Healthy Highlight: Cloves

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Now that Christmas time is officially here, you will see cloves in many dishes, desserts, and drinks. Cloves give us the perfect 'home for the holidays' feel and aromatic spice and scent. Cloves are unopened flower buds harvested from trees in Indonesia and Madagascar. Be aware though: cloves are very powerful and a little goes a long way in holiday baking. 

  • Cloves are very high in antioxidants. They have about 30 times the antioxidants of blueberries, which are known to be so high in antioxidants. These are great for protecting against oxidative stress and preventing many chronic diseases.
  • Cloves have strong benefits against harmful bacteria. They can kill strains of bacteria that can cause food poisoning, acne, and pneumonia.
  • The antibacterial nature is also very beneficial for your oral health. They can stop the growth of specific bacteria that causes gum disease and can also help decrease plaque and toothaches.
  • Just to lump together a few: Boosts immune system, moderates blood sugar levels, great for digestive health and so much more. 

Recipes (And More):

Grilled Chicken Breasts with Clove Spice Rub (Grillingcompanion.com)

  • 3-4 Chicken Breasts
  • 2 teaspoons Black Peppercorn
  • 2 teaspoons Coriander Seeds
  • 2 dried Bay Leaves
  • 3 whole Cloves
  • 1 teaspoon Kosher Salt
  1. Light your grill to about medium heat (if your chicken breasts are real thin, high heat will do).
  2. Place all of the spices in a coffee grinder and grind until everything is the same size.
  3. Rinse and pat the chicken breasts dry and then rub them all over with the spice rub.
  4. Once the grill is ready, place the chicken breasts on the grill over the hottest section.  We want a little sear, then move them over medium heat to finish if your breasts are a little on the thicker side.
  5. Continue to grill the chicken for about 8 minutes per side over medium heat, or around 5 minutes per side over high heat (thinner breasts).  Note, these are guidelines for times, it all depends on your grill and the thickness of your chicken breasts.  Don't overcook the chicken, but make sure it cooks all the way through.  One way to tell is by feel.  Push on the tops of the chicken breasts.  We want them to be firm, the indention from your finger should "spring back" relatively quickly.  If you can still see the indention after a few seconds, they probably aren't done in the middle.  Takes a little practice, but the grilling by feel technique will prevent you from having to pierce the meat.
  6. Remove from the grill, allow the chicken breasts to rest for about 5 minutes and then serve!

Molasses Clove Cookies (Food52.com)

  • 1 1/4 cups Unsalted Butter
  • 2/3 cup granulated Sugar
  • 1 cup Dark Brown Sugar
  • 1/2 cup Molasses
  • 1 1/4 teaspoon Kosher Salt
  • 1 tablespoon Cinnamon
  • 2 1/2 teaspoons Ground Cloves
  • 2 teaspoons Baking Soda
  • 2 large Eggs
  • 4 cups White Whole Wheat Flour
  • 1 cup Turbinado Sugar
  1. Preheat oven to 350º F. Line 2 or 3 heavy-duty cookie sheets with parchment paper. (I can fit 8 cookies to a sheet pan, as my pans are quite large, so I use 2 sheet pans.)
  2. Using a stand mixer, cream together butter and sugars on medium/low speed for 3 minutes. On low speed, add the molasses, then the salt, spices, and baking soda.
  3. Add eggs one at a time at medium/low speed and beat until just combined. Scrape down the sides of the bowl.
  4. Add flour and mix on low speed until incorporated, then mix at medium speed for 10 seconds to make sure all of the spices are incorporated.
  5. Using a large cookie scoop, scoop dough balls that are about 3 ounces each (smaller than a tennis ball, but bigger than a ping pong ball). With your hands, roll dough into balls to smooth the edges.
  6. Roll tops of cookie dough balls in turbinado sugar in a shallow bowl and place sugar-side-up 2 inches apart on parchment-lined cookie sheets. Press balls very gently with the back of a fork or your fingers to slightly flatten. (I use a flat-bottomed, 3 inch-wide measuring cup to press the dough until it's about 2 inches wide and 1 inch high.)
  7. At this point, cookies can be frozen and baked off at a later time. Place them in the freezer on the parchment-lined baking sheets overnight or for several hours. (I prefer this freezing method as I'm convinced it produces a chewier cookie, but I could also just be imagining it all.)
  8. Bake the cookies, either frozen or unfrozen, for 16 minutes (if you're baking from frozen, remember that they should be placed a few inches apart). Rotate the pans back-to-front and top-to-bottom after the first 8 minutes, then return to oven for 8 more minutes and start checking for doneness. Bake for no more than 18 minutes -- if you over bake the cookies, they won't be chewy. Remove your cookies when the edges feel set and the centers feel not quite done. I usually pull my cookies on the early side, as they continue to cook once removed from the oven. I haven't tried these in a small size, but if you do, bake them for less time.
  9. When done, remove from oven, and slide the cookies, parchment and all, onto a cooling rack.
  10. Store cooled cookies in an airtight cookie jar or sealed plastic bag. They stay chewy for days.

The Clove and Cider Bourbon (Gastronomblog.com)

  • 2 ounces Bourbon
  • 2.5 ounces Apple Cider
  • 1 ounce Amaro
  • .75 ounce Clove Simple Syrup
  • .25 ounce freshly squeezed Lemon Juice

Clove Simple Syrup -

  • 2 tablespoons Whole Cloves
  • 1 cup Sugar
  • 1 cup Water
  1. Use a culinary torch or lighter to light the end of a cinnamon stick so it smolders/smokes.
  2. Place a cocktail glass upside down over the smoldering cinnamon stick and allow the smoke to fill the glass.
  3. In a mixing glass, add ingredients with ice and stir for 30 seconds until fully chilled.
  4. Strain the liquid into the smoked glass.
  5. Garnish with the cinnamon stick.

Holiday Stove Top Potpourri (Mynameissnickerdoodle.com)

  • 6-8 medium Lemons
  • 1 tablespoon Whole Cloves
  • 2 cups fresh Cranberries
  • 3-4 Rosemary Sprigs
  • Water
  1. Thinly slice lemons.
  2. In a large heavy bottomed pot add in sliced lemons, cloves, cranberries and rosemary.
  3. Pour in water to cover. Water level should be about 2/3 of the way up the pot.
  4. Bring water to boil then turn down to low simmer for 2-3 hours at a time.
  5. Add water when needed.