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!

Escovitch Fish & Hard dough Bread

In the last blog I mentioned that on Good Friday we don't cook in my family and that prepared foods such as bun & cheese and escovitch fish with hard dough bread.   Now I have to be honest here.  I've made the fish but I've NEVER made the bread, however I do have a recipe for it which I will share here.

Fish:

2 lbs  or 5-6 medium sized whole Snapper (Cleaned with the head and tail on.)

1 1/2 tsp Salt

1 tsp ground black pepper

3 garlic

1 lb or 2 Onions (thinly sliced)

1/4 lb or 3 scotch Bonnet Pepper (Habanero or the hottest pepper that you can find in your area.)

Pimento (you may choose to substitute with cloves.)

1/2 cup Cooking oil (Such as olive oil)

1 cup White Vinegar

Wash fish in generous amounts of vinegar & water

Dry fish with a paper towel and place on a plate

Cut a small deep gash on each side of the fish

Rub salt and black pepper on the outside and in the cavities then put the fish on a plate or shallow bowl.

Place oil in a frying pan (not enough to submerge in oil - as the fish is not being deep fried)

Place heat on high and add cloves of garlic.  

Fry on each side of the fish crispy (turn down the heat as necessary) - Apx 3 minutes on each side.  Cook each side before turning.

Place the fried fish on a plate with dry paper towels

Slice onions, pepper - place this along with pimento into a small pot with vinegar and boil for Apx 5 min. Pour contents over fried fish.

Yields 4 servings

NOTE:Put a stick of cinnamon in a pot of boiling water to alleviate the smell of the frying fish.

This recipe is a contribution from the Spanish Jews who lived on the island nearly 

500 years ago.  

HARD DOUGH BREAD:

11/2 lbs all purpose or Apx 6 cups bread flour

1 pack yeast (Apx 2 tblsp)

1 tsp salt

1 pt warm water

1/4 cup sugar

4 oz shortening - vegetable 

milk or egg white for glazing

Pour flour in a warm bowl

Add shortening to flour and cut in half 

Add yeast, sugar & salt

Add warm water

Knead until soft & roll out

Place in a warm place, cover with a damp cloth, to rise twice in size, 1-2 hours.

Glaze

Bake at 350F until done - Apx 30-40 minutes or golden brown

This recipe was brought to Jamaica by the Chinese.

See yuh lata Mon!

Eater Bun & Cheese

The Easter holiday will be celebrated in Jamaica this year 4/10-4/13/09.  That's right the celebration starts on Good Friday and includes Easter Monday.  My recollection is lots of celebration and food.  Well, actually, on Good Friday in our house we didn't cook.  On Good Friday the only thing that we ate was:

Bun and Cheese,&/or escovitch fish with Hard dough bread. (I'll post on this in a future blog.)

So I thought I'd share with you a bun recipe if you'd like to try your hand at it.

3 1/2 coups flour

1 1/2 cups sugar

4tsp Baking powder

1 cup stout or beer

1 egg (beaten)

2 tblsp melted butter or Margarine

2 tsp vanilla

1 cup maraschino cherries

1 cup raisins, mixed peel, cheery (combine fruits to equal one cup)

1/2 tsp ground allspice

pinch of salt

1 tblsp nutmeg

1/2 tablsp cinnamon

1/2 tblsp rose water

1/2 tblsp anise extract

In a large mixing bowl combine flour, salt, baking powder, spices and sugar.  Mix thoroughly and add fruit.  Create a well in the center of the mixture and add melted butter and beaten egg. Mix again until it reaches a texture like coarse bread crumbs.  Make another well in the center of this mixture and add beer/stout.  mix the whole thoroughly and pour into a well greased baking meatloaf/bread pan(s).  Bake at 300 degrees Fahrenheit for 1 1/4 hours.  This recipe should yield two buns.  Reserve some cherries, press whole cherries into the top of each bun. Slice like freshly baked bread and serve with cheese.  

If you don't wish to go through the trouble of baking your own bun, then you may want to just buy one. Many stores that carry Jamaican products, carry bun and cheese. However,  at this time of the year you may want to buy yours early. In fact, you may have to order yours. 

See yuh lata Mon!