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Nov 27, 2007 01:48 PM

Caribbean Christmas Cocktail Party, Ideas?

I am enthralled with the idea of a caribbean christmas cocktail party. Can't you hear the reggae christmas songs now???

I am looking for menu ideas/drink ideas

I was thinking a Shrimp marinade or ceviche
Maybe a jerk slow cooker dish with rolls (this would be more substantial)

I know I am involving Malibu Rum somehow.

I will need make ahead appetizers so anyone have ideas?

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  1. I'm grossed out by flavored rums, so my cocktail suggestion might not be the one for you
    Punch Coco is the French Caribbean answer to egg nog. White rhum agricole, coconut milk (or is it coco creme?) and cane sugar syrup. Serve over crushed ice -- it's a knock out.
    You can google the particulars.

    1. We've made two different Caribbean cocktails: Coquito (from Puerto Rico) and Ponche de Crema (from Trinidad). Both are yummy. Here's the basics that we do:
      COQUITO: 2 egg yolks, 1 12-oz can evaporated milk, 1 14-oz can cream of coconut, 1 14-oz can sweetened condensed milk, 1 1/2 c white rum, 1/2 c water, 1/8 tsp ground cloves, 1/4 tsp ground cinnamon, 1 tsp vanilla -- in a double boiler combine egg yolks and evaporated milk and heat slowly until it's thick enough to coat the back of a spoon; transfer to a blender and add all other ingredients; pour into a glass bottle and chill overnight.
      PONCHE DE CREMA: 6 eggs, 4 c whole milk, 1 c sugar, 3 c white rum, 1 tsp vanilla, 2 tsp Angostura bitters, lime zest for garnish, freshly grated nutmeg for garnish -- in saucepan over very low heat cook milk for about 7 minutes, stirring; add eggs & sugar and keep cooking, stirring constantly and don't let it boil; remove from heat and let cool; stir in rum, vanilla and bitters; refrigerate until ready to serve; pour into glasses and garnish with lime zest and grated nutmeg.

      Have a great party!

      1. What about tostones? Though I've not tried to make them ahead. They'd be delicious with some kind of roe, as well.

        1. I am from the Dominican Republic and we always have:
          beef filled empanadas
          pasteles (like Mexican tamales but made with plantains and wrapped in plantain leaves)
          quipes (football shaped croquettes made with ground beef and bulgur wheat)
          always a roast pork

          We also drink a version of coquito.
          There is a great website devoted to Domincan Cooking that has lots of great recipes

          Happy cooking!

          7 Replies
          1. re: HungryRubia

            Thanks for that link! My husband is Dominican and wants me to cook a Dominican Christmas dinner for us when we go to North Carolina to visit my mother - I've never may empanadas, but this may be the year to give it a try. I'm still working on how to get lechon for him.

            1. re: MMRuth

              Goya has premade empanada disks in the frozen food section if you don't want to make the dough from scratch.
              I also make a guava and cream cheese version that everyone raves over.

              1. re: HungryRubia

                Good to know about those disks. I'm not a fan of guava or cream cheese, unfortunately ... I have to find out the filling that my MIL uses - it has raisins in it. Also does a good chicken one. Though, actually, I'm thinking of pastelitos.

                1. re: MMRuth

                  The filling is essentially a good PICADILLO recipe (I use/doctor up the recipe from a book called a TASTE OF CUBA, and yes, raisins are a MUST). And I've made baked empanadas using the premade disks. They were good baked, but would have been better fried. If you want to bake the empanada using a premade dough, just get pillsbury dough and cut the disk shape yourself.

                  1. re: Ora

                    You can buy really good premade empanada dough in Queens
                    although someone else is going to have to tell you where exactly . . .

                    The ones I had were then home-filled with ground beef, green olives and onions, def. picadillo-ish. Cook was Argentine.

                  2. re: MMRuth

                    Actually we call them pastelitos as well but most Americans know them as empanadas so sometimes I alter the term so they know what I am talking about.
                    I agree with Ora about the Pillsbury dough being better for baking..if you fry the Pillsbury dough it will fall apart.

              2. re: HungryRubia

                I like the idea of the Goya disks with different kind of empanadas, beef is good. What about others, can anyone direct me?

              3. Jamaican beef patties
                Ham and cheese croquetas
                Mini Cuban sandwiches
                Pernil tea sandwiches
                Jerk chicken/pork skewers (which should be roasted, not made in the slow-cooker)
                Mango salsa
                Yellow rice cakes with ropa vieja, chicken or black beans
                For a drink, you might try coquito: a sort of coconut rum eggnog.