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Come Party With Me: Hoedown - Drinks

partysugar — Thu, 02 Oct 2008 12:30:33 -0700

A lot of manly men will be attending my hoedown so I've decided to get a keg of beer. When selecting a keg, choose a versatile, easy-to-drink beer that's neither high- or lowbrow. I've ordered a keg of Lagunitas, an IPA native to my hometown.

For the ladies, offer a spicy rum punch. Made with a spiced sugar syrup, rum, and fresh lemon and orange juices, this punch is refreshing and potent.

Of course, water, soda, and wine are always good to have on hand at any event, so stock up on those as well. Get the punch recipe when you read more.

Spiced Winter Punch
From Bon Appétit

Ingredients

1 1/2 3- to 4-inch-long cinnamon sticks
2 whole nutmegs
1 1/2 tablespoons whole allspice berries
1/3 cup sugar
2 cups Simple Syrup
2 1/4 cups Charbay Rum or 10 Cane Rum
1 1/4 cups fresh lemon juice
1 1/4 cups fresh orange juice
1 teaspoon Fee Brothers Peach Bitters or other bitters
1 block of ice
Lemon and orange slices

Directions

Place cinnamon and nutmeg in resealable plastic bag; crack into pieces using mallet or rolling pin.
Transfer to spice grinder. Add allspice; blend to coarse powder.
Transfer 1 tablespoon to shallow dish; mix in 1/3 cup sugar. Set spiced sugar aside.
Stir remaining spice powder in medium saucepan over medium-high heat until just beginning to smoke, about 2 minutes. Remove from heat. Cool 5 minutes. Repeat heating and cooling process 3 more times until spices are very fragrant but not burned.
Add syrup; bring to boil. Reduce heat; simmer 5 minutes. Strain through sieve into bowl. Cool.
Mix 3/4 cup spice syrup, rum, lemon juice, orange juice, and bitters in punch bowl. Add ice and citrus slices. Rub 1 orange slice around rim of 8 glasses to moisten; dip glasses into spiced sugar. Place glasses around punchbowl.

Serves 8.

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Ghost Lollipop Cookies

partysugar — Fri, 26 Oct 2007 03:00:00 -0700

If spider cookies aren't really your style, how about ghost lollipop cookies? You don't need a special ghost shaped cookie cutter to make these screaming spice cookies, since they get their shape from a bent, used tuna can. The eyes and open mouth are melted Jolly Ranchers, and the white face is fluffy frosting. These cookies take a bit of time to make, but the finished product is a gorgeous cookie that makes a great gift when wrapped in clear cellophane. To give this recipe a whirl, read more

Screaming Spice Cookies
From Food Network

Cookies:
2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon fine salt
3/4 cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
Icing:
Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
1/4 cup water
3 tablespoons egg white powder
3/4 teaspoon orange extract
1 1/2 to 2 cups confectioners' sugar
1 empty metal tuna fish can, (about 6 ounces) for cutting cookies*
Lollipop sticks, available in craft or bakers' supply stores

For the cookies: whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can*. Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
Evenly space the racks in the oven and preheat to 350 degrees F.
Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
For the icing: whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing.
Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes.
Serve or store in a covered container for up to 3 days.

Makes 20 cookies.

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Make Your Own Pumpkin Pie Spice

partysugar — Mon, 09 Nov 2009 05:50:09 -0800

For years I thought pumpkin pie spice was a special spice - only recently did I realize it's actually a spice blend. And, like any spice blend, be it herbs de Provence or a rub for barbecue, pumpkin pie spice is easy to make. Why waste a couple of bucks buying it when you already have the ingredients in your pantry?! All you have to do is stir together ground ginger, cinnamon, and nutmeg and voila! You can use it throughout the holiday season. To get the simple recipe, keep reading.

Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Say Farewell to Old Spices

YumSugar — Wed, 17 Jan 2007 12:32:09 -0800

The other day reader Marni dropped a line asking whether or not her mostly unopened spice rack she received four years ago was still good. I started to respond to her, when I realized that she's probably not the only one wondering how long spices last.

First of all, spices don't necessarily "go bad." Those spices you've got stored in the back of the cabinet won't harm you, however, they do lose their potency and flavor. As a general rule, most ground herbs and spices will retain their flavor for about a year and three years for whole spices (whole nutmeg, cinnamon sticks, etc). However you'll find the best potency in the first three to four months. If sealed and unopened, ground spices may last two years. A good trick is to write the date of your purchase on the spices and toss them out a year after opening and two if unopened.

Another important factor in a spice's life is storage. Spices need to be stored in a cool, dark place away from heat and moisture. The spices you've got in the fancy glass jars on the kitchen counter (you know, the ones that get all that sunlight) are going to have an even shorter lifespan. The heat and light will suck the flavor out faster than you realize. The refrigerator is also not a great place for storage as the humidity can harm the spices as well.

And although most spices won't hurt you when they're old, seeds such as sesame and poppy can go rancid, so if you're unsure of them, toss them out!

Off to Market: Spice Jars

YumSugar — Wed, 13 Aug 2008 03:00:10 -0700

From allspice to cayenne pepper, spices are essential to even the most basic kitchen. While I've accrued more and more spices over the years, I certainly haven't amassed more kitchen storage space. I've decided that I need a set of spice jars, or a spice rack, to organize everything methodically and efficiently. Let's set off to market for a range of spice jars that are as decorative as they are useful. Bookmark your finds in the Yum Market with the keyword tag Spice Jars. I'm excited to see your finds!

To learn more about the bookmarking feature, please read geeksugar's explanation.
Don't know where to start searching? Check out a list of my favorite online stores when you read more.

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens 'n Things
NapaStyle
Pier 1 Imports
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams-Sonoma
Wishing Fish
World Market

Spring Cleaning - Clean Out the Kitchen and Spice Rack!

YumSugar — Wed, 21 Mar 2007 00:08:37 -0700

Boing!!!
In case you were wondering, that's the sound of a spring. Today, March 21, is the first day of spring and although I love spring, one of the things I don't enjoy 100% is spring cleaning. But the joy of opening up the windows and letting the light in is accompanied by the observation of all those grimy spots that you just never noticed when it was dark and dim during winter. So, do yourself a favor and wipe down the walls, dust off the shelves, wipe down the blinds, clean the oven and the fridge and all those other big-time chores that you've been putting off. Although I dislike spring cleaning (oh who am I kidding, I pretty much hate cleaning whether its spring, summer, or fall), one of the things that I always do (always=once before, but I'm hoping it becomes a tradition) is clean out my spice rack.

To check out my tips for clearing out your spice rack, and yes, old spices need to be cleared on out, read more

Okay, so you've got a bunch of spices that you've had in your cupboard forever and ever. How do you know when it's time to toss them? Well, believe it or not, ground spices/herbs are best the first 3-4 months after they've been opened and will really only retain their flavor for about a year (maybe a little longer for spices). They won't hurt you in any way (unless they've been infested with bugs, which means just toss and replace), but their potency will have weakened. Whole spices (nutmeg, cinnamon sticks, etc.) should last about three years. Seeds (such as sesame and poppy) can go rancid; so if you're unsure about them, don't risk it. Baking powder lasts 6 months and baking soda 18 months. Oh and salt? That guy can stay; his pal seasoned salt only gets to hang out for a year.

Since you're spring cleaning, toss out anything that has been in your cupboard for a long time and start over. When you buy replacement spices, be sure to label the purchase date on the bottle, this way you won't have to do the sniff/taste test to see if they're still good.

Have a question about a specific spice? Drop us a line, or leave a comment below!

What is Pumpkin Pie Spice?

YumSugar — Mon, 18 Dec 2006 17:56:52 -0800

Many holiday inspired baked goods, including this Pumpkin Pie Cake call for pumpkin-pie spice, but what does that mean?

Pumpkin-pie spice is a spice that is sold in many grocery stores. You'll find it in the spice aisle between Paprika and Rosemary. However, instead of rushing out and buying a specialized spice blend, why not make your own? It's a simple spice blend that is generally made from cinnamon, ginger, nutmeg and allspice - and the best part is that you can customize it to suit your tastes!

Here's my favorite blend, although sometimes I add a pinch of clove.

1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 ground nutmeg
1/8 tsp allspice

Yum Market Finds: Spices & Herbs

partysugar — Thu, 27 Sep 2007 12:28:33 -0700

In my opinion spices and herbs are a must in any kitchen. They provide flavor, heat, and freshness to a dish. Without these fragrant ingredients, chicken would be boring and bland, steak would be tough and plain, and salad dressings would be oily and pointless.

As I was browsing through the Yum Market, I was reminded of their extreme culinary importance. There were lots of different bookmarks relating to spices and herbs.

If you have space for a garden, grow your own herbs fresh. If you don't have space, think about housing a growing kit or eggling in your kitchen. Organize spices by frequency of use and flavor pairings. Put dried herbs like oregano and thyme in one area and powders like cumin, cayenne, and paprika in another. A mezzaluna, like this one saved by amh678, is ideal for chopping herbs. Browse the selection below for more spice and herb inspiration.

Off to Market Recap: Spice Organizers

partysugar — Mon, 10 Mar 2008 11:18:51 -0700

Spring is just around the corner and that means it's time for Spring cleaning. While I don't like cleaning, I love cleanliness, and this year I want to organize my kitchen cabinets, specifically the spices. So I asked you to help me by searching for spice racks, sugar containers, and anything else that will make my cupboards more organized. You saved your finds in the Yum Market on TeamSugar with the keyword tag, Spice Organizers. I really could use some of these stainless steel canisters. Moderngirl saved these containers that are perfect for storage and organization, while being sleek and aesthetically pleasing. I appreciate your discovery! For more browse through below.