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

Ingredient:

• 2 small pineapples, peeled, cored, and sliced
• 1 tablespoon sugar
• 1/4 teaspoon ground red pepper
• Cooking spray
• 8 cups torn Boston lettuce
• 1 3/4 cups chopped seeded cucumber
• 1 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon extravirgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1 diced peeled avocado

How to Make Grilled Pineapple and Avocado Salad :

Pat pineapple dry with paper towels. Combine sugar and red pepper in a small bowl; sprinkle pineapple evenly with sugar mixture. Place pineapple on grill rack coated with cooking spray; grill 4 minutes on each side or until golden. Cool completely; chop.

Place pineapple in a large bowl. Add lettuce and remaining ingredients; toss well. Serve immediately ~ Serves 4

Recipe by David Bonom, Cooking Light, SEPTEMBER 2006

Ingredients:

• (17-oz.) package fully cooked pork roast
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 7 tablespoons mojo criollo Spanish marinating sauce (or Quick Spanish Marinating Sauce)
• Black Beans ‘n’ Spuds
• Garnishes: fresh cilantro sprigs, dill pickle stacker slices

How to Make Cuban-Style Shredded Pork :

Remove pork roast from package, and rinse with warm water; drain and pat dry with paper towels. Using two forks, break pork roast into chunks.

Sauté onion in hot oil in a large skillet over medium-high heat 3 minutes or until tender. Stir in mojo criollo sauce and roast. Cook 1 to 2 minutes or until thoroughly heated. Serve over Black Beans ‘n’ Spuds. Garnish, if desired ~ Serves 4

Recipe from Southern Living, MAY 2007 ~ Photo: Jennifer Davick; Styling: Rose Nguyen