nutmeg

Warm & Spicy Syrup by Rosie Berger

Add a bit of autumn spice to coffee, whiskey and rum cocktails, tea, or lattes!

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1.5 cups brown sugar

2.5 cups cold water

1 tbsp nutmeg

1 tbsp whole cloves

2 tbsp cinnamon

2 tbsp vanilla extract (or 2 vanilla beans, if you can find them)

1. Add sugar, spiced and vanilla to large saucepan

2. Add cold water, stir until combined

3. Bring mixture to boil, stir until sugar dissolves.  Boil for 15-20 minutes (mixture might try to boil over - just lift pot off heat and then return).

4. Reduce heat to low-medium, cover and simmer for 20-30 mins, until mixture thickens

5. Remove from heat, let cool and transfer to heatproof container or bottle

 

Autumn Pulled-Pork Slow Cooker Stew by Rosie Berger

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Sweet, bright, savoury, warm, yummy.  Enjoy!

Ingredients

3lbs pork loin roast

2 tbsp butter

Salt + pepper

1 tsp paprika

1 tsp nutmeg

1 large red onion, chopped into chunks

5-6 small apples cut into half-inch cubes

2 tbsp ground cinnamon

4 stalks of celery, sliced

1 cup of dried cranberries

For the sauce

2 cloves garlic, minced

400ml crushed tomatoes

½ cup pure maple syrup

¼ cup apple cider vinegar

3 tbsp worchestershire sauce

2 tsp ground mustard seed

3 tbsp paprika

1 tbsp nutmeg

1 tsp cloves

2 tsp salt

2 tsp black pepper

1 tsp chili powder

2 bay leaves

2 cinnamon sticks

Method

1. Heat a large, non-stick pan with butter on medium-high heat

2. Pat pork dry on both sides, sprinkle with salt, pepper, paprika, and nutmeg.  Add to pan, in two batches if necessary.  Sear on both sides until brown (about a minute on each side). Add to slow cooker.

3. Add chopped veggies to slow cooker

4. Combine sauce ingredients, stir until combined.

5. Pour sauce evenly into slow cooker

6. Top with bay leaves and cinnamon sticks

7. Set slow cooker to low for 8 hours

9. At 7 hours, remove pork and shred with 2 forks.  Add back into slow cooker and stir everything together.

10. Remove + serve (preferably with warm bread and butter... yum)!

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