Our Recipes

 

Looking for a spooky cocktail to celebrate All Hallows' Eve? Here's a ghoulishly sweet and creamy cocktail that will make anyone drop dead. Looking for a spooky cocktail to celebrate All Hallows' Eve? Here's a ghoulishly sweet and creamy cocktail that will make anyone drop dead. Serves 1 (you) Ingredients: 2 ounces vodka 2 or 3 drops of Bob's Vanilla Bitters 1 ounce cream 2 ounces soda water Black Diamond Flake Salt or Kilauea Onyx Hawaiian Sea Salt Wet rim of glass and roll in black salt. Mix cream, vodka and soda together in a cocktail shaker. Add drops of vanilla bitters. Serve in a chilled martini glass.

 A chocolate crust, caramel and chocolate cream, all finished with our Fleur de Sel de Carmague.  Crunchy, gooey, sweet, and salty. This tart will please anyone's taste buds! Serves 10 to 12 Ingredients:   For the crust: 30 creme stuffed chocolate cookies (I used agluten-free brand), crushed into crumbs 10 tablespoons unsalted butter, melted 1 tablespoon white granulated sugar  For the filling: 2/3 cup packed brown sugar 8 tablespoons unsalted butter 1 1/4 cup heavy whipping cream, divided into (1/4 cup and 1cup) 1 (12 oz) bag dark chocolate chips 3 two-finger pinches Bitterman's Fleur de Sel Spray with cooking spray or line a tart pan withparchment paper. Finely crush the chocolate cookies with a foodprocessor or blender. Stir crumbs together with 10 tablespoons meltedbutter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 more minute, then remove from heat. Slowly mix in 1/4 cup heavy whipping cream until smooth. Cool caramel for about 15 minutes at room temperature then pour over the prepared crust. Place in the freezer for about 10 minutes or until the caramel is cooled but not stiff.  Place chocolate chips in a glass bowl. In a saucepan,bring 1 cup heavy whipping cream to a bubble but not boil over mediumhigh heat. Pour the cream over the chocolate chips and let sit for 5 minutes.Then whisk until completely smooth. Pour the chocolate over the caramel and refrigerate overnight to set. Sprinkle with Bitterman's Fleur de Sel once completely cool then serve. Enjoy! Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com. Recipe adapted from kevinandamanda.com  

This recipe is brought to you by one of our Portland-based Meadowlings—enjoy!   I have a confession. For the longest time, I was intimidated by the tomato. I didn't want anything to do with them unless it was ketchup or tomato sauce. Cutting a tomato? Way over my head! That perfect slice always seemed to elude me, leaving a squashed, juicy mess in its place. Once I started working at The Meadow, one of the coziest little shops on NW 23rd Avenue, I decided to expand my palette (and my cooking skills). Now, at the ripe age of 26, I quite like tomatoes - their freshness, squishy crunch and bright flavor sends me through the roof!  Below is one of my go-to basic tomato dishes that helped me build confidence in the kitchen. Think of it as the first step on your very own tomato journey. I hope it inspires you to try something new! 

We are welcoming spring with open arms, and what better way to celebrate than with a refreshing cocktail made with two of our favorite PNW women-owned bitters and spirits.