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Tagged With: holiday

Curry Bread Pudding with Cardamom Cream

Curry Bread Pudding

Curry Bread Pudding

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.

Curry Bread Pudding with Cardamom Cream

Ingredients

For the Pudding
5 cups cubed stale or lightly toasted bread
1 cup diced apple
2 cups half & half
2 teaspoons Kashmiri or Madras Curry, finely ground
4 eggs
1/2 cup maple syrup or agave nectar
1 teaspoon vanilla extract
For the Cardamom Cream
1 cup heavy cream
1/2 teaspoon cardamom seeds, cracked
1/2 teaspoon sugar

Instructions

    For the pudding:
  1. Preheat oven to 350 degrees.
  2. In a small sauce pan over low heat, whisk the curry into the half & half and allow to infuse gently for 10 minutes, stirring occasionally. Make sure that the half & half does not boil. Remove from heat and allow to return to room temperature.
  3. While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
  4. In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
  5. Pour the liquid mixture over the bread and apples and let stand for 30 minutes, turning occasionally with a spatula. Allow the bread to fully absorb the liquid.
  6. Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.
  7. For the cardamom infused cream:
  8. Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
  9. Pour warm cream over the pudding and serve.
http://www.silkroaddiary.com/curry-bread-pudding-cardamom-cream/

Categories: Curries & Masalas, Holiday, Recipes, Sweet Somethings | Tags: , , , , , | Leave a comment

The Day After:Turkey in Mole Ole! Sauce

The scene is set—the date is November 30th, and after the food coma fades, we find ourselves in a fridge-gazing daze at the thought of any more mashed potatoes. Just as the traditional flavors of the season begin to seem dull, we ask ourselves — How can we jazz up the leftovers? Enter Mole Olé! This hearty sauce using our Mole Olé! blend satisfies the craving for an exotic departure from standard fall flavors, and transforms your leftovers into a  delicious, new dish too easy to believe. Make it a day or two before the marathon holiday cooking begins, so it’s all ready to combine with leftover shredded turkey on Thanksgiving Friday. Use it to stuff enchiladas, wet burritos smothered in more of the glorious sauce, or as a filling for tacos.

Chiles for Mole Olé!

Chiles for Mole Olé!

Turkey in Mole Ole! Sauce

Ingredients

2 pounds cooked turkey meat, shredded
1 can fire roasted tomatoes, drained
1 can tomatillos, drained
1 plantain- on the green side- diced small
2, one-inch slices challah or other egg bread
½ cup Mole Ole!, ground
4 cups chicken stock
1 tablespoon Chipotle Chile Flakes
1/2 cup whole almonds
1/2 cup raisins
1 small onion, roughly chopped
2 cloves garlic, sliced

Instructions

  1. Heat two tablespoons oil until hot but not smoking. Add almonds and toast until golden, about four minutes. Using a slotted spoon, transfer them to paper towel–lined plate, reserving the oil.
  2. Add raisins to oil in skillet and sauté until plump, about two minutes. Transfer to paper towel–lined plate, again reserving oil.
  3. Add onion and garlic and plantain to skillet and sauté until softened, about five minutes.
  4. Add tomatoes and tomatillos to onion and garlic mixture, and simmer over medium-high heat until reduced by half, about ten minutes.
  5. Transfer almonds and raisins to the tomato mixture along with the Mole Ole! spice blend and the challah.
  6. Working in batches, add mixture to blender and purée until smooth, adding the stock to thin to the desired consistency.
  7. Return the blended sauce to medium heat, and season to taste with salt, sugar and Chipotle Flakes.
  8. Simmer over low heat for ten minutes to develop flavors. Add the cooked, shredded turkey meat, and toss to coat in the sauce. Use to fill enchiladas, tacos, burritos, or to top nachos.
http://www.silkroaddiary.com/mole-ole-sauce-with-turkey/

Categories: Course, Global Cuisines, Latin America, Main Meals, Recipes | Tags: , , , , , , , , | 2 Comments

How to Host with the Most!

American bartender Harry Craddock mixes a drink at the Savoy Hotel in London in 1926. Craddock is known for helping to popularize the Corpse Reviver, one of the drinks featured in "Let's Bring Back: Cocktail Edition." Topical Press Agency/Getty Images

Bartender Harry Craddock makes potable magic at the Savoy Hotel in London in 1926. Craddock popularized the ‘Corpse Reviver,’ one of the drinks featured in “Let’s Bring Back: Cocktail Edition.” Topical Press Agency/Getty Images

There exists an old spice merchant proverb dating back to the early 21st century which, roughly translated, advises that “the better the cocktail; the better the party. The better the party; the better the friends.” E’er here to help, we’ve compiled some of our favorite reference materials on the topic. Serve these delicious, humorous, and historical (and of course, spicy!) signature potent potables at your holiday soiree  for insurance on a years’ worth of favors from your party-goers.

Let's Bring Back: Cocktail Edition

Let’s Bring Back: Cocktail Edition

“Let’s Bring Back; The Cocktail Edition” touts itself as a “compendium of impish, romantic, amusing, and occasionally appalling potations from bygone eras.”  The recipes hail from two-hundred year-old sources, right up to the archives of 1950′s iconic restaurant bars. From chuckles to laughs-out-loud, the history and suggestions accompanying each cocktail will have you and your guests tittering for hours, a la,  ”think only pure thoughts while sipping [The Bishop],” or consume a Scofflaw to give you the courage to “Wear white after Labor Day… Sprinkle Parmesan Cheese on Seafood Pasta… and all sorts of comparable acts of insurrection.”

“Savory Cocktails” is a slender little tome; an ode to all things sour, spicy, herbal, umami, bitter, smoky, high, and strong. These drinks are undeniably sexy — what a modern-day Don Draper might imbibe. They’re interesting and nuanced, and legions away from fru-fru — no neon-hued apple-tinis here! Sophisticated foodies only need apply. Try a subtle Green Tea Gimlet (I’d pick jade green Mao Feng to offset the lime), or a Dog’s Nose, made with, of all things, powdered porcini mushrooms in combination with porter and shaved nutmeg. This book calls for a wide variety of flavored bitters- pick up a Scrappy’s sampler pack or two to complete the package.

Winter Cocktails

Winter Cocktails

Though we love classic Mulled Wine and Eggnog, there’s so much more to winter-y cocktails than these two standbys. Enter, “Winter Cocktails.” Learn how to give hot chocolate a grown-up twist with lavender flowers and Earl Grey tea, or elevate your ski-lodge lounge with a “Rosy Cheek,” sprinkled with the rosy cheeks of cracked pink peppercorns. In addition to inspired beverages, this book also has a fabulous section on infusing alcohols at home — Rose-infused gin, anyone? Pair any one of these liquors or cocktails with their suggested finger foods. This is a one-stop-shop for great winter entertaining.

No list of cocktail books would be complete without a mention of the “Drunken Botanist,” shop best-seller and staff favorite since spring. As the name implies, this book unites the best of science and insobriety, leading an alphabetical nature walk from Agave to Strawberry and hitting all the best booze-making plants in between. Learning and jubilating skip hand-in-hand in this volume, the pages dotted with recipes for classic cocktails, as well as tips for updating old favorites in single servings and “pitcher” fulls.

Shake: A New Perspective on Cocktails

Shake: A New Perspective on Cocktails

Out of a workshop in Brooklyn comes “Shake,” self-described as ”one part instructional recipe book, one part photo journey, and one part inspirational pep talk” for mixing spectacular cocktails at home. The approach is seasonal and straightforward, focused on simplicity, socializing, and, above all, fun! Our copy in the shop comes with the sweetest Mason jar cocktail shaker, pictured on the front of the book, for an automatic out-hipster of just about any one. (Pair with the Art of Fermentation- pickle it! for the win.)

Categories: Holiday, Hot Topics, Notes from the Field, Recipes, Spice Notes, Tea, Wet Your Whistle | Tags: , , , , , , , , , , | Leave a comment

Besar Cranberry Chutney

The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the fruity flavors, and the result is an intensely flavored chutney that you can serve well past Thanksgiving. You can try variations too- add an apple to mellow the flavors or some chopped walnuts for a little crunch. Any way you make it, the bright flavor of cranberries add a bit of sunshine to a winter feast. Go cranberries!

Besar Cranberry Chutney is good year round!

Besar Cranberry Chutney is good year round!

Besar Cranberry Chutney

Ingredients

2 tablespoons olive oil
1 bag (12 oz) fresh cranberries
1 onion, diced (use a sweet or red onion for extra flavor)
1/4 cup Candied Ginger, chopped
1/2 cup dried apricots, chopped
1 large orange (or 2 medium), zested and juiced
1 lime, juiced
3/4 cup brown sugar
3/4 cup cider vinegar
3 tablespoons Besar, ground
2 teaspoons Aleppo pepper

Instructions

  1. Put olive oil in a medium saucepan over medium heat. Add the diced onions and saute for 5 minutes.
  2. Add the rest of the ingredients and, stirring frequently, cooking for about 15 minutes. Taste for seasoning. You might want to add more salt, vinegar or brown sugar.
  3. If you want a 'smoother' sauce, cook for another 10 minutes. Remove from heat. Let cool, then put into a covered container in the refrigerator. This will keep for about a week.
http://www.silkroaddiary.com/besar-cranberry-chutney/

 

Categories: Global Cuisines, Hot Topics, Middle East, North America, Recipes, Sides | Tags: , , , , , , , , , , , | 6 Comments

Sri Lankan Sweet Potato Pie

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!

Sri Lankan Sweet Potato Pie

 

Sri Lankan Sweet Potato Pie

Ingredients

For the Dough:
1 cup shelled, raw, unsalted pecans, half coarsely ground and half finely ground
1 3/4 cups all-purpose flour, plus more for dusting
3/4 cup plus 1 tablespoon confectioners' sugar
1 1/2 teaspoons coarse salt
1 tablespoon finely grated orange zest
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk plus 1 large egg
 
For The Filling:
2 tablespoons all-purpose flour
2 teaspoons ground Sri Lankan Curry
2 cups roasted and mashed sweet potatoes (see recipe for roasting instructions)
2 eggs
¾ cup brown sugar
1 cup sweetened condensed milk
2 tablespoons melted butter
½ teaspoon vanilla extract

Instructions

  1. To make the dough: Whisk together nuts, flour, sugar, salt, and zest in a large bowl. Using your fingertips, work butter in to the dry ingredients until the largest pieces are the size of peas.
  2. Make a well in the center of the dough. Whisk yolk and egg in a small bowl, and pour into the well. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight (up to 3 days).
  3. Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick. Fit dough into a 9 inch spring form pan, pressing and patching so that dough reaches up sides of the plate. Chill in freezer while you make the filling.
  4. To make the filling: Preheat your oven to 400 degrees. Wash and peel the sweet potatoes, and pierce them in several places with a fork. Place on a baking sheet lined with tin foil or parchment paper, and roast for 45-55 minutes or until very tender. Puree in a food processor, mash with a potato masher or in a stand mixer, using the whisk attachment.
  5. Combine dry ingredients in small bowl.
  6. Beat sweet potatoes in medium bowl, add eggs one at a time, beating well after each addition
  7. Add sugar, beat to incorporate
  8. Add Sri Lankan Curry, milk, butter, and vanilla, and beat at low speed to incorporate everything evenly and well.
  9. Pour filling in to prepared crust, and bake at 350 degrees until puffed and firm, 40-50 minutes.
http://www.silkroaddiary.com/sri-lankan-curry-sweet-potato-pie/

Categories: Curries & Masalas, Global Cuisines, North America, Recipes, Sweet Somethings | Tags: , , , , | Leave a comment

Heavenly Hawaij Soup

Soup shots are the perfect starter for a long Thanksgiving feast and this Heavenly Hawaij Soup is the ideal choice. Combining aromatic spices, earthy mushrooms and velvety cream, it is decadent as a holiday feast should be. If you start with this, what could be next! Cardamom, turmeric and saffron are the essential spice elements of the  Yemenese blend Hawaij and they play wonderfully in this exotic mushroom soup. It is the leftover that will have you sneaking back to the kitchen at four am.

Heavenly Hawaij Soup

Heavenly Hawaij Soup

Ingredients

3 tablespoons butter
5 large garlic cloves, chopped
1 small sweet onion, chopped
2 tablespoons flour
1 ounce (about 1 cup) dried porcinis, broken into smaller pieces
2 pounds chopped crimini mushrooms
4 cups vegetable or chicken stock
1 cup white wine
2 tablespoons Hawaij, ground
1-1/2 cups heavy cream
1/2 lemon, juiced
Salt to taste

Instructions

  1. In a Dutch oven, melt the butter on medium heat. Saute the garlic and onions until slightly browned. Add the flour, and mix well. (It will be thick.) Add in the Porcinis, Criminis, stock, wine and Hawaij. Mix well. Bring to a boil, then turn down the heat to medium low, and let simmer for about 20 minutes.
  2. Working in batches, puree the soup in a blender or food processor until smooth. Once the soup is pureed, return it to the pot and add the heavy cream. Simmer for about 10 minutes, to reduce the cream a bit. Add the juice of 1/2 of a lemon, then taste for salt and add what you need. If you feel the soup is too thick, add more stock. If you feel it needs to be thicker, continue to reduce it on low until it’s at the consistency you prefer. Serve with a drizzle of extra virgin olive oil.
http://www.silkroaddiary.com/hawaij-cream-of-mushroom-soup/

Categories: Course, Global Cuisines, Middle East, North America, Recipes | Tags: , , , , , , , , , , | 6 Comments