Matt Perry for Cascade A&E
There is an epidemic that affects us all and is lurking in the backs of all of our cupboards, drawers and pantries. While seemingly harmless, this issue can have a major effect on your quality of life, but together we can make a difference.
Of course, I am speaking of the old flavorless spices that have been hiding in the back of your cabinets only to be resurrected once or twice a year for that occasional recipe.
As Spring cleaning approaches this is a great time of year to check the dates on your spice bottles or do a smell test to make sure those spices are making your food as delicious as possible.
At Savory Spice we recommend only purchasing enough of a ground spice to last you about one year. Whole spices can last much longer and are a great option for your less frequent spice usage. When spices are ground fresh, their oils are released creating an extremely strong fragrance that can take a dish from good to great. The longer the spices sit, the dryer they become and the less flavor they impart on your dish.
Not only will a reboot of the spice cabinet improve the flavor of your cooking, it can also bring a new found joy and creativity to your kitchen. At Savory Spice, we carry over 400 products and over 170 seasoning blends.
In addition we have hundreds of recipes between the store and our website to inspire you with new flavors. It can be as simple as substituting a new seasoning blend on that same old chicken, beef or veggie dish to make it new and exciting.
Don’t let another year go by lacking flavor. You can make a difference.
Savory Spice, 375 SW Powerhouse Dr. Ste 110 ,Old Mill District, Bend.
Guinness Chocolate Mousse
8 oz. semi sweet chocolate
1/2 cup butter
1/4 cup powdered sugar
1 tsp. Baker’s Brew Coffee Spice
3/4 cup Guinness stout
3 large eggs, separated
1 cup heavy whipping cream
In a small bowl set over a pot of simmering water, or a double boiler, combine chocolate, butter, sugar and Baker’s Brew Coffee Spice.
Stir until chocolate has melted and mixture is smooth. Stir in Guinness and whisk in egg yolks. Remove from heat. In a small bowl, whip cream with an electric mixer until soft peaks form. Fold whipped cream into chocolate mixture.
With clean beaters in a medium bowl, beat egg whites with an electric mixer until stiff peaks form. Fold whipped egg whites into chocolate-cream mixture. Fill wine or shot glasses, parfait bowls or ramekins with mousse and refrigerate until set.
Serve topped with whipped cream and/or a light dusting of Baker’s Brew Coffee Spice.
Yields 8 servings