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Jamaican Jerk Sauce

  • 2 lg shallots, minced
  • 2 lg cloves garlic, minced
  • 1 tbl minced peeled fresh ginger
  • 1 tsp freshly gound black pepper
  • 1 tbl gound allspice
  • 1 tsp ground cinnamon
  • 1 tbl fresh thyme leaves,
  • 1 tsp dried thyme leaves,
  • 1/4 c. fresh pinapple juice
  • 1/4 c. red wine vinegar
  • 1/4 c. olive oil
  • 6 lg Scallion greens, thinly sliced
  • 1/2 lg Scotch bonnet or habanero chili, seeds and ribs removed minced
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground nutmeg
  • 1 tsp coarse salt
  • 1 tbl dark brown sugar (packed)
  • 1/4 c. fresh orange juice
  • 1/2 c. rice wine vinegar
  • 1/4 c. soy sauce

1. In a bowl, combine the scallion greens, shallots, garlic, ginger, and chili. Set aside.

2. In another bowl, combine the spices, thyme, salt, and sugar. Into the spices, whisk the orange and pinapple juice's, both vinegars, and the soy sauce.

3. Slowly drizzle in the oil, while whisking constantly. Add the scallion mixture and stir to combine. Let sit at least 2 Hrs stirring occasionally for the first hour before marinating meat and poultry.

Jamaican Gingerbread
  • 8 tbl unsalted butter, at room
  • 1/2 c. dark or light brown sugar
  • 1/2 c. Sour cream
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1/2 ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 c. Molasses
  • 1/4 c. Honey
  • 3 lg eggs
  • 1 tbl Finely granted lemon zest
  • 2 c. all-purpose flour
  • 1/2 tsp Salt
  • 1 tsp gound cinnamon
  • 1/4 tsp Gound cloves

1. preheat the oven to 350 F Lightly butter a 9 x 4 x 2 1/2 inch loaf pan. Line the bottom with a piece of parchment or waxed paper and butter the paper, Lightly dust the pan with flour, shaking out the excess.

2. In a mixing bowl, cream the butter, molasses, honey, and brown sugar with an electric mixer until smooth. Add the eggs one at a time, mixing well after each addition. Add the sour cream, lemon zest, and vanilla extract and beat to combine.

3. Sift the flour; baking soda, salt, and spices together and fold into the batter with a rubber spatula.

4. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool the gingerbread in the pan on a wire rack for 15 minutes. Remove from the pan and peel off the paper. Cool completely if not serving immediately. Serves 8 to 10

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Created by The House of David
ęCopyright 1996, 1997