Your Cart

Recipes - General

Holiday Salad
2 Tbsp pomegranate juice
1 tsp Spice Appeal ORANGE PEEL, Whole , chopped finely
¼ cup red wine vinegar
2 shallots, minced
1 tsp salt
½ tsp Spice Appeal BLACK PEPPER, Ground
1 Tbsp Dijon mustard
½ cup extra-virgin olive oil
3 oranges, peeled, and segmented
1 small red onion, thinly sliced
8 oz goat cheese, cut crosswise into 6 slices
6 thin slices of prosciutto
3 cups of fancy mixed greens (arugula, radicchio, watercress, etc.)
Fresh Pomegranate seeds, as garnish
In a small bowl, combine the pomegranate juice and chopped orange peel, vinegar, shallots, salt, pepper, and mustard, and whisk thoroughly to combine. Slowly drizzle the oil and whisk until emulsified. Fold the segmented oranges and sliced onions into ¼ cup of the dressing and toss to combine. Set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from heat.

In a large salad bowl, combine greens, marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package. Sprinkle pomegranate seeds over salad. Spoon a little extra dressing over each salad and serve.

Kosher Garlic Dill Pickles

40 medium-sized cucumbers
2/3 cup sugar
1/3 cup kosher salt
5 cups water
5 cups white vinegar
3 Tbsp Spice Appeal PICKLING SPICE, Whole
1 Spice Appeal BAY LEAF, Whole
1 whole garlic clove, bruised
½ tsp Spice Appeal YELLOW MUSTARD, Whole
1 small piece of red pepper
1 small head of dill
Cut cucumbers lengthways in half. Combine the sugar, water, salt and vinegar in a large pan. Tie the spices in muslin to make a bag and add to the pan. Bring to the boil, then simmer for 15 minutes. Then remove the spice bag. Pack the cucumbers into hot sterilized jars leaving 2.5 cm space at the top. Add the bay leaf, garlic, mustard seed, head of dill and the pepper to the jar. Pour the hot vinegar mixture over the cucumbers to cover, leaving about 2 cm at the top. Seal firmly and store in a cool dark place.


Simply Delicious Winter Punch
4 cups (1 liter) Apple Juice
2 cups (1/2 liter-500 ml) Cranberry Juice
1 cup (250 ml) Rum
2 Tbsp Spice Appeal MULLING SPICE
Mix the apple, cranberry juice and mulling spices in a pot and simmer, covered, over low heat, for a minimum of 20 minutes. Do not boil. The longer the simmer time, the spicier the punch becomes. Experiment with the simmering time to best suit your taste. When spicy enough add the rum and simmer a bit more. When desired, remove the spices and serve hot. 


Thyme-Roasted Baby Carrots

10 bunches mixed baby carrots
1 Tbsp extra-virgin olive oil
1½ tsp. Spice Appeal TYME
1 tsp salt
1/2 tsp Spice Appeal BLACK PEPPER, Ground
Preheat oven to 425º. Trim greens from carrots, leaving ½ inch on each. Scrub carrots, rinse, and dry on paper towels.

In a medium bowl, toss carrots with olive oil, thyme, salt, and pepper. Transfer to 2 large baking sheets. Spread carrots in a single layer and roast, uncovered, shaking pans occasionally, until cooked through, 25 to 30 minutes. Serve hot.


Prosciutto, Brie, and Pear Sandwiches with Mixed Green Salad

1 small 10-inch loaf of French or Italian bread, cut into 16 thick slices
4 Tbsp unsalted butter, softened
2 Tbsp white truffle oil (extra-virgin olive oil may be substituted)
Pinch of salt
8 oz Brie, thinly sliced
½ lb thinly sliced Prosciutto di Parma
2 ripe pears, cored and very thinly sliced

Mixed Green Salad with Vinaigrette
1 tsp olive oil
2 Tbsp, chopped shallot
3 Tbsp red wine vinegar
1½ tsp Spice Appeal YELLOW MUSTARD, Ground
1½ tsp Spice Appeal CAJUN CREOLE BLEND
1 Tbsp Spice Appeal CHIVES
Salt and pepper
½ lb mixed salad greens
In a small bowl, cream together the softened butter, oil, and salt. Spread about 1 tsp of the butter mixture onto 1 side of the 8 slices of bread. Place the bread, buttered side down on the cutting board. Layer the inside of each slice with cheese, prosciutto, and pears. Top with remaining bread slices, and spread with the butter mixture. Place in a waffle iron and cook until golden brown and the cheese is melted, 2-3 minutes.

In a hot skillet, add the olive oil and sauté shallots. Add the red wine vinegar, mustard, and Cajun Creole blend and stir dressing to emulsify. Add the chives and season with salt and pepper. Drizzle the dressing over the salad greens, and season to taste with salt and pepper.

Remove the sandwiches from the waffle iron and transfer to plates. Cut in half diagonally and serve hot. Serve with salad.


Mushroom Bisque with Pastry Top Hats

1¼ lbs common mushrooms
1 slice bacon, chopped
¾ cup onion, chopped
½ cup celery, chopped
2 cloves garlic, peeled and chopped
¼ cup cognac or brandy
1/3 cup dry white wine
3 cups fat-skimmed chicken broth
1½ cups whipping cream
1 package (10oz) frozen puff pastry shells, thawed
1 large egg, lightly beaten
Trim and discard tough or discolored stem ends or any bruised spots from the mushrooms. Rinse mushrooms and drain well and gently pat dry. Coarsely chop mushrooms.

In a 5 to 6 quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.

Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.

In a blender, holding down the lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.

Spoon soup into six round soufflé dishes or ovenproof bowls to within ½” of rim.

On a lightly floured board, roll each puff pastry shell into a round 1 to 1½ inches wider than top of soufflé dishes. Brush egg in a ½-inch border around the bottom edge of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn’t tough soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides. Set dishes at least 1 inch apart in a 12 x 17” baking pan.

Bake in a 375ºF oven until pastry is richly browned, 15 to 20 minutes. Serve at once. 


Sage & Green Peppercorn Gravy

2 Tbsp butter
1 onion, halved
2 garlic cloves
3 carrots, cut in chunks
3 celery stalks, cut in chunks
4 sprigs flat-leaf parsley, plus 4 sprigs
4 sprigs fresh thyme, plus 4 sprigs
4 sage leaves, plus 4 leaves
2 Spice Appeal BAY LEAF, Whole , plus 2 leaves
¼ cup cognac, plus 2 tablespoons
2 Tbsp flour
1 quart chicken broth, low sodium
1 lb smoked and cooked turkey wings
2 cups water
2 tablespoons olive oil
Turkey giblets and neck
Salt and pepper
Melt butter in a large stockpot over medium heat. Sauté the onion, garlic, carrots, and celery with 4 sprigs each parsley and thyme, 4 sage leaves, and 2 bay leaves until fragrant. Deglaze the pan with ¼ cup cognac, cook for 2 minutes to evaporate the alcohol. Sprinkle in flour to tighten up the mixture and stir to dissolve. Pour in the chicken broth a little at a time to avoid lumping. Add the smoked turkey wings and water, simmer for 15 minutes while preparing the giblets.
Coat a sauté pan with olive oil and place over medium-high heat. Add the turkey giblets and neck, along with the remaining herbs. Season with salt and pepper. Add 2 tablespoons cognac and continue to cook until the giblets are cooked through. Remove the giblets from the pan and chop them up.
Pass the broth through a strainer to remove the large pieces of turkey and vegetables. Return the broth to the stove and add the giblets. Simmer until the gravy is thick enough to coat the back of a spoon. Stir in peppercorns and serve with turkey.


Lemon Balm Asparagus
2 Tbsp butter, melted
2 Tbsp Spice Appeal LEMON BALM, Whole
2 tsp fresh cilantro, finely chopped
1 tsp salt
1 tsp Spice Appeal BLACK PEPPER, Ground
32 steamed asparagus tips
In a pan add butter, lemon balm, cilantro, salt and black pepper. Allow to sizzle gently until herbs are softened, but not fried.

Put asparagus on a serving dish. Drizzle over the lemon balm and cilantro butter. Delicious as a side dish to lamb.


Lavender Honey Salad Dressing

6 Tbsp Extra Virgin Olive Oil
2 Tbsp Balsamic vinegar
1 Tbsp Lemon juice
1 Garlic Clove, crushed
1 tsp Coarse Grain Mustard
2 Tbsp Honey
1 tsp Spice Appeal LAVENDER, Whole
Whisk all ingredients together. Stand for 30mins to allow flavors to infuse Whisk again and serve.
Note: This dressing will store in a screw lid jar in the fridge for up to 1 week.


Pear Salad
½ cup oil
3 Tbsp apple cider vinegar
¼ cup sugar
½ tsp Spice Appeal CELERY SEED
¼ tsp salt
For the Salad:
2 heads butter lettuce, torn into pieces
2 pears, cored and chopped
½ cup toasted walnuts
3 oz. blue cheese, crumbled
Combine all salad ingredients and pour dressing over, tossing to coat. Serves 6.


Mexican Fiesta Popcorn
3 Tbsp butter
½ Tbsp Spice Appeal MEXICAN FIESTA
½ tsp Spice Appeal CHIVES
2 quarts Popped popcorn
Salt to taste
Melt butter over low heat. Stir in taco-seasoning mix and chives. Drizzle over popcorn. Add salt to taste. Makes 2 quarts. 


Popcorn with French Herb Butter

2 Tbsp butter
¼ tsp lemon juice
¼ tsp Spice Appeal PARSLEY, Whole
¼ tsp Spice Appeal CHERVIL
½ tsp Spice Appeal CHIVES
2 quarts Popped popcorn Salt to taste
Melt butter over low heat. Stir herbs and lemon juice into the melting butter. Drizzle over popcorn. Add salt to taste. Makes 2 quarts.


Honey Mustard Dressing
½ cup water
½ cup olive oil
1 tsp Spice Appeal YELLOW MUSTARD, Ground
1 pinch of Spice Appeal MUNTOK WHITE PEPPERCORNS, Ground
½ tsp Spice Appeal GARLIC, Ground
2 Tbsp honey
Mix all ingredients together and shake well. Refrigerate until ready to serve.


Pink Peppercorn Vinaigrette

1 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
3 Tbsp olive oil
2 small shallots, very thinly sliced
2 Tbsp Spice Appeal PINK PEPPERCORNS , slightly crushed
freshly ground pepper
½ cup flat leaf parsley, finely chopped
Whisk the vinegar, lemon juice and olive oil together. Add the chopped parsley and pink peppercorns.
Season to taste with salt and pepper. Tasty when served with poached leeks or grilled spring onions.


Spicy Lemon and Paprika Aioli

1½ cups mayonnaise
¼ cup fresh lemon juice
6 large garlic cloves, minced
1½ Tbsp tomato paste
Salt and pepper, to taste
Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)


Palestinian Chicken Baked with Onions and Sumac

2 chickens, each cut in 6 or 8 pieces
2 cups olive oil
4 large loaves pita bread
6 chopped onions
½ cup water
1 cup pine nuts
1 tsp Spice Appeal KASHMIR SAFFRON
3 Tbsp Spice Appeal SUMAC, Ground
salt and pepper to taste
Shallow baking dish; large, oven-proof serving platter or pan (in Middle East often served on the large, round heavy flat pans used in bakeries - in fact the dish was often prepared at home and sent to the neighborhood bakery for cooking.)

Preheat oven to 350º F. Rub the chicken pieces with olive oil. Sprinkle with salt and pepper and place in a baking dish surrounded with chopped onions and water. Cook for 30 minutes, turning occasionally.

Meanwhile, lightly brown the pine nuts in butter (or olive oil) and cook the onion in olive oil until soft and brown; combine onions and pine nuts. Sprinkle the chicken with olive oil and cover with a mixture of pine nuts, saffron, sumac, and paprika.

After 30 minutes, transfer the cooked chicken to the top of the bread which should have been soaked in olive oil and arrayed on a large, oven-proof platter. Broil the chicken and bread, covered with the spices and pine nuts, for about 5 minutes. Serve and eat with fingers.


Jamaican Jerk Swordfish With Orange Mango Salsa 
¼ cup onion, diced
2 Tbsp Spice Appeal TYME
¼ cup green onion; sliced thin
2 jalapenos, seeded and diced
1 tsp Spice Appeal ALLSPICE, Whole , freshly ground
1 tsp Spice Appeal CEYLON CINNAMON, Whole , freshly ground
1 tsp Spice Appeal NUTMEG, Whole , freshly ground
1 tsp Spice Appeal TELLICHERRY BLACK PEPPERCORNS , freshly ground
2 swordfish; (6-ounce) steaks
1 oil for grilling
3 oranges, juiced
2 ripe mangos, diced
¼ cup cilantro, chopped
1 tsp salt and pepper
½ bunch arugula; cleaned
Combine first 8 ingredients in a bowl or in a food processor. Season swordfish with jerk spice and drizzle with oil. Place on grill for 3 minutes. Spoon 1/4 of rub on each fish and flip to other side. Spoon the rest of the rub on each fish and cook 1 minute. Remove and serve over salsa. For the salsa, heat orange juice in pan over the grill until warm. Add mangos, cilantro and salt and pepper and let cook for 3 minutes without boiling. Spoon onto plate and over arugula. Place swordfish over salsa.


Slow-Simmered Fava Bean Soup with Mint & Pasilla Chille

1 pound (about 2 2/3 cups) hulled dry yellow fava beans, picked over and rinsed
8 cups vegetable stock, or water
6 cloves garlic, unpeeled
1 large white onion, thickly sliced
1½ pounds ripe tomatoes (3 medium-large round or 9-12 plum)
6 Spice Appeal PASILLA NEGRO CHILE, Whole , about 2 oz. total, stemmed and seeded
2 Tbsp olive oil + extra for garnish
2 Tbsp cider vinegar
3 Tbsp water
¾ tsp Spice Appeal MEXICAN OREGANO, Whole
2½ tsp salt, or to taste
½ cup chopped cilantro, loosely packed
1-2 Tbsp Spice Appeal MINT, Whole
½ cup Mexican queso anejo, finely crumbled or dry feta or Parmesan, optional
Place beans in large soup pot. Cover with stock or water and simmer over medium-low heat, partially covered, until very tender and falling apart, about 1 hour.

While beans are simmering, roast garlic on ungreased griddle or heavy skillet over medium heat, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool then slip off papery skins and finely chop. On piece of foil in same skillet, roast onion slices in single layer, turning once, until richly browned and soft, 6 to 7 minutes per side. Dice onion. Roast tomatoes 4 inches below very hot broiler or in foil-lined skillet until blackened on one side, about 6 minutes. Flip and roast other side. Cool, then peel and chop, saving all juice.

Add garlic, onion and tomatoes to beans, Simmer until beans are consistency of a coarse puree, about 30 minutes.
While soup is simmering, cut chilies into 1/8-inch slivers using kitchen shears. Heat oil in small saucepan over medium heat. Add chilies; stir for 1 minute. Remove from heat; add vinegar, water, oregano and scant ½ teaspoon of salt. Let stand at least ½ hour, stirring occasionally.

Just before serving, add a little stock or water to soup, if necessary, to reach desired consistency. Stir in cilantro and mint. Season with remaining salt to taste. Ladle soup into warm bowls. Spoon about a
tablespoon of chile condiment into center, drizzle with oil and sprinkle with cheese if using. Makes 10 servings. 


Vanilla Sweet Potatoes

6 Tbsp butter
1½ cups heavy cream
4 medium sweet potatoes, peeled and roughly chopped
Salt and freshly ground black pepper
1 Spice Appeal VANILLA BEAN , seeds scraped from pod
Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the vanilla seeds and pod to the cream and reduce by 1/3 over low heat, about 10 minutes. Keep warm. Remove pod. Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and transfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve.


Carrot-Sweet Potato Soup
2 tsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 Tbsp minced fresh ginger
2 tsp Spice Appeal Curry Powder
1 tsp Spice Appeal Cumin, Ground
¼ tsp Spice Appeal Cayenne Pepper
1 can (15oz) garbanzos, drained and rinsed
1 lb carrots, peeled and chopped
1 sweet potato (about 1 lb), peeled and cut into 1-inch chunks
6 cups fat-skimmed chicken broth
3 Tbsp lemon juice
Salt and pepper
Pour oil into a 4- to 6-quart pan over medium-high heat.  When hot, add onion, garlic, and ginger; stir often until onion is limp, about 5 minutes. Add curry powder, cumin, and cayenne; cook until fragrant, about 1 minute.

Add garbanzos, carrots, sweet potato, and broth; bring to a boil.Reduce heat to maintain a simmer, cover, and cook, stirring occasionally, until vegetables are tender when pierced, 30 minutes.

Whirl in batches in a blender or food processor until smooth.Return to pan and stir in lemon juice and salt and pepper to taste. Heat until steaming, then ladle into bowls.


Peachy Pork Spareribs
½ cup packed brown sugar
2 Tbsp salt
1 Tbsp Spice Appeal Ground Yellow Mustard
2 tsp Spice Appeal Chinese Five Spice
1 tsp Spice Appeal Ground Black Pepper
1 tsp Spice Appeal Garlic Powder
6 lbs. meaty pork spareribs
3 cups peach nectar
1 15-oz can tomato sauce
1 cup onions, finely chopped
⅓ cup reduced-sodium soy sauce
¼ cup rice vinegar
2 to 3 tsp bottled hot pepper sauce
For the rub, in a bowl stir together brown sugar, salt, mustard, five-spice powder, pepper, and garlic powder. Sprinkle over surface of ribs. Place on a tray; cover and refrigerate overnight.

Place ribs, bone side down, on grill rack over drip pan. Cover and grill 1½ to 1¾ hours, brushing with sauce during the last 15 minutes of grilling.

Meanwhile, in a large saucepan, stir together the remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 50 minutes or until thickened, stirring occasionally (should have about 3 cups). Brush about two-thirds of the sauce over both sides of the ribs during the last 15 minutes of grilling. Pass remaining sauce over the ribs.


Pork Spare Ribs with Southwestern Barbecue Sauce
2 slabs pork spare ribs, about 3 pounds each
2 Tbsp liquid crab boil
2 tsp, plus 1 Tbsp salt
3 Spice Appeal Whole Bay Leaves
2 Tbsp dark brown sugar
2 Tbsp Spice Appeal Spanish Sweet Paprika
1 Tbsp Spice Appeal Chili Powder
1 Tbsp Spice Appeal Ground Black Pepper
1 tsp Spice Appeal Cayenne Pepper
Southwestern Barbecue Sauce, recipe follows

Southwestern Barbecue Sauce
2 Tbsp olive oil
1 cup chopped yellow onions
1 Tbsp minced garlic
3 Tbsp chopped chipotle chiles in adobo, with adobo sauce
½ cup red wine vinegar
2 Tbsp fresh lime juice
4 cups tomato sauce
½ cup molasses
2 tsp Spice Appeal Ground Yellow Mustard
2 Spice Appeal Bay Leaves
½ tsp salt
Place the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain.

In a bowl, combine the sugar, paprika,chili powder, black pepper, remaining tablespoon of salt, and cayenne. Pat the ribs dry and rub well with the spice mixture.

Lightly oil the grill rack on a barbecue grill, and preheat to medium-low (about 250 to 275 degrees F). Arrange the ribs on the rack and cover (with foil or upside down hotel pan). Cook, turning every 20 minutes, until tender, about 2 hours, replenishing charcoal as needed. During the last 20 minutes of cooking time, baste the ribs with the sauce, turning twice. Remove the ribs from the grill and serve the ribs with remaining sauce and fried pork rinds.

In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.


Spicy King Prawns

½ cup extra-virgin olive oil
8 garlic cloves, minced
1 Tbsp plus 1 tsp Spice Appeal Spanish Sweet Paprika
1 Tbsp Spice Appeal Ground Cumin
1½ tsp Spice Appeal Ground Ginger
½ tsp Spice Appeal Cayenne Pepper
3 lbs large shrimp, shelled and deveined

1 cup coarsely chopped cilantro or flat-leaf parsley

Heat the olive oil in a very large skillet. Add the garlic, paprika, cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1½ minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro. Transfer to a platter and serve.


Sweet and Spicy Pork Ribs

¼ cup extra-virgin olive oil
1 large onion, finely chopped
2 Tbsp garlic, minced
2 tsp Spice Appeal Oregano
2 tsp Spice Appeal Ground Black Pepper
1 tsp Spice Appeal Spanish Sweet Paprika
1 tsp Spice Appeal Cayenne Pepper
1 tsp Spice Appeal Crushed Red Chile Pepper
1 Spice Appeal Ceylon Cinnamon Stick
1 cup honey
1 cup ketchup
¾ cup Dijon mustard
¾ cup distilled white vinegar
½ cup veal demiglace
2 large racks of meaty pork ribs (8 pounds), cut into individual ribs
1 cup water
In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 7 minutes. Add the oregano, black pepper, paprika, cayenne, crushed red pepper and cinnamon stick and cook, stirring, until fragrant. Add the honey, ketchup and mustard and cook over moderate heat until slightly thickened, about 5 minutes. Add the vinegar and demiglace and cook until thickened, about 10 minutes; let cool.

Put the ribs in 2 large resealable plastic bags. Add the sauce to the bags. Seal and refrigerate overnight.

Preheat the oven to 350°. Transfer the ribs and marinade to a large roasting pan and bake for 1½ hours. Add the water to the pan, turn the ribs and bake for about 1 hour longer, until the ribs are very tender and thickly glazed. Discard the cinnamon stick. Transfer the ribs to a platter and serve.


Spago House Salad Dressing
2 large shallots, minced (1 heaping tablespoon)
1 Tbsp Dijon mustard
2 Tbsp zinfandel vinegar
2 Tbsp sherry wine vinegar
½ cup olive oil
½ cup vegetable oil
½ tsp Spice Appeal Whole Muntok White Peppercorns, freshly ground
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.


Montreal Grilled Peppered Steak
2 lbs sirloin or strip steak
½ cup olive oil
¼ cup soy sauce
4 tsp Spice Appeal STEAK SPICE
Combine olive oil, soy sauce, and steak spice and place in a large zip-lock freezer bag. Add the steak and seal the bag. Refrigerate and let marinate for at least 30 minutes. Grill or broil steak for 8-10 minutes on each side, or until desired doneness.


Mulled Wine

1 Bottle Dry Red Wine, or White Wine if preferred
4 cups (1 liter) Apple Juice
2 Tbsp Spice Appeal MULLING SPICE
For larger crowds, this recipe can be easily doubled or tripled!
Mix the wine, apple juice and mulling spices in a pot and simmer, covered, over low heat, for a minimum of 20 minutes. Do not boil. The longer the simmer time, the spicier the mulled wine becomes. Experiment with the simmering time to best suit your taste. When spicy enough remove the spices and serve hot. Serve with a slice of lemon or cinnamon stick. 


Fragrant Baked Apples

4 medium apples, washed and cored (Gala, Fuji, Rome, or Braeburn apples work the best in this recipe.)
1 cup chopped walnuts
1tsp Spice Appeal CINNAMON, Ground
½ cup currants or raisins
1 cup apple juice or cider
½ cup pure maple syrup
1 Tbsp Spice Appeal MULLING SPICE
Preheat oven to 350° F. Coarsely chop walnuts with cinnamon in a food processor.

Combine nut mixture with dried fruit in a small bowl. Fill each apple with the fruit and nut mixture until overflowing. Place apples in a baking dish just big enough to hold the fruit and juice.

Mix the apple juice, maple syrup, and mulling spices in a small bowl. Pour over fruit, thoroughly covering each apple. Cover the pan loosely with aluminum foil.

Bake 45-50 minutes in the oven or until apples are tender. Continue to baste the apples with the juice mixture during the baking time.

Serve warm. These taste great with a dollop of vanilla ice cream.


Lavender Honey and Almond Crusted Rack of Lamb
For Lamb:
3 racks of lamb (8 bones each), trimmed and Frenched
3 Tbsp lavender honey
2¼ tsp Spice Appeal HERBES DE PROVINCE
Salt and freshly ground pepper
¾ cup coarsely chopped, blanched almonds

For Pesto:
½ cup toasted slivered almonds
2 cloves garlic, coarsely chopped
3 cups loosely packed fresh basil leaves, washed and dried
1 Tbsp. freshly grated Parmesean cheese
½ tsp Spice Appeal ORANGE PEEL, Whole , finely grated zest
½ tsp salt
¾ cup extra-virgin olive oil
Preheat oven to 425º. Brush fat side of each rack with 1 Tbsp honey and sprinkle with ¾ tsp Herbes de Provence; season with salt and pepper. Coat each rack with ¼ cup almonds. Place racks on a baking sheet and roast, fat side up 30 minutes for medium rare or to desired doneness.

Meanwhile, to make pesto: In a food processor, pulse almonds and garlic until finely chopped. Add basil, Parmesean, zest, and salt. With motor running, add olive oil in a slow, steady stream and process until mixture is smooth.

Remove meat from oven. Let stand at least 5 minutes before slicing each rack into 8 individual chops. Serve with almond pesto.


Mushrooms Stuffed with Crab
1 tsp plus 3 Tbsp unsalted butter, divided
18 large white or cremini mushrooms, caps and stems separated, stems minced
2 Tbsp minced red onion
1 Tbsp minced red bell pepper
½ lb. crab meat, cartilage removed, meat flaked
1 egg, lightly beaten
¾ cup panko (Japanese style bread crumbs)
2 Tbsp mayonnaise
1 tsp fresh lemon juice
½ tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp salt
½ tsp Spice Appeal TYME
Heat oven to 375ºF. Rub inside of 9” x 13” baking pan with 1 tsp soften butter. In a small skillet over medium heat, melt 2 Tbsp butter. Dip mushroom caps in melted butter and place in baking pan; set aside. Heat remaining butter in skillet over medium heat. Add minced mushroom stems, red onion, and red bell pepper. Cook until tender, about 6 minutes, then transfer to medium bowl. Add remaining ingredients and mix well. Fill caps with crab-vegetable stuffing. Bake uncovered 20 minutes, or until mushrooms are tender and stuffing is heated through. Serve hot.


Papaya Seed Dressing
1 tsp salt
½ cup sugar
1½ tsp dry mustard
1 cup red wine vinegar
1½ cups salad oil
2 tbsp Spice Appeal PAPAYA SEED, Whole
½ cup shopped macadamia nuts
½ onion, minced
In a blender, mix salt, sugar, mustard and vinegar. Add oil gradually with blender running. Remove to a serving bowl. In blender, blend together papaya seeds, macadamia nuts and onion. Stir into oil and vinegar mixture. Best served chilled over any type of tossed greens. Serves 6 or more. 


Lemon Balm Salad Dressing

¼ cup Spice Appeal LEMON BALM, Whole
¼ cup red wine vinegar
½ cup olive oil
Salt & Pepper to taste
Combine all ingredients in a bowl. Cover tightly and chill for 1 hour until flavors have blended. Use as a dressing for green garden salads. 


Lemon Balm Iced Tea

2 Tbsp Spice Appeal LEMON BALM, Whole
1 small lemon, thinly sliced
4 mint tea bags
2 cups boiling water
3 Tbsp honey
4 cups cold water
Place the lemon balm leaves in a cheesecloth and tie a string around it to make a sack. Place lemon balm sack, lemon slices, and mint tea in a teapot. Pour in boiling water. Cover and let steep for 5 minutes.

Remove tea bags and lemon balm cheesecloth sack. Stir in honey. Cool to room temperature.

Strain into a large pitcher or decanter. Add cold water and stir well. Refrigerate until serving time. Pour cold tea over ice in glasses. 


Winter Afternoon Tea

1 tsp Spice Appeal CHAMOMILE FLOWER
1 tsp Spice Appeal MINT, Whole
1 tsp Spice Appeal LAVENDER, Whole honey
Combine the herbs in your warmed tea pot and add 2 cups boiling water. Steep for 5 minutes and strain. Add 1 tsp. of honey to each cup of tea. Notes: I put together this simple mellow tea one winter afternoon. I like it with the honey, but lemon would be fine too. This makes 2 cups of tea, but it can easily be doubled and tripled.


Honey Celery Seed Dressing

1 tsp Spice Appeal YELLOW MUSTARD, Ground
1 tsp salt
½ cup honey
1 cup vegetable oil
¼ cup vinegar
1 tsp grated onion
2 to 3 tsp Spice Appeal CELERY SEED
Mix dry ingredients in mixing bowl. Add honey and blend well. Add oil and vinegar a little at a time, alternating, beating or briskly whisking between each addition. Add grated onion and celery seed. Makes about 1 2/3 cups of honey celery seed dressing.


Southwestern Chili Buttered Popcorn

2 small dried red or green chilies
2 Tbsp butter
2 quarts Popped popcorn
¼ tsp Spice Appeal GARLIC SALT
Salt to taste
In covered pan, cook chilies in butter over low heat for 5 minutes. Do not let butter burn or evaporate. Remove chilies. Drizzle butter over popcorn. Season with garlic salt. Add salt to taste. Makes 2 quarts.


Spicy Seafood Dipping Sauce
1 Tbsp water
1 cup ketchup
1 Tbsp prepared yellow mustard
Combine the horseradish powder with the water and let sit for about 5 minutes. Add the ketchup and mustard. Whisk to combine. Prepare this ahead of time if possible, as the horseradish flavor gets stronger with time. Wonderful with shrimp cocktail.


Poultry Marinating Sauce

1 cup soy sauce
1 cup oil
1 can (12 oz.) Sprite
¼ tsp Spice Appeal GARLIC, Ground
Blend ingredients. Marinate chicken (8 to 16 boneless, skinless breasts) or turkey (4 boneless, skinless breasts) anywhere from 3 to 24 hours in refrigerator. Best when barbecued on grill.


Breakfast Potatoes with Sage  

3 Tbsp Spice Appeal SAGE, Whole
2 Tbsp olive oil
2 lbs red potatoes cut into about 6-8 wedges (do not peel)
1 tsp seasoned salt
½ tsp freshly ground black pepper
Preheat oven to 450 degrees Fahrenheit. In a large bowl, stir together oil, potatoes, salt, pepper, and 2 tablespoons of the sage. Mix until thoroughly coated. Pour a small amount of water in a shallow pan or baking sheet and top with potatoes, spreading them out evenly. Cover tightly with aluminum foil. Roast potatoes for 15 minutes. Remove foil and roast 15 minutes more. Turn potatoes. Roast 10 to 15 minutes more until crisp. Sprinkle with remaining tablespoon of sage and serve. 


Purslane, Tomato and Sumac Salad
3 cups lightly packed tender purslane sprigs
½ cup spring onions or scallions -- chopped
1 cup roasted and peeled yellow bell pepper -- chopped,
1½ cups ripe tomatoes -- cubed, seeded
2 Tbsp Spice Appeal SUMAC, Ground
½ tsp serrano chile -- seeded & minced
3 Tbsp fresh lemon juice -- or to taste
3 Tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper
Wash the purslane and discard any tough stems or damaged leaves. Chop the onion and bell pepper and rinse in cold water. Place the onions and peppers in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon juice and olive oil. Gently mix and season with salt and pepper and garnish with roasted beets.


Penne Pasta Vegetable Salad with Thai Peanut Dress

3-4 Tbsp Spice Appeal BANGKOK BLAST
½ cup coconut milk
2 Tbsp dark oriental sesame oil
1 tsp sugar
½ cup cilantro, chopped
1 large lime, juice only
salt and pepper, for taste
12 oz penne pasta, cooked and drained
1 medium red pepper, seeded and thinly sliced
1 medium yellow pepper, seeded and thinly sliced
1/2 lb snow peas, blanched
4 medium carrots, peel, 2 julienne
6 green onions, chopped
½ cup peanuts, roasted, chopped (for garnish)
4 Tbsp chopped thai chiles (for garnish)
6 Tbsp coconut, grated, toasted (for garnish)
In a food processor or blender combine the Bangkok Blast, coconut milk, sesame oil, red pepper flakes, and sugar. Process until smooth and add the chopped cilantro and lime juice. Taste for seasoning and add salt and pepper
to taste. Set aside.

In a large bowl combine the cooked penne, red and yellow pepper, and snow peas, carrots and green onions. Toss with the peanut sauce and chill at least 2 hours. When ready to serve, toss once again and adjust seasoning as needed. Serve with garnishes or top serving dish. Serve chilled or at room temp.


Lemon Syrup

½ Spice Appeal VANILLA BEAN
1 large lemon
6 Tbsp superfine sugar
½ cup water
1½ tsp fresh lemon juice
Halve vanilla bean lengthwise and scrape seeds into a small saucepan. Finely grate enough zest from lemon to measure ½ teaspoon. Cut remaining peel from lemon, removing all white pith. Cut enough sections free from membranes to measure ¼ cup and cut into ¼-inch pieces. Add lemon pieces to pan with sugar, water, and grated zest. Simmer mixture, stirring, until sugar is dissolved and stir in lemon juice. Cool syrup to room temperature and serve with cakes. 


Vanilla Bean Cheesecake with Walnut Crust
1½ cups walnut pieces
1¾ cup sugar
4 Tbsp unsalted butter, melted
2 cups sour cream
1 Tbsp pure vanilla extract
2 pounds cream cheese, softened
1 Spice Appeal VANILLA BEAN , split lengthwise, seeds scraped
4 large eggs, room temperature
¼ tsp pure almond extract
½ cup heavy cream
Preheat oven to 350° F. Butter a 10 inch springform pan. In a food processor, pulse the walnuts with ¼ cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes or until browned around the edges.

In a small bowl, mix the sour cream with ¼ cup of the sugar and 1 teaspoon of the vanilla.

Reduce oven temperature to 300° F. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1¼ cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract.

Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 70 - 75 minutes, until lightly golden and slightly jiggly in the center.

Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving. 


Lavender Berry Crisp
2 to 3 Tbsp Spice Appeal Lavender, Whole
2 Tbsp quick cooking tapioca
1¼ cups sugar
2 tsp Spice Appeal Cinnamon, Ground
4 cups blueberries, rinsed
4 cups raspberries, rinsed
3 Tbsp lemon juice
1 cup all-purpose flour
½ cup butter, cut into ½-inch chunks
½ cup chopped almonds
In a blender, whirl lavender and tapioca until finely ground. Pour into a large bowl. Stir in ¾ cup sugar and the cinnamon. Add blueberries, raspberries, and lemon juice; mix gently. Pour into a shallow 2½- to 3-quart baking dish.

In a food processor or bowl, combine flour, remaining ½ cup sugar, and butter. Whirl or rub in with your fingers until coarse crumbs form. Stir in almonds. Squeeze handfuls of the nut mixture together, then crumble into about ½-inch chunks over fruit mixture. Set dish on a foil-lined baking pan.

Bake in a 350°F oven until juices are bubbling in the center and streusel is browned, 60 to 70 minutes. Cool on a rack at least 45 minutes. Serve warm or cool. Spoon crisp into bowls.


White Grapefruit and Star Anise Granita

⅔ cup water
½ cup sugar
8 Spice Appeal Whole Star Anise
1 tsp finely grated grapefruit zest
5 cups frosh white grapefruit juice (from 9 medium grapefruits)
In a medium saucepan, combine the water with the sugar, star anise and grapefruit zest and bring to a boil. Simmer over low heat for 5 minutes. Remove from the heat and let cool to room temperature, about 1 hour.

Stir in the grapefruit juice. Pour into a 9-by-13-inch baking dish and freeze for 1 hour, or until set around the edges. Using a fork, scrape the ice crystals into the center and freeze again. Repeat the scraping every 30 minutes, until the entire mixture has turned into ice flakes. Spoon into small glasses, garnish with the reserved star anise pods and serve.


Honey ‘N’ Orange Back Ribs
5 to 6 pork baby back ribs (loin back ribs), cut into 3 to 4 rib portions
1 29-oz can tomato sauce
⅔ cup honey
½ cup onions, finely chopped
¼ cup soy sauce
¼ cup red wine vinegar
2 tsp Spice Appeal Onion Powder
2 tsp Spice Appeal Orange Peel, finely chopped
1½ tsp Spice Appeal Garlic Powder
1½ tsp Spice Appeal Ground Ginger
1 tsp Spice Appeal Barbecue Seasoning
Place ribs in a Dutch oven. Add enough water to cover ribs. Bring to boil and reduce heat. Simmer, cover, for 1 hour. Drain ribs and cool. Meanwhile, for the marinade-sauce, in a large saucepan combine tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger and barbecue seasoning.Bring to boil, reduce heat. Simmer, uncovered, for 10 minutes; stirring occasionally. Remove saucepan from heat;cool sauce completely. Place an extra-large ziploc bag in a large bowl. Place ribs in the bag to coat. Pour about 3 cups of the cooled sauce over the ribs; seal bag. Refrigerate for 4 to 24 hours, turning the bag occasionally.

To grill ribs, remove ribs from marinade, reserving marinade to brush on during grilling.Place ribs on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes, turning and basting occasionally with some of the reserved marinade. In a small saucepan, heat the refrigerated sauce and pass with ribs.


Pine Nut Butter Cookies
1 stick plus 2 Tbsp unsalted butter, soften
½ cup sugar
½ tsp Spice Appeal Fennel Seed, grounded
¼ tsp salt
1 large egg yolk
1 tsp pure vanilla extract
1 cup all-purpose flour
¼ cup pine nuts
In a medium bowl, using a handheld electric mixer beat the butter with the sugar, fennel and salt at medium speed until fluffy, 1 to 2 minutes. Add the egg yolk and vanilla and beat until combined. Add the flour and beat just until the dough comes together. Scrape the cookie dough onto a sheet of plastic wrap and form it into a log about 1½ inches in diameter. Wrap and refrigerate the cookie dough until chilled, about 1 hour.

Preheat the oven to 350°. Cut the cookie dough into ¼-inch-thick slices. Arrange the cookies about 1½ inches apart on 2 ungreased baking sheets. Press 3 or 4 pine nuts into the center of each cookie. Bake the cookies for 13 to 14 minutes, or until they are golden brown around the edges.Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.


⅓ cup light brown sugar
2 Tbsp kosher salt
1 tsp Spice Appeal Garlic Powder
1 tsp Spice Appeal Cayenne Pepper
1 tsp Spice Appeal Spanish Sweet Paprika
1 tsp Spice Appeal Ground Black Pepper
½ tsp Spice Appeal Ground Cinnamon
½ tsp unsweetened cocoa powder
½ tsp Spice Appeal Ground Coriander
½ tsp Spice Appeal Ground Muntok White Peppercorns
One 5-pound beef brisket,trimmed
3 Tbsp vegetable oil
4 large onions, sliced ½ inch thick
2 lbs carrots, cut diagonally ⅛ inch thick
2 cups Coca-Cola
One 28-ounce can crushed tomatoes
¼ cup ketchup
In a bowl, mix the brown sugar, salt, garlic powder, cayenne, paprika, black pepper, cinnamon, cocoa, coriander and whit pepper. Rub the mixture all over the brisket, set in a baking dish and cover with foil. Refrigerate overnight.

Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Add the brisket, fat side down, and brown well over moderately high heat, 6 minutes per side. Transfer to a plate.

Reduce the heat to moderate and add the onions. Stir well, cover and cook, stirring, until softened, about 15 minutes. Add the carrots, cover and cook, stirring, until the carrots begin to soften, 5 minutes. Transfer to a bowl.

Add the Coca-cola, tomatoes and ketchup to the pot and stir over moderate heat. Add the brisket and any juices and spread the onions and carrots around the meat. If necessary, add enough water to half-submerge the brisket in liquid. Cover tightly and braise in the oven for 2½ hours.


Green Bean and Wild Mushroom Casserole
3 cups milk
1 Spice Appeal Bay Leaf
4 tablespoons unsalted butter
¼ cup flour
¼ teaspoon Dijon mustard
Freshly grated Spice Appeal Whole Nutmeg
Salt and Spice Appeal Ground Black Pepper
1 cup grated white cheddar
1½ cups chopped green beans, cut in 2-inch pieces, blanched
3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini)
½ cup freshly grated Parmesan
½ cup buttered bread crumbs
Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes. Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth. Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.


Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette
1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 Tbsp olive oil
1 Tbsp chopped fresh thyme
Salt and pepper
¼ cup toasted pecans
8 ounces American blue cheese

Red Chile Mustard Vinaigrette:
2 Tbsp Dijon mustard
1 Tbsp Spice Appeal Pasilla Chile Powder
¼ cup red wine vinegar
½ cup olive oil
Heat olive oil in a large sauté pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.

For the Vinaigrette: Whisk together mustard, pasilla chile powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

Pumpkin Spice Latte

1/4 tsp Spice Appeal Pumpkin Pie Spice
3 Tbsp canned pumpkin
2 Tbsp Vanilla flavored Syrup
1 Cup of milk
3 Oz espresso

In a small saucepan, stir pumpkin puree into milk.  Add pumpkin pie spice and vanilla syrup.  Heat gently, stir occasionally until steaming and foam begin to appear.  Pour pumkin flavored milk into a tall mug and pour the express over it.  Top with whip cream and a dash of pumpkin pie spice.

Pumpkin Pie Spice Coffee

Mix Spice Appeal pumpkin pie spice with your coffee grounds.