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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
2
P
ERHAPS THE most outstanding thing
about a Jamaican Christmas is the
Christmas spirit, the lively atmosphere
that permeates our society throughout the
season. The aunts and the uncle that you
haven’t seen for a while who suddenly drop by
unannounced, the relatives who make it a
ritual to be on the Rock this time of the year
to soak up the Christmas spirit which infuses
and empowers them to face the New Year.
It’s the palpable excitement that is
contagious – a sense of well-being. It’s the
whitewashed fence of my childhood and the
food – yes, the abundance of food – from the
butcher’s choice to the sorrel and rum punch
and cakes – and knowing that you can eat just
about anything.
Fast-forward 40 years and the tradition and
feel of Christmas remain. The most jaded
cynic will suddenly (secretly) have that sense
of well-being and look forward to the food,
fellowship and family.
Christmas is not an overnight affair – it is
months of careful planning. The wine and
fruits must be perfectly soaked (sometimes
from the previous Christmas) and the ham,
chicken, fish, beef, etc. have to be carefully
chosen. Seafood and vegetarian specials that
have been added are the perfect complement
to a spread of lovingly prepared feast. Of
course, the variety of desserts is indeed the
‘icing on the cake’.
Walk with
The Gleaner
through the pages
of the
2012 Christmas Cookbook
as we take
you down memory lane with the ‘oldies but
goodies’ and the must-haves for Christmas.
Then welcome to the contemporary,
vegetarian and expand the palate.
In this the 50th year of Independent
Jamaica, we encourage you to eat Jamaican
and use up the variety of fresh fruits,
vegetables, ground provisions and seasoning
to create that perfect Jamaica 50 dinner.
Bon appétit and happy holidays from
The
Gleane
r!
Food, fellowship and family