Pon di Road with Calee & Stephen: Episodes 21 and 22-Recap

PON DI' ROAD in JAMAICA with Calee and Stephen, is a travel webisode that allows you to experience Jamaica without leaving your chair. 

Join, Calee and Stephen, a young married couple as they journey across Jamaica.  
Episodes 1-20 are available on this blog.

Episode #21 aired December 16th:  The couple make their way to Jake's and enjoy pizza, "Jamaica style".

Episode #22 - Final Episode aired December 24th:  Stephen and Calee recap their journey.

Posted by: MyJamaicaJTB on YouTube

Makes you want to visit http://www.visitjamaica.com, doesn't it?!

"Jamaica once you know, you go."

See yuh layta Mon!

Christmas Ginger Cookies with royal icing

Photo from Getty Images: http://cache4.asset-cache.net/xc/92379825.jpg?v=1&c=IWSAsset&k=2&d=A7B69CF049AC90051EB385DDC7B99FB74F3AFB710D6B0C11470445CB48D103D1

INGREDIENTS:

GINGER COOKIE ~
2 cups all-purpose flour 
1 tsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg, grated
1/2 cup butter, unsalted
1/2 cup brown sugar
3/4 cup molasses 
1 egg 
pinch of salt


ROYAL ICING ~
1 1/4  cup icing sugar
2        tsps lime juice
2        egg whites
Food colouring (Optional)


DIRECTIONS:

1. In a bowl sift flour, baking powder, ginger, cinnamon and nutmeg
2. In a mixer cream the butter, sugar, eggs and molasses until fully combined
3. Add the flour and mix, until dough forms
4. Immediately wrap and chill (2 hours at least)
5. Preheat oven to 350 F
6. Line baking trays with wax paper
7. Cut dough in half and roll out 2 sheets about 1/4" thick
8. Use floured cutters to cut out shapes in the dough
9. Line on baking sheets leaving 2" between each cookie
10. Bake 10-12 minutes
11. For Royal icing:
12. Beat egg whites with lime juice
13. Add icing sugar in stages until icing consistency
14. Colour batches of icing if desired.

NOTE: Use icing immediately because it hardens quickly.

See yuh layta Mon!

Sorrel Drink

PHOTO  FROM: http://www.coffeeandvanilla.com/wordpress/wp-content/uploads/2008/04/hibiscus-tea-sorrel-drink.jpg

INGREDIENTS:

1 LB       Sorrel Sepals

2-4 oz.    Ginger

5  tbsp     Sugar

2  Quarts Water

8-12         Pimento grains

Jamaican white rum (optional)

DIRECTIONS:

1. Wash sorrel thoroughly.
2. Place washed sorrel into a steel container. (Such as a 5 qt cooking pot.)
3. Wash ginger and remove the outer layer.
4. Grate ginger and add to the sorrel.
5. Add pimento  grains.
6. Boil water and pour over sorrel.
7. Let stand 4-5 hours, then strain.
8. Sweeten to taste.
9. Add rum to taste.
10. Serve over ice.

See yuh layta Mon!

Jamaican Rum Punch

1 part sour,

2 parts sweet,

3 parts strong,

and 4 parts weak,

Mix it up and you get

Jamaican rum punch!!!

If it's not already obvious,

this recipe is for ADULTS ONLY!

INGREDIENTS:

1 Cup Lime or lemon juice  (sour)

2 Cups Syrup (such as Grenadine, etc.) (sweet)

2 Cups Jamaican White Rum (Such as JayWray & Nephew) (strong)

1 Cup Light Rum  (strong)

2 Cups Pineapple Juice (weak)

2 Cups Orange Juice (weak)

Sprinkle angostura bitters

Combine at least an hour before serving. Serve in a punch bowl with ice ring &/or Orange slices, cherry halves and pineapple slices. This will serve 18-20 people.

*** Note: 1 Cup Light Rum can be exchanged for additional cup Jamaican white Rum.

 Photo from: http://lenaskitchen.wordpress.com

Originally published on T-TimeChitChat blog in July 2010

See yuh layta Mon!

English Sticky Toffee Pudding

This British treat is served warm, just out of the oven.  It's a delightful change for those of you who prefer a delicious alternative sweet treat this Christmas.

INGREDIENTS: 
PUDDING ~ 
1     cup dates (Pitted & chopped)
1     cup boiling water
1     tsp baking soda
3/4 cup self-rising flour
1    tsp mixed spice
1/2 cup granulated sugar
1/4 cup butter
2    eggs
Pinch of salt


TOFFEE SAUCE ~ 
1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup unsalted butter
1    tsp vanilla extract

DIRECTIONS:

• Preheat oven to 375 F.
• Butter and flour on 8" square loaf pan.
• In a small bowl, pour boiling water over dates, and add baking soda.
• In a mixer whisk butter and sugar until creamy.
• Add flour, mixed spice and pinch of salt to mixture.
• Stir until batter forms.
• Add date mixture and fold in until fully incorporated and pour into prepared baking tin.
• Bake for 35-40 minutes.
• Prepare the toffee sauce: Melt butter and sugar in a heavy saucepan over low heat until it begins to bubble and colour darkens.  (Apx. 5 minutes)
• Remove from the heat and gradually stir in the cream and vanilla extract.
• Return to heat (2-3 minutes), stir occasionally until mixture is thick and smooth.
• Pour toffee sauce over the cooled cake and serve immediately by itself or with a scoop of ice cream.

See yuh layta Mon!

Jamaican Christmas Fruit Cake

Photo From: Jamaica delight

Ingredients

• 2 cups butter
• 2 cups white sugar
• 9 eggs
• 1/4 cup white rum (optional)
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 1 tablespoon almond extract
• 1 grated zest of one lime
• 2 pounds chopped dried mixed fruit
• 2 cups red wine (Ex: port)
• 1 cup dark molasses
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 4 oz Maraschino cherries
• finely grated rind of 1 lime/lemon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Grease and flour 2 - 9" round cake pans.
3. In a large bowl, cream together the butter and sugar until light and fluffy. 
4. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. 
5. Stir in mixed fruit, wine, and molasses. 
6. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. 
7. Fold into batter, being careful not to over-mix. 
8. Pour into prepared pans.
9. Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. 
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. Decorate with Maraschino cherries.

For best results, fruits should be soaked in wine for at least 3 weeks, or boiled in the wine.  If you don't like chunky fruit then puree fruit mixture.

Use a combination of raisins currants, golden raisins, prunes, and 

dried cherries, or any dried fruit of your preference.

Additional wine or rum can be brushed/poured onto cake as needed 

to keep moist.

****Warning, should not be served to children as it contains ALCOHOL***

See yuh layta Mon!

Pon di Road with Calee & Stephen: Episodes 1-20

PON DI' ROAD in JAMAICA with Calee and Stephen, is a travel webisode that allows you to experience Jamaica without leaving your chair. 

Join, Calee (a teacher) and Stephen (a pro skateboarder), a young married couple as they take you on an adventure across Jamaica.

Episode #1 aired July 29th: The couple visits the 400 year old Flat Bridge, eat mangoes and visits the "Obeah" Men land mark.

Episode #2 aired August 5th: The couple eat roadside in the town of Faith's Pen (just outside of Ocho Rios).

Episode #3 aired August 12th: The couple visits Mystic Mountain.

Episode #4 aired August 19th: The couple eat at Evita's a Jamaican Italian fusion restaurant.

Episode #5 aired August 26th: The couple visits Dunn's River Fall.

Episode #6 aired September 2nd: The couple spend the night a Couples Resort.

Episode #7 aired September 9th: The couple go river rafting on White River and dine and Jamaica's only Irish Pub in Drax Hall, The Irish Rover Pub.

Episode #8 aired September 15th: The couple visit Dolphin Cove in Ocho Rios, where the pet everything from Dolphins to parrots.

Episode #9 aired September 23rd: The couple dine at Scotchies Jerk Center in Drax Hall and relax at Breezes Resort in Trelawny.

Episode #10 aired September 30th:  The couple visit Outameni Experience, in Trelawny, and then move on to the famous (and reportedly haunted) Rose Hall Great House in St. James.

Episode #11 aired October 8th: The couple shop in Montego Bay.

Episode #12 aired October 14th: The couple visit the Kool Runnings Water Park in Negril.

Episode #13 aired October 21st:  The couple go cliff diving at the famed Rick's Cafe in Negril.

Episode #14 aired October 28th:  The couple visit the "Jungle" nightclub and "Push Cart" restaurant at pirate's cave, in Negril.

Episode #15 aired November 4th:  Calee and Stephen visit Cosmos Beach.

Episode #16 aired November 12th: The couple visit Caves Resort, on the west end of Negril, where rooms are carved into the cliffs.


Episode #17 aired November 18th: The couple goes to the Junction and tries their famous pepper shrimp.


Episode #18 aired November 25th: The couple try out a variety of seafood at Alligator Pond in Little Ochie (Ocho Rios)


Episode #19 aired December 2nd: The couple try fried fish and bammy in Middle Quarters.



Episode #20 aired December 9th: The couple make their way down Black River and enjoy a live crocodile.

Posted by: MyJamaicaJTB on YouTube

Makes you want to visit http://www.visitjamaica.com, doesn't it?!
"Jamaica once you know, you go."

See yuh layta Mon!