THURSDAY, DECEMBER 14, 2023 1
THURSDAY, DECEMBER 14, 2023 2 | THE GLEANER’S SEASON’S EATINGS Caitlon Clayton/Features Writer AS THE festive spirit blankets the world in a warm embrace, we are thrilled to unwrap a culinary treasure trove just in time for the most magical season of the year. Welcome to Season’s Eatings, The Gleaner’s Christmas cookbook that transcends the ordinary and invites you to embark on a gastronomic journey filled with joy, flavour, and the spirit of giving. In these pages, you will find more than just recipes; you’ll discover a celebration of traditions, a symphony of seasonal ingredients, and a dash of creativity to infuse your holiday table with unforgettable moments. Picture the scene: a cosy kitchen adorned with twinkling lights, the scent of spices dancing in the air, and loved ones gathered around as you bring to life dishes that are as heart-warming as the season itself. The Gleaner’s Christmas cookbook is a labour of love, curated with recipes that span generations, capturing the essence of a true Jamaican Christmas in each delectable bite. From time-honoured classics that evoke nostalgia to innovative twists that add a spark of modernity, Season’s Eatings is a culinary companion for both seasoned chefs and kitchen newcomers alike. Explore the art of creating mouthwatering roasts that steal the show, dive into the secrets of crafting the perfect desserts, and savour the delights of festive drinks that are destined to become family favourites. So, whether you’re hosting a grand Christmas feast or craving a cosy night in with loved ones, Season’s Eatings is your guide to turning ordinary meals into extraordinary memories. May this cookbook be the secret ingredient that transforms your holiday season into a tapestry of warmth, laughter, and, of course, delicious food! THE TASTE OF CHRISTMAS
THURSDAY, DECEMBER 14, 2023 3 CHEERS TO THE HOLIDAYS WITH WRAY WRAYTASTIC! 1 PART WRAY RUM + 3 PARTS GRAPEFRUIT SODA ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 4 | THE GLEANER’S SEASON’S EATINGS Recipe makes 6 servings INGREDIENTS • 2 (1 1/2 pound) pork tenderloin, trimmed of silver skin • 1/2 onion, chopped • 1/3 cup fresh thyme leaves • 1/4 cup white vinegar • 4 cloves garlic • 2 Scotch bonnet peppers, seeded, or more to taste • 2 tablespoons minced fresh ginger • 2 tablespoons soy sauce • 2 tablespoons vegetable oil • 1 tablespoon brown sugar • 2 teaspoons ground allspice • 1/2 teaspoon ground black pepper • 1/4 teaspoon cayenne pepper • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground cinnamon MARINATED JERK PORK TENDERLOIN DIRECTIONS 1. Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces. 2. Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides. 3. Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours. 4. Preheat an outdoor grill for high heat, and lightly oil the grate. 5. Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. 6. An instant-read thermometer inserted into the centre should read 145°F (63°C). Chef Noel Cunningham
THURSDAY, DECEMBER 14, 2023 5 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 6 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 1lb chicken breast 1 tablespoon all-purpose season ½ teaspoon salt ½ teaspoon black pepper ¼ cup shredded cheese 3 slices bologna 1/3 cup sorrel chutney ¼ cup all-purpose flour 1 egg (beaten) 1/3 cup milk ¼ cup breadcrumbs HOLIDAY CHEESY CHICKEN CORDON BLEU DIRECTIONS 1. Pre-prep all of your ingredients 2. Flatten chicken breast so that it can be filled and rolled. 3. Season chicken thoroughly. 4. Fill seasoned chicken with cheese, bologna and chutney 5. Wrap and put into refrigerator overnight (or freezer for 5 minutes if cooking the time.) 6. Roll chicken in flour and let rest for 10 seconds 7. Coat floured chicken in beaten egg with milk 8. Quickly roll the chicken in the breadcrumbs and let it rest for 10 seconds 9. Shallow fry stuffed chicken breast until golden brown 10. Place in the oven at 275 degrees Celsius for an additional 7-10 minutes to thoroughly cook. 11. Serve with JAM-TALIAN CREAM SAUCE 12. This recipe serves 2 persons Derisha Duhaney & Alianna Anderson, first-year students, Human Ecology Department, The Mico University College
THURSDAY, DECEMBER 14, 2023 7 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 8 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 2 tbsp butter 2 tablespoon flour 1/2 teaspoon salt ½ cup of milk ½ teaspoon black pepper 1 teaspoon Italian season 1 tablespoon finely chopped onion 1 tablespoon finely chopped scallion JAM-TALIAN CREAM SAUCE DIRECTIONS 1. Melt butter in a medium skillet over medium-high heat. 2. Add flour into melted butter, whisking constantly. 3. Whisk until mixture is golden and lumpy. 4. Gradually whisk in milk and bring to boil. 5. Add remaining ingredients and continue whisking until smooth 6. Remove from heat and use immediately. Derisha Duhaney & Alianna Anderson, first-year students, Human Ecology Department, The Mico University College
THURSDAY, DECEMBER 14, 2023 9 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 10 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 1/3 cup butter, divided • 4 cloves garlic, minced (or 1 tablespoon) • 1 3/4 pounds (800 g) shrimp (or prawns), peeled and deveined, tails intact • Kosher salt and freshly ground black pepper, to taste • Juice of half a lemon (about 2 tablespoons – add more if desired) • 2 tablespoons water • Fresh chopped parsley, to garnish LEMON GARLIC BUTTER SHRIMP DIRECTIONS 1. Melt 2 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant (about 1 minute). 2. Fry shrimp and add salt and pepper, to your taste. Cook 2 minutes on one side, while stirring occasionally. Flip and cook 2 minutes on the other side until JUST beginning to turn pink. 3. Add in the remaining butter, lemon juice and water. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not overcook them). Take off heat. Taste test, and add more lemon juice, salt or pepper, if needed to suit your tastes. 4.Garnish with fresh chopped parsley and serve over rice or pasta. Source: cafedelites.com
THURSDAY, DECEMBER 14, 2023 11 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 12 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 4 boneless, skinless chicken breasts (2lb total weight), diced 3 garlic cloves, minced 1 sprig fresh thyme, or 1 tablespoon dried thyme 1 medium yellow onion, diced 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1-inch piece of fresh ginger, grated (yields about 2 teaspoons) 1 ½ tablespoons canola oil ¾ cup coconut milk 2 tablespoons heavy cream 1 teaspoon Scotch bonnet peppers, seeds removed and thinly sliced, or 2 tablespoons Scotch bonnet pep per sauce [30 calories] 2 tablespoons fresh cilantro, chopped CHICKEN RUNDOWN DIRECTIONS 1. In a large, nonreactive bowl, toss the diced chicken with the salt and pepper. Add the diced onion, garlic, ginger, thyme, and the Scotch Bonnet peppers, then mix well to combine fully. Cover and let marinate in the refrigerator for at least one hour. 2. Heat the oil over medium-high heat in a large pot or sauté pan. Add the chicken and marinade, then cook well for ~ 8 minutes or until the chicken is cooked through and starts to brown on the outside. 3. Add the coconut milk and heavy cream, then stir will to combine. Lower the heat to medium or medium-low, and let simmer for 8 minutes. Mix in the cilantro, then taste and adjust for seasoning with salt and pepper, or more Scotch bonnets if you’d like a spicier dish. 4. This is best served over rice, but you could just as easily toss it with pasta. The sauce is thick and hearty – perfect to slather over the carb of your choice. Serves 6 Source oversalted.wordpress.com
THURSDAY, DECEMBER 14, 2023 13 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 14 | THE GLEANER’S SEASON’S EATINGS EQUIPMENT Pot Blender Frying pot Spatula INGREDIENTS 1 head cauliflower broken into florets 1 egg ¼ cup sugar Pinch salt ¼ cup milk 1 tsp vanilla extract 1 cup flour ¼ cauliflower water oil CAULIFLOWER PANCAKES DIRECTIONS 1. Bring a pot of water to a boil and add the cauliflower florets along with 2 teaspoons of salt. Boil the cauliflower until fork tender. About 7-10 minutes. 2. Drain the cauliflower and place the florets in a blender. Reserve ¼ cup of the cauliflower water. Add the cauliflower to a blender and all the remaining ingredients. Blend until smooth. 3. Heat a large skillet or frying pot over low to medium high heat and oil lightly. Add ⅛ cup of the batter to the pot. Wait till bubble formation stops then flip over. Wait for 1.5 minutes then remove from heat. 4. Repeat until the batter is finished. 5. Server and enjoy. Renae Richards & Shaheim Edmondson
THURSDAY, DECEMBER 14, 2023 ADVERTISEMENT 15
THURSDAY, DECEMBER 14, 2023 16 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 2 (6- to 8-ounce) red snapper fillets • 4 tablespoons butter • 1 medium clove garlic, minced • 3 to 4 drops Worcestershire sauce • 1/2 teaspoon Creole seasoning (or Cajun seasoning or your favourite seasoning blend with salt) • 1/8 teaspoon freshly ground black pepper • 1 to 2 teaspoons chopped fresh parsley • 1 teaspoon snipped chives, optional • 3 to 4 tablespoons plain dry breadcrumbs (or seasoned breadcrumbs) • 2 tablespoons freshly grated Parmesan cheese, optional BAKED RED SNAPPER WITH GARLIC AND HERBS DIRECTIONS 1. Gather the ingredients. Preheat the oven to 400 F. 2. Place the snapper fillets in a baking dish that has been sprayed with a nonstick cooking spray. 3. In a skillet, melt the butter with the garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook over low heat for 2 minutes just to blend flavours. 4. Brush both sides of the fish fillets with the butter and herb mixture. 5. Toss the breadcrumbs with the remaining butter mixture and Parmesan cheese, if using. 6. Spread the breadcrumb mixture over the fillets, adding an equal amount to each. Use your hands to spread it out evenly and press onto the tops of the fillets. 7. Bake in the preheated oven for about 12 minutes, depending on the thickness of the red snapper fillets. The fish will be opaque and flake easily with a fork when done. Source: www.thespruceeats.com
THURSDAY, DECEMBER 14, 2023 17 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 18 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 8-10 pound (4-5kg) bone-in fully cooked ham, • 1/2 cup water • 1/2 cup unsalted butter, reduce fat or full fat • 1 cup brown sugar • 1/2 cup honey • 2 tablespoons Dijon mustard • 1/4 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 4 cloves garlic, smashed BROWN SUGAR MUSTARD-GLAZED HAM DIRECTIONS 1. Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours. 2. Line a baking tray or dish with several sheets of aluminium foil, or parchment paper if you prefer (it will make clean-up a lot easier). 3. Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes. 4. Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden brown. Add the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved (about 2 minutes). 5. Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey). 6. After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F (220°C). Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes. 7. Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes of baking until a dark golden-brown crust has formed (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot, which will help keep it runny enough for brushing. If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill) and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar. 8. Let the ham rest 10-20 minutes before slicing. Source: cafedelites.com
THURSDAY, DECEMBER 14, 2023 19 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 20 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 1 pound beef oxtail, cut into pieces • 1 large onion, chopped • 1 green onion, thinly sliced • 2 cloves garlic, minced • 1 teaspoon minced fresh ginger root • 1 Scotch bonnet pepper, chopped • 2 tablespoons soy sauce • 1 sprig fresh thyme, chopped • ½ teaspoon salt • 1 teaspoon black pepper • 2 tablespoons vegetable oil • 1 ½ cups water • 1 cup canned fava beans, drained • 1 teaspoon whole allspice berries • 1 tablespoon cornstarch • 2 tablespoons water JAMAICAN OXTAIL WITH BROAD BEANS DIRECTIONS 1. Toss the oxtail with the onion, green onion, garlic, ginger, pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer’s directions. 2. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender. Cook’s note A slow cooker may be used instead of a pressure cooker in step 1. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 2 as stated. Source www.allrecipes.com
THURSDAY, DECEMBER 14, 2023 21 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 22 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 23 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 24 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 4 pieces of boneless chicken breasts 1 tablespoon vinegar or lime juice 1/4cup diced assorted (red, yellow, green) sweet peppers 1 table spoon onion 3 tablespoons Italian herb 2 teaspoons Maggi all-purpose seasoning ¼ teaspoon salt ½ tablespoon butter ITALIAN CONFETTI PAN BROIL CHICKEN BREAST DIRECTIONS 1. Measure all ingredients into small bowls before seasoning chicken breast. 2. Wash chicken with vinegar or lime juice and drain properly before adding seasonings. 3. Add the Italian herbs, salt, Maggi to chicken. Rub seasoning on to each chicken breast then leave to marinate for 5 minutes. 4. Use a greased stove flat top or grill top use low heat to broil chicken when the grill Mark’s are present turn each chicken until its cooked. 5. In a small pot melt butter. When the butter is completely melted, add onion and sweet peppers to the pot and sauté for 2 minutes. 6. If chicken is completely cooked remove from heat it can be served whole or sliced add sautéed onion and sweet pepper to chicken and serve with sauce of your choice. Amasheka Thompson & Shauna-Kay Guscott
THURSDAY, DECEMBER 14, 2023 25 Purchase your ham and we’ll prepare it for you! Offer ends Dec 22, 2023 Cooked & Dressed Ham $2500 +GCT per kg. Cooked Undressed Ham $1950 +GCT per kg. Cooked Turkey Service $1450 +GCT per kg. Conditions •Purchase your ham at any of the following Hi-Lo locations: Liguanea, barbican, Portmore, Manor Park, Pavillion, Spanish Town, Cross Roads & Fairview •Pay for your ham preparation service •Pick-up your fully cooked ham at: •Hi-Lo Liguanea (Kingston customers) •Portmore (Portmore & Spanish Town customers) •Fairview (Fairview customer) •Turnaround time for this service is 48 hours (2 days) •No orders will be accepted after Tuesday December 22, 2023 •Baked hams are non-refundable For more information call: 1 (876) 926-6172 | Offer available only at the following Hi-Lo locations: Manor Park, Barbican, Pavillion, Liguanea, Cross Roads, Portmore Pines Plaza, Spanish Town, LOJ Plaza, Fairview hiloja HiloFoodStoresJA @HiloFoodStores Hilofoodstoresja.com ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 26 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 1/4 cup oil 2 white onions, roughly diced 4 garlic cloves, chopped 4 carrots (washed, but not peeled), roughly diced 1 head celery, roughly diced 6 sprigs fresh rosemary, left whole 1 leg mutton (approximately 4 pounds sheep or lamb), diced off the bone 1 bottle red wine 1/4 cup tomato paste 4 cups vegetable stock or water Salt Freshly ground black pepper 6 potatoes, scrubbed and roughly diced 1/4 cup butter MUTTON STEW DIRECTIONS In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. Then add the vegetable stock or water, reduce heat to medium-low and allow to simmer for 4 to 6 hours, periodically checking to make sure the liquid doesn’t dissipate, and adding water if needed. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavour should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer. Taken from www.foodnetwork.com
THURSDAY, DECEMBER 14, 2023 27 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 28 | THE GLEANER’S SEASON’S EATINGS Yield: 10 Balls INGREDIENTS 1/2 cup mashed pre cooked sweet potatoes 1/2 cup mashed pre cooked pumpkin 1 purple onion (finely minced) 4 broad leaf thyme (finely minced) 2 tablespoons salt 1 tablespoon black pepper 1/3 cup whole wheat flour 3 cups coconut oil PUMPKIN SWEET POTATO BALLS DIRECTIONS 1. In a bowl combine sweet potato, pumpkin, onion, thyme salt and black pepper. Stir until ingredients are well incorporated. 2. Gradually add flour to the mixture until a firm batter is formed. 3. Roll batter into mini golf size balls. 4. Heat coconut oil in a frying pan. Shallow fry the balls until golden brown. 5. Serve and enjoy! TIPS AND SUBSTITUTIONS 1. For extra flavour boost, pre cook the pumpkin and sweet potatoes with pimento leaves. 2. 1/2 cup of all purpose flour may be substituted for the wholewheat flour. 3. 1 sprig finely minced fresh thyme or 1/2 tbsp of dried thyme may be substituted for the broad leaf thyme. 4. If batter is not firm enough to form balls with ease, add more flour to the mixture. Jodene Scafe, first year student, Human Ecology Department, The Mico University College
THURSDAY, DECEMBER 14, 2023 29 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 30 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 1 14-ounce can sweetened condensed milk • ½ cup cold milk • 1 tablespoon vanilla extract • 1/4 teaspoon salt • 1 pint heavy cream FIVE-INGREDIENT ICE CREAM DIRECTIONS 1. Stir together condensed milk, cold milk, vanilla, and salt in a medium bowl. Set aside. 2. Beat heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream. 3. Pour into a shallow 2-quart dish, cover, and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. 4. Serve or store in an airtight container for up to 10 days. Source: www.allrecipes.com
THURSDAY, DECEMBER 14, 2023 31 Classic Spiked Eggnog If you’re looking for a traditional approach, spike Island Dairies eggnog using your favorite liquor like brandy, bourbon, or rum. This super-simple recipe makes six 6½-ounce servings. For a well-balanced drink, add one part spirit to five parts Island Dairies eggnog and finish with a sprinkle of cinnamon and freshly grated nutmeg for a boozy refreshment. Ingredients • 1 carton (32 oz) Island Dairies eggnog • 6 ounces brandy, bourbon, or rum • Cinnamon • Nutmeg, freshly grated Directions 1. In a 40-ounce or larger pitcher, mix eggnog and spirits. 2. Pour into glasses and garnish with sprinkles of cinnamon and nutmeg. Non-Alcoholic Eggnog Milkshake Make an eggnog milkshake by blending 1 cup Island Dairies eggnog and 3 to 4 scoops vanilla ice cream until smooth and creamy. Finish the concoction with a heaping dollop of whipped cream and a dash of cinnamon. Ingredients • 1 cup Island Dairies eggnog • 3 to 4 scoops vanilla ice cream • Whipped cream • Cinnamon Directions 1. Using a blender, mix eggnog and ice cream until smooth and creamy, and then pour into glasses. 2. Finish each milkshake with a heaping dollop of whipped cream, a dash of cinnamon, and a straw. Available in Shops and Supermarkets Island wide PRIORY, ST. ANN. CALL: (876) 972-1413 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 32 WRAY & SORREL Share the JAMAICAN SPIRIT this season with METHOD CHEERS TO THE HOLIDAYS WITH WRAY THURSDAY, DECEMBER 14, 2023 ADVERTISEMENT 33 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 34 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 140g icing sugar, sieved 1tsp vanilla extract 1 egg yolk 250g butter, cut into small cubes 375g plain flour, sieved To decorate 200g icing sugar, sieved Edible gold and silver balls Approx 2m thin ribbon cut into 10cm lengths CHRISTMAS COOKIES DIRECTIONS STEP 1 Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190°C/fan 17°0C/gas and line two baking sheets with non-stick baking paper. STEP 2 Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden. STEP 3 Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry. Source www.bbcgoodfood.com
THURSDAY, DECEMBER 14, 2023 35 Cheesy-Stuffed Cook time: 35 minutes | Serves 1-2 > > > > > > > meatballs Recipe ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 36 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 1 ½ cups whole milk ¼ cup brown sugar 2 ¼ teaspoons active dry yeast ¾ unsalted butter 2 eggs, beaten 4 cups all-purpose flour ¼ teaspoon salt 1 cup June plum, diced 2 cups coconut oil, for frying 1 cup powdered sugar 1 ½ teaspoons lemon juice JUNE PLUM DOUGHNUTS DIRECTIONS STEPS FOR DOUGHNUTS 1. For the doughnuts: Warm the milk to between 100°F and 110°F. Add the sugar to the milk and stir to dissolve. Add the yeast and stir gently, then let the mixture sit for 10 minutes. 2. To a separate bowl, add the butter and microwave until almost melted. Stir to finish melting the butter, so it won’t be overly hot. Slowly add the beaten eggs to the melted butter, stirring constantly. 3. To the bowl of an electric mixer fitted with the dough hook, add the egg mixture. With the mixer on medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined. Meanwhile, in a small bowl, whisk together the flour and salt. 4. With the mixer still going, add the flour mixture in 1/2-cup increments, mixing until well combined after each addition, until all the flour is gone. Add Diced June Plum pieces into the dough. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for 5 to 7 minutes, stopping to scrape the sides and bottom of the bowl once. 5. Transfer the dough to a lightly greased bowl. Toss the dough to coat in oil, then cover the bowl with plastic wrap and place in a warm area to rise for between 1 and 1/2 hours. 6. To form the doughnuts, turn the dough onto a lightly floured surface. Roll it out to 1/4- to 1/3-inch thickness. Using a 3-inch round cutter, cut as many rounds as you can. Let the dough rest for 30 minutes to proof. (You can re-roll the remaining dough and cut as many as you can.) STEPS FOR GLAZE 1. In a medium-sized bowl, add powdered sugar and lemon juice until desired consistently is reached. 2. Add cooled doughnuts to the glaze until coated. 3. Let the glaze hardened on doughnuts before consuming. 4. After 5 minutes, enjoy! Danielle Smikle & Hanna-Stacia Folks, first-year students, Human Ecology Department, The Mico University College
THURSDAY, DECEMBER 14, 2023 37 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 38 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS MIXED FRUIT INGREDIENTS 330g dry fruits 236.59ml white rum 54.88ml Red Label Wine FRUITCAKE INGREDIENTS 384g plain flour 200g unsalted butter 200g soft dark brown sugar 8 eggs 1tsp baking powder 1 tsp grated nutmeg 1 tsp cinnamon powder ½ tbsp allspice ½ tbsp vanilla extract ½ tbsp rose water 5 tbsps browning sauce 5 tbsps molasses, optional (use more browning sauce to replace) 59.15ml white rum ½ tbsp lemon juice Lemon zest from a whole lemon JAMAICAN BLACK RUM FRUITCAKE DIRECTIONS FOR FRUIT MIX • Add the mixed fruit to a glass kitchen container. • Pour the rum and the wine over the mixed fruit. Cover and leave to soak for at least a week. • On baking day, pour the soaked fruit into a blender and pulse until you know longer recognise the fruit, but not until smooth. Set aside. FOR FRUIT CAKE • Get the molasses runnier by heating it with half the white rum for about a minute on high heat. Stir continuously! Set aside to cool while you prepare the rest of the ingredients. • Grease a 10-inch round cake tin and line it with a layer of baking parchment paper. • Preheat the oven to 150°C fan or 325 °F or gas mark ‘3’. • In a kitchen bowl, sift the plain flour and the baking powder. Add and combine the ground allspice, cinnamon powder and freshly grated nutmeg. Set aside. • In a mixing bowl, whisk together the butter and dark brown sugars until creamy. • Whisk together the eggs, lemon juice and lemon zest. Add it a little at a time to the cream butter and sugar. • Add the flour mixture a little at a time. Fold in using a wooden spoon. Don’t overwork the batter or else the fruitcake will become dense. • Add the blended fruit, vanilla extract, rose water, browning sauce, molasses and the rest of the rum. Combine without overworking the batter. • Pour the mixture into the prepared baking pan. Bake in the preheated oven for about 2 hours, until sticking a toothpick in the middle comes out clean. • Remove from oven and place on a rack to cool. Once cool, spray the cake with 1/4 cup/100ml of rum and wine. The ratio of rum to wine is up to you. Source: jamaicanfoodsandrecipes.com
THURSDAY, DECEMBER 14, 2023 39 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 40 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS Streusel • 1/4 cup (31g) all-purpose flour, spooned & levelled • 2 tablespoons (30g) granulated sugar • 1/2 teaspoon ground cinnamon • 3 tablespoons (43g) unsalted butter, cold and cubed Bread • 2 cups (250g) all-purpose flour, spooned & levelled • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 large egg, at room temperature • 1/2 cup (105g) packed light or dark brown sugar • 1/2 cup (100g) granulated sugar • 1 cup (240ml) buttermilk, at room temperature* • 1/3 cup (80ml) vegetable oil (or melted coconut oil) • 1 teaspoon pure vanilla extract • 2 teaspoons orange zest • 1 cup (110g) cranberries, fresh or frozen (do not thaw)* • optional: 1/2 cup (65g) chopped pecans or chopped walnuts Glaze • 1 cup (120g) confectioners’ sugar • 1–2 tablespoons orange juice ORANGE-GLAZED CRANBERRY BREAD DIRECTIONS 1. Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with non-stick spray. 2. Make the streusel first: Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until mixture resembles pea-size crumbs. It’s important to keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use in step 4. 3. Make the bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using). 4. Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks. 5. Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the centre of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack. 6. Make the glaze: In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice, depending how thick you want the glaze. Drizzle over cooled bread. 7. Slice and serve. Cover and store leftover bread at room temperature for one day or in the refrigerator for up to one week. Source: sallysbakingaddiction.com
THURSDAY, DECEMBER 14, 2023 41 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 42 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 180g packet Cadbury Caramilk chocolate • 250ml (1 cup) thickened cream, plus extra, whipped, to serve • 250ml (1 cup) milk • 4 egg yolks • 1 tsp vanilla extract • 55g (1/4 cup) caster sugar • 60ml (1/4 cup) spiced rum • 60ml (1/4 cup) spiced rum • Ground nutmeg, to serve CARAMILK EGGNOG DIRECTIONS STEP 1 Use a vegetable peeler to slice the side of the chocolate block into 1 tbsp of shavings. Finely chop the remaining chocolate. STEP 2 Place the chopped chocolate, cream and milk in a saucepan over low heat. Cook, stirring, until chocolate has melted and mixture just comes to the boil. Remove from heat. STEP 3 Use a balloon whisk to whisk the egg yolks, vanilla and sugar in a large bowl until pale and thickened. Gradually whisk in the hot cream mixture. Return mixture to saucepan over medium-low heat. Cook, stirring constantly, for 8-10 minutes or until mixture thickens slightly (it should coat the back of a spoon). Do not let the mixture boil. Stir in the rum. STEP 4 Divide mixture between two heatproof serving glasses. Top with extra cream. Sprinkle with the chocolate shavings and nutmeg. Source: www.taste.com.au
THURSDAY, DECEMBER 14, 2023 43 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 44 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 2 cups coconut milk (you can use regular dairy or any other milk substitute) 3 sorrel pods 4 cardamom pods, crushed 4 grains clove 1 cinnamon stick 1/2 tsp grated nutmeg 2 bay leaves 1 tbsp grated ginger Sugar, to taste COCONUT SORREL CHAI LATTE DIRECTIONS Add ingredients to a pot. Combine well then bring to a boil. Reduce heat then allow to simmer for 8 minutes. Sweeten to taste. Strain and serve hot. Source: eatahfoodtt.com
THURSDAY, DECEMBER 14, 2023 45 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 46 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 1 ½ ounces vodka ½ ounce blue curaçao 4 ounces pineapple juice (no sugar added) ½ ounce freshly squeezed lemon juice ½ ounce simple syrup 3-5 drops of natural or regular green food colouring THE GRINCH COCKTAIL DIRECTIONS Add all ingredients to a cocktail shaker filled halfway with ice. Shake well for about 10 seconds. Fill a cocktail glass with ice. Strain the drink into the glass and garnish with a cherry. Source: www.crowdedkitchen.com
THURSDAY, DECEMBER 14, 2023 47 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 48 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 3 cups flour 3 eggs 1 tbsp olive oil 1 tsp salt ¼ cup purée callaloo mixture CALLALOO PASTA DIRECTIONS 1. Prepare your ingredients to start making your pasta dough. 2. Put your flour in a large mixing bowl, or you can add the flour to a hygienic work surface. Then make a well inside your flour and add your eggs, add your olive oil, your salt and the purée callaloo mixture. 3. After everything is added to the well of the flour, use a fork to whisk your eggs and incorporate all the ingredients. While mixing the ingredients, pull in the flour from the sides with the fork until it is coming together to look like a dough. 4. While the dough is coming together, knead the flour that was left, while using the fork. If the dough is too wet, just add a little flour until you get a smooth pasta dough looking like a ball. 5. You can know when your dough is finished by pressing your finger on the dough and it springs back. 6. Wrap the dough in cling wrap and let it rest for 30 minutes. 7. Once the dough is rested, remove from the cling wrap and cut in half, so you can manage the dough properly. Then lightly flour your work surface and start rolling the pasta dough. 8. After you roll the pasta dough, fold the dough three times before rolling again. Repeat the same process for two more times and roll out the pasta dough. 9. Next, roll your pasta dough into a large rectangle. Ensure you roll the pasta dough until it is thin enough to see your finger through it. 10. Now it is time to cut the pasta dough. Add a little flour on the dough to avoid sticking when cutting the dough, then fold dough into a rectangle shape (folding both sides until they meet). 11. Gently slice them into pasta strips. Once you unravel your pasta add little flour to avoid sticking. 12. You can portion it, wrap and freeze or refrigerate. If you are ready to cook, you can go ahead. Cook for at least 5 minutes or until cooked to your liking. 13. Serve and enjoy with your own meat and sauce. Sharese Sterling and Annae Campbell, first-year students, Human Ecology Department, The Mico University College
THURSDAY, DECEMBER 14, 2023 49 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 50 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 5oz vanilla vodka • 2oz crème de menthe (use white) • 1/2oz peppermint schnapps • 1 crushed candy cane for rim CANDY CANE MARTINI DIRECTIONS 1. Fill your cocktail shaker with ice and add vodka, schnapps, and crème de menthe on top. 2. Shake for 10 seconds. 3. Pour a small amount of peppermint schnapps onto a small plate. Dip your martini glass rim into the schnapps and then onto a plate holding your crushed candy cane to decorate the rim. 4. Pour the shaken cocktail into the glass. Source: sweethumblehome.com
THURSDAY, DECEMBER 14, 2023 51 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 52 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 6 green bananas 1 canned mixed vegetables 1/2 cup mayonnaise Salt and pepper to taste 2 stalks green onion, sliced JAMAICAN GREEN BANANA SALAD DIRECTIONS In a large pot add water and salt, cover, and bring to a boil. Rinse bananas, trim the ends of each banana and slit the skin lengthways, leaving the bananas in their skins (this will prevent them from breaking). Add to boiling water and cook for 15 to 20 minutes or until bananas are soft. Let bananas cool with an ice bath or quickly run under cold water. Slice each finger of banana into seven pieces, then season with salt and pepper. Add mixed vegetables and mayonnaise, toss to combine, then put to chill and serve. Chef Noel Cunningham
THURSDAY, DECEMBER 14, 2023 53 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 54 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 1 large bag of ice • 5 cups 100% cranberry juice • 2 bottles very dry sparkling wine (750 ml bottles) • 2 cups apple cider • 1 1/2 cups diet ginger ale (12 ounces) • 1 1/2 cups dark rum or brandy (12 ounces) • 2 oranges, thinly sliced into rounds • 1 cup fresh cranberries CHRISTMAS PUNCH DIRECTIONS • Make sure all of the ingredients are well chilled. Fill a large punch bowl with ice. Top with the cranberry juice, sparkling wine, apple cider, ginger ale, and rum. • Stir gently to combine. Top with the orange slices and fresh cranberries. Enjoy! Source www.wellplated.com
THURSDAY, DECEMBER 14, 2023 55 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 56 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS • 1 pound fresh conch, diced • 2 tablespoons extra-virgin olive oil • 1½ cups chopped tomato • 1 medium chopped onion • 1 cup chopped green bell pepper • 1 cup chopped celery • ½ cup fresh orange juice • 1/4 cup fresh lime juice • 1 ½ teaspoons minced Scotch bonnet • 1 teaspoon salt • ½ teaspoon black pepper CONCH SALAD DIRECTIONS 1. Wash the conch with either lemon juice or salt & water. You may also use vinegar. 2. Combine all of the ingredients in a large mixing bowl. Stir and refrigerate for at least 15- 20 minutes allow it to marinate. 3. Mix and serve in bowls or cut-out pineapples. Source jamaicans.com
THURSDAY, DECEMBER 14, 2023 57 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 58 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS For the spiced butter (4 drinks; multiply as desired) • 6 tablespoons salted butter • 3 tablespoons brown sugar • 1 teaspoon cinnamon • ¼ teaspoon nutmeg • ¼ teaspoon allspice For each drink • 1 ½ tablespoons spiced butter • 2 ounces rum • 6 ounces boiling water CLASSIC HOT BUTTERED RUM DIRECTIONS 1. Make the spiced butter: Roll the butter with a rolling pin until it is flattened. Add the brown sugar, cinnamon, nutmeg and allspice. Use a spatula to mix the butter together with the sugar and spices until everything is incorporated. Use immediately or refrigerate until making the drinks. 2. To make the drinks: Add 1 ½ tablespoons of the spiced butter to each glass. Add rum and boiling water and stir until combined. If you like a sweeter drink, top with whipped cream. Source www.acouplecooks.com
THURSDAY, DECEMBER 14, 2023 59 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 60 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS 3/4 cup butter, softened 3/4 cup sugar 1 large egg, room temperature 1/2 cup plain yoghurt 1/2 teaspoon almond extract 1 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup red candied cherries, chopped MINI CHERRY MUFFINS DIRECTIONS 1. In a small bowl, cream butter and sugar. Beat in the egg, yoghurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries. 2. Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350°F for 15-17 minutes, or until a toothpick comes out clean. Cool for five minutes before removing from pans to wire racks. Source www.tasteofhome.com
THURSDAY, DECEMBER 14, 2023 61 ADVERTISEMENT
THURSDAY, DECEMBER 14, 2023 62 | THE GLEANER’S SEASON’S EATINGS INGREDIENTS For the chimichurri sauce: • 1/2 cup curly parsley, finely chopped • 1/2 cup Italian flat leaf parsley, finely chopped • 1/4 cup cilantro, finely chopped • 1/2 cup red wine vinegar • 1/3 cup white onion • 1/3 cup red onion • 1 cup olive oil • 2 tsp red pepper flakes • 1/2 tsp kosher salt • 1/2 tsp black pepper For the steak: • 1 16-ounce skirt (churrasco) steak • 1/2 cup sour orange juice • 1/2 cup water • 1 tsp salt • 1/2 tsp black pepper • 1/2 tsp red pepper flakes • 3 tbsps Chef Thia’s Special Spice For Chef Thia’s Spice: • 1 cup canola oil • 1 ½ cups garlic cloves • 6 scallions, roughly chopped • 1 bunch curly parsley • 10 sprigs fresh thyme • ½ green bell pepper, roughly chopped • 1 red bell pepper, roughly chopped • 1 tsp whole cloves • 3 chicken bullion cubes • 2 medium yellow onions, cubed • ½ bunch flat parsley CHURRASCO STEAK WITH CHIMICHURRI SAUCE DIRECTIONS For Chef Thia’s Spice: • Add all ingredients to a food processor and blend until smooth. Store unused portions in an airtight container in the refrigerator for up to two weeks. For the chimichurri sauce: • In a medium-sized mixing bowl, combine red wine vinegar, red and white onion, kosher salt, black pepper, and red pepper flakes. Stir to combine. • Add parsley and cilantro, and olive oil. Stir until oil and vinegar are combined and set aside to drizzle over churrasco steak. For the steak: • Rinse steak in sour orange and salt before marinating your steak. • In a large bowl, marinate steak with orange juice and water. Allow steak to marinate for 10-20 minutes, then sprinkle with salt, black pepper, and red pepper flakes. • Heat grill to medium-high. When grill is hot, place churrasco steak fat-side down and grill for 3-4 minutes. • Flip skirt steak and grill for an additional 3 minutes for medium, or for 3-5 minutes for well done. • When steak is done, remove from grill and spread Chef Thia’s Spice on top. Allow to rest for 8-10 minutes before slicing and serving with Chef Thia’s Chimichurri Sauce. Chef Thia
THURSDAY, DECEMBER 14, 2023 63 ADVERTISEMENT
Christmas is a time for cheer, camaraderie, and delicious dishes. Help your loved ones come together this festive season by choosing well, with IGL. IGL ALL the way! Choose Well. Choose IGL. HOME. BUSINESS. COMMUNITY. PRINTED AND PUBLISHED BY THE GLEANER COMPANY (MEDIA) LIMITED • 7 NORTH STREET • KINGSTON • JAMAICA
jamaica-gleaner.comRkJQdWJsaXNoZXIy MTUzNTI=