Saturday, June 15, 2024
HomeEatCaribbean Cooking with New Years Items

Caribbean Cooking with New Years Items

You know you want it...

Mocka Jumbies and Rum...

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Whether you are docked at a marina or cruising the Caribbean, there is nothing as romantic as celebrating the new year with drinks and hors d’oeuvres on the water at sunset. Make it simple, make it elegant!


Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 1 hour
Serves: many (or 6 regular servings)

2 avocados
1 cup plain yogurt
3 cups chicken broth, cooled
1/4 cu chopped fresh mint
1 lemon, juiced
Salt and pepper to taste
Garnish: Mint leaves or small swirl of yogurt

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Purée all ingredients together. (You may want to alter the amounts a little to achieve desired consistency). Pour into martini glasses (or use shot glasses) and garnish.


Preparation time: 25 minutes
Cooking time: 5 minutes
Chilling time: 1 hour
Makes: 2 cups

10 Roma tomatoes, cored and chopped
1/2 cup sun dried tomatoes, softened and cut in thin strips
1 Tbsp minced garlic
3 Tbsp olive oil
2 Tbsp Balsamic vinegar
Salt and pepper
1 bunch fresh basil leaves, chopped
1 baguette, sliced and toasted

Combine tomatoes, sun dried tomatoes and garlic. Stir together olive oil and vinegar. Drizzle olive oil, vinegar over tomato mixture and blend. Season with salt and pepper. Add basil just before serving. Serve with toasted baguette slices.

Tip: Can store tomato mixture two days or more. Very important: do NOT use pulp of tomatoes. It may seem like a waste but the bruschetta will be watery.
Bruschetta mixture can also be used over fish or chicken.


Preparation time: 10 minutes
Chilling time: 30 minutes
Serves: 6

1/2 lb/225g cooked shrimp
1 clove garlic
4 Tbsp butter
3 Tbsp cream
2 tsp dry sherry
1/2 tsp dill
Salt and pepper to taste

Process first five ingredients in processor or blender. Stir in dill, salt, and pepper. Spoon into a small ramekin, sprinkle with additional dill. Serve chilled or at room temperature.


Preparation time: 15 minutes
Chilling   time: 1 hour
Serves: 8 -10

10 oz/285g pkg frozen asparagus spears
3 oz/85 g cream cheese
1/2 tsp horseradish
2 Tbsp mayonnaise
12 slices of ham

Cook, drain, and blanch the asparagus spears. Blend together the cream cheese, horseradish and mayonnaise. Spread on each slice of ham. Place one or two asparagus spears along edge of ham slice. Roll and chill. Slice into bite size pieces.

Hint: These can also be used for lunch with Hollandaise sauce.


Preparation time: 10 minutes
Cooking time: 40 minutes

1 loaf sour dough bread, round shape
1 bag tortilla chips
1 onion, finely chopped
2 Tbsp garlic, finely chopped
1 Tbsp butter
8 oz/225 g Camembert cheese
8 oz/225 g cream cheese
1/2 cup sour cream
1 Tbsp fresh lemon juice
1 Tbsp brown sugar
1 Tbsp apricot jam
2 tsp Worcestershire sauce
Salt and pepper to taste

Preheat oven to 400ºF/200ºC. Sauté onion and garlic in butter. Cut camembert (without skin) into pieces. Mix with cream cheese, add onion, and garlic mixture, sour cream, lemon, sugar, apricot jam, Worcestershire sauce, salt, and pepper. Cut top of round bread and scoop out the middle. Spoon mixture into loaf. Bake for 40 minutes. Serve with tortilla chips.


Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 8

48 Fresh mussels
4 tsp green peppercorns, drained
4 tsp brandy (good quality)
2/3 cup cream
2 tsp Dijon mustard

Scrub and de-beard the mussels. In a saucepan, bring two cups of water to boil. Add the mussels, cover and cook about 10 minutes or until shells are open. Drain (discard any unopened mussels). Remove top half of each open mussel.

Combine peppercorns, brandy, cream and mustard in a small saucepan and bring to a simmer. Cook about 5 minutes or until sauce thickens, Spoon over mussels and serve.

Please send me your suggestions of what you would like me to write about and any special easy recipes that you may like to share: Jan@allatsea.net Happy cooking!

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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