This ice-cold cocktail still has warmth, thanks to a bounty of spicy autumn flavors. A mix of whiskey and apple brandy form the base of this drink, which we've paired with a honey-sweetened batch of Mediterranean Mountain Tea. With every sip you'll taste different herbs like marjoram, sage, rosemary, and mint, which cut through the bite of spirits. For a final touch of fall, we garnished it with a Cinnamon Toast Spice rim.
Honey Crisp Mountain Cocktail
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Our favorite ways to use Creole Spice
This time of year always brings to mind the food and flavors of New Orleans, so we’ve been breaking out our Creole Spice to capture some of that magic at home. The origin of Creole seasoning is a collaboration of many different cultural food traditions including French, Spanish, Portuguese, Italian, a variety of African nations, and the Indigenous Peoples of the Louisiana region. The result is a layered, complex flavor with mild to medium heat and a whole lot of history. The base of any good Creole dish is celery, onion, and bell pepper — the “holy trinity” in both Creole and Cajun cuisine. Our Creole Spice blend starts there and layers on garlic, herbs, and chiles for a seasoning that feels right at home in gumbo, étouffée, and jambalaya. Seasoned RiceFor one cup of dry long-grain rice, add one to two teaspoons of Creole Spice. Cook as usual. You can adjust the amount of spice to your taste. Shrimp MarinadeFor one pound of shrimp, combine ⅓ cup of olive oil, two cloves of minced garlic, a pinch of salt, and one tablespoon of Creole Spice in a large bowl. Toss in the shrimp and stir until well-coated. Marinate, covered, in the fridge for 15-30 minutes before cooking. Spiced MayoScoop half a cup of mayo into a small bowl, add Creole Spice one teaspoon at a time and stir in completely, tasting each time until it’s your desired flavor and consistency. Season with salt and a squeeze of lemon to taste. Use on sandwiches, burgers, and for dipping french fries or fried fish.
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Voodoo Jalapeño Poppers
We've had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.
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Harissa Spiced Pecans
We never tire of whipping up different spiced nut combinations. Salty or sweet, hot or mild, there are endless combinations to try. Harissa Spiced Pecans are especially addictive, though, because they have it all: mild chile and smoky, savory spice, balanced perfectly with just enough brown sugar. These give a crunchy flavor punch to everything from garden salads to a pre-game cheese ball. But really, the best way to enjoy them is straight out of the oven.This recipe is easy to make and not too sweet. Spiced nuts are a welcome treat for last minute gatherings or entertaining.
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