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. 

Nigella Caesar Dressing

This genius twist on Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The twist? We've managed to make it vegan and low cholesterol with a little spice magic. Worcestershire powder is the umami bomb instead of the traditional anchovy, and black salt with its slightly sulfurous taste opts in for the egg. This recipe makes about a half quart. It keeps well in the refrigerator and can be used for Caesar salad or a flavorful marinade for chicken or fish. Of course it wouldn't be a Caesar without the croutons so we've included a suggestion for those too. Happy Salad Season! This recipe was so delicious we added it to our permanent inventory. Now you can buy Nigella Caesar premixed on our website! Just substitute 1/4 cup in place of the spices in the dressing recipe above.

Cheddar Cheese Coins

Appetizers aren't just for parties and gatherings. Whether you just want some snacks for watching tv or something to nibble on while catching up on that novel, this is the cookbook for you. The experts at Cook's Illustrated have put together 75 "only the best" appetizer recipes to help you find something for any time of the year. All-Time Best Appetizers Cookbook makes it easy to create a spread with everything from things that can be dipped, spread, eaten by the handful or two-bite treats. These Cheddar Cheese Coins, as well as their different variations, would be perfect for a wine and cheese plate or...just to snack on. From the authors: "Why this recipe works - When it comes to homemade crackers, you need a recipe that's easy, versatile, and packs a huge flavor punch. We wanted to come up with a simple, foolproof version that would be cheesy, buttery, and just a little spicy. We started with a full 8 ounces of cheese and a touch of salt, cayenne, and paprika. We used the food processor to combine the dry ingredients and the shredded cheese, which helped to keep the coins tender by limiting the handling of the dough. Adding a little cornstarch with the flour further ensured that the coins baked up flaky and buttery. We processed the dry ingredients with chilled butter until the mixture resembled wet sand, added water, and processed until the dough came together. Next, we rolled the dough into logs, refrigerated them until firm, and then sliced them into thin coins before baking until lightly golden and perfectly crisp. With this simple technique, it's easy to vary the cheese and flavorings used to suit any taste."

Creole-Spiced Coleslaw

I'll admit it... I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I've long appreciated for its' simplicity, but boy, have I been missing out! The depth of flavor added from the Creole Spice and the bold, assertive heat of the chile flakes and Piri Piri makes the cooling quality of the mayonnaise and crisp cabbage in this slaw even more pronounced and refreshing. The classic juxtaposition of creamy, tangy, and crunchy that we love in coleslaw still sings here, but is undeniably enhanced by the savory blend of bell pepper, celery, and onion in the Cajun 'trinity' tradition.This slaw is interesting and delicious enough to be served as a side dish alongside any grilled entree, or top off a juicy pulled pork or fried fish sandwich with a generous scoop. Be warned- you may never be satisfied by the original version again!

Caraway Red Ale Mustard

Mustard is easy to make, it just requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, flavorful mustard to make your sandwiches, burgers and hot dogs extra special.