SFF Reviewed in L’Actualité

“Etonnantes… Ils donnent une saveur inedite aux poisons, viandes et legumes.”

“Astonishing … They add fresh flavours to fish, meat and vegetables.”
- Yannick Villedieu, L’actualite

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L’actualite

Goat Cheese Crusted with Smoked Paprika

Ingredients:

• 2 to 3 ounces of goat cheese
• 2 Tbsp SMOKED PAPRIKA

Instructions:

Form goat cheese into a ball with hands and roll in smoked paprika. Chill before serving and garnish plate with fresh basil. Serve with warm bread or crispy crackers.

SMOKE Popcorn Topping

Ingredients:

• ½ cup Reggiano Parmigiano Cheese
• 1 tsp (or to taste) SMOKED PAPRIKA
• 1/8 tsp SMOKED GARLIC
• 1/8 tsp SMOKED SEA SALT

Instructions:

Mix ingredients well. Sprinkle on popcorn. Enjoy!

SMOKE Spiced Pecans

Ingredients:

• Sheet of parchment paper or Cooking Spray
• 3 tbsp honey or molasses
• 1 Tbsp natural sugar
• 3/4 tsp SMOKED SEA SALT
• 1/4 tsp SMOKED PEPPERCORNS
• 1/8 tsp cayenne pepper
• 1 1/2 cups pecan pieces

Instructions:

Preheat oven to 325°F and line a baking sheet with parchment paper or coat with non-stick spray. Combine honey/molasses, natural sugar, smoked sea salt, smoked peppercorns, and cayenne pepper in a large bowl. Stir to blend.

Add pecans and stir gently to coat. Transfer to baking sheet. Bake pecans 5 minutes.

Using fork, stir pecans to coat with melted spice mixture.

Continue baking until pecans are golden and coating bubbles, about 10 minutes. Place large piece of foil on work surface.   Transfer pecans to foil.

Working quickly, separate nuts with fork. Cool.

Can be made 3 days in advance. Store in airtight container at room temperature. Make these part of a cheese tray or as a snack with cocktails.

Smoky Slow Roasted Turkey

What makes pastrami isn’t the beef brisket – it’s the spices. In this recipe, turkey is flavored with garlic, mustard, coriander, and other pastrami seasonings, then slow-roasted in the oven. This turkey is equally delectable hot and cold.

Ingredients:

• 2 tablespoons coriander seeds
• 2 tablespoons SMOKED PEPPERCORNS
• 3 tablespoons SMOKED SEA SALT
• 3 tablespoons SMOKED PAPRIKA
• 2 tablespoons dark brown sugar
• 1 tablespoon mustard seeds
• 1 tablespoon ground ginger
• 3 tablespoons SMOKED GARLIC
• One 10- to 12-pound turkey; neck, heart and giblets removed
• 1 tablespoon vegetable oil

Instructions:

Coarsely crush coriander seeds and smoked pepperconrs in mortar and pestle or spice mill. Combine crushed spices in bowl. Whisk in smoked sea salt, smoked paprika, sugar, mustard, ginger and smoked garlic.

Rinse turkey inside and out. Pat dry with paper towels. Place turkey in large roasting pan.

Sprinkle neck and main cavities with 1/3 of spice mixture. Place some under neck.

Brush turkey with oil. Sprinkle with 3/4 of remaining spice mixture. Cover and refrigerate at least 6 hours, preferably overnight.

Preheat oven to 300. Roast turkey until instant-read meat thermometer registers 160 degrees F when inserted into thickest part of turkey thigh, about 6 hours.