The ‘irie chic’ of Rockhouse Hotel in Negril is getting us in the holiday mode, and what better way to usher in the season than with festive recipes from Observer Food Awards Chef of the Year Kevin Broderick…enjoy!

Christmas ginger cookies

Ingredients:

1 cup golden brown sugar

1 cup butter

1 egg

1 tsp. soda

1 tsp. cream of tartar

1 tbsp. powdered ginger

2 cups flour

Semi-sweet chocolate frosting end of cookie if desired.

Directions:

Mix as usual for cookie dough, and then roll cookie on a floured surface and cut out Christmas tree shape with small paring knife or cookie cutter three in length. on ungreased cookie sheet. Bake at 325-350û for five to eight minutes. When finished, pipe Christmas designs on cookies with attractive colours.

Jam Down Eggnog

12 eggs, separated

6 cups milk

2 cups heavy/ thickened cream

2 cups JB rum

1 1/2 cups sugar

3/4 cup brandy

2 teaspoons ground nutmeg

Eggnog Directions

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).

Very slowly, add in the JB rum and brandy – just a little at a time.

When JB rum and brandy have been added, allow the mixture to cool in the fridge (for up to six hours, depending on how long before your party you’re making the eggnog).

30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.

Stir in 11/2 teaspoons ground nutmeg.

In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.

In yet another bowl beat the egg whites until stiff peaks form.

Gently fold the egg white mixture into the egg yolk mixture.

Gently fold the cream into the egg mixture.

After ladling into cups, garnish with the remainder of the ground nutmeg.

Snow Flakes Meringue Cookies

Ingredients

2 egg whites

1/8 tsp cream of tartar

1/8 tsp salt

3/4 cup sugar

1/2 tsp vanilla

Method

Beat egg whites (at room temperature), cream of tartar, and salt at high speed for one minute. Gradually add sugar, one tablespoon a time, beating until stiff peaks form and sugar dissolves (about two to four minutes). Stir in vanilla pipe meringue mixture by teaspoons onto cookie sheets lined with aluminum foil.

Bake at 300°F for 25 minutes or until dry. Cool completely on cookie sheets, carefully peel cookies from foil.

Sorrel-Coated Christmas Ham

Ingredients

1 10 lb Ham

3/4 cup sugar

12 pineapple slices

10 cloves

12 cherries

1 cup sorrel juice

Preparation

Preheat oven at 300ûF. Place ham skin side up on a baking tray and bake for 90 minutes. Remove from oven and score the ham placing cloves in the grooves. In a saucepan cook pineapple slices with sorrel and sugar until a glaze is formed. Pour the glaze over the ham and garnish with pineapple and cherries. Put the ham back in the oven and bake for another 30 minutes