Best Quatre Epices Recipes

QUATRE-ÉPICES

Steps:

• Put all of the ingredients in a spice mill or blender and process until evenly ground. Store in a cool, dark, dry place.

QUATRE ÉPICES (FOUR SPICES)

Steps:

• In small bowl, combine all ingredients.
• Mix thoroughly.
• Use immediately.

QUATRE ÉPICES - FRENCH FOUR SPICE MIX FROM THE AUBERGE

Steps:

• Put all of the ingredients in a spice mill or blender and process until evenly ground.
• Store in a cool, dark, dry place.
• Lasts for about 4 to 6 weeks without any loss of intensity of flavour.
• NB: If you are REALLY concerned about using this mix in sweet cooking, the white peppercorns can be substituted for the same amount of allspice berries!

FOUR-SPICE POWDER QUATRE-éPICES

Steps:

• Mix the ground spices and store in a tightly closed jar. Use to season pâtés, terrines and other meat and game dishes.

QUATRE EPICES (FOUR SPICES) GASCON

Steps:

• Combine in an airtight container and store in a dry place.

QUATRE EPICES

Steps:

• Combine in an airtight container. Store in a dry place.

QUATRE EPICES

Steps:

• If, necessary use a spice mill, to ground spices.

CHICKEN ROASTED WITH COGNAC, QUATRE EPICES, AND STRONG HERBS

Steps:

• 1. Preheat the oven to 450 degrees. 2. Put all the ingredients in a big bowl, and toss very well. Make sure you add enough olive oil to coat well. 3. Spread everything out on a sheet pan, turning the chicken pieces skin side up. The ingredients can be jammed fairly closely, but if it all gets overcrowded, use two pans. Pour any remaining marinade over the top. 4. Roast, without turning anything, for about 20 to 25 minutes. The chicken should be sizzling and browned and the vegetables caramelized.

QUATRE EPICES ROAST DUCK

Steps:

• Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
• Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
• Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.

QUATRE EPICES ROAST DUCK

Steps:

• Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
• Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
• Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
• Remove duck from fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp, 15 to 20 minutes.

QUATRE EPICES BUTTERMILK LOAVES

Steps:

• 1. 1. Preheat oven to 350°
• 2. 2. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (through Ginger); stir with a whisk.
• 3. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs and blend well. Add ginger (optional)
• 4. Add flour mixture and buttermilk to sugar mix
• 5. Spoon batter into mIni loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean.
• 6. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
• 7. OPTIONAL: The candied ginger is optional.
• 8. NOTES: "Quatre Epices" is a mix of white pepper, nutmeg, cloves, cinnamon and allspice(optional). You should be able to find it in the store. If not there are recipes for mixing on line. I get my spices from a small shop in Oakland California called Oaktown Spice Shop. Very, very reasonable prices.

QUATRE EPICES SPICED CHOCOLATE AND COFFEE CAKE

Steps:

• 1. Grease & line a deep 20cm cake tin and preheat the oven to 180C/gas mark 4 2. Melt the butter, honey & coffee together in a saucepan over a low heat 3. In a separate bowl sieve the dry ingredients together 4. Add the beaten eggs to the melted mixture 5. Gradually fold this into the dry mixture until fully incorporated 6. Pour into your prepared cake tin and bake for about 45 minutes or until a skewer comes out clean. 7. Leave to cool for about 15 minutes before removing the cake carefully from the tin and cooling on a wire rack.

QUATRE EPICES ROAST DUCK

Steps:

• Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt, thyme, RawSpiceBar's Quatre Epices and shallots in a large bowl. Add duck legs and toss to coat, cover and chill, at least 1 day.
• Melt duck fat in a wide large heavy pot over low heat, then cook remaining garlic cloves and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, until a wooden pick slides easily into thighs, 2 to 3 hours more.
• Transfer duck to a large bowl. Strain duck fat through a sieve, then pour strained fat over duck legs. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
• Remove duck from fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp, 15 to 20 minutes

QUATRE EPICES EN DIX EPICES

Steps:

• Crumble bay leaf.
• I use a spice grinder for this but the recipe says to use a blender so.
• Mix together in blender until it becomes a fine powder.
• Store in small jar with tight fitting lid.