Jamaican Blue Drawers for #SundaySupper

Jan 6, 2013 by

Welcome to the first #SundaySupper of 2013! I’m so grateful when I am able to participate and I’m more than happy to jump right on in at the start of the new year. Today’s theme is Whats on your recipe bucket list? My recipe bucket list is quite long. There were a few things I wanted to start off with but then I remembered that I promised myself that I’d make Blue Drawers. It’s a very simple sweet pudding that has been around for decades in Jamaica. I only knew about it as an adult and was surprised to know that some of my friends have only heard about it, but have never had it. I guess its something that our grandmothers would make. I’m no grandma, but I love exploring my heritage and learning about the food from the land of my birth. So let’s go!

Please check out all the exciting recipes that the #SundaySupper family have to share. I’m looking forward to seeing the dishes that we are all making for the very first time! I’ll consider this the post to kick off my bucket list recipes.

Blue Drawers (you might also see it as Blue Draws) has a few aliases … Tie-A-Leaf, Duckoono/Dokunnu and Boyo. It is originally a West African dish (Dokunu) that was traditionally made with plantains, but modern versions are made with cornmeal, sweet potato, green banana, cassava, or a combination of your preference. Blue Drawers is essentially a boiled pudding that is considered a treat because it is sweet as opposed to savory. Along with the selection of ingredients mentioned previously, grated coconut is always added. Consider this a mandatory ingredient. What really got me interested in making Blue Drawers, was that each portion is boiled in a banana leaf secured with thin strip of banana bark. Something about it just seems so rustic, and pure. I love that in Jamaica, it is pretty much still prepared that way. I always wondered about how this pudding ended up with the name “Blue Drawers”. Well, according to the National Library of Jamaica, it was given the nickname Blue Drawers because the banana leaves apparently have a blue hue once they are cooked. Well. Okay then! Who knew?

The fact that I did not have banana leaves did not stop me from preparing this pudding. I used the alternative…foil! It doesn’t look as rustic and earthy but it’s what I have access to. And it worked just great. I also added my very own special touch to this Jamaican treat ~ a simple coconut glaze with a hint of citrus to break up that coconut essence just a little bit.

 Jamaican Blue Drawers Collage

 

 

Jamaican Blue Drawers

Recipe Type: Dessert
Cuisine: Jamaican
Author: Lyn via “Cook Up Jamaican Style, 4th Edition”
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 6
A traditional Jamaican dessert or snack made from cornmeal, coconut milk and raisins
Ingredients
  • 1 Cup Cornmeal
  • 1/2 Cup Brown Sugar
  • 1/4 Tsp Salt
  • 1/2 Tsp Mixed Spice
  • 1/3 Cup Golden Raisins
  • 1/4 Cup Shredded Coconut
  • 1 Cup Coconut Milk
  • 1/2 Tsp Vanilla
  • ***
  • Coconut Orange Glaze
  • 1/4 Cup Coconut Milk
  • 1 Cup Confectioners Sugar
  • 1/8 Tsp Pure Orange Extract
Instructions
  1. In a medium bowl, combine cornmeal, mixed spice, shredded coconut and raisins
  2. In a small bowl, add coconut milk, sugar and vanilla. Mix to combine
  3. Add the coconut milk mixture to the cornmeal mixture and mix with a spoon until combined
  4. Prepare 12 sheets of foil, 12″ X 8″
  5. Using a standard ice-cream scoop, place a scoop of batter into the center of the foil sheets, and fold the foil around each scoop to form parcels
  6. Place the parcels in pot enough boiling water to cover them completely
  7. Cook on medium high heat for about an hour
  8. Remove each parcel with tongs and place on a bowl.
  9. Carefully unwrap each parcel over a few sheets of paper towels as some water may drip out
  10. For the glaze: In a small bowl, add coconut milk, and confectioners sugar. Whisk until well combined and smooth. Add orange extract and combine.
  11. Add glaze on top of each pudding once cooled
3.1.09

 

I took this photograph in August for 2012 while I was visiting Jamaica during the Jamaica 50 celebrations (Jamaica celebrated its 50th year of independence). I only knew of Blue Drawers by name. I had not had it at this point. Then a friend of mine gave me some that his mother had made. I knew that even if it was just once, I would make Blue Drawers. So keep in mind that this is how they would have been presented if I had banana leaves.

 

Jamaican Blue Drawers

Jamaican Blue Drawers

 

In terms of the main ingredient, I did make a very slight change. I used golden raisins instead of regular raisins.

 

Golden Raisins

Golden Raisins

 

I combined the dry ingredients with the wet ingredients to make a moist batter.

 

Blue Drawers Prep

Combining ingredients to make Blue Drawers

 

Combining the batter was easy, and so was the parcel preparation. There was no particular way in which to fold the parcels, so I just made them the best I could. Utilizing the scoop ensured that each pudding would be identical in size. I got exactly 12 scoops using this recipe. I made my parcels fairly small. I cut the ingredients in half in order to keep the servings small.

 

Jamaican Blue Drawers Parcels

Jamaican Blue Drawers – Preparing the parcels for boiling

 

Cooled Blue Drawers

Jamaican Blue Drawers-18

Jamaican Blue Drawers

 

I think adding the glaze gave it a modern touch. I enjoyed it with the glaze. The orange essence is very subtle.

 

Jamaican Blue Drawers with an Orange Coconut Glaze

Jamaican Blue Drawers
with an Orange Coconut Glaze

 

I hope you enjoyed this item from my bucket list. Whats next on your recipe bucket list?

 

Check out the recipes

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

 

Join the #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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Hot Sweet Potato Wedges with Jerk Butter

Jan 4, 2013 by

Happy first Friday of 2013! I hope everyone is off to a great start and is recovering from the holiday festivities and food fest. I’m gearing up and getting ready for the routine which no doubt will kick in on Sunday. Sunday is cooking day. For years now, unless something comes up and I have to shuffle things around, Sunday is the day that I cook a few items for the first part of the week. I like that I can eat some now, and freeze the rest for later if necessary. This works best for things like meat and rice dishes. Another reason why I cook multiple dishes, is because I need a different item that my husband can take to lunch. It’s no fun eating the same thing for lunch as you did for dinner. So I make sure he has options.

The one thing I like doing, and really don’t do enough, is side dishes. This could be a salad, or a bread, or just something nice to compliment a meal. Let’s start doing more sides shall we? Today is as good as any. So why not. I will keep it as figure friendly as possible. After all, I’m sure I’m not the only one that has to do damage control after December :-)

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

Hot Sweet Potato Wedges with Jerk Butter

Recipe Type: Side
Cuisine: Jamaican
Author: Lyn via Caribbean Food Made Easy, Levi Roots
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Serves: 2-4
Roasted sweet potato wedges with a spicy caribbean butter
Ingredients
  • 2 large Sweet Potatoes (peeled, cut into wedges about 2 inches in length, 1/2 inch in width)
  • 5 Tbsp Sunflower Oil
  • 3 Tbsp Soft Brown Sugar
  • The juice from 2 limes
  • ***
  • Jerk Butter:
  • 4 Tbsp Butter, softened
  • 1 1/2 Tsp Allspice
  • 1/2 Tsp Ginger
  • 1/2 Tsp Cayenne
  • 1 1/2 Tsp Black Pepper
  • 1/2 Tsp Cinnamon
  • Leaves from 2 sprigs of Thyme
  • 2 Garlic Cloves, finely chopped
  • 2 Tsp Brown Sugar
  • A Pinch of Salt
  • Juice from 1/2 a lime
Instructions
  1. Preheat oven to 400F (Roast)
  2. In a small bowl, combine sunflower oil, brown sugar, and lime juice. Sprinkle a little salt and pepper (to taste).
  3. Add sweet potato, tossing to coat them in the mixture
  4. Place the sweet potatoes on a foil lined baking sheet, ensuring that the slices do not overlap
  5. Roast until tender about 20 minutes, turning them over half way through
  6. For the Jerk Butter:
  7. Combine all the ingredients. When the sweet potatoes are ready and warm, toss in a little of the jerk butter. Serve as a dip at room temperature
3.1.09

 

I thought this was going to be really spicy. But it wasn’t. It was quite pleasant. I loved how the sugar and lime complimented the sweetness of the potatoes. It was something quite delicious… I can see myself having this with a simple roast chicken and a salad. The chicken could even be, roasting along side the sweet potatoes. How easy is that for dinner in an hour?

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

As you can see, it’s not a lot of butter. So it can easily  be shared as a dip.

 

Hot Sweet Potato Wedges with Jerk Butter

Hot Sweet Potato Wedges with Jerk Butter

 

I’m thinking I’ll be doing some more sweet potato dishes since I love it so much.

Happy Friday, friends!

 

~Lyn

 

 

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Jamaican Christmas Pudding for #SundaySupper

Dec 23, 2012 by

Any major holiday has me homesick. Not even so much missing Jamaica, but missing my family. I haven’t spent a Christmas in Jamaica in a decade. I’ll  have to work on fixing that in years to come. Aside from the family gatherings, and holiday parties, I always look forward to the food. YES! The food!! :-) The theme for today’s #SundaySupper is Holidays, Heritage and Traditions. Our wonderful host is Bea from Galactopdx. You’ll love the wonderful recipes being shared today!

Christmas time has always been a special time for families. Children get excited about gifts and everyone gets into the holiday spirit of giving. People also get into the kitchen and throw down! Yes, Christmas food is wonderfully made and is often done with much preparation. On Christmas Day, after church, we usually enjoy a big brunch – my Mom makes the BEST Ackee & Saltfish and Fried Dumplings ever. One of these days I’m going to try my hand at making fried Dumplings. Fried Breadfruit is another favourite thing to add to the list. Dinner is everything from Roast Beef, Ham, Roast Chicken, Smoked Chicken, Potato Salad, Moms special sweet and sour pork (this was only made at Christmas because Dad doesn’t eat pork. This was our time to experience it since we were almost pork-free {Bacon stays!}). Gungo Rice and Peas (Rice & Peas using Gungo Peas instead of Red Kidney Beans) is a must! Then there’s Rum Punch and Sorrel to wash it all down! To end the feast, look out for desserts like Sweet Potato Pudding, Bread Pudding, Cornmeal Pudding, and of course…Christmas Pudding or Christmas Cake.

 

 

Jamaican Christmas Pudding-6

Jamaican Christmas Pudding – fresh out of the oven

 

As I was mixing the batter, I had fond memories of my Dad’s baking. This was just like home. The wonderful aroma…me watching my father cut up the prunes, soaking all the fruits. And then baking day came. Our house smelled wonderful!

It smelled like Christmas :-)

 

Jamaican Christmas Pudding

Cook Time: 2 hours, 30 minutes

Ingredients

  • Mixed Fruits:
  • 3 1/2 Cups Raisins
  • 1 1/2 Cups Currants
  • 2 1/2 Cups Prunes
  • 1 Cup White Rum
  • 4 Cups Port Wine - I used Wray & Nephew Red Label Wine (The wine of choice for this pudding)
  • ~ * ~
  • 2 Sticks Unsalted Butter
  • 1 Cup Granulated Sugar
  • 1 Tbsp Browning
  • 2 Tsp Vanilla
  • 1 Tsp Almond Extract
  • 2 Tsp Lime Juice
  • 1 Tsp Orange Rind
  • 6 Eggs
  • 4 Cups Mixed Fruits (Raisins, Currants & Prunes)
  • 6 oz Bread Crumbs
  • 6 oz Unbleached All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Tbsp Mixed Spice
  • 1 Cup White Rum - I used Wray & Nephew White Overproof Rum

Instructions

  1. Cut prunes into small pieces
  2. In a glass jar (avoid using plastic) add prunes, raisins and currants.
  3. Add rum and port wine. Stir to ensure that the fruits are covered.
  4. Cover (tight lid, completely sealed) and allow to soak for a few days (I did 4 days, stirring once daily, adding more red label wine just to ensure fruits are covered).
  5. Place one rack in the centre of the oven, and another rack on the lower level.
  6. Preheat oven to 350F
  7. Prepare a 9 inch spring form pan by lining the bottom with 2 layers of parchment paper and greasing the inside with butter. Set aside.
  8. In a medium bowl, combine (with a fork or whisk) breadcrumbs, flour, baking powder salt and mixed spice. Set aside
  9. In batches, blend the soaked fruits for a few minutes and pour in a large measuring jug until you have 4 cups or blended fruit
  10. In a mixing bowl using a mixer, beat butter and sugar until light and fluffy
  11. Mix in browning, vanilla and almond extracts, lime juice and orange rind
  12. Add eggs, one at a time and beat in well.
  13. Add blended fruits. Mix to combine.
  14. Add flour/breadcrumb mixture alternately with rum and red label wine
  15. Pour into prepared baking pan until 3/4 full
  16. Place a pot with boiling water on the centre of the lower oven rack
  17. Place cake pan on a foil lined baking tray and then put it on the centre rack in the oven
  18. Bake for 2 1/2 hours. Do a toothpick test in the centre of the cake to ensure the pudding is set.
  19. Allow to cool overnight
  20. To keep moist, sprinkle with additional rum or red label wine
http://lovelypantry.com/2012/12/jamaican-christmas-pudding-for-sundaysupper/

 

The original recipe called for additional items like dates, cherries, mixed peel and nuts. As a youngster, I remember not liking these things in christmas cake. I really do have a thing for texture. I can totally see why my kids are fussy with their food. It’s all my fault and I’m totally okay with that ~ sometimes. Since I was essentially making this to my liking, I just used the fruits I prefer. I bought a special jar just for soaking my fruits. Did you know that some people have their fruits soaking for months in advance in preparation for Christmas baking? We don’t play around when it comes to Christmas Cakes and Puddings.

 

Jamaican Christmas Pudding-1

Raisins, Currants and Prunes, soaking in rum and red label wine

 

Dad was the baker in the household so he always had Christmas cake to offer whenever friends stopped by or to give away. He doesn’t bake as much anymore, but was able to give me a few tips to help me along. Dad reminded me that blending the fruits before adding to the batter, gave the pudding a much nicer consistency. So that is exactly what I did. There will still be fruits left over to make another cake :-)

 

Jamaican Christmas Pudding-2

Blended Fruits – 4 Cups

 

For the pan, I knew that I had to make the seal tight. I lined a baking tray with foil first. I then placed the bottom of the spring form pan on the baking sheet, then covered it with 2 layers of parchment paper. I then sealed the ring to the base so that the parchment was lining the pan and also allowed for it to be tight-fitting at the base so the batter couldn’t leak out. I hope I explained that properly. Here’s what I did!

 

Jamaican Christmas Pudding-3

Greased Spring Form Pan lined with Parchment Paper

 

Okay – So the recipe said to use a 9-inch pan. I wasn’t sure how much the pudding was going to rise and I didn’t want it to overflow. So I put 3/4 of the batter into the 9 inch spring form pan and the remainder in 9-inch square pan. Worked out perfectly. I baked the smaller cake for 2 hours. The next time I make this pudding, I will use a 10-inch pan instead. The pudding itself does rise, but as it cools it reduces. I wasn’t able to take a photo of it when it was almost at the top. I’ll know what to expect next time.

This was my first time steaming a pudding. This is essentially the difference between a pudding and a cake. The pudding has the boiling water directly underneath the batter in the oven, whereas this is omitted when baking the cake. Now I will definitely have to bake the cake and document the difference in texture and density.

 

Jamaican Christmas Pudding-4

Pudding Batter

 

The cake was still warm when I took the photos, but when the pudding was cooled, I put it back in the cake pan and added some rum. This will change the texture on the top just a little. Christmas cake/pudding tastes better after a few days, so let the rum work its magic.

 

Jamaican Christmas Pudding-13

Jamaican Christmas Pudding

 

This is certainly a slice of Jamaican perfection. It was so good ~ just like this.

 

Jamaican Christmas Pudding-7

A slice of Jamaican Christmas Pudding

 

But this is a Christmas Pudding.

We have to have both bells AND whistles. So I added an optional garnish for this awesome pudding. You have to sit down though, to eat it with the special treat.

It’s so good, it will make your knees tremble.

 

Jamaican Christmas Pudding-18

Jamaican Christmas Pudding with Hot Wine Sauce

 

Enid’s Christmas Pudding Recipe had an optional sauce to add to this already delicious treat. It’s very simple to make, and very easy to enjoy. I made one very slight change. (Lyn, you just couldn’t leave it alone, could you??) I don’t like too much nutmeg. So I used allspice instead.

 ***

Hot Wine Sauce

1/2 Cup Brown Sugar

1/3 Cup Unsalted Butter

1/2 Cup Red Label Wine

1/2 Tsp Allspice

In a saucepan, add wine and sugar over a low heat. Stir to combine. Add allspice and butter. Stir until fully combined, and pour over the cake – or individual slices.

***

 

I swear, this pudding alone is like 40 minutes on the treadmill. But ’tis the season to be jolly… so keep the slices modest and don’t sit still for too long this holiday season! I hope you enjoyed my post today.

From my family to yours, Have a wonderful Christmas and Holiday season! I will be back after Christmas so take care of you!

 

Here are the wonderful recipes being shared by the #SundaySupper Family!

 

Breakfast
– Orange Refrigerator Rolls by The Wimpy Vegetarian
– Eggs Benedict by Cindy’s Recipes and Writings
– Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
– Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
– Chicken Liver Pate by Tora’s Real Food
– Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
– Crab and Asparagus Soup by The Urban Mrs.
– Roasted Chestnuts by Curious Cuisiniere

Sides
– Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
– Italian Orange Salad by Shockingly Delicious
– Sweet Potato Casserole by Magnolia Days
– Lightened up Twice Baked Mashed Potatoes by Real Nutrition
– Carrots au gratin by Juanitas Cocina

Main Dishes
– Char Siu Bao – Chinese Roast Pork Buns by The Girl In The Little Red Kitchen
– Christmas Eve Pizza & Martinis by The Webicurian
– Savory Crepe Cake by Vintage Kitchen Notes
– West Indian Curried Goat by The ROXX Box
– Pot Cheese and Potato Cheese Pierogies by Cupcakes and Kale chips
– Seafood Gumbo and Grilled Oysters: A Louisiana Christmas Tradition by the Catholic Foodie
– Mom’s Paella by What Smells So Good?
– Portuguese inspired Chorizo Crown Pork Roast by The Family Foodie
– Dorie’s Chicken in a Pot by Gotta Get Baked
– New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
– Crab Cakes for Christmas Eve by Daddy Knows Less
– Mile High Lasagna by Cravings of a Lunatic
– Red Chile Pork Tamales by Home Cooking Memories

Desserts
– Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
– Fudge by Dinner Dishes and Desserts
– Crescent Cookies by Cookistry
– Christmas Stollen by Hezzi D’s Books and Cooks
– Gluten Free Cookies for Santa by The Cooking Underwriter
– Pfeffernusse by The Foodie Army Wife
– Creme De Menthe Cake by I Run for Wine
– Panettone Bread Pudding by the Country Girl in the Village
– Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis Favorite by Daily Dish Recipes
– Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by Crispy Bits and Burnt Ends
– Jamaican Christmas Pudding by Lovely Pantry
– White Chocolate Cranberry Santa Cookies by Mooshu Jenne
– Christmas Tree Cookies by Damn Delicious
– Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
– Rose Milk Almond Falooda {Indian Dessert Drink} by Sue’s  Nutrition Buzz

Drinks
– Wine Pairings by ENOFYLZ Wine Blog
– Cinnamon Infused Hot Chocolate with Southern Comfort Whipped Cream by Mama Mommy Mom
– Mint Chocolate Cocoa by Mama’s Blissful Bites

 

What does it mean for you to be Home for the Holidays?  Please join on us on Twitter throughout the day during #SundaySupper on December 23rd.  In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions.  We are so excited to have you join us.  
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

 

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Jamaican Sorrel for #SundaySupper

Dec 16, 2012 by

There is always something new going on in my kitchen.  This beverage is a big deal…to the husband. Sorrel is a drink he loves and until now, he had to depend on someone giving it to us as a gift or going to Jamaica to have the real authentic drink. Sorrel is a popular beverage to have during the Christmas season. I’ll confess ~ I never really liked sorrel. Give me some other tropical drink. Give me soursop juice, carrot juice or fruit punch. Just not sorrel. Well, it seems that my taste is changing. I don’t know what I was thinking. Sorrel is amazing! Around this time of year in Jamaica, most households, family gatherings or formal gatherings will have Sorrel in their selection of beverages.

Today’s #SundaySupper theme is Holiday Drinks and Appetizers and our host is Connie from The Foodie Army Wife. A big shout out to my Bestie for giving me “The Real Taste Of Jamaica” by Enid Donaldson! It’s getting good use! I was happy to have it so I could share this recipe today. Please be sure to check out the other beverages and appetizers brought to you by the #SundaySupper family. You’ll need ideas if you are hosting or attending a holiday gathering.

Everyone that I’ve asked makes sorrel a little differently. Some people add a little wine to it. Some add a “little” White Rum, which is true in most cases. I didn’t do too much adapting but I plan to tweak it a bit more on the next round. I’ll add more ginger and just a little less sugar. This was a bit sweet for me but easily rectified by diluting it and adding ice. Sorrel is best served ice-cold. For my household, I omitted the rum because I wanted to be able to drink it at any time during the day, and also I wanted my children to be able to taste it. My children drank it several times, and that truly made me happy.

 

Jamaican Sorrel-9

Jamaican Sorrel

 

 

Jamaican Sorrel

A traditional Jamaican Beverage for the Christmas Holiday Season

Ingredients

  • 3 Cups Dried Sorrel
  • 1 inch Root Ginger, shredded
  • 12 Whole Cloves
  • 5 Pimento Leaves
  • 6 Cinnamon Leaves
  • 12 Cups Boiling Water
  • 2 Cups Granulated Sugar
  • 1 Tbsp Freshly squeezed Lime Juice
  • 1 Tbsp Rice

Instructions

  1. Rinse the Sorrel sepals in a strainer under cold water for just a few minutes
  2. In a very large pot, add sorrel, ginger, rice grains, cloves pimento leaves and cinnamon leaves
  3. Pour boiling water over the contents of the pot and cover for 24 hours
  4. Strain the liquid into another large pot and add sugar and lime juice
  5. Stir to combine
  6. Transfer into bottles and chill
  7. Serve ice cold

Notes

This yields just over 2 litres of sorrel (optional) 1/4 Cups White Rum can be added to the pot after the sorrel has been strained and sweetened

http://lovelypantry.com/2012/12/jamaican-sorrel-for-sundaysupper/

So some of you may be wondering…”What is Sorrel?”. Jamaican Sorrel is a type of Hibiscus plant (Hibiscus Sabdariffa). The sepals are used either fresh or dried to make a refreshing cold beverage or a hot tea. Sorrel can also be used to make Jams and Jellies. Sorrel is seasonal and is ready around December-January, making it the perfect holiday beverage.

 

Jamaican Sorrel Collage

 

This is a very important step. Steeping the Sorrel for at least 24 hours allows for a very rich, full-bodied liquid. I allowed mine to steep a little longer. I love all the natural ingredients that make up this drink. If unsweetened Sorrel wasn’t so extremely sour, I’d omit/reduce the sugar. But the sugar is a very necessary component. Substitutions will ruin this drink.

 

Jamaican Sorrel-7

Sorrel

 

Once strained, sweetened and chilled – Sorrel is ready to be enjoyed!

 

Jamaican Sorrel-21

Jamaican Sorrel

 

 

The perfect glass of Sorrel …

 

Jamaican Sorrel-11

Jamaican Sorrel

 

 

Sorrel is an excellent gift. It can be made with or without alcohol – either way, it is extremely enjoyable. It can also be kept in the fridge for a long period of time! Especially with the addition of rum as a preservative.

 

 

Jamaican Sorrel-16

Jamaican Sorrel – Gift

 

 

Holiday Cocktails

 

Holiday Appetizers or Hors d’oeuvres

 

 

Do you have a favorite dish or beverage to take to a party?  Please join on us on Twitter throughout the day during#SundaySupper on December 16th.  

We’d also love to feature your recipe for holiday parties on our #SundaySupper Pinterest board to share them with all of our followers, too.

** Due to the tragic events in Newtown, Connecticut, we will not be having a live chat this Sunday December 16, 2012. Our hearts and prayers go out to the souls lost and the affected families. **

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Jamaican Cornmeal Pudding #SundaySupper

Jun 3, 2012 by

It’s time for another #SundaySupper and this week the theme is “Heritage”. I was undecided for a while as to what to prepare, but a quick phone call to my Mom helped to narrow it down. Most of my Jamaican favourites have already been shared on The Lovely Pantry, but I wanted to take this opportunity to share something new.

When I think about my heritage, I think about the country and culture that influenced my life the most. As some of you may know, I grew up in London England, Jamaica, and currently reside in Toronto, Canada. My parents always instilled in my brother and I, the importance of family, and knowing our heritage/culture. This was a challenge while raising a family in a foreign country with so many other cultures blended around you. But my parents made it work. From the music, to the dialect, to the FOOD – oh, my parents love their food!

I’ve always been a part of a close-knit family (more like a tribe). In fact, there are so many of us, we could form our own small community. As a child, my father showed us our family tree so that we could see exactly who started this awesome family of ours. I plan to do the very same thing for my children. It will be a larger family tree compared to what my father had shown me but it will definitely be a wonderful family project. Perhaps one day we’ll go to Cuba to see where my paternal Grandfather was born, and then perhaps travel to Ireland to see where his father was born. Hopefully we will get to do the same for my husband and see his German-Irish background. That’s the beauty of Jamaica and being Jamaican. We are truly “out of many, one people“.

Being Jamaican is great, but living and experiencing other cultures is amazing too! I love having friends and family, from other cultures. What better way to learn about this wonderful world we live in! We are all alike in so many ways, but our cultural differences are what make us so unique. I’m so honoured to participate in this weeks #SundaySupper and I look forward to seeing all the wonderful recipes from a diverse range of cultures.

I hope you enjoy my recipe today – Jamaican Cornmeal Pudding. Growing up, I much preferred cake over pudding. But after I made this pudding, I believe I have been missing out!!! Pudding of some sort (Cornmeal, Bread, Sweet Potato) can be found at many gatherings and is especially good with ice-cream. My pudding would not have been the same without a few “drops” of some Appleton Rum. This pudding is authentic at the very least, and I’m glad to have come across this recipe so that I could put my own personal touch to it. Enjoy!!

 

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

 

Jamaican Cornmeal Pudding #SundaySupper
Recipe Type: Dessert
Author: Lyn
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 10-12
A traditional favourite for dessert, enjoyed with vanilla ice-cream!
Ingredients
  • 3 Cups Yellow Cornmeal
  • 3/4 Cup All Purpose Flour, Unbleached
  • 2 Cups Brown Sugar
  • 5 Cups Coconut Milk
  • 1 Tbsp Cinnamon
  • 1 Tsp Nutmeg (or Mace)
  • 1 Tsp Allspice
  • 1 Tsp Salt
  • 1 Cup Raisins
  • 1/2 Cup Shredded Coconut
  • 2 heaping Tbsp Dark Jamaican Rum
Instructions
  1. Preheat your oven to 350F
  2. Spray and line a 9 X 13 inch baking pan
  3. In a large bowl, add Cornmeal, Flour and Shredded Coconut
  4. In a large bowl, add sugar, salt, cinnamon, nutmeg and coconut milk. Combine with a whisk
  5. Add the liquid mixture into the flour mixture
  6. In a small bowl, add about a tablespoon of flour and the raisins. Stir to coat the raisins in flour
  7. Add the raisins to the mixture and stir just to incorporate
  8. Add Rum. Stir just to combine
  9. Bake for 50 minutes until a knife inserted in the centre, comes out clean
Notes

This recipe is adapted from http://cookingwithelise.com/?p=4822

 

Before I go into the photographs, I wanted to include images of the Jamaican flag as well as the Coat Of Arms :-)

 

      

 

I always remember pudding or “pudd’n” as we call it, being thick and moist. I figured the raisins wouldn’t sink in the batter, but I went ahead and tossed them in flour any way.

 

Raisins tossed in flour, cornmeal batter

 

Fold the raisins into the batter, ensuring that everything is full incorporated.

 

Raisins on batter

 

I had to buy a baking pan big enough to hold the batter for this pudding. Of all the items in my kitchen, I did not have a 9 X 13 Baking pan. I chose to line it because I find it easier to clean the pan but also to remove/transfer the cake after it has cooled. Parchment paper is one of those multi-use items that I always have handy.

 

Cornmeal Pudding Batter

 

50 minutes later, the pudd’n is ready! The kitchen smells AH-MAZING!

 

Cornmeal Pudding, Baked

 

Cornmeal Pudding is served in squares (or slices if you use a round pan). I prefer squares because it gives a great place to rest the ice-cream!

 

Stacked Pudd'n

 

You can’t go wrong with having pudding on the menu. It’s a crowd pleaser! Either that, or the rum just makes people really enjoy it.

 

Pudding and ice-cream

 

This is by far my favourite part of eating this pudding. A nice chunk of pudd’n with some softened ice-cream! Heavenly!

 

The best part!

 

My other favourite Jamaican recipes include: Oxtail (my favourite), Ackee & Saltfish (Jamaica’s National Dish), Escoveitched Halibut and Sweet Potato Bun. Let us not forget Rice & Peas!

 

Here are the recipes for todays Heritage theme. Check out the posts from these amazing food bloggers!

 

For more awesome inspiration, be sure to follow our Pinterest Board and also follow our #SundaySupper hashtag on Twitter. To find out more about or even participate in #SundaySupper as a food blogger, the sure to check here for further information.

 

Happy Sunday, and as we say in Jamaica…”Walk Good!” … which is the same as saying take care!

~Lyn

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