Yield - 15 (2 inch) Discs PASTELLE BASE INGREDIENTS 1 Tbsp of Vegetable Oil 2 Tbsp of Butter 1 1/2 Tbsp of Minced Garlic 1 1/2 Tbsp of Minced Onions 1 Tbsp of Minced Pimento Peppers 2 Cups of Vegetable Stock 1 Cup of Heavy Cream 1 Cup of Cornmeal 1/4 Cup of Shredded Cheddar Cheese 1/2 Tsp of Black Pepper 1 Tsp of Salt 3 Dashes of ANGOSTURA® orange bitters 1 1/2 Tbsp of Finely Minced Parsley METHOD In a medium sauce pan over medium heat, add oil and butter. Add min

YIELD - 4 Pints INGREDIENTS Sorrel - 48 oz (Get recipe here) Heavy Cream - 1 liter Whole Milk - 1 liter Granulated Sugar - 1 1/2 cups Vanilla Essence - 1 1/2 tbsp Egg Yolks - 12 METHOD Using a large saucepan, simmer Sorrel until it is reduced by 1/2 (10-15 minutes). Set aside and let cool. Using a medium sauce pan, combine cream, milk, sugar and vanilla. Bring to a gentle boil and remove from heat. Set aside. Whisk egg yolks in a medium bowl. Whisk 2 cups of hot cream mi

YIELD - (12-15 Servings) INGREDIENTS Pork Shoulder - 3 lb (3/4 inch cubes) Garlic - 20 cloves Chadon Beni - 40 leaves Scotch Bonnet Pepper - 2 Fine Thyme - 1/2 cup Apple Cider Vinegar - 1 1/2 cups Salt - 1 tbsp Oil - 1/3 cup METHOD Wash cubed pork in 1/4 cup of white vinegar and water. Set aside and allow to drain. Peel garlic, chadon beni and thyme. Blend garlic, chadon beni, thyme and pepper in 1 cup of apple cider vinegar. Transfer to a bowl and add salt and remain

YIELD - 4 Pints INGREDIENTS Ponche De Creme - 24 oz (Get recipe here) Heavy Cream - 1 liter Whole Milk - 1 liter Granulated Sugar - 1 1/2 cups Vanilla Essence - 1 1/2 tbsp Egg Yolks - 12 METHOD Using a medium sauce pan, combine cream, milk, sugar and vanilla. Bring to a gentle boil and remove from heat. Set aside. Whisk egg yolks in a medium bowl. Whisk 2 cups of hot cream mixture into the eggs. Gradually add the egg mixture to the hot cream. Cook over medium to low heat

INGREDIENTS Fresh Ginger - 1 1/2 lb Garlic - 2 cloves Granulated Sugar - 1 to 1 1/4 cups Zest & Juice of Lime - 2 Water METHOD Wash, peel and thinly slice ginger and set aside. Thinly slice garlic and set aside. Zest & squeeze lime and set aside. Add ginger, garlic, lime zest & juice to water. Cover and let ferment for 24 hours. Strain & sweeten with sugar to desired sweetness. Serve & store chilled. #caribbean #trinidadandtobago #christmas #drink #partydrink #ginger

*FC - Finely Chopped INGREDIENTS Beef - 1 lb Onion - 2 medium FC Chive - 1 bundle FC Scotch Bonnet Pepper - 1 tsp FC Pimento - 2 FC Garlic - 3 FC Chadon Beni - 3 bundles FC Fine Thyme - 1 bundle Ketchup - 1/2 cup Worcestershire Sauce - 4 Dash Capers - 3 tbsp (optional) Raisins - 3 tbsp (optional) Olives - 10 (optional) Oil - To Taste (optional) Cornmeal (very fine) - 2 1/2 cups Salt - 1 1/4 tsp Cayenne Pepper - 1 tsp All Purpose Seasoning - 1 tbsp Butter - 8 oz Vegetable Oil

YIELD - Two Loaves (9-10" by 3-4") INGREDIENTS Flour - 3 cups Baking Powder - 1 tbsp Coconut - 1 cup (Grated) Butter - 1/2 cup Brown Sugar - 1 cup Raisins - 1/4 cup Currants - 1/4 cup Cherries - 1/3 cup Mixed Fruit - 1/3 cup Mixed Essence - 1 tsp Cinnamon - 1/2 tsp Nutmeg - 1/2 tsp Water - 7 oz METHOD Add sugar, raisins, currants, cherries, mixed fruit, essence, cinnamon, nutmeg & water to a bowl. Mix until sugar is dissolved. Set aside. Sift flour and baking powder into a re