Tag: recipes

More With Mustard – Dessert Recipe for Lemon Glazed Mustard Spiced Poppyseed Cake

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Continuing on with the Mustard spiced menu theme, below you will find a dessert recipe that features the spice Mustard.

Yes…I found a way to incorporate the spice Mustard into a dessert recipe.

When dried Mustard is baked, it takes on a very pleasant background flavor that is not sharp.  So, I decided to make a poppyseed cake with lemon glaze (and added dried mustard to the batter to give it that “special something”).

I was very pleased with the results.  You can detect a nice flavor in the backdrop….most would never guess that dried Mustard was the secret ingredient.  For this recipe, I decided to doctor up a few store-bought ingredients for convenience….

My cake tasters gave this recipe a “two thumbs up”.

I love to do the unexpected with a spice.   We often buy spices for a recipe and then it sits in the spice cabinet unused.  Most spices only have a shelf life of 6 months.  So, make the most of them!  At the bottom of the article, I’ve included some interesting spice information about Mustard.

Enjoy!

Denise

Gypsy World Spice Cafe Recipe – Lemon Glazed Mustard Spiced Poppyseed Cake

I box Yellow Butter Cake Mix
1-1/4 cups Water or Milk
1 stick Butter, softened
3 Eggs
2 teaspoons dried Mustard
1/2 teaspoon Almond Extract
1/2 teaspoon Coconut Extract
2 tablespoons Poppyseeds
1/2 container Vanilla Frosting.
Zest of 1/2 lemon, finely chopped
Juice from half of lemon

  1. Pre-heat oven to 350 degrees.
  2.  Grease and flour a bundt pan; set aside.
  3.  Place cake mix, butter, water and eggs in a large mixing bowls.
  4.  Beat on low for 30 seconds. Adjust speed to medium and beat for 2 more minutes.
  5.  Pour into prepared bundt pan.
  6.  Bake for 45-50 minutes (or until cake tester comes out clean).
  7.  Cool completely. Remove from pan.
  8.  Place frosting in a small microwavable bowl. Microwave for 15-30 seconds (or until a glaze consistency).   Stir in lemon zest and lemon juice.
  9. Drizzle over cake

Interesting Tidbits about the spice Mustard:

Researching Mustard, I was surprised to learn that Mustard seeds are a great source for omega-3 fatty acids.  There is also interesting information out there on research that has been done on Mustard seed’s potential anti-cancer effects.  Mustard seeds were traditionally used as an anti-inflammatory.  People used Mustard seeds to alleviate symptoms of rheumatoid arthritis and asthma, and migraine headaches.

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

More With Mustard – Appetizer Recipe for Spiced Raspberry Dip

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More with mustard…..

As promised here is another recipe featuring the spice Mustard.

Below is a simple appetizer recipe that is very versatile.  It is great for dipping pretzels and also pairs well with warm gooey brie.  I just may have to see how it tastes with my morning waffle (perhaps with Nutella… hmmm).

Definitely one for your entertaining repertoire….

Enjoy!

Denise

 

 

Gypsy World Spice Cafe Recipe – Spiced Raspberry Dip

1 jar Raspberry Fruit Spread (10 oz.)
1 teaspoon Dried Mustard
1 teaspoon Pumpkin Pie Spice
Pinch coarsely ground Black Pepper
1 teaspoon Flour
1 teaspoon Water

  • Combine flour and water in a small bowl. Set aside.
  • Combine first 4 ingredients in a small saucepan over medium heat.

 

  • Stir until smooth.
  • Add flour mixture to the raspberry mixture.

  • Bring to a boil, stirring constantly for an additional 2-3 minutes.
  • Transfer to an airtight container and refrigerate overnight.
  • Serve Spiced Raspberry Dip with Pretzels

 

Alternate Serving Suggestion

  • Remove top of Brie.
  • Warm Brie for 30-45 Seconds in the Microwave.
  • Top with Spiced Raspberry Dip.
  • Serve with Pretzels, Crostini or Crackers.

Recipe To Make Your Own Mustard! Why Not? It’s Easy.

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A very good friend recently asked me to explore the spice Mustard. So, this week, I will be posting recipes that feature Mustard Seeds and ground Mustard.

The spice Mustard is one of the most commonly traded spices in the world. Mustard Seeds may be small in size, but, they are big in flavor. Their flavor profile is described as being hot and pungent. Yellow mustard seeds are less pungent than brown or black mustard seeds.

Mustard Seeds are also sold in powder form. Like most spices, Mustard Seeds and Mustard Powder should be stored in an airtight container (in a cool, dark location).

The interesting thing about the spice Mustard its flavor is not very strong until you add liquid to it. The flavor and level of heat is actually triggered by the type of liquid you add to it (water, vinegar, wine or beer). If you want to reduce the heat, add warm liquid versus cold water liquid.

Below is a recipe for a homemade Mustard. We liked it better than store-bought Mustard. It makes a great hostess gift and is a great thing to make for a party… Be sure to look out for more posts featuring Mustard…

Enjoy!

Denise

Gypsy World Spice Cafe Recipe – Make Your Own Mustard

Ingredients:

3 tablespoons of Yellow Mustard Seeds

3 tablespoons of Brown Mustard Seeds

1 Shallot, coarsely chopped

1/3 cup White Wine

1/3 cup White Wine Vinegar

1/8 teaspoon ground Allspice

1/8 teaspoon ground Coriander

1/2 teaspoon Salt

1/4 teaspoon coarsely ground Black Pepper

Instructions

  • Combine all ingredients in a bowl. Cover with plastic wrap. Refrigerate overnight.
  • Transfer the ingredients from the bowl to your food processor.
  • Process until you get a smooth consistency.

  • Store in the refrigerator in an airtight container

Variation: Add 1 teaspoon of dried tarragon and/or 1/2 teaspoon hot paprika. Create your flavor. Substitute the wine with beer. Beer will add more heat to the flavor profile.

Celebrating Cinco de Mayo – Homemade Black Pepper Tortillas

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Tortillas are very versatile…  They are great with appetizers, main dishes and desserts.  They bring back childhood memories because when I was little my Titi (endearment for Tia) used to make them for us as an afternoon snack.  I remember feeling especially lucky (and proud) when she made them for my third grade class who had never tasted tortillas.   By the way, there were 42 kids in my third grade class.  Wow!  That was definitely a labor of love…. 

This week was my first attempt at making tortillas.  Inspired by this childhood memory, my sons and I worked together on this article.  They really got into rolling the dough.  We were very excited when one of the tortillas ended up in the shape of a heart.  We took pictures as we went along to share. 

We decided to put a dessert twist on tortillas and peppercorns.  So, for the feature picture of this article, we took a homemade black pepper tortilla and used a heart-shaped cookie cutter to cut out 3 hearts.   We then made a little napoleon dessert by layering the  tortilla with Nutella and Strawberry Preserves.  The flavor combination rocked!  You definitely have to try it.  For more information on Peppercorns, check out my post in the archives,  https://gypsyworldspicecafe.com/2010/09/19/provocative-peppercorns/

Enjoy!

Denise

P.S. Sending Special Birthday Wishes to my sister, Desiree.  Love Ya!

 

 

 

Gypsy World Spice Cafe Recipe – Homemade Black Pepper Tortillas

Yields:  12 tortillas

Ingredients:

3 cups Flour, plus extra for rolling out the dough

1-2 teaspoons Salt (depending on your taste)

2 teaspoons Baking Powder

1 tablespoon coarsley ground Black Pepper

3/4  cup Hot Water

3/4 cup Shortening

Instructions

  • Measure your flour, salt, black pepper and baking powder into a bowl and set aside.  
  • Add the shortening to the flour mixture.  Using a pastry cutter, cut the shortening until the mixture has consistency of meal (crumbly).

  •  

 

    • Add hot water to flour mixture.  Use a spatula to combine the ingredients into a ball (until the dough does not stick to the sides of your bowl).  Note:  You may have to add a few tablepoons of flour. 
    • Cover the bowl with a clean dish towel and let rest for 1 hour.
    • Divide the ball into 12 smaller balls.  Cover with a clean dish towel.

  • Using a rolling pin, roll each ball into to be about 1/8 inch thick.  

 

  • Place tortilla on a hot skillet.  Cook for 1-2 minutes on first side.   It will start to bubble which is a sign to flip it. 
  • Cook for another 1-2 minutes on the other side.

 

*Variation:  Instead of black pepper, try your favorite blend of Herbs.  We made a variation by swapping out the coarsley ground black pepper with with 2 tablespoons of our “house blend”.  You might want to try Italian Seasoning or Herbs de Provence…

 

Assembling the Black Pepper Napoleon:

Using a cookie cutter, cut out 3 shapes from a black pepper tortilla.  Spread some Nutella and Strawberry Preserves onto the first tortilla.  Top with the second tortilla.  Repeat.   Garnish with whipped cream and mini-chocolate chips.

 

Embracing In-Law Family Traditions – Polish Easter Bread

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I first met my In-Law family during the Easter holiday (about 15 years ago). 

Their Easter food traditions revolve around the love of Kielbasi with sauerkraut (it has to be “white kielbasi”…), Polish Easter Bread and Pound Cake.  

After we got married, I started asking for a copy of the recipe so that I could make Polish Easter Bread for my husband.  It took a few years to get a copy from my sister-in-law.   It was well worth the wait…  The first time that I made this (with the help of another sister-in-law), we actually forgot to add the eggs (ha ha).  It was still very good.

Over the years, I’ve adapted the recipe and have re-written it so that non-bread makers can easily make it too.  Of course, I had to add some spice (Cinnamon was an obvious choice)..

The holidays are definitely a time to embrace cultural traditions.  It may be a personal family tradition, an in-law tradition or one that has evolved over time by the blending of the two families (and cultures)….

Enjoy your Easter Holiday!

Denise

 

 

Gypsy World Spice Cafe Recipe – Polish Easter Bread

Yields:  3 loaves (or 6 mini-loaves)

Ingredients:

1-1/2 cups Sugar

1 teaspoon Salt

2 cups Milk

2 sticks Butter

6 eggs (3 whole, 3 yolks)

1 cup Raisins

1 cup Golden Raisins

3 packets of Dry Active Yeast (Rapid Rise)

9 cups flour, plus more as needed (I blend 1/2 white flour with 1/2 white-wheat flour)

1 tablespoon Cinnamon, divided

Instructions

  • Measure your flour into a bowl and set aside.  
  • In a separate bowl, toss raisins with 2 teaspoons of cinnamon and 2 teaspoons of flour; set aside.

  •  Heat sugar, milk, salt and butter in a saucepan over medium heat.  Do not bring to a boil.  Set aside to cool to 105-110 degrees (about 30 minutes).
  • Pour this mixture into a large bowl.  Add yeast and stir until yeast has dissolved.

  • Add 2 cups of flour to yeast mixture.  Mix until incorporated.  Cover with plastic wrap and a clean dish towel.
  • Put this bowl in the oven* to proof for at least 15 minutes. When you take the bowl out of the oven, you will see that the yeast has started to work.  The mixture will be kind of foamy.
  • Add 4 cups of flour, one cup at a time (mixing well between each cup of flour).  
  • Mix in the raisins, eggs and remaining 1 teaspoon of cinnamon.  The dough will be sticky but workable.

  • Turn the sticky dough mixture out onto a lightly floured work surface.
  • Knead the dough for 10-15 minutes.  You will probably need to add another 2-3 cups of flour (one sprinkle at a time).  You do not want the dough to get flakey (very few raisins should fall out).  Only add enough flour to get the dough smooth and elastic.
  • Place the dough into a lightly greased bowl.  Turn to coat the dough.  Place the bowl in the oven* and let rise until double (for about 1-2 hours).

  • Punch the dough down and divide into 3 equal portions for regular sized loaves (6 equal portion for mini-loaves).
  • Shape and put into greased loaf pans.  Cover with plastic wrap and clean dish towel.  Let rise for 30-60 minutes.

 

  • Bake at 350 degrees for 35-40 minutes.  If needed, cover with aluminum foil during the last 5-10 minutes to prevent over-browning.

 

*Notes: 

Oven Proofing Temperature Instructions

  • If you have an electric oven, heat it at 350 degrees for 1 minute and then shut it off.
  • If you have a gas oven, the pilot light will have the oven warmed to the appropriate temperature.

Link to WikiHow on Kneading Bread

http://www.wikihow.com/Knead-Dough

Slow Cooker Paprika Chicken with Mushrooms

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Lately, like many, our family has been involved in Spring Sports.  So, I have been pulling out the slow cooker a little more…

The slow cooker is definitely a “must have” appliance for your kitchen….especially if you are a working Mom like me. 

Most slow cooker recipes are easy and it is a great feeling to come home and dinner is done .  I like to take advantage of the slow cooker doing all the work.  So, I double the recipe… then freeze half for another meal.

Below is a recipe for a simple slow cooker chicken dish which highlight the spice Paprika.   It is flavorful and I usually serve it with rice or pasta and a vegetable.  For my family of 4, it is enough for two dinners.

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Slow Cooker Paprika Chicken with Mushrooms

4 lbs boneless, skinless Chicken Breast halves

1/4 cup Lemon Juice

1/4 teaspoon Sweet Paprika

1/2 teaspoon Hot Paprika

10-3/4 oz. can Fat-Free Cream of Mushroom Soup

10-3/4 oz. can Fat-Free Cream of Chicken Soup

1/3 cup White Wine (or chicken stock)

8 oz. sliced Baby Bella Mushrooms

grated Parmesan Cheese

salt & pepper

  1. In a large bowl, mix together the lemon juice, sweet paprika, hot paprika, salt & pepper (to taste).
  2. Add the cream of mushroom soup, cream of chicken soup and white wine.
  3. Stir to combine.
  4. Spray the slow cooker with cooking spray.
  5. Place the chicken in the slow cooker and pour the soup mixture over the chicken.  Use a spatula to toss the chicken in the soup mixture.
  6. Top with the mushrooms and parmesan cheese.
  7. Cook on low for 8-10 hours.  Adjust the seasoning.
  8. Serve with rice or pasta and a veggie.

 

Variation: 

If you love artichokes and spinach together, add a can of artichokes, drained/rinsed/quartered along with one 10 oz. package of chopped spinach (thawed out). 



Gypsy Spiced Frittata

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Recently, I have become a huge fan of making frittatas.

Not only is the technique easy, you can easily swap out the veggies for whatever flavors you like.  

It starts on the stove top and finishes off under the broiler.  

I like to top the frittata with a small amount of cheese for flavor, texture and color.  I love how it browns under the broiler!

Serve with a nice salad and you are set for a nice brunch or dinner entrée.

Enjoy!

 

 

 Gypsy World Spice Cafe Recipe – Gypsy Spiced Frittata

Yield:  4-6 Servings

8 Eggs
1 teaspoon of your favorite herb blend ( I use my own custom blend)
1/2 cup Onion, chopped
1/4 cup Pancetta, chopped
2 small Red-skinned Potatoes, quartered and thinly sliced
1 clove Garlic, minced
4 cups Baby Spinach
4 oz. Baby Bella Mushrooms, sliced
3/4-1 teaspoon Hot Paprika (depending on level of heat you like)
Salt & Pepper
1 tablespoon Olive Oil
1 tablespoon Butter
1/8 cup shredded part-skim Mozzarella

  1. Add eggs, herb blend, salt and pepper to a large bowl.
  2. Whisk to combine. Set aside.
  3. Heat oven broiler to high.
  4. In a large frying pan (that is oven-proof), melt butter with olive oil over medium-high heat.
  5. Sauté pancetta, potatoes, and onions until veggies tender (about 5 minutes).
  6. Add garlic, mushrooms, and spinach. Cook another 3-5 minutes until spinach has wilted. 
  7. Season to taste salt, pepper and hot paprika.
  8. Pour egg mixture onto veggie mixture.
  9. Reduce heat to low and cook until edges or pan are firm (3-4 minutes). 
  10. Sprinkle with mozzarella.
  11. Place under the broiler for 3 minutes or until eggs are set and cheese is melted (and lightly browned).

 

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

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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

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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

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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

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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

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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.