Holiday recipes

FRUITCAKE PREPARATION

Time is of the Essence
Some bakers in the Caribbean begin soaking fruit in rum months in advance–as soon as that year’s holiday baking is finished. Allowing the flavours to blend, or “ripen,” both before and after baking is the key to decadent fruitcakes.

Ingredients

• 1/8 cup chopped dried cherries
• 1/8 cup chopped dried mango
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 2 tablespoons chopped candied citron
• 1/4 cup dark rum
• 1/2 cup butter
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 cup all-purpose flour
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons milk
• 1/4 cup unsulfured molasses
• 1/4 cup chopped pecans
• 1/4 cup dark rum, divided

Directions

1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3 inch round pan, and line with parchment paper.
3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Taken from allrecipes.com

PREPARING AND BAKING HAM

Ham can be cooked without thawing ( to pass to an unfrozen state) first. You will need to increase the cooking time when starting with frozen meat. Larger cuts, such as roasts, will require up to 1 ½ times the cooking time of an unfrozen cut.

Thawing

Two methods that can be used to safely thaw pork are the refrigerator method and the cold water method. Never thaw pork on the kitchen counter. The outside of the meat will reach a temperature above 40°F while the inside is still frozen. The area that reaches a temperature above 40°F would be susceptible to bacterial growth. Use one of the thawing methods described below.

Refrigerator Method

Thawing pork in the refrigerator is the slowest but safest method and will result in the least amount of moisture loss in comparison to the other methods. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the meat thaws. Leave the meat wrapped and placed on a platter or a tray to catch the drippings as it thaws or unwrap and loosely cover with plastic or foil.

Approximate Refrigerator Thawing Time

After thawing in the refrigerator the pork can be refrigerated safely for 3 to 5 days. If you decide not to cook the meat within this time, the meat can be refrozen. Remember however, that each time the meat is frozen it loses some of its flavour quality. Do not refreeze meat that has been thawed using the cold water or microwave methods.

Cold Water Method

Thawing pork in cold water is a faster method than thawing in the refrigerator and it is safe as long as the proper precautions are taken. Fill the sink with enough cold tap water to cover the cut of meat, place the pork in a leak proof bag and put it into the cold water. Be sure that the meat is sealed tightly so that it is not exposed to the water. Meat exposed to the water will result in flavour and colour loss, and will have a greater chance of bacterial growth. The water must be replaced with fresh cold water every 30 minutes. Do not use warm or hot water because it will encourage the growth of bacteria.

Approximate Cold Water Thawing Time

Do not use the sink for other purposes during the thawing period and be sure the water does not splash onto other preparation surfaces or food. Once the meat is thawed, remove it from the sink and sanitize all utensils and surfaces affected during the thawing period. The pork should be cooked immediately after thawing and should not be stored for any period of time. Do not refreeze the meat that has been thawed using this method, unless it has been cooked first.

Baking

• To make clean up easier, line your roasting pan with aluminum foil.
• Do not add water to the roaster.
• To avoid drying out ham, cook slowly at 325ºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams).
• Begin roasting ham by placing fat side up, the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat.
• For a crisp surface on your ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered pan.
• Do not use sharp utensils that may pierce the ham when trying to turn it. The piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
• Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the recommended cooking period is 160°F to be safe. Cooking to 160°F will result in clear or slightly pink tinted juices from the juicy and tender meat.
• After ham has completed roasting, take ham out of oven and let stand 15 minutes before slicing. Ham will continue to bake when out of the oven and letting ham stand for 15 minutes makes it easier to carve.
• Do not partially cook pork and then store in refrigerator to use later. It must be cooked until done.

HOMEMADE COCONUT PUNCH

1 cup pasteurized egg product (or 4 egg yolks)
2 cups coconut milk
1 can sweetened condensed milk
1 teaspoon vanilla
2 cups white rum
freshly grated nutmeg

Make coconut milk: Grate the meat of 1 coconut, wrap it in a damp cheesecloth, and squeeze it over a bowl to extract the milk. Reserve the milk. Transfer the cheesecloth-wrapped coconut to another bowl, open the cheesecloth, and pour 1/4 cup boiling water over the coconut.

Combine the egg product, the coconut milk, the sweetened condensed milk and the vanilla in a large mixing bowl and blend until thoroughly combined and frothy.

Add the rum to the milk mixture and blend well.

Pour the Coquito into clean glass bottles and refrigerator for at least one hour – the flavour continues to improve, the longer it rests.

Serve in punch cups with a grating of fresh nutmeg.