Cherry Rum Fudge
INGREDIENTS
1/4 cup rum
1 1/2 cups sugar
Pinch salt
1/2 cup red cherries chopped
1/4 cup cranberries
1 tbsp cherry liquor
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp essence
3 tbsps butter
½ cup condensed milk
½ cup heavy cream or evaporated milk
METHOD.
• In a thick bottomed saucepan, combine condensed milk, evaporated milk, cherry liquor, sugar, rum and salt.
• Place on medium heat and let boil.
• Keep stirring until reduced by almost half.
• Add butter, essence, cherries, cinnamon and nutmeg.
• Gently stir constantly until it pulls together like a ball.
• Grease baking tray and pour fudge into it.
• Use a buttered knife and spread evenly.
• Sprinkle cranberries on top.
• Allow to cool half-way then cut into squares.
Coconut Crab and Callaloo
INGREDIENTS
4 whole crabs, washed and cleaned
1 cup coconut milk
1 small onion, minced
2 cloves garlic, minced
1 tbsp chive
1 tbsp chadon beni
20 callaloo leaves, chopped
1 tsp fresh parsley
5 cups water
Salt to taste
1 hot pepper
1 tbsp oil
METHOD
.• Sauté onion and garlic in oil until golden.
• Add callaloo, water, crabs, coconut milk, chadon beni and salt.
• Allow to cook for 35 minutes.
• Blend and return to stove.
• Add hot pepper and cook for 10 minutes before serving.
