Mulled Wine Recipes

Here are three easy recipes for mulled wine- and you can find all of the ingredients to make them here at The Virginia Farmhouse- well except for the brandy-

*Honey or a pinch of stevia extract can be used in place of the sugar in these recipes.

For Classic Mulled Wine:

* A smooth, fruity and light-bodied red wine is best for this recipe. A Merlot or Gamay is ideal. You do not want something tannic. Cognac or orange brandy works nicely to in this recipe.

For White Mulled Wine:

* A smooth and/or fruity white wine is best for this recipe- lightly oaked Chardonnays, Traminettes or clean and citrusy Sauvignon Blancs are ideal. You do not want something grassy or with a lot of minerality.

Spicy and Savory Mulled Wine Recipe

* A smooth, spicy and meaty red wine is best for this recipe- Pinot Noirs, Red Zinfandels and Chambourcins are ideal. You do not want something tannic though.

And to make the mulled wine:

1. In a small sauce pot heat water over medium high heat. When it comes to a boil add the sugar and when it is dissolved add the wine.

2. Reduce heat to low, add the spices and cover. Let stew over low heat for at least an hour, stirring occasionally. The longer the wine is mulled the stronger the flavor will be.

3. Strain and serve hot with a splash of brandy.

New Additions- December 2018

We’ve been quite busy over the past month and we have big news for the upcoming New Year!

First and foremost: We will be moving during the month of January to our new location–just across the street to the former location of The Woodstock Gallery and Frame Shop. We will begin moving mid-January and will be completely set up in our new location by February 1st. During January we will be open by appointment, so give us a call first.

And from now until December 24th we will be Open every day of the week for your shopping convenience. We will be closed on Christmas Day and the day after (Mike’s Birthday!).

We have a few new additions as well:

  • Wired By ALP Essential Oil Bracelets- These hand beaded bracelets have lava stones that act as a reservoir for essential oils. Simply dab your favorite oil or blend onto the lava stone and it will slowly diffuse into the air around you all day.
  • Sainte Victoire, Cotes de Provence, Rose- A light, crisp rose with lots of melon, a hint of almonds and a balanced acidity
  • Chateau Bonnet, Bourdeaux Blanc- A mellow blend of Sauvignon Blanc, Semillon and Muscadelle with notes of apple, pear, tropical fruits and a very clean finish.
  • Sassafras bark- Cut and sifted- great for making root beer or a spicy tea. Product of the USA. It smells Heavenly.
  • Summer Savory- Dried, whole leaf
  • Gumbo File Powder- A blend of sassafras leaf and thyme that is an essential component of Creole Cooking
  • Culinary Sage- Dried, whole leaf and Locally Grown!
  • Makrut (Kaffir) Lime Leaves- Dried, whole–an essential herb for authentic Thai cuisine–makes an interesting ingredient in gin–goes great with green tea too.
  • Tejpatta- Indian Bay Leaf- Dried, whole leaf- essential in Indian cuisine.
  • Thai Chilies- Whole, dried–great for making red curry paste, in stirfries and giving some kick to really anything you are cooking
  • Szechuan (Sichuan) Peppercorns- An essential ingredient in Authentic Chinese Cuisine especially from Szechuan Province. These are nothing like black peppercorns. Szechuan pepper are the fruit of a tree related to oranges and lemons–they are tart and cause an interesting numbing/buzzing sensation in the mouth.
  • Stevia Herb- Powdered stevia acts as a completely natural sweetener.
  • Vegetarian Gel Capsules- size 0 empty gel capsules are great for making your own supplements.

And we also have a fresh batch of functional ceramics from local potter Barbarah Robertson, including our custom- made Woodstock, VA mugs. These large, heavy-duty (and surprisingly lightweight) coffee mugs have a bright, sky-blue glaze along the upper 2/3 portions and “WOODSTOCK, VA” embossed along the bottom. We have some of Barbarah’s fluted mugs with a honey/caramel glaze, Virginia-shaped ornaments  and several platters in different finishes.

Back in stock:

  • “Betwixt” and “Cider Maker’s Barrel” hard ciders from Old Hill Cidery
  • Bluestone Vineyard’s 2015 Cabernet Sauvignon and Cabernet Franc
  • Big Hawk Premium Sake–A light, crisp Ginjo sake

New Additions- November 2018

We’ve been very busy this past month and there are lots (!) of new products gracing our shelves-

For the Pantry we now have instant Vegetarian Vegetable Soup Broth Powder, No-Beef Broth Powder, No-Chicken Broth Powder and Nutritional Yeast Powder. The “chicken” and “beef” broth powders taste and smell just like the real thing but are low in sodium, have essentially no fat and are great for making soba and other instant noodle soups on the fly. The nutritional yeast powder is actually very nutritious- high in protein and vitamins – and is made from all-natural, deactivated yeast. It smells like chicken and wild rice soup with extra mushrooms and tastes similar to miso. The yeast powder imparts a rich, meaty quality to dishes and is great for making savory broth from scratch.

And to go along with the broth powders we have Veggie Deluxe Soup Blend- a rich and flavorful blend of dehydrated vegetables and herbs that are great for making a quick stew. We also have dried Organic shiitake mushrooms and Bell peppers.

Also we now carry Organic Mushroom Gravy Mix, French Onion Dip Mix and Red Enchilada Simmer Sauce (tastes just like home made) from Simply Organic.

New: Artisan Salts from JQ Dickinson Salt Works. JQ Dickinson Salt Works makes salt from ancient brine deposits deep underneath West Virginia’s Kanawha Valley. The brine was left behind when the Iapetus Sea which covered our region 400 million years ago evaporated- so technically this is sea salt. We carry their Heirloom (plain) salt in refillable grinder jars and in bulk bags. We also have their ramp salt (lightly flavored with local ramps -a relative of onions) and Apple-Wood Smoked Salt (earthy and slightly smoky).

Back in Stock: Traditional Yellow Corn, Blue Corn and Guacamole Flavored tortilla chips from Nana’s Cocina.

On the Spice Rack we now have Organic white peppercorns, Organic dried jalapeno and Simply Organics Mulling Spice Blend- perfect for making spiced cider or mulled wine at home. Also Organic dried lemongrass (great for making tea), hibiscus and black peppercorns are back in stock. I also stashed our harvest of fresh, locally-grown lemongrass in the freezer. The frozen lemongrass works great in place of fresh in recipes like Tom Yum Goong and in curry pastes.

On the Wine Wall we now have Pinot Noir and Chardonnay from Hook or Crook. Blueberry Muffin, Blackberry Cobbler, Ras Ma Tas Apple Raspberry Wines from Peaks of Otter are back in stock as is Hugl’s Zweigelt.

And on the Beer Cart we now have “Cheeky Monkey” Belgian-Style Blonde Ale and “Cocoborealis” Triple Chocolate Stout from Chaos Mountain and Hoptimization IPA from Brothers Craft Brewing. Legend’s Brown ale is back in stock and we got a sweet close out deal on Hacker Pschorr’s Oktoberfest.

Remember the Holidays are just a few weeks away -yeah I know it’s hard to believe it’s that time of the year again. We have a ton of hand made fabric ornaments and gift tags made by Dawn Steed and lots more goodies on the way. Hopefully my latest batch of pottery will be ready to go here shortly as well. And for your four-legged friends or friends with four-legged friends we are well stocked on gourmet dog treats like Doggie Donuts and Goat Cheese Twists  from South Paws K9 Bakery-

Recipes- Updated Hamburger Stroganoff

Since summer is now technically over and it’s quite cool and clammy (in these parts anyway) here is a fresh take on a savory comfort food from childhood-

Hamburger Recipes:  Updated Hamburger Stroganoff

*This is a tangier and more complex take on the classic Americana recipe. The wine and vinegar reduction brings some natural sweetness and acidity to this traditionally very heavy (and fatty) dish that complements the sour cream. The generous amount of herbs gives it some added depth.

*A Chablis, Bourgogne Blanc or Viognier work best in this recipe. TVP or Faux ground beef work well if you want a veggie version of this- and they don’t need to be browned beforehand- simply add them to the pan after the mushrooms are nice and tender.  We have Pot Pie Squares from The Little Barn of PA here in the store which work well to in place of regular egg noodles.

 

  1. Melt 1 tbsp of butter in a large pan over medium heat. Add the raw hamburger and sauté until nicely browned and no pink shows. Remove from pan and keep warm.

2. Add the remaining butter to the pan and melt over medium heat. Add the chopped onion and sauté until onion is soft and begins to caramelize. Crush garlic into pan and sauté until fragrant and beginning to turn golden- do not brown/burn the garlic- about 30 seconds.

3. Add the porcini mushrooms, herbs, spices, wine and vinegar and bring to a boil. Lower heat and let simmer, uncovered, until the liquid begins to condense a little- probably 10 minutes or so.

4. Add mushrooms and sauté until they start to give off their juices. Then stir in the water or broth, the flour mixture, a little salt and the ground beef and let simmer, uncovered, for a few minutes.

5. When the gravy begins to thicken remove from heat and stir in the sour cream and parsley.

6. Serve hot over egg noodles dusted with pepper and paprika and garnish with green onion or chives.

Home Brews- Bath Tub Gin

Two easy home brewed gin recipes-

So I was looking for recipes that called for juniper berries and found several for “bath tub” gin. Fairly simple- mash up some juniper berries pour some vodka over them and let them sit overnight. Then add whatever botanicals you want the next day, let them infuse a few hours more then filter and serve. I looked up which herbs went into my personal favorite gin- Bombay Sapphire- and decide to try an experimental batch with those and a second batch that would be lighter, sweeter and more floral.

For Batch #1 I went with a combo of juniper berries, almonds, orris root, lemon peel, green cardamom and cassia cinnamon. And since I don’t have angelica root I used a combination of some celery seed, bay leaves and gum mastic (which smells like angelica- trust me). And for a little extra zip I added a piece of galangal root.

For Batch #2 i wanted something more floral and perfumey so started with juniper berries and added linden flowers, German chamomile, rosebuds, frankincense (which has like an intense woodsy, floral scent with citrus notes and has a resinous piney flavor), orange peel and orris root. Orris root comes from the Dalmatian iris plant. the root is then slowly dried and aged for 2-5 years to develop a strong floral scent similar to iris – the raw root doesn’t have much scent or flavor. It imparts a perfumey scent and a violet-like taste to the gin.

I placed the mashed up berries in two different mason jars, along with the orris root, mastic and frankincense and in batch #2’s jar I added the chamomile and linden flowers. I poured a high proof vodka over the herbs and resins, sealed up jars and placed them in a sunny window to let them stew for 24 hours. I think that was a bit to long as the scent- and flavor- were a little overwhelming. I also probably shouldn’t have put the orris root in so early as even the few pieces I added came out very strongly in the brew. Otherwise they smelled and tasted about right. I then added the remaining herbs and spices, resealed the jars and let them marinate overnight. The next day I strained and filtered both batches. They were a bit darker  (batch #2 came out about the color of a brown ale) and a little more bitter than the commercial blends I’ve tasted but still fairly close.

Batch #1- while a bit piney- was actually pretty good once diluted (and chilled) with lots of ice. Batch #2 was really bitter but a little honey and some ice to cool and water it down turned it into a refreshing, bittersweet liqueur.

Liquor Recipes- Amber Gin

*This home brewed gin tastes (and smells) very much like Bombay Sapphire and can be used in cocktails like true distilled gin or served on the rocks. If served with ice or tonic water this translucent liquor will turn cloudy like ouzo.

*The juniper berries should be fairly fresh and plump- similar to a raisin- not hard and crunchy. They should have a piney, cedar wood like scent and a sweet, fruity and spicy flavor. They should not be bitter or taste like turpentine. You can use almond meal in place of whole or slivered almonds.

*If you can’t get angelica root a combination of ¼ tsp celery seed, 2 bay leaves and a slice of galangal comes pretty close to it.

  • 1 1/2 cups vodka (80 or 100 proof)
  • 1 tbsp juniper berries, raw almonds
  • 1 tsp granulated dried lemon peel
  • 1 tsp each whole coriander seed and angelica root
  • ½ tsp orris root, whole or minced
  • 3 green cardamom pods
  • 1 3” stick cassia cinnamon
  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. In a mortar and pestle mash up the juniper berries and almonds. Add to the jar along with the lemon peel.
  3. Shake the jar vigorously and place it in a cool dark place. Then let it sit for 8-12 hours.
  4. In a mortar and pestle coarsely crush the coriander, angelica, orris, cardamom and cinnamon. Add these spices to the jar.
  5. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar back in a cool, dark location and let stew for 24 hours or so. Shake the jar every few hours.
  6. After 24 hours the liquor should have developed a lovely rich, amber coloration. Open the jar and smell the brew- you should note the sweet piney juniper scent first against a spicy, floral background. Taste the liqueur to see if it has the desired level of sweetness. It should have a little bite from the alcohol and orris root but it should not burn like moonshine or be unpalatably bitter.
  7. Decant and strain the liquor -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a rich, translucent amber- it should not be cloudy. Place liquor in a bottle or jar (preferably dark glass) and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

Liqueur Recipes- Gin Blossom Liqueur

*This gin-based liqueur can be used in cocktails like true distilled gin or served on the rocks. If served with ice or tonic water this translucent liquor will turn cloudy like ouzo.

*The juniper berries should be fairly fresh and plump- similar to a raisin- not hard and crunchy. They should have a piney, cedar wood like scent and a sweet, fruity and spicy flavor. They should not be bitter or taste like turpentine.

*If you can’t get Mushaad grade frankincense any high quality omani or Yemeni franckincense will do. Mushaad frankincense has an intense perfume-like scent –similar to violets with hints of balsam and citrus. The flavor is floral, piney and somewhat bitter.

  • 1 1/2 cups vodka (80 or 100 proof)
  • 1 tbsp each juniper berries, linden flowers and German chamomile
  • ½ tsp Mushaad grade frankincense
  • 3-4 bay leaves
  • 1 tsp granulated dried sweet orange peel
  • 1 tsp each whole coriander seed, orris root, whole or minced, and rose buds or petals
  • ½ tsp lavender buds
  • 4 green cardamom pods
  • 2 3” sticks Ceylon cinnamon
  • 1-3 tbsp honey (or to taste), preferably clover or linden
  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. In a mortar and pestle mash up the juniper berries and frankincense. Add to the jar along with the linden, chamomile, bay leaves and orange peel.
  3. Shake the jar vigorously and place it in a cool dark place. Then let it sit for 8-12 hours.
  4. In a mortar and pestle coarsely crush the coriander, rose, orris, lavender, cardamom and cinnamon. Add these to the jar.
  5. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar back in a cool, dark location and let stew for 24 hours or so. Shake the jar every few hours.
  6. After 24 hours the liquor should have developed a dark brown coloration- about like coco cola. Open the jar and smell the brew- you should note the sweet piney juniper scent first against a perfumey, floral background. Add the honey- a tbsp at first. Let the honey dissolve and then taste the liqueur and see if it is sweet enough. It should be bittersweet but not so bitter that you couldn’t drink it on the rocks. After adding any additional honey (if needed) reseal the jar and let sit another 8 hours or so.
  7. Decant and strain the liquor -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a dark translucent amber- about like a brown glass bottle- and not cloudy. Place liquor in a bottle or jar (preferably dark glass) and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

Home Brews- Spiced Orange Liqueur

So for my first experiment with making flavored liqueurs I decided to make something similar to the spice blend I dust over my coffee in the morning which uses granulated orange peel, star anise, Ceylon cinnamon, mace and green cardamom.  I got some high proof vodka, placed some of these spices in a jar and then poured the vodka over them, twisted on the lid and let it marinate in a sunny window for a couple of days.

Upon first sampling the scent was intense as was the anise flavor- and the bite from the vodka. so to sweeten things up I added some mashed dried fruit and to balance out the spiciness I added more orange peel. The brew was left to infuse for another day. The smell was heavenly and the flavor much better- though there was still some burn to it so I added some clover honey and let it sit overnight. The final result was like a cross between a really good, mellow orange brandy and anisette.

Liqueur Recipes- Spiced Orange Liqueur

*This liqueur tastes (and smells) like a combination of orange brandy and anisette and can be served like either. If served with ice or cool water this translucent liqueur will turn cloudy like ouzo. Navel oranges are ideal for this recipe although mandarins will also work.

  1. Pour the vodka into a mason jar (preferably wide mouth).
  2. Break apart the star anise and cinnamon and add to the jar along with the orange peel.
  3. In a mortar and pestle coarsely crush the allspice, cloves, cardamom and mace and add these to the jar along with the nutmeg.
  4. Tightly seal up the jar and shake vigorously for a minute or so. Then place the jar in a warm, sunny window and let stew for at least 24 hours. 36 to 48 hours is even better. Shake the jar every few hours.
  5. Add the orange juice, raisins, dates, orange zest and 1 tbsp of honey to the jar and shake vigorously for a minute or so. Then return jar to the window sill. Let stew for another 24 to 48 hours, shaking every so often.
  6. Open the jar and smell the brew- you should note the anise first and the orange scent second against a spicy, floral background. Taste the liqueur to see if it has the desired level of sweetness. It should have a little bite from the alcohol (like a quality brandy) but it should not burn like moonshine. This liqueur should have a smooth mouth feel so if the alcohol is to strong add a little more honey. It should be semi-sweet, citrusy, spicy and balanced not bitter or like drinking straight orange juice.
  7. Decant and strain the liqueur -preferably twice- through coffee filters or cotton plugs or both. The strained liquid should be a rich, translucent earthy orange- it should not be cloudy. Place liqueur in a bottle or jar and keep tightly sealed. You can drink it straight away but I think it actually improves for weeks after straining. If kept in a tightly stoppered bottle at normal room temperature it should keep for months.

New Additions- September 2018

So we’ve added quite a bit to our selection during the month of August-

For the wine wall we stocked up on some sweet closeout deals including the following:

  • Belmondo Pinot Noir from Italy
  • Louis Bernard, Cotes du Provence Rose from France
  • Cosentino’s “The Rose” from California
  • La Puerta Torrontes from Argentina
  • Vandenberg Chardonnay from California

All $7.99 a bottle! We also have Hunt & Harvest Napa Valley Sauvignon Blanc for $8.99; Georges Duboeuf Jolie Saison Gamay for $8.99 a pop and Pouilly-Fuisse at $13.49 a bottle.

Also we now have Nero D’Avola and Pinot Noir from Stemmari of Italy and Copper Ridge White Zinfandel from California.

And for the beer cart we have Royal Jamaican Ginger Beer. This Is an actual beer with alcohol- it is not a soda.

In the spice library we now have:

  • Organic whole juniper berries- great for making bathtub gin- recipes coming soon
  • Organic rosemary leaves
  • Jamaican allspice berries
  • Organic dried minced onion
  • Organic garlic powder
  • Organic whole celery seed
  • Organic whole dill seed
  • Organic Spearmint leaves
  • Organic vanilla extract
  • Linden flowers
  • Ajwain (Bishop’s weed seed)
  • Amchur powder (dry mango powder)
  • Anardana (pomegranate seed powder)
  • Asafetida powder
  • Black mustard seed
  • Sumac -ground
  • Saffron

*We also have Fair Trade/Organic full leaf Darjeeling Tea and Organic Matcha Tea Powder.

Also new:

  • Preservative-free papaya spears from NOW Foods
  • Raw almond flour also from NOW Foods
  • Better Stevia Organic stevia extract powder
  • Appalachian Salt & Cracked Pepper Chips from Rt 11 Potato Chips

Frigerator Pickles

Tired of mushy dill pickles or spending hours sterilizing jars and brining cucumbers overnight? Here are three incredibly easy refrigerator pickle recipes to try out-

And when I say incredibly easy I mean incredibly easy- they require no cooking skills whatsoever- just chop and assemble the veggies then the vinegar, salt and spices do the work. Plus since you can make a jar at a time you can have more variety.

* Use Thai chilies for heat and cayenne chilies for flavor. If fresh turmeric is unavailable ½ tsp ground turmeric will work. A tbsp of dried, minced onions will work in place of fresh onion or shallots. If want a sweeter version of these add a tablespoon of sugar or a pinch of stevia extract.

Recipe 1:  Frigerator Dill Pickles

  • 1 clean 16 oz wide mouth pickling jar with lid
  • 1 clove garlic sliced thin into chips
  • 1” piece fresh (or frozen) turmeric root sliced into thin chips
  • 2 tsp dill seed
  • ½ tsp coarsely crushed black peppercorns
  • 1-2 dried chili peppers, crumbled (opt)
  • 1 large English cucumber (or equivalent amount regular cucumbers) sliced into chips or spears
  • 1 ½ cups distilled white vinegar
  • 1 cup water
  • 1 tbsp canning and pickling salt (or to taste)
  • Pinch of alum (opt)

Recipe 2:  Sweet and Spicy Pickled Zucchini

Recipe 3:  Frigerator Pickled cabbage

1 – Place onion, garlic, turmeric and other spices into the jar. Then pack in enough veggies that it fills the jar to just below the lip.

2 – Heat vinegar, water, alum (if using) and salt in a small sauce pot. When solution comes to a boil remove pot from heat and pour solution into the jar. The vinegar solution needs to cover the vegetables- if there isn’t quite enough add a little more vinegar.

3 – Secure lid to jar and shake jar vigorously. When jar is cool enough to pick up with bare hands place it in the fridge. Let veggies inpicklelate for 3-4 days before using. They will keep in the fridge for weeks.

 

Golden Split Pea and Pumpkin Soup

Autumn is still months away but when I was cleaning out the freezer I realized I still had quite a bit of pumpkin left over from last fall so I figured I would put it to use in an experimental recipe-

I took a basic North Indian Chana Dal recipe and tweaked the spices for a more Autumnal flavor. The caramelized maple scent of the fenugreek seed and bready, savory quality of the nigella compliment the earthy sweetness of the split peas. I use cassia cinnamon in this recipe instead of Ceylon cinnamon as it has a sweeter scent with vanilla undertones (due to it’s coumarin content). The pumpkin marries well with the peas and sweet and savory spices and imparts a rich, golden hue to the soup. This soup goes well with naan, roti or masala paratha.

Peas: Golden Split Pea and Pumpkin Soup

*The Thai chilies give this recipe a little kick- if you don’t like the heat you can skip them. A pinch of stevia extract works nicely in place of the jaggery.

*For a velvety smooth soup take the soup off the heat when the peas are all tender. Remove the cinnamon stick and tej patta and puree the soup (in batches) in a blender until smooth. Reheat and add the amchur and cilantro before serving.

  1. Soak split peas with baking soda in cold water for an hour or so. Drain peas, and rinse in several changes of water.
  2. Melt ghee over medium heat in a pot. Add the fenugreek, nigella, tej patta, cinnamon stick and Thai chilies (if using). When the seeds start to splutter add the onion and sauté a few minutes till onion begins to caramelize. Crush garlic directly into the pan and cook, stirring, until garlic is fragrant and starts to turn golden (do not brown/burn the garlic).
  3. Add the asafetida, chili, garam masala and tumeric powders. Cook, stirring, until the ghee becomes golden hued- about a minute. Add the tomatoes and pumpkin puree and simmer until the sauce thickens- about 5 minutes.
  4. Add peas, a tsp of salt, the sugar and enough water to make a thick soup. Bring to a boil, lower heat and let simmer until the peas are very tender- about 30-40 minutes. If you cook them long enough they will “melt” and develop an almost pureed quality. Add water if it isn’t soupy enough.
  5. Stir in amchur, remove from heat then add cilantro. Serve topped with a dollop of yogurt, green onions, and a dusting of grated nutmeg or extra garam masala.

 

Sweet and Savory Stewed Kidney Beans

The spice and cocoa blend used in this recipe is based on an authentic Mexican dark red mole recipe I found. The blend of smoky chipotle, sweet cinnamon and savory cumin and herbs compliments the rich, meaty quality of the kidney beans-

Kidney Beans: Sweet and Savory Stewed Kidney Beans

*You can use pre-ground spices instead of whole ones but the flavor won’t be as rich. You should use the thin, papery sticks of cassia cinnamon- the thick bark pieces can destroy a spice grinder. Save the thick pieces of cassia for mulled wine or cider. Thai chilies (or peri peri peppers) will give this dish some heat. If you want something less spice use ancho chilies or cayennes. Also ¼ tsp of stevia powder (or other sugar substitutes) can be used instead of brown sugar.

*I just pureed the raisins with the tomatoes. Other dried fruit like prunes or dates would also work.

*For a non-vegetarian version ground beef (lightly browned) would work well in this recipe. I would add it after the beans have become tender as they take quite awhile to cook. And on that note make sure to simmer/boil the beans for at least half an hour- kidney beans contain phytotoxins that can cause gastric upset (think extreme wind breaking). Thouroughly cooking the beans destroys these toxins. Pre-soaking them with baking soda also helps.

 

  1. Soak beans at least overnight (24 hours is even better) in cold water with baking soda. Drain beans and rinse in several changes of water
  2. Grind cinnamon, cumin, allspice, oregano, peppercorns, thyme, cloves, nutmeg and Thai chilies (if using) into a fine powder in a spice grinder. Place in a bowl and mix in cocoa and chili powders. Set aside.
  3. Melt butter in the large pot over medium heat. Add onion and bay leaves and sauté until the onion softens and begins to caramelize.
  4. Crush garlic and add that to the pot. Sauté the garlic for 30 sec or until fragrant and beginning to turn golden. Do not brown/burn the garlic.
  5. Add raisins, tomatoes and ground spice mixture to the pot and simmer for 5-8 minutes, stirring frequently, until gravy is thick.
  6. Add beans, water to cover (and a little extra depending on how soupy you want this dish), a tsp of salt and the sugar.
  7. Bring to a boil, then lower heat and let simmer 40-60 min or until the beans are very tender. Mash a cup of the cooked beans into a fine paste and return them to the stew. Continue to simmer, uncovered for about 20 min until stew is very thick. Remove from heat, add salt to taste and then stir in the cilantro.
  8. To serve, spoon over rice, add a dollop of sour cream and mix thoroughly. Garnish with shredded cheese, jalapenos, green onions and a dusting of ground cumin, cinnamon, chipotle and some freshly cracked black pepper.