Christmas Spiced Salt Recipes

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VICTORIAN CHRISTMAS SPICED BEEF



Victorian Christmas Spiced Beef image

This is a great Victorian Christmas season dish. The perfect center piece for a cold supper. A round joint of silverside or topside is the best for this kind of dish. The Saltpeter or Quick Cure is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.

Provided by Chef Shadows

Categories     Roast Beef

Time P12DT20m

Yield 6-12 serving(s)

Number Of Ingredients 7

6 lbs joint of beef
3 ounces light brown sugar
1 ounce black peppercorns
1 ounce juniper berries
1 ounce allspice berry
4 ounces sea salt
1/4 ounce saltpeter or 1/4 ounce morton's tender quick

Steps:

  • Rub the meat all over with the sugar and put it in a pot with a lid for 2 days.
  • Leave it in a cool place, turning and rubbing the meat at least 2 times a day with the sticky liquor that develops.
  • Crush the peppercorns, juniper berries and allspice with a mortar and pestle and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for another 9 days in a very cool place.
  • Turn the meat and rub the pickling mixture into the meat daily.
  • When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface.
  • Do not rinse it.
  • Wrap the meat in suet and put into a large ovenproof pot.
  • Add about 10 fl oz water, cover the pot with a tight fitting lid.
  • Preheat the oven to 275 deg F.
  • Bake the meat slowly allowing 45 min per lb.
  • When the meat is cooked, remove from the pot and set aside until it is quite cold.
  • Unwrap the meat, drain off any excess liquid and place on a board.
  • Cover with clean cheese cloth, put a weight on it and leave for at least 24 hrs in a very cold place.
  • Carve the meat into thin slices and serve with good mustard or horseradish and pickled onions.

SWEET, SALTY, SPICY PARTY NUTS



Sweet, Salty, Spicy Party Nuts image

I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 27m

Yield 16

Number Of Ingredients 12

Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  • Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
  • Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
  • Transfer nuts to the prepared baking sheet and spread into a single layer.
  • Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g

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