Recipes with cloves
1,501 recipes
Peach Chutney
Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.
Quebec Tourtiere
A simple and easy pie containing savory pork that is sure to have you speaking French after every bite.
Persian Apricot Chicken
This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.
Drunken Rump Roast
Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.
Pumpkin-Eggnog Cheesecake
Festive holiday cheesecake with spiced pumpkin filling on a gingersnap crust, topped with creamy eggnog glaze. A showstopping Thanksgiving or Christmas dessert.
Sweet Potatoes in Orange Cups
Whipped sweet potatoes with orange juice, brown sugar, and warm spices, baked inside hollowed-out orange halves. A stunning holiday side dish you can freeze ahead of time.
Pumpkin Pecan Cheesecake
Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.
Ethiopian Ambasha
Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.
Burgoo Stew
A thick Kentucky-style burgoo loaded with chicken, beef shank, bacon, fresh corn, lima beans, okra, and tomatoes. Low and slow in a big Dutch oven for a crowd-feeding stew.
Cossack Roast
If you're having a dinner with friends this succulent roast is perfect. With its variety of spices will have your mouth-watering for more!
Basil Breakfast Strata
Overnight breakfast strata layered with prosciutto, basil torta cheese, arugula, ripe tomatoes, and pesto-soaked French bread. Assemble the night before, bake until puffy and golden, and serve a crowd-worthy brunch.
Mock Mincemeat
Mock mincemeat made from green tomatoes, apples, and raisins with cinnamon, allspice, and cloves. No meat needed. Water-bath canned for shelf-stable holiday pies and baking.
Citron Preserves
Citron preserves, a spiced lemon and raisin conserve simmered with sugar, cinnamon and clove until thick and glossy. A small-batch, no-pectin preserve to spread on toast or spoon alongside cheese.
Potato Spice Cake
Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.
Elk/Deer Sauerbraten
Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.
Pickled Sweet Green Tomatoes
Pickled sweet green tomatoes turn end-of-season fruit into spiced jewel-toned slices. Brown sugar, vinegar, and a spice bag of mustard seed, allspice, celery seed, and cloves give them a sweet-tart bite for canning.
Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.
A simple and easy pie containing savory pork that is sure to have you speaking French after every bite.
This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.
Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.
Festive holiday cheesecake with spiced pumpkin filling on a gingersnap crust, topped with creamy eggnog glaze. A showstopping Thanksgiving or Christmas dessert.
Whipped sweet potatoes with orange juice, brown sugar, and warm spices, baked inside hollowed-out orange halves. A stunning holiday side dish you can freeze ahead of time.
Pumpkin pecan cheesecake with a graham cracker crust, spiced pumpkin filling, and a brown sugar pecan streusel topping. A fall dessert that combines two holiday favorites in one.
Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.
A thick Kentucky-style burgoo loaded with chicken, beef shank, bacon, fresh corn, lima beans, okra, and tomatoes. Low and slow in a big Dutch oven for a crowd-feeding stew.
If you're having a dinner with friends this succulent roast is perfect. With its variety of spices will have your mouth-watering for more!
Overnight breakfast strata layered with prosciutto, basil torta cheese, arugula, ripe tomatoes, and pesto-soaked French bread. Assemble the night before, bake until puffy and golden, and serve a crowd-worthy brunch.
Mock mincemeat made from green tomatoes, apples, and raisins with cinnamon, allspice, and cloves. No meat needed. Water-bath canned for shelf-stable holiday pies and baking.
Citron preserves, a spiced lemon and raisin conserve simmered with sugar, cinnamon and clove until thick and glossy. A small-batch, no-pectin preserve to spread on toast or spoon alongside cheese.
Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.
Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.
Pickled sweet green tomatoes turn end-of-season fruit into spiced jewel-toned slices. Brown sugar, vinegar, and a spice bag of mustard seed, allspice, celery seed, and cloves give them a sweet-tart bite for canning.
