Summer pisco sour

pink pisco sour

This drink is made for sultry summer afternoons and midweek day dreams.

It has the tart perfection of a classic pisco sour but the addition of a cup of blueberries gives this drink a lovely pop of summer flavor and a delightful pink color!

Throw the following ingredients into your blender:

1 cup pisco (we like Porton)

1 cup meyers lemon juice (or the juice of one lime and the rest lemon juice for a full cup)

1/2 cup sugar

1 egg white

1 cup frozen blueberries (you can use fresh but we wanted to make some room in our freezer…for more blueberries…)

Blend everything together until the sugar is dissolved. Pour over ice, add a drop or two of bitters on top and enjoy a tart taste of summer!

pink pisco sour

Salud!

XO

Charleston Spice Co.

 

Pizza dough!

pizza!!

There are times in life when you have to put a lot of things on your pizza to make it right. Sauce, spinach, basil, artichoke hearts, olives, three cheeses, onions, then some mozzarella, then green peppers and chipotle flakes for good measure.

You have to ask yourself, how much is too much? Will my crust be able to support my hopes and dreams without becoming a soggy floppy mess? With a hearty crust like this one, you don’t have to second guess your pizza goals or live with the regret of never achieving your full pizza making potential.

Pizza!!

Here’s what ya need:

1 cup H2O

3/4 teaspoon honey

1 1/2 teaspoons salt

1 1/2 Tablespoons extra virgin olive oil

2 2/3 cups bread flour

1/2 cup + 1 Tablespoon whole wheat flour

1 3/4 teaspoons active dry yeast

1 Tablespoon dry roasted garlic

If you have a bread maker, use the kneading paddle and put all ingredients into your machine in the order listed. If you are using a mixer, use the hook attachment and knead all ingredients until dough is smooth and a little warm.

Remove dough from bread maker or mixer and place in an oiled bowl, cover with a towel or cling wrap. The dough will be ready to use once it has doubled in size!!

We found that throwing it down on a cookie sheet lined with parchment paper and rolling it out with a rolling pin was the easiest way to get an even crust.

Load it up with all the goodies you can find and then bake in the oven at 475 F for 15 minutes or until browned to your liking.

XO

Charleston Spice Co.

Pizza!!

Brainstorming

We do our best daydreaming, uh, I mean, brainstorming at the farmers markets.

One of us will say, You know what I want? Vanilla ice cream with homemade chocolate sauce and peaches and blueberries.

And the other person will say, Mmmm chocolate waffles with dark chocolate chunks…

And we’ll lapse into silence as we both get lost in thought but later we’ll bring it all together:

Chocolate Waffles

Stay cool, stay sweet, and keep daydreaming,

XO

Charleston Spice Co.

Chocolate Waffles

 

Chai Ice Cream

Chai Ice Cream on Cookie Chick Cookies

Yeah.

mmmm, yum.

Words.

I’m at a loss here, but shoot, this ice cream is delightfully refreshing (all by itself or in an ice cream sammie, you can’t go wrong).

Chai Ice Cream on Cookie Chick Cookies

It’s creamy and cold and full of that lovely chai flavor. It’s best if you make the cream mixture a day in advance and let it chill and intensify in flavor before turning it into ice cream! Here’s what ya need:

6 rounded teaspoons chai masala

10 oz water

1 cup sugar

14 oz milk

4 rounded teaspoons black tea (optional, we didn’t use tea in the pictured ice cream)

2 cups heavy cream

Bring H2O and chai to a boil. Lower heat and simmer for 10 minutes. Add sugar and simmer for 5 minutes. Add milk and tea simmer for 5 minutes. Remove from heat and steep for 30 minutes to 2 hours. Strain chai and stir in heavy cream. Chill overnight and then follow your ice cream makers directions to freeze ice cream!

If you want to make deliciously scrumptious ice cream sandwiches you can take the easy route like us. Instead of making our own cookies we went to our favorite cookie baker at the farmers market, The Cookie Chick, and bought a variety of cookies!!

Chai Ice Cream on Cookie Chick Cookies

Stay cool, stay sweet,

Charleston Spice Co.

Beautiful Blackberry Cobbler

Blackberry Cobbler

Maybe you were a little overenthusiastic at the last couple of markets and bought a bunch of blackberries in a fit of excitement. Or maybe you saw all the blackberries and thought, darn, what the heck do I do with those?

Here’s a good option from Southern Living:

Blackberry Cobbler

Here’s what ya need:

FOR COBBLER

4 cups fresh blackberries

1 tablespoon lemon juice

1 large egg

1 cup sugar

1 cup all-purpose flour

2 teaspoons ground ginger

6 tablespoons butter, melted

FOR WHIPPED TOPPING

chilled metal bowl

1 cup heavy whipping cream

2 tablespoons vanilla bean sugar (you can use less or more sugar depending on how intense you want the flavor and sweetness to be!)

Fresh mint sprigs for garnish

Preheat oven to 375 F. This is also a good time to place a metal bowl in the freezer if you plan on whipping up your own whipped cream.

Place blackberries in lightly greased 8 inch square baking dish and sprinkle with lemon juice. Stir together egg, sugar, flour, and ginger in a medium bowl until mixture looks like coarse meal. Sprinkle on top of blackberries and drizzle melted butter over all. Bake for 35 minutes or until lightly browned and bubbly. Remove from oven and let cool a bit.

While the cobbler is cooling you can make some whipped cream. Combine heavy whipping cream and sugar in your chilled metal bowl and whip it, whip it real good. Once you’ve beat that cream into whipped cream, chop up some mint to throw on top of your cobbler as you dish it out!!

Blackberry Cobbler

XO

Charleston Spice Co.

 

Ideas for your burgers…

Summertime may be over officially but that doesn’t mean the end of cooking out.

We decided to tryout some ground beef from MiBek Farms (one of our neighbors at the Mt. Pleasant farmers market). After much debate about what we should top our burgers with we thought our best bet would be to make sliders so we could have a little bit of everything!

For the sake of cookouts and tailgates everywhere, we thought it would be very nice of us to share some of our combinations with you. We’re not saying a good old fashion burger with cheese and bacon and ketchup and mustard and lettuce and tomato isn’t awesome but sometimes its nice to spice things up a bit.

 

The gang's all here

And the first one up is this guy:

BleuChz&BBQ Slider

yum.

That’s Bleu cheese, bacon, and BBQ sauce. Need we say more? It’s simple and delicious, the hardest part is picking your favorite BBQ Sauce (we used Southern Comfort, which you can pick up at the Mt Pleasant market when you pick up your burger meat).

#2: The Fiesta Slider

Fiesta Slider

Heaven, I’m in heaven…. At least that’s what I was thinking when I was looking at this beauty. Homemade guacamole, chimayo corn, and aji mirasol. The chili paste to heat ya up, and the guacamole to cool you down: perfection.

#3 The Mushroom Burger

Cheese&Mushroom SliderSauteed shiitake mushrooms topped with Jarlsburg ceheese and a lovely sriracha dijon (made using equal parts sriracha and dijon)!

#4 The Irish All Star Burger

Cheese&Bacon Slider

Dubliner cheddar cheese topped with bacon and Ballymaloe relish. Instant classic.

And last but not least #5 The Feta Burger

Olive&Feta Slider

Feta cheese topped with Kalamata olives and spicy Thai basil. So refreshing and flavorful!

 

Of course after creating all these we still had sliders left over so we let our imaginations take flight. The combinations are endless! So go forth and create the best burger you’ve ever had!

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