It’s a toss up whether the texture or flavor of this cake make it such a winner- but combined there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth with coconut oil, and the mellow flavor of coriander infuses every bite. Healthy enough to have for breakfast and tasty enough for tea time or dessert, this versatile cake is a snap to make so enjoy it any time.
Who says you have to make curry with curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant and since trying theirs we have come up with some delightful variations of our own- and nothing says holiday like bread pudding. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy.
Want an easy DIY project that you can take from start to finish in under an hour? This is your post. But beware! Once you start gifting this hot fudge sauce you won’t be able to stop- my sister has been asking for it every holiday since 2004. Our favorite formulation combines bittersweet chocolate with Kashmiri Garam Masala and uses maple syrup as the sweetener, but you can switch up the spice and sweetener in all kinds of creative combinations. Chinese Five Spice with agave nectar is another one of our favorites. A decadent dose of sweet and spice will make your holiday extra nice. This recipe makes 2 cups, but double up if you want to make more for gifts.
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible. As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this recipe to feature our Sri Lankan Curry, which has none of the savory turmeric that we often expect in our curries, but is instead made up of a melange of warm, sweet spices. Each component is individually toasted before being mixed in perfect proportion, yielding an intensely dark and aromatic blend, so intoxicating that most customers who give it a whiff, can’t leave without it. The sweet potatoes are a perfect canvas for the deep, toasted flavors of the spice, with just a pop of orange zest added for contrast. The crust is a dense, almost shortbread-like shell, made with chopped pecans for a special crunch. This pie will please all who grace your autumn table!
It’s important to choose the right wine to mull, and through much “research,” we”ve settled on Pinot Noir as the optimum choice. It’s fairly robust, so stands up to the spices, but the less expensive varieties are not so nuanced so as to make covering their intricacies with spice, criminal. Look for one whose shelf-talker boasts a larger body, and hints at black or red cherry flavors that will complement the star anise in the Mulling Spice.
A good-quality, unfiltered apple cider is all that’s required for heavenly spiced cider. As the apple capital of the world, Washington state farmers markets are chock full of cider choices, and we’ve yet to find one that disappoints. A few even pair other local fruits with apple- try apple-cranberry, apple-cherry, or apple-blackberry. Simply substitute a quart of apple cider for the wine in the recipe below, and perhaps omit the sugar, depending on the variety of cider that you choose.
It’s also possible to combine these two delights- Winter Sangria, anyone? Add one bottle of wine to four cups of apple cider, along with 1/4 cup of honey or brown sugar, and 1/3 cup of freshly crushed Mulling Spice. Steep for twenty minutes before straining and serving, and don’t forget the cassia stick stirrers!