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.

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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.

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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.

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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.

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Huckleberry Gravy

Thickening the gravy can be a hit or miss pinch point on a feast day and this reduction takes the stress out but keeps the flavor in. Once it is simmering, you can leave it largely unattended until the flavors cook down to your desired consistency. Huckleberry Gravy has been a Montana family favorite for years but you can achieve the same jammy results with blackberries or your favorite foraged fruit.

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Cranberry Quince Paste

This magical combination brings quince into the spotlight and adds a new level of flavor to the cranberries on your holiday table. Quince is a fanciful fruit, with a bright aroma and a taste of ripe pear and key lime. Ripe quince can be found in Seattle backyards around the early fall. Finding them frozen at a Latin or Asian grocery store is another option too.The key to success is reducing the quince and cranberry paste far enough that the pectin found in the quince will gel up and keep its shape when cooled. This paste will taste nostalgic to those who like the solid sauce, but far from the canned variety you had as a kid. It'll be sharp enough to cut any rich side dishes but also be warm and sweet from the cinnamon and star anise found in the Mulling Spice.If you're unable to find quince, a firm pear with 2 tablespoons of lemon juice will be a good substitute. As the sauce reduces it should cook down thick enough that when you scrape the bottom of the pan with a spoon the jam won't immediately fill in the space again.

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Grandma's Lemon Wedges

You can never have too many lemon bar recipes, but this one is the only one that you need. This was my Grandma's recipe, and the stains on the recipe card are a testament to how often it's been made. Most lemon bars are made too sweet to cut the tartness of the lemon, but the addition of the glaze in this recipe balances out the sweet and tart lemon flavor perfectly. Sometimes I add poppy seeds to the shortbread crust or sprinkle sumac on top just for fun. These can be made in a square pan and cut into bars, but look pretty cut in wedges too. Make these and I'm sure that they will disappear as quickly as they always did in our home.

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Noon Chai

Tackling new culinary challenges is one of my great joys, and I'm always on the lookout for new techniques to try. As it happens, I also love all things floral and pink so when I came across this Noon Chai, it went to the top of my list. Traditionally made for brides on their wedding day or for special occasions, the drink gets its beautiful color from aerating the green tea and adding a pinch of baking soda. The two react, creating a deep rouge color. Never did I realize that a cup of tea would require such a technique! After several failed attempts on mastering this delicacy, luck would have it that a wonderful customer at the spice shop gave me some important tips!The result was unlike any cup of tea I've ever had. The tea is creamy, floral and scented with Green Cardamom Pod, Star Anise and Roses — with just a little Himalayan Pink Salt. We garnished the tea with pistachios, rose petals and a star anise, making it a tasty afternoon treat. The marriage between sweet and salty is just perfect.A special thanks to Hassaan Arshad, for sharing his Mom's technique and giving me the tools to master this treat!

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Saffron Poached Leeks

This versatile side dish will become a spring time staple. Perfect alongside everything from roast meat to vegetarian pasta, the leeks are tender, buttery and melt in your mouth. After a little prep work they cook slowly in a bath of chardonnay, chicken stock and butter. You can season them simply with a crack of pepper or make them extra special with a couple of pinches of Saffron to add elegant flavor and a beautiful yellow hue. This dish is a welcome addition to any Springtime table.

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