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Garam Masala-spiced Apple Crumble
(makes one 8x8-inch square baking dish or one 9-inch pie)

¼ cup brown sugar
¼ cup Stock + Spice Vanilla Sugar (or plain white sugar)
3 tablespoons flour
1 tablespoon cornstarch
2 teaspoons Stock + Spice Garam Masala
¼ teaspoon salt
6 Macoun apples, peeled, cored, halved, and sliced
2 tablespoons fresh lemon juice
2 tablespoons Wood’s Boiled Cider
½ teaspoon bitters (Angostura, or your favorite)
1 recipe Oat Crumble Topping (recipe below)

  1. Preheat oven to 350 degrees F. In a small bowl, whisk together brown sugar, white sugar, flour, cornstarch, garam masala, and salt. Set aside.

  2. Place apples in a large bowl. Sprinkle bitters, lemon juice, and boiled cider evenly over apples. Sprinkle flour mixture evenly over apples. Mix altogether until well combined.

  3. Transfer apple mixture to an 8x8-inch baking dish (or into two prepared, 8-inch pie crusts). Spread Oat Crumble Topping evenly over apples.

  4. Bake at 350 degrees for 40-45 minutes, or until apples are bubbling in the center and the oat topping is lightly browned. If necessary, loosely cover the crumble (or pies) with foil to keep it from browning too much. Serve warm, with ice cream or whipped cream.

Oat Crumble Topping
(makes enough topping for one 8×8-inch square baking dish)

1 cup all-purpose flour
½ cup Stock + Spice Vanilla Sugar (or plain white sugar)
½ cup brown sugar
½ teaspoon salt
¾ cup old-fashioned rolled oats
½ cup (1 stick) unsalted butter, chilled and cut into small cubes

  1. Place flour, white sugar, brown sugar, and salt in a food processor. Pulse a few times, just to combine.

  2. Add the butter and pulse 10-12 times, or until the butter is the size of small pebbles. Add the oats and pulse once or twice, just to until combine. Don’t over process; the oats should remain mostly whole.

  3. Transfer to a bowl, and work the mixture with your hands, squeezing to form clumps. Use to top your favorite fruit crumble.

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Chili Tequila Truffles
(makes about 30 truffles)

12 ounces bittersweet or semisweet* chocolate, finely chopped
½ cup heavy cream
2 teaspoons Stock + Spice Boom Spice, divided
3 tablespoons tequila
¼ cup sifted cocoa powder (for coating the truffles)

*Bittersweet chocolate is 70% cacao, and semisweet is around 60%.  For sweeter truffles, use the semisweet chocolate.

  1. Place the chopped chocolate into a medium-sized bowl and set aside.

  2. Place the heavy cream in a small saucepan and bring to a simmer. Pour the cream over the chopped chocolate and let sit for 1 minute to melt the chocolate.  Stir with a whisk until smooth. Stir in the tequila and 1 teaspoon of the Boom Spice.

  3. Place the mixture in the refrigerator to chill at least 3 hours.  

  4. In a small bowl, mix together the cocoa powder and the remaining Boom Spice.

  5. Once truffle mixture has cooled, scoop out a scant tablespoonful of the mixture and roll into a ball, then roll in the cocoa powder mixture. Place on a parchment-lined baking sheet. Repeat with remaining truffle mixture (your hands will be covered with the truffle mixture; that’s okay).  Chill truffles until firm, at least 1 hour.


Cheesy Oatmeal Grits
(makes about 4 ½ cups grits)

4 cups Stock + Spice Beef or Chicken Bone Broth
4 teaspoons Stock + Spice Tuscan Herbs
½ teaspoon salt (more to taste)
¼ teaspoon Stock + Spice freshly ground Black Pepper
½ cup steel cut oats
1 cup old fashioned oats
¼ cup Parmesan cheese

  1. Place Bone Broth in a medium-sized sauce pan with the Tuscan Herbs, salt, and black pepper.  Bring to a boil.

  2. Stir in steel cut oats and reduce heat to a simmer.  Simmer 15 minutes, stirring occasionally.

  3. Stir in old fashioned oats and cook 5 minutes, stirring occasionally.

  4. Remove from heat and let sit 5 minutes. Stir in Parmesan cheese and serve.  Makes a great breakfast or a side dish, accompanied by roasted veggies, plant-based proteins, fish, meat, fresh or dried fruits, and nuts.

Vegan Sloppy Joes*
(makes 4 cups / enough to fill 4-6 sandwiches)

1 cup green lentils (well rinsed)
2 tablespoons olive oil
½ medium white or yellow onion, minced
½ teaspoon kosher salt
1½ cups packed shredded carrots
2 tablespoons Stock + Spice Pork Rub
2 tablespoons cider vinegar
½ cup Wood’s Boiled Cider
2 tablespoons brown sugar
½ cup tomato paste
2 tablespoons Dijon mustard
2 tablespoons vegan Worcestershire sauce
2 teaspoons hot sauce

  1. Place two cups cold water in a medium saucepan. Add the lentils and bring to a boil. Reduce heat and simmer, covered, for 12-15 minutes or until lentils are tender but not falling apart. Drain the lentils, reserving the cooking liquid, and set aside. Pour the cooking liquid into a one-cup measure and add water if needed to make one cup of liquid. Set aside.

  2. Heat a large skillet over medium heat. Add the oil, onion, and salt. Stir to combine. Cook, stirring frequently, for 4-5 minutes or until the onion is tender and slightly browned.

  3. Add the Pork Rub, cider vinegar, boiled cider, brown sugar, tomato paste, Dijon mustard, Worcestershire sauce, and hot sauce. Add the reserved cooking liquid and whisk to combine. Increase the heat and add the lentils and the carrots. Bring the mixture to a boil, stirring frequently. Reduce heat and cook for 2-3 minutes. Transfer about one third of the mixture to a food processor and pulse a few times to mash up the lentils. Add the mashed up lentils back to the skillet with the rest of the lentil mixture and stir to combine. Serve immediately on toasted buns with toppings of your choice (such as pickled onions).

    *This recipe was adapted from a recipe for “Vegan Pulled Pork” by the Minimalist Baker blog (

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East-Meets-East Barbecued Chicken
(makes 8 chicken thighs)

1 tablespoon Garam Masala
1 tablespoon Tabil
1 tablespoon brown sugar
1 tablespoon Maine Sea Salt, plus more if needed
8 chicken thighs (bone-in, skin-on)
2 tablespoons Tamarind Powder
2 tablespoons White Gate Farm Honey
2 tablespoons Kitchen Garden Farm Sriracha
2 tablespoons cider vinegar
2 tablespoons soy sauce
¼ cup tomato paste

  1. In a bowl, whisk together Garam Masala, Tabil, brown sugar, and one tablespoon Maine Sea Salt. Place the chicken thighs in the bowl and toss well to coat with the spice mixture. Cover and refrigerate at least 1 hour (or up to 8 hours).

  2. Preheat oven to 300 degrees F. Lightly grease a baking sheet. Remove the thighs from the bowl, leaving behind any liquid that has accumulated. Place thighs on the baking sheet and bake at 300 degrees for 45 minutes, rotating pan about halfway through. Discard marinating juices.

  3. Remove the chicken from the oven and transfer to a platter. Pour the baking juices from the baking pan into a small saucepan and let sit for five minutes.

  4. Skim as much fat as possible from the baking juices (you should be left with about ½ cup liquid). Add the tamarind powder, honey, Sriracha, cider vinegar, soy sauce, and tomato paste. Whisk over medium-low heat to combine, making sure any lumps of tamarind powder are dissolved. There is no need to bring the mixture to a boil; whisking it over the heat simply makes it easier to whisk the ingredients together.

  5. Turn the oven to broil or heat up the grill. Dip each piece of chicken in the Tamarind Barbecue Sauce. If using the grill, place the chicken skin-side down and grill 2-3 minutes or until skin is lightly charred. Flip the thighs and grill for 2-3 minutes more. If using the oven, place the chicken skin-side up on the baking sheet and broil for 2-3 minutes or until skin is lightly charred. Flip the thighs and broil for 2-3 minutes more. Serve immediately, with any extra barbecue sauce on the side.

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Cumin, Vanilla Bean, and Black Pepper Shortbread
(makes 16 shortbread wedges)

½ pound unsalted butter
½ cup Vanilla Bean Sugar (you can substitute regular sugar and ½ teaspoon vanilla extract)
1 tablespoon brown sugar
½ teaspoon ground cumin (use freshly ground & coarsely ground cumin if you're able)
½ teaspoon salt (omit salt if using salted butter)
½ teaspoon black pepper (use freshly ground if you're able)
2 cups all-purpose white flour, sifted

  1. Preheat oven to 300 degrees. Have ready a 9½ inch or 10-inch iron skillet, ungreased but well seasoned. In an electric mixer with the paddle attachment, cream the butter until fluffy.

  2. Add the sugar, spices, and salt and beat until very light and foamy. Add the vanilla extract (if using).

  3. Add the flour and mix just until it is incorporated. Do not over-mix. Press the dough into the skillet and press lightly to make sure it is evenly distributed. Use a fork to make decorative impressions around the perimeter of the dough. Then use the fork to make perforations, about ½ inch apart, throughout the dough.

  4. Bake at 300 degrees for 40 minutes on the center rack, rotating the pan about half way through. Remove from the oven and cut into 16 wedges (as you would a pie).

  5. Turn off the oven and return the pan to the oven. Let shortbread cool and crispen until the oven cools down. Remove the wedges from the pan and store in an airtight container.



Stock+Spice Chai-tini
(makes 2 cocktails) 

1 lemon wedge
Spiced Sugar, to rim martini glasses (recipe below)
4 ounces chai syrup (recipe below)
4 ounces half and half or whole milk
4 ounces vodka

  1. Use the lemon wedge to moisten the rims of two martini glasses. Place the spiced sugar in a small plate, then dip the moistened martini glasses in the sugar to coat the rim. Set aside.

  2. Place the remaining ingredients in a cocktail shaker filled with ice. Shake vigorously for 30 seconds, then strain into prepared martini glasses. Serve immediately.

HOT VERSION: Omit sugar rim.   Heat chai syrup and milk in a saucepan until almost boiling.  Pour into two mugs.  Add 2 ounces vodka to each mug.  Serve immediately.

Chai Syrup
(makes about 1 ½ cup syrup)

1 cup water
1 cup Stock+Spice Vanilla Sugar
1 small bottle Stock+Spice Mulling Spices
 4 black tea bags

  1. Place the water, vanilla sugar, and mulling spices in a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Shut off the heat and add the tea bags. Steep 5 minutes more.

  2. Discard tea bags. Strain the liquid through a fine mesh strainer and let cool completely. Store in a glass jar with a tight-fitting lid. Will keep three months, refrigerated.

Spiced Sugar

½ cup sugar
½ teaspoon Stock+Spice Pie Spice
½ teaspoon freshly ground black pepper

  1. Mix all ingredients together and use to rim martini glasses for Chai-tini or other cocktails.

Hot Buttered Rum
(makes one cocktail)

1 Stock+Spice Mulling Sachet
1 teaspoon Stock+Spice Vanilla Sugar
2 ounces dark rum
1 teaspoon butter
nutmeg for garnish.

  1. Place Mulling Sachet, sugar, and rum in a mug. Add boiling water to fill the mug. Let steep four minutes.

  2. Remove sachet and stir in butter. Top with a dusting of freshly grated nutmeg. Serve immediately.

NOTE: If necessary, microwave for about 30 seconds to be sure it's hot (so that the butter stays melted). 

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Slow Cooker Beef Sirloin Roast w/ Tuscan Herbs
(serves 8 to 10 people)

2-3 tablespoons Stock+Spice Tuscan Herbs
1 tablespoon salt
1 Beef Sirloin Roast, 3-4 lbs
vegetable oil, for searing

  1. Mix together the Tuscan Herbs and the salt. Sprinkle evenly over entire surface of the roast. Cover the roast and let sit overnight in refrigerator, or for at least two hours.

  2. Two hours before you plan on cooking the roast, remove it from the refrigerator and let it sit at room temperature for two hours.

  3. Heat a couple tablespoons of oil in a large skillet over medium-high heat. Sear the roast on all sides, letting it get quite brown.

  4. Transfer to a slow cooker set on low (an oblong-shaped slow cooker will work best; if using a round slow cooker, check that it’ll fit). There should be a rack in the bottom. If you don’t have a rack, you can improvise (like we did) with metal measure cups set upside-down and side-by-side, or with a bunch of potatoes or other veggies cut to about 2 inches in diameter (you can also use crumpled up balls of foil, if you must). Add ½ cup water to the slow cooker. Place the cover on the slow cooker and cook 1-2 hours, or until the internal temperature reaches 120 to 125 degrees (for medium rare). You’ll definitely want to check it after one hour.

  5. When done, remove the roast to a carving board. Let rest 10-15 minutes, then slice and serve (along with the veggies, if used). We recommend serving a horseradish sauce on the side.

Apple Hibiscus Hot Toddies
(makes eight to ten 1-cup toddies)

1 small jar Stock+Spice Mulling Spices (or 2 individual sachets)
4 tablespoons dried hibiscus leaves
2 pieces fresh orange peel
1 quart apple cider
1 quart water
¼ cup sugar
1 teaspoon bitters (Angostura, or your favorite brand)
2 cups brandy (optional)

  1. Make a sachet with the mulling spices, hibiscus leaves, and orange peel by gathering everything up in fine cheesecloth and securing with butchers’ twine.

  2. In a crockpot or non-reactive saucepan combine sachet, apple cider, water, and sugar. Slowly bring to a boil, then reduce heat and simmer about 10 minutes.

  3. Remove the pan from the heat. Remove the sachet from the liquid and discard. Stir in the bitters and brandy and sere immediately.

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Naughty or Nice Ginger Bread People
(makes about twelve 5-inch-tall ginger folks)

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt (use Stock+Spice Hot Salt for naughty ginger people)
2 teaspoons Stock+Spice Pie Spice
1 teaspoon ground ginger (double the ginger for naughty ginger people)
½ teaspoon Chipotle Powder (for naughty ginger people)
¼ teaspoon Cayenne Pepper (for naughty ginger people)
1 stick butter or vegetable shortening
½ cup brown sugar
1 teaspoon fresh or dried orange zest
½ cup molasses
1 egg
½ teaspoon vanilla extract

  1. In a bowl, sift together flour, baking soda, salt, and spices. Set aside.

  2. In an electric mixer bowl with paddle attachment, cream together butter (or shortening), brown sugar, and orange zest until light and fluffy. Add molasses, egg, and vanilla and beat until well blended.

  3. Add flour mixture and mix, slowly at first, then at medium speed until well blended. Remove dough from fridge and refrigerate, covered, for at least one hour.

  4. Preheat oven to 325 degrees F. On a lightly floured board, roll out gingerbread to ¼-inch thick. Cut out cookies with a floured, 4- or 5-inch cookie cutter and transfer to greased cookie sheets. Bake at 325 until cookies are lightly browned around the edges and feel barely firm when touched gently (about 10 minutes). Let cool a minute or two before transferring to a wire rack to cool. When cool, decorate as desired.

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Maple Sugar Shortbread Cookies
(makes 24 cookies)

1 ½ cups (3 sticks) butter, at room temperature
¾ cup Fuller’s Sugar House Maple Sugar
¼ cup plus 2 tablespoons brown sugar
2 ½ cups all-purpose flour
½ teaspoon salt (if using unsalted butter)

  1. In an electric mixer with the paddle attachment, cream together the butter, maple sugar, and brown sugar until light and fluffy, about 10 minutes.

  2. Add the flour and salt (if using), and mix just enough to bring the ingredients together. Turn dough out onto an un-floured countertop and knead briefly, just until smooth.

  3. Press dough evenly into an ungreased 9x13-inch baking pan and bake at 325 for 15 minutes. Rotate pan 180 degrees and bake 15 minutes more. Remove pan from oven and while still hot, cut cookies into 24 pieces. Let cool completely before removing cookies from pan.

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Lavender Butter
(makes about 2 cups) 

1 cup (2 sticks) butter, at room temperature
2 teaspoons dried lavender
2 tablespoons brown sugar
½ teaspoon salt (omit if using salted butter)
½ teaspoon hibiscus powder (for color)
2 teaspoons lemon juice

  1. Combine butter, lavender, brown sugar, and salt (if using) in the bowl of an electric mixer. Beat at medium speed for five minutes, scraping down sides every so often.

  2. While butter mixture is mixing, combine hibiscus powder and lemon juice. Add to butter mixture and beat five minutes more, until very light and fluffy.

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Apple and Bacon Stuffing
(makes enough to fill one 9x13-inch pan or stuff a 12-14 pound turkey)

2 lbs hearty white bread, cut into cubes and lightly toasted
8 slices thick-cut bacon, cut into ¼-inch pieces
4 tablespoons butter
1 large onion, diced
3-4 ribs celery, diced
2 tablespoons Stock + Spice Turkey Stuffing Seasoning
2 apples, peeled, cored, and diced
4 cups chicken or turkey stock
¼ cup Wood’s Boiled Cider
salt and black pepper, to taste

  1. Preheat oven to 350 degrees F. Place toasted bread cubes in a large bowl. Set aside. Butter a 9x13-inch casserole pan. Set aside.

  2. In a large skillet, cook bacon over medium-high heat, stirring occasionally until it begins to crisp, 5-7 minutes. Add butter, onion, and celery and cook, stirring occasionally until the onion and celery begin to soften, 5-7 minutes. Stir in turkey stuffing seasoning, apples, 7 cups of the stock, and boiled cider. Bring quickly to a boil, then immediately pour over toasted bread cubes and toss well until bread is completely moistened.

  3. Transfer to casserole pan and pour remaining cup of broth evenly over the top. Bake until heated through and golden brown on top, about 30 minutes.

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Cider Glazed Pearl Onions
(serves 4-6)

2 tablespoons Wood’s Boiled Cider
1 tablespoon cider vinegar
¼ cup chicken or turkey stock
¼ teaspoon salt
1 tablespoon butter or bacon fat
1 pound fresh pearl onions or small boiling onions, peeled
½ teaspoon Stock + Spice Ras el Hanout

  1. In a small bowl whisk together boiled cider, cider vinegar, stock, and salt. Set aside.

  2. Heat butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to brown on the surface (about 5 minutes). Stir in Ras el Hanout and cook, stirring occasionally, for about a minute.

  3. Add liquid ingredients and bring to a boil. Reduce heat and simmer, covered, about 5 minutes, or until onions begin to soften. Uncover, lower heat and continue to simmer, stirring occasionally, until the liquid has reduced to a glaze and onions are just cooked through.

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Cranberry Upside Down Spice Cake
(makes one 10-inch cake)

For the Topping:
4 tablespoons (½ stick) unsalted butter
¾ cup brown sugar
¼ cup boiled cider
2 ½ cups fresh cranberries (about 8 ounces)

For the Cake:
1 ½ cups all-purpose flour
¼ teaspoon baking soda
1/8 teaspoon baking powder
½ teaspoon salt
1 tablespoon Stock + Spice Pie Spice
1/3 cup buttermilk
1 egg plus 1 yolk
3 tablespoons fresh orange juice
1 tablespoon fresh orange zest
½ teaspoon vanilla extract
1 cup granulated sugar
1 stick unsalted butter, softened

  1. Make the topping: Preheat oven to 350 degrees F. Grease the sides of a 10-inch cake pan. Set aside. Place butter in a medium saucepan and heat over medium-high heat until it just starts to brown. Stir in brown sugar and boiled cider and bring quickly to a boil. Cook, stirring constantly, for 30 seconds. Pour into prepared cake pan. Place cranberries evenly over brown sugar mixture in cake pan. Set aside.

  2. Make the cake: In a medium bowl, whisk together flour, pie spice, baking soda, baking powder, and salt. Set aside. In a small bowl, whisk together buttermilk, eggs, orange juice, orange zest, and vanilla extract. Set aside.

  3. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy, about 10 minutes, stopping the mixer occasionally to scrape down sides.

  4. Add dry ingredients and wet ingredients and mix on medium speed for about 30 seconds. Scrape the bowl down and mix for another 30 seconds, just until smooth.

  5. Scoop batter into the prepared cake pan and spread evenly over the cranberries. Place in center rack of oven and bake for 50-60 minutes, or until top is golden brown, and a cake tester inserted in the center comes out clean. Remove from oven and let cool 10-15 minutes before inverting onto a cake plate. Serve warm with whipped cream or ice cream.

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Pulled Pork w/ Cider Barbecue Sauce
(makes about eight cups pulled pork)
1 pork shoulder (aka Boston Butt), about 3 ½ pounds
3-4 tablespoons Stock + Spice Pork Rub
½ cup cider vinegar
½ cup Wood’s Boiled Cider
¼ cup tomato paste
2 tablespoons Worcestershire
2 tablespoons Spicy Mustard
2 teaspoons hot sauce, more if desired
salt and black pepper, to taste

  1. Sprinkle the pork rub evenly over the pork shoulder. Let sit at least one hour (and up to eight hours, refrigerated). Place seasoned pork shoulder in the slow cooker and cover with the lid. Turn the slow cooker on low, then leave it for eight hours. No need to turn the pork or add any liquid.

  2. After eight hours, the pork should be fork tender, and about quarter to a half cup of liquid should be accumulated at the bottom of the crock. Carefully lift the pork out of the slow cooker and transfer to a deep-sided baking dish or a bowl. Turn the slow cooker off, and while it is still hot, immediately add the remaining ingredients to the accumulated liquid. Whisk to combine. Transfer the liquid to a small bowl or pyrex measure cup and let sit a few minutes so that the fat rises to the top. Carefully skim off as much fat as possible. What remains is the Cider Barbecue sauce.

  3. Use two forks to carefully shred the pork, being sure to leave plenty of chunky pieces. Pour about half the barbecue sauce over the pork and toss gently to combine. Use as desired. Use remaining barbecue sauce to drizzle over the pulled pork upon serving.


Lightly Sweetened Lightly Toasted Spiced Oats
(makes about 5 cups/10 servings)
1 pound old fashioned rolled oats (about 5 cups)
1 tablespoon honey (we use White Gate Farm raw honey)
1 tablespoon maple syrup (we use White Gate Farm maple syrup)
2 tablespoons vegetable oil, coconut oil, or butter
1 teaspoon Stock + Spice Pie Spice (more if desired)
¼ teaspoon salt (optional)
½ cup water

  1. Heat oven to 325 degrees. Place rolled oats in a large bowl and set aside. Have a large spoon ready.

  2. In a small saucepan over medium-high heat, whisk together honey, maple syrup, vegetable oil, pie spice, salt, and water. Bring to a boil, then remove from the heat.

  3. Pour the liquid mixture over oats and stir immediately until all of the liquid mixture has been evenly dispersed and all of the oats are coated. Transfer to an un-greased sheet pan and bake at 325 for 10 minutes. Stir thoroughly and bake 10 minutes more. Stir once more, and bake for another 10 minutes, or until lightly golden.

  4. Remove from oven and allow to cool completely. Store, covered at room temperature for up to one month. The oats can be eaten spur of the moment with a little milk/alt-milk, mixed with milk ahead of time (the “cold-soak” way), or cooked on top of the stove (like you would with ordinary rolled oats).

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Berbere-roasted Chicken Thighs
(serves 4-8)
8 skin-on, bone-in chicken thighs
3 tablespoons Stock + Spice Berbere blend
2 tablespoons olive oil, plus more for greasing pan
1 tablespoon honey
juice and zest of 1 lemon
1 ½ teaspoons salt

  1. Trim chickens of any excess fat and skin (do not remove skin completely). Set aside.

  2. In a large bowl, whisk together Berbere, 2 tablespoons olive oil, honey, lemon juice, zest, and salt. Add the chicken thighs to the bowl and toss well to evenly coat thighs with Berbere mixture. Let sit for ½ hour at room temperature.

  3. Heat oven to 400 degrees. Lightly grease a baking sheet or shallow casserole dish with olive oil. Place chicken thighs on the baking sheet or in the casserole dish, making sure not to crowd the pan (thighs can be touching lightly but should not be squished together).

  4. Bake at 400 degrees for 20 minutes. Reduce oven temp to 350 degrees, rotate pan and cook for 20 minutes more, or until internal temperature of chicken registers 160 degrees on a meat thermometer (it’s okay if skin begins to char in a few small areas).

  5. When chicken is cooked through and skin is nicely browned, remove from oven and let sit 5 minutes. Transfer to a serving platter lined with steamed basmati rice. Pour pan drippings evenly over chicken thighs. Serve immediately.

Cider-glazed Carrots
(serves 4-6)
6 carrots, peeled and chopped into 1 ½-inch chunks
2 tablespoons butter
salt and black pepper, to taste
¼ cup Woods Boiled Cider

  1. Place carrots in a medium saucepan and cover with water. Place over high heat and bring to a boil. Reduce heat and simmer 3-4 minutes, or until carrots are just beginning to soften. Drain well.

  2. Heat oven to 400 degrees. Heat butter in a large, oven-proof skillet (we recommend cast-iron) over medium high heat until it just begins to brown. Add carrots and salt and pepper to taste. Cook about 5 minutes, stirring every few 30 seconds or so.

  3. Transfer pan to preheated oven and bake for 10 minutes. Carefully remove hot skillet from oven. Add the cider and stir well. Place pan back in oven and bake for 10 minutes more, or until cider is cooked down to a glaze. Remove pan from oven. Transfer carrots to serving bowl and serve immediately.


Easy Refrigerator Dill Pickles
(makes 1 quart pickles)
2 pounds pickling cucumbers, sliced into ¼-inch slices*
2 cups white vinegar
1 1/3 cup water
1 tablespoon kosher salt
1 tablespoon sugar
2 tablespoons Stock + Spice Dill Pickling Spice

  1. Place sliced pickles (and onions and peppers, if using) into a quart-sized canning jar. Set aside.

  2. In a non-reactive saucepan, combing white vinegar, water, kosher salt, sugar, and pickling spices. Bring to a boil. Remove from heat and pour into jar over cucumbers. Use a chopstick to remove any air pockets. Let cool on counter for 15-20 minutes. Cover and refrigerate overnight or longer. Store in refrigerator indefinitely.

*If desired, replace some of the cucumbers with equal parts (by weight) sliced onion and/or sliced sweet peppers, or any other vegetable you like. NOTE: If you are pickling larger vegetables, like whole pickling cucumbers or whole cherry peppers, the amount of liquid in the recipe will cover an additional pint of vegetables. 

Easy Refrigerator Sweet Pickles
(makes 1 quart pickles)
2 pounds pickling cucumbers, sliced into ¼-inch slices*
2 cups white vinegar
1 1/3 cup water
2 teaspoons kosher salt
¼ cup sugar
2 tablespoons Stock + Spice Sweet Pickling Spice

  1. Place sliced pickles (or other vegetables, if using) into a quart-sized canning jar. Set aside.

  2. In a non-reactive saucepan, combing white vinegar, water, kosher salt, sugar, and pickling spices. Bring to a boil. Remove from heat and pour into jar over cucumbers. Use a chopstick to remove any air pockets. Let cool on counter for 15-20 minutes. Cover and refrigerate overnight or longer. Store in refrigerator indefinitely.

*If desired, replace some of the cucumbers with equal parts (by weight) of any other vegetable you like. NOTE: If you are pickling larger vegetables, like whole pickling cucumbers or whole cherry peppers, the amount of liquid in the recipe will cover an additional pint of vegetables. 

English-style Roasted Potatoes with Stock+Spice Harissa
(serves 4)
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)

  1. 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.

  2. 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).

  3. 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.

  4. 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)

  1. Cook brown rice according to package instructions or in a rice cooker.

  2. 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).

  3. Arrange avocado evenly over the bowls of rice. Serve immediately.

Fresh & Fermented Cabbage Slaw with
Kharcho & Yellow Mustard Seed
(serves 8-12)
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 small-to-medium-sized whole red or green cabbage, sliced thin
2 cups Shipwreck Ferments Green or Red Sauerkraut

  1. Place sliced Vidalia onion in a large bowl. Add the salt and vinegar, and toss well to combine. Let sit five minutes.

  2. Add mayonnaise, boiled cider, Kharcho, yellow mustard seeds, and black pepper. Mix well.

  3. Add cabbage and sauerkraut and mix well to combine. Served immediately.

Hibiscus Margarita Cooler
(makes 4 cocktails)
6 ounces Hibiscus Syrup (recipe below)
6 ounces tequila
2 ounces fresh lime juice
1/2 cup seltzer water (more or less, as needed)
4 lime wedges

  1. In a large cocktail shaker, combine ice, hibiscus syrup, tequila, and lime juice and shake well.

  2. Fill four four cocktail glasses with fresh ice. Strain contents of shaker into glasses, distributing evenly.

  3. 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)

  1. Sift together 3 cups flour, baking soda, baking powder, and salt. Add poppy seeds and whisk to combine. Set aside.

  2. In another bowl, whisk together buttermilk, lemon juice, lemon zest, vanilla extract, and turmeric powder. Set aside.

  3. Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan.

  4. 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.

  5. 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.

  6. 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.

Hibiscus Glaze
2 teaspoons hibiscus powder
1 tablespoon fresh lemon juice
2 tablespoons water (more as needed)
½ pound confectioners’ sugar (about 2 cups), sifted

  1. In a medium-sized bowl, whisk together hibiscus powder, lemon juice, and 2 tablespoons water. Let set five minutes.

  2. 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

  1. 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.

  2. In the bowl of an electric mixer, stir together flour, cornstarch, salt, baking powder, brown sugar, and Herbes de Provence.

  3. 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.

  4. Scoop dough into tablespoon-sized portions and roll gently into balls. Place on parchment-lined baking sheet.

  5. Bake for 25 minutes, or until cookies are very lightly brown and appear dry on the outside. They should feel somewhat firm to the touch.

  6. 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.

  7. Store in an airtight container at room temperature for up to four days.