Holiday Spice, part 2

There are a series of Spices that are associated with the holiday.  I decided that I would share those with you in two posts.   I’ll give a small description of its uses and provide recipes to go with the spice.  Spices I have included are:

         Ginger

         Clove

         Saffron

         Cardamom

         Star Anise

        Allspice

        Nutmeg

        Cinnamon

The first half of the list was posted yesterday and the second half today. Enjoy!

This post was updated in Autumn 2018.  Some recipes were removed to be rewritten and the photographs were replaced.  If you are looking for a recipes that seems to be missing check out this post from 2018.

Star Anise (Illicium verum)

Star anise, probably the world's prettiest spice, is used widely in Asian cuisine. It also makes an unusual but delicious flavoring for poached fruits such as pears and plums.   I also use this spice in Backyard Patch Spice Cider /Mulled Wine Blend.

Buy star anise whole. One or two "stars" usually impart sufficient flavor to infuse an entire dish. To substitute star anise for anise seed in a recipe, reduce the quantity to one-half or one-third of the recipe's recommendation. 

Thanksgiving Star Cider

1/2 cup dried hibiscus blossoms

4 cups pear nectar

2 cups red wine

1/4 cup lemon juice

2 cups star anise

1/3 cup honey

star anise, fresh pear wedges, if desired 

Directions

Pour 2 cups boiling water over 1/2 cup dried hibiscus blossoms (jamaica) and let steep 5 minutes. Meanwhile, warm 4 cups pear nectar, 2 cups red wine, 1/4 cup lemon juice, and 2 star anise over low heat.

Strain hibiscus infusion into a large pitcher, add pear nectar mixture, and stir in 1/3 cup honey. Serve warm in mugs. Garnish each serving with a whole star anise and fresh pear wedges if you like.

Allspice (Pimenta dioica)

As the name suggests, allspice's flavor and aroma are a mixture of cinnamon and nutmeg with a touch of clove. Allspice grows primarily in Jamaica, where it is simply called "pepper" and featured prominently in jerk seasoning paste. I also use this spice in Backyard Patch Cinnful Dessert Blend.

In addition to adding deep, warm flavor to savory dishes, use ground allspice in gingerbread and other cakes and cookies. It's a good idea to buy whole allspice, which stores indefinitely in an airtight container, and grind as needed in a peppermill.

Caribbean Pork

1 tablespoon low-sodium soy sauce

3/4 teaspoon salt, divided

3/4 teaspoon dried thyme

1/4 teaspoon ground ginger

1/4 teaspoon ground red pepper

1/8 teaspoon ground allspice

1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces

1 1/2 tablespoons vegetable oil, divided

1 tablespoon butter

1 1/2 cups coarsely chopped onion

1 cup chopped green bell pepper

2 large yellow plantains, chopped (about 3 cups)

1/2 teaspoon black pepper

4 garlic cloves, minced

1 teaspoon habanero hot pepper sauce

2 tablespoons chopped fresh cilantro 

Directions

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.

 Note: Use semi-ripe plantains--not green or soft, ripe black ones. The plantains brown better if not stirred too much as they cook. 

Nutmeg (Myristica fragrans)

Nutmeg is the kernel of the fruit of a tropical evergreen tree. Each kernel comes wrapped in a lacy covering that we use separately as the spice mace. Nutmeg and mace share a warm, sweet, musky flavor suited to cakes, cookies, and other desserts. Nutmeg has an affinity with dairy, too—it is excellent in milky desserts and drinks. 

Use nutmeg freshly grated or milled. Nutmeg mills pass the spice over a sharp blade, shaving off minute amounts. Except in cakes, add nutmeg toward the end of cooking to retain its evanescent aroma and warm, spicy flavor. I also use this spice in Backyard Patch [Cinnful Dessert Blend].

Fresh Fruit Salad with Nutmeg-Cinnamon Syrup

2 cups thinly sliced Granny Smith apple (about 1 large apple)

2 cups thinly sliced ripe pear (about 1 large pear)

1 cup sliced strawberries

1/2 cup orange sections (about 1 orange)

1/2 cup sliced banana (about 1 medium)

1/4 cup fresh lemon juice

1/4 cup maple syrup

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Directions

Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.

Combine maple syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.

Cinnamon (Cinnamomum zelanicum)

Cinnamon comes from the aromatic bark of a tree native to Sri Linka, India, and Burma.  It's a traditional ingredient in gingerbread, cider or mulled wine, and chocolate cakes and desserts. 

Cinnamon is also good with apples and pears, and tempers savory dishes like this lamb tagine. This is the main spice in Backyard Patch Cinnful Dessert Blend.

You can buy cinnamon as sticks, or ground; however, cinnamon sticks have a sweeter, subtler flavor and a longer shelf life than ground. Whole cinnamon is best ground in a clean coffee mill.

Cinnamon Sugar Cookies

1 cup granulated sugar

6 tablespoons butter, softened

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1 large egg

1 cup cake flour (about 4 ounces)

3/4 cup all-purpose flour (about 3 1/3 ounces)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup turbinado sugar (or brown sugar)

1/2 teaspoon ground cinnamon

Directions

 Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.

Preheat oven to 375°.    Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.

Note: If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. A sprinkling of large-grained turbinado sugar makes a pretty presentation to attract bake sale buyers.

I hope you enjoyed this exploration of spices.  We will report some of the removed recipes in Fall 2018.