Recipes
An unsalted slow-cooker stock from turkey or chicken bones, seasoned with Italian Herbs (Salt-Free), Gourmet Peppercorn Medley, and Turkish Bay Leaves. Twelve hours on low.
Naan brushed with Honey Powder and Black Garlic Salt butter, baked crisp, then topped with whipped ricotta and caramelized shallots. Bakes five to seven minutes.
Ripe plantains pan-fried golden, three to four minutes per side, then brushed with warm, slightly thickened Sweet Jerk Barbecue Sauce. Serves two to three.
A creamy dip of lump crab, artichoke hearts and mozzarella seasoned with Toasted Onion Meat & Veg Rub and baked twenty minutes until bubbling.
Smoked Gouda, cream cheese and bacon blended with Whiskey Barrel Smoked Black Pepper and Smoked Spanish Sweet Paprika, chilled two hours, then rolled in pecans.
Stovetop popcorn, popped in two to three minutes, salted with Fine Pink Himalayan Sea Salt, then glossed in a spiced brown sugar caramel.
Saltine crackers shaken in a zip-top bag with ranch-seasoned oil and Crushed Red Pepper Flakes, then rested thirty minutes, a no-bake snack for four.
A no-bake dip of mashed hard-boiled eggs, sour cream and capers, seasoned with Shallot & Scallion Salt, chilled 30 minutes, finished with Dill Weed.
Crisp wonton purses filled with cream cheese, scallion and Black Garlic Salt, then baked 12 to 15 minutes until deeply golden. Makes about ten.
Chicken wings dusted in corn starch, fried twice at 325 and 375 degrees, and tossed in warm Sweet Jerk Barbecue Sauce. Serves fifteen.
Yogurt-dough bagels brushed with egg and coated in Classic Everything Bagel Blend, baked 22 to 28 minutes. Makes six regular bagels or nine minis.
Red potato wedges roasted in ghee with coarsely ground Yellow Mustard Seeds, Cumin Seeds, and Fennel Seeds. Roasts 35 minutes, serves ten.