Recipes by Nicole King.

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Cranberry Sorrel Spritz (Cocktail and Mocktail)

Ingredients

• 2 oz Sorrel-Cranberry Sauce (or substitute with canned cranberry sauce blended with sorrel tea)
• 3 oz White Cranberry Juice
• ½ oz lime juice
• 2–3 oz Prosecco (cocktail version) OR sparkling water/ginger ale (mocktail version)
• Ice
• Dehydrated orange wheel or lime wheel
• Fresh mint sprig
• A few cranberries for festive color

Directions

1. In a mixing glass or cocktail glass, add sorrel-cranberry sauce, lime juice, and white cranberry juice. Stir will ice until chilled.
2. Strain into a highball or stemless wine glass filled with ice. Skip this step if using a cocktail glass to build your drink.
3. Top will chilled Prosecco (or sparkling water for Mocktail).
4. Stir gently to keep the bubbles.
5. Garnish with mint, a dehydrated citrus wheel, and cranberries.

Oxtail Shepard’s Pie

Ingredients

Oxtail Filling

• 2½ lbs. oxtail, cut into small pieces
• 2 green onions, sliced
• ½ green pepper, diced
• 1 onion, peeled and diced
• 1 scotch bonnet pepper, whole
• ½ clove garlic, minced
• 2 tsp ginger, minced
• 5 tomatoes (or 1 can whole tomatoes)
• 3 Tbsp house seasoning mix
• 2 Tbsp all-purpose seasoning with pimento
• 2 Tbsp regular all-purpose seasoning
• 2–3 Tbsp “black sauce” (browning or soy sauce blend)
• 1 tsp paprika
• 1 tsp black pepper
• Dash of salt
• 2 Tbsp vegetable oil

Shepard’s Pie Layer

• 1 can corn
• 1 can peas & carrots mix
• 2 Tbsp all-purpose flour
• ¼ cup water
• 3 cups mashed potatoes
• ¼ stick melted butter

Directions

1. In a large mixing bowl, combine cleaned oxtail with all dry seasonings, black sauce, scotch bonnet, onion, garlic, green onion, and ginger.
2. Marinate for 30 minutes (or overnight in the fridge for deeper flavor).
3. Preheat oven to 350°F convection. Add seasoned oxtail to a baking pan with the vegetables. Cover and roast.
4. After 30 minutes, add tomatoes and a splash of water as needed. Cover, stir every 30 - 1 hour, and cook until oxtail is tender and falling off the bone. 
5. Remove from oven, debone oxtail, and mix with corn, peas, and carrots.
6. Mix flour with ¼ cup water to create a slurry, pour over oxtail mixture, and set aside.
7. Preheat oven to 400°F.
8. Spread the oxtail filling in a casserole dish as one even layer.
9. Top with mashed potatoes, smoothing across the surface and brush with butter.
10. Bake for 35 minutes, then broil for 5 minutes until the top is golden.
11. Let rest 15 minutes before serving. 

Jerk Turkey Fried Rice

Ingredients

• 2 cups leftover turkey, shredded or diced
• 1 ½ cups leftover stuffing, crumbled into small pieces
• 3 cups cold cooked rice (day-old is best)
• 1 cup mixed leftover vegetables (e.g., green beans, carrots, corn, Brussels sprouts — chopped small)
• 2 eggs, lightly beaten (optional for extra protein)
• 2–3 tbsp soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2–3 green onions, sliced
• Salt & black pepper to taste
• Optional: dash of hot sauce or jerk seasoning for a Caribbean kick

Directions

1. Heat the Pan: In a large wok or skillet, heat sesame oil over medium-high.
2. Sauté Aromatics: Add garlic and ginger, cook until fragrant (30 seconds).
3. Add Vegetables & Turkey: Toss in leftover vegetables and turkey, stir-fry 2–3 minutes.
4. Add Rice & Stuffing: Crumble stuffing into the pan, then add rice. Stir-fry, breaking up clumps, until heated through.
5. Egg Option: Push rice to the side, scramble eggs in the open space, then mix through.
6. Season: Add soy sauce, black pepper, and a pinch of jerk spice (if using). Mix until evenly coated.
7. Finish: Garnish with green onions and serve hot.

Jerk Turkey Cornbread Pot Pie

Ingredients

• 3 cups leftover roasted turkey, shredded or pulled
• 1 Tbsp vegetable oil or butter
• 1 small onion, diced
• 2 tsp jerk seasoning (adjust to heat preference)
• 2 cups leftover vegetables (carrots, peas, beans, corn), diced
• 2 stalks celery, diced
• Package of pre-made biscuit dough
• 2 Tbsp all-purpose flour
• 1 cup turkey or chicken stock
• ½ cup cream (optional, for richness)
• 3 Tbsp honey + ½ stick melted butter (for glaze)

Directions

1. Heat the Pan: In a large wok or skillet, heat sesame oil over medium-high.
2. Add onion; sauté until softened.
3. Add shredded turkey and jerk seasoning. Toss until coated and fragrant (3–4 minutes).
4. Set aside for filling.
5. In the same pan, add celery and vegetables. Cook until slightly softened.
6. Sprinkle flour over vegetables and stir to coat.
7. Slowly pour in stock, stirring until thickened. Add cream if using.
8. Stir in the jerk turkey from Step 1.
9. Simmer until saucy and cohesive. Spoon filling into ramekins or a large pie dish.
10. Make biscuit toppers (Cornbread Biscuit Toppers) or use store-bought biscuit toppers.
11. Preheat oven to 425°F.
12. Bake pot pies with biscuit toppers for 20–25 minutes, until biscuits are golden and filling is bubbling.
13. Brush hot biscuits with butter or honey butter glaze.
14. Serve hot and enjoy!

Ingredients for Cornbread Biscuit Toppers

• 1½ cups all-purpose flour
• 1½ cups cornmeal
• 1 tsp sugar
• 1 tsp salt
• 1 stick frozen butter, grated
• 1 cup buttermilk
• 2 large eggs, beaten
• 3 Tbsp honey + ½ stick melted butter (for glaze)

Directions

1. Mix flour, cornmeal, sugar, and salt in a bowl.
2. Grate frozen butter into the mix; toss gently.
3. Whisk buttermilk with eggs; fold into dry mix (do not overmix).
4. Roll or pat dough to 1-inch thick; cut circles with a biscuit cutter.
5. Place biscuits directly on top of the filled ramekins or pie dish.