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Salted Sea Salt Caramel Apple

Salted Sea Salt Caramel Apple

INGREDIENTS 

5-6 medium sized apples, stems removed and chilled
5-6 thick skewers or Popsicle Sticks
1 cup granulated sugar
1 pinch kosher salt
1/4 cup of water
2T heavy cream
1T unsalted butter
1 bag of Sea Salt State Bird Seed, crushed for coating

 

METHOD

1. Make the Caramel

  • ​Combine salt, sugar and water in a medium pot
  • Stir a few times to help dissolve sugar
  • Cook over medium-high heat until amber, 8-12 minutes
  • Remove from heat
  • Carefully whisk in butter, followed by heavy cream until fully incorporated

    2. Assemble the Apples

    • ​Insert skewer into stem side of the apple
    • Coat apple in caramel, allowing excess to drip off
    • Liberally cover caramel apple with crushed Sea Salt State Bird Seed
    • Allow to cool and set
    • Enjoy (messily!)

      Gluten-Free Roasted Fennel Salad

      Gluten-Free Roasted Fennel Salad

      INGREDIENTS 

      Roasted fennel

      2 fennel bulbs, quartered (170g)
      1 ½ T grapeseed oil (20g)
      1 ½ t lemon zest (3g)
      2t thyme leaves, fresh (2g)
      salt, kosher (to taste)

      Marinated fennel

      ¼ bulb fennel, raw, shaved (20g)
      1 t extra-virgin olive oil (4g)
      salt, kosher (to taste)
      2t lemon juice 2t (10g)
      ½ t harissa paste (3g)

      Arugula vinaigrette

      ¾ cup arugula (30g)
      ¼ cup mint (15g)
      ¾ cup parsley (30g)
      2T sherry vinegar (25g)
      1t mustard, dijon (6g)
      salt, kosher (to taste)
      ¼ cup grapeseed oil (50g)

      Garnish

      5 ea orange segments (20g)
      1 ½ t red onion, minced (5g)
      2T chevre (20g)
      ¼ cup Almond Rosemary Bird Seed (30g)

       

      METHOD

      1.  Roasted fennel:

      • Toss together fennel, thyme, olive oil, lemon zest, and salt in a baking pan, cover with aluminum foil.
      • Roast at 450F until fennel is browned and tender, approximately 35 min.

         

        2.  Marinated fennel:

        • Separately, toss shaved fennel with olive oil, salt, lemon, and harissa.
        • Let sit for at least 5 min.

           

          3.  Arugula Vinaigrette:

          • In a food processor, combine mint, parsley, arugula, salt, sherry vinegar, and mustard.
          • Pulse until finely ground, then continuously blend while drizzling in olive oil.

             

            4.  Get crispy:

            • Combine arugula pesto with roasted fennel and marinated fennel, top with chevre, orange segments, red onion, and Almond Rosemary State Bird Seed, and enjoy!

            Smoked Fish Schmear

            Smoked Fish Schmear

            INGREDIENTS

             

            1 oz smoked trout or salmon, diced (30g)

            1 oz cream cheese or labne (30g)

            1 ½ teaspoons lemon juice (8g)

            2 teaspoons capers (6g)

            3 teaspoons red onion, minced (10g)

            2 tablespoons chives, minced (8g) Salt, kosher (to taste)

            ½ cup Sea Salt State Bird Seed (60g)

             

            METHOD

            • Fold ingredients together until fully incorporated.
            • Spread on toast, bagel, pile of potato chips, or half of an avocado if you were born after 1990.
            • Top with Sea Salt State Bird Seed and enjoy!