Recipes
Chipolte Mustard
1/4C brown mustard seeds
1/4C red wine vinegar
1/4C dry red wine
1/2C dry mustard powder
1T Chipolte Chili Powder [or use chipolte chili flakes]
1 tsp sea salt
1/4 tsp ground allspice
2T cold water
Place seeds, wine and vinegar into a small bowl and let sit for 3 hours. Then pulse blend until the seeds are crushed. Add dry mustard powder, chipolte powder, salt, allspice and water. Process another 30 seconds, scraping the sides of the processor. Store in sterilized jar in teh refrigerator. Best to let sit for 2 weeks before using.
Smoked Tomato & Bean Soup - as seen in Canandaigua Magazine's Winter Issue.
6 strips of maple flavored bacon, browned, drained and crumbled
3T olive oil
2T smoked sweet or hot paprika [depending on your preference]
1 medium onion, finely diced
3T fresh thyme or 1T dried thyme
2 28 oz. cans of crushed tomatoes
1 28 oz. can diced tomatoes
1 15 oz. can white cannellini beans, drained and rinsed
Heat oil in soup pot, add onion and paprika. Saute for 3 minutes, add all other ingredients and simmer for 30 - 45 minutes. Serve hot with grated cheese and crusty bread.
MICHELLE'S CHILI-LISCIOUS RECIPE
Honestly, customers rave about my chili, which has won several awards in local chili contests. This makes a thick, meaty chili, perfect for a cold day. Try it!
3# lean ground beef, browned and drained
1# ground turkey, browned and drained
12 slices of maple flavored bacon, browned, drained and crumbled
1 28 oz. can of diced tomatoes
1 28 oz. can of crushed tomatoes
1 15 oz can of white canellini beans, drained and rinsed
1 entire package of Canandaigua Spice Company's Chili-liscious Blend
Combine all ingredients in a large soup pot, heat until bubbly. Garnish with shredded cheese; mozzerella, monteray jack, cheddar and serve with crusty bread and butter!
Pumpkin Hazelnut Muffins - these were a favorite at the store for Thanksgiving. They are moist and delicious.
1C flour [or gluten free flour blend]
1tsp baking powder
1/4tsp baking soda
1 tsp ground cinnamon [I prefer Korintje cinnamon]
1/2tsp ground ginger
1/2C hazelnut meal
pinch of salt
1/4C canola oil
1/3C raw sugar [dermerra or turbinado]
1 large egg
1/3C plain yogurt
1 tsp vanilla extract
1C pumpkin puree [or mashed yams]
2T sesame seeds
2T hazelnut meal
2T raw sugar
3T pepitas
Preheat oven to 375 degrees and line muffin tins.
Sift flour, baking soda, baking powder, cinnamon, ginger and salt into a large mixing bowl, then add hazelnut meal. In another bowl, combine oil, egg, and sugar, stir until well blended. Then add yogurt and vanilla, stir again, then stir in the pumpkin puree. Add wet mix to dry and stir until just moistened.
Spoon batter into muffin liners. In small bowl combine sesame seeds, sugar, hazelnut meal and peptitas. Sprinkle this mixture over the top surface of the muffin batter in each tin.
Bake for 22 - 25 minutes or until toothpick inserted in the center comes out clean. Remove to wire racks and let cool.
Lemon Verbena Shortcakes
3 1/3 C cake flour
1 1/2C red cornmeal
2T dermerra [raw sugar]
1 3/4T baking powder
pinch of salt
3T freshly chopped lemon verbena or 1 T dried
1 stick cold butter, cut into 1T chunks
2T Honey
2C half and half [cream or milk also work]
Preheat oven to 375 degrees. Sift together the flour & cornmeal, 1 1/2T sugar, baking powder and salt. Stir in the lemon verbena. Using a fork or pastry knife cut the butter into the flour mixture until it is crumbly. Whisk together the honey & half and half in a seperate bowl. Pour liquid into flour and stir until just absorbed. Dough should be very soft and slightly lumpy.
On a well-floured surface, using a rolling pin, roll dough out to 1" thick. Cut using a 3"–4" round biscuit/cookie cutter. Brush top of shortcake with water and then sprinkle some of the remaining sugar on top of each shortcake. Place them on a cookie sheet and bake until golden brown and done in the center [about 15 minutes]. Remove to cooling rack and cool.
Great served with fresh fruit compote or Allens Hill Farm Apple Molasses.
HERE THEY ARE- The Toasted Couscous and Curried Lamb recipes served at the 2007 Finger Lakes Wine Festival at Watkins Glen. These recipes were created by executive chef Greta Pagorek, from the Brown Hound Bistro in South Bristol, NY. Greta used locally raised lamb from Sweet Grass Meats in Naples, NY and products and spices from Canandaigua Spice Company to create these recipes. I love challenging Greta to come up with new & creative recipes using my spices and spice blends. She NEVER disappoints! Her creative talents amaze me. ENJOY!
TOASTED COUSCOUS
2 C toasted couscous [available at Canandaigua Spice Company]
2 C water or chicken/vegetable stock
2T butter or olive oil
1/2 C diced red onion
1/2 C diced bell pepper
Salt & Pepper to taste
Bring water to a boil in medium saucepan, then add couscous to water. Reduce heat, cover and simmer until couscous has absorbed all water [about 15 - 20 minutes]. Stir occassionally. Toasted couscous will take longer to absorb water than non-toasted couscous. Fluff with fork when all water is absorbed.
In the meantime, in large skillet, melt butter and saute onion and pepper until tender, or slightly translucent. Add cooked couscous into sauted onion and pepper. Salt & pepper to taste.
CURRIED LAMB
2 lbs ground Sweet Grass Lamb [Sweet Grass Meats is located in Naples, NY and can be reached by calling 585-374-9913]
2T butter or olive oil
1 C heavy cream
1/2 C diced red onion
1 tsp dried leaf thyme
1 - 2 T Canandaigua Spice Company Madras Curry [we make 10 different curries, I would suggest if you want a spicier lamb to use the South African Curry Bland, if you want a sweeter lamb, the Coconut Curry would be delicious]
Salt & Pepper to taste
In large skillet, melt butter and saute onions until tender. Add the lamb and brown, add curry and thyme. Stir to brown and flavor evenly. Add the heavy cream, reduce heat to thicken, then salt & pepper to taste. Serve curried lamb over toasted couscous.
FRENCH CHICKEN
1 Roaster Chicken, rinsed and patted dry
1/4C Lavender Orange Marmalade [made by Nordick Farms, available @ Canandaigua Spice Company]
1T Herbs de Provence [made by Canandaigua Spice Company]
Pre heat oven to 350 degree. Place chicken breast side up in ovenproof roasting pan. Combine orange marmalade with Herbs de provence. Drizzle marmalade mix over chicken and bake until internal temperature reaches 160 degrees or until juices run clear. Slice and serve hot.
HERBED STUFFING
4C Plain Croutons or bread cubes
1/4C finely minced onion
1/4C finely diced celery
1T Herbs de Provence [made by Canandaigua Spice Company]
1tsp Tarragon, dried
1 1/2tsp poultry seasoning
Hot water
Combine all dry ingredients, mix well. Pour hot water over dry mix, stirring constantly until bread crumbs become moist and soften. Do not overwater, you don't want breadcrumbs soggy, just softened. Stuff cavity of chicken or place in ovenproof bakeware [cover with foil] and bake at 350 degrees for 20 minutes, remove foil and bake another 10 minutes. Serve hot.
VEGETABLES DE PROVENCE
1C Cauliflower, cut into pieces
1C broccoli, cut into pieces
1C carrots, cut into pieces
1/4C olive oil
2T herbs de provence [made by Canandaigua Spice Company]
Steam or boil vegetables until just tender. Mix olive oil and herbs de provence, toss into vegetables. Serve hot.
VIETNAMESE MEATBALLS [Gluten Free]
1/2# lean ground beef, pork, veal
2T dried, chopped onion
1T dried, minced garlic
2 tsp chinese five spice [made by Canandaigua Spice Company]
2 tsp dermerra [raw] sugar
1 packet Gluten Free Meatloaf Mix [made by Canandaigua Spice Company] or 1C Breadcrumbs
Peanut Sauce
2T peanut oil
1T dried, minced garlic
1 red hot chili, seeded and crushed
2T dried cilantro
1/2C natural peanut butter
2T rice wine vinegar
1T dermerra [raw] sugar
1/4C coconut milk
Preheat oven to 350 degrees. Combine ground meats, dried onion, garlic, spice, and meatloaf mix. Form into 1" balls, place in ovenproof baking dish and bake for 20 - 25 minutes or outside of meatballs are browned and crispy. Remove from oven and drain off any grease.
In small saute pan, add peanut oil, dried garlic and red pepper. Saute ove rmedium heat for 2 minutes until garlic is lightly toasted. Add remianing ingredients and cook until it gently boils. Remove from heat and pour over drained meatballs. Toss to cover and refrigerate meatballs overnight. Serve cold or reheat in 350 degree oven and serve hot.
Coconut Curry Corn Fritters [Gluten Free]
This recipe is adapted from one created by Greta Pagorek, executive chef at the Brown Hound Bistro in South Bristol, NY.
2cans corn, drained or 3 ears fresh corn with kernals removed
3/4C Featherlight Flour [gluten free] or regular white flour
2T dermerra [raw] sugar
2T dried, chopped onion
1T dried, minced garlic
2T Coconut Curry [made by Canandaigua Spice Company]
1T ground ginger
1T apple cider vinegar [or soy sauce]
2 eggs
salt & pepper
Combine all ingredients to a stiff dough. Do not over beat. Drop by teaspoonful into hot oil [deep fryer or stovetop] and fry until golden. Remove from oil and drain well on paper towels. Salt & pepper to taste. Best served hot.
Pulled Pork in Chipolte Sauce [Gluten Free]
1 1/2# pork loin, unseasoned
salt & pepper to taste
For Sauce
1 28oz. can crushed tomatoes
5 dried chipolte chilis, reconstitute for 60 minutes in hot water
3T minced, dried garlic or 3 cloves minced fresh garlic
2/3C red wine
1tsp mexican oregano
1/3C honey
1tsp course prepared mustard [Dijon]
1/2tsp course ground black pepper
Preheat oven to 400 degrees. Place tomatoes into oven-proof baking dish. Bake for 20 minutes. Tomatoes should darken slightly. Slit chilis open, remove & discard seeds. Coursely chop flesh of chilis. Place all ingredients in blender and process until smooth. Pour over into a saucepan and bring to a boil over low heat. Slow boil for about 10 minutes, stirring frequently. Remove from heat and refrigerate.
Place pork loin in slow cooker [or in oven-proof baking dish @ 350 degrees], salt & pepper and cook until the pork is tender and pulls apart with a fork. Shred pork loin with fork. Pour Chipolte Sauce over pork and let sit in refrigerator overnight. Reheat and serve in a soft corn tortilla with chopped tomatoes, onion, lettuce, cilantro, and sour creme..
NOTE: I like to add dried cranberries to the pulled pork after it has marinated overnight. This adds a bit of sweetness to the heat of the chipolte sauce.
BERBER'E ROASTED GAME HEN
This recipe was created by Greta Pagorek, executive chef at the Brown Hound Bistro [in South Bristol, NY] for Valentine's Dinner 2007 themed Love Around the World. I loved working with Greta and Trish [the owner] to create dishes that utilized our spices in authentic dishes from 5 different countries.
1 game hen
1 onion, roughly chopped
1 clove garlic, roughly chopped
1T Berber'e Spice Blend [made by Canandaigua Spice Company]
1 large carrot, roughly chopped
Rinse game hen thoroughly, place on baking sheet over the chopped vegetables [breast side down]. Rub hen with Berber'e blend. Roast for 25 minutes at 375 degrees or until meat htermometer reads 165 degrees at center. Flip game hen and brown the top. Serve hot in center of platter with chopped vegetables as garnish.
SALMON WITH ONONDAGA ORANGE RUM RUB & CRANBERRY REDUCTION SAUCE
2 [3 oz.] Salmon filets
2T Onondaga Orange Rum Rub [made by Canandaigua Spice Company]
SAUCE
1 Orange, cut in half
1/2C Dried Cranberries
1/4C Light Corn Syrup
Pre heat oven to 425 degree. Place salmon filets in ovenproof roasting pan. Sprinkle each fillet with about 1 tablespoon of Orange Rum Rub. Bake until filets are sizzling and slightly browned around edges, about 10 minutes.
While salmon is cooking, squeeze the juices from the orange into a saucepan. Heat on medium heat until boiling. Add the dreid cranberries, and gently boil for 2 minutes. Add the corn syrup and continue to boil gently until liquid is reduced by half. This is a light sauce, don't expect it to thicken.
Remove salmon from oven, place filets on plate and drizzle reduction sauce over filets, dispersing the cranberries equally. Serve hot.
Pepper Encrusted Filet Mignon with Cherried Sherry Reduction Sauce
2 Filet Mignon
3T mixed peppercorns, freshly cracked
2tsp course sea salt, freshly milled
4T olive oil
Sauce
1C good quality sherry [substitute port or red wine]
1/4C balsamic vinegar
1/2C tart dried cherries
1 large shallot, minced
1tsp ground coriander
1 sprig fresh oregano or 1 tsp dried greek oregano
1T butter
Preheat oven to 450 degree, position oven rack on middle position and place a rimmed baking sheet in the oven. On stove top pour 2T olive oil into saucepan, add freshly cracked mixed peppercorns. Gently heat until oil is just bubbling. Continue to cook at a slow simmer for about 5 - 7 minutes to release the fragrance of the pepper. Remove from heat and set aside to cool. When cooled rub pepper mix over filet mignons, covering all surfaces. Place on plate, press peppercorns into steak and let sit at room temperature for 1 hour. Pour remaining 2T olive oil into heavy skillet. Heat over medium high heat until oil just starts to smoke. Place steaks into pan and let sear without moving them for 4 - 5 minutes, or until a dark brown crust has appeared on the skillet side. Turn steaks and brown on the other side for 3 - 4 minutes. Remove pan from heat. Place steaks on the heated baking sheet in the oven and let bake an additional 5 minutes for rare, 5-8 minutes for medium and 8 -10 minutes for well done. Remove steaks from baking sheet and place on a platter. Tent aluminum foil over them to keep them hot.
To make sauce: Combine first 5 sauce ingredients in medium saucepan and simmer over medium heat until reduced to 1/2C, about 30 minutes. Stir occasionally. Remove from heat, remove fresh oregano sprig [if using dried oregan leave it in the sauce], and whisk the butter into the sauce. Sauce should thicken slightly.
Place steaks on plates, spoon reduction sauce over them, insuring that cherries are divided evenly between plates. Enjoy!
Black Friday Soup
This recipe originated on the day after Thanksgiving this past year. I had a bunch of leftovers from T-giving Dinner and we were expecting a large crowd at the store on Black Friday, so I took all the leftovers and made this soup. Our customers love it.
2C leftover turkey, cubed
8C chicken broth [or use leftover gravy]
1C leftover mashed potatoes
1C bok choy, roughly chopped
1/2C couscous [I like to use curry or israeli couscous]
1/2C leftover squash
2 tsp juniper spice blend [made by Canandaigua Spice Company]
salt & pepper to taste
In large soup pan, combine turkey and broth and bring to a boil. Add bok choy, squash & couscous. Reduce heat and simmer for 10 minutes. Add mashed potatoes to thicken the soup. Stir well. Add juniper spice, salt & pepper. Serve hot.
BLACK CURRY AND BEAN SOUP
4 Qt. water 2C red wine
1C low sodium chicken base [boullion]
1 lb. dried black beans
4T olive oil
1 medium onion, chopped 2 ribs celery, diced
2 large carrots, diced
1 small can diced tomatoes
1T black curry [made by Canandaigua Spice Company]
1tsp lemon peel 1/2C kalamata olives
1C heavy cream
3T fresh cilantro, chopped or 1T dried Sour cream
Place dried beans in non-aluminum pan, cover with water and let sit overnight. Drain and rinse well. In large soup pot combine olive oil, onion, celery, and carrots. Saute for 3 minutes. Pour in water and wine, add chicken base and stir well. Bring to a boil and add beans, curry and lemon peel & olives. Reduce heat and slow boil/simmer for 1 hour or until beans are tender. Remove 1/2 bean soup and puree in blender. Add puree back into soup pot. Add heavy cream, stir well. Ladle into soup bowls and garnish with cilantro and sour cream [optional].
Frank Yacuzzo's Italian Sausage Recipe [Thank you Frank for sharing this family recipe]
1 lb. pork butt [if using venison use 1/2 lb. venison, 1/2 lb. pork butt]
3/4 tsp salt 1/2 tsp ground black pepper
3/4 tsp fennel seed
1/5 tsp garlic powder 1/5 tsp garlic powder
1/5 tsp dried sweet basil
1/2 tsp crushed red pepper
1/4 tsp ground cayenne pepper 1/4 tsp sugar 4oz. ice water
Grind meat through 3/8" or 5/16" dia. plate. Mix all spices with the ice water. Add spice mix to ground meat and mix well with your hands. Cover and refrigerate overnight. Make a small patty and fry. Taste for flavor. Most of the time no adjustments to the ingredients will be necessary, but if needed adjust to taste. Either stuff into natural pork casings or make patties. Wrap well if freezing and use before 4 months for best taste. Vacuum sealing in small packages holds flavor longer.
POTATO ROTI CURRY
This mild, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortillalike Indian flatbread roti. While roti is traditional, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid. Serve with lime wedges and rice.
1 1/4 teaspoons salt
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)
1 cup chopped red bell pepper
2 cups water
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro
Combine first 6 ingredients; set aside.
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.
Yield: 6 servings (serving size: about 1 cup)
NUTRITION PER SERVING
CALORIES 183(19% from fat); FAT 3.9g (sat 1.2g,mono 1.4g,poly 0.9g); PROTEIN 3.6g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 510mg; FIBER 4.1g; IRON 1.7mg; CARBOHYDRATE 36.2g
Chopped Egg and Onion Salad for Sandwiches
This is traditionally a Jewish culinary dish. Pile salad onto bread, toast, bagel or crackers.
8 - 10 eggs, hard boiled, peeled and coursely chopped
2T dried spring green onion rings
4 - 6 T mayonnaise
1T mild prepared french mustard [Dijon style] 1/2 tsp cracked brown mustard seed [run a rolling pin over them]
1 tsp fresh parsley to garnish
Gently mix all ingredients. Salt & pepper to taste. Chill well before using. Spread onto bread, toast, bagel or crackers.
Refried Beans and Taco Bake
This is a recipe for home-made refried beans, you could choose to used a canned version, but it won't taste the same!
1.5 lb. dried pinto beans
Water
1 whole onion, halved and then quartered
1 3 oz packet of garlic chips, or 10 cloves garlic, peeled
1/4C olive oil
1 large onion, chopped
2T ground cumin
1T whole coriander, crack the seeds between your fingers
1 - 2 T Cinco de Mayo Spice [Made by Canandaigua Spice Company]
3T dried cilantro or parsley
Salt & pepper
Place dried beans in a large bowl, add water until it is 3" above the beans. Let bean soak overnight. Drain beans and rinse. Place beans in large soup kettle. Add water until beans are covers by 2". Add quartered onion and garlic chips. Bring beans to a boil and slow boil until beans are tender. Skim off any foam. When beans are done, drain off 3/4 water.
Measure olive oil into large skillet, add onions and saute until they are translucent, about 10 minutes. Add cumin, coriander and Cinco de Mayo Spice. Stir spices into onions. In small batches spoon over the cooked beans and mash them into the onion mix with a fork or a potato masher. Continue this process until you have about 1/4 beans left. Place the remaining beans in the blender and blend until smooth, add bean smoothie to mashed beans in skillet. Add cilantro & mix well. Salt and pepper to taste.
Smooth refried beans into the bottom of a 9 x 13 pan.
2 lb lean ground beef or turkey, fried, drained and crumbled 1/4C taco mix or 1 small jar salsa 1 28 oz can petite diced tomatoes, drained Sour creme, optional
Add taco mix [or salsa] to crumbled meat mixture. Stir well, spread meat mix over refried beans, and then spread dices tomatoes over ground beef. Serve hot or cold with Sofrito Sour Creme.
Sofrito Sour Creme
1 2 oz. packet Sofrito Blend [Made by Canandaigua Spice Company]
1 16 oz container sour creme
Combine both and mix well. Let chill overnight. Serve as a garnish to Refried Bean and Taco Bake. Or any Mexican salad.
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