Type what you have

Ingredients

• ✓ cinnamon stick
• asparagus
• white vinegar
• water
• white sugar
• clove
• celery seed
• salt

Instructions

1. 1 Bring a large pot of water to a boil. Add the asparagus, and cook uncovered until slightly tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus spears are cold, place them on paper towels to dry.
2. 2 Bring vinegar, water, sugar, cinnamon sticks, cloves, celery seed, and salt to a boil in a saucepan over medium-high heat. Boil for 5 minutes.
3. 3 Spread the asparagus spears in a large dish or baking pan. Pour the vinegar mixture over the asparagus. Cover and refrigerate for 8 hours or overnight. Drain and serve cold or at room temperature.

By Barbara Kahian

Ingredients

• ✓ cinnamon stick
• sugar
• water
• lemon zest
• lemon juice
• mango
• white peach
• granny smith apple
• raspberry
• mint
• lemon juice

Instructions

1. 1 Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
2. 2 Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

By ASHLEY_S

Ingredients

• ✓ cinnamon stick
• zucchini
• butter
• onion
• ginger
• cumin
• coriander
• mustard seed
• cinnamon
• turmeric
• cardamom
• cayenne pepper
• sea salt
• black pepper
• vegetable stock
• cilantro

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ cinnamon stick
• hot pepper sauce
• hoisin sauce
• fish sauce
• sirloin tip
• rice noodle
• lime
• jalapeno pepper
• cilantro leaf
• mint
• basil
• bean sprout
• black peppercorn
• lemongrass
• ginger root
• onion
• beef broth

Instructions

1. 1 Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
2. 2 When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.
3. 3 Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.
4. 4 Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.

By Maryellen

Ingredients

• ✓ cinnamon stick
• goat cheese
• soy sauce
• parsley
• black pepper
• salt
• bay leaf
• turmeric
• cardamom
• ginger
• paprika
• coriander
• mustard powder
• soy sauce
• basil
• cannellini bean
• water
• coconut milk
• jalapeno pepper
• cauliflower
• yam
• olive oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Ingredients

• ✓ cinnamon stick
• pear
• white sugar
• orange peel
• red wine

Instructions

1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Ingredients

• ✓ cinnamon stick
• red wine
• clove
• white sugar
• lemon juice
• orange

Instructions

1. 1 Pour wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add cinnamon sticks, cloves, lemon juice, and sugar; stir to dissolve sugar. Float orange slices on the surface. Warm over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour.
2. 2 Pour through a colander to remove orange slices and whole spices. Serve hot, or refrigerate and reheat gently just before serving.

By Eurocook

Ingredients

• ✓ cinnamon stick
• water
• honey
• bourbon whiskey
• lemon
• lemon

Instructions

1. 1 Heat water in a glass measuring cup in the microwave for 2 minutes.
2. 2 Place honey in a large mug. Add hot water and bourbon; stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with cinnamon stick; leave in the mug. Drop the thin slice of lemon into the mug for garnish.

By Cherish Grabau

Ingredients

• ✓ cinnamon stick
• water
• white sugar
• orange
• clove
• red wine

Instructions

1. 1 Combine water, sugar, and cinnamon in a large saucepan; bring to a boil. Reduce heat to low.
2. 2 Cut one orange in half; squeeze juice into sugar mixture. Push 5 cloves into each orange peel; add to the saucepan. Simmer over low heat until thick and syrupy, 20 to 30 minutes.
3. 3 Slice remaining orange; set aside for serving.
4. 4 Remove mixture from heat; stir in wine. Discard orange peels and cinnamon stick.
5. 5 Ladle into mugs and garnish with reserved orange slices.

By ELSE

Ingredients

• ✓ cinnamon stick
• red wine
• sugar
• granny smith apple
• peach
• banana
• lemon-lime carbonated beverage

Instructions

1. 1 In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight.
2. 2 When you're ready to serve, stir in the lemon-lime soda.

By ZAHIRAH

Ingredients

• ✓ cinnamon stick
• apple cider
• orange juice
• sugar
• lemon juice
• pineapple juice
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Stir apple cider, orange juice, sugar, lemon juice, and pineapple juice together in a large pot over medium-low heat.
3. 3 Place cinnamon and cloves in a tea ball; add to apple cider mixture. Simmer until warmed through, about 15 minutes.
4. 4 Serve with a large ladle.

By Sara P

Ingredients

• ✓ cinnamon stick
• water
• whiskey
• honey
• clove
• lemon
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Pour boiling water, whiskey, and honey into a mug.
3. 3 Add cloves, cinnamon, and lemon slice. Let steep 5 minutes for flavors to blend. Sprinkle with nutmeg (if using) before serving.

By SWIZZLESTICKS

Ingredients

• ✓ cinnamon stick
• long-grain white rice
• water
• milk
• white sugar
• vanilla extract
• ice
• cinnamon

Instructions

1. 1 Grind rice into very fine, cornmeal-sized pieces using a blender or coffee grinder.
2. 2 Transfer ground rice to a medium bowl, pour warm water on top, and drop in cinnamon sticks. Cover and refrigerate, 8 hours to overnight.
3. 3 Remove the cinnamon sticks. Place mixture back in the blender and puree until as smooth as possible.
4. 4 Line a sieve with a couple layers of cheesecloth and strain the mixture. Squeeze cloths to extract as much flavor as possible.
5. 5 Stir in milk, sugar, and vanilla extract until sugar has dissolved. Chill completely, at least 2 hours.
6. 6 Serve over ice, garnished with cinnamon.

By Teira H

Ingredients

• ✓ cinnamon stick
• water
• white sugar
• lemon
• clove
• claret wine
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring simple syrup to a boil and cook until flavors combine, about 10 minutes.
3. 3 Strain simple syrup; discard lemon, cloves, and cinnamon stick. Return simple syrup to the saucepan.
4. 4 Stir wine into simple syrup; heat until hot but not boiling, 5 to 10 minutes.
5. 5 Serve flecked with nutmeg.

By Jess

Ingredients

• ✓ cinnamon stick
• egg yolk
• sugar
• cornstarch
• lemon
• whole milk
• vanilla bean
• turbinado sugar

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

• ✓ cinnamon stick
• white wine
• coriander
• black peppercorn
• clove
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ cinnamon stick
• milk
• cornstarch
• white sugar
• vanilla extract
• lemon peel
• cinnamon
• semisweet chocolate

Instructions

1. 1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2. 2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3. 3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

By KIDDO

Ingredients

• ✓ cinnamon stick
• olive oil
• onion
• salt
• rhubarb
• cranberry
• brown sugar
• red wine vinegar
• ginger root

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook until softened, 5 to 6 minutes. Season with salt.
2. 2 Stir in rhubarb, cranberries, sugar, vinegar, ginger, and cinnamon stick; cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

By Princess G

Ingredients

• ✓ cinnamon stick
• sugar
• water
• water
• water
• white sugar
• bacon
• lemon peel
• egg yolk
• port wine

Instructions

1. 1 Heat 1 cup sugar and 1/2 cup water in a small saucepan over high heat without stirring. Reduce heat to low when sugar reaches an amber color, being careful to avoid burning. Carefully add 1 tablespoon water, stir, and remove from heat. Pour caramel into a lidded pudding pan, making sure to coat the entire inside of the pan.
2. 2 Bring 2 cups water to a boil in a saucepan over high heat. Add 2 cups sugar, bacon, cinnamon, and lemon peels. Clip a candy thermometer to the side of the pan. Slowly heat syrup to 217 degrees F (103 degrees C) or until a small amount of syrup dropped in cold water forms a thin thread.
3. 3 Preheat the oven to 475 degrees F (245 degrees C) while syrup is cooking.
4. 4 Pass egg yolks through a sieve into a bowl.
5. 5 Heat port wine in a small saucepan over medium heat until it reduces by half, 5 to 7 minutes. Remove from heat and allow to cool.
6. 6 Pour the cooled port wine into the yolks, stirring as little as possible to avoid losing the color of the yolks.
7. 7 Remove syrup from heat when it reaches 217 degrees F (103 degrees C). Pour into a bowl through a sieve to remove other ingredients. Allow syrup to cool slightly.
8. 8 Pour yolk mixture into the bowl with the syrup. Pass the mixture through the sieve into a bowl. Pour mixture into the caramel-lined pudding pan. Cover the pan tightly with 2 layers of aluminum foil and the lid. Set the pan into a baking pan filled with an inch of water.
9. 9 Bake pudding in the preheated oven until set, about 1 hour. Add water to the baking pan if necessary. Remove from the oven and place pan on a wire rack. Let pudding cool until center is lukewarm, at least 1 hour. Carefully unmold onto a serving plate. Refrigerate until ready to serve.

By Francisca Azeredo Lobo

Ingredients

• ✓ cinnamon stick
• water
• white sugar
• clove
• raisin
• red wine
• lemon
• orange
• almond

Instructions

1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Ingredients

• ✓ cinnamon stick
• red wine
• port wine
• clove
• orange peel
• white sugar
• rum
• brandy
• raisin
• almond

Instructions

1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
2. 2 Mix the raisins and almonds together in a bowl.
3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Ingredients

• ✓ cinnamon stick
• tea bag
• water
• water
• clove
• pineapple juice
• sugar
• orange juice concentrate
• lemonade concentrate
• allspice

Instructions

1. 1 Steep tea bags in boiling water until tea is of desired strength, 4 to 5 minutes. Remove and discard tea bags.
2. 2 Combine 1 1/2 quarts water, cinnamon stick, and cloves in a large pot; bring to a boil.
3. 3 Add brewed tea, pineapple juice, sugar, orange juice and lemonade concentrates, and allspice to the boiling water; stir until sugar dissolves.
4. 4 Serve immediately, or reduce heat to low and keep at a simmer until ready to serve.

By SJTOOLE

Ingredients

• ✓ cinnamon stick
• port wine
• bourbon whiskey
• white rum
• orange peel
• clove
• cardamom pod
• cheesecloth
• white sugar
• raisin
• almond

Instructions

1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
5. 5 Strain cooled glögg and reserve the raisins and almonds.
6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Ingredients

• ✓ cinnamon stick
• water
• cardamom seed
• clove
• orange
• sugar
• raisin
• almond
• muscatel wine
• port wine
• brandy

Instructions

1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

Ingredients

• ✓ cinnamon stick
• cardamom seed
• nutmeg
• caraway seed
• clove
• allspice berry
• peppercorn
• saffron thread
• ginger root
• turmeric
• orange zest
• lemon zest
• water
• honey
• vanilla extract
• grain alcohol

Instructions

1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Ingredients

• ✓ cinnamon stick
• apple cider
• cranberry juice
• lemon juice
• pineapple juice
• orange
• clove
• honey
• white sugar
• nutmeg
• allspice
• ginger
• mint
• orange

Instructions

1. 1 In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
2. 2 Serve warm and garnish each cup with mint and an orange slice.

By Miss Blurton

Ingredients

• ✓ cinnamon stick
• corned beef brisket
• spice packet
• water
• amber ale
• onion
• red chile
• garlic
• peppercorn
• bay leaf
• brown sugar
• clove
• ginger
• mustard
• celery salt
• caraway seed

Instructions

1. 1 Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.
2. 2 Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.

By RuggSkins

Ingredients

• ✓ cinnamon stick
• all-purpose flour
• salt
• water
• butter
• white sugar
• water
• water
• lemon
• all-purpose flour
• salt
• milk
• egg yolk
• vanilla extract

Instructions

1. 1 Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
2. 2 Transfer dough onto a well-floured surface. Dust a little more flour over the top. Knead for 1 to 2 minutes to form a round. Cover and let rest for 15 to 20 minutes.
3. 3 Roll dough into a square about 1/8-inch-thick, dusting with flour as necessary; dough should still be sticky.
4. 4 Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2-inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
5. 5 Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
6. 6 Sprinkle dough with flour and roll into a square a little over 1/8-inch-thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
7. 7 Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
8. 8 Preheat the oven to 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
9. 9 Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
10. 10 Whisk egg yolks into the cooled milk. Add sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
11. 11 Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
12. 12 Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press your thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top.
13. 13 Fill each cup 3/4 of the way with custard.
14. 14 Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes.
15. 15 Cool tarts briefly and serve warm. Enjoy!

By John Mitzewich

Ingredients

• ✓ cinnamon stick
• cabbage
• onion
• parsnip
• carrot
• rutabaga
• red potato
• celery root
• salt
• water
• beef brisket
• bay leaf
• ginger
• black peppercorn
• mustard seed
• allspice berry
• clove
• juniper berry
• white sugar
• kosher salt
• water

Instructions

1. 1 Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.
2. 2 Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.
3. 3 Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.
4. 4 Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).
5. 5 Remove brisket to a cutting board and cover tightly with aluminum foil.
6. 6 Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
7. 7 Slice corned beef into thin slices and serve with vegetables.

By Dana Kee

Ingredients

• ✓ cinnamon stick
• cranberry juice
• white sugar
• pear

Instructions

1. 1 Place cranberry juice, sugar, and cinnamon stick into a large saucepan. Bring to a simmer over medium heat, and simmer until the sugar dissolves. Meanwhile, peel the pears, leaving the stem intact.
2. 2 Place the pears into the simmering juice and cover. Cook until the pears are tender, turning occasionally, 15 to 20 minutes. Once tender, remove the saucepan from the heat, and set aside to cool to room temperature. Turn the pears a few times as they cool so the color remains even.

By Noodlefork