Recipes tagged with « Spices »
Custom Poultry Blend
Homemade poultry blend with altered quantities and swapped spices for deeper aroma. Thyme and sage replaced by marjoram and rosemary. Uses smaller amounts of nutmeg and pepper for subtle balance. Add a pinch of smoked paprika for a savory twist. Mix coarse then grind fine for versatile use. No measuring perfection, rely on scent and color cues. Stores well in airtight container. Works for chicken, turkey, duck. Substitutions and timing notes included to avoid common pitfalls.
Steakhouse Bold Rub
A rugged beef rub rebuilt with altered quantities: coarse salt reduced, spices shifted. Onion and garlic powders swapped for smoked variants, with ground coriander added for a fresh twist. Each element plays a distinct role. The salt anchors flavor, smoked powders punch the nose, coriander brightens. Works best massaged into firm steaks like ribeye or sirloin, catching juices mid-rest. Store leftovers airtight, no fridge required for months if dry. Use tactile feel and aroma, not just clocks. Prevents burning sugar pitfalls. Spice balance stops overpowering one note.
Custom Pumpkin Pie Spice
A mix of ground cinnamon reduced by a third, ginger and mace take new spots, star anise and cardamom sneak in. Cloves stay but lightened up. Nutmeg's dialed back with allspice swapped to a touch of coriander for a bright twist. No strict rules here—watch grind textures, adjust spice balance to taste. Mixing done fast—sounds of the spoon scraping the bowl, aroma lifts immediately. Great for pumpkin beyond just pie, think soups or roasting mix. Simple but needs an eye on freshness—spices lose punch quick. Swap cinnamon for cassia in a pinch, check for clumps; grind fresh if dull. Keep dry, dark spot for long life. Expect some settling—always shake before use. Freshness beats quantity.
Smoky Citrus Fajita Rub
A smoky, tangy, and slightly sweet dry rub balancing garlic, citrus zest, and warming spices to punch up grilled meat or veggies. Replaces some classic elements with lemon zest and chipotle for boldness. Cornstarch swapped with arrowroot for a cleaner thickener. Reduce salt, raise coriander for brightness, and swap sugar for honey powder to avoid clumps. Mix spices dry - granules matter. Store airtight, away from humidity. Recognize doneness by color deepening and aroma spike, not clock. Handles substitutions like smoked salt if no regular salt, or dried thyme if oregano’s absent. Efficient prep with a handheld whisk or mini grinder. Textured, aromatic, versatile.
Spiced Apple-Zucchini Loaf
Moist quick bread with finely grated zucchini and applesauce swapping oil. Nutmeg and allspice mingle with cinnamon and ginger for warm spice notes. Uses baking powder and soda for proper rise. Two-8x4 loaf pans equally filled avoid uneven baking. Molasses butter on top adds contrast. Active mixing prevents overworked batter and dense crumb. Oven temp set slightly lower than usual for tender crumb and even bake. Adjust bake times based on batter weight and utensil size. Visual and toothpick tests key for doneness.
Tandoori Spice Mix Remix
A robust blend shifting original ratios by about one-third. Swaps cumin and cardamom for fennel and star anise powder, adds smoked paprika for depth and a twist of ground mustard seed for sharpness. Balances heat with subtle sweetness. Salt and pepper adjusted slightly. Great for salmon, tofu, or chicken dishes. Quick to mix, versatile to use. Layers aromatic warmth with bright pungency, adaptable and forgiving. Designed for handling tough proteins and delicate veggies alike, lending vibrant color and complex flavor.
Caribbean Spice Blend Remix
A robust blend of Caribbean spices, rebalanced with coriander seeds, dried oregano, and star anise replacing thyme and cinnamon. Black peppercorns pared down, turmeric intensified, plus a dash of smoky chipotle flakes instead of habanero powder. Aromatic bay leaf and allspice berries remain, with a whisper of nutmeg. Toasting whole spices releases a sharper fragrance. Grind coarse to fine on demand. Holds fresh up to two years airtight at room temp. Versatile on grilled veggies, stews, or rice dishes. No gluten, dairy, nuts, or eggs. Pantry staple for bold seasoning with a smoky twist.
Spiced Hot Cocoa Mix
Dry mix for hot chocolate, yields about 14 servings. Uses powdered coconut milk and brown sugar instead of milk powder and white sugar. Added cinnamon and pinch of cayenne for warmth and complexity. Cocoa and bittersweet dark chocolate provide richness. Cornstarch thickens the drink just right. Keeps in airtight container up to 2 months. Reheat milk, whisk in the mix until glossy, thickened, and steaming. Optional garnish ideas, raspberry marshmallows suggested. Practical tips on texture, substitutions, and doneness cues included.
Spiced Layer Cake With Dulce Frosting
A layered spiced cake, light yet dense with warm cinnamon, ginger, and nutmeg notes. Replacing some flour with almond meal for texture and swapping molasses with maple syrup to soften bitterness. Egg-whip aeration crucial for lift; folding flour gently retains air. Dulce de leche combined with mascarpone and whipping cream creates a luscious, stable frosting with richness and slight tang. Precise oven temp and toothpick test critical. Decorate with ginger snap stars for crunch contrast or opt for crystallized ginger pieces. A tactile, aromatic baking process rewarding patience and exactness.
Spiced Rum Eggnog Crème Brûlée
A creamy custard infused with warm spices and spiced rum. Uses less cream, increases the egg content slightly. Cinnamon and nutmeg retained but clove replaced with star anise for a twist. Brown sugar replaces half the granulated sugar. Cooked gently in a water bath at a slightly lower temperature. Topped with caramelized sugar for classic brûlée crunch. Requires chilling to set custard and allows flavors to meld. Four servings. A winter dessert with a boozy festive kick.
Spiced Beef Steaks
Beef steaks rubbed with a choice of two spice blends inspired by American and Asian flavors. Uses various cuts like sirloin or T-bone. Marinades combine dried herbs, ground spices, seeds, and oil. Beef rests briefly at room temperature before quick grilling. No nuts dairy gluten or eggs involved. Flavors range from smoky heat to aromatic seed-based profiles. Preparation and grilling times slightly varied for texture and infusing spices. Yields four servings. Suitable as a main course. Simple dry rub method. Emphasizes spice grinding and blending prior to cooking.