There are many reasons people love the holiday season, one of them being the various holiday herbs and spices there are to enjoy. Spices such as cloves, cinnamon, applespice, and pumpkin spice are holiday staples in the cooking industry. Along with using herbs and spices in cooking, you can create your own homemade holiday potpourri or soaps. But, if you’re curious about how you can use these spices in your cooking, take a look below for some fun and festive holiday recipes using Prairie Herb Farms’ wildcrafted ingredients!
The Applespice blend you have in the pantry doesn’t have to be used for only baking apple pies. Applespice blend is also a great addition to breakfast items such as muffins and in this case, scones. This scone recipe creates buttery, melt-in-your-mouth scones that are also perfect for the holidays.
*Makes 12 scones
- 1/2 cup dried currants
- Juice and zest of 1/2 small lemon (about 2 tablespoons juice and 2 teaspoons zest)
- 1 cup chilled heavy cream
- 2 large egg yolks
- 2 cups unbleached cake flour
- 1 cup unbleached all-purpose flour (will need more for dusting later on)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon Prairie Herb Farms Applespice Blend
- 3/4 cup (1 1/2 sticks) unsalted butter (cut into 1/2-inch chunks and chilled)
- 3 tablespoons unsalted butter (melted)
- 1/4 cup Demerara sugar or turbinado sugar (optional)
- Place the currants in a small glass or another nonreactive bowl, add the lemon juice and zest, and stir well. Let stand for 35 to 40 minutes. The currants will rehydrate and plump a little.
- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick vegetable oil spray or nonstick baking spray and set aside.
- In a small mixing bowl, combine the cream and egg yolks and whisk to combine. Cover with plastic wrap and refrigerate until ready to use.
- Sift the flours, sugar, baking powder, baking soda, applespice blend, and salt into the bowl of a heavy-duty stand mixer fitted with a paddle attachment or the bowl of a food processor fitted with a metal blade.
- Add the butter by scattering the chunks over the flour. If you are using a stand mixer, mix at medium-low speed for 30 seconds. If you are using a food processor, process in 8 (1-second) pulses. Either way, the mixture should resemble powdery sand in some spots and coarse sand in others. Do not overmix.
- Add the egg mixture and mix at medium speed for 30 to 45 seconds, or process in 4 (1-second) pulses, just until the dough barely comes together. It should be lumpy, with ragged edges — not smooth at all.
- Heavily dust a work surface with all-purpose flour. Scoop the dough out onto it (being careful of the blade if you are using a food processor), scatter the currants and zest on top, and gently mix them in.
- Divide the dough in half. Sprinkle a pinch of flour on top of one of the halves and shape into 6- to 7-inch round with a thickness of about 1/2 inch. Repeat with the other portion of dough. Use a pizza wheel or a large knife to cut each circle into 6 even wedges. Be sure to cut all the way through to the bottom so the wedges are separated. Using a pie server or a spatula, lift the wedges, one at a time, and arrange on the prepared baking sheet, about 1/2-inch to 3/4-inch apart.
- Brush the tops of the scones with the melted butter. Sprinkle with sugar if using.
- Bake until golden-brown on the tops and bottoms, about 15 to 18 minutes.
Spiced Pumpkin Drink
One of the most popular holiday herbs and spices is a pumpkin spice blend. When you think of the holidays, pumpkin spice probably comes to mind. You can enjoy this holiday drink hot or cold, depending on your personal preference, and you may also add coffee or alcohol to the mixture if you wish. And if you add a couple of scoops of vanilla ice cream, you have a delicious Spiced Pumpkin Shake! This recipe is very versatile and super simple to make.
*Makes 2 servings
- 2 cups half-and-half cream
- 3 tablespoons sugar
- 2 tablespoons canned pumpkin
- 1 teaspoon Prairie Herb Farms Pumpkin Spice Blend
- 1/4 teaspoon vanilla extract
- Whipped cream and additional pumpkin spice blend
- In a small saucepan, combine cream, sugar, pumpkin and pumpkin spice; cook and stir over medium heat until blended and heated through.
- Remove from heat; stir in vanilla.
- Top your drinks with whipped cream and additional pumpkin spice.
Cinnamon Rice Pudding
Of all the holiday herbs and spices, cinnamon is probably the spice that most everyone has in their pantry. It’s one of our must-have wildcrafted ingredients that’s commonly used in baked goods such as cinnamon rolls and cookies. But, for this recipe, we’re using cinnamon to spice up a festive holiday comfort food. Check out this delicious Cinnamon Rice Pudding recipe!
*Makes 4-6 servings
- 1 cup long-grain rice
- 1 3/4 cups water
- 1 cinnamon stick, broken in half
- 1/2 teaspoon Prairie Herb Farms Ground Cinnamon
- 1 1/2 cups milk
- 1/2 cup cream
- 1/3 cup sugar
- 1/4 teaspoon vanilla extract
- 1 1/2 tablespoons sour cream
- 1/4 cup raisins or golden raisins
- 1/4 cup sun-dried cranberries
- Topping: 3 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon
- Heavy cream to drizzle on top (optional)
- Cook the rice by placing the rice in a medium saucepan and cover with the water. Bring to a boil over high heat. Bury half the cinnamon stick in rice. Reduce heat to low, cover, and cook until rice is just cooked through and water is almost entirely absorbed: you don’t want the rice to be totally tender and cooked. Remove from heat and cool. Also, remove the half cinnamon stick.
- Meanwhile, in another medium saucepan, heat the milk and cream with the remaining half cinnamon stick over low heat. When slightly simmering, whisk in the sugar, cinnamon and vanilla. Add the cooled rice and cook stirring over low heat for about 15 to 20 minutes or until slightly thickened. Gently whisk in the sour cream, raisins and cranberries. Remove the half cinnamon stick.
- In a small bowl, mix the sugar and cinnamon for the topping.
- You can serve the rice pudding warm or cover and refrigerate for up to 2 days. To serve, sprinkle the cinnamon-sugar on top of the pudding and, if you like, place under a heated broiler to just melt the sugar-cinnamon mixture until bubbling. Or you can simply sprinkle on the mixture and drizzle with cream and serve cold.
Mushroom Chorizo Quesadillas with Cloves
Cloves are another spice that’s commonly used in holiday cooking. For this recipe, the cloves add a sweet yet spicy flavor to your quesadillas that makes them perfect for enjoying during the holiday season. And keep in mind that the mushroom chorizo can be made in advance and stored in an airtight container in the refrigerator for up to 5 days. Just be sure to stir the mixture before using it.
*Makes 4 servings
- 5 dried Guajillo chiles (stems removed)
- 1 Serrano chile
- 1/4 cup coarsely chopped sweet onion
- 1 clove garlic (chopped)
- 1 bay leaf
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon agave
- 1 teaspoon Prairie Herb Farms Ground Cumin
- 1 teaspoon Prairie Herb Farms Ground Cloves
- 1 teaspoon dried Mexican oregano
- 1 1/4 pound baby Portobello mushrooms (stems removed, rinsed and patted dry)
- Kosher salt
- Prairie Herb Farms Ground Black Pepper
- 2 teaspoons canola oil
- Eight 8-inch flour tortillas
- 2 cups grated mozzarella cheese
- 2 tablespoons finely chopped cilantro
- In a nonreactive shallow bowl, combine the chiles, onion, garlic, and bay leaf. Pour in the vinegar, water, and orange juice. Cover with plastic wrap set aside at room temperature for 30 minutes.
- Discard the bay leaf. Transfer the chile-vinegar mixture to the bowl of a food processor and process to form a rough paste. Add the olive oil, agave, cumin, clove, and oregano and pulse until the spices are evenly distributed. Using a spatula, scrape the chili paste into a medium bowl and set aside.
- Working in the same bowl for the processor, add the mushrooms and pulse until finely diced. Stir the chopped mushrooms into the chile paste and mix until evenly distributed. The mixture should resemble a loose chorizo filling. Season to taste with salt and black pepper.
- In a non-stick skillet, heat 1/2 teaspoon of the oil. Place one tortilla in the skillet and scatter 1/4 cup cheese evenly over the top. Spread 1/2 cup of the mushroom chorizo filling over the cheese and top with another 1/4 cup of grated mozzarella. Top the quesadilla with the second tortilla and cook over moderately high heat until crisp on the bottom, about 3 minutes. Carefully flip the quesadilla over to the other side and cook for another 2-3 minutes, until cheese is melted and the chorizo filling is spilling and bubbling out from the sides. Repeat with the reserved oil and tortillas to finish the remaining quesadillas. Slice into wedges, transfer to plates, and sprinkle with chopped cilantro to serve.
Holiday Herbs and Spices from Prairie Herb Farms
Hopefully, you enjoy these holiday recipes we’ve shared with you. Prairie Herb Farms is dedicated to providing consumers with the best possible fresh herbs and spices. And our holiday herbs and spices come packed with bold flavor to enhance any dish you add them to. At Prairie Herb Farms, we’re dedicated to providing consumers with the best quality organic and wildcrafted ingredients available. Connect with us today and take a look at our products for more quality herbs and spices!