RECIPE: Speculaas
Kay Dekker
A proper Speculaas recipe, courtesy of my Tante
Guus, I believe.
Speculaas spice mix
30 parts by weight cinnamon, ground
10 parts by weight blade mace, ground
10 parts by weight cloves, ground
10 parts by weight ginger, ground
10 parts by weight coriander seeds, ground
10 parts by weight black pepper, ground
You need 30g of the mix for each batch of cookies.
Mix. Keep in a dark, stoppered glass bottle, as with
all spice mixes.
Cookie recipe
200g plain white flour
100g Muscovado sugar
125g butter
30g spice mix
5g salt
50ml milk
1 egg, beaten
Sift together the flour, spice mix, sugar and
salt. Add the milk and the butter cut into small
pieces. Knead to a firm dough. Chill for at least
a couple of hours in the 'fridge.
Flour a cool work surface - a marble slab if
you have one - and roll out the dough in a
20 by 25cm rectangle. Cut out with cookie cutters
and put on trays on greaseproof paper. Brush the
tops lightly with beaten egg.
Bake at 170C/350F for about 40 minutes. Do not
remove from the tray until thoroughly cold. Store
in an airtight container, if you have any left
to store!
Kay
--
"In the life of every man above the rank of moron, there are times when the
urge to go mildly gay in exclusively masculine company becomes too strong
to be withstood". -- W. Heath Robinson, _How to be a Perfect Husband_
Bulldozer of the Bush
>A proper Speculaas recipe, courtesy of my Tante
>Guus, I believe.
THANK YOU !!!!!!!
--
Piglet, pig...@piglet.org
163 days down Ann B. for President!
1297 to go. Burlingham/Burlingham in 2004!
Kay Dekker
> Kay Dekker <k...@quickhacks.co.uk>, in article <87d77ht...@ren.burry>, dixit:
> >A proper Speculaas recipe, courtesy of my Tante
> >Guus, I believe.
> THANK YOU !!!!!!!
De rien. Glad to be of service.
Kay, glowing softly
Peaches288q
>urge to go mildly gay in exclusively masculine company becomes too strong
>to be withstood". -- W. Heath Robinson, _How to be a Perfect Husband_
In Robinson's time, the word "gay" had no reference to sexual orientation.
Kay Dekker
Fancy that. I never knew.
Kay
--
Jed Davis
> peach...@aol.com (Peaches288q) writes:
> > >"In the life of every man above the rank of moron, there are times when the
> > >urge to go mildly gay in exclusively masculine company becomes too strong
> > >to be withstood". -- W. Heath Robinson, _How to be a Perfect Husband_
> > In Robinson's time, the word "gay" had no reference to sexual orientation.
>
> Fancy that. I never knew.
>
I didn't know, but then I didn't care enough to ask what the deal was
with the quote (e.g. when it was written), or even look it up. So,
behold the Parker Principle in action, sort of.
--Jed
--
"But life wasn't yes-no, on-off. Life was shades of gray, and rainbows
not in the order of the spectrum." -- L. E. Modesitt, Jr., _Adiamante_
sub f{(($n,$d,@_)=@_)?(substr(" ExhortJavelinBus",$n&&$d/$n,1),$n?f($d%$n,$
n,@_):&f):("\n")}print f 1461,10324,55001,444162,1208,1341,5660480,79715997
serene - sandravannoy at yahoo.com
writes:
>Speculaas spice mix
>
>30 parts by weight cinnamon, ground
>10 parts by weight blade mace, ground
>10 parts by weight cloves, ground
>10 parts by weight ginger, ground
>10 parts by weight coriander seeds, ground
>10 parts by weight black pepper, ground
Why not 3 and 1, one might wonder?
serene
--
Soc.bi: A bagful of naked cats. - Zadkiel on #soc.bi
ADDRESS CHANGE: serene...@aol.com will only be good for
two more weeks. Please start sending mail to sandra...@yahoo.com
(poets...@yahoo.com works, too)
Jed Davis
> In article <87d77ht...@ren.burry>, Kay Dekker <k...@quickhacks.co.uk>
> writes:
>
> >Speculaas spice mix
> >
> >30 parts by weight cinnamon, ground
> >10 parts by weight blade mace, ground
> >10 parts by weight cloves, ground
> >10 parts by weight ginger, ground
> >10 parts by weight coriander seeds, ground
> >10 parts by weight black pepper, ground
>
> Why not 3 and 1, one might wonder?
>
Hysterical porpoises? Reserved for Future Expansion?
--Jed, whose first thought was more of an "Eek! Too many strange
ingredients!" than to take the GCD of the parts-by-weight
Bulldozer of the Bush
>serene...@aol.com (serene - sandravannoy at yahoo.com) writes:
>> In article <87d77ht...@ren.burry>, Kay Dekker <k...@quickhacks.co.uk>
>> writes:
>> >Speculaas spice mix
>> >30 parts by weight cinnamon, ground
>> >10 parts by weight blade mace, ground
>> >10 parts by weight cloves, ground
>> >10 parts by weight ginger, ground
>> >10 parts by weight coriander seeds, ground
>> >10 parts by weight black pepper, ground
>> Why not 3 and 1, one might wonder?
Metric.
>--Jed, whose first thought was more of an "Eek! Too many strange
> ingredients!" than to take the GCD of the parts-by-weight
Strange ingredients? Where?
--
Piglet, pig...@piglet.org
164 days down Ann B. for President!
1296 to go. Burlingham/Burlingham in 2004!
Ayana Craven
Bulldozer of the Bush <pig...@panix.com> wrote:
>Jed Davis <jldavis...@olug.cs.oberlin.edu>, in article <tgnd77g...@Snefru.dhs.org>, dixit:
>>serene...@aol.com (serene - sandravannoy at yahoo.com) writes:
>>> In article <87d77ht...@ren.burry>, Kay Dekker <k...@quickhacks.co.uk>
>>> writes:
>>> >Speculaas spice mix
>>> >30 parts by weight cinnamon, ground
>>> >10 parts by weight blade mace, ground
>>> >10 parts by weight cloves, ground
>>> >10 parts by weight ginger, ground
>>> >10 parts by weight coriander seeds, ground
>>> >10 parts by weight black pepper, ground
>>--Jed, whose first thought was more of an "Eek! Too many strange
>> ingredients!" than to take the GCD of the parts-by-weight
>
>Strange ingredients? Where?
Is "blade mace" different from "mace" ?
Ayana
--
If you want to know why people object, you could try listening
to them instead of making up your own explanations to disagree
with. -- Vron
Kay Dekker
> writes:
> >Speculaas spice mix
> Why not 3 and 1, one might wonder?
Very good question. I don't know. Perhaps they were
originally "about an ounce" and "about a third of an ounce"
rendered into grams, since if you do it as 30g/10g... it's
about the right quantities for three batches?
Kay, who'll ask
Kay Dekker
> Is "blade mace" different from "mace" ?
In the same way that whole nutmegs are different from
ground nutmeg, yes. Tante Guus always used to grind her
own spices rather than buy ground, which she said never
had the proper full flavour. But if you can't get whole
spices, or can't grind them, I'm sure good-quality
ground spices will do.
Juliana
>Is "blade mace" different from "mace" ?
See, I just keep thinking medieval weaponry, so perhaps this recipe is beyond
me...
-Juliana, well, that and I'm not overly fond of some of the ingredients I do
recognize.
-Juliana
---
"Media. I think I have heard of her. Isn't she the one who killed her
children?"
"Different woman. Same deal."-_American Gods_ by Neil Gaiman
serene - sandravannoy at yahoo.com
Bush) writes:
>Jed Davis <jldavis...@olug.cs.oberlin.edu>, in article
><tgnd77g...@Snefru.dhs.org>, dixit:
>>serene...@aol.com (serene - sandravannoy at yahoo.com) writes:
>>> In article <87d77ht...@ren.burry>, Kay Dekker <k...@quickhacks.co.uk>
>>> writes:
>>> >Speculaas spice mix
>>> >30 parts by weight cinnamon, ground
>>> >10 parts by weight blade mace, ground
>>> >10 parts by weight cloves, ground
>>> >10 parts by weight ginger, ground
>>> >10 parts by weight coriander seeds, ground
>>> >10 parts by weight black pepper, ground
>
>>> Why not 3 and 1, one might wonder?
>
>Metric.
Oh, I forgot the metric system dispensed with 3s and 1s. Thanks
for the reminder.
Jed Davis
> ay...@panix.com (Ayana Craven) wrote:
> >Is "blade mace" different from "mace" ?
>
> See, I just keep thinking medieval weaponry, so perhaps this recipe
> is beyond me...
>
No, no, those are the utensils you use...
--Jed
Kay Dekker
> ay...@panix.com (Ayana Craven) wrote:
> >Is "blade mace" different from "mace" ?
> See, I just keep thinking medieval weaponry, so perhaps this recipe is beyond
> me...
At least it's not personal defence sprays.
> -Juliana, well, that and I'm not overly fond of some of the ingredients I do
> recognize.
If it's the spices you don't like, substitute with ones that
you do. They're just spice cookies, after all.
sev (Cheryl Trooskin)
and it's got a bit of information on "gay" I hadn't heard before: "a
young tramp or hobo, often one attached to an older tramp and usually
with a connotation of homosexuality (1897, American English slang).
sev, enjoying a new toy
--
s...@byz.org, studly femme & amiable kook
"Unix is the answer, but only if you phrase the question very carefully."
*** http://www.byz.org/~sev ***
Andrea Merrell
> lt...@aol.comnocrud (Juliana) writes:
> > ay...@panix.com (Ayana Craven) wrote:
> > >Is "blade mace" different from "mace" ?
> > See, I just keep thinking medieval weaponry, so perhaps this recipe is beyond
> > me...
>
> At least it's not personal defence sprays.
Nope, that was me thinking of those.
Andi
--
Andrea Merrell, the fluffKitten.
a ratbag scruffy femme,
caffeine addict and known hater of mornings.
http://www.fluffkitten.com
Bulldozer of the Bush
>In article <9hvhgn$bag$7...@news.panix.com>,
>Bulldozer of the Bush <pig...@panix.com> wrote:
>>Jed Davis <jldavis...@olug.cs.oberlin.edu>, in article
><tgnd77g...@Snefru.dhs.org>, dixit:
>>>serene...@aol.com (serene - sandravannoy at yahoo.com) writes:
>>>> In article <87d77ht...@ren.burry>, Kay Dekker <k...@quickhacks.co.uk>
>>>> writes:
>>>> >Speculaas spice mix
>>>> >30 parts by weight cinnamon, ground
>>>> >10 parts by weight blade mace, ground
>>>> >10 parts by weight cloves, ground
>>>> >10 parts by weight ginger, ground
>>>> >10 parts by weight coriander seeds, ground
>>>> >10 parts by weight black pepper, ground
>>>--Jed, whose first thought was more of an "Eek! Too many strange
>>> ingredients!" than to take the GCD of the parts-by-weight
>>Strange ingredients? Where?
>Is "blade mace" different from "mace" ?
Nope.
Um, you do buy your nutmegs whole, right?
(Oo! We just got a new coffee grinder to use for grinding spices.
*LOVE* it.)
Cinnamon, ginger, cloves, nutmeg, mace and allspice are my basic
cookie/cake spices. I can't wait to try the black pepper / coriander
additions.
--
Piglet, pig...@piglet.org
165 days down Ann B. for President!
1295 to go. Burlingham/Burlingham in 2004!
Karen Dougherty
>
>pig...@panix.com (Bulldozer of the Bush) writes:
>>ay...@panix.com (Ayana Craven), in article <9hvo9j$mb3$1...@panix3.panix.com>,
>dixit:
>>>In article <9hvhgn$bag$7...@news.panix.com>,
>>>Bulldozer of the Bush <pig...@panix.com> wrote:
>>>>Jed Davis <jldavis...@olug.cs.oberlin.edu>, in article
>>><tgnd77g...@Snefru.dhs.org>, dixit:
>>>>>serene...@aol.com (serene - sandravannoy at yahoo.com) writes:
>>>>>> In article <87d77ht...@ren.burry>, Kay Dekker
><k...@quickhacks.co.uk>
>>>>>> writes:
>
>>>>>> >Speculaas spice mix
>>>>>> >30 parts by weight cinnamon, ground
>>>>>> >10 parts by weight blade mace, ground
>>>>>> >10 parts by weight cloves, ground
>>>>>> >10 parts by weight ginger, ground
>>>>>> >10 parts by weight coriander seeds, ground
>>>>>> >10 parts by weight black pepper, ground
>
>>>>>--Jed, whose first thought was more of an "Eek! Too many strange
>>>>> ingredients!" than to take the GCD of the parts-by-weight
>
>>>>Strange ingredients? Where?
>
>>>Is "blade mace" different from "mace" ?
>
>>Nope.
>
>>Um, you do buy your nutmegs whole, right?
>
>You have a source for nutmegs-with-the-mace-still-on? Ooh! Where?
>
>--d, who's only ever found mace pre-ground
>
Try Penzeys. They list blade mace in thier online catalog.
Karen,
who'll get around to visiting the store on CT one of these days
Bulldozer of the Bush
>g...@panix.com (That Morph Chick) writes:
>>You have a source for nutmegs-with-the-mace-still-on? Ooh! Where?
Nope, but I do have a source for blade mace.
> Try Penzeys. They list blade mace in thier online catalog.
That's the one! And thank you --- I was desperately trying to
remember their name.
--
Piglet, pig...@piglet.org
166 days down Ann B. for President!
1294 to go. Burlingham/Burlingham in 2004!
Sim Aberson
Bulldozer of the Bush <pig...@panix.com> wrote:
>(Oo! We just got a new coffee grinder to use for grinding spices.
>*LOVE* it.)
Why a separate coffee grinder? The joy of using the same one is to get
the flavor of the fresh-ground spices intot he coffee. Yum!
>Cinnamon, ginger, cloves, nutmeg, mace and allspice are my basic
>cookie/cake spices. I can't wait to try the black pepper / coriander
>additions.
What about cardamom? That's my favorite. I also like star anise,
fenugreek, and even habanero peppers in my cakes. The latter is
wonderful in chocolate cakes. As for ginger, I almost always only use
fresh in baking, as is done in the Caribbean. It's certainly a very
different flavor that way.
>--
>Piglet, pig...@piglet.org
>
>165 days down Ann B. for President!
>1295 to go. Burlingham/Burlingham in 2004!
--
"Hurricanes and galaxies look alike, but while the former can strike
Puerto Rico, the latter CONTAINS Puerto Rico." -- Neal Dorst
Bulldozer of the Bush
>In article <9i2b97$92s$1...@news.panix.com>,
>Bulldozer of the Bush <pig...@panix.com> wrote:
>>(Oo! We just got a new coffee grinder to use for grinding spices.
>>*LOVE* it.)
>Why a separate coffee grinder? The joy of using the same one is to get
>the flavor of the fresh-ground spices intot he coffee. Yum!
To keep the coffee out of the cookies. I did grind cinnamon sticks in
my coffeee grinder, mmmm.
>>Cinnamon, ginger, cloves, nutmeg, mace and allspice are my basic
>>cookie/cake spices. I can't wait to try the black pepper / coriander
>>additions.
>What about cardamom? That's my favorite. I also like star anise,
>fenugreek, and even habanero peppers in my cakes. The latter is
>wonderful in chocolate cakes. As for ginger, I almost always only use
>fresh in baking, as is done in the Caribbean. It's certainly a very
>different flavor that way.
Cardamom, check (occasional --- should probably try more). Star anise
& fenugreek I'm not sure I'd care for; I'm not much on the licorice-y
end of things. Oo, habaneros in chocolate. Must try.
Fresh ginger? How do you prepare it? Just grind it up? Mortar it?
Or what? (*Huge* ginger fan; can't ever get enough dried; I bet fresh
would do it.)
--
Piglet, pig...@piglet.org
169 days down Ann B. for President!
1291 to go. Burlingham/Burlingham in 2004!
Peggy Fieland
Bulldozer of the Bush <pig...@panix.com> wrote:
>
>Fresh ginger? How do you prepare it? Just grind it up? Mortar it?
>Or what? (*Huge* ginger fan; can't ever get enough dried; I bet fresh
>would do it.)
Generally when I stir-fry veggies I use slices of fresh ginger, but
I'm fairly clueless on how to chop/grind the fresh stuff. I don't
seem to do a very "fine" job of "finely chopping" fresh ginger by
hand. Maybe grating it would work, though.
Anyone try home-pickling fresh ginger? I just love pickled ginger.
Annette
"Peggy Fieland" <pfie...@spot.sw.stratus.com> skrev
> Bulldozer of the Bush <pig...@panix.com> wrote:
> >
> >Fresh ginger? How do you prepare it? Just grind it up? Mortar it?
> >Or what? (*Huge* ginger fan; can't ever get enough dried; I bet
fresh
> >would do it.)
>
> Generally when I stir-fry veggies I use slices of fresh ginger, but
> I'm fairly clueless on how to chop/grind the fresh stuff. I don't
> seem to do a very "fine" job of "finely chopping" fresh ginger by
> hand. Maybe grating it would work, though.
If you gate it by hand on a fine grater (?) you can easily remove the
fibers and only the fine pulp will be going through. This is great for
putting into things like smooth soups or sauces (and probably in cakes).
Tane' Tachyon
>
> In article <9id9j6$qod$3...@news.panix.com>,
> Bulldozer of the Bush <pig...@panix.com> wrote:
> >
> >Fresh ginger? How do you prepare it? Just grind it up? Mortar it?
> >Or what? (*Huge* ginger fan; can't ever get enough dried; I bet fresh
> >would do it.)
>
> Generally when I stir-fry veggies I use slices of fresh ginger, but
> I'm fairly clueless on how to chop/grind the fresh stuff. I don't
> seem to do a very "fine" job of "finely chopping" fresh ginger by
> hand. Maybe grating it would work, though.
I've used it grated in cookies -- the flavor spread throughout the
dough/batter just fine.
--
Tane' Tachyon = tac...@tachyonlabs.com = http://www.tachyonlabs.com/
Gwendolyn Dean
> Fresh ginger? How do you prepare it? Just grind it up? Mortar > it? Or what?
Peel it; chop it.
> (*Huge* ginger fan; can't ever get enough dried; I bet fresh
> would do it.)
Candied ginger -- mmmmmmm!
Gwendolyn
Bulldozer of the Bush
>pfie...@spot.sw.stratus.com (Peggy Fieland) writes:
>>Bulldozer of the Bush <pig...@panix.com> wrote:
>>>Fresh ginger? How do you prepare it? Just grind it up? Mortar it?
>>>Or what? (*Huge* ginger fan; can't ever get enough dried; I bet fresh
>>>would do it.)
>>Generally when I stir-fry veggies I use slices of fresh ginger, but
>>I'm fairly clueless on how to chop/grind the fresh stuff. I don't
>>seem to do a very "fine" job of "finely chopping" fresh ginger by
>>hand. Maybe grating it would work, though.
>That's what I normally do, it works pretty well. I usually just use a
>nutmeg grater.
Wow, and our earlier conversation swings around full circle.
Aside: I use the bog-standard boring nutmeg grater, but then when the
nutmegs get down to nubbies I break out the (new! whee!) spice grinder
(coffee grinder dedicated to spices).
Thanks for the ginger tips, all!
--
Piglet, pig...@piglet.org
170 days down Ann B. for President!
1290 to go. Burlingham/Burlingham in 2004!
Karen Dougherty
>
>pfie...@spot.sw.stratus.com (Peggy Fieland) writes:
>>Bulldozer of the Bush <pig...@panix.com> wrote:
>
>>>Fresh ginger? How do you prepare it? Just grind it up? Mortar it?
>>>Or what? (*Huge* ginger fan; can't ever get enough dried; I bet fresh
>>>would do it.)
>
>>Generally when I stir-fry veggies I use slices of fresh ginger, but
>>I'm fairly clueless on how to chop/grind the fresh stuff. I don't
>>seem to do a very "fine" job of "finely chopping" fresh ginger by
>>hand. Maybe grating it would work, though.
>
>That's what I normally do, it works pretty well. I usually just use a
>nutmeg grater.
I picked up the fine micro-plane grater from Williams-Sonoma with grating
ginger in mind. I like it better than using my old four sided grater. I
generally use ginger slices for stir-fry,but the grated goes well in marinades.
Karen