JAMAICAN WINE RECIPES

Steps:

• In a large container with a tight-fitting lid, combine the prunes, raisins, currants, dried cherries, 1 1/2 cups rum, and Manischewitz wine. Stir to combine, cover, and set aside for at least two days (and up to 6 months). 
• When you’re ready to bake, preheat oven to 250°F. Lightly butter two 9-inch round cake pans and line bottoms with parchment. Lightly butter the parchment, then dust the interior of the cake pans with flour and tap out excess.
• Transfer soaked dried fruit and soaking liquid to a food processor. Pulse until a rough paste forms, with some fruit remaining slightly intact. Set aside.
• Beat the butter and brown sugar in a stand mixer fitted with the paddle attachment on medium speed until fluffy and aerated, about 8 minutes. Add the eggs to the mixture one at a time, beating after each addition. Beat in the lime zest, vanilla extract, and almond extract.
• Whisk together the dry ingredients flour, baking powder, allspice, and nutmeg in a small bowl. Working in two batches, gently beat the dry ingredients into the butter mixture on the lowest speed, just until incorporated. Add the pulverized dried-fruit mixture and the molasses and beat just to combine. Remove bowl from stand mixer and fold in the almonds with a rubber spatula.  
• Divide the batter between the prepared cake pans and smooth the tops with a rubber spatula. Bake for 1 hour, then reduce the oven temperature to 225°F and bake until a cake tester inserted into the center comes out clean, 2 1/2 to 3 hours more. Set cakes on a wire rack to cool for 10 minutes then brush tops with reserved 1 cup rum. Let cakes rest for another 10 minutes; repeat brushing and cooling until all of the rum is absorbed.
• Invert the cakes onto large plates, and then wrap cakes in wax paper and then foil. Store black cake at room temperature for at least 1 day, and up to a month. Cut into wedges to serve.

Steps:

• In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
• Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.