Recipes
Oxymels: Tart and Sweet Elixirs
Many people are curious about the health benefits of spices. As a culinary store, we tend to focus more on the abundance of flavors that our spices impart than on their medicinal benefits, but with oxymels these two worlds beautifully blend. Oxymel is the Latin word for acid and honey, and these tart and sweet concoctions have been used for food and medicine for centuries. Here we made two different batches using raw apple cider vinegar and unrefined honey. One batch is more savory and features Aji Mirasol, a mild South American chili that's fruity with hints of apricot. To compliment, we added sliced elephant garlic and oranges. For our second batch we made a sweeter version infused with our chamomile based Floral Sonnets tea, fresh ginger, and Cassia Stick Cinnamon. Oxymels can be used in all kinds of ways. Enjoy them by the spoonful as a digestive aid, incorporated into glazes, vinaigrettes, and marinades; or sipped as a refreshing warm weather beverage with a splash of bubbly water.
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Pear Arugula Salad With Juniper Vinaigrette
It pays to eat healthy, but it can be easy to fall into a rut. When we fall back on our tried and true recipes, the familiar can begin to feel a bit boring. Changing one ingredient while making a classic combination is an easy way to try something new and not get bored. In this recipe, we added one new spice to one of our favorite go-to salads, and it totally transformed the dish.In this pear and arugula salad, we used Juniper in the vinaigrette to add new dimensions to the dish. Vinaigrettes are wonderful for showcasing both bold and subtle flavors, making them a simple and effective way to add spices to a dish. Here, the piney taste of the juniper combines perfectly with the floral sweetness of the honey for a delicious forest vinaigrette. We kept the bold flavors going with peppery arugula, sweet pears and buttery gorgonzola for a simple salad that's anything but basic.
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Thackeray Ethiopian-Spiced Fried Chicken and Za'atar-Spiced Kale Slaw
A while back, we stopped for lunch at Thackeray restaurant and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried chicken, served with a side of some simply amazing slaw.After our food coma faded, we reached out to Jon and Micah, to see if they'd share some of their secrets. They happily obliged, and we are happy to present the recipes for their fried chicken and side slaw, featuring Berbere and Green Za'atar to great success. Check out the recipe to try it at home and see for yourself what we are raving about.
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Osaka Miso Dressing
I've been spending lots of quality time with Osaka Seasoned Salt lately. Its just so darn cheerful I keep coming back to it! It started when I put this perky seasoning on steamed broccoli with lemon juice and sesame oil, creating a simply spiced combination that became a go-to for lunch. Then on to ramen and 6 minute eggs, fabulous! So I was having Osaka Salt for breakfast too. And now the Osaka Miso Dressing. This stellar flavor combination has been gracing many a crunchy salad and stir-fry this spring and that pushed it over the top. Osaka Salt is now on my desert island spice list.In this dressing, the flavors come together beautifully. It is light and intense, with a strong presence of ginger leading the way. There's just enough toasted sesame to be noticed without overpowering and the vegetal and sesame flavors of the Osaka Salt play right along. This dressing is NOT ginger shy, so cut back a little if you'd like a milder version. Enjoy it on vegetables, noodles or to dress chicken or tuna salad.
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Fajita Steak Salad
For a large summertime gathering, you want to find a dish to please the crowd with a minimum of fuss. This fajita steak salad offers pleasing grill fare for all without an excess of effort or mess. And it's delicious to boot. Hearty, but not too heavy, this salad is great served alongside grilled corn or cold margaritas for even more summer goodness.
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