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Because Samhain's coming up, I thought it'd be a good idea to start a pagan holiday cooking thread. Any favorite recipes for the holidays?
I always do caramel apples around this time of year, and of course pumpkin pie (the real kind, not the canned kind), but this year, I'm going to try something different.
I got this recipe off the net (can't remember the wesbite ) and it looks mighty tasty! Here it is:
8-oz. package baby carrots
1/4 C. unsweetened, apple juice or cider
1/4 t. dried red pepper seeds
1 T. dark brown sugar
1/2 t. ground ginger
1/2 t. ground cinnamon
1/2 t. ground clove
1/2 t. nutmeg
1/2 t. ground allspice
1 T. spiced rum, optional
In small saucepan, mix carrots, apple juice or cider, pepper seeds, sugar, ginger, cinnamon, clove, nutmeg (preferably freshly ground), allspice and, if using, rum. Coat carrots thoroughly.
Bring mixture to low boil over medium heat, stirring often. As mixture thickens, begin to stir constantly, taking care not to allow liquid to scorch. Carrots should be crispy tender and sauce mixture should be thick coating.
Makes 4 servings.
I always do caramel apples around this time of year, and of course pumpkin pie (the real kind, not the canned kind), but this year, I'm going to try something different.
I got this recipe off the net (can't remember the wesbite ) and it looks mighty tasty! Here it is:
8-oz. package baby carrots
1/4 C. unsweetened, apple juice or cider
1/4 t. dried red pepper seeds
1 T. dark brown sugar
1/2 t. ground ginger
1/2 t. ground cinnamon
1/2 t. ground clove
1/2 t. nutmeg
1/2 t. ground allspice
1 T. spiced rum, optional
In small saucepan, mix carrots, apple juice or cider, pepper seeds, sugar, ginger, cinnamon, clove, nutmeg (preferably freshly ground), allspice and, if using, rum. Coat carrots thoroughly.
Bring mixture to low boil over medium heat, stirring often. As mixture thickens, begin to stir constantly, taking care not to allow liquid to scorch. Carrots should be crispy tender and sauce mixture should be thick coating.
Makes 4 servings.