Sorrel Punch
Sorrel, also known as Roselle and Jamaica Flower, has a bright, acidic flavor (it is the primary flavor in Celestial Seasoning's Red Zinger Herb Tea) and in the Caribbean it is traditionally steeped with spices and mixed with rum to create a favorite jewel-colored Christmas libation known as Sorrel Punch.
Fresh sorrel - a type of hibiscus flower grown throughout the Caribbean - appears in many Caribbean markets around the end of November, and the production of Sorrel Punch heralds the beginning of the holiday season. While it is difficult to get fresh sorrel outside of the Caribbean, the dried version is readily available and it produces a fine version of this delightful beverage.
The process of making Sorrel Punch is much the same as preparing an herbal tea: the flowers, herbs and spices are covered with boiling water and allowed to steep. This recipe calls for a two-day steeping, a process that produces a deep and delicious flavor, and then the punch stands for another two days after the rum is added. The result is a gorgeous, ruby-hued beverage redolent with the tropical flavors of ginger, cinnamon and cloves.
This island punch packs a wallop, so keep that in mind as you offer it to your guests, particularly if you use the over-proof Jamaican rum. To serve Sorrel Punch, fill glasses with crushed ice and pour in the punch to fill the glass. Use sliced lemons, limes and oranges to create a colorful garnish.
Sorrel Punch Recipe
2 cups dried sorrel flowers
1/4 cup fresh gingerroot, peeled and chopped
1 stick cinnamon
4 whole cloves
1 cup sugar
6 cups water
1 1/2 to 2 cups over-proof Jamaican rum (or your favorite dark rum)
Lemon, lime and orange slices, for garnish
In a large, heat-proof crock or bowl, combine the sorrel, the ginger, the cinnamon stick the cloves and the sugar. Set aside.
Bring the water to a boil and pour it over the sorrel, spices and sugar. Allow the mixture to cool. Cover the crock or bowl and let and let the punch steep for two days.
Strain the mixture through a fine cheesecloth and return the liquid to the crock or bowl.
Stir in the rum. Cover once more and allow the mixture to stand for two more days.
Strain the punch a final time and place it in the refrigerator to chill.
Serve the Sorrel Punch over glasses full of crushed ice, with garnishes of lemon, lime and orange slices.
Fresh sorrel - a type of hibiscus flower grown throughout the Caribbean - appears in many Caribbean markets around the end of November, and the production of Sorrel Punch heralds the beginning of the holiday season. While it is difficult to get fresh sorrel outside of the Caribbean, the dried version is readily available and it produces a fine version of this delightful beverage.
The process of making Sorrel Punch is much the same as preparing an herbal tea: the flowers, herbs and spices are covered with boiling water and allowed to steep. This recipe calls for a two-day steeping, a process that produces a deep and delicious flavor, and then the punch stands for another two days after the rum is added. The result is a gorgeous, ruby-hued beverage redolent with the tropical flavors of ginger, cinnamon and cloves.
This island punch packs a wallop, so keep that in mind as you offer it to your guests, particularly if you use the over-proof Jamaican rum. To serve Sorrel Punch, fill glasses with crushed ice and pour in the punch to fill the glass. Use sliced lemons, limes and oranges to create a colorful garnish.
Sorrel Punch Recipe
2 cups dried sorrel flowers
1/4 cup fresh gingerroot, peeled and chopped
1 stick cinnamon
4 whole cloves
1 cup sugar
6 cups water
1 1/2 to 2 cups over-proof Jamaican rum (or your favorite dark rum)
Lemon, lime and orange slices, for garnish
In a large, heat-proof crock or bowl, combine the sorrel, the ginger, the cinnamon stick the cloves and the sugar. Set aside.
Bring the water to a boil and pour it over the sorrel, spices and sugar. Allow the mixture to cool. Cover the crock or bowl and let and let the punch steep for two days.
Strain the mixture through a fine cheesecloth and return the liquid to the crock or bowl.
Stir in the rum. Cover once more and allow the mixture to stand for two more days.
Strain the punch a final time and place it in the refrigerator to chill.
Serve the Sorrel Punch over glasses full of crushed ice, with garnishes of lemon, lime and orange slices.
Madras Pickled Eggplant
2 lb eggplant (2 large)
3 tbsp white vinegar
2 large cloves garlic, minced
2 tbsp chili powder
2 tsp each: ground ginger and turmeric
1/4 cup canola oil
1 tbsp each: cumin seeds and fenugreek seeds
1 1/4 cups white vinegar
1 cup granulated sugar
2-4 finely chopped and seeded small hot red chile or jalapeno peppers
1/4 cup finely chopped gingerroot
2 tbsp pickling salt
1. Cube unpeeled eggplant into bite-sized pieces and reserve.
2. Combine 3 tbsp vinegar, garlic, chili powder, ginger, and turmeric in a small bowl to form a paste and reserve.
3. Heat oil over medium heat in a large nonstick skillet. Add cumin and fenugreek seeds and saute for 1 minute. Add eggplant and saute for about 10 minutes or until eggplant is just tender. Add reserved paste and 1 1/4 cups vinegar, sugar, chile peppers, gingerroot, and salt. Stir over medium heat for about 5 minutes or until boiling.
4. Remove hot jars from canner and ladle pickles into jars to within 1/2 inch of rim. Process 15 minutes for half-pint jars and 20 minutes for pint jars.
Makes 3 pint jars or 6 half-pint jars.
2 lb eggplant (2 large)
3 tbsp white vinegar
2 large cloves garlic, minced
2 tbsp chili powder
2 tsp each: ground ginger and turmeric
1/4 cup canola oil
1 tbsp each: cumin seeds and fenugreek seeds
1 1/4 cups white vinegar
1 cup granulated sugar
2-4 finely chopped and seeded small hot red chile or jalapeno peppers
1/4 cup finely chopped gingerroot
2 tbsp pickling salt
1. Cube unpeeled eggplant into bite-sized pieces and reserve.
2. Combine 3 tbsp vinegar, garlic, chili powder, ginger, and turmeric in a small bowl to form a paste and reserve.
3. Heat oil over medium heat in a large nonstick skillet. Add cumin and fenugreek seeds and saute for 1 minute. Add eggplant and saute for about 10 minutes or until eggplant is just tender. Add reserved paste and 1 1/4 cups vinegar, sugar, chile peppers, gingerroot, and salt. Stir over medium heat for about 5 minutes or until boiling.
4. Remove hot jars from canner and ladle pickles into jars to within 1/2 inch of rim. Process 15 minutes for half-pint jars and 20 minutes for pint jars.
Makes 3 pint jars or 6 half-pint jars.
Winter Squash Bisque
Ingredients
2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 medium winter butternut, cushaw or calabaza squash
2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 medium winter butternut, cushaw or calabaza squash
2 Granny Smith Apples
1/4 cup fresh orange juice
Coarse salt and ground pepper
Cream Fraiche, optional
1/4 cup fresh orange juice
Coarse salt and ground pepper
Cream Fraiche, optional
Spicy Roasted Pumpkin Seeds, optional
Directions
Slice the squash in half. Remove the seeds and stringy netting, setting the seeds aside. Salt and lightly oil the cut side of the squash. Place cut side down in a roasting pan and into a 250 oven. Add water to pan after it is in the oven. Cook until squash is very tender all through. Add water to pan as needed.
When the squash is very tender, remove from oven and set aside to cool. Using the roasting pan with the remaining carmelized goo, add the saved squash seeds. Season with chipotle chili seasoning, ginger, cloves and garlic. Roast at 350 until crispy, about 15 minutes.
Spoon the roasted squash from the skin into a crock pot. Squeeze a few fresh citrus and add a diced apple. Cook until mushy, about 6 hours. Divide contents in half. Freeze half and return half to the crock pot. Add 4 cups water and sauteed onion, ginger, garlic, clove mixture. Cook for about 6 hours. Before serving, stir in orange juice, alt and pepper. Serve hot, with cream, pepper, and pumpkin seeds, if desired.
Slice the squash in half. Remove the seeds and stringy netting, setting the seeds aside. Salt and lightly oil the cut side of the squash. Place cut side down in a roasting pan and into a 250 oven. Add water to pan after it is in the oven. Cook until squash is very tender all through. Add water to pan as needed.
When the squash is very tender, remove from oven and set aside to cool. Using the roasting pan with the remaining carmelized goo, add the saved squash seeds. Season with chipotle chili seasoning, ginger, cloves and garlic. Roast at 350 until crispy, about 15 minutes.
Spoon the roasted squash from the skin into a crock pot. Squeeze a few fresh citrus and add a diced apple. Cook until mushy, about 6 hours. Divide contents in half. Freeze half and return half to the crock pot. Add 4 cups water and sauteed onion, ginger, garlic, clove mixture. Cook for about 6 hours. Before serving, stir in orange juice, alt and pepper. Serve hot, with cream, pepper, and pumpkin seeds, if desired.
Spicy Roasted Pumpkin Seeds
Ingredients
1 cup raw green pumpkin seeds
1 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
2 teaspoons fresh lime juice
Directions
Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
1 cup raw green pumpkin seeds
1 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
2 teaspoons fresh lime juice
Directions
Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
1 comment:
Oh goodness - and serving that punch warm makes your insides all fuzzy that much faster. Talk about getting the season started with a bang! ;-)
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