{"id":1133,"date":"2011-12-16T02:28:36","date_gmt":"2011-12-16T02:28:36","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1133"},"modified":"2011-12-16T02:30:26","modified_gmt":"2011-12-16T02:30:26","slug":"holiday-spices-and-flavorings","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1133","title":{"rendered":"HOLIDAY SPICES AND FLAVORINGS"},"content":{"rendered":"

The quartet of spices and flavorings you want for holiday baking are nutmeg, cinnamon, chocolate and vanilla.<\/p>\n

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Tall ships sail into far flung harbors. The air warm and heavy with the fragrance of spices.\u00a0 In Sri Lanka and South India the traders exotic cargo is cinnamon.\u00a0 Indonesia, and nutmeg from the spice islands perfumes the air.\u00a0 In Africa, Central and South America the precious cargo is chocolate and vanilla. These are the seasonings you’ll reach for when holiday baking.<\/p>\n

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CINNAMON<\/strong> comes in ground form that can be added directly to batters and puddings.\u00a0 Use the whole stick to infuse liquids before they’re added to a recipe.\u00a0 For more flavor, lightly crush or break the stick before steeping.\u00a0 Since ground cinnamon stays fresh about about six months, buy in small quantities.<\/p>\n

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NUTMEG <\/strong>is the seed kernel of an Indonesian evergreen.\u00a0 Ground nutmeg loses its flavor quickly; purchase whole and grate fresh.\u00a0 The whole seeds will keep indefinitely if stored in an airtight container.<\/p>\n

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VANILLA <\/strong>extract should be “pure” not “imitation” for best results.\u00a0 Whole beans are used for flavoring sugar or steeping in liquids.\u00a0 Store in cool, dark place.\u00a0 I keep whole vanilla beans permanently in my sugar container.<\/p>\n

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CHOCOLATE <\/strong>that’s dark and bittersweet is most often used in baking and pudding recipes, because its high cocoa content gives it deeper flavor.\u00a0 Over the years I have experimented with various chocolate and found I prefer Callabaut.\u00a0 I avoid Baker’s Chocolate.\u00a0\u00a0\u00a0 If you wish to intensify chocolate flavor, add more cocoa powder, not more chocolate.\u00a0 Store chocolate in a cool, dark, dry place (not the fridge).<\/p>\n

These exotic flavorings will fill your kitchen with the wonderful and heady perfume of Christmas baking.<\/p>\n

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