Sun Island Drinks, Recipes & Wisdom Keys: A Taste of the Caribbean

By Valerie Lane Gore and Dakota Lane

All the old and new foods to excite your palate, living an active and long life, the trees were always for the healing of the nations.

• Language: English
• Publisher: Trafford Publishing
• Release date: Sep 30, 2013
• ISBN: 9781466993990

Valerie Lane Gore

Valerie Gore Lane and daughter Dakota Gore Lane live in the United States. Valerie grew up in Jamaica and traveled the Caribbean with all the varied taste of the Islands. Dr. Dakota Gore Lane lived on the Island, loved all the fruits and foods. She currently resides and works in the US with her husband Ryan Terry, dog Seraph and cat Tyrion. We enjoy the foods from the Caribbean. Research has now shown our rice, peas and green bananas are healthy choices for a healthy longer life. We believe all things created by God for food is good.

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Cream of Corn Soup

1 cup cooked corn

1 cup boiling water

1 cup milk

1 small slice of onion

1 tablespoon butter

1 tablespoon flour

Salt

Pepper

Chop the corn.

Add water, milk and onion and cook 20 minutes in the top of a double boiler. Rub through a sieve. Cook the flour and butter together and gradually add the corn mixture.

Egg Nog

3 eggs (separated)

1 cup milk

1 cup sugar

6 tablespoons white rum

½ nutmeg (grated)

1 teaspoon vanilla

Beat egg yolks with a beater until thick, then gradually beat in sugar. Add egg whites while still beating.

Add rum and flavoring. Chill and serve.

Healing is the children’s bread, the children of God.

Curried Ackees

6 ackees (pods)                          1 cup coconut milk

1 level teaspoon salt                  2 tablespoons flour

1 tablespoon curry powder        2 tablespoons butter

1 large onion

Prepare ackees for cooking and wash.

Cook for about 5 minutes in fresh water then drain.

warm oil. Add curry powder, seasoning, flour and coconut milk.

After boiling for about 5 minutes, skim.

Reduce the heat and cook for a further 10 minutes, then add ackees.Cook until ackees are tender but still whole.

Sorrell

3-4 bunches sorrel                 ½ pint cup rum

3-4 pieces ginger                  1 ½ gallon water

1 ½ lbs sugar

Strip red blossoms from the stems of sorrel.

Place in a big pot with ginger.

Pour on boiling water and leave covered for two days.

Add rum and sweeten to taste.

Your greatest skills and immediate opportunities often reveal God’s assignment for your life.

Escoveitched Fish

3-4 lbs fresh fish

3 large onions

4 teaspoons black pepper (ground)

1 hot pepper

4 teaspoons salt

1 cup oil

1 teaspoon allspice

½ cup vinegar

1 teaspoon black pepper (whole grains)

Clean, scale and wash fish. If sufficiently large fishes (jack etc.) are used, cut into ¼ lb slices, wash thoroughly, then dry. Coat fish with ground black pepper and salt and set aside. Place fish in smoking hot oil in frying pan and fry until both sides are crisp. Set aside in a dish. Pour vinegar, sliced onions and pepper, allspice and whole grain black pepper into a frying pan and bring to a boil. Simmer for a few minutes until onions become tender. When cool, pour over fish and leave to steep. Serve hot or cold. Excellent for breakfast with Johnny Cake.

A productive person is usually a happy person.

Festival

3 Cups Cornmeal

1 cup Flour

1 cup Brown Sugar

1 tablespoon Baking Powder

1 cup Oil for frying

2 tablespoon butter

Mix cornmeal, flour and baking powder. Add enough water to make a nice dough. Roll into oblongs using your hands, and fry in hot oil until golden brown. Serve hot – goes nicely with fish dishes.

Your daily progress towards a worthwhile dream creates self-confidence, self-worth and a sense of significance

Johnny Cakes

Johnny Cakes are the universal Jamaican substitute for bread. They go well with almost any Jamaican dish.

2 teaspoon baking powder

3 tablespoons butter

3½ cups flour

1 teaspoon salt

Sift together flour, baking powder and salt. Rub in butter, and with the use of enough water make a smooth dough. Shape into balls about 1" diameter. Fry in hot 350° F oil until golden brown. Serve immediately.

Lime and Ginger

1 cup boiling water

½ cup lime juice

¼ lb ginger (grated)

1 lb sugar

Pour water on ginger and leave until cool.

Strain and add lime juice and sugar and stir until latter is dissolved.

Serve with crushed ice.

The emptiness on the insides is placed there by God, that only He alone can fill when you invite Him in.

Mango Chutney

3 full mangoes

3 peppers, hot & ripe

2 chochos

6 cloves garlic

1 sweet pepper

Brown sugar as required

1 oz almonds

¼ lb raisins

¼ lb currants

Peel mangoes; discard seeds and cut into chunks.

Cut