2 Easy Homemade Spice Blends

Reader Contribution by Staff
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Our upcoming December 2011/January 2012 issue features a handful of warming nutmeg recipes for the winter kitchen. But we always have more ideas than will fit in the pages of each print issue! So here are two bonus recipes that are a cinch to make. Grind your own spice blends for fabulously fresh flavor.

Apple Pie Spice

To flavor cakes, cookies and pastries, add 2 teaspoons per cup of flour to the dry ingredients. Fruitcakes, pies and rich, sweet foods can handle up to double that amount. Simply grind the spices, and stir to combine.

4 tsp cinnamon
4 tsp coriander seed
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp green cardamom seeds

Quatre Épices

Traditionally used with rich meats, such as wild game or beef cooked in red wine, and when curing meats for charcuterie, this ancient French blend of “four spices” is also tasty in place of regular pepper as a finishing seasoning. For best results, use freshly ground spices.

1 tbsp white pepper
1 1/4 tsp nutmeg
1 tsp ginger
1/4 tsp cloves

Photo by Tim Nauman Photography