Caraway Seed Recipes
Lemon-Caraway Brussels
Sprouts
1 pound Brussels sprouts
grated rind of 1 lemon
1 tablespoon lemon juice
1 tablespoon butter, melted
1 teaspoon Spice Barn
Caraway Seed
1/2 cup sour cream
Remove outside and imperfect leaves and cut
off a bit of the stem. Rinse thoroughly in cold water. Cook in a small
amount of water until tender. Drain. Toss with melted butter. Combine
lemon juice and rind, caraway seed, and sour cream. Place sprouts in
serving dish and spoon on sauce.
Herbed Cheese
16 ounces cream cheese
2 teaspoons chopped fresh chives
1 teaspoon Spice Barn Basil
1 teaspoon Spice Barn
Caraway Seed
1 teaspoon Spice Barn Dill
Seeds
fresh ground pepper
Combine cream cheese, chives, basil, caraway
and dill seed. Shape into a 5 inch by 1 inch patty; lightly coat top and
sides with pepper. Cover and chill several hours; garnish top with lemon
wedges. Serve with crackers.
Caraway Rice
1 cup water
3/4 cup chicken broth
3/4 cup long grain white rice
1 teaspoon Spice Barn
Caraway Seed
1/4 teaspoon salt
1 tablespoon butter
Bring water, and broth to a boil. Stir in
rice, caraway seed, and salt. Cook until liquid is absorbed in a covered
pan over low heat- about 20 minutes. Add butter and fluff with fork. Serve,
garnish with parsley if desired.
German Caraway Cabbage
1 teaspoon vegetable oil
2 cups onion, sliced
1 pear, cored and sliced
1 tablespoon sugar
3/4 cup water
3 1/2 cups red cabbage, sliced (about 1/4 head)
2 tablespoons apple cider vinegar
2 teaspoons Spice Barn
Caraway Seed
salt and pepper
Heat oil in non-stick skillet over medium
high heat. Add onion; sauté 5 minutes. Add pear and sugar; sauté 2
minutes. Add water and cabbage; stir. Add vinegar and caraway
seeds. Bring to a boil; lower heat, cover and simmer 15 minutes.
Most of the liquid will be absorbed and the cabbage will be slightly firm.
Add salt and pepper to taste.
Caraway Rye Rolls
2 packages active dry yeast
1/2 cup warm water (110-115 degrees)
2 cups small curd cottage cheese, warm
1/2 cup sugar
2 eggs, beaten
2 tablespoons Spice Barn
Caraway Seed
2 teaspoons salt
1/2 teaspoon baking soda
1 cup rye flour
3-4 cups all purpose flour
in a large mixing bowl, dissolve yeast in
warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt,
baking soda, rye flour and 1 cup all purpose flour; mix well.
Gradually stir in enough remaining all-purpose flour to form a sticky batter
(do not knead. Cover and let rise in a warm place until doubled, about 1
hour. Stir dough down; turn onto a lightly floured board; divide into
24 pieces. Place in well-greased muffin cup. Cover and let rise
until doubled, about 35 minutes. Bake at 350 degrees for 18- 20
minutes or until golden brown. Cool for 1 minute before removing from
pans to wire racks.
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