Five tips for storing spices, oils and vinegars

Keep these cooking staples in your pantry, not on the counter.

If you can’t remember when you purged your spice rack or drawer, it’s time to get busy. Dried spices, herbs, oils and vinegars—all important staples to a cook’s pantry—go bad over time. Oregano that’s lost its potency doesn’t do your tomato sauce any good. Old chili powder can cause your prize-winning chili to taste just a little off. You can avoid recipe mishaps by following these easy tips for storing spices, oils and vinegars.

I like to start a new year with a clean kitchen and organized pantry. I set aside about three hours to purge, clean and organize. If you can do this and then stay committed to put things back in their proper places, it really will make a difference in your kitchen/s efficiency.

With spices in a jumble like this, your efficiency in the kitchen will suffer.

It’s funny what you can find shoved in the back of a shelf. This week, I found a partially used container of cream of tartar with an expiration date of July 2002! This thing was 20 years old, people!

Hey, we’ve all done it; purchased something for that special recipe only to have the remainder of that spice relegated to the pantry graveyard. When I recently went through my spice rack, if I didn’t see a “use by” date or if the label looked old, the jar was tossed. In the end, I had a plastic grocery bag filled with junk spices, and while I recognized the waste, I also felt a sense of accomplishment knowing what was left were spices I could safely cook with.

Similarly, I went through the oils, vinegars and other sauces in the pantry and refrigerator. There was less waste here (thank goodness), so the task was reorganizing these staples.

To help keep us on the right path in 2022, I consulted with Marianne Prey. Marianne owns a specialty food store—Extra Virgin, An Olive Ovation—in Ladue, Missouri. Prior to opening her store in 2007, she completed a course at University of California Davis that was all about olives and olive oil. If anybody knows how to store oils, vinegars and spices, it’s Marianne, thanks to her training and practical experience.

“Oils, vinegars, herbs and spices hate light, heat and air,” she said. “The worst place for all is a shelf above the cooktop. Pretty bottles on a sunny shelf are for decoration,” she said. “The general public is unaware and is cooking with a lot of ingredients that have no flavor or worse turned rancid years ago.”

Here are five tips Marianne shared for storing some of our favorite pantry items:

1. Store oil, vinegar, herbs and spices in the dark, away from heat and with a tight-fitting lid.

2. Wine vinegars can list about two years. Balsamic vinegar with a high natural sugar content can last many years. Ingredients should include simply grape must (freshly crushed grape juice) or must and vinegar, according to Marianne. Avoid brands with added sugar, corn syrup, caramel coloring and artificial ingredients.

3. The shelf life for dried herbs is usually six to twelve months. The finer the grind, the shorter the shelf life.

4. Whenever you can, buy whole spices to grate or grind as you need them. Whole spices, Marianne said, can last for years.

5. Oil can be frozen for long-term storage.

Photos below show how even a small pantry can be organized to work efficiently. My cleaned up spice rack is alphabetized. Items in the pantry are grouped together; I keep some groups in bins. Packaged items—cereal, rice, pastas—are in plastic or glass containers and are labeled.

It’s such a treat to shop at An Olive Ovation because I know Marianne has curated the finest oils, vinegars and spices from around the world. She also makes several in-house salad dressings that are wonderful. And she makes three spice blends that are terrific: the signature spice blend combines salt, paprika, garlic, pepper and more; traditional dukkah is made with hazelnuts, coriander, sesame seeds and a few more herbs and spices; and a ñora pepper blend contains dried ñora peppers, garlic, onion, black sesame seeds and ginger. Marianne said the latter is similar to a Montreal steak seasoning.

I also like Olde Town Spice Shoppe in St. Charles, Missouri. Their barbecue rub has won awards. I love their lemon pepper and orange pepper; and I appreciate there are options for small (4-ounce) or large (16-ounce) containers. A fixture on Main Street for more than 30 years, Old Town Spice interestingly is in a building that dates to 1811 in what was the home to some of the first physicians in St. Charles County.

Another fun place in the St. Louis area to shop for spices was mom’s favorite. Soulard Spice Shop in St. Louis’s historical Soulard Market sells 600 pounds of spices each week. Walking into this shop, which has been in business since 1914, is such a sensory experience. I still remember Mom filling her wire basket with beautiful spices, including the smoky paprika she used for her goulash, and holding a container near my nose to smell. We never visited the market without going into Soulard Spice Shop. Check out their web site for good tips about how to purchase and keep your spices.

Personally, I’ve found that buying spice and herbs in bulk isn’t a good strategy. That large bottle of Greek seasoning may seem like a good idea when you’re at the grocer, but unless it’s something you’re going to cook with almost daily, leave it there. Dry spices and herbs are expensive, but the smaller jars result in less waste for me.

Periodically looking at your spice drawer or rack also helps you keep a current inventory. I’m due to replace my smoky/Hungarian paprika. It’s an essential ingredient to Chicken Paprikash (paprika chicken), another of Mom’s recipes. It’s included in my cookbook, Three Women in the Kitchen: Recipes and Stories of Growing Up in St. Louis. Paprika Chicken must have been a dish she grew up with because she spoke of it often but made it infrequently. Maybe Dad preferred the goulash?

However, Chicken Paprikash is a great illustration of the importance of cooking with fresh spices. Putting extra paprika in a recipe if it’s past its prime will not yield the same result as using the correct amount of a fresher spice that’s been kept away from light.

But don’t let this deter you from trying this dish! Just visit your favorite spice merchant for quality paprika. The reward will be a fragrant kitchen and a delicious, warming main course for a winter supper. Jo étvágyat! (Yoh-ehrt-vah-jot), which is Hungarian for bon appetit!

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Best Appetizers for Your New Year's Eve Party

Four simple snack recipes will help you tastefully ring in the New Year and enjoy the company of your guests.

Whether you’ll be celebrating with one or several people on New Year’s Eve, sensational snacks and appetizers always play a key role in the festivities. Here are four appetizers—plus a couple of quick cocktails—to help you get the party started and stay out of the kitchen so you can enjoy your friends and family.

Smoked Chicken and Grape Brushetta (photo and recipe courtesy California Table Grape Commission)

1. Smoked Chicken and Grape Brushetta

Yield: 24 pieces/Recipe courtesy California Table Grape Commission

Beautifully elegant yet deceptively simple to make, Smoked Chicken and Grape Brushetta should be in your arsenal of appetizer recipes. Why this one's a winner: You can buy shredded smoked chicken at your grocer’s deli, assemble the brushetta ahead of time and then pop it in the oven when guests arrive.

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Spinach and Ham Dip/Recipe and photo courtesy Family Features

2. Spinach and Ham Dip/Recipe courtesy Family Features

Yield: About 12 servings

I think a bread bowl with some type of dip will be at most New Year's Eve parties across the Midwest. But Spinach and Ham Dip is a nice switch from the familiar dilly dip we usually find in the bowl. And because it's warmed in the oven, it's especially comforting on a cold evening. Why this one’s a winner: You can use leftover ham from Christmas! Make the dip ahead of time and keep in the refrigerator; about 45 minutes before the party, pop it in the oven.

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Mini Rye Bread Pizzas

3. Mini Rye Bread Pizzas

Yield: 24 pieces/Recipe by Katie Reinhardt

This was a favorite of my family and was part of many New Year’s parties. Every time I take a bite of this appetizer, I'm brought back to the 1970s and I'm in our basement "rathskeller" dancing with my friends to KC and the Sunshine Band. Groovy, man. This is one of many family recipes featured in my cookbook. Why this one is a winner: Assemble the pizzas ahead of time until you’re ready to bake them. The pizzas are totally delicious as they cool to room temperature, so you don’t need to worry about keeping them warm.

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Best Glazed Chicken Wings

4. Best Glazed Chicken Wings/Deborah Reinhardt

Yield: 25 to 30 wings This is a recipe featured in a book I co-authored this year about Missouri's culinary history. I tweaked a recipe from Ott Foods to create these irresistible glazed chicken wings. I took these to a recent party, and guests really liked them. Why this one is a winner: Who doesn’t like chicken wings? The wings will stay warm in a slow cooker turned on the warming (or lowest) setting. Just be sure to treat the crock with non-stick spray so glaze doesn’t stick. These also are fine to eat at room temperature.

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Easy cocktail recipes

Boozy Champagne Squares. Here's a cocktail you can eat! Sure, you can chill and pop open a bottle of bubbly on New Years Eve, but here’s an idea from Schnucks, a Midwest grocery chain, that puts a new spin on a classic.

1. Boil 12 ounces of ginger ale and 1 teaspoon lemon juice in a medium saucepan.

2. Remove pan from heat and stir in 2 cups Champagne and 4 packs of unflavored gelatin until the gelatin is dissolved (about 3 minutes).

3. Pour into a 9-inch square pan that’s been treated with non-stick cooking spray and refrigerate until firm (about 4 hours).

4. Cut into squares and divide among 4 Champagne coupes. Pro tip: wet the glass rim and dip in black and white edible sprinkles found at party supply stores or even turbinado sugar.

Orange or Cranberry Mimosas

This is one of the world’s simplest (and prettiest) cocktails. All you need are equal parts chilled Champagne and cold fruit juice (2½ ounces each). Simply pour the wine into the glass first and then top with cranberry or orange juice. Pro tip: Cut a small slit into the narrow end of a strawberry and place on the rim of the glass.

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For additional appetizer and drink recipes, just click here! And from my kitchen to yours, all the very best wishes for a happy and healthy 2022! Happy New Year!

Best Ham Loaf with Cranberry Glaze

Use leftover holiday ham for this easy weeknight dinner.

Best Ham Loaf with Cranberry Glaze

Here’s a recipe that will take you back. Glazed Ham Loaf, something that was part of childhood for many Midwestern kids back in the day, is a clever way to use leftover Christmas (or Easter) ham. Usually ground pork and ham are used in the traditional recipe that dates as far back as the 19th century. And like a meatloaf, milk, an egg and some type of filler (bread or cracker crumbs or oats) are mixed in with the meat.

Serve ham loaf with potatoes (roasted or mashed) and a salad or a vegetable for an easy dinner following your holiday celebration.

People younger than 50 may not have heard of ham loaf. It hasn’t been banished to the recipe graveyard like aspics have, but ham loaf probably isn’t in the arsenal of many modern cooks. However, a hallmark of any good cook is “waste not, want not,” so it’s wise to have some recipes on hand that make good use of leftovers. Don’t allow the remnant of that expensive Christmas ham go bad in the back of your refrigerator; make ham loaf!

We can thank Pennsylvania Dutch cooks for this culinary creation. Ham loaf is popular in Pennsylvania and Ohio, but is also familiar in Midwest states, including Indiana. There’s even a company in Pennsylvania’s Venago County that sells ham loaf.

Because ham loaf includes some type of sweeter glaze—often made with mustard and brown sugar—there is a salty-sweet component that many folks favor. Like meatloaf, a slice of cold ham loaf works in a sandwich, too. For breakfast or brunch, brown a slice in a skillet and serve with a fried egg. Let’s get cooking!

To make Ham Loaf with Cranberry Glaze, you’ll need:

• 1 pound cooked ham, ground

• 1 pound ground pork or turkey

• 1 egg

• 1 medium onion

• 1 medium green pepper

• 1 cup soft bread crumbs

• 1 cup milk

• 1 teaspoon fennel seeds

• 1 teaspoon ground thyme

• 1 (16-ounce) can whole-berry cranberry sauce

• ¼ cup water

• 1 tablespoon light corn syrup

Ham loaf ingredients include ham, ground turkey (or pork), green pepper, onion, one egg and bread.

We all have preferences when it comes to ham, whether that’s cured or uncured, smoked, boneless or bone-in, and even down to favorite brands. For example, Mom almost never bought anything but a boneless Double G hams for Christmas. One year, she purchased a different brand, but lamented throughout dinner that she’d turned away from her favorite brand. Another year, I suggested a spiral ham, but that idea was quickly shot down.

Food trivia: During Missouri’s colonial period, bear hams were preferred over those made from hogs, a fun fact from my book about local food history. The colonists’ love of bear meat and bear grease (used for cooking) resulted in over harvesting, and Missouri’s black bears disappeared for about 150 years.

Thankfully, there's no bear in this recipe. I used a Frick’s ham, a family-owned company in Washington, Missouri.

To start the loaf, first cut the ham into chunks and then transfer this to a food processor to grind the ham. For this, I woke up The Beast, Mom’s now antique Magic Chef food processor. It only will take a few pulses to grind the ham for the loaf (you don’t want it to become a paste).

Try to get a grind similar to this when making your ham loaf.

Next, finely chop the onion and green pepper.

In a large mixing bowl, add the egg and lightly beat it. Toss in the onion, green pepper, milk, bread crumbs, fennel seeds and thyme. Combine these ingredients.

I like to either lightly toast or slightly crush the fennel seeds to release more of their flavor. And instead of bread, you also could use cracker crumbs or even half a cup of quick-cooking oatmeal.

To that same bowl, add the ham and ground pork or turkey. In this recipe, I used turkey because it has a lower fat content than pork. With clean hands—your best kitchen tools—gently mix all ingredients until just combined.

Next, transfer the mixture to a 9-by-5-by-3-inch ungreased loaf pan and pat evenly to form the loaf. Place on a baking sheet and bake uncovered at 350 degrees F for one hour or until thermometer reaches 160 degrees F.

Baked ham loaf that just came out of the oven.

Chances are, you may have leftover cranberries from your holiday meal. If you do, use those to make the glaze for the ham loaf. I only used half of the 16-ounce can of whole-berry cranberry sauce for the recipe, and will save the remainder for another recipe.

In a small saucepan, combine the cranberry sauce, water and corn syrup and bring to a boil. Reduce heat and simmer uncovered for about five minutes or until you see the sauce starting to thicken. Remove the pan from the heat until you’re ready to serve the ham loaf.

Now, if anybody can tell me an easy way to turn out a meatloaf (or a ham loaf) from its pan, I’m all ears. What I usually do is run a knife around the edges of the cooled pan and sacrifice the first slice. This allows me to get my elongated spatula under the ham loaf and gently lift it from the pan.

Place the ham loaf on a platter and top with the cranberry glaze. By the way, the whole berries in the glaze can hide any “whoops” moments when serving the ham loaf. Any unused portions of the glaze can be transferred to a small bowl for extra sauce should anyone want it.

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