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Archive for the ‘Caribbean Holiday Recipes’


Ponche De Crème DrinkPonche De Crème Drink Recipe: This Trinidadian version of eggnog is made with sweetened condensed milk instead of the heavy cream used in traditional eggnog recipes, and it always features lashings of dark rum and a splash of Angostura bitters, spiked with gratings of locally grown nutmeg.
Ingredient:

  • 6 eggs?
  • 2 tsp. lime or lemon zest?
  • 4 cups evaporated milk?
  • 1 1/2 cups sweetened condensed milk (use more or less to taste)?
  • 3/4 cup dark rum or spiced dark rum?
  • 2 tsp. Angostura bitters
  • 1/4 tsp. grated nutmeg?
  • Cinnamon sticks for garnish

How to Make Ponche De Crème Drink:

Beat eggs and lime or lemon zest together for about a minute. Add evaporated milk and sweetened condensed milk and beat for 30 seconds. Add the rum, bitters and nutmeg and beat for one minute. Chill before serving over crushed ice. Garnish with cinnamon sticks. ~ Serves 4 – 6

Recipe adapted from caribbeantravelmag.com – Photo by: Courtesy of Lightbox

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Photo of Sorrel Punch

Sorrel Punch Recipe – The tangy taste of sorrel (spiked with a shot of rum, if you like) is the perfect Caribbean drink during the holidays.

Ingredient:

  • 1 cup sorrel petals (available in Caribbean markets)
  • 2 whole cloves
  • 1 2 inch cinnamon stick
  • 1/2 slice ginger, peeled
  • 1/2 cup light brown sugar
  • 1 tablespoon fresh lime juice

How to Make Sorrel Punch:

In a large saucepan, combine sorrel flowers, cloves, cinnamon stick, ginger and sugar with 4 cups water. Bring to a boil and reduce to a simmer, stirring constantly until sugar is entirely dissolved (approximately 2 to 3 minutes). Cover, remove from heat and allow to cool completely. Remove and discard tea bags, cinnamon and cloves.

Fill a large pitcher half-full with ice and add 4 cups of cold water. Pour sorrel mixture into the pitcher, add rum if desired, and mix well. ~ Makes 1 Quart

Recipe adapted from caribbeantravelmag.com – Photo by: Courtesy of 365 Antigua

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Christmas pudding

My first encounter with Caribbean Christmas Pudding was over 20 years ago at a friend Christmas Dinner Party. One bite of this lumpy, sweet bread, with a dab of Brandy butter, and I was sold. Why Caribbean Christmas pudding isn’t more widely known I have no idea; it’s one of my favorite desserts of all time, and a traditional Caribbean Christmas classic.

Caribbean Christmas Pudding Recipe Ingredients:

  • ½ lb raisins
  • ½ lb currants
  • ½ lb prunes (cut)
  • ½ lb mixed peel
  • ¼ lb flour
  • 1 gill milk
  • ½ lb sugar
  • 6 ozs. cherries
  • ½ lb butter
  • 2 gills brandy
  • 6 eggs
  • ½ lb white bread crumbs
  • 1 teaspoon baking powder
  • 1/8 cup orange juice
  • 1 teaspoon almond essence
  • 2 ozs. ground cashew nuts
  • 6 ozs. ground almonds
  • 2 teaspoon vanilla essence
  • 1 teaspoon each of nutmeg, cinnamon, lemon rind, and orange rind.

How to make Caribbean Christmas Pudding:

Pour mixture into pudding bowl(s) which have been well greased and lined with grease proof paper. Cover with grease proof paper and seal bowls tightly to prevent water from getting in. Tie each bowl with a towel and place in pan of boiling water to steam for about 2-3 hours. Cover pan while pudding is being steamed, as this quickens cooking process. Keep replenishing water in pan, level should be kept up to 2/3 of pudding bowl.

To test if pudding is done, remove from pan and insert knife into pudding. If done, knife will come out clean. When done remove top grease proof paper and allow cooling. Remove pudding from bowl, wipe bowl dry. Wrap pudding in new grease proof paper and then in foil, replace in bowl. Tie bowl with dry towel and put in cool place until required.

To serve, re-heat and serve with hard sauce or brandy butter.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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