Our Recipes

Bitterman's Fleur de Sel  sea salt is mineral-rich, delicate sea salt hand harvested using only wooden rakes and wheelbarrow in a stunning mangrove forest, just 3 miles from the Pacific Ocean. To amp up the flavor of your next pie, sprinkle a generous pinch of Bitterman's Fleur de Sel right before baking!   Fleur de sel literally means "Flower of Salt" in French, and many classic fleur de sels are produced in regions of France - Guérande, Camargue, Noirmoutier, and I'ile de Ré. But the label 'fleur de sel' describes the way the salt is made and the qualities it possesses.  Bitterman's Fleur de Sel is a sun evaporated salt with fine, irregular, moist, mineral-rich crystals. This salt is made in Guatemala by raking the crystals that blossom on the surface of a crystallizing pan. Pure and unrefined, this sea salt is hand harvested using only wooden rakes and wheelbarrow in a stunning mangrove forest, just 3 miles from the Pacific Ocean. Try Bitterman's Fleur de Sel or   Taha'a Vanilla Salt sprinkled on top of this decadent apple pie! Ingredients: Makes 1 pie Pie crust: 1/2 cup vegetable shortening or unsalted butter 1 1/2 cups all-purpose flour 1/2 teaspoon Bitterman's Fleur de Sel  1/2 cup cold water (cold tap water with some ice cubes in it) Pie filling: 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 teaspoon Bitterman's Fleur de Sel, plus more for serving 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 6 green apples- peeled, cored, sliced For serving: Taha'a Vanilla Salt, for serving  Instructions: Preheat oven to 400 degrees F. Grease a 9 inch pie dish and set aside.First, make the pie crust. Mix shortening or butter with flour and salt using a fork or pastry blender until it's crumbly. Add as much water as needed to hold it together, and mix continue to mix gently with a fork. Roll out over a floured surface, and cut into half. Cover one half in saran wrap and place in the fridge. Roll out the other half in a 9 inch circle and line your pie dish. In a large bowl, sprinkle cinnamon and nutmeg over the apples and toss to combine. Place the mixture into the pie crust lined pie dish. Place the pie dish in the fridge while you're making the caramel sauce.Next, make the caramel sauce. In a medium pan, heat butter on medium heat until melted. Then add in the flour to form a paste. Add the water, 1/2 teaspoon sea salt, vanilla, brown sugar and white sugar and bring to a boil. Then reduce temperature to low and simmer (keep caramel sauce on simmer until you're using it or else it may harden). Take out your pie crust and pie dish out of the fridge. Take about 3/4 of your caramel sauce and pour over the apples. Roll out and cut the top pie crust into thin strips, and create a lattice top over the apples. Using a pastry brush, brush the rest of the caramel sauce over your pie. Sprinkle the top with fleur de sel sea salt. Place pie in the preheated oven and bake for 10 minutes. Then lower the oven temperature to 350 degrees and bake for an additional 35-45 minutes or until the apples are softened. Once baked, allow to cool a bit and serve with vanilla ice cream. Sprinkle generously with Taha'a Vanilla Salt. Enjoy! Original recipe from Farah Raqib. Follow along on instagram at @findfarah. Visit http://tplusf.tumblr.com/

Black Diamond Flake Salt's pyramid-shaped crystals are very large and provide a nice toothsome crunch that makes for a marvelous counterpoint in texture on this creamy goat cheese appetizer. The raven color of this salt (along with the cacao nibs) also brings delightful visual contrast, sure to elicit an exclamation from your guests! An instant party classic! Simple to make, elegant, impressive and tasty to boot. If you've ever been to a cocktail class, build your own bitters class, or salt block coking class, you've likely snacked on this dish. Your next happy hour or party snack, below. Serves 10 to 12 Ingredients: 1 cup roasted cocoa nibs 1(8-ounce) log fresh goat cheese 2 three-finger pinches Black Diamond Flake Salt 1 (8-ounce) baguette Spread the cacao nibs in a single layer on a sheet of foil.  Roll the log of goat cheese carefully in the nibs so that the cheese doesn't stick to your fingers. Once the cheese is well coated, roll the rog with a little more pressure to embed the nibs into the cheese. Place on a serving plate. Sprinkle the cheese with salt, allowing the crystals to tumble across the plate.Cut the baguette into thin slices and arrange them around the cheese log or place them in a basket to serve alongside. To show guests how to serve themselves, cut a round of cheese from the log and place it on a slice of baguette; top with a few of the scattered chunks of Black Diamond Flake salt.  Original recipe from Mark Bitterman's Salted: A Manifesto - Follow along on instagram at @selmeler - Visit www.markbitterman.com

Our favorite springtime flavor explosion: tried and true Lemon Flake Sea Salt, dappled with sunshine in the form of bright, pungent, candy-sweet lemon juice flavor, juicy baked chicken, plus peppery arugula, salty capers and butter... the perfect chicken piccata.     Serves 4 Ingredients: 3 chicken breasts, thinly sliced and cut into 2-3 pieces 1/3 cup all purpose flour Salt and pepper to taste 1-2 tablespoons olive oil 3 garlic cloves, minced 1 cup chicken broth  1 lemon, thinly sliced 1/3 cup freshly squeezed lemon juice 2 tablespoons capers, drained and rinsed 3 tablespoons unsalted butter, cubed To garnish: Bitterman's Lemon Flake Sea Salt   Preheat oven to 200 degrees F.  Season the chicken with salt and pepper and then dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet over medium-high heat. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken onto a baking sheet and then into the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook the minced garlic in the skillet until fragrant, about 30 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Remove from heat and set aside. Serve chicken over a bed of greens or pasta and spoon sauce all over. Garnish with the lemon flake sea salt.  Original recipe and photos from Farah Raqib - Follow along on instagram at @findfarah - Visit http://tplusf.tumblr.com/  

Our Icelandic Flake Salt  is a delightful addition to buttery, flaky scones, biscuits, and breads of every kind.Try it mixed right into this delicate cheddar and chive dough, then sprinkle more on top with a little unsalted butters right before serving!