Canandaigua Spice Company Blog

Make Your Own Mustard

2008-03-26T07:47:00.001-07:00

When I was young and visited my grandparents farm, my grandma would gather the grandkids together and we would make mustard. Grandma's mustard was not the smooth dijon you might purchase in the supermarket, it was spicy and chunky, rich with diced onions and garlic, crunchy with half ground mustard seeds, delicious on a ham sandwich.

Recently, I gathered my children together and we made several batches of mustard. It was a fun family project. It was inexpensive, took a few hours, and the kids really enjoyed it. So I thought I would share a few of the mustard recipes we made and a few others that I have found enjoyable over the years.

Creole Mustard

Ingredients
1 cup dry white wine [or try sherry for a unique flavor]
1 clove garlic, peeled and minced
1 teaspoon celery seeds
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
Dash of freshly ground nutmeg

Combine all of the above in a non-aluminum saucepan and heat to a simmer. Turn off heat, and let sit for 2 hours.

Ingredients
1 cup mustard seeds, toasted and ground
2 tablespoons tarragon vinegar
2 tablespoons apple cider vinegar

In a large bowl, mix the ground mustard seeds (see notes below) and tarragon and apple cider vinegars until you have a smooth paste. Return the pot with the wine infusion to a boil over high heat. Remove the pan from the heat and strain through a fine sieve into the bowl with the mustard paste. Mix well, stirring constantly. Pour the mustard into the hot, sterilized jars, leaving 1/8-inch headspace, and adjust the lids. Store in a cool, dry place for three weeks before use. Refrigerate after opening.

Notes - To toast and grind mustard seeds:Heat a heavy skillet over medium heat and add 1 cup whole mustard seeds. Cook, uncovered, until the seeds begin to pop, about one minute. Remove the skillet from the heat and cover with a kitchen towel until the popping stops and the seeds cool, about five minutes.

Place the toasted mustard seeds in an airtight container to be used later, or grind them with a mortar and pestle or rough grind in a spice or coffee grinder for use in other recipes. Another method to grind seeds is to place the seeds between two sheets of waxed paper and grind with a rolling pin on a flat surface.
Yield: about 2-1/2 cups

Wasabi Mustard

Ingredients
3 oz. dry mustard powder
1/8C very cold water

Mix together, let sit ofr 20 minutes at room temperature.

Add
1/8C wasabi hot sauce or 1T wasabi powder
1/2tsp garlic powder
1 tsp sea salt
green food color [optional]

Whisk all together and refrigerate, best to let site for several days before using.

Sweet Apricot Mustard

1 Cup dijon mustard [prepared]
1/2C apricot jam
3/4C groud mustard powder

Stir together until well mixed, transfer to a sterilized jar, cover. Let age in a cool, dark location for 2 - 8 weeks. Refrigerate after opening.

Dark Beer Mustard

12 oz. dark beer
2C dry mustard powder
1C firmly packed dark brown sugar
2 tsp sea salt
1/2 tsdp turmeric
2T apple cider vinegar
2T dried minced onion

our beer into a bowl, cover lightly with dish towel and let sit overnight. Whisk beer and remaining ingredients together until well blended. Heat in non-aluminum saucepan to a boil, whisking constantly. Remove from heat, cool to room temperature. Store in an airtight jar in the refrigerator. Best after it has sat for 2 weeks.

Mustard should sit to combine flavors and mellow before consuming. Below are a few Mustard facts:

Mustard has been around since Roman Times in about the same formula [ingredients] we use today.

Mustard mellows as it ages, it will taste hot and harsh when first made, then smoother and more refined as it ages.

To make hot mustard, toast and then grind mustard seeds.

Yellow mustard seeds are milder than brown or black mustard seeds.

Mustard is the 2nd most used spice in America, after peppercorns.

Mustard can be flavored with any herb or spice of your choice, experiment and try unusual flavors ie: savory, cinnamon, wasabi, allspice, fruits or chili peppers.

Try different acidic bases such as; vinegar, sherry, wine, champagne, apple juice, etc...

Use cold water to bring out mustards "heat" in a recipe.

So now you have a few recipes, and some tips. Try making your own mustard! It's fun and easy. Look for more recipes on our website www.canandaiguaspice.com

Until next time........
Michelle
Canandaigua Spice Company

Harissa

2008-02-25T09:16:00.000-08:00

Our goal, when I opened the business, was to cater to culinary diversity. I often tell customers that if you see it on the food channel, you can find it here at Canandaigua Spice Company. One of the spice blends that has sold well for us is Harissa.

Most people think of harissa as a paste, but we make it in the powdered form. Harrisa is an extremely spicy chili paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries. This fiery chili blend is cooked with vegtables and meat tagines [stews cooked in a tagine, a cast iron base with ceramic top that can be used over the open fire pit, on the stove top or in the oven]. I have also found it to be a great ingredient to Bloody Mary's!

If you want to try your hand at blending Harissa here is one recipe to try:
12-15 dry hot red chilis
2 cloves garlic
pich of sea salt
1 tsp caraway seeds
1 tsp ground cinnamon
2 tsp coriander seeds
1 tsp crushed mint leaves
olive oil

Slice the chilis down the centers and remove the seeds. Soak them in warm water until they are rehydrated. Drain the water off and place the chilis in a processor. Add the garlic, salt and other spices. Process untiol a smooth paste forms. Transfer to a jar and cover the top with olive oil. Refrigerate.

As you are making chili, pan frying chicken or making tomato sauce add a bit of Harissa to your dish, or use it as a finishing sauce. Add some into your morning tomato juice or to season homefries. Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce. This is a very versatile spice blend, and while it is hot, using just a touch can moderate the amount of heat in the dish.

Until next time.......
Michelle
Canandaigua Spice Company

Gluten Free Gourmet Prepared Meals

2008-02-20T09:26:00.001-08:00

I often hear customers complain that they are frustrated with Gluten Free foods. They just don't taste the same, they don't have the selection of "regular' foods, they are expensive and they take time to prepare. Very soon, we will be able to offer prepared Gourmet Gluten Free Meals in our freezer section. Working with a local restaurant that specializes in gluten free foods, we will soon be offering dishes made from my recipes for Gluten Free Lazagna, Gluten Free Lemon Chicken and Thyme Risotto, and Gluten Free Penne Pasta in Arrabiata Sauce. These products will only be offered in the store and will not be available for shipping on the website.

I don't feel that eating gluten free has to be tastless or boring. Gluten Free food manufacturer's have come a long way on improving texture and tastes of gluten free foods. Many organizations now exist to help folks diagnosed with Celiac Disease. One such organization is the Rochester Celiac Support Group. They are a very large, well organized and responsive group. They host meetings in Rochester on the 3rd Wednesday of every month. Their website is very informative and they offer response to any emailed questions quickly. I very much enjoy working with this group.

I have had several hits to my website looking for gluten free recipies. One of my favorites is Almond Pear Torte, and it is easy to make. The recipe is:

ALMOND PEAR TORTE
9" springform pan or a 9" x 9" square baking dish, lightly greased.

Topping
2 tsp raw sugar [dermerra or turbinado]
1 tsp ground cinnamon [I prefer Korintje cinnamon for baking]
1/2 tsp freshly ground nutmeg
1/4 vanilla bean, slit and scraped [optional, do not substitute vanilla extract]
2 pears, peels and cored and sliced thinly

Base
1/2C almond flour or almond meal
1/2C coconut flour
1 tsp xanthan gum
2 tsp GF baking powder
1/2C butter, softened [not melted]
1C raw sugar
1 tsp almond extract
2 eggs

Topping: In a medium bowl, stir together all ingredients for the topping, blend well to coat the pears. Let sit while preparing the base.

Base: Combine flours, xanthan gum, and baking powder in bowl, stir until well blended.

Using a mixer or food processor, beat the butter, sugar, and almond extract together until smooth and creamy. Add eggs one at a time, until just mixed. Add the flour mixture and mix until well belnded. Place batter into prepared pan and spread batter to edges using your fingers. You may want to oil your hands or use a little extra coconut flour on them.

Arrange the pears in a circular pattern starting from the center. Let sit for 30 minutes. Preheat he oven to 350 degrees and bake for 50 - 55 minutes or until the top is golden and slightly browned. [Batter will rise, become bubbly and somewhat cover the pears]. Test the center of the torte to insure is is no longer spongey. Remove from oven and let cool. Run a knife around edges of pan. Serve warm or cold.

This is a great recipe and I guarantee no one will complain that it is gluten free. For more gluten free recipes, visit us at www.canandaiguaspice.com

Enjoy, until next time........
Michelle
Canandaigua Spice Company

Spice Grinders

2008-02-15T13:05:00.000-08:00

It amazes me how fast time goes. I feel like I have just typed in the previous blog and then find that it really was several weeks ago!

So February has found me acting like a mad chemist in the back room. I have been blending, blending, blending new spice mixes for our new spice grinders. I just love grinders, they are so easy to use and I have about 10 of them on the counter top right next to the stove. That way spice flavorings are at my fingertips as I start cooking dinner or [if your family is like mine] also readily available to the family as they dish up their plates at the counter and head to the table, the TV room, or the back deck.

My favorites of the grinder blends [at the moment] are the Lavender Pepper, it is great on pasta, meats or salads; the Italian Supreme is super on anything; the Hot Salt blend is perfect on meats, homefies, eggs; or the Sesame Salt blend that's great ground onto noodles, fish, meats or veggies. Right now we have about 15 different grinder blends, but soon I plan to have more than double that. They have bene very popular as gift and we will be packaging them into gift sets as well.

The great thing about our grinders is that they can be refilled at a $1.00 off! They are so new that you won't find them on the website www.canandaiguaspice.com just yet, but check back soon, they will be uploaded.

If you have any suggestions for spice blends you recommend for grinders, feel free to share it with us by visiting the website and clicking onto the CONACT US button at the bottom of the home page. We'd love to hear from you.

Until next time,
Michelle
Canandaigua Spice Company

Prison Chow

2008-01-29T07:40:00.000-08:00

Hard to believe that a spice company would be blogging about prison food isn't it? I am thrilled that we have an opportunity to provide spices to a large organization that supplies food to Correctional Facilites throughout the US. It was interesting to learn what spices are commonly used and what spices are not used in prison kitchens.

For instance, vanilla and extracts are not allowed because they could be used to make contriband "hooch". I don't imagine it would taste very good, but there is alcohol in pure vanilla extract.

Most prison facilities cook institutionally, that is they cook large quantities in very large kettles. Kettle cooking produces some great meals like Chili, Spagetti, Soups, Baked Beans, Sloppy Joes, Chicken & Bisquits, and more.......

My imagination runs wild with the potential for creating spice blends and meal options for inmates. Simple spices such as Cinnamon, Garlic Powder, Onion Powder, Chili Powder, Paprika, Cumin, Parsley, Oregano, and Pepper are the main herbs and spices used by prisons.

Any of you that are familiar with our products know that we like to give seasonings and rubs names that intrigue the buyer. Some of our current seasonings that have made people laugh: Roadkill Rub, Magic Dust, Butt Rub, Italian Stallion Seasoning are just a few. I don't think any of these would be appropriate for the prison kitchens though.

I could envision a Lockdown Chicken Rub, or a Death by Kettle Cooking Spaghetti Seasoning, maybe even Cellblock Sloppy Joe Mix. While I may joke around about the names of spice blends, it is no joking matter that our inmate populations are soaring or that taxpayers fund meals for over 2.5 million inmates annually.

For tastier topics, please visit us at our website www.canandaiguaspice.com

Until next time,
Michelle

Coffee Rub

2008-01-24T07:10:00.000-08:00

By far our most popular meat rub is Canandaigua Coffee Rub. There is an interesting story behind it. We have a friend that moved to NY from the south and he was lamenting one day that he hasn't experienced a great pork butt soaked in coffee grounds and roasted over the BBQ since he moved north. Upon talking with him further, he told us that at barbeques in the south it is common to save old coffee grounds drop a piece of meat into them, coat all sides and then cook the meat on the grill. This got us thinking, that with a few other herbs and spices, this might be an interesting meat rub that hasn't been 'overdone' in the spice world just yet.

So I started thinking about what other flavors would compliment coffee. The first thought was sugar, as dark brown as we could find, then we tried some of the sweet spices - nutmeg, ginger, allspice. To give the rub depth of character we added a bit of heat - cayenne, chili powder, cumin. After a few tries we feel we have come up with the most savory blend of coffee, herbs and spices that compliment a full range of meats.

We have tried our Canandaigua Coffee Rub on all meats: steak, roast, pork, duck, chicken, and venison. We have enjoyed the succulent, rich, slightly spicy flavor on all of these selections. Truely, you wouldn't know the base of the rub is coffee if you didn't read the packaging. The sweetness of the brown sugar brings out the richness of each meat, and locks in the juices.

I would encourage anyone to try our Coffee Rub, or do what the southerners do, save your old grounds in a tin and dip your meats into them before grilling. This is a flvor enrichement that is worth experimenting with.

Adirondack Seasoning

2008-01-19T10:53:00.000-08:00

Adirondack Seasoning has become on eof our most popular blends. Likely because of the name and the intent behind it. It is a blends of herbs and spices that complement campfire cooking. Because so much of the Adirondack region is still preserved as a natural environment with state campsites, it may remind people of those pristine lakes and near cloudless skies.

My family camped at Golden Beach campsite every year when I was young and on eof the first things we kids had to do was search for firewood. My dad would get a roaring fire going in teh firepit and soon after something was cooking over the campfire.

Adirondack Seasoning combines smokey flavors with stand-out herbs and a touch of heat. This blend is perfect on chicken and fish. Great mixed into ground beef, stews, or homefries. Sprinkle it over eggs or even campfire popcorn!

We are pleased to see our customer's responses to some of these blends that come from our hearts, homes or memories. So often my thoughts go back to my experiences in the mountains and my memories are alwasy of food, family and fun. I hope you also have fond memories of your culinary heritage and visit Canandaigua Spice Company to build upon your cooking experiences.

Until next time........
Michelle

Holiday Spices

2007-12-06T06:51:00.000-08:00

Wow, I forget how busy this time of year can be! October and November are prime months for me to do classes. We did a soup making class that was very successful and then a cooking with wine and spice class that was also well attended and so much fun! Word is out about our classes as the Victor Parks and recreation office called me and wants me to do classes for them, so we are. Coming in January, February and March I will do 3 soup making classes, a class on decorating Valentine's Cookies and a class for making dog biscuits! I hope to see some of you there!

Things at the store are hopping. We have put together gift baskets and rub collections, stocking stufferes, secret santa bags, inexpensive gift sets for friends and collegues and so much more.....
It was fun to go back to our in-store notes from last Christmas and review what worked and what didn't, and try not to make the same mistakes this year. We didn't wait until the last minute to make up the collections, that was a big mistake last year. And we didn't open extended hours as early this year as last year either. We extended hours last year in mid-November----way too early, we were exhausted by mid-December.

Lots of new spice mixes this time of year too. Our new White Chili-liscious Blend, No Salt Asian Seasoning, Italian Supreme Seasoning, Lavender Pepper and more. It is challenging to stay on top of this, but we see the positive results from our customers. So we will continue to expand our selections.

And we don't forget our Gluten Free Customer's either. This holiday season we have created baskets of gluten free goodies, new scone mixes, including: blueberry lemon, blueberry white chocolate, cranberry orange almond, and cranberry white chocolate.

Come on into the store on Saturdays through the Holiday for taste testing! Chili, fruit dips, veggie chips, soups, salads, and more.....

I wish everyone a very Merry Holiday Season and a Happy, Healthy New Year!

Michelle

Canandaigua Tourism

2007-10-10T10:28:00.000-07:00

Ever since I opened in July of 2006, I have proactively drawn tourist into the store. First by advertising in the right places - Finger Lakes Tourism Alliance, Finger Lakes Visitors Connection, Life in the Finger Lakes, the Canandaigua Tourism Guide and the Finger Lakes Times Tourism Guide. But more importantly than the advertising is having the right plan in place to attract tourist.

Being in the spice business and wanting to attract tourists means offering a large ethnically diverse selection. But also insuring that that selection is as authentic as possible to it's "true" flavor. What does this mean? Often in India and Africa spices are dry roasted to bring out their flavors, then crushed and blended. For example, a true Ras el Hanout, would NOT taste authentic if the over 20 different ingredients weren't dry roasted first, then ground and blended. I research all of the blends we make to try to get the truest flavor.

Along with the flavor of a particular blend, customers want to know that I know where the spices [blends] originate from, how best to use them, recipe ideas, and the blending techniques of each spice. In other words, customers want to know that I know more about spices than they do, even if they are of the ethnicity of the spices origin.

Along with the selection and the knowledge base of the "spice blender", tourist want a welcoming environment. I make it a point to greet everyone that enter the store, I ask where they come from, how they heard about us, what they might be looking for. If it is a motor coach tour visiting [and we have ahd 6 of those this year so far], I jump on the bus before they come into the store to welcome them, give them a very brief history of the shop and Canandaigua, tell them where the bathrooms are [very important to hospitality] and offer them a gift for visiting. Wouldn't this make you feel welcome?

The store itself must be welcoming. Colorful to match the herbs, spices, and specialty foods on our shelves; well lit to better see the products; wide isles to make trafficing through the store easy; clean bathrooms, floors, shelves, and windows are important; and of course fast efficient checkout.

We have a Welcome Book to track where customers come from and also to gather customer comments. I am pleased that we have welcomed guests from 13 other countries and 21 other states at this point. We have many comments that indicate tourist were in teh Finger Lakes area and had done a web search on the area, finding us in Canandaigua and specifically come to town to visit us. Comment slike great selection, great prices, knowledgable help pepper the book. These are indicators that we are doing some of the correct things to attract tourists and local shoppers alike.

I believe that Finger Lakes Foods and Wines are major attractions to our region. To encourage more food and wine travel in the Canandaigua Area I have created the Canadaigua Lake Culinary Trail. The trail boasts over 25 farms, farmer's markets, food processors, specialty food shops, restaurants and wineries. It is a great way to promote local foods and wines. I encourage anyone looking to spend a special day with family or friends to visit some or all of the stops on the Canandaigua Lake Culinary Trail. Your feedback is always appreciated. To see the trail visit my website at http://canandaiguaspice.com and click on the tab for Culinary Trails.

We can all do more to encourage tourism in the Canandaigua area. Tourism is vital to our local economy. Please be proactive and positive to folks travelling into our area.

Until next time,
Michelle

Another day in spice paradise

2007-10-03T07:05:00.000-07:00

This morning when I walked through our Gluten Free room, it amazed me how fast our product and the other gluten free stock has sold. So today I will make gluten free mixes - muffins, sweet breads, cookie mixes, some breads, cakes, and scones. Soon I will have our mixes ready made and then frozen to sell. So look for our muffins, cookies, scones and other goodies in the freezer.

I must also prepare for our Cooking with Wines and Spice class that will be taking place on October 16th. I have so many favorite recipes that I must decide which ones to make and also which ones to include in the handouts. I will need to give this a great deal of thought, but I definately know that I will include my Braised Pork Ribs recipe. It is always a hit when I entertain. I often work with my neighbor - Ryan's Wine and Spirits to choose special wines to feature. They are a great group of folks at Ryan's and what better thing to cook with than wine and spices?

Yesterday, I cleaned up the back store room. It is amazing to me how much paper accumulates on desk tops, work stations, tables, and even the floor. I have never been the greatest at filing, and it just proves to me that I MUST get better at it. So now the workstation is clear, my desk has papers in multiple piles to be files, the garbage must be taken out - 4 bags of recyclable paper!

Also yesterday, I will share with you some of my experince with spice blending. I have a loyal customer that had asked me to make her an adobo blend. She had brought me a packet from Goya and told me she would like it as close to that blend as possible, but with no salt or MSG. So, I read the ingredients, cut out the MSP, salt and fillers and begin blending. There is very little left to blend after removing the salt, MSG and fillers! That is always what amazes me about commercial blends. Beware what is in it!

By her nose and visual inspection, the first batch is not orangey [in color] enough, and there is something that is too strong a smell in the blend. Second batch - no that's not right either, too much onion maybe...... By the third batch I am cutting back on the onion, increasing the turmeric and walah! we have a winner. She is happy, I am pleased to have met her need and we now have a blend that we can offer other taste testers to see if their feedback is favorable and we want to add it to our regular inventory. Taste testers are very important in the spice blending business.

Well, unitl next time, check out our website at http://www.canandaiguaspice.com

Michelle
Owner
Canandaigua Spice Company

Soup Making Class and Gift Baskets

2007-09-28T12:08:00.000-07:00

Wow, we had such a great turn out for the Soup Making Class. 20 people attended, that's 5 more than we expected! I also had expected that soup making would be a good class for the fall, and it ended up being 90 degrees on Tuesday. I scrambled to include a cold fruit soup in the venue so we weren't eating all hot, hearty soups on a hotter than hot day!

We started with Fruit Loop Soup [cold], then made Ravioli in Chicken Broth, Salmon Posole and Cilantro Soup, and lastly Roasted Red Pepper and Potato Soup. Everyone had a different favorite, but all soups went over well. Making 4 soups in a 2 hour class is a challenge, even with some of the prep work done before hand. All attendees got handout that included recipes for stocks and 10 other soups. It was a fun class, look for us to be doing another one in the Winter Series with Compliments [Canandaigua Adult Education] and through Victor's Community Center.

Today we got an opportunity to provide 35 gift baskets to a group coming into town next week. The people travelling in are from out of state and the host wants to offer them something that is uniquely local. APPLES! And along with those apples they want some spices made by Canandaigua Spice Company that could be used with the apples. So today we have been making and packaging Cinnamon Pecan Spice, Maple Dip Mix, Apple-liscious Sprinkle [great on baked apple, apple pie, or oatmeal] and including maple syrup in the baskets, along with some locally grown apples. These are the projects I love. I know that these folks have never had any of our products before and that they will be trying them for the first time.

We really focus on locally grown and locally processed foods. I am pleased to have over a dozen local farmers that grow herbs/vegetables for us. This year we have added locally grown garlic, leeks, okra, pineapple sage, red onion, lemon basil, lime basil, mints, cilantro, and other products to our selections. Sustainable agriculture and local/regional food is a growing trend that has not reached its zenith yet. So if you aren't aware of what your local region grows or produces, look around and try your local farmer's market, local meat producers, or local food processors. Buying local means buying fresh. Read more about our committment to local products on our website www.canandaiguaspice.com under About Us.

Until next time,
Michelle
Owner
Canandaigua Spice Company

Sofrito Seafood Chowder, Wood Library, Soup Making Class

2007-09-22T07:25:00.000-07:00

What an exciting week it was! The Rochester Festival of Foods event was wonderful, then we participated in the Wood Library Fund Raiser held at Dr. Ben Gullo's house off Middle Cheshire Road. What a lovely home and the view of Canandaigua Lake was gorgeous. Ben & Sharon Gullo were delightful hosts. I believe the planners met their goal of 100 attendees. There were 4 wineries [Rooster Hill, Brickstone Cellars, Salmon Run and Wilhelmus], 2 specialty food providors [Canandaigua Spice Company, Sweet Expressions] a silent auction, finger foods, musicians, candles [provided by Wickedly Scent] and so much more. I was pleased to have been a part of that event. Everyone was very interested in our samples and it brought some good business into the store after the event. Then on Friday we were at Finger Lakes Community College for their Farmer's Market Day. Josh Heller, the coordinator, had doubled the number of vendors from last year and it was a great day.

Today, at the store we made Sofrito Seafood Chowder. Lots of folks have tasted it and it is another hit for our Sofrito blend. This is very simple and savory.

Sofrito Seafood Chowder, this is a slightly spicy broth chowder
1 large red onion, chopped
3 T olive oil
3T fish sauce

In a large soup kettle, heat olive oil and fish sauce and saute onion until tender. Add:

1 28 oz. can of diced tomatoes
4Q water
1/4 C seafood or chicken bouillon
1 2oz. packet of Sofrito [Made by Canandaigua Spice Company]
1 can large black olives, each olive sliced in half
1 pinch saffron threads

Let come to a slow boil and then reduce heat to a simmer. In a large skillet, heat 3T olive oil. Add:

1 lb scallops
1 lb shrimp

Quickly saute and then cut each scallop into quarters. Add seafood with juices to soup pot. Serve hot with crusty bread and Garlic, Basil Parmesan Cheese Olive Oil Dip.

Enjoy! For more great soup recipes attend our SOUP MAKING CLASS, September 25th at Reister's Service Center 25 Ontario St Canandaigua, NY from 6:30pm - 8:30pm. Call 585-396-3701 to make reservations. Cost is $10.00/person.

Until next Time,

Michelle
Owner
Canandaigua Spice Company

Food Shows, Farmers Markets and The Governor's Mansion

2007-09-19T08:09:00.000-07:00

Well, Monday night was the Rochester Festival of Foods and we participated this year for the first time. It was a lot of fun, and the people that visited our booth were really great. We took olive oil bread dips and Sofrito Salsa. As usual, the Garlic, Basil and Parmesan Cheese Dip blend was the most popular, but we saw a great deal more interest in the Chicago Everything blend than we have before. Someday I would love to do a study between rural and metropolitan eating habits. The diversity offered in a metroplitan area really does impact what people [will] eat.

Trish Aser, a friend of mine and owner of the Brown Hound Bistro, also went and took her Grilled Seafood Bisque. It was a great hit and we heard many favorable comments about the bisque. Her booth was right next to mine. I took a few minutes to tour the festival and enjoyed the food from India Palace in Rochester, but my favorite food at the festival was the pulled pork in a green pepita sauce from El Rincon Restaurant. Gabe and Rafael, brothers that own the restaurant, really create truely authentic mexican dishes that always delight me. Visit them, if you haven't. They are on Beeman St in Canandaigua.

Later this week we will participate in a fund raiser for the Wood Library here in Canandaigua and also a Farmers Market at Finger Lakes Community College. 3 shows in 1 week. It is a great deal of preparation, but when in business, you MUST get your product and name out in front of people.

A good example of that was the opportunity this past week to provide products for the Governor's chef to sample. Finger Lakes Visitors Connection had called to say the governor's chef was visiting and wanted to try products made in the Finger Lakes, would I like to provide some of my products. OF COURSE I WOULD! So we packaged a Finger Lakes Rub Collection, a few tea blends that we make, a collection of sour cream dip blends, and a package of the olive oil bread dip mixes and submitted them for the taste testing. How exciting it was to hear back that the chef had taken the Finger Lakes Rub Collection, the dip collections, and one of the teas back to the mansion to sample.

Until next time, when I will talk about our Soup Making Class and give you a recipe!!!!

Michelle

http://www.canandaiguaspice.com/

2007-09-14T09:51:00.000-07:00

Canandaigua Spice Company has a gluten free section that keeps on growing! When I opened, I had a friend, whose husband had just been diagnosed with Celiac Disease, ask me to carry "ready made foods" for celiacs. She felt like she was cooking multiple meals for her family and she was really burnt out on cooking. So we ordered in a few products, advertised that we carried gluten free, and customers needing gluten free started frequenting the store. Our gluten free section grew. More customers came into the store needing gluten free. Our gluten free section grew again. We started making our own mixes for muffins, pancakes, waffles, sweet breads, yeast breads, pie crusts, cookies and cakes. Yes, you guessed it, our gluten free section grew again. Now we offer gluten free cooking classes, gluten free cook books, and an ever expanding selection of gluten free products. Gluten Free Gift Baskets are 25% off September 15th - October 15th. Come in, shop early & save!

2007-09-10T12:35:00.000-07:00

It's been somewhat slower at the store after Labor Day, so today I made 5 new brine blends. Brines combine sugar and salt with other spices that are added to liquid and a piece of meat, tofu, or vegetables are soaked in the brine to tenderize and flavor them. Turkey Brining was extrememely popular last Thanksgiving. So I created Asian Brine, a mix of asian spices; ginger, garlic, lemon grass, coriander, star anise... Smoked Brine, a mix of smoked pepper, smoked chilis, smoked salt to give a true smokehouse flavor... Coffee Brine, we can't get enough of coffee here in the Finger Lakes... Maple [Sugarshack] Brine, made from locally produced maple sugar and fall flavor favorites, allspice, cloves, cinnamon... Plus our own traditional Turkey Brine, earthy flavors of rosemary, sage & thyme...

I also put out our SHOP EARLY & SAVE items! We are sponsoring a sale of prepackaged baskets & gift items @ 25% off between September 15th and October 15th. While I thought it would create suspense, what it did was start the sale early. We have Rub Collections, Tea Collections, Spice Sets, Gourmet Salt Collections, Gift Baskets and other items on sale NOW.

I plan to start blending our Fall Stuffing Mixes soon. We will be making a Blueberry and Rye Stuffing Mix; Porcini Mushroom and Rissotto Stuffing Mix; Garlic, Basil & Parmesan Cheese Stuffing Mix; Cranberry, Orange and Almond Stuffing Mix; Mom's Traditional Stuffing Mix; and more. Great for the fall, perfect for stuffing winter squash or serving at the Holiday meals.

Hey, see our display in the Canandaigua Chamber of Commerse Window during the month of September. It is bright and colorful and free recipes are available in the Chamber office!

Until next time,

Michelle
Owner
Canandaigua Spice Company

2007-09-09T10:18:00.000-07:00

Somedays, it's hard for me to believe that Canandaigua Spice Company has been open for over a year. It seems like just a few days ago we were painting walls, choosing shelving units, and ordering inventory. Now a year later we have created over 350 different herb, spice and seasoning blends. I love the creativity of it!

For the past summer I have worked part time at the Brown Hound Bistro, to gain experience working with a chef. It keeps my creative juices flowing. I do prep cooking, mosting I make the soup du joir and their outstanding Seafood Bisque [which, by the way, I had to sign a confidentaility agreement NOT to give out the recipe]. It has been great, but my season at the shop will be gearing up for the holidays, so I must bid adieu to the Brown Hound and focus on Fall Food Shows and Holiday preparation.

I will be doing the Savor Rochester Food Festival on September 17th. It is at the public Market in Rochester, NY and is the first large food show we will undertake. 1200 people are expected to attend. We will be offering samples of our hand blended Olive Oil Bread Dips [all herbs are locally grown in these mixes] and also our SOFRITO Salsa Blend. The Sofrito has, surprizingly, turned into one of our best sellers over the past year. I got the idea for the blend from a Puerto Rican friend of mine, he was telling me how his mother makes her own home-made Sofrito that she uses in rice dishes and tomato sauces. I was sure I could make a dry seasoning blend from the ingredients he was sharing with me. Our blend has a deep heat that is derived from the freshly dehydrated garlic and a hint of smokiness. It is great as a salsa, but I also encourage customers to try it in other dishes --- Clams Fra Diavolo, or with Mussles!

Recipes for these dishes can be found on our website www.canandaiguaspice.com. Be sure to check them out. Your feedback is always welcome.

More next blog on our Holiday Gift ideas.

With Regard,
Michelle
Owner
Canandaigua Spice Company

My First Blog Post

2007-09-05T14:18:00.000-07:00

Thank you all for visiting. Keep checking the blog for specials, information on new products, and recipes. Plus updates of any kind. We have over 350 spices, seasonings, and herbs in our shop.

We are always intersted in hearing from people with culinary interest.

Canandaigua Spice Company