May 14, 2011 at 2:46 pm (allspice berries, apple cider, Beverages, cinnamon stick, honey, lemons, nutmeg, orange juice, Quick Dishes, stovetop, whole cloves)
12 servings
2 qt apple cider
4 C orange juice
Juice of 2 lemons
3/4 C honey
4 cinnamon sticks
2 T whole cloves
2 T whole allspice
1 t nutmeg
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Combine all ingredients in large saucepan. Heat to boiling and simmer 10 minutes. Strain out spices. Serve warm.
November 12, 2010 at 4:08 pm (allspice, Autumn, boneless skinless chicken breast, boneless skinless chicken thighs, canned black beans, chicken thighs, cinnamon, cornstarch, dried thyme, ground ginger, honey, Jamaican, lime juice, Main Dish, nutmeg, oven, pumpkin pie spice, red pepper (cayenne), salt, scallions, stovetop, sweet potatoes, vegetable oil, Winter)
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
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1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Tips: If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.
Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
October 27, 2010 at 3:19 pm (allspice, allspice berries, cinnamon, dried thyme, garlic powder, granulated sugar, ground cumin, Main Dish, nutmeg, olive oil, oven, pork tenderloin, red pepper (cayenne), salt, stovetop)
Allspice, nutmeg and cinnamon–a combination often found in cold-weather baked goods–accent the savory rub mixture. Turn the pork frequently in the pan so the spices don’t burn and grow bitter. The rub also works well with heritage pork such as Duroc or Berkshire. If you don’t have whole allspice berries, pre-ground allspice will work.
Serves 4.
1 t sugar
1 t garlic powder
3/4 t salt
1/2 t freshly ground allspice
1/2 t ground cumin
1/4 t dried thyme
1/4 t freshly ground nutmeg
1/4 t ground cinnamon
1/8 t ground red pepper
1 (1 lb) pork tenderloin, trimmed
2 t olive oil
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1. Preheat oven to 350 degrees.
2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350 degrees for 15 minutes or until a thermometer registers 155 degrees (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2″ thick slices.
June 11, 2010 at 2:38 pm (all-purpose flour, allspice, Autumn, baking powder, Breakfast, brown sugar, butter, cinnamon, eggs, granny smith apple, milk, oven, raisins, tart apples, whole-wheat pastry flour, Winter)
Fresh applesauce is the key to these moist, great-tasting muffins.
10 Muffins
3 medium tart apples, such as Granny Smith, peeled and chopped
1/2 C brown sugar
3/4 C low-fat milk
1 egg
2 T butter, melted
1 C unbleached white flour
1 C whole wheat pastry flour
1 T baking powder
1/4 t ground cinnamon
1/4 t ground allspice
1/3 C raisins
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Put apples into medium microwave-safe bowl. Cover bowl with vented plastic wrap and microwave on high, stirring two or three times, until apples are tender. Remove from microwave and mash apples with fork until almost smooth. Let cool.
Preheat oven to 350 degrees. Grease 12 muffin pan cups. In small bowl, mix cooled applesauce, sugar, milk, egg and melted butter. In medium bowl, mix flours, baking powder, spices and raisins. Add wet ingredients to dry and mix just until blended.
Spoon batter into prepared muffin pan, filling cups two-thirds full. Bake until tops are lightly browned, about 30 minutes. Turn muffins out onto wire rack to cool.
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July 3, 2009 at 5:49 pm (allspice, black pepper, cinnamon, egg whites, granulated sugar, oven, pecan halves, snack foods, vegetable cooking spray)
Serve as a snack or sprinkle over salad greens for a sweet and crunchy topper.
1 egg white
1 t water
2 C pecan halves
1/2 C sugar
1 t ground cinnamon
1/2 t ground allspice
1/8 t freshly ground black pepper
Cooking spray
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1. Preheat oven to 250 degrees.
2. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk until frothy. Stir in pecans. Add sugar and remaining ingredients except cooking spray, tossing to coat. Spread nut mixture on a jelly-roll pan coated with cooking spray. Bake at 250 degrees for 45 minutes or until dry, stirring once. Cool completely. Yield: 2 C (serving size: 2 T or 1/2 oz).
May 23, 2009 at 8:54 pm (allspice, bone-in pork shoulder roast, bottled hot sauce, brown sugar, chili powder, cider vinegar, dried onions, garlic powder, Main Dish, paprika, salt, scallions, slow cooker)
Prep Time: 15 minutes
Total Time: About 8 to 10 hours on low
Serves 8.
1 slow-cooker liner
1/4 C brown sugar, divided
2 T paprika
2 T dried minced onion
1 1/2 t chili powder
1 1/2 t salt
1/2 t garlic powder
1/2 t allspice (optional)
4 lb bone-in pork shoulder roast
3/4 C apple cider vinegar
1/2 C sliced scallions
24 small dinner rolls, split
Accompaniments: hot pepper sauce, coleslaw
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1. Line a 4-qt or larger slow-cooker with liner. Mix 1 T of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 T into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.
2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat.
3. Put about 1/4 C into each bun bottom. Top with bun tops.
April 3, 2009 at 6:39 pm (allspice, brandy, brown sugar, butter, cinnamon, cocoa, Desserts, dried mixed fruit, flour, granulated sugar, ground cloves, nutmeg, old-fashioned oats, oven, pears, pecans, quick oats, rum, walnuts, whisky)
Serves 4 to 6
2 to 2-1/2 lb apples (about 6), peeled, cored and cut into thin wedges
2 T sugar
1/2 t ground cinnamon
1 T butter
For crumb topping
1/2 C flour
1/2 C oatmeal (regular or quick)
1 C brown sugar
1/2 t ground cinnamon
1/8 t freshly ground nutmeg
Pinch of ground cloves (optional)
8 T butter, melted
1/2 C coarsely chopped nuts, preferably walnuts or pecans
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1. In a bowl, toss the apples with the 2 T sugar and 1/2 t cinnamon.
2. Preheat the oven to 375 degrees. Grease an 8- or 9-inch-square baking pan well. Arrange the apple mixture evenly in the pan.
3. In the same bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg and cloves. Blend well.
4. Stir in the melted butter and chopped nuts, until the mixture resembles coarse meal.
5. Sprinkle the topping evenly over the apples. (May be made ahead to this point, but, to prevent browning, the apples should be tossed with some lemon juice before the sugar and cinnamon.)
6. bake for about 40 minutes, until the apples are tender and topping has browned. (Add 10 minutes if crisp was prepared ahead and refrigerated.)
Variations: To the apples you might add raisins or currants or chopped dried fruit (perhaps plumped in brandy, rum or whisky). Freshly ground black pepper is interesting with the apples, especially if you have no cinnamon. Instead of putting nuts in the topping, you can put them in the apples. Use half apples, half pears. Add a couple tablespoons of cocoa to the crumb topping; use a pinch of allspice in addition to the other spices or instead of cloves.
March 16, 2008 at 4:30 pm (allspice berries, Appetizers, black peppercorns, cider vinegar, dark brown sugar, dill seed, granulated sugar, ground cloves, kirby pickling cucumbers, mustard seeds, Side dish, stovetop)
Bread-and-Butter Pickles
Makes 2 one-quart jars.
2 pounds pickling cucumbers (about 16), sliced into 1/2-inch rounds
2 tablespoons kosher salt
2 cups cider vinegar (5-percent acidity)
1 cup dark brown sugar
3/4 cup sugar
2 teaspoons dill seed
2 teaspoons black peppercorns
2 teaspoons mustard seed
1/2 teaspoon ground cloves
1/2 teaspoon allspice berries
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Make the pickles: Toss the cucumbers and salt together in a colander and let drain for 90 minutes. Rinse cucumbers thoroughly in cold water, drain, transfer to 2 clean one-quart jars, and set aside. Combine remaining ingredients with 3/4 cup water in a large saucepan over medium-high heat. Heat until sugar dissolves and mixture just comes to a boil–about 10 minutes. Pour hot liquid over the cucumbers until completely covered. Allow the mixture to cool to room temperature, cover, and refrigerate for up to 2 months.
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