Silk Grass Farms’ 12 Days of Christmas Recipe Collection
This festive lineup brings Belizean flavors to your table with easy, crowd-pleasing drinks, savory mains, and a sweet finish, all made with ingredients we grow and craft at Silk Grass Farms, including pure citrus juices, coconut water and oil, and honey. Each recipe is designed to be simple, flavorful, and true to our farm-to-kitchen approach. We also feature ingredients crafted by other companies in Belize, including Running W Meats and 3 Fingers Gin.
Explore the collection below, choose your favorites, and share the joy with friends and family this holiday season.
Explore All 12 Recipes
First Day of Christmas: Silk Grass Farms White Grapefruit & Gin 'Salty Potlicker'
Second Day of Christmas: Silk Grass Farms Fruit + Coconut Rum Punch
Third Day of Christmas: Silk Grass Farms Pineapple & Vodka ‘Don Elijio Panti-Rippa’
Fourth Day of Christmas: Silk Grass Farms Coconut Water & Rum Cocktail
Fifth Day of Christmas: Silk Grass Farms Coconut Oil 'Fat-Washed' Dark Rum Smoky Old-Fashioned
Sixth Day of Christmas: Pork Belly, Grilled Watermelon, and Silk Grass Farms Melonade Reduction
Seventh Day of Christmas: Silk Grass Farms Lime Juice Pork and Lamb Salpicon
Eighth Day of Christmas: New Year's Eve Mimosa
Ninth Day of Christmas: Silk Grass Farms Pineapple & Orange Glazed Ham
Tenth Day of Christmas: Pork Ribs with Silk Grass Farms Mango Glaze
Eleventh Day of Christmas: Silk Grass Farms Coconut Oil & Chocolate 'Magic Shell’ Ganache on Soursop Ice Cream
Twelfth Day of Christmas: Silk Grass Farms Watermelon and Sorrel Mocktail
Silk Grass Farms White Grapefruit & Gin 'Salty Potlicker'
Cocktail Ingredients:
3 ounces Silk Grass Farms white grapefruit juice
1/2 ounce Silk Grass Farms lime juice
1/2 ounce Rosemary-infused simple syrup
1 1/2 ounce 3 Fingers gin
Salt
Maya pepper powder (can substitute ground cayenne)
Rosemary simple syrup ingredients:
4 ounces sugar
4 ounces water
2 fresh rosemary
Make the Rosemary Simple Syrup: Combine equal parts sugar and water in a saucepot. Add the fresh rosemary sprigs and cook until they reach a syrup consistency—reserve syrup to use in cocktails.
For each drink: In a cocktail shaker, combine white grapefruit juice, lime juice, gin, rosemary simple syrup, and ice. Shake vigorously. Press the rim of a whiskey/rocks glass into the salt and ground hot pepper. Pour the cocktail into the glass.
Silk Grass Farms Fruit + Coconut Rum Punch
Directions
Add all of the juices and rums to a punch bowl. Mix, add ice, and ladle into glasses. Serve with an orange slice garnish and enjoy your Christmas!
Ingredients:
3 ounces Silk Grass Farms orange juice
3 ounces Silk Grass Farms pineapple juice
3 ounces Silk Grass Farms citrus fusion
3 ounces Silk Grass Farms watermelon
3 ounces Silk Grass Farms melonade
3 ounces Silk Grass Farms orange pineapple
3 ounces Silk Grass Farms orange pineapple ginger
3 ounces Silk Grass Farms white grapefruit
3 ounces Silk Grass Farms limeade
3 ounces Silk Grass Farms fruit punch
3 ounces Silk Grass Farms lime juice
Ice as needed
12 ounces Belizean dark rum
12 ounces coconut rum
5 Orange slices for garnish
4 ounces rosemary simple syrup
Silk Grass Farms Pineapple & Vodka ‘Don Elijio Panti-Rippa’
Ingredients:
4 ounces Silk Grass Farms pineapple juice
1 1/2 ounce Coconut rum
1 Lime slice for garnish
Directions
Mix pineapple juice and rum in a cocktail/rocks glass. Add ice and garnish with a lime slice.
Silk Grass Farms Coconut Water & Rum Cocktail
Ingredients:
4 ounces Silk Grass Farms coconut water
1 1/2 ounces Belizean dark rum
5 leaves fresh mint
3 ounces Silk Grass Farms honey
2 ounces Silk Grass Farms lime juice
Lime wedges for garnish
2 ounces sweetened coconut flakes for rim
Ice
Directions
Toast sweetened coconut in the oven at 350°F until golden brown, about 5 minutes. Add 1 ounce of honey to a small plate and rim a cocktail glass with toasted flakes, using the honey to hold the flakes in place. In a cocktail shaker, muddle remaining honey, lime juice, and mint. Add the ice, dark rum, and coconut water, and shake vigorously. Serve in the coconut-rimmed glass with a wedge of lime for garnish.
Silk Grass Farms Coconut Oil 'Fat-Washed' Dark Rum Smoky Old-Fashioned
Cocktail ingredients:
2 ounce Silk Grass Farms coconut oil "fat-washed" dark rum
3 dashes bitters
1 glass ice
1 orange peel slice
2 macerated craboo each
1 rosemary sprig for garnish
Ingredients for Fat-Washed Rum:
2 cups Silk Grass Farms coconut oil
4 cups Belizean dark rum
1 vanilla pod, scraped
Directions
Make the fat-washed rum: Combine and infuse all the ingredients in a sealable container by shaking vigorously. Freeze and let separate for 4 hours, then remove the solid block of coconut fat from the top. Strain and store the infused dark rum.
Make the cocktail [TBD]: [directions]
Pork Belly, Grilled Watermelon and Silk Grass Farms Melonade Reduction
Ingredients:
6 ounces watermelon, diced
6 ounces pork belly
5 leaves arugula
3ounces panela or molasses
5 ounces balsamic vinegar
2ounces brown sugar
Salt and pepper to taste
8 ounces Silk Grass Farms melonade
Directions
Cut the pork belly into 2-inch squares, season them, and bake in a 350°F oven for 45 minutes. Cut the watermelon into 2-inch squares, and grill on a comal or over a charcoal fire, about 2 minutes each side. In a saucepot over medium heat, reduce balsamic vinegar, panela/molasses, brown sugar, and melonade to a thick syrup consistency, about 15 minutes.
To serve, arrange 3 pieces of caramelized diced watermelon, pork belly, and arugula in stacks on a serving platter. Drizzle the melonade, molasses, and balsamic reduction on top of the stacks.
Silk Grass Farms Lime Juice Pork and Lamb Salpicon
Ingredients:
8 ounces leg of lamb
4 ounces Running W pork skirt steak
8 ounces tomatoes
1 pound red onion
3 sprigs cilantro
4 ounces Silk Grass Farms lime juice
Salt and pepper to taste
1 bag corn tortilla chip
Directions
Season the leg of lamb and pork skirt steak with salt and pepper. Roast both on the grill or in a 350°F oven until fully cooked—approximately 1 hour. Make a pico de gallo by dicing the tomato, red onion, and cilantro, and mixing in a bowl. Shred or dice the leg of lamb and combine with the pico de gallo. Finish with Silk Grass Farms lime juice, stir, and serve with corn tortilla chips.
New Year's Eve Mimosa
Ingredients:
2 ounces proscecco
2 ounces Silk Grass Farms orange juice
1 ounce soda water
Directions
Pour all ingredients into a drink glass (a champagne flute is especially festive). Enjoy!
Silk Grass Farms Pineapple & Orange Glazed Ham
Ingredients:
15 pounds Running W picnic smoked ham
2 ounces cloves, whole
1 bottle Silk Grass Farms orange-pineapple
1 bottle Silk Grass Farms orange juice
1 bottle Silk Grass Farms citrus fusion
1 jar orange marmalade
1 cup brown sugar
5 tablespoons Dijon mustard
1 cup Silk Grass Farms honey
Salt to taste
3 pounds beef bones
4 ounces tomato paste
1 carrot, large
3 celery stalks
2 medium onions
Directions:
Start roasting the ham: Bake the ham in a 350°F oven for 45 minutes. Remove and peel off the skin, then core the ham and stud it with cloves.
Return the ham to the oven and continue roasting for an additional hour.
Beef Stock: Roast the beef bones and tomato paste until brown in a 350°F oven, about 1 hour. Remove and place the ingredients in a stockpot with carrots, celery, and water. Cook for 35 minutes.
Make the glaze: In a saucepot over medium heat, reduce prepared beef stock, pineapple juice, orange juice, citrus fusion juice, orange marmalade, brown sugar, Dijon mustard, honey, and salt.
Cook down until the sauce coats the back of a spoon.
Baste and finish the ham: When the ham has reached an internal temperature of 145°F, baste it with some of the pineapple, orange, and mustard reduction.
Continue to roast until fully caramelized, about 20 minutes. Serve with a generous amount of Silk Grass Farms citrus ham glaze alongside!
Pork Ribs with Silk Grass Farms Mango Glaze
Ingredients:
2 pounds pork ribs
2 tablespoons garlic powder
4 ounces Worcestershire sauce
8 ounces brown sugar
1 bottle Silk Grass Farms mango puree
4 ounces Silk Grass Farms honey
Salt and pepper to taste
Directions:
Season the pork ribs with salt, pepper, and garlic powder. Bake for 45 minutes at 375°F.
Prepare the Mango Glaze: In a saucepot over medium heat, reduce the Worcestershire sauce, brown sugar, mango puree, and honey for 15 minutes.
Remove the pork from the oven and generously ladle the mango glaze on the ribs.
Silk Grass Farms Coconut Oil & Chocolate 'Magic Shell’ Ganache on Soursop Icecream
Ingredients:
4 ounces Silk Grass Farms coconut oil
4 ounces chocolate chips
2 ounces sweetened coconut flakes, toasted
Pinch of salt
Pinch of cayenne powder (optional)
2 scoops soursop or vanilla ice cream
Mint leaves for garnish
Directions:
In a double boiler, melt the chocolate and coconut oil, stirring constantly until they are combined. Add salt and cayenne (optional).
While the warm mixture is still warm, ladle a portion over a serving of ice cream in a bowl, forming a "shell" as the coconut oil solidifies.
Makes two servings. Enjoy!
Silk Grass Farms Watermelon and Sorrel Mocktail
Ingredients:
1 ounces Sorrel Symple Syrup
4 ounces Silk Grass Farms watermelon juice
1 ounce Silk Grass Farms lime juice
Mint leaves to garnish
1 cup ice
Ingredients for Sorrel Simple Syrup:
2 ounces sorrel leaves
2 ounces sugar
1 cup clean water
Directions:
In a cocktail shaker, add sorrel simple syrup, watermelon juice, lime juice, and ice. Shake well; pour into a drink glass and serve with a mint garnish.
For Sorrel Simple Syrup: Combine the sorrel leaves, sugar, and clean water in a saucepan over high heat. Boil for 20 minutes; strain and reserve syrup.