It started with holiday gifts. Money was tight, and the mother of five decided to bottle her special salt and herb blend as presents for friends and family. They asked for more; so did their friends. From home-grown seasonings Esther Splaine branched out to spiced oils, honey from bees she keeps in her yard, and herbal "Salve-ations'' using her nurse's training to create when one of her kids developed severe dry skin. Now her children are grown, but the business Splaine started in her kitchen is still kitchen-based and local.
Join us this Monday for a hands-on demonstration and foray focusing on Esther's Splaine's salves [some harkening to her ancestral Barbados]. |
Choose Between Classes From 2pm-5pm & 6pm-9pm |
- 1 pint sour cream
- 6 Tablespoons honey
- 2 Tablespoons orange juice, thawed, undiluted
- 2 Tablespoons Dijon mustard
- 2 teaspoons cream-style horseradish
- 2 teaspoons rosemary, crushed
- 1 teaspoon chervil, crushed
- 1 teaspoon basil, crushed
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon garlic powder
- Combine all Items, mix well. Refrigerate, covered, several hours to blend flavor. Stir before using.
- Recipe is courtesy of honey.com
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