The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the fruity flavors, and the result is an intensely flavored chutney that you can serve well past Thanksgiving. You can try variations too- add an apple to mellow the flavors or some chopped walnuts for a little crunch. Any way you make it, the bright flavor of cranberries add a bit of sunshine to a winter feast. Go cranberries!
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible. As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this recipe to feature our Sri Lankan Curry, which has none of the savory turmeric that we often expect in our curries, but is instead made up of a melange of warm, sweet spices. Each component is individually toasted before being mixed in perfect proportion, yielding an intensely dark and aromatic blend, so intoxicating that most customers who give it a whiff, can’t leave without it. The sweet potatoes are a perfect canvas for the deep, toasted flavors of the spice, with just a pop of orange zest added for contrast. The crust is a dense, almost shortbread-like shell, made with chopped pecans for a special crunch. This pie will please all who grace your autumn table!
Soup shots are the perfect starter for a long Thanksgiving feast and this Heavenly Hawaij Soup is the ideal choice. Combining aromatic spices, earthy mushrooms and velvety cream, it is decadent as a holiday feast should be. If you start with this, what could be next! Cardamom, turmeric and saffron are the essential spice elements of the Yemenese blend Hawaij and they play wonderfully in this exotic mushroom soup. It is the leftover that will have you sneaking back to the kitchen at four am.
It’s important to choose the right wine to mull, and through much “research,” we”ve settled on Pinot Noir as the optimum choice. It’s fairly robust, so stands up to the spices, but the less expensive varieties are not so nuanced so as to make covering their intricacies with spice, criminal. Look for one whose shelf-talker boasts a larger body, and hints at black or red cherry flavors that will complement the star anise in the Mulling Spice.
A good-quality, unfiltered apple cider is all that’s required for heavenly spiced cider. As the apple capital of the world, Washington state farmers markets are chock full of cider choices, and we’ve yet to find one that disappoints. A few even pair other local fruits with apple- try apple-cranberry, apple-cherry, or apple-blackberry. Simply substitute a quart of apple cider for the wine in the recipe below, and perhaps omit the sugar, depending on the variety of cider that you choose.
It’s also possible to combine these two delights- Winter Sangria, anyone? Add one bottle of wine to four cups of apple cider, along with 1/4 cup of honey or brown sugar, and 1/3 cup of freshly crushed Mulling Spice. Steep for twenty minutes before straining and serving, and don’t forget the cassia stick stirrers!
We’ve had a bumper crop of jalapeño peppers from the garden this year and that means POPPERS! Autumn is chile season, though Jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese, and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.