Holiday Herbed Mashed Potatoes


No holiday dinner would be complete without mashed potatoes. The creamy, starchy comfort food is a staple year-round, but we like to add a little something special this time of here. In this recipe we are using organic russet potatoes, organic butter, and a Garlic & Herb Cheddar Cheese—which is not only flavorful, but saves you time, simplifies the preparation & cuts down on total ingredients!

Our Kilchurn Estate® Garlic & Herb Cheddar Cheese is handcrafted in the English countryside using traditional cheddar milling techniques. Garlic & herbs are incorporated into the mild, young cheese for savory flavor and aroma. Save a piece to enjoy on its own as you cook! 


Holiday Herbed Mashed Potatoes



5 lb Organic Russet Potatoes / peeled / large dice

¼ C Southcoast Farms® Organic Salted Butter

1 pkg Kilchurn Estate® Gerlic & Herb Cheddar / grated

1 C Light Cream

Salt & Pepper / to taste



Place diced potatoes in a large pot and cover with cold water. Salt the water liberally, then bring to a rolling boil. Reduce to a simmer and cook until the potatoes are tender, but still firm. Drain the potatoes, then return to the pot. Add the butter, grated cheese, and cream. Mash the potatoes with a potato masher. Season with salt & pepper. Serve hot.

Caramel Candies

Sid Wainer Caramel Candy

In honor of National Caramel Day, we are sharing a quick and easy tip for flawless homemade caramel every time. We are also using it in this sweet and salty Caramel Candies recipe.

The sprinkling of black lava salt here, which is  Mediterranean flake salt that has been mixed with activated charcoal, adds color as well as unique flavor and extra flaky texture.


Caramel Candies



2 C White Sugar

⅓ C Light Corn Syrup

¼ C Water

1 C Heavy Cream

¼ C Unsalted Butter

1 t Kosher Salt

2 T Jansal Valley® Black Lava Salt

2 T Sea Salt

sid wainer caramel candy


To prepare caramel sauce, begin by brushing the sizes of a sauce pot with water to prevent crystallization, watch our video below to see this tip in action!

Place pot over low heat and mix together sugar, cornstarch, and water and bring to a boil

Meanwhile, in a separate pot heat cream, butter, and Kosher salt to a boil, then reduce to a simmer.

When sugar mixture becomes golden brown in color, or 350° F on a candy thermometer, approx. 10 minutes, remove from heat and let rest 1 minute.

Whisking constantly, slowly pour in cream mixture. It will bubble up, but the slower you pour, the more manageable it will be. Return to low heat, and stir gently until fully combined. Set aside. 

Grease and line a baking dish with greased paper - you will have grease on both sides of the parchment paper. Evenly pour i the caramel and sprinkle with remaining salts.

Refrigerate until set, about 1 hour. Remove from the dish and cut to desired size. 

For a homemade gift, wrap in parchment paper for traditional presentation. Store refrigerated for up to two weeks.


This tip is also perfect for the sauce to go with our Bread Pudding With Satsuma Custard And Caramel Sauce

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Dijon & Apple Cider Slaw

Sid Wainer Dijon & Apple Slaw

Whether it's piled high on your favorite BBQ sandwich, or served potluck style, there's just something about a simple slaw that can round out a dish or menu.

Equal parts crunchy & tender – creamy & tangy – this beautiful, yet simple slaw is achieved using pantry staples... So – who's up for some Dijon & Apple Cider Slaw? 


Dijon & Apple Cider Slaw 




1 T Domaine de Provence® Dijon Mustard

¼ C Domaine de Provence® Apple Cider Vinegar

2 T Jansal Valley® Apple Butter

¾ C Blended Olive Oil (see tip!)

¼ C Apple Cider

Salt & Pepper / to taste



5 C Red Cabbage / shredded fine

1 C Pecans / toasted / chopped

2 T Tarragon / chopped

Sid Wainer Dijon & Apple Cider Slaw



Using a blender, combine Dijon mustard and apple cider vinegar. Next, add apple butter and emulsify with blended olive oil. Finish dressing with apple cider and salt & pepper to taste.

In a large bowl combine cabbage, pecans, and tarragon. Toss lightly with dressing, and enjoy!

Tip! Blended olive oil-a combination of olive oil and another oil such as canola or vegetable-imparts a much lighter flavor then extra virgin olive oil. This allows the other flavors in our dressing to truly shine!

Sid Wainer Dijon & Apple Slaw

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