DIY Corner: Making your own Vanilla Extract

Since we can't get enough of the heady intoxicating flavor and aroma of our fresh vanilla beans, we at Spice Traders are exploring new ways to use them! First on our list, make your own extract that ISN'T a byproduct of paper manufacturing, gasp! It's made from REAL vanilla beans! (the paper waste tidbit is true, sadly, look up vanillin on Wikipedia for more info) The beauty of this process is, once you've let your initial batch age at least 30 days, you can just keep adding the ingredients little by little as you use your extract, and you will always have enough! It's SIMPLE and wonderful! 

Homemade Vanilla Extract

You will need:

• glass jar or bottle with tight lid or cork, dark glass preferred to preserve the intense flavor
• alcohol, such as a cheap vodka. Just make sure it's at least 80 proof or 40% alcohol
• STM fresh vanilla beans

A good ratio to keep in mind is about 1-3 vanilla beans per 1 cup of alcohol. 

First, cut your beans lengthwise, but not in half,  exposing the seeds inside. Using the back of your knife, run it along the inside of the bean, scooping out the seeds. Save seeds in a "caviar" pile, that's what the seeds are called, honest! 

Next, chop the beans into smaller pieces, about 1-2 inch lengths, giving the beans more surface area with which to impart their rich goodness.

Now, put your "caviar" pile of vanilla seeds and the chopped bean pieces into your bottle or jar. Fill the jar to the top with alcohol, keeping in mind the ratio mentioned earlier. Shake your yummy alcohol/vanilla concoction, then store in a cool dark place, such as a lower kitchen cupboard. 

Now for the hardest part yet, the waiting! The longer it ages, the better, of course. Wait as long as you possibly can, 1-2 months and I will be very proud of you! Before you say you can totally make it, I'm also suggesting you shake up the bottle every week or so. It will be more on your mind and your temptation to use it will increase! You will notice the extract will get darker as it ages, and it's fun to watch it progress. Go ahead, take a whiff! Isn't it amazing? Tell me that ain't like the something-or-other they call vanilla extract at the grocery store! 

And as I promised earlier, this one bottle will last you for the rest of your culinary life! Just keep adding alcohol as you use it, and replace the vanilla beans as it seems to weaken, maybe once a year! Enjoy your very own homemade extract! These also make EXCELLENT gifts, they're easy, and you can't get real extract this affordable anywhere! Who doesn't like vanilla?

Piri Piri Seasoning and Mexican Brownies

Well, late night craving hit in a large, chocolatey and spicy way. So, here's what came about! Chocolate craving - solution: Brownies! Spicy sweetness craving - solution: throw in a Mexican flair, in the way of cinnamon and chili. Your classic Mexican chocolate made brownie-style.

I had some creative decisions to make. What chili powder, of all the many choices we have at Spice Traders, would be the best fit for a brownie? There's STM Hill Country Chili Powder, my first choice, an amazing blend of chilies and other spices, but the cumin, onion and garlic weren't what I had in mind. Next, STM Harissa, a more promising possibility, a blend of more peppers including cayenne and paprika, but it also had garlic, cumin and spearmint. A great blend, but again, too savory for brownies. I had finally decided on a single spice, rather than a blend, STM Hungarian Paprika. I liked it for its subtle sweetness, with a hint of warmth. But as I was second-guessing, I stumbled upon the winner! STM Piri Piri Seasoning!  It contains an amazing blend of 4 peppers or chilies, with the only other addition being a hint of lemon peel. Excellent! Warmth with no savory addition.

With this decision made, the rest was easy! I chose STM Organic Saigon Cinnamon for its superior sweetness and strong flavor, a cinnamon equal to the battle between spice and spice in these brownies. Next, I decided to brown the butter slightly, to add a subtle nuttiness to the mix. Vanilla was another necessity, to stay true to the Mexican theme. And the plan was set. Be aware, the smell of the browned butter mixed with sugar and vanilla extract, absolutely intoxicating! That smell alone is worth making these brownies!!

Mexican Brownies

2 sticks butter, melted
2 c sugar
4 large eggs
1 Tbs vanilla extract
2/3 c cocoa powder
1 c flour
2 tsp STM Organic Saigon Cinnamon powder
1/4 tsp STM Cayenne pepper
1/4 tsp STM Piri Piri Seasoning blend
1/2 tsp salt
1/2 tsp baking powder

Heat oven to 350 degrees. Line a 9x13 dish with parchment paper. Press paper tightly into the corners, grease paper.

Browned butter/vanilla heaven!

Melt butter in saucepan until just slightly brown, watch very carefully and remove from heat immediately when butter shows signs of browning. It will continue to brown with the residual heat of the pan. Allow butter to cool for a few minutes, then add sugar. Stir with heat safe spatula or wooden spoon until mixed. Then add eggs and vanilla, stirring until mixed. Next add cooca powder, flour, cinnamon, cayenne and Piri Piri seasoning, salt and baking powder, stirring until smooth. Pour batter into prepared baking dish. Bake until center is fudgy, approximately 20 minutes. Cool in pan, then use parchment to lift out brownies.

Ready for the oven!

Recipe adapted from the Food Network

Olive Oil Pie Crust, in the style of Rhubarb Pie!

We are always striving to find healthier ways to create our favorite foods, and replacing many of the more common oils, such as butter, shortening, vegetable and canola oils, with a much more healthy oil, olive oil! What's better, we have so many delightful flavored Extra Virgin Olive Oils here at Spice Traders that it makes experimenting even more rewarding!

Rhubarb cubed and ready to go, with some pears on top!

This week Bill harvested the large rhubarb bush in the back of our Plantland lot, and brought me in a bounty of the colorful red and green stems with their giant leaves! So I was inspired! Off to create a healthier version of the traditional Rhubarb Pie! My goal was to replace all the oils in the crust with healthy oils, avoiding all the saturated and trans fats found in most crusts. Because, let's be honest, the crust is the most delicious, but the most naughty part of the pie, right?

To begin the olive oil crust process, I first pre-measured my oil in a measuring cup, blended the oils, poured in a smaller container and placed in the freezer for 3-4 hours. There were several different recipes and methods I found, and the one I chose incorporated coconut oil as well as EVOO. I chose this because coconut oil is another very healthy oil that is solid at room temperature, and this characteristic would help thicken the olive oil. I also used a small amount (about 1-2 Tbs) of Meyer Lemon EVOO with the regular EVOO (Arbequina is our traditional flavor). This added a wonderful hint of bright citrus flavor to the crust.

While your oil is freezing, mix together the flour, salt and baking powder. Place this mixture in a mixing bowl in the fridge to chill as well.

After my oil had solidified in the freezer, I removed the small container from the freezer, warmed the bottom in my hands for a few seconds, and popped the block of solid oil in my food processor, breaking it up a bit. (If you use 100% oil, it might have a consistency similar to honey once you  freeze it for a few hours.) Another tip I read, it would be helpful to place the blade and jar of your food processor in the freezer for 30 minutes or so before using it. Keeping the ingredients as cold as possible is the key to making this crust work.
With the frozen oil in the cold food processor, I then added the cold flour mixture. Pulse to mix. Then and 1/2 cup water (poured out of a glass of ice water) and 1 Tbs vinegar. Pulse in food processor until the mixture forms a dough ball.

Filled Rhubarb Pie

Wrap the ball of dough in plastic wrap and place in the fridge for 1 hour. During this hour is when you prepare your pie filling so it is ready to go once you have your dough rolled out. Turn your oven on to preheat when you remove your dough from the fridge to roll out, so it's hot and ready for you once the pie is put together.

 Once chilled, place ball on counter top between two large pieces of plastic wrap. Roll out dough to 1/8" thickness. Once rolled out, place pie plate upside down over dough and cut at least 1" outside the edge of the pie plate. Next use the plastic wrap to invert the dough into the plate and gently push down the edges. Trim dough to cover the outside edge. Next, return remaining dough in between the plastic sheets and roll out again for the top of the pie. Fill your pie crust with your pre-made filling and top with the rolled out dough. Place in oven and cook according to directions, often at a high temp for 15 minutes, and then lowering for 45 minutes.

Olive Oil Pie Crust


2/3 c olive oil (I used 1/3 c melted coconut oil, 2 1/2 Tbs olive oil, 2 1/2 Tbs Meyer Lemon EVOO)
2 1/2 c white flour (or I used 1 c white flour and 1 c whole wheat flour)
1 tsp salt
1 tsp baking powder
1/2 c ice water
1 Tbs vinegar

Mix oils if blending, place in container with a wide mouth, and freeze for 3-4 hours. Place food processor and blade in freezer. Mix flour, salt and baking powder. Place in freezer for 30 min or so. Once oil is chilled, pop out of container and into chilled food processor. Break up if solid. Add chilled flour mixture and pulse until small balls form. Next add ice water and vinegar and pulse until a large dough ball forms. Wrap ball in plastic wrap and refrigerate 1 hr. Roll out dough in between plastic wrap layers to 1/8" thickness. See above for more detailed instructions.

Rhubarb Pie with Cardamom and Nutmeg


4 c chopped rhubarb
1/2 c chopped pear (I used canned, or you can use strawberries)
splash of STM Honey Wine or other sweet alcohol such as brandy or rum (OPTIONAL)

1 c sugar ( I used coconut sugar)
1/4 tsp STM cardamom, ground
1/8 tsp STM fresh nutmeg, grated
6 T flour (or 4 T whole wheat flour)

Preheat oven to 450 degrees when you start rolling out your crust. Mix sugar, spices and flour. Sprinkle 1/4 c of mixture over bottom of pie crust. Top with chopped rhubarb and pear (or strawberries) splashed with Honeywine or rum (optional). Sprinkle remaining sugar mixture over rhubarb. Top with pie crust, sealing edges and cutting slits in top.

Bake on the lowest rack of the oven. Cover edges of crust with foil. Bake at 450 degrees for 15 minutes. Remove foil and reduce heat to 350 for another 40-45 minutes. Allow to cool. Serve warm or cold.

We devoured it at all temperatures here at Spice Traders, for breakfast, lunch and dinner!

Round Two of May Vino and Hops Club Recipes

We are anxious to present to you round Two of Recipes to accompany your Vino and Hops club recipe packs! 

This month we are continuing with the Turkey/Poultry Brine mix in our Vino club, which I'm sure you know from the Herbed Brisket in Wine recipe is a versatile, aromatic blend! This recipe for Herbed Smashed Potatoes even incorporates the Caramel Balsamic, Rosemary EVOO and the minced garlic also included in your Vino Club kit. 

Herbed Smashed Potatoes recipe adapted from allrecipes.com

Ingredients(***these are included in your Vino Club kit)

1 1/2 pounds small yellow-fleshed potatoes

1/4 cup STM Rosemary olive oil***

1 teaspoon butter at room temperature

2 tablespoons STM Caramel balsamic vinegar***

1 tsp STM minced garlic***

2 ½ tsp STM Turkey/Poultry Brine Mix***

1/2 teaspoon STM Artisan salt

1/2 teaspoons STM Tellicherry peppercorns, ground

Directions

Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.

While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, brine mix, salt and pepper in a bowl. Stir with a fork to combine well.

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.

Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

And for the Hops Club, we are using the Pepperoni Sausage Seasoning blend that is just bursting with flavor! This time we introduced it to some ground (of your choice) and made Italian Meatloaf. If you haven't made your German Potato Salad with Bacon-Vinagrette Dressing, you can see if the two countries can be friends on your dinner plate! 

Italian Meatloaf

***ingredient found in your Hops Recipe Spice pack

1 1/2 lb ground meat (beef, pork, turkey, chicken)
2 eggs
1 onion, chopped
3 c bread or cracker crumbs (OR 1 c old fashioned rolled oats)
2 1/2 Tbs STM Pepperoni Sausage Seasoning blend***

1/2 c ketchup
1/4 c packed brown sugar
1 1/2 tsp STM Espresso Rub

Heat oven to 350 degrees. Lightly grease a 5x9 loaf pan.

In a large mixing bowl, combine ground meat, eggs, onion, crumbs (or oats) and Pepperoni Sausage Seasoning blend. Once thoroughly combined, form in a loaf in the greased pan.

In a separate bowl, combine ketchup, brown sugar, and Espresso Rub. Pour mixture evenly atop loaf of meat in pan.

Bake loaf for approximately 1 hour or until juices run clear.

Olive Oil, for your health!

At Spice Traders, we carry only the finest quality Extra Virgin Olive Oil. To qualify for the label "extra-virgin", an olive oil must conform to the following four criteria:

• It must be made from the adopted standards of extraction of olives
• It must be extracted using temperatures never exceeding 75 degrees f, a true "cold-press"
• It must exhibit an acidity level of less than 0.8%, ours contains less than 0.5%
• It must be free of any defects or flaws

Conversion chart for cooking with Olive Oil

You've probably heard that EVOO, or Extra Virgin Olive Oil, is actually good for you! We know how wonderful our STM flavor-infused EVOO's make your favorite recipe, but we wanted to compile some facts just to help you convince your neighbors, and of course, remind you of the smart decisions you make!

• Very low in Omega-6, the less helpful cousin to Omega-3. A diet high in Omega-6 is thought to be a main culprit to the dangers in the "Western Diet," responsible for many cancers, arthritis and inflamations. Oils such as butter, canola, cottonseed and shortening are extremely heavy with Omega-6. 
• High in flavanoids, pigments found in fruit and vegetables that reduce a host of health ailments, including cancer, heart disease, asthma and stroke.
• Olive oil is the highest source of mono-unsaturated fats. Mono-unsaturated fats are the highest form of fats found in olive oil, which have been found to protect against cardiovascular disease by lowering total cholesterol levels and normalize blood clotting. Research has also shown monounsaturated fats to help insulin levels and blood sugar, particularly helpful for diabetes treatment. 
• Studies have shown that olive oil offers protection against heart disease by controlling LDL, the bad cholesterol levels while raising HDL, the good cholesterol levels. 
• Extra Virgin olive oil, the quality you will find at Spice Traders, has the highest levels of anti-oxdants, especially vitamin E, because it is less processed. 
• Olive oil's natural anti-inflammatory properties also aid in digestion and in the promotion of healthy bacteria found in our digestive system. 
• Shown to increase cognitive functioning, especially in visual memory and verbal fluency, and to help correct brain imbalances. 
• It is beneficial to bone health as it is shown to increase the level of calcium in the blood.

Here are some additional resources explaining the benefits of a diet rich in olive oil.

• http://www.oliveoilsource.com/page/why-olive-oil-good-you
• http://www.mayoclinic.com/health/food-and-nutrition/AN01037
• http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132

Hill Country Chili Bacon Breadsticks...mmm!

STM Hill Country Chili Powder

The world of chili powders is vast, but search no longer, my fellow culinary traders, I have found you the most incredible chili powder blend you'll ever experience! It's our Spice Traders Mercantile hand-blended Hill Country Chili Powder, inspired by the beautiful rolling hills surrounding Austin, Texas. True to its Tex-Mex roots, this chili powder blend has a flavor that is deep, complicated and loaded with spicy rich warmth without being overly hot. This particular blend is a true mix of ingredients from New Mexico, Texas and of course, genuine Mexican flair!

And we would be remiss if we didn't share with you the health benefits of adding chili powder to your diet! It turns out, chili powder has 45% of your recommended daily intake of Vitamin A in just 1 tablespoon! Find the right recipe, and that would be an exciting way to take your vitamins! It also contains a high amount of Vitamin C, a powerful antioxidant! Also found in chili powder are minerals such as potassium, calcium, iron and many others.

I am sharing with you some of our favorite ways to use this blend, but of course, the application for this wonderful chili powder blend is absolutely endless! Sub it in for your boring, too old chili powder in your favorite recipe, and experience the WOW of fresh, hand-blended spices!

STM Hill Country Chili Bacon Breadsticks

Okay, this is a huge step for me! This is one of my father's most coveted recipes, one that is highly requested at each get-together he is invited to. I'm sharing it with you today because, well, I like you! It is one of my favorite uses for our Hill Country Chili Powder. And I can't contain my love for this amazing combination of flavors, and their versatility, any longer! I'm ending my silence, today! (No one tell my dad I'm spilling the beans!)

This recipe uses Grissini breadsticks, the thin crispy kind. 

This recipe is made with breadsticks, but please note, it can be easily translated to green beans as well! Pick your poison, because with this flavor combo, you can't lose! Yes, it has bacon, chili and brown sugar...a winning combo every day of the year!

Chili Bacon Breadsticks

30 slices bacon, about 1 lb

30 long thin Italian breadsticks (make sure they are Grissini style, hard)

1/3 cup firmly packed light brown sugar

3 Tbs STM Hill County chili powder

Preheat oven to 350 degrees. Let bacon stand at room temperature to soften slightly, about 10 minutes. Wrap one bacon slice gently in a spiral around each breadstick and arrange on a tray.

Ready for the oven!

In a shallow dish long enough to fit breadsticks, stir together sugar and chili powder until combined well, pressing out any lumps with the back of a fork. Roll each breadstick gently in mixture, coating bacon well, and arrange about 1/2 inch apart on a rack, sitting atop a foil wrapped baking sheet. Bake breadsticks 20 minutes, or until coating is carmelized and bacon is deep golden. Loosen breadsticks gently from rack with a metal spatula and cool until firm enough to pick up, about 10-15 minutes. (Bacon will become crisp and breadsticks will harden as they cool.) Serve breadsticks at room temperature. 

Same amazing flavor, with green beans!

Chili Bacon Green Beans 

(I'm serious when I say this might be better than the breadsticks, and you don't need a special occasion to serve it! It's a perfect side to any meal!) 

Don't be afraid to try it with brussel sprouts too!

To convert this recipe to green beans instead of breadsticks (or really any vegetable of your choice), fry bacon to very crispy (or bake in the oven on racks like I do, super easy). Chop into small pieces. Steam about 1 lb or more of fresh green beans until tender. Add chopped bacon, chili powder and brown sugar. Mix thoroughly, serve warm. 

Recipe adapted from Epicurious