s.a.l.t. sisters

BBQ Pulled Chicken*

2012-03-05T08:04:00.000-08:00

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbeque sauce

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

4 tablespoons of a s.a.l.t. sisters rub

(We recommend: Tom-Tom, Flaming Fowl or Smoked Bird for this recipe)

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, your s.a.l.t. sisters rub of choice and Worcestershire sauce. Pour over the chicken.

Cover and cook 3 to 4 hours on High or 6 to 8 hours on Low.

After chicken is cooked, shred with 2 forks. Serve on a bun.

*modified from All Recipes.com

Red Green Slaw

2012-03-05T07:35:00.000-08:00

Serves 16

3/4 cup ketchup

1/3 cup apple cider vinegar

1/2 cup sugar

1/2 teaspoon sea salt

1/2 teaspoon pepper, freshly ground

In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper.

2 ½ pounds green cabbage, shredded

Add the cabbage and toss until well coated with the sauce.

The slaw can be make a few hours in advance and kept covered in the refrigerator until ready to use.

Pulled Pork BBQ

2012-03-05T07:28:00.001-08:00

Serves 16

1-10 pound pork shoulder with bone

4-6 tablespoons of a s.a.l.t. sisters rub (14 options)

Preheat the oven to 500 degrees.

Cover the pork shoulder with 2-4 tablespoons of the s.a.l.t. sisters rub of your choice. Suggestions: All-Purpose BBQ, Blackening Cajun, Honey Glaze, or Memphis BBQ.

Wrap the pork shoulder in aluminum foil and place in a large heavy roasting pan. Roast the pork shoulder for 20 minutes at 500 degrees, then reduce the heat to 250 degrees and cook for an additional 5 hours, turning every hour.

You can smoke this in a grill or finish the pork shoulder in the oven. If using a grill, start the fire 1 hour before the pork shoulder is finished roasting, using a mixture of hickory chips and charcoal. When the pork shoulder is done roasting, remove the foil and transfer it to the grill. Cover the grill and smoke the pork for 20 to 40 minutes. If finishing in the oven, remove the foil from the roasted pork shoulder and cover with an additional 2 tablespoons of the s.a.l.t. sisters rub and roast in oven for an additional 20 to 40 minutes.

Allow the meat to cool so it can be handled. Remove the meat from the bone and, using your finger, finely shred the meat.

Sauce:

2 cups white wine vinegar

2/3 cup ketchup

1/3 cup sugar

1/4 cup honey

1/2 teaspoon cayenne pepper

1 teaspoon smoked sea salt (try Yakima, Durango or Salish)

1 teaspoon freshly ground pepper

In a medium saucepan, mix together the vinegar, ketchup, sugar, honey, cayenne, pepper, salt and pepper. Simmer for 10 minutes over low heat. Reserve 1 cup of sauce and pour the remaining sauce over the meat and toss until the meat is evenly coated.

To serve, spoon a portion of the pulled pork onto the bottom of a soft bun, mound Red Green Slaw (below) on top of it, then pour a little of the remaining sauce over all and top with the second half of the bun.

Chocolate Covered Strawberries*

2012-02-11T20:29:00.000-08:00

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Strawberry Cane Sugar or Dark Cocoa Cane Sugar

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Sprinkle Strawberry Cane Sugar or Dark Cocoa Cane Sugar on top.

Set the strawberries aside until the chocolate sets, about 30 minutes.

*Recipe by Food Network

Wild Porcini Chicken Breast Salad with Warm Bacon Dressing

2012-02-11T20:23:00.000-08:00

Serves 4

2 tablespoons olive oil

4 – 6 oz. chicken breast

4 teaspoons Porcini Poultry Rub – 1 tsp. per breast

Add olive oil to a sauté pan. Liberally rub each chicken breast with the Wild Porcini Rub. Sauté the breast 6 minutes on each side over medium-high heat. Remove chicken, cover with foil. Let stand 10 minutes. Slice and keep warm.

2 tablespoons white wine vinegar

While the pan is still hot, deglaze the bottom of the pan with the vinegar. When you have scraped off all the little flavorful bits pour the vinegar in to a bowl and reserve.

Now you have saved the flavor that would have burned when you fry the bacon.

Dressing:

6 oz. smoked bacon slices, chopped

¼ cup onion, finely chopped

2 large garlic cloves, chopped

6 tablespoons white wine vinegar

5 tablespoons chicken broth

1 heaping tablespoon coarse-grain mustard or honey mustard

Add bacon to sauté pan, cook until crisp. Remove to a paper towel-covered plate. Keep drippings in the pan.

Add onions to the pan. Cook 2 minutes on medium-high heat. Add garlic to onions, cook for about 30 seconds more. Stir in vinegar and reserved vinegar, scraping all the goodness off the bottom pan. Then whisk in the broth and mustard. Cook about 1 minute.

Assemble:

Spring lettuce, Arugula, Romaine or whatever lettuce that looks fresh at the market.

Put lettuce on each plate, top with a sliced chicken breast. Spoon dressing over the salad. Top with bacon.

Super Bowl Chili

2012-01-23T08:13:00.000-08:00

Well the Super Bowl is almost here and it is time to start planning for the big day. One of my favorite recipes is an easy crockpot chili. This recipe serves a big crowd and does not take a lot of time. Enjoy!

Crockpot Chili

Serves 13 (makes 7 quarts)

2 lbs ground beef (ground turkey will also work)

3 Tbsp of Tex-Mex Rub

2 - 28 oz cans tomatoes, crushed peeled

2 - 28 oz cans tomatoes, diced

2 - 8 oz cans kidney beans, drained

2/3 cup honey

1 medium onion, chopped

1 large green pepper, chopped

1. Brown ground beef and drain.

2. Put all ingredients in crockpot and stir well.

3. Cook on low for 8 to 10 hours, or high for 4 to 6 hours.

4. Enjoy

Our family enjoys serving this chili with sour cream, cheese and Fritos.

You bless us!

2012-01-16T07:19:00.000-08:00

This morning I woke up feeling so blessed and thankful for the people around us. Both Brenda and I are so blessed by you. We have been in Atlanta this weekend and have added 26 new companies to our list of retailers. Not only have we added new retailers but we have added new Facebook fans and Twitter followers. We are so thankful for our growing s.a.l.t. sisters family and cannot wait to share with you. Not only have we met some amazing people this weekend but we have received positive feedback and encouragement here in Atlanta. The energy and buzz here is fantastic. We still have 2 days left of the America's Mart Atlanta show and can't wait to see who all we meet today.

Happy New Year!

2012-01-01T17:51:00.000-08:00

We hope everyone had a great time over the holidays. Both Brenda and I feel so blessed this holiday season, not only are we blessed by our friends and family, but with our customers. We have some of the best customers, I can’t say that enough. As a small token of our appreciation we want to give all our fans 10% off everything January 1 – Jan. 15^th. We are making this coupon available to everyone, so share with your friends and family. While checking out use Coupon Code: NEWYEAR. Visit us at www.saltsisteronline.com

Marvelous Marshmallows

2012-01-01T17:44:00.000-08:00

4 envelopes unflavored gelatin
1 ½ cups water
3 cups sugar
1 ¼ cups light corn syrup
¼ teaspoon s.a.l.t. sisters unrefined sea salt
2 teaspoons vanilla extract
1 ½ cups confectioners’ sugar, plus additional for rolling
¼ - ½ cup of s.a.l.t. sisters naturally-flavored, raw c.a.n.e. sugar, such as wild blueberry, or dark cocoa.*
*Choose one or two of your favorite flavors from our website, www.SaltSistersOnline.com.

Grease an 11 x 17 inch glass baking dish with vegetable oil. Line the dish with lightweight aluminum foil and lightly coat the foil with more oil.
In the bowl of a standing electric mixer, soften the gelatin with ¾ cup of the water.
Place the sugar, corn syrup, remaining ¾ cup water and the sea salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees Fahrenheit, or the soft-ball stage on a candy thermometer.
With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula.
Sprinkle the top with s.a.l.t. sisters naturally flavored raw cane sugar(s). For added variety, you can sprinkle part of the mixture with one flavor, and part with another flavor.
Allow the mixture to rest, uncovered, at room temperature 10-12 hours.
Using a fine sieve, sprinkle the confectioners’ sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar and, using a small, lightly oiled knife or square cutter, cut into squares. Be sure to dip the cut edges of the marshmallows into confectioners’ sugar to prevent sticking.
Keep in an airtight container. Best when eaten within two days of being made.
Try using these marshmallows in your hot cocoa. For a grown-up flavor, create a “sweet heat” treat by choosing Habanero naturally-flavored cane sugar in hot cocoa.

Marvelous Chocolate Marshmallows

2012-01-01T17:39:00.000-08:00

4 envelopes unflavored gelatin

1 1/2 cups water, divided

1/3 cup cocoa powder

3 cups sugar

1 1/4 cups light corn syrup

1/4 teaspoon s.a.l.t. sisters unrefined sea salt

2 teaspoons vanilla extract

1 1/2 cups confectioners’ sugar, plus additional for rolling

1/4 - 1/2 cup of s.a.l.t. sisters naturally-flavored, raw c.a.n.e. sugar, such as wild blueberry, or dark cocoa.*

*Choose one or two of your favorite flavors from our website, www.SaltSistersOnline.com.

Grease an 11 x 17 inch glass baking dish with vegetable oil. Line the dish with lightweight aluminum foil and lightly coat the foil with more oil.

In the bowl of a standing electric mixer, soften the gelatin with 1/2 cup of the water.

Place 1/4 cup water in a small microwave-safe bowl and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water and stir or whisk to dissolve the cocoa. The mixture will be thick.

Put the warm cocoa mixture into the stand mixer with the gelatin and mix on low to thoroughly combine.

Place the sugar, corn syrup, remaining 3/4 cup water and the sea salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees Fahrenheit, or the soft-ball stage on a candy thermometer.

With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin and cocoa until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula.

Sprinkle the top with s.a.l.t. sisters naturally flavored raw cane sugar(s). For added variety, you can sprinkle part of the mixture with one flavor, and part with another flavor.

Allow the mixture to rest, uncovered, at room temperature 10-12 hours.

Using a fine sieve, sprinkle the confectioners’ sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar and, using a small, lightly oiled knife or square cutter, cut into squares. Be sure to dip the cut edges of the marshmallows into confectioners’ sugar to prevent sticking.

Keep in an airtight container. Best when eaten within two days of being made.

Try using these marshmallows in your hot cocoa.

Hot Chocolate Ganache for Hot Cocoa

2012-01-01T17:33:00.000-08:00

12 ounces semi-sweet chocolate chips

¾ cup heavy cream

Put chocolate chips in a medium-size, heat-proof bowl.

Bring the cream to a full boil in a small saucepan. Pour immediately over the chocolate chips and stir until the chocolate is melted and smooth. Let cool.

To make hot chocolate: heat desired amount of milk in a small saucepan over medium heat, careful not to scald. Take off heat and add the chocolate ganache. How much you add depends on how much chocolate goodness you want.

Pour into mugs and top with homemade marshmallows or chocolate marshmallows!

For an adult version add a shot of Kahlua or other liqueur to your cup of hot cocoa!

Making hot cocoa for a crowd? Here’s a large batch recipe.

2 pounds semi-sweet chocolate chips

4 cups heavy cream

Use the same instructions as above. Ganache will keep in the refrigerator for quite some time.

Christmas Gift + Sea Salt

2011-12-19T18:34:00.000-08:00

Looking for an inexpensive Christmas gift? Here is a simple and quick idea!

What you need:

1 lb Sea Salt, I use Pure Ocean Atlantic or Himalayan Mineral Salt
Essential Oil (any scent you like, I prefer Lavendar)
Storage Containers (I found my little jars at Family Dollar)

Mix 2 cups of Sea Salt with 15 - 20 drops of Essential Oil and mix. Place your foot scrub in your container and you are done! Simple and EASY!

Uses: Put 1/4 cup in warm water and soak feet. After soaking feet rub salt mixture on skin (excluding face), rinse. Leaves skin smooth. Enjoy

Finished Product

Fruit with Cannoli Cream

2011-12-05T08:46:00.000-08:00

Fruit with Cannoli Cream – This beautiful dish can be served as a brunch side dish or light dessert. I enjoy finding creative ways to serve, try serving in a martini glass for something different.

Fruit with Cannoli Cream

Serves 4

1/3 cup whole milk ricotta cheese
2 tablespoons whipping cream

Pinch of sea salt

Stir the ricotta, cream and sea salt in a medium bowl to blend.

1/3 cup whipping cream
3 tablespoons honey
Pinch ground cinnamon

Using an electric mixer beat the cream, honey, and cinnamon in a large bowl until semi-firm peaks form.

Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)

12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries (about 1 1/4 cups)
1 tablespoon honey
1 tablespoon fresh lemon juice

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes.

2 kiwi, peeled, cut into 1/2-inch pieces

Add the kiwi.

3 tablespoons sliced almonds, toasted or pistachios

1 tablespoon cinnamon c.a.n.e sugar or the c.a.n.e sugar of your choice

Cannoli shells or a shortbread cookies

Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds or pistachios. Then sprinkle with cinnamon cane sugar. Serve the cannoli shell or cookie on the side.

Panzanella

2011-12-05T08:41:00.000-08:00

This very simple, moist and fresh bread salad from Tuscany is sure to brighten up your table this winter. With all the fresh ingredients and a home-made vinaigrette you are sure to dazzle your family and friends.

Serves 8-10

For the croutons:

6 cups day-old bread, crust removed, cubed ( I like ciabatta)

Put the bread on a sheet pan.

1/4 olive oil, maybe less

Drizzle with olive oil and toss.

1 Tablespoon Tuscan Farmhouse Blend

6 tablespoons finely grated Parmesan, plus more for garnish

Add Tuscan and Parmesan cheese. Toss thoroughly.

Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

4 large vine ripened tomatoes, cut into large cubes or wedges
1 1/4 cups thinly sliced red onions

1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
1-2 cucumbers, sliced and quartered

1/4 cup drained capers

In a large bowl, combine the bread, tomatoes, onions, peppers, olives, cucumbers and capers.

2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil

In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.

1 bunch fresh basil, stems removed, washed and spun dry, turn into pieces
Salt and freshly ground black pepper

Add the basil and salt and pepper, to taste, and toss to combine. Serve.

Baked Rigatoni with Sausage and Mushroom

2011-12-05T08:33:00.000-08:00

Baked Rigatoni with sausage and mushrooms – This hearty pasta your family will savor.

Serves 6

1 ounce dried porcini mushrooms

1 cup hot water

Rinse porcini mushrooms. Place in medium bowl. Add 1 cup hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.

To Make Sauce

1 tablespoon, olive oil

1 large onion, finely chopped

Heat olive oil in a heavy large pot over medium heat. Add onion; sauté until tender, about 10 minutes.

1 ¼ pounds hot or mild Italian sausages, cut into bite size pieces

Add sausage to onions, increase heat to high and cook until no longer pink, about 10 minutes.

1 pound button mushrooms, sliced

1 teaspoon fresh rosemary, chopped

Add button mushrooms and chopped rosemary to pot and stir until mushrooms begin to soften, about 8 minutes.

Reserved porcini soaking liquid

½ cup dry white wine

1 bay leaf

Add porcini mushrooms, wine, and bay leaf to pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Reserving soaking liquid. Add porcini soaking liquid to pot leaving sediment behind.

1 cup beef broth

Pour in beef broth and bring to a boil until sauce is syrupy, stirring occasionally, about 10-15 minutes.

1 cup half and half

Add half and half, boil until slightly thickened.

Prepare baking dish

Brush a 3 ½ -quart glass or porcelain baking dish with oil.

Prepare Pasta

1 pound rigatoni pasta

½ cups Parmesan cheese, freshly grated

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add to the pot of sauce. Mix freshly grated Parmesan cheese in with pasta and sauce. Season with salt and pepper. Put into prepared baking dish.

Preheat oven to 375 degrees. Cover dish with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese.

Holiday Gift Sets & More!

2011-11-08T06:35:00.000-08:00

With every gift set purchased we will be adding a free 1 oz. bag of one of our fabulous products. This year we have 13 different gift sets to purchase: our Small Sampler Gift Sets, 3-Jar Gift Boxes, 4-Square Gift Sets, Grinders and Vanilla Infusion Kits!

We offer 4 different combinations in our Small Sampler Gift Sets and 3-Jar Gift Boxes: “Triple Threat”, “Essentials”, “Short ’n Sweet” and “Asian Flair”. Our 4-Square Gift Sets come in “Gourmet Sea Salts”, “Grill It!” and “Me Gusta” (“I Like”). Visit the website for a complete description of what you’ll find in each. And remember, with every gift set we will be adding a free 1 oz bag!

We also offer Gift Certificates on our website in quantities of $15, $30 and $50. We can send them directly to you or to the recipient. Check them out HERE for more information.

Mulled-Wine Cranberry Sauce

2011-11-02T11:45:00.000-07:00

Makes about 3 cups

2 large navel oranges

Finely grate peel from 1 orange and reserve. Cut off peel from second orange and white pith from both oranges. Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments. Cut segments in half crosswise, reserve juice.

1 12-ounce bag fresh cranberries (3 cups)

1 ½ cups dry red wine

½ cup raw honey

¼ cup Ginger Cane Sugar

½ teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Combine cranberries, wine, honey, Ginger Cane Sugar, cinnamon, cloves, nutmeg, grated orange peel and reserved juice from oranges in medium saucepan. Stir over medium-high heat until honey and sugar dissolves and mixture boils. Reduce heat to medium-low and simmer, uncovered, until berries burst and juices thicken slightly, stirring frequently, about 20 minutes. Remove from heat; stir in orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and chill. (Can be prepared 1 week ahead. Keep refrigerated.)

Green Beans with Sautéed Shallots and Vermouth

2011-11-02T11:06:00.000-07:00

Serves 4 to 6

1 teaspoon sea salt of your choice

1 pound green beans, stem ends snapped off

Bring 2 ½ quarts water to a boil in a large sauce pan over high heat; add sea salt and green beans, return to boil and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels. Transfer beans to gallon-sized zipper-lock bag, seal and refrigerate until ready to use, up to 3 days.

(To blanch, dress and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.)

2 tablespoons unsalted butter (4TBS total)

4 large shallots, sliced thin (about 2 cups)

Heat 2 tablespoons butter in small skillet over medium heat until foaming; add shallots and cook, stirring frequently until golden brown, fragrant and just crisp around the edges, about 10 minutes. Set skillet aside.

Heat ¼ cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, 1 to 2 minutes. Season with sea salt and pepper to-taste and arrange neatly on warm serving platter.

2 tablespoons dry vermouth

2 tablespoons unsalted butter

Sea salt (Recommendations: Fumee’ de Sel, Murray River or Garlic seasalt)

Freshly ground pepper to-taste

Meanwhile, return skillet with shallots to high heat, stir in vermouth, and bring to simmer. Whisk in butter, 1 tablespoon at a time; season with sea salt and pepper to-taste. Top beans with shallots.

Blue Cheese, Walnut and Cranberry Crostini

2011-11-02T11:00:00.000-07:00

12 servings

24 ¼ -inch-thick slices of baguette bread

2 tablespoons walnut oil (4TBS total)

Preheat oven to 400 degrees. Arrange bread slices on baking sheet. Brush bread slices on topside with 2 TBS walnut oil. Bake until crisp, about 3-5 minutes.

½ cup chopped, toasted walnuts

8 ounces blue cheese, crumbled

4 tablespoons minced shallots (6 TBS total)

1/3 cup dried cranberries

Fleur de Sel sea salt

Mix walnuts, cheese, 4 TBS shallots and dried cranberries in medium bowl. Spread mixture on toasts. Sprinkle with Fleur de Sel sea salt. Bake until cheese melts, about 4 minutes.

Pumpkin Muffins| Fall Treat| Family Time

2011-10-27T09:17:00.000-07:00

Finished product

This week we would like to feature a recipe that comes from Carla Berkey, one of our customers. I sent out an e-mail asking for a family recipe. This recipe she found on pinterest, then adjusted to her preferences, it is one of there favorites. I decided to make the recipe myself and I can tell you these muffins are terrific. In fact I have all the ingredients in my cupboards right now to make batch number 2.

Pumpkin Muffins
1 box Spice Cake Mix
1 15 oz. can Pumpkin

Mix together ingredients. It will be thick. Add nut pieces and cranberries to your liking. Spoon into mini muffin tins and bake at 350 degrees for 15-25 minutes or until a toothpick comes out clean. Super moist and delicious!

Always take time to enjoy!

We encourage you to try this recipe out, spend time with family this fall. This was an easy recipe to have my young daughter help me out with. So grab your nieces, nephews, grandchildren or kids and make memories in the kitchen. ~ Carmen

Mealy Apples Turned Delish!!

2011-10-23T19:23:00.000-07:00

What do you do with those apples you bought from the store that ended up being mealy? How about making apple butter?

I hate buying apples just to find out that they are mealy. The girls won't eat them and I end up throwing them out. This time I decided that I would try making apple butter. And it worked! It wasn't difficult at all and it really didn't take much of my time. It simmers on the stove for a while but I just had to keep my eye on it. The result was fabulous! Everyone liked it. We have had it on warm rolls and cornbread. Try using it instead of jam on your next PBJ.

Here's my recipe:

3 lbs apples, peeled, cored

enough apple juice to barely cover - could use water

Bring the apples and juice or water to a boil over meduim-high heat. Reduce heat, simmer, uncovered, until the apples are soft, about 20 minutes.

1/4 cup honey

1/4 cup brown sugar

1 1/2 teaspoon apple pie spice - that's what I had in my cabinet, you can use a combination of cinnamon, clove, nutmeg and/or allspice

Stir in the rest of the ingredients. Cook until the apples bread down for a very thick sauce. About an hour.

Then I put it in the blender and let it go until it was completely pureed. If the apple butter seems watery, return it to the saucepan and simmer until it thickens. I had to do this. Put it in a container with a lid and it will last for a long time in the refrigerator. Enjoy!

Portuguese Green Soup

2011-10-02T13:25:00.001-07:00

Serves 8

2 tablespoons olive oil

8 ounces spicy Italian sausage

1 ½ cups onions, finely sliced

4 cloves garlic, minced

6 cups chicken stock

2 cups water

4 Yukon gold potatoes, medium size, very thinly sliced (whole rounds, do not peel)

1 ½ teaspoon sea salt Trapani, Flor Blanca or Aguni

½ teaspoon ground pepper

5 cups Swiss Chard or Kale, roughly chopped

2 tablespoons lemon juice, freshly squeezed

1. Add 1 tablespoon oil in a large stockpot. Add the sausage and cook thoroughly over medium high heat. Take the sausage out of the pan and put on a plate lined with paper towel.

2. Lightly wipe out excess grease in pan. Add 1 tablespoon of oil to the pot. Add the onions, sauté for 10 minutes or just until they soften.

3. Add garlic, sauté 2 minutes.

4. Add stock and water. Bring to a boil.

5. Add potatoes and sea salt. Reduce heat to a slow simmer. Simmer soup until the potatoes are tender. 15-20 minutes. Stir occasionally.

6. Stir in ‘Swiss Chard or Kale and lemon juice and cooked sausage. Simmer 5 minutes.

*Note: I often replace the potatoes with Daikon radishes. Slice them thinly and cook just like you do the potatoes. It is a great low carb substitute.

Cheesy Onion Dip

2011-10-02T13:24:00.001-07:00

This is one of those recipes that come out of nowhere. I wanted to make a quick appetizer and this is what comes to mind. I really don't measure anything when I put this together. But I tried to come up with a "recipe". So use your own judgment. Use more or less of any of the ingredients. Just don't leave out the salt!

Cheesy Onion Dip

Serves 6-8

4 cups onions, finely chopped (about 2 medium size)

3 cups cheddar cheese, shredded

½ cup to a1 cup mayonnaise

1 teaspoon sea salt Trapani, Flor Blanca or Aguni

½ teaspoon ground black pepper

Preheat your oven to 350 degrees. Blend all ingredients in a medium size bowl. Put in a baking dish. You want your dip to be about ½ thick. Bake until hot and bubbly, about 20 minutes.

Serve with Tortilla chips or whole grain crackers.

Vegetable Chowder

2011-10-02T13:23:00.000-07:00

This is a very easy to make and delicious soup. The time it takes to finely chop the veggies is worth it. Try to keep all the veggies the size of the corn and peas. It is the flavor and texture that makes this soup so good.

Vegetable Chowder

Serves 8

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cups carrots, finely diced (about a large handful of baby carrots)

2 cups onion, finely diced (about 1 medium size)

2 cups celery, finely diced (about 2 stalks)

4 cups potatoes, finely diced (about 2 medium size)

4 garlic cloves, medium size, finely chopped

1/3-cup all-purpose flour

2 teaspoons sea salt Trapani, Flor Blanca or Aguni

4 cups chicken stock

2 cups whipping cream

2 cups corn, frozen

2 cups peas, frozen

½ teaspoon dried thyme

½ teaspoon ground pepper

2 tablespoons fresh basil, chopped

1. Melt the butter with the olive oil in a large stockpot.

2. Add the carrots, onions, celery and potatoes to the pot. Sauté’ over medium high heat for about 10 minutes.

3.Reduce heat to medium-low. Add the garlic and sauté for another 2 minutes. Stirring occasionally.

4. Add the flour, continue stirring for 2 more minutes. Make sure the flour is completely stirred in.

5. Add sea salt and chicken stock. The broth will thicken quickly. Cook until the veggies soften. If the stock gets to thick add a cup more broth or water.

6. Reduce heat to low. Add whipping cream, corn, peas, thyme, ground pepper and basil. Simmer 5 more minutes. Stirring occasionally.

Serve with a nice dinner roll.

Lemon Pepper Shrimp

2011-09-06T13:01:00.000-07:00

Serves 4

Ingredients

1 (8 ounce) package spaghetti pasta

1 tablespoon olive oil

6 cloves garlic, minced

1/2 cup chicken broth

1/4 cup white wine

1 lemon, juiced

2 teaspoons s.a.l.t. sisters lemon pepper sea salt to taste

1 pound fresh shrimp, peeled and deveined

1/4 cup butter

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

Directions

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon pepper and salt. Reduce heat, and simmer until liquid is reduced by about 1/2.

Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Fabulous Fish Tacos

2011-09-06T12:52:00.000-07:00

Serves 4

1 lbs white fish fillets

Sea Salt (I use Durango Hickory Smoked Sea Salt)

Olive oil

Tortillas

Red Cabbage Slaw

Mojo Sauce

Preheat the oven to 350 degrees. Place the fish fillets on a baking sheet. Drizzle with olive oil and sprinkle with the sea salt. Bake the fish for about 15 to 20 minutes.

Place some of the baked fish in the tortilla. Serve the slaw on the tacos or on the side. Top with the Mojo sauce.

Red Cabbage Slaw

1/2 medium head of red cabbage, thinly sliced

½ small onion, thinly sliced (about ½ cup)

½ - 1 cup Cilantro, rough chopped (the more the merrier as far as I am concerned)

Mix the cabbage, onion and cilantro in a medium bowl. Stir in dressing.

Dressing

Juice from 2 limes

2 tablespoons Hot Sauce

3 Tablespoons Honey

1 tablespoon olive oil

Whisk to together all the ingredients in a bowl.

Mojo Sauce

½ cup mayonnaise

½ cup sour cream

1 big piece of Roasted red pepper ( you can get them in a jar, you’ll want about 1/3 cup)

2-3 tablespoons s.a.l.t sisters Mojo Seasoning

1 teaspoon paprika

lime juice

Put all the ingredients except the lime juice in a blender or food processor. Blend until smooth. Add just enough lime juice to thin the sauce down. Then taste. Add more Mojo seasoning if you want and/or more lime juice.

Balsamic Chicken with Herbes de Provence

2011-09-06T12:48:00.000-07:00

This recipe is one of my favorites. It's simple yet so tasty. Try it and let me know what you think.

Serves 4

4 chicken breasts

½ cup balsamic vinegar

½ cup olive oil

¼ cup s.a.l.t. sisters Herbes de Provence

Place the chicken breast in a zip lock bag. Pour in the vinegar and olive oil. Seal the bag and marinate for 30 minutes to 1 hour at room temperature. Flip the bag over once during the marinating time.

When the chicken is done marinating take it out of the plastic bag and place it on a platter. Coat all sides with the Herbes de Provence

Grill until the internal temperature of the chicken is 165 degrees. Place the chicken on a clean platter and tent with foil for about 15 minutes. Sprinkle with blue cheese and serve.

Perfect Margarita Ingredients

2011-07-31T20:31:00.000-07:00

1 (6 ounce) can frozen limeade concentrate
6 fluid ounces tequila
2 fluid ounces triple sec
Strawberry Cane Sugar

Directions

Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Rim your glass with Strawberry Cane Sugar or use Sea Salt if preferred. Pour margarita into glasses and serve.

Twist of Lime Guacamole

2011-07-31T20:23:00.000-07:00

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of Lime Cane Sugar
1/2 teaspoon coarse sea salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Sea Salt to taste

Serve with tortilla chips.

Directions
1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime cane, salt and pepper and mash some more. Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving add the chopped tomato to the guacamole and mix.

Himalayan Sea Salt and Your Health?

2011-07-19T08:08:00.000-07:00

What Are the Health Benefits of Himalayan Salt?

Before the advent of modern-day medicine, people used salts for centuries to heal themselves. Himalayan salt is a pink salt that can be found in the Himalayan Mountains. Dr. Janet Star, alternative health and nutrition expert, states that biophysical research on this pink salt has identified crystals that contain the 84 essential minerals required to sustain human life. Because of this, Himalayan salt can be a natural and chemical-free alternative to traditional table salt. Himalayan salt has no additives and can alleviate the symptoms of a variety of conditions.

Dental Hygiene

Himalayan salt can be used to maintain good oral hygiene. Add some of the salt to water, and let the crystals dissolve. Then use it for a good gargle to stop halitosis. If you have sore and bleeding gums, gargling three to four times a day with a Himalayan salt and water solution can help. An infected tooth can be painful and make your entire body hurt. Using Himalayan salt with water and swishing it around the sore tooth can help draw out the pathogens and kill bacteria and germs.

Himalayan Crystal Salt 84 Minerals.

Acne

Himalayan salt aids in certain disorders of the skin such as acne. It works by drawing out toxins. The toxins that are in the body as well as under the skin can be one of the causes of skin disorders such as acne. Himalayan salt can be purchased in the form of a bar and can be used to wash the face. It can also be dissolved in water and used as a face wash. There are also recipes available online and at health food stores for making facial scrubs that can also assist in the treatment of acne.

A Study of Health and Himalayan Salt

A study conducted at the University of Graz in Austria found that people who drank water containing Himalayan crystal salt daily experienced improvement in respiratory conditions, organ functions, and connective tissues. Participants also reported sleeping better and having more energy. The study noted a boost in the ability to achieve higher concentration levels. Some of the study participants stated they lost unwanted weight while others involved in the study showed enhanced hair and nail growth.

Himalayan Salt Sole (Solay) Health Benefits

Many conditions can be treated with a mixture called sole. Sole can be made by placing several crystal salt stones in a 12-ounce jar with a wooden or plastic lid, adding 12 to 16 oz. of water, and letting it sit for 24 hours, or until the crystals have dissolved. Drinking 2 to 3 tbsp. daily can help prevent colds and flu and aid in weight loss. It can be rubbed on cuts and scrapes to help in healing. Adding a half cup to a bath soak can help with arthritic pain. A teaspoon of sole in a nettle pot can facilitate healing of sinuses.

This article is from livestrong.com

Why Sea Salt?

2011-06-30T07:34:00.000-07:00

What is unrefined sea salt? All salt is not created equal! The table salt that most of us grew up eating is processed – its minerals are extracted and sold off, it’s bleached (which can leave behind trace chemicals) and iodine is added along with an anti-caking agents. Unrefined sea salt is in its natural state – minerals intact, as nature intended.

Why is unrefined sea salt better for me? Just like most foods we eat, the unrefined choices are better. When salt is unrefined its make-up is most like our body’s own composition. We process and metabolize it much more efficiently. Plus, all of those “good for you” minerals are still present! Of course, always ask your doctor, but we consider these the “healthy salts.”

There are so many options, how do I choose? Our salts fall into three major categories: Classic Sea and Mineral Salts, Smoked Sea Salts which are cold-smoked for 48 hours (no artificial colors or flavors) and Flavored Sea Salts which are unrefined sea salt that has been “fused” with one other natural ingredient (again, no artificial colors or flavors). Depending on your specific preferences and cooking style, we can lead you to just the right variety and type.

Black and White Baked Beans

2011-06-30T07:31:00.000-07:00

Serves 8

2 cans Black Beans

2 cans Great Northern Beans

1 medium onion, finely chopped

1/2 cup Tomato ketchup

2 TBS Cider vinegar

1 TBS Molasses or honey

1/4 cup Brown sugar

1 TBS Worcestershire

1/4 pound Bacon, cut into 1-inch pieces

1 clove Garlic

1 1/2 teaspoons Durango Hickory Smoked Sea Salt

1/2 teaspoons Pepper, freshly ground

Dash cayenne pepper

Place all ingredients in a bowl and stir. Place mixture in a large baking dish and bake at 350 degrees until hot. About 30-45 minutes.

Red Green Slaw

2011-06-30T07:28:00.000-07:00

Serves 16

3/4 cup ketchup

1/3 cup apple cider vinegar

1/2 cup sugar

1/2 teaspoon coarse sea salt

1/2 teaspoon pepper, freshly ground

In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper,

2 1/2 pounds green cabbage, shredded

Add the cabbage and toss until well coated with the sauce.

The slaw can be make a few hours in advance and kept covered in the refrigerator until ready to use.

Pulled Pork BBQ

2011-06-30T07:20:00.000-07:00

Serves 16

1-10 pound pork shoulder with bone

Preheat the oven to 500 degrees.

Wrap the pork shoulder in an aluminum foil and place in a large heavy roasting pan. Roast the pork shoulder for 20 minutes at 500 degrees, then reduce the heat to 250 degrees and cook for an additional 5 hours, turning every hour.

When the pork shoulder as cooked for 5 hours remove the foil and rub with 2 -3 Tablespoons of smoked sea salt. And rub it like you mean it! Now roast uncovered in the oven for an additional 20 to 40 minutes.

Allow the meat to cool so it can be handled, then transfer it to a large bowl. Remove the meat from the bone and using your finger, finely shred the meat.

2 cups white wine vinegar

2/3 cup ketchup

1/3 cup sugar

1/4 cup honey

1-2 teaspoon All Purpose BBQ Rub or one of our other rubs

1 teaspoons Salish Northwest Red Alderwood Smoked Sea Salt

1 teaspoon freshly ground pepper

In a medium saucepan, mix together the vinegar, ketchup, sugar, honey, rub, salt, and pepper. Simmer the sauce ingredients for 10 minutes over low heat. Reserve ½ cup of sauce and pour the remaining sauce over the meat and toss until the meat is evenly coated.

To serve, spoon a portion of the onto the bottom of a soft bun, mound the Red Green Slaw on top of it, and pour a little of the remaining sauce over all, then top with the second half of the bun.

Blue Print for Perfect Ribs

2011-06-13T07:38:00.000-07:00

This blog post is from Carmen, she is new to our team and is heading up our Marketing. Be looking for more post from Carmen in the future.

On Memorial Day my husband and I decided to have a barbecue with some good friends. The food of choice was ribs and it was amazing. Everyone enjoyed it so much I decided to share our system with you. System seems like a funny word to use, but let me explain. Once my husband decides we are barbecuing there is a twinkle in his eye and a bounce in his step. We have a plan of action that we follow, just as a builder has blue prints for a house. Below you can find our blue prints BBQ Ribs.

Ingredients
Country Style Pork Ribs
Memphis BBQ r.u.b from s.a.l.t. Sisters
BBQ sauce of choice, we used a homemade one
Applewood Chips

Blue Prints
1. A couple of hours before you start grilling, pull the ribs out of the fridge to bring to room temperature.
2. At that same time, start soaking your Applewood Chips in water. This keeps your wood chips from burning and adds a smoked flavor to your ribs.
3. An hour after the ribs have been setting out, rub your choice of rub on all sides of your meat. A good rub will enhance the meat but not overpower it.
4. Next we get the grill set up. This is a key part in the process, make sure to check out the picture closely. We placed a disposable foil pan on the left side with 2 inch of water in it. Then on right hand side we placed the hot charcoal.
5. Next take out the soaking Applewood Chips and place in a tin foil. This should be placed on the grill above the charcoal. This will add an Applewood smoked flavor. Hickory is another popular wood chip to use.

6. Next we place the Ribs above the water. The ribs are then cooked by steam and smoke for 1.5 hours. Only take the lid to flip the Ribs every 20 minutes or so.
7. Once the ribs are ready to come off bast with your BBQ sauce.

Above is the finish product. I hope you enjoy and if you have any questions about how to make these please feel free to e-mail me at Carmen@saltsistersonline.com.

Facebook Recipe Contest

2011-06-10T08:45:00.000-07:00

Click on the image to enlarge.

Don't have Facebook? You can still enter and we will post your entry on Facebook for your chance to win. If you have any questions please contact Carmen@saltsistersonline.com

5 Helpful Recources for Planning Your Menu

2011-06-01T11:23:00.000-07:00

Allrecipes.com: limitless new recipes and a link to menu planner and shopping list membership for $23 to $35/yr. It is click and save method that is easy to use and modify to fit your needs.
Organizedhome.com: articles on menu planning and sample forms for menu planning and shopping lists.
Moneysavingmom.com: Eleven different printable menu planning forms. Also a link to a blog on finding great deals, how to stretch your dollars and live on less.
Foodnetwork.com: All the recipes from the great chefs featured on the food network website.
Go to the Apps store on your smart phone for a menu planning and shopping list app for your particular device.

This information was gathered by Kris Hampshire, who shared at our May Cook's Club.

8 Tips on How to Menu Plan

2011-06-01T11:16:00.000-07:00

Start out slowly. Try planning one meal a day for one week.
Center your meal around the most important course for your type of diet. For example if you are on a high protein diet, make that the cneter of each meal and use a different meat each day.
Use a format that fits your lifestyle. Examples are written menu plans for the front of your refrigerator, menu plans on your desktop computer or menu plans on your hand held device like a smart phone.
Use your weekly store ads and coupons to help cut costs while doing your plans.
Set aside the same time each week to do your plans and extract your grocery list from your plan.
Try to use your protein, vegetable and fruit choice twice during a weekly plan. For example, if you have broccoli one night as a hot side dish, prepare them remainder another night as a salad.
Pick several new recipes per week as this keeps cooking and meals interesting and fresh. Use recipe websites for endless ideas.
Use the many resources now available to make menu planning simple. See the list of resources in our blog titled Resources for Menu Planning.

Key West Roasted Shrimp

2011-06-01T10:51:00.000-07:00

Ingredients

1 pound large shrimp, peeled and deveined or I like to leave the shells on the shrimp for the roasting.
1 tablespoon Key West r.u.b.s
olive oil
1 tablespoon freshly squeezed lemon juice

Directions

Preheat the oven to 400 degrees F.
Place the shrimp on a sheet pan and sprinkle with the Key West r.u.b.. Drizzle the olive oil and lemon juice over the shrimp. Let set for 20 minutes in the refrigerator. Roast in the oven for 5 to 6 minutes.

Blackening Cajun Hamburgers

2011-06-01T10:48:00.000-07:00

Ingredients

24 ounces ground chuck
1 teaspoon kosher salt
Freshly ground black pepper
Blackening Cajun r.u.b.s.
1 tablespoon olive oil
4 slices cheese, such as cheddar, American, or Swiss, optional
4 soft hamburger-style buns, split
4 slices large tomatoes, optional
Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's, optional
Mayonnaise, optional
Ketchup, optional

Directions

Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.

Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.

Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.

Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.

Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.

Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns.

Assemble the hamburgers with the condiments and toppings of your choice. Serve.

Timing for a Counter Top Grill:
When cooking on a counter-top grill:
Turn on grill. Place Burgers on the heated grill.
For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.

7 Reasons Why to Plan Your Menu

2011-05-30T05:20:00.001-07:00

At our last Cook’s Club we were blessed to have Kris Hampshire come and share ways to effectively menu plan. Kris owned a fitness studio for 15 years, where she taught menu planning to her clients and has now shared her expertise with us. Her information was so insightful we wanted to share with you some of what we have learned.

Top 7 Reasons for Menu Planning

1. You know ahead of time what is for dinner. No more last minute rushing.

2. You can extract your grocery list from your menu.

3. You buy only what you need, so there is less food wasted.

4. You will have more variety and more interesting meals because you have thought ahead.

5. Cooking is more enjoyable because you have planned ahead and you can try a variety of recipes.

6. It’s healthy, because it cuts down on drive-thru’s

7. It is cheaper, you buy only food on your menu, eat out less, and use coupons along with sales more wisely.

Please stop by our blog to check out our “8 Tips on How to Menu Plan”, along with “5 Helpful Resources for Planning your Menu.”

Is there a food topic you would like to see the s.a.l.t sisters tackle? We are always looking for new food subjects that our customers want to learn more about. If you have a topic, please shoot me an e-mail at charmane@saltsistersonline.com.

Low Country Boil

2011-05-30T05:09:00.000-07:00

Serves 6

In a large stockpot, pour enough water that will cover all the ingredients.

1 lemon, cut into quarters

2-4oz s.a.l.t. sisters Savannah Low Country Boil (1/2 to 1 bag)

3 tablespoons s.a.l.t. sisters Tuscan Farmhouse Blend

6 slices of bacon (you could also use ham hocks but you need fat)

Now, I know that seems like a lot of seasoning. But in the south they say you’ve got to have dirty water to have a good shrimp boil. Add the lemon, Savannah Low Country Boil, Tuscan Farmhouse Blend and the bacon. Bring to a boil.

12 baby red potatoes

1 medium-size white onion, quartered

1-1 lb. bag baby carrots

Add the potatoes, onions and carrots. Reduce the heat and simmer for 20 minutes. Or until the potatoes and carrots fork tender.

1 ½ lb. smoked sausage, cut into-inch pieces

Add the smoked sausage. Cook about 5 minutes more.

6 ears of corn, shucked and silk removed cut in half

Add the corn and cook an additional 7 minutes.

2 pounds any size raw shrimp, in the shell (the bigger the better!)

Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter or bowl. Sprinkle with extra crab boil seasoning.

This is some good eating!!!

Atlanta Metro Cooking Show Was Incredible!

2011-05-05T11:46:00.000-07:00

This was our 4^th time to travel to a Metro Cooking Show, one of the nation’s largest consumer and retail show that lures in thousands of shoppers, lots of energy and even more fun!

We always enjoy meeting up with foodie friends from all over the country and, of course, we’re thrilled whenever we can meet new people that create leads for our products to be sold in your local stores. Hint: look for us very soon in some Atlanta stores!

A couple of special highlights: On Saturday, celebrity chef Giada de Laurentiis used an applewood smoked sea salt in her cooking demonstration! Because of that, we sold out of the Yakima Applewood Smoked Sea Salt in less than two hours after her demo! We then recommended our Durango Hickory Smoked Sea Salt and sold out of it as well. Thanks Giada!!

On Sunday, Metro Cooking Show founder Denise Medved endorsed our products immediately after Paula Deen’s cooking demonstration. Medved explained how she made a butter bar, mixing in our c.a.n.e sugars and flavored sea salts into the butter. She had 4 different butters and by adding beautiful artisan bread, she quickly and easily presented a display beautiful enough for her fiftieth birthday party!

We’re always delighted when someone is pleased with our products, but when industry-shapers recommend our amazing pure unrefined sea s.a.l.t, c.a.n.e, r.u.b.s and h.e.r.b, we get downright giddy!

Thanks to all of you who “endorse” s.a.l.t. sisters by using our product. We’ll keep getting word out about the health benefits and great flavor of what we sell. We’re confident you’ll like what you taste!

For more information on our next Metro Show, in Houston this September, visit www.metrocooking.com. Hope to see you there!

May Cook's Club

2011-05-05T11:25:00.000-07:00

Our next cook’s club will be held on Saturday, May 14, and will feature the topic “Menu Planning”.

What: A cooking club
When: Saturday, May 14, 10:00-11:30 am
Where: Charmane’s house. Directions will be e-mailed to you once you sign up
What to bring: This time…nothing! Although, you may want a notebook to take notes.

Just so s.a.l.t. sisters can get a general idea of the number of attendees, please CLICK HERE if you plan on attending the May 14th event.

We will feature guest Kris Hampshire who will teach menu planning. Kris owned a fitness studio for 15 years, where she also taught menu planning to her clients.

At the Cook’s Club, Kris will discuss ways of preparing a number of different menus, depending upon individual goals. She will give examples of economically-themed menus, weight management menus and menus with a variety of meals. Kris will also share about computerized programs and smart phone apps for the tech-savvy menu planner.

Hope to see you there!

Highlights from the April Cook’s Club

2011-05-05T11:15:00.000-07:00

Ten people joined s.a.l.t. sisters partners Charmane and Brenda for a relaxing morning of wonderful food (Charmane made her frittata featured above!), relaxing conversation and great education on the theme, “Getting the Most Out of Your Grocery Dollars”.

A wealth (no pun intended) of information was shared; from cutting coupons, buying in bulk, planning menus around in-season produce and sale items, and making items from scratch as opposed to purchasing already-made items.

One homemade item shared by attendee Tammy Tilley is laundry detergent. Tammy likes this recipe because it gets clothes very clean, the soap rinses out and the clothes smell fresh. She says the detergent is safe to use in high efficiency washers, too! Here’s her recipe:

Homemade Laundry Soap:

1 bar Fels-Naptha Soap (can be found in the laundry section of your grocery or department store. If you cannot find this soap, any bar soap will suffice as long as it does not contain moisturizers or oils).
1 cup Arm & Hammer Super Washing Soda
1 cup 20 Mule Team Borax
1 cup regular baking soda

Grate the soap either with a grater (use the tiniest holes) or in a food processor. Add to the measured powders and mix together.

Use 2 tablespoons per load of laundry. It’s that easy to save money on laundry detergent and like the results, too!

Guests also talked about buying local foods that have been responsibly harvested.

Many towns and cities have CSA programs, or “Community Sustained Agriculture” programs, a contemporary type of “tenant farming”. Individuals rent a “share” of land from a farmer, who in turn toils, grows, and harvests produce. Then each week or month, those individuals receive their “share” of the produce.

Why join a CSA?

• CSA keeps food dollars in the local community and nurtures regional food production.

• CSA provides fresher and therefore more nutritious food.

• CSA creates opportunities for dialogue between farmers and eaters.

• CSA puts “the farmer’s face on food” and builds a trust and understanding that ensures the safety and value of your food.

Check your local farmers’ markets for CSA organizations around your area.

Here in Northern Indiana several Amish families have created CSAs to better sustain their culture’s livelihood and, at the same time, offer locals the best organic produce our dollars can buy. One such Amish family has named their enterprise Crystal Valley Organics, located at 1090 N 1150 W, Middlebury, IN, 46540.

For more information on this specific CSA, “Friend” us on Facebook, request more info and we’ll be glad happy to supply it!

Also on Facebook, answer this question: “What are some of your favorite ways of cutting grocery costs?” We can’t wait to read your ideas!

Sun-Ripened Tomato Fritatta

2011-05-05T11:05:00.000-07:00

Try Charmane’s Quick, Easy and Inexpensive Sun-Ripened Tomato Fritatta:
Serves 6-8

Ingredients:
Olive oil
4 oz mushrooms, sliced
½ medium onion, chopped
½ red pepper, chopped
2 cups potatoes, cooked and chopped
s.a.l.t. sisters Tuscan Farmhouse Blend
Freshly ground pepper
2 teaspoons garlic, chopped
1 pound sausage, cooked and chopped
8 eggs
1 teaspoon s.a.l.t. sisters Sun Ripened Tomato Sea Salt (May's special for Newsletter Subscribers Only)
½ cup heavy cream
1 cup sharp cheddar cheese, shredded

Instructions:
Preheat oven to 350 degrees.
Heat oil in a large ovenproof skillet (I like cast iron) over medium-high heat. Sauté mushrooms until browned. Add the onions and red pepper. Sauté until tender. Add the potatoes. Season with the Tuscan Farmhouse Blend and pepper. Sauté to warm the potatoes and crisp slightly. Reduce heat. Add garlic and sausage. Sauté about 2-3 minutes.

In a medium bowl, whisk eggs, cream, Sun Ripened Tomato Sea Salt, and pepper. Pour over mixture in sauté pan. Cook 4-5 minutes until eggs are just set. Sprinkle cheese over frittata and place in oven. Cook until cheese is melted and eggs are completely set.

Let frittata stand for a few minutes before serving.

Other thoughts from Charmane: This recipe is perfect for leftovers and makes a great brunch. You can use just about any meat you like or have left over from another meal. I have sometimes used leftover mashed potatoes. The nice thing is that you can use about any combination of leftovers, making this dish inexpensive but very flavorful. Enjoy!

Mother May I?

2011-05-05T10:53:00.000-07:00

Yes you may! Purchase product for Mother’s Day, that is!

For the entire month of May, we have the following s.a.l.t. sisters products on sale. Order online and receive 20% off:

Lime Fresco Sea Salt: Refreshing and versatile without being too sour. Use to rim a margarita glass, sprinkle on chicken or rice, or to top off seared tuna. Works great in guacamole, salsa or corn on the cob. Charmane’s personal favorite: sprinkle over scrambled eggs! This flavored salt is versatile, so be creative!

Remember to sign up for our newsletter, you will miss out on monthly savings if you don't. CLICK HERE to sign up today!

We're Packing...

2011-04-04T19:31:00.001-07:00

… pure sea salts, that is. s.a.l.t. sisters is in process of securing a packing facility so we can handle the volume of orders we’re receiving. While our packing facility takes the place of our retail store, our great products and personal service continue to be easily accessed two ways: 1) on our website at www.SaltSistersOnline.com; and 2) at our retailers.
For our local customers in the Northern Indiana area, you can still place your orders online or you can visit one of our numerous retailers. These local businesses include:

Mattern’s Butcher Shop & Corner Deli
201 S. Main Street
Goshen, IN 46526
www.matternsmeatsanddeli.com
(574) 971-8906

A Dedicated Life at the South Bend Farmer’s Market
1105 North Side Blvd.
South Bend, IN 46615
(574) 282-1259

Das Ductchman Essenhaus, Bakery
420 US Highway 20
Middlebury, IN 46540
www.essenhaus.com
(574) 825-9471

Yoder’s Meat & Cheese Shoppe
435 South Van Buren Street
Shipshewana, IN 46565
www.yodersmeatshoppe.com
(260) 768-4715

Along the Pumpkinvine
145 North Harrison Street
Shipshewana, IN 46565
(260) 768-3232

You're Special!

2011-04-04T19:28:00.000-07:00

We appreciate our customers so much that we want to continue offering you specials!

For the entire month of April, you can receive 20% off

Honey Glazed Rub: The sweetness of honey in this glaze adds a great flavor to any type of pork. Use as a dry rub on ham, pork chops, pork tenderloin or even bacon! Ingredients: Unrefined sea salt, honey powder, onion, garlic & paprika.

Remember: you receive more savings through our newsletter. Sign up today HERE!

Attend Our Cook's Club Events!

2011-04-04T19:16:00.000-07:00

Our next cook’s club will be held on Saturday, April 16, and will feature the topic, “Getting the Most of Your Grocery Dollar”.
What: A cooking club
When: Saturday, April 16, 10:00-11:30 am
Where: Charmane’s house. Directions will be e-mailed to you once you sign up
What to bring: Tips and ideas of how you stretch your grocery dollar

Just so s.a.l.t. sisters can get a general idea of the number of attendees, please CLICK HERE if you plan on attending the April 16th event. Hope to see you there!

The rising cost of groceries is affecting all of us. We will share ideas and tips for stretching your grocery dollar without compromising the quality of your food. Join us April 16 and bring along your suggestions for conquering this ongoing challenge.

Can’t make it in April?
Then mark your calendar for the following month’s cook’s club to be held on Saturday, May 14. Check our May newsletter for the theme.

s.a.l.t. sisters' is Showing Off!

2011-04-04T19:13:00.000-07:00

Our absolute favorite thing to do is meet with you and discuss what you’re looking for in healthy eating. That’s why we travel to a number of food shows throughout the year.

We’re gearing up to feature not only our pure unrefined sea salts, but we’re also showcasing new products from our r.u.b.s, c.a.n.e and h.e.r.b lines at several shows. Stop by and see us; we would love to visit with you!

Consumer Shows (open to the public) Include:

Atlanta Metropolitan Cooking & Entertaining Show: April 30 & May 1. Explore over 200 booths, including ours, # 608. Hang out with celebrity chefs Pat & Gina Neely, Paula Deen and s.a.l.t. sisters enthusiast Giada De Laurentiis. s.a.l.t. sisters will have special promotions and special show pricings! We look forward to seeing those of you that we met last year as well as making a lot of new friends!

Houston Metropolitan Cooking & Entertaining Show: September 17 & 18. This is the first Metro Show in Houston, so we’re excited about the possibilities there. s.a.l.t. sisters can be found at booth # 336. Again, we will have special promotions and special show pricings!

For more information on both of these shows, visit www.metrocooking.com. Tickets are on sale now!

Trade Shows (only for retailers) Include:

Chicago Market Living and Giving Show: July 30-August 2. Visit www.shopchicagomarket.com .

The 2011 National Gift Basket Professional Convention: August 4-6. Columbus, Ohio. For more information, visit www.giftbasketschool.com .

The Basic Burger Made Better

2011-04-04T06:30:00.001-07:00

4 Servings

1 1/2 pounds ground beef

1-2 tablespoons finely grated shallots or onions

Spread the meat out on a cutting board. Grate shallots over meat, letting the juice drain onto the meat.

1 tablespoon heavy cream

2 tablespoons Honey Glaze Rub, Tex-Mex Rub or Mediterranean Rub (r.u.b.s)

Pour cream over meat and season with your rub of choice. Mix thoroughly, being careful not to over-mix. Form into 4 – 6 ounce patties.

Olive oil

Honey Glaze Rub, Tex-Mex Rub or Mediterranean Rub (use same one you used above)

Drizzle with olive oil and rub of choice again.

1 tablespoon butter

Add butter to a hot sauté pan and add hamburger patties. Cook for 3-5 minutes per side. Do not over-cook.

Serve with toasted buns and add your favorite condiments:

Red onion, thinly sliced

Lettuce

Pickle slices

Bacon

Ketchup

Mayonnaise

Mustard

Salsa

Your favorite cheese

Blue Cheese Oven Fries w/Rubs Mmmmm...

2011-04-04T06:21:00.000-07:00

Serves 4

2 pounds russet potatoes, unpeeled

Cut potatoes into 1/4-inch slices or cut into wedges about the same thickness. Let stand in large bowl of cold water at least 15 minutes. (Can be prepared 3 hours ahead)

3 tablespoons butter

Olive oil

3 tablespoons Honey Glaze, Tex-Mex (on sale for April) or Mediterranean r.u.b.s

Preheat oven to 425 degrees. Drain potatoes and pat dry on paper towels. Place butter in 10x15-inch jelly roll pan. Place in oven until butter melts. Add potatoes. Drizzle with olive oil. Sprinkle with the rub of your choice. Toss until potatoes are thoroughly coated. Spread out into even layer. Bake 20 minutes. Turn potatoes with large spatula. Return to oven and continue baking until potatoes are tender, crusty and golden brown, about 10-15 minutes. Serve immediately with Blue Cheese Sauce.

As an alternative, take potatoes out of the oven 5 minutes early, pour blue cheese sauce over the potatoes and put back into the oven for the additional 5 minutes.

Blue Cheese Sauce

1 cup mayonnaise
1/2 cup crumbled Maytag or other bleu cheese (about 3 ounces)
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon unrefined sea salt
freshly ground black pepper, to taste

Place all ingredients in a medium-size sauce pan. Heat thoroughly until warm and bubbly.

Goin' Wholesale

2011-03-05T11:40:00.000-08:00

This past February, s.a.l.t. sisters attended Chicago’s International Gift Show and received twenty
new wholesale accounts! This great showing was a sweet surprise to us and helped direct our
thinking for our business, especially as we chose a new location in Shipshewana.

We have to give a special nod to Thompson Marketing who specializes in gourmet foods.

Our new wholesale accounts include:

Apple Hollar Farms
5006 South Sylvana Ave.
Sturtevant, WI 53177
1-800-238-3629
www.appleholler.com

Baileysfudge.com
307 North 36th Street
Quincy, IL 62301
217-231-3834

Carr Garden
2357 York Street
Blue Island, IL
708-824-9171

Clock Tower Gifts
18700 South Wolf Rd
Mokena, IL 60448
708-479-4454

The Country Loft
1400 East Chicago Road
Cement City, MI 49233
517-547-3313

Heritage Wine & Cheese
4402 220th Trail
Amana, IA 52203

Longs Gifts
125 North Front St.
Rensselar, IN 47978

Root Candles at West Liberty
623 West Liberty Street
Medina, OH 44256
330-725-6677

Serious Gourmet
www.serious-gourmet.com
312-420-4701

www.cheesemanstore.com
4516 County Road 28
Waterloo, IN 46793
260-837-2409

The Boston Shopper
1903 Donner Street
Boston, PA 15135
www.thebostonshoppes.com
412-751-6695

Calico, Sage & Thyme
115 Clay Street
Bowling Green, OH 4340
419-352-5417

Das Ductchman Essenhaus
420 US Highway 20
Middlebury, IN 46540
www.essenhaus.com
574-825-9471

Plum Pudding Cottage
10629 Main Street
Leo, IN 46765
260-627-8627

Teasism Tea Shop
400 8th Street NW
Washington, DC 20004
202-638-7740

Art & Soul
5740 Hidcote Drive
Lincoln, NE 68516
402-580-2512

Centerville Coin & Jewelry
38 West Franklin Street
Centerville, OH 45459
937-436-3003

Coast Hills Pharmacy
2610 San Miguel
Newport Beach, CA 92660
949-720-7407

Green Leaf Gift Shop
Kishwaukee Community Hospital
One Kish Hospital Drive
DeKalb, IL 60115
815-756-1521

The Red Barn
9426 West Wagnor Road
Lena, IL 61048
815-369-5322

Yoder Meats & Cheese Co.
435 South VanBuren Street
Shipshewana, IN 46565
www.yodermeatshoppe.com
260-768-4715

Click here to find more...

Roasted Sweet Potato Salad

2011-03-03T19:07:00.000-08:00

Serves 6
3 pounds red-skinned sweet potatoes
¼ cup extra virgin olive oil
Sea salt

Arrange an oven rack at lower position and preheat oven to 450 degrees. Line a large baking sheet with tin foil. Peel sweet potatoes and cut into 1-inch cubes to yield 8 cups. Spread cubes on baking sheet, and drizzle with olive oil. Toss well so that all cubes are lightly coated. Sprinkle 2 teaspoons sea salt over potatoes.

Roast potatoes, stirring every 10 minutes, until cubes are brown around the edges and tender. Watch carefully, as they can start to burn quickly. Transfer potatoes to a serving bowl and let cool to room temperature.

Dressing:

2 tablespoons lime juice
2 teaspoons grated lime zest
2 tablespoons honey
A pinch of sea salt

Whisk together the lime juice, zest and honey in a small bowl. Pour over potatoes and toss gently to mix. Taste and season with more sea salt and lime juice, if needed. (Salad can be assembled 30 minutes ahead; leave at room temperature.)

¼ cup chopped fresh cilantro or flat leaf parsley.

When ready to serve, sprinkle salad with cilantro or parsley.

Orzo Salad with Vegetables and Herbs

2011-03-03T19:04:00.000-08:00

Serves 8
8 ounces sugar snap peas, trimmed, cut into ¾ inch pieces
1 pound orzo (rice shaped pasta) or a small pasta of your choice

Bring a large pot of salted water to a boil. Add peas: cook 1 minute, then use a slotted spoon to transfer peas to a strainer. Rinse with cold water and drain. Add orzo to water in the same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool. Place in a large bowl with sugar snap peas.

2 ripe tomatoes, diced
1 cucumber, peeled and diced
6 green onions, sliced, including 2 inches of green stem
¼ cup fresh flat-leaf parsley, chopped
¼ cup fresh cilantro, chopped
2 teaspoons finely grated lemon zest

Add these ingredients to peas and orzo and mix gently.

Dressing:

3 tablespoons fresh lemon juice
1 ½ teaspoons grated lemon zest
1 teaspoon minced garlic
½ cup extra virgin olive oil

Sea salt and freshly ground black pepper, to taste. Combine lemon juice, zest and garlic in a medium bowl. Gradually whisk in olive oil. Add 1½ teaspoons salt and ¼ teaspoon pepper.

Pour dressing over salad to coat well. Season with salt and pepper, if needed. Cover salad and refrigerate.

Bring to room temperature before serving.

Italian Chef Salad

2011-03-03T18:59:00.000-08:00

Serves 6
2 hearts romaine lettuce, chopped
½ pound blanched green beans
4 Roma tomatoes, chopped
¼ pound prosciutto, thinly sliced
¼ pound cappicolla, thinly sliced
6 ounces fresh mozzeralla, sliced
4 ounces hot pepper rings
6 ounces roasted red pepper, sliced

Layer these ingredients on a large platter. Note: prosciutto and cappicolla are Italian meats that can be found in most grocery stores. But you can substitute with any deli meat.

Few leaves fresh basil, torn.
Fresh parmesan cheese, shaved

Scatter basil and cheese over salad. Cover and refrigerate or add dressing and serve immediately.

Dressing

¼ cup red wine vinegar
¼ cup extra virgin olive oil
Sea salt and pepper to taste

Whisk together and pour over salad.

Fresh parmesan cheese, shaved

February Specials

2011-02-01T11:29:00.000-08:00

(All sales are available from now until February 28, 2011)

Our February product promotion features three amazing flavored, unrefined sea salts! Items from this group contain the freshest and purest ingredients you can find anywhere to create the best flavor for you!
You’ll get 20% OFF when you order online. Click here to visit our website.

Black Truffle Sea Salt: Utilizes the unique power of sea salt to intensify the aroma and complex flavors of this exquisite Northern Italian mushroom. Try on pasta, fresh-cut fries, steak, buttered popcorn or just about anything!

Valentine Gift Ideas

2011-02-01T11:23:00.000-08:00

Whether your loved one is a guy or a gal, novice or expert, he or she will be thrilled to receive our Valentine gift set! But, hurry, as supplies are limited!

This gift contains three sample-sized jars of our wonderful products: Black Truffle unrefined sea salt; our beautiful Bolivian Rose (pink for the holiday!) unrefined sea salt; and our Raspberry Cane Sugar.
These beautiful items come wrapped in the perfect gift box, so you don’t have to do anything except say, “Happy Valentine’s Day!”

When you order this special, you also will receive a bonus box of two fresh caramels sprinkled with pure, unrefined sea salt. That’s one sweet deal!

All these items can be yours for only $14.95 plus shipping.

Visit our website and place your order today! CLICK HERE

February Cook's Club

2011-01-29T05:55:00.000-08:00

What: A cooking club!

When: Saturday, February 12, 10:00-11:30 am
Where: Charmane’s house, Click here for directions.
What to bring: Recipes that feature CHOCOLATE, especially unusual ways to cook or bake with chocolate.

Please bring 15 photocopies of your recipe to share.

Just so I can get a general idea of the number of attendees, please click here if you plan on attending the February 12th event.

Hope to see you there! This gathering is a great opportunity to get ideas for your chocolate-loving Valentine!

Still in Process...

2011-01-27T19:05:00.000-08:00

As you know from last month’s newsletter, s.a.l.t. sisters is in the process of relocating our store front in Shipshewana from the Davis Mercantile to a new location where we can serve you better. In the meantime, please continue using our online store as usual. You can also find our products at some local retailer locations. Visit www.SaltSistersOnline, and discover who carries s.a.l.t. sisters products locally. (For local customers, call Charmane at 574.276.8871 or Brenda at 574.320.8109. We would be delighted to make arrangements for you to obtain your order.)

Thank you for your patience while we work hard to offer you the best service possible.

Also, follow us on FaceBook!

Roast Chicken with Herbed Mushrooms

2011-01-27T18:58:00.000-08:00

1 (3 pound) whole chicken
Vanilla, Spanish Rosemary or Black Truffle sea salt
Freshly ground black pepper
1/2 red onion, quartered
1/2 lemon, cut into 4 pieces
1/2 head garlic, about 6 cloves, smashed
1 bunch fresh thyme
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound sliced bacon, cut in 1/2
3 pounds whole white button mushrooms, wiped clean with a damp towel
Heat the oven to 400 degrees F.

Pat the chicken dry with paper towels. Season the cavity with salt and pepper.

In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.

Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)

Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

Year-End Specials

2011-01-14T12:42:00.000-08:00

January Specials: (All sales are available from now till Jan. 31st)

**We’re extending our free shipping offer! From now until January 31st, receive FREE SHIPPING on your orders over $50.00 (US addresses only). It’s our post-holiday gift to you!

Our January product promotion features products from our h.e.r.b line! Items from this group contain the freshest and purest ingredients you can find anywhere to create the best flavor for you! You’ll get 20% off when you order online:

Charmane’s Bread Dipping Seasoning. Made with oregano, basil, garlic, sun-dried tomatoes, spices and our pure, unrefined sea salt, it also contains Charmane’s “secret ingredient” to intensify the amazing flavor.

Mix 2 Tbsp with ¼ cup extra virgin olive oil and dip with your favorite artisan bread. Also try sprinkling on top of garden salad, in pasta salads, soups and dressings to enliven the flavor in these dishes.

How do you use Charmane’s Bread Dipping Seasoning? Post your ideas on our Facebook page!

We're Moving

2011-01-14T12:39:00.001-08:00

December 30th will be our last day in the Davis Mercantile, so please come in and take advantage of our discounts* these last days of December.

We will not have a storefront during the month of January. Instead, we will be moving to our new location where we can expand our products and improve our service when you visit! (For local customers, call Charmane at 574.276.8871 or Brenda at 574.320.8109. We would be delighted to make arrangements for you to obtain your order.)

We will be sending out more information at a later date regarding location and the grand opening of our new store. Watch for an email announcement!

In the meantime, you can continue using our online store as usual – with free shipping on orders over $50 during the time we’re moving**.

You can also find our products at some local retailer locations. Visit our website and discover who carries s.a.l.t. sisters products locally.

Thank you for your patience while we work hard to offer you the best service possible.

January Cook’s Club

2010-12-03T13:56:00.000-08:00

What: A cooking club!

When: Saturday, January 15, 10:00-11:30 am
Where: Middlebury, IN (we will e-mail you the exact location)
What to bring: Recipes you use for entertaining. I’ll share some of my Super Bowl Sunday recipes.
Just so I can get a general idea of the number of attendees, please click here if you plan on attending the January 15th event.
Thanks to all those who came to my November Cook’s Club! We had a number of people with varied interests and experience in cooking. We also made chocolate chip scones!

Chocolate Chip Scones (Makes 12)

2010-12-03T12:30:00.000-08:00

2 cups all-purpose flour
½ cup sugar
1/3 cup Dutch process cocoa
1 tablespoon baking powder
½ teaspoon unrefined sea salt
1/3 cup cold butter, cut into ½-inch pieces
1 cup whipping cream
1 teaspoon vanilla
1 cup milk chocolate chips

Heat oven to 400 degrees with oven rack in the middle of the oven. Combine flour, sugar, cocoa, baking powder and salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. In a separate bowl, combine whipping cream and vanilla. Add to the flour mixture and stir with a fork until clumps form, making slightly sticky dough. Stir in chocolate chips.

Place dough on a well-floured work surface. Knead gently 8 to 10 times until the dough holds together and is no longer sticky. Roll or pat out dough to a thickness of about ½ inch. Cut scones with a 3-inch biscuit cutter. Press firmly with biscuit cutter to cut through the chocolate chips. If dough sticks, dip cutter into flour before each cut.

Place the scones on an ungreased cookie sheet. Sprinkle the tops with a little flavored c.a.n.e. sugar (try Espresso, Tangerine, Vanilla Bean, or Dark Cocoa).

Bake 14 to 18 minutes or until scones are no longer moist and are firm when pressed lightly with a finger. Serve at once, or cool on a wire cooling rack.

The reference for the recipe is: Baking basics and beyond by Pat Sinclair

IN-STORE SALE

2010-12-03T12:22:00.000-08:00

In-Store Only: For the month of December, s.a.l.t. sisters is offering the 3-5 kg Himalayan Salt Lamps for the same price as the 2-3 kg lamps ($35.00)! These lamps are made from a block of pure, hand-mined all-natural, unrefined mineral salt that is found naturally deep within the pristine Himalayan Mountains. The crystals are high in minerals and range in color from sheer white to varying shades of pink and deep red. Alternative therapists believe that when the mineral salt is warmed by a low-wattage bulb, the lamp will disburse negative ions emanating from the salt crystals to help purify the surrounding air.*
Check out this wonderfully unique gift at the store in the Davis Mercantile, Shipshewana, Indiana.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. Consult your physician with questions regarding the use of any sea salts or other supplements for specific health concerns.

December Specials

2010-12-03T10:53:00.000-08:00

The December promotion features our raw c.a.n.e sugar line! These sugars, like our unrefined sea salts, are natural. They contain no chemicals, colorings or extracts.
Receive a 20% discount online or in the store on raw Cinnamon Cane Sugar. Made with real Korintje cinnamon, this sugar adds a spicy-sweet dimension to any meal. Ideas for using raw cinnamon cane sugar include:
Sweet: Sprinkle on apple pie crust before baking or on coffee cake before serving.
Fresh: Dusted over apple slices, this makes a delicious snack.
Savory: Use to top Indian-spiced basmati rice or tandoori chicken.
Liquid: Stir a little into your mocha latte for a tasty twist.
Twist: Spread over buttered bread and toast in the oven.

FREE Shipping Offer!

2010-12-01T13:06:00.001-08:00

FREE shipping on orders over $50 until December 24th! Visit www.SaltSistersOnline.com and finish up your holiday shopping with great gifts of unrefined sea salts , herb blends, cane sugars, "NEW" rubs , vanilla making kits, gift sets and all sorts of accessories!

Quick Tips & Recipe of the Month!

2010-11-04T11:54:00.001-07:00

Quick Tips

For pies and desserts, fruit salads, hot beverages, hams; try adding our Cinnamon c.a.n.e sugar or our Clove c.a.n.e sugar.

Flavor your turkey with our Wild Porcini Mushroom Sea s.a.l.t.

Looking for an unrefined brining salt? Purchase a one-pound bag of our Pure Ocean Atlantic sea s.a.l.t (fine or coarse) for only $5.95. Recipe!

Recipe of the Month
Yukon Gold and Sweet Potato Gratin

Serves 12

2 TBS unsalted butter, room temperature (6TBS total)
Preheat oven to 400 degrees.

Coat 13x9x2-inch glass baking dish with 2 tablespoons butter.

2 1/4 pounds Yukon Gold potatoes, rinsed
1 1/2 pounds red-skinned sweet potatoes (yams), peeled
Thinly slice all potatoes; place in prepared dish.

2 cups whole milk
1 garlic clove, pressed
1 TBS unrefined sea salt
2 tsp fresh thyme leaves
1 tsp ground black pepper
1/8 tsp freshly grated nutmeg
2 TBS unsalted butter, room temperature

Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.

1 cup whipping cream
2 TBS unsalted butter, room temperature

Bring cream to boil in saucepan. Uncover potatoes, pour cream over and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes.

Speaking of Products: We’re rollin’ out the r.u.b.s!...some new h.e.r.b.s!...and more c.a.n.e!

2010-11-04T11:53:00.000-07:00

They’re here! Nine new r.u.b.s, five new h.e.r.b blends and two new c.a.n.e sugars are now gracing the shelves of our store and soon, the pages of our website. We’re so excited to share them with you!

Visit www.SaltSistersOnline.com for the entire product line. Below, we’ll feature just a few:

Rock Crystal Sugar—an all-natural sweetener! This unprocessed rock cane sugar adds a touch of sweetness without changing the taste of your beverage, as with artificial sweeteners. And, otherwise known as “rock candy”, it’s a great sweet snack (don’t tell the kids!). One taste and you’ll be hooked!

Whole White Peppercorns—White peppercorns are the inside of ripe, red berries that have been soaked after harvesting to facilitate the removal of the red skin. Once the skin is removed, the peppercorn is dried. White peppercorns have crisp flavor that is more delicate than the black and green peppercorns.

Caribbean Jerk Rub—This seasoning hails from Jamaica, “mon!”. Not too hot, not too mild…it’s just right!

Mediterranean Rub—Think Greece, Turkey, Spain or Southern Italy. Not only does this rub smell great, it enhances many dishes, especially when paired with fish and seafood, whole grains, and fresh vegetables.

November Sale & Gift Ideas

2010-11-04T11:51:00.000-07:00

November Sale!

Our November promotion is Durango Hickory Smoked Sea Salt. This unrefined, flaked sea salt is smoked over premium hickory wood, resulting in a full, clean, smoked flavor without bitterness. It’s 100% natural and will add authentic flavor to any dish. Receive a 20% discount online or in our store.

HOLIDAY Gift Ideas!

Unique gift sets for everyone on your gift-giving list ~ now available online or in our store! Creative combinations of unrefined sea salts and herb blends , cane sugars, flavored sea salts, salt spoons , and sugar spoons in organza bags, so no wrapping necessary. Just add a card!

Also, don’t forget our amazing Vanilla Infusion Kits! Every baker’s dream, this is also a great holiday purchase for the person who seems to have everything. These kits contain eight (8) Grade A Madagascar vanilla beans in a 16 oz bottle – complete with instructions for making your own pure vanilla extract. A perfect gift for anyone who spends time in the kitchen!

Here’s what one customer says about our Vanilla Infusion Kits, among other products:
Jean Boocher, who lives in South Bend, has five children and six grandchildren. She also serves as the dessert and pastry baker for Bruno’s Restaurant in New Carlisle, Indiana. Jean says…

“As a baker, I have purchased several of the…Vanilla Infusion Kits, which I love! It’s a pretty bottle containing Madagascar vanilla beans. You add your own vodka and in 2 or 3 months, you have a beautiful vanilla.”

“I use s.a.l.t. sisters sea salt every day. The flavored sea salts I use lately are Black Truffle, Spanish Rosemary…and the Vintage Merlot, which I admit I purchased because it's a pretty shade of purple. However, it is quite tasty on a roast or a couple steaks.”

“I also absolutely love the Gourmet Cane Sugars, especially the clove! It is so wonderful on the top of an apple pie, ginger cookies or pumpkin muffins. First, it looks pretty, but then the warm flavor surprises your taste buds!”

“I truly love that s.a.l.t. sisters is a family-owned company! Everyone is very friendly and knowledgeable about their many wonderful products. They can help you discover new ideas for recipes, or different ways to use the salts and sugars. Not a day goes by without the use of one s.a.l.t. sisters product, and I wouldn’t have it any other way.”

Thanks for the amazing words, Jean. We’re thrilled you’ve discovered many uses for our products!

October Is a Treat!

2010-09-30T10:42:00.001-07:00

One treat I want to share with you is a fun, festive fall treat. If you’ve never tried your hand at making your own marshmallows, you have to try the recipe below. Careful with the homemade mixture, though because once you taste it, you’ll think I “tricked” you into never purchasing bagged marshmallows again!

Marvelous Marshmallows
4 envelopes unflavored gelatin
1 ½ cups water
3 cups sugar
1 ¼ cups light corn syrup
¼ teaspoon s.a.l.t. sisters unrefined sea salt
2 teaspoons vanilla extract
1 ½ cups confectioners’ sugar, plus additional for rolling
¼ - ½ cup of s.a.l.t. sisters naturally-flavored, raw c.a.n.e. sugar, such as wild blueberry, or dark cocoa.*
*Choose one or two of your favorite flavors from our website, www.SaltSistersOnline.com.

Grease an 11 x 17 inch glass baking dish with vegetable oil. Line the dish with lightweight aluminum foil and lightly coat the foil with more oil.
In the bowl of a standing electric mixer, soften the gelatin with ¾ cup of the water.
Place the sugar, corn syrup, remaining ¾ cup water and the sea salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees Fahrenheit, or the soft-ball stage on a candy thermometer.
With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula.
Sprinkle the top with s.a.l.t. sisters naturally flavored raw cane sugar(s). For added variety, you can sprinkle part of the mixture with one flavor, and part with another flavor.
Allow the mixture to rest, uncovered, at room temperature 10-12 hours.
Using a fine sieve, sprinkle the confectioners’ sugar onto a cutting board. Turn the stiffened marshmallow mixture out onto the sugar and, using a small, lightly oiled knife or square cutter, cut into squares. Be sure to dip the cut edges of the marshmallows into confectioners’ sugar to prevent sticking.
Keep in an airtight container. Best when eaten within two days of being made.
Try using these marshmallows in your hot cocoa. For a grown-up flavor, create a “sweet heat” treat by choosing Habanero naturally-flavored cane sugar in hot cocoa.

Southern Recipe

2010-09-30T10:41:00.000-07:00

Here is the Crab Shack’s own recipe for Low Country Boil, which comes from my new cookbook “Savannah Classic Seafood” by Janice Shay.

Capt’n Crab’s Low Country Boil
Serves 8
½ cup Capt’n Crab’s Secret Spice (or any seafood seasoning)
1/8 – ¼ cup unrefined sea salt
4 tablespoons freshly-ground black pepper
¼ cup white vinegar
2 pounds new potatoes, quartered
2 pounds smoked sausage links, cut into 1-inch pieces
8 ears corn, cut into 2-inch pieces
½ onion, cut into thick slices
3 pounds fresh shrimp, tails on
Fill a 16-quart pot with 8 quarts water. Bring water to a rolling boil and add the seafood seasoning, sea salt, pepper and vinegar. Add new potatoes and cook for 5 minutes. Add the sausage, corn and onion, and continue cooking for 10 minutes or until the potatoes are tender. Turn the burner off, and add the shrimp, letting them cook for 2 minutes. The shrimp will float and the shell will separate from the tail. Drain the water, sprinkle with seafood seasoning to taste, and serve with lemon wedges, cocktail sauce and plenty of paper towels. Enjoy!

Gone South to Savannah, again

2010-09-30T08:12:00.000-07:00

I’ll travel to Savannah for any reason, but September held a very special purpose for traveling to my favorite southern city: our oldest daughter, Taylor, is attending the Savannah College of Art and Design and so our journey there was to deliver her to her rightful destination. Since Taylor is our first to leave the nest, we were filled with joy in knowing she’s doing something very purposeful with her life. We’ll miss her in our home, of course, but for all you parents out there who will share in the letting-go of a child-turned-adult, it really wasn’t a bad experience…even if college is 950 miles away.

Keeping with tradition, the first place we always visit is The Crab Shack. Yes, I’m talking about it again, but this place is amazing! (Check out our previous post for more information on this fabulous restaurant) Again, I ordered the Low Country Boil ~ but this time we had visitors ~ the deck was alive with Fidler crabs! Such a wonderful environment to enjoy wonderful food. The seasonings in my dish inspired me to create my own blend….look for a whole new product line of r.u.b.s coming very soon (and I mean it this time!), along with several new h.e.r.b blends! s.a.l.t. sisters’ very own version of a low country boil seasoning is included in the debut!

On our way home, we lunched in Orangeburg, South Carolina, at Fatz Café. This restaurant boasts of locations throughout the Carolinas, Tennessee, Georgia and one in Virginia, and while our propensity is to dine at more out-of-the way restaurants, we were very happy with the meal we received. Jim ordered the Cajun Firecracker Sticks, which comprised of shrimp, sausage, onions, peppers, spinach and melted Jalapeno Jack cheese, all rolled in a tomato-basil tortilla, served with remoulade sauce. Jim said it was spicy good, with enough left over for the next day.

I chose the Pimento Cheeseburger with Fried Green Tomatoes. The burger was cooked perfectly and I love fried green tomatoes. My meal was also served with remoulade sauce; I’d eat about anything with this French-inspired condiment, but this combination was really delicious.

As you travel, give this small chain restaurant a try! Check out their website at www.FatzCafe.com .

s.a.l.t Spotlight

2010-09-01T07:59:00.000-07:00

This month and next, we’re featuring a couple of our devoted s.a.l.t. sisters customers who tickle their dishes and our fancy with our product!

Customer: Carrie Clark
Town: Shipshewana, Indiana
Occupation: Wife of Bill and mother of three children
Cooking specialty: “Quick and easy! My goal with dinner is to get it on the table!”
Ways Carrie uses s.a.l.t sisters products: “Their products make me look like a better cook. I use Tuscan Farmhouse Blend on scrambled eggs with cheese. It’s so good! I also make my own croutons by tossing Italian Bread with butter and Charmane’s Bread Dipping Seasoning. That really impresses my family!"

“I visited my sister Stephanie in Japan, and I took her some of the product. Thank you, s.a.l.t. sisters!”

Carrie, we’re thrilled that you like our product!

Carrie Clark, third from left, stands with her three sisters Stephanie Stultz, Emily Hougland, and Jessica Stemm. With Carrie taking s.a.l.t. sisters product to sis Stephanie in Japan, you might say s.a.l.t. sisters has gone International!

s.a.l.t. sisters On the Road…

2010-09-01T07:14:00.000-07:00

Next month, our schedules are power-packed with shows and demonstrations! Here’s where you’ll find us:

Saturday

October 2

Cook’s Club

Davis Mercantile, Shipshewana, IN

Friday-Sunday

October 8-10*

Indiana Gourmet Food & Wine Expo

Indiana State Fairgrounds, Indianapolis, IN

Coming in November…

November 13-14*

Metropolitan Cooking & Entertaining Show

Washington Convention Center, Washington, DC

*Our store at the Davis Mercantile will be closed while we travel.

Getting the Most Out of Your Vanilla

2010-09-01T06:57:00.000-07:00

Question from Carole: “Love the store, love this page. Could you please review the vanilla bean process from adding the vodka to finally making vanilla sugar? Thanks!”

Answer: This is what I recommend: Start by filling your bottle with an 80-proof vodka. Let the bottle sit for 2-4 months in a cool, dark place. You can tell by the smell when it is done. Leave the beans in the bottle and use it as you would any vanilla.

Then, refill the bottle and start the process over. After a while (years!), you will be able to tell the vanilla isn’t getting as strong as before, or it might take a lot longer for the vanilla to get to the right strength.

At that point, you’ll want to start splitting the beans one-by-one. You may want to split two beans at a time. The more beans you split, the faster it will infuse, but you will not get as many extractions out of the beans.

When you think that the beans are done making vanilla, you can scrape the beans and use any seeds that may be left over in your baking dishes or anything else that you would use vanilla in.

Or, you can simply let them sit out overnight to dry and then throw them in sugar to make vanilla sugar.

There is no real “right” way to do this process. It’s really your choice. Have fun with the process!

Thanks for visiting us both on Facebook and at our store, too!

Where to Start?

2010-09-01T06:52:00.000-07:00

One of the questions I frequently get asked is, “Where should I start?” The short answer is…anywhere!

Just take an entrée you already make, and instead of adding regular table salt, add a dash of one of our flavored sea salts. It’s really that easy to discover a richer, more succulent flavor for your dish. You’re adding healthy benefits, too.

Try some flavored sea salt on scrambled eggs, chicken breast, veggies, or roasting. You don’t even have to like cooking to use our product! It’s really just about having a punch of natural flavor to your food. No artificial flavorings or preservatives are added to any of our products.

Remember to use half or less as much of our flavored unrefined sea salt than you do regular salt.

Check out our website for more information on all of our products, but here’s a list of our flavored sea salts you’ll find there: Black Truffle, Chile Verde, Chipotle, Espresso Brava, Ghost Pepper, Habanero, Jalapeno, Lemon Twist, Lime Fresco, Roasted Garlic, Smoked Serreno, Spanish Rosemary, Spicy Curry, Sun Ripened Tomato, Szechuan Pepper, Thai Ginger, Toasted Onion, Vanilla Bean, Vintage Merlot, White Truffle, and Wild Porcini

Too many to choose from? Stop in at our store at the Davis Mercantile in Shipshewana and sample a few!

Networking & Name-dropping: Emily G’s

2010-08-05T18:28:00.000-07:00

    One of the many joys we experience as we travel to trade shows is getting to meet other people who are also in the healthy foods trade. While we were in Washington, DC this past May, we met up with two business women whose stories are similar to s.a.l.t. sisters; our paths crossed again in Atlanta.

    Their company’s name is Emily G’s, owned and operated by two moms, Emily Myers and Gina Bodell. After trying their hand at making jam in their home using fresh ingredients, people started requesting more. Emily G’s was launched, and now, their artisan jams, called “Jam of Love,” are available on-line at www.emilygs.com, and in 40 retail locations.

    With their ingredients being all-natural and their jams hand-poured the old-fashioned way, Brenda and I were instantly attracted to their product line and story. After sampling about 10 different flavors, I concluded these were the most flavor-intense, amazing jams I had ever tasted. I immediately started connecting ways of pairing their jams with our sea salts. At the bottom of this newsletter, you’ll find one recipe where the two products are partnered. We’ll continue creating more recipes as well, as we know this is going to be a long and beautiful friendship with Emily, Gina, and their jams!

Atlanta: Awesome and Amiable

2010-08-05T05:23:00.000-07:00

    One the one hand, Atlanta can be overwhelmingly huge, but in a good way, because it offers so much to see and do. After all, this great city hosted The Summer Olympics in 1996. It also boasts as the founding place for Coca-Cola, and well, I could go on and on about its splendor. On the other hand, Atlanta understands its southern roots of hospitality, grace, and charm. It’s a great place to leave vacation to go to, which is just what I did.

    Brenda and I met at AmericasMart, an expansive structure located in the heart of Atlanta, for the Atlanta International Gift and Home Furnishings Market held July 16-18 (If you’re curious about AmericasMart, click here). We walked the show and saw lots of great products, all cooking or kitchen-related. We were both entertained and educated by Tyler Florence during his cooking demonstration, and happily and gratefully, we landed new accounts! We’re thrilled to welcome the retailers listed below to the s.a.l.t. sisters family, as they will now carry our products in their store and help spread the word on using unprocessed, unrefined sea salts containing trace minerals, along with some other products we sell.

Teaism Tea Shop

400 8^th Street NW

Washington, DC 20004

202-638-7740

Warm Glow Candle Company

519 W. Water Street

Centerville, IN 47330

765-855-5485

By the way, if you have a retailer near your home or vacation spot, invite them to discover us on our website, or you can pass along information you have about us. We would love to make buying our products easier by simply being on your local retailer’s shelf.

We Want Your Input!

2010-08-04T18:59:00.000-07:00

    Brenda, my business partner and friend, and I are tossing around the idea of starting a “cook’s club” somewhere within driving distance of our homes here in Middlebury, IN.

    Our idea is to gather once a month and talk about a variety of cooking topics, from cooking style to recipes. We want the cook’s club to be high in participation and low in difficulty. Our goal is to demonstrate how easy it is to cook with healthy foods and to encourage you to reach for fresh ingredients as opposed to processed foods. Ultimately, we want the club to serve as a connecting point for folks in our community to gather, have a great time and get the creative juices flowing!

    We would love to get your feedback about our endeavor. Would you please e mail and share your ideas for our cooking club? Where would you want the meeting place to be? What would you like to gain from our time together?

Email me, Charmane, at charmane@SaltSistersOnline.com

Here’s a Fresh Idea!

2010-08-04T17:36:00.000-07:00

Lori Lenhard emails, “I recently used the Vintage Merlot Sea Salt in my French Onion soup. Yum!”

Lori, we’re so glad you like the salts!

Another great customer writes:

“I found your shop while on vacation last week. Cody was minding the store alone. I wanted to tell you what a wonderful job he did of describing your products and showing me how to get what I need online. He was so personable and knowledgeable--a fine young man who you can be very proud of….

I received my glass shaker in the mail, and I wasted no time using the Tuscan Farmhouse herbs on a simple pasta with butter, olive oil, parmesan cheese, and Italian parsley. It was simply delicious! On Sunday I sprinkled Tuscan Farmhouse on a piece of artisan bread with thick slices of heirloom tomato from the farmers market. Simply divine! You've hit on a winner there…. I'm so glad I stumbled onto your shop in Shipshewana. I'm sure I'll be reordering in the future.”

Bonnie L. Casey

www.bonnielcasey.com

Thanks so much, Bonnie. Brenda was sure to pass along the compliment to her son Cody! Isn’t it wonderful that cooking can be so easy when the right seasonings are used?

To our customers, please continue letting us know some of your favorite ways of using our many flavors of unprocessed and unrefined sea salts, our flavored, raw and organic cane sugars, herb blends and our vanilla fusion kits. Email us at: customerservice@SaltSistersOnline.com

Savannah: Serene and Succulent

2010-08-04T16:14:00.000-07:00


Taylor and her friend Jess at a historic park in Savannah

    This beautiful city full of history, hospitable people, and more relaxed lifestyle draws the Skillen family back time and time again. Savannah affords us the gift of living life at a slower pace, while at the same time immersing us in art, culture, and of course, great food. We stayed in a renovated town house, circa 1854, with the kind of kitchen that allowed me to have fun cooking with local food. Taylor, my daughter who graduated from high school this past June, participated in her freshman orientation at Savannah College of Art & Design, where she’ll be attending in the fall. Another daughter, Lauren, had a great time attending workshops in jewelry design and filmmaking.
Even though cooking and relaxing are synonymous in my world, we do take time to eat out on occasion. We have two favorite spots in the Savannah area to which we frequent. We like them so much we have to share about them, so if you ever find yourself in Savannah, you can experience them, too!

    One restaurant the entire family goes to is The Crab Shack. It has been around since 1987 when a husband-wife team combined their fishing business with their love for cooking the sea food people literally had just pulled out of the water. Serendipitously, their “open door” style evolved to what today is a famously popular place to dine on fresh sea food. The restaurant is located on a creek bank surrounded by ancient oak trees. We sit outside when we dine there, soaking in the views, stuffing ourselves with the restaurant’s food, and sometimes being humored by the cat whose responsibility is to chase outdoor critters away. Check out their website: www.thecrabshack.com

    Another restaurant we enjoy is Mrs. Wilkes. The history behind this place is fascinating: In 1943, Sema Wilkes ran a downtown Savannah boarding house, and she prided herself on making homestyle southern cooking which she served family style. Four generations later, the restaurant’s owners endeavor to do the same, offering different fare each night and serving it up in overflowing bowls. From fried chicken and sweet potato soufflé, to black-eyed peas, okra, and cornbread, Mrs. Wilkes honors the tradition of true southern cooking. And, of course, each meal is topped off with nothing other than good ole’ banana pudding. You can find them online at www.mrswilkes.com.

s.a.l.t. sisters is “Delectable”

2010-07-07T20:25:00.000-07:00

June also brought us a new and awesome opportunity to sign on with a reputable company called “Delectable Samplings.” This business represents thirty food companies and sells food related-items to retailers in the south. Delectable Samplings will carry our educational torch and line of products to smaller retailers in six different states. As the names of those retailers come in, we will forward them on to you. Because of our affiliation with Delectable Samplings, we will travel to Atlanta this month and participate in The Atlanta International Gift and Home Furnishings Market. Be sure and visit us next month, when I’ll feature photos and information from Atlanta’s Show. And of course, I’ll throw in some family vacation photos, too.
Happy Summer….

s.a.l.t. sisters Shakes Things Up in Chicago!

2010-07-07T20:16:00.000-07:00

On June 28, s.a.l.t. sisters participated in the annual Taste of Chicago held at Grant Park. This event is HUGE, and, while it features the amazing food and restaurants in and around Chicago, people--including famous chefs--from all around the country attend.

I was privileged to hold a presentation with home cook and party planner Will Brown, someone I connected with in Atlanta. We sponsored Will for the event, and he chose to use the Yakima Applewood Smoked Sea Salt. While Will made one of his dishes (Will’s Way Creole Sausage & Tomato Gravy) he invited me to talk about our unrefined sea salts and answer questions from the audience. Once again, we’re thrilled to educate the public on the benefits of cooking with unrefined sea salts.

Raw Organic Cane Sugars Are Here!

2010-07-07T19:53:00.000-07:00

Speaking of sweet…we’re excited to debut our raw organic cane sugar products! We are as excited about these items as we were when we rolled out our unrefined sea salts! Why? Because our c.a.n.e products, like our sea salts, are all-natural – no chemicals, colorings or extracts. Unlike their overly processed counterparts, raw sugars are only boiled a few times to remove impurities, with no chemical processing* or additives. (*Sometimes undesirable chemicals such as trace phosphoric acid, sulfur dioxide and formic acid are used in the refining of white processed sugar.) Less processing allows these sugars to retain molasses, which includes the minerals and vitamins that are refined out of white granulated sugar. This feature also causes them to be less of an “empty carb” than processed sugar, as processed white sugar offers no nutritional substance whatsoever. Raw cane sugar retains the same trace vitamins and minerals that are found in the juice from the sugar cane plant. These minerals can include phosphorus, calcium, iron, magnesium and potassium.

How do you use our c.a.n.e products? You’ll find the ways are virtually limitless! Here are quite a few suggestions:

~ Raspberry: Red Oregon Raspberries are the star ingredient in this beautiful, fuchsia-colored sugar. Rim a glass of lemonade with it, or add some personality to your morning oatmeal!
~ Wild Blueberry: For a fresh flavor, toss spinach, walnuts and a vinaigrette dressing with this sugar for a fruity summer salad. For a more savory approach, sprinkle over grilled salmon with balsamic vinegar for a sweet demi-glaze.
~ Lemon: Real lemon added to the raw cane sugar is clean and refreshing, never bitter. Mix with herbs and sea salt to finish off delicious roasted potatoes. For a creative twist, mix with sea salt and season peanuts with them.
~ Lime: Use whenever you want a crisp, citrus splash. Lime is an extremely versatile flavor. Combine with sea salt and use as a simple but tasty seasoning. It adds a refreshing pizzazz to grilled veggies.
~ Green Chili: This combination of sweet and spicy will make your taste buds tingle. The heat is a pleasant surprise that both complements
and contrasts the sweetness in the sugar. This raw cane sugar is a must-try on cheddar cheese scones.
~ Habanero: Sweet with a lot of heat! Use sparingly - this sugar delivers an exhilarating kick. If you like it “hot”, you’ll love this sugar. Works
nicely on seafood with a squeeze of lemon and olive oil.
~ Sweet Onion: An unpredictably special taste. Use on anything to add delicious “caramelized onion” flavor. This is addictive. Finish your
favorite creamy soup with just a pinch of this raw cane sugar. Or, top dinner rolls before baking or add to popcorn for a simple snack. Let
your imagination run wild!
~ Clove: Use on steamed or baked carrots, or make a mouth-watering glaze by coating the top of a ham just before baking. As an addition to
liquids, try sprinkling in eggnog or mulled cider.
~ Cinnamon: Dusted over apple slices, this makes a delicious snack. Or, use to top Indian-spiced basmati rice or tandoori chicken.
~ Vanilla Bean: Evoking the comforting flavor of everyone’s favorite desserts, we use premium Tahitian Vanilla beans to make this much-
loved variety. Try sprinkling on a pork chop before tossing it on the grill, or use with butter to candy walnuts.
~ Dark Cocoa: It’s chocolate sugar. Do you even have to ask? Top fresh strawberries with this, or add to pancakes or French toast.
~ Espresso: Real espresso is melded with the sweetness of cane sugar to create a unique and robust flavor. Mix with plain yogurt for a
morning pick-me-up.
~ Tangerine: With a fruity, tangy taste, tangerine sugar will add a freshly-peeled citrus burst to salads, drinks and desserts. Sprinkle on a
freshly-sliced grapefruit for an extra fruity burst of sugar.
~ Ginger: If you like fresh ginger, you’ll love this sugar! Fresh ginger is infused into raw cane sugar to create a sweet treat with a zesty zing.
Use in stir fry to add a sweet zing. Perfect on grilled salmon, and it will be your new favorite when added to a steaming cup of tea.

Sweet Summer Days!

2010-07-07T06:33:00.000-07:00

This month you’ll find me relaxing in the warm sunshine, spending quality time with my girls and Jim, traveling to our favorite vacation spot in Savannah, Georgia, and taking in the sweet moments each day provides. As soon as we get there I’ll start cooking with the freshest ingredients I can find.

What the Research Says…

2010-05-27T06:28:00.001-07:00

We have researched and performed a “salt load” of reading on pure, unrefined sea salts. One of the first books we discovered is titled, Salt Your Way to Health, by Dr. David Brownstein, M.D. He writes:

“Unrefined salt is a whole food product which is easily utilized by the body. The additional minerals such as magnesium and potassium are essential for a healthy immune system…. Refined salt, in its highly processed form, is an unnatural substance to the body…. The consequence of utilizing salt in a devitalized form is a poorly functioning immune system, initiation and acceleration of chronic illness, and promotion of acidity.”

Simply put, Dr. Brownstein is saying that refined, white, iodized table salt has been stripped of anything remotely good for the body. In contrast, unrefined salts such as those we promote have not been altered by man, and they contain many wonderful minerals provided by Mother Nature.

Why would anyone choose manufactured salt over unrefined sea salt? Maybe they don’t know of the tremendous advantages, which is why we’re so emboldened about educating the public on the benefits of the “real deal.” *

Remember, too, that it takes twice as much table salt to season dishes as it does sea salt.

Brownstein, Dr. David, M.D. Salt Your Way to Health. West Bloomfield, Michigan: Medical Alternatives Press, 2006.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Consult your physician with questions regarding the use of any sea salts or other supplements for specific health concerns.

News from Atlanta:

2010-05-26T11:23:00.000-07:00

Last month, Atlanta was home to 13,000 visitors at the Metropolitan Cooking and Entertaining Show. Atlanta’s southern hospitality and the lovely people who visit the show made being there a truly delightful experience. We met lots of amazing folks who enjoy entertaining just like we do; they would stop by our booth, sample our product, and we would swap stories, making our long days feel more like a few short hours.

On Saturday, an Atlanta chef invited me to participate in the taping of a cooking segment for his local television show. It was an honor, a lot of fun and a great opportunity to share information about our fabulous products with the people of Atlanta!

If you didn’t catch us in Atlanta, another Metropolitan Cooking and Entertaining Show is coming up this November 13 & 14 in Washington, D.C. We’d love to visit with you at our booth there. For more information, click on the “Find Us” tab at our website, www.saltsistersonline.com.