Three New American-Inspired Spice Blends for 4th July
One cuisine that is often overlooked, yet has influenced Australian tastes for decades, is that of The United States of America.
Just think, American as Apple Pie, Turkey at Thanksgiving and Christmas, Hot Dogs, Hamburgers, Tex-Mex, Pastrami on Rye, Sourdough, Cajun, Creole, File Gumbo, Fried Chicken, and of course Pumpkin Pie!
Herbie & Liz visited Herbie’s Spices distributor, Williamson Wines in Healdsburg California, and as well as doing a presentation at The Culinary Institute of America at Copia, they conducted back to back spice information sessions over four days. So many questions were asked of Herbie while in California, he recorded a number of videos to answer questions that arose during the visit.
As a service to our American customers, both here in Australia and in other parts of the world, we have listened to their requests and have created Apple Pie Spice, Pumpkin Pie Spice, and Turkey Stuffing Herbs Mix, nicely timed to be available before the celebration date of 4th July.
Pumpkin to any European is known as a stock food, here in Australia we like to roast it or make pumpkin scones, but it’s definitely a dessert food on the American continent. Pureed to a very smooth consistency, (most people use the canned version, available from specialty food stores), it takes on a completely different character … try it and enjoy this recipe!
- 3/4 cup granulated sugar
- 2 large eggs
- 1 Tablespoon Herbie’s Pumpkin Pie Spice
- 1 425g can (15oz) pumpkin puree (or 2 cups pureed pumpkin)
- 1 350mL can (12 fl oz) evaporated milk,
- 1 sheet uncooked sweet pie pastry.
- Heat oven to 190°C (375°F)
- Gently press pastry into a 22cm (9 inch) pie dish and trim
- Whisk sugar and eggs until smooth
- Add spice, pumpkin and evaporated milk and whisk well to combine
- Pour pumpkin filling into pie shell
- Bake for 45-50 minutes until just set
- Cool on a wire rack for 2 hours or until room temperature
- Serve with whipped cream if desired.
- 1.5Kg (3.5Lbs) cooking apples, peeled & sliced
- 2 Tablespoons lemon juice
- 3/4 cup raw sugar
- 3 teaspoons Apple Pie Spice
- 2 sheets uncooked sweet pie pastry
- 1 egg
- 2 Tablespoons raw sugar
- Preheat oven to 190°C (375°F)
- Combine apples, lemon juice 3/4 cup sugar and Apple Pie spice and mix well
- Place one sheet of pastry in a greased 22cm (9 inch) pie dish
- Then fill with apples
- Cover with second sheet of pastry
- Brush with beaten egg and sprinkle with remaining sugar
- Make 5 x 2.5cm (1 inch) slits in the pastry top to let the steam escape
- Bake 50-60 minutes until crust in golden and apples are tender.
ONION & BACON STUFFING or *DRESSING
Dressing is when the stuffing is served on the side, rather than being stuffed into the cavity of the bird. This method has become popular in America.
- 280g (10oz) day-old white bread, broken
- 2 Tablespoons olive oil
- 2 large brown onions finely sliced
- 2 Tablespoons butter
- 1 teaspoon brown sugar
- 1 Tablespoon apple cider vinegar
- 6 rashers streaky bacon finely diced
- 1 red apple finely diced
- 2 Tablespoons Herbie’s Turkey Stuffing Mix Blend
- *Optional, for Dressing: 2 cups stock, 1 egg.
- Heat oven to 200°C (400°F)
- Place bread on baking tray, drizzle oil over
- Cook 10-15 minutes until golden
- Cook bacon 2-3 minutes, set aside
- Melt butter in heavy pan and stir in onions, sugar and vinegar
- Cover, cook on low heat, stirring occasionally for 40 minutes until tender
- Remove lid
- Add bacon, apple and herbs, increase heat to brown for 2 minutes
- Stir onion mixture into toasted bread and use hands to squeeze stuffing mixture inside cavity for stuffing inside a bird.
*For stuffing dressing
- Whisk egg with stock
- Place bread mixture into a greased baking dish and pour stock over.
- Bake for 25 minutes at 200 C (400 F)
Apple Pie Spice and Pumpkin Pie Spice are both in a 40g pack for $4.95
Turkey Stuffing Mix, is in a 15g pack is $3.80.
For more information about herbs and spices in general, look for The Spice & Herb Bible 3rd Edition by Ian Hemphill with recipes by Kate Hemphill. Published by Robert Rose Inc. Toronto, Ontario, Canada.