Here’s is my final offering for my 12 recipes of Christmas feature. Port soaked cranberry bread pudding. A wonderfully yummy warm dessert, full of flavor and perfect for the holidays.
Seared Tuna on Rice Cakes
I have a brand new recipe to share with you today, seared tuna on rice cakes.
It’s always nice to serve your guests something interesting for the holidays, something that they wouldn’t ordinarily make for themselves. But creating a recipe such as this often poses a conundrum. Creating something new and interesting, requires more effort than usual and can feel a little daunting.
Seared tuna on rice cakes solves that conundrum. You essentially need to create three separate items, rice cakes, ginger slaw, and of course, seared tuna, then pile them on top of each other – easy!
Okra Fried Rice
I don’t think I’ve ever had a family holiday dinner without a spoonful or two of rice. Luckily, it’s not always the same rice dish, my mother would always mix it up and give us something interesting. So today’s dish is an homage to my mother’s family meals – okra fried rice. It’s so tasty, with fresh vegetables, pancetta, shallots, garlic and a teeny kick from some cayenne pepper.
Herb Rib Roast with Garlic Mushrooms
I’ve said this before, I’m a carnivore and I love a tasty piece of meat, full of flavor, served up with a tasty side or two. That’s what we have here today folks. Herb rib roast with garlic mushrooms. It’s Tasty, succulent and completely satisfying.
Leek and Potato Bake
Another addition to my 12 Recipes of Christmas, and today’s recipe is….. Leek and Potato Bake. A rich offering of melt in your mouth cheesy potatoes baked with leek and heavy cream. Then topped with salt and pepper, and finally a touch of nutmeg. Yum, right?
Spiced Caribbean Sorrel
I’m starting my 12 Days of Christmas early this year, and my first recipe is….. Spiced Caribbean Sorrel.
Spiced Caribbean sorrel is an epic beverage that is everything you could possibly want in a drink during fall and winter.
This drink has been a staple in my family, and many of my friends’ families who hail from the Caribbean for many, many years. Anytime I have family over and I make spiced Caribbean sorrel, I have to deal with their excitement after a whiff of the sorrel and spices steeping. Their eyes dart around in anticipation, which is followed by rapid fire questions.
- Is that sorrel?
- What you put in it?
- When will it be ready?
It’s so funny, but I totally get their excitement.
