Week of 11/29/1999

Gifts from the Kitchen!


Caribbean Spice Mix

4 Tbls. ground ginger
4 Tbls. finely ground black pepper
3 Tbls. dried orange peel, ground
1/2 tsp. ground mace
1/2 tsp. ground cloves
1/4 cup packed brown sugar

Mix all ingredients until well blended. Yields about 1 cup.
A tag affixed to the jar with following recipe suggestions would be helpful and appreciated. Stored in airtight jars or tins in a cool, dark place, each mix will keep for two months. The mix makes a great rub for pork, chicken or turkey. Create a paste by combining it with olive oil to moisten and then massage it onto the meat. Roast meat as directed. May also be used as a flavoring for a sugar and water syrup used for poaching fresh and dried fruits.


Roasted Garlic Mustard
Use a prepared mustard that’s not too assertive so that the flavor of the garlic comes through.

6 heads garlic, any loose papery skin removed
Olive oil
2 Tbs. sherry vinegar, or champagne vinegar
3 Tbs. honey
1 1/2 cups whole grain Dijon mustard
1 Tbs. minced fresh thyme
Salt and freshly ground black pepper

Heat the oven to 400 degrees. Cut off the top third of each garlic head to expose the cloves. Coat the cut sides with a little olive oil, wrap the heads loosely in foil, set on a baking sheet, and roast until soft, about 1 hour. Squeeze the garlic pulp into a medium bowl (you should have about 3/4 cup). Whisk in the vinegar, honey, and mustard until smooth. Stir in the thyme and season to taste with salt and pepper; refrigerate. Give along with smoked meats or sausages as a perfect gift idea. May be used to add flavor to sandwiches and vinaigrettes. Mustard will last about a month in the refrigerator.

Caramel Sauce
Delicious on ice cream!

4 cups sugar
1 cup water
8 oz. unsalted butter, cut into pieces, at room temperature
2 cups heavy cream
1/4 cup light corn syrup

In a large, heavy saucepan, combine the sugar and water. Set over medium heat, stirring until the sugar dissolves. Increase the heat to high and cook, swirling the pan for even color, until the mixture turns a very deep amber. Take the pan from the heat and carefully add the butter, cream, and corn syrup: the caramel will sputter and steam.

Put the pan back on the stove and bring the mixture to a boil, whisking frequently to mix the ingredients. Continue boiling for a total of 3 minutes. Let cool slightly, pour into jars, cover, and chill. The sauce will keep in the refrigerator for two weeks but may be frozen indefinitely. Yields about 5 1/2 cups.