Five spice powder
1 tablespoon Sichuan peppercorns
6 star anise
1 1/2 teaspoons whole cloves
1 stick cinnamon
2 tablespoons fennel seeds.
Put all ingredients in a spice or coffee grinder and grind to a fine powder. Store in a tightly covered opaque container for up to several months.
Yield: About 1/4 cup.
Jerk seasoning
tablespoon allspice berries 1/4 teaspoon nutmeg pieces (crack a whole nutmeg with a hammer)
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon cayenne, or to taste
1 tablespoon paprika
1 tablespoon sugar
1 tablespoon salt
2 teaspoons minced garlic
2 teaspoons minced ginger (or 2 teaspoons ground ginger).
1. Put allspice, nutmeg, peppercorns and thyme in a spice or coffee grinder and grind to a fine powder.
2. Mix in remaining ingredients and use immediately. To use later, omit garlic and ginger and store in a tightly covered container; add garlic and ginger immediately before using.
Yield: About 1/4 cup.
Green Tomato and Lemon Marmalade
1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4cups sugar
2 tablespoons fresh lemon juice
Pinch of salt.
1. Bring lemon slices to a boil in a pot of water. Drain.
2. Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.
Yield: 1 3/4 cups.