Here are some Caribbean-inspired recipes courtesy of Grace Foods using their line of seasonings, sauces, and coconut products. For the main course, there’s Jerk Turkey, a turkey recipe with a zest of Caribbean seasonings. The Coconut Oil Roasted Carrots, Parsnips and Sweet Potatoes is not just an ordinary potato dish. For dessert, there’s the sweet and heavy textured Toto Cake with Coconut Whipped Cream. Lastly, the Jamaican Style Coquito is an eggnog-like beverage filled with bursts of cinnamon and rum.
- 1 12 pound turkey, thawed
- ½ cup Grace Jamaican Dried Jerk Seasoning
- ¼ cup Grace Caribbean Traditions: Black Pepper
- 1 tsp Grace Caribbean Traditions: Garlic Powder
- ¾ cup Grace Coconut Oil
- ½ cup packed dark brown sugar
- 1 small bunch scallion, chopped
- ½ cup lime juice
- 6 sprigs thyme
- ½ tsp clove
- ½ tsp nutmeg
- ¼ cup soy sauce
- 7 cloves smashed garlic
- 3 to 4 Scotch Bonnet peppers, chopped (keep the seeds if you want extra heat)
- ¼ cup ginger, peeled and minced
- 4 tbsp butter, melted
- Preheat oven to 450 degrees. Place ¼ cup coconut oil, scallions, sugar, pepper, thyme, clove, nutmeg, lime juice, soy sauce, garlic, scotch bonnet peppers and ginger in a food processor. Puree everything until it becomes a smooth sauce.
- Rinse the turkey and pat dry with paper towels. Lift the skin of the turkey and drizzle the remaining coconut oil under the skin and on top of the turkey meat. Sprinkle the Grace Dried Jerk Seasoning, Black Pepper and Garlic Powder over the top of the turkey and rub into the skin and into the inside of the turkey. Let the turkey sit and marinate with the seasoning until it comes to room temperature.
- Place a rack into a roasting pan and place the turkey into the pan. Tie the wings behind the turkey with twine. Brush the turkey with the melted butter all over. Reserve some of the butter for basting. Also pour 2 cups of water into the roasting pan for basting liquid and let cook for an hour. Remove after an hour and brush again with butter. Reduce the temperature to 350 degrees and continue to roast until the internal temperature hits 150 degrees, this should take about 2 hours. To determine this place a thermometer into the thigh without touching the bone. Let cook for another hour until the internal temperature now hits 165 degrees. Do not remove from roasting until it hits this temperature.
- When finished cooking, remove turkey and place onto a cutting board and let sit for 30 minutes prior to carving. Arrange turkey onto a serving platter and drizzle with the jerk sauce made in the food processor. You can also put some into a ramekin for dipping and serving.
Coconut Oil Roasted Carrots, Parsnips and Sweet Potatoes
- 1 small sweet potato, peeled and cut into medium sized cubes
- 1 large carrot, peeled and cut into matchsticks
- 1 large parsnip, peeled cut into matchsticks
- 2-3 tbsp Grace Virgin Coconut Oil
- Salt and pepper to taste
- Preheat oven to 350 degrees. Wash, peel and cut all vegetables.
- Place all of them into a large bowl and drizzle on 3 tablespoons coconut oil, salt and pepper.
- Lay vegetables onto a baking sheet.
- Bake vegetables for 15-20 minutes until fork tender. Set to the side.
Toto Cake with Coconut Whipped Cream
- 3 cups All-purpose flour
- 1 1/2 cups brown sugar
- 1 1/2 cups freshly grated coconut
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup raisins
- 2 eggs well beaten
- 2 cups milk
- 1/2 cup Grace Coconut Oil melted
- 1 tsp vanilla Extract
- 3 tbsp Jamaican rum
- 1 cup heavy cream
- 4 tbsp Grace Coconut Milk
- Preheat oven to 350 degrees. In a large bowl mix together all dry ingredients.
- Beat eggs and milk together and add coconut oil. Add vanilla and rum.
- Add liquid to bowl with dry ingredients mix until blended. Do not over mix. Place batter in a greased rectangle baking dish (13″ x 8″) and bake for 1 hour.
- Cool on rack in baking dish and cut into squares.
- Pour heavy cream and coconut milk into a medium bowl and mix with electric hand mixer until it forms soft peaks. Serve on top of each piece of cake.
Jamaican Style Coquito
- 2 egg yolks, beaten
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can coconut milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup Jamaican white rum
- 1/2 cup Coconut water
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F. The mixture should be thick enough to coat the back of a spoon.
- Transfer mixture to a blender, and add coconut milk, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.