Sharing Traditions Old & New


with Suzanne Klein
Chief Yummy Officer
November 5, 2013
Tags: dessert dinner holiday sides Thanksgiving traditions turkey

The Savory family has grown by leaps and bounds in recent years. With 29 locally owned and operated stores across the country, we have a huge extended family of spice merchants with lots of creative and delicious holiday feast traditions to share.

We asked a handful of the Savory Spice Shop owners from coast to coast to share some of their favorite feast traditions, both old and new, and here's what they had to say:

What are your favorite must-have seasonings for a holiday feast?

Michael and Kaeli Sandhoff, Southlands/Aurora, CO owners

 “We smoke our turkey with Bohemian Forest European Style Seasoning, we make creole creamed spinach with Black River Creole Seasoning, and we make some of the more traditional sides, like stuffing with Sage & Savory Stuffing Seasoning, and our secret ingredient - BACON!” – Jackie Mittlehammer and Becky Solheim, Westfield, NJ owners

“I don't think that any holiday would be complete without the aroma of Mulling Spices and orange peel simmering on the stove. Just thinking of that aroma is so heart-warming and brings back so many great memories it threatens to make me tear up. (Don't worry they'd be happy tears!)” – Ashley Stricker, Greensboro, NC manager

“For holiday cooking, my must have seasonings are Flat Irons Prime Rib Rub, Mulling Spices, almond extract and Sage & Savory Stuffing Seasoning.” – Kaeli and Michael Sandhoff, Southlands/Aurora, CO owners

Ashley Stricker, Greensboro, NC manager

Is there a dish or delicacy you’re always responsible for making around the holidays?

 “My main task/assigned dish is the brined turkey. I like to use Citrus & Savory Brining Spices (SO good!) in combination with Martha Stewart’s instructions for roasting a turkey. Last year, I used our Nantucket Citrus & Rosemary Poultry Rub on my turkey. It brings brightness to a very heavy meal. I was even so impressed with the rub that I threw it into my mushroom stuffing as well. It was KILLER!” – Ashley Stricker, Greensboro, NC manager

“Martha Stewart's Macaroni and Cheese (with cayenne), Alton Brown’s Green Bean Casserole from scratch (with Herbes in Duxelles), Mulled Cider (with Mulling Spices), and Ina Garten’s French Onion Dip from scratch (with cayenne, Tasmanian pepper, a smidge of Herbes in Duxelles to add a little body, and Mayan sea salt on top when served).” – Mary Cardas, Palm Desert, CA owner

Jackie Mittlehammer and Becky Solheim, Westfield, NJ owners

“A Thanksgiving tradition in our house as I was growing up was to have anything but turkey. We made Chinese food from scratch, steaks, gourmet pizzas, Mexican, and basically anything non-traditional. It was great because we would go have the traditional meal with grandparents and then come home to something completely different.” – Kaeli and Michael Sandhoff, Southlands/Aurora, CO owners

What is your favorite sweet finish for a holiday feast?

 “Spiced Pecan Pie. We do a traditional pie with a twist by adding some of our Vindaloo. Served warm and topped with vanilla ice cream. It’s deeeeelish!” – Jackie Mittlehammer and Becky Solheim, Westfield, NJ owners

“I am responsible for Cherry Pie every year. My grandmother tweaked Betty Crocker's recipe and then makes her own oil crust from scratch, which is delicious. So I always make her Cherry Pie with homemade whipped cream.”                                                               – Kaeli and Michael Sandhoff, Southlands/Aurora, CO owners

Mary Cardas, Palm Desert, CA owner

“Pumpkin Pie. I'm sorry, it's not very original but it's the truth. I made Bobby Flay's pumpkin pie recipe last year, with cinnamon crunch and bourbon maple whipped cream and our Mexican vanilla beans, and it was really good! The bourbon was a fun end to a lavish meal.” – Ashley Stricker, Greensboro, NC manager

“This year I'm thinking about a Pecan Rugelach. I'm also rather intrigued by the first night of Chanukah being on Thanksgiving and will be looking for some interesting 'overlap' dishes.” – Mary Cardas, Palm Desert, CA owner

 

Whether you’ll be preparing old, time-honored feast traditions or creating new traditions from scratch this year, happy holiday feasting from our Savory family to yours.

As always, we’d love to hear your feedback about our spices and our recipes. You can review our recipes online or send your own holiday feast recipe creations to testkitchen@savoryspiceshop.com.


Comments on this Article


No comments on this article. Be the first!

Add a comment:


Name:


Email Address: (will not be made public)




To help us reduce spam please click on the symbols in the image below




Subscribe via RSS Feed:

Tags

adobo Alabama allspice Atlanta autumn baking bananas barbacoa Barbecue barbeque BBQ BBQ Spices beans beef bison Black Dip bloody mary boiled brine bouillon bread brine brining buffalo sauce buffalo wings burger Burgers cajun california paprika Caramel Caribbean Carolina BBQ Carolina Reaper Cedar Plank chai Chasing BBQ chicken chile chiles chili chimichurri chinese new year chocolate cinnamon Cobbler cocoa coconut coffee cold brine Columbian Columbus Day comfort food cookbook cookies cooking with seeds corned beef creole Cuban curry dairy free dairy-free dessert dinner dip dip recipes dips DIY dressing dressings dried herbs extract extract recipes extracts fall fish flavored drinks fresh herbs fudge game day Gardening garlic Georgia Georgia Peach Spice gift gift guide gift ideas gift packs gift sets gifts gluten gluten free gluten-free gluten-free menus gluten-free recipes gluten-free spices Grill grilling Growing From Seed guacamole harissa harvest healthy healthy eating healthy recipes herb recipes herbs holiday holiday brunch holiday cocktail party holiday menu holiday open house hot hot sauce hungarian paprika ice cream Illinois Irish jalapeno Jamaican jerk Kansas City KC Barbecue Kentucky ketchup lamb Latin Lemon Lemon Bars Lemon Pepper lime makrut mardi gras marinade Marinades Marinate Marinating marninate meatball Mediterranean Memphis Memphis BBQ menus Mexican Meyer Lemon Middle Eastern mortar and pestle mustard mustard seeds Mutton New Year's North Carolina onion organic paleo paprika Peach Peaches pepper peppercorns pickles popcorn pork Pork Chops pumpkin Pyramid Peak Quiche recipes resolutions ribs salad salads Salmon salsa salt salt free salt-free salt-free recipes salt-free seasonings salty Sauce savory savory spice Scallops seafood seed to seed seeds seedtoseed Shrimp sides Smoke Cans smoked paprika snacks sofrito soup South Carolina Spanish spanish paprika spice to plate spicy spring Sriracha St Louis St. Louis St. Patrick's Day Steak stocking stuffers storage sugar sugar free sugar free seasonings sugar-free summer summer recipes super bowl sweet Texas Texas Barbecue Texas BBQ Texas Spices Thanksgiving Toast toasting seeds tomato traditions turkey Valentine's Day vanilla vindaloo Whole Hog whole seeds wings winter