With all of the storms, vortexes, and blizzards we’ve seen this winter, it seems most appropriate to do a recipe this month inspired by…snow! I can count on only one hand the number of times I’ve been able to make delicious, all natural, snow cream! It’s the perfect treat to tack onto your snow day menu and pairs perfectly with snowmen, snow angels, snowball fights, and of course, hot cocoa. So, while you're salting your sidewalk, shoveling your driveway, and scraping your windshield, just remember - when life gives you snow, make snow cream!
This recipe was made by our friends, The Bee Folks, from Mount Airy, MD!
If you live in the South, don’t let this sunny, warm, 60-degree weather fool you…the holidays have indeed arrived! Now that we’re approaching the second week of December, it’s time to start finalizing those gift-giving lists. Presents of all shapes and sizes need to be either cooked, bought, or crafted for neighbors, coworkers, teachers, family, and friends. With this in mind, you're looking at an entourage of 30+ people, and if you're Italian that means 50+ ! So you'll need to make something simple, inexpensive, and delicious!
Well the goddess of crafts, cooking, and more has the answer. Martha’s honeycomb brittle recipe is different than any other brittle because the air pockets in this sweet treat make it lighter, and easier on your teeth! She’s even paired it with the perfect packaging design, complete with a PDF so that you can print it off at home. And notice how the cellophane bags display the pattern of the honeycomb…
Use infused Cloister Honey to add a tasty pop of flavor to your honeycomb brittle.
We suggest Cloister Honey Infused:
Brittle can be stored in an airtight container at room temperature for up to 1 week.
Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and whisk in baking soda until combined and mixture bubbles. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.
Or make one batch of each flavor and add a combination of deliciousness in each bag! This recipe is appropriated from Martha Stuart’s website, for more information please visit www.marthastewart.com/honeycomb-brittle.
There’s something unique about a store that sells just one thing. Whether it sells musical instruments, specialty wines, artisan cheeses or art supplies – you know that you’re in the company of true experts.
If you’re in the market for spices…look no further. Savory Spice Shop in South End is just the place to find anything and everything you need spice-related. This store lines their wooden shelves, colorful walls, and grout-less floors with spices from across the country to around the globe.
Let’s say your looking for a powdered spice native to South America, cooks well with beef, has medium heat, and can be blended with curry seasonings…Savory Spice has the answer. Not sure if it’s perfect for your dish? Take a taste! All the spices in Savory Spice Shop can be sampled right then and there on the spot.
Now the big question is, what delicious spice blend works best with a classic Thanksgiving Day turkey? The clever experts at Savory Spice say it’s The Tiny Town Turkey Rub. This handcrafted rub couples perfectly with all of your timeless holiday side items like sweet potato casserole, black pepper green beans, and rosemary turkey gravy. And while you have four long hours to smell this tasty turkey sizzling, we hope you’ll spend this year’s Thanksgiving holiday with lots of good company and, of course, fabulous food!
The Tiny Town Turkey Rub
Hungarian paprika, sage, onion, garlic, rosemary, black pepper, ginger, thyme, parsley, marjoram, red bell pepper, coriander, allspice, Greek oregano, savory and spices. Tiny Town is a great rub for turkey or duck. Rub 1 tsp. per pound onto the surface and into the cavity for aromatic and flavorful results. A bag for 4 oz. runs $6.30 and 8 oz. runs $10.45. While you there, be sure to check out the Citrus & Savory Brining Spices and the Sage & Savory Stuffing Seasoning (Salt-Free).Also, looking to jazz up that bowl of assorted nuts? Try Savory Spice’s Sweet & Savory Candied Nuts recipe, its perfect for a sweet and salted home-cooked treat - fresh from the oven!
Yields: 4 cups
- 4 cups nuts (almonds, pecans or mixed)
- 1/4 cup honey (Cloister Honey: Wildflower)
- 1/4 cup corn syrup
- 2 Tbsp. Tiny Town Turkey Rub
- 3 Tbsp. Vanilla Bean Sugar
Toast nuts in a single layer on a cookie sheet in a 350 degree oven for 8 min. Transfer to a large bowl and add honey and corn syrup. Toss to coat and put back on non-stick or parchment-lined cookie sheet. Put nuts back in 350 degree oven for 10 min. Meanwhile, in a large bowl, toss Tiny Town Turkey Rub with the Vanilla Bean Sugar. Dump the hot gooey nuts into the spice mixture and toss to coat evenly. Spread out on a cookie sheet to cool then break apart with fingers.
Thank you so much to our partners and friend's Amy and Scott at Savory Spice Shop! For more information about their store please visit them on Facebook, Twitter, or online.Location:Savory Spice Shop2000 South BlvdCharlotte, NC 28203
Sunday, October 6, 2013
Thank goodness, the fall season has arrived! It’s finally time to throw away those alfalfa sprouts, pour out those detox drinks, and put away those bathing suits. This is the time we all welcome in with open arms (and waistbands) warm pumpkin chai lattes, creamy cinnamon cheesecake bites, and brown sugar glazed hams. Yum! But with all the sugar this season’s known for, we need to stop and think about ways to use natural sugar. If we keep spoiling our appetite during the day, we’ll miss out on those savory dinner favorites like roasted garlic potatoes, butternut squash soup, and rosemary rack of lamb. So before you reach for that slice of pumpkin pie or cup of hot chocolate try reaching for some honey with this delightfully sweet French Apple Tart from theframedtable.com!
For more information about this recipe, please visit: http://theframedtable.com/2013/09/tarte-fine-aux-pommes/
Sunday, September 22, 2013
Charlotte is the Benjamin Button of all cities. The older it gets the younger, the trendier, and the tastier this little-big town becomes. Back in the early 90’s, Charlotte wasn’t flaunting much. With banking as its main attraction, there was little room for creative expression in the culinary arts. But then something happened – an epiphany of sorts. Around 2005, we Charlotteans realized something…we like to eat. And not only do we like to eat, we like to be amazed by great cooks. The so called “Culinary Renaissance” in Charlotte has been speedily increasing with pop-up farmers markets like Atherton Mill in the Historic South End district, Common Grounds Farm Stand in Myers Park, and the 7th Street Market in Uptown Charlotte. These delightful greeneries have allowed people to open their eyes (and mouths) to healthier recipes, fresher foods, and newer ingredients.
If you have a free Saturday this fall, take a trip to 7th Street Market for lunch. Come hungry but if you’re in the mood for a regular ol’ pizza – turn around. The pizza at Pure Pizza is: out of this world amazing, magazine quality, and a five-star experience – all in one. Try the “Pure Country” pizza…it’s exactly what it says it is. Country. But not like your cornbread, BBQ ribs, and green beans country. This pizza pie combines Bianco-DiNapoli organic tomato sauce, fresh sliced mozzarella, caramelized garlic, AB Vannoy Farms prosciutto and hydroponic basil – straight from the earth, country. It’s pretty amazing stuff, and don’t forget your Cloister Honey dipping sauce on the side, you’ll want that for your crust later.
Visit Pure Pizza at their location:
7th Street Market
224 East 7th Street, Charlotte, NC
Check them out online, with full menus, pictures, and information:
I can’t believe it’s already Labor Day weekend! Before we know it, stores will be riddled with festive Halloween costumes flung through the aisles. You’ll start to see sparkly stockings here and neon wigs there. But, besides Halloween, there are more costumes that the season of fall is best known for. Many of these jovial outfits are complete with colorful face paint, beer-soaked football jerseys, a foam finger, and of course, sweet and smoky barbecue sauce! There must be something about fall and the wintertime that makes dressing up so much more acceptable than any other time of the year. So while you’re kicking back in your recliner, sipping coffee from your company mug, and “sticking it to the man” in the most acceptable way possible, enjoy this Labor Day weekend with this modern barbecue slider recipe from Zestuous.com that’ll be perfect to pair with any other holiday this fall!
Yield: 6 burgers
Balsamic Fig Marmalade
Stuffed Pancetta Burgers
Instructions: Balsamic Fig Marmalade
Melt 1 tablespoon butter in a sauce pot over medium-high heat. Add the red onion and garlic and sauté for 8 minutes. Add another tablespoon of butter and the remaining ingredients and cook down for about 4 minutes. Reduce heat to low and simmer for about 20 minutes while you prepare the burgers.
Stuffed Pancetta Burgers
Heat the grill to medium-high. Dice the pancetta slices and mix in a large bowl with the beef, soy sauce, salt, pepper and garlic powder. Form into six equal size balls. Using your thumbs, press an indention in the center of each ball. Add a spoonful of blue cheese or goat cheese into the center. Carefully form the meat around the ball and smash into a patty. Grill over medium-high heat for 6 minutes. Flip and grill another 6 minutes. Remove from grill and let rest while you prepare the buns. Cut the rolls in half and butter each side. Grill over low heat, until golden brown. Place a patty on the bottom of each roll. Top with a spoonful of marmalade. Add the top bun and serve.
For more information about this recipe and great photos please visit: http://www.zestuous.com/2013/07/stuffed-pancetta-burgers-with-balsamic-fig-marmalade/.