Sides and Snacks

How to Survive Game Day with Ulcerative Colitis

SCD game day food for people with ulcerative colitis-let the face-stuffing begin
THIS POST MAY CONTAIN AFFILIATE LINKS WHICH WON'T CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION.

Really this could be “how to survive any event in which normal people get to shovel food into their mouths.” Barbeques, potlucks, tail-gating, game-day celebrations, and birthday parties all come to mind.

There are two levels of surviving these types of situations. First is the psychological. There is so much food and lots of variety and it’s all in front of you. The visual impact can be hard because you know you can’t have any of it. You can feel alienated and like a party downer. Eating brings you closer to people and makes you feel like a part of the crowd. I often feel out of sorts and my hands keep fluttering around because they don’t know what to do with themselves.

But even when you have your own game day food, there is also a physical level. I don’t know about other people with UC, but for me, snacking and overeating (heck even just eating until I’m full) is bad for me. It usually involves me ending up on my bed or the floor curled up in a ball. That’s not fun. When people around you keep reaching for food, the natural tendency is to reach with them. I have to put myself on a short leash by placing everything I’m going to eat on a plate and making a pact with myself that I will not go back for more. I also try to eat very slowly and have water that I can continually reach for and drink when all the food on my plate is gone. These little things help me to control myself.

The best way to beat the psychological issues is to make sure you are prepared. For Monday’s game (Oregon Ducks vs. Ohio State Buckeyes) I prepared my own smorgasbord of food.

First, for the center piece, were the essential game day wings.

the center piece of any game day: wings

The center piece of any game day: wings

I chose to do Mango and Habanero Wings, because I like things spicy. I suggest making the sauce on a different day. Cutting up the fresh mangos takes time. If you want to slash more time you can use frozen mangos instead. Also, I will be adding more habaneros next time I make these. They were spicy enough for my family but I would like a little more heat. The good thing about this recipe is that it makes a lot of sauce. I cooked three pounds of wings and I still have a lot of sauce left over (probably enough for three more pounds).

magno habanero wings

Mango Habanero Wings

You can’t have game day food without ranch dip. This Ranch-Onion Dip has cashews, dripped SCD yogurt (I wanted some probiotics in there to promote digestion of all the game day food), parsley, shallots, garlic, lemon juice, dried parsley and chives, garlic powder, onion powder, and salt. It came out like a mix between ranch dip and french-onion dip. Ranch dip always makes people more inclined to eat their veggies too, which is always good (especially with this homemade version).

ranch-onion dip

Ranch-Onion Dip

I also made the Artichoke and Jalapeño Cheese Dip from a past post (because it’s good, is game day food at its best, and my dad demanded it).

artichoke and jalapeño cheese dip

Artichoke and Jalapeño Cheese Dip

I included some butternut squash fries as well. I’ve provided a recipe for the Mango Habanero Wings and Ranch-Onion Dip but I didn’t really think to do that for the fries. I just kind of make them and don’t consider them a recipe. But I will give you a few tips.

With butternut squash, it is easiest if you use only the long stem part for the fries rather than the bulb. Try to cut them up as evenly as possible and make them twice as big as you want them to turn out because they will shrink. This is the part I always forget. My fries always come out really tiny.

You also want to add a 1/2 to 1 teaspoon salt and lay them out on paper towels for thirty minutes before you bake them. Excess moisture will seep out, making them easier to bake. Mix with some high heat oil but do not, and I repeat DO NOT, add more salt before you bake your fries. If you do they will turn out extremely salty, to the point where they will be inedible. Season them after they are done baking with whatever you want (seasoned salt, smoked paprika, ranch seasoning, curry, etc.).

Bake at 425 degrees Fahrenheit, turning every ten minutes until they reach the consistency you like best in your fries (moist and slightly brown, dry and crisp, or extra crispy). I always run out of patience, which is why I don’t make them very often.

Butternut Squash Fries

Butternut Squash Fries

Another demand from my family was bacon wrapped dates. These are the least time intensive, easiest side dish ever. Which is also why I did not think to provide a recipe. But again I’ll break down the image. These are Medjool dates. There is no added sugar in them but they taste like a desert. You have to take the pit out, but once you do (just squeeze it out), wrap it in 1/2 a slice of bacon and stick a tooth pick in. I always change the temperature of the oven based on if I’m baking other things along with the dates. 400 degrees Fahrenheit for 15 to 20 minutes works well. Just cook them until the bacon is done and if you like, a little longer to get a candy-like glaze on the bottom. I often have to take them out briefly and transfer them to another baking sheet because the other one will start smoking from all the bacon grease.

bacon wrapped dates

Bacon Wrapped Dates

I made some cheddar crackers for me to dip into the Artichoke and Jalapeño Cheese Dip. I got the recipe from Sandra Ramacher’s “Healing Foods: Cooking for Celiacs, Colitis, Crohn’s and IBS”. The honey mustard sauce is also from her book.

cheddar crackers

Cheddar Crackers

Last, but not least, I served some baby carrots and sliced cucumbers as dipping sides. This selection provides me a range of options. Doing so gives me the best context for easy participation while making sure that my health is not at risk. If I’m being honest, I still have a lot of work to do in the control department. I’m getting better but I still usually eat too much and have to suffer the consequences. That is the only disadvantage for providing yourself with lots of options.

I know this post is a little different from others but I hope you still enjoyed it. First, I did not take pictures of the steps involved, just the finished products. Why do you ask? Well, I’m not going to lie, preparing for any event where you have to make all the food takes time, planning, and it makes you tired. Sometimes I wonder if it’s worth it. But for me it is. Every time I have given up and decided not to try, I always end up regretting it. I get hungry and am surrounded by food I can’t eat, which turns me into a grumpy old man. I also feel separated from everyone else, in a bubble by myself.

Here are the recipes for the Mango and Habanero Wings and the Ranch-Onion Dip. I hope you enjoy them for whatever situation you have to survive!

Mango Habanero Chicken Wings

Prep time: 1 hour 30 minutes
Cook time: 1 hour 15 minutes
Serves: 3 (1 pound of wings + 1 cup wing sauce)

magno habanero wings

Ingredients

5 tablespoons butter or olive oil
2 onions, diced
7 garlic cloves, crushed or minced
7 habanero peppers, diced
6 mangos, cubed
1 cup honey + 1/2 cup more if needed.
1 cup orange juice
2 cups apple cider vinegar
1 pound chicken wings
salt and pepper

Instructions

In a large saucepan over medium-high heat, add the butter. Once it is melted and hot, add the onions, garlic, peppers, and mangos. Cook until the onion is soft, around 10 minutes. Reduce the heat to medium and stir in 1 cup honey, 2 cups apple cider vinegar, and 1 cup orange juice. Bring to a boil and then reduce heat to low and simmer for 30 minutes.

Pour everything into a high speed blender and blend on high until smooth. Pour back into the large saucepan and bring to a simmer on medium heat. Let simmer for 10 minutes. Taste and add more honey if needed. This makes a lot so use what you need for the wings and then freeze the leftovers for future use.

Preheat oven to 400 degrees Fahrenheit. Rinse and pat the chicken wings dry. Season with salt and pepper. In a baking dish, pour a 1/2 cup of the Mango Habanero Wing Sauce on the bottom and spread it around evenly. Place the chicken wings on top of the sauce and then top with another 1/2 cup of the sauce, trying to cover all of the chicken. Put the wings in the oven for 1 hour, turning them over occasionally (2 to 3 times).

When the wings are done, transfer everything (sauce and wings) to a frying pan and cook on medium-high heat until the sauce has thickened and the wings are nicely glazed. Serve with a sprinkle of sesame seeds if desired.

Notes

You can make the sauce ahead of time and then use it the next day to make the wings. It makes a lot so you can easily make more wings if needed. Just freeze the leftovers for future use.

In terms of spice, I think these are fairly mild. If you want more of a kick, I would suggest adding 4 to 5 more habaneros.

Ranch-Onion Dip

Prep: 20 minutes
Serves: 8-10

ranch-onion dip

Ingredients

2 cups cashews
1 cup water
2 garlic cloves, crushed or minced
1 shallot, minced
1 tablespoon fresh parsley
1 tablespoon lemon juice
1/3 cup dripped SCD yogurt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1 teaspoon salt

Instructions

In a high speed blender, add the cashews and water. Blend on high until smooth. Add the garlic and blend on high until smooth. Add the minced shallots and fresh parsley. On a lower speed, blend until the desired consistency is reached (chunky vs. smooth).

Pour mixture into a large bowl. Whisk in 1/3 cup dripped SCD yogurt, lemon juice, onion and garlic powder, dried chives and parsley, and the salt. Adjust seasoning if needed. Store in an airtight container in the refrigerator.

Notes

If you are not on the SCD diet, just use greek yogurt in place of the dripped SCD yogurt.

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  • This Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers has a bright orange-lemon flavor that is balanced with a slightly spicy maltiness.⠀ ⠀ The flavors of this shrub were inspired by the description on a box of Yunnan tea, which has a “malty aroma, a slightly peppery smooth taste, and a mouth-filling sweet finish”⠀ ⠀ I'm throwing the actual DIY Gin Bar party tomorrow, so all the recipes I've been sharing with you over the past weeks will be used in it. Wish me luck! ⠀ ⠀ In the meantime, you can click on the link in my profile @megiswell to print the recipe for this shrub or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Orange Sugar with Szechuan Pepper⠀ 1 cup water⠀ 1 cup orange pieces* skin and pith removed⠀ 1 teaspoon Szechuan pepper⠀ 1 cup apple cider vinegar⠀ 2 Yunnan Black tea bags or two tablespoons loose leaf tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea bags or leaves, letting them steep for 3 minutes.⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith to prevent bitterness. I like to cut the bottoms of the tops of oranges to create a flat surface and then use a small paring knife to remove the skin and any pith from the orange.
  • The fourth shrub being used in the #diyginbar is this Orange Shrub with Cardamom and Thyme, which has a bright orange flavor with a cool refreshing zing.⠀ ⠀ I also like to drizzle a little over vanilla ice cream, it tastes like an orange creamsicle!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup orange pieces*⠀ 1 bundle of thyme⠀ 1 cup apple cider vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a spice grinder along with the cardamom husks. Pulse until the seeds are a coarse powder and set aside.⠀ ⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges, cardamom, and thyme and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith. I like to cut the tops and bottoms off the oranges to create a flat surface on both ends and then use a small paring knife to remove the skin and any pith from the orange.⠀ ⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn #beautifulcuisine
  • This Lemon Shrub with Cardamom and Mint packs a cool refreshing punch of flavor on hot spring or summer days in any cocktail or mocktail!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later! Or check out my highlights!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 3/4 cup mint leaves separated out into three 1/4 cup portions⠀ 5 Meyer lemons* zested⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup rice vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a mortar. Put the papery skins in a food processor. Use a pestle to crush the seeds, releasing their fragrance and breaking them down a little.⠀ Pour the seeds in the food processor along with the shells and pulse a couple of times.⠀ ⠀ Add the mint leaves and pulse until the leaves have broken up and look bruised.⠀ ⠀ Zest the lemons and add the zest to a food processor along with the sugar. Pulse until the zest, cardamom, mint, and sugar are well incorporated and the sugar is fragrant.⠀ ⠀ Add the sugar mixture and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ While the sugar and water are cooking, slice the lemons up. Once the sugar is completely dissolved, add the sliced lemons and the other 1/4 mint leaves (whole mint leaves). ⠀ ⠀ Cook for 10 to 15 minutes, or until the lemons have lost their brightness and the liquid is a light yellow color (like lemonade).⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Turn off the heat and add the last 1/4 cup mint leaves. Cover and let sit for 10 minutes.⠀ ⠀ Strain the lemons, spices, and leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Recipe Notes⠀ Meyer lemons are the best to use because the pith and skin are soft and not very bitter-you can simply add the lemon zest to the sugar and cut the lemons up. ⠀ ⠀ For all other citrus fruits, the pith is very bitter. For those, the best procedure is zesting and then using a paring knife to cut away any pith to prevent bitterness.
  • This Blackberry Shrub with Vanilla and Earl Grey is the second of four shrubs that are part of the #diyginbar and it is surprisingly rich and deep with bursts of vanilla-berry goodness!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Vanilla Bean Sugar⠀ 1 cup water⠀ 1 and 1/3 cups blackberries⠀ 2/3 cups red wine vinegar⠀ 4 tablespoons apple cider vinegar⠀ 1 tablespoon balsamic vinegar⠀ 2 tablespoons loose leaf Earl Grey tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the blackberries and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea leaves, letting them steep for 3 minutes.⠀ ⠀ Strain the fruit and the leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into an airtight jar and keep it in the fridge.⠀ ⠀ I used this in a Blackberry Gin Fizz and a Vanilla Earl Grey Blackberry Mocktail.⠀ ⠀ #cocktailparty #shrubcocktails #diyginbar #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn
  • And now on to the shrubs! Besides the gin, these are the most essential part of the #diyginbar. They add so much flavor to simple cocktails and they make excellent mocktails-no more feeling like your drink is an afterthought if you aren't partaking. ⠀ This Strawberry Shrub with Basil and Peppercorn is probably my family's favorite. You can also use pink peppercorns (which aren't really peppercorns btw). ⠀ ⠀ Ingredients⠀ 1 cup sugar⠀ 1 cup water⠀ 2 cups sliced strawberries⠀ 10 basil leaves⠀ 2 teaspoons black peppercorns (or pink peppercorns)⠀ 1 cup red wine vinegar⠀ ⠀ Instructions⠀ Add the sugar, water, strawberries, basil, and peppercorns together in a medium saucepan over medium-low heat. Use a muddler to crush the ingredients together until the basil looks bruised and is fragrant. Stir until the sugar is completely dissolved.⠀ ⠀ Cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the red wine vinegar and bring the mixture back to a simmer (about 5 to 8 minutes)⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ You can make the shrubs 6 to 8 weeks in advance of your DIY Gin Bar 🙌⠀ ⠀ ⠀ *⠀ *⠀ *⠀ *⠀ *⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #sunsetmagazine #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #farmersmarketfinds #foodbloger #thenewhealthy #eatingwelleats #todayfood #foodphotograph #ginstagram #ginoclock #bonapetit #marthafood
  • The fifth infused sugar I'll be using in the #diyginbar is this Lemon and Lavender Infused Sugar, which has a sweet floral and lemon fresh fragrance that tastes amazing!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1/2 tablespoon dried lavender culinary⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ ⠀ Instructions⠀ Put the lavender in a food processor and pulse until it is chopped into fine pieces.⠀ ⠀ Add the sugar and lemon zest and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ I have one shrub for each day next week so get excited! ⠀ ⠀ #diymocktailbar #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons
  • The fourth infused sugar I'll be using in the #diyginbar is this DIY Citrus Sugar with Lemon and Dill. ⠀ ⠀ Out of all the infused sugars I’ve made, this one wins the award for most surprising. The smell of dill is sweetly aromatic and I always wondered if it would go well in sweets.⠀ ⠀ Which is why I gave this infused sugar a try and had my mind blown. If anything, the addition of the dill makes the sugar taste even sweeter than regular because of the aroma. It truly feels like eating spring.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 tablespoon dill fronds minced⠀ 1 cup sugar⠀ 1 tablespoon Meyer Lemon zest*⠀ 1 teaspoon Yuzu Essence optional⠀ ⠀ Instructions⠀ Put the dill in a food processor and pulse until it is chopped into finer pieces.⠀ ⠀ Add the sugar, zest, and Yuze Essence and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #diymocktailbar
  • The third infused sugar I'll be using in the #diyginbar is this Lemon Zest Sugar with Cardamom, which packs a very lemony punch with an added aromatic zing from the cardamom.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 20 cardamom pods⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ 1 teaspoon Yuzu Essence (optional)⠀ ⠀ Instructions⠀ Use the flat edge of a knife to press on the cardamon pods. Pry the pods open and empty out the seeds into a mortar and pestle and crush them with the pestle.⠀ ⠀ Add crushed cardamom seeds to a spice grinder along with 1 tablespoon sugar. Pulse until the cardamom seeds are equally dispersed and smaller.⠀ ⠀ Add the mixture to a food processor along with the rest of the sugar and pulse.⠀ ⠀ Add the lemon zest and Yuzu Essence to the food processor. Pulse until incorporated and then lay out on a baking sheet to dry out the sugar. Store in an airtight jar.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #foodblogeats
  • The second infused sugar I'll be using in the #diyginbar is this Orange Sugar with Szechuan Peppers, which has a bright orange flavor with slight lemony overtones that is simply effervescent.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 2 cups roasted sugar (optional)⠀ 1 teaspoon Szechuan peppers⠀ 1 tablespoon orange zest⠀ ⠀ Instructions⠀ Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step.⠀ ⠀ Grind the Szechuan peppers in a mortar and pestle until they are crushed and the smell is starting to release.⠀ ⠀ Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan peppers are even smaller in size and equally distributed throughout the sugar.⠀ ⠀ Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.⠀ ⠀ Recipe Notes⠀ You can use regular sugar if you want. Roasted sugar can be used like regular sugar and it tastes less sweet and has a more caramelized flavor profile.⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood
  • First up in the series of infused sugar and shrub recipes I'm using in the #diyginbar is this Vanilla Bean Sugar. ⠀ ⠀ Once you open whatever container you end up storing it in, the vanilla aroma hits you and life is great 😌⠀ ⠀ You can find the link to the recipe in my profile @megiswell or you can hit save to come back to it later. ⠀ ⠀ Ingredients⠀ 2 cups raw sugar or regular sugar⠀ 1 teaspoon vanilla extract⠀ 1 vanilla bean halved and beans scraped out⠀ ⠀ Instructions⠀ Combine the sugar, vanilla extract, and vanilla beans in a food processor and pulse until combined. Lay out on a baking sheet and let dry. Store in an airtight container.⠀ ⠀ Raw sugar can be very hard to dissolve in liquid, even when it’s hot. If you are going to be using the sugar in drinks primarily, I would suggest using regular sugar. I grind mine in a mortar and pestle to make it easier to dissolve if I’ll be using it in drinks. You can also put it in a high-speed blender and pulse until the grains are finer.⠀ ⠀ I used this sugar in a Blackberry Shrub along with some Earl Grey tea 👌and you can muddle it along with fruit and herbs in your cocktail shaker for some extra flavor 🙌⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood

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