These green tea cheesecake bites are simple and delicious. Add some zen to your day with the calm, smooth, creamy flavors of TSTE® Madagascar Pure Vanilla and TSTE® Sweet Matcha contained in these lavish green cheesecakes. 

Ingredients:

From TSTE®
4.4 oz TSTE® Sweet Matcha
1 ½ tsp TSTE® Madagascar Pure Vanilla
To taste (your choice of):
TSTE® Strawberry Sugar
TSTE® Coconut Sugar
TSTE® Lemon Sugar
or TSTE® Lime Sugar

From the Grocer
11 oz pkg vanilla wafers
2 – 8 oz pkgs cream cheese, softened
2 eggs

Preparation:
PREHEAT oven to 350°F. Line 12 muffin tins with foil liners.
PLACE one full vanilla wafer in the bottom of each liner.
IN a large mixing bowl, beat together cream cheese, TSTE® Sweet Matcha, and vanilla.
In order to avoid a matcha mess, beat on the lowest speed for a minute first.
Then, continue to beat on medium-speed until light and fluffy. Add eggs one at a time and beat until combined.
FILL each liner ¾ full with the cream cheese mixture.
BAKE for 20-30 mins or until the edges of the cheesecake bites begin to slightly brown.
SERVE topped with your favorite TSTE® sugar, a dollop of whipped cream, and a sprinkling of matcha.

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .
Yield: 12 cheesecake bites
Total Time: 40 minutes
Prep: 10 Minutes on the cheesecakes
Cook: 30 Minutes
.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

-The Spice & Tea Exchange®

www.spiceandtea.com

  For those cabbage nay-sayers out there this recipe might just change your mind.  Something fantastic happens when you combine these ingredients!  Bright and earthy with a toothsome crunch, this cabbage dish is perfect as a side to pork or potatoes; it makes a great condiment for Brats or Hot Dogs, and as an alternative to sauerkraut for the classic Reuben, it can’t be beat.  But, don’t stop there.  This technique for braising works deliciously for other odiferous vegetables like Brussels sprouts or fennel, making them suddenly a friendly addition to your table.  And while this will be a great addition to your St. Patty’s day meal, don’t forget to pull it out come Thanksgiving.  You’ll be delighted at how this brightens up that savory meal.

The potato salad couldn’t be easier, and takes but a handful of minutes.  The dressing is perfection with a nice crusty sear on the potatoes, and manages to balance the citrus braised cabbage when added.  It’s all just over the top delicious.

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Potatoes and Cabbage from the Kitchen of Chef Donna.

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

INGREDIENTS

From TSTE®

For the cabbage

1 teaspoon TSTE® Maple Syrup Granules

¼ cup TSTE® Organic Extra-Virgin Olive Oil

1 teaspoon TSTE® Chili Lime Salt

2 teaspoons TSTE® Sweet Onion Sugar

TSTE® Florida Sunshine and TSTE® Pirates Bite, to season

For the vinaigrette

1 tablespoon TSTE® Shallots

TSTE® Florida Sunshine and TSTE® Pirates Bite, to season

2 teaspoons TSTE® Maple Syrup Granules

1 teaspoon TSTE® Bourbon Black Walnut Sugar

½ teaspoon TSTE® Soy Sauce Powder

From the Grocer

For the Cabbage

One 1-pound cabbage, halved, cored and sliced 1/8-inch thick

1/3 cup lemon juice (from 2 lemons)

½ cup fresh orange juice

3 tablespoons light brown sugar

¼ cup +1 tablespoon white wine

2 tablespoons butter

1 large onion, thinly sliced

For the Vinaigrette

¼ cup Apple cider vinegar

2 tablespoons coarse grain mustard

½ cup vegetable oil

For the Potato Salad

4 or 5 medium Yukon Gold potatoes (about 1 ½ pounds) peeled and cubed

1 tablespoon vegetable oil

2 tablespoons butter

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Preparation

For Citrus Braised Cabbage.

In a large bowl, TOSS the cabbage with the lemon and orange juice, TSTE ® extra-virgin olive oil and Maple Syrup Granules, the brown sugar and wine.  LET STAND at room temperature for 1 hour, tossing occasionally.

PLACE a large pot over medium heat.  ADD butter then onion and TSTE® Chili Lime Salt; toss to coat.  COVER and steam about 3 minutes.  ADD TSTE® Sweet Onion Sugar, reduce heat and cook uncovered until onions are soft and beginning to caramelize, about 8 minutes.  ADD the citrus-soaked cabbage, cover and bring to a boil.  REDUCE heat and braise partially covered for about 20 minutes, until the cabbage is crisp-tender and glazed.  SET ASIDE.

For Vinaigrette.  COMBINE TSTE® Shallots and vinegar in a small mixing bowl.  ADD 2 tablespoons very hot water.  SEASON with TSTE® Florida Sunshine and Pirates Bite.  LET STAND about 15 minutes for shallots to soften and flavors develop.  Add remaining ingredients whisking in oil to emulsify.  LET STAND until granules and sugar are melted; whisk occasionally.  WHISK before using.

For the Potatoes.  COVER potatoes with plastic wrap in a microwave safe bowl, then STEAM in microwave for about 8 minutes.  Carefully remove plastic wrap and drain.

PLACE a large skillet over medium high heat.  ADD oil and butter then potatoes.  Season with Florida Sunshine and Pirates Bite, TOSS to coat then cook undisturbed for 3 to 4 minutes to crisp the potatoes.  ADD about ¼ cup of the vinaigrette and cook, tossing to coat, until dressing is warmed through.  Serve warm, or add Citrus Braised Cabbage and serve.

Serves 4

From Chef Donna

-The Spice & Tea Exchange

www.spiceandtea.com

What’s happening in your area?

Ashland, OR

Friday March 7th- First Fridays
Featuring fantastic art and debuting our new culinary cooking class cohort

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

Newport, RI

Sat.  March 15th - St. Patrick’s celebration
Stop in and sample an array of green foods and mint tea.

Tuesday, March 18th- Newport Chamber Business Expo- 4-7 pm
Join us in the Marketplace sampling teas and spice blends at the Newport Hyatt on Goat Island.

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

Bentonville, AR

March 3- Bentonville Shopping Night
NW Arkansas Fashion Week begins with the Downtown Bentonville Shopping Night.  The Spice and Tea Exchange will extend our hours on March 3rd until 8:00 p.m.  Stop in Monday night for a nice cup of tea and other goodies.

The first “First Friday” event of 2014 will be held March 7 — Midway to St. Patrick’s Day — in Downtown Bentonville! 
Come celebrate the Irish in all of us.  Any “green” item in our store window will be discounted and we have be serving goodies all evening.

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

Cincinnati, OH

Tuesday March 11th from 6:30 – 8:00PM  – Find Your Way to Flavor – Chef Series begins

Join us as we welcome Robert Hopkins, Executive Chef, Relish Modern Tapa Restaurant in Mason, Ohio | Event Theme: Tapa Madness
Save YOUR seat: call 513-531-7000 or email us at cincinnati@spiceandtea.com. Cost $30.00

CELEBRATE MARCH FOODIE DAYS, in store samples and promotions on blends, salts and sugars:

March 1^st & 2^nd – Mulled Wine Day and National Seafood Day
March 8^th & 9^th – National Potato Chip Day featuring our Adobo Seasoning
March 15^th & 16^th – All things GREEN Day
March 22^nd & 23^rd – Brownie and Salsa Bar
March 29^th & 30^th –  National Orange and Lemon Day – tea bar
March 26^th  5:30 – 10pm CITY BEAT 2014 BEST OF CINCINNATI PARTY Bertke Electric Warehouse Stop by our booth and sample our award winning tea. Tickets $30.00. For more information visit :www.citybeat.com

SAMPLE, SIP & SHARE TEA SERIES, with Tearistas Brittany and Terri. Join us at our FAMOUS FREE Tea Bar, Sundays from 1-4pm as we talk and taste TEA!

March 2^nd  – What’s  up with Rooibos
March 9^th –  Earl Grey Sampling
March 16^th – GREEN Tea vs Green Beer
March 23^rd – Introducing our Spring Fling Limited Time Teas
March 31^st – Single Estate Teas from Rishi

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

West Monroe, LA

March 9, 2014 – Examine Asian Tea Ceremonies and Traditions
March 23, 2014 – Enjoy a Traditional Garden Tea Party
.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

Sarasota, FL

Chef Series at Clasico -  Wednesday March 5th at 6pm
Clasico Sarasota 1341 Main St, 34236  | Cost: $25 includes demonstrations and tastings | Cash bar
RSVP by March 1st. 941-388-1411 or to p.callender@spiceandtea.com

Try this recipe for instant home-made “spiced moonshine.”  Warming and delicious to sip on a winter’s night, this may be the perfect night cap after a cozy Valentine’s Day.

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Ingredients:

From TSTE®

TSTE® Star Anise

TSTE® Cloves

TSTE® Allspice Berries

TSTE® Cinnamon Stick – True Ceylon

TSTE® Ginger Sugar, to rim glass

From the Grocer

2 oz high quality bourbon

1 teaspoon honey

Preparation:

RIM your glass with TSTE® GINGER SUGAR.  Carefully pour honey into bottom of glass.  Add bourbon.  Add a few TSTE® STAR ANISE, TSTE® CLOVE, and TSTE® ALLSPICE BERRIES.  ADD the TSTE® CINNAMON STICK and carefully pour 1 oz (about 2 tablespoons) very hot water directly over the spices to release aromatics.  Swirl.  Serve.

Yield: 1 cocktail

From Chef Donna

-The Spice & Tea Exchange

www.spiceandtea.com

With Valentine’s Day on the horizon and thoughts turning to roses, here’s the perfect combination of roses and liqueur.  This spiced-up little cocktail is inspired by a drink that celebrity mixologist Alex Ott shared with me at Beaver Creek’s Food & Wine Weekend.  I’ve spiced it up a bit with some ginger liqueur to quench cupid’s thirst… and keep things spicy on Valentine’s Day!

Ingredients:

From TSTE®

TSTE® Ginger Sugar to rim glass
TSTE® Rosebuds and Petals, to garnish
TSTE® Candied Ginger, to garnish

From the Grocer

2 oz (1/4 cup) (ginger) Snap® Liqueur, OR 2 oz (1/4 cup) ginger ale
1 oz (about 1/8 cup) blackberry liqueur (optional)
2 oz  (1/4 cup) cherry infused vodka
Generous splash of cranberry juice
Dry sparkling wine OR club soda

Preparation:

COMBINE ginger liqueur, blackberry liqueur (if using), infused vodka and cranberry juice over ice.  Stir.  Pour into a GINGER SUGAR rimmed martini glass.  ADD sparkling wine or club soda floater and garnish with a ROSE PETAL and piece of CANDIED GINGER. 

Yield:  2 cocktails

From Chef Donna

-The Spice & Tea Exchange

www.spiceandtea.com

Perfect with romantic dinners or a quick party appetizer – these strawberries look gourmet and professionally made in only a matter of minutes.

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Ingredients:

From TSTE®

Your choice of:

TSTE® Dark Cocoa Sugar

TSTE® Coconut Sugar

TSTE® Espresso Sugar

From the Grocer:

10 – 15 strawberries (with stems)

1 – 7 oz cup of dipping chocolate (dark or milk)

6 oz white chocolate chips (about ½ a bag)
1 tsp vegetable shortening

Preparation:

RINSE strawberries. Pat dry thoroughly with paper towels and set aside.

MELT white chocolate chips and vegetable shortening in a small saucepan over low heat. Stir consistently throughout the process until the chocolate is smooth.

REMOVE the plastic lid from your cup of dipping chocolate. Heat the cup of dipping chocolate according to the directions on the package – this will typically entail repeatedly microwaving on medium for 30 sec and stirring afterwards, until completely melted.

DIP each strawberry in dipping chocolate and use a spoon to drizzle white chocolate over top. Sprinkle with TSTE® Dark Cocoa Sugar, TSTE® Coconut Sugar, or TSTE® Espresso Sugar. Refrigerate until the chocolate is hardened and serve.

Pressed for time? Dipping chocolate cups come in both milk and dark chocolate and the strawberries will look great using both (if you don’t want to take the time to melt the white chocolate chips).

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Yield: 10-15 strawberries  Kitchen Time: 10-15 minutes 

-The Spice & Tea Exchange

www.spiceandtea.com

FOR IMMEDIATE RELEASE:
February 4, 2014

CONTACT:
Libby Breivogel
The Spice & Tea Exchange®
(727) 422-0309 or l.breivogel@spiceandtea.com

The Spice & Tea Exchange® opens in Blowing Rock, NC

Blowing Rock, NC – February 4, 2014 – A new kind of gourmet retailer has moved to Blowing Rock, NC. The Spice & Tea Exchange® is now located at 1087 Main Street in the heart of downtown. Find Your Way to Flavor™ and take part in an interactive shopping experience opening Friday, February 7, 2014.

The Spice & Tea Exchange® is a unique gourmet retailer focused on bringing a world of spices, teas, and unique custom blends to at-home-cooks, connoisseurs and professional chefs alike. At The Spice & Tea Exchange®, guests are encouraged to “Come In and Smell the Spices!®” and adventure through rustic product displays while watching Spice Masters create hand-made blends in store. Reminiscent of an 18th Century trading post, with wood floors and beams, the store’s interior boasts jar-lined shelves filled with spices, teas and gourmet gifts.

The Spice & Tea Exchange® carries over 70 exclusive hand-mixed blends. Store guests also have an abundance of products to choose from with more than 120 spices, 12 naturally-flavored sugars, 24 salts from around the world, and more than 30 exotic teas. To compliment the spice and tea selections, the store offers recipes, gift boxes and accessories. In addition, educational information can be found on their website and blog.

New franchise owners Andy and Gayle Barth have been long-time customers of The Spice & Tea Exchange®, following a visit to the original store in St. Augustine, Florida. In their travels, Andy and Gayle discovered other locations and were “always impressed with the quality and freshness of [the] products and the diverse selection of proprietary blends.” Now, they are thrilled to bring this interactive experience to the Blowing Rock community.

The opening of this location has been highly anticipated by the city of Blowing Rock. The Barths believe that their selection of whole spices, teas, and specialty ingredients will directly compliment the area’s awareness and desire for “high-quality foods.” Although they plan to open their doors this weekend, a Grand Opening event is planned in late spring when the population of Blowing Rock expands with seasonal residents and tourists.

The Spice & Tea Exchange® of Blowing Rock will be open for business Friday, February 7, 2014. For more information visit them on the web at SpiceandTea.com.

The Spice & Tea Exchange® of Blowing Rock
1087 Main Street, Unit 4 | Blowing Rock, NC 28605
828-372-7070 | blowingrock@spiceandtea.com
Hours: Monday – Tuesday, 10a.m. – 6p.m.
Closed Wednesday
Thursday – Saturday, 10a.m. – 6p.m.
Sunday, 12p.m. – 5p.m. (Hours subject to change)
www.spiceandtea.com/blowingrock

###

Here’s another great appetizer for your“Big Game” party. Nachos are easy, loved, and affordable. Why not add a little spice and flavor to your nachos by topping with TSTE® Southwest Seasoning!

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Ingredients:

From TSTE®

1 TBS TSTE® Southwest Seasoning, or to taste

From the Grocer

11 oz bag tortilla chips

15 oz can black beans, rinsed

8 oz shredded cheddar cheese

4-5 jalapeños, sliced

12 oz jar banana pepper rings

1 tomato, diced

2.25 oz  can black olives

1 bunch of cilantro, minced

8 oz sour cream

16 oz salsa

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Preparation:

PREHEAT oven to 400°F.

COVER the bottom of a 9×13 pan with a layer of tortilla chips (about half the bag). Sprinkle half of the black beans and cheese over top.

COVER again with the rest of the chips and then follow with the remainder of the beans and cheese. On top, layer: jalapeños, banana peppers, tomato, black olives, and cilantro. Top with TSTE® Southwest Seasoning.

BAKE for 7 minutes or until cheese is melted. Serve with your favorite salsa and a dollop of sour cream.

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Yield: 4 servings   Kitchen Time: 15 minutes

-The Spice & Tea Exchange

TSTE® Onion Obsession and TSTE® Garlic Powder add tang to this fiery recipe! Delectable cauliflower florets are cut into bite-sized pieces, seasoned and battered with TSTE® spices, and then coated in a blazing wing sauce for extra heat! Great for appetizers, game day snacks, and more!

Ingredients:

From TSTE®

1/8 tsp TSTE® Garlic Powder

¼ tsp TSTE® Onion Obsession

¼ tsp TSTE® Brazilian Atlantic Sea Salt Petite

From the Grocer

1 head of cauliflower

½ cup all-purpose flour

¼ cup water

¼ cup beer (can replace with an additional ¼ cup water if desired)

1/3 cup butter, melted

½ cup buffalo wing sauce

Preparation:

PREHEAT oven to 450°F.

Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.

WASH the head of cauliflower, remove the majority of the stem, and cut into bite-size florets. Allow to dry.

CREATE the batter, combining:  flour, water, beer, TSTE® Garlic Powder, TSTE® Onion Obsession, TSTE® Brazilian Atlantic Sea Salt Petite, and a dash of buffalo wing sauce in a medium bowl.

DIP cauliflower florets into the batter until evenly coated. Place the cauliflower florets on the prepared baking sheet in a single layer, leaving room between the pieces.

BAKE for 15-20 mins, or until the batter begins to harden. Remove pan from oven and allow pieces to cool for a few mins. In the meantime, mix the remaining wing sauce and butter in a bowl. Coat each piece with the wing sauce mixture and place gently back onto the pan.

RETURN to the oven and continue to bake for 10-12 mins. Remove from oven when the sauce is no longer wet.

ALLOW to cool and serve with your favorite TSTE® dip!

Yield: 2-3 (as an appetizer)  Kitchen Time: 45 minutes

Can’t take the heat? Substitute a mild wing sauce in place of the buffalo sauce… TSTE® flavor still included!

-The Spice & Tea Exchange®

It happens every so often…  A guest wanders into one of our shops while on vacation, tastes something seriously delicious, and a few months after returning home, writes in and asks us to help them find the recipe. Such is the case with our Corn and Bacon Dip. We had to dig way back into our archives to find it, but are we ever so glad we did!

You’re just four simple ingredients away from making one of the most delicious dips you’ll ever have!  The real boost in flavor comes from TSTE® Bacon Salt.

Put this recipe on the menu for the your “Big Game” party.  This dip is delicious with chips, as a spread, and even with chicken wings!  Let’s just say… you may want to make double!

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

Recipe: Corn and Bacon Dip

Makes about 1 cup

This TSTE® Organic Extra Virgin Olive Oil is perfect for all of your gourmet cooking needs. Store at room temperature. Use for sautéing, marinades, dressings, and dipping.

Try this: Combine 2 TBS with: ½ TBS TSTE® Tuscany, TSTE® Mushroom Paradise, TSTE® Tomato Tarragon, or TSTE® Gourmet Pepper Blends. Perfect for bread dipping!

Available in an 8.45 oz bottle, this organic extra virgin olive oil is a Mediterranean Blend composed of some of the best olive oils from all over the world: Greece, Italy, Spain, Tunisia, and Morocco.

-The Spice & Tea Exchange

We wish you all the best for this New Year!
Continue to enjoy your Holidays as we step forward into 2014, and enjoy the wonderful tastes we have to offer. Here are a few simple, yet elegant mixtures from The Spice & Tea Exchange® that are sure to add joy and flavor to your New Year’s Party.
. . . . . . . . . . . . . . . . . . . . . . . . . .

“Berry Merry New Year”

From the Grocer:
1 Bottle Champagne or Sparkling wine
6-8 Fresh Raspberries

Ingredients from The Spice & Tea Exchange®:
1/4-1/2 cup of brewed and cooled TSTE® Berry White Tea

Directions:
Chill champagne glasses and freeze raspberries prior to serving. Steep 1 TBS of TSTE® Berry White Tea in 8oz. water at 185°F for 6 minutes. Allow tea to cool. Remove champagne glasses and raspberries from freezer. Pour 1/4-1/2 cup of TSTE® Berry White Tea in Champagne glasses. Add Champagne. Place 3-4 Fresh Raspberries in each glass. Cheers!

. . . . . . . . . . . . . . . . . . . . . . . . . .

“Vik’s Party Platter Dip”

As a side to the cocktail try this easy, delicious dip made with the amazing TSTE® Vik’s Garlic Fix!

From the Grocer:
1 cup (8oz) Sour Cream (or Cream Cheese)
2 TBS TSTE® Vik’s Garlic Fix.

Directions:
Stir in 2 TBS Vik’s Garlic Fix per 8oz of sour cream. It’s as easy as that!

So here’s to the New Year! Cheers!
-The Spice & Tea Exchange®

Watch this recipe in action! > http://wgno.com/news/stories/spice-it-right/#axzz2n7U9MMO4

Recipe Courtesy of Robin Reynolds, TSTE® New Orleans

The Holiday Season hasn’t left us yet! The Spice & Tea Exchange®  would like to wish you a very Merry Christmas and a Happy New Year.

We couldn’t help but want to share this delightful drink with you! Our Tropical Hot Cocoa brings such joy during the Holiday Season. We’ve posted it here, in hopes that you will have plenty of time to relax and enjoy our yummy cocoa recipe with friends and family!

How to make this simply delightful Hot Cocoa:

2 TBS TSTE® Tropical Hot Cocoa mixed with ½ cup hot water, and ½ cup hot milk.

Top with your favorite whipped cream, and add an extra touch of sweetness with: TSTE® Raspberry Sugar, TSTE® Peppermint Patty Sugar, or add a salty-sweetness with our TSTE® Salted Caramel Sugar.

ENJOY!

– The Spice & Tea Exchange®

Simple, yet elegant, these Chocolate Coffee Truffles are a decadent addition to any festive dessert table! Delight your friends and family with warm coffee flavor in a cool chocolate treat. Pair with tea, coffee, cocoa, or a cool glass of wine!

Here’s what you’ll need:

From The Spice & Tea Exchange®:
TSTE® Chocolate Sea Salt
TSTE® Cocoa Powder
TSTE® Vanilla Sugar (optional decoration)

From your local grocery:
1 cup finely chopped dark chocolate
1 TBS instant espresso powder
1/4 cup water
6 TBS heavy whipping cream
1 tsp corn syrup
3/4 cup chopped hazlenuts (optional)

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Get Started:
Start by placing 1 cup finely chopped dark chocolate in a heat safe bowl. Set aside.

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

 Blend 1 TBS instant espresso powder and water in a small pan to make a paste (add water slowly until you reach a creamy thickness). Add 6 TBS heavy cream and 1 tsp corn syrup. Whisk until blended and bring mixture to a simmer.

.
.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

 Pour over chocolate and stir until chocolate melts and this mix is smooth. Pour into shallow bowl and refrigerate overnight until firm.

.
.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Use a melon baller to scoop onto a parchment lined sheet pan. Roll into balls, and dust with  TSTE® Cocoa Powder liberally. Add 2-3 grains of TSTE® Chocolate Sea Salt and chopped hazelnuts (optional) as desired. Sprinkle TSTE® Vanilla Sugar atop the truffles for decoration and additional flavor.

Refrigerate until time to serve.

.
.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Yield: 10-15 Truffles Kitchen Time: 15-20 minutes, overnight refrigeration

.

Looking for an amazing side dish this holiday season? Look no further!

Give your cranberry sauce a fresh twist with succulent apples and a hint of hibiscus! This easy recipe takes 25 minutes to simmer to perfection and is a great alternative to your typical cranberry sauce side.  With little-to-no effort, you can create an excellent side dish with intense flavor!

Here’s what you’ll need:

From The Spice & Tea Exchange®:
1 TBS TSTE® Cranberry Apple Tart Tea
2 tsp TSTE® Baker’s Blend

From your local grocery:
¼ cup water for tea brewing
¾ cup apple cider
½ cup maple syrup
¼ cup organic cane sugar
2 apples (try golden delicious or granny smith for a nice nuance)
12 oz pkg cranberries, thawed (or 3 cups fresh)
½ TBS grated orange zest
1 tsp cornstarch (optional)

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Get Started:
Start by grabbing a large (nonreactive) saucepan or pot for cooking. Rinse cranberries and place in the pot on the stove.
Heat your water to 212°F (a good boil). Steep TSTE® Cranberry Apple Tart Tea for 5 minutes. Then, strain and set aside.

.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

While your tea is steeping: peel, core, and dice apples, then set aside.

.
.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

Combine all ingredients with the exception of the apples in your pot. Cover and cook on medium-low heat for 5 minutes.

.
.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

ADD apples and cook an additional 10-12 minutes or until the apples are soft. Then, remove from heat.

.
.  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .

This compote is excellent served warm or chilled. A chilled compote will enhance the crisp fruit flavors found in the medley. If you’re looking for a deep “comfort” dish, definitely serve warm! The cinnamon, nutmeg and rich autumn flavors are all brought forward in the warmth of the dish.

Quick Tip:
If a thicker compote is desired, remove about ¼ of the liquid and place in a small glass bowl. Whisk 1 tsp cornstarch into the mixture. Then, pour the cornstarch mixture into the remaining compote in the, while stirring vigorously. Remove from heat.

Yield: 4 servings Kitchen Time: 25 minutes