Best 8 Quatre Épices Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

“Quatre Épices”, also known as "Four-Spice" or "Mixed Spice," is a classic French spice blend that adds warmth and depth of flavor to a variety of dishes. Consisting of a harmonious balance of spices like pepper, nutmeg, cloves, and ginger, this versatile blend can elevate both sweet and savory culinary creations. Intrigued by the enchanting allure of this timeless spice mix? Delve into this comprehensive guide to discover the secrets of using "Quatre Épices" in your cooking adventures.

Let's cook with our recipes!

QUATRE ÉPICES - FRENCH FOUR SPICE MIX FROM THE AUBERGE



Quatre Épices - French Four Spice Mix from the Auberge image

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a "sweet" quatre épices spice mix as well a "savoury" quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess!

Provided by French Tart

Categories     Fruit

Time 5m

Yield 60-75 grammes

Number Of Ingredients 6

1 tablespoon white peppercorns
1 small whole nutmeg
10 cloves
1 cinnamon stick, about 2-inch
1 teaspoon ground ginger
1 tablespoon allspice berry, see below (optional)

Steps:

  • Put all of the ingredients in a spice mill or blender and process until evenly ground.
  • Store in a cool, dark, dry place.
  • Lasts for about 4 to 6 weeks without any loss of intensity of flavour.
  • NB: If you are REALLY concerned about using this mix in sweet cooking, the white peppercorns can be substituted for the same amount of allspice berries!

QUATRE-ÉPICES



Quatre-Épices image

Provided by John Martin Taylor

Categories     Low Sodium     Wheat/Gluten-Free     Spice

Number Of Ingredients 5

2 tablespoons (1/8 cup) white peppercorns
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon (about 12) whole cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • Put all of the ingredients in a spice mill or blender and process until evenly ground. Store in a cool, dark, dry place.

FOUR-SPICE POWDER QUATRE-éPICES



Four-Spice Powder Quatre-épices image

Make and share this Four-Spice Powder Quatre-épices recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Scandinavian

Time 5m

Yield 6 tsps, 10 serving(s)

Number Of Ingredients 4

2 teaspoons white pepper
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves

Steps:

  • Mix the ground spices and store in a tightly closed jar. Use to season pâtés, terrines and other meat and game dishes.

QUATRE EPICES



Quatre Epices image

Provided by Molly O'Neill

Categories     condiments

Time 5m

Yield One-third of a cup

Number Of Ingredients 4

2 tablespoons ground cloves
2 tablespoons ground nutmeg
2 tablespoons ground black pepper
1 teaspoon cinnamon

Steps:

  • Combine in an airtight container. Store in a dry place.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 4 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 21 milligrams, Sugar 0 grams, TransFat 0 grams

QUATRE EPICES (FOUR SPICES) GASCON



Quatre Epices (Four Spices) Gascon image

Quatre epices comes in many versions. This combination--with pepper, without allspice or coriander, is typical of Gascogny and is used in many dishes, especially in confit. I like to use whole spices and put them all in the grinder; the scent and the flavor is greatly enhanced. If you only have the pre-ground versions, then use them and it will be a delicious mix. The measures are a guide; feel free to adapt to your own taste.

Provided by Chef Kate

Categories     European

Time 5m

Yield 1/3 cup

Number Of Ingredients 4

2 tablespoons cloves
2 tablespoons nutmeg
2 tablespoons black pepper
1 teaspoon cinnamon

Steps:

  • Combine in an airtight container and store in a dry place.

QUATRE EPICES



QUATRE EPICES image

Categories     Herb     No-Cook     Quick & Easy     Low/No Sugar

Number Of Ingredients 4

Black peppercorns
Nutmeg
Cinnamon
cloves

Steps:

  • If, necessary use a spice mill, to ground spices.

CHICKEN ROASTED WITH COGNAC, QUATRE EPICES, AND STRONG HERBS



Chicken Roasted with Cognac, Quatre Epices, and Strong Herbs image

Number Of Ingredients 14

1 RawSpiceBar's Quatre Epices
5 whole chicken legs, cut into thighs and drumsticks
4 shallots, peeled and halved lengthwise
1 About a dozen very small red-skin potatoes, halved
8 carrots, on the thin side, unskinned, cut into 1-inch or so lengths
3 garlic cloves, peeled and lightly smashed
1 About 1/4 cup cognac
1 Extra-virgin olive oil
1 About 1 tablespoon quatre epices (see note above)
8 big sprigs rosemary, the leaves chopped
10 big sprigs thyme, the leaves chopped
7 sage leaves, chopped
1 Salt
1 A drizzle of rice wine vinegar

Steps:

  • 1. Preheat the oven to 450 degrees. 2. Put all the ingredients in a big bowl, and toss very well. Make sure you add enough olive oil to coat well. 3. Spread everything out on a sheet pan, turning the chicken pieces skin side up. The ingredients can be jammed fairly closely, but if it all gets overcrowded, use two pans. Pour any remaining marinade over the top. 4. Roast, without turning anything, for about 20 to 25 minutes. The chicken should be sizzling and browned and the vegetables caramelized.

QUATRE EPICES BUTTERMILK LOAVES



Quatre Epices Buttermilk Loaves image

This recipe comes from my niece, Tanya Monyihan who has a catering business called "Everything But The Guest". The secret to the phenomenal taste of this loaf is the Quarte Spices, a french spice combination. "Quatre Epices" is a mix of white pepper, nutmeg, cloves, cinnamon and allspice(optional). You can find it in the store...

Provided by Donna Farley

Categories     Other Snacks

Time 1h

Number Of Ingredients 12

13-1/2 oz all purpose flour (about 3 cups)
1 tsp baking powder
1/2 tsp baking soda
2 tsp quatre epices (see notes)
1/2 tsp cinnamon
1/2 tsp salt
1/2 c candied ginger, finely chopped (optional)
2 c sugar
3/4 c butter, softened
1 tsp vanilla
3 large eggs
1-1/3 c buttermilk

Steps:

  • 1. 1. Preheat oven to 350°
  • 2. 2. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (through Ginger); stir with a whisk.
  • 3. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs and blend well. Add ginger (optional)
  • 4. Add flour mixture and buttermilk to sugar mix
  • 5. Spoon batter into mIni loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean.
  • 6. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
  • 7. OPTIONAL: The candied ginger is optional.
  • 8. NOTES: "Quatre Epices" is a mix of white pepper, nutmeg, cloves, cinnamon and allspice(optional). You should be able to find it in the store. If not there are recipes for mixing on line. I get my spices from a small shop in Oakland California called Oaktown Spice Shop. Very, very reasonable prices.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Use fresh, high-quality ingredients: The better the ingredients, the better your dish will taste. Look for fresh, seasonal produce and high-quality meats and cheeses.
  • Don't overcrowd the pan: When searing meat or fish, make sure to give it plenty of space in the pan so that it can cook evenly. Overcrowding the pan will result in steamed food, not seared.
  • Let the meat rest: After cooking meat, let it rest for a few minutes before slicing or serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Season your food well: Don't be afraid to add salt and pepper to your food. Seasoning is key to bringing out the flavor of your ingredients.
  • Don't overcook your food: Overcooked food is tough and dry. Cook your food until it is just cooked through, then remove it from the heat.
  • Garnish your dishes: A simple garnish can make a big difference in the presentation of your dish. Try adding some fresh herbs, grated cheese, or a drizzle of olive oil.

Conclusion:

Quatre Pices dishes are a delicious and versatile way to enjoy a variety of flavors. With a little planning and preparation, you can easily create a memorable meal that your friends and family will love. So next time you're looking for something new to cook, give one of these recipes a try. You won't be disappointed!

Related Topics