Special spices are often used when baking and cooking during the Christmas season. These often remain opened in the spice rack and are forgotten until the next Advent season. That really doesn't have to be the case, because these spices can still be used after Christmas. Here I have collected a few ideas for what you can still use typical Christmas spices, nuts, raisins, or candied lemon peel for:
Tips for using leftover Christmas spices
- Gingerbread, speculoos, stollen, or Zelten spice still go well in porridge or muesli, in yogurt, in pudding, for flavoring yeast doughs, in mousse, trifle, or for refining the taste of vanilla sauces. These spices are also suitable for fruit salad, apple compote, or baked apples even after Christmas. A gingerbread parfait as a dessert is also a good idea.
- Gingerbread spice goes very well with red cabbage, or with a beef roast/braised roast or sauerbraten.
- Gingerbread spice, cardamom, vanilla, or cinnamon give coffee or cocoa that certain something.
- Anyone who has too much chocolate left over from Christmas or St. Nicholas Day can add a piece of dark chocolate to the gravy.
- Nuts or almonds can be used grated when breading fish and schnitzel or together with grated cheese on casseroles.
- Milk dishes like semolina porridge, oatmeal, or rice pudding can be flavored with cinnamon sugar, gingerbread spice, or cardamom.
- Brownies or muffins can be spiced up with gingerbread spice or leftovers of candied lemon peel. Chocolate leftovers can also be processed well into the dough here. Surprise muffins: add a small piece of chocolate into the chocolate muffins for a soft chocolate core, it tastes heavenly.
- Bake a fruit bread with leftover Christmas spices, nuts, raisins, or shredded coconut.
Do you also have tips on what typical Christmas ingredients can be used for after Christmas? Then I would be happy to receive comments or an email.
Read also: Recipe for a cocoa with cinnamon
Photo by Sabine, meinhaushalt.at
