Montreal Steak & Chop Mini Green Pies

Paying homage to the Canadian province where the blend originated, Montreal Steak Chop showcases both the French flair for deft seasoning, and the British love of beef. While usually associated with steak, we tried the blend in these vegetarian mini pies, with thrilling results.Perfect for appetizers, brunch or to have alongside a bowl of soup, these little pies are hearty, but not too heavy. Even the most specialized of spice blend can have hidden layers of versatility, and here the Montreal Steak Chop lends its rich flavor to an entirely vegetarian dish. Bon appétit!

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Turmeric Silk Pie

Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of Turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate crust.This pie takes a few hours to set, so you'll want to prepare it ahead of time, and your crowd will thank you for doing so! This pie is full of textures and rich flavor, sure to please everyone. You won't find any eggs, nuts or dairy, either, so it's perfect for a family with allergies or to bring to a pot luck.

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Fig Ras el Hanout Clafoutis

The spicy aromas wafting out of our storefront next to Pike Place Market bring in all sorts of curious noses off the street. There's no one spice that exactly mimics that unique scent, but Ras El Hanout is probably the next best thing! Our signature recipe for this classic Middle Eastern blend has twenty four ingredients, easily making it our most complex spice blend. Ras el Hanout is traditionally used more in savory dishes, but its medley of spices are sweet, aromatic and perfect for baking.Beautiful ripe figs found in the market next door were the inspiration for this delectable creation! Clafoutis are an overlooked brunch gem, easier to make than pancakes or waffles with a custardy texture similar to crepes. Here, we caramelized the figs in Ras el Hanout and baked them into the custard. The resulting Clafoutis is rich, indulgent, and perfect for a decadent weekend morning.

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Olive Oil and Juniper Brownies

Juniper is a lovely spice, and capable of so much more than it is often given credit for. These aromatic berries are layered with flavor: piney at first, but then giving way to a sweet citrus taste that lingers. It deserves to love in something besides gin. With this in mind, we set out to make a desert that placed this underappreciated spice in center stage.Dark chocolate is a perfect vehicle to showcase juniper's unique flavor profile, and so we decided to feature them in rich, moist brownies. Through trial and error, however, we learned juniper gets much stronger as it cooks. Another addition was needed to balance the spice. We found our answer in olive oil. It's rich and earthy, and will heighten the bitterness of the dark chocolate. The resulting brownies are fabulously out of the ordinary, yet still deeply satisfying.

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Flour Tortillas

It's no secret that flour tortillas are champions of versatility! You can top them with anything, fill them with anything, and they work great for snacks or for meals. What's less well known, however, is that they're also incredibly easy to make! Really! And nothing beats a fresh, warm tortilla.When making tortillas at home, use the opportunity to be creative! By using different spices or flours, you can inject a little flair into your recipe, and make your tortillas truly unique! In this recipe, we use Saffron and Butterfly Pea Flower to give our tortillas unique and distinctive colors. You can substitute a portion of the all-purpose flour for other flours, too, for more flavor and texture variety.Recipes such as this one traditionally use lard, but we've found that vegetable oil makes a perfectly suitable substitution. It's easy to double or triple this recipe, and they'll keep in your refrigerator in an airtight container for a couple of weeks. Homemade tortillas are best when fresh, though, and we don't think you'll have any problem finding ways to use them!

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Chocolate Conchas

Conchas hold a special place in my heart. Growing up blocks away from a Mexican bakery, I always looked forward to heading over and picking out a rainbow of sweet breads every Sunday. Conchas get their name, which translates to seashell, from the patterns stamped on the sugary crust. The sugar topping is can be flavored in many different ways, and is often dyed in vibrant colors. These pastries are a labor of love, but are totally worth making fresh. The possibilities for conchas are infinite! In this recipe, we made chocolate conchas, my childhood favorite, using rich and smooth Valrhona cocoa powder. These delicious little pastries are typically dunked in milk, coffee or hot chocolate. For a breakfast treat, try spreading them with sour cream, or use day-old conchas to make great French toast and bread pudding.

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Holiday Pepper Biscotti

These crunchy treats were a clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend in the crust. Not too peppery or too sweet, the flavors are delightfully complex. They are easy to make, keep well and make a wonderful complement to coffee, tea, toddies or egg nog. Enjoy!

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DIY Amaretto

Better than store-bought, this liqueur boasts a rich caramel flavor embellished with toasted spices, almonds and apricots. Not for immediate gratification, this process takes a month to complete but the outcome is well worth it. Toasting the spices and caramelizing the sugar make for a sweet, rich flavor that can't be beat. Enjoy it in your favorite cocktails and toddies for over the top flavor. Whether you make a bottle to stock your bar or divvy it up for gifting, it is a fun liqueur to make.

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Allspice Mushroom Medley

Use allspice in savory sides and discover a whole new world of flavor possibilities. A simple mushroom medley transforms into a spice bazaar with this one simple addition. Allspice is an all-in-one spice. It has warm, sweet notes of cinnamon and nutmeg and zingy notes of ginger and clove. These play wonderfully with the woodsy flavor of the mushrooms. For this recipe, we used a few different types of mushrooms for contrast in texture and flavor, including local chanterelles and lobster mushrooms, but the flavors shine with any combination. Try crimini, shiitake, portobello or your local favorite. The amount of allspice used in this recipe is generous and flavorful, a traditional measure in Mediterranean and Middle Eastern cuisine. This flavorful medley is wonderful on a steak, makes an exotic holiday side dish or appetizer on toast.

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