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caribbean rum punch

Caribbean Rum Punch Recipe: No Caribbean holiday party is complete without a good strong rum punch. Recipes vary by personal preference and family tradition and can include bitters, fruit juices, soda and tropical fruit, along with the requisite varieties of dark or white rum.

Ingredient:

  • 1 14-ounce can mandarin orange wedges with juice
  • 1 small mango, peeled and chopped, or
  • 1 cup frozen ripe mango
  • 1 cup fresh or frozen strawberries, sliced
  • 1 cup fresh or canned pineapple chunks
  • 1/4 cup maraschino cherries
  • 1/2 tsp. coconut extract
  • 1/4 tsp. mixed essence
  • 2 tsp. Angostura bitters
  • 1 cup dark rum?
  • 2 cups passion fruit or guanabana juice
  • 4 cups ginger ale or ginger beer
  • 2 cups sparkling white wine
  • 1 navel orange, unpeeled and sliced 1/4 in. thick
  • 1 star fruit, sliced width-wise (1/4 in. thick)

How to Make Caribbean Rum Punch:

In a large punch bowl, combine the mandarin wedges and their juice, mango, strawberries, pineapple and maraschino cherries. Add the coconut extract, mixed essence, bitters and rum. Refrigerate for at least an hour.

Stir in the fruit juice and then gently add the ginger ale and sparkling wine, taking care to not to lose too much carbonation. Float the orange slices and star fruit slices on top. Serve over crushed ice in a traditional punch glass. ~ Serves 15-20

Recipe adapted from caribbeantravelmag.com – Photo by: Zach Stovall

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Mustard Sauced Fish Recipe Ingredients:

  • 2 lb (1kg) fish steaks
  • 2 tsp rum (separated)
  • Ground ginger
  • Salt and pepper
  • Butter for greasing
  • ½ cup mayonnaise
  • 1 ½ tsp prepared mustard
  • 1 small onion, chopped finely
  • Paprika
Mustard Sauced Fish Recipe Instructions :

Sprinkle 1 teaspoon rum over the fish, and then sprinkle with ginger, salt and pepper. Place in a buttered baking dish and leave for 10 minutes. Preheat the oven to 425°F. Mix together the mayonnaise, the second teaspoon rum, the mustard and the onion. Place the mixture in mounds over the fish. Sprinkle with paprika and bake for 20-25 minutes. Serves 4

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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Ponche Crema recipes varies throughout the Caribbean, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant coffee powder. Ponche is a delicious cream-based liqueur, great for parties and after dinner settings.

Ponche Crema Recipe Ingredients:

  • 1 tin condensed milk
  • 1 cup rum
  • 6 eggs
  • 1 tsp vanilla extract
  • Few drops lime juice
  • Angostura bitters
  • Freshly grated nutmeg
Instructions on how to make Ponche Crema :

Combine the first five ingredients in a blender. Pour into glasses filled with crushed ice. Sprinkle a couple of drops of bitters on top, then garnish with grated nutmeg.

Recipe by: Chef Laurel-Ann Morley, author of Cooking with Caribbean Rum.

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