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Jamaican Sorrel Punch

10/19/2024

Ingredients:
4 cups fresh sorrel (hibiscus flowers)
8 cups water
1 piece of fresh ginger (about 2 inches), peeled and crushed
10-12 whole cloves
5 pimento seeds
1 cinnamon stick
Orange peel (optional)
1-2 cups sugar (adjust to taste)
1-2 tbsp lime juice (optional)
Rum (optional, to taste)
Ice (for serving)

Instructions:

In a large pot, add 8 cups of water, sorrel, crushed ginger, cloves, pimento seeds, and a cinnamon stick and bring to a boil.
Reduce the heat to low and simmer the mixture for about 10 minutes. Then, remove from heat.
Cover the pot and let the sorrel steep for 6-8 hours. For a more intense flavor, you can let it steep overnight or for 24 hours.
After steeping, strain the liquid through a fine mesh sieve or cheesecloth to remove the sorrel flowers, ginger, and spices.
Stir in the sugar and adjust the sweetness to your preference. If desired, add a little lime juice or a tablespoon of rum.
Allow the sorrel drink to cool completely, then refrigerate for a few hours until chilled.
Serve the sorrel over ice.

Optional Garnish:
Lime slices
Orange peel
Fresh mint leaves

Tips:
Frozen sorrel gives a better flavor and color than dried sorrels.
You can add 1 tablespoon of uncooked rice to the sorrel to speed fermentation.
You can add orange peel to the sorrel during the cooking process

Enjoy this vibrant and refreshing sorrel drink, perfect for any occasion!

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Plantain Tart

10/19/2024

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Ingredients:
For the Dough:

2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
4-5 tablespoons ice-cold water
1 tbsp sugar (optional, for a slightly sweet crust)

For the Filling:

2 ripe plantains, peeled, seed removed and cut up
1/4 cup sugar (adjust to taste)
1 tsp vanilla extract
1/8 tsp cinnamon
1/2 tsp nutmeg
1 tbsp butter
A pinch of salt
1/2 cup water
2 drop red natural food coloring (optional)

Instructions: Prepare the Filling:

Add the water, sugar, and plantains to a medium saucepan over medium heat. Cover and cook until the plantains are soft and water is almost evaporated, about 10 -15 minutes. Remove from the heat and add the vanilla extract, cinnamon, nutmeg, butter, and a pinch of salt.
Mash with a fork or potato masher while still hot. Stir in the food color to combine with the plantain filling. The filling should be thicken, set aside to cool.

Prepare the Dough:

Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar (if using).
Incorporate Butter: Add the chilled butter cubes and use a pastry cutter or your hands to mix the butter into the flour until it resembles coarse crumbs.
Add Water: Gradually add the cold water, mixing until the dough comes together. Be careful not to overmix.
Chill Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Assemble the Tarts:

Roll Out Dough: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Cut Circles: Using a round cookie cutter or the rim of a glass, cut circles out of the dough into 8 parts (about 4 to 5 inches in diameter).
Add Filling: Place a spoonful of the plantain filling in the center of each dough circle.
Fold and Seal: Fold the dough over the filling to create a semi-circle and press the edges with a fork to seal.
Bake: Place the tarts on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the tarts are golden brown.

Serve: Let the plantain tarts cool slightly before serving. Enjoy them warm or at room temperature!

TIP:

You can use a pastry dough in place of making a pie crust and bake for 12 to 15 minutes.
To give the mixture a vibrant red color, add a small piece of raw beet to the water while the plantains are boiling.

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Cooking with Dianne Morin

Jamaican Sorrel Punch

Plantain Tart

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