Jamaican Rum Punch Recipe

Rum is considered to be the world's oldest distilled spirit and is made throughout the Caribbean. On Jamaica, Appleton Rum Estate has been distilling rum from sugar can for over 200 years and is the island's most popular drink. With a very sweet flavor rum is often used to make refreshing fruit punches and coconut cocktails. The drinks below are found anywhere in Jamaica and are a cooling treat to complement any meal and the island's year round summer temperatures.

Jamaican Rum Punch

Ingredients:

* 1 bottle Jamaican gold rum

* 1 bottle dark caruba rum

* 1 bottle Jamaican overproof rum

* ½ gallon orange juice

* ½ gallon pineapple juice

* 1 cup lime juice

* splash of grenadine for color

* splash of angostura bitters

Directions:

Shake all ingredients together in large airtight container or stir vigorously in large punch bowl. Serve over ice and garnish with orange slice, cherry and mint leaves, or pineapple slice and cinnamon stick.

Another refreshing drink in the heat is

Ginger Beer

Ginger is a favorite flavor in Jamaica and is considered a healthy ingredient in this cooling drink. Ginger beer can be boiled and stored in glass jars or bottles for a long time or simple steeped in warm water and used within days.
Ingredients:

* 9oz. Fresh ginger root

* 4 qt. Water

* sugar to taste

* 1 tsp. ground cloves

* 1 tsp. lime juice

Directions:

Grate the ginger into a saucepan and add water, cloves and juice. Stir well and bring to a boil. Boil for half an hour and sweeten to taste. Strain and bottle after cooling. Serve as hot tea or cold over ice.

Enjoy your taste of Jamaica!

APRIL 28TH, 2010 - CAKE IS FINALLY EATEN.MP4

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The Test Kitchen: Key Limes - Gourmet Magazine

Food editor Melissa Roberts introduces key limes and demonstrates how to juice the tiny fruits. You can substitute key limes in any recipe that calls for regular limes, or use them in desserts such as Key Lime Coconut Cake or Key Lime Cheesecake with Mango Ribbons. Get the recipes: www.gourmet.com www.gourmet.com



http://www.youtube.com/watch?v=XR2NsxDLWQs&hl=en

Coconut Shrimp Recipes

Are you looking for coconut shrimp recipes or delicious shrimp recipes?
Here are three shrimp recipes using coconut milk:

Shrimps with Coconut Milk

1 medium onion, finely chopped

1 tablespoon oil

1 tablespoon butter

2 cloves garlic, finely minced

1 pound tomatoes, peeled, seeded and blended in blender or food processor

1 pound shrimps, peeled and deveined

1 cup unsweetened coconut milk

1/2 tablespoon crushed chili peppers

Salt to taste

In a saucepan, heat oil and butter; sauté garlic and onion for 3 minutes. Add tomatoes,
season with salt and cook under low heat for 15 minutes. Add shrimps and chili peppers. Cook
until shrimps are done (around 10 minutes) and the sauce is thickened. Add the coconut milk
and cook for 2 minutes more. Serve with rice.

Shrimp Skewer with Coconut Dip

24 large cooked shrimps, peeled and deveined

4 tablespoons light soy sauce

Juice from one orange

3 tablespoons dry Vermouth

1 tablespoon lemon juice

1 small pineapple

1 bunch scallions

24 cherry tomatoes

Freshly ground black pepper

Oil to fry

For the Dip:

1/2 cup unsweetened coconut milk

1 cup whipping cream

Salt, pepper, cayenne pepper

1-2 teaspoon lemon juice

In a bowl, mix the soy sauce, orange and lemon juice, and Vermouth. Add the shrimps, mix well,
cover and let marinate for 30 minutes. Peel and core pineapple. Cut into bite-size pieces.
Wash and clean scallions. cut scallions crosswise into 2-inch pieces. Wash and dry cherry
tomatoes. Take the shrimp out of the marinade. Thread the shrimps, pineapple, scallions, and
tomatoes alternately on skewers. Season with salt and pepper. In a frying pan, heat oil and
fry for 4-6 minutes per side or until until the shrimp are cooked through. Serve with coconut
dip.

Dip:
Mix the coconut milk with the whipping cream. Season with salt, pepper, cayenne pepper, and
lemon juice.

Coconut Shrimp Scampi

1 cup unsweetened coconut milk

1 pound medium shrimps, peeled and deveined

4 ounces cream cheese

2 cloves garlic, finely minced

3 1/2 ounces grated Parmesan cheese

1/2 cup whipping cream

1/2 cup cornstarch

2 1/2 cup milk

1 tablespoon butter

Olive oil

Salt to taste

In a saucepan, heat olive oil; sauté shrimps and garlic. In another saucepan, mix the milk,
coconut milk, butter and cornstarch. Cook, stirring constantly over medium heat until thickened.
Add whipping cream and Parmesan cheese. Stir in cream cheese and shrimps. Season with salt.
Transfer to baking dish and bake for 10 minutes. Serve immediately with rice.

Enjoy your meal !!

Poh's Kitchen - Orange Chiffon Cake. Screens Wednesdays, 6pm ABC1

In the first episode of her new series, Poh Ling Yeow shows French chef Emmanuel Mollois how to cook one of her childhood favourite desserts - orange chiffon cake. But as we saw from Poh's time in the masterchef house, she puts her own unique twist on the cake. All the recipes can be found on the website - abc.net.au/tv/pohskitchen



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Cake Spin

White cake, Coconut icing, Bavarian cream filling Final cake for new Wilton course 1



http://www.youtube.com/watch?v=SspKq7qvTeI&hl=en

Traditional and Non-Traditional Pies For Your Holiday Table

If you are wondering what pies to make for the holidays, why not go with this quick and easy AMAZING SPLENDA COCONUT PIE. This pie makes its own crust and only bakes for 40 minutes. You will get great reviews from your family and friends. If you don't like coconut or just want a more traditional pie but still want an easy to prepare one, try this recipe for a Very Easy Apple Pie.

AMAZING SPLENDA COCONUT PIE

2 cups milk

3/4 cup Splenda granular

1/2 cup baking mix (Bisquik-type)

4 eggs

1/4 cup butter

1 1/2 tsps vanilla

1 1/2 cups angel flake coconut

Preheat oven to 350 degrees.

Combine milk, Splenda, baking mix, eggs, butter, and vanilla in blender. Cover and blend at low speed for 3 minutes. Pour mixture into a greased 9-inch pie plate. Let stand for 5 minutes then sprinkle with the coconut. Bake at 350 degrees for 40 minutes.

VERY EASY APPLE PIE

pastry for a double crust pie

7 cups peeled and sliced apples

3/4 cup Splenda granular

1 tsp ground cinnamon

1 1/2 tbsp butter

Preheat oven to 425 degrees.

Line a 9-inch pie pan with pastry crust. In a large bowl, combine the apples, Splenda, and cinnamon and stir until apples are coated. Pile into the pie plate. Dot with the butter. Cover with another sheet of pastry and fold edges over to seal. Flute with a fork or use fingers to press a design on the edges. Cut small slits in the top pastry to allow steam to escape. Bake at 425 degrees for 50 minutes or until the crust is brown and the apples are tender. To check apples, pierce with a fork through one of the steam vents.

This pie is great with a scoop of sugar-free vanilla ice cream!

Enjoy!