This cheese Raisin spread recipe is a little different as it contains rum.
Cheddar-Rum Raisin Spread Recipe Ingredients:
1 cup raisins
1/3 cup rum
8oz sharp cheddar cheese, grated
8oz cream cheese, at room temperature
1/2 tsp curry powder
dash hot pepper sauce
How to Make Cheddar-Rum Raisin Spread:
Soak the raisins in the rum for 1 hour. Use a slotted spoon to remove the raisins, set aside the raisin and the rum. Combine the cheese in a medium bowl or food processor and mix until smooth and fluffy.
Beat in the rum, curry powder and hot pepper sauce, then fold in the raisins. Pack tightly in a covered container. Refrigerate, to allow the flavors to blend, for up to 3 weeks.
Recipe was adapted from: Cooking with Caribbean Rum Recipe Book By Laurel-Ann Morley.
Put the onions into a saucepan with 4 tablespoons vinegar and simmer until just tender. Chop the cashew coarsely.
Add to the saucepan with the dried fruit, salt, ginger and the pickling spice (tied in muslin), and enough vinegar to stop the mixture from burning. Simmer until the fruit is soft, stirring from time to time.
Add the remainder of the vinegar and thoroughly stir in the sugar. Boil steadily until the chutney is thick. Remove the pickling spices. Pour into hot jars and cover.
Makes: 3 x 20-oz (560-g) jars Serves: 60 This chutney can be eaten straightaway or stored for a while to allow the flavours to develop.
Chutneys differ from other preserves in that they can be eaten soon after making them, if you like. But they can also be stored for long periods as long as they are bottled in sterilized containers.
1.When you make chutney for use immediately, always make extra for the store-cupboard.
2.The flavour of chutney improves with keeping.
3.Use jars with plastic or coated-metal lids; vinegar corrodes metal so chutneys must be covered with airtight, vinegar-proof lids. Vinegar will also evaporate through jam pot discs and cover.
Tomato and Apple Chutney Recipe
To make (3kg or 6 ½ lbs) of Tomato and Apple Chutney, you will need 1.5kg(3lbs) cooking apples, 1kg tomatoes, chopped, 1.4kg onions, finely chopped, 5cm piece fresh ginger, peeled and grated, 1 ½ tsp turmeric, 750ml(1 ¼ pints) distilled malt vinegar, 350g (12oz) sultanas, 375g (13oz) light brown soft sugar.
Peel, core and chop the apples and put in a large pan along with the rest of the ingredients Bring to the boil then simmer for 1 ½ hours or until reduced and thick – there should be hardly any liquid left. While still hot, pack into hot sterilized jars, cover with a waxed disc and seal. Label and leave to mature for at least a month.
Plum Chutney Recipe
You will need 2kg (4 ½ lb) plums. 2 cooking apples, 2 red onions, finely chopped, 600ml (1 pint) red wine vinegar, 600g (1lb 5oz) light muscovado sugar, 1 tsp cloves, 1 tsp salt, 1 tbsp mustard. Makes 3kg (6 ½ lbs).
Halve, stone and roughly chop the plums. Peel, core and roughly chop the apples. Put all the ingredients in a large pan and cook over a low heat stirring until the sugar dissolves. Bring to the boil and simmer, uncovered, over a low heat for about 3 hours – until the mixture is thick and pulpy. There should be hardly any liquid left. Cool and use the chutney immediately, or pack into six sterilized 300ml (½ pint) jars, and seal and label.
The recipes are easy to follow and came out great. What will instantly catch your eye about this book are the vibrant colors and the accruacy of the photos used. I highly recommend this book for anyone who is either a novice or pro in the kitchen, or for anyone interested in trying their hand at cooking Carribean cuisine.
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The quality of the recipes is right up there with the Sugar Mill cookbook, but this book focuses mostly on a simpler, narrower type of cooking. It's easy to whip up these recipes with little or no notice, but they'll satisfy your tastebuds for days on end. If you're looking for something new to do with your grill, this will certainly qualify!
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The recipes in island cooking cookbook are great and easy to follow. It has allowed me to keep in touch with my Caribbean roots by trying out and tasting the delicious recipes. I would recommend this book to my family and friends.
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Food Network Magazine is a great new magazine, with refreshing new ideas, fun articles to read, and great pictures. Each issue is packed with inside scoops & tips plus hundreds of recipes including Caribbean Cuisine.
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About Caribbean Food
The Caribbean on a whole brings to you a unique ethnic and topical collection of foods mix together with herbs and spices. These Caribbean recipes have evolving throughout the years due to the various cultural influences in the art of Caribbean cooking. Caribbean people love food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are delicate in taste, subtle in flavor, reflecting years of cross cultural influences.
Caribbean cooking really is a world of its own. Caribbean recipe blog has a larger collection of traditional Caribbean cooking recipes from all the different Caribbean islands, if each island unique way of cooking these recipes. Enjoy and learn more about Caribbean cuisine.