#the recipe called for nutmeg and I added cloves allspice cinnamon and cardamom

[tj-crochets]

I made some oatmeal cookies today, and during the "beat butter and sugar together until fluffy" step the hand mixer really wasn't cooperating. My hand mixer is probably at least ten years old, only works at low speed if you push down on the speed switch hard the whole time, and seems to resent everyone and everything, but usually works! This time it kept flinging bits of butter all over the kitchen. I thought I'd cleaned them all up until I took my phone out of my pocket and found out it was covered in butter because somehow the darn mixer flung butter into my pocket The cookies turned out good though lol

[the-lord-of-the-things]

Huge shout out to you my dude that jam and sweet bread looks so dang good! 😍 Would you share the recipes? Best wishes.🤙

-♊

sure!! They're both pretty readily available recipes~ The wreath is this Orange Sunshine Coffeecake from king arthur flour (if you want recipes for Anything I Strongly recommend looking through their collection they have so much good stuff) and the jelly is just the sure jell instructions for apple jelly that comes in their box of pectin! I did run into a little trouble with this one, as the 5ibs of apples they called for didn't quite make the 7 cups of juice I was supposed to end up with, but I was able to salvage it through some creative problem solving. The only thing different I did was, while simmering the apples to prep the juice, I added mulling spices- 2 tablespoons of roughly equal parts whole clove, whole allspice, and whole cardamom. 5 sticks of cinnamon cause I and my family really like cinnamon. And a whole orange, thinly sliced I was going to add some ground nutmeg but I forgot it rip. I think I'm gonna try adding a little more spice next time (so like. 2 Heaped tablespoons and 6 sticks). You can add other mulling spices like star anise, I left it out cause my family isn't big on the licorice-y flavor. Just keep in mind that it has to be whole spices, not just for the better flavor, but so you can strain it out! This recipe is Extremely Sweet however cause it calls for a lot of sugar, but it has to added insurance of using added pectin to better ensure a set which is something I wanted cause we've had issues with apple jelly not setting up in the past. The added bulk of the sugar also means it makes a Lot- I got 11 full 8oz jars. If you wanted less sweet to better appreciate the mulled cider flavor, and a more manageable amount of end product, I'd try it with a recipe that just calls for less sugar and maybe no pectin if you feel like you can get a good set that way Pretty much any apple jelly recipe will work, so long as it calls for cooking down whole apples wherein you can add the mulling spices.

Or you could always just make some mulled (non alcoholic) cider and jelly that! I'd recommend using unsweetened juice/cider (here in the states cider just refers to unfiltered juice) and not adding any sweetners during the mulling, cause you'll likely end up adding sugar during the jelly making process

[heavenrice7-blog]

4 Best Mix-Ins for Banana Bread

There is nothing (nothing!) wrong with a plain old banana bread. I am always very excited to see a few bananas moving past their prime in the fruit basket because I know a loaf of banana bread will be making itself a necessity very soon.

But banana bread, like many quick breads, gets even better when you add in an extra ingredient to give it some more flavor and texture. Then you’ve got something special to have on the kitchen counter, ready to be sliced for breakfast, a grab-and-run snack, or a late afternoon coffee break.

It’s especially wonderful when wrapped up for a helpful neighbor or that awesome teacher at your kid’s school.

START WITH A BASIC BANANA BREAD RECIPE…

These add-ins work with pretty much any banana bread recipe you like, and if you’re looking for a good basic banana bread to start with, well, here you go!

This has been the most popular recipe on Simply Recipes for over 10 years, and you’ll see why–it’s super easy, adaptable, and there’s no stand mixer required.

Peanut Butter Banana Bread

. . . AND THEN PICK SOME MIX-INS!

The suggested amounts below are all estimated for a single-loaf banana bread recipe. For two-loaf banana bread recipes, simply double the amounts. The amounts are also guidelines, and you can play around with the amounts until you find your perfect banana bread.

You can also mix and match! Think of ground cinnamon with chocolate chips, for example, or ground cloves and chopped dried pears. If you are adding more than one of the chopped items (chocolate, dried fruit, and nuts), don’t add more than a total of 3/4 to 1 cup of the add-ins, so they remain proportionate to the bread itself.

DO ADD-INS CHANGE THE BAKING TIME?

Regardless of what you add in to your banana bread, the baking time should be about the same.

However, as usual, you’ll want to test for doneness by inserting a wooden skewer into the middle of the loaf to see if it comes out clean. When it’s clean, with perhaps a moist crumb or two sticking to the skewer, the bread is done, and you can cool it according to the recipe.

Chocolate Banana Bread

1 Chocolate

I think the one ingredient that makes a muffin or a quick bread sail up a whole notch in appeal is chocolate. I think about how much more quickly my younger son will jump at a piece of “Chocolate Chip Banana Bread” than just “Banana Bread.”

You can go the regular chip route, mixing about 1/2 to 3/4 cup of chips into the batter per loaf, or even better, stir in 1/2 to 3/4 cup chips and then sprinkle an additional 1/4 cup over the top just before baking. Extra curb appeal sitting on the counter.

Also play with chopped chocolate bars, or packaged chocolate chunks, mini chocolate chips, white chocolate chips, and all levels of light to dark chocolate. You can also add 1/4 cup cocoa powder to the batter along with the flour for an overall delicate hint of chocolate, and without upsetting the moisture content.

Try these recipes!

2 Dried Fruit

There are so many types of dried fruit to play with, you can keep changing up this bread all year long. Small dried fruit such as cranberries, blueberries, and of course, raisins work well in banana bread.

You can also use larger types of dried fruit; just be sure to chop them into about 1/4-inch pieces before adding. Try apricots, dried plums (that’s what prunes may be called these days), cherries, and pears.

Regardless of what dried fruit you pick, use about 1/2 to 3/4 cup and stir these in just before pouring the batter into the loaf pan.

3 Nuts

Nuts are a classic add in to banana bread, and there are so many to play with, each with its own flavor and particular crunch. Walnuts and pecans are frequently included in banana breads, but you might also want to try hazelnuts, macadamia nuts, or cashews. For extra flavor toast them lightly in a dry pan over medium heat, as Elise does here with cashews.

You can use pre-chopped nuts or chop your own. You want small enough pieces to distribute nicely throughout the bread, but not so small that they blend into the bread, and lose their crunchy, nuggety presence.

Stir 1/2 to 3/4 cup into the batter just before transferring the batter to the pan.

4 Spices

Warming spices—cinnamon, nutmeg, cloves, cardamom, and allspice—tend to be very compatible with many sweet quick breads, and banana bread is no exception.

You can add a single spice, or blend a couple together. Just use a light hand, since a hint of these spices is a great enhancement, but too much can overpower the flavor of bananas (and we don’t want that, do we?).

The following is a general guide to how much of each spice to add if you are selecting one individual spice for your recipe:

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

If you decide to use two of these spices, then cut the amount of each in half. If you are looking to include more than two spices, make sure the total doesn’t exceed 1 teaspoon, and hold the nutmeg and cloves to 1/4 teaspoon each at max—they are strongly flavored!

Add the spices to the flour mixture (a.k.a. the dry ingredients) when you stir it together.

Your turn! What are your favorite mix-ins for banana bread?

Source: https://www.simplyrecipes.com/4_best_mix_ins_for_banana_bread/

[bulbspoon9-blog]

22 Hot Cocktail Recipes for Cold Winter Nights

[Photographs: Vicky Wasik, Elana Lepkowski]

It's still practically shorts weather in California, where I live, but the folks at Serious Eats World Headquarters in New York assure me that it is, in fact, winter. Back when I lived in places that actually got cold, winter meant hot drinks—hot cocoa and mulled cider when I was a kid, hot cider and hot cocoa with booze when I got older.

But there's more to the world of hot drinks than pouring a shot into whatever's in your mug. If you put some thought into them, hot drinks can have all the class and sophistication of chilled cocktails. To show you what I mean, we've rounded up 22 of our favorite hot toddies, spiked ciders, cocoas, coffees, and other hot cocktails to keep you toasty all season long.

Hot Toddies

[Photograph: Elana Lepkowski]

Next time you're craving a hot toddy, think beyond a simple mixture of whiskey or brandy with hot water. Here we change it up, using caramelly, herbal Averna and adding a sweet-spicy syrup made with brown sugar, cinnamon, and black pepper. Getting rid of the hard liquor keeps the alcohol content down, so you can keep refilling your mug throughout the evening.

Spiced Averna Toddy Recipe »

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[Photograph: Autumn Giles]

We make this bright, herbal toddy with citrusy New Amsterdam Gin instead of the brown liquor more commonly found in the drink, and replace the water with mint tea for extra flavor. A sweet-tart cranberry syrup gives this cocktail a festive ruby-red color that's made for the holidays.

The Hot and Cold »

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[Photograph: Nick Guy]

Even more of a departure from the traditional hot toddy, this smoky, Mexican-inspired drink combines mezcal, Green Chartreuse, Angostura and mole bitters, stick cinnamon, and sprigs of fresh mint. A splash of ginger beer complements the spicy notes in the drink and adds a pleasant fizz.

Remontel Toddy Recipe »

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[Photograph: Sydney Oland]

This drink may be more mulled wine than hot toddy, but it's a crowd-pleasing option no matter what you call it. To make it, we combine Riesling, brandy, and honey, then steep bay leaves and toasted cardamom pods in the mixture before straining and serving. It's a soothing, herbal mix that'll warm you all the way through.

Riesling Hot Toddy Recipe »

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Spiked Cider

[Photograph: Vicky Wasik]

Anyone can pour a shot of bourbon into their hot cider—for something more interesting, try infusing the liquor with sweet, toasty caramel popcorn first. Once you've made the infused bourbon (which takes just a few minutes on the stove), all you need is the cider and a little pat of butter to float on top of each drink.

Hot Caramel-Popcorn Bourbon Apple Cider Recipe »

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[Photograph: María del Mar Sacasa]

Not sold on popcorn-infused bourbon? This darker, moodier butter-topped cider is spiked with dark rum instead, for a hot buttered rum–like feel, and it gets its sweetness from pure maple syrup rather than caramel. To contrast the rich, deep flavors of the drink, serve it in glasses rimmed with an eye-opening combination of lemon juice and Maldon salt.

Salty Maple Buttered Cider Recipe »

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[Photograph: María del Mar Sacasa]

We don't infuse the whiskey with anything fancy for this spiked cider, but we do give it an unexpected twist (or three) by stirring in sweet-and-spicy ginger liqueur, pouring it over rich Luxardo cherries, and finishing with freshly cracked black pepper, which reinforces the subtle burn of the ginger.

Peppery Ginger Cider Recipe »

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[Photograph: Tara Striano]

If plain old cider just isn't apple enough for you, you'll fall in love with this aptly named fruity concoction. We triple down on the apple here by adding Granny Smiths and Applejack brandy, and mix in clementine orange and dried cranberries for even more fruity flavor. To balance the drink, we turn to a slew of spices: cinnamon, cloves, allspice, coriander, and black peppercorns.

Eve's Addiction Recipe »

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Boozy Hot Chocolate

[Photograph: Elana Lepkowski]

The best boozy hot chocolate starts with the best hot chocolate, so ditch the store-bought mixes and make it from scratch, using unsweetened cocoa powder, semisweet chocolate chips, and sugar. Once you've taken care of the basics, you can doctor the drink up as you'd like—here, we mix in a shot of amaro and top with homemade Angostura whipped cream. Try subbing fernet for amaro if you want a minty kick.

Amaro Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

I rarely say no to a cup of cocoa spiked with Baileys, but you can make a much tastier drink by separating the liqueur into its component flavors—Amaretto, espresso powder, vanilla extract, and Irish whiskey—and adding each to your cocoa individually. Not only are the ingredients going to be better-quality that way, you can also adjust the ratios exactly to your liking.

Better Than Baileys Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

I'm sure you're familiar with the concept of spiking Guinness with Jameson and Baileys, so why not use all three to make a seriously boozy hot chocolate? The Baileys and whiskey can be added straight to the cocoa, but in order for the flavor of the beer to come through, you'll need to reduce it into a concentrated syrup on the stovetop first.

Guinness, Whiskey, and Baileys Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

Forget commercial butterscotch sauce—it's easy to make your own with nothing more than sugar and heavy cream. (Despite the name, butterscotch isn't actually made with Scotch whisky, but we add a shot anyway, since we like the notes of smoke and vanilla it provides.) We use the butterscotch syrup two ways—most of it is mixed in with the hot chocolate, and the last bit is drizzled on top as a tantalizing garnish.

Salted Butterscotch Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

The peak of the all-bacon-all-the-time craze may be behind us, but the combination of bacon and chocolate is tasty enough to be more than a fad. To give this hazelnut hot chocolate as much smoky bacon flavor as possible, we emulsify rendered fat right into the drink before adding Frangelico, bourbon, whipped cream, chopped toasted hazelnuts—and the essential fried-bacon-strip garnish.

Bacon, Bourbon, and Hazelnut Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

Not all boozy hot chocolate recipes have to be quite so involved—this one just requires spiking the cocoa with tequila, a surprisingly appropriate partner for chocolate, and peppermint schnapps. Garnish each mug with mint leaves to complement the schnapps and give the cocoa a fresh, herbal aroma.

Tequila Mint Hot Chocolate Recipe »

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[Photograph: J. Kenji López-Alt]

You could use tequila in this hot chocolate, too, but if you have mezcal on hand, we encourage you to try it instead—its smokiness works wonderfully with the dried ancho chili and cinnamon that give the cocoa its kick. If you don't have mezcal, try substituting dark rum, which will give the drink some extra richness.

Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal Recipe »

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Spiked Coffee

[Photograph: Vicky Wasik]

As good as a classic Irish coffee may be, there's more to spiked coffee than that. This version takes its inspiration from the flavors of Nutella (hence the name, a play on gianduia), replacing the usual whiskey with hazelnut-infused Frangelico and topping the drink off with chocolate whipped cream. We also add a tablespoon of simple syrup to each mug to take a little of the edge off the coffee.

Just-Do-Ya (Hazelnut-Spiked Irish Coffee With Chocolate Whipped Cream) Recipe »

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[Photograph: Vicky Wasik]

In our opinion, the sugarcane sweetness and slight kick of spiced rum make it an even better partner than whiskey for coffee, so we put it to work in this Irish-coffee variation, topped with butterscotch whipped cream and a dusting of nutmeg. Malted milk powder and brown sugar in the whipped cream help simulate the slow-cooked flavor of traditional butterscotch.

Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream) Recipe »

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[Photograph: Vicky Wasik]

Fair warning: This recipe isn't going to appeal to everyone, but it will speak to fans of the minty and bitter flavors of Fernet Branca. We start with coffee (already pretty bitter), then pour in the fernet and top the drink off with tangy lemon whipped cream. It's certainly a more assertive combination than our other Irish-coffee recipes, but give it a chance and you might be surprised by how much you like it.

Wake Me Up Before You Go-Go (Fernet-Spiked Irish Coffee With Lemon Cream) Recipe »

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[Photograph: Vicky Wasik]

If you find Fernet Branca a little too intense, this bittersweet spiked coffee might be just the thing for you. This hot cocktail gets just enough bite from caramelly Amaro Averna and herbal, citrusy Gran Classico, while bourbon gives it a boozier kick and crème de cacao lends it rich sweetness. Look for a good-quality brand of crème de cacao, such as Tempus Fugit.

Bittersweet Amaro- and Whiskey-Spiked Coffee Recipe »

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[Photograph: Lizz Schumer]

This recipe also strives for a more balanced, bittersweet flavor, spiking the coffee with spicy rye whiskey, Luxardo Amaro Abano, and Angostura bitters. All those bitter flavors get nicely mellowed out with the addition of apple brandy, Demerara sugar, and a topping of whipped cream; stir a bit of the cream straight into the drink to soften it up even further.

Architects and Kings Recipe »

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Other Hot Cocktails

[Photograph: Elana Lepkowski]

A classic chilled Ward 8 is made with rye, lemon and orange juice, and grenadine. Those fruit juices don't work so well in a drink that has to be diluted with hot water, so to make this version, we replace them with a more intensely flavored oleosaccharum and a couple of ounces of orange curaçao. The grenadine is swapped out for pomegranate juice to give the drink a brighter flavor. This recipe makes a big batch—enough for eight cocktails—so it's ideal for filling up a Thermos on a day of sledding, ice skating, or other winter fun.

Hot Ward 8 Cocktail Recipe »

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[Photograph: Lizz Schumer]

Clarified-milk punches haven't been in the spotlight for a couple hundred years, but that just means this cocktail is super retro and therefore cool, right? Besides the clarified milk, we make this version with a lemon oleosaccharum, lemon juice, simple syrup, cognac, and rum, for a drink that's both rich and citrusy.

The Varnish's Milk Punch Recipe »

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Source: https://www.seriouseats.com/roundups/hot-cocktail-recipes

[derrickappleus]

Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen

Seven years ago, my doctor told me to purchase a cemetery plot because I would likely need one within the next five years. I consulted with a naturopathic doctor for a second opinion. At the time, I weighed 340 pounds, my waist was 52 inches, my total cholesterol was about 400, and I was taking 15 different medications, including insulin for type 2 diabetes. Instead of more drugs, my new doctor prescribed a plant-based diet and a shelter dog, and taught me how to cook using only whole plants. Following my new doctor’s advice, I dropped from 340 pounds to 185 pounds in less than one year, got off all medications, reversed my type 2 diabetes, lowered my total cholesterol to 114, and reduced my waistline to 33 inches. By following the same plan, I have sustained my weight and health at my new levels for six years. 

As I learned how to cook without animal products, I also learned that it does not require advanced culinary skills to make food taste good by adding bacon, a stick of butter, or a cup of cream or sugar. I immersed myself in cooking classes and found the chefs with the greatest skills to be those who could make healthy plant-based dishes that were also delicious. These modern, advanced chefs make food come alive from an advanced understanding of the different flavors and aromas. They do this by different combinations of herbs, spices, and other flavoring ingredients.

Significant research supports the beneficial medicinal use of herbs, spices and other plants, such as turmeric, ginger, garlic, turmeric, ginger, garlic, cayenne and seaweed, in our diet. In addition to great nutrition and medicinal benefits, herbs and spices provide the best way to flavor foods.

As described in my new book Walking with Peety, the Dog Who Saved My Life, I talk in detail about my struggle with weight and how I finally overcame it, once and for all. I’m excited to share with you essential herbs, spices, and flavorings for your plant-based kitchen that have become a staple in my life and kitchen. My weight loss plan was possible with the ingredients listed below. 

Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen

I recommend purchasing whole spices when possible, rather than powdered spices, and grinding them in small quantities as needed to maximize flavor and fragrance. You can quickly and efficiently grind spices using an electric spice grinder. I usually grind no more spices than I will use in a month or less, and with infrequently used spices, I only grind what I need for a dish. Buying pre-ground spices and using them over a long period is similar to brewing coffee long after it has been ground or drinking a good bottle of wine months after uncorking it –the flavor and aromas of these products dissipate over time, or become rancid.

With herbs, I use fresh rather than dried flakes when convenient, especially with herbs such as basil, rosemary, Italian parsley and cilantro.  But there are great reasons to use dried herbs, especially since fresh herbs in clamshell packages at the supermarket are expensive, and dried herbs can provide more intense and concentrated flavors and fragrances than fresh herbs. To achieve equal intensity between fresh and dried herbs, use three times more fresh herbs than dried flakes.

I always buy organic herbs and spices when available, since non-organic products may have been grown using pesticides and are commonly subjected to irradiation and other preservation methods. I buy my herbs and spices locally, in bulk, from specialty stores with good product turnover to ensure maximal freshness. Rather than purchase spice mixes such as Italian seasoning, Herbs de Provence, chili powder, and curry powder, I create my own mixtures as needed. It’s easy to do this: when a recipe calls for an herb and spice mix, just Google the mix name. Find  the recipe and process the individual ingredients using your electric spice mill.

 Worldwide Herbs and Spices:

I use the worldwide collection of herbs and spices in the forms specified below to create meals with fresh, intense flavor, from plant-based recipes I create, adapt or find on the Internet:

Allspice berries

Basil flakes

Bay leaves, whole

Black peppercorns, whole

Cardamom seeds, green and black

Cayenne powder

Chipotle chili flakes

Cilantro flakes

Cinnamon, Ceylon, powder and whole sticks

Cloves, whole

Coriander seeds

Cumin seeds

Dill weed flakes

Fennel seeds

Fenugreek seeds

Garlic powder

Ginger powder

Gumbo filé (sassafras root)

Lavender, flowers

Mace, ground

Marjoram flakes

Mint flakes, peppermint, and spearmint

Mustard seeds

Nutmeg, whole

Onion flakes

Oregano flakes

Paprika, Hungarian, smoked spice and smoked sweet

Parsley flakes

Red pepper flakes

Rosemary flakes

Saffron threads

Sage flakes

Salt, kosher, sea salt, and Himalayan

Seaweed, kombu sticks and dulse flakes

Sesame seeds, white and black, whole

Sichuan (Szechuan) peppercorns

Star anise, whole pods

Summer savory flakes

Tarragon flakes

Thyme flakes

Turmeric powder

Vanilla, whole beans and extract

Other condiments and flavorings in my pantry include:

Miso:

Miso is a concentrated form of fermented soybeans, but they also make it using grains such as wheat, so if you need gluten-free be sure to always read labels. The texture of miso is thick and paste-like. I keep both dark and white miso in my refrigerator – typically, the darker the miso, the stronger the flavor.  I use darker miso for heavier dishes, and lighter miso for soups, salad dressings, marinades, and sauces.

Mustards:

I love mustards and use different types in different ways, for example, in salad dressings, with diced pickles in mayonnaise-free potato salad, and on baked potatoes with salt. If you think about it, mustard tastes great on soft baked pretzels, so why not also try it on potatoes? My pantry is always stocked with varieties of plain yellow, stone ground and Dijon mustards, in addition to mustard seed and powder.

Nutritional yeast:

Nutritional yeast is a deactivated yeast with a strong cheesy flavor, and makes a delicious garnish and ingredient for pastas, sauces, and other foods. Nutritional yeast is one of the few vegan food sources of vitamin B-12, an essential nutrient for the normal functioning of the brain and nervous system.  Be sure to supplement your diet with B-12 drops and also use nutritional yeast often in cooking.  Please note that nutritional yeast is not the same as brewer’s yeast or active yeast. Brewer’s yeast has a bitter flavor rather than a cheesy flavor, and you use active yeast to leaven bread.

Sriracha chili sauce:

My palate and tastes changed dramatically after I switched to a plant-based diet. As an omnivore, I hated the taste of spicy food, and never understood why anyone ate it. Then after my transition to a plant-based diet, a Vietnamese friend talked me into trying Sriracha sauce, and I was hooked.  Now, I use it to spice up many foods, especially Asian and Latin cuisines. A little of this condiment goes a long way!

Sweeteners:

All sugars are processed with all fiber and most nutrients removed, and should be only be used as needed for occasional treats and to make dishes palatable. I strictly avoid white sugar, since many brands are bleached or whitened using bone char from cows.

Maple syrup: Maple syrup is sap from a maple tree that has been boiled down to concentrate the sugars, and is an excellent replacement for brown sugar. Be certain to only purchase 100% pure maple syrup and not maple-flavored pancake syrup. Maple-flavored syrup often includes little or no maple. Instead, they make it using high-fructose corn syrup, artificial flavors and preservatives.  Real maple syrup was previously sold in three grades of Grade A and one of Grade B. The USDA recently revised this grading system, and now they sell all maple syrup as Grade A based on color designations: Grade A Amber Color, Grade A Medium Amber, Grade A Dark Color, and Grade A Very Dark Color. The Very Dark Color is formerly Grade B, which I prefer because it has the strongest flavor and most concentrated nutrients.

Agave syrup: I use light agave nectar when I need a clean tasting, unflavored sweetener. Agave nectar is about 1.5 times sweeter than sugar and is a perfect plant-based substitution for honey.

Molasses: Molasses is a by-product of sugar production and includes several essential nutrients. I use it sparingly for its distinct, heavy flavor. Be sure to look for unsulphured molasses.

Medjool dates: An ancient fruit harvested from date palm trees, these make an excellent sweetener.  Be sure to pit them first then mix with your recipe in a high-speed blender

Palm sugar: This is a dried sugar refined from the sap of palm trees. I use palm sugar when I need a dry sugar for spice rubs.

Tamari and Soy:

Most soy sauce is brewed from equal amounts of soy and wheat, and therefore is not gluten free. Tamari is generally darker and richer than soy sauce, and they brew it without wheat, so it is gluten free. I love tamari and enjoy it as a primary flavor in all Asian cuisine.  I also keep a bottle of Bragg’s Liquid Aminos in my pantry. You can use this gluten-free, plant-based product can just like tamari and soy sauce.

Thai curry paste:

There is no standard definition or ingredient list for “curry” – all curries are mixtures of different herbs and spices with ingredients influenced by the culture of origin. A curry spice mix used in Indian cuisine will have entirely different characteristics than a curry paste used in Thai cuisine.  I came to love Thai food after discovering how easy it is to order plant-based cuisine in Thai restaurants – all include tofu on their menus, and most know exactly what you mean when you say “vegan”. Red and green curry paste is a powerfully flavorful, popular ingredient in Thai cuisine.

Traditionally, Thai curries are made by slowly pounding ingredients into a paste using a large mortar and pestle.  While the traditional method will produce an extraordinarily flavorful and aromatic paste, it involves more work than I am willing to do, so instead I usually purchase the Thai Kitchen brand of red and green curry pastes, which are vegan, gluten free, and available at most grocery stores.

Vinegars:

Sugar in fruits and other plants can be fermented into alcohol, then bacteria can convert the alcohol into vinegar. A weak acetic acid remains after this process, leaving some flavors of the originally fermented product. It is this acid that gives vinegar a tangy or tart taste and an almost indefinite shelf life. I rarely use white vinegar (made from diluted grain alcohol) for cooking because it has little flavor. Instead, I reserve white vinegar for cleaning and use the following vinegars for cooking: 

Apple cider vinegar: Made from apples, this is the most popular vinegar. It has a light, fruity tart flavor, and is great for salad dressings, condiments, and marinades.

Red wine vinegar: Made from red wine, I especially love this variety as an ingredient in tomato sauce, salsa, and fruity salad dressings.

Balsamic vinegar: The quality and price of balsamic vinegars vary widely based on what it is made from and how long it has been aged, if at all. Commercial varieties are typically priced at $10 to $20 for a good-sized bottle. Artisanal, cask aged balsamics can sell for many times that price. The uses for this product are too broad to list and beyond the scope of this guide. I suggest sampling some varieties at a local specialty store and buy what you enjoy and can afford.

Rice wine vinegar: With a clear or light-yellow color, rice wine vinegar sold in the US generally has a clean, mild flavor that I enjoy with sushi, stir fry, Asian marinades, and salad dressings.

Wines for cooking:

When you use wine for cooking, the alcohol reacts with heat before evaporating to add complex, deep flavors to a dish. I only cook with wine I would consider drinking, and generally avoid wines labeled “cooking wines”. Those often contain salt and other preservatives and are inferior to drinking wines. The bottom line is that cooking with a good drinking wine will give you a better flavored dish simply because the wine is better. When a recipe calls for wine, I use one of these:

Dry red and white wines: For reds, I prefer unoaked cabernet, and for whites, chardonnay or good white table wine.

Dry oxidized wines: Marsala and dry sherry add a wonderful flavor depth to cooked vegetables.

Rice wines: recipes typically specify either a Japanese or Chinese wine.  If Japanese, the typical product specified is mirin or sake. If Chinese, the most common wine specified is Shaoxing (Shaoshing). Make sure the rice wines you purchase do not include added sugar, as the better products achieve their flavors through fermentation rather than additives.

Eric O’Grey is an inspirational speaker. He has a bachelor of science in finance from San Jose State University and a juris doctor from Emory University. Eric enjoys long-distance running with his dog, Jake; gourmet plant-based cooking; and spending time with his wife, Jaye. He is passionate about animal kindness, plant-based nutrition, and helping others reverse obesity and achieve their optimal weight and happiness. Learn more about Eric and his initiatives at EricandPeety.com and in his new book, Walking with Peety.

You may also be interested in our 7-Day Plant-Based Meal Plan.

The post Essential Herbs, Spices, and Flavorings for Your Plant-Based Kitchen appeared first on Skinny Ms..

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22 Hot Cocktail Recipes for Cold Winter Nights

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22 Hot Cocktail Recipes for Cold Winter Nights

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[Photographs: Vicky Wasik, Elana Lepkowski]

It’s still practically shorts weather where I live in California, but the folks at Serious Eats World Headquarters in New York assure me that it is, in fact, winter. Back when I lived in places that actually got cold, winter meant hot drinks—hot cocoa and mulled cider when I was a kid, hot cider and hot cocoa with booze when I got older. There is more to the world of hot drinks than pouring a shot into whatever’s in your mug, though. If you put some thought into them, hot drinks can have all the class and sophistication of cold cocktails. To show you what I mean we’ve rounded up 22 of our favorite hot toddies, spiked ciders, cocoas, coffees, and other hot cocktails.

Hot Toddies

Spiced Averna Toddy

[Photograph: Elana Lepkowski]

Next time you’re craving a hot toddy think beyond mixing whiskey or brandy with hot water—here we change it up by using caramelly, herbal Averna instead and adding a syrup made with brown sugar, cinnamon, and black pepper. Getting rid of the hard liquor keeps the alcohol content down, so you can keep refilling your mug throughout the evening.

Get the recipe for Spiced Averna Toddy »

The Hot and Cold

[Photograph: Autumn Giles]

We make this toddy with citrusy New Amsterdam gin instead of the brown liquor you more commonly find in the drink and replace the water with mint tea for extra flavor. A sweet-tart cranberry syrup gives the cocktail a festive ruby-red color.

Get the recipe for The Hot and Cold »

Remontel Toddy

[Photograph: Nick Guy]

Moving even further from a traditional hot toddy, this smoky, Mexican-inspired drink is made with mezcal, Green Chartreuse, Angostura and mole bitters, cinnamon, and mint. A splash of ginger beer complements the spicy notes in the drink and adds a pleasant fizz.

Get the recipe for Remontel Toddy »

Riesling Hot Toddy

[Photograph: Sydney Oland]

This drink may be more mulled wine than hot toddy, but it’s a crowd-pleasing option no matter what you call it. To make it we mix together Riesling, brandy, and honey, then steep in bay leaves and toasted cardamom pods before straining and serving.

Get the recipe for Riesling Hot Toddy »

Spiked Cider

Hot Caramel-Popcorn Bourbon Apple Cider

[Photograph: Vicky Wasik]

Anyone can pour a shot of bourbon into their hot cider—for something more interesting try infusing the liquor with sweet, toasty caramel popcorn. Once you’ve made the infused bourbon (which just takes a few minutes on the stove), all you need is the cider and a little butter to float on top of each drink.

Get the recipe for Hot Caramel-Popcorn Bourbon Apple Cider »

Salty Maple Buttered Cider

[Photograph: María del Mar Sacasa]

Not so sure about popcorn-infused bourbon? This butter-topped cider goes with dark rum instead, getting its sweetness from maple syrup rather than caramel. To contrast the rich, deep flavors of the drink we serve it in glasses rimmed with lemon juice and Maldon salt.

Get the recipe for Salty Maple Buttered Cider »

Peppery Ginger Cider

[Photograph: María del Mar Sacasa]

We don’t infuse the whiskey for this spiked cider, but we do give it an unexpected twist (or three) by stirring in sweet-and-spicy ginger liqueur, pouring it over rich Luxardo cherries, and finishing with freshly cracked black pepper.

Get the recipe for Peppery Ginger Cider »

Eve’s Addiction

[Photograph: Tara Striano]

Apple cider just not apple-y enough for you? Here we triple down on the fruit by adding Granny Smiths and applejack and mix in clementines and dried cranberries for even more fruity flavor. To balance all that fruit we turn to a slew of spices: cinnamon, cloves, allspice, coriander, and black peppercorns.

Get the recipe for Eve’s Addiction »

Boozy Hot Chocolate

Amaro Hot Chocolate

[Photograph: Elana Lepkowski]

The best boozy hot chocolate starts with the best hot chocolate, so ditch the store-bought mixes and make it from scratch with unsweetened cocoa powder, semisweet chocolate chips, and sugar. Once the basics are done you can doctor the drink up as you’d like—here we mix in a shot of amaro and top with homemade Angostura whipped cream.

Get the recipe for Amaro Hot Chocolate »

Better Than Baileys Hot Chocolate

[Photograph: J. Kenji López-Alt]

I wouldn’t say no to a cup of cocoa spiked with Baileys, but you can make a much tastier drink by separating the liqueur into its component flavors—Amaretto, espresso powder, vanilla extract, and Irish whiskey—and adding each one individually. Not only are the ingredients going to be better, but you can adjust the ratios to your liking.

Get the recipe for Better Than Baileys Hot Chocolate »

Guinness, Whiskey, and Baileys Hot Chocolate

[Photograph: J. Kenji López-Alt]

I’m sure you’re familiar with spiking Guinness with Jameson and Baileys, so why not use all three to make boozy hot chocolate? You can add the Bailey’s and whiskey straight, but in order for the flavor of the beer to come through you need to reduce it into a concentrated syrup on the stove first.

Get the recipe for Guinness, Whiskey, and Baileys Hot Chocolate »

Salted Butterscotch Hot Chocolate

[Photograph: J. Kenji López-Alt]

Forget commercial butterscotch—it’s easy to make your own with sugar and cream. Despite the name butterscotch isn’t made with Scotch whiskey, but we add a shot in anyways because we like the notes of smoke and vanilla it adds. We use the butterscotch two ways—most of it is mixed in with the hot chocolate, with the last bit being drizzled on top.

Get the recipe for Salted Butterscotch Hot Chocolate »

Bacon, Bourbon, and Hazelnut Hot Chocolate

[Photograph: J. Kenji López-Alt]

The all bacon everything craze is well in the past, but the combination of bacon and chocolate is tasty enough to be more than a fad. To give this hazelnut hot chocolate as much bacon flavor as possible we emulsify rendered fat right in before garnishing with a strip of fried bacon.

Get the recipe for Bacon, Bourbon, and Hazelnut Hot Chocolate »

Tequila Mint Hot Chocolate

[Photograph: J. Kenji López-Alt]

Not all boozy hot chocolate recipes have to be quite so involved—this one just requires spiking the cocoa with tequila and peppermint schnapps. Garnish each mug with mint leaves to complement the schnapps and give the cocoa a fresh, herbal aroma.

Get the recipe for Tequila Mint Hot Chocolate »

Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal

[Photograph: J. Kenji López-Alt]

You could use tequila in this hot chocolate too, but if you have mezcal on hand then try that instead—its smokiness wonderfully the dried ancho chili and cinnamon that we use to give the cocoa a kick. You can also use dark rum, which will give the drink some extra richness.

Get the recipe for Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal »

Spiked Coffee

Just-Do-Ya (Hazelnut-Spiked Irish Coffee With Chocolate Whipped Cream)

[Photograph: Vicky Wasik]

There’s more to spiked coffee than the classic Irish coffee—this Nutella-inspired variation replaces the whiskey with Frangelico and is topped with chocolate whipped cream. We also add a tablespoon of simple syrup to each mug to take a little of the edge off the coffee.

Get the recipe for Just-Do-Ya (Hazelnut-Spiked Irish Coffee With Chocolate Whipped Cream) »

Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream)

[Photograph: Vicky Wasik]

We think that the sugarcane sweetness and slight kick of spiced rum make it an even better partner than whiskey for coffee, so we use it in this Irish coffee variation topped with butterscotch whipped cream and a dusting of nutmeg. We make the whipped cream with malted milk and brown sugar to simulate the slow-cooked flavor of traditional butterscotch.

Get the recipe for Everything Nice (Spiced-Rum Coffee With Butterscotch Whipped Cream) »

Wake Me Up Before You Go-Go (Fernet-Spiked Irish Coffee With Lemon Cream)

[Photograph: Vicky Wasik]

Full disclosure: this recipe isn’t going to appeal to everyone. We start with coffee, which is already bitter, then pour in Fernet-Branca and top with tangy lemon whipped cream. It’s certainly more assertive than our other Irish coffee recipes, but give it a chance and you might be surprised.

Get the recipe for Wake Me Up Before You Go-Go (Fernet-Spiked Irish Coffee With Lemon Cream) »

Bittersweet Amaro- and Whiskey-Spiked Coffee

[Photograph: Vicky Wasik]

If Fernet is a little too intense, this bittersweet spiked coffee might just be the thing for you. Adapted from a drink created by Aaron Paul of the Daniel Patterson Group in San Francisco, the cocktail gets just enough bite from caramelly Amaro Averna and herbal, citrusy Gran Classico.

Get the recipe for Bittersweet Amaro- and Whiskey-Spiked Coffee »

Architects and Kings

[Photograph: Lizz Schumer]

This recipe also goes for a more balanced, bittersweet flavor—the coffee is spiked with rye whiskey, Luxardo Amaro Abano, and Angostura bitters, and it’s mellowed out with with cream, apple brandy, and demerara sugar.

Get the recipe for the Architects and Kings »

Other Hot Cocktails

Hot Ward 8 Cocktail

[Photograph: Elana Lepkowski]

An old-school Ward 8 is made with rye, lemon and orange juice, and grenadine. The fruit juices don’t work in a drink that has to be diluted with hot water, so in this recipe we replace them with a more intensely-flavored oleo-saccharum and a couple of ounces of orange curaçao. We also replace the grenadine with pomegranate juice for a brighter flavor.

Get the recipe for the Hot Ward 8 Cocktail »

The Varnish’s Milk Punch

[Photograph: Lizz Schumer]

Clarified milk punches haven’t been in the spotlight for a couple hundred years—that just means this cocktail is super retro, right? In addition to the clarified milk, we make this version with oleo-saccharum, lemon juice, simple syrup, cognac, and rum.

Get the recipe for The Varnish’s Milk Punch »

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[foodorwhatever]

Flavorbomb Extravaganza

Marinades, spices, and herbs, oh my.

I keep intending to do this and silly things like doctoral studies and Denmark keep distracting me. I think I’ll break down my favorite blends by geographical region. Notice I don’t include salt here, because in practice I put salt in fucking everything. Salt to taste, and do it slowly (you can always add more).

Sincere hat tip to my adopted international family for teaching me most of these. My biological family can’t cook for shit, and welp that’s what created the kitchen beast you see before you. All measures in ratios; I suggest pairing with melodic death metal.

Internet, are you ready to spice tornado?

FAR EAST

Thai Curry Blend We’ll start with Thai mum’s first lesson in Southeast Asian magic. This is lovely blended into anything requiring coconut milk (soups & curries etc), but could also flavor a biryani protein nicely. If pairing this with rice, I suggest tossing a bay leaf into the pot while it simmers down to compliment the flavor. Pictured above^.

3: Turmeric, ginger, cumin

2: Black pepper, coriander, chilli powder (or cayenne, and recall that my kitchen is a spicy one... feel free to spare your anus and reduce to 1)

1: Lemongrass & cloves

Japanese Togarashi Use this on grilled/roasted meat or veggies; makes a lovely marinade as well when combined with soy sauce (try blenderizing with fresh garlic/ginger, and perhaps a splash of toasted sesame oil). First encountered at an ESN (Erasmus Student Network) international dinner, and shamelessly exploited to impress colleagues from Hokkaido University. The proper thing to do is grind it all together, but I’m generally too lazy to be bothered. All roughly equal volumes in this one.

Red chilli flakes

Dried lemon peel

Toasted sesame seeds

Poppy seeds

Garlic (fresh or powdered)

Ginger (also either fresh or powdered)

Crushed nori seaweed

AFRICAN

West African Suya Marinade It’s made with fucking peanut butter (traditionally ground, roasted peanuts). I have substituted toasted almond meal to see how the ground nuts hold up against pre-made nut butter, and found I just need to blend with a bit more oil to make a sticky paste. I’m very much attached to living la vida low carbon emissions, but I just cannot imagine this on anything besides grilled beef. Pictured above^, blend into your jar of nut butter/ground (and lightly toasted) nuts:

2: Paprika & Onion powder

1: White pepper & cayenne

Garlic to taste 

Optional drizzle of oil (enough to make a paste that will hold to your meat; my standard is olive, but I think the best suya I ever made was with toasted sesame oil).

Moroccan Ras el Hanout Learned from Moroccan refugees in Athens, we used this on grilled fish and I pretty much died. Also Moroccan Arabic confused the fuck out of me; we had to talk foodie things in French, and this is a big spice mix. Once mixed, you can toss it in the blender with a few chillies, roasted bell pepper and tomato, caraway seeds, garlic cloves and olive oil for a quick (and niche flavored) harissa paste.

4: Ginger & cardamom

2: Cinnamon, coriander, allspice, nutmeg, turmeric, paprika

1: Black pepper, white pepper, cayenne, cloves, anise

Optional dash of mint (this was a source of fiery debate)

Tanzanian Pilau Mix Blend this into freshly made rice with a splash of coconut milk, + bell pepper and toasted cashews. Also wonderful on chicken. 

3: Cumin

2: Ginger, garlic, coriander, cardamom

1: Black pepper, cinnamon, cloves

Optional pinch of turmeric (also a source of fiery debate, I think the idea is just to give the rice a brilliant yellow color; saffron does the same job with milder flavor).

EUROPE

Greek Garlic Herb Marinade Incredible on chicken and any fish I’ve ever made. Super easy if you throw it all in a blender (using fresh garlic) but you can also use powdered garlic and enough olive oil to make a paste. Add some liquid (or don’t) to make a wicked salad dressing. Warm it up for lamb or moussaka by adding cinnamon + nutmeg and omitting the lemon. Pictured above^, blenderized. Special thanks to Greek mum, Eri.

A few full cloves of garlic

Equal volumes: oregano, thyme, basil, marjoram

Black pepper and lemon to taste

Enough olive oil to make a saucy paste

French Quatre Épices Take your Herbes de Provence back to wine country; this one is for autumn vegetables, ground meat, soups, and ragoût de boulettes. Learned in Paris from some darling vegan leftists, we used this in a tomato-based veggie stew.

2:.White pepper

1: Ginger, nutmeg, cloves

Levantine & Middle East

Za’atar Levantine topping for flatbread (mana’esh), salads, labneh, and basically anything. There are a few characteristic blends, and mine is generally considered green za’atar. Pictured above^ and learned from Syrian refugees in Greece.

3: Toasted sesame seeds

3: Thyme (and try toasting it lightly)

1: Marjoram 

Optional salt to taste

Baharat Literally means “spices” in Arabic; also called Arabic 7 spice. Probably my favorite blend ever for chicken, pork, and roasted vegetables. Pictured at the top of this post. Also learned from Syrian refugees, my blend is probably appropriately characteristic. You can find baharat all across the Arab world, and each locality (even small town) will have it’s own twist.

6: Allspice (yes there’s a lot of allspice here)

3: Black pepper, cinnamon

2: Cardamom, cloves

1: Nutmeg, ginger

Pakistani Biryani Blend Best on chicken and stir-fried veggies by my measure. This can also be blended with Greek yogurt for a bomb ass marinade or dipping sauce. Pakistani mum always scolded me for being too heavy-handed with the chilli; adjust heat to your surrogate mum’s rigorous standards. I suggest pairing with rice boiled with a few saffron threads, and maybe a bay leaf and extra dash of cumin.

4: Garlic

3: Cumin, turmeric, chilli (or cut it with paprika you fairy)

2: Ginger, cloves, cardamom

1: Cinnamon & black pepper

Arabic Coffee Spice Blend this with your coffee grounds; trust me.

3: Cardamom

1: Cinnamon & cloves

The Americas 

Central American Chipotle This is one firecracker marinade, dip, sauce, etc. It’s one I’ve neglected since my Mexican friend moved out of Joensuu, but it goes great with just about any protein, grilled or roasted. Pictured above during an evening of alcohol and merriment. Easy in the blender, but if you sub powdered garlic for fresh you could easily just blend with a bit of oil (+vinegar if you’re marinating meat) to make a paste. Blender recipe:

A few cloves of garlic

3: Smoked paprika

2: Cumin & oregano

1: Black pepper & onion powder

Chilli powder to taste

Enough oil to make a paste

Louisiana Creole The best fucking thing on fish. You can make this into a spectacular Caribbean jerk marinade by using fresh garlic and ginger, and combining in the blender with a fruit puree and/or brown sugar syrup. Another option is to use it in my remoulade sauce recipe here because this post is getting lengthy and I’m tired of typing.

3: Smoked paprika & onion powder

2: Garlic, oregano, basil, thyme

1: Scallion flakes, cayenne, white pepper

Optional warm it up with a dash of nutmeg and cinnamon (or some wicked hot chilli peppers)

New York Buffalo Wing Blend For gloriously crispy bomb-ass buffalo wings. I’ve actually taken to tossing things like savoy kale and cauliflower in coconut or olive oil and then sprinkling dousing them with this before roasting to sate my vegan buffalo cravings.

2: Cayenne pepper (spice weenies, cut with paprika)

1: Baking soda & salt

Pumpkin Pie Spice Last but not least. Also perfect in baked anything alongside apples, blueberries, or simple spice cake. Bonus round: cream cheese or mascarpone frosting (blend your soft cheese of choice with powdered sugar and a touch of vanilla).

4: Cinnamon

2: Ginger & nutmeg

1: Cloves and allspice

Optional dash of cardamom 

YOU ARE NOW A SPICE TORNADO.

And this post has taken me 2+ hours and 3 (rather large) cups of coffee. Go forth in the world and flavor it well.