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Garlic herbed mushrooms in a red pot with a wooden spoon

Nothing about Garlic Herb Mushrooms is Caribbean, but this recipe became one of the most requested dishes after I posted a photo on Instagram and featured it in my #MeatFreeMondays series on YouTube. Button mushrooms are transformed with butter, olive oil, garlic, fresh thyme, and a splash of white wine into an elegant side that’s ready in minutes.

I recommend cleaning mushrooms under running water and patting them dry; that’s just my style. Cooking in a wide pan allows each mushroom to get direct contact with the surface, creating beautiful color and flavor. You’ll finish with a quick wine deglaze and a final sauté to coat everything in garlic-herb goodness. This versatile side pairs beautifully with steaks, pasta, or your favorite vegan main dishes.

Ingredient Guide

Button Mushrooms: Firm, clean mushrooms that soak up flavor beautifully.
Olive Oil: Adds richness and helps brown the mushrooms.
Butter: Enhances color and flavor during sautéing.
Onion: Provides a savory base.
Garlic: Central to the dish’s bold flavor profile.
Thyme Sprigs: Fresh herb that complements mushrooms specifically.
Parsley: Brightens the finished dish.
White Wine: Deglazes the pan and adds acidity and depth.
Salt and Black Pepper: Essential for seasoning.
Red Pepper Flakes: Optional for a gentle heat.

Cooking Notes from the Kitchen

I always wash mushrooms; drying them completely ensures they brown well instead of steaming.
Use a wide pan so each mushroom touches the bottom—this ensures caramelization.
Larger mushrooms should be halved for even cooking.
Deglaze with wine, apple juice, or vegetable stock to release flavorful bits from the pan.
Add garlic and herbs at the end on low heat to prevent burning and preserve freshness.

Shopping Made Easy

Button mushrooms are found in the produce section—choose firm, dry specimens.
Fresh thyme and parsley can be found near other fresh herbs. Buy just before cooking for best quality.
White wine adds depth here; if you’d rather not use alcohol, replace it with vegetable stock or apple juice.
Pre-minced garlic is convenient, but fresh garlic gives the best flavor.

Can I use other mushrooms?

Yes, cremini or baby bella mushrooms work well. Just adjust cooking time for size.

What’s an alcohol-free substitute for white wine?

Apple juice or vegetable stock makes a great non-alcoholic deglazing option.

How long will mushrooms stay fresh?

Store leftovers in an airtight container in the fridge for up to 4 days.

Can I make this vegan?

Absolutely. Use plant-based butter or just extra olive oil.

What dishes pair best with garlic herb mushrooms?

They’re perfect alongside grilled steak, roast chicken, pasta, or as a topping for toast or polenta.

Garlic Herb Mushrooms

Savory sautéed mushrooms with garlic, fresh herbs, and a splash of white wine—elegant, easy, and ideal for meat-free meals or as a side dish.

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Prep Time 5

Cook Time 12

Total Time 17

Course Chris’s Kitchen, Comfort Food, Side Dishes, Vegetarian, Winter Recipes

Cuisine Fusion

Servings

Ingredients

1 pound button mushrooms cleaned
2 tablespoons olive oil
1 1/2 tablespoons butter
1 medium onion diced
3-5 cloves garlic crushed
3-4 sprigs thyme
1 tablespoon parsley chopped
1/4 teaspoon salt
3-4 tablespoons white wine
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes optional

Instructions

Heat olive oil and butter in a wide pan over medium heat. Add onion and sauté gently for 3 minutes.
Increase heat to medium-high and add mushrooms (halved if large). Cook for 7–9 minutes until they shrink and caramelize.
Pour in white wine to deglaze the pan. Cook 1 minute.
Reduce heat to low and add garlic, thyme, parsley, salt, black pepper, and red pepper flakes. Stir well to coat.
Cook for an additional 2–3 minutes until garlic is fragrant but not browned.
Serve hot with your favorite dishes.

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Chicken Recipes Featured Fusion

Apple Mango Chicken Salad

January 7, 2026April 17, 2025Leave a Comment

I developed this Apple Mango Chicken Salad to use up leftover roasted chicken and give white meat a tasty island twist. It combines juicy mango, crisp apple, crunchy celery, and red onion with a hint of curry powder for an irresistible Caribbean-flavored salad. It’s refreshing, quick to prepare, and perfect for sandwiches or as a light meal that everyone enjoys.

Ingredient Guide

Cooked Chicken: Tender shredded chicken forms the hearty base of this salad.
Mango: Tropical fruit with sweet, juicy flesh that adds a Caribbean touch.
Apple: A crisp and mildly tart fruit that brings crunch and balance.
Celery: Bright green vegetable with a clean, crunchy texture.
Red Onion: Milder than white onions with a sharp flavor and vibrant color.
Mayonnaise: Creamy condiment that binds everything together.
Prepared Mustard: Adds tanginess and slight acidity.
Lemon Juice: Helps preserve freshness and brightens the flavor.
Curry Powder: A spice blend that introduces warm, savory notes.
Salt & Black Pepper: Basic seasonings to enhance the dish.

Shopping Made Easy

Use leftover roasted chicken or grab rotisserie for convenience.
Choose a ripe yet firm mango for easy cubing without mush.
Red onion provides milder flavor; substitute with white or sweet onion if preferred.
Any crisp, firm apple (e.g., Honeycrisp) works well in this mix.

Cooking Notes from the Kitchen

Toss mango and apple with lemon juice immediately after dicing to preserve color.
Chill for about 30 minutes to let flavors meld and for a refreshing experience.
Great make-ahead dish; keeps well for up to 2 days with a quick stir before serving.

Can I make it vegetarian?

Yes, simply omit the chicken and add chickpeas or diced avocado for protein and creaminess.

How can I use Apple Mango Chicken Salad in meals?

This salad works well in sandwiches, wraps, lettuce cups, or served over greens for a light lunch. It’s also great on crackers or as a party dip.

Can I meal prep this chicken salad in advance?

Yes, this salad keeps well in the fridge for up to 2 days. Store it in an airtight container and stir before serving to freshen the texture.

What can I substitute for mayonnaise in chicken salad?

Greek yogurt, sour cream, or mashed avocado are excellent alternatives that offer a lighter or dairy-free base while keeping the salad creamy.

What fruits go well in chicken salad?

Besides mango and apple, try grapes, pineapple, or dried cranberries. These add sweetness and contrast well with savory ingredients.

Can I make chicken salad without curry powder?

Yes, you can omit the curry powder or substitute it with paprika or a dash of cumin for a different flavor profile.

Apple Mango Chicken Salad

A refreshing Caribbean-style chicken salad with tropical mango, crisp apple, and a hint of curry; perfect for sandwiches or a light, flavorful meal.

With most things I prepare I like to bring a bit of the “island” into it, so the addition of the ripe mango and pinch of curry powder, was only natural.

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Prep Time 15

Total Time 15

Course Chicken Recipes

Cuisine Fusion

Ingredients

1/2 cup mango cubed
1/2 cup apple cubed
3 cups cooked chicken shredded
1/2 cup celery diced
1/4 cup red onion diced
3/4 cup mayonnaise
3/4 teaspoon mustard
1 teaspoon lemon juice
pinch curry powder
pinch salt
pinch black pepper

Instructions

In a large bowl, combine mango and apple. Stir in lemon juice to prevent discoloration.
Add shredded chicken, celery, and red onion.
Stir in mayonnaise, mustard, curry powder, salt, and pepper until evenly mixed.
Chill for about 30 minutes to meld flavors.
Serve on bread, lettuce wraps, or as a standalone salad.

Notes

Try to get a mango that’s about 90% ripe, so it’s firm and will be easy to dice and handle in general, without falling apart. If you don’t have a red onion, any sweet or mild onion will work. The idea is not to have karate breath after eating this.

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Breads & Bakes Featured Side Dishes Trinidadian Vegetarian

Ultimate Breadfruit Pie

January 7, 2026April 16, 2025Leave a Comment

I’ve always believed that breadfruit deserves more love on our dinner tables, and this Ultimate Breadfruit Pie might just win you over if you’re not already a fan. Inspired by flavors from a memorable trip to Tobago, and eating that first pie at Jemma’s Seaview, this dish transforms a starchy breadfruit into layers of tender wedges, creamy cheese sauce, and golden-crisp topping. I wanted to create a recipe that’s both comforting and rooted in Caribbean tradition, and this pie hits that sweet spot. It’s perfect as a hearty side or even the star of the show for a vegetarian meal.

Ingredient Guide

Breadfruit: This starchy tropical fruit is the backbone of the dish: dense, hearty, and perfect for layering. Choose one that is firm and greenish in hue, not overripe.
Evaporated Milk: Offers richness and body to the sauce, balancing the breadfruit’s dryness. Use full-fat for best texture; coconut milk can be used for a dairy-free twist.
Parsley: Brings a fresh herbal contrast to the richness of the dish. Flat-leaf parsley is best, but curly works too.
Cheddar Cheese: Sharp cheddar provides strong flavor and excellent melt, essential for that golden crust and gooey layers.
Monterey Jack Cheese: Adds creaminess and smooth melt that complements cheddar’s sharpness.
Onion: Adds savory depth and aromatic base flavor. White or yellow onions work equally well.
Salt and Black Pepper: Balances all other flavors. Taste your sauce before baking and adjust seasoning as needed.
Scotch Bonnet Pepper (Optional): For those who enjoy a little fire, this pepper adds Caribbean heat. Use sparingly and finely chopped.

Shopping Made Easy

Breadfruit is often found at Caribbean or Latin grocery stores—ask if they can help cut or peel it if needed.
Always double-check canned evaporated milk labels to avoid sweetened condensed milk by mistake.
Blend cheeses yourself rather than buying pre-shredded for better texture and melt.
Fresh parsley and onions make a big difference here; avoid dried versions.

Cooking Notes from the Kitchen

Cool the breadfruit slightly after boiling to slice cleanly and prevent crumbling.
Layer the cheese evenly through the middle and on top for full flavor in every bite.
Broil carefully for the golden crust; keep a close eye as it browns fast.
Don’t rush the roux. Whisk butter and flour on low for 4–5 minutes to avoid raw flavor .
Stir sauce until smooth and thick. Add a splash of milk, cream, or water if it becomes too thick.
Watch the broiler! Cheese can go from golden to burned in seconds.

What can I use as a substitute for breadfruit in this pie?

If you can’t find breadfruit, green plantains or sliced potatoes will give you a similar base. You’ll lose the signature flavor, but it still makes a delicious pie.

Is this pie okay for vegetarians?

Yes, there’s no meat in this one. To make it vegan, switch the cheese and milk for plant-based options that melt well.

How long can I store breadfruit pie leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 to 20 minutes.

Can I prep it ahead of time?

Definitely. You can layer and assemble everything the day before, then bake it fresh the next day. Just add a few extra minutes to your bake time if it’s going in cold.

Ultimate Breadfruit Pie

A Caribbean-style layered breadfruit casserole with creamy cheese sauce, perfect as a comforting main or hearty side.

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Prep Time 25

Cook Time 50

Rest Time 5

Total Time 1 20

Course Breads & Bakes, Side Dishes, Vegetarian

Cuisine Trinidadian

Servings

Ingredients

1 large breadfruit about 4 lb
1 1/2 cups evaporated milk
2 tablespoons parsley chopped
1 cup cheddar cheese grated
1/2 cup Monterey Jack cheese grated
1 medium onion chopped
Salt and black pepper, to taste

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Peel and prepare the breadfruit by cutting off the stem, slicing into wedges, peeling the skin, and removing the core.
Boil wedges in salted water for 20 minutes, or until tender. Drain and cool slightly.
In a saucepan, melt butter over low heat. Whisk in flour and cook for 4–5 minutes to form a smooth roux.
Slowly whisk in evaporated milk. Add parsley, onion, mustard, scotch bonnet (if using), nutmeg, black pepper, and cheeses (reserve 1/4 cup cheddar for topping). Stir until thick and smooth.
Slice boiled breadfruit into 1/4-inch thick slices. Layer half in a greased baking dish, then pour over half the cheese sauce. Repeat with remaining breadfruit and sauce.
Sprinkle top with reserved cheddar (and breadcrumbs if using).
Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
Rest 5 minutes before serving.

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Desserts Featured Festive & Holiday Recipes Trinidadian

Banana Bread Pudding

January 7, 2026April 16, 2025Leave a Comment

Banana bread pudding wasn’t something I grew up eating—cake was always the dessert of choice in our home. My mom, a serious baker, had no time for bananas when she had fruit cake in the oven. And to be honest, I had so much banana as a child, I lost my taste for it altogether. That changed the night I tasted Banana Bread Pudding at my sister’s wedding in Port of Spain. That dessert, made by the chef at Chaud, opened my eyes to what a banana could be. This recipe is my humble take, inspired by that unforgettable flavor and a craving I’ve come to welcome.

Ingredient Guide

Day-Old Bread: Slightly dried bread soaks up the custard mixture without falling apart. A rustic loaf or French bread works best for structure.
Warm Milk: Used to dissolve the butter and build a rich custard base. Whole milk is ideal for creaminess.
Butter: Melted into the warm milk to enrich the custard and add smooth texture.
Custard Powder: Adds body and depth of flavor to the custard. This tip came from a chef friend and really elevates the dessert.
Eggs: These bind the pudding and add a silky, custard-like finish to every bite.
Cinnamon Powder: Brings classic Caribbean spice warmth to the dish.
Vanilla Extract: Adds a rich, sweet fragrance that complements the banana and spice.
Granulated Sugar: Sweetens the custard and balances the natural sugars in the banana and raisins.
Ripe Bananas: Provide moisture and natural sweetness. Very ripe bananas with black spots are perfect.
Raisins: Add chewy texture and pops of sweet-tart flavor in contrast to the creamy custard.
Nutmeg: A traditional Caribbean spice that deepens the flavor of the custard base.

Shopping Made Easy

Look for unsliced or rustic bread from a bakery for best texture.
Custard powder is typically found in the baking or international foods aisle.
Use bananas that are too soft for eating. This is the perfect way to use them up.
Swap raisins for currants or chopped dried fruit if needed.

Cooking Notes from the Kitchen

Tear the bread into 1- to 2-inch pieces by hand—this helps it hold shape and soak evenly without becoming mushy.
When mixing custard powder, always use a few tablespoons of the warm milk mixture to dissolve it completely before combining, as this helps avoid lumps.
Letting the assembled bread mixture rest for 20 minutes is essential. It ensures the bread fully absorbs the custard and bakes evenly.
Press the bread gently into the custard to help saturate it. Don’t skip this because it’s what gives the pudding its creamy texture.
Bake on the middle rack so the heat circulates evenly and the top sets golden while the inside remains moist.
The pudding is ready when it is golden brown on top with a slight jiggle in the center. Overbaking will dry it out.

What can I use as a substitute for custard powder?

You can substitute 2 tablespoons of cornstarch or flour, but custard powder offers both thickening and flavor.

Can I make this without raisins?

Yes. You can leave them out or use chopped dates, apricots, or cranberries.

How long can I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat at 350°F (175°C) until warmed through.

Can I prep it ahead of time?

Yes. Assemble it unbaked, cover, and refrigerate overnight. Bake from cold, adding 5–10 minutes to the time.

Banana Bread Pudding

A Caribbean-style baked dessert made with ripe bananas, custard-soaked bread, and warm island spices. Enhanced with warm spices and a hint of vanilla, this dish is perfect served warm with a drizzle of caramel sauce.

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Prep Time 20

Cook Time 50

Rest Time 5

Total Time 1 15

Course Desserts, Festive & Holiday Recipes

Cuisine Trinidadian

Servings

Ingredients

1 loaf day-old bread torn into 1–2 inch pieces
2 1/4 cups warm milk
2 tablespoons butter
1 tablespoon custard powder
3 eggs room temperature
1/2 teaspoon cinnamon powder
1 tablespoon vanilla extract
1 cup granulated sugar
2 ripe bananas sliced
1/3 cup raisins
1/4 teaspoon nutmeg

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk the warm milk and butter until the butter is fully melted.
In a small bowl, mix 3 tablespoons of the warm milk with custard powder until smooth. Add this to the milk mixture and whisk to combine.
In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla.
Combine the egg mixture with the milk mixture and whisk thoroughly.
Add the bread pieces, bananas, and raisins to a large bowl. Pour the custard over and mix gently, pressing to ensure the bread absorbs the liquid.
Cover and let rest for 20 minutes.
Transfer to prepared dish and bake for 50–55 minutes, or until golden and just set.
Let rest 5 minutes before serving. Serve warm with caramel sauce or coconut ice cream.

Notes

Use overripe bananas for a sweeter flavor.
Custard powder adds body and flavor; it’s optional but recommended.
Ensure the bread is dry to absorb the custard mixture effectively.
Serve warm with caramel sauce or a scoop of coconut ice cream for an indulgent treat.

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Desserts Featured Jamaican Trinidadian Vegetarian

Cassava Pone

January 7, 2026April 16, 2025Leave a Comment

I’ve been asked about Cassava Pone more times than I can count, and finally, here it is: the deeply comforting, slightly sweet slice of Caribbean nostalgia you’ve been waiting for. This version is my spin on my mother’s classic, blending grated cassava, pumpkin, coconut, warm spices, and milk into a thick batter. Finished golden on the outside and gooey in the center, this pone bakes into a fragrant slice of island bliss.

This cassava pone is baked to a golden finish and cools into perfect slices, ready for dessert, brunch, or a mid-afternoon snack. If you’ve ever wondered how to make authentic Caribbean cassava pone with real ingredients and no shortcuts, you’ve found it here, right from my heart to your table.

Ingredient Guide

Grated sweet cassava: The heart of the pone, its natural starch creates a sticky, satisfying texture.
Grated coconut: Adds richness and tropical depth without overpowering the pumpkin-coconut balance.
Grated pumpkin: A subtle sweetness and colour booster—feel free to swap in pumpkin pie filling if needed.
Brown sugar: Sweetens and supports the caramelized crust on the edges.
Ground cinnamon and nutmeg: Core warming spices that carry the aromatic signature of east Caribbean desserts.
Melted butter: Adds moisture and silky mouthfeel to the batter.
Evaporated milk and coconut milk: The blend gives structure and creaminess, one without the toughness of dried cassava.
Baking powder: Gently lifts the dense batter.
Vanilla and grated ginger: Brighten the flavor and tie together all the ingredients.
Raisins: Optional, but traditional poppers of sweetness throughout the pone.

Shopping Made Easy

To save time, use pre-grated cassava and coconut from well-stocked Caribbean or global grocery stores.
Canned coconut milk is just fine here. No need for fresh coconut or heavy grating.
Pumpkin pie filling works in place of fresh pumpkin for a smoother process.

Cooking Notes from the Kitchen

Make sure cassava and pumpkin are finely grated, or use a food processor—to ensure even cooking and creamy texture.
Use a sturdy grater or hold small pieces with a paper towel to protect your fingers as you grate.
Preheat your oven to 350 °F (175 °C) and bake on the middle rack to get a golden crust without over-deep baking.
Test for doneness with a toothpick; if the center is still wet, bake an additional 10–20 minutes.
Allow the pone to cool completely before slicing—this is key to clean, intact slices.

What is pone?

Pone (pronounced pohn) is a traditional Caribbean baked dessert with a dense, pudding-like texture. It’s made from grated root vegetables, most commonly cassava, and blended with coconut, spices, and sometimes pumpkin or raisins. Popular in Trinidad, Guyana, and Jamaica, pone is a staple at family gatherings and a nostalgic comfort food across the islands.

What can I use instead of fresh pumpkin?

You can use canned pumpkin pie filling, just choose a smooth version for easier mixing and similar flavor.

Is the coconut milk optional?

You can substitute water or additional evaporated milk if needed, but the coconut milk adds richness and that island flavor.

How do I know when it’s fully baked?

Perform a toothpick test after 1 hour at 350 °F (175 °C); if it’s still wet, bake an extra 10–20 minutes until set.

Can I grate cassava in advance?

Yes. You can grate cassava and pumpkin ahead of time and store them covered in the fridge for up to a day to ease prep day.

Cassava Pone

As there are many islands in the Caribbean, so too are there many recipes for making Pone. In this recipe, all the basics are covered to give you a mouth-watering slice of Cassava Pone.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Desserts, Vegetarian

Cuisine Jamaican, Trinidadian

Servings

Ingredients

3 cups grated sweet cassava
1 cup coconut grated
1 cup pumpkin grated
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter
1 cup evaporated milk
1/2 cup coconut milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon ginger grated
1/2 cup raisins

Instructions

Preheat oven to 350 °F (175 °C). Grease a baking dish (I used a ceramic pie dish).
In a large bowl, whisk coconut and evaporated milk with sugar and spices.
Add cassava, pumpkin, melted butter, coconut milk, baking powder, vanilla, ginger, and raisins. Mix well into a thick batter.
Pour into the prepared dish and bake on the middle rack for 1 hour.
If the center is still wet, continue baking 10–20 more minutes, checking with a toothpick.
Allow the cassava pone to cool fully before slicing.

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Desserts Featured Jamaican Trinidadian

Homemade Rum Raisin Ice Cream

January 7, 2026April 16, 2025Leave a Comment

I’ve always treated Homemade Rum Raisin Ice Cream as a Sunday lunch celebration staple, dusting off Dad’s old crank ice cream maker was a signal that something special was coming. My version is inspired by that nostalgia, swapping the store-bought version for a silky custard infused with rum‑soaked raisins. With a low‑heat soak option for kid-friendly sweetness, this ice cream blends creamy richness with tropical charm and a gentle boozy bite.

rum raisin ice cream in glass cup next to a shot glass of rum

Ingredient Guide

Egg Yolks: Add luxurious texture and richness to the custard base.
Milk: Used to lighten and balance the custard’s creaminess.
Heavy Cream: Provides the luscious body that makes it feel indulgent.
Sugar: Sweetens the custard and balances the rum flavor.
Rum‑Soaked Raisins: The star flavor—raisins soaked in rum overnight or gently heated for infusion.
Salt: Enhances all flavors and rounds out sweetness.
Vanilla Extract: Complements the custard with a sweet, aromatic warmth.

Shopping Made Easy

Use standard dairy aisle staples, such as whole milk and whipping cream.
Choose a rum you enjoy; spiced or dark rum works beautifully for soaking raisins.
If gummy rain raisins aren’t your thing, try rum-soaked dried cherries for an elegant twist.

Cooking Notes from the Kitchen

Always temper the egg yolks with warm milk to prevent curdling .
Soak raisins overnight, or warm them gently in rum to infuse flavor and cook off alcohol if serving to children .
Chill your custard for at least 2 hours. Cold base churns better and yields creamier results.
Add soaked raisins during churning to evenly distribute them.
For firmer texture, freeze the churned ice cream for 1–2 hours before serving.

What’s the difference between homemade and store-bought rum raisin ice cream?

Homemade versions are churned fresh, with real custard and unrushed soaking of raisins, giving them a creamier texture and bolder rum flavor than most commercial brands.

Is the rum cooked off in this recipe?

Partially. If raisins are gently warmed in a pan before soaking, most of the alcohol evaporates while retaining their flavor. Overnight soaking preserves more rum notes.

Is rum raisin ice cream kid-friendly?

Rum raisin ice cream typically contains real rum, which adds flavor and helps keep the texture smooth. While the alcohol content is usually minimal and some may evaporate during preparation, it’s best to avoid serving it to children unless you use rum extract or ensure the alcohol is fully cooked off. Always check the recipe method to confirm.

Can I make this without an ice cream maker?

Yes, after chilling, pour into a freezer-safe container and stir every hour until set for a simple no-churn method.

How long does it last?

Keep in the freezer for up to 2 weeks. Let it soften for a few minutes before scooping for the best texture.

Homemade Rum Raisin Ice Cream

A luscious custard-style ice cream rich with rum‑soaked raisins and vanilla, a Caribbean twist on a classic favorite.

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Prep Time 15

Cook Time 20

Rest Time 2

Total Time 2 35

Course Desserts

Cuisine Jamaican, Trinidadian

Ingredients

4 egg yolks
1 1/2 cups milk
2 1/2 cups heavy cream
3/4 cup fine sugar
1/2 cup raisins soaked in rum overnight or warmed
Pinch salt
1 tablespoon vanilla extract

Instructions

Soak raisins in rum overnight, or warm with 1 cup rum over low heat until plump. Cool before use.
Whisk sugar and egg yolks until pale and creamy.
Heat milk and cream until just below simmering.
Temper yolk mixture by whisking in warm milk a little at a time, then return all to the pot. Add salt and vanilla.
Cook custard until it coats the back of a spoon.
Strain into a bowl and chill for at least 2 hours.
Add custard to ice cream maker per machine instructions and churn, adding soaked raisins near the end.
Serve soft-serve, or transfer to a container and freeze 1–2 hours for firmer scoops.

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avocado dip in the middle of a pile of chicken wings

Appetizers & Snacks Featured Sauces, Condiments & Marinades Vegetarian

Zesty Garlic Avocado Yogurt Dip

January 7, 2026April 16, 2025Leave a Comment

I’m addicted to avocados, or zabouca, or pear, as it’s also known in the Caribbean. However, the variety of avocados grown in the Caribbean is much different than the ones you’d get from California, Mexico, and other Central American countries. Ours are much bigger, have a different texture (less creamy and more cheese-like), and can be stringy at times.

This zesty garlic avocado yogurt dip is a delightful fusion of creamy avocado, tangy yogurt, and aromatic garlic, inspired by Caribbean flavors. Perfect as a snack, appetizer, or spread, it’s both healthy and satisfying. Whether you’re hosting a gathering or looking for a quick treat, this dip is sure to impress.

Ingredient Guide

Ripe Hass avocado: Provides a creamy base and rich flavor. For this recipe, I’ll be using a Hass avocado as I love the rich and creamy texture of it.
Plain yogurt: Adds tanginess and smooth texture; Greek yogurt can be used for extra creaminess.
Garlic cloves: Impart a pungent, savory depth to the dip.
Lemon juice: Brightens the flavors and helps prevent the avocado from browning.
Salt: Enhances the overall taste.
Black pepper: Adds a subtle heat and complexity.
Fresh herbs (optional): Such as cilantro or parsley, for added freshness and color.

Shopping Made Easy

Avocados: Choose ripe avocados that yield slightly to gentle pressure.
Yogurt: Plain, unsweetened yogurt is ideal; opt for Greek yogurt for a thicker consistency.
Garlic: Fresh garlic cloves provide the best flavor; pre-minced garlic can be used in a pinch.
Lemon: Fresh lemons offer the best juice and flavor; bottled lemon juice can be a convenient alternative.
Herbs: Fresh cilantro or parsley can be found in the produce section.caribbeanpot.com

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used for a thicker, creamier dip. It also adds a higher protein content.

How can I make this dip spicier?

To add heat, incorporate a pinch of cayenne pepper, a dash of hot sauce, or a small amount of finely chopped chili pepper.

What can I serve with this dip?

This dip pairs well with tortilla chips, pita bread, fresh vegetables, or as a spread on sandwiches and wraps.

How long does this dip last in the refrigerator?

Stored in an airtight container, the dip will last up to 2 days in the refrigerator. To minimize browning, place plastic wrap directly on the surface of the dip.

Is this dip suitable for vegetarians?

Yes, this dip is vegetarian-friendly. For a vegan version, use a plant-based yogurt alternative.

Cooking Notes from the Kitchen

Blending: For a smoother texture, use a food processor or blender. For a chunkier dip, mash the avocado by hand and mix in the other ingredients.
Flavor adjustment: After blending, taste the dip and adjust the seasoning as needed by adding more lemon juice, salt, or pepper to suit your preference.
Serving suggestion: Garnish with a sprinkle of chopped fresh herbs or a drizzle of olive oil for an appealing presentation.
For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
For a looser dip, add a splash of water or lemon juice during blending.
Don’t use overripe avocados or they will taste flat and discolor faster.

Zesty Garlic Avocado Yogurt Dip

This creamy dip combines ripe avocado, Greek yogurt, fresh herbs, and a hint of Caribbean heat. Ideal with chips, wings, or as a fresh sandwich spread.

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Prep Time 10

Total Time 10

Course Appetizers & Snacks, Sauces, Condiments & Marinades, Vegetarian

Servings

Ingredients

1 – 1.5 cups plain Greek yogurt
1 ripe avocado
1 clove garlic
1/4 cup cilantro chopped
1/2 lemon juiced
1 pinch sea salt
1/4 pepper scotch bonnet pepper seeds removed
fresh ground black pepper to taste
1 pinch sugar

Instructions

Slice the avocado in half, remove the seed, and scoop out the flesh. Roughly dice it.
Finely dice the garlic and scotch bonnet pepper. Roughly chop the cilantro.
Place avocado, yogurt, garlic, scotch bonnet, cilantro, lemon juice, salt, sugar, and black pepper into a food processor or blender.
Pulse until smooth and creamy. Scrape down the sides as needed to ensure full incorporation.
Taste and adjust the seasoning to your liking. Serve chilled.

Notes

For less heat, omit the scotch bonnet or replace it with a mild chili like pimento or a tiny slice of jalapeño.
Can be made up to 4 hours ahead; store with plastic wrap pressed directly on the surface to prevent browning.
If you prefer a looser dip, add a splash of water or lemon juice during blending.
Don’t use overripe avocados, or they will taste flat and discolor faster.

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Breads & Bakes Caribbean Classics Desserts Featured Festive & Holiday Recipes Jamaican Seasonal Recipes Trinidadian Winter Recipes

Moist Caribbean Black Cake with Soaked Fruit

January 7, 2026April 16, 2025Leave a Comment

I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.

Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.

Ingredients Guide

Dark Rum: Essential for soaking the fruit and flavoring the cake.
Sherry: Adds sweetness and richness to the fruit blend.
Prunes: Provide deep flavor and soft texture.
Mixed Peel: Brings citrus and texture to the fruit base.
Raisins: Offer sweetness and soak well in alcohol.
Maraschino Cherries: Add color and a touch of cherry flavor.
Lemon Peel: Adds bright citrus notes.
Unsalted Butter: Forms the rich base of the cake batter.
Brown Sugar: Adds sweetness and moisture.
Eggs: Bind the batter and add richness.
Vanilla and Mixed Essence: Enhance the flavor profile.
Lime Zest: Brightens the batter with fresh citrus flavor.
Angostura Bitters: Offers a subtle spiced complexity.
Flour and Baking Powder: Give the cake structure and lift.
Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
Burnt Sugar Browning: Deepens the color and caramel flavor.
Salt: Balances the sweetness and enhances the flavors.

Shopping Made Easy

Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
Use good quality rum and sherry; flavor matters.
Soak your fruits for at least one month, or up to a year.
You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.

Cooking Notes from the Kitchen

Soaking the fruit well in advance is key; don’t rush it.
Browning is powerful; start with a little and taste before adding more.
Store leftover soaked fruit in a glass jar in a cool, dark place.
The cake improves over time; brush it with rum and sherry as it ages.
Use parchment-lined pans and don’t overfill; 2/3 full is best.

Can I use a blender instead of a food processor?

Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.

What is cherry brandy, and can I use something else?

Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.

Does Caribbean Black Cake contain alcohol?

Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.

Can I make this cake gluten-free?

Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.

What’s the purpose of browning?

Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.

How long does this cake last?

Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.

Moist Caribbean Black Cake with Soaked Fruit

A festive and deeply flavorful Caribbean Christmas cake made with soaked fruits, warm spices, and a touch of burnt sugar browning.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 2

Total Time 2 25

Course Breads & Bakes, Caribbean Classics, Desserts, Festive & Holiday Recipes, Seasonal Recipes, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

Fruit Soak

2 cups dark rum
4 cups sherry or cherry brandy
1 pound prunes pitted
1 pound mixed peel
1/2 pound raisins
1/2 pound maraschino cherries
1/4 pound lemon peel

Cake Batter

1/2 pound unsalted butter softened
1 cup brown sugar
6 large eggs room temperature
1 teaspoon vanilla
1 teaspoon mixed essence
1 tablespoon lime zested
1 dash Angostura bitters optional
4-5 cups soaked dried fruit
2 cups all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg freshly grated
2 teaspoons baking powder
1 tablespoon burnt sugar browning
1 pinch salt

Instructions

Roughly chop the prunes.
Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste.
Blend until it is a thick but smooth consistency (with a little chunkiness).
Pour the entire mixture into a large bowl.
Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt).
Repeat.
Add browning and mix to combine.
Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
Brush the cake tops with a mix of rum and sherry.
Cool completely, then brush again before wrapping and storing.

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