 WIN A GOURMET
SALT SAMPLER!
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Register with Salts of the 7 Seas to receive our Newletters and you will be entered to win a Gourmet Sea Salt Sampler! 5 are being given away!
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 WHAT!
NOT ENOUGH SALT?!
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THE MESSAGE FOR YEARS: Lower your salt intake in order to control high blood Pressure!
THE TRUTH: Salt is not necessarily the culprit. the problem is the TYPE of salt that we have all been eating for almost a hundred years- chemically stripped and bleached table salt!
"Salt is as important to life as AIR AND WATER- when we eliminate salt from our diets and do not get enough of the right kind of salt, we are opening the door for a lot of health problems."
David Brownstein, M.D.
SALT Your way to Health
With over 84 vital minerals, unrefined sea salt is one of the best foods you can add to your diet for good health!
Go to our Website to learn more about the healthy aspects of sea salt and what it can do for your body as well as your cooking!
Salts of the 7 Seas
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 MAGNETIC CANS
ON STANDS-
A GREAT GIFT IDEA!
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Give the Gift that every cook would love to have!
Our Brushed metal stands that hold 4 or 6 ARTISAN CANS of our Gourmet Sea Salts conveniently by the stove or at the table! SELECT FROM
15 different varieties
AGUNI- JAPAN
APPLEWOOD SMOKED USA
BRITTANY GRAY- Celtic
CYPRUS ONYX- CYPRUS
FLEUR DE SEL- France
MAYAN SUN-Cen. America
MURRAY RIVER- Australia
PELE RED HAWAIIAN
PORCINI MUSHROOM-USA
SAL De BRAZIL- Brazil
SALE de ITALAIA- Italy
Sel de Ail Roti-Roast Garlic
Sel d'Oignon Toast Onion
Sauvignon- Wine Infused
TIBETAN ROSE- TIBET in the Himalayan Mts.These great Artisan Cans are also REFILLABLE!
Check our website after Jan. 1st for information on how to order convenient refills.
"I just discovered how wonderfully the magnetic cans and stands are! They work beautifully by the stove or at the table. I am planning on making these a gift to several of my friends and family who love to cook! The salts are delicious, too! A wonderful treat to have in my kitchen!"
Carol Thompson, Toledo, Ohio
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Greetings!
Every year as the calendar turns to October and Fall there seems to be an extra energy in the air, something that revs up and begins humming as we say farewell to lazy summer days and prepare to launch into school and the Holidays and all the wonderful cooking and gathering we do from our gardens and farmer's markets. It's time for pumpkin pie, spicy pumpkin lattes and cider, cozy fires, spooky movies and corn mazes! And of course, we cannot help but reflect on how quickly, once again, the year has flown by. One of our most special times, Thanksgiving, is coming and families will gather around their tables to break bread and say our Thanks for all the blessings we have been given. It's a wonderful time of year!
Of course, this year, has been a trying year to be sure, but out of the adversity there always seems to be a sparkle of bright hope on the horizon- the indomitable American Spirit has proven that a little ol' recession is not going to get us down- we work harder, spend smarter, we think about votes we cast a little more carefully, and on the other side of this trying time, when things will really start to get better, hopefully we will have learned some important lessons about who we are as individuals and as a nation and what is REALLY important in our lives.
We wish you and your family a very
HAPPY THANKSGIVING & GOD BLESS AMERICA!
Linda N. Szymanski, Pres. &
Tricia Lyons,Vice Pres.
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WE'RE OFF TO SEE THE........ Sea Salt in South Korea!
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 Visiting the International
Solar Sea Salt Fair
About a month ago, we received an invitation to be the guests of the South Korean Government to learn more about their Korean sea salts and to attend the International Solar Sea Salt and Food Fair in Gwangju City, about an hour south of Seoul!
Needless to say, it is a wonderful opportunity to learn more about their beautiful sea salts and to see and experience a country and culture that I certainly never dreamed I'd have the occasion to visit!
It will undoubtedly be a very exciting trip, one that I will look forward sharing with you in next Newsletter coming in December!
Linda 안녕, 안녕히 가십시오 that's Good-Bye in Korean!
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UPSIDE DOWN TURKEY Moist Tender Delicious!
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 The BEST,
Serves 12-14
Ingredients
1 18-20 lb. Turkey, thawed
2 cups of chicken broth
1 1/2 sticks REAL butter
1 clove minced, fresh garlic
1 t. dried Basil
1 t. Sel de Oignon,Toasted Onion Sea Salt*
1/2 t. ground Melange Pepper-ground*
1/4 t. dried Rosemary leaves
1/4 t. dried Majoram leaves
1/4 t. dried Thyme leaves
3/4 c. unsalted butter
1 1/2 c. dry white wine- Chablis is nice
1/2 c. Cabernet Sauvignon wine
1 t. Sel d'Ail Roti- Roasted Garlic sea salt*
1 Meat thermometer
*Visit our website for these special ingredients
Rinse thawed turkey well, removing giblets. Pat dry. Heat oven to 325 degrees and pour 1 c. chicken stock into a large roasting pan. Heavily butter roasting rack and set inside pan. If you are using prepared stuffing, fill the turkey loosely and truss the opening. YOU TUBE has a terrific video on Trussing a Turkey- I recommend it if you have never done this before.
OK- now we combine the minced garlic, Basil, Sel de Oignon sea salt, Melange pepper-freshly ground is always best, Rosemary, Majoram and Thyme in a small bowl. Take 2-3 T of softened butter and rub all over the bird. Then sprinkle the dry mixture evenly over the bird and some inside as well if you are not using stuffing.
HERE IS THE SECRET.... Place the bird UPSIDE DOWN on the roasting rack, be sure to butter the underside as well, place the meat thermometer in the breast portion of the bird, be careful not to touch a bone. Put the Turkey in the oven, setting the timer for 20 minutes.
Meanwhile, in a small sauce pan, combine 1 stick of butter and the wines, together with the remaining 1 cup of chicken broth and a pinch of Rosemary and Thyme and the Sel d'Ail Roti, Roasted Garlic sea salt. Heat mixture gently over low heat. After 20 mins. in the oven, take a Turkey baster and suck up about 1/2 cup liquid from your sauce pan and squirt carefully over the bird- do this quickly so you do not lose valuable heat from your oven. Return the bird to the oven and continue to roast, once again setting the timer for 20 minutes.
Repeat basting every twenty minutes until you are about 1 hour away from the Turkey being done, allowing 15-18 mins. cooking time per pound. Internal temperature should read 175-180 degrees F or 80 degrees C. when the bird is done. You can also suck up the juices from the roasting pan- lots of good seasonings are in it. Have some aluminum foil handy to cover or "tent" the bird if it appears to be browning too quickly.
For the last hour of cooking, remove the bird from the oven and carefully turn the bird over- this will take two people and two large Turkey Forks- you can get them almost anywhere- (I got mine at Bed, Bath & Beyond). Once the bird has been turned over, breast side up, baste again and return, untented to the oven following the pattern of 20 mins. baking then basting until the meat thermometer reads 175-180 degrees. Bird should be nicely browned.
Remove from oven sprinkle lightly with the Sel d'Ail Roti- roasted garlic sea salt and let stand, covered, for 15 to 20 minutes while you prepare the gravy using the pan drippings. Carve your bird - after all the pictures have been taken, of course! Enjoy!
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SPICY PUMPKIN SOUP
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 Spicy PUMPKIN SOUP w/ Cyprus Onyx Gourmet Sea Salt- Serves 6-8
3 T Butter- the real thing
1 small Onion chopped
4 C of canned Pumpkin
3 C Chicken Broth (Swansons has no MSG) Use less broth if you want the soup to be thicker.
1 1/2 t. of Cinnamon 1/2 t. of Ground Cloves 3/4 t. Ginger-powdered 3/4 t. ground Coriander 1/2 c. dark brown sugar 2 Cups of Half & Half 1/2 c sour cream or Creme Fraiche (Devonshire Cream) --Available in most specialty grocery stores. The Creme Fraiche is a little sweeter than sour cream.1 t. of Cyprus Onyx, black flake sea salt Cyprus OnyxMelt butter in sauce pan and add the chopped onions. cook until almost translucent. Remove the onions to a food processor and puree. Return onions to the pan and stir in the canned Pumpkin, chicken broth, half and half and next four seasonings along with the brown sugar. Cook about 20 mins. on low heat to bring out the spices' flavor. Do not boil. Taste and add more spices if you wish. About 5 minutes before serving, ladle the soup into bowls- about 1.5 cups to a serving, and top with a dollop of either the sour cream or Cream Fraiche and sprinkle lightly with the black, Cyprus Onyx sea salt for a dramatic presentation! A wonderful, warming Fall soup! Enjoy!  |
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