Vanilla Sugar
from "Gifted" by Mags Kandis

1 vanilla bean, cut into 1in pieces
3 cups extra fine sugar

Add vanilla bean pieces to the sugar. Cover and let sit for 2 weeks before using. Do not remove vanilla bean pieces. Store in Airtight container.

Suggestions: Serve with strawberries. Use in Darjeeling Tea. Sprinkle on Crepes.

Tomato Jam

Sep. 30th, 2012 12:41 pm
Tomato Jam
from "Gifted" by Mags Kandis

3lb ripe red tomatoes (Roma works well), cored, seeded, and coarsely chopped.
2 cups white sugar
2 good size limes, freshly squeezed
3" piece of ginger, peeled and grated or minced
1 Tbsp ground cumin
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 good sized jalapenos seeded and minced

Combine everything in a medium size saucepan. Bring to a boil, stirring often. Reduce heat and simmer uncovered stirring occasionally for 1 1/4-1 1/2 hours until sauce has consistency of thick jam. Taste and adjust seasoning, then cool and refrigerate until using.

Suggestions: With Indian type foods, with creamcheese topped crackers or swirled in bowl of tomato soup.

Will keep refrigerated 2-3 weeks.
Ginger Syrup from "Gifted" by Mags Kandis

3 cups Water
2 cups Sugar
6oz fresh chopped unpeeled ginger

Combine all ingredients in a saucepan and bring to a boil, stirring occasionally. Simmer about 20-30min until reduced by about half. Remove from heat and let cool. Strain into bottle and refrigerate until ready to give.

Add 1-2 tsp to hot or cold tea.

Add 1 Tbsp to tall glass filled with Ice and add club soda to make ginger ale.

Keep Syrup Refrigerated
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