Makes 3-4 servings
2 tsp District Spice Chesapeake blend
1 cup plain Greek yogurt (full fat)
3 egg yolks
Juice from half a lemon
1 tsp Dijon mustard
Couple dashes salt
- In a small bowl, mix yogurt, yolks, and lemon juice until blended.
- Heat mixture using a double boiler (if you don’t have one, place a strainer/sieve over a sauce pan of water and place bowl in the sieve, ensuring water is not high enough to spill into bowl), stirring frequently, for about 10-15 minutes over low-medium heat, until the sauce is hot, but not simmering.
- Remove from heat and stir in Chesapeake blend, mustard, and a couple dashes of salt.
- Mix well, and serve over eggs!
Chesapeake Yogurt Hollandaise, used to make Crabcake Eggs Benedict
Serves approx. 4-8
2 tbsp District Spice Currying Favor blend
1 small pumpkin, medium butternut squash, or medium hubbard squash
1 can (15 oz) coconut milk (less for thicker sauce)
Preheat oven to 350 degrees.
Slice squash in half, scoop out seeds. Place on baking sheet, cut side down.
Cook approx. 45 minutes, or until squash is soft.
Scoop squash from one of the halves into blender. Add District Spice Currying Favor blend and coconut milk. Puree, and serve over rice, vegetables, and/or meat.
Makes about 2 cups
3 tbsp District Spice Pork Barrel blend
1/4 cup molasses
1 cup water
1/2 tsp salt
1 tomato, seeded
1 apple, skinned and cored
1/2 cup apple cider vinegar
1/2 oz lemon juice
1/2 cup honey
Place the apple and tomato into a blender and puree. Add the remaining ingredients into the blender, and puree.
Pour mixture into a crockpot, and cook on low for 9 hours, then warm for 4 hours. Use immediately as a sauce or marinade, or store in refrigerator.