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.

Spicy Smoked Brined Fried (or not) Chicken

How's fried chicken for an all-American way to enjoy the added flavor we can offer here at Spice Traders? And since I can't, in good conscience, tell you to fry anything, I will offer alternatives for those of us who only enjoy fried chicken until we swallow all that grease, and immediately are filled with regret.

I couldn't resist the idea of my favorite spices and flavors paired with a 'fried' chicken goodness. Here in this beauty, are my very favorite darlings of the spice rack, Smoked Paprika and Chipotle Powder. I'm not a super spicy hot lover, so smoking the peppers makes my heart melt! So if you haven't met these two hotties, I'd love to arrange a date, maybe melded with some yummy fried (or not) chicken!

http://www.nlrockrecipes.com

The other secret of this recipe, is the brine step. It takes 2 days of planning ahead, but it is what MAKES this recipe incredible, fully saturating the entire depth of the chicken with flavor, and that's what we want, right? Also, make sure you have a mostly full bottle of Tabasco sauce, because this recipe is gonna use most of it!

Smoked Brined Fried (or not) Chicken Fantastic

For the chicken:
Begin with one large chicken, about 3 1/2 to 4 lbs OR  equivalent weight in already chopped bone-in, skin-on pieces of chicken

For the Brine:
2 quarts water
1/4 c kosher salt
1/4 c brown sugar
2 Tbs honey or maple syrup

Stir brine ingredients until salt and sugar are dissolved, then add:

3 Tbs STM black peppercorns, crushed slightly
8 cloves garlic OR 3 tsp STM minced garlic
1 large onion, thinly sliced
1/2 c Tabasco Sauce (more or less, depending on the true value of your soul, kidding! I'm a wuss)

After 48 hours, remove the chicken from the brine mixture. Toss in the flour and spice dredge, which is where the rest of the magic happens.

For the Dredge:
1 1/2 c flour
1 tsp kosher salt
1 tsp STM black peppercorns, ground
3 heaping Tbs STM smoked paprika
2 heaping Tbs STM chipotle powder

Mix all ingredients together in a large bowl until very well combined. Add the brined chicken pieces, toss well, and press the chicken pieces into the flour. Dredge with your palms to get good contact with the meat. Let stand for ten minutes (Alton Brown would be so proud) then toss again and press down with your palms again. Now it's time to warm up your oil.

In a 12" cast iron skillet, heat 1 inch oil (corn, canola, or my fave healthy alternative, coconut) with 1/2 c real dairy butter until it reaches 350F degrees. Just below medium heat works well, but use a thermometer to be sure. A cast iron skillet is the best for fried chicken. Be extra careful to regulate the eat properly if using anything other than cast iron. Even cooking is essential.

Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 35-40 minutes depending on the size of your chicken pieces, turning at least once halfway through the cooking time. A good tip is to start with dark pieces and add the breasts about 10-15 min into the cooking time because white meat will cook faster. Always use a meat thermometer to ensure that the largest pieces have reached an internal temp of 165F degrees, the perfect temp for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 5 minutes before serving.

The NOT fried version:

Brine the chicken the same as above, but instead of using the flour dredge and frying, pick up here after the brine.

For the crispy coating of your Un-Fried chicken:

1 1/2 c corn flakes OR panko bread crumbs, available in most grocery stores and in some bulk foods
1 tsp kosher salt

1 tsp STM black peppercorns, ground
3 heaping Tbs STM smoked paprika
2 heaping Tbs STM chipotle powder

Dredge your drained chicken pieces in the corn flake/bread crumb coating. Arrange evenly on a baking sheet, with rack, and lightly spray with cooking spray. Bake in a 400F degree oven for 30-40 minutes, turning each piece several times during the cooking time to ensure even cooking. Remove when cooked thoroughly, serve immediately. Frolic in ecstasy because your delicious chicken was not deep fried, and enjoy past the first bite, grease free!

Salsa, Chutney and Relish, OH MY!

There has been much chatter and discussion amongst us traders here at Spice Traders Mercantile (STM) regarding the definitions of salsas, chutneys and relishes, and what makes each group unique. Since I, Trader Colleen, am the one bringing you the issue, it may POSSIBLY be skewed to mirror my opinions, but with that disclosure, I will to my best to bring you actual fact, as always!

There is much history involved in the defining of salsas, chutneys and relishes (also often called pickles). I will begin to try and sort it all out for you.

Salsas have been around for centuries, made by 15th century Aztecs even. Both salsas and chutneys can be made from fresh or cooked ingredients, and they both add heat to our foods, kicked with spices. The other wonderful thing about adding these amazing homemade condiments is that it adds a health benefit to our meals, rounding out vitamin needs by their inclusion of fruits, vegetables, herbs and spices. The heat in spices also comes with a nifty health benefit. Spicy foods make us break into a sweat, if you haven't, your food isn't hot enough. The body cools itself by sweating, and hot foods have developed in countries that deal with hotter climates. There are multitude of other benefits from eating hot food, such as weight loss (capsacin has shown to ramp up calorie burning up to 20 minutes post chew) by making your food more flavorful and kicking up your metabolism. Capsacin is also beneficial in the fight against heart disease as it is anti-inflammatory and reduce the damaging effects of LDL. Spicy foods also contain vitamins A and C, reducing blood pressure. Plus they boost feel-good hormones such as serotonin, making you feel better just for indulging! Win-win! So for the sake of definition, salsas are generally spicy. The Free Dictionary defines it as "a spicy sauce of chopped, usually uncooked vegetables or fruit...used as a condiment."

The word chutney comes from Hindi, chatni, also appearing around the 15th century. They are typically sweet and sour, incorporating both flavors in one yummy accompaniment. Chutneys can be raw or cooked, chunky or smooth. Cooking a chutney will caramelize the sugars, allowing the flavors to intensify. Also for the sake of definition, chutneys are typically sweet, sour and not hot spicy, although they often use many spices such as allspice, clove, nutmeg and cinnamon. Foodgeeks calls it "a jam-like preserve consisting of fruits cooked down with vinegar, sugar and spices." Another defintion found at the Free Dictionary defines it as "a pickle of Indian origin, made from fruit, vinegar, spices, and sugar."

So now you know the difference, right? Oh you don't? I didn't make a clear case? Yeah, I'm not convinced of anything either. Really, I'm not. In MY mind, salsas are spicy and tomato/tomatillo based. Chutneys have more fruit and lots of spice, a caramelized sweet and sour taste, and are cooked. And relishes are very close to chutneys, having more of a vegetable component to them. That is the facts, according to Trader Colleen. NOW, when I inquired as to Captain Bill's definition, this is what I received. "Salsas are a blend of garden veggies, usually spicy and raw. If it is cooked, that is a sauce. Chutneys are a blend of fruit and nut, chopped, cooked. They are a sweet, sometimes spicy garnish or glaze. And a relish is vegetable or fruit, combined not unlike a salsa or a chutney, but it is pickled vegetables."

So there you have it folks, you decide! Hopefully I've muddied the waters enough for you to be thoroughly confused! That was my plan all along ;-) But before I leave you, I'm going to give you my favorite chut..er...relish? You decide! It is my favorite on turkey in November, and any other time it is delicious on a cracker with cream cheese, or if you're me, just grab a spoon and go at it, while standing in front of an open fridge. That's how I roll.

Cranberry Orange Relish

1 10-16 oz bag of fresh or frozen whole cranberries
2 peeled cored crisp red apples, cubed into 1" pieces
2" piece of ginger, peeled and finely grated
1/2 tsp STM whole allsipce
2 tsp STM Saigon Cinnamon, ground
1/2 c apple cider vinegar
Zest of an entire orange
1 c granulated sugar
1 c water

Combine ingredients in a large saucepan. Stir and simmer until all cranberries burst, and the ingredients are softened, reduced and thick, about 30 minutes. Cool fully before serving. Serve on meats (turkey) or on a cracker with cream cheese.

Cooking with Wine, Beer, & other Alcohol

Recipes abound for cooking with alcohol.  The French and Italians will throw a dash of wine into just about everything.  The English love using their beer and hard cider.  Vodka and tequila are also popular contenders in the culinary world.  Alcohol in a dish can give great flavor, rich depth, and a nice bite.  It also gives us an excuse to relax and finish off the bottle with dinner (not that many of us need an excuse with our hectic lives).  I've had a lot of people ask me about cooking with wine (or other alcohol).  They tell me that they had an amazing meal at a friend's house.  They got the recipe and detailed instructions, but no matter how closely they followed it the dish still didn't turn out.  What's the secret? they ask.
There is only one rule for cooking with alcohol - no matter what the kind.  This is important, so pay attention.  Only cook with what you Enjoy drinking.  If you hate drinking a particular type or brand, Don't cook with it - you'll hate the results too.  Most recipes that call for alcohol will require you to reduce it - which concentrates the flavor and intensity of the wine, beer or whatever.  That means what ever makes you cringe about it to begin with will be present in the finished dish ten-fold.  That's why you should never (ever ever) use so called "Cooking wines" found in many groceries.  They're terrible tasting and rot-gut quality.  You can get a decent bottle of wine for about the same price around the corner.  If you go to a reputable store (like STM) you'll even find people who have actually tasted the liquor they carry and can steer you towards bottles that fit your preferences.      
One other thing to keep in mind; ingredient lists are guidelines.  Substitutions are okay.  If red wine is too heavy, try a rose.  White wine too sweet, use a Pinot Noir.  I don't care for Cognac, so I usually substitute Port or even a Marsala.  Tequila disagree with you?  Try Rum or a nice Snapps.  Julia Child and her legion of Culinary Gestapo won't suddenly appear and confiscate your whisk.  

Chicken Marsala
There are as many versions of this dish as there are Italian Grannies.  Avoid the temptation to omit the butter and flour as they serve a purpose.  If you want to make this a little healthier, substitute potatoes and vegetables for the traditional pasta.
4 boneless, skinless Chicken Breasts
1/4 - 1/2 c Flour
1-2 tsp STM Italian Seasoning (or STM Tuscany Seasoning)
Salt & Pepper to taste
1/4 c STM Arbequina or Garlic EVOO
1/4 c Butter
1 c Mushrooms (I tend to use the entire pint carton)
1/2 - 3/4 c Marsala wine
  Slice each breast into 3 long pieces.  Put chicken in between two layers of plastic wrap and pound until quite thin (1/4") I find my cast iron skillet to be very effective for this.  Stir the Italian seasoning, salt & pepper into the flour.  Heat the oil. When it starts to shimmer, dredge the chicken in the flour and add to the skillet.  The cook time will depend on how thin the chicken is.  I usually flip them after about 3-4.  The flour should be a nice golden brown.  When the chicken has been cooked through, remove it to a covered dish or warm oven.  Saute the mushrooms in the uncleaned chicken skillet.  After about 3-4 min, they should soften and begin to plump up.  Add the Marsala and simmer for 1-2 min.  The flour that fell off of the chicken will thicken the sauce, but you can add a tsp of the seasoned flour if you need to.  Stir in the butter, the sauce should be slightly glossy.  Return the chicken to the pan and toss to coat.

Tequila Bars
12 oz Vanilla wafer cookies
1/2 c Pine nuts
3/4 c melted Butter
1/3 - 1/2 c Tequila
1/2 c Lime Juice
5 Egg yolks + 2 Whites
14 oz Condensed milk
1 tb Sugar
  Pre-heat the oven to 350.  In a food processor (or large ziplock) crush the cookies and nuts until fine crumbs.  Cut in the butter.  Reserve 1/4 c.  Press the crust into a 9 x 13" pan.  Bake until golden, about 15 min.  Allow to cool while you finish the filling.  Whisk the tequila and lime juice with the egg yolks.  Beat in the condensed milk.  Separately beat the egg whites and sugar until stiff peaks form.  Fold into the yolk mixture.  Pour into the crust and sprinkle with the reserved crumbs.  Chill for 2 hours to set.

Beef Bourguignon
1 1/2 c Red Wine (such as Locati Cellar's Sangiovese or Koyle's Carmenere)
2 tb STM Worcestershire Sauce Powder
2 lb cubed Beef (ribeye or the like)
1/2 lb diced Bacon
3 tb STM Garlic EVOO
3/4 c diced Carrots
3/4 c diced Parsnips
2 tsp each STM Thyme, Oregano, and Parsley OR 5-6 tsp Herbs de Province
1 c frozen Pearl Onions
1/4 c flour
2 tb minced Garlic
3 c Beef stock
3 tb grated Parmesan
  Combine 3/4 c wine and the worcestershire sauce powder.  Season and marinate the beef for 30-60 min.  Meanwhile, render the bacon.  When all the fat has cooked out, remove and drain.  Pat the beef dry and sear in the bacon fat.  Remove to a plate.  There should be 2-3 tb of fat left, if not add some EVOO.  Saute the vegetables for about 10 min.  When they begin to brown, sprinkle the flour in.  Let it cook until it turns brown, then stir in the garlic.  Deglaze with the remaining wine and stock with the herbs.  Simmer for 10 min.  Return the meat to the pan and cook another 5 min.

Check out our Website for more delicious recipes!

Second Round Vino Club Recipe, Balsamic Fruit Salad

We hope you had a chance to thoroughly enjoy the Saffron Pear Upside Down cake that Trader Jennifer created for August's Vino recipe pack. We certainly did! If you haven't, a saffron-scented anything, especially pear, is an absolute heavenly experience.
To carry on with the spices found in your August Vino Club, we thought we'd teach you how easy it is to improvise!

Let's make a delicious vinaigrette to top a fresh crisp summer fruit salad, just out of the things in your August Vino box! Ready? Okay, step one, go grab that box. Step two, gather your favorite summer fruits. If you need ideas, we've listed our favorite combinations below with the recipe. Step three, combine ingredients for pure summer bliss! Simple, really! You will learn you can do this with anything you have on hand! The combinations we have to offer at Spice Traders Mercantile are endless, each one unique and delicious.

August Vino Club Balsamic Fruit Salad  (all ingredients in your Vino Club Box)

1/4 c STM Black Currant Balsamic Vinegar
2 Tbs STM Blood Orange EVOO
1/2 tsp STM Ginger Powder
1 tsp STM Vanilla Powder
1/4 tsp STM Anise Seed, crushed/ground

We like this combination on our favorite summer fruits, here is our list:

orange chunks
honeydew
strawberries
blueberries
cantaloupe
pineapple
jicama (see side pic)

Jicama is a root vegetable that is full of sweet moist crisp flesh. It is the perfect addition to a summer salad, offering that crunch of pure freshness. You can find it at most any grocery store, so don't be afraid to put this one on your shopping list. We promise you will find a new standby to add to your favorite healthy things to munch on list.

Now wasn't that easy? You could do this almost every month, just round up any leftovers and make a mean vinaigrette! Your family and friends will think you have skills for sure! We'll keep your simple secret ;-)

Second Round Hops Recipe, Havana Moon Chili

Did you enjoy the Nigella Cornbread recipe in August's Hops Club? Nigella is quite the unique spice, very flavorful and very good for you! Just yesterday we had a customer tell us how wonderful it has worked in her life, just taking it capsule form daily. What goes better with cornbread than a fantastic chili recipe? We couldn't think of anything...so that was the obvious choice for your Second Round Recipe for the Hops Club. We have long been dreaming of using the Chocolate Balsamic in a chili recipe, we couldn't wait to share this with you! We've also thrown in the Citrus Habanero EVOO and a host of delicious spices to round out this bursting-with-flavor chili.

Adapted from epicurious.com

Havana Moon Chili

2 Tbs STM Citrus Habanero EVOO
1/2 c onion, chopped
1 tsp STM garlic, minced (in your Hops Club pack)
1 lb ground pork
1 lb ground chuck
14 1/2 oz can beef broth
28 oz can peeled tomatoes, drained
2 Tbs STM Chocolate Balsamic vinegar
1/3 c raisins
2 Tbs STM Hill Country Chili Powder
1 tsp STM ground cinnamon
1 tsp STM ground cumin
1/2 tsp STM ground allspice
1/4 tsp STM ground cloves
1/2 tsp STM salt (any flavor, we like a smoked salt)
1/4 c pimiento stuffed green olives (halved)
1/4 c blanched almonds (slivered)

1 recipe Nigella Cornbread (found in your Hops Club pack)

Heat the olive oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
Ad the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
To serve, place a mound of chili on a halved slice of Nigella Cornbread, halved "hamburger" style. You know, through the middle?

We are sure you will love this, but we STILL want to hear from you! What did you think? Did you make any changes?? Let us know!

Coconut Ginger Chicken & Vegetables

In the mood for healthy? With an Indian flair? This better be going on your menu this week. If you've never tried an Indian dish, you are missing out. They aren't difficult at all, and you can find the ingredients at any major grocery store (although sometimes a trip to the ethnic market can be exciting). But here at Spice Traders, we have you all taken care of in the spice department, no translation needed!

simplebites.net

Coconut Ginger Chicken & Vegetables

4 cloves garic, peeled OR 2 tsp STM minced garlic

2 inch cube of ginger, roughly chopped

1 small sweet onion, peeled and quartered

1 Tbs STM garlic EVOO (extra virgin olive oil)

2 Tbs butter

2 1/2 lbs boneless, skinless chicken thighs, cut into fours

2 cans coconut milk, not shaken

2 Tbs cornstarch

1 can baby corn cobs

1 c peas (such as snow peas) or frozen veggies of your choice (see pic for ideas)

chopped scallions (green onions) for garnish

Jasmine rice for serving

For the spice blend:

1/2 tsp STM Tellicherry pepper, ground

1 tsp STM cumin, ground

1 tsp STM coriander, ground

1 1/2 tsp STM turmeric

1 tsp STM artisan salt (any flavor)

Combine ingredients from the spice blend together and set aside. In a mini food processor, combine garlic, ginger and onion and pulse until a paste forms. In the bottom of a slow cooker placed on a burner, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring occasionally. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the remaining liquid coconut milk over the chicken, both cans should barely cover the chicken. Drain the corn cobs and chop in half. Add to the slow cooker. Place the slow cooker in the base and cook on low for 4 hours. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another 30 min or until you deem the chicken cooked and the vegetables hot. 

Captain Bill's Spiced Rum Recipe

What a genius request we had given to us on Facebook! We are so tickled to hear from you, and recipe requests get us all excited! So, we scratched our heads, did some searching, maybe some experimenting (ahem) and have settled on some brilliant ideas for a Spiced Rum recipe, which we will honor with the name Captain Bill! Why not?

Washington Post

Captain Bill's Spiced Rum

1 STM whole star anise
1/2 3-inch STM cinnamon stick, broken into pieces
2 STM whole cloves
2 STM allspice berries
1 tsp STM cardamom seeds
1/4 oz (1/2 Tbs) STM nutmeg, freshly grated
1 liter light rum (good quality, please)
1 STM vanilla bean, split and scraped
Strips of peel from 1 whole orange, no pith, finely chopped

Use a mortar and pestle (found at STM) or coffee grinder (designated for spices only) to grind the star anise, cinnamon stick pieces, cloves, allspice berries, cardamom and nutmeg.

Pour the rum into a clean, clear-glass 4-cup container; save the rum's original bottle. Add the spice mixture plus the vanilla bean and scrapings and the orange peel. Seal and place on an interior windowsill for 5 days, making sure to shake the mixture each day.

After 5 days, strain through a fine-mesh strainer, then strain again to make sure all traces of the spices are removed. Discard any solids. Use a funnel to return the spiced rum to its original bottle. Be sure to label it "Captain Bill's Spiced Rum."

Olive Oil and Orange Cake

I stumbled upon this gem in Saveur the other day, and it screamed Spice Traders to me! Olive oil in a cake? Yes please! And with the delicious variety of olive oils we have at our fingertips, the possibilities of aromatic combinations are endless. In exploring this particular recipe, my mind immediately thought of Blood Orange EVOO and then a hint of Rosemary EVOO, because those two flavors mesh so beautifully!

Recipe and photo courtesy saveur.com

This beautiful cake incorporates 2 WHOLE oranges, rind and all, offering a powerful aromatic experience that is sure to blow you away. The use of olive oil offers you a moist, slightly dense cake that has an almost creamy texture. And with the flavor possibilities we have here at Spice Traders, this cake could be something new every time! This time I chose Rosemary and Blood Orange EVOO, as I mentioned, but be creative! There is also Meyer Lemon, Citrus Habanero, Basil and Lime that all could lend to a unique aromatic experience in this moist delicious medium.
Another unique offering of this cake, it is topped with Cyprus Flake Salt, an interesting addition to a sweet cake. There is no salt in the actual recipe, something I've thought to add, but if eaten as a bite from the top down, it is a unique taste blending, complex and changing in your mouth. I'd say for the experience alone, try it with just salt on top, then maybe throw in a bit in the batter next time.

Orange-Scented Olive Oil Cake
2 oranges
2 1/3 c sugar
butter for greasing pan
2 1/2 c flour, plus dusting for pan
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
4 eggs
3 Tbs STM Blood Orange EVOO 
1 Tbs STM Arbequina EVOO
2 Tbs STM Rosemary EVOO
1/4 c fresh orange juice, about half an orange
1/4 c confectioners' sugar
STM Cyprus Flake Salt for garnish

Trim about 1/2" from the tops and bottoms of oranges, quarter oranges lengthwise. Bring 6 cups water to boil in a 4 qt. saucepan, add oranges. Bring water back to boil; drain. Repeat boiling process twice more with fresh water. Put oranges, 1 c sugar and 4 c water into the saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.

Heat oven to 350F degrees. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put the oranges into the bowl of a food processor. Pulse until oranges form a chunky puree, 10-12 pulses. Add remaining sugar, reserved flour mixture, vanilla and eggs and process just until incorporated, scraping sides as needed, about 2 minutes. Add olive oil mixture, process again just until combined. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 min. Let cool for 30 minutes.

In a small bowl, whisk orange juice and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake. Let cool completely. Garnish with salt flakes.

A delicious idea to top your cake with!

Spice 101: Nigella Seeds, with a Roasted Butternut Recipe

Again we bring you a unique and wonderful spice from the Middle East. This delicacy is the seed of a beautiful flower and is often called "black cumin" for it's savory depth of flavor.

Dry roasted nigella seeds have a flavor similar to a mix of onion, black pepper and oregano, with a slight bitterness like a mustard seed.

 This spice can trace its roots back to references found in the Bible, and is commonly found in tombs in Egypt as a precious spice to aid Pharaohs in their journey through the afterlife.

And I would be remiss if I didn't mention that Nigella Seeds also are extremely beneficial to your health. 

• has shown clinical benefit as an anti-malaria agent
• shown to prevent bacterial sepsis, or blood poisoning
• restores liver antioxidants and prevents harmful damage from chemotherapy
• when included in diet, has shown to decrease rates of pancreatic cancer
• effective in easing the effects of asthma
• http://www.nigellaseeds.com/health-benefits-of-nigella-seeds
• http://www.livestrong.com/article/398171-health-benefits-of-black-nigella-seeds/

So without further ado, this is what you can DO with nigella seeds, these gems of Middle Eastern cuisine!

Roasted Butternut with Cardamom and Nigella Seeds

1 1/2 tbs butter

1 tbs STM Basil EVOO

1 large red onion, peeled and cut into 1 cm- thick slices

1 large butternut squash, peeled and cut into 1 inch pieces

salt

2 Tbs pumpkin seeds

1 tsp STM Nigella Seeds, plus extra to garnish

1/2 tsp STM ground cumin

1/2 tsp STM ground coriander

1/4 tsp STM turmeric

1/2 tsp STM cardamom seeds, crushed

1 STM cinnamon stick

1 green chili, halved lengthwise

1 Tbs sugar

3/4 c vegetable stock

1/2 c greek yogurt

1 Tbs chopped fresh cilantro

Heat oven to 400F degrees. In a large saute pan, fry onion in butter for 8 minutes over medium heat, until soft. Add the butternut, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to brown. 

Remove from the heat and add half a teaspoon of salt, seeds, spices, chili and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the butternut should be tender and all the liquid absorbed or evaporated. 

Serve warm with yogurt spooned on top, a sprinkling of chopped cilantro and a few nigella seeds.