Arancini with Tomatoes + Peas
I have always been a big fan of arancini, I love a tomato based risotto stuffed with Bolognese then fried to a crisp but tender, cheesy bite of love! You may see them on the menu as arancini, rice balls, risotto balls, or suppli-- the difference is still a debate for me but I've never met one I didn't like! I like to make the risotto + filling one day, then shape + bread them the next. This way, you can either freeze them after breading for another day, or fry immediately. You can certainly make these smaller as well, I was feeling generous.
Quick Tellicherry Buttermilk Biscuits
Two things about home cooking really intimidate me: cooking a new type of cuisine and baking. As a homecook, I have been in awe of Indian cuisine and the mastery of spices and flavors those meals bring - resulting in my local indian restaurant being a favorite in my phone contacts. While cooking has always been something I just meal plan with what I have in the pantry, the strict science of baking was always something that just didn’t vibe for me. So when our monthly cooking theme of World Cuisine came up I wanted to push myself and my skills by taking on some Indian inspired recipes.
Candied Blueberry Bacon Bread Twists
I have been wanting to make bacon bread twists since I saw a version of them on Half Baked Harvest. We made candied bacon with SKORDO Blueberry Pork Rub for an event two years ago and I kid you not, people went nuts over them!
Pecan Pie with Orange Zest + Smoked Cherrywood Sea Salt
Talk about elevated flavors! During a recent road trip with my partner, we got talking holiday traditions and must-have-at-the-table favorites. I decided I'd be happy to never see sweet potatoes with broiled marshmallows ever again, but wouldn't consider it a Thanksgiving without pie.
Black Truffle Mac + Cheese
SKORDO Black Truffle Sea Salt is a perfect addition to any dish you want to elevate or make feel indulgent. It provides that umami flavor, where you aren't exactly sure what you're tasting but you're into it. This mac + cheese is the perfect intro to playing with truffle salt, it takes an already beloved dish and pushes it one step 'fungi-er' (funkier).
Tamarind-Maple-Glazed Acorn Squash with Chile Yogurt
"Fruity, tangy tamarind joins forces with maple syrup to heighten the earthy sweetness of roasted squash. Cool yogurt spiked with smoky chiles adds more layers of flavor and texture" With some adaptations to utilize SKORDO ingredients, this recipe from Everyone's Table by Gregory Gourdet was a delightful way to dive into the fall season.
Spiked Mulled Cider
Our Mulling Party! recipe kit is delicious anytime of year, but incredibly popular in these colder months. We truly can't keep it on the shelves, and love playing with new ways to use it. Last year we mulled wine, and used the remainder to poach pears for a galette. This time, we're simply mulling cider + adding bourbon for the grownups. I'd highly recommend welcoming your guests with a warm mug of this over the holidays!
Carrot Cake with Maple-Cream Cheese Frosting
We make this cake every Thanksgiving and every year we wonder why we only make it once a year. It is absolutely delicious. Hands down the best carrot cake we have ever tried. The cake has a beautiful bright orange color, the cinnamon and ginger make it super flavorful, and it maintains a lovely moist texture.
Tom Yum Noodle Soup
When trying out new recipes or cuisines at home, I usually stay away from my favorite takeout items as the comparison to the delicious restaurant options we have in Portland are just too easy to make! But then came along the beautiful Southeast Asian cookbook, Lemongrass and Lime. The recipe is simple and intimidating all at the same time, but MY GOODNESS the end result is spectacular!
Spicy Maple + Curried Squash Risotto
This recipe is adapted from top chef Sara Bradley, who developed it to share with the Taste Buds of Kalamata's Kitchen. Inspired by Kalamatas "Humpty Dumpty Had a Great Fall Squash Risotto" tshirt (that I am obsessed with!) this risotto hits the spot this time of year. It was such a joy to incorporate SKORDO flavors in an already incredible dish.
Pumpkin Crumb Muffins
To ensure that the crumble sets properly and doesn’t sink into the muffin itself its important to start the baking process at high temperature and quickly lowering it in the first few minutes. Inspired by Sally's Baking Addiction, I kept the technique the same but subbed in some bonus SKORDO spices to really elevate the flavor.
Fajita Night
Fajitas are the ultimate family style meal. I love loading all of my toppings onto a platter and serving it as a Southwest Charcuterie. With most of the prep done in advance, Fajitas make for a great on-the-go lunch or last minute dinner. Big flavors of SKORDO Fajita Rub, Chile Lime Sea Salt, and Sazon all get wrapped in warm tortillas with juicy steak and tender veggies, you truly can't mess this one up!