There really is no country quite like Jamaica for ushering in the festive season. Family, close friends and yes, complete strangers are embraced. Mark and Paula Kerr-Jarrett are known not only for their philanthropy, but too, their uncanny ability to entertain. Come Christmas when the tree is decorated, the festive lights are hung and the elegant mahogany table is set, Tamarind — the family estate-is truly a sight to behold.

Guests at a recent dinner party shared camaraderie, raved over the sorrel mimosa, nibbled on callaloo spring rolls with peanut sauce and dipped root chips into an excellent callaloo dip. All this ahead of taking assigned seats — the perfect opportunity to embrace old friends, make new ones and be thoroughly entertained by the Kerr-Jarretts. (Photos: Aceion Cunningham)

Venue: Tamarind, St James

The Guests:

Godfrey & Odette Dyer (who unfortunately had to leave before dinner — upon hearing the news that Godfrey Dyer’s beloved mum had just passed)

William and Candis Craig

Mark Hall

Tony and Sheila Hart

Veena and Denny Chandiram

Michael Rollins

Josh and Becca Kerr-Jarrett

Novia McDonald-Whyte

James Goren

Courtney and Judy Hamilton

Tiffany Hamilton

Bethany Young

Marcus Sneade

The Menu:

Welcome Drink:

Sorrel-spiked Prosecco

Hors D’oeuvres:

Callaloo spring rolls with peanut sauce

Callaloo dip with root chips

Ackee and saltfish on bammy rounds

Dinner:

Gungo peas soup

Avocado garden salad

Entrée:

Stuffed Goat Cheese Turkey Breasts with Sorrel Chutney

Sweet potato au gratin

Candied plantains

Grilled vegetables

Dessert:

Traditional Ann Mills Christmas pudding with Blackwell rum sauce.

After Dinner:

Guests repaired to the drawing room for coffee, Port assorted cheeses and Mahek chocolates.

Special thanks to our hosts Paula and Mark Kerr-Jarrett for a truly superb evening that left us all feeling that Christmas had finally arrived.

The festive season continues, so do take the opportunity to celebrate with family friends and a stranger or two. You might wish to incorporate one or two of these recipes courtesy of the Kerr-Jarretts.

Sweet Potato Au Gratin

Ingredients:

3lbs sweet potatoes

2 oz butter

8 oz heavy cream

8 oz aged Parmesan cheese

1 tbsp olive oil

1 large onion

1 garlic

Escallion

Fresh thyme

1 tbsp salt

1 Scotch bonnet pepper

Method:

Preheat oven to 300ºF.

Peel and boil sweet potatoes. Sauté seasoning. Add 6 oz heavy cream. Simmer, DO NOT Boil.

Grater Parmesan cheese in mixture and add to sweet potatoes and crush. Add 2 oz of butter to mixture.

Pour remainder of heavy cream into a Pyrex dish. Add mixture to dish and top with remainder of Parmesan cheese. Bake for 25 minutes and do not remove from oven until top is golden brown.

Serve immediately.

Serves 8.

Callaloo Artichoke Dip

Ingredients:

1 bundle fresh callaloo

Thyme

Onion

Scotch bonnet pepper

Salt

1/2 of garlic

1 8-oz tin of artichokes, drained

8 oz heavy cream

8 oz aged Parmesan cheese, grated

Method:

Preheat oven to 300ºF. Finely chop fresh calalloo, thyme, onion, Scotch bonnet pepper, 1/2 garlic and artichokes.

Add remainder of seasoning and sauté all ingredients together and set aside.

Once cool, add heavy cream and simmer. Add 7oz of grated Parmesan to mixture. Add callaloo to mixture and pour into Pyrex dish. Sprinkle remainder of Parmesan on top of mixture.

Bake for 15 minutes until top is golden brown.

Serve warm with root chips such as dasheen, plantains or sweet potato — slice vegetables thinly at a vertical angle and fry lightly in vegetable oil until crispy.

Blackwell Rum Sauce

Ingredients:

4 oz butter

1 1/2 cups icing sugar

Approximately 1/4 cup Blackwell Rum

Method:

Soften butter (do not melt in microwave). Whisk until soft and creamy.

Sift icing sugar.

Gradually add sifted icing sugar and continue whisking until a creamy and light consistency is formed. Gradually add Blackwell Rum and continue whisking, keeping the mixture very light and fluffy.

Add as much rum as possible until mixture can contain no more without losing its consistency…

Turn into serving bowl and chill overnight. Serve with hot pudding.

Honey Jerk Glazed Turkey Breast Stuffed with a Goat Cheese, Ripe Plantain, and Cranberry Stuffing

Ingredients:

4 boneless turkey breast, 2-3lbs each

1 tbsp minced garlic (3 cloves)

1 tsp chopped fresh thyme leaves

2 tsps sea salt

1 tsp freshly ground black pepper

2 tbsps good olive oil

2 tbsps freshly squeezed lime juice

1 cup dry white wine

8 oz jar of jerk sauce

8 oz bottle of honey

Ingredients (Stuffing):

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound ground turkey sausage

1 cup chopped onion

3/4 cup chopped celery

1 tsp each of sage, rosemary and thyme (preferably fresh)

1/3 cup minced parsley

Butter, melted

3/4 cup turkey stock

3/4 cup cranberry raisins

1 cup cubed and diced plantain (ripened)

8 ozs goat cheese, crumbled

Method:

Preheat oven to 325ºF.

After cleaning the turkey breasts, rub with sea salt.

Butterfly turkey breasts.

Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Method (Stuffing):

Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for five to seven minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

Dice sausage and sauté in olive oil in large skillet.

Add onions over medium heat, stirring and breaking up the lumps until evenly browned. Add thyme; cook, (stirring) for 2 minutes to blend flavours.

Pour sausage mixture over bread in bowl. Mix in diced plantain, cranberry raisins, parsley, and goat cheese. Drizzle with turkey stock and melted butter, and mix lightly.

Spread stuffing evenly over turkey, leaving a 1″ border. Roll completely into a log. Secure with toothpicks if necessary.

Finally:

Combine honey and jerk sauce. Cover turkey breast generously with sauce.

Roast the turkey breasts for 45 minutes to one hour, replenishing glaze, until the skin is golden brown. Slice and serve.