Skip to main content

Hand-Blended Mulling Spices #HolidayFoodGifts


A group of my favorite food bloggers are gathered today to share recipes for holiday food gifts. Thanks to Ellen of Family Around the Table for hosting. I love this theme! Here's what they posted to inspire your homemade holiday edibles!



As for me, this is something I that I love to make because it's easy to do in bulk and I can make the gift bigger by including wine or keep it simple by just including the spices.


One thing I love about this is that it's flexible. I don't measure. I just blend by scent and by appearance, asking myself: What will look good in the jar? Does that smell good?

So, this is more to inspire than to provide an actual recipe. Get creative!

Ingredients
  • cinnamon sticks
  • star anise
  • whole allspice berries
  • dried ginger
  • rainbow peppercorns
  • green cardamom pods
  • white cardamom pods
  • whole cloves
  • ground black lime
  • dried orange peel
  • dried lemon peel
  • Also needed: small jars and muslin bags


Procedure
Blend all the ingredients together in a large mixing bowl, breaking up the cinnamon sticks into small pieces.


Scoop the spice blend into jars.

Include instructions - Place 1 bottle of red wine, 2 T honey or organic granulated sugar, 1 T spice blend (in muslin bag), zest and juice of 1 organic orange into a large saucepan. Warm till wine begins to steam but don't let it simmer or boil. Remove from heat and let steep for 10 or 15 minutes. Rewarm before serving. Cheers!

Comments

  1. I think I have just about everything necessary to make this great gift. I'll check and try to include this with my gifts. Thanks for joining in the holiday food gifts event.

    ReplyDelete
  2. What a great gift and it represents the holidays perfectly!

    ReplyDelete
  3. Yum! I love mulled wine as the weather cools - such a nice alternative to punch and cocktails

    ReplyDelete
  4. I would love receiving this as a gift, because I am that person that actually has very little of these spices on hand. Clearly my pantry is boring, so I would appreciate this very much!

    ReplyDelete
  5. Such a pretty collection of spices!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P