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Recipes - European

Pickled Red Cabbage
2 lbs of firm red cabbage
3 Tbsp salt
4¼ cups cider vinegar
3 Tbsp Spice Appeal PICKLING SPICE, Whole
Pour the pickling spice into the cider vinegar and let sit for at least a day.

Quarter the cabbage and remove outer leaves and center stalks. Finely shred each quarter. Place cabbage in a large bowl, layer with the salt, cover and leave overnight. Rinse and drain cabbage thoroughly and pack into jars. Cover with the cold, spiced vinegar and seal immediately.


Asparagus with Wild Mushroom Ragout

2 Tbsp. butter
2 shallots, finely chopped
8 ounces assorted wild mushrooms
1½ cups chicken broth
½ cup heavy cream
salt and freshly ground pepper
1 Tbsp Spice Appeal PARSLEY, Whole
4 lbs asparagus, trimmed and peeled
In a medium skillet over medium heat, melt butter. Add shallots and cook, stirring, about 2 minutes, until translucent. Add mushrooms and cook 1 minute. Increase heat to medium high, pour in broth, and simmer until almost completely reduced, 12 to 15 minutes. Add cream and reduce until slightly thickened, about 5 minutes. Season to taste with salt and pepper; stir in parsley.

Steam asparagus 5 to 6 minutes, until tender. Dry on paper towels.

Season with salt and pepper. Remove to a platter and spoon sauce over center of asparagus; serve immediately. 


Green Peppercorn Sauce
1 can beef broth
¼ cup sherry
4 shallots, finely chopped
black pepper
⅓ cup heavy cream
2-3 Tbsp Spice Appeal GREEN PEPPERCORNS
Sauté the shallots in a small amount of butter over medium heat until soft. Add broth and sherry, increase heat to high and cook until reduced to about 1/2 cup. Add remaining ingredients, mashing some of the peppercorns to emit flavor, and serve over desired meat.


Grilled Duck Breast with Green Peppercorn Sauce and Mixed Baby Greens
2 Whole duck breasts, halved and trimmed of excess
3 Tbsp Duck base
4 Tbsp Honey
1 cup Water
1 oz Extra virgin olive oil
3 oz Mixed greens
Salt & pepper
In saucepan, combine duck base and water. Bring to a boil. Add green peppercorns and honey.
Reduce heat to simmer and reduce by 1/3. Season duck breasts with salt and pepper and grill until medium rare. Toss greens of your choice with extra virgin olive oil, salt & pepper. Slice duck breasts and arrange on plate with mixed greens. Spoon sauce over all and serve.


Brandied Apricot Tea Cakes

½ cup boiling water
One 6 oz package dried chopped apricots
One 10 oz box currants
1 cup apricot brandy
½ cup butter (1 stick)
1¼ cup firmly packed brown sugar
3 eggs
2 cups flour
1 tsp Spice Appeal CINNAMON, Ground
1 tsp Spice Appeal ALLSPICE, Ground
½ tsp baking soda
½ tsp salt
Combine apricots and currants in a bowl. Add the water and brandy. Cover put in refrigerator overnight.

Cream the butter in a mixing bowl and gradually add sugar and beat well. Beat in the eggs. In a separate bowl combine flour cinnamon, cloves, allspice, baking soda and salt. Gradually add this mixture to the creamed mixture.

Blend in the fruit and brandy mixture. Mix well. Using small cupcake tins drop 1 teaspoon of mixture into each cup. Bake at 325º F for 25-30 minutes. Cool on wire rack. Make about 48 small cupcakes.    


Lavender Potato & Leek Soup

4 slices bacon
3 large leeks, white part only
2 cloves garlic, minced
6 medium potatoes, peeled and diced
6 cups stock or water
½ cup heavy cream
½ cup milk
1½ tsp Spice Appeal HERBES DE PROVINCE
½ tsp Spice Appeal LAVENDER, Whole , ground in mortar and pestle or spice grinder
Salt and pepper to taste
Wash leeks well to remove any sand, chop and set aside
Cook bacon in soup pot until crisp. Remove to drain on paper towels. Crumble and reserve. Add leeks to bacon fat and gently sauté until leeks are very soft, about 7-10 minutes. Add garlic, potatoes and water or stock to leeks and simmer until potatoes are soft, about 20 minutes.

Using immersion blender, food processor or blender, puree soup until smooth and return to pot. Add cream, milk, crumbled bacon, Herbs de Provence and lavender and re-heat until hot but not boiling.

Salt and pepper to taste and serve immediately. 


Pickled Grapes with Jicama and Celery Seed
1 cup distilled white vinegar
1½ cups cider vinegar
½ cup white grape juice
1 cup white sugar
½ cup brown sugar
1 tsp Spice Appeal CELERY SEED , bruised with a rolling pin
¾ tsp Spice Appeal TUMERIC, Ground
2 tsp Spice Appeal YELLOW MUSTARD, Whole , slightly crushed with a rolling pin
7 Spice Spice Appeal CLOVES, Whole
1 tsp salt
Piece fresh ginger the size of your little finger, peeled and cut into rounds about the thickness of a dime
3 red or green jalapeno peppers, thinly sliced
4 cups mixed red and green seedless grapes
1 medium jicama, peeled and cut into cubes about 3/8-inch thick (about 2 cups)
In a large, saucepan, combine the vinegars, grape juice, white and brown sugars, celery seed, turmeric, mustard seed, cloves, and salt, and bring to a boil over medium-high heat. Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars.
Remove from the heat, add all the remaining ingredients, and mix well to combine. Cool to room temperature, then cover and refrigerate. These pickles will keep, covered and refrigerated, for 2 to 3 months.


Curried Wild Rice Soup

1 cup uncooked wild rice
¼ cup butter
1 onion, chopped
2½ cups sliced fresh mushrooms
½ cup chopped celery
½ cup all-purpose flour
6 cups vegetable broth
2 cups half-and-half
⅔ cup dry sherry
½ tsp salt
½ tsp Spice Appeal MUNTOK WHITE PEPPERCORNS, Ground
½ tsp Spice Appeal CURRY POWDER
½ tsp Spice Appeal YELLOW MUSTARD, Ground
½ tsp Spice Appeal CHERVIL
1 Tbsp chopped fresh parsley, for garnish
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.

Heat butter in a large saucepan over medium heat. Sauté onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.

Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.

Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.


Russian Salad Dressing
1 cup tomatoes (whole canned) or thick juice
½ cup olive oil
½ cup lemon juice
1 Tbsp honey
1 tsp Spice Appeal ONION POWDER
1 garlic clove
Blenderize until smooth, makes about 2 cups.


Juniper Berry Marinade
8 Spice Appeal JUNIPER BERRIES , crushed
½ cup olive oil
½ cup dry red wine
1 Spice Appeal BAY LEAF, Whole salt and pepper
Combine all ingredients well. Use to marinate leg of lamb.


Beef Stew with Bouquet Garni

1 Clove Garlic
8 Spice Appeal ALLSPICE, Whole
1 tsp Salt
1 cup Dry Red Wine
3 lbs Beef Rump Roast, in 1" cubes

For Beef Stew:
3 Tbsp Olive Oil
2 cups Beef Bouillon
1 Tbsp Spice Appeal BOUQUET GARNI
3 medium Carrots, peeled and Quartered
1 lb Small White Onions, peeled
1 lb Turnips, pared and Quartered
12 White Mushroom Caps
10 oz Package Frozen Peas
Salt and Pepper
Chopped Fresh Parsley
Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed peppercorns, allspice, 1 tsp salt, and wine. Stir to dissolve salt. Add beef cubes, pressing cubes down into marinade to immerse as much as possible.
Cover and marinate in the refrigerator for at least 1 hour. Remove beef and garlic from marinade with a slotted spoon, reserving marinade. Pat beef and garlic dry on paper towels.

Beef Stew: In a 6 quart non-reactive oven-going pot, heat olive oil and garlic over medium-high heat. Add meat in 2 batches, searing meat on all sides until deep brown. Return all meat to pot. Pour in reserved marinade and beef boullion. Add bouquet garni. Bring to a boil. Boil gently for 10 minutes. Reduce heat and simmer for 30 minutes.

Preheat oven to 350ºF. Layer carrots, onions, turnips and mushrooms atop meat mixture in casserole. Cover and bake at 350ºF for 1½ hours until meat and vegetables are tender. Stir in frozen peas. Season to taste with salt and pepper. Cover and bake 4-5 minutes until peas are cooked. Spoon stew and cooking juices into individual serving bowls. Sprinkle with chopped parsley.


Four Spice Duck Breast

6 boneless Long Island duck breasts
2 Tbsp salt
2 Tbsp Spice Appeal QUARTRE EPICES
4 fresh oranges
3 ounces rice vinegar
2 Tbsp fresh mint, chopped
oil for cooking
Salt and pepper to taste

Lay duck out on flat surface and cut slits in skin. Sprinkle on both sides with quatre epices and salt.
Let sit uncovered in refrigerator for 8 hours.

Place duck skin side down in a hot pan over medium heat. Cook until skin begins to brown and the duck fat begins to be rendered. Turn over to brown other side.

Place in a preheated 400ºF oven on a rack skin side up. Rack should be sitting in a pan to catch drippings.
Cook about 8 minutes until medium rare. Remove duck from oven and let rest.

Juice and zest two of the oranges. Peel the remaining two oranges and separate into segments.

Pour off half the duck fat into sauté pan over medium heat. Add orange zest, orange juice and vinegar and whisk. Remove pan from heat and add mint and orange segments.

Slice each duck breast into 4 pieces. Spoon 2 tablespoons of sauce over duck and serve.


Golden Pear Chutney

3 lbs hard pears
3 cups brown sugar
3 cups cider vinegar
4 oz crystallized ginger
1 cup dark raisins
1 cup light raisins
2 cups onions, chopped
1 lemon
1 Tbsp Spice Appeal YELLOW MUSTARD, Whole
2 tsp Spice Appeal CAYENNE PEPPER, Ground
1 tsp Spice Appeal CINNAMON, Ground
½ tsp Spice Appeal QUARTRE EPICES
Peel, core and chop the pears. Peel the lemon, removing all the white part, and thinly slice. Chop the crystallized ginger.

Place the pears in a saucepan and just cover with water. Cook them until they are almost soft.

Drain them saving the water they were cooked in. Place the pear water back in the pan with the brown sugar and cook the sugar mixture until it becomes syrupy, about 20 to 30 minutes. Place the pears and all the other ingredients into the pan of boiling syrup and cook for a further 30 minutes, stirring continuously, or until the mixture is thick. ladle into hot, pre - sterilized jars and seal.


Medieval Black-Grape Sauce
¾ to 1 lb black grapes (seedless), washed well
1 slice bread (rye with caraway preferred), toasted well and made into breadcrumbs
3 tbsp red wine vinegar
1½ tsp Spice Appeal CASSIA CINNAMON, Whole , freshly ground
1 tsp Spice Appeal MACE, Ground
5-10 Spice Appeal BLACK CARDAMON POD, Whole
1 tsp Spice Appeal GINGER, Ground
Spice Appeal LONG PEPPER, Whole , to taste
Pinch of Spice Appeal NUTMEG, Whole , freshly ground
In a food processor, process grapes until you get a thick mash. Pour into a pot, add breadcrumbs and vinegar (depending on how sweet the grapes are, you may need more or less vinegar). Bring to a boil and add spices. Boil for half an hour: it will be thick and dark purple/magenta. Cool and serve. Keeps for at least a week refrigerated.


Pickled Mushrooms
5-6 cups button mushrooms, cleaned
2 cups cider vinegar
2 cups wine vinegar
2 cups water
1 slice gingerroot
12 Spice Appeal CLOVES, Whole
2/3 Spice Appeal NUTMEG, Whole , grated
½ tsp Spice Appeal MACE, Ground
½ tsp Spice Appeal CINNAMON, Ground
4-6 cloves garlic, minced
½ tsp salt
½ tsp Spice Appeal BLACK PEPPER, Ground
2 Spice Appeal KASHMIR SAFFRON threads
Mix vinegars, water, and spices in a large, non-reactive pot. Add mushrooms until mushrooms reach above liquid line. Heat at medium-high until simmering. Cover and simmer for 10 minutes. Using a slotted spoon, remove mushrooms from brine and pack into a jar or crock. Pour in brine mixture to cover. 



Crème Brulee

2 cups milk
½ cup heavy cream
1 Spice Appeal VANILLA BEAN , split lengthwise
2 large whole eggs
3 large egg yolks
¼ cup sugar
¼ tsp salt
⅓ cup firmly packed light brown sugar
Garnish with fruit, like raspberries (fresh or even individual frozen ones)
Fresh mint sprigs
Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flameproof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use).

In a bowl whisk together the whole eggs, the egg yolks, the white sugar, and the salt, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into bowls or little dessert cups. Transfer them to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer bowls to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.

Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the bowls in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it. Garnish with fresh fruit such as raspberries and a sprig of mint. 


Farfalle with Creamy Smoked Salmon and Vodka Sauce

1 lb farfalle
2 Tbsp unsalted butter
1 small shallot, minced
¼ cup vodka
2¼ cups heavy cream
4 ounces thinly sliced smoked salmon, cut into thin strips
Salt and Spice Appeal Ground Black Pepper
3 large egg yolks
2 Tbsp Spice Appeal Chives
In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.

Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the egg yolks with the remaining ¼ cup of heavy cream.

Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve. 


Scandinavian Glogg

1 Bottle Dry Red Wine
½ cup (125 ml) inexpensive Brandy
½ cup (125 ml) your choice Sweet Liqueur (e.g. Black Current Cordial)
2 cups (500 ml) Apple Juice (or more to taste)
2 Tbsp Raisins
2 Tbsp Slivered Almonds
2 Tbsp Spice Appeal MULLING SPICE
Mix the wine, brandy, liqueur, apple juice, raisins, almonds and mulling spices in a pot and simmer, covered, over low heat, for a minimum of 20 minutes. Do not boil. The longer the simmer time, the spicier the Glogg becomes. Experiment with the simmering time to best suit your taste. When spicy enough remove the spices and serve hot. Serve with a slice of lemon or cinnamon stick. 


Steak with Green Peppercorns

6 pieces fillet steak 60g (2ozs)
2 tsp oil
1 Tbsp flour
2 tsp dry sherry
½ cup dry white wine
½ cup water
1 beef stock cube
½ tsp sugar
3 Tbsp cream
Trim steaks, if necessary. Pound steaks lightly. Heat butter and oil in pan, add steaks, cook quickly on both sides to seal in juices. Then cook to taste. Remove steaks and keep warm. Add flour to pan, stir to combine with pan juices. Stir in the wine, sherry, water, crumbled beef cube, sugar and green peppercorns. Stir until sauce boils, reduce heat, simmer 3 minutes, add cream. Pour sauce over steaks.


Peppercorn Steak Sauce
Heavy cream
Dry white wine or cognac
1” to 1½” thick beefsteak of your choice
2-3 tsp Spice Appeal STEAK SPICE
Rub the steak with Steak Spice and olive oil, and allow to marinate for 1 or more hours. Heat a heavy skillet to high temperature. Sear steak quickly (20 sec. or so) on both sides to seal in juices then remove to grill for finishing to desired doneness.

While steak is cooking on the grill, deglaze pan with 1/4 to 1/3 cup wine and reduce by one half to ?rds.
(If there is little or no drippings from the steak add a little butter to the hot pan and brown but do not burn it, then deglaze). Add cracked black pepper, green peppercorns and 1/4 to 1/3 cup heavy cream to pan. Cook over medium heat, stirring constantly until liquid is reduced by half again.

By this time the steak should be done. Place steak on serving dish and pour pepper sauce over the steak or serve the sauce in a small ramekin on the side.

This recipe yields about 1/4 cup of sauce or enough for two 8 oz steaks. 


Liptauerkase (Cheese)

8 oz. softened butter
16 oz. softened cream cheese
1 Tbsp grated onions
1½ tsp Dijon mustard
1½ tsp Spice Appeal CARAWAY SEED , grounded
2 tsp chopped parsley
2 tsp chopped chives
2 tsp chopped capers
Mix ingredients well. Shape into mound. Sprinkle parsley or chives on top. Serve with pretzel sticks.


Strawberry-Lemon Balm Scones
2 1/2 cups organic whole-wheat pastry flour
3 Tbsp organic can sweetener
5 tsp baking powder
10 Tbsp (1 1/2 sticks) margarine
cup organic strawberries, sliced and rolled in flour
2 Tbsp Spice Appeal LEMON BALM, Whole
2 large eggs
1 cup almond milk

Preheat oven to 400º F. Grease a baking sheet.

Blend the flour, sugar, and baking powder together in a bowl. Add the margarine and mix until crumbly. Add the strawberries and lemon balm and blend lightly. Whisk together the eggs and almond milk in another bowl. Add all but 1 tablespoon of this to the flour mixture. Stir.

Transfer the dough to a floured surface and knead for 4 to 6 turns. This is important to be exact for consistency in scones. Cut the dough in half and pat each half into an oval about 10 inches long and 4 inches wide. Cut each oval first lengthwise and then crosswise to make 8 triangle shaped

Place the scones on the baking sheet and brush the tops with the remaining egg and almond milk mixture. Bake until golden on top, about 12 minutes.


Crème Brulee
9 egg yolks
¾ cup sugar plus 6 tsp
1 qt. Heavy cream
½ tsp Spice Appeal LAVENDER, Whole , ground in mortar and pestle or spice grinder
¼ cup chopped semi sweet chocolate
Preheat oven to 325ºF. In a large bowl, whisk together egg yolks and ¾ cup sugar until pale yellow and thick. Pour cream into medium saucepan over low heat. Bring cream to barely a simmer. Remove from heat and add to yolks, a little at a time to temper and blend the mixture without cooking yolks, whisking often.

Divide custard into 6 ramekins or individual sized tart pans, about ¾ full each. Place in a 9 X 13 baking dish filled with water to cover each ramekin halfway up the sides. Bake in middle rack of oven 20 minutes.

Remove from oven and divide lavender and chocolate evenly among the ramekins, swirl into each partially set custard with a butter knife and return to oven for an additional 20 to 25 minutes, until lightly brown and set in center.

Remove from oven and let sit on rack in baking dish until room temperature, about half an hour.
Remove ramekins from water bath and transfer to refrigerator for at least 2 hours.

Before serving, sprinkle 1 tsp. of sugar on each ramekin. Using kitchen torch held 2 inches from top, brown sugar on top of each Crème Brulee, forming a hard caramel crust. Let sit 2-5 minutes before serving.


Balsamic Beets

6 medium beets (about ½ lb each), peeled, with roots and tops removed
3 cups water (or enough to cover the beets in the cooker)
1 Tbsp balsamic vinegar
1 Spice Appeal BAY LEAF, Whole

For Chervil Butter:
¼ cup butter, melted
2 tsp Spice Appeal CHERVIL

For Horseradish Mustard:
2 Tbsp Dijon mustard
Place the beets in an electric slow cooker. Add water, vinegar, bay leaf. Cover and cook on LOW until the beets are tender, 6 to 8 hours.

To make chervil butter, combine the melted butter and the dried chervil. To make horseradish mustard, mix the horseradish powder with the Dijon mustard.

Discard the bay leaf Drain and slice beets; serve with the chervil butter or horseradish mustard. 


Succulent Lamb Chops or Lamb Steaks
8 lamb chops or 4 lamb steaks
Marinade Sauce
Bearnaise Sauce
cooked wild rice

For Marinade Sauce:
4 Tbsp soy sauce
2 Tbsp catsup
2 Tbsp vegetable oil
¼ cup red wine
1 tsp coarse ground pepper
2 cloves garlic, crushed

For Bearnaise Sauce:
½ cup margarine or butter
3 Tbsp white wine vinegar
1 Tbsp finely chopped green onion
¼ tsp Spice Appeal FRENCH TARRAGON
1/2 tsp Spice Appeal CHERVIL
¼ tsp Spice Appeal MUNTOK WHITE PEPPERCORNS, Ground
4 beaten egg yolks
1 tablespoon water
Place chops or steaks in ziploc bag with marinade sauce and refrigerate for 8 to 24 hours.

Brush chops or steaks with garlic mixture from marinade sauce then grill until medium to well done.

For the Bearnaise Sauce: Cut margarine or butter into thirds and bring to room temperature. In a small saucepan combine vinegar, onion, tarragon, chervil and pepper. Bring to boiling: boil 2 minutes on high or until reduced by about half. In the top of a double boiler combine egg yolks, 1 tablespoon water and vinegar mixture. Add one piece of the margarine. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly, till margarine melts and sauce begins to thicken. Add remaining margarine, a piece at a time, stirring constantly. Cook and stir until thickened (1 to 2 minutes). Immediately remove from heat. If sauce is too thick or curdles, immediately beat in 1 to 2 tablespoons hot tap water.

Serve on bed of wild rice with Bearnaise Sauce drizzled over top. 


Chicken with Juniper Berry Sauce

1 cup all purpose flour
1 teaspoon salt
½ tsp Spice Appeal BLACK PEPPER, Ground
2 chickens, cut up
2 eggs, slightly beaten
½ cup butter
2 Tbsp butter
2 Tbsp flour
2 cups chicken stock
½ cup dry sherry
2 tsp crushed Spice Appeal JUNIPER BERRIES
¼ tsp salt
½ tsp Spice Appeal MUNTOK WHITE PEPPERCORNS, Ground
Combine 1 cup flour, 1 teaspoon salt, and ½ teaspoon pepper. Dip chicken pieces in eggs; coat with flour mixture. Melt 1/2 cup butter. Brown chicken in butter 3-5 minutes. Place chicken in baking pan; bake at 350 degrees until tender, about 35 minutes. Melt 2 tablespoons butter, stir in 2 tablespoon flour. Stir in stock and sherry gradually. Add juniper berries, salt and pepper. Heat to boiling; reduce heat. Simmer, uncovered, stirring constantly, until thickened. Place on serving dish and spoon sauce over.


Cabbage with Juniper Berries


2 Tbsp margarine
1 medium onion; chopped
1 clove garlic; crushed
6 Spice Appeal JUNIPER BERRIES , crushed
1 lb cabbage, shredded
Melt the butter in a large saucepan.
Add the onion, garlic and juniper berries and lightly cook for 5 minutes, until the onion is soft.
Add the cabbage and stir until well coated with butter. Cover and cook the cabbage in its own juices for 10 minutes, stirring occasionally. The cabbage should be slightly crunchy and not soft. Serve hot.


Provencal Bean Stew
12 ozs (340g/2 cups) approx. dried haricot, kidney or black-eyed beans or a mixture of all three
1-3 carrots
1-3 onions
2 tsp Spice Appeal BOUQUET GARNI , plus 1 tsp
A pinch of Salt, freshly ground pepper and sugar
8 ozs (4 cups) sliced onions
1 large red pepper, cored, seeded and sliced
1 large green pepper, cored, seeded and sliced
2 cloves of garlic, crushed
1 can of tomatoes, 14 ozs
2 Tbsp concentrated tomato puree
1 tsp Spice Appeal MARJORAM, Whole
2 ozs black olives
2 Tbsp fresh parsley, chopped

The day before cooking, pick over the beans, cover with plenty of cold water and leave overnight (soak each type of bean separately).

Next day, drain the beans, place in a saucepan and cover with fresh cold water. Add a chunk of carrot, a small onion and bouquet garni to the pot. Bring to the boil, boil rapidly for 10 minutes, then cover and simmer until almost tender. The cooking time varies according to the variety and age of the beans, so for this reason it is better to cook the beans in separate pots and mix them later. Add a pinch of salt towards the end of cooking.

When the beans are tender but not mushy, strain and reserve 10 oz (/1¼ cups) of the liquid and discard the vegetables.

Heat the oil in a casserole and sweat the onions on a low heat for 5 minutes approx. Add the peppers and garlic, cover and continue to sweat gently for 10 minutes. Add the tomatoes with their juice, tomato puree, herbs, beans, bouquet garni, reserved cooking liquid, salt, freshly ground pepper and a pinch of sugar.
Cover and simmer for 20 minutes approx., or until the beans and peppers are cooked.

Five minutes before the end of cooking time, add the olives and freshly chopped parsley. Taste and correct the seasoning if needed.


Four Spice Sandwich Spread
1 tsp Spice Appeal QUARTRE EPICES
1 cup mayonnaise
Fold quatre espices into mayonnaise. Mix well. Delicious on turkey, chicken, ham, and roast beef sandwiches.


Braised Lamb Shanks with Garlic

4 tsp Spice Appeal QUARTRE EPICES
4 meaty lamb shanks (each about 1 pound; do not trim the external fat)
Sea salt to taste
Freshly ground Spice Appeal MUNTOK WHITE PEPPERCORNS, Whole , to taste
1 cup Banyuls wine, or Port
1 quart good quality chicken stock
Preheat the oven to 450 degrees F.

Rub the Quatre Epices all over the surface of the lamb shanks. Season them with sea salt and white pepper.

Stand the shanks, wider side down, narrow end up, in a large roasting pan. Place the pan in the center of the oven and roast, uncovered, for 1 hour.

Transfer the lamb to a platter and set aside. Off the heat, deglaze the pan with the wine, scraping up any cooked bits that may have stuck to the bottom. Return the lamb to the pan standing on end, wider side down. Add the stock. Cover the pan and return it to the oven. Braise, without disturbing the meat, until the meat is very tender and just beginning to fall off the bone, about 1½ hours.

Remove the pan from the oven and transfer the lamb shanks to a warmed platter. Cover them with foil and let them rest for 10 minutes. Meanwhile, strain the sauce through a fine-mesh sieve into a gravy boat. 


Medieval Green Mustard Sauce
2 Tbsp Spice Appeal YELLOW MUSTARD, Whole
1 Tbsp Spice Appeal BROWN MUSTARD, Whole
2 Tbsp Spice Appeal YELLOW MUSTARD, Ground
½ cup or more red wine vinegar
3 Tbsp olive oil
¼ cup honey
½ Tbsp Spice Appeal CUBEB PEPPER
pinch of Spice Appeal ANISE SEED, Whole
grated pepper
3 cups fresh parsley leaves
In a mortar and pestle or grinder, grind together yellow and black mustard seed; mix with mustard flour. In a bowl combine mustard powder with vinegar, olive oil, honey, and grated pepper to taste. Grind together. Grind cubebs and aniseed and add to mixture. Add more vinegar or water if needed to produce a runny paste, with a sharp smell as of horseradish. Macerate parsley leaves in the mortar and pestle, and mix in with the mustard to produce a green paste.


Tart de Brymlent (Medieval English Lenten Tart)
Dough for 9 inch pie crust
1½ lb salmon, cod, haddock or a mixture
2 Tbsp lemon juice
2 Tbsp butter
2 pears, peeled, cored & thinly sliced
2 apples, peeled,cored & thinly sliced
1 cup white wine
2 Tbsp lemon juice
2 Tbsp brown sugar
5 Spice Appeal CUBEB PEPPER , thinly crushed
½ tsp Spice Appeal CLOVES, Ground
½ tsp Spice Appeal NUTMEG, Ground
¼ tsp Spice Appeal CINNAMON, Ground Cinnamon
½ cups raisins
10 prunes, pitted & minced
6 dates, minced
6 figs, dried & minced
3 Tbsp red currant jelly
Preheat the oven to 425ºF and bake the pie crust for 10 minutes. Let cool.

Cut the fish into 1½" chunks, salt lightly ands sprinkle with 2 tbsp lemon juice. Set aside.

Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated.
Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet.
Cover and simmer about 15 minutes or until the fruit is soft but still firm. Check the flavoring, and drain off excess liquid.

Paint jelly on the pie crust.

Combine fish chunks with fruit and place the mixture in the crust. Bake at 375ºF for 15-25 minutes, or until the fish flakes easily. 


Slow-Braised Lamb Shanks
3 Tbsp Spice Appeal Ground Cumin
3 Tbsp Spice Appeal Ground Coriander
2 Tbsp Spice Appeal Curry Powder
2 Tbsp Spice Appeal Rosemary
2 Tbsp Spice Appeal Thyme
2 Tbsp garlic, minced
1 Tbsp Spice Appeal Black Ground Pepper
½ cup extra-virgin olive oil
Kosher salt
6 lamb shanks (1 to 1¼ lbs each), trimmed of excess fat
2 celery ribs, very coarsely chopped
1 large onion, very coarsely chopped
1 carrot, coarsely chopped
1 cup dry white wine
8 cups rich veal stock
In a small bowl, combine the cumin, coriander, curry powder, rosemary, thyme, garlic and pepper.Stir in 6 Tbsp of the olive oil to make a paste and season it generously with salt. Place the lamb shanks in a large roasting pan and rub them with the spice paste. Cover with plastic wrap and refrigerate overnight.

Return the lamb to room temperature.Scrape off most of the spice paste from the shanks.In a large skillet, heat 1 Tbsp of the olive oil until shimmering.Add half of the lamb shanks and cook over moderately high heat until browned all over, about 10 minutes; transfer the shanks to a plate. Wipe out the skillet.Lower the heat to moderate and repeat with the remaining Tbsp of olive oil and lamb.

Preheat the oven to 350°. Add the celery, onion and carrot to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add the wine and bring to a boil. Add the stock and bring to a boil. Wash the roasting pan and return the browned shanks to it. Pour the vegetable mixture over the shanks, cover with foil and roast for about 3½ hours, or until the lamb is very tender. Lower the oven temperature to 200°. Carefully transfer the shanks to a baking dish and cover tightly with foil; keep warm in the oven.

Strain the sauce into a medium sauce-pan. Skim off as much fat as possible. Boil the sauce over high heat until reduced to 4 cups, about 40 minutes; season with salt and pepper. Transfer the shanks to a platter, pour the sauce on top and serve.