Spiced Kabocha Squash Soup

Ingredients

  • 1/2 medium kabocha or 1 butternut squash (about
  • 2 lbs.), halved
  • 5 cloves garlic
  • 1 small onion, chopped (about 1 cup)
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground cinnamon
  • 1 15-oz. can low-sodium vegetable broth
  • 3 Tbs. finely chopped chives
  • 1 tsp. sherry vinegar

Directions

  1. Preheat oven to 350°F. Line baking sheet with foil and coat with cooking spray. Place squash cut-side down on prepared baking sheet, and tuck garlic cloves in hollow under squash. Bake 50 minutes, or until tender. Cool 10 minutes. Scoop flesh from shell, and place in large bowl. Peel garlic cloves.
  2.  Heat large pot over medium heat, and coat with cooking spray. Add onion, and cook 7 minutes, or until translucent. Add ginger, allspice and cinnamon, and cook 1 minute more. Stir in squash, garlic, broth and 3 & 1/2 cups water. Bring to a simmer, and reduce heat to medium low. Partially cover pot, and simmer 25 minutes. Purée in blender or food processor until smooth. Serve hot or cold, and stir in chives and vinegar just before serving.
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Jerk Chicken

Ingredients

FOR THE CHICKEN
  • 1 lb. bunch green onions, plus more thinly sliced for garnish
  • 2 cloves garlic
  • 1 jalapeno, roughly chopped
  • Juice of 1 lime
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. light brown sugar
  • 1 1/2 tsp. ground allspice
  • 1 tsp. dried thyme
  • 1/2 tsp. ground cinnamon
  • Kosher salt
  • 8 pieces bone-in chicken drumsticks and thighs
  • Vegetable oil, for grill

Directions

  1. In a blender, combine green onions, garlic, jalapen~o, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1/4 cup.
  2. Place chicken in a shallow dish and season with salt.Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
  3. When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
  4. Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more.

Blueberry Crumb Cake

Ingredients

For the Streusel Topping
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter (cut into tablespoons)
For the Cake
  • 4 tablespoons unsalted butter, softened, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan and 1 teaspoon for blueberries
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 3/4 cup sugar
  • 1 large egg
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries

Triple Ginger & Spice Cake

Ingredients

  • 250g pack butter
  • 250g dark brown muscovado sugar
  • 250g black treacle
  • 300ml milk
  • 2 eggs
  • 100g glacé ginger from a jar, finely chopped
  • 375g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp allspice
  • 2 tsp ground ginger
For the icing
  • 3 tbsp ginger
  • syrup from the jar
  • 5 tbsp icing mix

Mulled Wine

Ingredients

  • 1 navel orange
  • 4 cups apple juice
  • 2 tablespoons honey
  • 1 2-inch piece fresh ginger, thinly sliced
  • 5 whole allspice berries
  • 10 cinnamon sticks
  • 1 bottle dry red wine

Directions

  1. Using a vegetable peeler, peel the zest from the orange in long strips. (Reserve the fruit for another use.)
  2. In a large saucepan, gently simmer the zest, apple juice, honey, ginger, allspice, and 2 cinnamon sticks for 20 minutes. Stir in the wine and cook just until heated through. Serve hot with the remaining cinnamon sticks.

Sweet Potato Spice Bread

Ingredients

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon each ground cinnamon, nutmeg and allspice
  • 1/8 teaspoon salt
  • 1 egg
  • 1/3 cup mashed sweet potato
  • 1/3 cup honey
  • 3 tablespoons canola oil
  • 2 tablespoons molasses
  • 1/3 cup chopped walnuts

Directions

  1. In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts.
  2. Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.