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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa