Recipes Recipes

Sometimes we cook by the seat of our pants. Other times we like to follow directions, and that's when we turn to this, our treasury of recipes for every meal, course and drink of the day.

Hot & Spicy Bloody Mary

on Monday, 16 December 2013. Posted in Recipes, Drinks

Preservation & Co.'s spicy pickle brine-based Bloody Mary Mix and Worcestershire sauce aged in bourbon barrels come together in the cure for brunch boredom. This recipe makes one invigorating glass, but why not scale it up and make a whole pitcher?

Sweet Sorghum Cookies

on Monday, 16 December 2013. Posted in Recipes, Desserts

These chewy, rustic cookies are perfect to tuck into lunch boxes or enjoy with a tall glass of milk. The sorghum lends a nutty, honey-like sweetness that goes perfectly with the texture of the oats.

Spicy Yuzu Coleslaw

on Monday, 16 December 2013. Posted in Appetizers & Starters, Salads & Dressings, Vegetable & Side Dishes, Recipes

This lighter, brighter take on coleslaw gets a 1-2 punch of citrus and heat from Yuzu Pao Red Chile Sauce. Serve with grilled poultry, fish or seafood.

Chocolate Yuzu Cake

on Monday, 16 December 2013. Posted in Recipes, Desserts

This twist on a Southern classic is absolutely addicting. Dating back to World War II, this cake uses mayonnaise in place of the oil or butter. We couldn't help but wonder what it would be like to replace traditional mayonnaise with Yuzu Mayo. The result is a deliciously moist cake with delicate...

Slow-Cooked Polenta

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

Though the cooking time on this polenta may be a bit longer than some polenta you are used to, it is well worth it and very easy. It also stays good in the fridge for at least a week so you can make a large batch and eat it for breakfast, lunch or dinner throughout the week!

Whole-Grain Oat & Currant Scones

on Monday, 16 December 2013. Posted in Pasta & Grains, Recipes, Desserts

This recipe was created by Oliveto Pastry Chef Jenny Raven for Community Grains and it is a very popular scone in their cafe. They make it with their Hard Red Winter Wheat Flour bringing a wonderfully nutty flavor to the scone while the butter and buttermilk keep the texture light.