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Cranberry Chocolate Soufflé Pie

Cranberries are almost always relegated to the relish bowl during the holidays. But in this light and airy treat — a chocolate soufflé shell filled with delicately perfumed cranberry filling simmered with Spiker’s shrubs (Crangerine, Sour Cherry Plum, or Berry Amour), and a drizzle of white chocolate — it gets to sit on the dessert table with all the other goodies. It’s gorgeous to look at, easy to make, delicious to eat, can be prepared in advance, and gluten-free.

The shell of this elegant dessert is assembled like a soufflé. But don’t worry: this is one soufflé that’s supposed to collapse. In fact, that’s what creates the well in the center where you add your cranberries. (What a nice change from rolled pastry or press-in-the-pan cookie crumb crusts!)

Give it a try. We think you’ll agree that the marriage of cranberries and chocolate is absolutely heavenly.

[gmc_recipe 685]

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Spiker’s Cranberry Blog is back!

Spikers_cranberries-in-boxLet the Thanksgiving countdown begin! If you aren’t yet in the mood for cranberries, you will be by the time turkey day rolls around! We’re doing our part to keep tradition alive by bringing back our annual “Cranberry Blog” and by introducing a brand new shrub flavor using this beautiful fruit which is one of three which can trace its roots to North American soil. (Grapes and blueberries are the other two.)

It’s not hard to find cranberries lovable. So round, so bouncy, so tart and tangy! And talk about versatile: Cranberries lend themselves to use in almost any kind of recipe (well, maybe not scrambled eggs), and they get along famously with other fruits (as we learned when we paired a shipment of the Bay State’s finest with fresh Valencia oranges, ginger, and clove to create our new Cranberry Orange Shrub.

Cranberry Orange Shrub retains the tannic bite of fresh, raw cranberries but is softened with enough sub-notes of fresh orange to turn that bite into more of a gentle nip. There’s still plenty of acidic balance thanks to the addition of apple cider vinegar, and the touch of ginger and clove add a welcome finish. Enjoy it by itself in an ice-filled glass of seltzer, or add a splash your favorite vodka, gin, or Pisco cocktail. At mealtime, sprinkle a bit of Cranberry Orange Shrub over raw or cooked greens, glaze a pork tenderloin during the final minutes of roasting, or add a few tablespoons to our favorite Cranberry Blackbottom Pie (recipe to come next week).

Cranberry Orange Shrub will be ready by November 15 — just in time for Amesbury’s annual Open Studio Tour. Stop by to see us at Kitchen Local, 14 Cedar Street. Or be sure to look for all of our shrub flavors at retailers near you.