Posts Tagged ‘recipe’
Thursday, April 20th, 2017
I found a great place to buy green cardamom, and then went hunting for this recipe, which makes a wonderful, warm bedtime treat.
- 2 cups milk
- 8 cardamom pods, cracked open
- 3 tablespoons honey
- 1 teaspoon vanilla
- 2-3 cloves*
- 6-8 slices of candied ginger*
*Optional — if you do use candied ginger, you might want to reduce the honey a bit to keep it from being too sweet. I know it seems like a lot of spices, but since you don’t boil them, it takes more to get the same flavor as in tea.
In a small saucepan, heat everything but the vanilla, stirring constantly. Once the milk is steaming hot but not boiling, remove from heat, add vanilla, and cover. Let steep for 5 minutes, then strain out the spices and serve.
I usually add the ginger back to the cup before serving, yum.
Monday, June 22nd, 2015
In case it wasn’t obvious, I’m in love with Earl Grey tea. I usually have upwards of half a dozen different kinds of Earl Grey in my cupboards, from vanilla to floral to straight-up bergamot. Captain Picard has a special place in my heart for his love of the beverage, as does James Bond’s newest Q.
Earl Grey vodka
- 1 bottle of decent vodka*
- 7 bags of Republic of Tea’s Earl Greyer tea, or whatever Earl Grey you like best
Put the teabags into the vodka. Wait overnight, at least 12 hours. Remove teabags. That’s pretty much it!
I found literally dozens of different recipes for this, and so I ended up randomly choosing a method and going for it. I did, of course, choose the laziest version.
By itself, I found the vodka way too harsh for my palate, which is true of basically all flavored vodkas. It’s beautifully scented of both tea and bergamot, but the vodka and tannins made it too rough on the palate for me, so, I put it in cocktails!
Tea Times Two
- 1 part Earl Grey vodka
- 1 part Zen green tea liqueur
- 1/2 part half & half
Since all of my ingredients were cold (including my glass), I just mixed them up and went with it. Otherwise, I’d serve it on the rocks since it’s basically a modified White Russian. The sweetness of the Zen and cream took away the harshness from the vodka and delivered a gorgeous, fragrant tea flavor that I will definitely enjoy again.
- 1 part Earl Grey vodka
- 1 part Nolet Silver gin
- 1 part sweet vermouth
- dash of lemon bitters
- 2 cherries
I love the idea of martinis, but I don’t actually like the dryness of the usual vermouth. I love sweet alcohol, and the Nolet gin is sweet and very floral, with a delightful rose overtone that follows the juniper when drinking it straight. The lemon bitters help keep the bergamot from drowning in roses, and the cherries are there strictly to allow me to enjoy eating them later.
It’s a nice marriage between a Vesper and my usual “semi-perfect” martini, which is just gin and sweet vermouth with perhaps a dash of bitters.
What are you going to make with Earl Grey?
*I used some Crystal Head that was a gift from a friend who knows me far too well. I have named him Dorian. He came with two of the adorable crystal skull shot glasses. It was love at first sight.
PS – If you’re not on my list, you might want to fix that! Bookmark sale starts tomorrow.
Wednesday, September 11th, 2013
This isn’t really a detailed recipe so much as an outline of a recipe that you can fill in with whatever flavours you like. So far I’ve made a nice spicy curry, a lovely sage and oregano version, and a delicious sweet-savory Moroccan spiced stew.
As a disclaimer, I’ve been making and eating this mainly for the nutrition, so this is specifically an easy, cheap recipe that I can give variety to, freezes well, and is high in iron.
I have no idea how veggie-friendly it is, though I would assume very. I use meat to add protein and flavor, and I assume someone who didn’t eat meat would have something else they use for that purpose. Also, there are no onions in it because I hate onions, but you do what you like.
The Basic Ingredients
- 1 lb lentils
- 1 lb baby carrots, chopped
- 1 lb meat (I’ve used rotisserie chicken, ground turkey, and ground beef so far)
- 1 package frozen spinach (yes frozen you whiner, you’re cooking it anyway, but thaw before adding)
- broth & water in whatever mixture makes you happy
- salt, herbs, spices, and other flavor components
Brown the meat if it needs it, then add the carrots, lentils, flavorings, and broth/water. I found that about half and half made a nice rich soup without overwhelming whatever I was making with the broth. I used the instructions on the lentil package for how much liquid (and then added more for the carrots etc) and how long to cook everything.
I add the spinach near the end so it stays as happy little green highlights without dissolving into the broth, but still gets hot.
I serve this over brown rice when I’m feeling virtuous, or white rice when I’m not. It’s very filling, and as tasty as you make it. However salty it tastes in the pot, btw, the rice will suck a lot of that away, so I always end up taking a bit of extra salt to the table to make up for it.
Thursday, May 23rd, 2013
That’s right, ice cream bread. This is actually the simplest recipe I’ve ever posted or probably even made, so it’s ridiculous that I drew three pictures for it, which is why you’re getting this extra text at the top. Seriously, super easy.
The result is a bit like a cross between a quick bread (eg banana bread) and a cupcake. Fluffy, sweet, and really delicious.
Preheat oven to 350F. Lubricate a loaf pan with spray oil or butter or whatever. There, now you’ve prepped.
Take one pint of slightly melty ice cream, add to 1.5 cups of self-rising flour. The self-rising is very important here, or else you will not get delicious fluffy bread. If you don’t have self-rising flour you can readily google the way to make your own by adding baking powder/soda and salt in the appropriate quantities.
I used my Kitchenaid Mixer to mix it all up, because the ice cream was still pretty frozen at that point. Mix until the flour is all wet, into a rather cold, sticky, thick batter. Put that in the pan you already oiled up. Bake for 45 minutes or so, until the top is starting to get golden brown and delicious. Cool a bit before you try to turn it out of the pan, or it will all fall apart.
One caveat in choosing ice cream flavors is to really think about the fact that this is going into a hot oven. Cookie dough ice cream, for instance, will probably not be so great once the cookie dough gets half-baked inside the bread. Ben & Jerry’s Peach Cobbler, however, was awesome.
- Preheat oven to 350F. Oil or butter a loaf pan.
- 1 pint of ice cream added to 1.5 cups of self-rising flour.
- Bake for 45 min or until golden brown and delicious.
Wednesday, December 26th, 2012
Happy Boxing Day! Yesterday I made mulled wine for the third time this season, and I thought I’d share my recipe with you all, in lieu of actual content. There’s as many recipes for mulled wine as there are people who make it, so make sure to tweak this to your own preferences. And yes, I got lazy and used a photo instead of drawings, because, Christmas.
Amy’s Mulled Wine
- 1 bottle cheap, sweet red wine (I’ve used various, but Yellowtail’s Sweet Red Roo worked well this last time)
- 1 orange
- 1 apple
- 1 pear, still crisp
- about 1/3 cup turbinado sugar, which I am perpetually too lazy to measure
- 2 sticks cinnamon
- 2 cloves
- 4 cardamom pods
- 5 slices candied ginger
- 2 dashes nutmeg
- 1 dash allspice
Chop the apple and pear into bite-sized pieces, and slice up the orange however you prefer, and crack the cardamom pods. Dump everything into a pot and simmer on low heat, stirring occasionally, until it tastes awesome, usually about an hour to an hour and a half. Don’t let it boil. Drink hot, with some of the apple & pear floating in your cup.
Don’t throw away the leftover apple, pear & ginger, which have now become a wonderful dish of stewed, spiced fruit for later, though the orange can go and you really don’t want to accidentally bite down on the cardamom pods or cloves.
Enjoy during the long winter! 1 bottle of wine yields about 2 cups of mulled wine, so double or quadruple as needed for gatherings.
Wednesday, August 22nd, 2012
These are so fragrant and rich and delicious with a cup of tea, I wish I could waft the scent at you through the internet. The measurements below are technically for a half recipe, which makes about 2 dozen, or one big cookie sheet full, which is perfect for little old me. If you’re baking for a crowd, you’ll want to double it and make two logs of dough to chill, and then when you turn the cookie sheets you’ll also want to swap racks.
1 cup all-purpose flour
1 tablespoon finely ground Earl Grey tea leaves (from about 2 bags)*
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioners’ sugar
1/2 tablespoon finely grated orange zest
- Whisk flour, tea, and salt in a small bowl; set aside.
- Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
- Transfer dough to a piece of parchment paper; shape into a log. Roll in parchment to 1 1/4 inches in diameter. The original recipe suggests pressing a ruler along edge of parchment at each turn to narrow the log and force out air, but I am lazy. Freeze 1 hour until firm, or chill overnight in fridge.
- Preheat oven to 350°F. Cut log into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.
These are omnomtastic with any compatible sort of tea flavor, not just Earl Grey. Go on, you know you want some. Tell me how they came out!
If you want to see what excitement my darling vegan friend Tara Swiger came up with using this recipe, she’s got her version over here. With pictures!
Wednesday, April 11th, 2012
When @skaldheim on Twitter suggested I draw a cocktail for Sharpie Week, I decided to double it up with Words Wednesday and give you a cocktail recipe. I’m all multitasking and efficient and stuff.
- 1.5 oz golden rum such as Pyrat Pistol, 10 Cane, or Mount Gay Eclipse. No Bacardi. Never Bacardi.
- 0.5 oz sweet vermouth
- dash of Angostura bitters
- cherry (optional)
Measure and serve in a highball over ice. Yarr!
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