English-style Roasted Potatoes with Stock+Spice Harissa
4 large potatoes (about 2 pounds total), peeled and cut into large chunks
1 tablespoon kosher salt (for salting water)
3 tablespoons butter or vegetable oil (or other fat such as duck fat or beef fat)
½ teaspoon Stock+Spice Harissa
flaked sea salt, to taste (we prefer Atlantic Salt Works flaked salt)
- Preheat oven to 425 degrees F. Place potatoes in a large pot and cover with cold water. Stir in Kosher salt and place over high heat. Bring to a boil, then reduce heat and simmer for five minutes, or until potatoes begin to soften on the outside. Drain potatoes into a colander. Leave them to sit in the colander for a few seconds to drain thoroughly.
- While potatoes are draining, melt the butter in the pot that the potatoes were cooked in. Add the potatoes and mix gently but thoroughly to coat potatoes in butter (it’s okay if the surface of the potatoes starts to mash a little bit).
- Transfer to a large baking sheet, making sure potatoes are not too crowded on the pan. Bake for 15 minutes, then turn the potatoes with a flat-edged metal spatula, being sure to keep the browned surfaces intact. Return to oven and bake for 10-15 minutes more, or until evenly browned.
- Remove from oven and sprinkle with harissa and sea salt. Serve immediately, with aioli for dipping if desired.
Togarashi and Avocado Brown Rice Breakfast Bowl
(serves two as a meal, four as a side dish)
1 cup brown basmati or jasmine rice
1 tablespoon Stock+Spice Sumac Togarashi
1 tablespoon tamari soy sauce
1 teaspoon sesame oil
1 avocado, sliced (or diced)
- Cook brown rice according to package instructions or in a rice cooker.
- When rice is cooked, remove from heat and stir in the Sumac Togarashi, soy sauce, and sesame oil. Divide the mixture evenly between desired number of bowls (serves two as a meal, four as a side dish).
- Arrange avocado evenly over the bowls of rice. Serve immediately.
Cabbage Slaw with Kharcho & Yellow Mustard Seed
1 Vidalia onion, quartered and sliced thin
½ teaspoon Kosher salt
2 tablespoons cider vinegar
¼ cup Mayonnaise
1 tablespoon boiled cider
2 teaspoons Stock+Spice Kharcho
1 teaspoon yellow mustard seeds
¼ teaspoon black pepper (or to taste)
1 whole red or green cabbage, sliced thin
- Place sliced Vidalia onion in a large bowl. Add the salt and vinegar, and toss well to combine. Let sit five minutes.
- Add mayonnaise, boiled cider, Kharcho, yellow mustard seeds, and black pepper. Mix well.
- Add cabbage and mix well to combine. Served immediately.
- In a large cocktail shaker, combine ice, hibiscus syrup, tequila, and lime juice and shake well.
- Fill four four cocktail glasses with fresh ice. Strain contents of shaker into glasses, distributing evenly.
- Top each glass off with seltzer to fill. Garnish each glass with a lime wedge and serve immediately.
Hibiscus Simple Syrup
1 cup water
1 cup sugar
½ cup dried hibiscus flowers
Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer five minutes. Remove from heat and let steep one hour. Strain through a mesh strainer, pressing to extract all of the syrup. The hibiscus leaves can be saved for another use (they're pretty tasty in stir-fries).
Hibiscus-glazed Lemon-Poppy Seed Cake
3 cups unbleached, all-purpose flour, (plus more for coating pan)
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¼ cup poppy seeds
1 cup buttermilk
2 tablespoons freshly squeezed lemon
2 tablespoons fresh lemon zest
1 teaspoon vanilla extract
¼ teaspoon turmeric powder (for color)
2 sticks butter, softened, plus more for coating pan
2 cups granulated sugar
3 eggs, room temperature
Hibiscus Glaze (recipe below)
- Sift together 3 cups flour, baking soda, baking powder, and salt. Add poppy seeds and whisk to combine. Set aside.
- In another bowl, whisk together buttermilk, lemon juice, lemon zest, vanilla extract, and turmeric powder. Set aside.
- Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan.
- In electric mixer cream together the 2 sticks butter and sugar until light and fluffy (about five minutes at medium-high speed). Add the eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk mixture and mix for about 10 seconds. Scrape down sides and mix for another 10 seconds. Scrape and mix one more time if necessary to make sure all ingredients are evenly incorporated.
- Transfer batter into the prepared pan. Bake on center rack for 1 hour and five minutes, or until a toothpick inserted into the cake comes out clean.
- Cool the cake in the pan for 10 minutes, then unmold onto a wire rack set over a cookie sheet. Let cool completely. Pour Hibiscus glaze over the top, letting the glaze run down the sides. If desired, collect the glaze that has dripped onto the pan and pour back over the cake. Let set for about an hour before slicing.
2 teaspoons hibiscus powder
1 tablespoon fresh lemon juice
2 tablespoons water (more as needed)
½ pound confectioners’ sugar (about 2 cups), sifted
- In a medium-sized bowl, whisk together hibiscus powder, lemon juice, and 2 tablespoons water. Let set five minutes.
- Add confectioners’ sugar and whisk to combine. The mixture should be just barely pourable. If necessary, add more water, ½ teaspoon at a time, until desired consistency is achieved. Keep in a tightly covered container until ready to use.
Herbes de Provence Butter Cookies
(makes about 20 cookies)
2 cups powdered sugar (for coating cookies)
1 cup all-purpose flour
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons packed brown sugar
1 tablespoon Stock+Spice Herbes de Provence
½ cup (1 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
- Place a rack in the upper third of the oven and preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside. Place powdered sugar in a medium bowl and set aside.
- In the bowl of an electric mixer, stir together flour, cornstarch, salt, baking powder, brown sugar, and Herbes de Provence.
- Add the softened butter and mix on low speed with paddle attachment for a few seconds, until a crumbly dough starts to form. With mixer running, add vanilla extract and mix for a few more seconds. Scrape down any dough that is stuck to the center of the mixing paddle, and mix on medium high for a few seconds more, until the dough comes together.
- Scoop dough into tablespoon-sized portions and roll gently into balls. Place on parchment-lined baking sheet.
- Bake for 25 or until cookies are very lightly brown and appear ddry on the outside. They should feel somewhat firm to the touch.
- Remove from the oven and allow to cool for 5 minutes. While still quite warm, place the cookies in the powdered sugar bowl, a few at a time, and toss gently to coat. Transfer to a clean plate or cookie sheet and allow to cool completely.
- Store in an airtight container at room temperature for up to four days.