STAR LOOKING SPICE RECIPES
FIVE-SPICE POWDER RECIPE - FOOD.COM
This recipe is posted in response to a request. When you can't find this spice in your local market spice aisle, you can make your own!
Total Time 10 minutes
Prep Time 10 minutes
Yield 1/4 cup of spice powder
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender or coffee grinder.
- Blend until finely ground.
- Store in airtight container.
- Keeps up to 2 months.
- Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.
Nutrition Facts : Calories 275.8, FatContent 5.7, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 47.9, CarbohydrateContent 75.5, FiberContent 51.4, SugarContent 1.9, ProteinContent 5.5
SPICE CAKE RECIPE - FLO BRAKER | FOOD & WINE
The unadorned spice cake layers, which need to stand overnight to develop their flavor, are delicious on their own. Filling the layers with the Orange Curd and frosting them with the orange-scented Meringue Frosting makes Flo Braker's cake extraordinary. Beautiful Desserts
Provided by Flo Braker
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350° and position a rack in the lower third. Butter and flour two 8-by-2-inch round cake pans. Sift the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt and cloves onto a sheet of wax paper. Combine the buttermilk and vanilla in a small pitcher.
- In a standing electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy. Add the light brown and granulated sugars and beat until light and fluffy, about 4 minutes, stopping once to scrape down the bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk mixture, just until the batter is smooth; stop the mixer occasionally to scrape down the bowl.
- Divide the batter evenly between the pans. Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to shrink from the sides. Let the cakes cool for 10 minutes, then turn each out onto a rack, invert onto another rack and let cool completely. Wrap each cake in plastic and store at room temperature overnight.
- Cut a 1/4-inch notch in the side of each cake; this will allow you to line up the layers when assembling the cake. Using a long serrated knife, cut each cake layer in half horizontally and set on a work surface, cut side up.
- Center 1 bottom cake layer on a platter and spread 1/2 cup of the Orange Curd on top, leaving a 1/2-inch border around the edge. Cover with its top cake layer, cut side down, taking care to line up the notches. Spread the top with 1/2 cup Orange Curd, leaving a 1/2-inch border. Repeat with the remaining cake and curd, ending with a cake layer. Spread the top and side with the Meringue Frosting.
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Warm up with a pot of Ina Garten's Mulled Wine recipe, a mix of apple cider and red wine infused with cinnamon, cloves and orange, from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.6
Total Time 20 minutes
Category beverage
Cuisine american
From foodnetwork.com
Reviews 4.6
Total Time 20 minutes
Category beverage
Cuisine american
- Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.
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This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection. Refrigerating the wine mixture overnight allows the flavors to blend, so don't omit this essential step. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Reviews 5
Total Time 45 minutes
Calories 379 calories per serving
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Reviews 5
Total Time 45 minutes
Calories 379 calories per serving
- In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.
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