Type what you have

Ingredients

• ✓ clove
• ground turkey
• water
• onion
• sage
• cinnamon
• gelatin

Instructions

1. 1 Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
2. 2 Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.

By grandmacupcake

Ingredients

• ✓ clove
• cranberry
• orange juice
• brown sugar
• red wine
• cinnamon stick
• star anise
• nutmeg

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ clove
• celery salt
• black pepper
• savory
• cinnamon
• thyme
• sage
• mustard powder

Instructions

1. 1 Combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage, and mustard powder in a small bowl. Mix well and store in a sealed jar.

By Peter Gagn

Ingredients

• ✓ clove
• pear
• red wine
• sugar
• cinnamon stick
• orange zest
• fennel seed
• black peppercorn
• bay leaf

Instructions

1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Ingredients

• ✓ clove
• puff pastry
• apple
• lemon juice
• sugar
• cornstarch
• cinnamon
• nutmeg
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay puff pastry onto a round pizza pan.
3. 3 Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
4. 4 Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
5. 5 Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

By Liam Walshe

Ingredients

• ✓ clove
• ground pork
• milk
• onion
• garlic
• allspice
• salt
• pepper
• bread crumb

Instructions

1. 1 Cook ground pork, milk, onion, garlic, cloves, allspice, salt, and pepper in a large saucepan over medium heat for about 1 hour. Stir in bread crumbs and cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

By Nans

Ingredients

• ✓ clove
• red wine
• apple juice
• honey
• cinnamon stick
• cardamom
• anise seed

Instructions

1. 1 Stir red wine, apple juice, honey, cinnamon sticks, cardamom pods, cloves, and anise together in a saucepan over medium-low heat.
2. 2 Simmer until flavors blend, at least 10 minutes.

By Liz

Ingredients

• ✓ clove
• water
• ground pork
• onion
• celery
• salt
• bay leaf
• cinnamon
• baking potato
• pie crust

Instructions

1. 1 Combine water, ground pork, onion, celery, salt, bay leaf, cloves, and cinnamon in a large saucepan over medium-low heat; simmer until water has evaporated, about 3 hours. (The water will help break up the raw pork.) Remove from heat; discard bay leaf.
2. 2 Place potatoes in a separate saucepan with enough water to cover towards the end of pork's cook time. Bring to a boil; cook until tender, about 10 minutes. Drain and mash potatoes. Stir mashed potatoes into pork when pork is done until combined.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch pie plates with bottom crusts.
4. 4 Divide pork filling between crusts. Cover with top crusts; flute edges to seal.
5. 5 Bake in the preheated oven until crusts are golden brown, about 45 minutes.

By tldesjar

Ingredients

• ✓ clove
• ground pork
• ground beef
• onion
• water
• salt
• pepper
• allspice
• cinnamon
• chicken seasoning
• pastry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
3. 3 Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
4. 4 Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
5. 5 Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

By kathleen

Ingredients

• ✓ clove
• ground pork
• ground beef
• onion
• garlic
• water
• salt
• thyme
• sage
• black pepper
• pie pastry

Instructions

1. 1 Combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper, and cloves in a saucepan. Cook, stirring occasionally, over medium heat until mixture boils. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Spoon meat mixture into pie crust. Cover with top crust and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes; remove foil and return to the oven. Bake until golden brown, 15 to 20 minutes. Let cool 10 minutes before slicing.

By Rayna Jordan

Ingredients

• ✓ clove
• potato
• ground pork
• onion
• salt
• black pepper
• cinnamon
• allspice
• water
• pie pastry
• egg
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Prick potato several times with a fork and place onto a baking sheet.
4. 4 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Let cool for 10 minutes, then discard skin and mash flesh. Turn the oven off.
5. 5 Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Bring to a boil, then reduce the heat and simmer until very thick, at least 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Line a deep-dish pie plate with one pastry. Spoon in pork and potato filling.
8. 8 Cover with remaining pastry. Brush with beaten egg and sprinkle with paprika. Cut a steam vent in pastry.
9. 9 Bake in the preheated oven for 50 minutes. If the edges brown too fast, cover them with a strip of foil. Serve warm.

By Maggie Rogers

Ingredients

• ✓ clove
• heavy cream
• vanilla extract
• egg yolk
• brown sugar
• white sugar
• cinnamon
• salt
• ginger
• pumpkin puree
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
3. 3 Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
4. 4 Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

By Daryl

Ingredients

• ✓ clove
• whipping cream
• sugar
• cinnamon
• ginger
• nutmeg
• pumpkin puree
• vanilla bean
• rum
• egg yolk
• white sugar
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Ingredients

• ✓ clove
• bacon
• onion
• sauerkraut
• brown sugar
• chicken broth
• potato
• granny smith apple
• juniper berry
• black peppercorn
• parsley
• bay leaf
• pork chop
• kielbasa sausage

Instructions

1. 1 Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
2. 2 Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
3. 3 To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

By Nancy Gibson

Ingredients

• ✓ clove
• potato
• ground beef
• ground pork
• onion
• garlic
• mustard powder
• thyme
• sage
• salt
• black pepper
• water
• pie crust

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes.
3. 3 Drain, mash, and set aside.
4. 4 Meanwhile, crumble ground beef and pork into a large saucepan. Add onion, garlic, mustard powder, thyme, sage, cloves, salt, and black pepper. Stir in water. Cook over medium heat, stirring, until meat is evenly browned.
5. 5 Remove from the heat and mix in mashed potato.
6. 6 Ease one pie crust into a 9-inch pie plate. Fill with meat mixture, then top with the remaining pie crust.
7. 7 Trim any excess dough, then crimp the edges with the tines of a fork to seal.
8. 8 Prick top crust a few times with a knife to vent steam. Cover the edges of the crust with aluminum foil.
9. 9 Bake in the preheated oven until crust is browned, about 25 minutes.

By Lauralane

Ingredients

• ✓ clove
• heavy cream
• half and half
• vanilla bean
• chai tea bag
• egg
• egg yolk
• white sugar
• cinnamon
• cardamom
• nutmeg
• allspice
• white sugar

Instructions

1. 1 Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
2. 2 Preheat oven to 300 degrees F (150 degrees C).
3. 3 Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
4. 4 Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
6. 6 Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.

By seabright1226

Ingredients

• ✓ clove
• butter
• onion
• carrot
• celery
• peppercorn
• flour
• beef broth
• water
• parsley
• salt
• black pepper
• red wine
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ clove
• all-purpose flour
• butter
• onion
• cinnamon
• nutmeg
• ground pork
• parsley
• egg
• bread crumb
• chicken broth
• bay leaf
• water
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
2. 2 Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
3. 3 Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
4. 4 Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon.
5. 5 Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes.
6. 6 Season with salt and black pepper. Return meatballs to stew and serve.

By Nancy Carreiro

Ingredients

• ✓ clove
• water
• egg
• pastry
• parsley
• bread crumb
• savory
• black pepper
• cinnamon
• salt
• celery
• garlic
• mushroom
• onion
• beef stock
• ground pork
• vegetable oil

Instructions

1. 1 In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
2. 2 Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
5. 5 Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.

By Nicole

Ingredients

• ✓ clove
• onion
• water
• white wine
• celery
• garlic
• thyme
• parsley
• salt
• black pepper
• chicken
• carrot
• all-purpose flour
• butter
• mushroom
• heavy cream
• lemon
• egg yolk
• tarragon leaves

Instructions

1. 1 Pierce whole clove into onion; place into a large soup pot. Add water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring to a boil over medium heat. Add chicken pieces and carrots, cover, and simmer for 20 minutes. Transfer chicken pieces to a bowl; strain stock. Reserve about 2 cups stock; discard vegetables and herbs.
2. 2 Sprinkle chicken pieces with flour. Melt butter in a large skillet over medium heat. Add chicken; cook until golden brown, about 5 minutes per side. Transfer chicken to a plate; set aside. Add mushrooms to the skillet; cook, stirring occasionally, until just starting to brown, about 10 minutes.
3. 3 Return chicken to the skillet; pour in enough reserved stock to barely cover chicken and mushrooms (about 2 cups). Cover skillet; simmer 20 minutes. Transfer chicken and mushrooms to a serving dish. Boil remaining liquid until reduced by half, stirring constantly, about 10 minutes.
4. 4 Whisk cream, lemon juice, and egg yolk together in a bowl; remove skillet from the heat. Gradually whisk egg yolk mixture into reduced stock until sauce thickens; whisk in tarragon. Serve sauce over chicken and mushrooms.

By elegantcooking

Ingredients

• ✓ clove
• nutmeg
• ginger
• cayenne pepper
• pork shoulder
• duck leg meat
• bacon
• chicken liver
• onion
• shallot
• parsley
• cognac
• kosher salt
• garlic
• black pepper
• pink curing salt
• heavy cream
• bread crumb
• egg
• cherry
• pistachio
• bacon

Instructions

1. 1 Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
2. 2 Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
3. 3 Whisk cream, bread crumbs, and eggs together in a bowl.
4. 4 Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
5. 5 Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
6. 6 Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
7. 7 Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
11. 11 Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
12. 12 Refrigerate at least 8 hours to chill and compress the pate.
13. 13 To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

By John Mitzewich

Ingredients

• ✓ clove
• ✓ clove
• olive oil
• flour
• black pepper
• salt
• mustard powder
• ginger
• cinnamon
• parsley
• onion
• ground pork
• celery
• onion
• water
• olive oil
• pork shank
• garlic salt
• nutmeg
• black pepper
• cinnamon
• sea salt

Instructions

1. 1 Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
2. 2 Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
3. 3 Transfer pork shanks to a cutting board; shred pork.
4. 4 Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
5. 5 Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
6. 6 Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
7. 7 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
8. 8 Stir browned meatballs into shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

By Paloma

Ingredients

• ✓ clove
• thyme
• parsley
• chicken broth
• potato
• tomato paste
• garlic
• onion
• carrot
• celery
• olive oil
• vegetable oil
• black pepper
• salt
• orange peel
• juniper berry
• bay leaf
• rosemary
• thyme
• cheesecloth
• beef stew meat
• bay leaf
• juniper berry
• thyme
• dry red wine

Instructions

1. 1 Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
2. 2 Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
3. 3 Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
4. 4 Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
5. 5 Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
6. 6 Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

By Alice Waugh

Ingredients

• ✓ clove
• olive oil
• black pepper
• salt
• parsley
• panko bread crumb
• garlic
• butter
• tomato
• herbes de provence
• black pepper
• salt
• duck leg confit
• sausage
• olive oil
• salt
• onion
• carrot
• celery
• bacon
• water
• rosemary
• thyme
• bay leaf
• garlic
• onion
• great northern bean

Instructions

1. 1 Soak Great Northern beans in water in a large bowl overnight. Drain beans and place into a large soup pot. Push whole clove into the 1/2 onion and add to beans; stir in garlic, bay leaf, thyme, rosemary, and 10 cups water. Bring beans to a simmer and cook over medium-low heat until beans have started to soften, about 1 hour. Drain beans and reserve the cooking liquid, removing and discarding onion with clove and bay leaf. Transfer beans to a large mixing bowl.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Cook bacon in a large, heavy Dutch oven over medium heat until lightly browned and still limp, about 5 minutes. Stir celery, carrots, and 1/2 diced onion into bacon; season with salt. Cook and stir vegetables in the hot bacon fat until tender, about 10 minutes.
4. 4 Heat 1 teaspoon olive oil in a large, heavy skillet over medium heat; brown sausage link halves and duck confit in the hot oil until browned, about 5 minutes per side.
5. 5 Season vegetable-bacon mixture with 1 1/2 teaspoon salt, cracked black pepper, and herbes de Provence; pour in diced tomatoes. Cook and stir mixture over medium heat until juice from tomatoes has nearly evaporated and any browned bits of food on the bottom of pot have dissolved, about 5 minutes. Stir mixture into beans.
6. 6 Spread half the bean mixture into the heavy Dutch oven and place duck-sausage mixture over the beans; spread remaining beans over meat layer. Pour just enough of the reserved bean liquid into pot to reach barely to the top of the beans, reserving remaining liquid. Bring bean cassoulet to a simmer on stovetop and cover Dutch oven with lid.
7. 7 Bake bean cassoulet in the preheated oven for 30 minutes.
8. 8 Melt butter in a large skillet over medium heat; add 4 crushed garlic cloves, panko crumbs, and parsley to the melted butter. Season with salt and black pepper, and drizzle 1 tablespoon olive oil over crumbs. Stir to thoroughly combine.
9. 9 Uncover cassoulet and check liquid level; mixture should still have several inches of liquid. If beans seem dry, add more of the reserved bean liquid. Spread half the crumb mixture evenly over the beans and return to oven. Cook, uncovered, for 20 minutes. There should be about 2 or 3 inches of liquid at the bottom of the pot; if mixture seems dry, add more reserved bean mixture. Sprinkle remaining half the bread crumb mixture over cassoulet.
10. 10 Turn oven heat to 375 degrees F (190 degrees C) and bake cassoulet, uncovered, until crumb topping is crisp, edges are bubbling, and the bubbles are slow and sticky, 20 to 25 more minutes. Serve beans on individual plates and top each serving with a piece of duck and several sausage pieces.

By John Mitzewich

Ingredients

• ✓ clove
• pineapple tidbit
• brown sugar

Instructions

1. 1 Pour ½ cup pineapple juice from 1 can pineapple into a bowl; reserve.
2. 2 Heat pineapple tidbits and remaining juice in a saucepan over medium-low heat. Add brown sugar and cloves; cook, stirring occasionally, until sauce thickens, about 1 hour. Thin sauce with reserved juice to desired consistency .

By Stephanie Wentzlaff

Ingredients

• ✓ clove
• ham
• apricot preserves
• honey mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Score the fatty side of the ham with a sharp knife in a diamond pattern, spacing the lines about 1 inch apart. Insert whole cloves at the intersections, if desired. Place the ham in a shallow roasting pan and cover with aluminum foil.
3. 3 Bake the ham in the preheated oven for about 90 minutes. About 10 minutes before the ham is finished, measure the apricot preserves into a small saucepan. Warm over medium heat until liquid, then remove from the heat and stir in the honey mustard.
4. 4 Brush the glaze onto the ham, and return to the oven, uncovered, and bake for an additional 15 to 20 minutes, or until the glaze is nicely browned. Let the ham stand for about 10 minutes before carving and serving.

By Karen Karsten

Ingredients

• ✓ clove
• plum
• lemon juice
• water
• fruit pectin
• white sugar

Instructions

1. 1 Wrap cloves in cheesecloth or a spice sack; set aside.
2. 2 Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
4. 4 Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
5. 5 Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.

By Madelle

Ingredients

• ✓ clove
• cranberry sauce
• orange zest
• brown sugar
• red wine
• mustard

Instructions

1. 1 If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
2. 2 To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

By SWIZZLESTICKS

Ingredients

• ✓ clove
• cardamom seed
• apple juice
• orange juice
• cranberry juice
• cinnamon stick

Instructions

1. 1 Place cloves and cardamom seeds in a tea bag or coffee filter and tie the filter closed.
2. 2 Combine apple juice, orange juice, cranberry juice, cinnamon stick, and clove-cardamom pouch in a large pot; simmer over low heat for 30 minutes.

By Heidi

Ingredients

• ✓ clove
• ham
• orange juice concentrate
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a shallow roasting pan; stud with whole cloves. Combine orange juice concentrate and honey in a small bowl; pour evenly over ham. Tent ham with aluminum foil.
3. 3 Bake in the preheated oven 1 hour, basting occasionally.

By SARA R