Holiday

Roasted Moroccan Carrots w/Carrot Top Pesto

Roasted Moroccan Carrots w/Carrot Top Pesto

  Ingredients 1 bunch small carrots 1 T olive oil 1 t Dulcet Moroccan Cooking Spice & Rub 1 c loosely packed carrot tops, large stems removed 1 clove garlic 6 T olive oil 2 generous pinches fleur de sel, or sea salt Instructions 1. Wash the carrots with a vegetable brush and allow them to dry before roasting 2. Place the carrots on baking sheet and toss with 1 T olive oil and the Moroccan Spice. 3. Roast in a 475 degree oven for 12 minutes or until just cooked through. 4. While the carrots are roasting, make the pesto by adding the carrot tops and garlic to a food processor with the...

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Roasted Curry Carnival Squash

Roasted Curry Carnival Squash

  Ingredients 1 Medium Carnival Squash Olive oil Dulcet Madras Curry Cooking Spice & Rub Sea Salt or Fleur de Sel Pumpkin seeds (pepitas) Instructions 1. Wash the squash well using a vegetable brush and warm water. 2. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 3. Scrape the seeds and membrane from inside of both halves. 4. Slice squash into half rounds, 1/4-1/2” thick. 5. Place on a large baking sheet and toss with enough olive oil to coat both sides of the slices, and sprinkle lightly with the Curry Cooking Spice & Rub. 6. Spread the squash...

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Jambalaya

Jambalaya

  A traditional favorite with authentic Creole flavor!   Ingredients 1 lb boneless skinless chicken breast, cut into large pieces 1¼ t plus 2 T Dulcet Creole Cooking Spice & Rub 2 T olive oil 1/4 – 1/2 lb andouille sausage, sliced ¼ lb taso ham, cut into sm cubes 1 c onion, diced 1 c celery, diced 1 bell pepper, diced 1 T tomato paste concentrate* 3 c chicken stock 1-14.5 oz canned tomatoes 1 bay leaf 1 ½ c long grain rice Instructions 1. Season Chicken with the 1 ¼ t Dulcet Creole Cooking Spice & Rub. 2. Over medium high heat, place olive oil in a dutch oven or heavy...

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Moroccan Spiced Fig Spread

Moroccan Spiced Fig Spread

Ingredients 4 oz (1/3 Cup) Fig Paste or Spread 1 ¼ t Dulcet Moroccan Cooking Spice & Rub 1 ¼ t fresh lemon juice Instructions 1. Mix ingredients together. 2. Serve with crackers and your favorite cheese. Helpful Hint: Aged Manchego, D’Affinois and Chevré are great companions cheeses! Share | Tweet Printer-Friendly PDF...

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Baked Brie with Moroccan Mustard

Baked Brie with Moroccan Mustard

Ingredients 1 Wheel of Brie (approx 6.5 oz) 2 T Dulcet Moroccan Mustard ½ t chopped fresh rosemary 2 T slivered almonds Baguette slices or crackers Instructions 1. Carefully cut the wheel of brie in half to create two wheels . 2. Spread 1 T of the Moroccan Mustard and sprinkle the rosemary on the inside of one of the wheels. 3. Now top it with the other wheel to create a sandwich. 4. Spread the remaining mustard on the top of the sandwich and sprinkle with almonds. 5. Carefully place on a non stick baking sheet (or parchment lined for easy clean up) and bake in a 350 degree oven for 15...

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Deviled Eggs

Deviled Eggs

  Ingredients 6 hard boiled eggs 1 T mayonnaise Dulcet Lemon, Mustard & Dill Sauce Salt & Pepper Fresh dill or chives (optional) Instructions 1. Cut eggs in half carefully, remove yolks and place in bowl. 2. Place the egg white on a serving platter. 3. Break up the yolks with a fork, season with the salt and pepper and add the mayonnaise. 4. Add just enough Dulcet Lemon, Mustard & Dill Sauce to create a smooth mixture, not runny. 5. Spoon or pipe the yolk mixture into the egg whites. 6. Garnish each deviled egg with a sprig of fresh dill or chives (shown). From our test...

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Hearty Creole Black-eyed Pea Soup

Hearty Creole Black-eyed Pea Soup

Ingredients ½ lb dried black eyed peas 2 T olive oil 3 c diced onion 1 c diced carrot 1 c diced celery 1 green pepper, diced 5 t Dulcet Creole Cooking Spice & Rub 28 oz can diced tomatoes 6 c beef stock 1 lb meaty ham bone or ham hock 1 bay leaf 1/4 c chopped fresh parsley Sour Cream (optional) Sliced green onions (optional)   Instructions 1. Place the dried peas in a bowl, cover with cold water, soak overnight. 2. Place the olive oil in a soup pot over medium heat. 3. Add the vegetables, stirring to coat them with the oil, cover the pot and cook for 10 minutes, stirring...

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Coconut Curry Sweet Potato Casserole (photo blog)

Coconut Curry Sweet Potato Casserole (photo blog)

You say potato, I say…..yam? Actually, as it turns out, it is rare you will find a yam in your local grocery store, and even rarer in that can labeled “yams”. Unlike sweet potatoes, yams have an inedible bark-like skin, are slimy and white inside, and can grow up to 7 feet long and 150 pounds! What you will find though are sweet potatoes galore! Red, yellow, orange, and purple on the outside, and ranging from white to deep orange on the inside. The darker orange potatoes are the ones we are most familiar with of course. They have a higher moisture content than their paler...

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Caramelized Moroccan Nut Clusters

Caramelized Moroccan Nut Clusters

  Ingredients ¼ c sugar 2 T golden brown sugar 1/3 c sherry 3 ½ c assorted raw nuts* 2/3 c raisins or other dried fruit* 2 T Dulcet Moroccan Cooking Spice & Rub Instructions 1. Place the sugars and sherry in a saucepan over medium high heat. 2. Stir until dissolved and heat to 230 degrees, using a candy thermometer to check the temperature. 3. Once the syrup comes to temperature, carefully toss it, the Dulcet Moroccan Spice, nuts and dried fruit until evenly coated. 4. Place the nuts on a Silpat* lined baking sheet to prevent sticking. 5. Bake at 325 degrees for 20 minutes. 6. Allow...

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Wild Rice & Cranberry Salad with Curry Vinaigrette

Wild Rice & Cranberry Salad with Curry Vinaigrette

Ingredients 1 c wild rice 1 c brown rice 1 c dried cranberries ¾ c orange juice 1 c pecans halves, toasted salt & pepper Curry Mustard Vinaigrette: ½ c extra virgin olive oil ¼ c unseasoned rice vinegar reserved orange juice 4 T Dulcet Madras Curry Mustard ½ c fresh flat leaf parsley, chopped Instructions 1. Cook the wild rice and brown rice separately according to package directions. 2. Place the cranberries and orange juice in a small saucepan over medium high heat, bring just to a boil and remove from heat. Strain the juice from the cranberries, reserving the juice for the dressing....

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Compound Butters (photo blog)

Compound Butters (photo blog)

  Compound butters add zip to grilled fish, poultry & beef, sweet potaotes, winter squashes, and steamed veggies. They dress up everyday foods like popcorn, baked potatoes and pasta, and make a unique homemade holiday gift when packaged in parchment paper with a creative label. Now is a great time to make these original, yet simple, butters for the holiday table or to share with friends!   There are no rules on what ingredients to use in compound butter and ratios can vary, but adding enough spice and herbs is the key to making your butter better! So put your dreaming cap on...

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Winter Squash with Apples & Curry

Winter Squash with Apples & Curry

  Ingredients 2 c peeled and cubed winter squash (butternut, acorn or pumpkin) 1 ½ c sweet onion, diced large 1 Granny Smith Apple, peeled and diced 2 T olive oil 2 T sweet butter, cut into small pieces 1 ½ T Dulcet Madras Curry Rub Instructions 1. In a small roasting pan, toss the squash, onion, apple, olive oil and Dulcet Madras Curry Rub together. 2. Place in a 400 degree oven and roast for 25 minutes, tossing occasionally. 3. Remove from oven, toss in the butter pieces and place back in oven for 5 minutes. Serving Suggestion: This is a great side dish with roasted pork, lamb,...

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Coconut Curry Sweet Potato Casserole

Coconut Curry Sweet Potato Casserole

Ingredients 2 lbs sweet potatoes, peeled and cut into large cubes 1/3 c Dulcet Mild Indian Curry Sauce 3/4 c coconut milk 3 T butter, melted Salt & Pepper to taste Caramelized topping (optional) 1 T butter, melted 2 T brown Sugar Instructions 1. Steam cubed sweet potatoes until cooked, approx. 10 minutes. 2. Use potato ricer, masher or mixer to puree until smooth. 3. Stir in butter, curry sauce and coconut milk and blend well. 4. Season with salt & pepper and serve warm as a side dish to lamb, pork or turkey. Serves 6 Caramelized topping (optional): 1. Place puree in an oiled...

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Roasted Delicata Squash Fries

Roasted Delicata Squash Fries

Ingredients 1 Medium sized Delicata Squash Olive oil Sea Salt Dulcet Peppery Moroccan Ketchup Instructions 1. Wash the squash well using a vegetable brush and warm water. 2. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 3. Scrape the seeds and membrane from inside of both halves. 4. Slice squash into half rounds, ¼”-1/2” thick. 5. Place on a large baking sheet and toss with enough olive oil to coat both sides. 6. Spread the squash fries out on the baking sheet so that they aren’t touching, using a second baking sheet if necessary. 7. Place in a pre-heated...

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Creole Mac & Cheese with Ham

Creole Mac & Cheese with Ham

Ingredients 6 T butter 1 large onion, cut in half & sliced ½ lb macaroni or your favorite shaped pasta ¼ c flour 2 ½ c milk 1 lb cheese, grated * 8 t Dulcet Creole Mustard 1 1/2 c diced ham 1/2 pint cherry tomatoes or more to taste, cut into halves 1 c fresh bread crumbs* Instructions 1. In a medium-sized, heavy pot, melt 2 T of the butter on medium-low heat. 2. Once the butter is melted, add the onion and cook until caramelized, approx 20 minutes, stirring occasionally to prevent browning. 3. Remove the onions from the pan, and set aside. 4. Place salted water in a separate large pot on...

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Easy Curry Chutney Ham Glaze

Easy Curry Chutney Ham Glaze

  Ingredients ½ c Dulcet Madras Curry Mustard ½ c Apricot Jam (Peach Jam, Apple Jelly or Orange Marmalade are nice options too!) Instructions 1. Mix Dulcet Madras Curry Mustard with the fruit preserve of your choice. 2. Brush the ham or roast with the glaze, and place in oven. 3. Cook according to the instructions given for your ham of choice. (We used our local Carlton Farms Natural Spiral-Cut Ham.) 4. Set aside remaining glaze for dipping or spreading on sandwiches. Share | Tweet Printer-Friendly PDF...

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Roasted Chicken with Moroccan Spice

Roasted Chicken with Moroccan Spice

  Ingredients 3.5-4 lbs roasting chicken 2 T  olive oil 2 T Dulcet Moroccan Cooking Spice & Rub 1 fresh lemon, first zested and then sliced 2 t sea salt Instructions 1. Wash chicken, removing the neck and giblets inside the cavity. 2. Pat dry with paper towels, so that it is dry. 3. Combine the olive oil, the Dulcet Moroccan Spice and the fresh lemon zest to form a paste. 4. Carefully pull back the skin and rub the spice mixture directly onto the chicken meat and then remaining spice mixture on the outside of the bird. 5. Sprinkle the sea salt into the cavity of the bird and all...

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Sweet Moroccan Compound Butter

Sweet Moroccan Compound Butter

    Ingredients ¼ c butter, softened ¼ c finely chopped leek 1 T Moroccan Cooking Spice & Rub 1 T sherry for deglazing (optional) 1 t chopped fresh mint 1 t fresh orange zest Instructions 1. Take a ¼ c butter from your fridge in the morning, or night before if making the recipe in the morning, so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium low heat and sauté the chopped leek until softened and translucent, taking care to not brown the leek. 4. Add the T of Moroccan Cooking Spice...

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One Minute Moroccan Veggie Dip

One Minute Moroccan Veggie Dip

Ingredients 1 c plain yogurt 4 T Dulcet Moroccan Mustard* * Dulcet Madras Curry Mustard may be substituted. Instructions 1. Combine both ingredients and place in a decorative dipping bowl. 2. Wash and cut your favorite vegetables and arrange on a platter along with the dip. Share | Tweet Printer-Friendly PDF...

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Butternut Squash with Moroccan Spice

Ingredients 4 c butternut squash, cubed 1 onion, coarsely chopped 2 T olive oil 2 T Dulcet Moroccan Spice 1 c tomatoes, diced 1 c veggie stock 2 T fresh lemon juice 1 T of each fresh mint, parsley & cilantro, chopped Instructions 1. Place a dutch oven over medium heat, add olive oil. 2. Add the onion and sauté until translucent, approx 5 minutes. 3. Add the Dulcet Moroccan spice and sauté. 4. Add the tomatoes, stock and lemon juice and bring to a boil. 5. Add the butternut squash, cover and simmer for 15-20 minutes. Serve over couscous, garnish with fresh herbs. Serves 4 Printer-Friendly...

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Red Beans & Rice w/Andouille Sausage

Red Beans & Rice w/Andouille Sausage

Ingredients 2 T olive oil 1 lb andouille sausage, sliced into ½” thick rounds 2 c diced onion 1 green pepper, diced 4 stalks celery, diced 2 cloves garlic, minced ½ lb dried red kidney beans 1 ham hock 2 c chicken stock 4 t Dulcet Creole Cooking Spice & Rub 1 bay leaf ¼ c chopped fresh parsley ¼ c chopped green onion 1 ½ c long grain rice, cooked according to package directions Instructions 1.     Soak the beans in water overnight. 2.     Next day, drain and rinse beans in a colander, set aside. 3.     Place a dutch oven or heavy pot over medium heat on the stovetop. 4.     Add the olive...

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Shrimp/Crawfish Étouffée

Shrimp/Crawfish Étouffée

Ingredients ¼ c all purpose flour 2 T extra virgin olive oil ¼ c butter 1 large onion, finely chopped 1 c celery, finely chopped 1 bell pepper, finely chopped 2 T Dulcet Creole Cooking Spice & Rub 2 c vegetable stock 1 bay leaf 1-14.5 oz can diced tomatoes 2 T fresh lemon juice 2 T fresh parsley, chopped 1 1/2 lbs rock shrimp or crawfish Instructions 1. Place the flour in a dry heavy pot over medium to medium low heat and toast until golden brown, stirring occasionally to prevent burning, approx 15 minutes. Transfer flour to a bowl & set aside. 2. Heat the vegetable stock over medium...

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Smoked Salmon Mousse

Smoked Salmon Mousse

Ingredients 8 oz cream cheese 4 oz smoked salmon 6 T Dulcet Lemon, Mustard & Dill Sauce Cucumber rounds or baguette slices Instructions 1. Place all of the ingredients in the food processor and blend until smooth. 2. For a casual appetizer, place the mousse in a decorative bowl with a knife and allow guests to spread on baguette slices or to dress things up pipe mousse on cucumber rounds, garnish with fresh dill or lemon zest. Printer-Friendly PDF...

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Curry Dressing & Stuffing w/Apples & Cranberries

Ingredients 1 large loaf French bread, crust removed and cubed ¼ c sweet butter 1 lg sweet white onion, large dice 6 stalks celery, large dice 2 Granny Smith Apples, diced 1 c dried cranberries 2 T sherry, Madeira or calvados ½ c Dulcet Mild Indian Curry Sauce 1 c vegetable or chicken broth Instructions 1. Toast the bread cubes in a 300 degree oven until dried out, approx 30 minutes. 2. In a large skillet on medium high, melt the butter and add the onions and sauté. 3. Add the celery, sauté for a for 5 minutes. 4. Add the apples and cranberries and the sherry if using. 5. Turn heat to high...

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Black Eyed Pea Salad

Black Eyed Pea Salad

  Ingredients 2 c canned black eyed peas, drained 1 c fresh or frozen corn, thawed 1 c celery, small dice 1 c red pepper, diced 4 green onions, chopped 1/4 c fresh parsley, chopped Dulcet Essential Balsamic Sauce & Dressing Instructions 1. Place all ingredients in a large bowl. 2. Toss generously with Dulcet Essential Balsamic Sauce & Dressing. Serves a crowd and brings good luck on New Years Day! From our test kitchen: The recipe for this colorful salad was shared with us. It’s best if made ahead of time, so vegetables have some time to marinate. Frozen or dried Black...

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Curried Deviled Eggs

Curried Deviled Eggs

Ingredients 4 Eggs 3 t Mayonnaise 4 t Dulcet Madras Curry Mustard 1 t Dulcet Mild Indian Curry Ketchup Salt & pepper Instructions 1. Place the eggs in a medium pot, cover with water. 2. Place over high heat and bring to a boil. 3. Immediately turn heat down to a simmer and cook for 11 min. 4. Remove from heat, run cold water over eggs to cool. 5. Peel eggs and slice in half, lengthwise. 6. Carefully remove the yolks, place in bowl, and use a fork to break up the yolks well. 7. Add the remaining ingredients, mix well until smooth, with no lumps. 8. Season with a small amount of salt and...

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Creole Spiced Compound Butter

Creole Spiced Compound Butter

  Ingredients ¼ c butter, softened ½ c finely chopped onion 4 t Creole Cooking Spice & Rub 2 T beer for deglazing (optional) 3 cloves roasted garlic, roughly chopped or finely chopped fresh garlic 2 t chopped fresh parsley or thyme leaves 2 t fresh lemon juice Instructions 1. Take a ¼ c butter from your frig in the morning or the night before if making the recipe in the morning, so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium heat and sauté the onion until softened and translucent,...

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Zesty Curry Compound Butter

Zesty Curry Compound Butter

    Ingredients ¼ c butter, softened 1 T finely chopped shallot 1 T Madras Curry Cooking Spice & Rub 1 t chopped fresh cilantro 1 t fresh lemon zest ¼ t dried crushed chilies (optional for hot & spicy lovers) Instructions 1. Take a ¼ c butter from your frig in the morning or the night before if making the recipe in the morning, so it has time to soften. 2. Take 1 tablespoon of butter from the ¼ cup for sautéing. 3. Place the T of butter in a small sauté pan on over medium low heat and sauté the shallots until softened and translucent, taking care to not brown the shallots....

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Madras Curry Butternut Squash Soup

Madras Curry Butternut Squash Soup

  Ingredients 2 T olive oil 2 T butter 1 ½ c chopped onion 2-3 T Dulcet Madras Curry Rub 2 cloves garlic, minced 8 c diced butternut squash, about a 3 lb squash 1 ½- 2 Qt. vegetable or chicken stock 1 bay leaf salt and pepper Instructions 1. Place soup pot over medium heat, add the oil and butter. 2. When the butter has melted, add the onion, stir to coat with oil, then cover pot and smother for 6 minutes, stirring occasionally to prevent onions from browning. 3. Add the garlic and 2 T of the Dulcet Madras Curry Rub, cook for an additional minute, stirring constantly. 4. Add the...

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