There are so many recipes for mopping sauce (or “mop” sauce) for ribs and smoked meats. Some are super-thin and tart, others are thicker and more clingy. This recipe splits the difference, with plenty of bite and enough cling to keep the meat moist during a slow, low smoking.
If you don’t have Sour Cherry Plum shrub on hand, try using Roasted Cinnamon Apple or even Ginger Bite. Or get creative and try equal parts Juniper Bay and Black Currant.
We love this recipe because it works on salads, chilled or room temperature vegetables and/or grains (farro, barley, etc), and even roasted vegetables (try it on sweet potatoes!).
Our favorite way to use this dressing is with mixed greens, diced tart apples, thinly sliced raw fennel, crumbled chevre, and toasted pecans.
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!
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.
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
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.
Did you know that vinegar helps prevent pasta from sticking together? Just a splash — 1/2 tsp or so — in your cooking water will do the trick. This is such a great concept that we tried it with our shrubs and it worked great…especially with pasta salad. Continue reading Pasta Salad with Blue Cheese, Fruit, Nuts, and Shrub Vinaigrette
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
More versatile and varied than a balsamic reduction, our fruity shrub drizzle is ideal for cheese plates, salads, and beautiful platings. Any flavor of shrub can be used. Although bitters are optional, they expand the range of your drizzle to something decadent.
We love the look of the cheese with an artful drizzle of shrub over the top. But to expand the plating options, you can serve the drizzle in a little saucer so guests can dip cheese, fruit, bits of sausage or other nummies in the shrub reduction if they choose. Continue reading Spiker’s Shrub drizzle for cheese and more