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 Bakehouse Distillery.

Explore the collection below, choose your favorites, and share the joy with friends and family this holiday season.

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 ounces 3 Fingers gin

  • Salt

  • Maya pepper powder (can substitute ground cayenne)

Rosemary simple syrup ingredients:

  • 4 ounces sugar

  • 4 ounces water

  • 2 fresh rosemary sprigs

Directions

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 juice

  • 3 ounces Silk Grass Farms watermelon juice

  • 3 ounces Silk Grass Farms melonade juice

  • 3 ounces Silk Grass Farms orange pineapple juice

  • 3 ounces Silk Grass Farms orange pineapple ginger juice

  • 3 ounces Silk Grass Farms white grapefruit juice

  • 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

Silk Grass Farms Pineapple & Vodka ‘Don Elijio Panti-Rippa’

Ingredients:

  • 4 ounces Silk Grass Farms pineapple juice

  • 1 1/2 ounces Bakehouse vodka

  • 1 lime slice or pineapple wedge, for garnish

Directions:

Mix pineapple juice and rum in a cocktail/rocks glass. Add ice and garnish with a lime slice or pineapple wedge.

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, pressing the rim of the glass in the honey and then the coconut 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 ounces Silk Grass Farms coconut oil “fat-washed” dark rum

  • 3 dashes bitters

  • 1 glass ice

  • 1 orange peel slice

  • 2 macerated craboo

  • 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: Place the rosemary sprig and one slice of orange peel on a wooden surface or cutting board. Torch with fire until smoky. Invert a rocks glass over to capture the smoke. To the smoke-filled glass, add ice, the fat-washed rum, bitters, and simple syrup. Stir. Take the remaining slice of orange peel and twist over the rim of the glass, releasing the oils. Drop the peel into the cocktail. Add 2 to 3 macerated craboo berries and enjoy!

Pork Belly, Grilled Watermelon and Silk Grass Farms Melonade Reduction

Ingredients:

  • 6-plus ounces watermelon, diced

  • 1 pound pork belly

  • 5 leaves arugula

  • 3 ounces panela or molasses

  • 5 ounces balsamic vinegar

  • 2 ounces brown sugar

  • Salt and pepper to taste

  • 4 to 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 for about 2 minutes on 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 over the stacks.

Silk Grass Farms Lime Juice Pork and Lamb Salpicon

Ingredients:

  • 2 pound leg of lamb, in slices

  • 2 pound Running W pork skirt steak

  • 2 pounds tomatoes

  • 1 pound red onions

  • 3 sprigs cilantro

  • 4 ounces Silk Grass Farms lime juice

  • 1 habanero pepper (optional)

  • Salt and pepper, to taste

  • Ground Maya pepper, optional

  • 1 bag corn tortilla chips

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 tomatoes, red onions, and cilantro, and mixing in a bowl. Shred or dice the leg of lamb and pork skirt steak, diced pepper, and combine with the pico de gallo. Finish with Silk Grass Farms lime juice, and Maya pepper (if using), stir, and serve with corn tortilla chips.

New Year’s Eve Mimosa

Ingredients:

  • 5 ounces prosecco

  • 2 ounces Silk Grass Farms orange juice

  • 1 ounce soda water

  • 1 ounce sorrel simple syrup (optional; see recipe below in the Watermelon and Sorrel Mocktail recipe)

Directions:

Pour all ingredients into a drink glass (a champagne flute is especially festive). Enjoy!

Silk Grass Farms Pineapple & Orange Glazed Ham

Ingredients:

  • 15 pound Running W picnic smoked ham

  • 2 ounces cloves, whole

  • 1 bottle Silk Grass Farms orange-pineapple juice

  • 1 bottle Silk Grass Farms orange juice

  • 1 bottle Silk Grass Farms citrus fusion juice

  • 12 ounces orange marmalade (about 1 jar)

  • 1 tablespoon Worcestershire sauce

  • 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 large carrot

  • 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.

Make 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. Simmer for 35 minutes.

Make the glaze: In a saucepot over medium heat, reduce prepared beef stock, orange-pineapple juice, orange juice, citrus fusion juice, orange marmalade, brown sugar, Worcestershire sauce, 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 the citrus ham glaze alongside!

Pork Ribs with Silk Grass Farms Mango Glaze

Ingredients:

  • 3 pounds pork ribs

  • 2 tablespoons garlic powder

  • 4 ounces Worcestershire sauce

  • 8 ounces brown sugar

  • 8 ounces 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. (Note: You can marinate with your favorite jerk marinade instead.) 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. (Note: You can use Belize-produced Marie Sharp’s Green Mango Chutney and mango puree as an alternate glaze option.)

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 Ice Cream

Ingredients:

  • 4 ounces Silk Grass Farms coconut oil

  • 4 ounces chocolate chips

  • 2 ounces sweetened coconut flakes, toasted

  • 1 pinch salt

  • 1 pinch cayenne powder (optional)

  • 2 scoops vanilla or soursop ice cream

  • Mint leaves or shredded coconut 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 mixture is still warm, ladle a portion over a serving of ice cream in a bowl. The mixture will form a “shell” as the coconut oil solidifies.

Makes two servings. Enjoy!

Silk Grass Farms Watermelon and Sorrel Mocktail

Ingredients:

  • 2 ounces sorrel simple syrup

  • 4 ounces Silk Grass Farms watermelon juice

  • 1 ounce Silk Grass Farms lime juice

  • Mint leaves and chopped ginger, to taste

  • 1 cup ice

Ingredients for Sorrel Simple Syrup:

  • 2 ounces sorrel leaves

  • 2 ounces sugar

  • 1 cup water

Directions:

Make the sorrel simple syrup: Combine the sorrel leaves, sugar, and water in a saucepan over high heat. Boil for 20 minutes; strain and reserve syrup.

Make a drink: In a cocktail shaker, add sorrel simple syrup, watermelon juice, lime juice, mint, chopped ginger, and ice. Shake well; pour into a drink glass and serve with a mint garnish.