Saltlickers' Holiday Recipe Guide Part 1! Thanksgiving Gift Box! Customer Pics! Winter Market!
THE NEW HOLIDAY RECIPE GUIDE, PART 1
Welcome to Part 1 of our holiday recipe guide. No matter who you're feeding, our flavors make it easy to create winning dishes that your guests will gush over. "It was so easy!" you start tosay, but shhhhhhh. Let that be our little secret.
Got ideas for holiday recipes? Lay 'em on us via Facebook,Twitter, Instagram (#hihosaltlickers) or via email, and we'll share them in our Holiday Recipe Guide, Part 2! I'm talking to YOU: Tara, Krista, Diana, Food Nerd Jen, Daniel, Heidi, Stacey, Liz, Liz's mom, Darrell, Sarah, Amanda, Jenny, and Anna! I'm talking to YOU: funny lady from the DM Farmer's Market who made the Das Bigfoot stuffed acorn squash in Boston with your son! I'm talking to ALL OF YOU FABULOUS MAIL-LISTERS! Show us what you're cooking!
Herky Perky Turkey
Herky Perky makes the best turkey ever, period. Last year, we were so blown away by how delicious it was, we forgot to photograph it, so here's a pic of someone else's pretty (but alas, inferior) turkey.
1. Make a "mud" of 3 tbsp Herky Perky and 4 tbsp olive oil.
2. Smear the bird inside and out with the mud.
3. Wrap the bird in plastic wrap and keep it in the fridge for 6 hours to overnight.
4. Don't rinse. Roast, smoke, or grill as you normally would. Shove some lemons, onions and herbs inside there if you want to get fancy.
Cy Smashed Taters
A wise woman once asked me, "Jen, why aren't you putting butter in your mashed potatoes?" I said, "I don't want the extra calories." She replied, "What about what I want? You might as well throw those potatoes straight in the trash." That woman was my mother-in-law, and she was right. Mashed potatoes without butter (or olive oil) are a shale-like starchy mess.
Equally crucial is Cy Salt*: start with 1 tsp per lb of potatoes, then taste. For more tips like "starting with hot, dry potatoes and hot butter emerged as one of the two crucial steps toward mashed potato success," see this very thorough article.
Alliyum Yapple Slaw
The idea of sprinkling Alliyum on apple slices actually came to me in a dream, which may mean, technically, that I'm insane. But hey—if it's wrong, I don't wanna be right.
1 small head of red cabbage
6 stalks of celery
3 apples
1 cup walnuts, toasted and crushed
4 tbsp olive oil or walnut oil
2 tbsp vinegar: champagne, sherry or any fruit vinegar would be terrific, but red or white wine vinegar will work fine
Alliyum to taste
Slice the cabbage thin or shoot it through the slicing disc blade on a food processor and place in a big bowl. Do the same to the celery and add it to the bowl. Slide the apples thin, then slice those slices in half. Lay the apple slices out on a plate or a cookie sheet and sprinkle them with Alliyum to taste. I like mine very oniony, so I sprinkle until the slices are flecked, and I can really see it. Add the apples and crushed walnuts to the bowl. Toss. Add the oil and vinegar. Taste. Add more Alliyum and cracked pepper.
Feather Duster Creamless
Creamed Corn
Adapted from Martha Rose Schulman. For the record, I want to be buried in a bathtub of this stuff.
2 cups of corn (fresh is best but frozen's better than canned)
2 tbsp unsalted butter
2 tbsp minced shallot or red onion (optional) Feather Duster* to taste
Melt 1 tbsp butter in a medium saucepan over medium heat, and add shallots/onions if using. Cook until tender and fragrant, about 2 minutes, and add the corn and Feather Duster to taste. I start with 1/2 tsp. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs like sage or parsley if you want to get fancy.
*Alliyum, Cy, Feather Duster, Whassamatterhorn and Das Bigfoot would work great in both these recipes.
Grilla Gorilla Kale
Butternut Blowout
Grilla Gorilla and GGX are phenomenal on any kind of squash and sweet potatoes.
Preheat oven to 450. Place peeled, cubed butternut squash in a bowl. Splash liberally with olive oil, sprinkle with Grilla Gorilla or GGX, and toss. Spread squash on a baking tray and bake for 35-45 minutes, until the squash is tender and roasty. Meanwhile, saute the garlic and kale in 1 tbsp olive oil. Cover and steam the kale until it's wilted. When the squash is done, combine everything in a bowl. Sprinkle with chopped cilantro and more Grilla Gorilla or GGX. Toss and serve.
If you'd rather die than peel and cube a butternut squash, you can cut the squash in half, scoop out the pulp and seeds, then splash the inside with olive oil and sprinkle with Grilla Gorilla or GGX. Pour 1" of water in the bottom of a baking dish. Place the squash halves in the dish, open side up, then roast for about 45 minutes, until soft and yummy. Scoop out the squash from the shells into a serving dish, then whip in some more Grilla Gorilla or GGX.
FILLING
6 apples
1 tbsp lemon juice
1/2 tbsp fresh grated ginger
1/4 cup Cha-cha Lima 1/4 cup of sugar
2 tbsp Torani Gingerbread syrup
2 tbsp flour
TOPPING
1 1/4 cups flour
1/2 cup rolled oats
1/2 cup Iowa Nice Spice
2 tbsp Torani Gingerbread syrup
1/4 tsp salt
12 tbsp butter (1 1/2 sticks), chilled and cut into small pieces
1/2 cup nuts, coarsely chopped and toasted (optional)
Preheat the oven to 350. In a large bowl, toss the apples, lemon juice, Cha-cha Lima, Torani Gingerbread syrup, and flour. Pour the apple mixture into a buttered 2-quart baking dish. In another large bowl, mix the flour, oats, Iowa Nice, Torani Gingerbread syrup, and salt. Work the butter into the flour mixture with your fingers just until it comes together and forms large clumps. Fold nuts into mixture. Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.
Das Bigfoot Balls
Get yourself some pizza dough. If you're making it, we recommend Roberta's recipe, but substitute 3 tsp of Das Bigfoot for regular salt. Preheat the over to 400. Grease a baking sheet. Roll bits of dough into 1" balls and place them equidistant on the sheet. Brush each ball with a mix of 1 tbsp olive oil and 1/2 tbsp Das Bigfoot. Bake for about 5 minutes until brown. Pop 'em in your mouth absent-mindedly because you've always loathed the tyranny of skinny jeans!
Iowa Nice Slice Shots
Warm 1 cup cider with 1/2 tbsp Iowa Nice Spice. We call this "Spider." Let it cool. Fill half a shot glass with Spider and half with the hooch of your choice. Though I'm not what you'd call a Fireball "fan," it works well here. You can add a splash of lemon—or squirt some whipped cream on top and sprinkle with Iowa Nice. You can slip into the yard and finally grab yourself a little Me Time with your Iowa Nice Slice shot and your can of whipped cream. That puts the "i" holiday.
THE NEW THANKSGIVING GIFT BOX
Everything you, or the host/ess in your life, needs for a smashing feast: Herky Perky for the turkey, Feather Duster for the creamed corn, potatoes, and stuffing, and Iowa Nice Spice for the sweets! It's Thanksgiving...in a whole new dimension!
GREAT CUSTOMER 'LICK PICS Friends are sharing great photos of what they're cooking on Instagram, Twitter and Facebook!
Liz got her crock pot on: pulled pork made with Grilla Gorilla and apple cider vinegar and that's it!
I don't think I've posted Jana's photo of her chicken soup with Peter Rabbit. Man oh man. What a great idea!
SEE YOU IN SPRING,
PETER RABBIT!
Today, we stop making Peter Rabbituntil next spring because we can't get fresh radishes in the winter. We'll let you know when Peter's back in rotation. Until then, we have several jars in the online shop.
We'll be at both Winter Markets! November 18/19 and December 16/17!
You are receiving this email because either A) you signed up for it, or B) we thought you might like to receive it. If not, we'll miss you, but understand that many people prefer to access information on a need-to-know basis. Hey, man, don't let anyone tell you what to do. Unless it's for money. update your preferences or unsubscribe from this list
Our mailing address is:
Saltlickers
PO BOX 181
Nevada, IA 50201
