Place all of the spices, zest and vanilla bean segment into a sachet made from a double thickness of standard cheesecloth. Tie it off with kitchen twine.
Spiced Syrup
In a small sauce pan, heat 4 cups of either the apple or white grape juice over medium-high heat until just beginning to boil. Place the sachet into the juice, reduce the heat to medium-low and simmer until reduced by about half (20-30 minutes). Remove from heat and allow to cool for 15 minutes. Remove the sachet, squeezing all the juice from the bundle. Pour the syrup through a fine mesh sieve into a clean glass container. Allow to completely cool. Cover and refrigerate until ready to use. The syrup will become thicker as it cools.
Serve
To serve, add 1 part spiced syrup to 2 parts champagne or sparkling wine.
Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.
In a large pot, combine vinegar, water and sugar. Heat to dissolve sugar.
Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.
Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
When time is up, remove jars from canner. Let them cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.
Let pickles cure at least 2 weeks prior to eating.
Here is a great marinade for grilled Jerk chicken using Chef Cherie's Jamaican Jerk spice blend. Includes allspice, cloves, fennel, garlic, ginger, mustard, onion, paprika, black pepper, red pepper flakes and thyme.
Here is a great marinade for grilled Jerk chicken using Chef Cherie's Jamaican Jerk spice blend. Includes allspice, cloves, fennel, garlic, ginger, mustard, onion, paprika, black pepper, red pepper flakes and thyme.
Make the jerk marinade: Add Jamaican Jerk spice blend, lime zest and juice, canola oil and salt to a blender or food processor. Blend or process until smooth.
Set a wire rack inside a rimmed baking sheet and put on kitchen gloves (see note below). Place the chicken into a large bowl and slather the marinade all over the chicken using your hands, then transfer the chicken to the wire rack. Refrigerate the chicken, uncovered, for at least 4 hours or up to 36 hours.
When ready to cook, remove the chicken from the refrigerator, wiping off any excess marinade. Transfer to a plate and let sit at room temperature for 1 hour before cooking.
Meanwhile, prepare a charcoal grill for indirect grilling: Fill a chimney starter with lump hardwood charcoal and ignite. Let the charcoal burn until it has become ashy white.
Pour out the charcoal and pile it up on one side of the grill, covering half of the bottom grate. Place a foil pan filled halfway with water next to the charcoal. Add half of the soaked allspice berries and half of the bay leaves to the charcoal and allow to smolder. Place the top grate on top. Close the lid and let the grill heat to between 250° and 300°.
Arrange the chicken, skin-side up, on the grate, with the legs pointing toward the heat source, over the foil pan. Close the lid and open the bottom and lid vents halfway. Position the lid so that the top grill vent is on the opposite side of the fire. Cook the chicken, undisturbed, adding more charcoal as needed to maintain the temperature, for 50 to 60 minutes or until an instant-read thermometer reads 150° to 155° when inserted into the thickest part of the thigh.
Uncover the grill and drop the remaining allspice berries and bay leaves over the charcoal using tongs. Once the allspice berries and bay leaves begin to smoke, transfer the chicken to the hot side of the grill and continue to cook, flipping often, until the skin is lightly charred and crisp and the thigh reads 165° on an instant-read thermometer. Transfer to a work surface and let rest for 5 minutes before serving. Serve with rice and beans and lime wedges.
Recipe Notes
Note: Be mindful when you're working with Scotch bonnet peppers: You'll want to wear gloves when you rub the marinade onto the chicken, or the heat may stick to your hands for a day.
