Melange Classique
- Details
This fanciful French blend combines nutmeg and pepper with a healthy harvest from the herb garden, to satisfy all your taste buds. Melange Classique is an all purpose seasoning for stews and roasts, pate, stuffing and bean dishes. Melange Classique will work well as a rub on any meat, particularly lamb, duck and pork.
Melange Classique
Ingredients
- 2 Turkish bay leaves, crumbled
- 1-1/2 teaspoons thyme
- 1 teaspoon marjoram
- 1-1/2 teaspoons rosemary
- 2 teaspoons nutmeg, ground
- 1 teaspoon cloves, ground
- 1/2 teaspoon Indian cayenne
- 1-1/2 teaspoons white pepper, ground
- 1-1/2 teaspoons European coriander, ground
Instructions
- In a small bowl, thoroughly mix all of the spices together. This will keep in a jar with a good rubber seal for a few months. For even fresher flavor, keep the cloves, white pepper and coriander whole. Mix them in with the rest of the ingredients and store in a jar. You can then grind however much your recipe calls for when you need it.
2 Comments
Leave a Comment
Roasted Quail Feast for Valentines Day
Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …
Chicken Vindaloo
The World Spice Cookbook Club is getting a taste of grandmotherly love. Next month’s cookbook selection, In Her Kitchen: Stories and Recipes from Grandmas Around the World, is a memorable compendium of portraits featuring grandmothers …
Brunch For Mom
Eggs Benedict is a classic, there’s no denying that, but “classic” is perhaps not the word I’d use to celebrate my funny, youthful, and adventurous mother! For Mother’s Day, her poached eggs will sit atop …
Fried Eggplant Roll-Ups
One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean’s, and …
Buddha Bowl
This Buddha Bowl from “a modern way to cook” by Anna Jones is chock full of good-for-you things and a rich curry, fragrant with a homemade curry paste and peanuts, all served over over brown …
DO YOU STILL SELL MELANGE CLASSIQUE GROUND?
Thanks for reaching out. We chose to take Melange Classique out of inventory because demand was not high enough to keep our stock fresh. The good news is that we’re sharing all the recipe, so those who love it can continue to make it. It’s an easy blend to make and can be ground in either a coffee grinder that is used for spices or using a mortar and pestle. This recipe makes a small batch, but can easily be doubled or tripled, then stored in a jar.