By Rosemary Parkinson, ContributorNorma's On The Terrace
Devon House, Kingston
Open daily except Sundays
from 11:00 a.m.
Reservations (876) 968-5488
'TWAS THE week before Christmas and all through the casa not a teapot was brewing caramba que pasa?
It was Norma Shirley's pot that had all interested, for she is well known for her fare well-tested.
Christmas and new year are a time for parties and celebrations and that was the atmosphere at Norma's On the Terrace on Thursday, December 18, when some 80 people were drawn together to take tea high tea, that is.
On regular days in the late afternoon 4:30 or so Norma's serves up tea. However, Shirley's 'themed' high teas are legendary. She has been producing these 'tea theatres' for years and there's not a soul who, having partaken, does not try to be there for the one to follow. There are Valentine's Teas, Easter Teas, Mother's Day Teas, Summer Teas, Halloween Teas. In fact, any excuse and Shirley has a tea party. Each one has a new menu as well as a touch of elegance. Each one is a load of fun and, indeed, a Jamaican gastronomic experience.
During the Christmas season Norma's has become the place to be for a Yuletide gathering with a difference. Starting in early December neatly framed notices are placed on the tables and just before Christmas high tea, the lady herself can be seen driving to her most appreciated friends and clients dropping off personal invites.
EVERYBODY SHOULD TAKE TEA
During this year's festive tea Shirley took time to visit the table where Colin Hylton (Guilt Trip), Gary Ferguson (Rib Kage) and I were not only deep in foodie conversation but thoroughly enjoying what was before us Norma's 'tea poem' tells it all. Oohs and Aahs were heard coming from the Solarium where designer Pat Wright (Sunset Beach Resort) et al were having a ball. On the balcony side there was Rosemary Thwaites (Art Centre) with family from as far away as Canada. Close to them were artist Carlysle Hudson and wife Diane along with a large party. Among them were men, women even children chatting, laughing, mingling happily every now and then, and enjoying the afternoon that was slowly turning into evening with the cool breezes that Kingston is so well known for in December.
Devon House's twinkling lights; Norma's huge Christmas tree decorated with traditional pieces as well as tiny pots, pans, knives and forks; outstanding table decor and colours; and extraordinary fare had everyone moving freely among each other, spreading Yuletide joy. I was reminded somewhat of a game we played so heartily as children musical chairs. The atmosphere was indeed eclectic.
Norma's philosophy is that "everybody should take tea. I mean, look around, we have people from as far as Montego Bay here in Kingston even some from foreign. Can you imagine if every now and then in this country we just decided to have a tea like this buffet style at home with friends. There's something about tea that really warms the spirit and brings people together."
The thought immediately came to mind the answer to all our stress and problems. Take heed friends, make a new year's resolution to do a lot more 'sipping of tea' with friends. Tea soothes the soul, exudes respect, brings back togetherness, regenerates the mind and body, is good for your health and, most of all, brings inner peace.
Shirley gave me a couple of recipes for those who might want to consider having friends over during this joyful season, just for tea. By the way, congratulations are also in order for Shirley, the Grand Dame of Caribbean Cooking, whose restaurant at SeaSplash Resort, Negril, has been nominated "Best New Restaurant" inna Jamaica by Food & Wine Magazine, December 2003. Not to be outdone, The New York Times has advised that for the best in food, Norma's in Kingston and Negril is the place to be. Proves my point about the importance of good Caribbean nosh mixed with excellent service people will travel today to any corner of this earth for it. It is the best and least expensive tourism plug and, most of all, it helps to build a nation. It should not take a rocket scientist to know that food, seeped in culture and tradition, is the essence of life.
"What we are about is outside of
imagining. Today's lesson is about life
more abundant and sweet singing."
- From Morning, Morning Sweet Angel Mine, a poem by Lorna Goodison from her book To Us, All Flowers Are Roses.
RECIPES
Christmas Baked Ham with June Plum Glaze
1 large Smoked Ham (National Meats)
(follow cooking instructions on the
package they are specific)
Do not stick cloves in Ham
Once ham is baked, do not turn off oven. Baste as follows:
June Plum Glaze
12 ripe June plums
1/2 bottle of good white wine
1 cup sugar or Splenda (sugar substitute)
Juice of one lemon or lime
Lemon or lime rind, about 4 inches
1 cinnamon stick
6-8 large cloves
Grey Poupon or any gourmet mustard
Tri-colour peppercorn
METHOD
Peel and remove seeds from June plums. Place all ingredients, except mustard and peppercorns in a pot, bring to a boil, simmer until a thick consistency is achieved. Cool and blend. Put mixture through a fine double sieve.
Spread mustard thinly over the baked ham. Brush glaze all over ham, patting the peppercorns all over same. Bake for about 15 minutes in oven or until glaze becomes golden. Slice and serve.
Mashed Sweet Potato a la Norma
6 peeled medium-sized sweet potatoes
1 tsp. salt
1 oz. unsalted butter
2 tbsps. finely chopped chives or escallion
4 tbsps. finely chopped parsley
METHOD
Cover sweet potatoes with water in pot and boil until soft. Remove and mash. Use a cuisinart if available for that extra fluffiness.
Add all ingredients whilst mashing. Once a smooth consistency is achieved, place in a casserole dish, sprinkle with Parmesan Cheese and place under grill for browning.
This mixture can also be used for stuffing turkey.
Fried String Beans with Almonds
1 1/2 lbs. young string beans remove tips
1/2 cup blanched slivered almonds (Note: jackfruit seeds can be boiled or roasted and slivered as a substitute)
1 tsp. salt
Vegetable oil for deep frying
METHOD
Wash and soak beans in water and salt for 1/2 hour. Pat dry with paper towels. Heat oil in a deep pot.
Toast the almonds or jackfruit nut slivers under a grill or in a pan on the fire. Set aside.
Blanch the string beans in the oil. Do not overcook. Drain on paper towels, sprinkle with a little salt and serve with nuts added.
