I don’t know about where you live, but the Christmas breeze is definitely blowing each evening where I reside. Now that the weather has changed, I am beginning to feel excited about Christmas. To be honest I have been a bit blasé, too busy with my projects and pensive about the upcoming general elections in the middle of the season. These factors were disturbing my good cheer. Now that I feel a bit more organised and have overcome a few challenges, I feel more settled. Of course, like many of you, I still have a few more bumps to overcome before the year is out, but I am not going to let them discourage me. Besides, it’s nothing that a good drink can’t solve!

Although I have given up on alcohol for the most part except the occasional glass of wine, I may indulge in a cocktail or two and a little rum in my sorrel for the season. Today I am partnering with Select Brands and Pure Country to bring you some holiday beverages. I have been experimenting with Pure Country’s premium fruit juices and Select Brands wine portfolio to create recipes and share with you a few home entertainment ideas for your family and friends. People who drink alcohol, and those teetotallers who don’t, can enjoy the recipes in today’s piece. I always get pleasure from working with local companies, brainstorming and getting creative.

I hope this column can give you some inspiration. This is the time of year when my inbox is flooded with readers’ requests for what sort of drinks and appetisers to offer guests, so I expect that these recipes can help to jump-start your plans. I know a lot of people are scaling back from full-blown parties and doing simple drinks and nibbles instead. Again, because of budgetary constraints, many are lamenting to me that would like to entertain but can’t. Many people have told me they are flat broke and feel depressed. I have said this before and I will say it again, as I am a straight talker. There is no shame in the potluck. Other cultures do it, so why can’t we? Holiday cheer is about sharing, so it’s OK to ask your guests to come with a bottle, snacks or dishes to share. We are living in unusually hard economic times.

At the moment I myself am financially challenged, and as much as I would love to throw a big party, the reality is that I can’t. Fortunately, I have friends in the same boat who also love to cook and share so the burden does not fall entirely on one individual. Ask my friends and family; I used to entertain a whole lot, but was forced to scale back as the recession affected my work as a freelancer. I am a person who lives within my means; I do not try to keep up with ‘the Joneses’, so don’t feel obliged to keep up appearances and then in January you can’t afford a loaf of bread. It really isn’t worth it. There are creative ways and means to have fun on a budget even if you are short of cash. Real friends and family understand that. So to those readers who wrote telling me how bad they feel, I hope that I have made some of you feel better and have shown you that there is light at the end of this dark tunnel. Keep your chin up, and cheers!

JuicyChef’s Brandy, Nut and Herb Christmas Cheese Log

I like to use walnuts in this dish, but they can be pretty expensive, so feel free to use any nuts you can afford. This elegant appetiser pairs well with a white wine or champagne for an elegant holiday starter.

Ingredients: 500g/2 cups cream cheese, 2 tbsps Brandy or Aged Dark Rum, Salt and pepper to taste, Finely chopped mixed fresh herbs, Finely chopped walnuts, 1 tsp red pepper flakes (optional).

Method: In a food processor, add cream cheese and brandy and process until smooth. Season to taste with salt and pepper. Tear off a large piece of cling film and place herbs, nuts and red pepper flakes all over and leave a border of about two inches. Spoon the cheese in a long line beside it, lift cling film and roll into a sausage shape so the cheese gets coated all over. Chill for two hours before serving. Serve in slices with crackers or toast.

Juicy Chef’s Chicken Kebabs with Coconut and Tamarind Sauce

This appetiser is a fun way to nibble with your guests for a drinks night over the Christmas season. Serve with chilled glasses of Pinot Grigio such as Robert Mondavi Woodbridge Pinot Grigio.

Ingredients: 1 cup Pure Country Tamarind Juice, 1 can of coconut milk, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 lime (juiced), 1 clove of garlic, crushed, 1 cup of water, 1/4 cup of brown sugar, 1/2 inch piece of ginger, grated. Chicken breasts (cut into cubes), Sweet pepper (diced), Chicken seasoning to taste, Salt and pepper to taste, Vegetable oil Bamboo skewers, soaked in hot water at least 30 minutes before grilling time

Method: Season chicken breast with your favourite chicken seasoning, salt and pepper; add enough vegetable oil to coat and set aside overnight or for at least an hour. Prepare skewers by alternating chicken and sweet pepper pieces. Next, prepare the sauce. In a medium saucepan, toast cumin and coriander seeds for a minute or two. Add Pure Country Tamarind juice, coconut milk, lime juice, garlic, ginger, water and sugar, bring to a boil and then simmer until it gets thick. Remove from heat. Grill chicken skewers until cooked through and serve with coconut and tamarind sauce.

JuicyChef’s Mock Mulled “Wine”

This is a group drink to be served as a welcome gesture for a holiday gathering. This is my non- alcoholic interpretation of the European classic winter sip, mulled wine, which is a hot wine beverage made with citrus, honey or sugar and spices. Jamaica has the best ginger, and our local spice, pimento, is prized all over the world for its unique flavour.

Ingredients: 1 gallon Pure Country Grape Juice, 1/2 cup of sugar, 1/2 cup water, 2 oranges, Peel of 1 lime, Peel of 1 lemon, 1 cinnamon stick, Generous grating of nutmeg, 1 tsp vanilla extract, 1 inch piece of ginger (washed and sliced), 10 pimento grains, 1 Bay leaf, 2 cardamom pods (I got these from an Indian spice shop)

Method: First prepare a syrup with sugar, water, juice of the two oranges, lime peel, lemon peel, cinnamon stick, nutmeg, vanilla, ginger, pimento grains, bay leaf and cardamom over medium heat. Bring to a boil and simmer for five minutes. Add Pure Country Grape Juice and gently heat over low heat for about 10 minutes. Ladle into glasses and serve.

Merry Berry Buzz

This is a cocktail I created for the launch of Kingston Kitchen. Make sure both juice and spumante are well chilled.

Ingredients: 1 Part Pure Country Cranberry Juice, 3 Parts Verdi Spumante

Method: Pour Pure Country cranberry juice into flutes and top with Verdi Spumante. Serve immediately.

JuicyChef’s Chilled Mulled “Cider”

Cider is an alcoholic apple beverage similar to beer. I love ordering a half-pint when I am in a pub. I grew up on great cider and visited apple orchards as a child in the United Kingdom. Mulled cider is a hot beverage made with warming spices for the winter and is a festive drink. This is my version of mulled cider for the tropics. You can add rum if you wish for more kick. You can serve this warm if you wish, but it’s also great chilled over ice.

Ingredients: 1/2 gallon Pure Country Apple Juice, 2 cinnamon sticks, 2 whole cloves, 2 pimento berries, Splash of dark rum (optional), Zest of 1 orange

Method: In a large saucepan add all of the ingredients except rum, bring to a boil and simmer over low heat for 30 minutes. Cool down to room temperature. Remove spices and zest. At this stage you can add rum if you are using, mix well and serve over ice.

Easy Sorrel Punch

No time to make sorrel from scratch? Then grab a bottle of Pure Country Sorrel with Ginger and some good Jamaican rum and you are on your way.

Ingredients: 1/2 gallon Pure Country Sorrel with Ginger, 250ml/ 1 cup white or dark rum

Method: Mix both ingredients together and serve chilled.

Grateful thanks to my weekly sponsors MegaMart.

Special thanks to Pure Country for the Sorrel, Tamarind, Cranberry and Apple juices and Select Brands for the Verdi Spumante and Robert Mondavi Woodbridge Pinot Grigio used in the column recipes.

Contact me at juicycheffoodmedia@gmail.com

Bon Appétit!