DIY Pumpkin Pie Spice & Dukkah

Oleh Unknown

Wednesday, December 16, 2015

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Thanksgiving is coming up, which means we’re all getting ready to seriously pig out. Conveniently, Thanksgiving happens to overlap with Chanukah this year (it’s Thanksgivukah!), which means that I get to spend at least part of the holiday with my family, eating latkas, giving and getting presents. It also fits in with this month’s Recipe ReDux theme, "Adding Merriment to Mixes."  That’s right, it’s all about DIY mixes – that you can totally gift!

In honor of Thanksgiving, I knew I had to share my own pumpkin pie spice. I refuse to buy the pumpkin pie spice mixes because I always have all the ingredients on hand anyway. So I like to mix up my own concoction that better suits my taste (as in, I like to go a little heavier on the ginger) and use that to flavor my pies, soups, breads, and whatever else I’m adding pumpkin to.

I also decided to play with a new recipe. I’ve recently been introduced to Dukkah, an Egyptian (I think) nut, seed, and spice mix that is absolutely delicious. My favorite way to eat it is to take a piece of bread, dip it in olive oil, then dip it in the Dukkah. While I am sure that my version is not in the least bit authentic, it is delicious! It’s also made from things that I always have in my pantry (which explains my use of ground spices instead of the whole ones you'd find in most recipes).

What are your favorite spice mixes or blends?

Pumpkin Pie Spice

Makes a little more than 1/3 cup

Ingredients:

3 tablespoons ground cinnamon

1 tablespoon ground ginger

2 teaspoons nutmeg

1 ½ teaspoons ground allspice

1 ½ teaspoons ground cloves

Directions:

Combine everything in a small bowl.  Whisk until the mixture is well mixed.  Transfer to an air tight container and use in your favorite pumpkin recipes.

Dukkah:

Makes about 2¼ cups

Ingredients:

1/2 cup shelled pistachios
1/2 cup almonds
1/4 cup sesame seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt or sea salt
1 teaspoon black peppercorns

1 teaspoon dried thyme

Directions:

1.  In a dry frying pan, toast the nuts over medium heat for about 5 minutes, stirring occasionally, until they are fragrant.  Set the nuts aside and add the sesame seeds to the hot pan.  Roast for 3 minutes until fragrant, then set aside.

2.  In a food processor or spice grinder, pulse the nuts until they create a course meal that resembles bread crumbs.  Err on the side of more course (mine was ground a little too finely).  If using a spice grinder, remove the nuts and repeat the process with the sesame seeds and thyme, then with the peppercorns.  Otherwise, you could crush the seeds and peppercorns with a mortar and pestle, or place them inside a ziplock bag on a hard surface and use a frying pan to crush them.

3.  Mix together the nuts, seeds, spices and salt in a small bowl.  Pour into an air tight container for storage.  To serve as a dip, place a bowl of Dukkah next a bowl of extra virgin olive oil.  Dip crusty pieces of bread into the oil, then into the Dukkah.

Enjoy!

Tag : Almonds, Dip, gluten free, Nuts, Pistachios, Pumpkin, Recipe ReDux, Spice, Thanksgiving, Vegan