Posted by sherry on May 14, 2001 at 22:06:23:
In Reply to: Looking for dry mix receipes for gifts " gifts in a jar" ideas posted by Denise on December 11, 1999 at 22:14:25:
Beau Monde Seasoning
Many recipes call for this seasoning blend but the manufacturer no longer makes it. Use this homemade version instead.
1 tablespoon salt
1 tablespoon bay leaf
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 tablespoon cloves
Blend all spices together and store in a tightly closed jar.
Yield: about 1/2 cup seasoning mix.
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Chinese 5 Spice Powder
An authentic homemade version.
2 teaspoons Sichuan peppercorns
8 whole star anise or 4 teaspoons ground anise
1/2 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground fennel seeds
In a dry skillet, roast the peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released, about 3 minutes.
Grind the roasted peppercorns and star anise separately in a blender or a spice mill. Strain. Mix in other spices and grind again until very fine. Store in an airtight container.
Yield: 4 tablespoons.
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Homemade Pickling Spice
2 tablespoons mustard seed
1 tablespoon whole allspice
2 teaspoons black peppercorns
2 teaspoons whole cloves
1 teaspoon ground ginger
1 teaspoon hot red pepper flakes (optional)
1 large or two small bay leaves, broken up
2 inch piece of cinnamon stick, cracked in small pieces
1 teaspoon cardamom
Mix ingredients together and store in an airtight container.
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Pumpkin Pie Spice
Use this homemade blend instead of purchasing a commercial product.
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
Mix together well.
Yield: 4 teaspoons.
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Mulling Spice Mix
Use this to make mulled cider or wine. A small bag of mulling spices attached to a bottle of wine or jug of cider makes a nice holiday hostess gift.
3 boxes (1 ounce each) cinnamon sticks
6 whole nutmegs (1 ounce)
1/3 cup chopped dried orange peel
1/3 cup chopped dried lemon peel
1/4 cup whole allspice
1/4 cup whole cloves
2 tablespoons finely chopped, crystallized ginger (1 ounce)
Put cinnamon sticks and nutmegs in a heavy plastic bag and crush with a rolling pin, meat mallet, or a small heavy skillet until broken in small pieces. Mix with remaining ingredients.
Store in an airtight container.
Yield: enough spices for 14 batches of mulled wine or cider.
To mull wine:
Stir 1/2 cup water and 1/3 cup sugar in a 1 1/2 to 2-quart pan over medium heat until sugar dissolves. Add a 750 ml bottle of wine (3 1/4 cups). Place three generous tablespoons of mulling spices in a tea ball or muslin or cheesecloth bag and add to pan. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spices.
To mull cider:
Place 3 generous tablespoons of mulling spices in a tea ball or muslin or cheesecloth bag. Add to a half gallon (8 cups) apple cider in a 2 1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spices.
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Chili Powder
Make your own chili powder from scratch and tailor it exactly to your tastes.
1 cup dried chili peppers or 3/4 cup crushed hot red pepper flakes
1/4 cup ground cumin
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon cayenne or more to taste
Remove stems and most of seeds from the chili peppers and shred coarsely. Put all ingredients in blender and whirl until powdered. Allow the chili powder to settle before removing cover of blender.
Store in an airtight container.
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Seasoned Salt
A copycat version of Lawry's seasoned salt, from Gloria Pitzer.
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1 qt. mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months. Makes about 1 cup.
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Old Bay Seasoning
This salt-free version is from Sundays at the Moosewood Restaurant.
1 tablespoon celery seeds
1 tablespoon black peppercorns
6 bay leaves
1/2 teaspoon whole cardamom
1/2 teaspoon mustard seeds
4 whole cloves
1 teaspoon sweet Hungarian paprika
1/4 teaspoon ground mace
In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.
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Herbs De Provence
A common French seasoning mix.
3 Tablespoons marjoram
3 Tablespoons thyme
3 Tablespoons savory
1 Teaspoon basil
1 Teaspoon rosemary
1/2 Teaspoon sage
1/2 Teaspoon fennel seeds
Combine all ingredients. Mix well and spoon into small jars.
Yield: 3/4 cup
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Greek Seasoning Blend
Use this versatile blend on meats, poultry, vegetables and in sauces.
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Blend ingredients thoroughly. Store in an airtight container.
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Creole Seasoning Mix Recipe
Emeril's Bayou Blast
One of Emeril's more popular spice essences.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup