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TUESDAY, DECEMBER 16, 2025 2 Camesha Peterkin/Features Writer THIS SEASON, we’re celebrating the simple joy of gathering around food that welcomes everyone to the table.This year’s Christmas Cookbook brings together dishes made with care, creativity, and a little extra thought for the people we love, including those managing health conditions and those who may not always have a full plate. It’s a reminder that Christmas tastes better when we cook with generosity in mind and make room for every palate, every preference, and every circumstance. From lighter takes on traditional favourites to smart swaps that keep dishes wholesome and satisfying, each recipe is crafted to bring comfort without compromise. It’s a way to honour the traditions we treasure while making space for healthier choices that everyone at the table can enjoy. ‘A Plate for All’ also speaks to the spirit of giving that defines Christmas. As you cook, consider setting aside a portion for a neighbour, a community member, or someone who could use a little kindness this year. A shared meal can offer more than nourishment, it can remind someone that they are seen, valued, and part of the wider family we create during the holidays. Feliz Navidad! savour with love ’Tis the season to CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025
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TUESDAY, DECEMBER 16, 2025 12 CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 INGREDIENTS 2 cups bok choy (washed, finely chopped and blended ) 1 cup crushed pineapple (blended) 2 cups all-purpose flour 1 ½ tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon ½ tsp nutmeg ½ tsp salt 1 cup sugar (white or brown) ½ cup vegetable oil 3 large eggs 1 tsp vanilla extract ½ cup raisins METHOD 1. Wash bok choy, trim off ends, finely chop and blend with pineapple . 2. In a bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. 3. In another large bowl, beat together sugar, oil, eggs, and vanilla. 4. Stir in bok choy and pineapple. 5. Gradually add dry ingredients into the wet, mixing gently. 6. Fold in nuts/raisins if using. 7. Pour into a greased 9x13-inch pan (or two loaf pans). 8. Bake at 350°F (175°C) for about 35-40 minutes, or until a toothpick comes out clean. 9. Let the cake cool before slicing. Abigail Brown and Ashley Powell Human Ecology and Hospitality Services Department The Mico University College Bok Choy Pineapple Loaf
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TUESDAY, DECEMBER 16, 2025 19 CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 Reasons you will love this recipe: NO OIL: The best part of this air fryer chicken is that you don’t have to cook it in oil. It’s healthier AND it tastes even more delicious. The texture is perfection: Even without frying it in oil, the texture is perfectly golden and crunchy on the outside and packed with flavour on the inside. Easy and mess-free: Cooking it in the air fryer means you don’t have to watch it cook in the oil, your stovetop doesn’t get splattered and clean up is a breeze! INGREDIENTS Simple ingredients boast a huge flavour in this air-fried chicken. If you don’t have Cajun seasoning feel free to sub it out for your favourite spices or you can leave it out altogether. If you don’t have buttermilk don’t fret, I have the solution for you, you can make your own. Get the recipe here. Chicken: I always use bone-in chicken thighs and legs for the most flavour. Salt and pepper: Add these to taste. Buttermilk: The buttermilk adds flavour and helps the flour mixture stick to the chicken. Eggs: The eggs help bind the coating together. Flour: Want a crunchy coating? Don’t skip the dredging steps. Cajun seasoning: Full of flavour, it’s perfect for chicken. Garlic powder and onion powder: These add in some extra flavour. Paprika: Provides colour and flavour. Olive oil spray: This will help ‘fry’ any of the leftover outside coating. METHOD This is pretty straightforward. The spray oil is used to help any coating that doesn’t gets ‘fried’, get cooked. Season the chicken: Salt and pepper chicken thighs and legs. Mix: In a medium-sized bowl add the buttermilk and eggs and whisk. Coating: In another medium-sized bowl add the flour, Cajun, onion powder, garlic powder, paprika, salt and pepper. Dredge: Using tongs, dredge the chicken in the flour, then the buttermilk, and last in the flour. Cook: Place in the bottom of the air fryer basket and cook at 360 degrees F for 15-20 minutes. Oil if needed: Open the basket and spray any flour with cooking spray. Turn the chicken and cook for another 5-10 minutes until internal temperature registers 165 degrees F and is no longer pink. Tips for the Best Air Fried Chicken Just like any air fryer recipe, there are a few things to keep in mind to make this the most perfect air-fried chicken ever. Overcrowding: Do not over crowd your air fryer. Circulating air is how the air fryer cooks, and if you don’t leave enough space between the food for the air to penetrate, it won’t cook the same. You’ll have undercooked spots in your dish. If you need to cook your chicken in batches to make sure it’s not over crowded. Keep cooked chicken warm in a 200 degree oven while you cook the other batches. Know your air fryer: Not all air fryers are the same, and not all chicken is the same size. The times I used in this chicken recipe is a guideline. Make sure your chicken is cooked through. Insert an instant read thermometer into the thickest part of the chicken and make sure it reads 165 degrees F. Don’t skip the cooking oil spray: This is important in creating that crunchy fried chicken. You’ll want to spray the bits of chicken that are still covered in uncooked coating. You don’t want the chicken to taste like flour instead of amazing. Parchment liners: If you want to eliminate some of the mess from the coating in your air fryer, they now sell air fryer specific parchment liners that have holes in them. therecipecritic.com Crispy Air Fryer Fried Chicken
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TUESDAY, DECEMBER 16, 2025 24 CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 INGREDIENTS 3 pounds chicken legs and thighs cleaned, skin on 1 piece onion small 4 pieces garlic cloves 1 teaspoon Scotch bonnet finely chopped 1 teaspoon thyme leaves 1/4 cup vegetable oil 2 packs Maggi Season-Up! Chicken Powdered Seasoning 10G Sachet 1 cup ORCHARD® Sorrel Drink 1L Carton 5 grams MAGGI® Season-Up Ginger Powdered Seasoning (10g) 1/2 tablespoon butter, unsalted 2 tablespoons cornstarch dissolved in 6 tbsp water METHOD 1.In a blender, combine onion, garlic, Scotch bonnet pepper, thyme and oil. Pour over chicken leg quarters, sprinkle MAGGI CHICKEN SEASONING and allow to marinate for 2 hours or overnight. 2.Sorrel Glaze: In a saucepan, combine sorrel drink, brown sugar and bring to a boil. Thicken with dissolved cornstarch. Add butter, stir until butter completely melts. Set aside. 3.Remove chicken from bowl and place on a baking tray. Bake covered with foil for 20 minutes in an oven preheated at 350 degrees F. 4.After 10 minutes, coat with sorrel glaze and continue to cook uncovered until chicken is completely cooked, test with a thermometer to reach at least 165 degrees F. nestlerecipescaribbean.com Sorrel Glazed Chicken
CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 ADVERTISEMENT 33 METHOD: INGREDIENTS: Preheat the oven to 425 degrees. Butter a 13x9-inch baking pan and set aside. In a small saucepan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved, and the mixture is smooth. Pour mixture into the bottom of a 9x13 pan and spread evenly. Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture. In a medium-sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon. Pour egg mixture over the top of bread cubes, ensuring that all pieces of bread are saturated. Sprinkle with the remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar. Bake in a preheated oven for 25-30 minutes until the top is golden brown. s a loaf of National Hardo Bread cut into cubes s cup butter 1 cup packed brown sugar 6 eggs 2 cups milk SORREL GLAZE: In a small saucepan over medium heat, combine sorrel juice, sugar, ginger, water, and spices. Simmer until thickened, then remove from heat, cover, and set aside to cool. 2 teaspoons vanilla extract 2 teaspoons cinnamon, divided 1 Tablespoon brown sugar, for topping Whipped Cream and Chocolate syrup for garnish Serve warm with a drizzle of sorrel glaze, whipped cream and chocolate syrup and enjoy! 30 MIN. 45 MIN. BAKING TIME PREP TIME BREAD PUDDING with SORREL GLAZE
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CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 ADVERTISEMENT 37 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
CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 ADVERTISEMENT 39 METHOD: INGREDIENTS: Arrange the board by placing larger items on the board first such as bowls/ramekins, larger cheeses, meats. Fill the bowls with nuts, and jam. Add sliced/cut cheeses and meats. TIP: Make a meat river to fan out the meats, so they look fancier, depending on the type of party. Cut the cheeses into different shapes to mix things up. Build around the meat and cheese. Once meats and cheeses are arranged on the board, add crackers. Finishing touches - Add additional items like fresh herbs, edible flowers, and such to add some more creativity to the board, depending on the theme. 1 pack National Goldens Classic Crackers 8 ounces cured meats of your choice 8 ounces hard cheese (parmesan, manchego, gruyere) 8 ounces soft cheese (brie, goat cheese, Boursin) ½ cup jam of your choice (strawberry, grape, etc) ½ cup mixed nuts – or any variety of nuts you like 1 cup kiwi, sliced 2 bunches of grapes CHARCUTERIE BOARD 25 MIN. 15 MIN. ASSEMBLY TIME PREP TIME
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TUESDAY, DECEMBER 16, 2025 42 CHRISTMAS COOKBOOK | THE GLEANER | TUESDAY, DECEMBER 16, 2025 INGREDIENTS 9 oz dried prunes (pitted – about 1 ½ cups) 1 cup raisins 1 cup golden raisins (sultanas) 1 cup dried cherries ½ cup currants 1½ cup port wine (or sweet, red dessert wine + more for soaking the cake) 1½ cup dark rum Fruit/black cake 1 cup butter (softened, at room temperature – 2 sticks) 1¼ cups dark brown sugar 5 large eggs (at room temperature) 1 medium lime (zest and 1 tablespoon juice) 1 teaspoon vanilla extract 1 teaspoon orange extract (or almond extract) 1 tablespoon baking powder 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon allspice ¼ teaspoon salt 1 tablespoon orange peel (dried) 2 cups all-purpose flour 2 tablespoons browning sauce 2 tablespoons molasses METHOD Fruit blend Combine the fruit (9 oz dried prunes, 1 cup raisins, 1 cup golden raisins (sultanas), 1 cup dried cherries, and ½ cup currants) with the 1½ cup port wine and 1½ cup dark rum in a bowl or container until they are submerged. You may need a bit more of your wine/rum to cover the fruit completely. Cover and allow the fruit to soak for 7 days, and up to several months. Add more wine and rum as needed when soaking. For a quick version, heat the blend with port and rum over medium heat to a low boil, then reduce heat and simmer for 15 minutes. Remove from heat and allow to cool before blending. Black/fruit cake Preheat your oven to 250°F (121°C) and blend the fruit mixture until smooth. Set the blended fruit aside until the cake ingredients are combined. Line the bottom of a 10-inch Springform pan or cake pan and butter the bottom and sides. Cream together the softened 1 cup butter and 1¼ cups dark brown sugar until smooth and fluffy, about 1-2 minutes. Add the 5 large eggs one at a time and combine between adding the additional eggs. You can add a tablespoon of flour to prevent the mixture from curdling. Add the zest from 1 medium lime then the lime juice, along with the 1 teaspoon vanilla extract and 1 teaspoon orange extract then mix to combine. Mix in the 1 tablespoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, 1 tablespoon orange peel, and ¼ teaspoon salt then add the 2 cups all-purpose flour and combine until your batter is smooth. Add the 2 tablespoons browning sauce, 2 tablespoons molasses, and blended fruit then fold into the batter until fully combined. Transfer into your prepared Springform pan and smooth the top. Bake at 250°F (121°C) for 2 hours, then start testing the cake with a toothpick or cake tester. Once an inserted toothpick or cake tester comes out clean and the top of the cake doesn’t imprint when touched, remove the cake from the oven. *The cake can take up to 2 ½ hours, depending on your pan size. Allow your black cake to cool on a wire cooling rack for 15 minutes in the pan, then remove from the pan and soak with ¼ cup of port wine (or a rum/wine combo) overnight. Notes To soak the fruit quickly, simmer the fruit and alcohol until the fruit is plump! Heat the blend of dried fruits with the port and rum in a saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and simmer for 15 minutes. Remove from heat and allow to cool before blending. bakeitwithlove.com Christmas Cake
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METHOD: INGREDIENTS: Prepare the Rolls: Preheat your oven to 350 degrees Fahrenheit. Slice rolls open vertically Add the Cheese: Place the rolls in an oven-safe pan or baking dish and top with cheese. Mix the Topping: In a small bowl, combine melted butter, olive oil, minced garlic, Italian seasoning, chopped parsley and crushed pepper. Mix well. Apply the Topping: Generously brush this flavorful mixture over the rolls, ensuring good coverage for maximum flavor. Bake: Place the rolls in the oven and bake for about 8 minutes, or until the cheese is melted. Serve: Remove from the oven and sprinkle with additional cheese or garnish if desired. Serve warm and enjoy! 1 pack National Premium Dinner Rolls (White or Bran depending on your preference) 3 tbsp Melted butter 3 tbsp Olive oil 2 cups Shredded cheese, choose your favorite variety 1 tbsp Minced garlic 1 tsp Italian seasoning 2 tbsp Fresh chopped parsley 2 tbsp crushed pepper 10 MIN. 12 MIN. BAKE TIME PREP TIME CHEESY GARLIC DINNER ROLLS PRINTED AND PUBLISHED BY THE GLEANER COMPANY (MEDIA) LIMITED • 7 NORTH STREET • KINGSTON • JAMAICA
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