Recipes

Irish Rarebit

10 min

What is Rarebit anyway? Think beer and cheese fondue on toast. A perfect snack for a St. Patrick's Day buffet, this Irish twist on a classic is boldly spiced with mustard and Worcestershire powders and, of course, a spot of Guinness. Rye bread gives the toast a stand-up flavor of earthy caraway and molasses. Hot out of the oven, add a crack of Smoked Black Pepper and a sprinkle of green parsley for the finish. Serve while hot and keep the rounds coming for a parade of flavor. The base ingredients are simple and you may already have them in your pantry. 

Sweet Tea Moon Pies

40 min

Get ready to celebrate Pie Day on 3.14 with Sweet Tea Moon Pies! Inspired by our Southern roots, this recipe is steeped in childhood nostalgia. For those of you who've never had the pleasure, Moon Pies are a graham cracker cookie sandwich filled with marshmallow and dipped in chocolate. What more could one ask for? This treat is heaven for any sweet tooth and has been a down home signature treat since 1917. For this batch, we added lemon zest to the cookie and flavored the marshmallow fluff with Irish Breakfast Tea, giving the Moon Pies the bold malty flavor of a Southern sweet tea with a twist.

Grandma's Applesauce Fruitcake

This recipe has been in our family for decades. The base of this Applesauce Cake is extremely versatile and can be modified to any taste. We decided to add candied orange, dried cherries and Gingerbread Spice. This will have any fruitcake-hater second guessing themselves. We've seen it happen many times at the dinner table! This fruitcake is a staple in our household during the holiday season and sporadically throughout the year. Half the fun of cooking and baking is getting creative, so make a few tweaks where wanted and have fun with it!

Saffron Pumpkin Crème Brûlée

10 min

There's no shortage of pumpkin pairings these days, and the beloved spicing tends to be loud and proud. But why not switch it up? Winter is long and there are pumpkins aplenty. For a mellow change of pace, we explored a pivot to the sweet side with saffron and vanilla in this decadent pumpkin dessert. Inspired by our friends at Leite's Culinaria and their recipe for Pumpkin Pots de Crème, we set to it. The result? Amazing!!! These individual desserts are both stunning and sublime. The saffron boosts the color of this crème brûlée and the spicing elevates the flavor of the pumpkin rather than overpowering it. We opted for a tidy shortcut with the blender and allowed the flavors to bloom overnight before cooking. The results were delicious. Flecked with saffron and vanilla, the spicing brought out the buttery base of pumpkin in the most delightful way. The technique also makes it easy to whip these up well before a gathering and finish them at the last minute. If you're a planner you can make this impressive recipe days before and no one will ever know.

Gingerbread Pumpkin Butter

15 min

Two holiday favorites were combined into one treat with this recipe and it's easy to make and keep on hand for the whole season. If you're like me, you want any excuse to snack on holiday flavors so we spiced this pumpkin butter with our Gingerbread Spice. It contains all the holiday heavy hitters and is packed with cinnamon, nutmeg, allspice and, of course, spicy clove and ginger! Once made, you'll find yourself adding this spread to everything from toast, waffles and oatmeal. We created a big batch with this recipe so there will be plenty to go around.

Mulled Whiskey Sour

Mulled cider takes a walk on the wild side in this Mulled Whiskey Sour. This classic cocktail combines the best of fall all in one glass and you don't have to be a bartender to make it. We infused Mulling Spice in apple cider, making it spicy and aromatic. All the sweetness comes from the apples so there is no added sugar or syrup and the bouquet of spices really comes through. This cocktail is a perfect one to make ahead of time as a "batch cocktail" during the holidays--the whiskey will blend nicely into the mulled apple cider, and the flavors will mellow and get smoother as it sits.

Mulled Milk Punch

Recipes for clarified milk punch have been around since the 1600's and making it is well worth the multi-step process. Any recipe that's been around for nearly half a millennium has to have something going for it, right? After the slow finale of straining your punch, the result is a crystal clear elixir that is smooth and fragrant. With each sip the flavor evolves, but with no expected "punch." It is smooth and velvety on the palate. A clear blue ribbon winner, this recipe showcases our smoky Northwest Tea Time and Mulling Spice to elevate this classic punch into a holiday favorite. You begin by making a sweet tea in one vessel, combining the alcohols in a second one, and infusing Mulling Spice into boiled milk in a third. Midway through the process, you combine them all to curdle the milks and kick-start the alchemy that makes it all happen. You may question whether you're doing it right because it doesn't look very appetizing during this step, but the answer is yes! The milk solids act as a sponge and purify the mixture and also round out the flavors. Straining is the final step and sipping it is the reward. Add a chunky ribbon of your favorite citrus peel for garnish and enjoy.

Mustard Deviled Eggs

The holiday appetizer scene wouldn't be complete without a plate of Deviled Eggs. With these we put mustard center stage and used our Everything Bagel Spice as the topper. The flavor is robust and the texture of the whole mustard seeds and Everything Bagel Spice add a welcome crunch. Since there is always a little filling left over, and that is the best part, we made it into a dip by simply adding more creamy goodness and mustard to the mix. You can choose mayonnaise or Greek yogurt as suits your taste or happens to be in the pantry. These come together quickly and give an unexpected flavor to an old favorite.

Cascade Turkey Roulade

After years of grilling the turkey, we decided to try something entirely new this year. Inspired by the bounty of the Pacific Northwest, we created a menu to showcase regional flavors with this delicious turkey roulade as the centerpiece. Perfect for smaller gatherings, it is moist and satisfying. As a bonus feature, it is a great hack to safely get the stuffing inside the turkey! The larger the turkey breast, the easier it will be to butterfly and roll. A larger breast gives you more surface area to spreading the stuffing, and it will result in a more impressive pinwheel when you slice the finished roulade. We began by brining the breast with our Northwest Forest Brine, infusing the meat with flavors of the forest, like juniper and California bay leaf. Then, we rubbed it with classic, sagey Poultry Rub. This recipe makes enough for both sides of the breast, but you can dial it down for a half if needed, or double up on the stuffing if, like us, you can eat a whole extra pan.Cornbread and Cascade Mushroom Mix are the foundation of the stuffing, and the earthy flavors are deeply delicious. As an accent on top of the celery and onion, we added in dried tart cranberries, for a little pop of flavor. The mouthwatering presentation of this beautiful roulade made the perfect centerpiece for our Best of the Northwest holiday meal, and the fresh bounty of the region shines through with complimentary spicing.If you've never tied a roast or just want a refresher, here's a sweet clip on How to Tie a Roulade.