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.

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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Mexican Hot Chocolate

Growing up, my grandma would make a large serving of this delicious spicy hot chocolate and serve it right before decorating our Christmas tree. I think the adults added rum to their mugs which brought more smiles and laughter in the room.  Our cinnamon sugar and dark cocoa sugar are a perfect match to this dazzling holiday drink!

Ingredients:
3 cups vanilla bean almond milk (pop & bottle is my go to brand) or just plain almond, oat or whole milk will do  
2 tbs finely grounded cinnamon sticks or cinnamon from a bottle (I have a reserved coffee grinder that I use to grind my spices) 
6 ounces of dark chocolate (finely chopped), I used Thomas Keller's dark chocolate
1 tbs old salt's Cinnamon Sugar
2 tbs old salt's Dark Cocoa Sugar 
1/2 tsp vanilla extract 
1/2 tsp ground chile de arbol or cayenne pepper (again, you can use your reserved coffee grinder to grind the dry chile de arbol) 
Pinch of Cyprus Flake Sea Salt
 

Directions:
1. Bring almond milk and cinnamon to simmer in a medium saucepan.  Whisk occasionally making sure the milk doesn't boil but cinnamon is fragrant (about 5-7 minutes)

2. Off the heat, whisk in the chocolate, cinnamon sugar, dark cocoa sugar, vanilla extract, chile, and salt and allow it to seep for 3-4 minutes.

3. Bring the mixture back on the stove and over low heat for a few more minutes and continue to whisk.  If the chocolate seems too thick, add a little more milk.  Pour into mugs, add mini marshmallows (or whip cream) and dust with with a little cocoa sugar, cinnamon sugar and server with a cinnamon stick.  

Makes Four Servings. 

 

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Growing up, my grandma would make a large serving of this delicious spicy hot chocolate and serve it right before decorating our Christmas tree. I think the adults added rum to their mugs which brought more smiles and laughter in the room.  Our cinnamon sugar and dark cocoa sugar are a perfect match to this dazzling holiday drink!

Ingredients:
3 cups vanilla bean almond milk (pop & bottle is my go to brand) or just plain almond, oat or whole milk will do  
2 tbs finely grounded cinnamon sticks or cinnamon from a bottle (I have a reserved coffee grinder that I use to grind my spices) 
6 ounces of dark chocolate (finely chopped), I used Thomas Keller's dark chocolate
1 tbs old salt's Cinnamon Sugar
2 tbs old salt's Dark Cocoa Sugar 
1/2 tsp vanilla extract 
1/2 tsp ground chile de arbol or cayenne pepper (again, you can use your reserved coffee grinder to grind the dry chile de arbol) 
Pinch of Cyprus Flake Sea Salt
 

Directions:
1. Bring almond milk and cinnamon to simmer in a medium saucepan.  Whisk occasionally making sure the milk doesn't boil but cinnamon is fragrant (about 5-7 minutes)

2. Off the heat, whisk in the chocolate, cinnamon sugar, dark cocoa sugar, vanilla extract, chile, and salt and allow it to seep for 3-4 minutes.

3. Bring the mixture back on the stove and over low heat for a few more minutes and continue to whisk.  If the chocolate seems too thick, add a little more milk.  Pour into mugs, add mini marshmallows (or whip cream) and dust with with a little cocoa sugar, cinnamon sugar and server with a cinnamon stick.  

Makes Four Servings. 

 

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Stunning Beet Hummus

If you want beauty at your next cocktail or dinner party, then serve this beet hummus. Just look at this beautiful magenta color! It will have your guests oohing and ahhing with delight! It's healthy, colorful, and so darn easy to make! You need to factor in two hours of braising and one hour of cooling for this recipe. You can serve beet hummus with pita chips, pita bread, crudites, on sandwiches, wraps, or salads. Who said beets had to blah?

Ingredients:
2 pounds beets (about 6 medium sized beets), scrubbed clean
3/4 cup tahini
1-2 tbsp lemon juice.
1/2 cup of good olive oil
2 small clove garlic, chopped.
2 tbsp ground coriander.
1 tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of Extra Bold Smoked Salt or Cyprus Flake Sea Salt
Fresh ground pepper to taste.
Pita bread

Directions:
1. Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Then cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, approximately 1 hour.

2. In a food processor, combine the braised beets with the garlic, coriander and lemon juice. Then pulse until finely chopped. With the machine on, slowly drizzle in the olive oil until fully emulsified and the beet puree is smooth. Whisk in the tahini. Season with Old Salt Merchants' Extra Bold Smoked Salt or Cyprus Flake Sea Salt and serve with pita bread.

Feel free to make this ahead of time, as the hummus can be refrigerated overnight.

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If you want beauty at your next cocktail or dinner party, then serve this beet hummus. Just look at this beautiful magenta color! It will have your guests oohing and ahhing with delight! It's healthy, colorful, and so darn easy to make! You need to factor in two hours of braising and one hour of cooling for this recipe. You can serve beet hummus with pita chips, pita bread, crudites, on sandwiches, wraps, or salads. Who said beets had to blah?

Ingredients:
2 pounds beets (about 6 medium sized beets), scrubbed clean
3/4 cup tahini
1-2 tbsp lemon juice.
1/2 cup of good olive oil
2 small clove garlic, chopped.
2 tbsp ground coriander.
1 tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of Extra Bold Smoked Salt or Cyprus Flake Sea Salt
Fresh ground pepper to taste.
Pita bread

Directions:
1. Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Then cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, approximately 1 hour.

2. In a food processor, combine the braised beets with the garlic, coriander and lemon juice. Then pulse until finely chopped. With the machine on, slowly drizzle in the olive oil until fully emulsified and the beet puree is smooth. Whisk in the tahini. Season with Old Salt Merchants' Extra Bold Smoked Salt or Cyprus Flake Sea Salt and serve with pita bread.

Feel free to make this ahead of time, as the hummus can be refrigerated overnight.

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Mango Lassi

One of the most refreshing drinks you'll ever have! This is a must try, and it's so easy to do. Every time Dutch drinks this, he's immediately transported back to his sailing expedition to India that he took a couple of years ago. It was one one of his best journeys yet!

Ingredients:

1 cup of diced fresh or frozen mango
1 cup plain nonfat yogurt
1/2 cup of milk
2 tbs of Jamaican Ginger Sugar (if your mangoes are too sweet, cut this portion in half). You can use honey in place of the sugar
1 tsp fresh cardamon (if using cardamom pods, crush the pods to remove the seeds, then grind the seeds down with a mortar and pestle).
Pinch of Cyprus Flake Sea Salt

Directions:
1. Using a high-speed blender, blend all the ingredients except the salt.

2. Pour and sprinkle with Old Salt Merchants' Cyprus Flake Sea Salt, garnish with mint and some crushed pistachios.

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      One of the most refreshing drinks you'll ever have! This is a must try, and it's so easy to do. Every time Dutch drinks this, he's immediately transported back to his sailing expedition to India that he took a couple of years ago. It was one one of his best journeys yet!

      Ingredients:

      1 cup of diced fresh or frozen mango
      1 cup plain nonfat yogurt
      1/2 cup of milk
      2 tbs of Jamaican Ginger Sugar (if your mangoes are too sweet, cut this portion in half). You can use honey in place of the sugar
      1 tsp fresh cardamon (if using cardamom pods, crush the pods to remove the seeds, then grind the seeds down with a mortar and pestle).
      Pinch of Cyprus Flake Sea Salt

      Directions:
      1. Using a high-speed blender, blend all the ingredients except the salt.

      2. Pour and sprinkle with Old Salt Merchants' Cyprus Flake Sea Salt, garnish with mint and some crushed pistachios.

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          Yucatan Chicken Soup

          Try out this simple and zesty chicken soup adapted from Sunset Magazine. Made with Old Salt Merchants' Extra Bold Smoked Salt. This delicious soup requires minimal effort given you're using a rotisserie chicken that's already been cooked. Dutch loves easy cooking!

          Ingredients:
          2 Small Rotisserie chickens
          1/2 celery stalk
          1 quartered carrot
          1/4 onion
          1 bay leaf
          1/4 cup fresh lime juice
          1/2 cup chopped onion
          1 1/2 cups diced zucchini and yellow corn kernels
          1 1/3 cups of cooked rice
          8 squash blossoms (optional)
          Crumbled Cojita Cheese and pepper
          Pinch of Extra Bold Smoked Salt

          Directions:
          1. Make stock; pull all the meat off the rotisserie chicken and dice. Set 2 cups of the meat aside. Put bones and chicken carcass in a 6-quart pot and pour 9 quarts of water; make sure there is enough water to cover the bones.

          2. Add celery, carrots, onions, and a bay leaf. Bring to a boil, then reduce heat and simmer with the lid partially covering the pot. Simmer for 2 hours. Once simmered, remove the carcass, celery, onions, and bay leaf from the broth.

          3. Then add the chopped onion, carrots, zucchini, and corn. Bring to a simmer, then add 2 cups of the diced chicken. Simmer until the vegetables are just cooked, 1-2 minutes. Add lime juice and Old Salt Merchants' Extra Bold Smoked Salt to taste.

          4. Put 1/3 of cooked rice into 4 bowls. Ladle soup over rice. Stem, halve and then add squash blossoms to the bowl (if using). Top with Cotija cheese and fresh pepper.

          Serves: 4

          Read more

          Try out this simple and zesty chicken soup adapted from Sunset Magazine. Made with Old Salt Merchants' Extra Bold Smoked Salt. This delicious soup requires minimal effort given you're using a rotisserie chicken that's already been cooked. Dutch loves easy cooking!

          Ingredients:
          2 Small Rotisserie chickens
          1/2 celery stalk
          1 quartered carrot
          1/4 onion
          1 bay leaf
          1/4 cup fresh lime juice
          1/2 cup chopped onion
          1 1/2 cups diced zucchini and yellow corn kernels
          1 1/3 cups of cooked rice
          8 squash blossoms (optional)
          Crumbled Cojita Cheese and pepper
          Pinch of Extra Bold Smoked Salt

          Directions:
          1. Make stock; pull all the meat off the rotisserie chicken and dice. Set 2 cups of the meat aside. Put bones and chicken carcass in a 6-quart pot and pour 9 quarts of water; make sure there is enough water to cover the bones.

          2. Add celery, carrots, onions, and a bay leaf. Bring to a boil, then reduce heat and simmer with the lid partially covering the pot. Simmer for 2 hours. Once simmered, remove the carcass, celery, onions, and bay leaf from the broth.

          3. Then add the chopped onion, carrots, zucchini, and corn. Bring to a simmer, then add 2 cups of the diced chicken. Simmer until the vegetables are just cooked, 1-2 minutes. Add lime juice and Old Salt Merchants' Extra Bold Smoked Salt to taste.

          4. Put 1/3 of cooked rice into 4 bowls. Ladle soup over rice. Stem, halve and then add squash blossoms to the bowl (if using). Top with Cotija cheese and fresh pepper.

          Serves: 4

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