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Posts Tagged ‘cayenne pepper’

by Caitlin Saniga

Tingling pineapple-ginger soda with cayenne

Waylaid with a nasty sore throat and stuffy sinuses? This drink is dynamite. Pineapple is the only known source of bromelain, an enzyme used to treat inflammation, especially of the nose and sinuses. Pineapple core is especially rich in the protein, so be sure to include chunks from this section in your mixture. The spiciness of the ginger and cayenne is the perfect scratch for an itchy throat. And the lemon is the perfect zing for awakening and soothing sinuses. Drink a glass of the pineapple mixture straight, or add club soda for a less potent sipper.

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by Sarah Steimer

Save this recipe for St. Patrick's Day! It's delicious and easy enough to make while you finish that bottle (or case) of beer.

  • 8 ounces of blue cheese, crumbled (about 2 cups)
  • 1/4 cup flour
  • pinch cayenne pepper
  • 1/2 teaspoon dry mustard (I used Dijon mustard – everyone survived)
  • 3/4 cup Irish lager (Harp is a good choice and not difficult to find at stores)
  • 1/2 cup 2 percent milk

    Beer and cheese, cheese and beer!

  • salt

Possible dippers

  • bread, cubed
  • roasted Brussels sprouts
  • apples

In a medium bowl, toss together the blue cheese, flour, cayenne pepper and mustard.

In a fondue pot – OR in a pot on the stove (directly over the heat or double-boiler style) – combine the beer and milk. Stirring occasionally, bring the mixture to a simmer. Add the cheese mixture to the liquids and stir with a wooden spoon until the cheese is melted and the mixture is relatively smooth.

Serve immediately.

Makes about four servings.

Recipe adapted from: Martha Stewart

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Sarah Steimer

We had our first flurries in Chicago yesterday - it's casserole season.

  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed and cut into 2-inch lengths
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 2 cups whole milk
  • 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry and quartered lengthwise
  • Cayenne pepper
  • 6 slices white sandwich bread, coarsely chopped

    This was so filling, no side dishes needed.

In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain and set aside.In a large saucepan, melt butter over medium heat. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. Add flour and garlic to the pan and cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk and bring to a boil. Reduce to a simmer and cook until sauce has thickened, about 2 to 3 minutes. Stir in green beans and artichoke hearts. Season the mixture with salt, pepper and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.Toss breadcrumbs with reserved melted butter and scatter over green bean mixture. Bake at 425 degrees until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.

Makes about four servings.

Recipe adapted from: Martha Stewart

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by Caitlin Saniga

Use a spoon to stir the drink between sips — or all cinnamon and cayenne pepper will rise to the top (and you'll get one hell of a gulp).

Use a spoon to stir the drink between sips — or all the cinnamon and cayenne pepper will rise to the top (and you'll get one hell of a gulp).

  • 3 1/4 cups 2% milk
  • 6 ounces white chocolate, chopped
  • 1 egg, beaten
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon

Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in the cayenne pepper and cinnamon. Whisk in the egg until smooth.

Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in the remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. It will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at a desired temperature. Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

Makes 4 servings.

Recipe: AllRecipes.com

Photo: Caitlin Saniga

*During the month of January we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

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