Last week while doing some running around, I stopped into Savory Spice Shop to redeem a reward credit I had on my account. I was met by one of the owners who I’ve come to know from my frequent trips to the shop. She told me she was going to e-mail me to come in. She had a copy of Savory’s new cookbook, Spice to Plate, for me to review. I immediately started flipping through the pages of the cookbook with excitement, discussing the basis of the book with her and planning my review. I happily took the cookbook home, along with some new spices, and had my mind pretty much set on the recipe I was going to share.
Spice to Plate is a collection of 30 recipes that use 10 of Savory’s spice blends. The cookbook is a first for Savory Spice Shop and celebrates their 10th year in business. The spice blends in the cookbook are exclusive to the shop and include Baker’s Brew Coffee Spice, Barrier Reef Caribbean Style Seasoning, Bohemian Forest European Style Seasoning, Chimayo Chorizo Sausage Spice, Hidden Cove Lemon Garlic Blend, Homestead Seasoning, Paris Cheese Sprinkle, Park Hill Maple & Spice Pepper, Platte River Rib Rub and Zanzibar Curry Powder. A few of which I already have in my kitchen cupboard! The cookbook features savory and sweet recipes along with bonus recipes for some tasty side dishes.
One recipe kept pulling me back to its pages while I planned this review. It had me at “salted caramel.” Salted caramel has become a widely popular combination that incorporates the sweetness of buttery caramel sauce with a savory touch of sea salt. While it’s a winning combination on its own, add Savory’s Baker’s Brew Coffee Spice to the mix. This spice blend contains coffee, sugar, cocoa, cinnamon, salt, nutmeg, cardamom, allspice, mace and ginger. Now pour it all over homemade banana monkey bread! Oh-my-yum! Amazing!
- 2 cups flour, plus more for kneading
- 1 tbsp. Baker's Brew Coffee Spice, plus 1 1/2 tsp.
- 4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/4 tsp. baking soda
- 12 tbsp. cold unsalted butter, divided
- 1 very ripe banana, mashed
- 3/4 cup chilled buttermilk
- 1/2 cup sugar
- Cooking spray
- 1/2 cup dark brown sugar
- 1 tsp. sea salt, divided
- Preheat oven to 350º.
- In a large mixing bowl, combine flour and 1 tbsp. of Baker's Brew Coffee Spice with baking powder, kosher salt and baking soda.
- Using a cheese grater, add 4 tbsp. of the butter into the flour mixture. Use fingers to mix butter into flour just until it comes together.
- In another bowl, whisk mashed banana into buttermilk. Pour into dry ingredients and stir just until dough comes together. Dough will be sticky.
- Turn dough onto a floured surface and knead gently about 5-6 times.
- Flatten dough into a 1 inch thick rectangle about 4 x 6 inches. Using a pizza cutter, cut into 1 inch strips, then cut strips into 1 inch pieces.
- In a gallon zip bag, mix sugar and a tsp. of Baker's Brew. Close bag and shake to mix.
- Roll each dough piece into a ball, add to bag, seal and shake to evenly coat each piece. Reserve remaining sugar mixture.
- Grease an 8 or 9 inch cake or Bundt pan and layer dough balls evenly.
- In a small saucepan, melt remaining 8 tbsp. butter with brown sugar, 1/2 tsp. of sea salt and 1/2 tsp. Baker's Brew over medium-high heat.
- Stir constantly until mixture bubbles, then reduce heat to medium-low.
- Continue stirring until sugar is dissolved and mixture becomes a golden brown caramel.
- Pour 3/4 of the caramel sauce over dough balls. Reserve remaining caramel sauce.
- Place dough balls in oven and bake for 35 minutes.
- Allow to cool for 20 minutes, then loosen sides with a knife and turn pan onto a serving plate.
- Reheat caramel sauce and drizzle over bread.
- Sprinkle bread with remaining sugar mixture plus 1/2 tsp. sea salt.
- Pull pieces of bread apart with your fingers for a fun snack or dessert.
I cannot begin to describe how awesome this bread is. In fact, after pulling off two pieces after taking photographs for this post, I told myself not to go back into the kitchen the rest of the day. Of course I had to make dinner and do the dishes, but later that evening I pulled off a few more (okay, four) pieces of this bread.
Spice to Plate is pretty awesome, too. The recipes are easy to follow with spice blends that add layers of flavor in every dish. I am already eyeing the recipes in the Barrier Reef Caribbean Style Seasoning chapter. You know what that means! I’ll see you again soon, Savory Spice Shop!