Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

Author: The Huggins Family

  • Mango Gelato

    Mango Gelato

    This bright and silky gelato captures the pure flavor of ripe mangoes in classic Italian style—smooth, dense, and refreshingly balanced. The natural sweetness of the fruit shines through a light dairy base, while a touch of vanilla or spiced rum adds warmth and depth. Each scoop feels like a taste of summer, golden, fragrant, and intensely mango-forward.

    Ingredients

      Base:

    • 2 cups ripe mango purée (strained to remove fibers; from about 3–4 large mangoes or 16 oz frozen mango)
    • 1 cup whole milk
    • ¼ cup heavy cream
    • ⅔ cup sugar
    • ⅛ tsp xanthan gum (stabilizer)
    • 1 tbsp fresh lemon juice
    • pinch table salt
    • ½ tsp vanilla extract (optional; rounds flavor)
    • 1 tbsp spiced rum (optional; softens texture and adds warmth)

    Directions

    Prepare the Mango Purée

    Peel and cube ripe mangoes, or use thawed frozen mango chunks. Purée until completely smooth in a blender or food processor, then strain through a fine mesh sieve to remove fibers. Measure 2 cups purée, cover, and refrigerate.

    Make the Dairy Base

    In a small saucepan, whisk together milk, cream, sugar, and salt. Heat gently over medium heat until steaming and the sugar is fully dissolved. Remove from heat and cool slightly, about 10–15 minutes.

    Combine & Stabilize

    In a blender, combine the cooled milk mixture, mango purée, lemon juice, vanilla, and rum (if using). Sprinkle xanthan gum evenly over the surface and immediately blend on high for 30–45 seconds until emulsified and slightly thickened.

    Chill the Base

    Transfer to a covered container and refrigerate until very cold, at least 4 hours or overnight for best texture.

    Churn & Freeze

    Churn the chilled base in an ice cream maker according to manufacturer instructions until thick and velvety. Transfer to a container and freeze 3–4 hours to firm fully.

    Notes

    Preparation

    • Xanthan gum improves creaminess and prevents iciness; a little goes a long way.
    • Lemon juice brightens the mango flavor and balances natural sweetness.
    • If mangoes are less sweet, increase sugar slightly (up to ¾ cup total).
    • For a richer variation, substitute coconut milk for the whole milk.

    Serving Suggestions

    • Serve with diced fresh mango or mango coulis for extra fruit intensity.
    • Top with toasted coconut flakes or macadamia nuts for added texture.
    • Pair with lime cookies or shortbread for contrast.

    Make-Ahead & Storage

    • Refrigerate the blended base for up to 2 days before churning.
    • Store churned gelato in an airtight container for up to 1 week.
    • Allow to soften at room temperature for 5–10 minutes before scooping.
  • Mexican Tomato Sauce

    Mexican Tomato Sauce

    This classic Mexican-style tomato sauce is richly flavored with roasted tomatoes, onion, garlic, and a touch of Mexican oregano. Tomato bouillon adds umami depth, while a hint of lime or vinegar brightens the flavor. It’s a perfect complement to enchiladas, chiles rellenos, burritos, and rice dishes—smooth, versatile, and beautifully balanced.

    Ingredients

    • 5 ripe Roma tomatoes (or two 14.5 oz cans fire-roasted tomatoes)
    • ½ medium onion, chopped
    • 2–3 cloves garlic
    • ½ tsp Mexican oregano
    • 1 tbsp tomato bouillon with chicken (Knorr or similar)
    • 3 tbsp avocado oil
    • 1–2 tbsp tomato paste
    • ½–1 tsp lime juice or ¼ tsp apple cider vinegar (optional, for brightness)
    • kosher salt & freshly ground black pepper, to taste

    Directions

    Roast the Vegetables

    Place tomatoes (if using fresh), chopped onion, and garlic on a baking sheet and roast at 450ºF (230ºC) for 15–20 minutes, until blistered and slightly charred.

    Blend the Sauce

    Transfer roasted vegetables to a blender. Add Mexican oregano and tomato bouillon. Blend until smooth and uniform.

    Sauté & Simmer

    Heat avocado oil in a deep skillet over medium heat until shimmering. Carefully pour in the blended sauce—it should sizzle on contact. Stir, bring to a boil, then reduce heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until reduced by about half and thickened.

    Finish the Sauce

    Whisk in tomato paste to enrich the color and texture. Simmer gently for 1–2 minutes to bloom the paste and deepen sweetness. Adjust consistency with a splash of chicken broth or water if needed. Add lime juice or vinegar (if using), and season to taste with salt and pepper. For an extra-smooth texture, strain through a fine-mesh sieve before serving.

    Notes

    Preparation

    • Taste the sauce before adding salt—tomato bouillon already contributes salinity.
    • Blooming the tomato paste for 1–2 minutes enhances color, sweetness, and depth.
    • Simmer until the sauce lightly coats the back of a spoon for proper texture.
    • For deeper roasted flavor, char the tomatoes directly over a flame before blending.

    Serving Suggestions

    • Use as the base for Mexican rice, enchiladas, burritos, chilaquiles, or wet burritos.
    • Serve with grilled chicken, carne asada, carnitas, or roasted vegetables.

    Make-Ahead & Storage

    • The sauce deepens in flavor after resting overnight.
    • Refrigerate in an airtight jar for up to 5 days.
    • Freeze up to 3 months; thaw in the refrigerator.
    • Reheat gently over low heat; add a splash of broth or water if it becomes too thick.

  • Green Enchilada Sauce

    This restaurant-style green enchilada sauce captures the mild, tangy flavor of Las Palmas sauce, with the option to use either fresh or canned ingredients. Smooth, savory, and balanced with just a hint of acidity, it’s perfect for chili verde burritos, enchiladas, or chilaquiles.

    Ingredients

    • 2 tbsp vegetable oil
    • 2 tbsp all-purpose flour

    Green Chiles (Use Either):

    • Fresh: 1½ cups roasted, peeled, and chopped Hatch or Anaheim chiles, OR
    • Canned: Two 7-oz cans diced green chiles

    Tomatillos (Use Either):

    • Fresh: 1 lb tomatillos, husked and rinsed, OR
    • Canned: One 28-oz can tomatillos (drained)

    Aromatics:

    • 1 medium onion, roughly chopped
    • 3–4 cloves garlic, peeled
    • 1 jalapeño or serrano, seeded for mild heat

    Seasoning & Liquid:

    • 1½–2 cups chicken broth
    • 1 tsp ground cumin
    • 1 tsp dried oregano (Mexican preferred)
    • 1 tsp kosher salt (adjust to taste)
    • ½ tsp black pepper
    • ½ tsp sugar (balances the tomatillos)
    • 2 tbsp apple cider or white vinegar

    Directions

    Prep the Vegetables

    If using fresh tomatillos, remove husks and rinse. Halve and broil with onion, garlic, and jalapeño, 5–7 minutes, stirring once. If using canned, skip roasting.

    Blend the Base

    Blend tomatillos, chiles, onion, garlic, jalapeño, cumin, oregano, and 1 cup broth until smooth.

    Make the Roux

    Heat oil over medium heat, whisk in flour, and cook 1–2 minutes until pale blond and foamy.

    Cook the Sauce

    Whisk the blended mixture into the roux. Simmer 10–15 minutes, adding broth as needed for consistency.

    Season & Finish

    Add salt, pepper, sugar, and vinegar. Taste and adjust acidity or heat.

    Notes

    Preparation

    • Roasting fresh ingredients adds sweetness and depth.
    • Canned tomatillos give consistent results year-round.
    • The roux creates the silky restaurant-style texture.
    • Use serrano for more heat.
    • Thin with broth if sauce thickens too much.

    Serving Suggestions

    • Use for enchiladas, chilaquiles, wet burritos, or breakfast dishes.
    • Pairs especially well with pork, chicken, and eggs.

    Make-Ahead & Storage

    • Keeps 5 days refrigerated.
    • Freezes 3 months; thaw gently.
    • Add a splash of broth when reheating if thickened.

  • Braised Fennel

    Braised Fennel

    This elegant side transforms fennel’s natural sweetness into something truly special. Lightly caramelized and gently braised with shallots, garlic, and white wine, the tender fennel is finished with butter, lemon zest, and fresh fennel fronds for a glossy, aromatic dish worthy of any restaurant table.

    Ingredients

    • 2–3 fennel bulbs, trimmed and quartered lengthwise (cores intact)
    • 2 tbsp olive oil or butter
    • 1 shallot, thinly sliced
    • 1 clove garlic, thinly sliced
    • ¼ cup dry white wine or 1 tbsp lemon juice
    • 1 cup chicken stock
    • ½ tsp honey (optional)
    • 1 tbsp butter (for finishing)
    • salt and freshly ground black pepper, to taste
    • zest of ½ lemon, for garnish
    • chopped fennel fronds or parsley, for garnish

    Directions

    Brown the Fennel

    In a large sauté pan, heat olive oil or butter over medium-high heat. Add fennel quarters cut-side down and cook until deeply golden on both cut sides, about 3–4 minutes per side. Remove and set aside.

    Build the Aromatic Base

    Add shallot and garlic to the pan; sauté 30 seconds, just until fragrant. Deglaze with white wine (or lemon juice), scraping up any browned bits.

    Braise

    Add chicken stock and honey, if using. Return fennel to the pan, cut-side up. Bring to a simmer, reduce heat to low, and cover. Braise gently for 15–20 minutes, turning once, until fennel is tender but still holds its shape.

    Glaze & Finish

    Remove the lid and simmer uncovered for 5–7 minutes more, allowing the liquid to reduce into a glossy glaze. Stir in butter off heat to finish the sauce and season with salt and pepper.

    Serve

    Transfer fennel to a serving dish and drizzle with the reduced pan juices. Garnish with lemon zest and chopped fennel fronds or parsley before serving.

    Notes

    Preparation

    • Proper browning is essential—golden edges enhance both flavor and appearance.
    • Use vegetable stock for a vegetarian version.
    • Finishing with butter gives the glaze a rich, silky texture.

    Serving Suggestions

    • Serve as a side with roasted chicken, fish, or creamy polenta.
    • For a richer presentation, finish with freshly grated Parmesan or a drizzle of aged balsamic.
    • Add a sprinkle of toasted breadcrumbs or flaky salt for texture.

    Make-Ahead & Storage

    • Can be braised up to 1 day ahead; cool and refrigerate in its cooking liquid.
    • Reheat gently over low heat, spooning juices over the fennel to re-glaze.
    • Best served warm, but can also be enjoyed at room temperature as part of an antipasto spread.

  • Alfredo Sauce

    Originating in early 20th-century Rome, Alfredo sauce has become a beloved staple far beyond Italy. Rich with butter, cream, and Parmesan, this American-style version is known for its velvety texture and delicate garlic aroma—simple ingredients that come together to create a smooth, luxurious sauce perfect for pasta, chicken, or vegetables.

    Ingredients

    • ½ cup butter
    • 2 cloves garlic, minced
    • 2 cups heavy cream
    • ½ tsp table salt (or to taste)
    • ⅛ tsp ground black pepper
    • ¾ cup Parmesan cheese, finely grated

    • Optional Enhancements:

      • 2 tbsp cream cheese, for extra body and stability
      • 1 tsp lemon juice or white wine, for brightness
      • pinch nutmeg, for subtle warmth

    Directions

    Build the Base

    In a medium saucepan, melt the butter over medium heat. Add the garlic and cook 30 seconds, just until fragrant.

    Simmer the Cream

    Stir in the cream, salt, and pepper. Bring to a gentle simmer and cook 3–4 minutes, stirring frequently to prevent scorching.

    Add the Cheese

    Reduce heat to low. Gradually whisk in the Parmesan until melted and smooth. If using, add cream cheese at this stage to thicken and stabilize the sauce.

    Finish & Serve

    Simmer 2–3 minutes more until the sauce lightly coats the back of a spoon. Adjust seasoning to taste, and stir in lemon juice or nutmeg if desired. Serve immediately over pasta, chicken, or vegetables.

    Notes

    Preparation

    • Use freshly grated Parmesan for the smoothest texture; pre-grated cheese can cause graininess.
    • Keep the heat gentle at all times to prevent the sauce from breaking.
    • Cream cheese improves stability and helps prevent separation.
    • For a lighter version, substitute half the cream with whole milk and whisk in 1 tsp cornstarch.

    Serving Suggestions

    • Serve with fettuccine, linguine, gnocchi, grilled chicken, or roasted vegetables.
    • Garnish with more Parmesan, chopped parsley or basil, or freshly cracked pepper.

    Variations

    • Roman-Style Alfredo: Omit the garlic and cream. Toss hot pasta directly with butter and finely grated Parmigiano Reggiano, adding splashes of pasta water until creamy.
    • Garlic-Heavy Version: Increase garlic to 4–5 cloves and sauté gently for 1–2 minutes. For deeper flavor, simmer one smashed garlic clove in the cream, then remove before adding cheese.
    • Meal-Prep / Catering Version: Add 2–3 tbsp cream cheese and 1 tsp cornstarch to stabilize the sauce for reheating or holding without separation.

    Make-Ahead & Storage

    • Best served fresh for ideal creaminess.
    • Store leftovers in an airtight container up to 3 days.
    • Reheat gently over low heat, adding 1–2 tbsp milk or cream to loosen if needed.
    • Not recommended for freezing; cream sauces may separate.

  • Knoflooksaus

    This creamy, garlicky sauce is a staple of Dutch shoarma restaurants and late-night snack bars. Smooth, tangy, and richly flavored with garlic and parsley, it’s perfect for serving with shoarma, fries, grilled meats, or pita bread—bringing a taste of The Netherlands to your kitchen.

    Ingredients

    • 2 cups Dutch mayonnaise (e.g., Remia, Calvé, or Zaanse)
    • ¾ cup Greek yogurt
    • 3 tbsp finely grated fresh garlic (or 4–5 tbsp mild garlic paste)
    • 4 tbsp finely chopped parsley
    • 1–2 tsp ketjap manis, to taste
    • ¼ tsp table salt
    • ¼ tsp sugar
    • pinch white pepper (optional)

    Directions

    Mix the Sauce

    Combine all ingredients in a bowl and stir until smooth and evenly blended.

    Chill & Develop Flavor

    Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to mellow and the sauce to thicken.

    Notes

    Preparation

    • For a milder garlic flavor, reduce the garlic to 2 tbsp and let the sauce rest overnight.
    • If using typical American mayonnaise (such as Best Foods or Hellmann’s), add 1 tsp white wine vinegar or lemon juice for extra tang and authenticity.
    • Use mild garlic paste if you prefer a smoother, less pungent profile.

    Serving Suggestions

    • Serve with Dutch-style shoarma.
    • Drizzle over fries, grilled meats, or kebabs.
    • Use as a dip for pita bread or fresh vegetables.

    Make-Ahead & Storage

    • Best made at least 4 hours in advance for full flavor development.
    • Refrigerate in an airtight container up to 5 days.
    • Stir before serving; sauce naturally thickens as it chills.