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Pear Tea Cake with Coriander Whipped Cream

Posted on April 01, 2019 by Scott Eirinberg

April Spice of the Month - Coriander Seed - Read on to Get 10% Off

Each month, we’re blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.

So what’s our spice of the month, you ask? Drumroll please - coriander seed!

If you’re not completely familiar with this beautiful spice with an amazing citrus aroma, no worries! Sarah’s going to show you the way.

But wait, there’s more! If you sign up for our newsletter, you’ll get 10% off our spice of the month (coriander seed if you’re reading this in April 2019) and you’ll be the first to know when we post new recipes.

Sarah Cooks!

Getting Ready for the Mother of all Holidays - Sarah Marshall

Happy April spice pals, I am so excited to get you cooking with coriander seed. When Scott put it on my list of recipes to write, my first thought was, most people have no idea what to do with coriander seeds. My next thought was to try things I had never done with coriander seeds.

This spice is one of my favorites, it is the seed that produces the cilantro plant, but it tastes nothing like it. Coriander seeds have the essence of citrus, with a slight floral quality. We use it in many of our sauces, and it is essential to pickling, but I am going to show you some new ways to utilize coriander seeds.

With Mother’s Day coming up next month, I am going tea cake crazy. Our family tradition is to have all the Moms in the family over for an afternoon of tea and cakes.

Rather than the typical frosted cakes, I make loose riffs on Italian style tea cakes with fresh fruit and whipped cream. The whipped cream in this recipe is a spin on a ghost chili infused hot chocolate I made years ago for a friend’s donut shop.

The fat in the whipped cream pulls out and holds on to whatever is soaked in it. You can make tea cream, coffee cream, whatever you are into. The great news is, you don’t have to wait until Mother’s Day to make this cake! It is perfect for breakfast, brunch, or in place of dessert. Enjoy!

– Sarah Marshall



Pear Tea Cake with Coriander Whipped Cream

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Ingredients

Coriander Whipped Cream

  • 1 tablespoons Reluctant Trading whole coriander seeds
  • 2 cups heavy whipping cream
  • ½ cup cane sugar

Pear Tea Cake

  • Butter, for greasing the pan
  • 1 ¾ cup super-fine cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Reluctant Trading coriander seeds, finely ground with a mortar and pestle
  • 6 tablespoons salted butter, softened
  • 2/3 cup cane sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt
  • 1 large pear, peeled, cored, ¼ inch cubes

Preparation

Step 1

In a small saucepan, over medium heat, toast the coriander seeds. Shake the pan every 15 seconds, for three minutes, until fragrant and you hear a pop. Immediately remove the seeds from the pan and place in a medium bowl. Once cooled, add the whipping cream. Set aside while the bread bakes.

Step 2

Preheat the oven to 350 degrees Fahrenheit. Using your fingers and butter, grease an 8 x 4 non-stick loaf pan, coating well. Line the bottom of the pan with a rectangle of parchment paper and grease the top of the paper. Set aside.

Step 3

In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and coriander. Set aside.

Step 4

In the bowl of a stand mixer, beat together the butter and sugar, until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and Greek yogurt, mixing until blended. Gradually stir in the flour mixture until combined. Fold in the chopped pears with a spatula.

Step 5

Bake for 50-60 minutes, until golden brown on top, and a toothpick inserted into the center comes out clean.

Step 6

After the bread has baked for 40 minutes, pour the cream through a fine mesh sieve into the bowl of a standing mixer. Add the sugar and whip the cream, on medium speed, until desired stiffness, about 1-3 minutes. Serve big slices, while still warm, topped with the coriander whipped cream.


My first thought was, most people have no idea what to do with coriander seeds. My next thought was to try things I had never done with coriander seeds.

About Sarah

Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

Also, be sure to check out Sarah’s other coriander seed recipe this month for Coriander Red Lentil Soup



Our coriander seed has the aroma of oranges

Orange you glad you saw this recipe?

Kind of seedy, in a good way.

The greatest thing since sliced bread? Sliced Pear Tea Cake.

This recipe takes the tea cake



Coriander Red Lentil Soup with Herbed Garlic Breadsticks

Posted on April 01, 2019 by Scott Eirinberg

Recipe No. 2 for April Spice of the Month - Coriander Seed - Read on to get 10% Off

Each month, we’ll be blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.

So what’s our spice of the month for April you ask? Drumroll please - coriander seed! Okay, that wasn’t much of a reveal, though, I know you saw it in the headline already. The drummer will not get paid very much this time.


Sarah Cooks!

If you’re not completely familiar with this beautiful spice with an amazing citrus aroma, no worries! Sarah’s going to show you the way.

But wait, there’s more! If you sign up for our newsletter, you’ll get 10% off our spice of the month (coriander seed if you’re reading this in April 2019) and you’ll be the first to know when we post new recipes.




Coriander Red Lentil Soup with Herbed Garlic Breadsticks

Printer friendly version

Ingredients

Coriander Red Lentil Soup

  • 2 tablespoons Reluctant Trading coriander seeds
  • 2 tablespoons extra virgin olive oil
  • 4 large shallots, ¼ inch dice
  • 3 carrots, peeled, ¼ inch dice
  • 3 celery stalks, ¼ inch dice
  • 1 red bell pepper, ¼ inch dice
  • 1 tablespoon Kosher salt
  • ¼ teaspoon Reluctant Trading Tellicherry ground black pepper
  • 4 cloves garlic, finely grated
  • 1 ½ inch piece of ginger, peeled, finely grated
  • 2 oranges, zest and juice
  • 1 cup red lentils, rinsed and sorted
  • 4 cups vegetable stock
  • 1 tablespoon sherry vinegar
  • 1 lemon, juiced

Optional Toppings

  • Avocado
  • Fresh cilantro
  • Greek yogurt

Coriander Red Lentil Soup Preparation

Step 1

In a dry Dutch oven, over medium heat, toast coriander seeds. Shake the pan every 15 seconds, for three minutes, until fragrant and you hear a pop. Immediately remove the seeds from the pan, and place into a mortar and pestle, grind until fine.

Step 2

Add olive oil to the Dutch oven. Over Medium-High heat sauté the shallots until they begin to soften, about 3 minutes. Add carrots, celery, and red bell pepper, salt and pepper, sauté for 3 minutes, until soft. Add garlic, ginger, ground coriander, and orange zest, and sauté until fragrant. Add vegetable stock and lentils, bring to a boil. Stir, reduce heat to low, cover and let simmer for 10 minutes, until lentils are tender.

Step 3

Add sherry vinegar and orange juice, cover and simmer for an additional 10 minutes. Turn off the heat, stir in lemon juice, and season with salt and pepper if needed.

Step 4

(Optional) Top with avocado, fresh cilantro, and Greek yogurt.

Herbed Garlic Breadsticks Ingredients

  • Butter, for greasing the pan
  • 1 teaspoon Reluctant Trading coriander seeds
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried rosemary
  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt
  • 1 pound cold pizza dough
  • 2 tablespoons unsalted butter, softened
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup sharp cheddar cheese




Herbed Garlic Breadsticks Preparation

Step 1

Preheat the oven to 425 degrees Fahrenheit. Butter an 11 x 7, 2-quart glass baking dish.

Step 2

In a mortar and pestle, grind coriander seeds, tarragon, and rosemary; until fine. Add olive oil, garlic and salt; grind into a paste, and set aside.

Step 3

On a floured surface, roll the dough to roughly fit the pan. With a pizza cutter, cut the dough lengthwise into strips. Place the dough into the dish, with the strips touching and spread to the sides. Spread the butter over the top of the dough. Using a brush, spread the paste evenly across the top. Sprinkle cheese evenly across the bread.

Step 4

Bake for 10-12 minutes, until golden brown.

About Sarah

Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

Also, be sure to check out Sarah’s other green peppercorn recipe this month for Pear Tea Cake with Coriander Whipped Cream.



Adding coriander seed will make things souper interesting

Green Peppercorn Fettuccine with Leeks, Bacon and Mushrooms

Posted on February 26, 2019 by Scott Eirinberg

Introducing Sarah Cooks! and our Spice of the Month - Green Peppercorns

Each month, we’ll be blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.

So what’s our inaugural spice of the month. you ask? Drumroll please - green peppercorns!

If you’re a little green when it comes to using green pepper, don’t fret, you’ve come to the right place! Sarah’s going to show you how it’s done.

But wait, there’s more! If you sign up for our newsletter, you’ll get 10% off our spice of the month (green peppercorns if you’re reading this in March 2019) and you’ll be the first to know when we post new recipes.

Cool beans, huh? Whoops, I meant cool peppercorns!

Without further adieu, direct from Portland, OR, give it up for Sarah Marshall!

Thanks Scott!

As the snow is falling, I am craving warm, cozy nights with warm, cozy food. This recipe (and the one for Green Peppercorn Green Beans) filled that need for me and my family this week. There is a sense of gratification, when I make and serve piping hot food on a cold chilly night. These recipes filled our bellies, while warming our hearts.

While green peppercorns are sometimes found pickled in vinegar brine, the dried green peppercorns called for in these recipes, might be my new favorite spice. They season dishes without adding the extra bite, that often comes from fully ripened black peppercorns.

Instead of a peppery punch, green peppercorns bring citrus aromas, and a milder seasoning. When you are cooking for children (mine) they often just can’t get into black pepper. My daughter sees black pepper on something and won’t even touch it. Now bring in the magic green peppercorns- they visually doesn’t trigger that “I don’t want to try it” response. I made this dish, and another that will post soon, and she gobbled them up.

I encourage my family to try new things, and I follow that advice for myself as well. I am always experimenting and trying exciting fun dishes in the kitchen. I hope these recipes inspire you to cook, eat, and devour new food. This recipe is fun, easy, and can be done with those you love. I leave you with our family mantra, Food Is Love.

– Sarah Marshall


Green Peppercorn Fettuccine with Leeks, Bacon, and Mushrooms by Sarah Marshall

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Ingredients

  • 3 small leeks (about 4 cups, chopped)
  • 6 slices hickory smoked bacon, chopped
  • 1 pound fresh fettuccine
  • 1 teaspoon olive oil
  • 8 ounces (about 3 cups whole) crimini mushrooms, thinly sliced
  • 1 cup heavy whipping cream
  • 1 ½ tablespoons Reluctant Trading green peppercorns, roughly crushed with a mortar and pestle
  • ¼ cup Parmigiano-Reggiano cheese, finely grated
  • Add Icelandic Sea Salt and ground Tellicherry Peppercorns, to taste
  • 1 tablespoon fresh parsley, finely chopped

Preparation

Step 1

Cut the root ends and hard green tops off the leeks. Slice the leeks into ¼ inch circles (see photo below). Place the leeks into a bowl and cover with cold water. Let soak for 10 minutes, stir occasionally by hand to dislodge any dirt. Continue to rinse and drain, until clean. Place on a towel to drain any extra water.

Step 2

In a large skillet over medium heat, cook the bacon, stirring occasionally, to avoid sticking. Once cooked and crisp, remove the bacon with a slotted spoon, place on a paper towel to drain.

Step 3

Bring 4 quarts of salted water to a boil in a large pot. Once boiling, add fettuccine and cook 4-5 minutes, until the pasta floats. Drain pasta and add 1 teaspoon olive oil to avoid sticking.

While water is boiling, add leeks to skillet that the bacon cooked in, sauté over medium heat for 5-7 minutes, until soft. Add mushrooms, and sauté to remove moisture about 5-7 minutes, until soft.

Step 4

Turn heat to low and add the bacon, cream, and green peppercorns. Heat mixture for 2 minutes, stirring constantly until combined. Add the pasta and the cheese, mix until pasta is evenly coated. Add salt and pepper to taste (for an extra kick, add additional ground green peppercorns). Plate and garnish with parsley.

Yield

4 - 5 servings

 

There is a sense of gratification, when I make and serve piping hot food on a cold chilly night. This recipe filled our bellies, while warming our hearts.

About Sarah

Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

Also, be sure to check out Sarah’s other green peppercorn recipe this month for Green Bean Fries with Green Peppercorn Blue Cheese Dipping Sauce.



It's crunch time! Sarah is pulverizing our green peppercorns with our Milton Modern Mortar and Pestle

Don't freak about the leeks. Just saute them for 5-7 minutes.

Lucky fettuccine gets to take a hot tub

When it comes to the final touch, Sarah is partial to parsley


 
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