Caroline

Ginger Blondies

From the moment I first lined up my large collection of Spice Islands’ glass jars, I was titillated by the vibrant colors and textures of the various contents within. One particular jar entranced me with its possibilities – the Spice Islands® Crystallized Ginger. I left it out against my kitchen backsplash with a few others that I knew would make it into my early culinary explorations.

Each day, the bottle of ginger caught my eye. With their slightly dusty finish and unique, rough shapes, the golden nuggets resemble a pile of treasure from a lucky prospector’s pay dirt. My first taste of the little gems revealed a soft texture, just enough sweetness and the aromatic flavor from the Australian ginger root.

One evening while cooking dinner, my attention was inexplicably called to the jar of ginger pieces and I knew that they must find their way into a blond, cookie bar. I pulled the necessary ingredients out of the pantry, (my favorite thing about Blondies is that you almost always have ingredients on hand), and made my first batch of Ginger Blondies.

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Matt Armendariz (from MattBites.com)

Chicken Tinga

Chicken Tinga is one of my favorite things to make. It’s easy, it’s quite forgiving in that you don’t need to be too exact, and it has that unmistakable smoky flavor thanks to chipotle. Because it’s a shredded chicken recipe, it’s perfect in soft fluffy tortillas, inside enchiladas, or on top of fried corn tortillas, like a tostada. By adding a few Spice Islands spices you probably have in your pantry, this quick and delicious recipe can be made in no time.

Chicken Tinga

Serves 6

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Posted in Cilantro, Coriander, Cumin, Garlic, Matt Armendariz | Leave a comment
Caroline

Old-Fashioned Vanilla Pudding

As long as I can remember, I have loved vanilla puddings, custards and creams whether oozing out of doughnuts, inside crepes or layered between cake. As a child, we often ate packaged pudding for dessert, which I slurped off the spoon slowly, savoring every bite.

In the past years, I have learned that homemade, old-fashioned pudding does not take that much more time and when using high quality ingredients, you will notice a major difference in the outcome. Once you leave the box, you’ll never go back.  This recipe uses whole milk, a few egg yolks and a touch of butter for extra richness, and fragrant Spice Islands vanilla extract.

Spice Islands makes its vanilla extract exclusively with beans from Madagascar. In case you didn’t know, that is a small island off the southeastern coast of Africa. I first learned about Madagascar during a primatology course in college because it is the only place on earth where a host of bouncing, cartoon-like lemurs exist. As my cooking and baking skills advanced, I came to appreciate the unique locale for producing the most plump, flavorful vanilla beans in the world.

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Posted in Caroline Lubbers, Dessert, Vanilla Extract | 1 Comment
Casella Okulaja

A New Year, A New Flavor Explorer

I hope everyone enjoyed the holidays! I think it really is the most wonderful time of year – especially for food. Spice Islands® was lucky to have three great bloggers contribute some fabulously tasty recipes to Flavor Explorer over the holidays.

Alice Currah, Pim Techamunavivit and Matt Armendariz all did an outstanding job and certainly inspired me with some great entertaining ideas. Matt’s humor and innovation, Alice’s heartwarming stories and Pim’s gourmet recipes were all fun reads. I wanted to take this opportunity to give a special thanks to all of them.

I also want to welcome our newest Flavor Explorer – Caroline Lubbers of the blog, Whipped. Caroline is based in Chicago and her blog is one of Saveur’s “Sites We Love.” I knew Caroline was destined to be Spice Islands® next Flavor Explorer after learning one of her life goals: “Eat my way around the world.” From trips to Greece, Egypt, Turkey, the Netherlands and beyond, Caroline familiarizes herself with different cultures by visiting local grocery stores and by making her way into a native person’s home where she can truly take in the unique smells, aromas and flavors.

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Posted in Alice Currah, Caroline Lubbers, Casella Okulaja, Matt Armendariz, Pim Techamunavivit, Vanilla Extract | 1 Comment
Matt Armendariz (from MattBites.com)

Meatballs with Spicy Cranberry Sauce

I love Party Season. I get to see friends and family and all the familiar faces I don’t see regularly. What I love even more is that we’re all together with food and drink, which makes me love Party Season like nobody’s business.

This year we made a conscious effort to skip the formal seated meal in exchange for party foods that can be passed around and nibbled at will. We find it’s a great way to keep the party mood and conversation flowing.

While I always have cheese, crackers and nuts set out, we wanted to do a quick little meatball with a dipping sauce for the holidays. Of course this recipe works year round, you could easily substitute a different dipping sauce if cranberries aren’t in season. Continue reading “Meatballs with Spicy Cranberry Sauce” »

Posted in Appetizer, Cranberries, Sage, Thyme | Leave a comment
Alice

Stout Pasilla Chile Beef Stew

The first time I tasted Spice Islands® Pasilla Chile Powder is when I used it mistakenly for regular chili powder for a dish I was making for dinner one night.  Culinary mishaps like this can sometimes lead to discovering new and exciting recipes later.

When using Pasilla Chile Powder instead of regular chili powder, dishes take on a deeper, smokier and earthier flavor in a very pleasant way.  Also called Chile Negro, this distinctively aromatic spice also adds a noticeable level of heat (spiciness) to stews, Chili Con Carne, seafood, fruit, vegetables and poultry.

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Posted in Alice Currah, Cumin, Pasilla Chile Powder | Leave a comment
Matt Armendariz (from MattBites.com)

Arancini

Continuing with my party theme (what can I say, I love getting together!), these arancini (or little fried tiny rice balls) make take a little while longer to assemble, but I’m here to tell you that they are utterly fantastic.

A few cocktails, some tunes and these popped into your mouth make quite the party! Start this recipe the day before your party so you’ll have time.

Arancini

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Alice

Savory Pear Vanilla Wontons

Holiday party season is in full swing. These wontons combine savory prosciutto with sweet pear, and are spiced with Spice Islands® Pure Vanilla Extract, Cardamom and Cinnamon. A perfect finger food appetizer to serve to family and friends!

Savory Pear Vanilla Wontons

Makes 24 Wontons

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Posted in Alice Currah, Appetizer, Cinnamon, Vanilla Extract | Leave a comment
Alice

Rosemary Vanilla Pepper Relish

Instead of traditional relish on the holiday table, why not try this rosemary and pepper creation laced with Spice Islands® Pure Vanilla Extract? This recipe is a particularly nice complement to poultry.

Rosemary Vanilla Pepper Relish

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Posted in Alice Currah, Cayenne Pepper, Holiday, Rosemary, Vanilla Extract | 1 Comment
Pim T.

Holiday Cocktail

Signature cocktails are always a hit around the holidays. Check out this frothy creation featuring Fernnet Branca, created by Jeff Bareilles, Wine Director, Manresa restaurant, Los Gatos, Calif.

Holiday Cocktail Continue reading “Holiday Cocktail” »

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