Recipes
A stovetop apple pie moonshine infusion simmered five minutes with Spiced Vanilla Bean Sugar, then chilled a full day. Makes one cup.
Buttermilk ranch shaken in a jar with Asian Style Sprinkle, Dried Minced Green Onion, Horseradish Powder and Ground Ginger, then chilled fifteen minutes.
Baked mac and cheese with crushed tomatoes and a breadcrumb top, seasoned with Tejon Hickory Smoke Seasoning and Rubbed Sage. Bakes twenty-five minutes, serves five.
Drumsticks slow-cooked three to four hours with Smoky Sweet BBQ Chicken Rub, Classic Garlic & Onion Blend and Worcestershire Sauce Powder. Serves twelve to sixteen.
A no-cook cabbage slaw dressed with The Springs Seasoning, Celery Seeds and Coarse Black Malabar Pepper. Chills two hours or more, serves six to eight.
A no-bake chocolate cereal mix with Midnight Mocha Spice, Peppermint Vanilla Bean Sugar and Fine Pink Himalayan Sea Salt. Chills an hour, makes sixteen cups.
Cereal folded into melted chocolate with Midnight Mocha Spice, Peppermint Vanilla Bean Sugar and Fine Pink Himalayan Sea Salt. Chills an hour, makes sixteen cups.
Oyster crackers tossed with oil, Palmer Park Lemon Pepper, Dill Weed and Garlic Powder, then baked fifteen to twenty minutes. Makes eight to ten cups.
Cucumbers soaked overnight, then packed with a boiled brine of Yellow Mustard Seeds, Celery Seeds and Ground Turmeric. Three pints, ready in a day.
Tomatillos broiled then simmered half an hour with Mexican Mole and Hot Red New Mexican Chile Powder. Fills five half-pint jars for the pantry.
Skirt steak marinated thirty minutes in Liquid Tamarind Paste Concentrate with Minced Garlic and Ground Coriander Seeds, then stir-fried ten minutes. Serves seven to eight.
Shrimp marinated half an hour in a chile glaze with Ground Coriander Seeds, Ground Ginger and White Sesame Seeds, then grilled four minutes. Serves two.