Blackjamunraita Recipes

JAMAICAN BLACK CAKE

Jamaican Black Cake image

Provided by Food Network

Categories dessert

Time 5h30m

Yield 2 cakes

Number Of Ingredients 24

Ingredients

1 cup pitted dates
1 cup dried figs
1 1/4 cups port wine
1 1/4 cups white rum, such as Appleton
1/2 cup sliced almonds
1/2 cup brandied cherries with their liquid (or substitute maraschino cherries)
1/2 cup currants
1/2 cup candied orange peel
1/2 cup dried prunes
1/2 cup dark raisins
1/2 cup golden raisins
1 orange, juiced
1 1/2 cups (3 sticks) unsalted butter, plus more for greasing cake pans
2 cups flour, sifted
2 cups brown sugar
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Pinch of salt
1 teaspoon molasses
1 teaspoon browning
5 eggs

Steps:

Add the dates, figs, 1 cup of the port, 1 cup of the rum, the almonds, brandied cherries with their liquid, currants, candied orange peel, prunes and dark and golden raisins to a food processor. Process this mixture until the dried fruit is broken down into smaller chunks. Stir in the orange juice. Allow it to soak in the rum for at least 2 hours 30 minutes, but preferably for 2 to 3 days.
Preheat the oven to 350 degrees F. Grease 2 cake pans and line them with brown or wax paper.
In a stand mixer, combine the butter, flour, brown sugar, baking powder, allspice, cinnamon, cloves, nutmeg, salt, molasses, browning and eggs. Slowly add the rum-soaked fruit to the mixer a little at a time and mix to combine all of the ingredients.
Divide the cake batter between the prepared cake pans. Bake the cakes in a water bath by filling a large roasting pan halfway up with water and then setting the cake pans inside. Bake for 1 hour 30 minutes.
Sprinkle the remaining port and rum on top of the cakes and let them cool. These cakes will last for days stored in parchment paper and plastic wrap and for weeks when frozen.

BAD BART'S BLACK JAMBALAYA

Bad Bart's Black Jambalaya image

Provided by Food Network

Time 1h45m

Yield 12 servings

Number Of Ingredients 17

Ingredients

1/4 cup vegetable oil
1 pound Louisiana smoked sausage, sliced into wedges
3 ribs celery, diced small
2 poblano peppers, diced small
1 yellow onion, diced small
1/2 pound braised pork
1/2 pound boneless and skinless roasted chicken thigh meat
One 12-ounce can black-eyed peas
4 1/4 cups stock (chicken, pork or beef)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon cayenne pepper
2 cups parboiled rice

Steps:

Place a 4-gallon saucepan over medium heat. Add the vegetable oil and heat. Add the sausage and cook until it sizzles and curls. Next, add the trinity (celery, peppers and onions) and cook until golden brown. Then add the braised pork and cook 15 minutes, stirring somewhat frequently (every other minute or so).
Add the chicken, stir and cook for another 10 minutes. Add the black-eyed peas and cook another 10 minutes. Then add the stock and bring to a simmer. Add the fresh herbs and salt, black pepper, garlic and cayenne pepper. Add the rice, bring to simmer, cover, reduce the heat to low and cook until the rice is soft, about 30 minutes. Yea you right...you got some Bad Bart's Black Jambalaya!

BLACK MARGARITA

Black Margarita image

This is a good one for Halloween. The Chambord raspberry liqueur and Blue Curacao turn it a grey black color. However, don't be spooked by the color give it a try.

Provided by cookiedog

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces gold tequila
1 ounce blue curacao
1 ounce Chambord raspberry liquor
1 dash lime juice
fill with sour mix
and cranberry juice

Steps:

Combine ingredients in a shaker with ice. Shake well and pour into a salt-rimmed glass. Garnish with lime.

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