Peach Parfait

Peach Parfait

 

This parfait can be breakfast or a light refreshing dessert to follow brunch!

Remember when we macerated strawberries with lavender flower sugar? (If not check here.) We did the same thing, but this time we used peaches and ginger sugar. With peaches though, one should be careful. If you plan on leaving them macerating for over a few hours you should add a splash of lemon juice so they don’t turn too brown.

Once you’ve got your sweetened peaches you can layer them in a cup with greek yogurt and your favorite granola! It’s so simple and so delicious, it’s the perfect way to start the day!

XO,

The Charleston Spice Co

 

Harissa Fish Tacos

Harissa fish tacos

We were in the mood for tacos the other night and after a quick brainstorming session we decided Harissa would be a fun blend to test on fish.

It was a success, the Harissa gave the fish the spiciness we were craving but it wasn’t overwhelming.

Here’s what you need:

1 lb. Mahi

1 heaping Tablespoon of Harissa

a squeeze of lime juice

Chop the Mahi into nice little chunks and throw them into a bowl. Mix in the Harissa and lime juice and let sit for about 30 mins. After that throw them into a pan over medium to high heat and cook until ready!

We’ll leave the rest up to you. We had lettuce, guacamole, salsa, cheese, and Chimayo chili blend greek yogurt  for toppings, with beans and grilled corn for sides!!

XO,

Charleston Spice Co

Harissa fish tacos

Sunday Brunch: Caprese French Toast

puzzle pieces

 

Do you ever stand in your kitchen, look at everything in it and think what in the world am I going to eat?

We do.

So what do you do with a loaf of bread, some basil, a few eggs, some spices, tomatoes, and fresh mozzarella?

The obvious answer to us was make caprese french toast!

caprese french toast

For the caprese topping you’ll need:

2 tomatoes (ours came from Behr Farms at the Summerville farmers market)

.5 lb mozzarella (we used Charleston Artisan Cheesehouse mozzarella)

2 Tbs fresh basil, cut in a chiffonade (that sound’s fancy but here’s how you do that.)

1 clove fresh garlic

Chop up all these ingredients then throw them together with a little olive oil, Charleston 10 Spice, and African 5 Spice to taste.

Here’s how we made the french toast:

8 slices Dakota bread from Great Harvest

5 eggs (from Fili-West Farms)

5 Tbs milk

A little butter or oil for cooking

African 5 Spice and Peruvian Pink Salt to taste

Place nonstick pan on medium heat add 2 to 3 tablespoons of butter or oil. Beat eggs, milk, salt, and pepper in a pie plate. Once mixed add your slices of bread and allow them to sit in mixture for about 5 minutes. Add the soaked bread to the hot pan and cook until brown before flipping to other side. Serve immediately or once cooked hold in an oven at 200F.

Top the french toast with the caprese and garnish your plate with some fresh fruit! We used Big Smile peaches and Blue Pearl Farm blueberries.

caprese french toast

Happy brunching!

xo

Charleston Spice Co

 

 

 

Lemonade ice cubes

 

lemonade ice cube

Remember that lavender lemonade we told you about? Well, lemonade is great with a little ice, right?

But do you really like the watered down lemonade you get at the end of your glass?

If you answered yes to that last question, this post might not be for you, however look at these lovely lemonade ice cubes and maybe you’ll change your mind:

lemonade ice cubes

The cube on the left was made using blueberry lavender lemonade and the one on the right was made with lavender lemonade and a couple whole blueberries! You can use these cubes to keep your drink cool and keep the same intense flavor over time.

Wait. Blueberry lavender lemonade?!!

That’s right, just add a cup of blueberries when you make the simple syrup in this recipe. Let the blueberries cook over low heat until they pop and then you’ll get a simple syrup with a lovely blueberry taste!

Of course once you make the ice cubes you can put them in whatever you like. Here we put the blueberry lavender lemonade cubes into the lavender lemonade and got this pretty treat:blueberry lavender lemonade

Stay cool!

xoxo

Charleston Spice Co

Grilled Corn

grilled corn

Isn’t that pretty?

It’s pretty tasty.

And easy too, just pull back the husk and get rid of all those hairs. Coat the corn with a little olive oil and sprinkle with the blend of your choice! We put our Mediterranean Oil Blend on half the ears and Grill Seasoning on the other half. Fold the husk back up and tie with culinary string. Now they are ready for the grill!

If you don’t want to mess around with the husk you can husk the corn completely. Once you have oiled and seasoned them, wrap the ears up in aluminum foil and throw them on the grill.

grilled corn

Happy grilling!

-Charleston Spice Company

Dry rub ribs

July 4th 2014 RIBS

Mmmmmmm ribs. What more can we say?

Here’s how we make our dry rub ribs:

Preheat oven to 250 F.

Coat ribs with olive oil then coat with the rub of your choice. We decided to do a third with our grill seasoning, a third with cocoa nib rub, and the other third with espresso steak rub.

Place the ribs on a cookie sheet, cover with aluminum foil and place in the oven for 2 hours. And it is as simple as that!

We did this the night before we were going to be eating them so we placed them in the refrigerator after the 2 hours. The next day we threw the ribs on the grill to heat them back up and give them that special taste you can only get from a grill!

July 4th 2014 RIBS

Happy eating!

-Charleston Spice Co

Blueberry Yum Yum

Yup, we finally made it, Blueberry Yum Yum, the reason to love summertime and blueberries:

BlueberryYumYum

Here’s how you can bring happiness into your life:

2 cups blueberries

1/2 cup sugar

1/8 cup H2O

1/8 cup cornstarch

1 1/2 Tablespoons H2O

1/2 cups flour

1/4 cups butter, softened

1/2 cups chopped pecans

4 oz cream cheese, softened

1/2 container frozen whipped topping (like Cool Whip)

1/2 vanilla sugar

For blueberry topping:

Combine blueberries, 1/2 cup sugar, and 1/8 cup H2O in saucepan, cook on low heat until berries are soft (about 15 mins). Combine cornstarch and 1 1/2 Tablespoons H2O in a cup, stir well. Add to blueberry mixture. Cook stirring constantly until thickened. Let cool.

For crust:

Preheat oven to 350 F. Combine flour, butter, and pecans in mixing bowl, mix well. Press dough in 8×8 pan. Bake 20 mins. Let cool.

For vanilla filling:

Combine cream cheese and  1/2 cup vanilla sugar, beat until smooth. Fold in whipped topping. Spread over crust. Pour berry topping over this. Refrigerate until serving.

BlueberryYumYum

Yum.

xoxo,

-Charleston Spice Co