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Fruity Cranberry Sauce A perfect time of year for this sauce! Cranberries can evoke a bitter pucker in the lips and create sour eyes if one eats or drinks them with no sweetener friends to go with. It may be good for you (I am pretty sure it is), straight up it is hard to take, more like medicine than joy! Sauce or relish are often filled with chunky or full-sized cranberries. And, at the right time, topping turkey or mashed potatoes or a chocolate cheesecake is perfection. The question is what to do when you want cranberries, without the pomp and circumstance of thanksgiving. That's where this Fruity Cranberry Sauce comes in. It's sweet, it has sugar, and apple and chunks of soft cranberry. And it is not too sweet, it's a nice spoonful treat. The cranberry is definitely present with twinges on the edge of the finish in the cheeks. To the nose, it's light and a little fluffy. For sure you get a bit of a tickle in the nostril but it is not over the top, more of a twist than a poke. I really like this Fruity Cranberry Sauce. It just seems right in texture and flavor without too much of anything. It would go great on a saltine with peanut butter, open face, or on a turkey sandwich. This is a versatile jar of delish! Mark (who IS Hawkshead) creates great combinations of flavors. I don't think there is anything I have had of his I haven't liked or appreciated. Some of my most memorable moments (in the world of taste) have come from Hawkshead Relish. Shop now for Hawkshead Fruity Cranberry Sauce |
The Almighty Anchovies Most of us have heard about the health benefits of Anchovies -- high in EPA and DHA fatty acids. So, if you are going to eat anchovies -- why not eat the best tasting, most flavorful, salt packed anchovies you can find? We carry anchovies packed in both salt and olive oil, from both Italy and Spain. The three brands we have come to rely on, based both on customer feedback, and on knowledge and information about how the anchovies are harvested and processed. They are: Recca and Scalia from Sicily, and Ortiz from Spain. Three of the best in the anchovy business. Most of the canned anchovies are packed with the bones in and sometimes with the head still on. But don't worry, the anchovies are very easy to clean. Besides, bones left in means less handling of the fish before they go into the can (so less chance to spoil), and more calcium for you. Just remember to clean them before you eat them! Shop now for all kinds of Anchovies |
Peach Jam from the Northwest! We love our peaches here in the northwest. Peach-o-rama is a big deal and a great peach is a real treat. The number of varieties has grown over the few last years (nothing like Georgia with their 40 plus varieties) and we look forward to having different peaches, debating which one is best, is best defined by crunch, juiciness, flavor or by how easy the flesh comes free from the pit. Sadly peaches are mostly done here. And this is where this jam comes in. This jelly like fruit spread is peach in color, soft and sticky. It is sweet for sure and has the hint of peach in it. With a bit of texture. It is more peach when in use than straight off the spoon. It goes well with a nice dry, thin toast over butter. Without big chunks of peach it is less defined, but if you like peach things and can't stand those marmalade style chunks of peach, then this just might be the right one for you. It could be your jam. Shop now for Northwest Peach Jam! |
Kozlik's Canadian Triple Crunch Mustard This is one of my favorite mustards especially when combined with other mustards. It also has a great look. Try spreading Triple Crunch Mustard out across a nice slab of protein! The smell is not surprisingly like mustard. What is different is that there, packed inside the jar, are whole mustard seeds. I love the crunch. If you like seeds in your mustard, this is the one for you. If it's not the crunch or the look of the seeds, it just might be the Canadian Whiskey that makes this a favorite. Shop now for Canadian Triple Crunch Mustard! |
A meaty sauce without the meat. Mina Shakshuka Moroccan Tomato Sauce. Breakfast for some, lunch or dinner for others, Shakshuka is a delicious dish that is easy to make and even easier when you use Cafe Mina’s version. Shakshuka has a long history with many theories of when and where it originated as an everyday “one pot dish” in a big swath of countries from Tunisia and Morocco to the east to Egypt, Israel and Syria. Variations abound with different spices and the addition of lamb, potatoes and artichokes is common. Cultural variations of tomato-based sauces span the globe and this Moroccan version is the spicy one! Mina’s Shashuka sauce starts like a tomato sauce you would make at home. With chunks and bits of texture giving not only a flavor but also a great mouth feel. The tomato sauce is absolutely present along with the spices and an all-around heat. It’s a heat that’s tingly, pleasantly hot (not spicy) and when you finish there’s a wonderful aftertaste. If you’re not careful you’ll eat the whole pan before you know it. The combination of the egg whites, the yolk and the tomato creates a mouth feel of pleasure, that is very rewarding, satisfying and very homey. This meaty dish has no meat. Instead your heart is filled with tomatoes and eggs. This dish is simple and plain, easy and quick, just like you want your vegetarians to be! Shop now for Shakshuka Moroccan Tomato Sauce |
Macadamia Blossom Honey Macadamia Nut Blossom honey has a rich, velvety feel with a sweet, slightly nutty flavor. It is marvelous for pouring onto waffles and pancakes. Or use it as a base for a honey ice cream. Big Island Bees honey is produced on the island of Hawaii. The "Big Island" is the largest of the Hawaiian Islands, and it has an incredible diversity of micro-climates, from desert to rain forest, along with two of the tallest mountain peaks of the Pacific, Mauna Kea and Mauna Loa. The bees forage in the lush secluded 'Ohi'a forests and the open ranch lands along the volcanic mountain slopes throughout the island. Shop now for Big Island Bees Macadamia Blossom Honey |
Orange Flower Water Orange flower water, also known as Moroccan orange blossom water, is a wonderfully perfumed distillation of bitter-orange blossoms. Orange-flower water may be a flavoring in baked goods - it is often a secret ingredient in French madeleines - as well as various sweet and savory dishes and a variety of drinks. Orange-flower water is a classic in North African and Middle Eastern cuisine. Ours is produced from bitter orange blossoms grown in the northwestern part of Morocco, and is nicely fragrant, with a slight bitter flavor. Remember that a little goes a long way! A few drops of orange-flower water enhances fruit, particularly apricots, figs, strawberries, rhubarb, pears, dates or bananas. Add a few drops to fruit salads, summer pudding, fruit pastries, stewed or poached fruit, fruit creams and fruit crêpes. On the savory side, a few drops added to dishes like lamb with apricots and almonds, chicken with white wine and grapes, duck with cherries, and Persian or Arabic rice dishes, gives an irresistible touch. You might also try adding half a teaspoon of Moroccan orange-blossom water to salad dressings. This is intriguing with carrot salad, avocado and smoked fish and stir-fried peppers with ginger and chilli. The trick with both, Moroccan orange blossom water and rose water, is to use very little, to give the mere hint of fragrance. Shop now for Orange Flower Water from Morocco |
Piquillo Peppers Peruvian Classic whole, roasted piquillo peppers. A staple in many Spanish dishes. Besides the fact that these have a wonderful flavor kick, they are a really good deal. OK, granted they are from Peru and not Spain, but frankly, in this case, I don't think it matters. These Peruvian red peppers are yummy. Shop now for Piquillo Peppers from Peru |
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Ancient Japanese Sea Salt Amabito No Moshio is the earliest known sea salt - produced by ancient Japanese nearly 2,500 years ago. Although Japan is an island, because of the country's humid, rainy climate, it has never been well suited for large-scale dry salt production. Traditionally, ancient Japanese produced salt-ash. They produced it by spreading the local Hondawara seaweed on the beach to dry between storms, rinsing the plants in an isolated saltwater pool, and then boiling the brine with bits of remaining seaweed in a clay pot over a wood fire to evaporate the water, crystallize the salt, and reduce the seaweed pieces to ash. This salt-ash mixture, Moshio, became the staple salt of the region. Today the production of Moshio, ancient Japanese sea salt, continues. The best one, Amabito No Moshio Japanese salt, comes from Kamagari Bussan using more modern methods of production. Unpolluted salt water is collected from the Seto-uchi Inland Sea and left in a large pool to stand for a while, evaporating some of the water and concentrating the salt solution. The concentrated seawater is then infused with Hon'dawara seaweed - adding seaweed to the salt water to infuse its flavor and color, as well as some minerals, including iodine. Shop now for Amabito No Moshio |
Italian Corona Beans This large white bean, Corona Judiones, is a member of the runner family, phaseolus coccineus. Dried corona beans are already about half again larger than the typical white runner, and when cooked, they almost triple in size! This is one reason this heirloom bean has often been called the "poor man's meat." When we first tasted the coronas, we braised them in a simple puttanesca sauce, and they were heavenly, a perfect vehicle for sauce. These Italian beans impressive size makes them a natural for an antipasto plate, dressed with a flavorful vinaigrette. With a little advance planning for soaking time, Italian dried beans are easy to prepare - and you'll really notice the difference in flavor and consistency compared to canned beans. These delightful corona beans are grown in Italy by the Brizi family on their Cerqueto farm, located near Acquapendente, in northeastern Lazio. The farm has been in the Brizi family for several generations and is now also a center of agriturismo in the region. The Brizi family specializes in bringing new life to traditional local products such as beans, garlic, saffron, fennel, lentils, chickpeas and others. Signore Brizi, his wife and their two children grow all the products on their farm using traditional, natural methods. Shop now for Italian Corona Beans! |
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Ginger Chai Ginger is one of my favorite Jaipur Chai flavors. Warming, with a little ginger kick. It awakens you with a zesty zing. Perfect. Since ancient times, chai has been a daily tradition shared with friends and family all over India multiple times a day. Chai is traditionally a freshly brewed black tea with added milk, spices and sugar. With Jaipur Chai you can make the perfect chai elixir by just adding hot water. Each packet has just the right amount of tea, real milk powder, sugar and spices to create an authentic chai beverage instantly. It's the perfect, soothing combination, which not only gives us a little pick up, but settles your spirit and calms your nerves. Shop now for Jaipur Avenue Ginger Chai Tea Mix |
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Spicy Moroccan Harissa Smooth, red and ready! If you imagine how regional foods can be, Harissa is very much like that in Morocco. This is a wonderful representation of this "everyday" ingredient that adds spice and heat in a sweet way to almost any dish. Best Harissa "Love this Harissa. I've tried many brands but this is our favorite. Goes really well with everything." -- stella Shop now for Mina Spicy Moroccan Harissa! |
Tahini! It’s not just for hummus. Ask anybody what you use tahini for and they hem and haw and say, uh, hummus? In half of the world the tiny sesame seed is a giant in stature. History tells us (in a cuneiform document) that 4,000 years ago the gods drank sesame wine. And Herodotus recorded that sesame was grown in the Fertile Crescent as a source of oil. It has been the food of Kings and a medicine of “purity” because of its ability to make the body strong. Sesame seeds are a symbol of immortality. The sesame seed (thus tahini) is rich in minerals including iron, calcium, zinc and magnesium. Rich in Vitamin E, sesame also has lecithin (which you need to have to absorb the Vitamin E). It is also #6 on the (amount of) protein list of nuts & seeds. You can see why this little seed is amazing. What does all this mean? Eating tahini can help with liver detoxification, better looking skin, weight loss, fighting anemia, and overall help with healthy cell growth! And it tastes good, too. We have tasted lots of tahini and they varied from “gross” to “eh” to “ok”. Then one of our local customers came in and shared their favorite tahini. Soom’s premium Tahini. And it was like the bright light that blasts you when revelation hits you on the forehead! Smooth, creamy, and the wonderful taste that you expect sesame to have. The best Tahini is made with the best sesames. And the best sesames are Ethiopian White Humera seeds. Soom Sesame Premium Tahini uses single-sourced Ethiopian White Humera sesame seeds to create their amazingly delicious Tahini. And don't forget to try Sooms Chocolate sesame spread. Two healthy ingredients come together for you to spread your wings and try on toast. (At least). Shop soon for Soon Sesame Tahini!  email to a friend  like us on
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