For an hour on the first Wednesday of the month Twitter feeds across cyber-ville were well seasoned with caraway seed chatter. Thanks to everyone who joined me (Carol/@TableFare) and Wendy from @MySpiceSage. As always we had a great mix of spice enthusiasts from expert to novice and generated some fantastic information and ideas on cooking with caraway seeds during our latest SpiceChat.

Caraway seed

@2GourManiacs share a philosophy Wendy and I fully embrace, “You can never have too many spices… where do you draw the line? Let’s just cook!”  Their blog post, What’s in your spice rack?  is a peek at their culinary flavor arsenal. It’s validating to meet people with triple digit spice collections. You can see how I wrangle my spices in my Intro to SpiceCare Video we made when we launched our product.

httpv://www.youtube.com/watch?v=64oxdn0XueE

SpiceChat is all about learning how to rock your spice collection with creative license. Knowing the flavor profile of a spice and the kinds of foods it pairs well with, you can dip into your spice collection with impunity and cook to your palate. Read on and you will never again spy the caraway seeds in your cupboard and wonder what the heck you should do with them.

SpiceChat prize winners

Congratulations to the four lucky chatters randomly chosen as the winners of a SpiceCare Starter Kit from TableFare or a selection of lovely spices from MySpiceSage. We give away two of each during each chat. Hopefully you will be one of our winners next month!

@4evamamii, @onlinepastrychf,  @VeggieLow, @luckyfatima your prizes are on their way!

SpiceChat prizes!

Caraway Seed Tips & Facts!

• Use of caraway predates recorded history. It’s been found in food debris at Mesolithic sites.
• It seems it was more popular historically than it is in modern kitchens. – @SpiceBites

Wonder why? -@SimplyImprssve

I think people forget about caraway. -@TableFare

I love reading the history on the spices I consume – @diamondslady812

• Caraway is grown all around the world; Netherlands, Canada, Russia, Poland, Morocco, N. India
• The botanical name for the caraway plant is Carum carvi. It’s in the parsley family.
• Caraway is in the Umbelliferae family. It flowers in spray that looks like an umbrella. -@kitchenayurveda
• Caraway Seeds are brown in color with distinctive light brown ridges. -@MySpiceSage
• Caraway Seeds are renowned for their unique pungent aroma attributed to the essential oils: D-carvone & limonene.
• Toasting the seeds will mellow the acrid notes in caraway.

 Never toasted them. Will have to try. – @SimplyImprssve

I am going to try toasting them soon.   -@diamondslady812

• Caraway is best added at end of the cooking process because long cooking times can make it bitter.

Didn’t know.  -@SimplyImprssve

Bitter really? Wow. -@diamondslady812

• Caraway’s essential oils dissipate quickly once ground. For the best flavor buy whole caraway seeds.

Historians have discovered much confusion around caraway siting references to cumin that actually mean caraway and vice versa. Also other spices have been confused for caraway as @luckyfatima points out.

• I have seen Shahi zeera and ajwain translated as caraway, but neither are truly caraway, they come from different plants. -@luckyfatima
• Ajwain is trachyspermum copticum, shahi zeera is bunium persicum, caraway is carum carvi #gotitfromwikipedia -@luckyfatima

@luckyfatima Do you know the desi name for Caraway? -@SpiceBites

vilayati zeera (foreign zeera) & ajmaad (which I believe is desi celery seed, no real word) -@luckyfatima

Lol. Thnx for checking. I asked my mom & she couldn’t come up with a name either. – @SpiceBites

•  The German word for cumin and caraway are (almost) the same. When using Google translate w/German recipes, I default to caraway. lol -@onlinepastrychf

Cumin is Kreuzkumeel and caraway is instead just Kummel #german -@RecipeTaster

@RecipeTaster Thanks! Tell Google Translate that! lol  -@onlinepastrychf

Caraway seeds

A Conversation about Caraway Seeds

We love having people join the conversation who want to discover how to use a spice they aren’t familiar with.

I’m just getting into cooking myself and am ready to learn about the different spices! -@Shihtzuation

Learning how to spice, my husband says I need to put more love in it. lol. – @blondiefrommd

Love is always important along with spice!   -@TableFare

How would you describe the flavor and aroma of caraway seeds?

No clue, haven’t tried caraway seeds!   -@4evamamii

I’ve never had it.  What do caraway seeds taste like?  -@jhuangthechef

Caraway has always been that bottle always full in my rack because I’ve never known what to do with it.   -@blondiefrommd

Haven’t had caraway seeds before At least, not that I know of  -@WildOrchids09

Caraway Seeds have a distinct warm, bittersweet, tangy flavor with a hint of orange & anise.   -@MySpiceSage

Hard to describe for me, but I sure love them. – @SimplyImprssve

Caraway seeds are warm & pungent with a slight anise note.   -@TableFare

Rye bread! Yes! I just made that connection with the seeds!   -@VeggieLow

A mild licorice smell. It has a poof flavor of wow I like that. -@diamondslady812

Almost licorice-ish, very fragrant. -@Unkatchable73

Bold, surprising. Peppermint with a hint of licorice & citrus   -@SpiceBites

I think caraway is a very cooling spice–a bit of menthol to it, almost. I am a fan:)  -@onlinepastrychf

A little of Caraway goes a long way -@SpiceBites

It can be strong. Toasting it will mellow the flavor. -@TableFare

I agree–it is pretty powerful stuff!  -@onlinepastrychf

The smell of caraway is wonderful. I even planted caraway thyme. Looks like thyme but smells like caraway. Great herbed butter.   -@reneedobbs

Dark rye bread

Breads are probably most associated with caraway. What do you bake with caraway?

I use caraway seeds when I bake rye bread. What else can I use it for?   -@condoblues

Rye bread and kummelweck rolls have caraway seeds on them.  -@Unkatchable73

I bake rye, pumpernickle and Russian black bread with caraway seeds. YUM   -@condoblues

I also use it on Rye bread   -@diamondslady812

I use caraway when I bake bread. Especially dark breads like rye.   -@condoblues

Probably breads….   -@4evamamii

Love rye bread loaded with caraway. Sauerkraut also.   -@reneedobbs

Me too! -@choicemorsel

Rye Breadsticks! I love serving breadsticks at parties. Recipe from Bread World.  -@TableFare

Those rye breadsticks seem easy enough. Will try later and report!   -@VeggieLow

Never thought of basic breadsticks- gonna try that.  -@mom4everandever

Rye and Cornmeal Muffins from The Garden of Eating blog by Eve Fox. (Photo posted with permission.)

Check out these gorgeous Rye & Cornmeal Muffins with Caraway Seed from @evefox   -@TableFare

Bet they would taste great w/ stew.   -@WildOrchids09

Yum-looking muffins. Now I want to get baking   -@SpiceBites

Ooh yes, corn & caraway…sounds like a great combo.   -@SpiceBites

My mom makes corn fritters with caraway seeds! Sooo good!  -@nella22

Is caraway used much in Dominican cuisine? Corn fritters sound great.   -@TableFare

Definitely! We make crackers and cookies with it also! Just the smell of the seeds sauteing, love!   -@nella22

Do you usually toast the seeds?   -@TableFare

Yes, it brings out the oils and aromas! #toasty  -@nella22

Pumpernickel Bread is a favorite of mine via @Allrecipes.  -@MySpiceSage

I love pumpernickel bread use it as dip and soup bowls yummy   -@diamondslady812

love pumpernickel bread    -@blondiefrommd

Trader Joe’s sells pumpernickel pretzel sticks that are very tasty.   -@TableFare

Do you like your pumpernickel pretzels w/ mustard?     -@WildOrchids09

Any soft pretzel is even better with mustard!   -@condoblues

I want to say I’ve tasted caraway in mustard before.    -@blondiefrommd

Caraway is good in mustard. -@TableFare

I’ve always wanted to make fancy flavored mustards.   -@condoblues

Mustard is a great idea. Good on a rye sandwich too!   -@VeggieLow

I’m trying to figure out how to make soft pumpernickle pretzles   -@condoblues

Good question, @onlinepastrychef? -@TableFare

I think it should work if I take ideas from my pumpernickle bread & soft pretzel dough recipes.   -@condoblues

I tried making pumpernickel dough into soft pretzels & it worked, but the appearance is well…everyone I fed them to snickered. @TableFare

Honestly have not baked breads and used caraway.  -@diamondslady812

My first memory of Caraway Seeds is eating Jewish Rye Bread at my grandparent’s house in the Bronx!   -@MySpiceSage

My first is with Jewish rye in Chicago…she had to have it fresh.-@mom4everandever

I love all things rye…. ham and cheese on rye!!    -@Unkatchable73

Savory Caraway Scones go well with soup! via @Allrecipes -@MySpiceSage

Add caraway seeds to your favorite biscuit recipe. Great for an egg & cheese breakfast sandwich.   -@TableFare

Oh wow, biscuits? Ohh the possibilities…where can I buy caraway seeds?   -@4evamamii

As luck would have it, My Spice Sage sells caraway seeds!  -@TableFare

Julius Caesar ate a bread called chara made with caraway seed.   -@MySpiceSage

I’m thinking Amish butter and bread with caraway.    -@blondiefrommd

Irish Soda Bread sometimes calls for caraway.  -@mtrelaun

Really? I’ve only had Irish soda bread a couple times in my life ;P   -@sweetsillianah

 When hubby made caraway light rye bread, young daughter said “Dad, the bread looks awesome, but tastes terrible!” LOL! -@Lucky_Yogini

Caraway can be very bitter to young palates -@TableFare

Didn’t make the bread for her, we laughed when she tried to be nice about it -@Lucky_Yogini

Is caraway one of the seeds that typifies the bagel ‘with everything’ topping medley? -@luckyfatima

I love everything bagels   -@blondiefrommd

I’m not sure there is a typical “everything” bagel, but I’ve noticed caraway in some. -@TableFare

Caraway spans both sweet & savory. Do you use caraway seed in sweet dishes?

Are there any well-known desserts out there that use caraway seeds?   -@sweetsillianah

Why yes there are! Read on… -@TableFare

I was thinking of adding caraway seeds to my pastry dough for a savory quiche. Anyone have any success with that? ~S – @TheDOEThree

I used caraway in a crust for choc tart & it was good, but I needed to use a little more.   -@TableFare

I was just thinking a chocolate shortbread style cookie with caraway. Yum. ~S   -@TheDOEThree

Would it taste good on a dark chocolate muffin   -@mom4everandever

            Oh yes, I do believe I’d give that a try! -@TableFare

cake?   -@4evamamii

Definitely! -@TableFare

Definitely cakes! In Victorian times they use to have Seed Cakes, & caraway was a popular addition.   -@SpiceBites

Seed Cake from Cooking for Seven, a blog by Erica Lee. (Photo posted with permission.)

Seed-Cake from @CookingforSeven is complete with a Hobbit quote!  -@TableFare

Orange Caraway Seed Cakes from Gourmet Magazine.  -@MySpiceSage

I have not used caraway much, but orange caraway seed cakes sound good!   -@suzannetate

I recently added it to a pound cake.   -@SpiceBites

Loving the Caraway Seed chat …..Here is a traditional Irish Caraway Seed Cake recipe. -@ModernFarmette

My elderly English relatives grew up eating “seedy cake.” Probably very similar!   -@onlinepastrychf

Loving all these seed cake recipes! Spicechat always lands me in the kitchen   -@SpiceBites

Can they bake in pancakes?   -@4evamamii

I’d love caraway pancakes maybe with a little orange zest added.  -@TableFare

Pumpkin rolls sound yummy.  -@mom4everandever

I have ignored caraway for use in sweets. Shall have to remedy that.  -@onlinepastrychf

Me too!   -@sweetsillianah

Apples and caraway seem like an excellent place to start. -@diamondslady812

They play great with butter, cream, chocolate, and citrus.  -@TableFare

I haven’t tried it in sweet dishes Hmm..wonder if there’s a caraway cheesecake?     -@WildOrchids09

Or caraway in cheesecake crust!   -@TableFare

Really caraway in cheesecake crust???  -@Unkatchable73

Caraway in the cheesecake crust, now that’s a good idea! If it’s turned over bet that would taste good on ice cream. Yum!   -@WildOrchids09

Caraway goes well in buttery things like cookies & crusts. -@TableFare

Buttery thing such as cookies and such? OMG!!   -@4evamamii

Caraway works with creamy fat, think Dutch cheeses. It would make great ice cream or custard.  -@TableFare

I like the ice cream idea!   -@onlinepastrychf

Oh I love plain egg custard.   -@diamondslady812

Caraway and apples are a perfect match. Next time you make baked apples, apple sauce, apple pie, or cobbler, try it.   -@TableFare

Apple & Caraway Tartlets w Cinnamon Clove Ice Cream & Cider Caramel Sauce, oh Yes! From @bonappetitmag -@MySpiceSage

The recipe looks interesting. I’ll try it!  -@jhuangthechef

Butter cookies sprinkled w caraway seeds are wonderful. Even substitute some of the AP flour with rye flour.   -@TableFare

What sorts of cuisines and associated foods come to mind when you think of caraway seed?

I’ve used in Indian and am wondering about others? -@VeggieLow

I use it in my Eastern European dishes -@SimplyImprssve

In Italy chestnuts are boiled with caraway seed before roasting them. Anyone tried this?   -@TableFare

Really chestnuts? Have always wanted to go to Italy….   -@Unkatchable73

I haven’t tried it but roasted chestnuts do sound good!     -@WildOrchids09

No but I will boil my chestnuts with caraway seeds next time.   -@diamondslady812

Report back! -@TableFare

I recently added it to a quick cooking pasta dish.   -@SpiceBites

They used to use fresh ground caraway in gnocchi at the restaurant.  Bold flavor–polarizing menu item (I liked it)!   -@onlinepastrychf

I can see that. I made it with 4-cheese raviolis. Yum!   -@SpiceBites

Nontraditional -@SimplyImprssve

Oooh gnocchi, I like that idea.   -@VeggieLow

German – breads and sauerkraut. -@TableFare

I immediately think of Germanic and Eastern European dishes, but it’s not a spice that I use too much.   -@onlinepastrychf

Goulash.  -@mom4everandever

Moroccan’s used in the spicy harissa condiment and Tabil. -@MySpiceSage

I had no idea caraway was in harissa! That explains the great flavor! Learning so much in this! -@VeggieLow

Caraway Seeds are used in different kinds of cheese in the Netherlands especially Muenster. -@MySpiceSage

British – cakes and biscuits.   -@TableFare

Middle Eastern foods and dishes.  -@diamondslady812 & @mom4everandever

In Yemen caraway is one of the many spices used in the popular hot sauce called Zhug.    -@TableFare

Austrian – goulash and stews   -@MySpiceSage

Hungarian and Slovakian – goulash, cabbage   -@MySpiceSage

A Dutch friend uses a hell of a lot of caraway. She gives me some every time I see her.   (Maybe she’s trying to tell me something) -@kitchenayurveda

Caraway can bet just the thing for soups. What’s in your soup pot with caraway?

Pepper pot soup!  -@condoblues

Pepper Pot soup sounds good.  -@diamondslady812

Carrots and leeks I think in the soup pot w/caraway   -@SpiceBites

Caraway is in carrot family, sounds like a match. -@TableFare

Root Vegetable & Barley Soup w Bacon is made better w caraway seeds. From @FineCooking -@FC_Evan

Here’s a tongue twister- Komenymagleves. (Caraway Seed Soup with Dumplings)    -@TableFare

I need to try more Hungarian recipes! Thnx for the tongue-twister soup   -@SpiceBites

Onion soup with caraway sounds awesome.  -@Unkatchable73

Vegetable soup?   -@4evamamii

I’m thinking butternut squash soup w/caraway would be delightful..   -@onlinepastrychf

Potato, cauliflower, or onion soups would all be good w a touch of caraway.   -@MySpiceSage

This Carrot Chestnut Soup with caraway seeds by  @clotildenet sounds divine!  -@MySpiceSage

Ooh carrot chestnut soup will go perfectly with those breadsticks… too bad it’s getting warm. -@VeggieLow

Bacon and potato soup with caraway sounds yummy.  -@mom4everandever

I ‘d love a good hearty stew type soup w/ plenty of bacon    -@WildOrchids09

Cool, I love all the named soups will try some caraway in them.  -@diamondslady812

Have not tried but will with all these great ideas   -@mom4everandever

Caraway’s bold flavor matches well with fatty foods. What meat dishes do you season w caraway?

I would say Pork….. pork dishes and caraway would probably go well together.  -@Unkatchable73

Sounds good to me. Especially with a pork-caraway-apple trifecta! -@onlinepastrychf

I am sitting here thinking what to cook for dinner no less and that just sounds too good.   -@Unkatchable73

These chats are always good for inspiration–glad I could help to inspire  -@onlinepastrychf

Pork is one I use caraway seeds with.   -@diamondslady812

Pork is a great match w caraway.   -@TableFare

Add caraway seeds to a simple pan sauce made with a little cream to serve over pork chops.   -@TableFare

Sounds delish!  -@choicemorsel

Does it matter the cut of pork or is caraway good on all different cuts?     -@WildOrchids09

Any cut would be good- chops, roast, ground for burgers… -@TableFare

I think would taste good on pork chops or a good beefy steak    -@WildOrchids09

Caraway and Mustard Seed Mozzarella Stuffed Pork Burger from www.DailyChef.com (photo posted with permission.)

Caraway and Mustard Seed Mozzarella Stuffed Pork Burgers from @DailyChef look insanely good!   -@TableFare

Caraway would probably add a fun flavor to veggie burgers as well as meat burgers   -@VeggieLow

Absolutely. -@TableFare

Hungarian Style Beef with Bell Peppers & Caraway Seeds sounds great. From @epicurious  -@MySpiceSage

I am thinking caraway might work in a borscht with meat (or meat alternative) -@VeggieLow

Beef Goulash with Dumplings from www.SimplyRecipes.com by Elise Bauer (Photo posted with permission. )

This Beef Goulash with Dumplings from @SimplyRecipes makes me want to get in the kitchen & cook! -@TableFare    

I never thought of beef stew. I’ll have to try it.   -@SimplyImprssve

Mmm yes and beef stew!   -@sweetsillianah

Might be nice to add to the brine for a fatty brisket for corned beef…   -@onlinepastrychf

This Salmon Glazed with Honey & Mustard from @epicurious looks perfect for spring salmon! -@MySpiceSage

It’s probably good in a sausage mix.   -@SpiceBites

That’s where I have had it- my turkey sausage- butcher mixes it in already- its yummy in there.  -@mom4everandever

Caraway would be great in a homemade pork sausage with apple.   -@LilBeesie

Yes!! Want that. =D   -@onlinepastrychf

I know! Now it sounds like my weekend project!   -@LilBeesie

That is an excellent project! Would love to hear how it turns out (I’m sure it will be amazing)!   -@onlinepastrychf

Here’s a great example of how caraway mixes with other spices. Roasted Leg of Lamb w Lemon & Onion. From @epicurious -@MySpiceSage

Now this sounds fantastic!! -@MoreThymeBlog

Chicken would be my choice   -@mom4everandever

Chile n’ Spice Grilled Chicken uses caraway, coriander& cumin. @rouxbe recipes are always winners! -@TableFare    

Devil's Food Eggs

I use caraway in my crazy Devil’s Food Eggs along with cocoa powder!  -@TableFare   

Hey I remember coriander from a previous chat! Those deviled eggs look scrumptious!     -@WildOrchids09

Rich creamy dairy foods are good w caraway. Prune in NYC makes a Toasted Caraway Seed Sour Cream Omelet! -@Tablefare

OMG that Omelet sounds sinfully good.   -@diamondslady812

What sorts of vegetables do you like to bless with a touch of caraway?   

Caraway seeds add great flavor to baked sweet potatoes… even baked apples.   -@2GourManiacs

Potatoes anyway you cook them are great w caraway.   -@MySpiceSage

I used it pretty liberally in a German onion pie (Zwiebelkuchen) w/yeasted crust. Very,very, yummy.   -@onlinepastrychf

Sounds great! -@TableFare

Had lots of input from @RecipeTaster for that onion pie.   -@onlinepastrychf

How about carrots and potatoes? My favorite vegetables!   -@4evamamii

The caraway plant is in the parsley/carrot family. Caraway seeds with carrots are a definite win.   -@MySpiceSage

Oh the carrot-parsley connection is interesting. I bet all three would make a great side dish.   -@VeggieLow

Seems like carrots are a shoe in.  And I know that it’s lovely with caramelized onions…   -@onlinepastrychf

Cabbage, carrots, sauerkraut..etc… -@SimplyImprssve

Cabbage (red & white), daikon radish (the white ones), zucchini, carrots   -@SpiceBites

I’ve not tried zucchini, but will -@TableFare

Here’s a traditional Coleslaw with Caraway Seeds from @finecooking -@MySpiceSage    

I’ll be making this soon! Warm Red Cabbage Slaw with Apple and Caraway Seed from @PinchMySalt   -@TableFare

Apple Sauerkraut with Caraway and Fennel Seeds from @TheCooksDen. Add a polish sausage & you have dinner!   -@TableFare

Typical for my house. -@SimplyImprssve

Sauerkraut, like in New Years Day Spareribs with kraut.   -@MoreThymeBlog

Roasted Brussels Sprouts and Pearl Onions

I use caraway & juniper in my Roasted Brussels Sprouts w Pearl Onions.  -@TableFare

OMG! -@SimplyImprssve

Brussels sprouts with a little butter and caraway seed is good. Deborah Madison adds mustard to her version. -@MySpiceSage

I am going to try it in a stir fry.   -@mom4everandever

Great idea! -@MySpiceSage

Caraway works well with fennel too. Roasted, sautéed, soup – a little caraway is a nice touch.   -@MySpiceSage

I love fennel and caraway together.   -@diamondslady812

I can imagine that caraway complements fennel nicely.  Now I’m thinking fennel pollen ice cream w/caraway…   -@onlinepastrychf

Spoken like a true pastry chef. -@SimplyImprssve

LOL  Sometimes I just *go there.*   -@onlinepastrychf

Love the creativity! -@SimplyImprssve

For some reason, I’m thinking caramelizing onions with caraway would be so delicious.   -@LilBeesie

They are good with caramelized onions…have learned though to add it at the end for better taste   -@mom4everandever

So true! Long cooking times can make caraway seeds bitter. -@MySpiceSage

Eggplant & caraway might make for a good casserole     -@WildOrchids09

I wonder how roasted turnip would taste with caraway?   -@LilBeesie

Root vegetables & caraway are a match made in heaven.   -@TableFare

I’m thinking caraway seeds would be great in sweet potato hash!   -@KyraTX

Yes, fennel & caraway & cumin. We could call it Seedy Sweet Potato hash   -@SpiceBites

Love it! -@TableFare

Sometimes I get carried off by words and ingredients *grin*   -@SpiceBites

I add it to green peppers, onions and beef for sandwiches   -@mom4everandever

That sounds like a great combo–peppers/onions/beef.  -@onlinepastrychf

What other herbs and spices do you match with caraway seed?

Mustard seed goes well w caraway and it’s often used in mustards.   -@TableFare

How about Caraway Beer Mustard? If you’ve never made your own mustard you must! -@TableFare    

Great on sausages. -@SimplyImprssve

I’ve never made mustard. WHY??? Must remedy this soon   -@SpiceBites

Ooooh making own mustard – adding to to-do list.   -@VeggieLow

Easy to make but there are rules to follow. -@SimplyImprssve

Where would I find mustard making rules? I guess google.   -@SpiceBites

I was thinking of adding it to a mustard and some honey for some dipping sauce with zip   -@mom4everandever

Yum! -@TableFare

Thyme & parsley are caraway friendly herbs.   -@MySpiceSage

I love caraway seeds on buttered noodles.   Will add thyme next time I make them. -@KyraTX

That’s a great idea -@TableFare

Buttered noodles, caraway & thyme. Sounds Mmmmmmm.   -@SpiceBites

Cumin & caraway are nice together because they have similar flavors.   -@MySpiceSage

Coriander gets along with everything including caraway.   -@MySpiceSage

Limonene and D-carvone are the two main flavor components in caraway. Dill also has D-carvone.   -@TableFare

Just read up on d-carvone: responsible for  flavor of caraway, dill and spearmint, carvone used for millennia in food -@luckyfatima

Lots of spices contain limonene (a citrus flavor note) and relate to caraway that way. Dill, fennel, cardamom.   -@TableFare

Juniper berries are often used with caraway. Both are great with meats and sauerkraut.   -@TableFare

On the sweet side, caraway works w warm spicy flavors like cinnamon and allspice.   -@MySpiceSage

When in doubt, add a little hooch. What kinds of drinks use caraway?

 While reading a blog post on Seattle Foodies, I came across a reference to Beetcello with caraway seed. Here are the directions to make Limoncello, with a little creative substitution you could give Beetcello with caraway a try.

In prepareation for #SpicChat, @choicemorsel wrote a nice blog post about a popular Icelandic beverage called Brennivin, made from potato mash that packs quite a punch. 

Never thought of alcoholic drinks- thought about v8 but not any wild drinks   -@mom4everandever

Oh my haven’t thought about caraway with alcohol! Exciting ideas afoot.   -@VeggieLow

Caraway is an essential flavoring in a liquor called Kummel popular in Germany and Scandinavia.   -@TableFare

@WarrenBobrow1  couldn’t make the chat, but wanted to share this – Martini with Caraway Infused Vodka!   -@TableFare

Aquavit is made with caraway along with other spices, and you can make your own. From @epicurious  own.-@MySpiceSage

Friends bring us aquavit when they visit from Norway last year. They drink it as a dinner aperitif. Potent, but we love it.   -@LilBeesie

Can you share any health benefits or history & lore of caraway seed?

In Shakespear’s Henry IV: Shallow says to Falstaff “ We will eat a last year’s pippin of my own grafting and a dish of caraways.”   -@TableFare

Just read that one gram of powder mixed with honey is another way of alleviating lack of food appetite!   -@nella22

The essential oils contained in Caraway Seeds possess antioxidant, anti-flatulent and helpful -@MySpiceSage

Caraway Seeds are also rich in dietary fiber which helps the digestive system.   -@MySpiceSage

They contain many minerals including iron, copper, magnesium, potassium and zinc.   -@MySpiceSage

Caraway is also used in herbal mouthwashes to combat Gingivitis!    -@nella22

They also contain vitamin A, C & E and a complex of vitamin B.   -@MySpiceSage

Ancient Egyptian rulers used caraway along with other spices for embalming, as ointments, and fumigants.   -@TableFare

Caraway is a carminative. (carminatives help get the gas out)   -@kitchenayurveda

Good to know–love tips like this:)   -@onlinepastrychf

I read that taking caraway or imbibing tissane is a way to increase breast milk production   -@luckyfatima

Caraway Seeds are known for helping to reduce the symptoms of digestive disorders.   -@MySpiceSage

Ancient Arabs, Greeks and Romans used caraway to protect prized possessions and to keep lovers from wondering away.   -@TableFare

That just about wraps up our Caraway SpiceChat, but then @SpiceSherpa chimes in.

Waaah..I missed   and caraway seeds. Shoot. -@SpiceSherpa

Bummer because we actually harvested our own caraway seeds from plants that self-seeded from a pioneer family.  . -@SpiceSherpa

@SpiceSherpa wrote up a great post on How to Grow Your Own Caraway! 

Next SpiceChat

On Wednesday June 2nd we will be talking about chile peppers! There are so many varieties that we thought we would move through the skoville scale from mild to hot and have everyone share their favorite recipes for specific chiles. Need some inspriation? Check out the wide variety of dried chiles My SpiceSage sells.

Mark you calendar for 6/2 and come chat about chiles from 4:00-5:00 p.m. EST!

Past SpiceChats

Fennel Seed SpiceChat Recap

Coriander SpiceChat Recap

Cinnamon SpiceChat Recap

My special twist on this week’s Tuesdays with Dorie baking adventure is adding a charcoal finish to the beautiful Thanksgiving Twofer Pie (pumpkin and pecan pie all in one!) that Vivi of La Casserole Carree selected for the group to make this week.

photo by David Peterman

This is the result of multi-tasking gone bad. Thanksgiving was celebrated on Sunday at my house because of my desire to cook the full-blown feast and spend Thanksgiving Day at a friend’s house. There is nothing wrong with wanting to have your pie and eat it too – unless you get distracted.

The Thanksgiving Twofer Pie is Dorie Greenspan’s answer to the age old question “Should I make pumpkin or pecan pie?” Her smart solution is to make both in one pie; a classic pumpkin pie filling scattered with pecans and covered with a sugary-gooey pecan pie filling. Assembly was fine, so into the oven at 450 degrees F for ten minutes, and then reduce the oven temperature to 300 degrees F for the remainder of the bake time; this doesn’t seem so hard.

An undetermined amount of time passes and as I breeze past the oven I notice the pie is getting really brown and decide to grab some foil to cover the top, but by the time I get to the other side of my kitchen (all of about five steps) I am fully distracted with prepping brussels sprouts, checking the temperature of the turkey, strategizing on the timing of starting the potatoes…then I get a whiff of something burning…the pie! I am a bit shocked to notice the oven temperature still says 450. Well, fancy new-fangled electronic control panel ovens are great for all that they do, but if you don’t hit “enter” after resetting the temperature, the temperature does not get reset. The charcoal finish overwhelmed the pie and I finally admitted that it wasn’t really salvageable after eating a piece for dessert. It was no bother for David, who is not a pumpkin or pecan fan, as he had stocked the freezer with some Ben & Jerry’s for his early Thanksgiving feast dessert.

I have no doubt the pie would have been fantastic had I not burned it to smithereens. I will make it again once I get over the pain of ruining a cup and a half of beautiful pecans. You can test your oven temperature setting skills and make it yourself from the recipe in Dorie Greenspan’s book, Baking: From My Home to Yours, or click over to Vivi’s blog where she has posted it (scroll down for the English version).

photo by David Peterman

Thankfully there were other delicious things to eat for early Thanksgiving dinner (recipes below). The red kuri squash stuffed with cornmeal stuffing made with apples, currants, hazelnuts and a nice dash of curry powder was wonderful and the baking vessel adds a side vegetable for no extra work!

photo by David Peterman

Roasted brussels sprouts and pearl onions with caraway and juniper were tasty and beautiful. The turkey was baked with a delicious herb, orange, and fennel compound butter that takes just minutes to create. And of course a bowl of my favorite fall delight, spiced cranberry sauce.

With the inevitable Thanksgiving disaster all ready out of the way, now I can relax, enjoy early leftovers and a fun Thanksgiving Day with friends eating more delicious food. Have a wonderful holiday and keep an eye on that oven temperature!

Citrus Herb Compound Butter
 1 stick (4 oz) unsalted butter, softened
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
zest of one medium orange, finely grated
1/2 tsp. aleppo pepper, or dried red pepper flakes
1/2 tsp. fennel seed, ground
1/4 tsp. black pepper, freshly ground

Combine all ingredients together and mix well. Rub under the skin of a turkey or chicken before roasting. A dollop placed on hot grilled chicken breasts just before serving is nice as well.

Cornbread Stuffing Baked in a Squash

Serves 6

For the cornbread (can be made a day early)
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. sea salt
1 large egg
1/3 cup brown sugar
1/3 cup olive oil
1 cup whole milk

Preheat the oven to 400 degrees F. Grease a 9×13 baking dish and set aside.

In a medium mixing bowl, whisk together the first 4 ingredients to mix well.

In a separate bowl, lightly beat the egg and mix in the brown sugar, oil and milk. Pour the liquid ingredients into the dry ingredients and mix just to combine. Pour the batter into the prepared pan and bake for 18-20 minutes, until a tester comes out clean and the cornbread is slightly puffed and golden brown. Let cool in the pan, then remove from the pan and cut cornbread into half-inch cubes. If starting a day ahead, leave the bread cubes sitting out overnight uncovered to stale. If proceeding the same day, place bread cubes on a rimmed baking sheet and bake in a 325 degree F oven for 15-20 minutes to dry out the cornbread. Let cool and proceed with stuffing recipe.

For the stuffing
1 medium-sized red kuri or other winter squash
6 cups (about) dried cornbread cubes (one batch of above cornbread recipe)
4 Tbsp. unsalted butter
1 onion, diced
2 celery ribs, diced
1 apple, peeled and diced
1/2 cup hazelnuts, toasted
1 Tbsp. fresh thyme, chopped
1/4 cup dried currants
11/2 -2 tsp. curry powder (depending on your taste and your curry powder)
salt and pepper to taste
1/2 cup white wine
2 cups low-sodium chicken stock, have a little extra on hand if needed
2 large eggs

Cut the top off of the squash and set aside. Scrape the seeds and stringy bits from the inside of the squash and sprinkle the cleaned interior generously with salt, pepper, and a bit of the curry powder. Set the squash aside.

Place a heavy-bottom large pan over medium heat and melt the butter. Add the onion and a pinch of salt and sauté for a few minutes, then add the celery, apple, thyme, curry powder and continue to cook for 6-8 additional minutes until the vegetables are soft. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the white wine reduce until the pan is almost dry. Remove from the heat and stir in the currants and hazelnuts. Add salt and pepper to taste, seasoning on the strong side to account for the cornbread, stock and squash that has yet to be incorporated. Transfer vegetables to a large bowl.

Add the cornbread to the bowl of vegetables and mix to combine. Whisk the eggs and 1 cup of stock together and add slowly to the stuffing letting each addition be absorbed before adding more. Add additional stock, 1/4 cup at a time, until the stuffing is quite wet and holds together easily, but not so much that it pools at the bottom of the bowl.

Place the Squash in a baking dish lined with parchment paper. Fill the squash with the stuffing and put the lid on the squash, any extra stuffing can be baked in a buttered baking dish covered with buttered foil. Place in an oven at 350-375 degrees F to bake for about 2 hours. The squash can bake alongside a turkey or other dishes and the exact oven temperature is not critical. After an hour check the sidewalls of the squash to determine the baking progress, the squash will probably be rather firm at this point. Remove the lid of the squash and tuck it in the baking dish so the squash can bake uncovered (if your squash lid has a stem, it will be very brittle and likely break off if you try to lift the lid using the stem). Let the squash bake until it is easily pierced with the tip of a knife and the stuffing is hot through. Cover loosely with foil if the top begins to brown too much. Check the squash every 20 minutes for doneness.

Once it is fully cooked carefully lift the whole squash onto a serving platter. This move is best executed with the help of an additional person to peel away the parchment paper once the squash is lifted from the pan. It works well to slide a sturdy spatula under the squash while supporting the side with a hot pad or kitchen towel. Serve by scooping out the stuffing along with some of the squash meat.

Roasted Brussels Sprouts and Pearl Onions

Serves 4

20 brussels sprouts
30 pearl onions
2 slices of thick bacon, cut into 1/2 inch pieces
4 garlic cloves, whole and unpeeled
3 Tbsp. olive oil
1 tsp. caraway seeds, whole
1/2 tsp. juniper berries, ground
1 Tbsp. sherry vinegar
salt and pepper to taste

Preheat oven to 425 degrees F.

Trim the bottom of the sprouts, peel off the dark outer leaves, and cut an X in the stem end. Bring a 3 qt. pot of water to boil and add 2 tsp. of salt to the water. Fill a large bowl with ice water and set aside. Add the brussels sprouts to the boiling water and simmer uncovered for 4-5 minutes. Remove the brussels sprouts from the boiling water and place in the ice water to cool for 3-4 minutes. Scoop the brussels sprouts from the ice water, drain and dry them.

Add the pearl onions to the pot of boiling water and simmer for 2 minutes then remove them to the ice water. Once the onions are cool enough to touch, drain them. Cut the root end off and peel the outer papery layer off and pat them dry. (This can be done one day ahead, store the brussels sprouts and onions in the refrigerator).

Slice the brussels sprouts in half and place in a medium-sized bowl along with the onions. Mix in the olive oil, caraway seeds, juniper, unpeeled garlic cloves, diced bacon, as well as a sprinkle of salt and pepper. Toss to coat. Spread the vegetables out on a sheet pan and place in a hot oven to roast. After 15-20 minutes give the vegetables a stir and return to the oven for 10-15 minutes more until they are nicely browned and cooked through.

Remove the pan from the oven and collect the unpeeled garlic cloves. Squeeze the roasted garlic cloves out of the papery shell into a mixing bowl. Using a whisk mash the roasted garlic into a paste and whisk in the sherry vinegar. Add the brussels sprouts and onions and toss to coat. Taste and add additional salt and pepper if needed and serve.