Recipes
Pakhlava
Did you know that we are one of the few spice shops in the U.S. that carry Georgian spice blends? We love our Georgian blends, and Georgian food is so delicious! We are thrilled to feature a recipe from Olia Hercules' cookbook Kaukasis: A Culinary Journey through Georgia, and continue to revisit these amazing recipes. Full of stunning photographs evocative of the region, this book is a celebration, weaving personal narratives and recipes for a little known cuisine that combines European and Middle Eastern ingredients in ways that are fresh, new, and totally unexpected. Olia Hercules will take you on a culinary journey unlike any other. If you liked Mamushka, her Ukranian cookbook, you will love this book.From the author: "Pakhlava is a festive dish made for Novruz, the traditional celebration of the coming of spring in Azerbaijan, but it’s rarely prepared at home, since nuts are expensive and making thin pastry is rather laborious. However, it is a gorgeous thing, and if you like baking and making something new, this is a great way to spend an afternoon, especially if you are cooking with your loved ones. The recipe makes enough to last you a couple of weeks and to package up into gift boxes for friends and family."
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Cascade Mushroom Mash
These amazing mushroom mashed potatoes are our latest secret ingredient revelation! Infused with Cascade Mushroom Mix, the addition of just one seasoning takes these mashed potatoes from super to spectacular. It's easy, too! Just sprinkle the Cascade Mushroom Mix into the butter as it is melting, and the flavor distributes into every bite. Use the mix in your favorite recipe or try ours. Whether you like your potatoes chunky or whipped, russett or Yukon Gold, this seasoning twist will leave everyone wondering what made these mashed potatoes so special. They are a perfect side dish for the holiday table.
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Warm Winter Sangria
Spiced wine? Mulled cider? We say "choose both" with this Warm Winter Sangria. Mulled wine alone can be too harsh, and mulled cider too sweet. Put them together with a touch of honey and orange, and the drink comes out just right.Choose a full bodied wine whose shelf-talker boasts of black or red cherry flavors that will complement the mulling spice, but with a price that won't break the bank. Mid-shelf Pinot Noir or Cabernet are good choices, and an unfiltered and unsweetened cider is the perfect complement. We were lucky enough to have one straight out of the press and it made this Warm Winter Sangria all the more flavorful. Don't forget the Mulling Spice!
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Gingerbread
This is a stout gingerbread. Literally! Rich molasses and stout beer perfectly complement the ginger and aromatic spices in this moist, delicious gingerbread. Our Gingerbread Spice is a powerhouse of flavor with ginger, allspice and Vietnamese cinnamon alongside a generous measure of clove and black pepper. This easy gingerbread travels well to a holiday gathering and will keep you warm for the holiday season alongside a cup of mulled wine or a toddy.
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Pumpkin Snickerdoodles
Pumpkin snickerdoodles are a delicious seasonal twist on a classic favorite! Pumpkin season in full swing, with all kinds of amazing spice combinations! These happy little cookies pair pumpkin with Ras el Hanout, one of our favorite "secret ingredients". The blend is an unexpected twist on traditional pumpkin spice selections. It combines just enough cinnamon, nutmeg, cloves, ginger and allspice to hit the fall warm and cozy flavor profile, with some floral swirls and peppery peaks to make it unique!
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Pink Peppercorn and Ginger Poached Pears
Here's a show-stopping dessert from from My Two Souths and Chef Asha Gomez. this gorgeous Pink Peppercorn and Ginger Poached Pears recipe. on her love of pears here in the US, From the author: "Although India received pears from China many centuries ago, and they are grown and available most commonly in the northern provinces, they are still not nearly as beloved a fruit as the mango. In the southern US, pears struggle to compete with peaches, which are harvested regionally about the same time in the summer and into the fall. But when it comes to poaching - and I love poaching all types of fruit - the pear seems to be the best fruit, with its ability to retain its shape and its blossoming flavor. Because of importation and advanced agricultural practices, lovely ripe pears are available at the grocery store at almost any time of the year. However, for this recipe I chose a darling little pear called Seckel, also known as a sugar pear, because it is unrivaled in terms of sweetness. With a short, round, chubby appearance, sugar pears offer an off-white to pale yellow flesh that is slightly more dense and coarse than other varieties; they embody the phrase "good things come in small packages." Seckel pears - or many other varieties for that matter, such as Bosc, Anjou, or Bartlett - are perfect for this dessert since they readily absorb the flavors and fragrance of the ginger and sweet pink peppercorns. Serve these for a stunning fall dessert."
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French Macarons
Food is considered by the French to be one of life's greatest pleasures. Béatrice Peltre celebrates that with her beautiful blog and cookbooks. Her latest cookbook, My French Family Table, focuses on everyday foods that you can share with family and friends. She features healthy and creative meals that use whole grains, spices and vibrantly colorful fruits and vegetables. Bonus? They all happen to be gluten-free, too. These French macarons are no exception. Perfect for a gathering or special occasion...or just because you're craving something chocolate, you'll want to make these again and again.From the Author: "While these macarons are not complicated, they do take some time to prepare. You will feel a deep sense of accomplishment when you master them."
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GG's Stewed Tomato Casserole
When it comes to a holiday spread, sometimes it's the sides that make the meal. Passed down from Great Grandma, kids and adults alike love this delicious recipe for stewed tomato casserole.The table just wouldn't feel complete without it.
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Michael's Boeuf A La Bourguignonne
Turkey dominates the center of the Thanksgiving spread, but it doesn't have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered in wine to create a hearty and pleasing stew. A nice dish for a rainy winter day, this recipe is a favorite addition to Michael's Thanksgiving table.
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