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Allspice
Description: Allspice is a member of the myrtle family and is primarily grown in Jamaica although it is also found in Central America. Allspice comes from an evergreen tree that reaches about thirty feet high and has dark green shiny leaves. There are clumps of small white flowers all about it along with pea-sized green berries that turn reddish upon drying.
History: Christopher Columbus first brought this spice back to Europe where it was thought to be a pepper. The name allspice was given to it due to the fact it tastes like a combination of nutmeg, cinnamon and cloves. The dried unripe berries are often used for spice, but during long sea voyages was also used to preserve meats.
Parts used: Berries and leaves
Usages: As a general rule, allspice is used as a condiment or seasoning. Medically, it has been used for gastrointestinal problems and as a stimulant. In past, it was used to relive hysterics and as a purgative, or as a cover for bad tasting medicines. It has been used for rheumatism and neuralgia.
Growing your own: Carolina Allspice can be grown in the United States from seeds. It prefers a loamy soil that is moist and deep. It prefers full-sunlight, but can survive in partial sun. In winter, it does need to be protected from cold winds.
Magickal properties Allspice is used for money, luck and healing.
Allspice Recipes
WARNING: I have not come across any warnings for allspice, but I do recomend knowing where your berries and leaves comes from. Don't use flowers exposed to pesticides or lead, and stay away from areas using chemical fertilizers. If you buy them from a vendor, check referances and don't be afraid to ask questions. As always, don't go overboard, and check with your doctor.
Plum Sauce with Allspice Chinese Recipes
1 cup plum jam
1 tablespoon vinegar
1 teaspoon onion powder
1/4 teaspoon ginger powder
1/4 teaspoon allspice
1 pinch of garlic salt
1/3 - 1/2 cup of water (depending on how thick the jam is)
Directions
Mix the ingredients together well. Bring to a boil on low heat.
Cool the sauce and store in a jar in the refrigerator. Use within a few days.
Spicy Pumpking Squares Recipe Here
1/4 cup whole wheat flour
3/4 cup oats
1/4 cup brown sugar
1/4 cup butter, chilled
1/2 cup finely chopped walnuts
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
3/4 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground allspice
1/8 teaspoon freshly ground nutmeg
Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan.
Combine flour, oats and brown sugar in a medium bowl. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in nuts. Set aside 3/4 cup of this mixture for the topping. Press remaining mixture into the bottom of the prepared pan. Bake 10 minutes. Cool slightly.
Meanwhile, using an electric mixer, beat cream cheese with sugar until fluffy. Beat in pumpkin, then eggs, allspice, nutmeg and vanilla. Blend until smooth. Spread cream cheese mixture over baked crust. Sprinkle with reserved topping, pressing down lightly. Bake an additional 30 minutes, or until top just begins to brown.
Cool completely before cutting into 25 1-1/2 inch squares. Best served chilled.
Yield: 25 cookies
Pork Chops Recipe Here
4 Pork Chops
1 teaspoon Salt
1 Onion, Small -- sliced
8 ounces Orange Juice (in concentrated form)
2 tablespoons Brown Sugar
1/4 teaspoon Allspice
2 tablespoons Lemon Juice
2 tablespoons Water
In a 10" skillet, brown chops over medium heat. Drain off fat and sprinkle the salt on the chops. Arrange onion slices on chops.
Mix orange juice (still in concentrate form), sugar, allspice, lemon juice, and water together and pour over chops. Heat to boiling and reduce heat; cover and simmer about 40 minutes.
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