Wednesday, May 16, 2018

Recipes from Taste Buds Kitchens using Spice Islands Spice

Spice Islands teams up with Taste Buds Kitchen as their Official Spice Partner in a year-long program that includes thousands of cooking classes, workshops and special events nationwide from May 2018 through May 2019. 

Try these delicious recipes from Taste Buds Kitchens using Spice Islands Spices.
Spice Islands® Butternut Squash Empanadas
A Taste Buds Kitchen recipe

Makes 12, approximate 4” empanadas


2 cups all-purpose flour

¼ cup cornmeal

1 tbsp. Spice Islands® Dried Oregano

2 tsp. sugar

2 tsp. Spice Islands® Paprika

2 tsp. Spice Islands® Salt

6 tbsp. unsalted butter, cold

2 eggs

½ cup water (more or less as needed)


7 oz. butternut squash, roasted and mashed

2 tbsp. frozen corn

¼ red bell pepper, diced

¼ onion, diced

2 garlic cloves, minced

2 oz. cheddar cheese, grated

¼ cup vegetable stock

2 tbsp. olive oil

¼ tsp. Spice Islands® Garlic Powder

1 tsp. Spice Islands® Cumin

Pinch Spice Islands® Salt and Pepper

Egg Wash

1 Egg

2 tbsp. water


Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients for the dough; flour, cornmeal, Spice Islands Oregano, sugar, Spice Islands Paprika and Spice Islands Salt. Cut butter in and mix until if forms pea size pieces. Then add eggs, mixing one at a time. If mixture is dry, add water, 1 tablespoon at a time, and mix until it just comes together as a dough that forms a ball and is not sticky to the touch. Wrap dough in plastic wrap and chill in refrigerator for a minimum of 30 minutes.

While the dough chills, make the filling. Saut—ź onion and red pepper until soft, then add minced garlic until fragrant. Add to a medium mixing bowl with mashed butternut squash, corn, grated cheddar cheese, vegetable stock, olive oil, Spice Islands garlic powder, Spice Islands Cumin and Spice Islands Garlic Powder, Spice Islands Salt and Pepper. Mix thoroughly until combined.

Once dough is chilled, cut into individual portions, about 1.7 oz. each. Roll out the dough portions between 2 pieces of parchment paper about ¼” thick, into 4: circles. Then place a heaping spoonful of butternut squash filling into the middle of each round (be very generous with the filling). Fold dough circle in half, over the filling and seal with fork.

Place on prepared baking sheet and brush each empanada with egg wash (egg and water whisked together). Bake for 15 – 20 minutes until golden brown. Let cool slightly before serving.

Spice Islands® Red Wine Poached Pears

A Taste Buds Kitchen Recipe

Serves 4 adults, approximately ½ pear per person


1 ½ cups red wine

1 ½ cups water

¼ cup sugar

½ orange, sliced

4 cloves

1 Spice Islands® Cinnamon Stick

1 Spice Islands® Star Anise

2 Bosc pears

Whipped cream

½ cup heavy cream

1 tbps confectioners sugar

1 tsp Spice Islands® Vanilla Extract

Pinch freshly grated Spice Islands Cinnamon


In a shallow pot, large enough to hold several pears laying flat on the bottom, bring red wine, water, sugar, orange slices and Spice Islands spices to a boil and reduce to a simmer.

While liquid boils, peel pears, but in half and core. Leave stem attached if possible. Place pears into simmering poaching liquid and poach for 30 – 60 minutes (depending on size and ripeness of pear) until tender when pierced with a fork.

While pears poach, make fresh whipped cream. Put heavy cream, confectioners sugar and vanilla extract in a large bowl and whisk briskly until fluffy (do not over whip). Keep whipped cream chilled until pears are ready.

Once pears are poached, move to a cutting board and cut 5 – 6 slices out of each half, keeping the top intact. Fan pear slices out onto a plate. Top with whipped cream and freshly grated Spice Islands Cinnamon.

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