DWGO Get Organized – Happy New Year! Spices and More

by | Jan 17, 2019 | Drink Wine and Get Organized, Sweet Treats, Taste and Savor

Join Neatsmart’s Carrie Mixon Peeples and me to spice up your Tuesday! Talking Spices and what to put them in! Drink Wine and Get Organized at noon!

Posted by Nancy Waldeck on Tuesday, January 15, 2019

Missed the Facebook Live? Here it is!

So fun to see Carrie from http://www.neatsmart.com in the New Year and kick off 2019 with fun wine, food and organizing tips! This week we talked spices, glass containers, crumbles and crisps – and the perfect wine to pair with a sweet fruit dessert.

 I was a little nervous when I served up the Moscato d’Asti to Carrie, as she’s not a fan of sweet wine. But when we tasted it with the delicious berry crumble – she was a convert! See below for info on the wine!

 Jumbled Berry Crumble

 How to tame a sweet tooth

Using Coconut Sugar

Using Berries or Fresh Fruit

Cinnamon and Orange as Sugar Substitutes

  • 2 TB Coconut Sugar
  • ¼  Cup Almond Flour
  • ½ tsp Cinnamon
  • ½ Cup Finely Chopped Nuts (your choice), toasted
  • Fresh Berries, hulled, quartered or sliced or Fruit of your choice
  • 1 Large Orange, zested
  • Non Fat Greek Yogurt or Gelato for garnish

Step One

Coat 9 x 12” casserole dish with nonstick spray or oil. (or individual gratin dishes). Preheat oven to 350F.

Step Two

Chop the nuts add the sugar, flour and cinnamon to a bowl, stirring until combined and crumbly.

Step Three

Place berries in a bowl and toss with zest.

Step Four 

Place fruit in bottom of prepared dish. Sprinkle flour and nut mixture on top. Spray or brush with olive oil Bake for 15 – 30 minutes depending on your dish. Garnish with a little nonfat Greek yogurt or gelato and serve.

Saracco Moscato d’ Asti

Asti is the place in the Piedmonte region of Italy – Moscato is the grape that makes this wine fruity and honeyed tasting. My two favorite ways to enjoy Moscato are the way Italians drink it – as an accompaniment to charcuterie and cheese before dinner, and after dinner as a wonderful pairing to sweet fruit desserts!

And I promised a couple of recipes for my favorite spice blends!

Churrasco-style Dry Rub for Protein or Mushrooms

  • 2 tsp Sea Salt
  • 2 tsp Freshly Ground Black Pepper
  • 2 TB Garlic Powder
  • 2 TB Smoked Paprika
  • 2 tsp Cumin
  • ¼ Cup Dark Brown Sugar

Mix the salt, pepper and spices together in small bowl. Add brown sugar and mix thoroughly.

African Spice Dip – Dukkah 

  • 1/2 cup salted peanuts
 (almonds or macadamia nuts may be used as well)
  • 1/4 Tsp ground ginger
  • 1/4 Tsp ground nutmeg
  • 1/4 Tsp ground cloves
  • ¼ Tsp ground cardamom
  • 1/4 Tsp ground cinnamon
  • 1 Tsp chili powder
  • Sea Salt to taste

Grind the nuts to a coarse powder in a mortar, blender or food processor, then add the ground mixed spices, chili powder and a little salt to taste.

Serve with Goat Cheese topped Apple Slices. Use for a rub on Chicken, pork or fish, use as a “dip” for fresh fruit like Apples or Pears, or serve it with Crusty Bread and Olive Oil.

 

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