spice

Swirl Spice Cake recipe | Epicurious.com

pecans

Savory-to-Sweet Coffee Spice Mix

Tbsp. (75 g) light brown sugar

Tbsp. (24 g) all-purpose flour

kosher salt

Tbsp. unsalted butter, melted

Nonstick cooking oil spray

(250 g) all-purpose flour

baking powder

baking soda

kosher salt,

(250 g) granulated sugar

¾ cup (1½ sticks) unsalted butter, room temperature

eggs, room temperature

sour cream, room temperature

vanilla extract

(28 g) powdered sugar

orange juice

With all the apple recipes out there, it's amazing how difficult it is to find a good, basic apple crisp. You know, one of those recipes you're desperately seeking (along with applesauce) when you've just gone to the orchard with the kids, and they enthusiastically filled two very large bags with apples.
While this version of apple crisp may seem daunting, with a fairly long list of ingredients, many are simply optional enhancements. Basically, you're looking at apples, sugar, thickener, and a touch of spice in the filling; and flour, sugar, butter, oats, and cinnamon in the topping.

Classic Apple Crisp

apples

(57 grams) rum apple cider

brown sugar depending on the sweetness/tartness of your apples

(28 grams) butter

cider

Apple Pie Spice ginger

flour

salt

(85 grams) King Arthur Unbleached All-Purpose Flour

(50 grams) quick-cooking oats

(142 grams) brown sugar

cinnamon

(113 grams) butter cold cut in pats

(57 grams) diced pecans or walnuts optional

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys.

Papri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys) Recipe

For the Papris:

(260 grams) atta flour (Indian wheat flour) flour

(4 grams) baking powder

(7 grams) kosher salt

(5 grams) nigella seeds

(12 grams) vegetable oil

(1.4L) oil

For the Mint Chutney:

(60 grams) cilantro

(60 grams) mint

lime

(20 grams) serrano pepper, sliced

For the Tamarind Chutney:

medjool dates (40 grams), pitted

(85 grams) tamarind paste (not concentrate)

(2 grams) ginger powder

(1 grams) Kashmiri red chili powder (see note)

(100 grams) palm sugar or light brown sugar

For the Sev:

(115 grams) chickpea flour

(2 grams) Kashmiri red chili powder (see note)

(1 grams) black pepper

To Assemble:

(434 grams) chickpeas, drained (or equivalent freshly cooked from dried)

Chaat Masala spice mixture,

(450 grams) whole-milk yogurt

onion,

Kosher salt

For the Papris: In a large bowl, whisk together flour, baking powder, salt, and nigella seeds. Add warm water, a little at a time, until a soft dough forms (it should be the consistency of Play-Doh). Knead in the bowl until mixture comes together into a smooth dough, about 5 minutes. Wrap dough in plastic wrap and let rest for at least 1 hour and up to 12 hours.

On a lightly floured work surface, roll out dough until it is approximately 2 millimeters thick. (You can use the nigella seeds as your guide: The dough should be just barely thicker than the seeds themselves.) Using a fork, prick all over surface of dough. (Alternatively, if left un-pricked, the papris will puff up when fried, and can then be stuffed for sev puri chaat and panipuri.) Using a 1 1/2–inch round cookie cutter, cut rounds from dough and set aside on a floured surface. Any scraps can be gathered and re-rolled until you have no more dough left.

In a large pot, wok, or Dutch oven, heat oil to 375°F (190°C). Working in batches of 6 to 8 pieces, fry papris, turning occasionally, until golden brown, about 2 minutes. Drain onto a paper towel–lined sheet tray and season with salt while still warm. Reserve frying oil for sev (below), if making from scratch. The papris will stay crisp in an airtight container for up to 1 week.

For the Mint Chutney: Prepare an ice bath. In a pot of salted boiling water, blanch cilantro and mint until they turn bright green, about 20 seconds. Shock herbs in ice bath to stop the cooking, then drain well. Squeeze out any excess liquid from herbs.

Remove and discard the thick mint stems, then roughly chop herbs and remaining tender stems. In a blender, purée blanched herbs with lime juice, serrano pepper, and just enough cold water to bring the mixture together, taking care not to over-blend and heat up the chutney, which can lead to discoloration. Season with salt to taste. The chutney will stay fresh in the refrigerator for 2 to 3 days.

For the Tamarind Chutney: In a small saucepan, combine dates, tamarind paste, ginger powder, chili powder, and sugar and bring to a boil. Remove from heat and set aside, covered, for 10 minutes to soften the tamarind paste and dates. Using a blender, purée until smooth, then pass through a fine-mesh strainer to remove any fibrous bits. The chutney will keep in an airtight container in the refrigerator for up to 2 weeks.

For the Sev: In a medium mixing bowl, whisk together chickpea flour, chili powder, black pepper, and enough water (1/3 cup to 1/2 cup) to form a mixture with the thickness of pancake batter. Add batter to a piping bag fitted with a number 2 plain round tip, or use a zipper-lock bag with one corner snipped off to create a small opening.

Using the same frying oil as for the papris, heat oil to 375°F (190°C). Pipe squiggles of batter into oil, like a funnel cake, and fry until bubbling ceases. Using a spider or strainer, lift fried sev and transfer to a paper towel–lined sheet tray to drain. Repeat with remaining sev batter. The sev will stay crisp in an airtight container for up to 1 month.

To Assemble: On a large serving plate, spread papris in a single even layer.

In a small bowl, toss potatoes and chickpeas with chaat masala to taste. Spread potatoes and chickpeas all over papris.

In a small bowl, combine yogurt with chaat masala to taste and spoon over potatoes, chickpeas, and papris.

Top with diced onion, mint and tamarind chutneys, and sev. Sprinkle more chaat masala on top and serve right away, preferably with sweet, milky black tea.

This is a rich, spicy pie that slices well and has a bright pumpkin flavor. Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. Light Spice Cookie cutouts are an easy way to dress up the top of the pie for company.

Pumpkin Pie

(99 grams) granulated sugar

(106 grams) brown sugar

King Arthur Unbleached All-Purpose Flour

ginger

nutmeg

cloves

black pepper

eggs

(or one 15-ounce can) pumpkin

This cake is an old, old favorite of ours. It's a cake where the whole is definitely more than the sum of the parts. The moist, semi-chunky cake, spread with the frosting equivalent of brown sugar fudge, is perfect served with a cup of coffee or, better still, a glass of ice-cold milk.
Our thanks to the wonderful Bakery Lane Soup Bowl cookbook for the inspiration for this recipe.

Old-Fashioned Apple Cake with Brown Sugar Frosting

(276 grams) King Arthur Unbleached All-Purpose Flour

(330 grams) granulated sugar

Apple Pie Spice cinnamon + 1/4 teaspoon each ginger and nutmeg

(113 grams) unsalted butter

(113 grams) diced toasted walnuts or pecans

(99 grams) butter

(57 grams) milk

sugar

Tandoori Spice Blend recipe | Epicurious.com

cumin

coriander

paprika

turmeric

cayenne pepper

This Jamaican Jerk Seasoning blend is made right at home. Save your money and make your own with a kick from a blend of spices such as cayenne pepper, cinnamon, nutmeg to name a few.

Jamaican Jerk Seasoning

onion powder

garlic powder

tsp smoked paprika ((regular paprika is fine))

tsp allspice (ground)

tsp salt

tsp black pepper (ground)

tsp red pepper flakes

tsp cumin (ground)

tsp nutmeg (ground)

cinnamon (ground)

brown sugar

thyme

parsley

Mix all the ingredients together in a bowl. Recipe will yield about 1/2 cup. Store in a spice jar in your spice cabinet.

https://content.jwplatform.com/videos/WEiZ0e3s.mp4

This Jamaican Jerk Seasoning Blend is made right at home. Save your money and make your own with a kick from a blend of spices such as cayenne pepper, cinnamon, nutmeg to name a few.

Erin Jeanne McDowell has gifted us a new pumpkin pie with no stress for 2020. One with a glassy-smooth filling that will never crack, plus the easiest crust.

Pumpkin Sugar Pie With Cookie Crust from Erin Jeanne McDowell

(1/2 cup) granulated sugar

(1/2 cup) all-purpose flour

(1/2 cup) packed dark brown sugar

(1 cup) whole milk

(3/4 cup) heavy cream

(1 1/2 teaspoon) vanilla extract

(1/2 teaspoon) fine sea salt

(1 cup) pumpkin puree

(2 teaspoons) pumpkin pie spice (see note above)

(1/4 cup) granulated sugar

(1) large egg yolk (save the white

(1 teaspoon) vanilla extract (optional)

(1 3/4 cups) all-purpose flour

(1 tablespoon) water

Heat the oven to 375°F (190°C) with a rack in the lower third (preferably with a baking steel or stone on it).

In a medium bowl, whisk the sugar and flour to combine. Add the brown sugar and mix to combine. Whisk in the milk, cream, vanilla extract, and salt, and mix just to combine—too much whisking will lead to lots of air bubbles that can linger on the surface of the custard after you transfer it to the crust. Gently whisk in the pumpkin puree and pumpkin pie spice until incorporated.

Place the parbaked crust on a parchment-lined baking sheet and pour in the custard (pour any that doesn’t fit into a separate ramekin and bake). Bake until the filling appears set at the edges but is still jiggly in the center, 28 to 32 minutes. (In a deeper pan this can take much longer, even 45 minutes to an hour.) Cool to room temperature, then chill for at least 2 hours, or until ready to slice and serve. 

Pumpkin Sugar Pie

In the bowl of a stand mixer fitted with the paddle attachment (or if you don’t have an electric mixer, feel free to mix in a bowl with a wooden spoon or silicone spatula), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla, if using, and mix on medium speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, about 1 minute more. If the filling still looks dry or crumbly, you can add a few more drops of water until it holds together when pressed.

Turn out the dough and use your fingers to press it evenly into the pan or pans—this crust will hold a shape if you crimp it, but it also looks nice just flattened evenly to the edges. Chill for at least 30 minutes, and up to overnight.

This crust is best baked at 350°F (175°C). To parbake the crust: Bake, without pie weights, for 15 to 18 minutes, until the crust is beginning to turn lightly golden. If the bottom crust starts to puff up, you can poke the bottom with a fork in a few places to deflate it, and continue baking (the egg wash will seal the holes). To use with the pumpkin sugar pie filling: Remove the pan from the oven, brush the bottom and sides with egg wash (any egg wash is fine, but here, your leftover egg white works perfectly!), and let cool completely in the pan.

Press-In Cookie Crust

These crunchy, spicy rounds with their cracked, sugary tops are equally at home dunked in tea, coffee, or milk, and frequently enjoyed during the November/December holiday season. But they're just as welcome on a mellow, golden, late-September afternoon, with a comfortable lounge chair and a large glass of fresh-squeezed lemonade.

Gingersnaps

(138 grams) vegetable shortening*

(198 grams) sugar

(113 grams) molasses

(50 grams) sugar

Salt-Roasted Porterhouse recipe | Epicurious.com

bay leaves, crushed

black peppercorns

coriander seeds

fennel seeds

mustard seeds

rosemary

red pepper

coarse kosher salt

30-ounce

water

This spice blend is PERFECT to use when your recipe calls for 'Old Bay Seasoning', but you don't have any! I've used this many times and I love it! These are ingredients that you probably already have in your spice cabinet!

Homemade Old Bay Seasoning Mix

Tbsp celery salt

Tbsp bay leaves

tsp black pepper

dry mustard

tsp nutmeg-fresh ground if possible

cinnamon powder

UPDATE i recently did

i would use only a pinch of the nutmeg,

cinnamon and cloves,

Grilled Chicken Breasts in Spiced Yogurt recipe | Epicurious.com

plain yogurt (18 oz; preferably whole-milk)

olive oil

lemon juice

chili powder

chicken breast

mint leaves

shallot

This fried chicken is coated with a layer of super light, extra crunchy craggy-ness thanks to a tight packing of fine 00 flour coupled with a low-temperature shallow fry. It's finished with a drizzle of toasted honey butter, allowing the hot and flavorful spice dust to stick to every nook and cranny. It's also not a coincidence that this recipe combined with Stella's waffle recipe uses exactly one quart of buttermilk, so fire up those waffle makers...

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