I’ve come to accept that I’m just never going to catch up on this influx of tiny jars and bags. Oh well! That said, I have managed to make a little dent recently, in part because Handsome and I are eating many more weeknight meals together, so I don’t feel like I have to save these for when he’s around.
Charleston Gourmet Burger Co.’s Original Burger Marinade – We made some excellent turkey burgers with this! The marinade just goes into the meat when you shape the patties, and then you let them sit. We did the prescribed 30 minutes, but you could easily let them sit longer if needed.
Mustard & Company’s Garlic Dill Mustard – I put this on a salmon burger, and it was a tasty addition. I believe we also used it on the turkey burgers above, though as a condiment not in the marinade.
Saucey Sauce Co.’s Brown Sugar Ginger Glaze – I did a tofu thing with this. My original plan was to use it as a marinade for the tofu in a recipe from Appetite for Reduction, but I think when it came down to it I did something slightly different. I baked the tofu plain, and got it nice and chewy, and then served it on top of a kale salad with red bell peppers and some other stuff. I threw a little vinegar on the kale (the remains of my sample of Toasted Coconut White Balsamic Vinegar), and added the glaze to the tofu when I served it up. Super tasty.
Jam Lab’s Peach & Mint Jam – I used this as I do all sweet jams that arrive in my kitchen via Hatchery – in oatmeal and/or yogurt. I do not recall anything specific about this one, but when I think of peach jam, I think of my peach jam, and as far as I’m concerned that’s the best peach jam. (No offense to Jam Lab!)
Savour This Kitchen’s Merchant Spice Blend – I made the suggested baked chickpeas with this, as I thought it would be a good snack. The flavor was good but I was disappointed in the texture – they weren’t crispy. They were a little weirdly chewy, but not what I expected. Maybe I needed to roast them longer, or at a higher temperature? If anyone has suggestions I’d love to hear them, I need more high-protein snacks for before workouts!
Taste Weavers’ Peppercorn Horseradish Dip – I broke this out to put on some very plain salmon. It was tasty but had a huge kick from the horseradish. I think I might mix in a bit of mayo or something to try to tone it down, because I like the initial flavor profile.
Potlicker Kitchen Spiced Red Wine Jelly – This is an old one from March, which I put out during a small gathering at my apartment. Very enjoyable with some manchego and crackers!
The French Connection’s Lori’s Salt Caramel Syrup – I have been hanging on to this for quite a while, and was it ever worth it. After some days full of hard work, we made bourbon cocktails with this stuff, and they tasted like ice cream. I followed the proportions here, and had enough syrup for four cocktails. I omitted the bacon both times I made these, and the second time around used some Black Walnut bitters that Handsome had picked up. What a delicious, special cocktail. I would order this stuff just to make this drink again, but it doesn’t look like Hatchery is currently carrying it.