In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Dec. 18, 2008 / 21 Kislev 5769

Juicy Chef's hella top, hella bottom, hallelujah in the middle

By Steve Petusevsky

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http://www.JewishWorldReview.com | (MCT) On a recent trip to Jamaica, I discovered a pudding dish that so impressed me I wanted to learn how to authentically prepare it. It is a common dish served frequently during winter months called Hella Top, Hella Bottom, Hallelujah in the Middle.

Just for the name alone it is worth making. I'm told the name describes what happens when you slowly bake this pudding in a tightly covered heavy pot over coal or wood embers. In fact, I was really taken aback when I first saw the pudding being baked in a Dutch oven on the street outside a tiny grocery store in a town just outside of Ochos Rios.

The battered iron pot was perched inside a wheel rim up on a metal stand encased in hot coals. I could smell caramelized sweet potatoes, brown sugar and coconut bubbling under the glowing red coals mounded over the pot.

"Hella Top" describes the saucy, soft topping of coconut milk, brown sugar and cinnamon; "Hella Bottom" describes the well-browned layer at the bottom of the pot; and "Hallelujah in the Middle" refers to the dense, sweet, moist center.

Over the years cooking in restaurant kitchens, I have made many friends from the islands and have been fortunate to share their families' traditional dishes.

When searching for this recipe, my friends directed me to Jacqui Sinclair, a resident of Kingston, cookbook author and good cook. Known as "Juicy Chef" to her friends and fellow foodies, she was kind enough to share her closely held recipe for this pudding, which she got from her grandmother. Sinclair adapted her recipe so it can be made in an oven. It's a wonderful dish to serve this holiday season.


Make sure you use coconut milk, not the sweetened coconut cream (Coco Lopez). This is not a light dish but splurge during the holidays with this traditional and authentic Jamaican treat


Pudding Mixture:

  • 2 pounds sweet potatoes, peeled and grated

  • 4 cups coconut milk or lite coconut milk

  • 1 cup evaporated milk

  • 1 cup raisins

  • 1 cup light brown sugar

  • 1 tablespoon pure vanilla extract

  • 1 / 2 teaspoon nutmeg

  • 8 tablespoons (1 stick) unsalted butter

  • 1 / 4 cup (2 ounces) rum

Hella Au Top:

  • 1 cup coconut milk or lite coconut milk

  • 1 / 2 cup light brown sugar

  • 1 teaspoon cinnamon

To make pudding: Preheat oven to 350 degrees.

Combine all ingredients in a large mixing bowl; mix well.

Lightly grease a 9-inch-square pan. Pour mixture into prepared pan. Place in the center of the oven and bake, uncovered, 45 to 55 minutes until nearly cooked through; it will still be a little soft in center but top will be golden brown.

To make topping: Combine topping ingredients and pour over the top of the baked pudding. Bake an additional 20 to 30 minutes until pudding is cooked through. Test for doneness by inserting knife or skewer in the center. It will come out clean when set. Makes 8 to 9 servings.

Per serving (made with coconut milk): 688 calories, 57 percent calories from fat, 43 grams total fat, 35 grams saturated fat, 40 milligrams cholesterol, 73 grams carbohydrates, 5 grams total fiber, 58 grams total sugars, 68 grams net carbs, 7 grams protein, 78 milligrams sodium.

Per serving (made with lite coconut milk): 495 calories, 38 percent calories from fat, 21 grams total fat, 13 grams saturated fat, 40 milligrams cholesterol, 75 grams carbohydrates, 4 grams total fiber, 58 grams total sugars, 72 grams net carbs, 6 grams protein, 98 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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