These recipes are great for those who want a little spice with not a ton of heat, and you want to try something new! All spices are ground fresh from our vendor with no additives, and we have an “open and sniff” policy, so come check it out!
Harissa Spice Mix Marinade
The classic Moroccan seasoning Harissa is a spicy red blend of chilis, cumin, and garlic that complements a wide variety of foods. Harissa can be used in rice, couscous, soups, salads, vegetables, stews, kabobs and even on sandwiches instead of mustard. You can make a traditional Harissa paste by mixing the blend with chopped garlic and olive oil, as below.
Recipe provided by M&K Food Shop. They currently have a delicious Turkish beef and veggie Harissa shish kabobs over Turkish rice, and it’s amazing! It’s available today and the week of December 13-17!
1 cup greek yogurt (vegan substitute- vegan sour cream)
1 tbs Harissa Spice Mix
¾ tsp garlic granules
1 tsp lemon juice
Olive oil- enough to thin the paste
Salt and pepper to taste
Blend together to form a paste, or a thin marinade. If using as a paste, toss your choice of protein (steak, chicken, tofu, etc) in paste to coat, and cook accordingly. If using as a marinade, marinate for 6-8 hours, then cook.
Chocolate Chili Flourless Cake
Urfa chilies are a fairly mild chili named after Urfa, located in Turkey where they are grown. Urfa has a rich earthy flavor, an aroma of tobacco and smoke, raisins, and chocolate. Urfa is typically used when preparing meat for cooking, but can be used by sprinkling on pastas, pizzas, and salads, and pairs especially well with chocolate!
Flourless Chocolate Cake
Ingredients:
4 oz bittersweet chocolate chips
1 stick (1/2 cup) unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder plus additional for sprinkling
Directions:
Preheat oven to 375 degrees and butter an 8-inch round baking pan. Line bottom with a round of wax paper, and butter paper.
In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring, until smooth. Remove top of double boiler, or bowl, from heat. Wipe outside of bowl dry. Whisk in sugar, and add eggs while whisking. Sift ½ cup cocoa powder into the chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust. Cool cake in pan on rack for 5 minutes, then invert onto a serving plate. Top with ganache, dust additional cocoa powder on top if desired.
Chili Chocolate Ganache Topping:
Ingredients:
7 ounces bittersweet chocolate chips
¾ cup whipping cream
Splash of Dark Rum (optional)
2 tsp-2 tbs Urfa Biber Chili
Directions:
Heat the cream in a double boiler or in a metal bowl over a barely simmering pan of water. Heat until it starts to steam and is warm to the touch, DO NOT BOIL. Remove from heat, wipe outside of bowl dry, add chocolate and stir until smooth. Add splash of rum (optional), stir into the chocolate sauce. Stir in Urfa Chili to taste, or alternatively, sprinkle the Urfa Chili over the top of the ganache once it is spread onto the cake, or offer in a bowl to guests as a condiment. Pour the ganache over your Flourless Chocolate Cake and spread smoothly and evenly. This can also be used over cupcakes, strawberries, or another favorite dessert!
