Creative Cooking with Cilantro: Day 4 – Coconut Cilantro Cupcakes with Lime Buttercream Frosting

9 Comments

This week, I have been posting the recipes from our Cilantro themed Sunday dinner.

Below is the recipe for the dessert from our family meal…

Yes…I found a way to make a dessert using Cilantro and it was amazing.

Even the picky eater in my family loved it. That alone says it all!

I hope that this Cilantro series opens your taste buds and imagination so that you too can come up with some creative ways to cook with Cilantro. It is more than “just for salsa”…

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Coconut Cilantro Cupcakes with Lime Buttercream Frosting

1 box Pound Cake Mix (I used Betty Crocker)
3/4 cup Milk
2 eggs
1/4 teaspoon ground Cinnamon
1 teaspoon Vanilla Extract
1/4 cup Sweetened Flaked Coconut
1/4 Cilantro, finely chopped

  1. Preheat oven to 350 degrees.
  2. Line cupcake pan with paper cupcake liners.
  3. Add cake mix, milk, eggs, cinnamon and vanilla to a large mixing bowl.
  4. Mix on low for 30 seconds.
  5. Increase mixer speed to medium and mix for 3 minutes.
  6. Fold in coconut and cilantro.
  7. Fill each cupcake liner halfway.
  8. Bake for 20 minutes (or until cake tester comes out clean).
  9. Remove from baking pan and cool on a wire rack.
  10. Frost with Lime Buttercream Frosting (see recipe listed below).
  11. Top with coconut or candies.

 

Gypsy World Spice Cafe Recipe – Lime Buttercream Frosting

1-3/4 cups Confectioners Sugar
1/4 cup Butter, softened
Zest of 1 Lime, finely chopped
Juice from 1 Lime
1-2 tablespoons Milk (as needed)

  1. In a medium bowl, combine confectioners sugar, butter, milk, lime zest and juice with a mixer.
  2. Beat for 1-2 minutes until very creamy.
  3. Add milk a tablespoon at a time to get the consistency you like.

Creative Cooking with Cilantro: Day 3 – Gypsy Cilantro Lime Martini

6 Comments

It’s Cocktail Time!

The Cilantro Lime Shrimp was so delicious that I decided to keep the Cilantro Lime flavor combination going for the cocktail recipe…

It was actually very refreshing and earthy. If you love Cilantro, you will love this!

Enjoy!

Gypsy World Spice Cafe Recipe – Gypsy Cilantro Lime Martini

1/4 cup Cilantro Leaves

2 packets Splenda

2 jiggers of Seagrams Seven

2 jiggers of Vodka

Juice of 1 Lime

Lime Zest to Garnish

  1. Add the Cilantro and Splenda to a small bowl and muddle until well blended.
  2. Transfer the Cilantro to a shaker.
  3. Add the Seagrams Seven, Vodka and Lime Juice.
  4. Give a good shake.
  5. Carefully strain into two martini glasses.
  6. Garnish with Lime Zest

Creative Cooking with Cilantro: Day 2 – Spiced Cilantro Rice

2 Comments

This week our family Sunday dinner took on a Cilantro theme.  As promised, I will continue posting the recipes from our Sunday dinner throughout the week along with more interesting tidbits about Cilantro. 

Below is recipe for the side dish from our Cilantro themed Sunday dinner…Spiced Cilantro Rice (that I served with the Cilantro Lime Shrimp recipe which I posted yesterday https://gypsyworldspicecafe.com/2011/03/27/creative-cooking-with-cilantro-day-1-cilantro-lime-shrimp/).

Cilantro (also known as coriander) is a herb that is not only flavorful … it is loaded with health benefits.  

  • Cilantro is known to aid in digestion.
  • Cilantro is known to stimulate appetite. 
  • Cilantro is used to prevent nausea.
  • Some use Cilantro in a paste to alleviate painful joints.

Note: Home remedies should not be tried without consulting the physician.

What will you be making with Cilantro?

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Spiced Cilantro Rice

2 tablespoons Olive Oil

1 tablespoon Butter

1 Shallot, finely minced

2 Garlic cloves, finely minced

1 teaspoon Cumin

good pinch of Saffron (about 1/2 teaspoon)

1 1/2 cups Brown Rice

4  cups Chicken Stock

1 Cinnamon Stick (3 inch)

1/4-1/2 cup chopped Cilantro (depending on your taste)

Salt & Pepper

  1. In a heavy saucepan, melt butter with olive oil over medium heat.
  2. Add shallots and cook until softened about 2-3 minutes.
  3. Add garlic and cook 2-3 minutes longer.
  4. Add the cumin and saffron.  Stir for 1 minute.
  5. Add the brown rice.  Stir for 1 minute.
  6. Add the chicken stock and cinnamon stick.
  7. Bring to a boil (over high heat).
  8. Reduce to low.  Cover  and simmer until liquid is absorbed and rice is tender (about 40 minutes).
  9. Stir in cilantro.  Adjust seasoning (salt & pepper) to taste.
  10. Fluff with a fork and serve.

Creative Cooking with Cilantro: Day 1 – Cilantro Lime Shrimp

6 Comments

The first time that I cooked with Cilantro, it was definitely not “love at first sight”.  While I liked the taste, I was not a fan of its aroma (which was a little pungent for me).   Since then, I have come to adore this herb.   I cook with it a lot…adding it to my hummus, soups, rice dishes, salads and marinades.   Of course, I also add it to homemade salsa.  However, Cilantro is so much more than being used “just for salsa”…

Cilantro (also known as coriander) is an herb which has been used around the world for centuries.   It is a well-known ingredient used in recipes from Spain, Mexico, Middle East and South America.  

Cilantro has an interesting history.

  • Archeologists found coriander seeds in King Tut’s tomb. 
  • The Greeks used the essential oil of Cilantro for perfume. 
  • The Romans introduced Cilantro to the British who in turn brought Cilantro to the Americas in 1670.

This week our family Sunday dinner took on a Cilantro theme.  I will be posting the recipes from our Sunday dinner throughout the week along with more interesting tidbits about Cilantro.

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Cilantro Lime Shrimp

2 pounds large Shrimp, peeled and de-veined
1 tablespoon Butter
1 tablespoon Olive Oil
1 Shallot, finely minced
1 Garlic clove, finely minced
1/4 cup fresh Cilantro, chopped
Juice if 2 limes
Salt & Pepper

  • Rinse shrimp under cold running water. Pat dry with paper towels.
  • In a nonreactive large frying pan, melt butter and olive oil over medium heat.
  • Add chopped shallots and cook for 2-3 minutes, until softened.
  • Add garlic and shrimp.
  • Cook, tossing 30 seconds.
  • Add lime juice and cook 2-3 minutes (or until shrimp turns pink).
  • Salt & Pepper to taste.
  • Stir in chopped cilantro. 
  •  Serve immediately (with crusty bread if you want).

Oregano Unleashed

4 Comments

Oregano….

One of my favorite dried herbs or spices to use. I absolutely love the smell and flavor. In fact, most of all of my favorite food memories use Oregano. We used oregano in our pasta sauces, meatballs, carne beef, and the meat filling for our empanadillas and pasteles. I remember loving to watch my mother cook. She would pour the dried oregano into the palms of her hands and crumble them finer by rubbing her hands together to “release the flavor”…letting the dried herbs fall into the pot. When she was done, she would lean over the pot to take in the aroma. Justly thinking about it makes me hungry and home-sick for her cooking…

Check out the recipes below that highlight Oregano. The first recipe is a traditional Italian shrimp recipe from one of my favorite “go to” Italian cook books. The rest of the recipes are my creative take on unique uses of Oregano in desserts and cocktails. The combinations are unexpected but they unleash new ways to use a dried herb that some people consider to be cliché.

Next time you are cooking or baking, consider using oregano in a new way…you might be surprised…

Enjoy!

P.S. Love Ya Mom! Thanks for always being a constant inspiration…

Oregano Basics

Oregano is commonly used in Mediterranean and Latin American recipes. Oregano’s name means “joy of the mountains” because it was traditionally grown and harvested on the Mediterranean mountainsides. It was not widely used in the United States until the WWII soldiers brought Oregano home from Italy.

Oregano is very aromatic with a bitter, peppery edge flavor. Like most dried herbs and spices, Oregano should be stored away from sunlight and has a shelf life of about 6 months.

While, many use it for pizza, it very good with beans, poultry, lamb, fish, tomato and vegetable dishes.

Recipe Section

Traditional Recipe – Black Pepper Shrimp Oreganata

1 pound large Shrimp in their shells
2 tablespoons Butter
3 tablespoons Extra-Virgin Olive Oil
4 cloves of Garlic, chopped
1 teaspoon dried Oregano
1 tablespoon Black Pepper
1 cup Dry White Wine

  • Rinse shrimp under cold running water. Pat dry with paper towels.
  • In a nonreactive large frying pan, melt butter and olive oil over medium heat.
  • Add garlic, oregano, pepper and shrimp.
  • Cook, tossing 30 seconds.
  • Add white wine and cook 2-3 minutes (or until shrimp turns pink).
  • Serve immediately with crusty bread.

Source: 365 Easy Italian Recipes by Rick Marzullo O’Connell

Gypsy World Spice Cafe Recipe – Saffron Frosted Orange Oregano Cupcakes

1 box Orange Cake Mix (I used Duncan Hines)
1-1/3 cups Milk
1/3 cup Vegetable Oil
3 large Eggs
1/4 teaspoon Almond Extract
1/2 teaspoon Cinnamon
1 tablespoon dried Oregano

  • Preheat oven to 350 degrees.
  • Spray mini-bundt cake pans with cooking spray.
  • Add cake mix, milk, vegetable oil, eggs, cinnamon, oregano and almond extract to a large mixing bowl.
  • Mix on low for 30 seconds.
  • Increase mixer speed to medium and mix for 3 minutes.
  • Fill each mini-bundt halfway. Smooth tops with a spoon.
  • Bake for 20-25 minutes (or until cake tester comes out clean).
  • Remove from baking pan and cool on a wire rack.
  • When cool, dust the mini-bundt cakes with powdered sugar.
  • Dollop with Saffron Buttercream Frosting (see recipe listed below)
  • Decorate with candies or fresh oregano.

Gypsy World Spice Cafe Recipe – Saffron Buttercream Frosting

3-3/4 cups Confectioners Sugar
1/2 cup Butter, softened
3-4 tablespoons Milk
1 teaspoon Vanilla Extract
Pinch Saffron

  • Steep saffron in lukewarm milk for 5 minute then remove saffron.
  • In a medium bowl, combine confectioners sugar, butter, saffron infused milk with a mixer.
  • Beat for 1-2 minutes until very creamy. ( Add more milk if it consistency is too thick).

Oregano Infused Vodka

1 pint-sized mason jar, clean and dry
Fresh Oregano, washed and patted dry
Vodka

  • Fill jar halfway (loosely) with fresh oregano.
  • Fill jar with vodka.
  • Put the lid on the jar and place in a dark location (or refrigerator) for at least 3 days.
  • After 3 days, remove oregano.

Oregano Infused Bloody Mary

1-1/2 oz. Oregano Infused Vodka
3 oz. Tomato Juice
1/2 oz. Lemon Juice
Worcestershire Sauce to taste
Tabasco Sauce to taste
Black Pepper to taste

  • Add all ingredients to a shaker with ice.
  • Shake softly.
  • Strain into highball glass. Garnish with celery and fresh oregano.

Oregano Vodka Pink Spritzer

1-1/2 oz Oregano Infused Vodka
Fresca Soda
1/2 teaspoon Grenadine

  • Fill a highball glass halfway with ice.
  • Add oregano infused vodka.
  • Fill remainder of glass with Fresca.
  • Stir in grenadine.
  • Garnish with fresh oregano or a maraschino cherry.

Cardamom Coffee Cake Cupcakes

1 Comment

Last week I wanted to make cupcakes for someone special in my life that is going through one of life’s challenges. This special person loves coffee cake and used to make it for our little guy. As a toddler, he would even want to call her…just to ask her to make it for him… Of course, she did… So, we decided to make coffee cake cupcakes for her.

Below is my take on the classic coffee cake. I opted to spice things up with Cardamom. Cardamom pairs well with coffee (and that is what coffee cake is supposed to do).

Enjoy!

Gypsy World Spice Cafe Recipe – Cardamom Coffee Cupcakes

Yield: 24 cupcakes

1/2 cup Butter, softened

1/2 cup Shortening

2 cups Sugar, divided

4 Eggs, separated

1 tablespoon Vanilla extract

1 cup Milk

3 cups Flour

1 tablespoon Baking Powder

1/2 teaspoon Salt

1 teaspoon Cinnamon, divided

1-1/2 teaspoons Cardamom, divided

1 tablespoon unsweetened Cocoa Powder

  • Preheat oven to 350 degrees.
  • Line cupcake pans with paper cupcake liners.
  • In a small bowl, mix together 1/2 cup of the sugar, 1/2 teaspoon of the cardamom, 1/2 teaspoon of the cinnamon and the unsweetened cocoa powder.
  • In a large mixing bowl, cream butter and shortening until pale and fluffy.
  • Add egg yolks, 1-1/2 cups of the sugar and vanilla extract.
  • Mix to combine, scraping down sides as necessary.
  • In a separate bowl, beat the egg whites until you have soft peaks.
  • In a medium bowl, mix together the flour, baking powder, salt, 1/2 teaspoon of cinnamon, and 1 teaspoon of cardamom.
  • Add the dry ingredients to the butter mixture in thirds, alternating with the milk. Mixing well with each time.
  • Fold the beaten egg whites into the butter mixture.
  • Fill the cupcake pan halfway with the batter.
  • Sprinkle the batter with of the sugar mixture.
  • Fill the cupcake pan with remaining batter (until 2/3 full).
  • Sprinkle the batter with remaining sugar mixture.
  • Bake for 20-25 minutes.

Caribbean Olive Chicken

2 Comments

One of my favorite dishes growing up was Carne Beef with White Rice. This traditional Puerto Rican dish uses tomato sauce, olives, diced potatoes, canned corned beef and seasoning. The resulting zesty tomato sauce with olives is comfort food at it’s best.

Since starting my healthy lifestyle, I have not made this for my family. So, I decided to take my favorite flavors from the traditional dish and use boneless chicken breast instead of the canned corned beef, skip the diced potatoes and served my dish with herbed quinoa and a green salad.

The result was just what I wished for…..

Below is the recipe. Hope your Sunday dinner was as good as mine.

Enjoy!

 

 

 

 

Gypsy World Spice Cafe Recipe Caribbean Olive Chicken

1 pound Chicken Breast, boneless and thinly sliced
2 tablespoons Olive Oil
2 tablespoons Sofrito
1 small pack Sazón seasoning
1/2 cup Green Olives stuffed with pimientos, slice
1 teaspoon dried Oregano
1 8 oz. can Tomato Sauce
1/2 cup Water
Salt and Pepper to taste

  • Season chicken with salt, pepper and garlic powder.
  • Add the olive oil to a large saucepan and warm over medium-high heat.
  • Brown chicken in the olive oil. Remove from pan and set aside.
  • Add sofrito to the saucepan and cook for 3-4 minutes.
  • Add the olives, tomato sauce, sazón, oregano and water.
  • Simmer for about 5 minutes.
  • Return the chicken to the sauce pan and add salt and pepper.
  • Cook on low heat about 20 minutes.

 

Here is a link to the recipe I found for the quinoa…

http://www.cookingquinoa.net/thyme-scented-quinoa/

 

Marinated Chicken Kabobs with Parmesan Tomato Couscous

2 Comments

The weather was absolutely amazing today.  

We decided to grill.  My oldest son loves Greek food so we decided to make Chicken Kabobs and serve them with Tzatziki Sauce, Couscous and steamed Asparagus….  If you don’t use couscous often, you definitely should buy some.  It is a very fine pasta that takes only 10 minutes to prepare (definitely a working mom’s “go to”). 

Below you will find the recipes from our Sunday Dinner.

Oh … you are probably wondering what was for dessert…  I purchased baklava and strawberries.. (like I said, the weather was gorgeous).

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Marinated Chicken Kabobs

2 pounds boneless Chicken, cut into 1 inches cubes

1/4 cup Olive Oil

1/4 cup Fig Infused White Balsamic Vinegar

2 Garlic Cloves, minced

1 tablespoon Sumac (optional)

1 teaspoon Oregano

1/2 teaspoon Cumin

1/4 teaspoon Cayenne Pepper

Salt & Pepper to taste

  1. Place chicken cubes in a 13×9 shallow baking dish.
  2. In a medium bowl, mix together the remaining ingredients.
  3. Pour over the chicken and toss to coat chicken.
  4. Cover with plastic wrap.
  5. Marinate in the refrigerator for 30-45 minutes.
  6. Thread onto skewers.
  7. Grill until cooked.

Note:  You can substitute White Balsamic Vinegar or Red Wine Vinegar for the Fig Infused White Balsamic Vinegar. 

 

Gypsy World Spice Cafe Recipe – Parmesan Tomato Couscous

1 cup Couscous

3/4 cup Water (or chicken stock)

1/2 cup Marinara Sauce

1 tablespoon Olive Oil

1 tablespoon fresh Parsley, chopped

1 tablespoon grated Parmesan Cheese

  1. Add the water, marinara sauce, olive oil, salt & pepper to a small saucepan.
  2. Bring to a boil.
  3. Take off the heat and add the couscous, parsley and parmesan cheese.
  4. Cover and let sit for 5 mins.
  5. Fluff with a fork.  Adjust seasoning as needed.

 

I’ve tried many recipe for Tzatziki.  My favorite is Ina Garten’s recipe.   Here is a link to the recipe from the Food Network.

http://www.foodnetwork.com/recipes/ina-garten/tzatziki-recipe/index.html

Get Your Spice On!

2 Comments

 

Valentine’s Day is always special to us. We celebrate it every year with an extra special dinner which includes chocolate fondue for dessert. I handle the meal and my honey handles the ambiance (now the kids join in setting up…) After all, love is definitely something to celebrate.

Enjoy!

Many spices have been known for centuries to have aphrodisiac effects. The term “aphrodisiac”dates back to an ancient Greek myth based on the goddess of love named Aphrodite. Aphrodite was also the goddess of beauty and fertility and considered to be the protectress of sailors.

Please note that this article is intended for informational purposes only. It is important to research spices in more detail to ensure you use the appropriate quantity (to avoid any dangerous effects).

 

 

 

 

 

 

 

Aniseed has been used as an aphrodisiac for centuries where ancient Greeks and Romans believed that even just placing Aniseed in one’s mouth was said to enhance amorous feelings.

Cardamom is also very well know for its aphrodisiac qualities. In fact it is said that Cleopatra not only bathed with Cardamom, she also used it to perfume her rooms. Try adding it to hot coffee or wine.

Cayenne Pepper is good circulation…increasing blood flow. Enough said….Use your imagination.

Cloves are said to promote attraction.

Ginger is used to arouse the senses (stirring up healthy hot flashes).

Licorice Root balances hormonal levels.

Mustard is a well-known stimulant.. Again…use your imagination…

Nutmeg is known to have aphrodisiac effects on men.

Oregano, when used un an infusion, is known to be a powerful aphrodisiac for women. In Greece, it is traditional to give your love a bouquet of Oregano.

Rosemary is known to be a mood enhancer and often used in baths and in wine.

Saffron has stimulating properties. The oldest reference about the Saffron aphrodisiac effects dates back to 2600 BC. Saffron was used in ancient wedding customs (it was often used for dying sheets and / or wedding attire to “set the mood”). Saffron is used in small quantities. Most recipes call for just a pinch.

Vanilla affects the central nervous. Just smelling Vanilla is said to have an aphrodisiac effect.

 

 

Gypsy World Spice Cafe Recipe – Sexy Spiced Spiked Coffee

This recipe calls for a sexy spice of your choice. Try grating fresh nutmeg as a topping. Cardamom is excellent with coffee too. I actually used a blend of spices for mine (which has about 12 different sexy spices)…

6 oz Coffee, hot
1 oz Brandy
1 teaspoon light Cool whip
Splenda
Sexy spice of your choice

  1. Pour coffee into a coffee cup.
  2. Stir in brandy and Splenda.
  3. Top with Cool Whip and sprinkle with spice. (I also sprinkled some pretty decorating sugars on it too)

Miscellaneous Recipes to try:

http://all-recipes.com/Recipe/Sweet-and-Spicy-Almonds/Detail.aspx

http://allrecipes.com/Recipe/Caribbean-Spiced-Roast-Chicken/Detail.aspx

http://allrecipes.com//Recipe/anise-seed-borrachio-cookies/Detail.aspx

 

 

 

If you haven’t shopped for your Valentine yet, check out my good friend Claudia’s site, White Pear Shop (http://www.whitepearshop.com). They sell amazing handcrafted, natural body products. February’s scent of the month is “Lavender Vanilla”. Be sure to check out her blog too!

http://www.whitepearshop.com

Perfect Paprika Party

Leave a comment

My grandmother, who loved to cook, would tell everyone that came to visit that she had made something “especially for you”.  As more people arrived, you realized that she loved cooking for everyone…each person was special to her…which made her extra-special…

One of the things that I enjoy most is cooking for others. It decompresses me after a busy day or a crazy week. I enjoy planning an enticing menu, preparing the food and seeing the satisfied faces as they enjoy the meal “made especially for them”.

While brainstorming ideas on what to make with the spice Paprika, I decided to create recipes for a Paprika Party! This so-called “basic spice” (which up until now has been nothing more than a mere garnish in my kitchen) has a plethora of flavors, colors and health benefits.

I hope this article inspires you to try Paprika for more than just dusting your “deviled eggs” and to make something memorable for those people in your life that are special to you.

Enjoy!

 

What is Paprika?

Paprika is the powder form of the capsicum peppers (e.g., bell peppers or chili peppers). There are many varieties of Paprika peppers which are mainly grown in Hungary and Spain. The peppers are picked, dried and milled.

The Spanish were the first to create the powdered form of Paprika. When Christopher Columbus returned from his trip to the Americas, he presented the King and Queen of Spain with capsicum peppers as gifts. However, Paprika was not introduced to Hungary until the 16-17th centuries.

Nowadays, you can easily find many varieties of Paprika at your local supermarket. Like most spices, Paprika also needs to be stored in a cool and dark location away from direct sunlight. It does not have a long shelf life, so it is best to buy Paprika in small quantities.

Below is a break down on the various types of Paprika that you can choose from.

Paprika

Plain Paprika is bland which is why it is often used as a garnish for deviled eggs and potato salad.

 

Hungarian Paprika

Depending on the type of pepper used, the flavor profile for Hungarian Paprika ranges from sweet to very hot. The color ranges from mild to bright red. The brightest red is considered to be the hottest.

There are six types of Hungarian Paprika:

1. Special quality (Különleges) – Mild flavor, Vibrant Red

2. Delicate (csípősmentes csemege) – Mild flavor, Light Red

3. Noble sweet (édesnemes) – Sweet flavor, Bright Red

4. Semi-sweet (félédes) – Sweet flavor with trace of heat

5. Rose (rózsa) – Mild flavor with trace of heat, Light Red

6. Hot (erős) – Hottest of all paprikas, Light Brown-Orange

 

Spanish Paprika (Also known as Pimentón)

Depending upon the amount of seeds included when milling the peppers, the flavor profile of Smoky Spanish Paprika ranges from sweet to hot.

There are three types of Spanish Paprika:

1. Dulce (sweet) – Sweet & Smoky flavor, Dark red.

2. Agridulce (bittersweet or semi-sweet) – Bitter & Sharp flavor, Dark Red

3. Picante (hot) – Hot flavor, Deep Dark Red

*Note: Be sure to read the ingredient list on the Paprika before you purchase it. Sometimes, manufacturers add either MSG or an artificial smoky flavor.

 

Tips for Cooking with Paprika

1. Paprika has a high sugar content. If it is cooked too long, it will become bitter.

2. Both Hot Paprika and Smoked Paprika can easily overpower your recipe. Be sure to adjust the amount of Paprika you use to suit your personal taste.

3. Paprika is a great substitute for chili powder (especially for those who love the flavor of chili powder but can do without the heat). One cool tip that I read is useful when you use too much chili powder. Basically, adding the spice Paprika will balance the heat of the chili powder without disrupting the flavor profile of what you are preparing (rule of thumb is to add double the amount of chili powder).

 

Nutritional Benefits

Note: Home remedies should not be tried without consulting the physician.

  • Loaded with vitamin C.
  • Aids digestion
  • Contains anti-oxidants
  • Increases metabolism
  • Clears pulmonary and nasal congestion
  • Improves blood pressure and circulation

 

 

Gypsy World Spice Cafe Recipe – Paprika Party Mix

2 cups raw Almonds

1/2 cup raw Sunflower Seeds

1/2 cup Dried Cranberries

1 tablespoon Olive Oil

1/4 teaspoon Hot Hungarian Paprika

1 teaspoon Sweet Paprika

1-1/2 tablespoons Sea Salt

  1. In a small bowl, mix together the sea salt and paprika. Set aside.
  2. Place the almonds and the sunflower seeds in a microwavable bowl.
  3. Microwave for 3-4 minutes (in 30 second increments) until golden brown.
  4. Add dried cranberries.
  5. Drizzle the nut/seeds with olive oil and sprinkle with salt/paprika mixture.
  6. Stir to combine.
  7. Store in an air-tight container.

*Variation: Cumin pairs well with Paprika. Add 1/4 teaspoon on cumin seeds to the salt/paprika mixture.

Gypsy World Spice Cafe Recipe – Chocolate Paprika Fudge

12 oz Bittersweet Chocolate chips

6 oz Semi-sweet Chocolate Chips

1 14-oz can Sweetened Condensed Milk

Pinch of Kosher Salt

1-1/2 teaspoons Vanilla Extract

1 teaspoon Sweet Paprika

1/2 teaspoon Unsweetened Dark Cocoa

  1. Line a 8×8 square pan with aluminum foil and set aside.
  2. In a heavy saucepan, over low heat, melt the chocolate chips with the sweetened condensed milk and kosher salt.
  3. Remove from heat. Stir vanilla extract.
  4. Spread chocolate mixture into the prepared pan.
  5. Sprinkle with the Paprika/Cocoa mixture.
  6. Refrigerate for 2 hours or until firm.
  7. Lift fudge out of pan and peel off the aluminium foil.
  8. Cut into 36 squares.

 

 

Gypsy World Spice Cafe Recipe – Spicy Beer Cocktail

(my take on a Michelada…especially for my husband)

1 ice-cold Mexican Beer

2 tablespoons of Kosher Salt

1 tablespoon of Sweet or Hot Paprika

2 tablespoons of fresh Lime Juice

1-2 dashes of your favorite Hot Sauce

1 dash of Soy Sauce

1 dash of Worcestershire Sauce

Black pepper

  1. Mix together the salt and Paprika on a small plate.
  2. Rim a glass with a little lime juice and then dip in the salt and paprika mixture to cover the top of the glass.
  3. Add lime juice, hot sauce, soy sauce, Worcestershire sauce, and a pinch of black pepper.
  4. Slowly pour in beer into your prepared glass.

*Note: Not spice enough for you, add more hot sauce or Paprika.

Gypsy World Spice Cafe Recipe – Nuttella Spice-tini

1 oz. Godiva Chocolate Liqueur

2 oz. Vodka

1 teaspoon Nutella

3/4 teaspoon Sweet Paprika, divided

1/2 teaspoon Cocoa Powder

1 packet Splenda

  1. Mix together 1/2 teaspoon of Sweet Paprika, Cocoa Powder and Splenda. Set aside.
  2. Add the Chocolate Liqueur, Vodka, Nutella and remaining 1/4 teaspoon of Sweet Paprika to a Martini shaker.
  3. Whisk rigorously to blend the Nutella.
  4. Add ice and give a good shake.
  5. Rim the glass with vodka, chocolate liqueur or water.
  6. Dip glass into the Sweet Paprika, Cocoa, Splenda mixture.
  7. Carefully pour into prepared glass.

Variation:  If you do not have Nutella, swap out the 1 oz  chocolate liqueur for 1/2 oz.  Add 1/2 oz of Frangelico.

 

Gypsy World Spice Cafe Blog – January 2011 News

Leave a comment

Tomorrow our family celebrates 3 Kings Day (also known as the Epiphany). For our family, 3 Kings Day signifies the end of the holiday season and we will start to put away all the holiday glitz.

It seems as though this year the holidays flew by a little more quickly than usual. It may be a lot of work, but I enjoy every minute and every task…. Life passes by quickly and the holidays are opportunities to embrace the moment with those that you love…

Now, the new year is here with a reminder for us to revisit our goals/dreams and define resolutions for 2011.

Are your resolutions in line with your dreams?

Dreams are fulfilled by never losing sight of them. Resolutions are ideas to keep us on the path to our dream. Sometimes these ideas work and sometimes they do not. However, with each experience comes an opportunity to appreciate what we have, grow, learn and give back.

2011 Goals for Gypsy World Spice Cafe

*Monthly articles featuring both every day and exotic spices

*Original recipes good food….good memories

*Introduce Gypsy World Spice Cafe Spice Blends

Be sure to take time to revisit your dreams and put some thought into the resolutions that you make.

Enjoy!

Coquito Pudding Shots

2 Comments

Coquito is a Puerto Rican traditional punch served at Christmas and New Years.  Most traditional recipes for Coquito call for egg yolks, rum, brandy, coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves.   

As much as I love the holiday flavors, I do still watch what I choose to indulge in.  It needs to be worth the calories.

So, I decided to take the flavors from Coquito to develop a guilt-free pudding shot recipe that combines the creaminess of the punch with the rum and spice flavors. 

Enjoy!

 

 

Gypsy World Spice Cafe – Coquito Pudding Shots

1 (1 oz). box of Sugar-Free Vanilla Instant Pudding Mix

1 1/2 cups Skim Milk

1/2 cup Spiced Rum

1 tablespoon Brandy

1 tablespoon Coconut Extract

1/2 cup Light Cool Whip

1 teaspoons Cinnamon

1/4 teaspoon ground Nutmeg 

  1. In a medium bowl, whisk the pudding mix and milk for 2 minutes. 
  2. Whisk in rum and brandy and cinnamon.
  3. Fold in light cool whip.
  4. Pour into small shot glasses, martini glasses or dessert dishes.
  5. Put in freezer to set.
  6. Take out of freezer 15 minutes before ready to serve.
  7. Garnish with dollop of light cool whip, cinnamon and nutmeg.

Blogger’s Comments:   If you are not watching calories, swap out the sugar-free vanilla pudding mix with coconut cream instant pudding pie mix and use whole milk instead of the skim milk.