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THURSDAY, DECEMBER 12, 2024 2 THE GLEANER’S CHRISTMAS COOKBOOK Caitlon Clayton/Features Writer THE HOLIDAY season is upon us, and there’s no better time to gather around the table with loved ones, share laughter, and indulge in the warmth of delicious food. Whether you’re preparing a grand feast or crafting festive treats, this cookbook is your guide to making every moment of the season taste as special as it feels. In this collection, we’ve brought together a rich blend of traditional favourites and creative new recipes, from savoury roasts and comforting sides to delectable sweets that will leave everyone asking for more. With tips and tricks for stressfree meal planning, make-ahead dishes, and festive drink ideas, you’ll find everything you need to create memorable meals without the hassle. So, unwrap your apron, dust off your baking tins, and get ready to fill your home with the mouth-watering aromas of Christmas. Let this cookbook be your companion as you celebrate the joy of cooking and the spirit of togetherness this holiday season. Happy cooking, happy feasting, and most of all, happy holidays! holiday magic Creating
THURSDAY, DECEMBER 12, 2024 3 THE GLEANER’S CHRISTMAS COOKBOOK FOOD GALORE, drinks flowing, and being surrounded by friends and family. It really is the most wonderful time of the year. To many, the thought of having to cook Christmas dinner can be a daunting task – especially when doing it for the first time. To help, we’ve put these tips together with the help of our expert chefs from our kitchens. ORGANISATION This is number one on our list, and the most important tip of all. In the days leading up to Christmas, make sure you’ve got absolutely everything you need, from the obvious like a chicken, potatoes and ham, to checking you’ve got enough oil to cook with and plenty of salt and pepper for seasoning too. We recommend getting all your food and drink shopping done by December 22 – that way you can avoid a last-minute trolley dash around your local supermarket. HAVE YOU GOT THE RIGHT EQUIPMENT FOR THE JOB? Make sure you’ve got plenty of oven trays, pots and pans and serving dishes. Oh, and not forgetting a new roll of extra-long tin foil – super handy for helping to keep things warm before you serve dinner. Another thing to check is your knives – make sure they’re nice and sharp, as this will make cooking faster and easier. PREP YOUR VEGETABLES THE NIGHT BEFORE Peel potatoes, carrots, parsnips and any other vegetables you’re having, and leave them in pans of cold water overnight. This will prevent additional mess on Christmas morning. If you’ve got lots of space in your fridge (unlikely), you could even pre-cook your potatoes and parsnips on Christmas Eve to save even more time. GET YOUR TIMINGS FOR THE BIG DAY SORTED Plan exactly how long everything takes to cook and make yourself a to-do list. KEEP IT FUN, GET THE FAMILY INVOLVED Christmas is all about seeing family and friends, and enjoying quality time together. So, why not get everyone involved in the Christmas dinner process (just make sure you forget the old proverb ‘too many cooks…’). BUY A CHRISTMAS PUDDING TO COOK IN THE MICROWAVE By doing this, you’ll save over an hour, as cooking your pudding this way should only take five to 10 minutes. Giving you back some vital time to host or concentrate on juggling the other five things you’ll no doubt be cooking. WASH AS YOU GO If like us, when you cook a roast dinner you use every pot, pan and utensil in sight, clean up as you go along (where possible). Even if this just means packing the dishwasher as you go, it’ll ensure you get to relax and enjoy the after-dinner festivities with your family – rather than being chained to a washing-up bowl for an hour after you’ve eaten. Source: rickstein.com for a stress-free Christmas dinner 7 SIMPLE TIPS
THURSDAY, DECEMBER 12, 2024 4 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 In saucepan, combine oil and garlic over medium heat until garlic is lightly browned. Let cool slightly and strain, reserving both oil and garlic. Place LASCO ®Butter Beans in food processor and add toasted garlic, lemon juice, cumin and parsley. Process until smooth. Carefully pour in reserved oil while machine is running. Season with salt, white pepper and cayenne. Serve cool with pita bread, bagel chips or tortilla chip Prep time: 10 mins Cook time: 5 mins Serves: 6 ½ cup olive oil ¼ cup garlic cloves, peeled and sliced 2 cans (400g) LASCO Butter Beans, rinsed and drained ¼ cup fresh lemon juice 1 tsp ground cumin 2 tbsp chopped parsley ½ tbsp salt 1 tsp white pepper 1 pinch cayenne pepper GARLICKY BUTTER BEAN HUMMUS
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THURSDAY, DECEMBER 12, 2024 6 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 5 6 7 8 9 Source: amazingackee.com Working one at a time, place your egg roll wrapper on a cutting board with the point towards you. Fill the wrapper with about 1/4 cup of filling. *Using a portion scoop is helpful*. Moisten the top edge of the egg roll wrapper Bring the bottom point up to the centre and fold the two side points inward. Roll up the egg roll and set aside while working on the remaining rolls. If using cornstarch, roll the completed rolls in cornstarch and shake off the excess In a heavy bottomed pot, heat oil to 325°F. Even though I have a thermometer I am guilty of using the toothpick trick. I stick a toothpick or wooden skewer into the oil; if bubbles form around it, the oil is ready. Alternately I’ll find some random piece of anything to drop in the oil, usually a piece of a vegetable or tiny piece of dough/bread. If it sizzles immediately and floats, the oil is good to go. Highly unscientific but it works. Fry in batches as necessary, it will take about 2 minutes on each side. Drain and serve with dipping sauce as desired. 3 cups ackee & saltfish – previously prepared and cool 12 egg roll wrappers Water – just a small bowl to moisten the edge of the wrapper Oil for frying Dipping sauce – store-bought or homemade Cornstarch – optional Ackee & Saltfish Egg Rolls
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THURSDAY, DECEMBER 12, 2024 8 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 5 6 By: Nashari McLeary Activate yeast: In a bowl, combine lukewarm water and sugar. Stir until dissolved, then sprinkle the yeast over the water. Let it sit for 5-10 minutes, or until it becomes foamy. Prepare the dough: In a large bowl, mix the flour and salt. Gradually add the activated yeast mixture, mixing as you go. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size. Prepare toppings: While the dough rises, prepare your toppings. In a small bowl, combine the mango purée and tomato sauce. Set aside. Chop the mangoes, onion, and green sweet pepper. Preheat oven: Preheat your oven to 375°F (190°C). Assemble the pizza cups: Once the dough has risen, punch it down and divide it into small balls. Flatten each ball into a small round to fit into a muffin tin. Press the dough into each muffin cup, creating a small well in the centre. Add sauce and toppings: Spoon some of the mango-tomato sauce into each cup. Top with fried bacon, pepperoni, chopped mango, onions, sweet pepper, and mozzarella cheese. Sprinkle chilli flakes over the top. Bake: Bake for 12-15 minutes, or until the dough is golden brown and the cheese is melted and bubbly. Serve: Allow the pizza cups to cool slightly before serving. 1/3 (80ml) cup lukewarm water 1 tbsp (12g) sugar 1 tsp yeast ½ tsp (3g) fine grain salt 2 cup (240g) all purpose flour ½ cup (120ml) mango purée ½ cup (120ml) tomato sauce ½ cup fried bacon – chopped 1 cup small pepperoni 1 cup (120g) mozzarella cheese ½ cup mangoes – chopped ½ cup purple onion – chopped ½ cup green sweet pepper – chopped 1/2 tsp chilli flakes 7 8
THURSDAY, DECEMBER 12, 2024 9 PINEAPPLE LYCHEE HAM diamond and pour glaze over ham. 9. Raise oven to 475°F - 500°F, baste occasionaay, and bake until golden. 10. Let it rest before carving. 11. Enjoy! Prep Time: 15 mins Sauce Time: 10 mins Cook Time: 10 mins per lb THE GLEANER’S CHRISTMAS COOKBOOK ADVERTISEMENT
THURSDAY, DECEMBER 12, 2024 10 THE GLEANER’S CHRISTMAS COOKBOOK By: Krishana Anderson Contact #: 1876-280-4879 School: The Mico University College Department: Human Ecology and Hospitality Services 4 cups pumpkin – crushed 4 cups yellow yam – sliced 1/2 tsp salt 1/8 black pepper 4 cups chicken stock Peel and cut pumpkin and yam in small cubes. In a pot bring water to a boil then add salt, pumpkin and yam. After boiling, blend the yam and pumpkin, and add 4 cups of chicken stock. Return to stove on a low heat and add 2 cups of coconut milk, 1/2 tsp cornstarch, allow to simmer. Remove, garnish, and serve Salt and pepper to taste METHOD INGREDIENTS 1 2 3 4 5 6
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THURSDAY, DECEMBER 12, 2024 14 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 By: Nashari McLeary Tel: 876-333-7856 School: The Mico University College Department: Human Ecology and Hospitality Services 6 medium shrimp 1 tsp Maggi fish seasoning 1 tsp all purpose seasoning 1/2 tsp black pepper 1 tsp diced garlic 1 tbsp diced onion 1 tsp chopped Scotch bonnet pepper 1 avocado 1/4 tsp salt 1 tbsp lime juice 1 1/2 cucumber, sliced into 6 rings 2 tbsp chopped scallion Prepare the shrimp: Season the shrimp with Maggi fish seasoning, all-purpose seasoning, black pepper, garlic, and Scotch bonnet pepper. Sauté the shrimp in a hot pan for 2-3 minutes per side or until pink and cooked through. Prepare the avocado: Peel, pit, and mash the avocado. Add salt, lime juice, and diced onion to the mashed avocado. Assemble the bites: Place the cucumber rings on a plate. Spoon a small amount of avocado mixture into each cucumber ring. Top with a cooked shrimp and garnish with chopped scallion. Serve immediately as a fresh appetiser or snack. Shrimp Avocado Cucumber Bites
THURSDAY, DECEMBER 12, 2024 15 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 THE GLEANER’S CHRISTMAS COOKBOOK ADVERTISEMENT
THURSDAY, DECEMBER 12, 2024 16 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 Pulse eggs, flour, Parmesan, and ½ tsp kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2-3 times. Heat oil in a large non-stick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges. Source: www.bonappetit.com 2 large eggs, beaten to blend ¼ cup all-purpose flour 2 tablespoons finely grated Parmesan ½ teaspoon kosher salt, plus more 2 cups fresh corn kernels 1 scallion, thinly sliced ½ jalapeño, seeded, finely chopped 2 tablespoons vegetable oil Sour cream and lime wedges (for serving)
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Pat the chicken pieces dry. Place all the rub ingredients in a food processor and pulse to combine. Using gloves, apply the seasoning all over the chicken. Cover and marinate for an hour or up to 24 hours in the refrigerator. While the chicken is marinating, place the ingredients for the glaze in a heavy bottomed sauce pan. Bring to a boil while stirring. Reduce the heat to a simmer and continue cooking, stirring occasionally, adding a little more water if necessary. You want the glaze to be thick and syrupy. Set aside. Preheat the oven to 375°F. Bring the chicken to room temperature and place skin side up on a rimmed, greased baking tray. Place the tray in the hot oven and bake uncovered for 30 mins. Lower the heat to 350 and brush on the glaze. Re-apply the glaze every 10 mins and cook for approximately another 20-30 mins or until chicken is cooked. Test for doneness. Chicken is cooked when a knife inserted into the breast or thigh release juices that run clear or when a meat thermometer inserted into the breast reads 165°F or 170 degrees for thigh. Garnish with fresh parsley and serve immediately with the rest of the glaze and your favourite sides. THURSDAY, DECEMBER 12, 2024 20 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 5 2 lb chicken cut into parts 2 tablespoon brown sugar 1 tablespoon browning 1 tablespoon fresh thyme, chopped ½ green scotch bonnet pepper 1 teaspoon pimento, crushed 1 teaspoon ginger, grated 1 tablespoon garlic, minced For the glaze 12 oz sorrel jam By: Kimberly Wright-Edwards Tel: 876-2325587 School: The Mico University College Department: Human Ecology 6 Sorrel Glazed Baked Chicken
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THURSDAY, DECEMBER 12, 2024 22 THE GLEANER’S CHRISTMAS COOKBOOK INGREDIENTS METHOD 1 2 3 3 Jerk Cauliflower Steaks Source: www.olivemagazine.com 1 large cauliflower 1-2 tbsp jerk paste (depending on how hot you like it) 2 limes – 1 juiced, 1 cut into wedges to serve 100g basmati rice 165ml coconut milk 200g tin red kidney beans drained and rinsed 4 spring onions chopped Heat the oven to 200C/fan 180C/gas 6. Cut 2 thick slices from the middle of the cauliflower (save the rest to use for soup or cauliflower cheese). Mix the jerk paste and lime juice and brush the cauliflower on both sides. Leave to marinate for 10 minutes. Put the cauliflower steaks on a non-stick baking tray and roast for 40-45 minutes or until the stem is tender and the cauliflower is charring at the edges. Meanwhile put the rice, coconut milk and 150ml water in a pan and season well with salt. Bring to a simmer then put on a lid and cook gently for 15 minutes or until the liquid has been absorbed and the rice is cooked, adding the beans for the final 3 minutes of cooking. Stir through 1/2 the spring onions. Put the lid back on and leave to steam if the cauliflower needs a little longer. Serve the cauliflower with the rice, the extra spring onions sprinkled over and the lime wedges.
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THURSDAY, DECEMBER 12, 2024 24 THE GLEANER’S CHRISTMAS COOKBOOK Jerk Shrimp Skewers by Chef Brian Lumley Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 2 1-pound Rainforest super Jumbo shrimp 16-20, peeled and deveined 2 tablespoons olive oil 1 tablespoons lemon juice 3 tablespoons MAGGI Jerk seasoning 1 tbsp MAGGI Unique seafood Chopped parsley for serving Green salad for serving Lemon slices for serving Place the olive oil, lemon juice, MAGGI Unique seafood and Jerk seasoning in a large bowl; whisk to combine. Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes. Skewer 4-6 shrimp on each soaked skewer and place on a plate, while skewering the remaining shrimp. Heat a grill or grill pan over medium-high heat and cook the shrimp for 2-3 minutes on each side until the colour is pink and shrimp is opaque. Serve warm with fresh parsley and lemon slices, if desired, over a plate of green salad. METHOD INGREDIENTS 1 2 4 3 5
THURSDAY, DECEMBER 12, 2024 25 Made with Real Fruit! NO ARTIFICIAL COLOURS or FLAVOURS NO HIGH FRUCTOSE CORN SYRUP LOW CALORIE SNACK THE GLEANER’S CHRISTMAS COOKBOOK ADVERTISEMENT
2lb salmon fillets ¼ teaspoon paprika ½ teaspoon seasoning salt 1 heaping tablespoon green seasoning 1 heaping tablespoon jerk seasoning 1 teaspoon tomato paste 1 whole lemon, sliced Oil spray Adobo seasoning Pre-heat oven to 375°F. Season Pat fish dry with paper towel. Place on a baking sheet or pan lined with aluminium foil or parchment paper. If using a large fillet, cut it into even pieces. Sprinkle paprika and Adobo seasoning. Rub evenly. Add green seasoning. Distribute on whole fish, making sure to get in-between the slits. Mix jerk seasoning and tomato paste together. Rub all over fish and in-between slits. Cover with foil and let marinate for 20 minutes. When ready to cook, cut lemon in half. Squeeze half lemon juice on fish. Slice lemon and place around fish. Spray fish with oil. Cook Bake fish uncovered in the middle of oven at 375°F for 15 minutes. After 15 minutes has passed, turn broiler on at 500°F and broil for 3-5 minutes until edges and crust are slightly golden. THURSDAY, DECEMBER 12, 2024 26 THE GLEANER’S CHRISTMAS COOKBOOK INGREDIENTS METHOD 1 2 3 Baked Jerk Salmon Source: www.alicaspepperpot.com
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Gradually add plant milk (hold a splash of it back to dilute miso with) while whisking. Allow the mixture to come to a gentle simmer to thicken. Season with miso diluted in a splash of plant milk, nutritional yeast, nutmeg, black pepper and salt. Return fried garlic and shallot mixture to the skillet and give everything a good stir. Adjust the seasoning to taste remembering that potatoes have not been seasoned, so don’t be scared to overseason the mixture a little. Arrange partially overlapping potato slices in a circular pattern so that approximately a third of the slices is visible above the liquid. Brush the exposed potatoes with olive oil, sprinkle the top with black pepper and a few more thyme leaves. Cover the pan with a piece of kitchen foil and bake for 20 minutes. Remove the foil, carry on baking for 10 minutes then increase the temperature to 220°C/428°F for the last 10-15 minutes or so. The dish is ready when potatoes are cooked through, all of the excess liquid has evaporated and the top is lightly golden. THURSDAY, DECEMBER 12, 2024 30 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 8 2 9 3 10 11 12 4 5 6 7 https://www.lazycatkitchen.com/vegan-potato-gratin-easy/ Preheat the oven to 200°C / 390°F no fan (or 180°C / 355°F on a fan setting). Heat up a large cast iron skillet on low heat, add a tablespoon of olive oil (15 ml), and a tablespoon of vegan butter (15g). Once vegan butter melts, add shallots and sautée them on low heat until softened, then add garlic, chopped rosemary leaves and thyme. Sautée on low heat, stirring frequently, until garlic has softened (don’t let it brown) then remove them from the skillet and set aside. Wash the potatoes well, dry and slice evenly using a mandolin, on 3mm setting. If your potatoes have thick or very blemished skins, you may want to peel them first. Add another tablespoon of oil and vegan butter to the same skillet (no need to wash it). Once vegan butter melts, whisk in potato starch. Carry on whisking for 60 more seconds allowing the mixture to bubble gently. 35 ml / 2½ tbsp olive oil, divided 30 g / 2 tbsp vegan butter (or more olive oil) 2 shallots, diced finely 3 garlic cloves, diced finely 1 sprig of fresh rosemary, leaves chopped small 4 sprigs of fresh thyme, leaves only 750g / 1.6 lb starchy (not waxy) potatoes 1½ tbsp / 18g potato starch* 360 ml / 1½ cup soy, almond (or other plant) milk* 2 tsp white miso paste 2 tbsp nutritional yeast Heaped ¼ tsp ground nutmeg, adjust to taste Generous amount of black pepper, adjust to taste ¾ tsp coarse salt (I used Maldon), adjust to taste Serves: 6 Prep time: 15 mins Cooking time: 45 mins Vegan Potato Gratin
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THURSDAY, DECEMBER 12, 2024 32 THE GLEANER’S CHRISTMAS COOKBOOK Roasted Candy Orange Sauce Chicken Prep: Wash chicken, then pat dry and set aside Blended home-made wet seasoning: Pimento seeds Rosemary Browning Garlic Ginger Scallion Thyme Sweet Pepper Scotch bonnet pepper Dry seasonings: Oregano Garlic powder Onion powder Maggi all-purpose seasoning Salt Pepper Basting: Pepper sauce Orange juice Sugar Ginger Smoked paprika Maple syrup Cornstarch Season chicken with both wet and dry ingredients, place in an oven-safe pan, and roast chicken at 425°F (218°C) oven for 45 minutes to 1½ hours, depending on size. Baste every 10 minutes between cooking and continue baking until the juices run clear when you cut between a leg and thigh. INGREDIENTS METHOD By: Chef Ricky Ricardo Barrett Epic Plating IG: @epicplating
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool. Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together in a large bowl. Fold in cooled potatoes until well combined. For best flavour, chill potato salad in the refrigerator until chilled or overnight before serving. THURSDAY, DECEMBER 12, 2024 34 THE GLEANER’S CHRISTMAS COOKBOOK INGREDIENTS Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Servings: 20 https://www.allrecipes.com/recipe/232864/potato-salad/ METHOD Potato Salad 1 2 3 5 pounds red potatoes, chopped 3 cups mayonnaise 2 cups finely chopped pickles 5 large hard-cooked eggs, chopped ½ cup chopped red onion ½ cup chopped celery 3 tablespoons prepared mustard 1 tablespoon apple cider vinegar 1 teaspoon salt, or to taste ½ teaspoon ground black pepper
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THURSDAY, DECEMBER 12, 2024 38 Serves: 8 Prep time: 60 min Cooking time: 60 min ½ cup walnuts 4 medium-large (the same size!) beetroots Olive oil 10 shallots, finely diced 8 garlic cloves, finely diced 1 kg / 2 lb chestnut mushrooms / cremini 1 chia or flax egg 500 g / 1 lb (weight assumes leaves only) spinach Salt and pepper 3 tsp dried rosemary ¼ cup white wine ¼ cup nutritional yeast Approx ½ cup breadcrumbs 1 sheet frozen (vegan!) puff pastry*, defrosted 1 tbsp soy milk mixed with 1 tbsp of reduced aquafaba**, to glaze Coarse sea salt (I used black), poppy or sesame seeds, to decorate Balsamic Reduction 240 ml /1 cup balsamic vinegar About 100g/½ cup sugar (I used raw cane) FILLINGS Put a small frying pan on a medium heat and dry roast walnuts until lightly browned and fragrant. Make sure you move them around the pan frequently as they burn easily. Chop roughly once cool. Heat up the oven to 200°C/390°F and line a baking tray with a piece of baking paper. Peel the beetroots. Pound 3 tsp of dry rosemary with 1½ tsp of coarse sea salt in a pestle and mortar until you get fine rosemary salt. Brush the beetroots with olive oil and sprinkle with some (not all) of the rosemary salt. Place on a baking tray and put into the hot oven for about 1 hour (until the beetroots can be easily pierced with a knife). Place balsamic vinegar and sugar in a small pot. Bring it to the boil gently and allow it to simmer for 20 minutes or so until the liquid reduces by about ½ and becomes thick. Beware that it will become even thicker once it cools so don’t let it reduce too much. If you do, add a splash of water to bring it back. Heat up 3 tbsp of olive oil in a heavy base pan. Add finely chopped shallots to a hot oil (you want them to sizzle once added to the pan). Fry on a low heat stirring from time to time, until lightly browned.Add garlic and fry it off for a few minutes until soft and fragrant. Chop your mushrooms into a fine dice (you can also use a food processor) while you’re frying the shallots and garlic. Now, remove one-third of the shallot and garlic mixture and set aside. Add chopped up mushrooms into the pan and coat in the shallot and garlic mixture. Cook mushrooms on a medium heat until all the water evaporates. Add wine to the pan and allow it to cook out. Season the mushroom mixture with some of the rosemary salt and black pepper. Let it cool. Once cool, add chia egg and mix well. The mixture should be sticky but not watery. Wilt spinach in a warmed-up pan with a lid. Once wilted, allow it to cool completely. Once cool squeeze all the water out of the spinach using your hands or a muslin cloth. Go over the spinach twice or even three times to ensure that it is as dry as possible. Place spinach in a large bowl, season with rosemary salt, pepper and nutritional yeast. Add shallot and garlic mixture you’ve set aside in step 6, ¼ cup of breadcrumbs and fold in toasted walnuts. ASSEMBLY Line a baking tray with a fresh sheet of baking paper and heat up the oven to 200°C/390°F. Flour the baking paper very lightly and place a defrosted sheet of puff pastry on it so that the shorter pastry edge is facing you. Designate a long, narrow (about 10 cm/4 in by 25 cm/10 in) area where the filing mixture will be stacked. Place it about 5 cm/2 in from the edge of the pastry so that the pastry on the other side of the filling is long enough to be folded over the filling. Leave 5 cm / 2 in margin at the ends too so that you are able to fold the ends nicely. Scatter a bit of extra breadcrumbs on the pastry, under the filling to prevent a soggy bottom. Start the stack by making a long rectangle with the spinach mixture. Press it down well with your hands so that it is tightly packed. Place four roasted beetroots in a long row over the spinach. For more stability, you may want to skewer all the beetroots together with a long wooden skewer, which you can pull out after cutting into the Wellington. Now mould the mushroom mixture over the beetroots making sure it fills all the nooks and crannies tightly. Finally, fold the pastry over the filling as tightly as you can – it’s good to have another pair of hands here to make sure the pastry is tightly wrapped around the filling. Seal it together with the 5 cm/2 in margin you left on the other side. If there is too much overlap, trim the excess.Wrap the pastry at both ends like you would wrap a present. Make shallow cuts on the top of the Wellington with a sharp knife. Brush soy milk and aquafaba ‘egg wash’ all over the Wellington and sprinkle the top with your garnish of choice – I used black salt. Make three small holes in the pastry (on the side where the seam is) to ensure steam can escape during baking and the pastry does not burst. Bake for about 60 minutes, until golden. Serve with your favourite side dishes drizzled with the balsamic reduction you made earlier. https://www.lazycatkitchen.com/veganwellington/ THE GLEANER’S CHRISTMAS COOKBOOK INGREDIENTS METHOD 1 2 Beet Wellington with Balsamic Reduction
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THURSDAY, DECEMBER 12, 2024 40 THE GLEANER’S CHRISTMAS COOKBOOK I COULDN’T resist joining the viral seafood spring roll trend on social media, but I knew I had to make it my own. These spring rolls are truly luxurious – packed with Rainforest shrimp, lobster, and scallops, all wrapped in a crispy shell with a creamy Cajunspiced filling. Perfect for the most special family celebrations, these rolls feel indulgent and sophisticated, making them the ultimate crowd-pleaser for a festive gathering. Prepare the seafood: 1. Heat 1 tbsp oil in a frying pan over medium heat. Sauté the scallops for 1-2 minutes until firm but not fully cooked. Remove and set aside. 2. Add the shrimp and lobster chunks to the pan, sprinkle with Cajun seasoning, and cook for 1-2 minutes until the shrimp just turn pink. Remove and chill the seafood in the fridge. Make the filling: 1. In a large bowl, mix the chilled seafood with cream cheese, mustard, shredded cheese, sweetcorn, celery, and spring onions. 2. Add smoked paprika (if using), garlic powder, salt, and black pepper. Toss until evenly combined. Chill the mixture for 15-20 minutes. Assemble the spring rolls: 1. Lay one spring roll wrapper flat with a corner pointing towards you. Place another wrapper directly on top. 2. Add ¼ cup of the filling above the bottom corner. Arrange the shrimp, lobster, and scallops evenly across the filling. 3. Fold the bottom corner over the filling, tuck tightly, fold in the sides, and roll upwards. Seal with beaten egg. Repeat for the rest. Fry the spring Rolls: 1. Heat 2 inches of oil in a deep frying pan or pot to 350°F. 2. Fry the rolls in batches for 4-5 minutes until golden brown. Serve: Serve hot with sweet chilli sauce, spicy mango chutney, or garlic aioli for dipping. These rolls are perfect for any celebration! For the filling: 1 cup Rainforest shrimp, cleaned and deveined (tails removed) 1 cup Rainforest lobster meat, cut into chunks ½ cup Rainforest mini scallops 4 oz cream cheese, softened 1 tsp Dijon mustard ½ cup shredded cheese (cheddar or gouda) ¼ cup sweetcorn kernels, well-drained ¼ cup celery, finely chopped ¼ cup spring onions, sliced 1 tsp Cajun seasoning ¼ tsp smoked paprika (optional) 1 tsp garlic powder Salt and black pepper, to taste For the spring rolls: 12 spring roll wrappers (double-wrapped for 6 rolls) 1 egg, beaten (for sealing) Oil for frying Rainforest Shrimp, Lobster, and Scallop Spring Rolls with Cajun Cream Cheese Filling METHOD INGREDIENTS
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THURSDAY, DECEMBER 12, 2024 42 THE GLEANER’S CHRISTMAS COOKBOOK Mix all of the ingredients except the salmon in a bowl. Coat the salmon in the marinade and place fillets skin-side down in a baking tray. Set aside. Preheat an oven to broil. Broil for 8 minutes. After 8 minutes, flip the fillets so that they are skin-side up and broil about 1 minute or until the skin is crispy, watching carefully that the skin does not burn. Serve with lemon wedges and garnish with fresh parsley. 4 Rainforest Caribbean salmon fillets 1/2 tbsp Dijon mustard 1 tbsp mayonnaise 1 tbsp finely minced garlic 1 tsp all purpose seasoning 1/2 tsp onion powder 1/4 tsp black pepper Serves: 4 Prep time: 5 mins Cooking time: 10 mins Garlic Mustard Salmon METHOD INGREDIENTS 1 2 4 6 3 5
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THURSDAY, DECEMBER 12, 2024 44 THE GLEANER’S CHRISTMAS COOKBOOK INGREDIENTS METHOD 1 5 2 6 3 7 4 8 Curry Goat 1/4 cup vegetable oil 6 to 8 tablespoons curry powder 1 tablespoon allspice (see Step 1) 3 pounds goat meat (use lamb or beef if you can’t find goat) Salt 2 medium onions, chopped 1 to 2 habanero or Scotch bonnet peppers, seeded and chopped 1 (2-inch) piece ginger, peeled and minced 1 head garlic, peeled and chopped 1 to 2 (15-ounce) cans coconut milk 1 (15-ounce) can tomato sauce or crushed tomatoes 1 tablespoon dried thyme 3 to 4 cups water 5 potatoes, peeled and cut into 1-inch chunks Source: www.simplyrecipes.com Make the curry powder: If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it. Cut and salt the goat meat: Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes. Heat the curry powder in oil: Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant. Brown meat in curried oil: Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.) Cook onions, habanero, ginger, garlic: Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes. Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Add coconut milk, tomatoes, curry powder, water, thyme, then simmer: Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. Add potatoes: Once the meat is close to being done – tender but not falling apart yet – add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it. Skim fat: You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.
THURSDAY, DECEMBER 12, 2024 45 THE GLEANER’S CHRISTMAS COOKBOOK ADVERTISEMENT
THURSDAY, DECEMBER 12, 2024 46 THE GLEANER’S CHRISTMAS COOKBOOK INGREDIENTS METHOD 1 4 2 5 5 3 6 6 2 bone-in pork loin chops 1 tablespoon allspice berries 1 tablespoon whole black peppercorns 4 to 6 whole Scotch bonnet peppers, stems removed 6 scallions, roughly chopped 1 large shallot peeled One 2-inch piece ginger, peeled and roughly chopped 6 smashed large garlic cloves 3 tablespoons brown sugar 2 tablespoons fresh thyme leaves 2 tablespoons finely grated lime zest 2 tablespoons fresh lime juice 2 tablespoons canola oil ½ teaspoon freshly grated nutmeg 2 teaspoons kosher salt Using a mortar and pestle, grind the allspice and black peppercorns. Transfer the spices along with the Scotch bonnet peppers, scallions, shallot, ginger, garlic, brown sugar, thyme leaves, lime zest and juice, canola oil, nutmeg and salt to a food processor. Blend or process until smooth. Place the pork chops into a large resealable bag and pour the marinade all over the chops using your hands (make sure to wear gloves), then refrigerate the pork for 24 hours. When ready to cook, remove the pork from the refrigerator, transfer to a plate, and let sit at room temperature for 1 hour before cooking. Meanwhile, prepare the grill for direct grilling set to 350°F. Grill the pork chops for 5-7 minutes per side until you see a good char form and the internal temperature measures 140°F. Remove the pork chops and let them rest while the carryover cooking brings the temperature up to the USDA-recommended 145°F. Serve with the black bean and mango salad. Grilled Jamaican Jerk Pork Chops Source: thebbqbuddha.com
THURSDAY, DECEMBER 12, 2024 47 THE GLEANER’S CHRISTMAS COOKBOOK ADVERTISEMENT
THURSDAY, DECEMBER 12, 2024 48 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 5 Source: thehappyfoodie.co.uk Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 160°C/325ºF. Place the gammon in a deep roasting tray with the peppercorns and bouquet garni. Peel the onion, cut into wedges and add to the tray. Pour in enough water to come halfway up the side of the tray, then cover it with tin foil. Bake for 1 hour 30 minutes, then remove from the oven and leave for 30 minutes, keeping it covered. Now, while it’s still warm, carefully remove the skin, keeping the fat attached to the ham. With a Stanley knife, score the ham by making lots of diagonal cuts across the leg. Turn the oven up to 180º/350ºF. To make the jerk seasoning, peel the garlic and shallots, deseed the pepper, and place them all in a food processor. Strip in the thyme leaves, tear the bay leaves off the stalks, and add the leaves to the processor with all the other jerk ingredients and 1 tablespoon of sea salt. Blitz it up until smooth, then brush or rub (wearing gloves!) it all over the ham and scored fat. Bake the ham for 1 hour. For the glaze, squeeze the orange juice into a bowl and mix with the rum and marmalade. Remove the ham from the oven, pour over the glaze, then roast for another 30 to 40 minutes, basting with a brush every 10 minutes, or until cooked through, sticky and golden. Remove the ham to a board, ready to slice hot, cold or at room temperature. Pour all the spicy fat into a jar, cool, and place in the fridge for tasty cooking another day. 1 x 4kg piece of middle-cut gammon, with knuckle 1 tbsp black peppercorns 1 bouquet garni 1 onion For the jerk seasoning: 3 cloves of garlic 3 red shallots 3 fresh Scotch bonnet peppers ½ a bunch (15g) fresh thyme 3 fresh bay leaves ½ a bunch (15g) fresh chives 1 tbsp runny honey 1 tbsp each ground allspice, ground nutmeg, ground cloves 100ml golden rum 100ml malt vinegar For the glaze: 1 orange 150ml golden rum 3 tbsps quality bitter orange marmalade Jerk Ham, rubbed with Spices and Glazed with Rum-Spiked Marmalade
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THURSDAY, DECEMBER 12, 2024 50 THE GLEANER’S CHRISTMAS COOKBOOK THESE HOLIDAY baking tips will help you create your bestever desserts and make it through the season stress-free. SOFTEN BUTTER QUICKLY Every baker’s been there: You’re ready to start baking a batch of cookies and realise you forgot to take out the butter in advance. The good news is you don’t need to delay your baking. You can easily soften butter a handful of ways. Our favourite way to do this is just by cutting the butter into small cubes and letting it sit for just a short time. In about 15 minutes your butter will be ready. GET ROOM TEMP EGGS QUICKLY When baking, it’s important to use room temperature ingredients (unless otherwise specified). If you forget to take your eggs out of the fridge in time, don’t fret. Just place them in a bowl of warm water for a few minutes. PREP COOKIE DOUGH IN ADVANCE You don’t need to do all your holiday baking the week before the big day. Most cookie doughs – these recipes in particular – can be prepped in advance and stashed in the fridge for two days or the freezer for several weeks. For cut-out cookie doughs, form the dough into a log or round and wrap in plastic wrap. For drop cookies, you can either freeze the dough in an airtight container or pre-portion the dough and then freeze. Be sure to label them with the date and cookie type. KEEP COOKIES SOFT WITH A SLICE OF BREAD Need to keep soft and chewy cookies, well, soft and chewy? It’s easy. All you have to do is pop a slice of bread into the container. It’ll give the cookies the moisture they need. And this trick works if your cookies have gotten a bit too crispy or have dried out. TEST YOUR BAKING POWDER AND BAKING SODA Before you dive into the baking season, be sure to check on your baking powder and soda. These products do have a limited shelf life, so if they are expired or ineffective, you won’t get the right rise and lift on your favourite baked goods. To test baking powder, measure a teaspoon into a cup and add a third cup of hot water. If it bubbles, the baking powder is ready to be used. To test baking soda, measure out a quarter teaspoon and add two tablespoons of vinegar. If it bubbles, it’s ready for baking. And remember: Baking soda and baking powder are not the same and cannot be used interchangeably. LEARN HOW TO REMOVE A BUNDT CAKE FROM ITS PAN A Bundt cake can be a gorgeous centrepiece for your holiday dessert table, but it can be disheartening when you can’t manage to release the cake from the pan in one piece. Take it from our Test Kitchen and employ several tricks to ensure your cake comes out clean. Start by greasing the pan properly, letting the cake cool before flipping and let gravity do its work. A stubborn cake often comes out clean when you let the inverted pan rest over a cooling rack. After a few minutes, lift the pan and check out your work! USE A WARM KNIFE TO SLICE A warm knife cuts through cakes, cheesecakes and bars like butter. Before serving, dip your knife into hot water and dry it. Then slice away. Repeat as needed. USE YOUR OVEN TO PROOF BREAD Need to proof a gorgeous holiday bread but it’s too chilly inside to get a good rise? Don’t fret. Instead, turn to your oven – but don’t turn it on! You can use your oven as a proofing box. Just fill a glass baking dish with boiling water and place it on the bottom rack of the oven. Then place your dough on an upper rack and shut the oven door. The steam will create heat and humidity – bread dough’s best friends. Taken from www.tasteofhome.com TIPS AND TRICKS EVERY BAKER NEEDS TO KNOW for the holiday season
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Prep cake pans and preheat oven Preheat the oven to 300°F (149°C) and prepare a 9-inch round cake pan by greasing the bottom and sides using butter. Set aside an additional cake pan of water to be placed at the bottom of the oven during the baking process. Cream the butter and sugar Add the butter and dark brown sugar to a large mixing bowl or the bowl of a stand mixer and cream on medium speed until light and fluffy (about 3 to 5 minutes). Set aside. Egg mixture Add eggs two at a time to another large bowl, and beat using a hand mixer or whisk until light yellow in colour and foamy on top (about 5 minutes). To the egg mixture add the vanilla, browning, molasses and gently mix using low speed (about 30 seconds). Then, add cinnamon, nutmeg, allspice, baking powder, salt, and lime zest and gently mix using low speed again (about 30 seconds). Mix ingredients Pour egg mixture into the butter-sugar mixture, and fold well with a wooden spoon until fully mixed (about 3 minutes). Then fold in the pureed fruit mixture, and lastly the flour. Bake Pour cake mixture into prepared cake pan and place into the oven along with the additional cake pan of water underneath (on the bottom rack) to ensure the cake does not dry out. Bake for approximately 2 hours (baking times will vary), cake is ready when a toothpick comes out clean or almost clean after inserting into the centre of the cake. Soak the cake Once the Jamaican rum cake is done, remove it from the oven. Then place the cake pan on a cooling rack. Then, pour 1/2 cup of J. Wray & Nephew Red Label wine overtop while hot. Allow to soak into cake. Then when completely cooled, remove cake from pan, slice and enjoy! THURSDAY, DECEMBER 12, 2024 52 THE GLEANER’S CHRISTMAS COOKBOOK METHOD INGREDIENTS 1 2 3 4 5 6 Salted butter: I soften to room temperature for easier mixing. This is used in the batter and to grease the baking pan. Dark brown sugar: This adds moisture and sweetness. Make sure it is packed. Eggs: Use this binding ingredient at room temperature for the best results. Vanilla extract: It adds delicious vanilla-y flavour. Browning: This is responsible for that alluring dark hue. Molasses: This sweetens the cake batter and helps to darken the cake. Ground cinnamon, ground nutmeg and ground allspice: These ground spices are the base of your flavour. All purpose flour: Make sure it is spooned and levelled for accurate measuring. Baking powder: Provides lift and structure to this tall cake. Salt: To balance the flavours. Fruit for Christmas cake: Soaking dried fruit rehydrates it, which contributes to a moist and flavourful cake. This process also enhances the natural flavours and adds richness and texture, making it an essential step in preparing the cake. You can add it whole or blended. Wray & Nephew White Overproof Rum: This is an extremely strong rum, but a Jamaican staple and classic. Add it while pureeing. J.Wray & Nephew Red Label Wine: to be added to fruit when pureeing as well as to keep the cake moist after baking. Alternatively, you can use a sweet red dessert wine. This has notes of candied berries, marzipan, raisins and nutmeg and even hints of dark chocolate. Lime: Use for juice and zest. Taken from seasonedskilletblog.com The BEST Jamaican Fruit Cake
THURSDAY, DECEMBER 12, 2024 53 THE GLEANER’S CHRISTMAS COOKBOOK ADVERTISEMENT
THURSDAY, DECEMBER 12, 2024 55 THE GLEANER’S CHRISTMAS COOKBOOK ADVERTISEMENT
THURSDAY, DECEMBER 12, 2024 56 THE GLEANER’S CHRISTMAS COOKBOOK 120ml milk 30g sugar 2g salt 4g instant yeast 2 medium eggs 300g all purpose flour 30g butter 1 tsp oil 6 tsp strawberry jam Coconut Glaze 1 cup sift powder sugar 5 tbsp milk 3 tbsp rum 1 cup dried coconut flakes Activate the yeast: In a small bowl, warm the milk slightly (not too hot, just lukewarm). Add the sugar and instant yeast. Stir to combine and let it sit for 5-10 minutes, until the yeast becomes foamy. Prepare the dough: In a large mixing bowl, combine the flour and salt. Once the yeast is activated, add the egg and butter to the yeast mixture, stirring until the butter is melted. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. First rise: Place the dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise for 1 hour or until doubled in size. Shape the buns: Once the dough has risen, punch it down to release the air. Divide the dough into 12 even pieces. Roll each piece into a ball. Place each dough ball on a greased baking tray. Use your finger to make a small indentation in the centre of each dough ball. Fill the buns: Place a teaspoon of strawberry jam into the indentation of each dough ball. Second rise: Cover the buns again and let them rise for another 30 minutes until they puff up. Preheat the oven: Preheat your oven to 350°F (175°C). Bake the buns: Bake the buns in the preheated oven for 20-25 minutes, or until golden brown on top. Make the coconut glaze: In a small bowl, combine the powdered sugar, milk, rum, and dried coconut flakes. Stir until smooth.. Glaze the buns: Once the buns are out of the oven, allow them to cool slightly before drizzling the coconut glaze over the top. Serve: Serve the buns warm as a sweet treat or dessert. By: Nashari McLeary METHOD INGREDIENTS 1 2 3 4 5 6 7 8 9 10 11 Coconut Drizzle Jam Bun
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THURSDAY, DECEMBER 12, 2024 58 THE GLEANER’S CHRISTMAS COOKBOOK THE HOLIDAY season is synonymous with hearty meals shared among loved ones. However, holiday dinners often lead to an abundance of leftovers. Properly storing these leftovers is crucial to ensure they remain tasty and safe to eat. This article delves into the various methods and tips for securely storing your holiday dinner leftovers. PROPER COOLING The first step in safely storing leftovers is allowing them to cool to room temperature. However, perishable foods should not be left out for more than two hours. It’s essential to refrigerate or freeze leftovers promptly to prevent the growth of harmful bacteria. REFRIGERATION Refrigeration is suitable for leftovers you plan to consume within three to four days. Store leftovers in airtight containers to retain moisture and prevent cross-contamination with other foods. Labelling containers with the date can help keep track of how long they’ve been stored. FREEZING For longer-term storage, freezing is your best option. Freezing leftovers extends their shelf life, allowing you to enjoy your holiday dinner leftovers at a later date. Remember to use freezer-safe containers to prevent freezer burn and preserve the taste and texture of the food. REHEATING When you’re ready to enjoy your leftovers, reheating them properly is crucial. Ensure they reach a safe internal temperature of 165°F to kill any harmful bacteria. It’s advisable to reheat only the amount you plan to eat to maintain the quality of the leftovers. INDIVIDUAL STORAGE It’s wise to store different types of leftovers separately. For instance, keep meats, vegetables, and starches in different containers. This not only helps in maintaining the flavour but also ensures a quicker and more even reheating. UTILISING LEFTOVERS CREATIVELY Don’t limit yourself to merely reheating leftovers. Get creative and incorporate them into new meals. For instance, use leftover turkey in sandwiches, salads, or soups. This way, you get to enjoy a variety of meals from your holiday dinner leftovers. Efficiently storing and utilising leftovers can extend the joy of your holiday dinner over several days. By following the recommended practices for cooling, refrigeration, freezing, and reheating, you ensure that your leftovers remain delicious and safe to consume, making the most out of your holiday feasts. Source: www.biteunite.co STORING LEFTOVERS AFTER THE HOLIDAY DINNER
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THURSDAY, DECEMBER 12, 2024 60 THE GLEANER’S CHRISTMAS COOKBOOK Blend all ingredients until smooth. Pour in glass and serve. · 1/3 cup frozen spinach · 1/2 cup pineapple (sliced) · 1/2 cup fresh or frozen mango · 2/3 cup So Good Barista Oat/ Vanilla Soy/Vanilla Soy Regular · 1 tbsp. Lime/Lemon Juice SO GOOD,TROPICAL GREEN VEGAN SMOOTHIE METHOD INGREDIENTS 1 2
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THURSDAY, DECEMBER 12, 2024 62 THE GLEANER’S CHRISTMAS COOKBOOK 2 oz coconut cream 1 1/2 oz white rum 12 fresh mint leaves, plus 1 sprig for serving 2 tbsp fresh lime juice 1 tbsp granulated sugar Ice Seltzer, for topping off Pomegranate seeds, for serving In a blender, blend cream and rum until frothy (you can also use a handheld mixer). In a Collins glass, muddle mint leaves, lime juice, and sugar. Fill glass with ice, pour cream mixture over, and top off with seltzer. Garnish with mint sprig and pomegranate seeds. Source: www.delish.com 2 cups backbone tonic 1 tsp salt 1 tbsp sugar 1 tsp cinnamon powder 2 tsp mix spice 2 tsp vanilla 1 tsp nutmeg 2 cups instant Oats 1 cup cinnamon porridge mix 2 cup milk 1 cup blended Oreo 2 tsp coffee Christmas Relaxer Punch Mistletoe Martini Add all ingredients to blender Blend until refined Serve with ice White Christmas Mojito 1 large egg white 3/4 cup (150g) granulated sugar, divided 1 sprig rosemary 1 sprig sage 1 1/2 oz cranberry juice 1 1/2 oz vodka 1/2 oz elderflower liqueur Ice Fresh cranberries, for serving Source: www.delish.com If making sugared rosemary, line a small plate with parchment. In a small bowl, mix egg white and 1 teaspoon water until foamy. In another small bowl, place 1/4 cup sugar. Dip rosemary into egg white to coat, then press rosemary between 2 fingers to get rid of any excess egg white. Toss in sugar, then shake to remove excess. Place on prepared plate and let dry until crisp, 5 to 8 hours. In a small pot, combine sage, 1/2 cup water, and remaining 1/2 cup sugar. Bring to a boil and stir until sugar is dissolved. Let cool 15 minutes, then discard sage sprig. In a cocktail shaker, combine cranberry juice, vodka, elderflower liqueur, and ½ ounce sage simple syrup. Fill shaker with ice. Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds. Strain into a martini glass. Garnish with sugared rosemary and cranberries. METHOD METHOD METHOD INGREDIENTS INGREDIENTS INGREDIENTS 1 1 1 2 2 2 3 3 3 4
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