Recipes
Pink Pepper Cardamom Bars
Rhubarb is a perfect flavor combination with strawberries. To jazz it up, we added spices! Piney Cardamom Seed and lime zest accent and elevate the fruit base. Crunchy walnuts add texture and to the oat crumb topping and Pink Peppercorn give a tingly pop of flavor. These fragrant bars are citrusy and have fruity sour layers, and the spices really bring something new to the table.Rhubarb and strawberries are delightful in these bars, but you can try other fruits and berries too, like raspberries, blackberries or blueberries. The recipe is endlessly adaptable. If you're feeling decadent, top the bars with whipped cream!
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Peppercorn Shortbread
Shortbread takes a walk on the wild side with a globe trotting parade of pepper- Vietnamese peppercorns, green peppercorns, grains of paradise and pink peppercorns. all make an appearance and lend their unique flavors to the mix. These cookies are easy and everything BUT boring. This short bread is spicy, sweet and has a kick that makes them perfect for dunking in something warm and creamy like your favorite Chai or some warm milk with turmeric.
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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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Northwest Watermelon Salad
Sweet, savory and salt combine perfectly in this refreshing summer watermelon salad with Emerald City Seasoning. Our signature spice blend allows the flavors of the food to shine through with just a subtle seasoning. This is a perfect side dish for any backyard BBQ because it takes only minutes to prepare and you don't even have to turn on the stove. So get out there and enjoy summer!
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Chef Andrea's Cardamom and Olive Oil Cake
This delicious cake is complements of Pastry Chef Andrea, and was served at dearly departed Lecosho, one of our favorite after work restaurants.The Ranier cherries that she serves with it are at the end of their season now, but don't let that stop you from attempting this cake! Try a few slices of Northwest pear, poached in wine and sugar, or a few cubes of caramelized pumpkin, roasted until soft to garnish. This cake is heavenly with freshly ground cardamom, but is also a brilliant vehicle to feature any number of exotic spices- try pink peppercorns, saffron, fennel (or fennel pollen!) or anise seed, paired with a different flavors of gelato. A word on the recipe itself: "Real deal" bakers and pastry chefs weigh their ingredients, much like we weigh our spices here in the shop. Weighing provides far more consistent and accurate measurements, which is why we choose to sell our spices that way, too. I left Chef Andrea's original weights in the recipe in case you're in possession of a gram scale, but also translated them to the more commonly used volume measurements for the average home cook, too.
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Salami Wrapped Melon With Candied Fennel, Coriander and Pink Peppercorns
This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone. Featuring Finocchiona Salami and Salumi Salami from our friends at Coro (formerly Salumi) we finish it all off with colorful, crunchy and exquisite candied Fennel Seed, Indian Coriander Seed, and Pink Peppercorn. The salty savoriness of the salami is a perfect compliment to the super sweet melon.You'll want a completely ripe melon for this dish, so look for melon skins that are firm and free of bruising or soft spots. The stem end should not be green, and the end of the melon opposite of the stem should have a nice strong pleasant aroma. A great offering for brunches, appetizers and picnics. Enjoy!
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