European Spice Cookies

An old fashioned gingerbread cookie, thin, dark and spicy.  These don’t need to be iced but a small amount of royal icing can make them look festive.  From Food and Drink Holiday 2014.

1 1/2 cups all purpose flour
1 1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp cloves
1/4 tsp finely ground black pepper
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup fancy molasses
1/2 tsp vanilla

ROYAL ICING
2 cups icing sugar
1 tbsp meringue powder
1 tbsp lemon juice
1 to 2 tbsp water
Gel food colour if desired

1. Combine flour, baking soda, cinnamon, ginger, cloves, pepper and salt in a bowl.
2. Beat together butter, sugar, molasses and vanilla until smooth.  Add flour mixture and beat until well combined (dough will be soft and slightly sticky.) Divide dough into 2 pieces, wrap well in plastic and chill for 1 hour or until dough has firmed up.  Working with 1 piece at a time, roll dough out on a lightly floured piece of parchment paper with a floured rolling pin to about 1/16 inch thick.  Transfer sheets of rolled dough to fridge or freezer for 1 hour to firm up again.
3. Preheat oven to 375F.
4. Working with 1 sheet of dough at a time, use cookie cutters to cut into desired shapes and transfer to a parchment lined baking sheet.  Gather, chill and re roll scraps as desired.
5. Bake for 6 to 7 minutes or until cookies are dry to the touch and slightly darker at the edges (don’t over bake or they will get hard). Let cool on baking sheet 5 minutes then transfer to a rack to cool completely.
6. Combine icing sugar and meringue powder in a bowl.  Whisk in lemon juice and enough water to make a thick icing.  Stir in food colour if desired.  Transfer to a piping bag with a fine round tip.  Decorate cookies as desired.

Makes about 36 cookies, depending on size.

Garam Masala

This is a wonderful and versatile blend of spices.  Translated it means "hot spices" but this mixture is more fragrant than hot.  You can buy Garam Masala in your grocery store but fresh is always better!  From Food and Drink Holiday 2000.

2 tbsp cardamom seeds
2 3-inch cinnamon sticks
1 tbsp whole cloves
3 tbsp black peppercorns
1/2 cup cumin seeds
1/2 cup coriander seeds

* Place all spices in a dry skillet over medium heat.  Cook stirring frequently until they darken slightly and smell fragrant, about 3 to 4 minutes.  Remove from heat immediately.

* Place in coffee grinder and grind until powdery.  Cool and store in an airtight jar for up to 6 months.

Makes about 1 1/4 cups

Baked Ham with Cassis and Ginger Baste

I wasn't sure about this one but very glad I tried it!  I switched the Cassis for Chambord.  From Food and Drink Spring 2000

4kg bone in smoked ham, shank end
Whole cloves
1 cup Cassis (or Chambord)
1/3 cup minced candied ginger
3 tbsp balsamic vinegar
1 cup chicken stock
2 tsp cornstarch

1. Preheat oven to 325F.
2. Remove skin and trim fat from ham leaving a 1/4 inch thick layer.  Score fat in a diamond pattern, about 1 inch in size, and insert a clove in each diamond.  Place ham in a shallow roasting pan just large enough to hold the ham.  Bake uncovered, for 1 hour.  Drain off any fat in pan.
3. Combine Cassis, candied ginger and vinegar in a food processor and puree until very smooth (I used a blender).  Pour over ham and bake, basting often, for 1 hour or until nicely glazed and meat thermometer register 140F (60C).
4. Remove ham to a warm platter, cover loosely with foil and let rest for 15 minutes before carving. Add chicken stock to roasting pan and bring to a boil, stirring, over medium heat.  Blend cornstarch with 1 tbsp cold water and add to pan, stirring, until sauce thickens and is smooth.  Cut ham into slices and serve accompanied with sauce.

Serves 8 to 10 with generous leftovers.

Hot Apple Brandy

A nice festive drink!

In a saucepan, simmer 6 cups apple cider, 1 cup brandy, 1/2 cup apricot brandy, 3 cinnamon sticks and 1/2 tsp ground cloves for 20 to 30 minutes.  Serve warm.

Japanese Chicken Curry

I love, love, love this one!  The Japanese curry powder in this recipe uses a lot of healthy turmeric, giving it a distinctive yellow look.  Serve with rice or noodles.  From Food & Drink 2011

1 1/2 lbs (750g) boneless, skinless chicken thighs
Salt and freshly ground pepper
1/3 cup vegetable oil
1 cup thinly sliced onion
1/2 cup coarsely grated peeled apple
2 tbsp Japanese Curry Powder (recipe follows)
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
3 tbsp flour
2 cups chicken stock
4 cups baby spinach
2 tbsp finely chopped coriander

1. Cut chicken thighs in thirds.  Season chicken thighs with salt and pepper.  Heat 2 tbsp oil in a large skillet over medium high heat.  Add thighs in batches and sear about 1 minute per side or until lightly golden.  Reserve.
2. Reduce heat to medium.  Add remaining 1/4 cup oil and onion into skillet and saute for 2 minutes or until onion is softened.  Add apple, curry powder, ginger and garlic and saute for 1 minute or until fragrant.  Stir in flour and cook, stirring for 1 to 2 minutes to cook out floury taste.  Add stock a little at a time until well combined, and bring to a boil.  Simmer 5 minutes to thicken, and taste for seasoning.
3. Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through.  Add spinach and coriander.  Cook just until spinach wilts.

Serves 4

Japanese Curry Powder

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices in a small bowl and stir until uniform.  Extra curry powder keeps well in a sealed container.  Makes 4 tbsp.

African Style Chicken and Squash Curry

I have had mixed results with adding peanuts to African inspired dishes.  This one thankfully worked out.  You could switch the peanuts to almonds or cashews if you desire.  I used butternut squash here but the recipe also can be used for pumpkin (or any squash you prefer).

12 skinless bone in chicken thighs or 6 breasts
2 tbsp vegetable oil
2 cinnamon sticks, each about 3 inches long
1 tbsp mustard seeds
1/2 tsp whole cloves
2 large onions, chopped
2 tbsp minced ginger root
2 tbsp curry powder
1/2 tsp dried thyme
1/2 tsp hot pepper flakes
salt
3 cups chicken stock
1/2 cup roasted salted peanuts, finely chopped
1 large pie pumpkin or butternut squash peeled and cut into 1 inch chunks, about 6 cups
juice of 1 lime

1. Trim any excess fat from chicken.  If using breasts, cut each in half crosswise to make pieces similar in size to thighs.  Set aside
2. Heat oil in a large pot over medium heat until hot but not smoking.  Add cinnamon, mustard seeds and cloves and saute for 1 minute or until toasted and fragrant.  Add onions and saute for about 7 minutes until starting brown.  Add ginger, curry powder, thyme, hot pepper flakes and 1/2 tsp salt and saute for 2 minutes.  
3. Add chicken and stir to coat with spices.  Add stock and 1/3 cup of the peanuts; bring to a simmer, scraping up bits stuck to pot.  Reduce heat to low, cover and simmer for 10 minutes
4. Stir in pumpkin, cover and simmer, stirring and turning chicken pieces occasionally, for about 30 minutes or until juices run clear when chicken is pierced and pumpkin is tender.  Using a slotted spoon, transfer chicken and pumpkin to a warmed serving dish and keep warm, leaving about 10 pieces of pumpkin in the sauce.
5. Increase heat to high and boil sauce, stirring often and mashing pumpkin to add body, for about 10 minutes or until slightly thickened.  Discard cloves and cinnamon sticks, if desired.  Stir in lime juice and season to taste with salt.  Pour sauce over chicken and pumpkin and sprinkle with remaining peanuts.

Serves 6

Chocolate Pumpkin Squares with Maple Whipped Cream

Decadent and wonderful

2 cups chocolate cookie crumbs

1/2 tsp ground cinnamon

1/2 cup butter, melted

1/2 cup cream cheese, softened

3/4 cup packed brown sugar

1 can (14 oz) pure pumpkin

2 eggs

1 tsp vanilla extract

1/2 cup all purpose flour

1/2 tsp each ground cinnamon and nutmeg

1/4 tsp ground cloves

Maple Whipped Cream

3/4 cup whipping cream

1/4 cup pure maple syrup

In bowl, combine cookie crumbs and cinnamon.  Drizzle butter over top and stir to combine well.  Press crumb mixture into bottom of parchment paper lined baking pan.  Bake in 350F oven for about 10 minutes or until set.  Let cool.

Meanwhile, in large bowl, using electric mixer, beat cream cheese and sugar until fluffy.  Beat in pumpkin, eggs and vanilla until combined.  Add flour, cinnamon, nutmeg and cloves and beat on low until just combined.  Pour mixture over chocolate base and return to oven for about 20 minutes or until tester inserted in centre comes out clean and top is firm to the touch.  Let cool completely.  Cover and refrigerate for up to 2 days.

Maple Whipped Cream:

In a bowl, whip cream and maple syrup until slightly firm peaks form.  Cut into bars and serve each with some of the whipped cream.

Chocolate Cookies

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
decorating gel

In a medium bowl, whisk together flour, cocoa, cinnamon, cloves and salt, set aside.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy - about 3 to 4 minutes.  Scrape down sides of bowl as required.  Add egg and vanilla, and beat well.

On low speed, gradually add flour mixture, beating until just combined.  Divide dough in half, and form each into a disc.  Wrap each disc in plastic wrap and place in fridge to chill until firm - at least 1 hour or overnight.

On a lightly floured surface, roll dough until it is 1/2 inch thick.  Using 2 to 3 in cookie cutters, cut out shapes and transfer to a parchment paper lined baking sheet placing them 1 in apart.  Freeze for 10 min until firm.

Meanwhile, preheat oven to 350F.  Bake 12 to 15 minutes, until cookies look dry.  Cool for 5 minutes on baking sheet, then transfer to a rack to cool completely.  Use coloured decorating gel to decorate.  Allow to dry at least 1 hour before serving.

Makes about 30 cookies.

Apple Crisp

I kinda love that this is done in a crock pot!  A very simple recipe but the nuts and spices really work well together in this one!

6 cups thinly sliced peeled apples

2 tsp lemon juice

1/3 cup walnuts

1 1/3 cups uncooked quick oats

½ cup all purpose flour

½ cup packed light brown sugar

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp salt

Dash ground nutmeg

Dash ground cloves

¼ cup cold butter, cut into small pieces

1. Spray crock pot with nonstick cooking spray.  Place apples in medium bowl.  Sprinkle with lemon juice; toss to coat.  Add nuts and mix well.  Transfer to crock pot.
2. Combine oats, flour, brown sugar, cinnamon, ginger, salt, nutmeg and cloves, if desired, in medium bowl.  Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
3. Sprinkle oat mixture over apples; smooth top.  Cover; cook on low 4 hours or on high 2 hours or until apples are tender.