These are a great addition to your brunch menu or with tea. And raspberries remind us of warmer days to come!
1/2 c. butter
1 1/4 c. sugar
1 tsp Salter's Point Lemon Magic
2 tsp limoncello (or lemon extract )
1/2 c. milk
1 1/2 tsp white vinegar
2 c. all purpose flour
2 tsp baking powder
1/2 tsp salt
1 pint of raspberries (frozen is fine)
Set oven to 375° and line muffin tin with 12 standard cupcake liners
Cream butter and 1 cup of the sugar together until fluffy (reserve 1/4 c. of sugar for dusting tops of muffins prior to baking). Beat in the eggs until well combined and batter has a lemony color. Add limoncello (or extract) and combine.
Place 1 1/2 tsp of white vinegar into the 1/2 c of milk. This sounds strange, I know! The mixture may curdle a bit. But it will make your muffins extra fluffy. If you prefer, you may replace this step with 1/2 c. of buttermilk
Combine the flour, Lemon Magic, salt and baking powder in a sifter.
Starting with the flour mixture, alternate adding the milk mixture and the dry ingredients, stirring ONLY until combined after each addition. When all ingredients are combined, fold in the raspberries.
Immediately fill 12 muffin cups with batter as evenly as possible. Sprinkle tops with the remaining sugar. Bake for 25-35 minutes or until a toothpick tests clean and tops are lightly brown around the edges and middles are springy.
Cool briefly (5 minutes) in the tin, then remove muffins and cool on wire rack.
Makes one dozen muffins
Gather your ingredients:
2 tablespoons Misery Island Seasoned Salt
3 lbs boneless skinless chicken thighs, cleaned
3-8 oz packages cream cheese, softened
1-12 oz bottle prepared blue cheese dressing
6 oz blue cheese, crumbled
½ cup buffalo style hot wing sauce
1 cup banana pepper rings, drained and diced
3 cups shredded cheddar cheese
This recipe is great for a crowd as it makes 2 large casserole dishes of this delicious dip. Make 2 and freeze one as it reheats beautifully.
Preheat oven to 375 degrees F.
Liberally spray two 9” x 13” pans with cooking spray and set aside.
Spray 1 large baking sheet with cooking spray. Place cleaned chicken thighs on the plan and sprinkle both sides with Salter’s Point Misery Island Seasoned Salt. Bake in preheated oven for 20 to 25 minute until the chicken is cooked through and reaches 165 degrees F internally. Set aside to cool.
Meanwhile in a large bowl, combine softened cream cheese and blue cheese dressing and mix or stir until well combined. Add crumbled blue cheese and stir again. Add hot sauce and and mix until combined.
Shred or chop cooled chicken and stir into cream cheese mixture. Divide mixture in half and spread in an even layer in each of the prepared casserole dishes.
Sprinkle drained chopped banana pepper rings over each casserole and then top each with 1 ½ cups cheddar cheese.
When ready to serve, bake in a preheated 375 degree oven for approximately 25 to 30 minutes until cheese is melted and filling is bubbly on the edges. Serve hot with carrot and celery sticks, pita chips or crackers. Enjoy!
This cake is one of our favorites and goes great with coffee or with afternoon tea. Based upon a recipe pulled from my mom's cookbook, I've changed a few ingredients to lighten it up and give it a citrus kick. This cake can also be made with raspberries or with diced strawberries. Mix it up and see which version is your favorite!
Preheat oven to 350° and spray a round baking dish or bundt pan with cooking spray and coat lightly with flour.
Gather together the following, ensuring all ingredients are brought to room temperature prior to prep
1/2 cup (8 level tbsp) coconut oil
1 cup sugar
1/2 cup milk
1 tsp vanilla extract
1 tsp Licor 43 (this is an orange/vanilla flavored liquer. If unavailable, you can substitute lemon juice or orange juice)
1 tsp limoncello (you may substitute lemon juice, preferably with a bit of zest)
2 cups flour
2 tsp baking powder
1/2 tsp Cape Ann Blend salt
1 1/2 cups blueberries
1/2 cup sifted confectioner's sugar
1-2 tsp Licor 43, limoncello, or lemon juice
Using your mixer, cream the coconut oil and sugar together until fluffy. Beat in the 2 eggs until fully combined and mixture is lemony in color. Add the milk, vanilla extract, Licor 43 and limoncello. Mix until combined.
Sift in the flour, baking powder and Cape Ann Blend salt and stir with wooden spoon just until combined. Do not overbeat. The batter should be dense enough to suspend the blueberries, similar to a muffin batter.
Gently fold in the blueberries.
Ensure oven is preheated to 350°. Spoon batter into the prepared baking tin and gently shake to level the batter. Bake on middle rack for approximately 40-45 minutes until a skewer inserted into the cake comes out clean. Do not overbake, as the cake will come out overly dry.
When cake tests done, set pan on wire rack to cool for 10-15 minutes. When cake has slightly cooled, slip a butter knife down the sides of the pan to loosen the cake, then flip cake over onto the wire rack to complete cooling (an additional 30-45 mins)
Transfer cooled cake to serving platter.
In a small bowl, combine 1/2 cup of sifted confectioner's sugar and approximately 1 tsp of Licor 43, limoncello, or fresh lemon juice.
Add more liquid or sugar as needed to bring the glaze to the consistency of a thick sauce.
Drizzle or spread the glaze over the cooled cake and let ot drip over the sides. Glaze will harden as it cools.
Cake may be served immediately, or you may wish to lightly cover it after the glaze has hardened.
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
2 sticks plus 6 tablespoons salted butter, at room temperature
1 1/2 cups light brown sugar
⅔ cup granulated sugar
1 teaspoon Choate Island Sea Salt
2 teaspoon vanilla extract
16 oz heavy cream (2 cups)
16 oz good quality chocolate (chips, shaved, chocolate chunks)
1 tablespoon Cross Island Fleur de Sel
1 cup sparkling sugar
1. In a medium bowl, sift together flour, cocoa and baking soda; set aside.
2. In the bowl of a stand mixer fitted with the paddle or in a large bowl, beat together butter and sugars until light and fluffy. Add eggs and vanilla extract and beat for 2 minutes.
3. With the mixer off, add the dry ingredients. On low speed, turn mixer on and off a few times so that the dry ingredients incorporate. When dry ingredients are mostly incorporated, mix on low for about a minute until dough comes together.
4. Turn the dough out onto parchment or a nonstick baking sheet. Divide dough in 4 even portions and roll into logs. Wrap each log in plastic or wax paper and freeze for an hour or refrigerate for three hours.
5. Meanwhile, make the ganache. Place the chocolate in a heat proof bowl and set aside. In a small saucepan over medium heat, bring the cream to a simmer. Pour heated cream over the chocolate and cover heat proof bowl with plastic wrap or a towel. Set aside for 10 minutes. After 10 minutes, stir the chocolate and cream mixture until smooth. Uncover ganache and allow to cool until thick enough to spread on cookies.
6. Preheat the oven to 325 degrees F. Line 4 baking sheets with parchment or silicone mats. Place sparkling sugar in a dish big enough to roll the logs of dough. Roll each dough log in sugar and press gently to adhere sugar to dough. Using a sharp thin knife, slice the logs into ½ “ rounds. Place rounds on prepared baking sheets, 12 to a sheet.
7. Bake cookies for 12 minutes. Allow cookies to rest for 5 minutes and then transfer cookies to a cooling rack and allow to cool completely. When cool, spread cookies with cooled ganache and sprinkle with Cross Island Fleur de Sel.
Makes approximately 48 cookies
IMPORTANT! Gather your prep and utensils
Before cooking, set a strainer over a medium sized bowl and measure all ingredients into individual bowls. This recipe comes together quickly and there is not time to fuss with packaging or lids while preparing the sauce.
Cross Island Salted Caramel Sauce
2 cups granulated sugar
1 stick (8 tablespoons) salted butter, cut in to 8 pieces
1 tablespoon vanilla extract
1 tablespoon Cross Island Fleur de Sel
3/4 to 1 cup heavy cream (the more cream, the thinner the finished sauce)
Place a flat bottomed heavy skillet on the stove top and pour in 2 cups granulated sugar. Have a wooden spoon at the ready. Turn burner on medium high heat and after about 1 minute, start shaking the pan every 15 seconds or so until the sugar begins to clump and stick together.
Shake the pan at 10 second intervals until the melted sugar starts to brown and there are still white clumps of sugar floating in the pan.
Begin stirring melted sugar when more than half of the sugar is melted. Lower the heat to low and stir with wooden spoon until most of the sugar is melted, crushing sugar clumps with the spoon if necessary.
Add butter pieces all at once and stir until melted. Mixture will boil and spit so stir gently.
When butter is melted, remove from heat and add vanilla extract, Cross Island Fleur de Sel and heavy cream and stir until combined.
Pour sauce through strainer. Any lumps will be separated from the creamy sauce.
When sauce is cool enough to handle, pour into a mason jar or sealed container.
Sauce will be thick when cold but will loosen when it comes to room temperature. For a thinner sauce, add more heavy cream at the end of the process and enjoy!
Ok, so he didn't use our Crabby Salt© ...but if it existed back then, we think he would have!
My Uncle Kip owned the Ship Ahoy on Rte 133 in Essex ("The Causeway") from the late 1950's until the early 1980's. One of my favorite things to eat as a little kid at a "fancy" restaurant was this lovely, simple scallop casserole. This is mid-century style, so there's butter and carbs involved - but if you just want to use a squeeze of lemon and skip the crumb topping, that's fine too!
Preheat oven to 375 ° F
1 to 1 1/2 lbs of fresh sea scallops
4 Tbsp butter (1/2 stick)
1 fresh lemon, quartered
1 sleeve of round all purpose buttery snack crackers
1/4 tsp Crabby Salt©
1/4 tsp ground black pepper
1/2 tsp chopped parsley
Spray a shallow ceramic or glass baking dish with cooking spray, then line with parchment paper (optional)
Rinse and trim the scallops to remove any connective pieces. Lay the scallops in a thin layer on the bottom of the baking dish. Squeeze one of the lemon quarters over the scallops.
Pulse the crackers in a food processor 2-3 times until they're a coarse crumb (you can also put them inside a zipper bag and hit them a few times with a rolling pin or mallet). Combine the crumbs with your Crabby Salt and a few grinds of milled black pepper, then sprinkle over the scallops. Melt the butter and pour over the top. Garnish with a bit more Crabby Salt, pepper and some chopped parsley. Squeeze another lemon quarter over the top.
Bake uncovered for 15-20 mins until crumbs are toasted and liquid is bubbly.
Serve with a side of rice (we like Carolina jasmine rice the best), a lemon wedge and a small dish of melted butter for dipping.
4 oz unsweetened baking chocolate
2 sticks salted butter
4 large eggs, at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon Choate Island Sea Salt
1 cup all-purpose flour
¼ cup dulce de leche (found in the Latino section of the market)
¼ cup chocolate chips
1 tablespoon sparkling sugar
1/8 teaspoon Choate Island Sea Salt
Preheat oven to 350 degrees F.
Line a 7” x 11” baking dish with aluminum foil, spray with nonstick cooking spray and set aside.
In a microwave safe bowl or in a double boiler on the stove top, melt chocolate and butter until smooth. Set aside.
Meanwhile, in a medium bowl, whisk eggs, sugar, vanilla extract and 1/2 tsp Choate Island Sea Salt until light and fluffy.
With a spoon, sprinkle flour over the egg mixture and stir to combine. Add chocolate and butter mixture to the egg mixture and stir until completely incorporated.
Pour brownie mixture into prepared pan.
In a small microwave safe dish, heat dulce de leche for 30 to 40 seconds until mixture is loose and almost pourable and stir. With a spoon, place dollops of warmed dulce de leche on the brownie batter and with a knife, swirl to combine. Sprinkle batter with chocolate chips, sparkling sugar and Choate Island Sea Salt.
Bake in preheated oven for 35 to 40 minutes or until center is still a bit jiggly and edges have pulled slightly away from the pan.Allow brownies to cool completely.
Using the foil to lift out of the pan, place brownies on to a cutting board and cut into desired size. Enjoy!
Laurie is a nationally acclaimed chef and baker and has received numerous awards. She has regularly competed nationally as a finalist in the Pillsbury Bakeoff and as part of her colleague Doug Kieles' "Ribs Within" team at the World Food Championships.
Around here, we are most proud of her perennial awards at the Topsfield Fair and of her nomination by Yankee Magazine in 2011 as "The Best Cook in Town", but we might just be biased and want to keep her to ourselves.
Laurie grew up on the Essex River, where her much beloved parents, George and Sue owned and operated a busy marina. She knows the tastes, flavors and seasons of this part of the world better than anyone, and we're proud to have her with us.
She will be joining us on a regular basis to provide tips and ideas for enjoying your Salter's Point Provisions products. Thanks, Laurie!