Got the pumpkin pie “blues”? Its never too late to order our baking spice gift sets to help you create the perfect pie for the holidays. Our baking spice gifts sets contain the perfect spice mix for your seasonal baking. Whether its an apple pie, pumpkin pie, gingerbread or something to “flavor up” your favorite recipe. Our gifts sets are for you.
Our Holiday Pie and Baking Gift Set contains 5 spices perfect for a tasty holiday pie. Includes cinnamon sugar, apple pie spice, vanilla sugar, pumpkin pie spice and gingerbread spice.
Chef Cherie’s Baking Spice Gift Set is another great combo of spices for the perfect pie. Includes cinnamon sugar, apple pie spice, maple sugar powder, pumpkin pie spice and gingerbread spice.
Each gift set contains 5 – 2 oz tins, sealed and “wrapped” in a mesh sleeve and topped with a raffia bow. Just add a gift tag and you’re ready to go!
Shop our Gift Spice pages for these and other great gift sets.
Looking for a great gift idea? Here is one of our most popular spice gift sets. The Vinegar Powder Sampler Gift Set contains 5 tins of powdered vinegars. The gift set includes Red Wine Vinegar, Apple Cider Vinegar, Balsamic Vinegar, Malt Vinegar, Rice Wine Vinegar. This set works great if you love salt and vinegar on anything . Also great for snacks.
The five tins arrive sealed and gift wrapped in a mesh sleeve topped with a raffia style bow. Just add a gift tag for the perfect holiday gift.
This week Chef Cherie is featuring: Sour Cream Powder.
Powdered Sour Cream is a wonderful addition to any recipe that calls for sour cream. It introduces a nice sour cream flavor and adds a lovely creaminess.
Wondering how to use Sour Cream Powder? Well as you would expect Powered Sour Cream is a perfect way to introduce the rich sour cream flavor to dips and dressings. Add the Sour Cream Powder to our Potato Roast Blend, add some olive oil, coat the potatoes, then bake or saute. Using our Mexican Spice Blend or Taco Seasoning? Try adding some Sour Cream Powder. Now there’s a match made in tasty heaven!
And of course Powdered Sour Cream is a great way to jazz up your chips and popcorn. Order some today!
Happy Halloween from the gang
at Chef Cherie!
And what about those leftover pumpkins you’ll have this weekend? How about something a bit different? Pumpkin Lasagna!
How about a delish idea for the leftover pumpkins you’ll have this weekend? How about something a bit different? How About Yummy Pumpkin Lasagna!
PUMPKIN LASAGNA WITH BÉCHAMEL SAUCE
- 1 box Oven Ready Lasagna (rolled flat)
- 4 cups Pumpkin (cooked, about one small pumpkin)
- 2 large Vidalia Onions (finely minced)
- 1 stick Butter
- 3 tablespoons Canola Oil
- 3 tablespoons Sugar
- 1/2 tablespoon Cinnamon
- 1/4 teaspoon Vanilla
- Salt as needed
- 3 cups Mozzarella
- Pecorino Romano (freshly grated, to top before baking)
- Parmigiano-Reggiano (to garnish)
- 1 stick Butter
- 6 tablespoons Flour
- 6 cups Milk
- 1 1/2 teaspoons Nutmeg
- 3/4 cup Pecorino Romano
- Salt and Pepper as needed
Source: photo and recipe: The Chew / ABC -Pumpkin Lasagna w/ Béchamel Sauce
Pink Peppercorns are mighty tasty! Even though they really aren’t peppercorns at all, they do have a sweet and peppery flavor. This sweet peppery flavor makes the pink peppercorn perfect for desserts! We found this recipe for a Pink Peppercorn Brownie and it seems to be the perfect mix of chocolate sweet and peppery bite. According to the baker, she is using them for their color as well as their flavor. Enjoy!
Pink Peppercorn Brownies
3 oz / 6 tbsp Salted butter, cut into pieces
8 oz bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1/4 tsp ground cinnamon
1/8-1/4 tsp ground cardamom (adjust to taste)
1/8 tsp ground cloves
1 tsp vanilla bean paste, or vanilla extract, or scraped seeds from one vanilla bean pod
2 large eggs, at room temperature
1/4 cup all-purpose flour
About 2 tsp freshly ground pink peppercorns
Preheat the oven to 350°F,,
Grease well and line the bottom and two long sides of a 8″ X 11″ brownie pan (can be substituted with a 8″ / 9″ square cake pan). Let the baking paper hang over the long edges, it will make it easier to lift brownie out later. Grease the paper lightly as well.
In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar, cinnamon, cardamom, cloves and vanilla bean until combined.
Stir in the eggs one at a time until smooth.
Add the flour and stir energetically for just a minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
Scrape the mixture into the prepared pan. Sprinkle pink peppercorns evenly over the top of the mixture and then bake until the center feels almost set, about 27-30 minutes. Don’t overbake.
Let cool completely in the pan before lifting out the brownies using the baking paper overhang.
Slice into 16 equal pieces. Store in in airtight container, can be stored for 4 days or frozen for up to a month.
Source: Recipe & Photo: Raspberri Cupcakes – Pink Peppercorn Brownies
Once the basic spices and herbs are part of your home cooking its time to start expanding your kitchen’s palate with these spice suggestions:
The golden child of spices right now. Sriracha is everywhere these days. And for good reason. Its the perfect addition when you are looking to add a little “zip” to your recipe. And its versatile. Perfect in appetizers, entrees, desserts. Even beer!!
Whole Dried Chilies
Did you know that Spice Specialist carries over 30 different types of chilies. Both whole and ground. Among the different chilies we carry are Aji Amarillo, Aji Limo, Aji Panca, Ancho, Chipotle, De Arbol, Guajillo, Habanero, Jalapeno, Mulato, Pasilla, Rocoto, New Mexico Red Chili, Thai Long Chilies and Thai Red Chili. We also carry Cayenne Pepper in different heat indexes as well as chili blends.
Once you’ve added sea salt or kosher salt to your spice rack, how about a little something extra? Adding a finishing salt at the end of cooking or right before serving can add a burst of flavor as well as some texture and crunch. A finishing salt can enhance or even change the dish completely. We carry a wide range of smoked and flavored sea salts. Here are some of the fine salts we offer:
While paprika is important in Spanish, Portuguese, Moroccan and Turkish dishes. It is perfect for any cuisine. Add a hint of smokey goodness to any dish with the smoked paprika available at Chef Cherie. Aside from our many paprikas we carry Spanish Smoked, Hot Spanish Smoked and Texas Style Smoked Spanish.
A Middle Eastern spice blend, Za’atar usually includes thyme, oregano, sesame seeds, salt, sumac and the possibility of other spices. Our Za’atar spice blend includes white sesame seeds, sumac berries and thyme.
Photos & inspiration: Tasting Table – Modern Pantry
Inspired by an article at BabyBoomerRants.com and their 10 “Must Have” spices, we thought we’d give you our version of “Chef Cherie’s 10 Must Have Herbs and Spices.”
Now once you have the basics then its time to experiment and explore. Here now is Chef Cherie’s top spices and herbs:
Malt Vinegar Powder
Used as a replacement for liquid vinegar in certain recipes as well as a preservative. Imparts a salt and vinegar flavor without making your dish soggy.
Used to add the flavor of Worcestershire without the liquid.
Used to add color and flavor to many types of dishes. We carry many types of paprika including: Hungarian Sweet, Hungarian Hot, Spanish, Smoked Spanish, Smoked Hot Spanish and Texas Smoked Spanish Paprika.
Ground Sumac Berries
Have a very sour flavor that is similar to that of lemon peel. They are used in marinades, dressings, soups and other dishes.
Apple Cider Vinegar Powder
Adds a tangy kick to sauces, marinades, salads and more. Made from real apples
Cream of Tartar
Commonly used to give beaten egg whites more volume and to help stabilize them. Is also used to produce a creamier texture for dessert items like frosting and candy.
Soy Sauce Powder
Adds a bit of Oriental flare to any dish. Made from dehydrated soy sauce and works great in marinades or Asian spice blends
Typically used as a thickening agent for sauces. Will not give a cloudy coloring to your sauce.
Pepper – Urfa or Aleppo
Urfa – Has a smoky taste with hints of a raisin-like flavor. A Middle Eastern pepper used in savory dishes. (Turkey)
Aleppo – Has a mild to moderate level of heat, with cumin-like fruity undertones. There are also hints of chocolate and salt as well. (Syria)
Balsamic Vinegar Powder
The Connoisseur’s Sweet Vinegar. Adds a mild tartness to barbecue sauces, seasonings, rubs, marinades, salad dressings, and dry mixes.
It’s been said that Grains of Paradise is the best spice you’ve never heard of!! Grains of Paradise are from the ginger family and have a pungent, peppery flavor.
“I put a few between my teeth and crunched. They cracked like coriander, releasing a billowing aroma, and then a slowly intensifying heat, like pepper. The taste changed by the second. The heat lingered. But the spice was pleasantly tempered, ripe with flavors reminiscent of jasmine, hazelnut, butter and citrus, and with the kind of oiliness you get from nuts. They were entirely different from black peppercorns… Grains of paradise are dense fragrance underlined with heat. And that brings food to life in a way that black pepper never does.” *
Here’s a simple recipe “Spiced Fruit Syrup” using Grains of Paradise.
Spiced Fruit Syrup with Grains of Paradise **
3/4 cup granulated sugar
3/4 cup dry white vermouth
1/2 cup water
2 tablespoons chopped rosemary leaves
2 tablespoons chopped ginger
2 teaspoons slightly crushed grains of paradise
2 tablespoons sherry vinegar
Combine 3/4 cup sugar, 3/4 cup dry white vermouth, 1/2 cup water, 2 tablespoons chopped rosemary leaves, 2 tablespoons chopped ginger, 2 teaspoons slightly crushed grains of paradise, and 2 tablespoons sherry vinegar in a large pot.
Bring to a boil, lower the heat, and simmer for about 10 minutes. Strain and cool.
Sprinkle over fresh fruits such as strawberries, mango, melon, and peaches.
** Recipe: Chow – Spiced Fruit Syrup with Grains of Paradise
* Quote: NY Times – What Peppercorns Only Dream of Being (Amanda Hesser)