Spice Islands Flavor Explorer

Creamy Eggnog Pudding

Lindsay Landis and Taylor Hackbarth — Wed, 19 Dec 2012 15:59:15 +0000

Sometimes I feel like it is my personal mission to add booze to just about everything I bake. And more often than not, that booze is bourbon. Perhaps it’s my Southern surroundings, or more likely, it’s the lovely notes of vanilla that I feel complement just about anything.

This recipe originally started as an attempt at a bourbon cream pie. But soon we realized that (1) the custard would just not set firmly enough to slice, and (2) it tasted almost exactly like eggnog, so we adjusted our original intentions and called it Eggnog Pudding.

Don’t be fooled, there’s nothing innocent about this pudding. The bourbon flavor is front and center, offset with cream and nutmeg undertones. Sure you could leave the bourbon out, but where’s the fun in that?

Creamy Eggnog Pudding

Ingredients

2 1/2 cups whole milk, divided
1/2 cup granulated sugar
3 tablespoons tapioca starch*
1/4 teaspoon freshly grated Spice Islands Whole Nutmeg, plus more for garnish
4 large egg yolks
1 tablespoon butter
2 tablespoons bourbon**
1/2 teaspoon Spice Islands Pure Vanilla Extract
Vanilla wafer cookies
Freshly whipped cream, for garnish

*Tapioca starch can usually be found in the baking aisle next to the cornstarch. We like the subtle flavor and smooth texture it gives to this pudding, but if you can’t find it, cornstarch works just as well.

**For a kid and pregnant-lady-friendly version, replace the bourbon with an additional 1/2 teaspoon of Spice Islands Pure Vanilla Extract.

Instructions

Heat 2 cups of the milk in a medium saucepan over medium heat until it just begins to simmer.
In a heatproof bowl, whisk together sugar, tapioca and nutmeg. Whisk in egg yolks until mixture forms a thick yellow paste, then whisk in remaining 1/2 cup milk until smooth.
Whisk some of the hot milk into the yolk mixture, 1/4 cup at a time, whisking constantly (this will temper the egg yolks rather than cook them). When about half of the milk has been added and yolk mixture is warm to the touch, return entire mixture to the saucepan. Whisk over medium heat until mixture thickens and starts to bubble, then cook for 2 minutes more, whisking constantly so custard stays smooth and does not burn. Remove from heat and stir in butter, followed by bourbon and vanilla.
Pour pudding into a heatproof bowl or serving dish. Cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding to prevent a skin from forming.
To serve, crumble some vanilla wafer cookies into individual bowls or serving dishes. Top with a spoonful of pudding, followed by a dollop of whipped cream and a pinch of fresh nutmeg.

Gingerbread Floats

Lindsay Landis and Taylor Hackbarth — Wed, 19 Dec 2012 14:27:41 +0000

Most of my holiday memories revolve around gingerbread in one way or another. My go-to gingerbread cookie recipe comes from my grandma, Bettie. Her cookies are satisfyingly spicy, and soft and chewy, just the way I like them. Granted, the recipe was incredibly cryptic when I first received a copy from my aunt. I’m talking about no time or temperature mentioned and vast variances in flour quantity from one version to the next. But I will never stray from her tried-and-true techniques. There’s more than just spice in those cookies: there’s love and tradition and family mixed into the dough as well.

Maybe that’s why gingerbread is always one of the first things I yearn to make when the temperatures begin to drop.

This holiday season, why not mix it up a bit with a festive twist on a soda fountain classic: the root beer float. Extending that love of gingerbread to the beverage category, we’ve replaced the root beer with vanilla cream soda and added a spiced molasses syrup that makes this drink taste like liquid gingerbread.

Imagine: a tall, frosty glass, overflowing with bubbly cream soda and spicy undertones of ginger, cinnamon and allspice. It’s a true crowd pleaser. Whether you’re a blender or a spooner, a straw sipper or a chugger, this float is sure to satisfy everyone. Not to mention that it takes almost no time at all to prepare, it may please you the most of all.

Gingerbread Floats

Ingredients

1/3 cup molasses
1 teaspoon Spice Islands Ground Ginger
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/2 teaspoon Spice Islands Ground Allspice
24 ounces cream soda
1 quart vanilla ice cream

Instructions

In a small bowl, whisk together molasses and spices until combined. Drizzle syrup down the insides and bottom of 4 chilled serving glasses.
Gently drop two generous scoops of ice cream into each glass. Pour cream soda over top, stirring gently to combine. Enjoy immediately.

California-Style Apple Crisp

Gaby — Mon, 17 Dec 2012 22:24:55 +0000

How many of us spend the month of November looking forward to that decadent piece of pie, or two, we get to have on Thanksgiving? I know I do! I get so excited about Thanksgiving dessert that I forget that there are so many other wonderful dessert opportunities leading up to Thanksgiving. This California-Style Apple Crisp is one of them.

My mother’s parents are German, and they typically come to spend the holidays with us. This is exciting to me for many reasons, but one of the sweetest reasons is that my Omi (that’s German for grandma) makes the absolute best apple crisp in the entire world. It’s a simple recipe that’s been passed down to her from her family, and now I’ve tweaked it here and there to make it my own. One main difference is that I add a handful of cranberries to the dish to brighten things up a bit! And it makes it even more festive-looking with the bursts of cranberry red dotted throughout the dessert.

I’ve started serving this for dessert the night before Thanksgiving when the whole family is in town. I almost always have a little bit left over, so I can heat it up the morning of Thanksgiving for breakfast too! It’s a holiday after all, so we are totally allowed to have dessert for breakfast, right?

California-Style Apple Crisp

Ingredients

For the apples:

6 tart apples, peeled, cored and thinly sliced
1 cup frozen cranberries
2 tablespoons lemon juice
1 tablespoon Spice Islands Ground Cinnamon
1 teaspoon Spice Islands Pure Vanilla Extract

For the crumble topping:

¾ cups unsalted butter
1 cup brown sugar
1 cup old fashioned oats
1 cup flour

Instructions

Preheat oven to 350 degrees F.
Place the apples in a large bowl and toss with the frozen cranberries, lemon juice, cinnamon and vanilla until everything is evenly incorporated. Transfer the mixture to a baking dish big enough to hold all the apples.
In another bowl, combine the butter, sugar, oats and flour, and using a pastry cutter or a fork, cut the butter into the ingredients until you have a coarse, crumbly mixture.
Pour the crumble mixture on top of the apples and evenly distribute so the apples are covered.
Place the baking dish into the oven and bake for 50 minutes, until the top is golden brown.
Remove the baking dish from the oven and let stand for 5 minutes.
Serve with vanilla ice cream, if desired.

Spiced Cranberry Spritzers

Lindsay Landis and Taylor Hackbarth — Wed, 12 Dec 2012 22:45:10 +0000

So much of the holidays are heavy – creamy pies and potatoes and thick gravies and rich eggnogs and robust spiced ciders. But sometimes during the days and weeks full of heavy foods and even heavier drinks, you just want something light. You still want something alcoholic (that’s a given), but you also want something refreshing that will lift you up rather than weigh you down in a season full of heavy.

This cranberry spritzer features a lightly spiced syrup, with subtle notes of allspice and star anise, in a fresh and bubbly beverage. The syrup can be made days ahead of time, making it a breeze to whip up a pitcher if, or when, unexpected company arrives.

Make the extra effort to find pure, unsweetened cranberry juice for this recipe, which is a completely different beast than the cranberry juice cocktail you’re used to (take a sip and you’ll quickly see why). It’s not cheap, but a little goes a long way. One bottle will make countless pitchers of these spritzers, or you can use it in place of water in your homemade cranberry sauce, add a little punch to your morning smoothie or simmer it with equal parts sugar and freeze for a tangy and refreshing holiday sorbet.

Spiced Cranberry Spritzers

Ingredients

2/3 cup pure unsweetened cranberry juice (not cranberry juice cocktail)
1/2 cup granulated sugar
4 Spice Islands Star Anise
12 Spice Islands Whole Allspice
750mL bottle Prosecco or dry white sparkling wine
12 ounces club soda
fresh or frozen cranberries, for garnish

Instructions

In a small saucepan, combine cranberry juice, sugar, star anise and allspice. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat; cover and let steep for 15 minutes. Transfer to a heatproof container; cover and refrigerate for at least 1 hour or up to 3 days, until ready to use.
Pour chilled cranberry syrup into a large pitcher. Carefully pour in Prosecco down the side of the pitcher (which will preserve the bubbles), and gently stir until combined.
Fill glasses with ice. Pour Prosecco mixture over ice, and top with club soda to taste. Garnish with fresh or frozen cranberries, if desired.

Mini Chicken-Ricotta Phyllo Pies

Lindsay Landis and Taylor Hackbarth — Wed, 12 Dec 2012 19:30:16 +0000

The holidays are all about entertaining. The key is making it look easy while actually having it be effortless. That means quick and fancy-seeming appetizers, much like these little bundles of joy.

Inspired by Greek spanakopita (or spinach phyllo pie), these mini hand-held versions have a hearty dose of shredded rotisserie chicken added for good measure. That addition makes them perfectly filling to satisfy your guests’ rumbling bellies until the main event.

With creamy ricotta, salty feta, savory garlic and a unique blend of not-quite-traditional Greek spices, these mini pies can be made a few hours ahead of time and reheated in the oven just before serving.

One last tip: don’t fear the phyllo. The key is keeping it covered while you work. I like to lay it out on the counter, then cover it with a layer of plastic wrap topped with a damp dish towel. Keeping the paper-thin sheets covered will prevent it from drying out and crumbling to bits.

Mini Chicken-Ricotta Phyllo Pies

Ingredients

2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons Spice Islands Lemon Peel
1 teaspoon Spice Islands Crushed Red Pepper
3/4 teaspoon Spice Islands Marjoram
6 ounces fresh baby spinach
1 1/2 cups whole milk ricotta cheese
1/2 cup crumbled feta cheese
1 rotisserie chicken, shredded (about 3 cups)
1 large egg
1/2 teaspoon Spice Islands Fine Grind Black Pepper
1/4 teaspoon Spice Islands Fine Sea Salt
1 package (24 sheets) phyllo dough
6 tablespoons (3/4 stick) unsalted butter, melted

Instructions

Preheat oven to 375ºF.
Heat olive oil in a large skillet over medium heat. Add garlic and spices, and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, another 1 to 2 minutes. Let cool slightly, then transfer to a cutting board and coarsely chop.
In a bowl, combine spinach mixture with ricotta and feta cheeses. Stir in shredded chicken, egg, salt and pepper until combined.
Lay one sheet of phyllo dough on a flat surface. Brush lightly with melted butter, then top with another sheet. Repeat, layering a total of 6 sheets. Cut stack in half, lengthwise, then in thirds, crosswise, forming 6 squares. Gently press each square into a muffin tin.
Repeat with remaining dough, creating 3 more stacks of 6, for a total of 24 cups.
Divide chicken-ricotta mixture among cups. Fold corners in to center, brushing with butter as needed so the corners stick in place.
Bake for 23 to 25 minutes or until tops are lightly golden-brown. Let cool slightly, then transfer to a serving platter; serve warm.

Panna Cotta with Meyer Lemon Black-Pepper Marmalade

Lindsay Landis and Taylor Hackbarth — Thu, 06 Dec 2012 15:53:58 +0000

Panna cotta is one of the easiest, most impressive desserts you’ll ever come across. You can make it a day ahead of time and stash it away in the fridge, and then pull it out at the perfect moment to wow your guests.

This version starts with a simple, sensuous base: creamy and dreamy with just a hint of vanilla, and then gets topped with a sassy Meyer lemon and black-pepper marmalade.

Hold up.

Black pepper?

In a dessert?

Hear me out.

It’s exotic. Unexpected. But in no way overpowering. There is no mistaking this as dessert, through and through. The unique flavor of the Meyer lemon mingles with the flecks of pepper in a sweet marmalade topping that you’ll simply adore. And don’t worry, this recipe makes more than enough marmalade, so your muffin the next morning will get plenty of marma-love.

Panna Cotta with Meyer Lemon Black-Pepper Marmalade

Ingredients

For Panna Cotta:

1 packet unflavored gelatin
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1/2 teaspoon Spice Islands Pure Vanilla Extract

For Marmalade:

3 Meyer lemons*
3/4 cup granulated sugar
1/4 teaspoon coarsely ground Spice Islands Tellicherry Black Peppercorns

*Meyer lemons are essentially a hybrid of regular lemons and tangerines, evident in their dark-yellow skins. In season from November to March, they have a fantastic sweet-and-sour flavor. If you can’t find them, regular lemons will work, although you may want to increase the sugar to make up for the extra tartness.

Instructions

In a small bowl, sprinkle gelatin over 1/4 cup cold water; let sit until softened, about 5 minutes.
Heat milk, cream and sugar in a medium saucepan over medium heat until sugar is dissolved and mixture just starts to steam (do not let it boil).
Stir gelatin into warm milk mixture until dissolved. Stir in vanilla. Pour into 4 6-ounce or 6 4-ounce ramekins or serving dishes; chill uncovered until set, at least 4 hours.
To prepare marmalade, zest the lemons using a 5-holed lemon zester (http://www.amazon.com/OXO-Good-Grips-Lemon-Zester/dp/B00004OCJO) to create fine ribbons of peel. Alternatively, you can also remove large pieces of the peel with a vegetable peeler and then very finely slice into strips. These strips will remain intact in the final marmalade, so you want them to be as paper thin as possible.
Juice the zested lemons (you should have about 1/3 cup juice) and combine with zest and sugar in a heavy, small saucepan. Bring to a boil, stirring occasionally, and boil for 5 to 10 minutes or until mixture thickens slightly and reaches 220ºF. Remove from heat and transfer to a 6- or 8-ounce, lidded glass jar. Refrigerate at least 2 hours until completely cooled and thickened, or until ready to use (marmalade will keep, refrigerated in an airtight container, for up to 2 weeks).
To serve, place a dollop of marmalade on top of each panna cotta and enjoy.

Roasted Brussels Sprouts with Panko Herbs de Provence Sprinkle

Gaby — Thu, 06 Dec 2012 15:46:48 +0000

As a chef, I feel like it’s my duty to expose people to new kinds of foods and change some of their preconceived notions about food. Take my uncle, for example. Last year we were in Chicago for the week leading up to Thanksgiving. I wanted to make a fun meal for my grandparents, nieces, nephews and my uncle. When I announced that the menu was going to include Brussels sprouts, my uncle nearly fell out of his chair and put up a huge fight. He was insisting on green beans instead. I knew in the back of my mind that he clearly didn’t have a good Brussels sprout experience as a child, and it was now my duty to change the way he thinks about them.

And that’s exactly what I did! The key to making Brussels sprouts extra delicious is roasting them. They almost become sweet. And who doesn’t like eating a side dish that tastes good enough to be dessert! Another secret to making Brussels sprouts a popular dish in your house? Add some Panko bread crumbs and Spice Islands Herbs de Provence topping on top! It’s crunchy, savory and adds an extra element that people will devour! Then top it all with some Spice Islands freshly cracked black pepper and salt, and call it a day! This is a simple and easy side dish that you can serve for any kind of gathering, whether it is a party leading up to the holidays or the actual holiday itself. In fact, people might be begging you to make it for multiple occasions once they’ve had a taste!

Roasted Brussels Sprouts with Panko Herbs de Provence Sprinkle

Ingredients

1 pound Brussels sprouts, ends removed and sliced in half lengthwise
1 tablespoon olive oil
1 teaspoons Spice Islands Herbs de Provence
1 tablespoon unsalted butter
¼ cup Panko bread crumbs
1 lemon, zested and juiced
Spice Islands Sea Salt and Spice Islands Cracked Black Pepper to taste

Instructions

Preheat the oven to 425 ºF.
Lay the trimmed Brussels sprouts on a baking sheet and drizzle with olive oil. Toss to combine, making sure the Brussels sprouts are evenly coated with the olive oil. Sprinkle the Herbs de Provence on top, along with a pinch of salt and cracked black pepper, and place into the oven. Roast for about 25 minutes, until tender and golden brown.
While the Brussels sprouts are roasting, melt the butter in a small saucepan over medium-high heat. Add the Panko and stir for 3-4 minutes, until the Panko is golden brown. Remove the saucepan from the heat and add the lemon zest and stir. Transfer the Panko to a paper-towel-lined plate and let cool.
Once the Brussels sprouts are done, remove the baking sheet from the oven and drizzle with the lemon juice. Season with salt and pepper as needed.
Transfer them to a serving platter and sprinkle with the Panko mixture.
Serve immediately.

Taco Seasoning

Lindsay Landis and Taylor Hackbarth — Wed, 05 Dec 2012 15:05:00 +0000

Tacos. The ultimate crowd pleaser. Both for those on the receiving end, as well as for those in the kitchen, as there are few things easier to prepare.

What’s even better is the versatility, especially for a big group when tastes and preferences are as varied as personalities. And this seasoning reflects that. With a bit of spice (but not too much) and a depth of savory, sensual flavors that will tantalize your taste buds, it is gut-wrenchingly satisfying, whether prepared with beef, chicken or turkey. Heck, toss it with some refried black beans for a vegetarian alternative even carnivores would devour.

Mix up the tortillas, offering soft flour, corn and crispy shells (and don’t be surprised when your guests go for one of each). Once the foundation is in place, it’s all about the toppings. From salsa to cheese to fresh avocado to sour cream, or mix it up with some fresh cilantro or even a sweet fruit salsa. The possibilities are truly endless. Serve them buffet-style in bright colorful bowls, and let your guests channel their inner “Taco Picasso” by creating their own savory masterpiece.

Taco Seasoning

Ingredients

1 tablespoon Spice Islands Ground Ancho Chile Powder
3/4 teaspoon Spice Islands Garlic Powder
3/4 teaspoon Spice Islands Onion Powder
3/4 teaspoon Spice Islands Oregano
1/2 teaspoon Spice Islands Arrowroot
1/2 teaspoon Spice Islands Ground Cumin
1/2 teaspoon Spice Islands Smoked Paprika
1/2 teaspoon Spice Islands Fine Sea Salt
1/2 teaspoon Spice Islands Fine Grind Black Pepper
1/4 teaspoon Spice Islands Saigon Cinnamon

Instructions

Combine all spices in a small dish until evenly distributed. If not using right away, transfer to an airtight container or empty spice jar.
To prepare tacos, cook 1 pound ground beef, chicken or turkey in a large pan over medium-high heat. When meat is just about cooked through, add spices and water (about 2 to 4 tablespoons as needed), stirring until meat is evenly coated and fully cooked. Spoon into tortillas and top with assorted toppings.

Double Chocolate Chipotle Cookies

Lindsay Landis and Taylor Hackbarth — Mon, 03 Dec 2012 15:21:41 +0000

Sugar and spice and everything nice: that’s what these cookies are made of. Think of them as dark, delightfully chewy chocolate cookies, but with a kick.

It’s the kind of spice that you don’t recognize right away, but rather a surprising and satisfying burn on the back of your tongue. It’s just enough heat to perk up your taste buds, but not overpowering, even for those who may not be keen on spicy food. Still, it wouldn’t hurt to have a glass of milk handy.

The richness of chocolate seems to invite a pairing with spice, so it’s no wonder humans have been doing it ever since chocolate was first harvested over 3,000 years ago in what is now Mexico. Then it was made into a bitter chocolate drink flavored with vanilla, cinnamon and chili pepper. Sugar wasn’t added until the drink made its way to Europe centuries later, but even then, the spice remained.

So it’s clear that chocolate and spice combinations aren’t anything new, and the appeal is widespread; they’re more than just your average chocolate treat. With these cookies, we take advantage of the unique smoky notes and robust flavors of the chipotle chile, and the smoked jalapeño pepper, which balance the dark chocolate perfectly in a truly unique and decadent treat.

Double Chocolate Chipotle Cookies

Ingredients

1 3/4 cup all-purpose flour
1/2 cup dark or Dutch-processed cocoa powder
3/4 teaspoon Spice Islands Ground Chipotle Chile
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Spice Islands Fine Sea Salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon Spice Islands Pure Vanilla Extract
1/2 cup mini semisweet chocolate chips

Instructions

Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, sift together flour, cocoa powder, chipotle, baking powder, baking soda and salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat together butter, brown sugar and sugar until it is the consistency of wet sand and no chunks of butter are visible. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
Add dry ingredients, mixing on low speed until incorporated. Stir in mini chocolate chips.
Drop dough by heaping tablespoonfuls onto prepared baking sheet, leaving an inch or two of space between them. Bake for 10 to 12 minutes or until centers are set. Let cool for 2 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Store cooled cookies in an airtight container for up to 3 days.

Ginger Spiced Molasses Cookies

Gaby — Fri, 30 Nov 2012 19:23:39 +0000

As a Spice Islands Flavor Explorer, I get to try all sorts of fabulous spices that I might not have ordinarily come across. One of those spices that caught my attention is the Spice Islands Crystalized Ginger. Holy moly is that stuff good! I would add it into just about every baked good if I had enough of it on hand. I racked my brain for the best recipes to incorporate the crystalized ginger and ultimately settled on a chewy Ginger-Spiced Molasses Cookie.

And let me tell you, these are probably the best molasses cookies I’ve ever made. They are chewy, as every molasses cookie should be. They are spicy, as there is a combination of Spice Islands Ground Saigon Cinnamon, ground cloves, ground ginger and crystalized ginger. And there is a depth of flavor from the combination of molasses and Spice Islands Pure Vanilla Extract. It’s basically everything you could want in a cookie and even more!

Molasses cookies are easy to make, fun to bake and keep really well. I make a double or triple batch of these once a month in October, November and December. Once they are fully baked and then cooled, you can transfer them to a plastic zip-top bag and place them in the freezer for a few weeks. Then all you need when you’re having a little party is grab the bag, or some of the cookies in the bag, let them come to room temperature and serve. And you and your guests are going to love the extra spice the Spice Islands Crystalized Ginger brings to these cookies!

Ginger Spiced Molasses Cookies

Ingredients

2 ¼ cups all purpose flour
1 teaspoon Spice Islands Ground Cinnamon
½ teaspoon Spice Islands Ground Cloves
½ teaspoon Spice Islands Ground Ginger
½ teaspoon Spice Islands Sea Salt
2 teaspoons baking soda
1 cup white sugar, plus ¼ cup extra for rolling
¾ cup unsalted butter
1/3 cup molasses
1 egg
2 teaspoons Spice Islands Pure Vanilla Extract
¼ cup Spice Islands Crystallized Ginger, roughly chopped

Instructions

Preheat the oven to 350 ºF, and then line a baking sheet with parchment paper and set it aside.
Sift together the flour, cinnamon, cloves, ginger, salt and baking soda, and transfer to a large bowl.
In a stand mixer, cream together 1 cup of sugar and the butter for 2-3 minutes until pale and fluffy.
Add the molasses, egg and vanilla, and then mix to combine, scraping down the sides as needed.
Slowly add the dry mixture and mix on low speed until the flour mixture is fully incorporated.
Add the crystalized ginger at the very end and combine.
Place the remaining ¼ cup sugar in a small bowl.
Using a 2-tablespoon scoop, scoop 12 cookies onto each tray.
Using clean hands, roll each piece of dough into a ball and roll the ball around in the bowl of sugar.
Evenly space the cookies on a cookie sheet, place into the oven and bake for 11-12 minutes, until they begin to crackle in the middle and the edges are just golden brown.
Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring the cookies to a cooling rack.
Repeat the baking process for the remaining dough.
Once the cookies are cooled completely, transfer them to an airtight container and store in a cool place.