'Tis the season for those Caribbean holiday treats, with high, hungry expectations for Christmas fruit-cake, gallons of sorrel and one hefty smoked ham. But wandering from the beaten path can also make some tasty holiday eats. Substitute your usual fare with these recipes, either a unique twist on a classic or an old dish that deserves more spotlight, and you might find a new favorite for next year's yuletide.

June Plum Ginger Ham

Speckled with pineapple and cherry, the Christmas ham is the preferred centerpiece for the holiday dinner table across the Caribbean. This June plum and ginger glaze, however, adds just a touch more Caribbean joy.

June Plum Ginger Glaze:

Ingredients:

2 June plums, peeled and chopped

1 cup water

2 tsp, ginger, chopped

½ cup dark sugar

Method:

Place June plum, water and ginger in blender. Blend well and strain.

Pour in a saucepan and place over medium heat. Add sugar and stir occasionally until thickened.

Ham

Ingredients:

1 ham

24 whole cloves

6 slices pineapple

12 red cherries

Method:

Thaw ham at bottom of refrigerator overnight.

Preheat oven at 178⁰ F

Remove wrapping and netting. Wrap ham in foil for best result.

Place ham on wire rack in a shallow baking pan with a small amount of water in pan. Place in oven and bake for 30 minutes per kg.

At the end of the baking time, make diamond-shaped cuts across the surface of the ham.

Stub the cut with cloves, leaving even spaces between each clove.

Brush on with June plum and ginger glaze. Decorate with pineapple slices and cherries.

Return to the oven for 10 minutes and bake until golden brown. Serve on a platter dressed with orange slices and cherries. Slice as needed.

From www.jamaicarecipes.org

Aruba Cashew Nut Cake

by Dorothy Phillips

The secret is out on this long Dutch Caribbean classic. Serve as an easier alternative to Black cake

Serves: 6

Cake

Ingredients:

1/2 cup margarine

1 cup sugar

3 egg whites

1-1/2 cups flour

1/4 tsp salt

1-1/2 tsps baking powder

1 cup milk

1/2 tsps almond extract

2 cups ground cashews

Method:

Cream margarine and sugar until smooth.

Add egg whites and mix well.

Add the rest of the cake ingredients and mix well.

Pour into a greased 9" round cake pan and bake at 350ºF for 25 minutes. Let cool.

Buttered Rum glaze

Ingredients:

6 tbsps butter

3 tbsps light rum

¾ cup sugar

3 tbsps water

½ cup chopped cashews, roasted

Method:

Combine first butter, rum, sugar and water in a small saucepan and bring to a boil, stirring constantly, 3 minutes. Remove from heat, and stir in cashews.

From www.recipes.caribseek.com

Trini Gourmet's Ponche the Crème

This Trinidadian favorite sometimes stands in the shadow of its ruby-red cousin, Sorrel. Trini Gourmet's version puts the drink back in its deserving spotlight.

Serves: 12

Ingredients:

6 eggs

3 cups evaporated milk

12 oz. sweetened condensed milk

1.5 cups rum (preferably white)

2 tsps Angostura bitters

1 tsp vanilla extract

1 tsp lime juice

grated nutmeg

Method:

Beat eggs with lime juice until light and fluffy

Add evaporated milk

Sweeten to taste with condensed milk.

Add bitters, grated nutmeg, extract and rum according to taste.

Strain and serve with crushed ice.

From www.trinigourmet.com