North America

Voodoo Cheese Ball

The Seattle Seahawks are at it again, and we are busily prepping food for the next playoff game. This time it is a spiced up version of the classic cheese ball, enhanced with a little voodoo, smoked paprika and Harissa Spiced Pecans. The presentation is fun and easy, and the football shape allows for more nutty crunch on the outside.

voodoo_cheese_ball

Voodoo Cheese Ball

Voodoo Cheese Ball

Ingredients

  • 8 oz. cream cheese
  • 8 oz. medium cheddar cheese, grated
  • 2 teaspoons minced shallot
  • 1 tablespoon minced pimentos
  • 1 teaspoon smoked paprika
  • 1 teaspoon Voodoo
  • 1/2 cup Harissa Spiced Pecans
  • Carrot and celery sticks for garnish and dipping

Instructions

  1. Take the cheeses out of the refrigerator about an hour before assembling to allow them to come to room temperature.
  2. In a large bowl, or the bowl of a stand mixer, combine cheeses, shallots, pimentos, smoked paprika and Voodoo. Mix well.
  3. On a plate, form the cheese mixture into a football shape and press firmly on all sides. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. While the cheese ball is chilling, make the Harissa Spiced Pecans.
  5. When the pecans have cooled, measure 1/2 cup from the batch and chop finely.
  6. Remove the cheese ball from the refrigerator and use celery or carrot strips to make the "laces" of the football. Then sprinkle the chopped nuts on the cheese ball and press firmly to make them stick. Allow the excess to fall off the cheese ball and repeat until all sides are covered.
  7. Serve with veggie sticks and chips on game day!
https://www.silkroaddiary.com/voodoo-cheese-ball/

If you want more fan fare, whip up a batch of Hawk Wings too!

Categories: North America, Recipes, Snacky Bits | Leave a comment

Besar Cranberry Chutney

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!

Besar Cranberry Chutney is good year round!

Besar Cranberry Chutney

Besar Cranberry Chutney

Ingredients

  • 2 tablespoons olive oil
  • 1 bag (12 oz) fresh cranberries
  • 1 onion, diced (use a sweet or red onion for extra flavor)
  • 1/4 cup chopped candied ginger
  • 1/2 cup chopped dried apricots
  • 1 large orange (or 2 medium), zested and juiced
  • 1 lime, juiced
  • 3/4 cup brown sugar
  • 3/4 cup cider vinegar
  • 1 teaspoon Murray River flake salt
  • 3 tablespoons ground Besar
  • 2 teaspoons Aleppo pepper

Instructions

  1. Put olive oil in a medium saucepan over medium heat. Add the diced onions and saute for 5 minutes.
  2. Add the rest of the ingredients and, stirring frequently, cooking for about 15 minutes. Taste for seasoning. You might want to add more salt, vinegar or brown sugar.
  3. If you want a 'smoother' sauce, cook for another 10 minutes. Remove from heat. Let cool, then put into a covered container in the refrigerator. This will keep for about a week.
https://www.silkroaddiary.com/besar-cranberry-chutney/

 

Categories: Course, Global Cuisines, Holiday, Hot Topics, Middle East, North America, Recipes, Sides | Tags: , , , , , , , , , , , | 6 Comments

Sri Lankan Sweet Potato Pie

Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible…

Sri Lankan Sweet Potato Pie

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!

Sri Lankan Sweet Potato Pie

Sri Lankan Sweet Potato Pie

Ingredients

    For the Dough:
  • 1 cup raw unsalted pecans, shelled, half coarsely ground and half finely ground
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 3/4 cup plus 1 tablespoon confectioners' sugar
  • 1 1/2 teaspoons coarse salt
  • 1 tablespoon finely grated orange zest
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
  • 1 large egg yolk plus 1 large egg
  •  
  • For The Filling:
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground Sri Lankan Curry
  • 2 cups roasted and mashed sweet potatoes (see recipe for roasting instructions)
  • 2 eggs
  • ¾ cup brown sugar
  • 1 cup sweetened condensed milk
  • 2 tablespoons melted butter
  • ½ teaspoon vanilla extract

Instructions

    To make the dough:
  1. Whisk together nuts, flour, sugar, salt, and zest in a large bowl. Using your fingertips, work butter in to the dry ingredients until the largest pieces are the size of peas.
  2. Make a well in the center of the dough. Whisk yolk and egg in a small bowl, and pour into the well. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight (up to 3 days).
  3. Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick. Fit dough into a 9 inch spring form pan, pressing and patching so that dough reaches up sides of the plate. Chill in freezer while you make the filling.
  4. To make the filling:
  5. Preheat your oven to 400 degrees.
  6. Wash and peel the sweet potatoes, and pierce them in several places with a fork. Place on a baking sheet lined with tin foil or parchment paper, and roast for 45-55 minutes or until very tender. Puree in a food processor, mash with a potato masher or in a stand mixer, using the whisk attachment.
  7. Combine dry ingredients in small bowl.
  8. Beat sweet potatoes in medium bowl, add eggs one at a time, beating well after each addition. Add sugar, beat to incorporate
  9. Add Sri Lankan Curry, milk, butter, and vanilla, and beat at low speed to incorporate everything evenly and well.
  10. Pour filling in to prepared crust, and bake at 350 degrees until puffed and firm, 40-50 minutes.
https://www.silkroaddiary.com/sri-lankan-curry-sweet-potato-pie/

Categories: Course, Curries & Masalas, Global Cuisines, North America, Recipes, Sweet Somethings | Tags: , , , , | Leave a comment

Heavenly Hawaij Soup

Soup shots are the perfect starter for a long holiday feast, and this Heavenly Hawaij Soup is the ideal choice. Combining aromatic spices, earthy mushrooms and velvety cream, it is as decadent as holiday fare 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’s a leftover that will have you sneaking back to the kitchen at four am.

Heavenly Hawaij Soup

Heavenly Hawaij Soup

Heavenly Hawaij Soup

Ingredients

  • 3 tablespoons butter
  • 5 large garlic cloves, chopped
  • 1 small sweet onion, chopped
  • 2 tablespoons flour
  • 1 ounce (about 1 cup) dried porcinis, broken into smaller pieces
  • 2 pounds chopped crimini mushrooms
  • 4 cups vegetable or chicken stock
  • 1 cup white wine
  • 2 tablespoons ground Hawaij
  • 1-1/2 cups heavy cream
  • 1/2 lemon, juiced
  • Salt to taste

Instructions

  1. In a Dutch oven, melt the butter on medium heat. Saute the garlic and onions until slightly browned. Add the flour, and mix well (it will be thick).
  2. Add in the porcinis, criminis, stock, wine and Hawaij. Mix well. Bring to a boil, then turn down the heat to medium low, and let simmer for about 20 minutes.
  3. Working in batches, puree the soup in a blender or food processor until smooth. Once the soup is pureed, return it to the pot and add the heavy cream.
  4. Simmer for about 10 minutes, to reduce the cream a bit. Add the juice of 1/2 of a lemon, then taste for salt and add what you need. If you feel the soup is too thick, add more stock. If you feel it needs to be thicker, continue to reduce it on low until it’s at the consistency you prefer.
  5. Serve with a drizzle of extra virgin olive oil.
https://www.silkroaddiary.com/hawaij-cream-of-mushroom-soup/

Categories: Course, Global Cuisines, Holiday, Middle East, North America, Recipes, Sides, Soups and Stews | Tags: , , , , , , , , , , | 6 Comments

Walnut Rosewater Wafers

These sublime wafers are the perfect treat if you are looking for a sweet to satisfy without over-doing it. The lofty texture of these delicate wafers owes itself to the flourless dough, and the ethereal flavor comes from our new Advieh spice blend and its rosewater complement. Try them as a light dessert with cardamom coffee, with your afternoon tea or as an apertif.

The Advieh spice made this cookie recipe!

Walnut Rosewater Wafers

Walnut Rosewater Wafers

Ingredients

  • 1 ½ cups finely ground walnuts
  • ½ cup walnut pieces, for decoration
  • 4 egg yolks, divided 3/1
  • ¾ cup white sugar
  • 1 tablespoon ground Advieh
  • 1 teaspoon baking soda
  • 1 tablespoon rosewater
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a large sheet pan with parchment.
  3. In a large bowl, mix the ground walnuts, 3 egg yolks, sugar, Advieh, baking soda and rose water until well blended.
  4. Roll the dough into teaspoon sized balls and place 2” apart on the sheet pan. Don’t skimp on the spacing, these wafers need room to expand.
  5. In a small bowl, whisk the remaining egg yolk and water. Press a walnut piece into each cookie and brush with the egg yolk glaze.
  6. Bake for 20 minutes, or until golden.
  7. Allow the cookies cool on the sheet pan for about 10 minutes, then transfer to a wire rack to cool completely.
https://www.silkroaddiary.com/walnut-rosewater-wafers/

Categories: Course, Global Cuisines, Holiday, Middle East, North America, Recipes, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Mulling Spiced Wine and Cider

Mulling Spice three ways!

Few things say “winter” better than a steamy cup of spiced cider or mulled wine. Mulling Spice takes many forms, but ours is heavy on the cassia cinnamon and with a hint of orange peel for the power to banish those grey-day blues.

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.

Mulling Spiced Wine and Cider

Mulling Spiced Wine and Cider

Ingredients

  • 1 bottle Pinot Noir or other larger-bodied, semi-sweet red wine
  • 1/3 cup granulated sugar
  • 1/2 cup filtered water
  • 2 tablespoons freshly crushed Mulling Spice

Instructions

  1. Whisk half of the sugar in to the wine until it's dissolved.
  2. Add the water and Mulling Spices, and bring to a simmer over medium heat.
  3. Reduce heat to low, cover, and steep for fifteen to twenty minutes, tasting at five-minute intervals to check the intensity level of the spice flavors. The longer you steep, the more pronounced the spice!
  4. When desired flavor is reached, remove from heat, and whisk in more sugar, a tablespoon at a time to taste. Strain, and serve.

Notes

It's also possible to combine wine and cider. 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!

https://www.silkroaddiary.com/mulling-spiced-wine-and-cider/

Categories: British Isles, Course, French, Global Cuisines, Holiday, Mediterranean, North America, Recipes, Sweet Somethings | Tags: , , , , , , | Leave a comment