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Recipe: Baked Caribbean Jerk Chicken Wings

In the summer we really crave the flavors of the islands and this Jamaican Jerk seasoning has so much flavor, it’s perfect on these baked chicken wings.

6 servings

3 pounds chicken wings and drumettes
–for the marinade
1/2 cup gluten free tamari or soy sauce
1/4 cup olive oil
1 small onion (about 3/4 cup) chopped
2 inches fresh ginger, peel off skin & roughly chopped
4 cloves garlic, roughly chopped
3 tbsp dark brown sugar
2 tbsp freshly squeezed lime juice
2 tsp dried thyme
1 tsp freshly grated nutmeg
1 tsp cloves
1 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp cumin
–optional
1-3 Scotch Bonnet Peppers, seeded and coarsely chopped
–garnish
freshly chopped cilantro

In the bowl of a food processor combine the marinade ingredients until smooth. You can also do this in a blender. Add peppers if desired for heat.
Place the marinade and chicken in a zip top plastic bag. In the refrigerator, marinate for 1 hour to overnight.
Preheat oven to 425 degrees Fahrenheit with the rack in the middle. Line a baking tray with tin foil. Place the wings on the baking tray in a single layer.
Bake for 45 minutes, or until the wings are cooked through. Garnish with cilantro and serve immediately.

For a spicy and authentic Jamaican kick we use Scotch Bonnet Peppers in this recipe. If you don’t want the heat you can omit them. If you want more add 1-3 peppers depending on your taste.

~ Marla Meridith

Recipe: Baked French Toast with Berries & Vanilla Syrup

This recipe is so easy to throw together and it’s always the centerpiece at any brunch!

4 Servings

–french toast
unsalted butter for the pan
1 Brioche Loaf (about 1 pund)
1 1/2 cups whole milk
4 large eggs
1 teaspoon pure vanilla extract
pinch of salt
1 tablespoon granulated sugar
–vanilla syrup
1 vanilla Bean or 2 tsp vanilla bean paste
1 cup water
1 cup granulated sugar
mixed berries for topping

Butter a 9 inch baking dish. Cut 6 slices of the brioche about 1/2 inch thick. Cut the rest into 1 inch cubes. Place the cubes in the baking dish.
Using a star shaped cookie cutter, cut out stars (or any shape) from the 6 slices of bread. Place them on top of the cubes in the dish.
In a medium bowl, thoroughly mix together the milk, eggs, vanilla & salt.
Pour the custard mixture over the brioche, pressing down gently so all the bread absorbs the liquid. Cover & refrigerate for at least 1 hour or overnight.
Pre heat the oven to 350 degrees F, with a rack in the middle position.
Sprinkle the top of the french toast casserole with the granulated sugar. Bake until golden, about 35 minutes.
–Vanilla Syrup
Halve the vanilla bean lengthwise & scrape out the seeds using a small knife. Discard the pod.
In a small saucepan, bring the water, sugar & vanilla seeds to a boil. Simmer for 5 minutes, until the sugar has dissolved and the mixture is syrupy. Cool slightly.
Serve the French Toast warm, topped with fresh berries & vanilla syrup.

~ Marla Meridith

Recipe: Baked French Toast with Berries & Vanilla Syrup

This recipe is so easy to throw together and it’s always the centerpiece at any brunch!

4 Servings

–french toast
unsalted butter for the pan
1 Brioche Loaf (about 1 pund)
1 1/2 cups whole milk
4 large eggs
1 teaspoon pure vanilla extract
pinch of salt
1 tablespoon granulated sugar
–vanilla syrup
1 vanilla Bean or 2 tsp vanilla bean paste
1 cup water
1 cup granulated sugar
mixed berries for topping

Butter a 9 inch baking dish. Cut 6 slices of the brioche about 1/2 inch thick. Cut the rest into 1 inch cubes. Place the cubes in the baking dish.
Using a star shaped cookie cutter, cut out stars (or any shape) from the 6 slices of bread. Place them on top of the cubes in the dish.
In a medium bowl, thoroughly mix together the milk, eggs, vanilla & salt.
Pour the custard mixture over the brioche, pressing down gently so all the bread absorbs the liquid. Cover & refrigerate for at least 1 hour or overnight.
Pre heat the oven to 350 degrees F, with a rack in the middle position.
Sprinkle the top of the french toast casserole with the granulated sugar. Bake until golden, about 35 minutes.
–Vanilla Syrup
Halve the vanilla bean lengthwise & scrape out the seeds using a small knife. Discard the pod.
In a small saucepan, bring the water, sugar & vanilla seeds to a boil. Simmer for 5 minutes, until the sugar has dissolved and the mixture is syrupy. Cool slightly.
Serve the French Toast warm, topped with fresh berries & vanilla syrup.

~ Marla Meridith