ICE CREAM / POPCORN TOPPING Makes 5 Jars Ingredients 1 pound Sprinkles ½ pound Demera Sugar (demera preferred, but granulated or regular sugar will do) 2 ounces Kosher Salt* ¼ pound crushed Candy, your choice (Heath Bar, Andes Mint, Candy Cane, Peanut Brittle) ¼ pound chopped Nuts (Pistachio, Pecan, Walnut, Marcona Almond) *If you have a flaky sea salt it looks nice in the shaker, like a smoked Maldon sea salt or any flavor
Method
1.Pour all ingredients into a bowl and stir until everything is mixed.
2.Divide the mixture between 5 jars and seal.
AUTHENTIC INDIAN MASALA CHAI
Makes about 3 cups of Chai
Ingredients
¼ cup Sugar
1/8 cup Loose Leaf Tea Leaves (strong, black tea, Lipton tea bags work)
½ cup Black Pepper
1 cup Dried Ground Ginger
½ cup Cinnamon
½ cup Dried Ground Cardamom
1 T Whole Cloves
1 T Dried Ground Nutmeg
1 T Dried Fennel Seed
Method
In a saucepan over medium heat, add milk, water and ¼ cup chai mixture. Stirring often to avoid scalding the milk, wait for bubbles to appear around the edge of the pan. Once it comes to a boil, turn off the heat and continue to stir well 1 minute. Allow to steep for 1-2 more minutes. Strain through a fine mesh sieve. Serve hot. Additional Ingredients not in container, but to add to recipe card 1 cup Milk 1 cup Water BLACKBERRY THYME BALSAMIC DRESSING Makes 4 cups Ingredients 32 ounces (2 lbs) Fresh Blackberries, rinsed and drained ½ cup Balsamic Glaze 2 T Sugar ¼ cup dried Thyme ½ cup Water Method In a medium saucepan over medium heat add all ingredients and stir often to avoid scalding the balsamic or caramelizing the sugar. Once the mixture has boiled, the blackberries begin to shrink and the liquid reduced, remove from heat. Strain through a fine mesh sieve. Pour into a glass or plastic bottle and refrigerate for up to 2 weeks. Use as a salad dressing or glaze for chicken, pork or beef. Use as a sauce for scallops.
INDIAN RICE SACHET Ingredients 1 Cinnamon Stick tsp Turmeric (ground) 2 Cardamom Pods 1 Star Anise 2 Cloves 1 tsp Cumin Seed 1 tsp Mustard Seed 1 dried Chile de Arbol Cheesecloth Decorative String Method In a square of cheesecloth add ingredients, tie with decorative string. Use 2 sachet for every 2 cups of water.
PEPPERMINT BROWNIE MASON JAR Ingredients 1 2/3 cup Sugar ¾ cup Cocoa Powder 1 1/3 cup AP flour ½ tsp Baking Powder ¼ tsp Salt ½ cup Chocolate Chunks (sold at Trader Joe’s) ¼ cup Andes Peppermint Baking Chips ¼ cup broken Candy Canes Additional ingredients not in jar, but to add to Recipe Card 3/4 cup melted Butter 2 large Eggs 2 T Water 2 tsp Vanilla Extract Method for Layering Jar In a small bowl combine flour, baking powder, and salt. Layer sugar, cocoa powder (wipe the inside of the jar after the cocoa layer), then flour mixture. Add chocolate chunks, then peppermint chips and sprinkle candy cane pieces on top. Method for Baking Preheat oven to 350 and grease a 9x13 inch pan. Mix brownie mix with wet ingredients in a large mixing bowl. Spread into prepared baking pan. Bake for 18-25 minutes. CHOCOLATE VANILLA SUGAR *Use small Jam Mason Jar for these ingredients Ingredients ½ cup Sugar 1 split Vanilla Bean ½ cup Cocoa Powder Method Rub split vanilla bean into sugar until you see the seeds throughout the sugar. Stir sugar to incorporate the vanilla bean seeds. In a small bowl mix the ingredients together and add to the jar. Happy Holidays!