Taste of Paradise

Holiday Pecan Pie / Black Fruit Cake

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Donna Marie Lindsay, Evita Tezeno

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Program Code: TOP000100


00:01 Have you ever wondered how to prepare healthy,
00:03 tasty meals, raw and cooked that actually tastes good?
00:07 Well, stay tuned while Evita Tezeno
00:09 and yours truly Nyse Collins show you how to do so
00:12 and give a Taste Of Paradise.
00:31 Don't be sad, no need to cry.
00:35 It's Evita and I've got a guilt-free pecan pie.
00:39 Welcome to the Taste of Paradise.
00:42 And yes, I have a pecan pie today
00:46 and it is easy.
00:48 It's a reminisce of my grandmother's pecan pie.
00:51 She was an excellent cook
00:53 and I just had to brought up a little bit.
00:58 So let's begin and let's read the recipe.
01:01 Holiday Pecan Pie.
01:03 For the crust you need:
01:13 For the filling, you need:
01:44 And for the topping you need:
01:55 So let's begin with the crust.
01:59 Very, very simple.
02:00 We have our almonds and we have our dates.
02:05 So I'm going to ground the almonds up little bit.
02:16 And then put our dates in.
02:18 I'm going to put the sea salt in first, that's it,
02:21 and then our dates.
02:43 And what you have here is a little sticky consistency
02:51 and you want to just press that in your pot pan.
02:56 Quite easy, like that.
03:01 I remember, I took this pecan pie
03:03 to my family's home for Thanksgiving
03:06 and no one really was a healthy eater there,
03:09 but they were fighting over the last piece,
03:12 so this pecan pie is delicious.
03:21 Very quickly we're going to do this.
03:37 There you go.
03:39 And now we're going to do the filling.
03:42 And no need to wash out your food processor.
03:48 Just take the remainder out
03:50 and let's just go on to the filling.
03:55 And we have our dates that has been soaked,
03:59 and then our raisins.
04:08 We have our almond butter.
04:15 And then the water that has been...
04:18 I'm just going to put a little bit right now
04:23 because it might need a little bit of more water.
04:26 This is vanilla extract, and then our cardamom,
04:32 and then our coriander.
04:37 And our binder is our coconut oil.
04:41 And I love coconut oil. It's wonderful.
04:47 Okay, then we blend this up.
05:21 Now we take this wonderful goodness
05:25 and we spread it out in our pie pan
05:32 on top of our crust.
05:34 Wasn't that simple?
05:36 Very, very simple.
05:41 No baking needed.
05:43 No oven.
05:45 You don't have to watch the pie.
05:49 We're gonna spread this out.
05:56 And then we're going to take our pecans.
06:05 Put them in a bowl.
06:07 Then take our maple syrup.
06:17 Just kind of stir in.
06:22 You want to coat it a little bit because you know,
06:25 on pecan pies naturally you'll have
06:28 like a candied pecans on top, so this is what you're doing.
06:34 You're kind of candying the pecan.
06:36 You're coating it with syrup.
06:39 Then you put them on top like dough.
06:48 And you want to set this in the refrigerator
06:50 or you can set it in the freezer
06:52 because you want everything to sit.
06:55 The coconut oil will kind of get congealed
06:58 and it will be wonderful and yummy.
07:07 How easy was that?
07:09 And yes, this will be a pecan pie
07:14 that will grace your table at any holiday season.
07:19 This has been Evita Tezeno again
07:22 on the Taste of Paradise,
07:24 and remember to live life fresh.
07:33 The holidays are back. It's raining. It's snowing.
07:36 You just want to be inside with the family
07:39 having a good time watching your favorite
07:42 Taste of Paradise show.
07:44 You know, what I mean?
07:45 And, of course, eating some good healthy food.
07:49 But unfortunately during the holidays
07:51 there is one item that comes out
07:53 and it's the dessert item,
07:54 and it's not just your typical dessert
07:57 that we wanna stay away
07:58 from that we know is not the best like this one.
08:00 Some people say abomination,
08:02 but I'm not going to go that far,
08:04 I'm gonna let y'all decide that.
08:05 You know, when the holidays come,
08:07 there is that special cake, they call it a black cake,
08:10 some call it a fruit cake.
08:13 I'm not gonna tell you what else they call a cake
08:15 and they eat it, and it has
08:18 all kind of extra ingredients in it
08:20 and some of them don't need to be in this,
08:23 especially we don't need to be touching.
08:24 Some of those ingredients last, make that cake last days,
08:27 weeks, months at a time.
08:29 I can never understand long time ago when I was young
08:32 that this cake will be made literally
08:35 in like September-October
08:37 but we won't eat it till December.
08:40 Have mercy, Lord.
08:41 So I said, man, we have to do this
08:44 but do it the right way and so, you know what we had to do?
08:48 We had to bring in our expert from JA, Jamaica
08:52 and it is Donna Marie Lindsay.
08:54 Donna, what's going on?
08:56 Everything criss. Everything irie.
08:58 You good, you good. Good to see you again.
09:00 Donna working hard in office at SanareLife,
09:03 I don't know office all over the place, but you know,
09:05 she always make time to bring back
09:07 a Jamaican favorite.
09:09 Donna, I'm so glad you came back.
09:11 Thank you for having me back. You know why?
09:13 Because this cake is questionable
09:16 and I don't want people whiling me up, hamming me up,
09:20 all kind of stuff talking about this cake so I figured out,
09:23 I'll just bring the expert herself so...
09:25 So I get the heat...
09:26 Well, amen, amen.
09:27 She is Jamaican and they call me
09:29 freshwater Jamaican, you know,
09:31 I'm from the island of Brooklyn and plenty of Jamaican there
09:34 but I've seen this a little bit,
09:36 so I figured we'll bring a real Jamaican
09:38 but she has been hanging out
09:39 in the States quite a bit of time,
09:41 so I don't know...
09:42 So Donna, what's happening?
09:44 Well, we're going to try,
09:45 we're going to do this black cake,
09:48 and we're going to mix it up a little.
09:50 We have a little optional method,
09:54 see if you can use in place
09:56 we're not going to make it adulterated.
09:59 This is the unadulterated version...
10:01 Look at that.
10:02 You know what, it has been raining outside, thunder,
10:05 the Lord is not pleased with the regular cake
10:08 because the regular cake they usually add what to it?
10:11 They usually add a little alcohol.
10:12 Alcohol. Keep it real, ya.
10:14 Now you know what she is talking about.
10:16 Alcohol. Straight up rum.
10:18 Rum. Yes.
10:20 Rum, rum, they add it to the cake.
10:22 Now this is not just, you know, anybody.
10:24 No.
10:25 These are even Seventh-day Adventists.
10:27 Because this is how traditionally it's made.
10:30 This is like if you don't have this in the cake,
10:33 then I guess it's not considered that
10:35 but we're going to try and suit it up and make it,
10:37 you know, a little healthier
10:39 and hopefully will be just as nice,
10:41 if not something better.
10:42 Well, you hit that in the head.
10:44 We always want to give people a better option, yeah?
10:46 And so we will try to take what is there
10:48 and then put a little twist on it.
10:49 One lady said, she said, "Man, you know,
10:51 I don't deal with the alcohol and stuff like that."
10:54 So I said, "Mom, will you put in it."
10:55 She says, "I put the fruits in it."
10:58 And this is true, you can make it
11:00 without the raw, more of alcohol
11:01 and stuff like that, and they put the fruits.
11:03 And so I asked the next question.
11:05 "Where the fruits come from, mom?"
11:06 She said, "Well, you know,
11:08 I purchased it down by the store."
11:10 I said, "What color are they?"
11:11 She said, "Red, green, yellow, orange."
11:14 And those have been what?
11:16 Those have been soaked. Those have been soaked.
11:18 And they wasn't soaked in water.
11:21 Those were presoaked for you in the rum.
11:23 She said, "Well, you know, just once in a while
11:25 we have fix-up guys."
11:26 She didn't knew it. She didn't knew it.
11:28 She said, "I didn't put the rum in there."
11:30 I said, "Mom, did you use the fruits?"
11:31 She said, "Yes."
11:33 I said the same thing, you know, same difference.
11:35 Yeah.
11:36 So I know some may not add those items
11:40 but if you buy those, buy those,
11:42 those what, those soaked...
11:43 Yeah.
11:44 Those that are in the store that's prepackaged or pre-made.
11:46 Prepackaged, pre-made, there were some that will
11:48 already have what...
11:50 They will have some alcohol, they will have
11:51 some other preservative or something like that.
11:52 So other preservative or something like that.
11:54 And a matter of fact, a lot of times some people say,
11:57 "Well, the one I bought had no alcohol in it,"
12:00 and they may be right.
12:01 But you hit it on the head.
12:02 It has a lot of preservatives in it,
12:04 and that's why those fruits can sit there for a long time.
12:07 One person said, you eat so much preservatives,
12:09 it kills you faster.
12:11 But once you're dead, your body stay fresher longer.
12:14 Which one?
12:15 You want to stay fresher while you're alive
12:16 or fresher while you're dead?
12:18 You make the decision.
12:19 I didn't do the research on that,
12:20 so don't quote me on it.
12:22 Let's do it now. We got a lot to do.
12:23 So we have a lot to do to make this black cake,
12:25 all right, black cake, what else, fruit cake...
12:27 Fruit cake. So many different names.
12:29 Or you have, of course, Christmas cake.
12:31 Christmas cake is what they call it as well.
12:33 So here's the ingredients
12:34 for the healthy Christmas black fruit cake
12:37 and it's real simple.
12:38 All you need is:
13:22 And that is what you have to make that recipe there.
13:25 So, Donna, lead the way.
13:27 I don't want the people getting back to me and saying,
13:29 "Nyse trying to make black cake."
13:30 What do we need to do? All right.
13:32 We said, as you heard, it's soaked.
13:35 So what we're doing to soak our fruit,
13:36 we're soaking them in some grape juice.
13:38 All right, so we have the grape juice here.
13:40 You can make your own grape juice, yeah?
13:42 Exactly. Or you can buy it.
13:44 Everybody know, you go to the store you find this one
13:45 is 100% grape juice, none of that foolish stuff,
13:49 you know, they have all kinds of things added to it.
13:52 So you have the grape juice. What else?
13:53 So we took a little shortcut instead of having it soaked
13:56 for days, or weeks, or months, you know,
13:58 we decided to just boil it under.
14:00 So we have the fruits and we boil it,
14:03 stays like raisins, we have prunes, we have dates.
14:07 Raisins, prunes, dates.
14:09 And those are excellent.
14:10 They have, you know, the good antioxidants.
14:13 You know, prunes, we also know
14:15 they have a nice laxative effect,
14:16 so it's all then healthy and natural stuff,
14:19 especially around that time of the year,
14:21 Christmas is the time some prunes that you dye,
14:23 if you get what I'm saying.
14:24 Amen. Amen.
14:26 We were all talking about that on the show, people...
14:28 Oh, Mercy. All right.
14:29 So you boil these a little bit and basically if you all want
14:33 to take a quick look, we have the dates, all right,
14:35 so that's gonna be a good nice little sugar content there,
14:38 so you have the dates, then you have the raisins,
14:41 the prunes and you just put enough water to get it going
14:44 and then make it nice.
14:46 So we don't have to soak these for a long time?
14:47 We don't need to soak these for a long time.
14:48 And what I like, what my mom always did for me
14:50 because I don't like chunks of,
14:52 you know, big fruits or whatever,
14:53 so we would blend a little bit
14:55 so it won't be chunks of fruits.
14:57 So that's what we're gonna do.
14:58 We're just going to blend it a little bit.
15:00 All of it? All of it.
15:01 We're going to blend it
15:02 so if we need a little bit more liquid,
15:04 if you notice, you know,
15:05 we don't have water in this recipe,
15:06 what we have is our liquid is actually grape juice.
15:10 All right. Here it is.
15:11 So, you know, since as you pour you spill,
15:14 save that piece for me, save that piece.
15:15 It didn't touch the ground, the five-second rule.
15:18 All right. Here we go.
15:19 So we'll put that in.
15:20 I'll just add a little bit...
15:22 You notice I got a nice little new blender, yeah?
15:23 Very nice. Very stylish.
15:25 Just this time for the holidays, nice and red.
15:27 All right. Perfect. All right.
15:30 What else we need to do? Just blend it up?
15:31 Blend it up.
15:40 All right.
15:41 You don't want it to be a completely mushy,
15:43 at least want to have...
15:44 I thought we're going to make jam,
15:45 or jelly, or some dessert.
15:47 No, no, no, I just like to get it a little bit, you know,
15:48 so you get rid of those big pieces and big chunks.
15:50 Okay.
15:51 All right, so let's move on to next.
15:53 Of course, there was no seeds
15:54 and stuff in there in the prunes.
15:55 No seeds.
15:57 The prunes are pitted, all of that's good stuff.
15:58 So you don't have any seeds. Don't worry about that.
16:00 So let's just leave it there, let it cool a little bit
16:02 because it was on the stove, you know, I mean heated.
16:05 So let's go to our...
16:07 This is cake from scratch.
16:09 So this is not brought cake or anything like that,
16:11 so we have to start from the very beginning.
16:13 So I don't know if you guys remember,
16:15 back in the day we're used to have, you know,
16:17 your little butter and your sugar.
16:19 So that's what you have to do.
16:20 So we have the cane juice crystals,
16:22 we have the earth balance like.
16:23 You think we can use better butter in this?
16:25 Better butter? You could try.
16:27 Better butter, I still want to go with the cornmeal, yeah.
16:28 With the cornmeal, yeah.
16:30 You could definitely try, may give it a little, you know,
16:32 different flavor with a cornmeal different texture.
16:34 Hey. That's all right. That's all right.
16:36 I know y'all don't eat black cake once in a blue.
16:39 Some people eat it a little more often than others.
16:41 So you can try the better butter recipe
16:43 that was way back with season two
16:46 or you could just use the earth balance as well
16:49 and that would do the trick.
16:50 So now we're making the black cake,
16:53 fruit cake from scratch, right?
16:55 There is no shortcuts in this one.
16:56 Donna going all the way.
16:58 All right, so because these are the liquids,
17:00 I'm going to add now my vanilla.
17:02 All right, so you have your vanilla extract,
17:04 alcohol free.
17:05 Alcohol free and I also have the egg replacer here,
17:10 so you know, what you need to do, because it's powder,
17:13 you have to add water to this.
17:15 This is the only water that you're gonna have
17:17 so I had heated some water already.
17:20 So you warm some water
17:21 and add that to the egg replacer here?
17:22 Yes, exactly.
17:24 You could buy that in most health food stores.
17:25 Or you could just use, you know,
17:27 what they usually use flax seeds
17:29 because it's kind of like a binder.
17:31 Flax seeds, so it's a binder basically.
17:33 Right, and I was even thinking now,
17:35 maybe even bananas would work very well with this.
17:37 Hey, I have some mashed bananas.
17:39 We could throw in some bananas in here.
17:40 That's right, you can use the bananas also
17:43 in your cake recipes and then it works as a nice little...
17:46 It congeals it all together, so that's what we can do.
17:49 That would work very well.
17:51 So we'll mix that up. Yes.
17:53 And that is the egg replacer.
17:57 So it has that nice little...
18:00 So I'm gonna add this here.
18:01 My holidays is here.
18:04 Cake is here.
18:06 Keep it coming.
18:08 Man, it's snowing outside, raining outside.
18:11 You just come together with the family.
18:13 One day, one day. All right.
18:15 So I'm adding that all in there,
18:17 so these are our wet ingredients here.
18:24 So I'm just gonna mix this all together,
18:27 and next what I'm going to do is put our dry ingredients,
18:31 put all our dry ingredients in there.
18:33 Wait on, wait on, you missed the drop of vanilla here,
18:34 come, come... All right.
18:36 It to taste nice.
18:38 All right, very good.
18:40 So if you even look at that it actually looks like
18:42 when you add egg to the recipe, it does.
18:45 All right, so now we're going to go for our dry ingredients.
18:49 So that's whole wheat flour. We also have some breadcrumbs.
18:53 So we have the breadcrumbs, you can make that from scratch.
18:55 Basically what, just take bread,
18:57 toast it extra and crush it all up
18:59 and you have your all natural breadcrumbs.
19:02 And this is our coriander and cardamom mixture
19:06 because usually they have nutmeg,
19:08 all spice, cinnamon, and all of that stuff.
19:10 You know, you know, they put everything
19:13 that's in the cupboard in there.
19:15 Everything that have that nice sweet flavor,
19:17 so we're going to use the cardamom and coriander
19:19 instead to go ahead and do this.
19:21 Let me move this out of the way.
19:22 And then our featherweight.
19:24 And that's the featherweight there.
19:25 Sorry.
19:27 Anything else we could use probably instead of that or...
19:30 Some people do the aluminum-free baking,
19:33 but you know we want to try even one day
19:35 we probably will hold off on the featherweight,
19:37 you know, sooner or later, but it's a better option.
19:38 All right. So what I'm going to do...
19:41 Okay, so now we're gonna combine our dry with our wet.
19:43 Could you hold this for me please?
19:44 Yes. Thank you.
19:46 I remember this.
19:47 We used to make a mess with this.
19:49 I was saying that back in the day,
19:51 you have to get, it will be good workouts.
19:52 Or we used to take them off and you know,
19:56 we used to take the little thing off
19:57 and we used to lick them because they had the cake mix
19:59 and stuff on that so...
20:00 Exactly, I remember.
20:02 Man, these little machines...
20:03 These are good old days. Okay.
20:05 So it's going to come in very handy
20:07 because when you add all of this stuff,
20:09 it's gonna be pretty thick
20:11 and we still have our fruits to add.
20:13 So when do we add the fruits?
20:14 I'm going to have to add it right now.
20:16 Right now. So we're gonna add the fruits.
20:19 Right, why don't you just wipe that off?
20:21 Make sure that we get everything, everything.
20:25 And then...
20:29 This thing is not coming out.
20:31 Let me get, let me get that spoon here.
20:33 So basically we're going to add this what?
20:34 Fruit mixture.
20:35 But now we don't...
20:37 But you see, if you blend it all up,
20:38 then it's not going to be like the fruit cake, you know,
20:41 with the cubes but you can also do that, right?
20:44 You can also do that if you desire.
20:46 So we're trying to get it all together well mixed
20:51 and if it's too stiff, you can add grape juice.
20:57 So we could add some more grape juice to that
20:59 just in case...
21:01 If it's too stiff.
21:02 Man, this looks like a preserve, sorry.
21:05 We overhear.
21:07 This looks like a nice preserve.
21:12 All right. Is it coming out?
21:14 I got most of it.
21:16 The rest, I'll take care of it, trust me.
21:19 All right.
21:20 So now you want to have it well mixed.
21:22 You have a lot of ingredients.
21:24 Remember the breadcrumbs, so it's pretty stiff
21:27 and that's because it's usually very chunky by nature.
21:33 Chunky by nature?
21:34 But what if you eat too much of this?
21:36 You end up blessed and chunky.
21:39 Well, one person said blessed and highly flavored.
21:43 So here we go? You got that going?
21:44 Yes. Now...
21:46 We need to do this, what about this stuff here?
21:48 Let's see. Are you ready?
21:50 Hmm-mm.
21:53 So try to get it as smooth as possible.
22:00 Oh, I love invention and modern technology
22:03 makes life easier.
22:10 You want it to a cake consistency.
22:15 You don't want it too stiff.
22:17 As a rule...
22:19 Yeah.
22:21 One second, can you stop?
22:23 As a rule, as a test, if you put this spoon in there
22:25 and it's like standing up, then you know,
22:28 it's too stiff and you need to make it
22:29 a little bit more watery.
22:31 So do we need to add more juice?
22:33 We need to add more juice.
22:37 I'm trying not to make a mess.
22:39 You already remember how this used to happen
22:41 back in the days.
22:44 So make sure it is well blended and mixed.
22:58 How's that?
22:59 All right. More juice?
23:01 More juice. All right.
23:02 What I like to add to is just a little bit more raisins.
23:07 So more raisins? Hmm-mm.
23:09 Have mercy. Diabetics, be careful here.
23:12 Anybody be careful.
23:13 You just want a nice little slice of this.
23:15 You don't want to go too much. Just a little bit.
23:17 Because remember, we kind of blended it some,
23:19 so we still want that at least have some fruits in there.
23:23 It smells good.
23:25 I may need to make sure that all of the ingredients
23:28 are working out properly, is it right?
23:29 All right. Go ahead.
23:31 What's the conclusion?
23:33 Is it?
23:37 Amen, amen. All right, let's spin.
23:39 So that's it, once more? Yes.
23:41 And then we're gonna... Ooh. That's nice.
23:44 Actually, surprisingly, you know what?
23:47 It's not even that sweet.
23:49 It's not like extra overly sweet.
23:56 Okay.
23:59 I thought it was gonna be like killer sweet.
24:02 But it's like live against sweetness.
24:05 So here we go.
24:07 It failed the test.
24:09 That was too thick.
24:10 She is trying to make black fruit dumpling.
24:14 All right, let's go. All right.
24:16 There is a story about
24:17 Sister Donna here and dumplings.
24:19 Oh, no, don't go there. I know.
24:21 Boy, she make some dumpling.
24:24 Whole place fall down after they eat, man.
24:26 Heavy.
24:28 No, it can't see all good on the feel and all of that.
24:30 Heavy, man.
24:32 You eat one of these dumplings?
24:35 You'll pass out.
24:37 All right, now it's looking much better.
24:43 Okay. Very good.
24:46 Telling you.
24:47 These dumplings that Donna make, man...
24:50 There was not a grown man on the ground.
24:55 They were so heavy but then she got into the dumpling thing
25:01 so much, she tried to make pancake
25:02 and we ended up having pancake dumplings.
25:05 Oh, no, don't lie.
25:06 You were making all kind of dumplings,
25:08 is this off limits right now, it's done?
25:10 Yes. It's done. You can have it.
25:11 Praise the Lord.
25:12 Praise the Lord from whom the blessings flow.
25:15 I'll tell nobody y'all.
25:18 Hmm-mm.
25:19 Wow!
25:21 This is nice.
25:23 The grape juice actually gives it a very nice flavor.
25:29 That thing make you dance. Holy dance, of course.
25:34 I think it's even better than alcohol.
25:37 Better than alcohol?
25:38 Donna, what do you know about alcohol?
25:40 No. Busted. Busted.
25:42 No. It smells good.
25:45 And it has a very good preservative.
25:46 You know why it's better?
25:48 Because you can think straight when you're done.
25:51 See people drink alcohol,
25:54 you wonder why they're knocking out.
25:56 It wasn't that you ate too much food
25:57 or they want to call it the right A syndrome.
25:59 There was that alcohol in the stuff.
26:01 So here we go, are we putting this in the oven?
26:04 Yes, we are. All right.
26:05 You handle that, let me handle this over here.
26:08 Hmm.
26:10 Hallelujah.
26:11 All right. So let's take out.
26:14 We'll, don't burn yourself, sister.
26:18 I'm going to let her handle that over there.
26:20 Yeah, while you handle that over there, right?
26:23 Man, memories.
26:26 They don't live like people do.
26:29 I think this is...
26:31 So this is the black cake.
26:34 Pretty much done.
26:35 What I would like to do when I take it out
26:38 of the oven is to just pour a little bit more grape juice
26:41 on the top of it.
26:43 Mercy.
26:44 You know because you know
26:45 what they used to pour on top of that.
26:47 Yes. So the same concept.
26:48 It's just that we're trading in one for something better.
26:51 So you could pour that in,
26:52 you put it back in oven or something like that,
26:53 or you let it sit for a little time?
26:55 No, let it sit, let it sit.
26:56 And it will soak all the flavors.
27:00 That was so good, but I have to see
27:01 how this thing works here.
27:03 So we're going to give that grand entrance,
27:05 the grand finale of the black cake.
27:11 Wow.
27:13 Let me handle that.
27:15 Make sure now you...
27:18 You put that on there.
27:20 Yeah, there it is.
27:21 And then we're almost done here.
27:23 And then we're going to top it off with some cherries.
27:26 Some healthy cherries, healthy cherries.
27:28 Yes. These are healthy cherries.
27:29 All right. I made sure.
27:32 Wow!
27:34 Call the police, y'all. It's about to go down.
27:38 This is the original, you know, what they would say,
27:41 rude boy or rude girl black cake.
27:44 And so I want you all to enjoy.
27:46 There is no plate for us,
27:48 so I'm just going to handle that
27:49 like a big man, yes.
27:51 Donna, thank you so much. I hope y'all enjoyed.
27:53 You could have a happy holiday and you could go
27:55 for another piece of that black cake.
27:57 Respect.


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Revised 2017-10-09