Recipes
DIY Amaretto
Better than store-bought, this liqueur boasts a rich caramel flavor embellished with toasted spices, almonds and apricots. Not for immediate gratification, this process takes a month to complete but the outcome is well worth it. Toasting the spices and caramelizing the sugar make for a sweet, rich flavor that can't be beat. Enjoy it in your favorite cocktails and toddies for over the top flavor. Whether you make a bottle to stock your bar or divvy it up for gifting, it is a fun liqueur to make.
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Summer Fruit Papillotes and Lavender Ice Cream (Papillotes de fruits de l'ete et glace a la lavande)
Food is considered by the French to be one of life's greatest pleasures, and author Béatrice Peltre celebrates that with her beautiful blog and cookbooks. In her cookbook, My French Family Table, she definitely takes advantage of spring and summer produce to make gorgeous salads and desserts. Here's a unique take on the traditional en papillote, but turning it into a stunning dessert instead.From the Author: "Use the same technique as for a savory papillote but add sweet ingredients instead; the result is something irresistible. This papillote uses a medley of luscious summer fruit that, once the parchment paper is torn open, displays a palette of bright colors that is completely seductive. I love it served with a scoop of lavender-infused ice cream melting slowly right in the middle."
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Harissa and Vegetable Couscous
This recipe has been a long time coming. Hardly anyone who comes in to the shop -- spice masters and novices alike -- can pass over the North African section without some long, lingering sniffs. The spices from that region are so exotic, in their perfect union of sweet-spicy-aromatic. "How do you use the Harissa?" is one of the most common questions following the exclamations of delight. And though my fellow merchants and I have written versions of this recipe on many a business card, envelope, and scratch paper, it's about time it took its place among our favorites here on the blog.The tender-crisp vegetables and fluffy couscous are a perfect vehicle for this sumptuous sauce, our version of the traditional Tunisian red pepper condiment that is so ubiquitous in Northern Africa. The cumin, coriander, and caraway add complexity and depth, with the guajillos lending just enough heat to be interesting without being overwhelming. You can also try the Harissa sauce on grilled meats or eggplant -- or even on halibut!
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