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Posts Tagged ‘american spoon’

What makes a good Super Bowl Sunday? For those without their team represented in the game, they put stock in clever advertisements and a smorgasbord of food. In honor of the event taking up temporary residence in Arizona, we’ve compiled a selection of southwest-inspired dishes that will spice up your party.

No Super Bowl get-together is complete without a cheese dip, more specifically, our Spicy Pimento Cheese. Decadently creamy with a little kick that keeps you honest, this spread will be gobbled up before the field clears for the halftime show.

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Finger food is a staple among game day platters, and our Black Bean Nachos with Three Salsas fill that spot with gusto. The trio of salsas dance together for the perfect combination of sweet and spicy topping. A major advantage of this recipe is the leftover salsas- they can be incorporated to another dish, like our tacos, or served in a bowl alongside chips for easy snacking.

2014 SPring catalog

It’s the host’s choice for what tacos of ours you’d like to serve, but we recommend the Steak Tacos with Dried Chile Salsa (bottom) or the Chicken Tacos with Roasted Tomatillo Salsa (top). These tacos are like two sides of the same coin, savory and comforting- the steak tacos offer a nice smoky and hearty flavor, while the chicken tacos are tangy and light.
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Whether you’ve fired up the grill at your tailgate in Glendale, or are braving the winter elements in your northern back yard, these Chili Jam Chicken Skewers are worth every minute you watch them sizzle. Our Chili Jam is used as a marinade in this recipe, and does it ever fill the kabobs with flavor, leaving each bite of chicken extra juicy.

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With a protein heavy lineup, it’s nice to include some veggies for the herbivores in the crowd. Our Sautéed Vegetables with Chili Jam are bold in color and taste; with a tinge of spice and a whole lot of green this dish is totally guilt free!

2014 SPring catalog

While it’s not quintessential Southwest cuisine, something just doesn’t feel right about having a football viewing party without wings; wings are the yin to game day’s yang. Our Apricot Hot Wings are sweet, savory, finger-licking good and definitely in the lineup for Sunday. Wash these puppies down with a cold beer and you’ll be in hog heaven.

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Last month, in our kitchen tour post, we showed you photos of Justin making rhubarb compote.  We didn’t identify it as such at the time, but we can tell you now: it was rhubarb compote and it was delicious.  It was so delicious that we snuck a few jars out of the R&D kitchen and took them down to Zingerman’s with us for a tasting we were scheduled to host.  We tasted our way through an array of classic American Spoon Preserves paired with Zingerman’s favorites and then served our rhubarb compote as the very last course, with a spoonful of whipped cream and a little square of graham cracker.  It was a big hit.  So big that the evening ended with one resounding request:  more rhubarb compote, please.

So we came home, scaled up the recipe, and bought all the local rhubarb we could find.  Then our kitchen staff got to work.  April, Jessica and Paul chopped up all the lovely red and green stalks, macerated the chopped chunks with sugar to soften and sweeten them, simmered the chunks and their pretty pink syrup gently in our copper kettles, and filled jars — 500 of them — with more rhubarb compote.

We’re happy to announce that Rhubarb Compote is now available in our retail stores. When you visit this summer, make sure you sample it on our tasting table.  Each jar is filled with soft, falling-apart chunks of  delightfully tart rhubarb preserved in a syrup that barely whispers of sweetness.   This compote is best served simply — with freshly whipped cream, spooned over Greek yogurt or ice cream, or my favorite way:  with nothing more than a spoon.

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Technically, it’s not summer yet. But after a sweltering Memorial Day weekend spent by the lake and water that’s already warm enough to swim in, I’ve officially shifted into summer mode. Summers in Northern Michigan are fleeting. One month you’re wiggling your toes in the sand as you bask in bright sunlight and the next you find yourself regretting that you didn’t fill your summer with enough of that sort of thing. So I’ve been working on a plan that maximizes beach time and minimizes kitchen time, without sacrificing anything in yumminess.
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We gave a kitchen tour on Wednesday.   We hope to figure out a way to give tours more regularly, but until then, here’s what you missed.
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In 1999, Justin and his family took a trip to Italy, where Justin fell in love with the smooth silkiness and intense flavor of gelato.  He found himself returning to gelaterias day after day to savor the simple pleasure of good, honest food enjoyed at a charming outdoor café.  The more gelaterias he visited and the more gelato he tasted, the more determined he grew to recreate this experience back home.  This dream percolated for almost a year before serendipity struck:  the space adjacent to our Petoskey store — on the edge of lovely Pennsylvania Park — became available.  Nine months and thousands of reclaimed bricks later, American Spoon Café & Gelato opened, serving 24 flavors of authentic Italian gelato produced from the bounty of Michigan’s Northern Fruitlands.
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Despite the mostly bare tree branches, I think it’s safe to say that it’s Spring.  For one thing, there’s robins.  Daffodils are popping up all over, a thin film of pollen covers nearly everything, and each day our world looks a tiny bit brighter and greener.  While nature does her greening blossoming thing, we humans have our own ways of marking the change of seasons.  We shove skis and snow boots and puffy coats to the back of our closets, reacquaint ourselves with neighbors we’ve hardly seen since the first frost, set our adirondack chairs out in the sun, and fire up our grills.
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I like baking.  I like the soft, dusty whiteness of flour and the creamy solidity of chilled butter.  I love the way these two basic building blocks combine to create something as sophisticated as pastry.  Pastry is a thing of wonder — it’s somehow sturdy enough to be rolled and cut and filled and folded, yet light and flaky and crumblingly delicious once baked.
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