Cranberry Bundt Cake
The best desserts for hosting, especially around the holidays, are ones that function as decor throughout the day as well. Of course you can choose to bake this in a loaf pan or traditional cake pan, but as a bundt it looks like a beautiful edible wreath! This glazed cake will remain moist at room temperature for at least 3 days so it’s an easy one to check off your to do list in advance. Tart fresh cranberries and zesty orange flavor balance the rich warm spices of SKORDO Masala Chai so nicely.
Leftover Ham or Turkey Eggs Benedict
For many, the best part of holiday dinners is the leftover meals the next day. Hollandaise is not as scary as it seems, and eggs benedict is a fantastic way to use leftover Ham or Turkey! You can make this recipe your own by using your favorite SKORDO Blend to season the sauce, I chose SKORDO Cajun Blackening Seasoning today but have loved SKORDO Harissa Spice Blend and SKORDO Berbere for it in the past. There are techniques all over the internet of blender or microwave variations, below you’ll find a classic method for the stovetop. I reach for this one since you’ll need the simmering pot for poached eggs anyway!
Rise Pizza & Pub's Fore Street Shallot Blend Pasta
If you are able to experience Rise Pizza & Pub in Cumberland, Maine - the entire team at SKORDO highly recommends it! Our friend, the talented chef Rocco Marzilli leads the team at this new family friendly pub where traditional dishes meet creative twists, innovative flavors, and deeply personal recipes. Until November 30, experience Rocco's special pasta dish featuring SKORDO's Fore Street Shallot Blend... fresh made pasta infused with our herby peppery blend, tossed with homemade marinara and herb cheese mixture, (and a little pancetta). Here's Rocco's recipe - a must try!
Mashed Potatoes with Fore Street Blend
A staple side dish that can turn out dozens of ways! If you choose the right tools, pick the right potatoes, and use a delicious SKORDO blend, you’re bound for success. Yukon Gold or Russet Potatoes will yield a creamy, not waxy, mashed. Using a ricer or potato masher will result in a fluffy mashed that is not gummy from overwhipping. In previous years we’ve reached for roasted garlic or fresh chives, but this year we’ve launched SKORDO Fore St Blend (Salt, Shallots, Green Peppercorns, Onion, Garlic, Chives) and now it’s all we need!
Parker House Rolls, Two Ways
This is a classic lovable dinner roll recipe, made seasonal by forming fun shapes and flavored with seasoned butter. Make it your own by swapping out your favorite SKORDO blend into the butters and play around with different shapes! I used herby SKORDO Greek Seasoning on my “turkey” rolls and SKORDO Chipotle Maple on my “pumpkin” rolls for a little orange hue and warm, spiced flavor. These rolls are so delicious because they are brushed with butter multiple times throughout the process, so don’t hold back! You can choose to make these all in one day, or set them in the fridge overnight if you’re not rushed. Have fun with it!
East-West Ginger Cake with Cardamom Cream
This cake is perfect for the Holidays. The blend of warming spices, along with the cardamom cream, provide multiple layers of flavor. It is sure to get rave reviews, especially on chilly winter evenings.
Adriana Urbina's Cozy Coconut Butternut Squash Fall Stew
Adriana Urbina is back with SKORDO this month to share with all our foodies her cozy Coconut Butternut Squash Fall Stew! This recipe is not only delicious and can make a great entree or side dish, but is also vegan and gluten-free.
Syrian Za'atar Chickpea Zulu Time Pizza Topping from Flight Deck Brewing
If you are able to experience Flight Deck Brewing in Brunswick, Maine - the entire team at SKORDO highly recommends it! They have refreshing in-house made beers on draft, have...
The Honey Paw's Grilled Corn with Chili Aioli, Scallion, and Umai Ocean Blend
From celebrated Chef Valerie Goldman of The Honey Paw, we are thrilled to share this recipe to use with our newest blend. The savory, umami flavors from The Honey Paw x SKORDO Umai Ocean Blend combined with sweet charred corn and a spicy smooth aioli are simply perfect together. Enjoy!
Spiced Lamb and Herb Meatballs
This recipe is from one of our favorite meat cookbooks -- In the Charcuterie, written by Taylor Boetticher and Toponia Miller of San Francisco's beloved restaurant The Fatted Calf. A vibrant, warming bite we love to serve in a simple red sauce. With toasted spices and Aleppo pepper mixed throughout, the flavor is in the meat.
Food Network Chef, Adriana Urbina's Venezuelan Inspired Slow Cooked Short Ribs
Experience the authentic flavors of Venezuela through this slow cooked short rib recipe by Food Network star and three time Chopped champion, Adriana Urbina.
Sumac Seared Scallops with Mostarda
This Seared Scallop recipe has a unique twist using Sumac in place of traditional citrus. You will excite your taste buds further, by pairing Scallops with this spiced fruit preserve.