Members of the abc27 news team are sharing their favorite holiday recipes on Daybreak.
On Thursday, Janel Knight was in the kitchen making two holiday dishes inspired by the islands, Bajan Turnovers and Sorrel.
Frozen store bought dough or your own recipe
2 cups grated or shredded coconut
¾ cup white granulated sugar
¼ teaspoon allspice
¼ teaspoon ground cinnamon
-Separate dough into small balls
-Roll out dough
-Pour a spoonful of filling on dough
-Roll dough into mini log
-Seal dough with simple syrup (mixture of equal parts of sugar and water)
-Brush tops of logs with simple syrup
-Bake in oven at 350 degrees for 15-20 minutes
2 o 1 1/2 cups dried sorrel
Two 1-inch cubes of peeled fresh ginger, chopped fine
3 whole cloves
5 cups water
3/4 cup sugar
1 1/2 cups rum (optional)
2 cups ice cubes, or to taste
In a saucepan bring 5 cups of the water to a boil with sorrel ginger and cloves. Let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes. Garnish the punch with the lime and orange slices.