How to Make Spiced Butter for Roasted Corn

How to Make Spiced Butter for Roasted Corn

Make the most of the corn season with spiced butter for grilled or oven roasted corn!

 


spiced butter in a bowlThis time we used The Epicentre’s Harissa, The Epicentre’s smoked sweet paprika, chives and grated lime zest

Heat a grill to medium-high or oven to 450 degrees. In a small bowl, combine the room temperature butter and spices. Use a fork to mash everything to a smooth paste.

Remove husks and silks from each corn and rub a generous amount of the butter mixture over each ear of corn. Wrap each ear in foil, then grill for 4 to 5 minutes.
(Or roast in oven on cookie sheet at 450 degrees for 20 to 25 minutes)

Try the following variations:
salt, pepper, The Epicentre’s Roasted cumin, The Epicentre’s Premium Chili powder, lime juice

The Epicentre’s Chimichurri blend, salt, pepper and lemon juice

How To Find Perfection In French Toast

How To Find Perfection In French Toast

Of course, you’ve been told that breakfast is the most important meal of the day — but not for all of the tired old reasons your momma gave you. It’s because breakfast rocks. Think bacon, eggs, waffles and, our favourite, french toast. Just as it is with other breakfast classics, french toast is easy to prepare but be wary, it can go so wrong.

Let’s make sure your french toast lives up to its full potential. To start with you should always use a buttery bread like challah or brioche. Season the batter and give the bread time to soak — don’t rush it. If you follow these simple rules, you’re on your way to breakfast perfection.




We love this video from the New York Times Recipe Lab. Beautifully presented but we do have to take issue with the meagre use of cinnamon they call for. We suggest some Everything Nice spice to add the flavours of cinnamon, allspice, nutmeg, ginger, cloves, cardamom, mace and a hint of lemon. Now we’re on to something good. If you feel like something a little more exotic, try it with Chai Baking Spice!

Our Favourite French Toast Recipe

Ingredients
6 large eggs
1 1/2 cups milk
1/4 cup orange juice
2 tablespoons pure vanilla extract
2 tablespoons cognac, (optional)
1 tablespoon sugar
Zest of 1 lemon, (about 1 tablespoon)
2/3 teaspoon Everything Nice
Pinch of salt
6 slices bread, such as challah, sliced 1-inch thick, preferably day-old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Maple syrup

Directions

  1. Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, Everything Nice, nutmeg, and salt in a bowl; set aside.
  2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
  3. Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat.
  4. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread.
  5. Keep in oven until ready to serve. Serve with maple syrup.
Our Favorite Granola Recipe — Secret Ingredients Revealed

Our Favorite Granola Recipe — Secret Ingredients Revealed

This is a pretty amazing homemade granola recipe adapted by a friend of The Epicentre. Thanks to Patricia! The Epicentre’s Chai baking spice and coconut oil make an irresistible flavor combination!

Ingredients:
3 cups old fashioned rolled oats
1 to 1 and 1/2 cups Pecans
1/2 to 3/4 cup sweetener (maple syrup, agave or honey)
1/4 to 1/2 cup Coconut oil
1 tsp kosher salt or 3/4 tsp regular
1 to 2 cups Pumpkin/sunflower Seed
1 cup dried coconut
1 cup dried fruit (add after baking) Dates, dried cranberries, dried apple
2 tsp the Epicentre’s Chai baking blend




Method:
1. Measure grain, nuts, seeds, salt, and spices into a large bowl.
2. Add sweeteners and oil
3. Stir
4. Spread out on a large baking sheet.
5. Bake at 300 degrees for 30-45 minutes, giving it a stir after about 20 minutes.
6. Continue baking until granola is toasty brown and smells amazing
7. Let the granola cool completely in the pan, then store in an airtight container.
Optional: Add one egg white to make the granola crispy. Whisk in a small bowl until it’s foamy, then add to the granola mixture. Pat the granola into an even layer on a baking sheet.

How to Spice Up a Classic BLT

How to Spice Up a Classic BLT

Tomatoes are in season and what better way to celebrate than with bacon. And bread. And throw a little of the green stuff in for good measure. I am going to dare to be bold here and say that yes, you can improve upon perfection. Let’s spice it up a little.

Add a little heat by mixing some chile powder in with your mayo. This could be a rich ancho, smoked paprika or a flaky Aleppo pepper. Black pepper is mandatory but consider adding some chopped pickled jalapeños too.




Including the creamy goodness of sliced avocados is mind blowing. How about losing the mayonnaise and using a garlic aioli instead? Or ditch the bread and turn up the sweetness factor by serving your BLT on a waffle?

Fresh, fragrant, basil leaves will take the classic sandwich in a whole new direction and, while God created oregano specifically to use with tomatoes, you might want to go easy here, fresh oregano could easily over power your creation.

a tin of Veg Love spiceOur favourite addition is Veg Love — it adds that je ne sais quoi, enhancing the entire BLT experience with an intriguing balance of sweet from brown sugar granules, a little heat from blended chiles, with salt and savoury spices. Blend it with mayo or just sprinkle it directly onto the tomatoes. Try it, you’ll like it!

How to Peel a Ripe Peach for Salads, Pies & Cobblers

How to Peel a Ripe Peach for Salads, Pies & Cobblers

Peaches are in season and now you want to use this delicious, juicy, fresh fruit in Auntie Adeline’s favourite cobbler recipe. But how to remove that fuzzy skin? You certainly don’t want to mangle that delicate fruit or have it discolour. Well, here’s how to peel and pit those wonderful peaches with ease:

How to Peel Peaches

1. To remove the fuzzy skin from peaches with ease, blanch them first. Bring a large saucepan three-fourths full of water to a boil over high heat. Cut a shallow X on the blossom end of each peach. Working in batches, immerse the peaches in the boiling water for 30 seconds.

2. Using a slotted spoon, immediately place them in an ice water bath to cool the peaches and stop the cooking process.

3.  When the peaches are cool enough to handle, slip off the skins using your fingertips or a small, sharp knife. If stubborn areas of skin won’t peel off, just return fruit to the boiling water for a few more seconds.



How to Pit Peaches

1. Cut the peach in half, cutting around the pit and using the indentation as a guide.

2. Twist halves in opposite directions to separate. Using a sharp knife, loosen and remove pit. Treat cut surfaces with lemon juice to avoid discoloration.

And then there’s this (Dear Auntie Adeline, please avert your eyes)…