Posts Tagged ‘recipe’
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. If you want to make them with matcha, leave out the orange zest, but all other measurements remain the same. 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!
Wednesday, March 28th, 2012
That’s right, words on Wednesdays means sometimes you will get random recipes again! I know you’re thrilled.
I would describe this meatloaf as delicious but also relentlessly savory — there is nothing sweet about this bad boy, but mmmm it’s good. The nice thing about meatloaf is it’s super easy.
- 20 oz package of ground turkey
- about the same amount of ground beef
- Salt (to taste)
- Pepper (to taste)
- dried Oregano/Basil/Coriander (to taste)
- 1.5 cups Italian breadcrumbs (not Panko, the boring kind in the cardboard can)
- 1 lb shredded cheese (I really like Kraft’s Triple Cheddar)
- 2 eggs
Preheat oven to 350°F.
Spray the inside of a loaf pan with cooking spray.
Mix together all the ingredients in a big bowl. Use your bare hands, or wear gloves to keep them clean. Be gentle, if you overmix you’ll end up with tough meatloaf, but you do want the ingredients all evenly distributed, too.
Bake until the center is at 155°F — I use one of those awesome probe thermometers that goes off when it hits temp, but if you don’t have such a thing, it takes about an hour usually. Cover with foil and sit out to rest for 10-15 minutes. Slice and nom.
Put the leftovers in the fridge as is, and in the morning you can just pull off all that fat that’s in the pool of liquid around the loaf, and then save the gelled gravy beneath for extra tasty noms later. Also, meatloaf sammiches. I’m just sayin’.
Tuesday, November 9th, 2010
This recipe is used with permission from my friend Ellen Fremedon.
I’ve made these several times and they’re always awesome — you can put in whatever assortment of spices you want, but I definitely recommend the fresh ginger and pepper both to get a good bite from the spice.
The texture of these cookies is very soft and cakelike, so they don’t keep for very long, but that’s not usually a problem. They store best in shallow tupperware, with parchment paper between layers to keep them from sticking.
6 Tbsp strong spiced tea (I used Republic of Tea Cardamom Cinnamon, but any black or herbal spice tea would probably work.)
1 cup white sugar
1 stick butter
1 large egg
1 tsp vanilla
1 Tbsp minced ginger (grated, not powdered, but pre-grated from the produce section is fine)
1 3/4 cup all-purpose flour
1/4 cup good-quality cocoa powder
1 tsp baking powder
1/2 tsp each ground cinnamon, ginger, cardamom, nutmeg, and black pepper
Dash of cloves, allspice
Cream together butter and sugar, then add egg, vanilla, and fresh ginger. Mix together the flour, cocoa powder, baking powder, and spices. I like to use a whisk for this step to break up lumps, especially in the cocoa.
Blend dry ingredients, wet ingredients, and the tea. Drop by spoonfuls onto a greased baking sheet and bake at 350 F for 12-13 minutes. The cookies will puff up in the middle.
Tuesday, November 2nd, 2010
This recipe started out life in the Winnie the Pooh Cookery Book and then was extensively altered from its original form as a birthday cake.
Basically, every single time I read a fantasy novel, someone is having sticky, delicious honeycakes, and I really wanted to get in on that. But I couldn’t find a recipe that sounded right, so I started with this one and altered it and altered it and messed with it until I got the dense, spiced, super sweet honeyed cake that I’d always imagined.
When this cake is baked up it’s heavy and a bit sticky, and goes wonderfully with a good cup of tea. Experiment to find the just-right baking time for you; my original recipe said 20-25 minutes, but I ended up going about 40 with the white whole wheat flour and that wasn’t quite enough. (Note: I have since had my oven fixed and get shorter baking times these days.)
- 1 3/4 cups white whole wheat flour (I’ve made this with alternative flours with good results, too)
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamon
- 1/2 cup milk
- 2 eggs
- 1/2 cup butter, softened
- 1/2 tsp vanilla extract
- 1 cup honey (spray measuring cup with cooking oil before adding honey for easier pouring)
- powdered sugar and/or nutmeg, for decoration
Preheat oven to 375° F. Sift dry ingredients together. While mixing, slowly add milk, eggs, softened butter, vanilla & honey. I mixed up the milk, eggs, and vanilla, then alternated milk mixture with honey, adding in the butter somewhere in the middle. When a creamy batter has formed (mmm), pour into 1 greased 9-inch round cake pan. Bake for 20-30 minutes (watching carefully if your oven is at all like mine) or until brown around the edges, and a cake tester comes out with just crumbs and no batter goo.
Sprinkle with powdered sugar and/or nutmeg and allow to cool for 10 minutes before serving. Use stencils to create pretty patterns if you’re a big dork or Martha Stewart.
Serves 12 (or 6 if you’re like me).
Monday, October 25th, 2010
Like all of my other recipes, this one is adapted from somewhere else, but I’ve been making it for so long I have no idea where anymore.
3 c. cooked rice (I use jasmine rice because that’s what I use for everything, heh)
3 c. milk
2/3 c. sugar (I find raw sugar gives it a richer flavor)
1/2 tsp. cinnamon, ginger and cardamon
dash nutmeg & cloves
1/2 c. raisins (if you add more than this, add more milk to compensate)
2 Tbl. butter
1 tsp. vanilla
Combine everything but the vanilla in a good-sized saucepan and cook on medium heat for ~25 minutes, or until it’s just starting to thicken, definitely thinner than you want for serving. Stir occasionally, and keep watch once it starts to simmer to prevent boilovers and messy stoves, not to mention scorched milk.
Remove from heat, add vanilla, let cool. Eat hot or cold, though I prefer it warm. It’ll completely solidify in the fridge, just stir in some milk if you want to thin it out for eating later.
« Or Head Back That Way More Art This Way »