Tonka Beans

I recently posted information on Citadelle Gin, a gin that was just introduced to me. The gin has a pleasant aroma of springtime gardens. In one of the recipes I listed, Citadelle Gin and Tonic, grated Tonka bean was listed as a finishing garnish. Thanks to Amazon.com, I was able to purchase these Tonka beans.

Tonka beans are a large seed from the “Kumaru” tree. The seed has sometimes been used in place of vanilla. It has a sweet aroma reminiscent of vanilla, almonds, cinnamon and cloves. Tonka beans contain coumarin, an ingredient that is suspected of being toxic and carcinogenic. Due to the coumarin, Tonka beans have been banned by the FDA from being used in food products in the United States.

In addition to being used as a vanilla substitute, Tonka beans were sometimes used to flavor tobacco and may also be found in perfume due to its pleasant scent.

Mushroom Dust with Brandied Peppercorns

4 tbsp dried mushrooms, diced

1 tsp brandied peppercorns

Place in a coffee bean grinder and grind.

For proper consistency/fineness of dust I found I had to run the mixture through my coffee grinder seven times. This may vary with your coffee bean grinder.

Pour the ground mixture into a salt or pepper shaker and use for seasoning.

The dust can be sprinkled over an entree before or after cooking, or both.

Candied Mandarin Oranges with Cranberries

10 large or 20 small Mandarin oranges (If unavailable, use tangerines or clementines).

3 cups sugar

3 cups water

3 tbsp St. Germain liqueur

2 cups fresh or frozen cranberries

Using a good paring knife remove the tops and bottoms of the oranges. Peel off the skin and white pith and set oranges aside.

In a large sauce pan bring the sugar and water to a boil, stirring until the sugar desolves.

Add the St. Germain and oranges, cover and let sit at room temperature overnight.

With a slotted spoon, remove the oranges to a baking pan and save the syrup.

Place the oranges under a broiler for 3-4 minutes until browned in spots, then turn and brown opposite side.

Remove oranges and place in a decorative platter.

Place the cranberries in a sauce pan and add just enough syrup (from the oranges) to cover. Bring the syrup to a boil and simmer until the cranberries burst.

Spoon cranberry mix over the oranges and you are ready to serve.