Cold Weather Comfort Food

There's something about cold, dreary weather that sends me running for dishes that make me feel like I'm being hugged from the inside.  I have memories of friends and family associated with these dishes and every time I eat them I get those warm fuzzy feelings again.  They might not be the most calorie conscious recipes, but there are times and dishes that I'm willing to forego dessert for.  Here are some of them.

Decadent Three-Cheese Mac & Cheese

1 1/2 c grated Gruyere cheese

1 1/2 c grated sharp Cheddar (I like using Tillamook's Garlic White Cheddar)

1 1/2 c cubed rindless Brie

5 tb Butter  or STM EVOO

1/4 c Flour

2 tsp STM Thyme

3/4 tsp freshly grated STM Nutmeg

4 c Whole Milk

1 3/4 c Breadcrumbs

1 lb Pasta of choice

  Cook the pasta according to package directions for Al dente.  Mix together the cheeses, setting aside 1 c.  Heat 4 tb butter or evoo.  Stir in the flour and cook for 4 minutes, until beginning to color.  Add the spices and then slowly whisk in the milk.  Simmer 4 minutes.  Sprinkle in the cheeses and stir over low heat until melted and smooth.  Toast the breadcrumbs in the remaining 1 tb butter/evoo 2 minutes or until golden.  Toss the cooked pasta in the cheese sauce and pour into a casserole or individual ramekins.  Sprinkle with the reserved 1 c cheese and then the breadcrumbs.  Bake at 375 for 20 minutes.

  *Variations: diced bacon, pancetta, sauteed leeks, onions and/or garlic, peas, mushrooms, etc.

Balsamic Braised Red Cabbage

2 -3 tb STM EVOO

1/2 c diced Bacon

1/2 tb crushed STM Fennel seeds

1/2 tb crushed STM Caraway seeds

1 sliced Onion

2 diced Pears or Apples

1/4 c STM Cinnamon-Pear Balsamic

1 tb butter

1 head Red cabbage, chopped

  Saute the bacon in the evoo 5 minutes.  Add the onion, pears and spices, cook until transparent and beginning to brown.  Stir in the cabbage and balsamic, season.  Cover and cook for about an hour.   Top with a knob of butter before serving along side pork or chicken.

Spice 101 Cardamom: & Cardamom Shortbread

Cardamom, called the "Queen of Spices", is a refreshingly astringent and pleasant tasting spice.  Its scent resembles eucalyptus with a hint of mint and pepper.  Cardamom is used in savory dishes like curries and stews as well as sweets.  The German lebkucken cookies feature cardamom as a key ingredient!  Cardamom is great for freshening your breath, calming asthma, and is a very popular digestive aid.

Cardamom Lemon Shortbread: Heaven in a bite!

3/4 lb soft butter

1/2 c sugar

1/2 c brown sugar

3 1/2 c flour

1 generous tsp freshly ground STM Cardamom

(if using pre-ground increase to 3 tsp)

1/2 tsp STM Lemon zest

Sift together the dry ingredients.  Whip the wet together and fold in the dry.  Chill for 30 minutes until firm.

Roll out to about 1/4 - 1/2 inch thick.  Slice, cut, or press into a shortbread mold.  Bake at 375 for 12-14 minutes.

Mulled Cider Recipe

MMMM... just looking at this picture makes my nose twitch with the smell of simmering cloves, nutmeg, cinnamon and cardamom. Really, someone should bottle that smell as a candle fragrance, Oh wait, that's right, it's already been done. Every Christmas, as we sell Christmas trees, I have put out a hotpot of my hot spiced cider. Not only does it make the store smell amazing, customers have told me that they come back every year just for my cider! I tell them it is an old family recipe but then I ruin it by laughing - I don't think I ever had anything but a package poured into hot water when I was growing up. Here is my tried and true recipe for you mulled cider folks - enjoy!

MULLING SPICE RECIPE
1 TBSP Cinnamon chips ( or a 3"stick)
1 TBSP Coriander
1 TBSP Cardamom
2 TBSP Cloves
2 TBSP Allspice berries
2 TBSP Orange Peel ,dried (or the rind of 1/4 fresh orange)
1 whole Nutmeg, crushed
 Mix above ingredients well. For one gallon of apple cider, I put about two tablespoons in a cheesecloth scrap tied with a twist tie that I have removed the paper from. If you have a 2 1/2 " tea ball infuser fill as full as possible and place in the pot of cider instead of the cheesecloth. Add 1/2 to 3/4 cup of dark brown sugar and stir. The dark brown sugar is very necessary to give the cider that richness. Simmer the cider for at least an hour, more simmering produces more strong flavor.
Jennifer adds some other ideas on how to spice up your favorite beverage-
SMOKING BISHOP                                                          
Mix one bottle of port with one bottle of red wine                
( instead of apple cider)                                                         
Use above mulling spice and simmer.
GERMAN CIDER
Mix 4C white wine with 4 C apple cider
(instead of only cider)
Use above mulling spice and simmer.

Label Police Under Investigation

Do You Police Your Labels?
I promise not to rant. Well, maybe just a little bit... We often have such interesting conversations with our customers and I wish I could write well enough to share some of their stories and quips. People share their recipes, which is so often part of their history. Many people are re-discovering the nutraceutical power of  teas,spices, vinegars and oils. Due to media coverage of certain food mishaps, people are becoming more aware of where their food is coming from and what exactly is involved in bringing their product from farm to grocer. My personal favorite past-time is reading labels on boxes and bags and trying to decipher exactly what is in the product. I even went on a binge of only buying products that listed less than five ingredients (there were and continue to be alot of veggies and fruit in our house). The book and movie, Food, Inc., gave me even more reason to be suspicious of some of the ingredients. There is even a local writer ,Chris Ellis, of Green Living Monthly, who writes a column detailing what certain ingredient items are and what they do and where they come from. Last month she wrote a column about ingredients in common dog food. Sheesh!! Now I have to worry about those labels, too! The point here is perhaps YOU should be a bit of a Label Police as well. Do you really need maltodextrin (a corn product most likely GMO), sodium metabisulphite, or silicon dioxide in your diet? Hmmm.....don't remember seeing those on my list of RDAs.

Persimmon Fever and Recipes Galore!

Persimmons have been prized in many cultures for their sweet, delicate flavor.  They can be eaten whole, sliced up and added to yogurt or granola and salads.  Persimmons have long been used in baked goods like pies, pudding, and cakes.  You can use them in curries and pretty much anything else that strikes your fancy.

Here in America, there are two common varieties.  Fuyu is a squat fruit looking very much like an orange-red tomato.  This variety can be eaten when still firm and when very soft.  Hachiya persimmons look similar to a Plum or Roma tomato, in its elongated heart-like shape.  Hachiyas are quite astringent when under-ripe and can even be slightly bitter.  When fully ripened they lose their astringency and become sweet.  The flesh of this persimmon is rather like a jelly or pudding and can be scooped out with a spoon.  Hachiya persimmons are most commonly used for baking or cooking and rarely eaten raw.  Fuyu persimmons are favored for fresh, raw consumption or for pickling.  Persimmons are at the peak of their season in January, and can be found in supermarkets for a month or two before and after.  Dried or frozen fruit can be found in specialty markets and Asian markets.

Now, the fun part: just what can you do with a Persimmon?  Everything!

Persimmon Custard Bars

Crust: 1 2/3 c Flour

  2/3 c Powdered Sugar

  1 c Butter, melted

Persimmon Filling:

 1 1/4 c Water, or Apricot/Orange juice

3 tb Agar Agar flakes or unflavored Gelatin

1/2 c Sugar

1 1/2 c (about 4 large) Hachiya persimmon pulp

1 tb Lemon juice

1 egg or 4 tb Arrowroot powder

3 tb Milk, Juice or STM Blood Orange EVOO

Preheat the oven to 350.  Combine the crust until crumbly, and then press into a greased 9x13" pan.  Bake until golden, 20-30 minutes.  Cool.  Bloom the agar/gelatin in water or juice for 15 minutes.  Meanwhile puree the pulp with the arrowroot/egg until smooth.  Bring the gelatin/agar to a simmer and cook until dissolved, 10 minutes.  Add the sugar and continue cooking for another 2-3 minutes.  Lower the heat and add in the persimmon pulp.  Cook, whisking, for 5 minutes.  Pour into the crust and cool 20 minutes.  Chill 2-3 hours until set.  Sprinkle with powdered sugar and enjoy!

Persimmon Fudge, because it just isn't the Holidays without fudge!

1 c Persimmon Pulp

6 c sugar

2 1/2 c milk

1/2 c light corn syrup

1/2 c butter

3/4 c pecans - optional

*I like to add a handful of chopped persimmon in too

Combine the pulp, sugar, milk and corn syrup in a pot.  Cook gently until the candy thermometer reads 230 degrees.  Cool until it reaches 110 degrees and then beat in the butter.  Cool.  When it's thickening, stir in the nuts and fruit.  Spread onto a buttered pan and cool completely.

Tangerine-Persimmon Sauce - Yum!

Pulp of 2 persimmons

1 juiced Tangerine

1/3 c Tangerine zest

3 tb sugar

1 oz Grand Marnier (or other orange liqueur)

 2/3 Orange juice

2 tsp Arrowroot powder or cornstarch

1 tsp STM ground Grains of Paradise

2 STM Star Anise Pods, ground

  Puree everything except the cornstarch.  Pour into a saucepan and bring to a simmer.  Make a slurry with the starch and a tb of water.  Whisk into the puree.  Cook until thickened.  Can serve hot or cold.  Add 1/3 c cream for a rich topping for a steamed pudding, pie or cake.  Serve over ice cream, custard or fresh fruit.  Glaze a pork loin or duck breasts!

Quick & Easy T-day Appetizers

It is always a challenge to serve yummy appetizers that do not take as long (or longer) than the actual meal does.  During big holiday meals or parties, the last thing you want to worry about are your munchies.  So, we've come up with some delicious super simple recipes to help you out.  They can even be made ahead of time, so on the day itself you can have more time to relax and enjoy yourself.

Stuffed Mushrooms:
1 package baby bella or button mushrooms
1 - 2 lbs Hot Italian Sausage, chorizo, or whatever you prefer
STM Spicy Mango, Mango, Mandarin Orange or Cherry Balsamic
Sesame or Nigella seeds to garnish
  Clean the mushrooms and remove the stems.  You want the caps to be as hollow as possible.  Stuff with the uncooked sausage.  Generously drizzle with balsamic.  Bake at 350 for about 10-15 minutes, until the sausage has cooked through.  (If you make these ahead, keep in the fridge until ready to serve, then briefly reheat in the oven).  Sprinkle with sesame or nigella seeds and watch them vanish!

Holiday Caprese Salad
fresh ripe Persimmons
Soft cheese, like a goat cheese or havarti
fresh tarragon
STM traditional balsamic
  Slice the persimmons.  Layer with slices of cheese and the tarragon.  Drizzle with balsamic and allow to rest for a bit before serving.

Spiced Nuts:
1/2 c Sugar
1/2 c Water
1 tb Butter
2 c Pecans, Walnuts, Almonds, etc
1/2 tsp Salt
3 tb STM Garam Masala, Sweet Spice, or Buffalo Rub
  Melt the sugar in the water and butter.  Stir in the nuts and cook until thick and the nuts are well coated.  Add the spices and salt.  Spread onto a lined sheet pan and bake at 350 for 6-8 minutes.  Cool and enjoy.  Goes great with a cheese plate and a balsamic drizzle or two!

Spiced Bourbon Pumpkin Cheesecake

Yeah, that's right: Spiced Bourbon Pumpkin cheesecake with Chocolate Sauce!

This cheesecake takes things to a whole new level of decadence.  You can diet later, right now you totally need to make this.

Cheesecake:
1 1/2 c crushed Vanilla wafer cookies or lightly flavored Gingersnap cookies
1 c ground toasted Pecans or for those of you with allergies, Toasted Pumpkin Seeds
1 stick melted Butter
2lbs soft Cream cheese, cubed
1 c light Brown sugar
6 eggs
1/2 c heavy Cream
1/2 c Flour
pinch of Sea salt
2 tsp STM Sweet Spice
1 tsp Vanilla extract
2 c Pumpkin puree, preferably homemade (if buying canned get un-spiced sugar free puree not pie filling.)
2-3 tb good Bourbon

Chocolate Sauce:
3/4 c Half & Half
1 tb Butter
1/2 lb semi-sweet chocolate chips
1/4 tsp Vanilla extract
2 tb STM Traditional or Chocolate Balsamic

Combine the crunched cookies, butter, and nuts/seeds.  Press into a spring-form pan.  In a food processor (by far the easiest way) whip the cream cheese until light and fluffy.  Beat in the sugar.  Once that is incorporated, add the eggs one at a time, beating after each addition.  Now work in the cream, spices, flour, salt, bourbon and vanilla.  Beat in the pumpkin puree.  Pour the batter into the pan and bake at 350 for 1 our 15 minutes or until mostly set.  Cool completely.
Combine the half & half, vanilla and butter.  Heat until nearly boiling.  Put chips and balsamic in a bowl, pour the hot cream over top.  Cover with plastic wrap and let sit for 5-10 minutes.  (the heat of the cream will melt the chocolate) Beat until well combined and smooth.  Drizzle over the cheesecake or serve along side.
 * I like to garnish mine with Pumpkin seed or pecan brittle.  It's very easy to make and super tasty.  Check our website for the recipe.

Dessert! My favorite meal of the day

  I have a sweet-tooth.  I love the melding of flavors and textures that occur in desserts.  At the end of a difficult day, I love curling up on the sofa with one of these desserts and a good book or movie.  I know you love it too, so I am sharing a few of my favorites with you. 

 Poached Figs with Bavarian custard
* adapted from Spice: Flavors of the Eastern Mediterranean
For the Bavarian:
bit of oil or a cooking spray
1 3/4 c Milk
1/2 c Sugar
1/4 c STM local Honey
1/2 STM Vanilla bean
6 egg yolks
ice cubes
1 tb + 1 tsp powdered unflavored Gelatin or powdered Agar-agar (a gelatin-like seaweed)
1 c Creme fraiche
1/4 c heavy cream
Figs:
4 c fruity Red wine such as STM Pinot Noir
1 c Sugar
1/2 c STM local Honey
1/2 STM Vanilla bean
3 STM Allspice berries
6 STM Tellicherry peppercorns
2 tb STM Orange Zest
15-20 fresh figs, stems removed
*variation: when figs aren't in season I use pears instead.  Increase the wine to 6 c, and the suagr to 1 1/2 c.  Core and halve 6 pears, removing that fibrous bit along the middle.
  Grease a loaf pan with the cooking spray.  Line with plastic wrap.  Gently scald the milk, stirring in the sugar and honey once it's hot.  Scrape the vanilla seeds into the milk when it's just under boiling.  Cover, remove from the heat and let infuse for 30 min.  Meanwhile, beat the egg yolks until creamy.  Slowly beat in the cooled milk and pour into the milk pan.  Cook over a med-low heat, stirring constantly, for about 5 min - until thick enough to coat the back of a spoon.  Pour into a bowl set on ice and stir constantly for 3 minutes.  Bloom the gelatin in 1/4 c cold water 3-5 min.  Stir into the custard.  Chill for 15 min, stirring every 5.  Beat the creme fraiche and the cream to soft peaks.  In three stages, fold the whipped cream into the custard.  Spoon into the prepared loaf pan and chill 6 hours or overnight. 
Combine everything except the fruit.  Simmer the sauce for 10-12 minutes.  Add the fruit (if using pears, weight them down with a plate)  Continue simmering.  Figs-8 min, then remove the fruit to a dish while the sauce cooks for another 10-12 min.  Pears - simmer for 20-25 minutes, remove and reduce the sauce.  Both: toss the fruit with the syrup-sauce and chill for a few hours.  Serve overtop slices of the custard.
  This recipe is a little time intensive but it is so well worth the effort!

Amazing Caramelized Onion Tart with Bacon

I first made this as an appetizer last Thanksgiving.  My husband took one bite and informed me "You're going to need to make another batch - so everyone else can have some too.  These aren't going to last that long" 

I wound up make three batches! 

Caramelized Onion Tart with Poppy Seeds, Bacon and Dates
  Adapted from Spice: Flavors of the Eastern Mediterranean
8 regular or 4 thick cut slices Bacon
2 tb Butter
1 tb STM Rosemary EVOO
2 tb STM White Wine
2 tsp STM Poppy seeds
1 tb STM Thyme
1/2 recipe Savory Cracker dough (to follow)
1/2 c Creme Fraiche (or sour cream with buttermilk)
4 pitted Dates, roughly chopped

  Pre-heat the oven to 350. Roughly chop the bacon and render it in a large skillet.  Chopping it before cooking will ensure that more of the fat is rendered out.  Scoop out the bacon and drain.  Pour out all but about 1 tsp of the fat.  Add EVOO and butter.  Once the butter begins to brown add the onions.  Cook over a low heat, stirring occasionally, until they begin to caramelize about 20 minutes.  De-glaze with the wine.  Let the alcohol cook off (1 min) and then stir in the poppy seeds, creme fraiche, and thyme.  Season and cool.  Both the cracker dough and the filling can be made ahead of time.
  Roll out the dough to 1/4" - 1/8" thick.  For hors d'oeurves, I use a shot glass to cut out the rounds.  For appetizers, use a 4-5" cutter.  Top with 1 tsp onion mixture for the small rounds or 2 tb for the larger.  Tuck the dates into the mound of onion and top with the bacon.  Fold the edges of the dough up over the filling and pinch where the edges overlap.  Gently move to a sheet pan and bake for 20-25 minutes.  Sprinkle with a pinch of Nigella seeds to finish.

Savory Turkish style Cracker dough
1 1/2 c Flour
1/2 c Cornmeal
1 tb Sugar
1 1/2 tsp Salt
10 tb Cold butter, diced
3/4 c Buttermilk
1 tb STM Sesame Seeds
2 tsp STM Poppy seeds
1 1/2 tsp STM Nigella seeds
  Sift together the dry ingredients.  Add the seeds.  Cut in the cold butter (using a pastry blender, food processor, or fork) until pieces are no larger than a pea.  Mix in the buttermilk.  The dough will be a little moist.  Wrap in plastic and chill 3 hours - overnight.
If making crackers, roll out to at least 1/16" or as thin as possible.  Slice into squares.  (Or roll the dough into a 1" log and slice into 1/16" rounds) **Don't re-roll the scraps.  The dough will become very tough.  (Just keep the imperfect pieces to munch on while you cook.) Prick with a fork and arrange on a lined sheet pan.  Preheat the oven to 350, then once it is hot, reduce the temperature to 325.  Bake for 8 minutes, rotate the pan, and bake for another 10-11 minutes.   Cool and enjoy!  Crackers will keep for about a week in an air-tight container.

Spice 101: Garlic

Garlic has been loved by humans for over 7,000 years.  It has been a key feature of cuisine and medicine in cultures all over the globe.  It is delicious, versatile, and has been reputed ward off that most sinister of misfortunes - the common cold.  Raw garlic has a pretty pungent aroma and flavor.  The intensity will mellow with cooking, varying with the cooking method used.  It forms a fundamental component of many Asian, Mediterranean, European and African dishes.
  Allium sativum is a relative of onions, shallots, leeks, chives, and ramps.  It's ancestor is thought to have originated in Asia, but modern strains can be found pretty much everywhere.  Garlic is fairly easy to cultivate and will grow in many soil types and pH levels.  Some strains are sensitive to day-length and should be planted appropriately.  In colder climates (like ours) cloves should be planted in fall, about six weeks before the soil freezes.  It can be grown in pots of a sufficient size and depth to allow proper bulb development.  Bulbs will be ready to harvest in late Spring.
  Garlic is naturally anti-bacterial, anti-viral, and anti-fungal.  It is believed to prevent heart disease, regulate blood sugar, curb hypertension, and may prevent the build up of cholesterol in the blood stream.  Garlic is being studied as a possible treatment for several types of cancer and HIV related illnesses.  It also has high levels of Vitamin C, keeping all of your favorite galley slaves here at STM scurvy free.

    Basic Roasted Garlic
1 large head of Garlic
1-2 tb STM EVOO
Aluminium foil or a ceramic garlic roaster
  Pre-heat your oven to about 400.  Slice the top off of the head, making sure to reveal as many cloves as possible.  Drizzle with the olive oil and enclose in roaster or envelop in a tightly sealed foil pouch.  Roast for about an hour.  The garlic will caramelize, becoming soft and sweet.
  Scoop out the cloves and spread on to fresh bread, or add to: soups, sauces, bread and pizza dough, roasted vegetables, the sky is the limit - I've even had it in ice cream!

Grandma's Garlic Sauce
  This is a Lebanese staple, passed down from my Great-grandmother.  I always have some in the fridge, so I can add a dollop or two to marinara, soup, or marinades.  I have made this with both raw and roasted garlic - sometimes both.
1 head of Garlic
1/2 c STM EVOO
1/2 tb Salt
1/3 c fresh lemon juice
Plain Greek yogurt *optional
  Put everything in a blender and puree until smooth.  Store in an air-tight jar in the fridge.

Keep an eye out for more mouth watering Garlic recipes!

Spice 101: Grains of Paradise

Grains of Paradise are the seeds of a plant in the Ginger family.  It is native to West Africa.  It is also known as Guinea pepper, Melegueta pepper, or alligator pepper.  Its flavor is a blend of mild black pepper, cardamom, coriander,and ginger.  They may be little, but they pack a lot of flavor.

In the Middle Ages, many European chefs used Grains of Paradise instead of the much costlier black pepper.  Today, it is common in West & North African cuisines.  The Portugese are also very fond of this amazing little spice as is Northern Europe.  Grains of Paradise are growing in popularity here in the US as well.  TV chefs such as Alton Brown are featuring it in their recipes (Alton uses it in his delicious Apple pie). Brewers like Sam Adam's and Blue Moon use them as a flavoring agent in their Summer Ales.
Grains of Paradise compliment many vegetables including potatoes, eggplant, and pumpkins/squash as well as many meats.  Toast and grind the seeds and add a liberal amount to get a satisfactory flavor.

"Alligator" Chicken
4 large chicken breast halves, with bone and skin
8 small hot dried chile, or about 3 tb STM cayenne or chipotle
1 1/2 tsp STM Lemon zest
2 crushed garlic cloves
1 tsp STM Spicy Mango balsamic
2 tb STM Coriander seeds
1 tb STM Cumin seeds
1 tb STM Caraway
1 tb STM Grains of Paradise
2 tsp Kosher salt
4 tb STM Citrus Habanero EVOO
  Toast the spices until fragrant.  Grind to a course powder.  Combine with the remaining ingredients to form a thick paste.  Rub all over the chicken breasts and let marinate for 1 hour.  Grill over med-hot coals for about 10 minutes.  Flip and continue cooking for another 10 minutes, or until just done.  Don't over cook - it'll get tough and dry.  Let rest for a few minutes before serving.

Curried Quinoa Salad with Asparagus

1 c quinoa
1 1/2 c Chicken or Vegetable stock
1 tb STM Meyer Lemon EVOO
1/2 c diced Onion
2 minced Garlic cloves
1 tb minced Ginger
1 tsp STM Cumin
1 tsp STM Grains of Paradise
1 bunch fresh Asparagus or fresh Green Beans
1 c Peas, fresh or frozen
1 c diced Squash, Zucchini, etc *optional
For the Dressing:
1/2 c STM Meyer Lemon EVOO
1/4 c STM Spicy Mango balsamic
1 tb Lemon juice
3 tsp (+/-) STM Madras Curry powder
1 tsp STM Mustard seeds, ground
  Cook the quinoa in the stock according to package directions.  Trim and slice the asparagus.  Saute the onion and garlic until they start to brown.  Add the ginger and spices.  After a minute or two, add the vegetables.  Let them cook a few minutes (to desired texture - I like them crisp) Stir in the quinoa and remove from the heat.  Mix up the dressing and toss into the salad.  Let rest for a few hours so the flavors can develop.

Old World Plum Dumplings

This is such a tasty dessert (or breakfast) dish.  It is a perfect family-time recipe - kids love forming the dumplings.  Plus, there is a sweet reward afterwards for all of their hard work!  Plums could easily be exchanged for any stone/pit fruit in season.

For the dough:
1 lb russet Potatoes or 1lb unseasoned mashed potatoes
2/3 c Flour
3/4 tsp Salt
3 tb Butter
2 Egg Yolks

For the filling and crumb topping:
1 stick Butter
1/2 c breadcrumbs or Panko
1/2 c Walnuts or Pecans (optional)
1/4 c + 3 tb Sugar
1 tsp STM Sweet Spice blend or STM Pumkin Pie Spice
1 lb small ripe Plums, pits removed and diced

To make the dumplings:
  Cook & mash the potatoes.  Combine the cooled potatoes with the remaining dough ingredients.  Divide the dough in half and let rest 15 minutes.  Then roll out to about 1/4" thick and cut out rounds (about 3-4")
Melt 1 1/2 tb butter.  Stir in the plums, 3 tb sugar, and 1/2 tsp Spice.  Spoon 1 tb filling onto each round and  seal.  Gently roll a bit to round it out.

Cook the dumplings in simmering salted water for 12 minutes.

Meanwhile, make the crumb topping.  Melt 2 tb butter in a skillet.  Saute the breadcrumbs and walnut pieces for 5 minutes.  Allow it to cool slightly before adding the remaining 1/4 c sugar and spice.  Drain the dumplings.  Melt the remaining butter.  Coat the dumplings in the butter and then dredge in the crumbs.  These are great hot, warm, or cold - if they haven't been completely consumed immediately!

Pumpkin and Chorizo Paella

I love the flavor combination of pumpkin/squash and chorizo.  When I found the basis for this recipe (hungry-kittens.com) I couldn't wait to get home and try it.  Now that it's been tweeked to STM tastes, we're sharing it with all of you.  I hope you enjoy it as much as we do!

STM's Roasted Sofrito:
3 large Tomatoes, chopped or 1/2 c cherry/grape/sunshine gold baby tomatoes
1/4 c STM Meyer Lemon or Citrus Habanero EVOO
1 tb STM Traditional or Black Walnut Balsamic
1 diced Onion
3-4 chopped Garlic cloves
1 small Bell Pepper, chopped
1 chile pepper of desired heat level
3 tb Cilantro
  Combine the vegetables and peppers, toss with the evoo and balsamic.  Roast for 15 minutes at 350.  This can be made ahead of time.
Paella:
3/4 lb Chorizo sausage, sliced
1/4-1/2 lb raw Shrimp
1/4 lb Scallops *optional
12 fresh Mussels *optional
roughly 1/4 small Pumpkin, cubed
3 tb STM Garlic EVOO
1 c Arborio rice
3 c Chicken stock
pinch or two STM Saffron threads
1 c Peas, frozen
  Heat the chicken stock in a small pot, add the saffron and let infuse.  In a large dutch oven, saute the chorizo, shrimp, and scallops until cooked through and starting to brown.  Remove to a dish.  Add the evoo to the pan juices.  When it's nice and hot, stir in the uncooked rice.  Let it cook, stirring often, until the oil has been absorbed and the rice begins to brown.  Now stir in the sofrito mixture along with any juices in the pan.  Let it cook down for a few minutes.  Stir in the pumpkin, frozen peas and the previously cooked meats.Smooth out the rice and add enough stock to completely cover it.  Cover and cook until the rice is just under done.  Don't scrape the bottom of the pan, the rice there will caramelize and form a lovely crust. Add a bit more stock to the pan if needed and tuck in the mussels if using.  Cover and steam them until they open and the rice is done (you don't want soupy rice, so adding stock a bit at a time as needed is a great way to go)  Remove the pan from the heat and cover with a clean towel - rest 5 minutes.  This is the perfect time to uncork a bottle of wine for dinner ;)  We like it with our Adelsheim Pino Gris.

Clementine, Carrot & Coriander Soup

This is a beautiful, light soup fantastic for fall evenings.  It goes great with gourmet grilled cheese sandwiches, grilled fish, or just a light salad.

1 1/2 lbs Carrots, diced  (Peel or don't as you prefer - but there's lots of vitamins in it)
1 c chopped Onions or Leeks
2-3 tb STM Blood Orange or Citrus Habanero EVOO
1 1/2 pint (2 1/2 c) Vegetable stock or Carrot juice
1 tb STM Coriander seeds, toasted & ground
1/2 tsp STM Cumin seeds, toasted & ground
1/2 tsp STM Ginger
2 tb STM Grains of Paradise
1 tsp STM Ras el Hanout **optional
4-6 Clementines; Juice & zest.
1-2 tb flour
Roasted Pepitas (Pumpkin seeds) & Greek plain yogurt for garnish

Sweat the carrots and onions/leeks in the evoo until soft, 10 minutes.  Stir in the spices and cook for another 2 minutes.  Now add the stock or carrot juice (or combination thereof).  Cover and simmer for 15-20 minutes.  Add the flour and the juice and zest of the clementines.  Continue simmering for 30 minutes.  Puree if desired.  Add a dollop of yogurt and sprinkle with some pepitas before serving.

Second Round Vino Club

Goodness, time, she is a flying.  We have a delicious second rounder for you.  Healthy, low maintenance, and- most importantly-super yummy.   We adapted this recipe from one in Bon Appetit October 2003.

Savory Vegetable and Cannellini Bean Soup
1lb dried cannellini beans (white kidney beans) *to save time use an equal amount of canned.
2 tb STM Meyer Lemon EVOO
1 Onion, diced
4 minced Garlic cloves
1/4 head of Cabbage, chopped
2 c diced Tomatoes
4 diced Celery stalks
3 diced Carrots
1/2 head Red Cabbage, chopped
4 Zucchini, chopped
2 diced Potatoes
10 c (+) Vegetable Stock
2-3 tsp STM Savory Herb blend
1 tsp STM Cumin
1/2 - 1 tsp STM Fennel
6 thick slices toasted 7 Grain bread
1 c Parmesan cheese

If using the dried beans, cover them with at least 3 inches of water and soak overnight.  Drain and rinse before using.  Saute the onion, herbs and garlic for 5 minutes.  Add the green cabbage, tomatoes, celery, & carrots.  Cook for 10 minutes.  Next, stir in the stock, beans, potatoes and basil.  Cover and simmer the soup for about an hour.  Then add the red cabbage and zucchini.  Cover the pot and continue simmering the soup for another 20 minutes, until all of the vegetables are tender.  Remove the soup from the heat and lay the toast on top of it.  Let it sit for 10 minutes - no fussing!  Then stir in the cheese.  Drizzle a touch of EVOO on to finish.  This is a great main meal or accompanied by a nice panini sandwich.

Second Round Hops Club

Is it that time already?  We've got an amazing second round recipe for you.  It's easy, tasty and fairly healthy (don't tell, ok?)   I adapted it from Parade Magazine's September 2002 issue.

Tuscan Grains and Greens Casserole
2 tb STM Basil EVOO
1lb Sweet or Hot Italian Sausage (make your own : ground pork or turkey and about 1/4 c STM seasoning)
4 oz fresh Spinach
4 oz Escarole, Swiss Chard, or Kale
1 tb minced Garlic
3 c Chicken stock
1 tsp STM Italian Sausage blend
1 tsp STM Marjoram
2 tsp STM Basil
4 oz small Shell Pasta, uncooked
1/2 c Rice (Jasmine or basmati), uncooked
1/2 c Pearl Barley (Quick cooking is okay too)
Parmesan or Gruyere Cheese
  Heat the EVOO and brown the sausage.  Be sure to break it up if you use the links.  Add the greens, cover and allow to wilt, about 3-5 minutes.  Meanwhile heat the stock to a boil and add the spices and herbs.  Let simmer 5 minutes.  Preheat the oven to 350 F.  Spread the pasta in the bottom of a large casserole with a tight fitting lid.  Evenly spoon the meat/greens over the pasta.  Scatter the rice and barley over top.  Add the broth and spices.  Cover and bake for about 30 minutes, or until all of the grains are done.  Sprinkle with cheese and enjoy.

Cinnamon Anyone?

While it may be the most recognized spice in the world, there is nothing common about this versatile spice. There are actually four species of cinnamon that are sold or recognized
     Cinnamomum verum ("true cinnamon" from Sri Lanka or Ceylon)
     C. burmanni ( Korintje or Indonesian cinnamon)
     C. loureiroi ( Saigon or Vietnamese cinnamon)
     C. aromaticum (Cassia or Chinese cinnamon)
Essentially,Ceylon cinnamon has a more subtle, woody and sweet flavor and has a more crumbly texture due to its thinner bark. The Korintje cinnamon or cassia is noted to have a more intense flavor and less aroma. Its bark is much thicker than Ceylon cinnamon. Having noted the basic differences, let's move on to a great recipe that Trader Jen has found!
                      Cinnamon-Pomegranate
                   Grilled Cornish Game Hens
For the glaze:
1/2 c. STM Pomegranate  Balsamic Vinegar
2 TBSP orange juice
2 tsp STM Saigon Cinnamon

4 Cornish game hens
1 tsp STM rubbed sage
STM Blood Orange EVOO

Directions:
Create a glaze with the first 3 ingredients. Place Cornish game hens on a grill and brush them with the Blood Orange extra virgin olive oil (EVOO) and sage. Grill the birds for about 10 minutes then brush them with the pomegranate/cinnamon glaze. Continue cooking on the grill until the birds are done ( check with an accurate meat thermometer). Brush them again with the glaze prior to serving and serve with the glaze as a sauce. Be prepared for rave reviews!!!

I Miss My Sous-Chef....

I really, really miss my sous-chef. I had forgotten how much time and arm-power peeling, chopping, dicing, blending and stirring can take. My sous-chef will be coming back from Oregon next week. And although he is not always available, he has (almost uncomplaining) done more than his fair share of the chopping. My sous-chef would frequently meet me at the back door to help me carry in the groceries. He would take a look at my face and usually ask how my day went before he launched into his own school monologue. While I unpacked the groceries, he would sit at the counter, open a beer, pour me a glass of wine and wait for me to settle down. Then he would ask if there was anything he could do to help. Depending on how my day went, I would either say no or more often than not, have him start chopping onions ( I almost always use onions in whatever I cook). He is a very thorough sous-chef - he always chops consistently and as finely as instructed. When he stirs, he does so slowly, without flinging sauce all over the stove like someone else I know. My sous-chef has picked up lots of tips on cooking and grown to be a very good critic of flavors and seasonings. When asked to taste something, he will get that far away look in his eyes and you know he is very focused on the task. Since he likes to eat many different types of food, I once suggested he might be interested in taking a cooking class. He looked at me and indignantly told me in no uncertain terms that he already knew how to cook. Somehow along the way, he graduated from sous-chef to chef without my even knowing it! In fact, part of his acceptance into his summer internship was based on his employer asking him if he could cook. He quickly replied " Well, right now, I am making two different quiches and barbecuing shish kebabs - does that sound like I can cook okay ? ". Yep, I miss my sous-chef, I really, really do.

New Arrival!! Achiote Seeds and Achiote-Orange Carnitas

The Captain ranges far and wide in his travels, seeking wonderful new culinary experiences.  Recently he came across some amazing flavors in South America and the Caribbean.  Being the generous man that he is, the Captain stuffed his hold full of foodie goodies and raced home to share it with all of us.

Achiote seeds, also known as Anatto seeds, are a subtle yet key ingredient in many Latin and Caribbean dishes.  Sweet and slightly nutty, it has a light peppery bite that many find irresistible.  Chances are that you've had it with out ever knowing it - Anatto seed is a common food coloring agent. It's what gives Cheddar cheese that distinct orange color.  American cheese and Velveeta also use annatto coloring as do the cosmetics industry.  In Latin and Caribbean cuisines, the seeds are ground with spices and chiles to form a paste.  Achiote paste, called Recado Rojo, is used to flavor everything from rice and beans, to meats and stews.  Some innovative new chefs are even using it in desserts!

Achiote seeds come from the Bixa orellana tree, named after the Spanish Conquistador Francisco de Orellano who was the first European to explore along the Amazon River.  The plant is native to South America and the Caribbean, and now can be found growing in Topical and Sub-tropical regions all over the world.  The seeds grow in a large, rather hairy, heart-shaped pod that opens to reveal the seeds when fully mature.  Each pod contains 40-60 seeds.  The term achiote comes from the Aztecs' word for the tree and seeds, "achiotl".

Achiote Paste  "Recado Rojo"
5 tb STM Anchiote seeds
2 tsp STM Cumin seeds
1 tb STM Tellicherry Black Peppercorns
8 STM Allspice Berries
1/2 tsp STM Whole Cloves
3 Habanero chiles (or to taste)
1/2 c Orange juice
1/2 c STM Traditional Balsamic
8 minced Garlic Cloves
2 tb Sea Salt
5 Lemons, juiced
1 tsp premium Tequila
  Toast the spices until fragrant and then grind them.  Combine everything in a food processor and pulse until a thick paste forms.  Wrap in plastic wrap and keep in the fridge.  Or slice into cubes and dry in a low oven. Keep in an air tight container.

Achiote-Orange Carnita Tacos
3lbs Pork country ribs or shoulder roast
3/4 c Orange Juice
1/4 c STM Citrus Habanero EVOO
2 tsp Achiote Paste (see above recipe)
1 tsp STM Cumin seeds
1 tsp STM Oregano
1 tsp Sea Salt
1/2 tsp STM Ancho chile
1/4 tsp STM Aleppo Chile
2 tb Bacon fat (or more EVOO)
4 minced Garlic cloves
2 c Chicken Broth
  Toast and grind the cumin.  Combine with the other spices.  Stir in the orange juice, achiote paste and evoo.  Coat the meat and marinate overnight.  The next day, remove the meat from the marinade -reserve the marinade.  In a large dutch oven, sear the meat in the bacon fat until golden brown.  Set aside.  Saute the garlic in that same, uncleaned pan.  After 2-3 minutes add the marinade and cook for another 2-3 minutes.  Stir in the chicken broth and bring to a gentle simmer.  Return the pork to the pot and braise for 1 -1 1/2 hours.  Remove the meat and chop or shred.  Roast the meat with 1 c of the sauce at 400 for 20 minutes to caramelize.
  Serve with corn tortillas, lime wedges, and some fresh lime juice coleslaw.  I like to stir some of the extra sauce into rice and vegetables as a side dish.

Greek-style Honey Cake with Cardamom

  Growing up, I loved going to the Greek Culture festival with my Grandmother.  We would wonder around the arts and crafts booths discussing Greek mythology and customs and watch the colorfully clad dancers perform traditional dances-all while munching this delectable dessert.  

Greek Honey Cake with Cardamom

Honey Syrup: 

3/4 c Sugar

1 c Honey

2 tb STM Cardamom

Cake:

1/2 c STM Blood Orange EVOO

1 1/2 c Flour

1 1/2 tsp Baking Powder

1 tsp STM Cardamom

1/4 tsp STM Korintje Cinnamon

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 c Sugar

3 Eggs, separated

2/3 c Greek Yogurt

1 1/2 tsp Orange Zest

1 tsp Almond or Vanilla Extract

1/2 c toasted Almonds or Pistachios *optional

Sift together the dry ingredients with the spices.  In separate bowls, divide the sugar between the egg Yolks and Whites (6 tb each)  Beat the yolks until creamy and then add the EVOO, yogurt, zest, and extract. Stir in the dry ingredients until well combined.  Beat the egg Whites until stiff, fold into the batter.  Grease a 9x13x2" pan with some EVOO and flour.  Pour in the batter and bake at 350 for about 25 minutes, until done and golden.  While the cake is baking, combine the syrup ingredients in a small sauce pan.  Gently simmer for 10 minutes.  When the cake is done, immediately pour 1/3 of the syrup over it.  Once that has been absorbed, pour another third of the syrup over it.  Repeat with the remaining syrup.  Let sit for at least 2 hours - the longer it sits the better it gets.  

  Alternatively, you can reserve the remaining 1/3 of the syrup and macerate some fresh fruit in it to serve along side the cake or over ice cream.  The syrup also makes a nice whipped cream.

Quinoa Fritters with Avocado

  

Quinoa (pronounced keen-wah) is a grain like annual known for its wonderful nutritional content.  It was first domesticated in the Andean regions of Equador, Bolivia, Colombia and Peru over 4,000 years ago.  It was a staple of the Incan diet, second only to potatoes.  Quinoa is currently experiencing a growing popularity world wide for its high levels of complete protein, dietary fiber, Phosphorous, Magnesium, and Iron.  It also contains high levels of Calcium and vital Amino acids, and is naturally gluten-free making it a great option for vegans and those who suffer from Celiacs or Lactose Intolerance.  Quinoa is used like rice or cous cous and has a delicious subtle nutty flavor.  It can be found in the Grain/Rice/Legume section of most grocery stores. 

  Stop by our website, we will be posting lots more recipes for this wonder-food.

Quinoa Fritters with Avocado

Fritters:

1 fresh, large Avocado

2/3 c Quinoa 

3/4 c Vegetable stock or water

1/4 c Mizithra or Cotija cheese (crumbled)

1/3 c Flour

4 Green Onions, chopped

3 tb (to taste) STM Carne Asada seasoning

3/4 tsp STM Garlic Sea Salt

1 Egg

1 Egg Yolk

STM Citrus Habanero EVOO, for pan frying

Dipping Sauce:

1/2 c Plain Yogurt or Mayo

1 - 2 tsp Siracha chile sauce or STM Piri Piri seasoning

Juice of 1/2 Lime

1/2 -1 tsp STM Prickly Pear or Spicy Mango Balsamic

  In a dry pot, lightly toast the quinoa until it begins to brown.  Ass the stock and cover.  Simmer over low for about 10 min, until the water is absorbed.  Meanwhile combine the sauce ingredients and chill until ready to serve.  Once the quinoa has cooked, stir over the heat for a minute or two to get rid of the excess water.  Then stir in the flour, cheese, green onions and seasoning.  Mix in the Egg and Yolk and stir to form a dough. Finely dice and season the avocado.  For larger fritters, flatten a spoonful in your hand, add some avocado and fold the fritter up to enclose it.  For smaller, appetizer size fritters, I added the avocado directly to the dough.  Pan fry the fritters in the oil: the larger take about 4-5 minutes a side, while the smaller only take about 2-3 minutes.  Drain on a paper towel and serve with the sauce or some yummy home made salsa.

Chai Infused Cream Cheese Frosting and other Yumminess

On our Carrier Pigeon this week we feature a recipe for Pumpkin Chai Cupcakes.  Here is the Frosting recipe for those cupcakes!  Yum!  Try it on your other favorite cupcakes for a nice change.

Chai Cream Cheese Frosting
1/2c Unsalted Butter
1/4 c STM Loose leaf Chai Tea
8 oz (1 pkg) softened Cream Cheese
1/2 tsp Vanilla
3 1/2 c Powdered Sugar
  Slowly melt the butter over low.  Add the tea and continue to gently simmer for 5 minutes.   Strain out the tea and squish a bit to get all of the butter out.  Allow the butter to come to room temp (it will begin to re-solidify)  Beat the infused butter and cream cheese together until fluffy.  Add the vanilla.  With the mixer running, slowly add the powdered sugar 1 cup at a time until well blended. 
*This makes enough soft consistency icing to generously frost a 13x9x2" pan, 24-28 cupcakes or an 8" layer cake.  To make a stiffer frosting, add more powdered sugar by 1/2 c until consistency is reached -be aware that this will dilute the flavor.

One of my favorite things about Fall are pumpkins.  They are just so tasty and can be used in just about anything.  To celebrate the coming Fall - and help you save a few dollars, here is a wonderful recipe for a latte.
 

Pumpkin Chai Latte
1 c STM Chai Tea, brewed strong
1 c Milk (Vanilla Almond or Coconut are nice alternatives to Cow milk)
1/4 c Pumpkin Puree
1 tsp Vanilla
2-3 tb STM's local Honey
1 tsp STM Chai Spice Mix, ground fine
  Puree everything in a blender for about a minute or so.  Then simply heat it up by the cup.  This recipe makes about 4 cups and will keep for a few days in the fridge.     

Spice 101: Berbere with Wat: Traditional Ethiopian Stew

 Berbere is a spice blend featured in Ethiopian and Eritrean cuisine.  It is most commonly associated with the thick and complex stews known as Wat (or W'et).  Berbere also makes a fantastic spicy rub for meats and adds wonderful character to lentil soups.  Each family has their own variation of the Berbere blend, but they almost always feature chiles of varying heat levels, fenugreek, cumin, allspice, and ginger.

Try these great ideas:
Sprinkle a little over your baked sweet potatoes or other root vegetables.
Add some to sour cream or yogurt for a lively dip.
Kick up your refried beans.
Re-invent your fall chili
Rub onto baby back ribs before slathering with BBQ Sauce
Mix into flour for an exciting take on Fried Chicken.

Doro Wat: Ethiopian Chicken Stew

3 lb Chicken pieces

3 tb STM Rosemary EVOO

2 tb Sweet Butter or Niter Kibbeh (spiced butter, see below)

3 lbs chopped Onions

6 chopped Garlic Cloves

3 tb (+/-) STM Berbere Spice blend

2 tb Tomato Paste

1 tsp Sugar

2 c Chicken Stock

Hard Boiled Eggs

  Melt the butter with the oil.  Saute the onions until almost caramelized.  Then stir in the garlic, Berbere, tomato paste, and sugar.  Cook until it becomes a thick paste.  Stir the stock little by little.  Simmer for about 10 minutes, and then add the meat.  Cook until tender and liquid has reduced, 45-60 minutes.  It is traditional to add hard boiled eggs near the end of the cooking time.  Serve over fresh Injera bread, couscous, or rice. 

Chickpea Fritters in Spicy Berbere Sauce

3 c Chickpea flour

2 tsp STM Cumin

2 tb STM minced Onion

2 tb STM minced Garlic

Sauce:

3 tb Niter Kibbeh spiced butter (see below)

2 chopped Onions

3 minced Garlic cloves

1/2 c STM Berbere

1/2 c STM Meyer Lemon EVOO

2 1/2 c Vegetable stock or water

  Mix the chickpea flour with the cumin, garlic and onions.  Stir in 3/4 c stock or water until a firm dough ball forms.  Roll dough out to 1/4" thick and cut out with cookie cutters (a fish is traditional, but I use anything)  Fry the fritters until golden and puffy.  Set aside to drain.  Saute the onions until nearly caramelized.  Stir in the garlic and berbere.  Stir to form a rough paste and then slowly add the remaining stock.  Reduce for 15 minutes before adding the fritters to the sauce.  Simmer for 30 minutes.  *I like to add fresh vegetables to the sauce as well to make it a more balanced meal.  I've used zucchini, squash, eggplant, green beans, etc.

Niter Kibbeh: Ethiopian Spiced Butter

2 lbs Unsalted Butter, cubed

1/2 minced onion

3 tb minced Garlic

4 tsp minced Ginger

2 tsp STM Turmeric

1/4 tsp STM Cardamom

1" piece STM Cinnamon Stick

1 whole STM Clove

1/8 tsp freshly grated STM Nutmeg

  Slowly melt the butter in a saucepan.  Gently bring to a simmer and add the remaining ingredients.  Simmer uncovered and undisturbed - no stirring- over low for 45 minutes.  The milk solids will sink to the bottom and become a golden brown.  Strain the butter into a clean jar and cover tightly.  Keeps several weeks in the fridge.

   I use niter kibbeh in just about anything that calls for butter.  Mashed Potatoes, cornbread, sauteed vegetables, toast, etc.  It's a great way to add some extra flavor to a dish.

Stop by our website for lots more Berbere and other fantastic recipes!

Chutney, the continuation...and a Mango Chutney Recipe!

We just couldn't let the argument die, partly because we like the excuse to keep finding yummy new chutney recipes! So here's another installment in the Salsa, Chutney, Relish argument, with a focus on Chutneys this time. Enjoy, and feel free to add your 2 cents!!

Chutneys are generally considered to be either sweet or hot. Chutneys may also be dry or wet while citrus juice or vinegar may be used as a natural preservative. This is where the delicious and vast array of balsamic vinegars here at Spice Traders Mercantile makes the chutney experience so exciting! Think of all the amazing flavor combinations you could try!

There are millions of variations on a chutney, and everyone has their own thing. Most will start with a fruit base, some a non-sweet vegetable such as zucchini or cucumber. Some tips to creating your very own chutney creation are to select fruits/veggies that are not completely ripe and have a firm flesh. Avoid soft fruits such as berries as they will lose their flavor when cooked and reduce down to more of a jam texture flavor. Chutneys are CHUNKY! Try dried fruits, as they hold up well when cooked and mixed with vinegars, etc. Their flavor tens to balance well with the spices and sugar. Firm eggplants, tomatoes, and rhubarb work well if you want to give veggies a try. Most recipes also include onion and garlic as well.

Some popular SPICES to include in your chutney experiment are available here at STM: allspice, cardamom, cinnamon, cloves, coriander, cumin, fennel, ginger, lemon zest, mustard seeds, nutmeg, orange zest, peppercorns and pepper flakes. 

When using spices in a chutney, it is best to use whole spices, as they hold their shape and don't create a cloudy or muddy appearance to the blend.

Some popular fruits found in chutneys are apples, apricots, bananas, green mangoes, nectarines and peaches, cranberries, oranges, plums, pears, pineapple and tamarind.

Mango Chutney

1/2 c sugar
1/4 c STM peach white balsamic vinegar
2 mangoes (about 2 cups) peeled and diced
1/4 c sweet onion, diced
1/4 c golden raisins
2 tsp STM granulated ginger
1/4 tsp STM Tellicherry pepper, ground
pinch STM aleppo chili pepper

Combine sugar and vinegar in a sauce pot, bring to a boil and simmer until sugar dissolves. Add mangoes, onion, raisins, ginger, ground pepper and chili pepper and simmer, uncovered, until mixture becomes slightly thickened. Cool and pour into a glass jar or bowl. Refrigerate until chilled, serve as a relish for meats, tacos, with crackers and cream cheese, or anything else your heart dreams up!

....or try this amazing idea! Mango Chutney, Prosciutto and Paneer "Pizza"

Let us know your FAVORITE uses for chutney, and what your favorite kind is to enjoy!

Summer Strawberry Basil Sangria

You deserve a summer vacation. Or at least one in a glass, on ice, to enjoy some cool evening in the shade, with your feet propped up. Right?

Well, I found one just for you! It's fantastic. It's the perfect blend of summer fruits, marinated in an exquisite William Hill Chardonnay, with a delicate basil flavoring. It's simple, easy, and will be ready for you to enjoy, with some very appropriate summer friends, in just a few minutes!

Summer Strawberry Basil Sangria

1/2 lb fresh strawberries
1 apple
1 oz fresh whole basil leaves
1 bottle STM William Hill Chardonnay
1/2 c sugar
1 c club soda
1 c white grape juice

Trim and thinly slice the strawberries. Slice and dice the apple into very small bits. Score the basil leaves with a fork. This released the flavor without making difficult pieces to swallow. Simply rub the basil leaves with a fork in order to release the essence.
Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit. Add the club soda first and then the remaining liquids. Stir well and serve to those amazing summer friends of yours. Kick up your feet and enjoy a moment, you deserve it.

Cooking with Beer: Bacon Cheesy Beer Bread

Um...so the title of this blog alone should elicit such massive amounts of excitement that me rambling on here is completely pointless, right? Come ON! Beer (duh) BACON (double duh) and CHEESE! The holy trinity, I'm pretty sure that's the definition, right?

I stumbled across this absolute gem of a recipe yesterday, and knew I just HAD to bring it to you to thoroughly enjoy with me! What's not to love? So please join me in combining the most wonderful three flavors known to man (I'm not being too dramatic, am I? oh well).

Bacon Cheesy Beer Bread adapted from crunchycreamysweet.com

3 cups all-purpose flour
1 Tbs sugar
1 Tbs baking soda
1/2 tsp salt
12 oz (1 bottle) STM light beer...your favorite unique flavor
3-4 slices bacon, cooked and crumbled
3/4 c grated mozzarella cheese
1 Tbs dry ranch mix
1 egg + 1 Tbs water for egg wash
STM artisan salt for sprinkling, we like a smoked flavor to compliment the bacon

Preheat oven to 375F degrees. Grease 8" loaf pan and set aside. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt and ranch mix.) Add cheese and stir with a wooden spoon. Add beer and stir until just combined. It should be thick and lumpy, do not overmix. Place the batter in the prepared pan. Sprinkle the bacon on top. Brush with the egg wash. Sprinkle with sea salt. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a cutting board to cool completely.

Now enjoy a slice, maybe topped with tomato sauce, more mozzarella, olives and a few pepperonis?? Heaven...in one intoxicating bite! Don't forget to save a bottle of that beer to enjoy the bread with, eh? Naw,  you wouldn't forget that.