle

This decadent Kentucky Sweet Potato Soufflé with Praline Streusel is a mainstay on my family’s Thanksgiving table and through the fall. It’s a sweeter upgrade to the classic Sweet Potato Casserole

This Sweet Potato Soufflé uses bourbon because I’m from Kentucky and all my favorite recipes include bourbon. However, if there’s an aversion to Bourbon, you can keep it classic and use vanilla extract in its place. 

Sweet Potato Soufflé, when made in the African-American tradition, is intuitive. That means the measurements are done by grace, love, and ancestral guidance. Or others may say…by eyeballing it. Amounts are adjusted based on the size of your baking dish. The measurements used in this recipe gets you as close to tradition as possible.

If you have batter left over, go in the tradition of my mom’s honorary auntie, Aunt (pronounced “Ain’t”) Hattie. Aunt Hattie always used mini pans to make individually sized treats for my mom as a child. I encourage you to do the same for the little ones in your family. 

Also, I made this Kentucky Sweet Potato Soufflé for Thanksgiving in Guatemala and it became the talk of the town. Or at least my social circle which includes 5 nationalities. So now I can call it, internationally acclaimed.  Seriously, Sweet Potato Soufflé, or Camote Soufflé, as they call it, was the first dish to disappear —Even before my Classic Baked Mac and Cheese.

I made this Kentucky Sweet Potatoe Soufflé for Día de Gracias in Antigua, Guatemala, and my social circle, comprised of 5 nationalities raved about it for days!

Quick Tips for Kentucky Sweet Potato Soufflé

Yes, you can use canned sweet potatoes

I often prefer canned potatoes because it saves time and they’re already super moist. 

To determine how many cans to use just know, a large, baking potato or sweet potato usually weighs about .75 to 1 pound. This recipe calls for 4 potatoes or 4 pounds of potatoes. This means you’ll need about 4 15.5oz cans of canned yams. 

If you’re using fresh eggs, Baking or boiling is fine. I prefer boiling to soften because the water keeps the moisture in. If you’re baking, I suggest using a covered dish with water inside. When it’s time to start mixings ingredients, make sure you’re working with cool mashed sweet potatoes. Hot potatoes run the risk of scrambling your eggs. Eeek!

You’ll need just as many eggs as you have potatoes. 

BTW. For future reference eyeballing a pound of potatoes is to measure how many potatoes will fit in an adult’s cuffed hands. One large baking potato fits. Two medium Yukon Golds or white potatoes fit. A handful of baby reds or fingerling potatoes equal a pound. 

Sweet potatoes and yams are not the same things

I was an adult before I realized yams and sweet potatoes are not the same. Sweet potatoes (Ipomoea batatas) have an orange exterior that matches the interior (sometimes a purple variety). As the name implies, they’re sweet.

Yams (Dioscorea) have a rough brown flesh and are starchy and white on the inside. They usually go in soups or you can make fufu with them.  

Let’s talk about the streusel

Streusel toppings are pretty standard but this one adds the southern favorite, pecans. As the name might hint, streusel was made popular by Germany and means something along the lines of crumble. Prelines are a super sweet treat in the southern portion of the united states (namely Alabama and South Carolina). They use the same ingredients as this topping: pecans, brown sugar, butter, and vanilla (or bourbon if you’re in Kentucky or around the most lovely people.

The Difference between Sweet Potato Casserole and Sweet Potato Souffle

As the name would hint, soufflé originates from France. Soufflés get their light airiness from their egg base. They’re classically made in ramekins. I encourage the use of a ramekin-style, porcelain baking dish. 

Casserole doesn’t use eggs and is traditionally topped with marshmallows. 

Sweet Potato Soufflé Make Ahead Instructions

You have two options: prepare the batter and the streusel one day ahead of time. Cover both separately and chill in the fridge. Or cook the entire thing up to three days in advance. Cover while in the fridge. Let sit at room temp for about an hour before reheating & serving. Either way, the eggs will fall but come back to life in the oven.

Kentucky Sweet Potato Soufflé

Ingredients:

 Soufflé:

  • 4 peeled, cooked, and mashed sweet potatoes, cooled
  • 1/2 cup granulated sugar
  • ½ cup brown sugar (that is, sugar with maple)
  • 4 eggs, whites separated and beaten
  • 1/2 cup half & half
  • 1 stick unsalted butter, melted
  • 2 tablespoons bourbon (can substitute with vanilla)
  • 1/2 teaspoon salt
  • 3 tablespoons cinnamon (more or less depending on your preferences)
  • 3 tablespoons nutmeg

 Cinnamon Pecan Streusel Topping:

  • 1/3 cup self-rising cake flour
  • 6 tablespoons unsalted butter, (1/3 stick) cubed, at room temperature
  • 1 teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 1 cup chopped, lightly toasted pecans
  • 1 tablespoon bourbon (optional, but makes it so much better)

Directions:

  1. Preheat the oven to 350°F. 
  2. Lightly butter a 3-quart casserole dish or porcelain baking dish. Be sure to butter the sides well to help the soufflé rise. Chill the refrigerator. 
  3. In a large mixing bowl, mix, sweet potatoes, brown sugar, egg yolks, half & half, bourbon, cinnamon, and salt into a liquified batter. 
  4. In a large bowl, use a hand mixer (or stand mixer with a whisk attachment) to whisk egg whites into a fluffy, frothy white meringue. While mixing, drizzle in granulated sugar just a tablespoon at a time. If you dump all at once, you’ll deflate the fluffy eggs.  
  5. Fold the egg and sugar mixture into the sweet potato batter. 
  6. Pour the mixture into the prepared baking dish. And bake for 25 to 30 minutes, until the mashed sweet potatoes get bubbly and start to form. 
  7. To prepare the streusel, combine the ingredients in a separate bowl until crumbly. Use your hands or a fork to mash butter into dry ingredients. 
  8. Within the last 10 minutes of baking, crumble the streusel over the sweet potato mixture. Bake until golden brown for about 10 minutes. Serve hot. 
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In Globelle Home, GloBelle Kitchen on
May 3, 2022

4 Mint Julep Alternatives to Add to Your Derby Day

Mint juleps alternatves

The Mint Julep may be the official, longstanding classic Kentucky drink, but that doesn’t mean it’s the only Kentucky drink. And let’s keep it real, a cocktail of water and bourbon and a hint of mint and sugar might not tickle everyone’s fancy. Here’s 4 mint julep alternatives to add to your Derby menu so everyone can be in on the fun!

Bourbon-Free Virgin Mint julep

There’s not a lot of fan fare to the mint julep it’s just bourbon, mint, water, and sugar.  The flavor comes from the bourbon and there’s not really a suitable substitute. However, for a similar look, go for bourbon-free, sober-friendly, mint julep alternatives like this one. That way, those who choose sobriety, expectant moms, and the youth can join the festivities.

  • Mint, muddled but not bruised
  • Ginger ale
  • Splash of Water
  • Simple syrup

Be sure to use crushed ice in a mint julep cup. I found these party approved disposable ones.

Kentucky Mule

As far as mint julep alternatives go, I actually prefer this drink over the mint julep and the Moscow Mule. Something about that ginger beer that makes the flavors pop. And keeping with the same naming convention (Capitol city + equine species) I propose we rename this cocktail the Frankfort Thoroughbred. But no one will know what you’re talking about if you order that.

  • 2 ounces bourbon
  • 1/2-ounce lime juice, freshly squeezed
  • Ginger beer, to top
  • Garnish: mint sprig

Be sure to use crushed ice in a copper cup.

Bourbon & Cherry Coke

This is my go-to bar drink, especially in the fall. I get so annoyed when the bartender responds, “bUt eW dOnT hAvE cHeRrY CoKe.”  If you have coke and grenadine (and what kind of bar are you running if you don’t) you have cherry coke. Let’s problem solve shall we?

  • 2 ounces bourbon
  • Coke
  • Grenadine

Bourbon Slush

Oh yeah, you can have a touch of the tropics in the Bluegrass or a taste of home in the tropics.

  • 1 can frozen lemonade concentrate
  • 1 can frozen orange juice concentrate
  • 10 oz chilled pineapple juice
  • 1 cup bourbon
  • 20 oz chilled ginger ale

Mix frozen concentrates, pineapple juice, & bourbon in a blender. Slowly mix in ginger ale until a drinkable consistency. Pour in a tumbler to drink.

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In Globelle Home, GloBelle Kitchen on
May 3, 2022

5 Must-Have Recipes For Your Kentucky Derby Menu

The Kentucky Derby is so much more than a two-minute horses race during the first Saturday of May. It’s the season opener for all social events coming out of an icy, dreary winter. It’s a celebration of all things Kentucky. We show that celebration is best through our Kentucky Derby menu!

First things first, you don’t have to Kentucky before Derby. There’s only one that we acknowledge. We already know. Second, the festivities start the last Saturday of April with Thunder Over Louisville —  an aviation Air Show followed by spectacular fireworks that fill the airspace with uproarious sound. We fill the week (sometimes two weeks) between with the Pegasus Parade, galas, and concerts all while staying runway ready at all the pre-games and after-parties. Then our athletes put in miles at the Derby Marathon. There’s the crowing of the Derby Princesses. Then there’s the pre-game race to The Derby, The Oaks. Massachusetts has flag day and all the events leading up to their marathon. In lower Alabama, folks crowd the beach for Mullet Toss on the Florida-Bama line. In Stuttgart, Germany everyone dawns their lederhosen and dirndls for Fruhlingsfest (Spring Fest). And my home state of Kentucky has Derby.

If you are hosting a derby party, pre-game, or after party, here’s what you absolutely must have on your Kentucky Derby menu.

Mint Julep

They say, 95 percent of the world’s bourbon supply comes from Kentucky. I say, there ain’t no such thing as Bourbon made outside the state of Kentucky. We use up at least a quarter of those reserves the first Saturday of May (I made up that last stat myself). Here’s a stat I didn’t make up: Churchill Downs serves 120,000 Mint Juleps between the Oaks and Derby. Grocery stores are run clean out of mint that weekend. Growing your own is your best bet.

This minty bourbon refresher has been official traditional drink of Derby since 1939. If you have nothing else on your Kentucky Derby menu, you absolutely must offer the Mint Juleps to your guests (unless it’s a completely sober Derby Party in which, I have a recipe for that too). The menu centers around this drink. This recipe is from ‘The Ideal Bartender’ by Tom Bullock, America’s first Black mixology recipe book author and fine dinning bartender for nearly half a century.

Kentucky Hot Brown

A Hot Brown sandwich is an open-face, hot turkey sandwich originally created at the Brown Hotel in Louisville, Kentucky.  Legend has it, famished bluegrass revelers, partying early into the morning, needed something to satiate their appetites. This was back 31 years before the first waffle house in 1926, y’all. So, Chef Fred Schmidt used the ingredients he had leftover in his kitchen. A tradition was born. You’ll find these staples especially in Louisville and Lexington restaurant menus and as hors devours at the finest Kentucky weddings.

Bourbon Balls

Maybe people outside Kentucky use fancy words like “truffles” but we call them what they are: Balls of Bourbon. but 95 percent of the world’s bourbon comes from Kentucky. These sweet, slightly boozy bourbon balls are always a hit, and they are a delicious treat to make for holiday parties and gifts. They’re similar to rum balls, but with that unmistakable Kentucky spirit. My extra boozy Bourbon Balls

Kentucky Derby Bourbon Walnut Chocolate Pie

The manager of the Melrose Inn of Prospect, Kentucky developed this quintessential Kentucky dessert in1950. It’s made similarly to pecan pie except it uses two crusts and made with chocolate and walnuts. “Derby Pie” is trademarked by the hyper-litigious Kern family and they lo-o-o-o-v-e suing people. So, you got to call yours something different like, Kentucky Derby Bourbon Chocolate Walnut Pie, to avoid getting sued. You can taste the original recipe at fine Kentucky hotels and restaurants like The Brown, The Bristol, and the Crown Plaza.

Benedictine Spread

Jennie Benedict, a chef from Harrods Creek, near Louisville, made this cucumbers and cream cheese spread a Kentucky classic. After receiving her culinary training in Boston, she went on to write several cookbooks and ran a soda shop. This light spread is the perfect base for springtime canapés and tea-sandwiches. You’ll see them at bridal showers and baby showers allover Kentucky.

Now, the rest of the menu items are standard southern fare.

Other Southern Fare

Pimiento Cheese– No southern affair can be complete without deviled eggs. The same can be said for Pimiento cheese. Fill your deviled eggs with Pimiento cheese to be Derby party hero. Pimiento cheese makes a great addition to crostini, canapés, charcuterie boards.

Deviled Eggs– These southern favorites are so versatile you can fill them with anything: avocado, cheese, horseradish-based mix, mayo-based dip, hummus…your creativity is your only limit

Buttermilk Fried Chicken– c’mon it’s Kentucky. of course we’re going to have our chicken fried! And no bars held with tons of herbs and spices with a buttermilk drudge.

BBQ Shrimp – Skip the cocktail sauce and use barbeque. But except having a dip on the side, plunge those ocean mudbugs in a BBQ bath.

Bourbon BBQ Meatballs– If you can add bourbon, Derby is the event to do it.

BBQ Smoked Brisket, Mutton, or pulled pork– My hometown put BBQ mutton (lamb) on the map. When in doubt, in the south lean heavily on BBQ

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In GloBelle Kitchen, Uncategorized on
November 9, 2021

TRADITIONAL BAKED MACARONI AND CHEESE

A delectable baking dish of traditional southern baked macaroni and cheese has already been tasted. A plate with the missing section awaits in the corner

(aka AFRICAN-AMERICAN/SOUTHERN STYLE)

On the African-American Thanksgiving table, Traditional Baked Macaroni & Cheese takes center stage. It’s more important than the turkey. Messing up the Traditional Baked Macaroni and Cheese, at the least, will earn you the ire of the whole family and banned from ever being trusted with it again. At the other end of the spectrum, getting cursed out over some trending, viral tik toc recipe is not outside the realm of possibilities. 

So, to make sure you do it right, I present my sister’s traditional macaroni and cheese recipe made in the African-American tradition. Her recipe comes certified, and pre-approved having fed our 40+ person, big southern family several Thanksgivings in a row. Each year she’s received raving mac and cheese reviews. The only tweak I made was the addition of the chive cream cheese which you are free to omit. My recipe also got phenomenal reviews. It’s so decadent & like a flavor party for your tongue!

HISTORY of BAKED MACARONI AND CHEESE

James Hemmings, the classically trained head chef of Monticello and the US Minister Palace in Paris whom Thomas Jefferson enslaved, introduced the cheesy dish to America. He was only 19 when he traveled to Paris and spent his 20s leading French-speaking cook staff before negotiating his freedom at age 30. The dish that was first enjoyed by the aristocracy of colonial America was first prepared by elite enslaved cooks, then down through the generations. It became a meal stretcher for impoverished families and a celebration dish for every holiday. 

Since the original macaroni and cheese was developed by African* in America, traditional mac and cheese is African-American style mac and cheese. Calling the dish “Southern Mac & Cheese” is accurate too since James was from Virginia. However, the label brings a sense of erasure. Check out Tara Okwemba’s expertly presented, detailed history of the origins of Macaroni and cheese. 

Based on historical records, we know that Chef Hemmings made his mac & cheese like a “pie” or what we’d classify as a casserole today. He used eggs ad a layering methodology. Those are key characteristics of the classic.  

*James was viewed as 3/5th human and not privy to citizenship thus, he was not an African-American 

BELLE’s TIPS for TRADITIONAL BAKED MACARONI AND CHEESE

First, when you boil the macaroni, be sure not to overdo it. You want the pasta a little under al dente. Check the instructions on the box to see how long to cook the pasta for it to reach al dente. Be careful not to overcook your pasta at this point or else it will get mushy while baking in the last step.

Next, you’ll want to season the water you boil your pasta in. At the very least, all pasta should be cooked in heavily salted water. Jazz it up a notch by using veggie broth, Maggie, bullion cubes, or bay leaves.

Grate your own cheese! Although it still works and saves time, pre-shredded cheese contains potato starch to prevent it from melting/clumping together in the bag. Shredding it off the block on your own gives it the pull-apart factor. A food processor will save you time (and your knuckles). 

These measurements are approximate. I just used the whole block of cheese as it was packaged, each package came in slightly different amounts. Just eyeball it and taste your way through it, as is the traditional methodology. Measurements will vary based on dish size and cheese packaging. This is the way of soul food.

The cheese is variable. But cheddar is tradition. For the strongest flavor use extra sharp cheddar. If you can get smoked cheeses, try that for intense flavor. 

Be sure not to add egg to a considerably hot roux or else the egg will scrabble! We don’t want that! 

One cup of dry macaroni expanded to two cups wet. Consider that when tailoring the amount of your recipe.

This recipe can be prepared the night before. Just cover while in the baking dish and pop it in the oven about an hour before serving.

If you make this recipe, be sure to tag me on Instagram @GlobelleKitchen

Traditional Baked Macaroni and Cheese

Servings: 6

Prep time: 30 minutes

Cook time: 35 minutes

Ingredients 

48 ounces reduced-sodium Chicken or vegetable broth (optional. Substitute with Maggie, bullion, bay leaf)
16 ounces large elbow macaroni
1/2 cup Gruyere
1/2 cup Sharp cheddar
1/2 cup cheese of Colby Jack
2 ½ tsp salt
2 eggs

Cheesy Roux

3.75 oz Onion and chives cream cheese (1/2 7.5oz container)

1/4 cup all-purpose flour

3 cups Half-and-half

1 1/2 cups Gruyere Cheese

1 1/2 cups Sharp Cheddar Cheese

1 1/2 cups Colby Jack Cheese

1 stick of butter + about 2 Tbls more to grease the pan

1 tablespoon Garlic Powder

1 tablespoon Onion Powder

1 tablespoon Paprika + more to garnish

1 teaspoon Nutmeg

5 sprigs Thyme, de-stemmed

1 tablespoon fresh ground black pepper

Optional Garnishes: Paprika, chives, and/or thyme

Instructions

1. First, Preheat oven to 400 degrees.

2. Then bring one pot of heavily salted Broth to a boil.

3. Butter a 9×13 porcelain baking dish and set aside.

4. Once the broth is boiling, add pasta. Boil until not quite al dente (approx 8-10 min, check the package directions and reduce 2 minutes from the suggested time for al dente). 

5. Remove the noodles from the water and into a bowl of cold water to stop the cooking. Set aside. Maintain starchy pasta water.   

6. In a medium saucepan make a cheesy roux: whisk all the roux ingredients together. Remove from heat.   

7. In the prepared baking dish, transfer the noodles. Mix in eggs and approx 1/4 cup of the starchy water. 

8. Pour cheesy roux and mix to coat. 

9. Add pats of butter sporadically on top of the pasta mixture.  7. Once pasta and cheesy roux have cooled a bit, add egg and mix. 

10. Sprinkle the remaining cheese over the noodle mixture.   

11. Bake until the cheese melts and bubbles(12-15 min). Let sit before serving. Garnish with paprika. Then devour!

Enjoy!

Be sure to let me know if you used this recipe in the comments section below. I know you’re going to love it! Tag me on insta @GlobelleKitchen if you use my recipe!

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In Africa, GloBelle Kitchen on
January 13, 2021

Vegan Red Lentil Soup Inspired by North African Flavors

North African Lentil and carrot Soup in a white bowl

You’re going to want to add this North African-inspired vegan red lentil soup to your winter recipe arsenal. Vegan Red Lentil Soup is seriously the easiest yet most flavorful soup I’ve ever made. It’s made up of three ingredients. Ok, perhaps a little more than three components if you count the broth, olive oil, and spices. So perhaps, I should say minimal ingredients make this vegan lentil soup. The ingredients are simple, but the flavors are so complicated you’ll feel like you’re fine dining in your PJs on your couch. This 3-ingredient vegan lentil soup is comforting, not to mention hearty, antioxidant-rich, inexpensive, and flavor-intense.

Do Tunisians have warm memories of eating this particular vegan red lentil soup at grandma’s house? Mmmm, probably not. It’s north African inspired based on the seasonings, but I created this soup in my parent’s kitchen in Kentucky. Full disclosure. My folks still loved it!

Let’s Talk Lentils

Prep

Just like rice, you have to rinse your lentils. Keep rinsing until the starchy, cloudy water runs clear. Sometimes you’ll find small rocks or debris mixed in with the lentils. It happens when you’re dealing with food grown from the ground. Please get rid of it. Then soak your lintels for about an hour before cooking to soften and reduce the cooking time.

Cooking

The time it takes to get perfectly soft but not overcooked lintels to cook lintels vary by color.

Red, Orange, Yellow – These Lintels are the softest and the most prone to turning to mush. Do you know Mexican refried beans? Well, refried lintels can happen in a moment. They do work well for thickening stews. But that’s not what we’re going for here. For the best result for this soup, bring the water to a boil before adding the lintels. Let the lintels cook for about 5 minutes max before reducing the heat.

Brown & Black lentils– These is the most common variety of lentils. They generally have a mild, earthy flavor, cook quickly in about 15 to 20 minutes, and hold their shape reasonably well. Some use black lentils in salads.

Green Lentils: These are the heartiest of the bunch and keep their shape. They should be cooked on medium heat for a longer duration (think 45 minutes) to preserve their firm shape and texture.

Other Cooking Tips:

I love using a mandolin to slice onions for this recipe uniformly. The stringing onions add a depth of texture to the soup. It’s not necessary, but helpful.

This vegan red lentil soup showcases the North African Spice blend, Ras el Hanout. You can usually find this blend at specialty spice stores or international markets. If you don’t have it premade, you can make the spice blend yourself to keep in your spice rack for your next north African Inspired meal.

Simple Vegan Red lentil Soup show cases the North African spice blend Ras el hanout.
Ras El Hanout is the star of this simple but flavor-packed, North African inspired, vegan red lentil soup.

North African Vegan Red Lentil Soup

INGREDIENTS

  • 4 tablespoons (or a drizzle) of olive oil
  • Vegetable broth, chicken broth, or water
  • 2 cups of carrots (diced, matchstick, or shredded)
  • 1 large yellow onion, thin sliced
  • 1 cup lintels
  • 1 tablespoon Ras el Hanout (more if desired)

INSTRUCTIONS

1. In a medium 4-quart cast-iron saucepan or Dutch oven, heat the olive oil over medium heat. 

2. Place the sliced onion in the oil. Then, using a wooden spoon, continue to move around the oil until the onions caramelize. Add more oil if needed. This will take several minutes, don’t rush this process. 

3. As the onions start to look translucent, add diced carrots, one tablespoon of ras el hanout, and a little more olive oil as needed. Next, cover and let the vegetables baste, occasionally stirring for about 5 minutes. Add water or broth and the remaining ras el hanout. Increase the heat to bring broth to a boil. 

4. Add lintels and let boil for approx. 5 minutes. Then, reduce the heat to low-medium and let simmer, covered until the lentils start to soften. 

5. Taste the soup to ensure the African favors have taken hold. Ladle into bowls and garnish with green onions, cilantro, or more caramelized onions. If not vegan, top with sour cream or yogurt if desired.

Try this vegan red lentil soup and let me know how it turned out for you.

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