HOMEMADE ALMOND BUTTER WITH OBTC VIETNAMESE CINNAMON & OBTC SUNFLOWER HONEY | Cook and Prep Time: 30 minutes | Ingredients: 2 1/4 cups raw almonds 3/4 tsp OBTC Pink Himalayan Sea Salt 1 Tbsp neutral oil (like safflower or grapeseed), plus more if necessary 2 Tbsp OBTC Sunflower Honey 1/2 tsp OBTC Vietnamese Cinnamon, plus more to taste Directions: Preheat the oven to 325°F and spread almonds out onto a rimmed baking sheet. Toast for 12 to 15 minutes, or until fragrant. Let almonds cool – it’s okay if they’re still a little warm when you grind them, but you don’t want them to be hot. Pour almonds into the bowl of a food processor (metal blade attachment) and process continuously for 2+ minutes or until almonds look dry and mealy....
BLUEBERRY & VANILLA ROOIBOS WHISKEY SOUR THE RECIPE 1. Steep Blueberry and Vanilla Rooibos with a generous spoonful of Orange Blossom Honey and allow to chill. • o p t i o n a l • Add a splash of Mexican Vanilla Bean extract. 2. Combine tea with a shot of your favorite whiskey and juice from 1 to 2 fresh squeezed lemons - pour over ice. 3. Add fresh egg whites to a cocktail shaker (no ice) and shake vigorously until egg whites are frothy and light. It will take several minutes of shaking to get a fluffy consistency! 4. Top drink with frothed egg whites and a lemon wheel! What should you do with the yolk? Feed it to the dogs of...
Spice of the Month: Black Truffle Sea Salt Truffle is good on EVERYTHING... but have you tried it on popcorn? Curl up on the couch with a movie and Black Truffle Popcorn This recipe is easy and shareable! From a family movie night to Sunday football with friends, this is a quick bite your company will love! How do you make it? It is pretty easy... Truffle Popcorn 1. Prepare unsalted and unbuttered popcorn (we like using an air popper) 2. Drizzle Truffle Olive Oil from Noisy Water Winery 3. Sprinkle Truffle Sea Salt and viola - you just made the BEST popcorn ever. Optional: toss finely grated asiago or parmesan cheese and black pepper in popcorn. Truffle popcorn pairs well...
September 2020 Happy September friends! As many schools are starting back up, we hope you are settling into your new routines and roles, both virtually or in person. My own daughter started school this week, in person, for the first time since March! It's so strange not having her home with me, but I think we're both going to appreciate some normalcy and a routine! We've got some great products that we're excited to be using this month as we move into this seasonal transition month! Check them out below! 👇 Tea Blend of the Month: Blueberry & Vanilla Rooibos We chose to blend BLUEBERRY and VANILLA ROOIBOS together this month because it reminds us of a blueberry muffin or a blueberry pie. We think...
| Cook and Prep Time: 30 minutes |
Ingredients:
Diver sea scallops
2 tsp OBTC Black Truffle Sea Salt
1½ Tbsp clarified butter
1 tsp minced garlic
1 lemon
⅓ cup fresh parsley
1 tsp paprika
1 tsp black pepper
Directions:
Thaw and pat dry scallops.
Sprinkle both sides with OBTC Black Truffle Sea Salt, pepper, and a good quality Hungarian paprika.
Place in a hot frying pan with 1½ Tbsp of clarified butter and 1 tsp of minced garlic.
Brown about 3 minutes each side.
Turn off heat.
Squeeze fresh lemon juice over the top and sprinkle with fresh chopped parsley.
Serve with a nice risotto, a bed of angel hair pasta or grilled veggies.
