- By Wendy Cortez
- 7 November, 2013
- Comments Off
Even if you are not a Top Chef, chances are, the holidays will find you dabbling in the kitchen…or grazing there while someone else does all the work. No judgment!
Most people remember to get the key ingredients for recipes, chicken, flour, CHEESE. But, every once in a while, the cook forgets to pick up that one small item that makes or breaks a dish. In my experience, it’s usually a spice or an herb. (How many times have you grubbed on something delicious a friend has prepared and asked “what is in this?!” only to find that the answer to your taste revelation is some spice or zest that adds the perfect flourish.) Am I right?
If you’re like me, you buy spices on an as-needed basis. Unfortunately, that means that you’re probably setting yourself or your loved ones up for constant trips to the supermarket. During the holidays, the last thing you want to do is brave another store with frazzled shoppers.
The great thing about spices, is that they keep for like EVER. So in preparation for the busiest cooking and baking season, do yourself a favor and stock up on these workhorses of the kitchen. You can use them even after the decorations have come down and the confetti has been swept away. Stay spicy, y’all!
Spices (and the holiday dishes in which they are usually featured)
Nutmeg—pumpkin scones, crisps, ham
Cinnamon—apple pie, applesauce, sweet kugel
Anise—cranberry sauce, pfeffernusse, pan de muertos
Pumpkin pie spice—most pumpkin baked goods
Ginger—cookies, cocktails and punches
Vanilla Beans and or Extract—most desserts, rugelach
Tarragon—salad dressings and marinades
Sage—gravy, usually pork or sausage dishes
Rosemary— vegetables, stuffing, lamb, turkey, chicken
Cloves—Mulled wine, cranberry sauce, apple sauce, ham
Spice image courtesy of Michael Caven via Flickr
Rugelach image courtesy of soundless_space via Flickr
Christmas ham image courtesy of pickyin via Flickr