Recipe courtesy of Jimmy Bannos, Jr.

Jerk Cream

Name: Jerk Cream
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: about 2 1/2 cups
Cuisine: caribbean
Ingredients: 2 1/2 cups heavy whipping cream; 1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows; 2 teaspoons Worcestershire sauce; 1/2 teaspoon Roasted Garlic Puree, recipe follows; 1/2 teaspoon kosher salt; 1/4 teaspoon Hungarian paprika; 1/4 teaspoon Spanish paprika; 1/4 teaspoon chile powder; 1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon ground white pepper; 1/8 teaspoon crushed red pepper flakes; 2 tablespoons unsalted butter, chilled and cut into pieces; 2 tablespoons ground allspice; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1 1/4 teaspoon ground cloves; 1/2 cup sliced green onion, white and green parts; 1 tablespoon seeded, chopped habanero chile; 1 1/2 teaspoons minced garlic; 2 tablespoons fresh thyme leaves; 2 tablespoons freshly squeezed Key lime, or regular lime juice; 2 tablespoons canola oil; 1 tablespoon soy sauce; 1 tablespoon dark rum; 1 1/2 teaspoons grated fresh ginger; 1 1/2 teaspoons honey; 1 1/2 teaspoons cane syrup or light molasses; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon dark brown sugar

Getting reviews...

Total: 2 hr 20 min

Prep: 35 min
Cook: 1 hr 45 min

Yield: about 2 1/2 cups

Save Recipe

Ingredients

2 1/2 cups heavy whipping cream

1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows

2 teaspoons Worcestershire sauce

1/2 teaspoon Roasted Garlic Puree, recipe follows

1/2 teaspoon kosher salt

1/4 teaspoon Hungarian paprika

1/4 teaspoon Spanish paprika

1/4 teaspoon chile powder

1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground white pepper

1/8 teaspoon crushed red pepper flakes

2 tablespoons unsalted butter, chilled and cut into pieces

JIMMY'S JAMAICAN JERK MARINADE:

2 tablespoons ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 1/4 teaspoon ground cloves

1/2 cup sliced green onion, white and green parts

1 tablespoon seeded, chopped habanero chile

1 1/2 teaspoons minced garlic

2 tablespoons fresh thyme leaves

2 tablespoons freshly squeezed Key lime, or regular lime juice

2 tablespoons canola oil

1 tablespoon soy sauce

1 tablespoon dark rum

1 1/2 teaspoons grated fresh ginger

1 1/2 teaspoons honey

1 1/2 teaspoons cane syrup or light molasses

1 1/2 teaspoons freshly ground black pepper

1 teaspoon dark brown sugar

3/4 teaspoon Worcestershire sauce

1/2 teaspoon habanero hot pepper sauce

1/4 teaspoon salt

1/8 teaspoon crushed red pepper flakes

ROASTED-GARLIC PUREE:

1 cup peeled garlic cloves

1 cup extra virgin or regular olive oil

ANGEL DUST CAJUN SEASONING:

3 tablespoons Hungarian paprika

1 1/2 tablespoons Spanish paprika

5 teaspoons salt

1 1/4 teaspoons dried thyme leaves

1 1/4 teaspoons dried oregano

1 teaspoon ground white pepper

1/2 teaspoon dried basil

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

Directions

Combine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.

JIMMY'S JAMAICAN JERK MARINADE:

Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.

ROASTED-GARLIC PUREE:

ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.

ANGEL DUST CAJUN SEASONING:

Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.