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Clove-Heavy Recipes?

t
thursday Dec 15, 2010 09:56 AM

I made some lovely pomander balls for Christmas with the clove stalks this year, but I know have loads of clove that I will never use up before next Christmas when I'll need to buy more for more pomander balls...

Any suggestions for clove-heavy recipes? So far all I can think of is making a whole-lotta spiced cider...

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  1. chefj RE: thursday Dec 15, 2010 10:04 AM

    Since cloves have such a strong flavor ( not to mention their anesthetic qualities) I do not think that you will have much luck using up large quantities. Best to store them whole in a tightly sealed container protected from light and heat.
    But i am sure that a quick internet search will yield many recipes using cloves.

    1. paulj RE: thursday Dec 15, 2010 10:17 AM

      In Spanish cloves are called 'clavos de olor', aromatic nails.

      Most recipes call for only a few nails.

      A simple India preparation of rice, flavors the white rice with a modest amount of whole spices, cloves, cinnamon stick, and whole cardamom pods.

      1. greygarious RE: thursday Dec 15, 2010 10:18 AM

        My mother used cloves and bay leaf in her pot roast and goulash, as do I. But it's only about 2 cloves per pound of meat. Indian and Chinese recipes use cloves. Try plugging "whole cloves" into sites like cookingbynumbers, foodieview, allrecipes, supercook, bigoven, cookthink (all dotcoms).

        How about more pomander balls? Use lemon or tangerine if you don't have enough cloves for an orange.

        1. l
          lesliedm3 RE: thursday Dec 15, 2010 10:34 AM

          I add about 3 or 4 whole cloves to lentil soup and when I make chicken broth an onion studded with cloves goes in.

          1. boyzoma RE: thursday Dec 15, 2010 10:36 AM

            Oh, my goodness. I have not thought of those in years! I remember making them as a child. And they smelled so good! Thanks for bringing that up. I'm going to have to sit down with the grandsons and make some up for their mom! What a fun project. Sorry I don't have any recipes. I do like to use cloves in stew, but that is not enough for a large quantity either.

            1. j
              julesrules RE: thursday Dec 15, 2010 11:08 AM

              Stick 'em in a baked ham. Make homemade chai. They are always in my spice cupboard and seem to retain flavour reasonably well for a year or more.

              1 Reply
              1. re: julesrules
                greygarious RE: julesrules Dec 15, 2010 12:33 PM

                Yes, they are usable for years. Upping the amount compensates well for loss of potency. I recently tossed what remained in a jar that dated from somewhere in the last quarter of the 20th century but until last year, they were still fairly strong.

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