Fish Tacos with Chile Lime Hummus Slaw

Looking for a new way to dress up a classic fish taco? Try this zippy slaw which marries Spiker’s Chile Lime shrub with a creamy hummus-mayo dressing. The colors are bright and beautiful, the textures are creamy and crunchy. The perfect combination!

Vietnamese Dipping Sauce (Nuoc Cham)

Spiker’s Chile Lime shrub adds depth and zing to this classic dipping sauce which goes great with spring rolls, grilled shrimp, on a salad, or over cold noodles! For subtle variations, include a splash of Spiker’s Ginger Bite or Pineapple Basil shrub to the mix.

Shrubby Shrimp on the Bar-B

A spicy, rich marinade of coconut milk, Ginger Bite shrub, Asian fish sauce and fresh herbs creates a tasty batch for fresh shrimp. Great as an appetizer or entree. Serve with jasmine rice and steamed or stir-fried broccoli. (Note: This recipe was inspired by a recipe from The New York Times, but we modified some of the steps to streamline the process and incorporate more shrub flavor into the shrimp.)

Crangerine-Lime Vinaigrette

The snappy zest of fresh lime juice and peel blends beautifully with Spiker’s Crangerine Shrub. We love this dressing on mixed greens tossed with fresh pears, manchego cheese, dried cranberries, and toasted walnuts.

 

  • 1/2 cup fresh or frozen (thawed) cranberries
  • 1 tablespoon raspberry vinegar
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup dried cranberries
  • 1 1/2 ounces manchego cheese

Lavender Rosemary Rib-eye Steak

Lavender and steak? Flowers and beef? Yep…We’re not joking. The floral, fresh pop provided by lavender provides a beautiful herbaceous balance to a marinade of fresh rosemary, garlic, and black peppercorns. Collectively, it naps a ribeye steak with a wash of flavors reminiscent of open meadows and campfires. Continue reading Lavender Rosemary Rib-eye Steak

Pan-roasted Salmon in Shrub Marinade

Try different shrub flavors to impart a different flavor profile to your salmon. Our friends and family are partial to Ginger Bite, Pineapple Basil, and Apple Crisp.

Shaved Brussels Sprouts with Bacon and Shrub

Our own Brussels sprouts won’t be ready to pick for at least another month, so while we’re waiting we decided to indulge in a special treat that’s showing up in produce departments at supermarkets and local farm stores. Shaved Brussels sprouts are tidy packages of thinly sliced buds which save you plenty of prep time. They cook quickly in a cast-iron skillet. Pan-searing gives them a slightly roasted sweetness plus the speed of a stir-fry. Continue reading Shaved Brussels Sprouts with Bacon and Shrub

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Spiker’s Shrubs at the new Boston Public Market

CornerStalkFarmProduceHeading into Boston to check out the fabulous new Public Market? Be sure to stop by Corner Stalk Farm’s booth and pick up a box of gourmet greens hand-grown in their pesticide-free hydroponic East Boston compound. You can also pick up Spiker’s Shrubs to splash on your greens (or in your favorite spirits, seltzer, or tea). Our Pineapple Basil Shrub features basil fresh from Corner Stalk.

Check out our Master Recipe for vinaigrette here. Spiker’s Pineapple Basil Shrub makes greens sing! (You can use any of our shrubs for a delicious vinaigrette.)

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Dad deserves a cheese plate with a Spiker’s Shrub drizzle

harbisonSpiker’s Shrubs in cocktails and mocktails are like salt and pepper. What many people don’t know is that shrubs are a powerful secret weapon in your kitchen pantry when it comes to sauces, dressings, and gravies.

For Father’s Day, we’ll be at Shubie’s on Saturday, June 20 from 1-5pm to show you how you can turn Spiker’s Shrubs into an incredible fruity-tart drizzle for cheese plates and appetizers.

Shubie’s has one of the most impressive cheese selections on the North Shore. To showcase this selection, we created a variety of plating suggestions to pair with our master “cheese drizzle” recipe. Just 3 minutes in the microwave transforms our cocktail mixers into a floral, fruity-tart glaze.

For example, the gorgeous Jasper Hill Harbison shown here is a creamy, gooey, luscious cheese wrapped in a ribbon of spruce bark. The woodsy, citrus, and floral notes are intoxicating. Just bring the cheese to room temp, scoop it onto a cracker or slice of baguette, and drizzle with one of our Spiker’s Shrub drizzles. Or try a drizzle with these other cheeses from Shubie’s:

Cloumage, a fresh cream cheese style which is like a cross between ricotta and cottage cheese. Made in Westport, MA.
Brebirousse d’Argnetal, an addicting, creamy sheep’s milk brie from France.
Colston Bassett Stilton, by far the best Stilton in the world. A much cleaner, purer taste than other blues. Great minerality and and not overly pungent.

Curious? Come to Shubie’s on Saturday, June 20, from 1-5pm. Pick up some shrubs, cheese, artisan crackers and other condiments to create a fantastic gift basket for your favorite dad, neighbor, or friend.