Outof stock
Dusk
$10.25
This sophisticated, sweet dust adds complexity, exotic aromatics, and an immediate “sweet” register to desserts, fruit, berries, dairy products and cakes. Dusk turns the simplest desserts into and elegant ending to your meal. Sprinkle on fruit. Finish any dessert with sweet aromatic elegance. Pairs well with cream, crème fraiche, Mascarpone, or ricotta. Adds complexity to pound cake, shortcake, or lady fingers.
Hand blended in small batches with: orange peel, pepper, cardamom, cinnamon, and galangal.
Quick tips:
- Dust Dusk over grilled peaches and serve with Three Twins Madagascar Vanilla ice cream.
Suggested Recipes:
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Use to season leg of lamb, French stews, Italian dishes, poultry stuffing, Manhattan clam chowder, and stocks. Try on fresh tomatoes, add a pinch to marinades, herb butters and cottage cheese (or put under your pillow to ward off bad dreams). [Thyme]
Madras Curry
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Hand blended in small batches with: coriander, pepper, cumin, mustard, turmeric, cardamom, Chiles, curry leaves, and cloves.
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Poultry Seasoning
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Hand blended in small batches with: celery seed, sage, sweet Chiles, onion, savory, rosemary, thyme and marjoram.
Herbes de Provence
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Hand blended in small batches with: tarragon, basil, savory, marjoram, thyme, and a little lavender.
French Vinaigrette
$10.00Traditional French meals are completed by serving a simple salad course, frequently just lettuce or frisee leaves moistened by a very light vinaigrette. Our French Vinaigrette Dressing is authentically based on shallots, milled mustard seed, and French herbs. After mixing (directions below), pour some dressing into the bottom of your salad bowl before adding the dry lettuce. Toss and enjoy. Also makes a wonderful marinade for asparagus, broccoli, or green beans. Bon appetit!
Traditional French dressing or vegetable marinade directions: Mix 2T Blend with 2T water, let stand 5 minutes to rehydrate. Whisk in ½ cup olive oil & 1/4 to 1/3 cup vinegar (typically sherry vinegar, wine vinegar, or our personal favorite, champagne vinegar).
Hand blended in small batches: shallots, sea salt, mustard, black pepper, and tarragon.
Quick Tips:
- Toss some French Vinaigrette Spice Blend on white fish before grilling or pan-frying.
Marjie –
This wonderful blend sent my clementine cake over the top. Mix it up with some powdered sugar (use real glazing sugar without the cornstarch!) and a little water. It makes an amazing, intriguing glaze. Everyone comes back for seconds! ~ posted 1/25/2015
Kimberly Capobianco –
This blend is out of this world. Sprinkled on fresh fruit (pineapple is my favorite), it’s over the top. So good!
Karen Less (verified owner) –
I love it in my morning oatmeal with fruit!
Lisa-marie Gonzales –
I use this daily on my latte. It’s divine!!