Recipes with allspice berries
37 recipes
Pipestone Lamb Stew
A hearty lamb stew with a bold kick of horseradish and Worcestershire, braised on the bone with white wine, tomatoes, mushrooms and potatoes until the meat falls apart. Rustic and warming.
Marinated Spiced Olives
Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.
Bajan Black Bean Soup
Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.
Kotopoulo Kapanici
Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.
Red Wine & Pepper Marinade
Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.
Peach Spread
Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.
Cabbage & Bacon (Irish)
Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.
Baked Deer Meat
Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.
Pickled Watermelon Rind
Pickled watermelon rind in a spiced cider vinegar syrup with cinnamon, clove, and allspice. Old-Southern preserve that turns kitchen scraps into translucent, sweet-tart jewels.
Vereshchaka - Pork & Beetroot Casserole
Vereshchaka is a traditional Ukrainian pork casserole braised in beetroot rassol with bacon, allspice, and pearl barley. Topped with sour cream and fresh herbs, it's hearty comfort food.
Quince-And-Cranberry Compote
Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.
Mulligan Stew with Blueberry Dumplings
Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.
Vinegar Steamed Shrimp
Shell-on shrimp steamed with crab boil spices, mustard seeds, and apple cider vinegar for tender, perfectly seasoned seafood that peels easily and tastes like a Chesapeake Bay crab feast.
Nate's Mulligan Stew with Blueberry Dumplings
Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.
Sean's Holiday Fruitcake
The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.
English Pickled Eggs
Classic English pickled eggs with allspice, ginger, and peppercorns in straight vinegar. The chip-shop and pub staple, kept simple and aged for two weeks before serving with cold cuts or game.
A hearty lamb stew with a bold kick of horseradish and Worcestershire, braised on the bone with white wine, tomatoes, mushrooms and potatoes until the meat falls apart. Rustic and warming.
Marinated spiced olives with lemon, garlic, dried chilies, mustard seeds, peppercorns, and allspice in olive oil. A no-cook appetizer that improves over a week of marinating.
Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.
Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.
Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.
Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.
Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.
Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.
Pickled watermelon rind in a spiced cider vinegar syrup with cinnamon, clove, and allspice. Old-Southern preserve that turns kitchen scraps into translucent, sweet-tart jewels.
Vereshchaka is a traditional Ukrainian pork casserole braised in beetroot rassol with bacon, allspice, and pearl barley. Topped with sour cream and fresh herbs, it's hearty comfort food.
Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.
Nothing beats a tasty stew and savory dumplings that warm you up during the winter season.
Shell-on shrimp steamed with crab boil spices, mustard seeds, and apple cider vinegar for tender, perfectly seasoned seafood that peels easily and tastes like a Chesapeake Bay crab feast.
Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.
The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.
Classic English pickled eggs with allspice, ginger, and peppercorns in straight vinegar. The chip-shop and pub staple, kept simple and aged for two weeks before serving with cold cuts or game.
