Cloves Recipes
Rebecca Said:
I need 8 whole cloves for a recipe?please help?We Answered:
It would be around 1/2 tsp.Bradley Said:
I want to make an apple pie - I had a recipe that used cloves and cinnamon and sugar?We Answered:
*Apple Pie3 gallons Apple Juice
1/2 gal Yukon Jack
1/2 gal Southern Comfort
16ea Cinnamon sticks
1 box of Candied Ginger
1 tablespoon whole cloves
1 tablespoon Allspice Berries
2 medium lemons
Place one gallon of apple juice in a large 4+ gallon stock pot and add 8 whole cinnamon sticks, 2 pieces of coarse chopped candied ginger, whole cloves, allspice berries and the zest of one lemon. Bring to boil on medium heat then turn down and simmer for 10 minutes. Allow to cool thoroughly then strain mixture and return to stock pot. Add the remaining apple juice, juice of one lemon, Southern Comfort and Yukon Jack, stirring completely. To store, use the empty gallon apple juice containers. To each container add 2 cinnamon sticks and a couple of strips of lemon zest from second lemon. Ladle the mixture into the containers through a funnel so you don't spill a precious drop! Can be consumed immediately but best to let sit in a darkened location so the flavors have time to mingle. Enjoy!!!!!
#TIP-If you want a little more "kick", add a cup or two of 190 proof Everclear to the mix before putting in the jugs.
*Apple Pie Ala Mode With Cinnamon Drizzle Sauce-(I jst made it yesterday & it was really YUMMYYYYY)
8 large granny smith apples, about 3 pounds (6 cups sliced apples)
1 tablespoon lemon juice
1 1/2 cup granulated sugar
3 tablespoons flour
1 teaspoon ground cinnamon
dash nutmeg
dash ground cloves
pastry for 2 crust 9 inch pie
2 tablespoons butter
Preheat oven to 350ºF. Peel, quarter and core apples. Slice apples thin. Toss with the lemon juice in a bowl. In a separate bowl, combine granulated sugar, flour, cinnamon, nutmeg and ground cloves. Pour over the apples and toss to coat. On a lightly floured surface, roll out dough to fit pie pan. Transfer apples into piecrust. Roll out top piecrust to a 12-inch circle. Transfer to pie. Trim dough to 1 inch larger than pie pan. Crimp both crusts together to make ridge around edge. Prick small holes in top crust with a fork. Place on a parchment-lined baking sheet. Bake for 45 minutes. Cool
-Cinnamon Sauce
3/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Mix together over low heat and mix together until thickened. Drizzle over pie and ice cream.
*Double Crust Apple Pie
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds firm, tart apples (preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith) peeled, cored, and sliced into 1/4-inch wedges
1/2 cup sugar plus 1 tablespoon for sprinkling
1/4 cup raisins
1/2 teaspoons ground cinnamon
1/4 teaspoons ground cloves
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
#Basic Pie Dough, recipe follows
1 egg beaten with 2 tablespoons water to make an egg wash
Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
Preheat the oven to 375 degrees F.
Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
----Basic Pie Dough:-------
2 1/2 cups all-purpose flour
Fine sea salt
1/4 teaspoon baking powder
1/2 pound (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing
About 1/3 cup ice-cold water
Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets
Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.
*QUICK AND EASY FRIED APPLE PIES
1/2 pkg. dried apples
1/2 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 can biscuits (10 count) butter tasting
Shortening for frying
1/2 c. sugar
1 tbsp. cinnamon
Cook apples according to package directions.Drain any liquid;add sugar, cinnamon and nutmeg. Mix well. Roll biscuit out flat.Drop approximately 1 1/2 tablespoon apple mixture on end.Place small pat of butter on apples.Fold over and crimp with fork.Fry in hot shortening until golden brown. Roll in remaining sugar and cinnamon while still warm.
ENJOY :-)
Tom Said:
What can I use to substitute ground cloves in a recipe?We Answered:
There is not a "replacement" spice for cloves. Spices included in pumpkin recipes usually call for cinnamon, nutmeg, ginger and cloves. If you don't have the cloves just put in the other spices called for. I have made pumpkin pie without the cloves and it turns out just fine.Dolores Said:
What would happen if i didn't put cloves in a recipe?We Answered:
it will be seriously lacking in flavor since cloves add a lot of spice flavor to anything. I would go and buy some if it's at all possible.Fernando Said:
Why have my newly pickled garlic cloves turned blue/green in the jar? Any recipes please.?We Answered:
pickled garlic3 heads garlic, separated into cloves and unpeeled
white vinegar
white sugar
Directions
1Place garlic into a small jar with tight fitting lid.
2Add white vinegar and sugar to cover, adding 1/2 teaspoon of sugar for each 1/2 cup of vinegar.
3Refrigerate for 1 month before using.
4Keeps indefinitely.
Paula Said:
what does cloves mean? in recipes?We Answered:
Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly.Cloves have historically been used in Indian cuisine (both North Indian and South Indian) as well as Mexican cuisine (best known as "clavos de olor"), where it is often paired together with cumin and cinnamon