SOUP:
PUMPKIN SOUP WITH HONEY
Courtesy of Chef Osmond Brown @ Couples Sans Souci

Ingredients:
1 large onion
2 cloves garlic
1⁄2cup carrot
1 cup potato
2 stalk celery
1 1/2 pound pumpkin
16 oz chicken stock
1 cup whipping cream
salt and pepper to taste
4 tablespoon honey

Method:
Peel and washed all vegetables and set aside. Dice onion and chop garlic. Sautee all remaining ingredients, except the honey and cream. Next, add chicken stock and bring to a boil. Reduce by half. Use a food blender to blend all together, then add cream, salt and pepper to taste. Finish with honey.

MAIN COURSE:
ROASTED LIME-JERK & CORIANDER CHICKEN
Courtesy of Chef T.E. Wood @ Couples Ocho Rios

Ingredients:
3/4 cup loosely packed fresh cilantro sprigs
1/8 cup prepared jerk sauce
1/4 cup olive oil
2 shallots, chopped (1/4 cup)
1 large garlic clove, chopped
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1/4 fresh Scotch Bonnet Pepper, minced, make sure to take out the seeds
1 teaspoon ground coriander
1 teaspoon sugar
3/4 teaspoon salt
1 (3- to 3 1/2-lb) chicken, rinsed and patted dry
1/4 teaspoon black pepper
1 tablespoon unsalted butter, melted and cooled.

Method:
Purée cilantro, oil, shallots, garlic, lemon zest and juice, Scotch Bonnet Pepper, coriander, sugar, jerk seasoning and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide the purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.

Chicken can be roasted on an oiled rack set in a roasting pan in middle of a 375°F oven about 75 minutes.

DESSERT:
PASSION MERINGUE PIE
Courtesy of Stefan Spath@ Couples Negril

Ingredients for the Sweet Pastry:
7 tablespoons sugar
1 3/4 stick butter (unsalted)
1 1/3 cup flour
Rind of 1 lemon
1 whole egg
1 egg yolk

Method:
Mix butter with sugar, add lemon rind, add egg yolks. Add flour and mix quickly (do not over-mix though). Refrigerate for about one hour. Roll out and line a greased pie shell. Bake until golden brown.

Ingredients for the Passion Curd:
Zest of 1 lemon
8 tablespoons sugar
3/4 cup water
3/4 cup passion fruit concentrate
2 tablespoons corn starch
1/4 stick butter
3 egg yolks

Method:
Boil water, passion concentrate, lemon juice, sugar and lemon zest. Thicken with corn starch (mix with some of the water before boiling it). Allow to boil for about 30 seconds. Remove from stove, add butter and the yolks (1 at the time). Put back on stove and allow to thicken while stirring it constantly. Pour into pre-baked tartlet shell and allow to cool completely in the refrigerator.

Ingredients for the Meringue:
100ml egg whites (no yolk)
6 oz white (granulated) sugar
Squeeze of lime juice

Method:
In a very clean mixing bowl whip egg whites with half the sugar until it forms stiff peaks. Reduce speed and add remaining sugar.

To finish:
With a cake spatula place meringue on top of passion fruit tart. Pull up meringue to form peaks. Lightly brown the meringue quickly in a very hot oven.