French Four Spice

[PoppyJ]

Does anybody use French Four Spice from Penzeys? I got a wonderful gift box for Christmas that included French Four Spice. I have no idea how to use it. Any ideas or recipes?

The box also included Fench Lavendar. Any recipes for that too?

[JLCS]

I don't know what is in the 4 spice, but for the lavendar, try this:

cook 1 lb baby carrots or large carrots sliced about 1/2" thick in about 1/3 c water until just tender in a covered saute pan. Remove cover and turn up heat to evaporate any remaining water. Add 1 T butter and 1 tsp sugar, and about 1/2 - 1 tsp lavendar, depending on how much you like lavendar. Cook, stirring occasionally until slightly glazed. Season to taste w/S&P.

so what's in the 4 spice? tarragon for sure, chives, thyme, let us know.

Karen

[stacy7272]

When I did a search it looked like all the recipes I found used fresh lavender! Anyway, there was a recipe from August 2004 that called for dried (or fresh) but I haven't made it yet (I've only found dried lavender in huge quantities!). Here is the recipe:

Apricot-Lavender Sauce
Don't be tempted to make this pretty dessert sauce out of season using canned apricots - wait for fresh ones. Great over ice cream, fresh ricotta cheese, yogurt, or angel food cake, the sauce has a beautiful color and unforgettable flavor. It may be served cold, at room temperature, or slightly warm.

1 cup sugar
1/2 cup water
3 pounds apricots, halved and pitted (about 8 cups)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried lavender

1. Combine sugar, water, and apricots in a large, heavy saucepan. Cook over high heat 3 minutes or until the sugar disolves, stirring constantly. Reduce heat to medium; cook 30 minutes or until fruit breaks down and mixture is slightly thick, stirring frequently. Remove from heat. Stir in lavender; let stand 10 minutes. Strain through a sieve into a large bowl; discard solids. Cool to room temperature. Cover and chill for up to 2 weeks. Yield: 3 cups (serving size: 2 Tablespoons)

Calories: 59 (3% from fat); fat: .2g (sat 0, mono .1, poly, .1), protein: .8; carb: 14.6g; chol: 0, iron: .3mg, sodium: 1mg; calc: 8mg

[PoppyJ]

The French Four Spice has white pepper, nutmeg, ginger, and cloves.

[momqat]

I've never used the Penzey's blend, but have made my own, and have a couple of recipes that use it:

Quatre Epices (Four Spices)

4 t. allspice
2 t. cinnamon
2 t. freshly grated nutmeg
¼ t. cloves
freshly ground white pepper, to taste

Combine all in bowl, then transfer to a jar with a tightly sealing lid. Use as directed.



CHICKEN WITH GREEN BEANS and TOMATOES Serves 4
2 pounds chicken thighs
Salt and pepper, to taste
2 tablespoons olive oil
1 red onion. coarsely chopped
1 clove garlic, finely chopped
4 ripe plum tomatoes, skinned, seeded, and finely chopped
1 teaspoon quatre epices
1 cup white wine
1 pound green beans, trimmed and halved
Pull the skin off the chicken thighs. Remove and discard any pieces of fat. Sprinkle the chicken with salt and pepper.
In a skillet, heat the oil. Cook the onion over medium heat, stirring often, for 5 minutes. Add the garlic and cook for 1 minute more. Add enough chicken, skinned side down, to fit the bottom of the pan. Cook over medium-high heat until the meat is opaque, then turn the chicken over and cook the other side. The onion will turn golden brown at the edges.
Remove the chicken from the pan and cook the remaining pieces in the same way. Remove all the chicken from the pan and add the tomatoes and quatre epices. Cook for 2 minutes, scraping the bottom of the pan to release any onions that stick to it. Return the chicken to the pan, pour in the wine, and bring to a boil. Reduce the heat, cover the pan, and cook the chicken for 20 minutes.
Add the beans to the pan with salt and pepper. Re-cover the pan and cook the beans over medium heat for 10 minutes or until they are tender but still bright green. Remove from the heat and serve at once.


ROASTED SPICED PEACHES with QUATRE EPICES serves 6
Butter (for the dish)
6 ripe peaches, halved and pitted
4 tablespoons (1/2 stick) butter, at room temperature
¼ cup brown sugar
½ teaspoon quatre epices
1/2 cup heavy cream
Butter a 10- to 12 inch baking dish or another dish large enough to hold 12 peach halves).
Set the oven at 400º. Place the peaches, cut sides up, in the dish. In a bowl, work together the butter, sugar, and quatre epices. When the mixture is smooth, divide it among the peach cavities.
Bake the peaches for 20 minutes.. Drizzle them with cream, and bake for 10 minutes more or until the peaches are tender and the glaze bubbles. Serve at once.


Both dishes are very good.

:)