Old Salt Merchants Recipes


Check out some of Dutch's favorite recipes featuring Old Salt Merchants salts, sugars, teas, and spices. If you have a favorite recipe you'd like to share with Dutch, please email your recipe by click on the "Contact Us" button on the bottom, right-hand side of the screen. Please be sure to fill in all fields and let us know if you have an Instagram photo of your dish you'd like to share by including your Instagram username or direct URL.

Classic Apple Pie

It's that time of year...baking on the brain.  The smells of fall bursting through the air and dancing in the breeze. Smells of sweet pumpkin and crisp apples.  Let's sweeten up the kitchen and get down to baking!  Adapted from the William Sonoma Kitchen

Ingredients:

For the dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. Old Salt Merchants Bolivian rose salt
  • 2 tsp.Old Salt Merchants cinnamon or ginger sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 3 to 4 Tbs. ice water


For the filling:

  • 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
      thick
  • 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup Old Salt Merchants Cinnamon Sugar 
  • 1/4 tsp. Old Salt Merchants cyprus salt
  • 1/4 tsp. freshly grated nutmeg
  • 4 tsp. cornstarch
  • 1 Tbs. fresh lemon juice

  • 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg white, beaten with 1 tsp. water
  • 2 tsp. granulated sugar

How to: 

To make the dough, in a food processor, pulse the flour, bolivian salt, and  cinnamon o ginger sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.

On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes.

Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, cinnamon sugar,  Cyprus salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.

***If you don't want to make your own pie crust or you in a hurry, use Pilsbury ready-to-bake pie crust. 

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It's that time of year...baking on the brain.  The smells of fall bursting through the air and dancing in the breeze. Smells of sweet pumpkin and crisp apples.  Let's sweeten up the kitchen and get down to baking!  Adapted from the William Sonoma Kitchen

Ingredients:

For the dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. Old Salt Merchants Bolivian rose salt
  • 2 tsp.Old Salt Merchants cinnamon or ginger sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 3 to 4 Tbs. ice water


For the filling:

  • 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
      thick
  • 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup Old Salt Merchants Cinnamon Sugar 
  • 1/4 tsp. Old Salt Merchants cyprus salt
  • 1/4 tsp. freshly grated nutmeg
  • 4 tsp. cornstarch
  • 1 Tbs. fresh lemon juice

  • 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1 egg white, beaten with 1 tsp. water
  • 2 tsp. granulated sugar

How to: 

To make the dough, in a food processor, pulse the flour, bolivian salt, and  cinnamon o ginger sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.

On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes.

Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, cinnamon sugar,  Cyprus salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.

***If you don't want to make your own pie crust or you in a hurry, use Pilsbury ready-to-bake pie crust. 

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Marinated Turmeric Chicken Kababs

Summer is here... so light up the grill and let's get cooking!  I love the simplicity of these delicious chicken kababs that are ALWAYS a crowd pleaser.  The key to success here is marinating the chicken overnight.  If you don't have time, then marinate them for at least one hour. 

Ingredients - serves 4 - 6 

4 cloves of garlic, grated

1 preserved lemon, flesh removed and finely chopped

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice

¾ teaspoon ground turmeric

½ teaspoon ground paprika

1 tsp Old Salt Merchant's sriracha salt, habanero salt or any of our infused salts.  

3 tablespoons olive oil

2 boneless skinless chicken breasts (about 1 ½ pounds), cut into 1 inch pieces

1 small red onion, cut into 1-inch chunks

3 zucchini, cut into 1-inch rounds

6 mushrooms 

10 wooden or metal skewers

How to:   

1. Combine the first 8 ingredients in a bowl. Add the chicken pieces and let marinate for at least one hour but overnight is better! 

2. While the chicken marinates, soak your wooden skewers in water (so they don’t burn on the grill).

3. To assemble, alternate pieces of chicken, zucchini, and onion on the skewers. Drizzle with a little more olive oil and sprinkle over some salt, then grill over medium-high heat until everything is lightly charred and the chicken is cooked through (about 10 minutes).  Finish will a healthy sprinkle of Old Salt Merchants sriracha salt or any of our delicious infused sea salts. 

For a vegetarian version, just eliminate the chicken and add extra mushrooms, zucchini, and cherry tomatoes. 

 

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Summer is here... so light up the grill and let's get cooking!  I love the simplicity of these delicious chicken kababs that are ALWAYS a crowd pleaser.  The key to success here is marinating the chicken overnight.  If you don't have time, then marinate them for at least one hour. 

Ingredients - serves 4 - 6 

4 cloves of garlic, grated

1 preserved lemon, flesh removed and finely chopped

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice

¾ teaspoon ground turmeric

½ teaspoon ground paprika

1 tsp Old Salt Merchant's sriracha salt, habanero salt or any of our infused salts.  

3 tablespoons olive oil

2 boneless skinless chicken breasts (about 1 ½ pounds), cut into 1 inch pieces

1 small red onion, cut into 1-inch chunks

3 zucchini, cut into 1-inch rounds

6 mushrooms 

10 wooden or metal skewers

How to:   

1. Combine the first 8 ingredients in a bowl. Add the chicken pieces and let marinate for at least one hour but overnight is better! 

2. While the chicken marinates, soak your wooden skewers in water (so they don’t burn on the grill).

3. To assemble, alternate pieces of chicken, zucchini, and onion on the skewers. Drizzle with a little more olive oil and sprinkle over some salt, then grill over medium-high heat until everything is lightly charred and the chicken is cooked through (about 10 minutes).  Finish will a healthy sprinkle of Old Salt Merchants sriracha salt or any of our delicious infused sea salts. 

For a vegetarian version, just eliminate the chicken and add extra mushrooms, zucchini, and cherry tomatoes. 

 

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Coffee Ice Cream Sandwich with Espresso Bean Sugar

The most delicious part of summer (in our opinion) is making ice cream sandwiches! They are so reminiscent of a childhood where swimming all day in the pool with friends was never complete without munching on Mom's homemade ice cream bars.  These are the more mature version with coffee ice cream but you can use any ice cream filling --- the dense, fudgy chocolate wafer pairs well with just about anything! And don't forget to sprinkle some espresso bean sugar to add complexity to each bite!  

 Ingredients

  • 2 3/4 cups all purpose flour (for a gluten-free version, I use Cup4Cup brand) and more for dusting 
  • two 1/2 tsp baking powder
  • 12 tbs unsalted butter (1 1/2 sticks) room temperature
  • 1 1/4 cups sugar (I use 1/4 cup espresso sugar and 1 cup Lakanto Golden Monkfruit Sugar) this reduces the glycemic intake 
  • 1 tbs milk or Ripple dairy free plant based milk 
  • 1/2 cup cocoa powder
  • 1/4 tsp salt or OSM's Bolivian Rose  
  • 1 1/2 tsp good quality vanilla extract or make your own (2 vanilla beans split lengthwise and 1 cup vodka,  Place vanilla beans in a clean jar with lid. Pour vodka over beans, and place lid on jar. Allow to sit in a cool dark place for 3 to 5 months, shaking jar occasionally.)
  • 2 large eggs 
  • 2 to 2 1/2 pints coffee ice cream softened 

 Instructions

  1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

  2. Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a square shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place squares on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.

    3. With the underside of half the cookies face up, spoon softened coffee  ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer and sprinkle OMS's espresso sugar!  Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

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The most delicious part of summer (in our opinion) is making ice cream sandwiches! They are so reminiscent of a childhood where swimming all day in the pool with friends was never complete without munching on Mom's homemade ice cream bars.  These are the more mature version with coffee ice cream but you can use any ice cream filling --- the dense, fudgy chocolate wafer pairs well with just about anything! And don't forget to sprinkle some espresso bean sugar to add complexity to each bite!  

 Ingredients

  • 2 3/4 cups all purpose flour (for a gluten-free version, I use Cup4Cup brand) and more for dusting 
  • two 1/2 tsp baking powder
  • 12 tbs unsalted butter (1 1/2 sticks) room temperature
  • 1 1/4 cups sugar (I use 1/4 cup espresso sugar and 1 cup Lakanto Golden Monkfruit Sugar) this reduces the glycemic intake 
  • 1 tbs milk or Ripple dairy free plant based milk 
  • 1/2 cup cocoa powder
  • 1/4 tsp salt or OSM's Bolivian Rose  
  • 1 1/2 tsp good quality vanilla extract or make your own (2 vanilla beans split lengthwise and 1 cup vodka,  Place vanilla beans in a clean jar with lid. Pour vodka over beans, and place lid on jar. Allow to sit in a cool dark place for 3 to 5 months, shaking jar occasionally.)
  • 2 large eggs 
  • 2 to 2 1/2 pints coffee ice cream softened 

 Instructions

  1. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

  2. Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a square shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place squares on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.

    3. With the underside of half the cookies face up, spoon softened coffee  ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer and sprinkle OMS's espresso sugar!  Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

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Butternut Squash Brownies

Who would have thought that butternut squash could be the base for such a delicious and moist brownie.  We adapted this unique recipe from Imperfect Produce, our weekly farmers market delivery box.  This is such an easy recipe & it can be made using ONE bowl - meaning...super easy clean-up!  Healthy, gluten-free, & low glycemic.  Make a batch for the entire family and don't forget to use our cinnamon sugar

Ingredients

  • ¾ c butternut squash* purée (or sub your favorite winter squash). You must roast the butternut squash before you puree (purée recipe below) 

  • 1 c nut butter - we used cashew butter, but almond, sunflower seed or peanut butter would work 

  • ⅓ c coconut nectar (this is a substitute for maple syrup which has a much lower sugar content) but you can use maple syrup too!  

  • ¼ c + 2 Tbsp almond flour (or your GF flour of choice)

  • ¼ c + 2 Tsbp cocoa powder or Old Salt Merchants Cocoa Sugar 

  • Heaping ½ c mini chocolate chips* + more for the top (optional).  We use Lily's as they are sugar free and delicious 

  • 1/2 cup chopped walnuts (if you like nuts)

Instructions

  • Preheat oven to 350F and spray a muffin tin with nonstick cooking spray (or line with muffin liners).

  • In a large mixing bowl, combine butternut squash purée, nut butter, coconut nectar or maple syrup, almond flour, and cacao powder or Old Salt Merchants cocoa sugar and stir until well combined.

  • Fold in chocolate chips and walnuts

  • Using a large spoon, divide batter between 12 muffin cups and smooth with the back of a spatula to even them out. Add chocolate chips to the top here (optional).

  • Bake in the oven for 20 minutes, until butternut brownies are firm to the touch and lightly browned around edges.

  • Remove from the oven and allow to cool before removing from the muffin tin.

  • Refrigerate leftover brownies in an airtight container for 5-7 days.

*How to roast winter squash:

    • Preheat oven to 400 degrees F

    • Scrub the exterior of the squash with a brush under running water and dry

    • Halve the squash down the center and remove all seeds and pulp with a spoon

    • Rub the interior with a bit of avocado oil, cinnamon sugar and bake face down for 30-60 minutes, depending on squash size 

    • Watch squash closely after the 30 minute mark

    • Remove from oven, flip over, and allow to cool (scoop out the interior for use in this recipe) and lightly salt with our Vanilla Bean Salt 

  • You can also make these brownies in a regular brownie pan by using the same instructions and increasing the bake time by 5-10 minutes.

  • These brownies freeze beautifully!  

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Who would have thought that butternut squash could be the base for such a delicious and moist brownie.  We adapted this unique recipe from Imperfect Produce, our weekly farmers market delivery box.  This is such an easy recipe & it can be made using ONE bowl - meaning...super easy clean-up!  Healthy, gluten-free, & low glycemic.  Make a batch for the entire family and don't forget to use our cinnamon sugar

Ingredients

  • ¾ c butternut squash* purée (or sub your favorite winter squash). You must roast the butternut squash before you puree (purée recipe below) 

  • 1 c nut butter - we used cashew butter, but almond, sunflower seed or peanut butter would work 

  • ⅓ c coconut nectar (this is a substitute for maple syrup which has a much lower sugar content) but you can use maple syrup too!  

  • ¼ c + 2 Tbsp almond flour (or your GF flour of choice)

  • ¼ c + 2 Tsbp cocoa powder or Old Salt Merchants Cocoa Sugar 

  • Heaping ½ c mini chocolate chips* + more for the top (optional).  We use Lily's as they are sugar free and delicious 

  • 1/2 cup chopped walnuts (if you like nuts)

Instructions

  • Preheat oven to 350F and spray a muffin tin with nonstick cooking spray (or line with muffin liners).

  • In a large mixing bowl, combine butternut squash purée, nut butter, coconut nectar or maple syrup, almond flour, and cacao powder or Old Salt Merchants cocoa sugar and stir until well combined.

  • Fold in chocolate chips and walnuts

  • Using a large spoon, divide batter between 12 muffin cups and smooth with the back of a spatula to even them out. Add chocolate chips to the top here (optional).

  • Bake in the oven for 20 minutes, until butternut brownies are firm to the touch and lightly browned around edges.

  • Remove from the oven and allow to cool before removing from the muffin tin.

  • Refrigerate leftover brownies in an airtight container for 5-7 days.

*How to roast winter squash:

    • Preheat oven to 400 degrees F

    • Scrub the exterior of the squash with a brush under running water and dry

    • Halve the squash down the center and remove all seeds and pulp with a spoon

    • Rub the interior with a bit of avocado oil, cinnamon sugar and bake face down for 30-60 minutes, depending on squash size 

    • Watch squash closely after the 30 minute mark

    • Remove from oven, flip over, and allow to cool (scoop out the interior for use in this recipe) and lightly salt with our Vanilla Bean Salt 

  • You can also make these brownies in a regular brownie pan by using the same instructions and increasing the bake time by 5-10 minutes.

  • These brownies freeze beautifully!  

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Black Rice Pudding with Coconut Milk & Mango | Adapted from The Clean Plate

This is a common breakfast or lunch go-to for me because it's sweet and savory. Adapted from Gwyneth Paltrow's, The Clean Plate, you'll find this dish to be filling, super healthy, and quite tasty with our vanilla bean salt.  The sweetness of the mango's, the nutty flavor of the black sesame seeds and the vanilla essence from the salt really has me hooked!   

Ingredients:
½ cup black rice
2 cups water
½ cup plus 2 tablespoons full-fat coconut milk
1 date, pitted and diced
¼ teaspoon vanilla bean salt
½ mango, peeled and cut into small squares
dash of black sesame seeds 

How to: 

1. In a small saucepan, combine the rice, water, ½ cup of the coconut milk, the date, and the salt. Bring to a boil, then reduce the heat to maintain a simmer, cover, and cook for 45 minutes, stirring halfway through to make sure the rice is not sticking.

2. Divide the rice pudding between 2 bowls and pour 1 tablespoon of the coconut milk over each. Top with the mango, black sesame seeds, a pinch of vanilla bean salt and serve.

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This is a common breakfast or lunch go-to for me because it's sweet and savory. Adapted from Gwyneth Paltrow's, The Clean Plate, you'll find this dish to be filling, super healthy, and quite tasty with our vanilla bean salt.  The sweetness of the mango's, the nutty flavor of the black sesame seeds and the vanilla essence from the salt really has me hooked!   

Ingredients:
½ cup black rice
2 cups water
½ cup plus 2 tablespoons full-fat coconut milk
1 date, pitted and diced
¼ teaspoon vanilla bean salt
½ mango, peeled and cut into small squares
dash of black sesame seeds 

How to: 

1. In a small saucepan, combine the rice, water, ½ cup of the coconut milk, the date, and the salt. Bring to a boil, then reduce the heat to maintain a simmer, cover, and cook for 45 minutes, stirring halfway through to make sure the rice is not sticking.

2. Divide the rice pudding between 2 bowls and pour 1 tablespoon of the coconut milk over each. Top with the mango, black sesame seeds, a pinch of vanilla bean salt and serve.

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