No matter if your Thanksgiving sweet potato casserole is topped with nuts or marshmallows, they’re all invited to this pancake breakfast. Leftover mashed sweet potatoes help make these tender delights that are just begging for a big glug of maple syrup. We add in British Cake Spice for comforting seasonal flavor – sure to make...
Vegans and dairy-free, cashew cream blitzes into a sweet or savory spoonable sauce that subs in as mayo, sour cream or a Delectable Base for Broccoli. In this sweetened version, we use maple syrup and Traditional Vanilla Extract. Use it as you would whipped cream on top of cake or fruit. The beauty of the...
We talk often about brining at Red Stick Spice. Dry brining, aka early salting, is a big part of how we prep many proteins – like Sunday Roast Chicken and even Thanksgiving Turkey – in the Teaching Kitchen. Some cuts, like this pork loin, benefit from a wet brine. The lean nature of many cuts...
Overnight oats take only minutes to prepare, and they are a sight for sleepy (and hungry) eyes in the morning. We loaded up jars with old-fashioned oats, brown sugar, a pinch of Himalayan Salt and Pure Maple Extract – the star of the show! Top with pecans, apples or pears and a drizzle of maple...
Pandowdy is part of the fruit crisp, cobbler, crumble, buckle world. And oh, what a wonderful world! Pandowdy or Pan Dowdy was originally made by New England settlers to make use of a bumper crop of apples and featured a crunchy cornmeal crust and maple syrup for sweetness. We turned to summertime blueberries and peaches,...
There’s nothing better than warming up with a classic Hot Toddy. We take the classic and give it an herbal tea update with our Pumpkin Spice Herbal Tea. The warm cinnamon, cardamom and allspice are a welcome addition to the Rye Whiskey and spritz of citrus. This one will cure what ails you!