Homemade Flavorings

As you've probably noticed by now, I love to combine unusual flavors in many of my recipes.  These flavorings are a great way to do this and take very little time to make.

Scented Sugars

Scented sugars are really easy to make and can add that little extra flavoring to an item without changing a recipe.  You can use them for baking in place of regular sugar, in your coffee or tea, and they make nice gifts for all of your swanky housewife friends. I always have a few flavors continuously “infusing” in my kitchen cupboard. The flavors are pretty much endless.  You can use any herbs, edible dried flowers, spices, citrus peels, etc.  Every time that you use them, add a more sugar, shake it up and then let it marinate some more.  Put them in decorative ceramic or glass jars.  *You may want to strain them before using.  

Vanilla Sugar

2 Vanilla Beans

4 Cups Sugar

Split the vanilla beans in half long ways.  Add them along with the sugar into a jar and shake.  Best if made at least 30 days ahead.

Lavender Vanilla Sugar

1 Vanilla Bean

1 Package Dried Lavender buds (about 3 Tablespoons)

4 Cups Sugar

Split the vanilla bean in half long ways.  Put the sugar, bean, and lavender into a jar and shake.  Best if made at least 30 days ahead.

Orange Sugar

2 Oranges

4 Cups Sugar

Peel or cut the rind off of the orange.  I find it easiest to use a potato peeler and peel towards me.  With a paring knife remove any white from the peel.  The white layer is called the pith and it tends to be very bitter.  Let it sit out at room temperature for a few hours so that it starts to dry out. Then eat the oranges with your husband (*last step is optional). Add it along with the sugar into a jar and shake.  Best if made at least 30 days ahead.

Flavored Extracts

These are really fun because you can get creative.  Unfortunately for the impatient type, these are best made 2-3 months in advance for best results.  The alcohol level makes this a lot easier to use with fresher ingredients because it can handle just about anything.  You also want to use a lot of your flavoring because it needs to be really concentrated.  You can use vanilla, herbs, edible dried flowers, spices, citrus peels, dried fruits. This also makes a great gift for the baking enthusiast.

Vanilla Extract

2 Vanilla Beans

Approx. 12 Oz Vodka

Split the vanilla beans in half long ways and put them into a glass bottle.  Using a funnel, pour the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Lemon Extract

2 Large Lemons

Approx. 12 Oz Vodka

Peel or cut the rind off of the lemon.  I find it easiest to use a potato peeler and peel towards me.  With a paring knife remove any white from the peel.  The white layer is called the pith and it tends to be very bitter.  Using a funnel, pour the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Lavender Extract

2 T Dried Lavender Buds

Approx. 12 Oz Vodka

Using a funnel pour the lavender into a bottle. Pour in the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Infused Honeys

These make fun gifts for the baking or tea lovers in your life.  They are supper easy to make and everyone will think that you’re the ritziest housewife on the block.  Infuse with fresh herbs, spices, edible dried flowers, citrus peels, etc.  Drizzle these infused honeys into your tea, on top of or into baked goods, on your husband’s chest…..oops, did I just write that?!

Rosemary Honey

2 Sprigs of Rosemary

Approx. 2 Cups of Honey

Rough Chop the Rosemary and put it along with the honey into a sauce pot.  Bring to just a boil and lower the flame.  Keep it lightly cooking for about 20 minutes and then turn off the heat.  Pour it into a jar and let it cool before sealing.  You can use it immediately, but it would be best to let it sit for about 1 week before using.  If you want a clear honey, strain out the rosemary.

Lavender Honey

3 T Dried Lavender Buds

Approx. 2 Cups of Honey

Put the lavender along with the honey into a sauce pot.  Bring to just a boil and lower the flame.  Keep it lightly cooking for about 20 minutes and then turn off the heat.  Pour it into a jar and let it cool before sealing.  You can use it immediately, but it would be best to let it sit for about 1 week before using.  If you want a clear honey, strain out the flowers.

Holiday in a Jar

Winter Snow Globes

Supplies you will need:

Jars

Small Holiday Characters (with a flat base)

Mini Trees

Glitter, Large Grain

Glue

Flip the jar over and place the tree and the character onto the lid.  Place the jar on top to make sure that it will fit.  Sometimes you can bend the tree to help it fit.  Glue them to the lid and let it dry for 24 hours.  Flip the jar and add about 1 cm of glitter to the bottom.  Screw on the lid and shake.

Cocoa Gifts

Supplies you will need:

Ground Unsweetened Cocoa

Sugar

Marshmallows

Chocolate Chips

Flavorings: Ground candy canes, cinnamon sticks, cayenne pepper, mint or cinnamon candies, etc.

Mason Jars

Ribbons and Tags

Candy Cane Cocoa

Layer 6T sugar into a jar.  Add about 2T chocolate chips and then 6T Cocoa.  Add 1 crushed candy cane and then fill the rest of the jar up with marshmallows.  Label with instructions “Bring 4 cups of milk to just a boil.  Whisk in the ingredients from the jar and cook about 30 seconds”.

Cayenne Cinnamon Cocoa

Layer 6T sugar into a jar and 1 cinnamon stick. Add about 2T chocolate chips and then ¼ t cayenne pepper.  Layer with 6 T cocoa and then fill up the rest of the jar with marshmallows. Label with instructions “Bring 4 cups of milk to just a boil.  Whisk in the ingredients from the jar and cook about 30 seconds”.

Basic Recipe for Hot Cocoa

1 ½ T Cocoa

1 ½ T Sugar

1 Cup Milk

Bring the milk to just a boil.  Whisk in the remaining ingredients and cook about 30 seconds.

*Use this as your guide in case your jars are smaller than the ones that I used.

Pumpkin Butter

2 Cans Pumpkin

2 Cups Sugar

1 Cup Brown Sugar

1 Cup Water

1t Cinnamon

¼ t Nutmeg

Mix all ingredients in a sauce pot and simmer for about 30 minutes. Cool and put into jars or serve warm.  This should last refrigerated for about 2-3 weeks.

Gingersnap Pear Butter

4-5 Pears, Diced

1 ½ Cups Water

¾ Cups Sugar

½ t Cinnamon

2t Ground Ginger

2t Vanilla

About 18 Gingersnaps

Mix all ingredients except gingersnaps into a sauce pot and boil about 8-12 minutes or until pears are cooked.  Add gingersnaps and cook another 4 minutes.  Add a little more water if needed, but it should be thick.  Cool and put into jars or serve warm.  This should last refrigerated for about 2-3 weeks.

Cranberry Apple Jam

2 Apples, Diced

9 Oz Fresh Cranberries

2 ½ Cups Water

2 Cups Sugar

1 Orange, Zested and Juiced

Add a few pinches of spices if you like (cinnamon, ginger, cloves)

Mix all of the ingredients in a sauce pot and bring to a light boil for about 30 minutes or until all of the cranberries burst. Reduce to a thick jam.  You can thicken with cornstarch if needed. Cool and put into jars or serve warm.  This should last refrigerated for about 2-3 weeks.

Candy Cane Popcorn

Candy Cane Popcorn
7 Candy Canes
8 Oz Almond Bark or White Chocolate
2 Bags Popped Popcorn
3 oz Chocolate Chips

Unwrap the candy canes and BEAT THEM TO A PULP!  Well, not exactly.  Break them up and put them into a plastic zip lock bag.  Using a meat mallet or a hammer, crush them up.

Melt the bark or the white chocolate in a double boiler or slowly in the microwave. In a separate bowl, melt the chocolate chips.

Shake the unpopped kernels in your popcorn bags to the bottom. Put the popcorn into a large bowl being careful not to get the kernels into the bowl.  Add the bark and the candy canes and mix well.  You probably should just use your hands.  Don't worry, it won't scratch the manicure.

Pour it out onto some wax paper and drizzle with chocolate.

Let it dry and then bag it up as a gift or serve it to your guests.  This is best if eaten within 4 days but can last up to a week.

Get Squashed!

Roasted Harvest Squash Soup

Serves 4-6

1 Acorn Squash

1 Sweet Potato

1 Pumpkin Pie Pumpkin

Oil, about ¼ cup                   

2 Carrots, Peeled and Diced       

1 Small Onion, Diced

1 ½ Quart Vegetable or Chicken Stock

2T Brandy                             

1T Brown Sugar

2t Ground Nutmeg

Pinch of Cayenne Pepper

Salt and Pepper to Taste

Garnish:

Pumpkin Seeds

Mascarpone

Cut the squash, sweet potato, and pumpkin into cubes. Toss lightly with oil and roast at 350 degrees for about 50 minutes or until cooked.

In a large pot, add some oil and sauté the carrots and onions until tender. Add the roasted squash and the remaining ingredients. Simmer for about 30 minutes and season to taste. 

Pour into bowls and garnish with pumpkin seeds and a dollop of mascarpone or sour cream.

Stuffed Squash with Kale and Cranberries

Serves 4

*there are many varieties available so be adventurous in your choosing.  I made mine with delicata squash.

2 small squash

Oil

1 Bunch of Kale

½ Cup Dried Cranberries

½ t Garam Masala (You may substitute nutmeg or cinnamon)

Pinch of Cayenne Pepper

8 Oz Cream Cheese or Neufchatel Cheese

Salt and Pepper To Taste

Cut the squash in half, lightly oil and roast at 350 degrees for 45 minutes to 1 hour depending on the size of the squash.  Poke it with a fork to see if it’s tender.

Wash the kale and remove the stem about half way up the leafy green.  Cut the leaf in half long ways and then into about 1 cm cuts. In a pot or large sauté pan put about ½ cup of water and add the kale.  Cook about 2-4 minutes or until wilted and drain.  Add the remaining ingredients and stuff it into the middle of the squash.

Bake another 10 minutes and serve!

Roasted Root Vegetables with Apples and Pecans

Serves 6-8

2 Apples

2 Fennel Bulbs

1 Small Red Onion

1 Butternut Squash, Peeled and Seeded

1/3 Cup Brown Sugar

1T Balsamic Vinegar

1t Ground Nutmeg

½ Cup Chopped Pecans

3T Oil

Salt to Taste

4 Sprigs Parsley, Chopped

Preheat the oven to 350 degrees. Chop all of the fruits and vegetables into large dice. On one sheet pan put the squash with 2T oil and nutmeg and bake for about 30 minutes or until its tender when you poke a fork into it.  On another sheet pan put the remaining oil, apples, fennel, onion, brown sugar, and balsamic vinegar and bake for about 20 minutes.

When cooked, mix together with the remaining ingredients and serve!