· By Barbara Bonner
Our Favorite Recipes: The Works Edition
Coming together to eat, drink, and be merry has long been a core part of what it means to be human, and to exist in community. Cooking for ourselves can often be a form of self-care. Our gatherings may be limited to those we live with right now, but the importance of self-care has never been clearer. We've gathered a few favorite recipes from our staff to help bring some joy to your kitchen, and hopefully some delicious flavors to your tables!
Blueberry Mochi with Bow Hill Organic Heirloom Blueberry Powder
Makes 4 daifuku mochi or 16 mochi snacking pieces. Invite us into your kitchen to show you how to make mochi first-hand!
- 1⁄2 cup mochiko sweet rice flour
- 2 tbsp Bow Hill Organic Heirloom Blueberry Powder
- 1 tbsp confectioner’s sugar
- 1 tbsp corn syrup
- Pinch salt
- 1/3-1⁄2 cup water
- Fresh fruit or red bean paste for filling (optional)
- Whisk together all ingredients in a microwave safe bowl until smooth. The mochi will be similar in consistency to a cake batter.
- Cover the bowl loosely with plastic wrap or a microwave safe lid. (If the plastic wrap is too tight, condensation will not be able to escape and will drip back down into the mochi. Heat can also become trapped if the wrap is too tight, causing the mochi to boil over.)
- Microwave on high power for 1 minute, then stir with a heat proof silicone utensil. When you stir, it will become lumpy, and that’s okay! Use oven mitts and be careful of steam and the hot bowl when removing the plastic wrap and stirring.
- Re-cover the bowl loosely with the plastic wrap and continue microwaving and stirring one minute at a time until the mochi is no longer white, but somewhat translucent and gummy. This usually takes about 3 minutes, but can vary depending on your microwave.
- Make a double boiler by fitting a heat proof bowl into a pot. Fill the pot with 3-4 inches of water, being sure the water does not touch the base of the bowl. Bring the water to a boil and set the bowl aside.
- Whisk together all ingredients in the heat proof bowl until smooth. It will be similar in consistency to a cake batter.
- Return the bowl to the boiling pot, cover with a clean kitchen towel, then cover with a lid. The towel will absorb condensation so it doesn’t fall back into your mochi.
- Steam for 20 minutes over boiling water, stirring once halfway through. When you stir it, it will be lumpy, and that’s okay! Use oven mitts and be careful of steam when removing the lid. If the mochi isn’t translucent and gummy after 20 minutes, continue steaming.
Shaping and filling
- Turn out the mochi onto a clean surface that has been generously coated in a layer of sweet rice flour.
- When reasonably cooled but still warm, sprinkle more sweet rice flour on top of the mochi, and pat out with your fingers to coat the surface. Pat the mochi out to a half inch thick disk.
- At this point, the mochi can be cut into small pieces with a mochiko dusted knife for snacking, or filled to make daifuku mochi.
- For daifuku, use a mochiko dusted knife to divide the mochi into four pieces. Brush off excess flour and knead briefly with your hands and fingers into a ball, then flatten into a disk.
- Fill the disk with about 2 teaspoons of filling and use your fingers to pinch the edges of the mochi closed around the filling. Dust the daifuku in sweet rice flour or potato starch as needed to keep stickiness at bay.
Bloody Marys Garnished with Pickles made with Quickles Pickle Concentrate
Makes 6 bloody marys
- 1/2 cup fresh lemon juice
- 2 tsp hot sauce
- 2 tsp worcestershire sauce
- 1/4 tsp freshly ground black pepper
- 2 tbsp pickle juice from your quickles pickles
- 3 cups chilled tomato juice
- 1.5 cups chilled vodka
- 1/4 tsp salt
- Pickles made with Quickles Pickle Concentrate for garnish
- In a pitcher, combine the lemon juice, hot sauce, worcestershire sauce, black pepper, pickle juice, chilled tomato juice, chilled vodka, and salt and stir well to combine.
- Taste, and add more salt if desired. Serve over ice, garnished with pickles!
German-Style Soft Pretzels with Jacobsen Salts
Makes 12 pretzelsIngredients
- 4 cups all purpose flour
- 2 tsp salt
- 1 tsp brown sugar
- 1 cup lukewarm water
- 4.5 tsp yeast (2 packets)
- 3 tbsp softened butter + 2 tbsp more for baking sheets
- Jacobsen sea salt or infused salt
- ½ cup baking soda
- 2 quarts water
- 1 egg yolk beaten with 2 tsp water to form an egg wash
- Add the yeast in the lukewarm water, and stir until dissolved completely. Whisk together the flour and salt in a large bowl. Make a well in the mixture and add the sugar to the center, then pour the yeast on top. Rest for 15 minutes, then mix. Add the softened butter and knead into a smooth dough, then cover loosely with cling wrap and rest for 30 minutes.
- Meanwhile, heat the oven to 400F and prepare the baking sheets. Spread 1 tbsp butter all over the surface of both baking sheets (this will keep the parchment in place), then fit each sheet with parchment paper. Spread the remaining tbsp of butter over top of the parchment paper (this is for flavor).
- Divide the rested dough into 12 equal sized pieces, keeping the pieces loosely covered with the cling wrap while working. Roll each piece into a 24 inch rope and slightly taper at the ends. Form pretzel twists, secure each end with a drop of water, and transfer to the prepared baking sheets. Let pretzels rest 30 minutes uncovered to form a skin. (This will help the dough form a nice crust when baked.)
- In a wide, medium saucepan, combine the baking soda and water. Bring the mixture to a simmer. One at a time, add the pretzels to the simmering liquid facing upward for 10 seconds, then flip and simmer 10 seconds more and move back onto the baking sheets. Do not exceed 10 seconds per side-- it’s quick!
- Brush the pretzels with the egg wash, then use a very sharp knife or a razor to score the sides and and base of the pretzels. Sprinkle with Jacobsen salt and bake 20-25 mins (depending on how dark a crust you like!) Swap and rotate the sheets halfway through cooking for even browning.
- Serve warm with spicy German mustard! Store in the refrigerator (if there are any left!) for up to 2 days or freeze and reheat in the oven.
Curried Egg Salad with Seattle Seed Microgreens
Makes about 1.5 cupsIngredients
- 6 hard cooked eggs, diced small
- 2 tbsp mayonnaise
- 1/2 tsp yellow mustard
- 2 tsp fresh lemon juice
- 1 1/4 tsp sugar
- 1 tsp curry powder
- 1/4 tsp turmeric
- 1/8 tsp salt
- Seattle Seed Microgreens
- Combine the diced eggs, mayonnaise, yellow mustard, lemon juice, sugar, curry powder, turmeric, and salt in a medium bowl and mix well.
- Let sit 10-15 minutes in the refrigerator before serving to let the flavors mingle!
- Serve topped with microgreens.
- Store in the refrigerator for up to 3 days.
Kailey’s Lemony Salmon Avocado Toast
- 2 slices of bread of choice (we highly suggest a homemade sourdough) cut into 1" slices
- 1 Avocado
- Dash of Jacobsen sea salt or infused salt
- Seattle Seed Microgreens
- 1 Lemon, cut into wedges
- 1 oz Drifter's Salmon
- Slice avocado into chunks and place in a small bowl. Add the juice of half a lemon and smash gently with the back of a fork.
- Toast two slices of bread until golden brown. Carefully move onto plate and top with avocado mash.
- Gently crumble 1 oz of Drifter's Salmon on top of the avocado mash. Top with Seattle Seeds Microgreens and sprinkle to taste with a blend of Jacobsen's Sea Salts (we recommend a mixture of lemon and ghost chili).
Smoked Salmon DipIngredients
- 1 tin Drifters Fish Smoked Salmon
- 8 ounces cream cheese
- Juice of 1 lemon
- 1 tablespoon onion, shallot, or green onion, minced (your choice!)
- ½ cup parsley (optional)
- Pinch salt
- Cracked pepper to taste
- Add all ingredients to a food processor and process until smooth.
- Serve with sourdough crackers (see below for recipe).
- 1 cup flour
- 1/2 teaspoon sea salt
- 1 cup sourdough starter, unfed/discard
- 4 Tablespoons unsalted butter, room temperature
- 2 tablespoons dried herbs of your choice, optional
- Olive oil for brushing
- Coarse salt (such as Jacobsen) for sprinkling on top
- Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
- Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
- Preheat the oven to 350°F.
- Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
- Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
- Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
- Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
- Prick each square with the tines of a fork.
- Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
- When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
If you make these recipes we'd love to see pictures! Share them on your social media and tag us so we can share the joy of delicious food.
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