This year's trendiest egg prparation has to go to Shakshuka, a Middle Eastern staple. The saucy egg dish is essentially a tomato and pepper stew, which we've spiced up with our Ethiopian Berbere Blend. This is an egg-cellent opportunity to showcase local and heirloom eggs.
Ginger & Tarragon Sangria
For Honey Syrup:
2 T Jansal Valley® Ginger Honey
2 T Water
1 btl dry White or Rosé Wine
4 oz dry Gin
2 T Lemon Juice
2 T Ginger Honey Syrup
Tarragon sprigs / as garnish
1 Lemon / sliced
In a pitcher, combine the wine, gin, lemon juice, and ginger syrup. Top off with ice. Stir to combine, and garnish the pitcher with a few slices of lemon. Prepare each serving glass with ice, a slice of lemon, and a sprig of tarragon.
This weekend, we're looking forward to spicing things up with this Asian-inspired Bloody Mary for a twist on a brunch classic.
Here we've used one of our new favorite pantry staples, Togarashi. It is a traditional Japanese seven-flavor spice is made with two varieties of chilies for a balanced heat, crumbled nori, sesame seeds, and spices for zesty, spicy flavor. The dynamic combination of heat, sweet citrus, and earthy seaweed is celebrated for transforming any dish into the extraordinary. Other than Bloody Marys, we like to use it in noodle dishes, breadings for seafood, deviled eggs, popcorn, or meat rubs. Its unique flavor will bring an Asian flare to any preparation.