| Recipes! |
| Check out these submissions from our customers! Dianna Duffy sent in this yummy Irish Farmhouse Bake
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April 19th is National Garlic Day. Are you a garlic lover? Send us your favorite TSTE Vik's Garlic Fix inspired recipe and you may be featured in our customer newsletter! |
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Spotlight on
Green Bay, WI |
Gary & Diane Smits
TSTE of Green Bay
Located near Lambeau Field, named for Curly Lambeau, TSTE of Green Bay owners Gary and Diane specialize in hospitality. Their eclectic store look is highlighted with a seating area and fireplace where they serve up daily samples of tea and blend offerings. They love chatting about cooking and recipes with customers who come into "the community's spice cabinet" to pick up their best selling TSTE Backwoods Hickory Rub and more.
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| More About Our Stores |
TSTE of Winter Park was a sponsor for the 1st Annual Orlando Chili Cook-off, and we are delighted to report that their customers, Jamie Larson and George Miarecki, under the team name "Al Gore's Worst Nightmare," took 1st place in three categories: People's Choice, Judges Choice and Best in Show. Their secret winning ingredient? TSTE's Matanza's Chili Mix!
TSTE of St. Augustine
Colleen Messner is GOING TO JAIL for the Muscular Dystrophy Association on March 25th and needs bail money! Donations to the Lock-Up will support local families and guarantee that the MDA can continue its mission to find treatments and cures, as well as provide vital services. Bail Colleen out! |
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| IngenuiTEA pot |
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The same convenience of our 16 oz. IngenuiTEA but capable of making more & fits perfectly on our Fruit Infusion Acrylic Pitchers. When the bottom valve is released crystal-clear tea flows through while the mesh filter retains the leaves with one of the best infusers on the market. Try making Winter Park's Chocolate Mint Tea: 2 Tbsp Black Chocolate Tea & 1 Tbsp. Marrakesh Mint to make 3 quarts. Steep for no more than 4 minutes.
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Greetings!
Fáilte! (pronounced fall-sha; Gaelic for welcome) Spring is on the way! There is still a chill in the air, so we have gathered some delicious, hearty recipes for you to try this March. In honor of the festivity of St. Patrick's Day we have several distinctive recipes, including hearty Corned Beef, savory Braised Lamb Shanks, and even a sweet, fragrant coffee recipe from a fellow customer. Springtime is a time of renewal, and often means cleaning out closets and cabinets; don't forget your spice cabinet! Refresh and renew your favorite spices and blends. Read on and have a great month! Sláinte! (Cheers!) |
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March's Exchange
from Jeffrey Schrader and Bryan Behling, TSTE of Winter Park
Corned Beef and Cabbage with Herb Sesame Mustard
Make your own delicious corned beef and cabbage with spices and an easy brine, and skip the preservatives! Start the corned beef with a fresh brisket about 7 days before you plan to make your dinner.
Serves 6 to 8.
2 Tbsp TSTE Yellow Mustard
3 cloves garlic, minced
1 fresh beef brisket, 7 to 9 pounds
3 ribs celery, cut in 2-inch pieces
2 large onions, cut in wedges
2 cloves garlic, minced
6 medium red potatoes, halved
5 carrots, cut into thirds
2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
1 head of cabbage, cut in 6 or 8 wedges
Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.
On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves of minced garlic. Bring to a boil; skim off any residue which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer. If cooking some vegetables in another pot, cook just until tender and keep warm.
Herb Sesame Mustard
1 Cup Prepared Mustard
2 Tablespoons TSTE Herb Sesame Blend (or to taste) Combine yellow mustard and Herb Sesame Blend, then chill. Serve as an accompaniment to Corned Beef dinner or sandwiches. |
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Enjoy these "Luck of the Irish" recipes for St. Patrick's Day
adapted from The New Irish Table, by Margaret M. Johnson
Braised Lamb Shanks with Roasted Garden Vegetables
Serves 4
3 Tbsp olive oil
 4 lamb shanks (3/4 to 1 lb each)
large diced carrot
1 diced onion
1 diced celery stalk
½ cup dry white wine
14 oz. diced canned tomatoes
3 Tbsp TSTE Lamb Seasoning
1 cup water, if needed
Vegetables:
1 small turnip, cut into 1 in pieces
1 carrot, cut into 1 in pieces
1 parsnip, cut into one inch pieces
1 onion, quartered
2 Tbsp olive oil
Salt and freshly ground TSTE Four Peppercorn to taste
Heat olive oil over medium heat in a large skillet. Brown lamb on all sides, about 5 minutes. Transfer to a Dutch oven. Add the diced vegetables to the skillet and cook 5 minutes over medium heat. Add the white wine and stir, scraping up the browned bits from the bottom, and cook until the wine is reduced by half, 3-5 minutes. Transfer vegetables and liquid to Dutch oven. Add tomatoes and lamb seasoning to Dutch oven, cover and simmer for two hours or until lamb is fork tender. Preheat oven to 400 degrees F. Place cut vegetables in a single layer in the bottom of a roasting pan. Toss with olive oil and sprinkle with salt and pepper. Cook for 20-25 minutes, or until vegetables are soft and lightly browned. Using a slotted spatula, transfer lamb shanks to a platter, cover and keep warm. Strain sauce through a fine sieve into a saucepan, pressing the vegetables through with a large spoon. Cook over low heat for 5 min, or until sauce is thickened. Set aside and keep warm. To serve, center a lamb shank on a serving plate, spoon the sauce over and surround with roasted vegetables.
Poached Leeks with Pink Peppercorn Dressing
8-10 large leeks, white part only and halved lengthwise
2 cups vegetable broth
Dressing:
2 Tbsp red wine vinegar
6 Tbsp olive oil
¼ cup fresh lemon juice
¼ cup TSTE Pink Peppercorns, lightly crushed
Freshly TSTE Ground Pepper to taste
Cut each leek half into a six inch length and rinse well. Bring the broth to a boil in a large saucepan. Add leeks and cook until tender, about 10 minutes. Drain and transfer to a serving dish. In a jar with a lid, combine dressing ingredients and shake well to blend. Pour over leeks while they are still warm and serve. | |
 Renew your Spices for Spring! Spring is time to clean out and organize, to get ready for a new season of growth and rebirth! It's a great time to refresh and renew your favorite blends and spices. Seasonings and spices are cooking essentials, essentials that are sensitive to time and light - it is very easy to allow them to go to waste. Although herbs and spices don't spoil, they do lose their potency and flavor. Distinctive flavor is the reason for herbs and spices! We have some suggestions for you! Gather up all your spices and blends on a clean countertop or table, so you can sort and eliminate duplicates and look for expiration dates. Toss anything that has expired, and if you aren't sure, use your senses. If the spice lacks vibrant color or scent, seems brittle or crumbly, or that aroma you love is missing, it is time to replace it. Look at what you have, ask yourself what you use the most, and think about the new cuisines you'd like to try. Create a list of all the spices you need to pick up from The Spice & Tea Exchange®. Next, think about how you organize those herbs and spices. Do you want them out of sight, or on display? Was your old system working, or do you need an overhaul? Are you keeping them over your stove? This may not be the best location - spices need protection from heat, light and moisture to stay aromatic and fresh. Consider organizing alphabetically, by use, or even by color to spark new ideas for cooking. Check out our new Spice Care System, which includes air-tight seals and various container sizes to fit all your needs. No two kitchens or cooks are just alike, so we carry a variety of spice racks to suit all of our chefs. We're also carrying our glass spice jars with new lids that you can use to expand your storage capabilities and options. Are you new to cooking? Check out our Kitchen Essentials Gift Crate. |
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Mango Green Tea
It's National Caffeine Awareness month and we'd like to introduce you to our Mango Green Tea, a mix of green tea leaves, Calendula flowers and real mango. This naturally decaffeinated green tea will help you relax and maintain a positive attitude during the cold weather. Host an afternoon tea party and try it with:
Almond Chicken Salad Sandwich
Filling: 1 cup finely chopped cooked chicken, 1/2 cup mayonaise, 1/2 cup slivered almonds, salt and pepper to taste
20 slices of your favorite bread
Combine the filling ingredients and spread on each slice of bread. Add the filling to half of the bread slices and top with the other half, buttered sides in. remove the crusts and cut the sandwiches as desired. Try using cookie cutters for unusual shapes. Makes 10 sandwiches. | |
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Sincerely,
TSTE Managing Partners and TSTE Franchise Owners |
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