8/7/12

Spiced Ghee

Years ago my friend Laura showed me how to make spiced ghee and I have been forever grateful.  Every time I need to add some flavor to Anything its what I reach for.

Ghee is a rich, aromatic clarified butter.  It is a great substitute for butter for anyone who has problems digesting milk proteins.  (GF/CF people, I am talking to you)  An added bonus is that ghee is packed with the fat soluble vitamins A, D, E and K as well as aids in digestion.  Spiced ghee will also take on some of the healing properties of the herbs and spices used.

As I said, you can replace it for butter in any recipe but the uses are almost endless.  Use ghee to saute veggies and meat.  Make aromatic sauces with it.  Warm it up and use it to make a quick vinaigrette.  Rub it on chicken before you roast it.  It is amazing on sweet potatoes and squash.  Use it to season quinoa or rice.  It makes a lovely side dish with zucchini, kale and onions.  If you want a quick exotic homemade gift, try whipping equal parts raw honey and spiced ghee for the Best honey butter ever.  What ever you add it to is going to have a rich Indian undertone that is sure to please.


Doesn't that look great?   Spiced ghee takes a little time to make but don't worry it is really easy and well worth it.  Are you ready to give it a try?

Ingredients:
2 C. unsalted butter  (use the best you can find)
1/2 onion, chopped
4 cloves garlic, chopped
fresh ginger, grated  -Laura says to use ginger the same size as your thumb. (I think thats about 2 T.)
1/2 t. turmeric
2 whole cardamom pods, crushed
1 cinnamon stick, 3 inches
1/8 t. freshly grated nutmeg.

Melt butter and bring to a boil in a heavy pan over medium heat. When the butter begins to foam, add the remaining ingredients and simmer on low for 1 hour without stirring.  The water in the butter will boil off and the milk solids will sink to the bottom of the pan.  Do not allow the solids to burn. (light brown is ok.) Carefully strain the clear liquid through a sieve lined with damp cheesecloth, leaving the solids in the bottom of the pan if you're able to.  Strain the liquid 2 more times.  Pour into a scalded glass jar and cover.  This delicious condiment is highly seasoned and completely shelf stable when covered.  It will keep at room temperature for 3 months and in the refrigerator for 6 to 8 months.  ... but it will never last that long! 
Enjoy this one.

3 comments:

midi said...

What a lovely recipe! Instead of the usual plain ghee, I made this and it really did add an additonal gentle, mellow depth to the dish I cooked. Looking forward to whipping it with the honey as per your suggestion. All the best and thank you. :)

Bobbi said...

Midi, Yay! I'm glad you liked it!

Saskia said...

This is basically "Niter kibbeh", an Ethiopian spiced ghee which is great for adding extra flavour to dishes!