Add Joze Chai to hot wine or cider to taste.

Mix a shot of rum in a mug with boiling water, a spoonful of Joze Chai and a spoonful of butter, preferably unsalted.

Mix Joze Chai into softened vanilla ice cream, about 2 tablespoons per pint to taste. Refreeze.

Make some strong tea. Add Joze Chai, then ice and cold milk.

If you need a tasty little relish in a hurry, this one only takes a minute. Just about any fruit or preserves can be used. I especially like persimmon, mango, kiwi and strawberry.
1 cup Fruit: Fresh, Jam, Canned, Frozen or Stewed Dried Fruit
1 tablespoon Joze Chai
2 tablespoons Distilled White Vinegar
1 teaspoon Salt
1-3 teaspoons Fresh Garlic, Minced
1/4 teaspoon Ground Black Pepper, to taste
2 tablespoons Sugar or Honey (Optional)

1. Cut fruit into small pieces.
2. Mix Joze Chai into vinegar with salt, garlic, pepper and honey/sugar
   (if you are using fresh, dry, non-sweet fruit like apples, tomatoes, cooked green tomatoes or pears.)
3. Mix everything together and check flavor balance, adjusting as necessary.

Serve with curry meals or any way you use chutney, as part of a barbeque baste even. The English like it with cheese and crackers.

Keeps about a week under refrigeration.

These small cakes or cookies have a history going back at least 1000 years. Sometimes the dough was pressed out in special wooden molds. This is a simplified version. As a cautionary note, Ayurvedic and Chinese medical traditions warn against heating honey. Many cultures celebrate the risk, however. Ancient Romans even cooked cakes in boiling honey.
Preheat oven to 400 degrees. Line 9x13 baking pan with greased aluminum foil overhanging the edges.
1/2 cup Joze Chai
3/4 cup light brown sugar
1 egg
1 tablespoon lemon juice
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup chopped almonds, traditionally blanched
1/4 cup candied orange peel (Optional)
1 cup powdered sugar
2 tablespoons lemon juice

1. Mix Joze Chai, egg, sugar and lemon juice.
2. Sift over and mix in the flour, baking soda, almonds, and orange peel if you are using it.
3. Press dough evenly into pan and bake 15 - 18 minutes until an inserted toothpick comes out almost clean.
4. Mix powdered sugar and lemon juice until smooth, adding a little water if needed.
5. Spread topping over warm lebkuchen and mark into bars.
6. Remove to cooling rack. When cool, remove foil and cut into bars.

These keep for months in a sealed container.

Cut a slab of spareribs into serving pieces, then bake in a covered pan with sautéed onions, Joze Chai, yoghurt, salt, pepper, garlic and a little stock until tender.
Drain off liquid into wok or skillet. Skim off excess fat, then concentrate sauce, adjusting seasoning as necessary.
Toss ribs in sauce. Serve with rice.