Spicedcitrusteamix Recipes

CITRUS SPICED TEA

Steps:

• In a large kettle or Dutch oven, bring water to a simmer; turn off heat. Add tea bags, cover and steep for 3-5 minutes. Remove and discard bags. , In a bowl, dissolve sugar in boiling water. Add cinnamon sticks and cloves; cover and steep for 15 minutes. Add concentrates and pineapple juice; mix well. Strain and discard spices. Stir into tea; heat through. Serve with cinnamon sticks for stirrers if desired.

SPICED TEA MIX

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

SPICED GLAZED CARROTS WITH SHERRY & CITRUS

Steps:

• Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
• Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
• Transfer to a serving plate. Garnish with tarragon and clementine zest.

SPICED CITRUS TEA MIX

Steps:

• Place all ingredients in an airtight container or Ziploc bag and shake.
• If a more uniform mixture is desired, run through blender or food processor in batches.
• To serve, dissolve 2 tablespoons in 1 cup hot or cold water. Attach serving instructions if giving as a gift.

SPICED TEA MIX

Steps:

• Mix all ingredients in a large bowl and stir with a wooden spoon until all of the ingredients are well blended.
• Store the mix in an air-tight container.
• When ready to serve, place 3 teaspoons of the mix in a coffee mug and add 1 cup of hot water. Stir with a whole cinnamon stick, and serve while hot.
• NOTE: Measurements are approximate; adjust ingredient amounts to suit your taste preferences.
• GIFT-GIVING TIP - This is a wonderful treat that is suitable for gift-giving. Place about 1 1/2 cups of the mix in a decorative glass jar, a strong cellophane bag, or a pretty holiday tin. Tie a festive holiday ribbon around the neck of the jar (or top of the bag), or secure a pretty bow to the top of the tin. For special touch, attach 3 or 4 cinnamon sticks to the ribbon. Be sure to add a label to the package with instructions to place 3 teaspoons of the spiced tea mix to a coffee mug and add 1 cup hot water.

TURKISH SPICE MIX

Steps:

• Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in an air-tight container.

HOT SPICED CIDER TEA

Steps:

• Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. Transfer to a medium saucepan, add the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.
• Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot.

HOLIDAY SPICED CIDER RECIPE BY TASTY

Steps:

• Pierce orange with cloves. (If you have a tea infuser, tea bag or cheese cloth, you can use that to keep the spices under control).
• Pierce apple with allspice.
• Put the orange, apple, cinnamon sticks, apple cider, brown sugar and nutmeg into your slow cooker.
• Turn on high for 2 hours, then keep warm on low until you're ready to drink.
• Drink as is or with a shot (or two) of whiskey, rum, etc.
• Enjoy!

SPICY CITRUS SKIRT STEAK

Steps:

• Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
• While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
• When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
• As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.

SPICY PARTY MIX

Steps:

• Arrange racks in the top and bottom thirds of the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
• Combine cereal, nuts, pretzels and add-ins in a very large bowl. In a medium, microwave-safe bowl, melt butter in the microwave in 20-second increments, about 1 minute. (You can also do this in a small saucepan over low heat on the stovetop.) Add Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt and pepper. Stir until well mixed.
• Add half of the melted butter mixture to the cereal mixture. Gently and thoroughly fold to combine. Add the rest of the melted butter mixture and stir until evenly coated. Taste and adjust seasonings.
• Divide the mixture evenly across the prepared pans. Bake, stirring and switching racks every 15 minutes, until crisp and slightly darkened in color, about 1 hour. Cool completely on the pans on wire racks before serving (if you can wait that long). Store in an airtight container for up to 3 weeks.