Spice Up Your Holidays: Spiced Upside Down Cranberry Cake

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Spiced Upside Down Cranberry Cake

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Passion for Spices™ Team is very grateful for all wonderful community we shared our Food knowledge. Thankful for our Team members, sustainable vendors and community who support us even during the COVID times

Enjoy this recipe from Passion for Spices™ showcasing our Kashmiri Garam Masala.

Procedure:

1. Preheat oven to 350° F.

2. In an 8-inch cast-iron skillet (*see note), cook 4 tablespoons of butter and brown sugar over medium heat. Stir occasionally until the butter melts and starts to bubble.

3. Remove pan from the heat and let cool.

4. In a small saucepan, cook the cranberries and orange juice and the Zest and cook until the cranberries start to pop.

5. Remove from the heat and pour evenly over the cooled caramel..

6. In another bowl add the flour, baking powder, spices and salt, whisking to combine.

7. In another bowl beat the remaining 8 tablespoons butter and granulated sugar until fluffy and light.

8. Beat in the two egg yolks, one at a time, and stir in the vanilla essence.

9. Add the flour mixture alternately with the milk, starting and ending with one third of the flour. Mix until the flour is incorporated.

10. In a separate bowl, beat the egg whites until they hold soft peaks.

11. Fold one third of the egg whites into the batter and then gently fold in the rest.

12. Pour the batter over the cranberries in the pan and smooth the top with a spatula.

13. Bake for 30 to 35 minutes until the top is golden brown and the cake pulls away from the sides of the pan.

14. Remove from the oven and let cool for 15 minutes.

15. Run a knife around the edge of the pan, then invert the cake onto a serving plate.

• If you don’t have an 8-inch cast iron skillet, melt the butter and brown sugar in a regular skillet and pour it into an 8-inch cake pan.

Ingredients:

1 1/2 stick (12 tablespoons) unsalted butter, divided
3/4 cup brown sugar
2 3/4 cups fresh cranberries
1/4 cup fresh orange juice
1 tbsp orange zest
2 eggs, at room temperature, separated
1/2 cup whole milk, at room temperature
1 1/2 cups unbleached all-purpose flour
2 tsp baking powder
2 tsp Kashmiri Garam Masala
1/4 tsp salt
1 cup granulated sugar
1 tsp vanilla extract

Spice Up Your Pantry: Cinnamon and Cassia

During these difficult times, Passion for Spices™ Team wants to showcase the immune system boosting spices that you can incorporate into your pantry for everyday use. This series is called Spice Up Your Pantry, where we will be showcasing basic spices that boost your immune system, and how you can use them in your everyday food.

Cinnamon and Cassia

Cinnamon

Description: Ceylon Cinnamon is made by cutting the stems of the Cinnamomum tree. The inner bark is then extracted and the woody parts are removed. When the inner bark dries, it curls into rolls that can then be ground into powder.

Health Benefits: Cinnamon is loaded with antioxidants that have anti-inflammation properties and also can preserve foods. It may cut the risk of heart disease, lower blood sugar levels, and may have beneficial effects on neurodegenerative diseases such as Alzheimer’s. Animal studies have indicated that cinnamon may act against cancer cells, while Cinnamaldehyde, the main active component of cinnamon, can fight bacterial infections.

Origin: Cinnamon is native to Sri Lanka, the Indian Malabar Coast, and Myanmar (Burma). It is also cultivated in South America and the West Indies.

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cassia

Description: Two main types of cinnamon are the above Ceylon Cinnamon and Cassia Cinnamon, also called Chinese Cinnamon. Although obtained in a similar process to Ceylon Cinnamon, Cassia is thicker and tends to have a dark-brown color. It has a more pungent and less delicate flavor.

Health Benefits: High in Coumarin, Cassia can be dangerous if consumed in large quantities because of its potential to inflict damage to the kidneys, the liver, and the lungs. However, it is the most widely available cinnamon in stores and has been used in Chinese medicine for centuries. Cassia has similar benefits to Ceylon Cinnamon, but its essential oil ratios are somewhat different. If you eat a lot of cinnamon, it is much safer to use Ceylon Cinnamon.

Origin: Cassia cinnamon comes from the Cinnamomum cassia tree. Originally from Southern China, it is now grown in Eastern and Southern Asia.

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Culinary Use of Cinnamon and Cassia

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apple crisp

Enjoy this complimentary recipe from Passion for Spices™ showcasing cinnamon.

Procedure:

1. Preheat the oven to 400 degrees F. Place apples, lemon juice and Kashmiri Garam Masala in a baking dish and spread evenly.

2. For the crumb topping, mix all ingredients to form a crumb consistency.

3. Sprinkle topping on top of the apples.

4. Bake apples for 40 minutes until the top is crisp and the apples bubble. Place apple slices in individual bowls and serve warm with vanilla ice cream.

Ingredients:

4 cups apples peeled, cored, and sliced
2 tbsp lemon juice
½ tsp Kashmiri Garam Masala

For the Crumb Topping:
1/2 cup flour
1 tsp. Kashmiri Garam Masala
2 tbsp butter (cold)
1/2 cup brown sugar
3 tbsp old-fashioned oatmeal

Spice Up Your Pantry: Nutmeg and Mace

During these difficult times, Passion for Spices™ Team wants to showcase the immune system boosting spices that you can incorporate into your pantry for everyday use. This series is called Spice Up Your Pantry, where we will be showcasing basic spices that boost your immune system, and how you can use them in your everyday food.

Part 2: Nutmeg and Mace

Nutmeg

Description: Nutmegs are the dried kernel of the nutmeg fruit which comes from evergreen trees of the Myristicaceae family. They are typically grounded for culinary usage, and their sweet, delicate flavor makes them a go-to spice for desserts and pastries.

Health Benefits: Nutmeg has anti-inflammatory properties and helps with indigestion and bad breath. It also contains a compound called eugenol, which benefits the heart, has antibacterial properties, and improves memory.

Origin: Native to the Spice Islands of Indonesia.

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Mace

Description: Unknown to most, nutmeg comes with a second spice; mace. Fragile and spindly, mace is the net-like covering, or aril, that is wrapped around the pit of a nutmeg fruit, which comes from trees of the Myristicaceae family. With its delicate flavor and fresh, bright red hue, mace is used to flavor bright dishes and surrender its saffron-like hue.

Health Benefits: Mace is used to treat indigestion and to relieve some joint pain, and it also can be a breath freshener. It also contains eugenol which benefits the heart, has antibacterial properties, and improves memory.

Origin: Native to the Spice Islands of Indonesia.

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Culinary Use of Nutmeg and Mace

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Gobi Musallam

Enjoy this complimentary recipe that uses both turmeric and black pepper.

Procedure:

1. Preheat the oven to 375 degrees F. 

2. Rub the cauliflower with salt, turmeric and oil. Place the spiced cauliflower on an ovenproof tray and roast for 25 minutes or until tender. Remove the tray from the oven and set aside.  

3. Grind all the ingredients for the spice masala into a smooth paste. 

4.  In a large, heavy bottom pan on medium-high heat, add the ghee, oil, and the spice paste. Cook, stirring constantly, until the paste turns lightly golden brown.    

5. Stir in the pureed tomatoes, tomato paste and milk until well mixed. Allow the spices and vegetables to simmer on a low heat for 8 minutes. Add the peas and stir well.   

6.  Gently lay the whole cauliflower into the pan and baste with the prepared sauce. Cover the pan with a lid and cook for 5 minutes. 

7.  Remove the lid and baste again, cooking for 10 more minutes with the lid off. Serve in a large bowl or platter, garnished with coriander leaves and nigella seeds.

Cooks notes:

Gobi Musallam makes a stunning centerpiece for the dinner table and is perfect for sharing. Give everyone a large spoon and dig in, being sure to break the tender morsels of cauliflower off its stem.  This dish is best accompanied with either a flaky paratha or a cucumber raita. 

Substitutions: 
You may substitute the cauliflower for a whole head of broccoli and cook it in the same way. 
You could substitute the cinnamon, nutmeg, cloves and cardamom spices with 1 teaspoon of Kashmiri Garam Masala.

Ingredients:

(For the Gobi Musallam)
1 whole cauliflower, leaves removed and roots left
1 tsp salt
1 tsp ground turmeric
1 tsp sunflower oil

(For the spice masala)
1 onions peeled and roughly chopped
2 green chilies
12 cashew nuts
1 clove garlic, peeled
1 inch piece ginger, peeled
1 tsp cinnamon
2 cloves
½ tsp nutmeg
1/4 tsp mace
6 green cardamom pods, husks removed
4 tbsp low fat Greek yogurt
1 tsp salt
1 tsp ghee
1 tbsp sunflower oil
2/3 cup fresh tomatoes, pureed
1 tbsp concentrated tomato paste
1 cup of low fat milk
1 cup frozen peas

(For the garnish)
1 tbsp finely chopped cilantro leaves
1 tsp nigella seed (optional)

Spice Up Your Pantry: Turmeric “Spice of Life”

During these difficult times, Passion for Spices™ Team wants to showcase the immune system boosting spices that you can incorporate into your pantry for everyday use. This series is called Spice Up Your Pantry, where we will be showcasing basic spices that boost your immune system, and how you can use them in your everyday food.

Part 1: Turmeric “The Spice of Life”

Turmeric

Description: Turmeric (Curcuma longa) is a member of the “ginger” family, and is a rhizome. It has an active compound called Turmeric Curcumin which is proven to be very beneficial.

Health Benefits: Turmeric curcumin is an active compound proven to reduce inflammation, prevent oxidization, and stop the spread or reoccurrence of breast cancer, and it also exhibits antiviral properties.

Origin: Native to tropical Asia.

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Black Pepper

Description: Black pepper (Piper nigrum) is a member of the “pepper” family. They start as berries picked when green, and they darken and shrivel upon dying.

Health Benefits: Pepper helps with indigestion and has a wide variety of vitamins, including potassium and magnesium. According to research, when eaten with turmeric, black pepper and all of its health benefits are better absorbed.

Origin: Native to southern India and the Americas.

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Culinary Use of Turmeric and Black pepper

In traditional spice blends, Turmeric and Black Pepper are used together. They have to be cooked in a soluble fat like ghee or coconut oil for the spices to completely absorb in your body. According to Dr. Weil, an advocate for alternative medicine, there have been over 200 citations for turmeric benefits related to Cancer, Arthritis, and Alzheimer’s disease. At Passion for Spices™, we have a spice blend that is refined to incorporate turmeric and black pepper together which is made of quality, organic spices, with no salt or added ingredients. To learn more, visit our spice shop.

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Spiced Grilled Veggies

Enjoy this complimentary recipe that uses both turmeric and black pepper.

Procedure:

1. Mix the oil, Keralan curry, salt and pepper in bowl. Coat the peppers, eggplant, pineapple and onions with the curry powder mixture. Grill all the coated vegetables and the pineapple. Set aside. Arrange the grilled vegetables, pineapple and avocados attractively on individual plates. Drizzle with vinaigrette. Sprinkle with chives and Kashmiri garam masala.

2. Serve with your favorite rice. A perfect vegetarian dinner idea.

Ingredients:

2 yellow peppers, cut into large dice
2 red peppers, cut into large dice
1 eggplant sliced
3 red onions, peeled and sliced into rounds
1 pineapple, peeled, cored, and sliced
2 cups extra virgin olive oil
2 tablespoons Keralan curry
1 tablespoon salt
½ teaspoon ground black pepper
2 avocados pitted, peeled and cut into wedges
1 table spoon, finely minced chives
¼ teaspoon Kashmiri Garam Masala

Substitutions: Instead of Keralan curry, use brown turmeric and black pepper in combination. Instead of Kashimiri Garam Masla, you can use cinnamon.