Jamaica Liquor Warehouse recently welcomed Thursday Food to an afternoon of gratitude. The intimate gathering of family and friends enjoyed a meal so flavourful and comforting that it was hard to leave the Giselle Ashley tablescape. "Our Thanksgiving-inspired menu with a dash of Jamaican flavours is designed for singles, small groups, and has been available since Monday," shared Managing Director Nesha Smith Hoo Kim. The menu offerings were introduced in the height of the novel coronavirus pandemic when meals were mostly consumed al fresco and found favour with patrons. This year's #gratitudemenu available until today, Thursday, November 24, makes a formidable statement with: The Best Dressed Sorrel Ginger Roast Chicken with cornbread stuffing with apples and plantains, pumpkin Jasmine rice, fried yam balls with cranberry jam, bacon baked mac & cheese and garlic glazed string beans.
Generous slices of apple and pumpkin pies with the requisite dollop of ice cream brought the meal to a satisfying close.
Accompanying wines, courtesy of Select Brands were:
Santa Margarita Prosecco
Robert Mondavi Private Selection Pinot Noir
Robert Mondavi Private Selection Chardonnay
Cornbread Stuffing with Apples and Plantains
1 pack cornbread mix
1 cup milk
¼ cup vegetable oil
½ cup apple, cubed
¼ cup red onion, chopped
½ cup fried ripe plantains
¼ cup bell pepper, cubed
1 tbsp thyme leaves
1 tbsp dried basil
1 tsp garlic powder
Heat oven to 350°F or 175°C. Lightly grease a 13×9 inch square pan.
In a large bowl combine dry ingredients and wet ingredients (half of milk), stir together until well-blended. Pour batter in a grease pan and bake for 25-30 minutes until golden. Let cool before handling.
In an oiled large sauté pan, sauté remaining ingredients over high heat for about 3 minutes and season with salt.
Cut cornbread into 1-inch cubes and toss in a large bowl along with sautéed vegetable, fruit and the remaining milk. Place in an oven-safe casserole dish and bake for 10 minutes. Serve warm and enjoy. Makes 8 servings.
The Best Dressed Sorrel Ginger Roast Chicken
1 The Best Dressed Chicken Roaster
1 cup escallion, chopped
1 whole onion
¼ cup ginger, chopped
2 tbsp salt
¼ cup low-sodium soy sauce
1 hot pepper
¼ cup thyme
1 head of garlic
½ cup vegetable oil
Remove excess fat and skin from chicken and rinse thoroughly until water is clear. Pat dry. In a blender add vegetables, oil and soy sauce and blend for 30 seconds.
Place chicken in a large bowl and liberally rub with salt inside and out. Pour blended season over chicken and massage marinade on the outside and in chicken cavity.
Cover and marinate anywhere between 12 hours to a day in the refrigerator.
Preheat the oven to 425°F or 220°C.
Place chicken in a baking tray and cover with foil. Bake for an hour.
Glaze with sorrel ginger sauce and bake for another half hour uncovered. Glaze every 10 minutes on 360°F or 180°C.
Garnish to your liking and serve hot.
Sorrel Ginger Glaze
4 cups fresh sorrel
4 cups water
1 large ginger
1 tbsp pimento
3 cups brown sugar
1 cup honey
1 cup white wine
¼ cup lemon or lime juice
3 cloves (optional)
2 cinnamon sticks (optional)
2 star anise (optional)
Salt to taste
2 tbsp cornstarch to thicken
Wash and rinse sorrel and set aside.
Add water in a deep saucepan along with spices and ginger. Bring to a boil, remove from heat, add sorrel and cover. Set aside overnight to intensify flavour. Strain and add back to the pot with sugar, salt and white wine, bring to boil.
Mix cornstarch in a small bowl with water to create a thick slurry and add to sorrel sauce to thicken. Adjust salt to liking and set aside to glaze chicken.
Jamaica Liquor Warehouse
Address: 17 Lindsay Crescent, Kingston
Tel #: 876-925-9427 or 876-387-0023
Photos: Garfield Robinson