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In this dish, I’ve taken a technique we got out of a Thai cookbook, where this was one of many ingredients and didn’t really shine, and made it the main flavor star of a completely different dish. What you do is chop garlic and cilantro together until it makes almost a paste, or alternately, you can grind them together in a mortar and pestle. The paste is then cooked into a dish. I’ve been messing with different iterations of this for about a month, trying to find the perfect way to feature it. I know this is a kind of odd way to feature garlic, but it is SO GOOD.
Here, the garlic and cilantro, along with a bit of onion, flavor ground bison, which is then served in a take on the lettuce cup. I don’t like lettuce, but also, I think the earthiness of bison and kale suit each other. A little dab of something creamy — yogurt, if you can find a not-sweet one, mayo or mayo substitute, even a sour cream, if you have a safe one — brings the flavors out just a little more. This recipe is simple and straightforward, and if you’re anything like me, you might find all your recipes featuring cilantro and garlic for a while.
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Wash kale and shake leaves mostly dry. Microwave for 10 seconds, twice, moving the leaves around between cooking. You just want to soften and barely cook the kale leaves. Chop off the leaves where the leave starts to narrow towards the bottom, leaving the top 4 or so inches for the “cup.”
Over medium heat, heat the oil, adding the onion and salt when it is hot. Stir well.
Chop the garlic roughly. Add the cilantro. Keep chopping until you have a finely chopped mess where you can barely pick the garlic out of the cilantro. Alternately, you can grind these together in a mortar and pestle, but I like the chopping.
Add the cilantro-garlic mess to your onion after the onion is translucent and beginning to brown. Stir well and cook for about 1 minute.
Add the bison and chop/stir well, breaking up the meat. Cook until just not pink, but don’t overdo it. Drain on a paper towel lined plate. Season lightly with pepper.
To serve, add the meat mixture and condiment to each kale “cup” and enjoy like a taco. For this recipe, we tried Earth Balance mayo and a Greek yogurt as condiments, and both worked well. Use whatever you like that is safe for you, or enjoy without the condiment.
MaryKate and I were on the same wave length about our first recipe, in that garlic must be fried somehow. I’ve looked at doing pakoras several times, but hadn’t gotten around to it. I mean, fried veggie fritters with Indian spices? How can that be bad? So when MaryKate sent me some extreme elephant garlic from Seattle, I knew this would be a great use for it.
Onion and Elephant garlic clove
Look that the elephant garlic in the picture. For scale, that onion is a bit larger than a baseball, but not as big as a softball. Crazy huge right? If you don’t have access to elephant garlic, just use an entire bulb of regular garlic. (Oh, and to resolve the unfortunate aroma later, I swished with a glass of water with a couple of tablespoons of peroxide and a drop of peppermint essential oil mixed in it, after lots of brushing teeth and tongue.)
The garlic clove was actually large enough that I could put it through the grater on my food processor. I grated the onion, garlic and cayenne in the food processor and used my Pampered Chef ginger grater for the ginger (you could also use a microplaner).
Onion, garlic, cayenne pepper, and grated ginger
The batter ingredients go in the blender, and you blend before adding water, but keeping it to a thick paste.
Batter paste ingredients in blender
After you’ve made the paste, mix in the veggies and your batter for the Garlic and Onion Pakoras is ready to fry.
Completed Garlic and Onion Pakora batter
I’ve learned to deep fry in a stainless steel or cast iron pot using a thermometer. Deep fryers generally have nonstick interiors which could potentially give off fumes that would kill my parrot. Also, once you get used to it, it’s really no big deal to fry on the stove top. Just use a pot that’s nice and deep to prevent splattering. I use a Lodge cast iron wok and I love it for frying. High walls to prevent splatter, but large open surface and it uses less oil than a regular stock pot.
Garlic and Onion Packoras being fried
Once they are golden brown, you want to drain off the excess oil. Conventional wisdom says its best to drain on a rack over paper towels, but…that’s just one more damn thing I’m going to have to wash, and I don’t care enough.
Garlic and Onion Packoras draining after being fried
Serve with ketchup or a chili sauce or you can mix up some chaat masala to sprinkle on them. Enjoy!
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Garlic and Onion Pakoras
Print Recipe
A lovely fried garlic and onion snack or appetizer when you’re playing with deep frying.
1cloveelephant garlic(if you don’t have elephant garlic, use an entire bulb of regular garlic)
1hot pepper, destemmed and deseeded(use a jalapeno, serrano, or cayenne pepper depending on your preferred level of heat)
2teaspoonsgingergrated
4Tablespoons garbanzo bean flour (besan)
1Tablespoon rolled oats
1Tablespoonrice flour
1/2 teaspoonsea salt
1/8teaspoonground turmeric
1/4teaspooncrushed red pepper
1/4teaspoonground cumin
1/4teaspoonground garam masala
1/2inchpiece of peeled ginger
water
safe oil for frying
thermometer
stainless steel or cast iron pot
Servings: people
Instructions
Thinly chop up the onion, garlic, and pepper, and grate 2 teaspoons of ginger. I used the grater blade in my food processor for the vegetables, and grated my ginger with a ginger grater (you could use a microplaner). If you are using a knife, wear safe for you food prep gloves to prevent you from burning your hands when chopping the pepper.
In a blender, place the garbanzo bean flour, oats, rice flour, salt, turmeric, crushed red pepper, cumin, garam masala, 1/2 inch piece of peeled ginger. Blend. Add enough water, teaspoon by teaspoon to form a thick paste, scraping down the sides as necessary. Keep the paste thick as more water will be added when you add the vegetables.
Add the chopped vegetables, and blend for only a few seconds, just enough to incorporate the veggies with the paste. You do not want the vegetables pureed. Empty the blender into a bowl or container and make sure the mix is well combined.
Place safe oil into a stainless steel or cast iron pot, two inches deep. Heat oil until the temperature is 360°F. Using a tablespoon or small scoop, place a spoonful or scoop into the hot oil and deep fry a few minutes on each side until golden brown.
Place on plate with paper towels to drain off excess oil. Serve warm with a ketchup or chili sauce, or try making up your own chaat masala mix. Enjoy!
Potato UFOs? Not quite crackers? Pardon the weird font — my computer’s acting weird.
In February, we’ve decided to play with garlic. Mmmmm, garlic. It’ll keep the vampires away, but it’s also good for colds and such. I’m guessing, with the load of elephant garlic I just roasted, we’ll just keep people far enough away not to share germs? Garlic is such an excellent base flavor for so many things. I would guess that I use garlic, whether fresh or powder, in maybe 70% of the savory dishes in my kitchen? I love it so. Way back at the beginning of my food allergy journey, garlic was one of the foods I cut out, thinking it was an issue. Looking back, I figured out that it wasn’t — it was just heavily featured in many dishes that were also full of dairy, which is a problem. I know that garlic isn’t an easy or favored food for some people on restricted diets. I’m sorry! This isn’t your month here at Surviving the Food Allergy Apocalypse. I hope you learn something else, or, if it’s easier, come back on Fridays for links instead.
This is elephant garlic. Each clove is about, what, half an apple or so? They are huge and mild and awesome.
Let me be honest — I do not know what to call this dish. I was fussing with the basic recipe, and I tried cooking it a variety of ways. The flavor is nice in all of them, but the “winning” version has the best texture, like a small flexible pancake snack, savory, not sweet. I’m sure you could top it with something, but it’s tasty all on its own. So is it okay if I call it just a snack? You could eat this while watching a game. Or just TV or a movie. I don’t advise eating it while playing a game, like a board or card game, as I think it would leave you with greasy fingers, leaving prints on the game bits.
SO this is Garlic Potato Scallion Snacks. They are tasty and warm and not too labor intensive. Enjoy.
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2Tablespoons vegan cream cheese(I like Kite Hill, which is almond-based. Use what is safe for you.)
2Tablespoonsglutinous rice flour(which does not actually contain gluten)
2-4Tablespoonsvegetable stock
1-2Tablespoonsolive oil
Servings: dozen “snacks”
Instructions
Roast garlic. Chop off top of bulb, drizzle with olive oil, wrap in foil, and bake at 450º for 45 minutes. Let cool. If you are using elephant garlic, like in the photos, you can peel the cloves first, as I did.
Boil potatoes in salted water until easily pierced with a fork. The time for this will depend on the size of the potatoes. I personally like to buy bigger potatoes and boil them whole, as I think I get the best texture this way
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicon baking sheet.
When potatoes are done, drain and lightly mash. Add vegan margarine, vegan cream cheese, roasted garlic, and mash.
Add rice flour and veggie stock and mash to completely combine. You should have a sticky mash when you are done, so don’t add too much veggie stock. I added it 1 Tablespoon at a time.
Make approximately 1 Tablespoon drops onto your prepared baking sheet. Leave about 1 inch of space around each drop, as they will flatten out into pancakes. No need to flatten them yourself. Using the second tablespoon of olive oil, brush the top of each.
Bake for approximately 25 minutes, until the edges have browned.
Recipe Notes
I’ve given a garlic measurement in ounces rather than cloves as garlic cloves differ drastically in size. Taste and adjust as you go, if you don’t have a kitchen scale.
To cap off our Treat. Yo. Self. January. theme, I give you a big treat, Whoopie Pies. I’m fairly certain I’ve mentioned this before, but I’m originally from Maine. The whoopie pie is the official state treat of Maine and apparently the town of Dover-Foxcroft, Maine, has hosted the Maine Whoopie Pie Festival since 2009, according to Wikipedia. I’ve seriously missed them since the onset of my dairy, egg, wheat and corn allergies.
My recipe uses my home rendered lard because it’s my only safe solid fat, but you can substitute it with vegetable shortening if you have one you can use safely. There are three recipe cards listed below, one that provides the flour mixture I use in the whoopie pies, one for the frosting, and one to bake the pies themselves. I used a Pampered Chef Easy Accent Cake Decorator to pipe the frosting into the whoopie pies, but you could just use a safe for you zip top bag with a corner cut off as well. I don’t recommend a spreader or a knife as gluten-free pies don’t have the same sturdy structure as the wheat ones do.
Whoopie Pies – Gluten-Free with Vegan Option
Whoopie Pie batterWhoopie Pie batter on parchment lined cookie sheetsWhoopie Pies after bakingLard after being whippedVanilla Frosting after adding powdered sugarWhoopie Pies – Gluten-Free with Vegan Option Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
Measure all ingredients and place in a large mixing bowl. Using a whisk, mix the ingredients until well combined. Place in an air tight storage container and use in baking recipes.
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Vanilla Frosting (made with lard)
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When you don’t have any other safe solid fats and you need to make frosting somehow. If you have a safe vegetable shortening (I don’t), feel free to use it as a substitute. Makes enough for two batches of whoopie pies or cupcakes but you can also freeze it to have on hand.
When you don’t have any other safe solid fats and you need to make frosting somehow. If you have a safe vegetable shortening (I don’t), feel free to use it as a substitute. Makes enough for two batches of whoopie pies or cupcakes but you can also freeze it to have on hand.
1cup lard or shortening(I use my home rendered lard, as store bought often has citric acid, and I have no safe shortening)
4cupspowdered sugar(I make mine with my Vitamix as powdered sugar often has corn starch in it)
1teaspoonvanilla extract(I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
0-4Tablespoonswater
Servings: batches
Instructions
Measure out 1 cup of lard and place it in a stand mixer bowl. Allow your lard to come up to room temperature.
Using a whisk attachment, whip the lard in a stand mixer until it doubles almost twice its size.
Add powdered sugar slowly, while whipping at slow to medium speed, scraping down the sides of the mixture as needed. Add vanilla extract and blend in. If your frosting appears too thick, add a tablespoon of water at a time, mixing it in thoroughly.
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Whoopie Pies – Gluten-Free with Vegan Option
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Traditional Whoopie Pies but free of some my allergens! While I have to use lard because I have no other safe fats, if you can use Earth Balance or a vegetable shortening, you can substitute that for the lard.
Traditional Whoopie Pies but free of some my allergens! While I have to use lard because I have no other safe fats, if you can use Earth Balance or a vegetable shortening, you can substitute that for the lard.
2cupsGluten-free, Rice-free, Potato-free flour mix(see recipe in post)
1/2 cup cacao powder(I do well with Wilderness Family Naturals Cacao Powder)
1tspbaking soda
1tsp baking powder(here’s a recipe for a corn-free one – http://wholenewmom.com/health-concerns/make-your-own-baking-powder/)
1tsp sea salt
Wet Ingredients
1cup non-dairy milk(I use homemade cashew or rice milk)
2tbspapple sauce(I use homemade, home canned applesauce)
1tspapple cider vinegar(most with corn allergies can tolerate Bragg’s)
2tspvanilla extract(I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
1tsp psyllium husk
Sugar Mixture
1/3cup lard(I use my home rendered lard, as store bought often has citric acid, and I have no safe shortening)
1/3cup sugar
1/3cup brown sugar
Frosting
1batch Vanilla Frosting (made with lard or shortening)
Servings: whoopie pies
Instructions
Pre-heat oven to 375°F.
Place dry ingredients (Gluten-free, Rice-free, Potato-free flour mix, cacao powder, baking soda, baking powder, and salt) in a large bowl and whisk together until well combined.
Place wet ingredients (non-dairy milk, apple sauce, apple cider vinegar, vanilla extract, and psyllium husk) in small bowl and whisk together until well combined.
Place sugar mixture ingredients (lard, sugar, and brown sugar) in stand mixer bowl and using beater attachment, beat until until creamy, scraping down sides as necessary.
Add wet ingredients to sugar mixture, and beat until well combined, scraping down sides as necessary. Slowly add dry ingredients, continuing to beat until well combined.
Line cookie sheets with parchment paper. Using a medium scooper or a rounded tablespoon, drop the whoopie pie batter on the parchment lined cookie sheet 2 inches apart from one another. Place in the oven and bake for 10-12 minutes if using a metal cookie sheet or 12-14 if using stoneware cookie sheets. Take out and let cool on baking racks (I just lifted up the parchment paper and moved them onto racks.
While the whoopie pie halves bake and cool, make a batch of the Vanilla Frosting (made with lard or shortening) also contained in this post.
Once whoopie pie halves are cool, pipe frosting onto the flat side of one pie and and put a second on top of piped frosting. It is best to pipe frosting on pie halves as gluten-free pie halves are not as sturdy as the wheat version. Enjoy!
To a cleaner fridge and several healthy meals. I realize this might be a stretch in the “treat” category, but hear me out. I really LIKE vegetables, and I feel really good, both mentally and physically, when I eat a bunch of them. I’m not a fruit person, really. I love veg. But I’m also extremely lazy and sometimes don’t feel like cooking. I have the best of intentions when I make a meal plan and go grocery shopping. At least once a week, I fail to execute the plan because: life. So when I go to make next week’s plan, there are a bunch of random leftovers to deal with.
HERE’S HOW: grain bowls. I know these have been popular forever. Jack and I loved going to Life Alive, a Massachusetts-based, 1970s-style vegetarian restaurant that managed to stay current and super tasty, and that’s one of their specialties. Grain bowls let you use up everything in your fridge — extra rice included — so you get to feel virtuous about not wasting food AND eating your vegetables, and that is a treat for me. Your mileage may vary, but you should still try this out.
The key to a good grain bowl is to vary your textures and add just the right amount of a good sauce. The sauce in this dish is a variation on the “Say Cheez” gravy from Jo Stepaniak’s “The Ultimate Uncheese Cookbook.” For a crunchy topper, I’ve used roasted salted pepitas. The grain is rice, the green is mostly kale, but also leftover spinach, and I’ve specifically added “1 cup of chopped vegetables” to use up anything you have on hand. If you don’t like something in this recipe? Don’t add it. Otherwise, go wild. Turn your fridge into a satisfying meal.
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1/2teaspoonberbere seasoningor hot spice of your choice
Sauce
1/4cupgluten-free flour(glutinous rice flour or chickpea/gram flour recommended)
1/4cup nutritional yeast
3/4cupnon-dairy milk(I use almond most of the time)
1/2cup broth or water
1Tablespoonbalsamic vinegar(apple cider would be another good choice)
1/2cupwhite wine
1/2teaspoongarlic powder
1/2teaspoonmustard
Sauteed Vegetables
1boxmushroomsde-stemmed and broken into pieces
1teaspoongarlicminced
1cupdiced random veg
2cups cooked grains(used rice here)
1bunchkalechopped (plus any leftover greens)
Toppings
1wholeavocadocut into chunks
4Tablespoons pepitasor other seed or nut of your choice
Servings: servings
Instructions
Preheat oven to 425ºF.
Toss chopped sweet potato and onion with olive oil and spicy seasoning — add more or less than I’ve called for depending on your tastes. Spread out on a baking sheet and cook for about 30 minutes.
Prepare the sauce by whisking all the ingredients together. Cook over medium heat until boiling and thickened. Add more liquid if you need it to get the right consistency.
With a little spritz of oil in a sautee pan, add mushrooms and cook until they release their liquid. Add the garlic and stir. Add the random vegetables, and do the same. Then add the leftover cooked grains (I used rice) to soak up that liquid as they reheat.
When the rice or grain is hot, add the greens and stir until wilted.
In a bowl, add the rice and veg, the roasted veg, the avocado, sauce, and nuts or seeds, if using. Stir and enjoy.
As part of our Treat. Yo. Self. month, treating myself means seafood since I’m from Maine originally. I can still eat shrimp, but I have other shellfish allergies so I may lose shrimp eventually. But for now, I use them as an occasional treat. The recipe should be enough for about 8 skewers of shrimp with 6 or so shrimp on a skewer. But since I only had 4 stainless steels skewers and was too lazy to soak the bamboo ones in water for 30 minutes, the pictures show extreme shrimp skewers. So I really did treat myself, ha! This is a great appetizer dish for a dinner party or cook out and you can cook them under the broiler in your oven or on the grill. Or if you wish, use them in salad or as a special garnish on soup.
This recipe isn’t for those of you who are allergic to shellfish or who are vegetarian or vegan. But if you are allergic to shellfish and you can eat chicken, try it with chicken. For those of you who are vegetarian or vegan, try it with veggies. The seasoning mix by itself should be vegan with appropriately sourced sugar. You will have to cook the skewers much longer if you chicken or veggies, shrimp cooks very quickly.
For those of you that may have issues with buying spice blends due to anti-caking agents or cross contamination, I’ve developed a version of Cajun Seasoning below which I use now. If you can still use a blend, I recommend the Penzey’s Cajun Seasoning (no affiliation). I love Penzey’s and I can still use their single spices without issue.
Cajun Seasoning:
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Cajun Seasoning
Print Recipe
Here’s a blend to use if you don’t have a safe version. I usually double the recipe so I don’t have to mix it as often.
4tbspsmoked paprikause regular paprika if you don’t have smoked
2tbspsalt
1tbspsugar
1/2tspcelery seed
1/2tspgarlic powder
1/2tspblack pepper
1/2tsponion powder
1/2tspcayenne pepper
1/2tspcaraway seed
1/2tspdill seed
1/2tsp turmeric
1/2tspground cumin
1bay leafbroken into small pieces
1/2tspground nutmeg
1/4tspground cardamom
1/4tsp basil
1/4tsp marjoram
1/4tsprosemary
Servings: cup
Instructions
Place all ingredients in a blender and blend until fine. You can also use a coffee grinder dedicated to spice grinding and do it in batches. If you do, pour all the spices into a bowl and mix well after grinding.
The whole recipe is in the recipe card below, but here’s my process pictures and some tips.
I defrost my shrimp in a colander set in a bowl of cold water for about 10 minutes. Then I can just lift the colander out.
Shrimp defrosting in cold water
When peeling the shells off the shrimp I take the tails off because I don’t want my guests to have to do it, and half the time they’ll just nibble up to the tail, and leave the tail meat in the tail shell. That’s a waste of seafood which is unconscionable to me. So I take the tails off. I usually buy my shrimp de-veined already, but if yours is not, here’s how to do it.
Shrimp de-veined and peeledCajun Seasoning mixed with oil for shrimp
I’m loving these stainless steel skewers. They are flat so that the food does not spin on them when you are turning them over. I’m not sure where I got these and why there are only four in my possession. However, I did go poking around and pop some more on my Amazon wish list (no affiliation) so I can get some for cook out season.
Shrimp on stainless steel skewersUsing a basting brush to coat shrimp with Cajun Seasoning oil mixture
Before you cook your shrimp you should notice that they have a translucent quality to them. Once they are cooked they will look opaque. They really only need 2-3 minutes a side depending on your oven or grill. If you overcook them, they will become rubbery and unpleasant.
Cajun Seasoned Shrimp Skewers after cooking
When ready to serve, use one of the lemon quarters to squeeze lemon juice over the skewer or let your guests do it.
Enjoy!
Cajun Seasoned Shrimp Skewers with Lemon Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
Cajun Seasoned Shrimp Skewers
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A nice appetizer to broil or grill to serve at dinner parties or cook outs.
2tspCajun Seasoning(if you can use Penzey’s great! If not, we have a version on the blog.)
3tbspgrape seed oil(I used grape seed, but use what’s safe for you.)
dash salt
1lemoncut in quarters
8skewersstainless steel or bamboo
Servings: people
Instructions
Preheat the broiler in your oven or your grill. If using a grill, preheat to 500°F. If you are using bamboo skewers, you will need to soak them in water for 30 minutes before using.
Thaw shrimp if frozen. Peel shells and de-vein. I prefer to take the tail shells off, but that’s up to you. Place shrimp on skewers and place skewers on a broiler safe pan.
Mix Cajun Seasoning and a dash of salt with the grape seed oil in a small bowl. Use a basting brush to brush the mixture on both sides of the shrimp skewers.
Broil or grill 2 minutes on each side. The shrimp should turn opaque when cooked. Squeeze lemon quarter over shrimp before serving.
Enjoy!
The first recipe I ever perfected was fudge. I admit, part of it had to do with the fact that fudge was something my mom had given up on making well. Starting in about middle school, to judge by the handwriting on the recipe card, I made many batches of fudge each winter. Teachers, family, and friends all got fudge as holiday gifts, and no one ever complained.
But when I gave up dairy, some 10 or 12 years ago, I gave up on fudge. I tried making evaporated and sweetened condensed non-dairy milks a few times, never all that satisfied with the results. When I found a coconut milk-based sweetened condensed milk this year, I was thrilled! Until I realized that my amazing fudge recipe used evaporated milk. Darn it all.
There is a conversion. It involved math. I did it. And the results are tasty. It’s not perfect — coconut milk is brilliant, but in almost every use, it still tastes of coconut, and fudge generally doesn’t taste of coconut, but the flavor isn’t too strong to get past here. Bonus: this recipe is easy. It takes less than 10 minutes of active work, and requires no specialized equipment. Plus, the way the chocolate just doesn’t look like it is going to blend in — and then it does? It’s like magic.
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Coconut Milk Fudge
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Prep Time
10minutes
Passive Time
1hour
Prep Time
10minutes
Passive Time
1hour
Coconut Milk Fudge
Print Recipe
Prep Time
10minutes
Passive Time
1hour
Prep Time
10minutes
Passive Time
1hour
Ingredients
1cansweetened condensed coconut milk7.5 oz was the only size out there
1 Tablespoonnon-dairy milk
1.5cupssugar
1/2cupbutter or margarinePLUS
2Tablespoonsbutter or margarine
1 1/4cupchocolate chipscheck for allergens!
Servings:
Instructions
In a saucepan over medium heat, bring non-dairy milks, sugar, and butter or margarine to a boil. Boil for one minute, stirring constantly.
Remove from heat, and add chocolate chips. Beat with a wooden spoon for 3 minutes.
Pour into lined baking dish at least 8×8 inches square.
To set the scene, it’s New Hampshire. It’s December. We got about a foot of snow in the past week and we’re expected to get a bit more soon. It’s freaking cold. So I need a hot drink, preferably with alcohol. I’ve been seeing posts about chai hot chocolate and hot chocolate red wine, but those sounded a bit heavy. So I decided to try an orange chai red wine, sort of like a mix between sangria and mulled wine, but with a chai spice flavor profile. I didn’t know that my idea was actually pretty close to a German spiced wine called Glühwein until I started poking around. Mine doesn’t have brandy or other spirits in it, and I have a few more spices in mine. It’s a pretty thing on a cold afternoon, and great for a wintry get-together. For those of you who are vegan, you’ll need to investigate your wine carefully, and for those of you who are more sensitive than I am corn-allergy wise, you’ll need to be careful in your wine choices. I do well about 75% of the time as long as I avoid American wines, but your mileage may vary.
Orange Chai Spiced Wine
The complete recipe is in the card below, but this is a pretty easy one. Juice and zest some oranges (I used a julienne peeler for removing the zest easily with a strainer), slice part of an orange, and throw the zest, juice, orange slices, spices, sugar and wine in a crock pot on low for a hour. After cooking, I strained out the spices and used the orange slices for garnishing the glasses. I have a bit left over, and I may braise some pork in it because it was totally delicious.
Using a julienne peeler to zest the orangesSlices and spices in crockpotOrange Chai Spiced Wine after cooking but before strainingOrange Chai Spiced Wine after straining with an orange slice for garnish Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
Orange Chai Spiced Wine
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A lovely drink for cold winter parties in the crock pot.
1bottlered wine24.5 ounce or 750 ml, fruity red wine such as Merlot, Zinfandel, or Cabernet Sauvignon
1cinnamon stick
1tspwhole fennel seed
1/2tspwhole cloves
2whole black peppercorns
1star anise whole
5green cardamom pods, smashed
1/2tspcracked dried ginger
4tbspbrown sugar
3-4 quart crock pot
Servings: people
Instructions
Wash your oranges carefully. Using a julienne peeler or a regular vegetable peeler, peel thin strips of the zest off of the orange, being careful not to peel too deeply and get into the white pith. Add about a tablespoon’s worth of peeled zest to the crock pot.
Cut one of the oranges in half, and slice one half thinly to add slices to the crockpot. Juice the remaining oranges until you have about 1 cup of orange juice to add to the crock pot.
Add all spices, brown sugar and wine to the crock pot, and put on low for 1 hour.
Strain out spices, but save orange slices for garnish. Add an orange slice to glass and pour wine into glass and serve. Enjoy!
