January's Flavor of the Month is the original spice mix for Boutique Treats -
Texas Chili Mix!
On top of developing a distaste for chemical preservatives, I was annoyed with all the meal planning and forgetting to grab a seasoning packet, so I created my own all-natural seasoning to have on-hand. Mad kitchen science eventually yeilded a delicious concoction made of chili powder, onion, garlic, cumin, oregano, coriander, paprika, cayenne, salt, black pepper, and a pinch of brown sugar.
Texas Chili Mix is a great all-purpose seasoning for chili, tacos, beans, burgers, veggies, and grilled meats. Use 1/4 C with 1 lb ground beef plus 8 oz tomato sauce and 8 oz water for perfect chili every time. Use a few tablespoons to season Mexican inspired soups and other dishes. If you don't know which seasoning to get, try this one! It is very versatile and never fails to please so it makes a great gift.
I realize posting tips on how to make a signature cocktail might have come in more handy DURING the holidays and BEFORE New Year's Eve than on January 3rd, but let's just say we're taking notes for next year! Anyway, the basics of building a good cocktail are handy any time and having some spiced sugar on-hand can elevate them from good to really special. My very favorite spiced sugar to use in cocktails is Signature Spiced. It is super versatile and pairs very well with citrus. If you don't have that one, try Spice Cake! If you don't have that one - call me! :) Or just use regular sugar.
A basic cocktail is actually very simple to make. Just follow this basic recipe and use your favorite flavors!
Per person:
2 T acid (generally a citrus juice like lime, grapefruit, orange, or a combination)
2 T sweetener (agave, simple syrup, honey...)
4 T spirits (vodka, gin, rum, bourbon...)
(To make a simple syrup - spiced or otherwise - simply dissolve sugar in equal parts water by gently boiling them together for about a minute. It's seriously that easy and it saves in the fridge for up to two months!)
Now shake up your base (that recipe up there) with ice for a good 20 seconds and then pour it into a chilled glass (over more ice if you like). After that it's play time! Stir in fresh herbs like basil, rosemary, or thyme. Add fresh fruit, berries, or sliced cucumber. Pour in some seltzer water, ginger ale, or sparkling wine for bubbles. The possibilities are endless and you almost can't go wrong if you stick to flavors you enjoy.
Once you invent something you really like, write it down so you can make a batch of the base formula and serve it up as your signature drink at your next party or gathering. It's a great way to get people talking and mingling when they are trying something new together. Plus your mixology talents are sure to stir up a buzz...no pun intended.
If you need some help getting started try my signature cocktail for 2017 - The Eastern Star!
1 C Signature Spiced Sugar
1 C water
3 T fresh rosemary leaves
1/3 C freshly grated ginger
Bring the above ingredients to a low boil and stir until sugar has dissolved. Remove from heat, cover, and let it cool. Pour the mixture through a strainer/cheese cloth to remove the solids. Press on the solids to extract all the liquid. Keep it chilled in the fridge in an airtight container until you are ready to use it.
To make the cocktails combine 1 C vodka or gin, 1 C of your ginger-rosemary syrup, and 1/2 C fresh lime juice in a cocktail shaker (or anything about that size that you can close tightly and shake). Fill the vessel with ice cubes and shake it until it is well chilled. Pour it out into 8 small glasses over ice and top off with seltzer water! If you want to get extra fancy you can add a rosemary sprig or wedge of lime for garnish.
If you have some folks at the party who don't drink alcohol, make them a tasty variation by rimming their glass with Signature Spiced Sugar and pouring in some real-deal, non-alcoholic ginger beer over ice with a squeeze of lime. They'll love it!
Of course we always believe cocktails are meant to be enjoyed responsibly by adults of drinking age and we hope these tips and tricks help you do just that. And,, as always, if you have any questions or ideas - we would love to hear them!
My kids hate squash. Like - they HATE it. The first, last, and only time I forced my son to chew and swallow one bite of roasted butternut squash he literally barfed it back up right onto his dinner plate. My daughter just let it drool back out of her mouth like a broken slurpee machine. So, the following is a super-ninja mommy hack from someone who has been all the way there and back and made one of those memento quilts with all the t-shirts. We need squash in the winter.
Winter squashes, like acorn, butternut, pumpkin, are creation's answer to the shorter days, overcast skies, colder weather, and all other factors that aid in our predisposition to illness and depression during the winter months. They are full of vitamin A, C, B, beta-carotene, iron, omega-3, potassium, manganese, and fiber. You can eat them raw or cooked in various ways, and the seeds of any squash can be roasted - not just pumpkin. The seeds are just as good for you, plus they are high in protein! (Toast them on a baking sheet with olive oil and salt/seasoning at 300 for 15 minutes)
Mostly, the thing kids hate about squash is the texture, So, that's the problem we need to solve. How do you disguise the texture and sneak it in there? SHRED IT!
Peal your squash, remove the stringy stuff and seeds, get your grater or food processor, and shred that guy up. Save it in a container in the fridge to use all week in various, sneaky ways.
You can add it raw into salads - AKA "yellow carrots", throw it into soups, anything you are cooking in the crock pot, into casseroles, or toss it into smoothies when they aren't looking. Once my aunt hid it in home-made macaroni and cheese and they gobbled it down with a smile. But, just to prove I'm not a faker, I have a handful in the crock pot right now with some chicken and Texas Chili Spice Mix. Once that chicken shreds down for tacos they won't even know the squash is there.
You can also take those shreds and puree' them with chicken or vegetable stock and turn it into a really great soup with carrots, onions, cream, and some Moroccan Tagine Spice Mix. And let's not forget those handy little cans of pumpkin at the store! We make pumpkin bread and pumpkin pancakes with that stuff and nobody ever leaves a crumb of evidence behind. Spike it with some spiced sugar and you just transformed breakfast into a fall celebration and got a boost of vitamins and fiber while you were at it!
So, next time you're at the store, grab a squash. Ninja-sneak that stuff in their food. Trust me - they'll get over it. ; )
*We would love to hear from you on your favorite way to prepare and eat winer squash in the comments, or at: www.facebook.com/boutiquetreatssugar
Using spiced sugars is a fun, creative, and super easy way to add flare to your baking. If a recipe calls for white sugar, you can substitute 1 for 1 with nearly all of our flavors. If it calls for brown sugar, Gingerbread Sugar can take its place. We love using spiced sugar during the holidays to transform simple banana bread or pancakes into something extra special, but sometimes a random summer weekend or serving overnight guests calls for a special treat as well.
Spiced sugars take the guess work out of how much of this or that to use and can save you in a pinch when the spice cabinet is missing a thing or two. It can elevate a pie crust or cobbler topping by rolling in or sprinkling a good dose on top, and it does wonders for coffee and vanilla ice cream!
But my favorite part about the spiced sugars we make is the fact that they are all-natural. We make them fresh per order and never use anything artificial. Our vanilla comes straight from the actual bean, our bay picked fresh from a tree on site, and our spices from a local, usually organic, distributor. This means there is no chemical taste to our products and you can feel good about what you are putting into your recipes.
So, which sugars go in which recipes??? That's an easy one - whichever you like! But, in case you like a little more structure - here's a list of some favorite pairings. If you have a question about what to use or a success story of your own using spiced sugars, we'd love to hear from you. recipe that came out Happy baking!
Banana Bread: Signature Spiced, Gingerbread, Spice Cake.
Pancakes and Waffles: Spice Cake, Signature Spiced, Canela Latte
Cinnamon Rolls: Gingerbread, Spice Cake, Canela Latte
Pie Crust: Canela Latte, Spice Cake
Blueberry Muffins: Lemon-Laveder, Signature Spiced
Fruit Pies and Tart Fillings: Signature Spiced, Spice Cake, Canela Latte
Check out our YouTube channel - Real Time! In these episodes we get real in the kitchen and teach others to make easy, home-cooked food from scratch on a budget. We definitely don't take ourselves too seriously, but we always get some GREAT food out of it.
In our first series we roast a whole chicken, turn that into home-made broth plus Tuscan gnocchi soup, and then into chicken pot pie. In our second series we make an old fashioned pork roast and transform those left overs into pulled pork tacos and a fabulous pasta sauce. We have so much more planned and would love you to join us on our fun, imperfect, hilarious, real-deal journey.
If you like what you see, please subscribe! And we would love to heard back from you with any comments, requests, or questions. Click the link to get started!
https://www.youtube.com/watch?v=nIZRkGKW_zo&t=62s
Introducing Sabroso - our latest spice mix! Meaning "very flavorful and tasty", sabroso is the umami of the Mediterranean. Inspired by my student travels to Spain I have created a spice mix that captures the tongue smacking savor of the region. Sweet paprika, garlic, onion, orange, and oregano come front and center, while bay, fennel, and coffee sing back up in this Spanish serenade. Stay tuned for info on our four course pop-up dinner, Table for Six, featuring this new addition!
To order please message us at: www.facebook.com/boutiquetreatssugar or boutiquetreats@yahoo.com
This time of year I'm usually looking to eat a little healthier and heartier. It's a tricky balance! This recipe takes little effort and is full of nutrition and hearty whole grains.
What you will need: (4 servings)
3/4 C wild and/or brown rice
2 C milk, coconut milk, or almond milk
1/4 C of your favorite spiced sugar (I used Spice Cake)
1 T butter or coconut oil
a big pinch of salt
optional add-ins: raisins, sultanas, chopped apples or dried fruits, berries, chia seeds...
optional toppings: toasted nuts or seeds, a splash of cream or yogurt, a spoonful of jam or nut butter, chocolate chips, thin strips of candied ginger or orange zest, whipped cream...
What you do:
Melt the butter or coconut oil in the crock pot and spread it around to coat the bottom. Add the rest of the ingredients plus any optional add-ins, stir, cover, and cook on low for 4 1/2 hrs or on high for 2 1/2 hrs.
When it's done and the rice is tender dish it up and eat it as-is or with desired toppings. It's fun to set out a little buffet of optional toppings and let each person create their own. It makes a terrific breakfast, or can be served with sweet accompaniments and whipped cream for dessert!
