A traditional Jamaican dessert, Blue Drawers are traditionally made with banana leaves over an open flame which gave the filling a blue tint.
Jamaican Blue Drawers
2 cups cornmeal
1/2 tsp salt
3/4 cup brown sugar
1 tsp C&C Mixed Spice
1/4 cup raisins
1/4 cup shredded sweetened coconut
1 1/2 cups coconut milk
1 tsp vanilla
banana leaves/aluminium foil
Mix all dry ingredients and grated coconut together. Add coconut milk and vanilla, and mix well. Place about 1/2 cup of mixture into the banana leaf or foil. Fold up the sides to make a secure parcel. Tie with banana bark or string.
Cooking Method # 1
Drop into boiling water. There should be enough water to cover the parcels. Simmer for about an hour.
Cooking Method #2
Cook package on the BBQ over a medium, indirect heat for 45 minutes until the inside has set.
Cooking Method #3
Cook in an oven preheated to 350 degrees for 45 minutes until the inside has set.
Remove banana leaves (or foil) before eating.
Herbed Sandwich Spread
1 1/2 cup diced sweet yellow onion
2 TBSP olive oil
1/4 tsp sea salt
3/4 cup mayonnaise
1 1/2 cup sour cream
1 TBSP C&C Herb Dressing & Dip blend
Salt and pepper to taste
In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
Mix the rest of the ingredients including the Herb Dressing and Dip blend, and then add the cooled onions.
Refrigerate for at least one hour. Stir before serving as a chip or vegetable dip or as the spread on your favourite grilled chicken sandwich.
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
3 cups flour
1 tsp vanilla extract
3 tsp Baking powder
1 1/2 tsp C&C Mixed Spice Blend
1 tsp salt
2 cups shredded sweetened coconut
1 cup coconut milk
Cream together butter and sugar in a mixing bowl. Add eggs and vanilla to creamed mixture and beat for about 2 minutes longer.
Sift together flour, baking powder and C&C Mixed Spice Blend. Add flour mixture, and coconut to butter and sugar mixture. Stir to combine and add coconut milk, stir until smooth.
Spread the batter evenly in a greased shallow cake pan. Bake at 400 degrees F for about 30 minutes.
Serve warm with powdered sugar or additional coconut.
Beau Monde Dill Dip
3/4 cup sour cream
3/4 cup mayonnaise
1 tsp C&C Beau Monde Seasoning
1 TBSP minced green spring onion
1 tsp dried dill weed (1 TBSP fresh, minced)
1 tsp dried parsley (1 TBSP fresh, minced)
In a bowl mix it all together. Chill for one hour then serve with pita chips, veggies or anything else you like to dip!
Spicy Slow Cooker Cashews
3 cups unsalted, dry roasted, cashews
1/4 cup butter
2 TBSP C&C Medium Chili Powder
Mix your nuts, butter and seasoning mix well. Place in crock pot on low for about 2 hours.
Remove the lid and turn heat to high and cook for about 10 more minutes or so.
Can eat warm or put into nut dishes.
Photo Cred DianaEatingRichly
Summer Fruit Salad
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp grated orange zest
1/2 tsp grated lemon zest
1 tsp C&C Spearmint
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in mint. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Savoury Pumpkin Hummus
2 TBSP lemon juice
2 TBSP tahini
3 cloves of garlic
1 TBSP olive oil
1 (15 oz) can of chickpeas
1 (15 oz) can of pumpkin puree
1/2 TBSP C&C Medium Chili Powder
1/4 cup toasted pumpkin seeds
Salt to taste
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.
Add chickpeas and olive oil and pulse until smooth. Add pumpkin and C&C Medium Chili Powder; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
Garnish with pumpkin seeds and serve with pita wedges and vegetables.