Christmas fruitcakes have been baked for centuries with the oldest known recipe dating back to Ancient Rome. Fruitcakes were a way to preserve fruits and nuts as well as a way to celebrate the harvest and seek good luck in the coming year. Jamaicans favorite Christmas cake is dark, spongy and heavy, with rum soaked fruit and rich flavor. Eaten only at Christmas the cake is a favored gift and family tradition.
Ingredients:
Poblano
* 1 lb. Raisins
Traditional Jamaican Christmas Cake
* 4 oz. Cherries
* ½ lb. Chopped prunes
* 2 oz. Cranberries
* 32 oz. Dark Jamaican rum
* 4 oz. Citrus peels
* grated rind of 1 lime
* 6 oz. or 1.5 cup flour
* 8 oz. butter
* 8 oz. sugar
* 4 eggs
* 1 tsp. cinnamon
* ½ tsp. allspice
* ½ tsp. Ground cloves
* ½ tsp. salt
* 1 cup wine/brandy
* 1 tsp. baking powder
* 1 tsp. vanilla
* 2 tbsp. browning
Directions:
Soak fruits, peels and rind in rum for two weeks before baking. In a separate bowl whip butter, sugar and browning until creamy. Combine dry ingredients in separate bowl and mix well. In a third bowl beat eggs and brandy together until well blended.
Add egg mixture to creamed butter mixture and blend well. Strain and add fruits, keeping rum for fruity drinks. Gradually mix dry ingredients to batter and fold together.
Pour batter into a lightly buttered 9" cake pan and bake at 350F for 1-½ hours checking after 1 hour. Sprinkle with powdered sugar before serving.
Traditional Jamaican Christmas Cake
For further tips and ideas for cooking great and traditional food from around the world, visit Jamaican Recipes [http://www.worldwide-recipes.com/jamaican-recipes.html]. Article submitted by Jen Carter, owner of the World Recipes [http://www.worldwide-recipes.com] website.
Find more recipes & cookbooks at the One Dollar bookstore.
Don't you just hate it when an avocado goes bad before you have a chance to eat it? It seems like such a waste of a wonderful fruit (yes, they are technically fruits not vegetables). Here's how to freeze avocadoes so you can use them later on in your favorite dips, sandwiches or salads.
Avocados don't freeze well whole or sliced. The best way to do it is to mash them up and then freeze them. Here's how to do it.
Poblano
Take two ripe avocados and slice them in half. Remove the pit and using a spoon scoop all the flesh out into a clean bowl. Add one tablespoon of lemon juice to the bowl. The acidity will keep the avocado from turning an unappealing grayish brown.
How to Freeze Avocados
Use a fork to mash your avocados well. Transfer them into a freezer bag and seal it tightly, leaving just a little air space to allow the frozen fruit to expand. Plan to use your avocado within 3 to 4 months for best results.
When you're ready for your mashed avocado, allow it to defrost in the fridge overnight. Then use it as usual in dips or as a sandwich spread.
For a quick guacamole dip, mix your thawed avocado puree with two tablespoons of salsa. Another yummy dip is to mix equal amounts of mashed avocado and cream cheese. You may also want o stir in some chopped tomatoes, onions and green peppers.
You can also use it to make delicious cold avocado soup. Simply blend your mashed avocado with a cup of cold chicken stock, some green onion and cilantro. Season with salt and pepper to taste, chill and serve.
How to Freeze Avocados
And now I would like to invite you to take a look at my freezer cooking guide - Freezer Cooking Made Simple to learn more about making homecooked meals for the freezer.
Search Price for Cheapest Price. Compare Barcelona Sauces. Best Buy Barcelona's Mole Poblano Sauce 16 Oz. Jar Shop. Save up to 75%
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Produced in Bend, Oregon
Preservative Free
All Natural Ingredients, No Animal Products
Gluten Free
Refrigerate After Opening
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The signature sauce of Mexican Haute cuisine, Barcelona's #1 Mole Poblano is a slowly cooked sauce with over twenty ingredients. Gluten-free, no preservatives, no animal products. A careful blend of balanced flavors and aromas create a symphony of sensations. Deep and complex, the taste keeps unfolding with a hint of chocolate at the end. True to the original sixteenth century recipe, our Mole Poblano is an authentic masterpiece to enjoy with family and friends. Made with raw organic chocolate.
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For chocolate lovers ( aficionados ) One of the best uses for this 'food of the Gods' is handed down from the Aztecs [ I believe] in the form of Mexican Chocolate Mole that is used to dress chicken. I ate this for the first time in Mexico and instantly fell in love with the dish. The slightly bitter sweet and spicy Mole sauce, pretty much overwhelms a subtle chicken at first, but as this is a dressing, chicken flavor does emerge with each mouthful. Beans and rice are good accompaniments, but I just prefer to eat Mole alone or with a couple of warm fresh cornflour tortillas as a side. Best beverage chaser is cold water. Note: Don't be tempted to use any chocolate. It will not work. You must use one of a couple of brands of cooking chocolate sold at Latin markets. The right chocolate is heavy on cocoa butter lacks emulsifiers or other additives and is loaded with coarsely granulated sugar. It's edible and usable in drinks but it it shines in preparing Mole. Ole! Hint- de-bone the chicken and chop the finished breasts into bite sized pieces that can be wrapped in a tortilla.
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Playa Grande Resort in Cabo San Lucas brings the ultimate in luxury to the tip of Land's End and everything here is done on a grand scale. Huge arches with panoramic views of the Pacific Ocean, a large domed lobby complimented by granite and onyx floors, sculptured columns and gorgeous artwork wherever you gaze... all part of the package at Playa Grande.
Cabo San Lucas has more than it's share of luxury resorts. Palmilla, Esperanza en
Auberge, Ventanas al Paraiso and the like offer luxurious accommodations at a price
many travelers simply cannot afford. Playa Grande provides up-scale luxury with
room rates within reach of most Cabo bound vacationers. From the moment you
arrive and the bellmen cart off your baggage, you cannot help but be awed at the
scale of this elegant and seductive hotel. The lobby features a high, domed ceiling
with glass everywhere. Natural light floods in through every arch and window. The
front desk is adorned with wood and polished stone. It is obvious that no expense
was spared in the creation of this masterpiece by the sea.
Poblano
Playa Grande is the culmination of decades of experience developing resort property
in Cabo San Lucas. The project is the brainchild of Luis Bulnes, who started the hotel
industry in Cabo with Solmar Suites, a property adjacent to Playa Grande. Originally
from Spain, Don Luis (as he is most commonly known) first came to Los Cabos to
manage the then operational fish cannery. Although now just a crumbling ruin, Don
Luis managed to grow the cannery's output, eventually making it the largest cannery
operation in Latin America. At one point the facility supplied about 75% of the
regions seafood. While his impact on the commercial fishing industry was great, it
was his subsequent impact in transforming Cabo - from sleepy fishing village to
major tourist destination - that has made him a true mover and shaker in Baja Sur.
Big, Bold, & Beautiful - Playa Grande Resort in Cabo San Lucas
Playa Grande is nestled on a wide beach facing the Pacific. Unlike hotels along the
Sea of Cortez side of the peninsula, street (or beach) vendors are nowhere to be
seen. The peace and quiet is thanks to an arrangement made by Bulnes many years
ago. In exchange for cheap rents for storefront or "flea-market" styled space in
town, vendors agreed to stay off the Bulnes property. This allows guests the
opportunity to enjoy the peace and seclusion of the less traveled and developed
Pacific coast of Land's End.
Styled with traditional Mexican hacienda-style architecture, Playa Grande's bold use
of color plays a big role in creating a "south of the border" atmosphere. Shades of
gold, orange, pinks and reds bring a youthful and vibrant glow to the property.
Extensive use of archways and columns create frames for the magnificent views the
location affords. Guests walk through a huge arch and descend a wide set of stairs
dropping several levels to the resort's pools and restaurants. Paths meander
through gardens, by ponds and fountains, over bridges and streams allowing the
visitor to take in the beauty and attention to detail that Bulnes and the architects
brought to the project.
Accommodations range from Deluxe Junior Suites, Luxury Suites and upwards to the
Penthouse Suites, each with spectacular views. Rooms are well appointed and
decorated featuring an extensive use of polished stone and rich, dark woods.
Comfortable living rooms have plenty of space to stretch out in. They include
futon-style couches that fold out to beds as well as a cleverly concealed fold-away
bed hidden in it's own wood cabinet. Dining areas and full kitchens are part of the
package in Luxury Suites and include table settings, microwave, range and
refrigerator. Blenders and bar glasses make it easy to concoct your own versions of
Margaritas for sipping on the private terraces and balconies. Master bedrooms
feature over-sized king beds with very comfortable mattresses and soft, cool
bedding. Venture into the master bath and you are completely surrounded by
marble. A full sized jetted tub with shower, large vanity with lighted make-up mirror
and hair dryers make it easy to prepare for a night on the town. Each unit has the
convenience of an iron and ironing board.
On site restaurants include Calima and the Brigantine. Calima offers casual dining
on one of many patios or under a large and well-designed pergola. Dishes range
from regional seafood to steaks, chicken and even Sushi - all well prepared and
stylishly presented by an attentive staff. A visit to Calima's bar is a must as they
create some very enjoyable and potent libations, including the Calima Special;
Captain Morgan's Rum, Bailey's, Kahlua, banana, coconut milk, evaporated milk and
pineapple juice blended with ice and served in a tall hurricane glass. A few of those
and just about any worry you have simply melts away leaving only a smile.
The Brigantine restaurant is a good choice for dinner. The menu is diverse and
features local seafood, lobster, pasta and Mexican specialties including a delicious
Stuffed Poblano chile. The décor is elegant with leaded glass windows, marble
floors and linen tablecloths. Dining options are indoors, with air conditioning, or
outdoors under covered patios with wonderful views and ambience.
For other dining options, the group that owns Playa Grande also owns other
restaurants within walking distance; The Galeon (Italian and continental cuisine),
Romeo and Juliet (also Italian), and La Roca located at Solmar Suites right next door.
If you enjoy a well-made Mexican coffee, a trip to Galeon is definitely in order. The
process is more an event than just a simple after dinner drink. Masterfully created
before your eyes, the staff even dims the lights to enhance the flaming and mixing
processes that make up a true Mexican coffee. The Sea Queen located on the marina
is the newest restaurant to join the group and features seafood and sushi prepared
by their chef who is a graduate of the San Francisco Culinary Institute.
Blended into the sweeping architecture of Playa Grande are several pools complete
with waterfalls, volleyball courts and kids play areas. For the adults, swim-up bars
and a large outdoor Jacuzzi round-out the aquatic features of Playa Grande. Towel
service, comfortable padded chaise lounges, cocktail and food servers and colorful
landscaping make this a great place to work on your tan or laze under an umbrella
with a good book.
For those after more activities, The world-famous Solmar Fleet is at your disposal.
Solmar Fleet's sport fishing and diving boats range from 28 foot cruisers to the 112
foot Solmar V, one of the most luxurious live-aboard dive vessels in the world.
SOLMAR V is the only luxury live-aboard vessel departing from Cabo San Lucas,
Mexico - well within range of the most exciting diving in the Sea of Cortez. Whether
you choose to spend your time on the water battling world-class billfish or under
the water swimming with sea turtles, Manta rays and Whale Sharks, the Solmar fleet
is well equipped to handle your every need.
Other nearby activities include; golfing on one of five world-class golf courses
featuring designs by Jack Nicklaus, Pete Dye and Robert Trent Jones, Jr., sunset
cruises, snorkeling, ATV adventures, horseback riding, parasailing and myriad eco-
tours. All off-site activities can be arranged through the resort's concierge.
Another wonderful feature of the resort is the Thalasso Spa. Fashioned with the
French "Art de Vivre" sensibility, the Thalasso Spa utilizes thalasso therapy that
originated in France in 1865 by Dr. La Bonardiere. Thalasso therapy features the use
of seawater baths and seaweed based treatments for both preventative and curative
purposes. French doctors estimate that the benefits realized from six days of
thalasso therapy will bring curative results lasting six to eight months. For those
who appreciate the personal rejuvenation and revitalization of exercise and weight
training, a full gym is also available for use by hotel guests.
While Playa Grande is first and foremost a destination for the vacationer, the resort
also boasts full-service conference facilities including a theater complete with
stadium seating, podium and screening equipment for audio/video presentations.
Several meeting rooms are immediately adjacent to the theater making the planning
of corporate events and retreats easy. Playa Grande hosts many corporate functions
and has been selected as the preferred resort and events center for one of Los
Cabos most exciting events - the Los Cabos Billfish Tournament.
The Los Cabos Billfish tournament is fast becoming one of the world's premier off-
shore fishing tournaments. The organizers have once again chosen Playa Grande as
the host resort of the tournament and it's participants. Anglers from around the
globe will converge on this spectacular resort commencing the second week of
October. The official tournament start takes place on October 11th. The awards
presentation is on the15th. Participants from last year's event raved about the resort
and the treatment given by the staff. Both Playa Grande and their sister resort,
Solmar are offering tournament participants special discounts on lodging. If you're
looking for something truly exciting to do in October, this could be it!
If you find that the rates at Playa Grande are a little beyond your budget, there's
good news. Solmar Suites is located right next door to Playa Grande, offers the same
gorgeous beach and tranquility, but at lower rates. I've had the pleasure of staying
at Solmar in the past, although it has been years now, and really enjoyed my stay.
While not as luxurious, Solmar's suites are clean and well maintained and the staff is
just as terrific as the staff at Playa Grande. Smaller and more intimate, Solmar can
and does provide exceptional value and magnificent views. One of the best features
is the proximity of the rooms to the beach. Every room features a furnished terrace
and those on the first floor have direct beach access, two steps and your toes are in
the sand!
To learn more about Solmar Suites, visit them online at: http://www.solmar.com or
call them toll free at 800-344-3349.
PLAYA GRANDE RESERVATIONS:
Toll Free - 800.344.3349
http://www.playagranderesort.com
Email - caboresort@aol.com
RATES
PEAK SEASON
Junior Suites 0.00
Luxury Suites 0.00
Presidential Suite 5.00
Penthouse Suite 5.00
MID SEASON
Junior Suites 5.00
Luxury Suites 0.00
Presidential Suite 5.00
Penthouse Suite 5.00
AMENITIES
o Air conditioning
o Satellite TV
o In-room safe
o Purified water system
o 2 on-site restaurants
o 3 off-site restaurants
o Multiple pools
o 2 pool bars
o Car rental
o On-site fishing charters
o On-site scuba center
o Thalasso Spa
o Full gym
o Tennis
For more information, visit http://www.playagranderesort.com
Big, Bold, & Beautiful - Playa Grande Resort in Cabo San Lucas
Richard Chudy is the author and President of Cabo's Best, a travel website dedicated to Los Cabos. To learn more about Cabo, visit http://www.CabosBest.com or email Richard at cabo rich@cabosbest.com
Search Offer for . Save more TheLatinProducts. Cheap Ancho Dried Whole chile Peppers - 4 oz. For Sale. Save up to 50%
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Ancho Dried Whole chile Peppers - 4 oz. Review
Ancho Whole Dried Chiles The dried form of a Poblano Pepper, this de-stemmed chile has medium-thick wrinkled flesh. Heat ranges 3-5 on a scale of 1-10, the same heat and flavor profile as Guajillo or Pasilla Negro chiles. Use in salsa and soups, enchilada or combine with the Pasilla and Guajillo to make the traditional mole sauces. Approx. 4-5â? long, 3â? wide.
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Let this wonderful salsa sit for a while so that all the flavors blend together.
5 slices pickled jalapeno peppers, or use fresh jalapeno peppers
6 fresh tomatoes, quartered
2 teaspoons olive oil
2 teaspoons red wine vinegar
1/2 lime, juiced
1/8 teaspoon salt
Directions
Place the onion, bell pepper, cilantro and jalapeno peppers into a food processor. Pulse until finely chopped. Add in the tomatoes, and pulse just a few times until the tomatoes are coarsely chopped.
Transfer to a bowl with a tight fitting lid.
In a separate bowl, whisk together olive oil, red wine vinegar, lime juice and salt.
Pour dressing over tomatoes and stir well. Cover and refrigerate for at least 1 hour.
Company Tomato Salsa
This salsa recipe makes a large amount and is great for canning several jars for storage.
5 pounds Roma tomatoes
3 green bell peppers, diced
4 stalks celery, chopped (optional)
4 to 8 jalapeno peppers, seeded and minced
2 tablespoons white sugar
4 cloves garlic, minced
4 (4oz.) cans diced green chilies
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon ground black pepper
3 onions, chopped
3 tablespoons fresh cilantro, chopped
Directions
In a six quart pot of boiling water, blanch the tomatoes; drain and cool under cold water.
Peel the skin off tomatoes and coarsely chop. Return chopped tomatoes to the pot and bring to a boil; reduce heat. Skim juice from top of tomatoes and reserve for another use. Do not overcook. Tomatoes should be chunky.
Pour salsa into hot canning jars and seal.
In two quarts of boiling salted water, add the chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.
Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars. Follow manufacturers directions.
Spicy Mango Salsa
This exotic salsa tastes great with chicken and pork. Wear gloves when working with hot chilipeppers.
2 cups fresh mango, diced
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
1 tablespoon fresh ginger root, chopped
1/4 cup fresh cilantro or basil, chopped
1 or 2 serrano chilipeppers, diced
1/4 cup fresh lime juice
Directions
In a large bowl, mix together the mangoes, peaches, garlic, ginger and cilantro.
Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.
Zesty Cheese Salsa
Monterey Jack cheese adds a different twist to this tasty salsa.
2 large tomatoes, diced
6 green onions, chopped
1 cup Monterey Jack cheese, finely shredded
1 (4oz.) can chopped green chilies
1 (2.25 oz.) can sliced ripe olives, drained
1/4 cup Italian salad dressing
Tortilla chips
Directions
In a bowl, combine the tomatoes, onions, cheese, chilies, olives and salad dressing. Toss well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
Three Bean Salsa
A healthy salsa featuring three kinds of beans, plus corn, tomatoes and spices.
1 (16 oz.) can kidney beans, rinsed and drained
1 (15.25 oz.) can whole kernel corn, drained
1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
2 cups fresh tomatoes, chopped
2 jalapeno peppers, seeded and chopped
1/4 cup green onions, chopped
1/4 cup lime juice
2 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips
Directions
In a bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.
How to make red sauce for tamales part 1 of 4 Tube. Duration : 10.82 Mins.
Like mi videos?? click here to subscribe full.sc Here is the recipe for making red tamales, i hope you enjoy!! Ingredients: Makes 25 tamales 8 oz pork meat 5 guajillo peppers or california 5 puya peppers or 2 ancho 1 clove garlic small piece onion A pinch of ground cloves or 2 whole cloves 2 tbs oil 1 cup chicken stock or water 1/2 cup water 1/4 cup masa flour (maseca)
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The most commonly used dry chile in Mexico, Melissas Ancho Chiles pack a robust, earthy flavor with mild to moderate heat. The Ancho ranges from 3 - 5 on a heat scale of 1 to 10, and Scoville heat units are 1,000 to 3,000. Actually a dried poblano, Ancho Chile is the sweetest of the dried chiles, and becomes very fruity and aromatic when toasted. These chiles are a must for many classic Southwestern and Latin recipes, including moles, salsas, soups, and stews. Ancho Chiles from Melissas are hand selected for excellent quality, and will kick up your recipes with authentic, full-bodied flavor.
There is nothing more delicious than a fresh, hot tamale. If you take your time and make these tamales with loving care, you will receive lots of compliments.
Place the beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as the water boils, reduce heat to a simmer and cover the pot. Let simmer for 3-1/2 hours, until the beef is tender and shreds easily with a fork.
After the beef is done, remove from pot, reserving 5 cups of cooking liquid. Discard the garlic. Allow meat to cool slilghtly. Shred into small pieces with 2 forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow husks to soak for 3 hours, until soft and pliable. You may need to weight them down with an inverted plate or heavy can.
Toast anchochiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove the stems and seeds. Crumble and grind the chilies in a clean coffee grinder or with a mortar and pestle.
In a large skillet, heat up the oil. Mix in the flour and allow it to brown slightly. Pour in 1 cup beef broth and stir until smooth.
Mix in the ground chilies, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir in the shredded beef and cover. Let simmer for 45 minutes.
Place the lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add in the masa harina and beat at low speed until well mixed. Pour in the reserved cooking liquid, a little at a time, until the mixture is the consistency of soft cookie dough.
Drain the water from the corn husks.
Flatten out each corn husk, one at a time, with the narrow end facing you. Spread 2 tablespoons of the masa harina mixture onto the top 2/3 of the husk.
Spread 1 tablespoon of the meat mixture down the middle of the masa harina.
Roll up the corn husk, starting at one of the long sides. Fold the narrow end of the husk down onto the rolled tamale and tie with a piece of butchers' twine.
Place wrapped tamales into a steamer basket. Steam over boiling water for one hour, until the masa is firm and holds its shape. Make sure the steamer doesn't run out of water.
Serve immediately, allowing each person to unwrap their own tamales.
Keep leftovers inside their husks and store them uncovered in the refrigerator.
Delicious over your hot tamales or other meats like beef, pork and chicken. Try adding plums for an additional flavor boost.
8 large medium ripe tomatoes, peeled and chopped into 3/4-inch chunks
2 cups firm apples, chopped
1-1/2 cups fresh peaches, chopped
1-1/2 cups fresh pears, peeled and chopped
1-1/2 cups onion, finely chopped
1 cup celery, finely chopped
3 tablespoons whole pickling spices
2-1/2 cups lightly packed brown sugar
2 teaspoons pickling salt
1-1/2 cups apple cider vinegar
Directions
Place the tomatoes, apples, peaches, pears, onion and celery into a heavy pot. Stir in the pickling spices, brown sugar, pickling salt and vinegar. Bring to a boil, while stirring constantly.
Reduce heat to medium and simmer until mixture is thick; stirring occasionally to prevent sticking. Cook about 45 minutes.
Pour the fruit relish into hot jars, leaving 1/-inch head space. Adjust caps. Process for 15 minutes in a boiling water bath. Cool jars. Store relish in a cool, dry place.
