Can I confess something? It's not the main that I am fussy about during the holiday season, but the side dishes and the sweet treats. Oh la la! I am like a kid in a candy story when my mother lays down an eclectic array of culinary delights. My love for the kitchen comes from mummy and my late grandmother. Each Christmas Eve it is our tradition to start prepping for Christmas dinner before Christmas midnight mass at church, or I may go to a party depending on my mood. It is my mother who taught me to have several choices on the table to please everyone, as we host guests each year who have varying culinary palates.

Some only eat fish and poultry, others love everything, some have allergies, and over the years there have been a few vegetarians. No one will feel left out on our table; my mother makes sure of that, and this is something I have grown up with. We always plan our yearly menu and drive around town at our favourite shopping spots for basic non-perishables and frozen items a couple of weeks in advance, then of course the fresh produce closer to the big day.

Outside of gungo rice and peas, you can have roasted potatoes or roast root vegetables or a pasta dish as your other starch. Check out my 3-cheese pasta bake and green beans with pine nuts and garlic in the Jamaica Observer Christmas Cookbook. If you have a basic garden salad on your table, you can have two other sorts for visual pop and to get everyone around the table salivating. I find people are more willing to experiment at Christmas as they want to experience something different. Your dishes don't have to be over the top, but simple with fresh ingredients.

Not everyone likes Christmas cake, so we always try to have some alternative treats. As we are a British Jamaican family, you will see traditional Jamaican Christmas cake as well as steamed pudding, mince fruit pies with brandy butter and fresh fruit tarts. We also have cookies and other assorted biscuits, a variety of cheeses and fresh fruits. Today I am sharing a fudge recipe and cookies. Whatever you plan to prepare, do it with love!

Creamy Broccoli and Green Grape Salad

This healthy green salad has layers of flavour from the fruitiness of the grapes and raisins, the fresh crispness of celery and the earthiness of the broccoli. It's a wonderful side dish for your festive table.

Ingredients:

2 heads of broccoli, washed and cut into florets

1 bunch of seedless green grapes, washed and cut into halves

2 stalks of celery, sliced

Handful of raisins

50g/ 1/4 cup mayonnaise

50g/ 1/4 cup yoghurt

2 Tbsps white sugar

1 Tbsp white cane vinegar

Method:

Steam broccoli until tender and cool down. When cool, add to a large bowl with grapes, celery and raisins.

Whisk together mayonnaise, yoghurt, sugar and vinegar to make a creamy dressing and pour over the fruit and vegetables.

Mix well and chill for at least an hour before serving.

Grilled Corn and Tomato Salad

Who doesn't love corn on the cob? It's perfect on its own, but lovely paired with grilled tomatoes for a pretty side dish.

Ingredients:

3 corns on the cobs

6 tomatoes (cut in halves)

1/2 red onion sliced

Balsamic vinegar

Extra virgin olive oil

Thyme

Method:

Grill corn until nicely charred, allow to cool and then remove corn from the cob.

Season tomato halves with salt, pepper, balsamic vinegar and a drizzle of olive oil, then grill until cooked through.

Add tomatoes and corn to a salad bowl, add red onions, and garnish with fresh thyme.

White Chocolate and Peppermint Fudge

Red and white are the colours of Christmas, peppermint candy canes are also a treat used to stuff Christmas stockings and decorate trees. This delicious fudge is Christmas in a bite.

Ingredients:

2 packs white chocolate chips

1 tin condensed milk

1/2 tsp peppermint extract

1 pack of peppermint candy canes, broken into pieces

1 drop of red food colouring

Method:

In a medium saucepan over medium heat, add white chocolate chips and condensed milk, stir to combine.

When the white chocolate chips have melted, remove from heat, mix in the peppermint candy pieces and cool down a little

Line an 8-inch baking tray with aluminium foil, grease with a little vegetable oil spray.

Pour in the fudge mixture, place in the fridge and chill until set for at least 2 hours or so.

When set, cut fudge into squares.

JuicyChef's Cranberry, Orange and Almond Sugar Cookies

Offer these tasty cookies to your guests who do not like Christmas cake so they do not feel left out. They are fantastic with hot chocolate as you sit on the verandah enjoying the cool Christmas breeze.

Ingredients:

175g/3/4 cup sugar

175g/3/4 cup butter

1 large egg

500g/2 Cups All Purpose Flour

2 tsps baking powder

1/2 tsp ground nutmeg

100g/1/2 cup dried cranberries

100g/1/2 cup slivered almonds

1 tbsp orange zest

2 tbsps orange juice

Citrus sugar (1 tsp orange zest to 1/4 cup white granulated sugar)

Method:

Preheat oven to 350F

In a kitchen mixer, add the sugar and butter and mix until smooth, add the eggs and continue mixing until it is fully incorporated.

Add the flour, baking powder and nutmeg and continue beating until well mixed then add the orange zest, orange juice, cranberries and almonds.

In a small bowl, mix the other sugar and orange zest.

Shape dough into 1-inch balls and dip in the citrus sugar, press down with your fingers into circles; remember to leave at least an inch between each cookie.

Place on a lined baking sheet and bake anywhere between eight to 10 minutes; they are ready when the edges are light brown.

Cool down for at least two minutes before removing from baking sheet.

Thanks to my weekly sponsors MegaMart

Contact me at juicycheffoodmedia@gmail.com

Bon Appétit!

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