Best Pineapple Ocho Rios Recipes

KULICH

Steps:

• Dissolve yeast in 1/2 cup warm water. Let it rest for 15 minutes. Scald the milk. Combine 1 cup sugar and 1 1/2 cups flour, and pour in hot milk, stirring until the mixture acquires the texture of sour cream. If it is too thick add an extra 1/2 cup milk. Allow mixture to cool slightly and add yeast. Beat egg yolks with remaining suagr until light. Add melted butter to yeast mixture, and then egg yolks with sugar. Gradually beat in the remaining flour. The dough will be soft, elastic, and should not stick to hands. Add candied fruit, raisins, almonds, rum, vanilla, lemon peel and salt, and knead very well, about 30 minutes. Allow dough to rise for at least 3 hours in a warm place, free from drafts, covered by a kitchen towel. After the dough has risen, place in greased and floured kulich tins or coffee cans. (Greased tins may be lined with greased brown paper.) Be sure not to fill the tin or can more than 1/3 full. Allow the kulich to rise another 30-45 minutes. Bake for about 1-1 1/2 hours at 250 to 300 degrees until puffed and golden.

CHAPANAS WITH GOLDEN RAISINS

Steps:

• In a small saucepan, combine the annatto seeds, aguardiente, and water and allow to soak for at least 15 to 20 minutes. Place over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid has reduced by about 25 percent, to 3/4 cup. Strain the liquid into a medium mixing bowl and discard the seeds. Add the grated yucca, cloves, sugar, cayenne, and raisins. Mix together well and set aside.
• Heat a griddle or large cast-iron skillet to high heat. Toast the banana leaves for about 3 seconds on each side (this will soften and make them easier to handle). Wipe along the grain of each leaf with a towel, then cut out and discard the cords. Place a leaf on the work surface with the grain running vertically. Place 1 1/2 tablespoons of the filling about 2 inches from the near edge and lay 3 slices of banana over it. Place another 1 1/2 tablespoons of filling on top of the banana. Fold the edge of the leaf over the filling to cover. Fold both sides of the leaf toward the center and roll until you reach the opposite end of the leaf. Double-wrap with a second leaf, with the grain running horizontally. Repeat with the remaining leaves and filling until all the chapanas firmly with the thin kitchen twine.
• Place them in a steamer over simmering water and cover with a few extra banana leaves, if desired. Cover tightly and steam for about 2 1/2 hours, maintaining the water level with hot water as necessary. Transfer the chapanas to a rack to cool thoroughly. Remove the cords, unfold the leaves, and serve. If desired, refrigerate for 1 to 2 days and bring to room temperature before serving.