FRAGRANT SPICE MIX
Executive Chef Jason Bangerter
Luma and O&B Canteen
Ingredients
All spices in whole form
4 sticks Cinnamon
8 pieces Star anise
1.5 tbsp. Clove
12 pieces Juniper
1 tbsp. Coriander seed
½ tbsp. Fennel seed
Method
Gently sauté the spiced in a pan on medium heat until toasted and fragrant. About 2 minutes. Remove from pan.
When cooled down place in a spice grinder and grind to a powder.
Store in an airtight container or a zip lock bag.
Uses
Perfect seasoning for the Festive Holiday Season!
Breakfast and Sweets…
-Fantastic used in French toast recipes
-Dust on bread and butter pudding
-Apple pie spice
-Stone fruit preserve spice
-Add to your favorite chocolate cake recipe for an interesting change.
Add to Beverages…
-coffee
-eggnog
-hot chocolate with marshmallows!
Appetizers and Mains…
-turkey gravy seasoning
.season shrimp for the BBQ
-great in pumpkin soup
-Use as a rub for ribs and on red meats before cooking
Fun…
-dust on popcorn
-Gift bag
-Use to scent rooms at Christmas time. On Christmas Eve, before family arrives, I heat a stone in the oven for 10 minutes at 350F. Using an oven mitt, I remove the stone from the oven, place it in a bowl lined with a small towel or dishcloth. Dust the spice on the hot stone and leave on the counter. The spice will smolder on the stone and sent the room.
These are a few ways I use this spice and hope it inspires you to try some new ideas.
Enjoy the spice and Happy Holidays!