It started with the pastelles that my husband lugged home from Port of Spain, Trinidad. I decided that there were far too many to polish off by ourselves, so wouldn't it be a wonderful idea to have a few friends over to share? (Pastelles are rectangular-shaped cornmeal pies filled with seasoned mince, wrapped in banana leaves, and then steamed until piping hot.)

For the longest time I have had a love affair with Angostura Aromatic Bitters and a year ago, I was given a couple bottles of the new orange flavour. The relationship simply grew stronger!

I knew roughly what went into the Trini-styled eggnog-like beverage, and I had recently received a gift of two bottles of Angostura's 1919 rum. Once again my kitchen was crying out for me, and by the end of the day I'd whipped up a deliciously wicked and creamy Christmas toddy, the most moist ham that'll ever pass over your tongue, soft and spongy cornbread, and these little chocolates that had all our guests drooling.

To top it off, our 10-foot tree was fully lit and Parang music rang through the entire house. It all made for the perfect Trini Christmas evening of entertaining.

Emma's Menu

Ponch de creme

Ponch de Creme

Port au Spain pastelles

Beer and bitters baked ham

Cornbread

Rachael's roast turkey

Orange bitters chocolate buttons

1. Ponch de Creme:

Ingredients

2 eggs

Zest of 1 lime

2 cans evaporated milk

2 cans condensed milk

4 tsps Angostura's aromatic or orange bitters

1/4 nutmeg, grated

1 x 750ml Angostura 1919 rum

Method

1. Whisk eggs in a bowl fitted atop a pot of water, over low heat.

2. Add zest and milks. Mix well.

3. Increase heat and stir continuously until thin custard forms.

4. Remove from heat and pour through a fine sieve into a clean bowl.

5. Stir in the nutmeg, bitters and rum.

6. Pour into clean bottles and store in the fridge until ready to serve over plenty of ice.

2. Beer and BittersBaked Ham

Ingredients

10 lb ham joint

3 bottles Red Stripe Light

1 tbsp Angostura aromatic bitters

25 cloves

Glaze:

Ingredients

2 tbsps Dijon mustard

2 tbsps honey

4 tbsps brown sugar

1 tbsp Angostura orange bitters

6 cloves

8 pimento berries

Method

1. Preheat the oven 325⁰F. Place the ham into a roasting pan and stick the cloves into the flesh on the sides.

2. Pour the beer and bitters over the ham. Cover with foil and bake for three hours.

3. Increase the heat to 350⁰F. Bake for another 45 minutes.

4. Put the glaze ingredients into a small pot over low heat. Stir until dissolved.

5. Remove the ham from the oven. Turn the heat up to 425⁰F.

6. Peel and score the fat with a sharp knife in a criss-cross pattern.

7. Brush the entire ham with glaze and stick one clove into each 'square' of fat.

8. Place into the oven for 20-30 minutes, uncovered, until golden.

9. Remove from oven and serve hot or cooled.

3. Cornbread

Ingredients

1 1/2 cups cornmeal

2 cups milk

2 cups flour

1tbsp baking powder

1/2 tsp salt

2 cups white sugar

2 eggs

1/2 cup melted butter or vegetable oil

2 tsp Angostura aromatic bitters

Method

1. Preheat the oven to 400⁰F. Line two 9x9 inch square pans with parchment or wax paper.

2. Place the cornmeal and milk in a bowl for five minutes.

3. Mix the flour, baking powder, salt and sugar in another bowl.

4. Beat the eggs and melted butter into the flour. Pour in the cornmeal mixture.

5. Add the bitters and beat until smooth.

6. Pour into the tins and bake for 18 minutes until just firm to touch.

7. Turn out on to a wire rack, remove the paper and leave to cool.

4. Orange BittersChocolate Buttons

Ingredients

2 lb semi-sweet chocolate

4 fl oz heavy cream

4 fl oz cow's milk

1 tbsp Angostura Orange Bitters

Method

1. Place all the ingredients int0 a pot over low heat.

2. Stir continuously until melted and smooth.

3. Remove from heat.

4. Pour 1 tsp of chocolate mixture into one-inch paper 'cupcake' cups, place onto a baking tray and keep in the freezer until solid.

5. Store in airtight containers in the freezer until ready to use.