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Recipes
Hot Buttered Apple Rum
By garciamoss
1. In a large pot heat apple cider, honey, cinnamon sticks, cloves, allspice and lemon peel
- 8 cups apple cider
- 1/3 cup GOLDEN BLOSSOM HONEY
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 1/2 teaspoon ground allspice
- peel of 1 lemon, cut into strips
- 1 1/2 cups rum
- Butter
Hearty split pea soup with cheesy croutons
By garciamoss
Preheat the oven to 220C/200C fan-forced
- olive oil, 1/4 cup
- brown onion, 1 large, coarsely chopped
- carrots, 2, cut into 1cm pieces
- celery stalks, 2, cut into 1cm pieces
- garlic cloves, 3, finely chopped
- thyme, 3 sprigs
- sea salt and freshly ground black pepper
- green split peas, 500g
- reduced-salt chicken stock, 4 cups
- smoked ham hock,1 (440g)
- baguette,1, crust removed
- parmesan, grated, 1/3 cup
Carmelitas
By garciamoss
Preheat the oven to 350 degrees F
- SALTED CARAMEL SAUCE:
- 2 cups flour
- 1 3/4 cups quick-cooking oats
- 1 1/4 cups brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1 cup chocolate chips
- 3/4 cup chopped pecans
- 1 1/2 cups Salted Caramel Sauce, recipe follows
- 2 1/2 tablespoons flour
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon gray sea salt, crushed or kosher salt
Pumpkin-Coconut Bisque Recipe
By garciamoss
This pumpkin bisque recipe is exotic, easy to make and loaded with nutrients
- 1 tablespoon butter
- 1 large onion, chopped
- 1 or 2 large garlic cloves, minced
- 2 cups strong chicken or vegetable broth
- 2 (14 ounce) cans pumpkin puree
- 1 (14 ounce) can regular coconut milk
- 2 tablespoons orange or lemon juice
- 2 teaspoons ground ginger
- 2 teaspoons pumpkin pie spice
- 2 teaspoons chili powder
- Optional garnish: chopped chives, parsley, cilantro or pumpkin seeds
Slow Cooker Asian Bar-B-Q Ribs
By garciamoss
In a large bowl, mix together all the ingredients for the sauce except the bay leaves and the meat
- For the sauce:
- 2 1/2 kilos / 5 lbs of country style pork ribs, regular ribs or pork shoulder
- 3/4 cup brown sugar
- 1/4 cup honey or agave nectar
- 1/2 cup soy sauce (get a wheat-free brand if you wish to do a fully gluten-free version)
- 1/2 cup ketchup
- 3 Tbsp rice vinegar
- 3 Tbsp sweet chili sauce
- 4 garlic cloves, minced
- 1-inch fresh ginger, chopped or 1/2 tsp ground ginger
- 1 tsp salt
- Freshly ground black pepper, to taste
- 2 bay leaves (optional)
Mexican Quinoa Casserole
By garciamoss
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot
- Quinoa
- 1 cup quinoa, dry
- 2 cups water
- 1/2 teaspoon salt
- Casserole
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 cup frozen corn kernels
- 3 any color bell peppers, diced
- 1/2 jalapeño pepper, seeded and diced
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tbsp fresh lime juice
- 2 cups chopped plum tomato, seeded
- 15 oz can of black beans, rinsed and drained
- 1/2 cup plus 2 tbsp (for garnish) cilantro, chopped
- 1/4 cup plus 1/4 cup (for garnish) green onions, chopped
- 1/4 cup ripe olives, sliced
- 1 cup Monterey Jack cheese, shredded
Negroni Flip
By garciamoss
Measure the ingredients into a cocktail shaker, adding the egg last
- 1 ounce gin
- 1 ounce Campari
- 1 ounce Carpano Antica, or whatever sweet vermouth you've got
- 1/4 ounce rich simple syrup (see note)
- 1 large egg
- Orange peel, for garnish
Crispy Green Beans
By garciamoss
Toss the beans with olive oil, some Parmesan and a hit of paprika and you’re on your way to deliciously crispy gr...
- 1 pound 1 pound fresh green beans, washed and trimmed
- 3 tablespoons 3 tablespoons olive oil
- 1/2 cup 1/2 cup grated Parmesan cheese
- 1 teaspoon 1 teaspoon kosher salt
- 1 teaspoon 1 teaspoon freshly ground pepper
- 1/2 teaspoon 1/2 teaspoon paprika
Korean Bibimbap with Sesame Chicken
By garciamoss
Turn your leftover chicken into bibimbap, the Korean meal-in-a-bowl rice dish
- 1 cup peeled and grated carrots
- Kosher salt
- 1 Tbs. toasted sesame oil
- 3 Tbs. canola or peanut oil
- 2 medium zucchini, cut in half lengthwise, then cut into 1/4-inch-thick slices
- 1 clove garlic, minced
- 6 oz. shiitake mushrooms, stemmed and caps thinly sliced
- 3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken)
- 1 Tbs. soy sauce
- 6 cups hot steamed medium-grain rice (long-grain also works fine)
- 3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
- 4 scallions (white and green parts), trimmed and thinly sliced
- Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce)
By garciamoss
The after-party Italian tradition of spaghettata di mezzanotte—"midnight spaghetti"—gave birth to this lusty pa...
- 1 (12-oz.) loaf crusty bread, sliced 1" thick
- 10 cloves garlic (3 peeled, 7 thinly sliced)
- 3/4 cup olive oil
- 1 cup grated parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. crushed red chile flakes
- 10 canned oil-packed anchovy fillets, 2 tbsp. oil reserved
- 1/3 cup capers, drained
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 lb. casarecce, or spaghetti
- 1/2 cup roughly chopped parsley
- Zest of 1 lemon