Homemade Pumpkin Pie Spice Mix

Homemade Pumpkin Pie Spice Mix | Selma's TableI have been fascinated by the furore that surrounds the Pumpkin Spice Latte from a well known coffee shop chain. You know, the one which claimed that it didn’t make any profit in the UK so didn’t pay any tax. The latest in the drama that seems to surround this business is that there is no pumpkin in their lattes. Cue media outrage and more sales as apparently, all publicity is good publicity. My understanding is that the latte is all about the flavour of the pumpkin pie spice mix and not the actual pumpkin itself.

In the UK pumpkin pie is not a part of our national food history so canned pumpkin puree and pumpkin pie spice blends are not easily found on the shelves of our grocery stores. So for those of you wishing to recreate a Pumpkin Pie or a  Pumpkin Spice Latte at home, this spice mix is for you. You can easily make pumpkin puree by roasting wedges of pumpkin or squash, pureeing and sieving the result, freezing in ice cube trays and storing the cubes in bags in the freezer.

Homemade Pumpkin Pie Spice Mix | Selma's Table

Cinnamon, Ginger, Allspice, Cardamom & Nutmeg

The spice mix is so easily made with ingredients you will most probably have in your cupboards, that you will wonder why you left it so long to make your own. It is generally a blend of ground cinnamon, ginger, nutmeg and cloves, in varying quantities. I am not keen on cloves as they can be overpowering in a blend so I use allspice instead. And I have also added cardamom as I love the smell and flavour of it – so comforting, don’t you think? In the interest of full disclosure, I have to admit to asking Jake to crush the cardamom seeds in the pestle and mortar. He did a magnificent job; much better than I ever could. He is now the official pestle and mortar man at Selma’s Table!

There are many uses for the Pumpkin Pie Spice Mix – in ravioli, cheesecakes, biscuits, cakes and pies – there are a plethora of recipes that celebrate this festive mix. My favourite thing to do though, is to sprinkle a teaspoon of pumpkin spice mix into a carved pumpkin before lighting at tea light and letting that delicious and seasonal aroma waft around the house!!

Homemade Pumpkin Pie Spice Mix | Selma's TableI used a 70 ml Kilner Spice Jar to store the mix in and it was half full. If you want to give this as a gift, double the quantities to fill a bottle of that size. I find that the easiest way to fill the little jar is to place the measured ingredients on a piece of baking paper and then use the paper to funnel it into the jar.

I am sharing my Pumpkin Pie Spice Mix with the Fiesta Friday revellers. Generously hosted by Angie of the Novice Gardener who this weekend is celebrating her birthday! Just take a look at her fabulous Naked Cake – it is gorgeous!!

And a huge thanks to our fabulous  co-hosts; Suzanne of A Pug in the Kitchen and Sue of Birgerbird. Both very talented and prolific cooks with blogs that you will not be able to stop scrolling through…

Homemade Pumpkin Pie Spice Mix

  • Servings: Makes 35 ml or or just over 2 Tbsps
  • Difficulty: Easy
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INGREDIENTS

  • 1 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • ½ tsp grated nutmeg
  • ¼ tsp cardamom powder

INSTRUCTIONS

  1. Measure out and place the spices in small airtight jar.
  2. Shake well to mix.

I used a 70 ml Kilner Spice Jar to store the mix in. If you want to give this as a gift, double the quantities to fill the bottle and add a gift tag with the instructions: “For pumpkin pie, add 1 – 1 ½  teaspoons of spice mix to your other ingredients.”

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

 

 

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Sticky Spicy Chicken

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The other day, I was scrolling through the WP Reader when a recipe for Korean Sticky Chicken by Chandler Tomayko @ The International Poor Chef School Project caught my eye, as I knew that it was the sort of dish that Jake would love. Do go over and say hello to Chandler if you haven’t as yet – brought up in Texas, this young dynamo runs a cooking school, works as a personal chef and also teaches in well known culinary school in Costa Rica. I love her “kitchen hacks” – they are absolutely brilliant!

So with a few tweaks, this is my version of her recipe. I used bone in legs and thighs (wings would be amazing) and oven roasted them rather than frying them – you all must know by now that I have an aversion to frying…I also added some soy sauce and chilli flakes to the glaze. If you partially cook the chicken, you could finish this off on the barbecue, brushing the chicken with the glaze several times.

Jake told me over dinner that the aroma of the chicken cooking had his mouth watering and as he stood up to clear the table he said, “Please can you make that again, Mum? Soon?” So Chandler, thanks for a great recipe and Jake – here it is for you to attempt the next time!

Sticky Spicy Chicken

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

  • 4 of each, free range chicken legs and thighs; skin on, bone in
  • Juice of one lemon
  • Salt
  • Pepper
  • Olive oil

For the glaze:

  • 3 Tbsp honey
  • 2 Tbsp soy or teriyaki sauce
  • 1 Tbsp grated ginger
  • 3 cloves of garlic, crushed
  • ½ tsp chilli flakes – adjust this amount to your palate

To finish:

  • 2 Tbsp crushed or chopped peanuts (I used pre-roasted and salted ones which I pounded roughly in the mortar and pestle)
  • 3 spring onions finely sliced

INSTRUCTIONS

  1. Pre-heat oven to 200C/400F
  2. Arrange chicken skin side up in a roasting tin.
  3. Squeeze over the lemon juice, drizzle over a little oil and season with salt and pepper.
  4. Roast in the oven for 35 minutes.
  5. While the chicken is roasting, place all the ingredients for the glaze in a small saucepan and heat gently. Let it come to a boil, then turn down the heat and let it bubble away for about 2 or 3 minutes, until it is thick and syrupy. It will froth up, so keep an eye on it and take it off the heat to let the bubbles subside if necessary. Take it off the heat and set aside.
  6. When the chicken has had 35 minutes in the oven, pour off the juices from the chicken into the saucepan with the glaze and boil down to reduce  by half, for 3 or 4 minutes.
  7. Pour this evenly over the chicken and return to the oven for 10 minutes or so to finish cooking and set the glaze.
  8. Pile the chicken up in a serving dish, pour over the sauce from the roasting tin then strew with the chopped spring onions and crushed peanuts.

Serve with a steaming bowlful of jasmine rice and a carrot and cucumber ribbon salad dressed with rice vinegar, sugar and sesame oil.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Rhubarb Buttermilk Cake with Ginger Streusel

rhubarb-buttermilk-cake-with-ginger-streuselI have been meaning to make Karinna @ The Cheesy Biscuit’s Bramley Apple, Rhubarb and Marzipan Cake for some time now. I finally got my hands on some gloriously red stalks of rhubarb and settled in to make her cake when I realised that I didn’t have any marzipan. A fairly important component of this delicious sounding cake as the title will attest. So I put the rhubarb in the fridge  made a note to get some the next day. Except that neither my local Sainsbury’s nor the Aladdin’s cave of a Mediterranean grocery shop had any.  I needed to get to a larger store but I am so out of the habit now that it just didn’t happen. I turned to one of my favourite sites, Food52, and had a little rummage around and found a recipe for Rhubarb Buckle and Ginger Crumb. I had everything that was needed to make it so ploughed on. I will make Karinna’s cake as soon as I can lay my hands on some marzipan and more rhubarb!

rhubarb-buttermilk-cake-with-ginger-streuselGinger and rhubarb is a marriage made in heaven – last year I made the most delicious ginger ice-cream which I served with roasted rhubarb and orange zest but that is a recipe for another day. For this cake, I’ve adapted it a little by using Demerara sugar and almonds in the topping. I found that the rhubarb settled in the bottom half of the cake making it very moist but this was a nice contrast to the very cakey top half. The streusel didn’t stay on top either but tasted really gorgeous in the cake. This is a nice full batter that rises beautifully so make sure that you use a high sided tin rather than a shallow sandwich tin other wise you will have a cake lava situation on your oven floor! I used a 9 inch springform tin.

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I picked up this pretty tablecloth in a French market in Aix-en-Provence a few years ago. It is the perfect backdrop for afternoon tea!

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A printable recipe follows the photo tutorial so scroll down to print.

rhubarb-buttermilk-cake-with-ginger-streusel

 

 

rhubarb-buttermilk-cake-with-ginger-streusel

rhubarb-buttermilk-cake-with-ginger-streusel

Rhubarb Buttermilk Cake with Ginger Streusel

  • Servings: 8 - 10 slices
  • Difficulty: easy
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Adapted from Food52 – Rhubarb Buckle with Ginger Crumb

INGREDIENTS

For the Streusel

  • 75 g Demerara sugar
  • 30 g flour
  • 70 g finely chopped crystallised ginger (not the ones in syrup)
  • 30 g sliced almonds
  • 40 g melted butter

For the cake

  • 220g flour
  • 1 tsp baking powder
  • 1 ½ tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp salt
  • 85 g very soft butter
  • 200 g caster sugar
  • 2 eggs at room temperature
  • 180 ml buttermilk at room temperature (or add 1 tsp lemon juice or vinegar to milk and let it thicken – 10 minutes or so)
  • 500 rhubarb, sliced finely

INSTRUCTIONS

For the Streusel

  1. Combine the sugar, flour, ginger and almonds and rub together until the ginger is both separated and coated with the flour.
  2. Stir in the melted butter and place in the fridge.

For the cake

  1. Preheat the oven to 180 C/ 350 F. Butter the base and sides of a 9 inch cake tin with high sides – I used a springform which didn’t leak.
  2. Place the flour, ginger, baking powder, baking soda and salt in medium bowl and whisk to combine and aerate.
  3. In a mixing bowl, beat the butter and sugar until light an fluffy – this should take about 3 or 4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add a third of the flour mixture, then half the buttermilk, beating well. Add another third of the flour, then the rest of the buttermilk, finishing with the flour. Beat well after each addition.
  6. Fold in the sliced rhubarb and scrape into the prepared tin.
  7. Crumble the streusel all over the top of the cake and bake for 4o-50 minutes using a toothpick to test that the cake is done. You may even need to go to 60 minutes depending on your oven.
  8. Leave to cool in the pan. It tastes better the next day and is wonderful with a cuppa!

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

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