Tag Archives: nutmeg

Mulled Wine

9 Dec

During last Saturday’s blizzard, I decided I wanted to have some good old-fashioned mulled wine. It was a perfect night for this warm, spiced red wine concoction. Except that I didn’t have any red wine. And there was a blizzard. But, once I set my mind on something I’ve got to have it! The 5-block drive was quite the adventure, but well worth it. Here’s how I made it, with what I had on hand.

Mulled Wine (Modified from the Joy Of Cooking)

1 – 750 mL bottle red wine of choice (I used my trusty favourite, Fuzion)
1/4 cup water
1/4 cup sugar
1 whole nutmeg, slightly crushed
1 cinnamon stick
6 whole cloves
2 lemons, juiced and zested
1 orange, juiced and zested

Heat water and sugar in a pot until sugar dissolves. Add spices, citrus juice and zest and let simmer for 3 minutes. Add wine and let bubble just below a boil for 10 minutes. Serve hot with a slice of orange, cinnamon stick and a fresh cranberry.

Roasted Parsnip Soup

29 Nov

Here’s the November article from Bodhi Tree’s Breathing Room Newsletter. I also made this soup for a recent Monday Night Supper Club potluck. It worked very well as an amuse-bouche garnished with a little thyme and a baby parsnip. Delish!

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Yoga, in its purest form, is about being present and aware in every moment of your life. We are all built with five tools that act as a gateway to this present moment awareness: the senses. Some moments your senses may be engaged with perfect clarity; you are aware that you feel the body you’re in, see the colours around you, hear the sounds in your environment, taste each morsel you eat and smell every aroma that wafts your way. Other moments, due to stress, routine or the mind’s games, your senses may be clouded, or on auto-pilot.

Along with the senses, asana, meditation and pranayama use drishti (focal point), intention (love!) and mantra (om) to help you focus, calm the mind and bring about present moment awareness, if only just for a second. What’s great about these techniques is that they can be applied outside of yoga as well, to work, relationships and even cooking.

This month’s recipe stars parsnips, which are abundant at farmers’ markets as Autumn matures. Using a recipe that focuses on one ingredient will help you engage your five senses, becoming present and aware as you’re cooking. Pay particular attention to how the parsnip’s aroma changes from raw to cooked. It’s an experience you won’t want to miss!

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Roasted Parsnip Soup

1 kg/2.2 lbs. parsnips, cut in half
1 large onion, sliced
1 head garlic, top ¼” cut off
2 carrots, cut in half
2 stalks celery, cut in half
2 Tbsps. olive oil
2 tsps. fresh ginger, minced
1 tsp. fresh thyme, minced
1 L/4 cups vegetable stock
salt and pepper to taste
freshly grated nutmeg to taste

Preheat oven to 375 F. Arrange all vegetables on a parchment lined baking sheet, drizzle with olive
oil and toss with salt and pepper. Bake 40 minutes, until vegetables are soft and garlic is golden.

In a large pot, squeeze garlic out of its peel, combine with roasted vegetables and stock. Bring to a boil then reduce heat and simmer for 15 minutes. Purée in a blender or food processor. Add ginger, thyme, nutmeg and season to taste. Garnish with fresh thyme and roasted baby parsnips.

Serves 4-6.

Happy Cooking!
Jacinthe

Homemade Pumpkin Pie

9 Oct

Over the last week I’ve had a number of people ask if I have a great pumpkin pie recipe. I do, in fact, and though this post might be a little too late for some of you, I thought I’d post it anyway.

The Best Pumpkin Pie

Filling:
300 g pumpkin purée
150 ml sourcream
150 g sugar
1 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp clove
2 eggs
1 Tbsp molasses

Crust:
625-700 g flour (approx. 5 cups) (I like to use a mix of whole wheat, spelt and all-purpose, whatever I have on hand)
1 Tbsp vinegar
1 tsp baking powder
454 g butter, lard or shortening (if using butter, add a little less water to start; shortening is NOT my favourite to work with)
1 egg
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