Author: Sweet & Sorrel

Sorrel | Sweet & Sorrel

Sorrel

Hello all! I am really excited for today’s post, because I FINALLY get to post the recipe that serves as the inspiration for this blog. A lot of people have asked me why I chose the name Sweet & Sorrel. When I got the idea for this blog, I knew I wanted it to be inspired by the things I ate growing up in a Caribbean household, and it was important to me that the name of the blog reflect that as well. I spent time thinking about some of my favorite foods and (after deciding that Oxtail wasn’t going to fit neatly into a blog name), I settled on Sweet & Sorrel. Sorrel is the name for a Jamaican drink that is made with dried sorrel (i.e. hibiscus) flowers, ginger, spices, and (of course) rum. This drink means a lot to me and I’m so delighted to share it with you all. No twists, no amendments, just my mom’s recipe. Sorrel is usually a special event drink (because it takes a lot of time …

Passion Flower Waffles

Hi all, It’s been so long since I last posted. I spent the past few weeks traveling (yay) but caught a cold as soon as I returned (huge bummer!). I’m finally feeling well enough to start cooking real food again, and for my first meal, I made these Passion Flower Waffles! These waffles are inspired by my recent trip to Brussels, but I put a little twist on them by infusing the batter with passion flower extract. It’s an easy, fun recipe that will shake up your weekend pancake/waffle routine! I have so many amazing things to say about my trip to Brussels. I was awed by the architecture, the people, and of course, the food! We had a tour guide lead us around the city, and I learned so much. Before going to Brussels, I didn’t realize that the Belgian waffle and liege waffle were actually two different things. I thought both referred to the sweet round-shaped waffles that are made using pearl sugar crystals, but it turns out that’s only the liege waffle. …

Callaloo Pastries

Hey there! Today I bring you Callaloo Pastries! These cheesy pastries are so easy to make and are perfect as an appetizer or snack! They are made with puff pastry dough that’s been filled with greens, cheese, and onions and baked to perfection. Save this recipe now, because I guarantee you’ll be coming back to it over and over again! Ya’ll, I’m actually really proud of these callaloo puff pastries. But I also realize many of you may have no idea what callaloo even is! So I digress. Callaloo is a type of leafy green that is very common in Jamaica. It’s pretty hard to come by in America, but fresh spinach is a great substitute. Just don’t try to use kale or collard greens… my family and I learned that the hard way. Callaloo is traditionally eaten stems/stalks and call, but trust me, kale stalks (or even worse, chard stalks!) are sooo NOT tasty. Nope, don’t do it. Okay back to the recipe! For the filling, just chop up fresh callaloo (or spinach 🙂 and make …

Kabocha Squash Curry | Sweet & Sorrel

Kabocha Squash Curry

Happy Sunday! It’s officially fall here on the East Coast, which means it’s now squash season! This Kabocha Squash Curry is the perfect cold-weather meal. It’s healthy, hearty, and full of flavor. First, a confession: most West Indians aren’t familiar with the term squash. In Jamaica, we call every squash a pumpkin. Seriously! Butternut squash? That’s pumpkin to a Jamaican. Acorn squash? Yup, that’s pumpkin too. Spaghetti Squash? This is not very common in Jamaica but we’d probably call it pumpkin. And of course the traditional Halloween pumpkin is called a pumpkin. It can get pretty confusing! I remember one day after coming to the U.S., I was out grocery shopping with my mom and we were talking out loud, trying to figure out which of the items labelled “squash” was actually the West Indian pumpkin we were used to eating. A fellow shopper overheard our discussion and walked over to us, asking if we were Jamaicans. When we said yes, he said he knew we had to be because we were calling everything pumpkin. …

Cajun Blackened Salmon Patties

Hey everybody! I hope you are ready to try these Louisiana-inspired Cajun Blackened Salmon Patties! These patties/burgers/croquettes/cakes are soo delicious that it won’t matter what you call them! They have just enough spice to give a little kick, are super easy to prepare, and are very versatile- you can have them for breakfast, lunch, or dinner! It’s no secret that Louisiana’s food is hugely influenced by the Caribbean, and while the historical reasons behind this are (like much of American history) tied to the slave trade in the 18th century (which resulted in the forced co-mingling of settlers from France, Portugal, and Spain alongside enslaved people from African and Caribbean descent in the Louisiana colony), the Cajun and Creole peoples have used their food to construct their own narrative. Both Cajun and Creole food tell a story using bold flavors that combine various cultures into one harmonious dish. And it’s a very triumphant (and delicious) story! For me, Cajun food is the perfect example of “fusion” cuisine: it starts off with spices that I am …

Seafoam Green Smoothie

Happy Sunday! Today’s post is pretty short, mostly because I need you all to go make this Seafoam Green Smoothie as soon as possible! This is NOT your typical green smoothie, it’s packed with a ton of unique ingredients that will help boost your energy all week. In addition to the green spirulina (hence the “Seafoam”), this smoothie has a little Caribbean twist because it uses frozen plantains and fresh coconut! This week has been pretty hectic. Work has been picking up and I also traveled to attend a friend’s wedding. The wedding was absolutely beautiful and gave me a chance to reconnect with friends that I have not seen in a while. But now that I am back, I have so much work to catch up on! Since I was traveling, I was not able to meal prep this week, meaning all my meals will be based on what I have in my pantry and freezer. That also means that for breakfast this week, I will be eating a TON of smoothies like the …

Red Peas and Kale Stew

Happy Sunday! It’s October, which means soup season has officially arrived! This Red Peas and Kale Soup is hearty, flavorful, and takes no time at all to whip up! This soup is the definition of “comfort soup” and is guaranteed to keep you warm this fall. Soups are one of my favorite foods. There’s just something so comforting about a warm bowl of broth that combines many different flavors into one spoonful. People often associate soup with cold weather, and because of that, might not expect soup to be very popular in the Caribbean. But that’s not true at all! The Caribbean has many different types of soup, with some of the most popular being chicken foot soup (our version of a chicken noodle soup) and manish water (with goat and green bananas). The Caribbean is also famous for many different kinds of peas soups (in Jamaica, we say “peas” instead of “beans”). This recipe is loosely inspired by red peas soup, a thick and creamy soup traditionally made from uncooked red kidney beans that …

Banana Citrus Pancakes | Sweet & Sorrel

Spiced Banana Citrus Pancakes

Happy Sunday! What better way to start your Sunday than with these Spiced Banana Citrus Pancakes?! This pancake recipe screams “Fall is here!” and they are a delicious way to welcome in the cooler temperatures. If anyone asked me to name my favorite breakfast food, I would have a hard time deciding between pancakes or waffles. Both are just so fluffy and delicious (yes, I said fluffy!), that it’s hard to decide! But I promised a friend that I would feature a banana pancake recipe on the blog, so today, pancakes win out (but don’t worry waffle-lovers, I’ll make a waffle recipe soon!). Technically, I learned about pancakes long before I ever knew what a waffle was. That’s because my first introduction to “pancakes” were the banana fritters I used to make with my mom as a child in Jamaica. Our “pancakes” were a simple mix of mashed bananas and flour that we would form into long oval fritters and pan fry. Banana fritters are not as dense as pancakes (and we don’t add maple …

Grilled Peanut Crusted Suya Chicken Kebabs

Happy Sunday! I have received a lot of requests for meals that include meat, so today, I bring you… MEAT! These Grilled Peanut Crusted Suya Chicken Kebabs are my take on the popular West African street food. These kebabs have a unique spicy flavor and are SOO GOOD! Suya refers to the grilled meat kebabs popularized in Nigeria and other parts of West Africa by the Hausa people. Suya can be made from a variety of meats, most often beef or chicken, but also intestinal meats such as kidney or tripe. What makes suya different from other kinds of grilled skewered meat is the marinade, made from a blend of ground peanuts and various spices. After the suya meat marinates, it is grilled to perfection and served with even more spices. When I first learned of suya, I instantly fell in love. I think as a Caribbean, my appreciation for spice and a great marinade got me hooked! And it didn’t hurt that the suya marinade included peanuts, one of my all time favorite things. What’s better …

Tropical Root Vegetable Salad | Sweet & Sorrel

Tropical Root Vegetable Salad with Salsa Rosada Dressing

Hi lovelies! I took a week off from posting on the blog to work on some new recipes for the fall, and today I am back to share this Tropical Root Vegetable Salad with Salsa Rosada Dressing! This salad is packed with a colorful mix of fruits and roasted vegetables and is finished with my version of the popular Latin American sauce/salad dressing. It’s vibrant and fun! Read on to learn more. This past week away from the blog has been a bit sad, because I truly enjoy posting and hearing from you all every Sunday. But it has also been rewarding. This week has helped me to set a vision for the blog. I have always wanted Sweet & Sorrel to be a place where I can share a bit of myself through my food. My vision is to continue to post recipes inspired by the flavors of the Caribbean (which includes many different parts of the world since so many countries have influenced, or are influenced by, the Caribbean!). But I also want to challenge …