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.
May 8, 2011 at 2:13 pm (7 ingredients or less, Holiday, loose tea, microwave, orange peel, Quick Dishes, stovetop, whole cloves)
4 servings
1 T loose tea
6 cloves
Approximately 1 square inch orange peel, cut into small pieces
3 C boiling water
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Place ingredients in tea ball and immerse in boiling water. Steep as usual.
October 5, 2010 at 3:20 pm (beef broth, beef stew meat, butter, canned diced tomatoes, cinnamon, egg noodles, ground cloves, Main Dish, parsley, pepper, salt, stovetop, white wine vinegar)
Prep time: 5 minutes
Cook time: 1 hour 10 minutes
Serves 4.
3 1/2 T butter, divided
1 1/2 lb beef chuck cubes
1 C canned chopped tomatoes with their juice
1 C beef broth
1 T white wine vinegar
1/8 t ground cinnamon
1/8 t ground cloves
1/8 t pepper
1/2 lb wide egg noodles
Salt
1/4 C finely chopped flat-leaf parsley
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1. In a large saucepan, melt 1 T butter over medium heat, add half of the beef and cook, stirring occasionally, until browned, about 4 minutes. Transfer with a slotted spoon to a plate. Repeat with another tablespoon butter and the remaining beef. Set aside.
2. Stir the tomatoes and beef broth into the saucepan, reduce the heat to low and stir, scraping up any browned bits. Add the reserved beef, the vinegar, cinnamon, cloves and pepper; bring to a simmer over low heat. Cover and cook until the meat is fork tender, about 1 hour.
3. About 10 minutes before the stew is ready, cook the egg noodles, according to the package directions. Toss with the remaining 1 1/2 T butter and season to taste with salt and pepper. Stir the parsley into the stew and serve with the noodles.
Shortcut: Prepare the stew a day early and reheat while you cook the noodles.
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.
April 15, 2008 at 5:08 pm (7 ingredients or less, dessert sauces, granulated sugar, grapefruit, stovetop, whole cloves)
Grapefruit Dessert Sauce
Add segments from 2 grapefruits to saucepan with 1/2 cup sugar and 1/2 cup water. Cook on medium-high heat for 30 minutes. Remove from heat; add 1 whole clove. Serve 2 tablespoons over angel food cake, ice cream or a citrus sorbet.
March 28, 2008 at 1:20 pm (7 ingredients or less, apple cider, Breakfast, cinnamon stick, dessert sauces, marjoram, rosemary, serrano peppers, stovetop, thyme, whole cloves)
Apple Cider Syrup
Use apple cider, not apple juice, when creating this reduction syrup. Start with 3 cups of apple cider, or double it to get a bigger batch.
Cinnamon Apple Syrup: In a small stainless-steel or enamel saucepan bring 3 cups of apple cider, a stick of cinnamon, and 2 whole cloves to boiling. Reduce heat; simmer over medium heat for 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
Apple-and-Herb Syrup: In a small stainless-steel or enamel saucepan bring 3 cups of apple cider, two 2-inch sprigs thyme, one 2-inch sprig rosemary, and one 2-inch sprig marjoram to boiling. Reduce heat, simmer over medium heat 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
Spicy Apple Syrup: In a small stainless steel or enamel saucepan bring 3 cups of apple cider and 1 serrano chile pepper, cut in half, to boiling. Reduce heat; simmer over medium heat for 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
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.
March 16, 2008 at 3:48 pm (canned pumpkin, cinnamon, Desserts, eggs, granulated sugar, ground cloves, nutmeg, oven, sweetened condensed milk)
Pumpkin Flan
Instead of pumpkin pie, try this refreshing baked custard with a built-in caramel sauce. Plan on preparing it one day ahead of time.
3/4 C sugar
2 T water
6 large eggs
14 oz can low-fat sweetened condensed milk
1 C canned pumpkin
1/4 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground cloves
2 C water
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ONE DAY BEFORE: Preheat oven to 325 degrees. Set of a 1 1/2-quart nonstick baking dish or loaf pan.
Combine sugar and water in a small heavy nonstick saute pan. Bring to a boil; continue boiling until bubbles become big and shiny, and caramel turns a medium golden-brown color. Remove from heat; pour into baking dish, quickly rotating the dish to distribute caramel over bottom. Set aside.
Place eggs in a large mixing bowl; beat eggs well. Beat in condensed milk, pumpkin, cinnamon, nutmeg, cloves and water. Pour into baking dish over caramel..
Place baking dish in a slightly larger pan; add enough hot water to half-fill outer pan. Bake until knife inserted 1 inch from center comes out clean, about 50 to 60 minutes. Remove baking dish from hot water; cool to room temperature. Cover tightly with foil or plastic wrap; refrigerate overnight.
Gently run knife blade around sides of baking dish to loosen flan. Place serving platter over top of baking dish; flip platter and dish over so platter is on counter and dish is on top. (Platter should be large enough and deep enough to hold caramel sauce.) Lift baking dish off of flan. If desired, garnish with seasonal fruits and berries. Makes 8 servings.
March 16, 2008 at 9:57 am (celery seed, dill weed, granulated sugar, ground cloves, kirby pickling cucumbers, mustard seeds, refrigerator, rice wine vinegar, salt, stovetop, turmeric, white vinegar)
Don’t be alarmed at the quantity this recipe makes; these crisp, fresh-tasting slices will keep in the refrigerator three to four weeks.
7 medium Kirby pickling cucumbers, sliced into 1/8″ thick rounds
2 t salt, divided
1 C white or rice wine vinegar
1 C water
1/2 C sugar
1 t mustard seeds
1/2 t celery seeds
1/2 t turmeric
Pinch ground cloves
1 t dried dill weed
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Place cucumber slices in a large colander; sprinkle with 1 1/2 teaspoons salt. Set colander in sink to allow cucumbers to drain, about 1 hour.
In a large non-reactive pan (stainless steel, glass or enamel-coated metal), combine vinegar, water, sugar, remaining salt, mustard and celery seeds, turmeric and cloves. Bring to a simmer. Taste liquid to ensure balance of sweet to sour flavors, adding more sugar or vinegar, if necessary. Remove from heat. Add cucumbers and dill; stir well. Transfer mixture to a large gallon-sized glass or plastic jar with a tight-fitting lid. Allow mixture to cool, uncovered, to room temperature. Cover with plastic wrap; screw on top cover and refrigerate 24 hours. Makes 2 to 3 quarts.
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