Tag: cinnamon

  • Halloween Birthday Cake Milkshakes

    Halloween Birthday Cake Milkshakes

    This is a collaboration with Geeks Who Eat. Check out all their geeky recipes, including many inspired by horror!

    The Chilling Adventures of Sabrina, based on the 2014 Archie Comics series of the same name, is coming to Netflix in just a few days and it looks positively spooktacular! It’s a darker, scarier Sabrina the Teenage Witch, but also seems to be keeping a lot of the same humor. Kiernan Shipka (who I adored in Mad Men) seems like the perfect pick for Sabrina Spellman, the half-witch half-mortal who has some choices to make on her sixteenth birthday, and I’m excited for Miranda Otto and Lucy Davis as Aunts Zelda and Hilda as well. It’s set in the 60s and has a very cool retro vibe (look at those dresses!), and takes place in the fictional town of Greendale, “where it always feels like Halloween.”

    Zoeya is pretty damn witchy.

    So here’s something chilling…Halloween Birthday Cake Milkshakes! The undercurrent of the show is pure soda shop, so a milkshake version of her birthday cake seemed fitting. But not just any birthday cake – this one is pumpkin spiced up so feels like Halloween. Now just imagine Sabrina and Harvey sipping one milkshake through two straws.

    Side note, I snobbishly thought I’d never buy a box cake mix ever again, but something this retro, fun and kitschy screams for it.

    Halloween Birthday Cake Milkshakes

    • 2 cups ice cream
    • 1/2 cup pumpkin puree
    • 1/2 cup milk
    • 1/2 cup yellow cake mix
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • Hot fudge and Halloween sprinkles

    Combine ice cream, pumpkin puree, milk, cake mix, cinnamon and nutmeg in a blender. Drizzle hot fudge down the sides of two glasses (5 points for a nice pentagram), pour milkshakes and top with Halloween sprinkles.

  • Myers Lemon Pumpkin Pie

    Myers Lemon Pumpkin Pie

    ‘Tis the season! We’ve decked the halls with cobwebs and pumpkins, and are so ready for the final confrontation between Laurie Strode and Michael Myers in 2018’s Halloween, directed by David Gordon Green.

    John Carpenter’s original Halloween film (1978), is iconic. We get the fearsome, stalky villain that launched a thousand slashers, the original Scream Queen, goddess Jamie Lee Curtis, and the spooky synth soundtrack that became a genuine classic. The film is almost beyond reproach. Almost.

    The one problem…it doesn’t feel like Halloween at all! The houses are barely decorated, and a few half-hearted trick-or-treaters do not a proper Halloween make. Most of the lack of seasonal feel comes from the fact that though it’s set in the Midwest in October, it was filmed in Southern California in May. The film crew struggled to find pumpkins, used artificial fall leaves on streets lined with fully green trees, and every once in a while you even get a glimpse of a palm.

    Here’s hoping the new film is every bit as scary and trope-y as the first, but pumped up with pumpkin spice! To honor the original, we’re making a pumpkin pie – the official pie of Illinois (which also happens to include our fictional town of Haddonfield) – marbled with California citrus. And not just any citrus: Myers, I mean Meyer, lemons. Meyer lemons are sweeter and less sharp than your basic lemons, but they aren’t quite in season – so if you have trouble finding them, using a mixture of lemon and orange works as well. The pie has a very snappy gingersnap crust, which is unfussy and compliments the filling well. There’s also a ribbon of pomegranate molasses flowing through, a quite autumnal ingredient with a gorgeous color that I never miss a chance to use. It works particularly well here to evoke blood. Slice with a BIG SHARP KNIFE and serve!

    Myers Lemon Pumpkin Pie

    For the crust

    • 9 ounces gingersnap cookies
    • 3 tablespoons butter, melted

    Heat oven to 350°. In a food processor, blitz the cookies to crumbs, then add melted butter and pulse several times to combine. Press into a greased 9 inch glass pie plate, using the heel of your hand to flatten and gently spread it up the sides of the plate, and toast in the oven for 10 minutes until golden. Cool slightly before filling.

    For the pumpkin mixture

    • 1 15 ounce can pumpkin puree
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 teaspoon salt
    • 1/2 stick butter, melted
    • 3 eggs, beaten
    • 2 teaspoons vanilla
    • 1/2 cup heavy cream
    • 1/4 cup flour

    Using a hand mixer or whisk, blend together pumpkin puree, cinnamon, nutmeg, salt, butter, eggs, vanilla, and heavy cream. Sift flour into the mixture and blend until combined.

    For the citrus cream cheese

    • 6 ounces cream cheese, softened
    • 2 teaspoons Meyer lemon zest (or a combination of lemon and orange zest)
    • 2 teaspoons Meyer lemon juice (or a combination of lemon and orange juice)
    • 1/4 cup sugar
    • 3 tablespoons heavy cream

    Using a hand mixture, blend all ingredients.

    To assemble

    • 2 tablespoons pomegranate molasses (you can purchase this at a Middle Eastern grocer, or make it yourself by boiling down pomegranate juice to about a third of its volume and cooling)

    Pour pumpkin mixture into pie crust. Spoon cream cheese mixture over top and use a knife to marble it into the mixture. Drizzle pomegranate molasses on top and give it a last swirl with the knife before putting in the oven, at 350° for 50 minutes until just set.

    Allow to cool at least 3 hours and even better, overnight, before serving.

    First published on Nightmare on Film Street.

  • Juniper and Almond Baked Apples

    Juniper and Almond Baked Apples

    “The Juniper Tree” (full story below) is one of the darker stories from Grimm’s Fairy Tales, and as a dark little kid it was unsurprisingly one of my favorites. I wrote and performed it as a puppet show in middle school, a puppet got decapitated and everything! It’s got all the classic Grimm motifs: the wish of a mother, an oblivious father, a wicked stepmother, burial beneath a tree, a magical bird, the eating of children, one character inexplicably getting a name while no one else does, weird verse, violent demise and a happy rebirth.


    Lovely illustration by Sirothello

    These baked apples are flavored with piney-scented juniper berries, and taste like Christmas. I referenced this recipe which uses pine nuts and sounds delicious, but I used almonds as a nod to “The Almond Tree,” (as “The Juniper Tree” is called in some editions); honestly any nuts will do. And I cook them DOWN – they’re not as pretty as some baked apples, they’re wrinkly as an old witch, but they’re cooked nice and soft all the way through.

    Juniper and Almond Baked Apples

    • 6 medium-small Macintosh apples
    • 1/2 cup brown sugar
    • 1 teaspoon juniper berries, crushed
    • 2 tablespoons melted butter
    • pinch salt
    • 1/2 cup almond slices
    • 1/4 teaspoon cinnamon
    • 1 teaspoon orange zest
    • 2 teaspoons orange juice
    • 1/2 cup sherry
    • 1/2 cup water

    Heat oven to 350°

    Core the apples and place in a baking dish. Mix together the brown sugar, crushed juniper berries, butter, salt, almond slivers, all spice, orange zest, and 1 1/2 teaspoons of the orange juice. Spoon the mixture into the apples (it’s ok if you have some leftover, ours fit perfectly).

    Pour sherry and water over apples along with any leftover sugar/almond mixture. Bake for 45 minutes or until apples are soft. Check occasionally to make sure almonds don’t burn; if they start to you can tent the dish with foil.

    Optional but recommended: cool for 10 minutes or so, then carefully pour the liquid from the baking dish into a sauce pan. Cook, reducing to about a quarter of the volume, cool, and use as a drizzle when serving. Serve apples warm with whipped cream or ice cream.

    Recipe for Fiction Kitchen Episode 6: GRIMM’S FAIRY TALES in which Carrie and Diana discuss German cultural identity, DNA of fairy tales, commonplace starvation, herbal abortion, the beautiful imagery of a handless maiden eating a pear, and lots of recipes and recipe ideas.

    The Juniper Tree

    Long ago, at least two thousand years, there was a rich man who had a beautiful and pious wife, and they loved each other dearly. However, they had no children, though they wished very much to have some, and the woman prayed for them day and night, but they didn’t get any, and they didn’t get any.

    In front of their house there was a courtyard where there stood a juniper tree. One day in winter the woman was standing beneath it, peeling herself an apple, and while she was thus peeling the apple, she cut her finger, and the blood fell into the snow.

    “Oh,” said the woman. She sighed heavily, looked at the blood before her, and was most unhappy. “If only I had a child as red as blood and as white as snow.” And as she said that, she became quite contented, and felt sure that it was going to happen.

    Then she went into the house, and a month went by, and the snow was gone. And two months, and everything was green. And three months, and all the flowers came out of the earth. And four months, and all the trees in the woods grew thicker, and the green branches were all entwined in one another, and the birds sang until the woods resounded and the blossoms fell from the trees. Then the fifth month passed, and she stood beneath the juniper tree, which smelled so sweet that her heart jumped for joy, and she fell on her knees and was beside herself. And when the sixth month was over, the fruit was thick and large, and then she was quite still. And after the seventh month she picked the juniper berries and ate them greedily. Then she grew sick and sorrowful. Then the eighth month passed, and she called her husband to her, and cried, and said, “If I die, then bury me beneath the juniper tree.” Then she was quite comforted and happy until the next month was over, and then she had a child as white as snow and as red as blood, and when she saw it, she was so happy that she died.

    Her husband buried her beneath the juniper tree, and he began to cry bitterly. After some time he was more at ease, and although he still cried, he could bear it. And some time later he took another wife.

    He had a daughter by the second wife, but the first wife’s child was a little son, and he was as red as blood and as white as snow. When the woman looked at her daughter, she loved her very much, but then she looked at the little boy, and it pierced her heart, for she thought that he would always stand in her way, and she was always thinking how she could get the entire inheritance for her daughter. And the Evil One filled her mind with this until she grew very angry with the little boy, and she pushed him from one corner to the other and slapped him here and cuffed him there, until the poor child was always afraid, for when he came home from school there was nowhere he could find any peace.

    One day the woman had gone upstairs to her room, when her little daughter came up too, and said, “Mother, give me an apple.”

    “Yes, my child,” said the woman, and gave her a beautiful apple out of the chest. The chest had a large heavy lid with a large sharp iron lock.

    “Mother,” said the little daughter, “is brother not to have one too?”

    This made the woman angry, but she said, “Yes, when he comes home from school.”

    When from the window she saw him coming, it was as though the Evil One came over her, and she grabbed the apple and took it away from her daughter, saying, “You shall not have one before your brother.”

    She threw the apple into the chest, and shut it. Then the little boy came in the door, and the Evil One made her say to him kindly, “My son, do you want an apple?” And she looked at him fiercely.

    “Mother,” said the little boy, “how angry you look. Yes, give me an apple.”

    Then it seemed to her as if she had to persuade him. “Come with me,” she said, opening the lid of the chest. “Take out an apple for yourself.” And while the little boy was leaning over, the Evil One prompted her, and crash! she slammed down the lid, and his head flew off, falling among the red apples.

    Then fear overcame her, and she thought, “Maybe I can get out of this.” So she went upstairs to her room to her chest of drawers, and took a white scarf out of the top drawer, and set the head on the neck again, tying the scarf around it so that nothing could be seen. Then she set him on a chair in front of the door and put the apple in his hand.

    After this Marlene came into the kitchen to her mother, who was standing by the fire with a pot of hot water before her which she was stirring around and around.

    “Mother,” said Marlene, “brother is sitting at the door, and he looks totally white and has an apple in his hand. I asked him to give me the apple, but he did not answer me, and I was very frightened.”

    “Go back to him,” said her mother, “and if he will not answer you, then box his ears.”

    So Marlene went to him and said, “Brother, give me the apple.” But he was silent, so she gave him one on the ear, and his head fell off. Marlene was terrified, and began crying and screaming, and ran to her mother, and said, “Oh, mother, I have knocked my brother’s head off,” and she cried and cried and could not be comforted.

    “Marlene,” said the mother, “what have you done? Be quiet and don’t let anyone know about it. It cannot be helped now. We will cook him into stew.”

    Then the mother took the little boy and chopped him in pieces, put him into the pot, and cooked him into stew. But Marlene stood by crying and crying, and all her tears fell into the pot, and they did not need any salt.

    Then the father came home, and sat down at the table and said, “Where is my son?” And the mother served up a large, large dish of stew, and Marlene cried and could not stop.

    Then the father said again, “Where is my son?”

    “Oh,” said the mother, “he has gone across the country to his mother’s great uncle. He will stay there awhile.”

    “What is he doing there? He did not even say good-bye to me.”

    “Oh, he wanted to go, and asked me if he could stay six weeks. He will be well taken care of there.”

    “Oh,” said the man, “I am unhappy. It isn’t right. He should have said good-bye to me.” With that he began to eat, saying, “Marlene, why are you crying? Your brother will certainly come back.”

    Then he said, “Wife, this food is delicious. Give me some more.” And the more he ate the more he wanted, and he said, “Give me some more. You two shall have none of it. It seems to me as if it were all mine.” And he ate and ate, throwing all the bones under the table, until he had finished it all.

    Marlene went to her chest of drawers, took her best silk scarf from the bottom drawer, and gathered all the bones from beneath the table and tied them up in her silk scarf, then carried them outside the door, crying tears of blood.

    She laid them down beneath the juniper tree on the green grass, and after she had put them there, she suddenly felt better and did not cry anymore.

    Then the juniper tree began to move. The branches moved apart, then moved together again, just as if someone were rejoicing and clapping his hands. At the same time a mist seemed to rise from the tree, and in the center of this mist it burned like a fire, and a beautiful bird flew out of the fire singing magnificently, and it flew high into the air, and when it was gone, the juniper tree was just as it had been before, and the cloth with the bones was no longer there. Marlene, however, was as happy and contented as if her brother were still alive. And she went merrily into the house, sat down at the table, and ate.

    Then the bird flew away and lit on a goldsmith’s house, and began to sing:

    My mother, she killed me,
    My father, he ate me,
    My sister Marlene,
    Gathered all my bones,
    Tied them in a silken scarf,
    Laid them beneath the juniper tree,
    Tweet, tweet, what a beautiful bird am I.

    The goldsmith was sitting in his workshop making a golden chain, when he heard the bird sitting on his roof and singing. The song seemed very beautiful to him. He stood up, but as he crossed the threshold he lost one of his slippers. However, he went right up the middle of the street with only one slipper and one sock on. He had his leather apron on, and in one hand he had a golden chain and in the other his tongs. The sun was shining brightly on the street.

    He walked onward, then stood still and said to the bird, “Bird,” he said, “how beautifully you can sing. Sing that piece again for me.”

    “No,” said the bird, “I do not sing twice for nothing. Give me the golden chain, and then I will sing it again for you.”

    The goldsmith said, “Here is the golden chain for you. Now sing that song again for me.” Then the bird came and took the golden chain in his right claw, and went and sat in front of the goldsmith, and sang:

    My mother, she killed me,
    My father, he ate me,
    My sister Marlene,
    Gathered all my bones,
    Tied them in a silken scarf,
    Laid them beneath the juniper tree,
    Tweet, tweet, what a beautiful bird am I.

    Then the bird flew away to a shoemaker, and lit on his roof and sang:

    My mother, she killed me,
    My father, he ate me,
    My sister Marlene,
    Gathered all my bones,
    Tied them in a silken scarf,
    Laid them beneath the juniper tree,
    Tweet, tweet, what a beautiful bird am I.

    Hearing this, the shoemaker ran out of doors in his shirtsleeves, and looked up at his roof, and had to hold his hand in front of his eyes to keep the sun from blinding him. “Bird,” said he, “how beautifully you can sing.”

    Then he called in at his door, “Wife, come outside. There is a bird here. Look at this bird. He certainly can sing.” Then he called his daughter and her children, and the journeyman, and the apprentice, and the maid, and they all came out into the street and looked at the bird and saw how beautiful he was, and what fine red and green feathers he had, and how his neck was like pure gold, and how his eyes shone like stars in his head.

    “Bird,” said the shoemaker, “now sing that song again for me.”

    “No,” said the bird, “I do not sing twice for nothing. You must give me something.”

    “Wife,” said the man, “go into the shop. There is a pair of red shoes on the top shelf. Bring them down.” Then the wife went and brought the shoes.

    “There, bird,” said the man, “now sing that piece again for me.” Then the bird came and took the shoes in his left claw, and flew back to the roof, and sang:

    My mother, she killed me,
    My father, he ate me,
    My sister Marlene,
    Gathered all my bones,
    Tied them in a silken scarf,
    Laid them beneath the juniper tree,
    Tweet, tweet, what a beautiful bird am I.

    When he had finished his song he flew away. In his right claw he had the chain and in his left one the shoes. He flew far away to a mill, and the mill went clickety-clack, clickety-clack, clickety-clack. In the mill sat twenty miller’s apprentices cutting a stone, and chiseling chip-chop, chip-chop, chip-chop. And the mill went clickety-clack, clickety-clack, clickety-clack.

    Then the bird went and sat on a linden tree which stood in front of the mill, and sang:

    My mother, she killed me,

    Then one of them stopped working.

    My father, he ate me,

    Then two more stopped working and listened,

    My sister Marlene,

    Then four more stopped,

    Gathered all my bones,
    Tied them in a silken scarf,

    Now only eight only were chiseling,

    Laid them beneath

    Now only five,

    the juniper tree,

    Now only one,

    Tweet, tweet, what a beautiful bird am I.

    Then the last one stopped also, and heard the last words. “Bird,” said he, “how beautifully you sing. Let me hear that too. Sing it once more for me.”

    “No,” said the bird, “I do not sing twice for nothing. Give me the millstone, and then I will sing it again.”

    “Yes,” he said, “if it belonged only to me, you should have it.”

    “Yes,” said the others, “if he sings again he can have it.”

    Then the bird came down, and the twenty millers took a beam and lifted the stone up. Yo-heave-ho! Yo-heave-ho! Yo-heave-ho!

    The bird stuck his neck through the hole and put the stone on as if it were a collar, then flew to the tree again, and sang:

    My mother, she killed me,
    My father, he ate me,
    My sister Marlene,
    Gathered all my bones,
    Tied them in a silken scarf,
    Laid them beneath the juniper tree,
    Tweet, tweet, what a beautiful bird am I.

    When he was finished singing, he spread his wings, and in his right claw he had the chain, and in his left one the shoes, and around his neck the millstone. He flew far away to his father’s house.

    In the room the father, the mother, and Marlene were sitting at the table.

    The father said, “I feel so contented. I am so happy.”

    “Not I,” said the mother, “I feel uneasy, just as if a bad storm were coming.”

    But Marlene just sat and cried and cried.

    Then the bird flew up, and as it seated itself on the roof, the father said, “Oh, I feel so truly happy, and the sun is shining so beautifully outside. I feel as if I were about to see some old acquaintance again.”

    “Not I,” said the woman, “I am so afraid that my teeth are chattering, and I feel like I have fire in my veins.” And she tore open her bodice even more. Marlene sat in a corner crying. She held a handkerchief before her eyes and cried until it was wet clear through.

    Then the bird seated itself on the juniper tree, and sang:

    My mother, she killed me,

    The mother stopped her ears and shut her eyes, not wanting to see or hear, but there was a roaring in her ears like the fiercest storm, and her eyes burned and flashed like lightning.

    My father, he ate me,

    “Oh, mother,” said the man, “that is a beautiful bird. He is singing so splendidly, and the sun is shining so warmly, and it smells like pure cinnamon.”

    My sister Marlene,

    Then Marlene laid her head on her knees and cried and cried, but the man said, “I am going out. I must see the bird up close.”

    “Oh, don’t go,” said the woman, “I feel as if the whole house were shaking and on fire.”

    But the man went out and looked at the bird.

    Gathered all my bones,
    Tied them in a silken scarf,
    Laid them beneath the juniper tree,
    Tweet, tweet, what a beautiful bird am I.

    With this the bird dropped the golden chain, and it fell right around the man’s neck, so exactly around it that it fit beautifully. Then the man went in and said, “Just look what a beautiful bird that is, and what a beautiful golden chain he has given me, and how nice it looks.”

    But the woman was terrified. She fell down on the floor in the room, and her cap fell off her head. Then the bird sang once more:

    My mother killed me.

    “I wish I were a thousand fathoms beneath the earth, so I would not have to hear that!”

    My father, he ate me,

    Then the woman fell down as if she were dead.

    My sister Marlene,

    “Oh,” said Marlene, “I too will go out and see if the bird will give me something.” Then she went out.

    Gathered all my bones,
    Tied them in a silken scarf,

    He threw the shoes down to her.

    Laid them beneath the juniper tree,
    Tweet, tweet, what a beautiful bird am I.

    Then she was contented and happy. She put on the new red shoes and danced and leaped into the house. “Oh,” she said, “I was so sad when I went out and now I am so contented. That is a splendid bird, he has given me a pair of red shoes.”

    “No,” said the woman, jumping to her feet and with her hair standing up like flames of fire, “I feel as if the world were coming to an end. I too, will go out and see if it makes me feel better.”

    And as she went out the door, crash! the bird threw the millstone on her head, and it crushed her to death.

    The father and Marlene heard it and went out. Smoke, flames, and fire were rising from the place, and when that was over, the little brother was standing there, and he took his father and Marlene by the hand, and all three were very happy, and they went into the house, sat down at the table, and ate.

  • Capitol Pumpkin Soup

    Capitol Pumpkin Soup

    As reality and dystopian fiction become closer to indistinguishable, it’s no surprise that it is #DISHTOPIA Month: Eat Like It’s the End of the World, Fandom Foodies theme hosted by the lovely Catherine at The Gluttonous Geek – check out the linkup for more foodpocalypse!

    For the Hunger Games, unless you’re really into fried squirrel or nettle tea, the best food is going to be found in The Capitol. Obscene feasts are thrown regularly from the wealth of resources flowing in, which probably include spices, so when I set out to make the creamy pumpkin soup sprinkled with slivered nuts and black seeds that Katniss samples, that’s exactly what I imagined.

    I used canned pumpkin (LAZY! Like Capitol people) and a whole can of coconut milk (RICH and DECADENT! Like Capitol people).

    Paanch phoran, or five-spice powder, is made from cumin, fenugreek, fennel, mustard, and black seeds called kalonji (or nigella seeds, or onion seeds, or black seeds, etc. It’s the seed of many names), so that’s what I used as the seasoning for my soup. I much recommend seeking out the curry leaves (NOT bay leaves, even though they look similar) at your local Indian market, they will give your soup a delicate and delicious fragrance and really take it to Capitol level fare.

    May the soup be EVER in your flavor…

    Capitol Pumpkin Soup

    • 2-3 tablespoons coconut oil (or a flavorless cooking oil)
    • 1 onion, diced
    • 1 inch ginger, chopped
    • 2 garlic cloves, chopped
    • 1/2 teaspoon each cumin, fenugreek, fennel, mustard, and kalonji seeds
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon red chili
    • 3 tablespoons ground almonds or almond meal
    • 1 can pumpkin puree
    • 4 cups vegetable broth
    • 1 can coconut milk
    • 1 cinnamon stick
    • 4-5 fresh curry leaves
    • sliced almond and a sprinkle of kalonji for garnish

    Heat the oil and saute onion until it just starts to turn golden. Add ginger and garlic and stir for a minute or two, then add all seeds and cook until they start to sizzle (be careful not to burn). Add turmeric and red chili, stir for a minute, then add almond meal, pumpkin puree and a cup of the chicken broth. Heat through.

    Blend the mixture thoroughly and return to the pot along with the rest of the chicken broth, the coconut milk, cinnamon stick, and curry leaves. Mix well, gently heat and cook on a low simmer for about 20 minutes. Serve hot, garnished with sliced almonds and kalonji.

    This dish was first posted for Fiction Kitchen Episode 25: THE HUNGER GAMES in which Carrie and Diana discuss The Hunger Games books and movies, including from Greek mythological child sacrifices, Katniss’s practical hairstyle, social commentary, and the scarcity of goat milk.

  • Mawmenny

    Mawmenny

    As a lover of both medieval and desi food, I get excited when they collide, as in this dish which is basically a medieval curry. Thanks, Spice Route!

    There are lots of variations, some with chicken, beef, or mutton (or a mixture), some cooked in wine, some in almond milk, some sweetened with sugar and dates, all spiced with cinnamon and cloves. (See this recipe, which sources a few olde receipts). Some were colored red with sandalwood, most garnished with nuts.

    Because of the warm spices and the almonds, I made mine similar to a Mughlai korma, and it turned out rich, fragrant, and lovely.

    As Game of Thrones fare…

    This is the upscale version of bowls of brown – that is if better ingredients were available than stale bread, meat gristle and sewer water! When the hipster noble houses start gentrifying Flea Bottom, you can look for mawmenny establishments to start popping up for sure.

    Note: if you don’t have all the spices, or if you’d rather use beef or chicken than goat, go for it! Medieval chefs are resourceful. This recipe is very versatile, use whatever meat and at least the cinnamon and cloves and you should be good.

    Mawmenny

    • 2 pounds bone-in goat cut into 1 1/2 inch pieces (you can also use lamb, beef, or chicken)
    • 1 cup dry red wine
    • 6 cloves garlic, chopped, divided
    • salt & pepper
    • 2 1/2 medium onions
    • 2 inches ginger, peeled and chopped
    • ground spices: 1 teaspoon garam masala, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon nutmeg
    • 4 tablespoons ghee, divided (or you can use half and half butter and oil)
    • whole spices: 1 stick cinnamon, 8 cloves, 2 black cardamoms
    • 1 teaspoon sugar
    • 1/4 cup almonds, ground
    • 1/4 cup almonds, slivered

    Marinate meat in wine, 2 cloves garlic, and generously seasoned with salt and pepper, for at least an hour and ideally over night.

    Grind together onions, 4 cloves garlic, ginger, and ground spices. On medium high, heat 3 tablespoons ghee, and cook the onion mixture, stirring frequently at first and constantly at the end, until liquid has evaporated and the mixture has darkened in color. Crank the heat up to high and add whole spices and the meat (along with the marinade), and cook, stirring, until liquid has mostly evaporated and meat is sealed, being careful not to burn. Add sugar, ground almonds and water to just cover, bring to a boil and lower to a simmer. Cover and simmer, stirring occasionally, until meat is very soft, 2-2 1/2 hours (will be less for chicken, only 20-30 minutes).

    Meanwhile, in a small pan, heat a tablespoon of ghee and fry the slivered almonds, stirring gently, until golden. Remove to a paper towel-lined plate.

    When meat is ready, remove cover, raise heat and thicken up the sauce, stirring frequently. When it’s thick enough, garnish with almonds and serve hot with bread.

    From Game of Thrones menu Queen in the North

  • Witchy Autumn Spice Mix

    Witchy Autumn Spice Mix

    Tis the season! I’ve decked the halls with pumpkins and cobwebs, and fall baking is in full swing. Here’s a deliciously fragrant witchy spice mix for all your fall treats, everything from gingerbread to roasted veggies to pumpkin spice lattes.

    It’s nothing revolutionary, it’s like chai masala with different levels of spice (not that you couldn’t make a lovely chai with this), and like store-bought pumpkin pie spice only so much more lovely and piquant because the spices are fresh ground. I’ve made a nice batch which I’ve stored in a little jar in my spice cabinet, but it’s going so quickly I know I’ll need to make another batch before the holiday season is over – and this time make it a double!

    Also, this wouldn’t be half as witchy without some magical correspondences, so if you’re curious:

    • Allspice: money, luck healing
    • Black pepper: protection, exorcism
    • Cardamom: lust, love (so you’ve got the sweet playful version with green cardamom and the smokey sexy one with black cardamom)
    • Cinnamon: spirituality, success, healing, power, psychic powers, lust, protection, love (so, pretty much everything)
    • Clove: protection, exorcism, love, money
    • Ginger: love, money, success, power
    • Star anise: psychic powers, luck

    All the good stuff; if you’re looking for love, money, or just need a good old-fashioned exorcism, a batch of pumpkin bread may be just the thing. Happy baking!

    Witchy Autumn Spice Mix

    • 10 green cardamom pods
    • 10 allspice berries
    • 14 cloves
    • 3 star anise
    • 3 cinnamon sticks
    • 1 tablespoon black pepper pods
    • 1/2 teaspoon ground nutmeg (about half a pod)
    • 1/2 teaspoon ginger powder

    Lightly toast all spices except the ground nutmeg and ginger in a dry pan. Grind all spices in a spice grinder until very fine. You may need to crack the cinnamon sticks first, and then sift the spices once and grind the larger pieces again.

    Stir in the ginger and nutmeg, and store in an airtight container. Will last indefinitely but spices will lose potency over time, so try to use within a month or two.

  • Hara Masala Coconut Rice

    Hara Masala Coconut Rice

    This rice dish is the perfect side for all your summer barbecues – it pairs perfectly with all kinds of grilled veggies, fish and meat, and particularly well with Caribbean, Southeast Asian, or desi menus. I would describe it as intensely pleasant. The flavors aren’t huge and bold, and it’s not exactly the star of the table, but it’s a fantastic supporting actor; for whatever reason it was the leftovers I was most excited to eat again!

    Hara Masala Coconut Rice

    For the hara masala:

    • 1/2 bunch mint
    • 1/2 bunch cilantro
    • handful basil
    • 2 cloves garlic
    • 2 inch piece of ginger, peeled
    • 2 green chilis, optional (I left out for kids)
    • 1/2 teaspoon turmeric

    Combine mint, cilantro, basil, garlic, ginger, chilis if using and turmeric in a food processor.

    For the rice:

    • 3 cups basmati rice, rinsed well and soaked for half an hour
    • 3 tablespoons ghee, use oil to make a vegan dish
    • 1 onion, thinly sliced
    • 1 cinnamon stick
    • 4 cloves
    • 1 teaspoon cumin seeds
    • pinch black pepper
    • 1 bay leaf
    • 1 1/2 cups (1 can) full-fat coconut milk
    • 1 1/2 cups water
    • 1 1/2 teaspoons salt
    • green masala (above)
    • toasted coconut and chopped green onions or herbs for serving

    Heat ghee (I did the onion and spices in a wok then transferred to a pot, you can do that or just do everything in the pot) and fry onion, stirring, until VERY golden brown – un-goldened onion ends up as slimy strips in your rice, so make sure to cook thoroughly! Add cinnamon, cloves, cumin and black pepper and stir for a moment or two. Transfer everything to the pot (if you’re not there already), and add bayleaf, coconut milk, water and salt, and bring to a boil. Turn on another eye of the stove to low, you’ll move the pot here in a minute. Add the rice and cook, stirring occasionally, for 5 minutes.

    Stir in the hara masala, cover the pot with a tea towel first with the top over that. Transfer to the other eye on low, and let steam for 20 minutes.

    To serve, transfer to a serving dish and top with toasted coconut, green onions or herbs. Serve hot!

    ybr_badge
  • Smokey Cardamom Ginger Molasses Cookies

    Smokey Cardamom Ginger Molasses Cookies

    The day December hits, right on schedule, visions of Christmas cookies are dancing in my head. I love peanut blossoms, pretty linzer squares, chocolatey chili cookies – and especially a wintery spice cookie.

    I don’t have one that in particular that I normally make, so this caught my eye when I saw it: Carey Nershi’s Smokey Cardamom Ginger Molasses Cookies on Food52. It had me at black cardamom; which if green cardamom is the Queen of Spices, black cardamom is the sophisticated, mellowed, and camphorous Queen Mother. This recipe not only uses the seeds as part of the spices but infuses the butter with the pods.

    I have adapted nothing about this recipe – I EVEN procured bread flour when AP would probably suffice, but after some light Googling I learned bread flour is higher in protein and therefore yields chewier baked goods – but I wanted to share it because it’s spicy and lovely and will likely become a regular part of my Christmas cookie repertoire.

    Smokey Cardamom Ginger Molasses Cookies

    From Smokey Cardamom Ginger Molasses Cookies on Food52

    • 14 tablespoons butter
    • 1 cup bread flour
    • 1 cup all-purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • Spices: 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/8 teaspoon black pepper
    • 5 black cardamom pods
    • 1 cup sugar
    • 1/4 cup molasses
    • 1 egg
    • 1/2 cup sugar (for rolling)

    Crack open cardamom pods and remove the seeds. Grind seeds with a mortar and pestle and set aside.

    In a small saucepan, combine butter and empty cardamom pods and heat on medium low until butter is melted and slightly foamy. Remove from heat and let stand, covered, for 30 minutes.

    Remove the cardamom pods and transfer butter to a mixing bowl; let cool to room temperature.

    Whisk together the flours, baking soda, salt, reserved cardamom and the rest of the spices.

    Add the sugar to the butter and beat until light and fluffy. Beat in the molasses and the egg. Stir in dry ingredients until just combined. Cover and chill in the fridge for at least 2 hours, or up to 2 days.

    Prepare a baking sheet with silpat or parchment and preheat oven to 375° F. Put 1/2 cup sugar for rolling in a small bowl. Scoop heaping tablespoons of batter, form into balls, and roll in the sugar. Place two inches apart on the baking sheet.

    Bake cookies in batches for 8 to 10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.

    These were delicious straight from the oven, but chewier and even more delicious after a couple of days. Happy holidays!

  • Salmon with Pomegranate and Sultana Sauce

    Salmon with Pomegranate and Sultana Sauce

    I am happy to participate in another month of Mena Cooking Club, this month Iraq hosted by Maryam of Maryam’s Culinary Wonders – (she has an impressive recipe index, I’ve bookmarked quite a few to try).

    I jumped on this suggested recipe for two reasons, 1. I need more fish in my life and 2. POMEGRANATE, which I both love, and had some homemade pomegranate syrup (just reduced pomegranate juice, you can also buy it at Middle Eastern markets) leftover from Thanksgiving that I was looking to use. I was a little apprehensive of the sauce, which contains 1/2 cup of raisins along with the spicy and savory ingredients. I personally like raisins but was almost sure my husband would hate them, but to my surprise he really enjoyed the spicy sweet sauce and this dish was a hit.

    I’d definitely make this again, although I would probably either pan-sear the salmon or get it closer to the broiler (it wasn’t hot enough where I had it and I missed that crispiness). Also I’d plate it on top of the sauce but that’s a minor thing. The sauce that I was scared about I’d keep exactly as is.

    The rice was lovely and fragrant – cardamom is my most favorite spice.

    Salmon with Pomegranate Sauce, with Yellow Rice

    Adapted from The Boston Globe

    For the Yellow Rice

    • 2 cups rice
    • 1 tablespoon oil
    • 1/2 teaspoon turmeric
    • 5 cardamom pods
    • 1 cinnamon stick
    • 3 1/2 cups hot water (note, my rice came just a little soggy, so I may reduce to 3 1/4)
    • 1 1/2 teaspoons salt

    Rinse the rice well and soak for at least half an hour. In a pot over medium heat, heat the oil until it shimmers. Add the turmeric, cardamom and cinnamon and stir for a few seconds until fragrant. Stir in the rice, hot water, and salt. Raise the heat to high and boil the rice until visible moisture is absorbed, about 5 minutes. Lower heat to low, and simmer rice, covered, for 20 minutes. Turn the rice gently with a wooden spoon 2 to 3 times while simmering to allow it to fluff.

    For the Pomegranate Sultana Sauce

    • 2 tablespoons oil
    • 2 medium onions, chopped
    • 2 cloves garlic, chopped
    • 1/2 a poblano pepper, chopped
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon red chili
    • 1 teaspoon ground coriander
    • 2 medium tomatoes, chopped
    • 1 tablespoon pomegranate syrup
    • 1/2 cup sultanas/golden raisins
    • 1/4 cup water

    Heat oil in a pan (I used a nonstick wok), and saute onions with a pinch of salt until very soft and golden. Add garlic and chopped pepper and saute for a few minutes, then add spices (cumin, turmeric, red chili, ground coriander) and stir for a minute. Add tomatoes and another good pinch of salt and saute until tomatoes are completely broken down and almost jammy. Stir in pomegranate syrup, raisins, and 1/4 cup water, and cook for a few minutes until thick. Reserve warm.

    For the Salmon

    • 1 tablespoon mustard
    • 1 tablespoon honey
    • 2 pounds skinless fillet of salmon, divided into 4 portions
    • olive oil
    • Coarse salt, for sprinkling
    • 1/4 cup toasted slivered almonds or chopped pistachios, for garnish

    Turn on the broiler. Line a flat baking pan with aluminum foil, and grease with olive oil. Arrange the fish pieces on the pan, leaving space between them.

    Combine mustard, honey, and a tablespoon of olive oil, and brush the fish with the mixture. Sprinkle with salt. Broil 3-5 minutes each side until fish is lightly cooked through and surface is crisp and golden (like I said, mine wasn’t close enough to broiler, so will make sure to do this next time).

    Spread the warm sauce on a platter and arrange this fish on top. Garnish with almonds or pistachios, and serve with the yellow rice.

  • Dulce de Leche Apple Muffins

    Dulce de Leche Apple Muffins

    A couple weeks ago, my friends made caramel apples (salted caramel apples to be exact). Melty caramels + tart Granny Smiths = me almost losing a bracket but it was worth it! #bracelife

    Ever since I’ve been dreaming of them, so these are caramel apples in muffin form. I used the apple muffin recipe for King Arthur Flour with a dollop of dulce de leche in the middle – and another one on top. I put a little sprinkle of sea salt too just for good measure.

    Side note, if you are wont to Google things like “dulce de leche vs. caramel,” these is a nice succinct (and yet questionable? Carmel?) answer by “therealchiffonade” on this Serious Eats thread:

    Dulce De Leche = milk + sugar cooked till lightly brown.
    Caramel = Water + Sugar cooked to a specific stage.
    Carmel = Cream + the water and sugar you cooked to reach the caramel stage, above.

    So there you go. (Edit: Woah, cajeta is made from goat’s milk!)

    Dulce de Leche Apple Muffins

    Adapted from King Arthur Flour

    For the dulce de leche

    • 1 14oz can sweetened condensed milk

    I used to make this in the oven, but now use the ingenious method of cooking this in your crockpot for 8-10 hours – which doesn’t seem like it should work but it does. (I know this is not news to anyone, but I am still fascinated). I did it on high for an hour, then on low 8 hours or so overnight, then 1 more hour on high in the morning.

    For the muffins

    • 8 tbsp (1 stick) butter, room temp
    • 1/2 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 large egg
    • 1 cup plain yogurt
    • 1 cup whole wheat flour
    • 1 cup unbleached all purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 1 tbsp ground cinnamon
    • 2 Granny Smith apples, peeled, cored, and smallish diced

    Heat oven to 375° and prepare a muffin tin. I used liners because I had some cute one but usually would just do this in the pan.

    Beat butter, sugar and brown sugar until fluffy. Mix in egg, then gently mix in yogurt.

    Whisk together whole wheat flour, all purpose flour, baking powder, baking soda, salt and cinnamon, then stir into the wet ingredients until just combined. Fold in apples.

    Spoon into the muffin cups until half full, then spoon about a tablespoon of dulce de leche into each one, then spoon more batter until they are full. Bake 25 minutes, then add a spoon of dulce de leche on top of each one then bake two minutes more. Finish with a sprinkle of sea salt. Cool for 5 minutes in the pan, then remove to a rack to cool the rest of the way.