BASIL
&
SALT
MAGAZINE
•
CHRISTMAS
2023
HOLIDAY ENTERTAINING
5
Holiday Cheer: Entertaining in Style Festive Cocktails
11
Appetizers Grazing Board Guide: Discover the Essentials for Creating an Effortless, No-Cook Grazing Board this Holiday Season.
19
Winter Salad Honey Roasted Pear Salad with Maple Vinaigrette
18
5 Simple Holiday Design Tips Transform Your Space into a Winter Wonderland
basil & salt magazine
27 Holiday Feature Chef Kudzai Bingepinge’s Spatchcocked Roasted Chicken with Rooibos-Tangerine Glaze and African Beechwood Smoked Salt
25
Sauces and Relishes Jingle Berry Merlot-Cranberry Sauce
37
After-Dinner Cocktail Bring a touch of elegance and warmth to your festive occasion with Mulled-Wine.
39
Festive Desserts Try our Midnight Elegance Black Garlic Truffles or Christmas Candy Cane Cookes.
basil & salt magazine
Candy Cane Christmas Martini
Candy Cane Christmas Martini Ingredients 2 oz Peppermint Schnapps 1.5 oz Vodka 0.5 oz White Crème de Cacao 0.5 oz Grenadine (for the translucent red color) Optional, Crushed candy canes (for rimming the glass) Small candy cane (for garnish) Ice cubes
Instructions Prepare the Glass Wet the rim of a martini glass with a little water or lime juice. Dip the rim into crushed candy canes, rotating it to ensure an even coating. Mix the Drink In a shaker, combine peppermint schnapps, vodka, white crème de cacao, and grenadine. Add ice to the shaker, filling it halfway. Shake vigorously for about 15-20 seconds to chill the mixture thoroughly. Serve Strain the mixture into the prepared martini glass, ensuring the liquid is clear and has a translucent red hue from the grenadine. Garnish with a small candy cane on the rim or floating in the drink. Enjoy Serve immediately and enjoy the festive, minty flavor of your Candy Cane Martini.
Tips For a non-alcoholic version, substitute peppermint schnapps and vodka with peppermint syrup and use club soda for the fizz. Adjust the amount of grenadine to achieve the desired shade of translucent red. For an extra festive touch, add a small sprinkle of edible glitter to the drink.
ARTISAN LOAVES DELIVERED TO YOUR DOOR essentialbaking.com
Ingredients 6 fresh eggs 1 cup granulated sugar 2 cups whole milk 1 cup heavy cream ½ cup bourbon (optional) 1 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract
Preparation Instructions
Holiday Cheer EGGNOG
1. Separate Eggs: Carefully separate the yolks from the whites of the eggs. 2. Whisk Yolks: In a bowl, whisk the yolks with sugar until creamy and light. 3. Heat Milk: Gently heat milk in a saucepan until warm, not boiling. 4. Temper Yolks: Gradually add warm milk to the egg yolks, whisking constantly. 5. Cook Mixture: Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened. 6. Add Flavors: Remove from heat, stir in cream, bourbon, nutmeg, and vanilla. 7. Whisk Whites: In a separate bowl, whisk egg whites to soft peaks and fold into the mixture. 8. Chill: Refrigerate for at least an hour before serving.
JINGLE JAZZ POMEGRANATE FIZZ
Celebrate the holidays with the Jingle Jazz Pomegranate Fizz, a cocktail that artfully blends the crispness of gin with the lush, deep flavors of pomegranate.
Instructions for Preparing a Pomegranate Cutting the Crown: Slice off the crown (top) of the pomegranate. Scoring the Skin: Gently score the skin in quarters from top to bottom, being careful not to cut too deep into the seeds. Opening the Pomegranate: Gently pull apart the pomegranate into quarters along the scored lines. Releasing the Seeds: Over a bowl of water, use your fingers to gently separate the seeds from the membrane. The seeds will sink to the bottom, and the membrane will float. Collecting the Seeds: Skim off and discard the floating membrane. Drain the seeds and they’re ready to use.
JINGLE JAZZ POMEGRANATE FIZZ Ingredients 2 ounces 135º EAST Gin 1 ounce pomegranate juice 0.5-ounce fresh lime juice 0.5-ounce simple syrup Club soda, to top Pomegranate seeds and lime wheel, for garnish
Instructions 1. In a shaker, combine the gin, pomegranate juice, lime juice, and simple syrup. 2. Fill the shaker with ice and shake well until chilled. 3. Strain the mixture into a glass filled with ice. 4. Top with a splash of club soda. 5. Garnish with a few pomegranate seeds and a lime wheel.
Festive Rosé Radiance Ingredients 5 oz Rosé wine (chilled) 1 oz Cranberry juice 0.5 oz Orange liqueur (like Cointreau) Sparkling water Fresh cranberries (for garnish) A sprig of rosemary (for garnish) Ice cubes
Tips
Instructions 1. Prepare the Glass: Chill a wine glass or a cocktail glass in advance. 2. Mix the Cocktail: In a shaker, combine the rosé wine, cranberry juice, and orange liqueur. Add a handful of ice cubes and shake well. 3. Assemble the Drink: Strain the mixture into the chilled glass. Top up with sparkling water to add a gentle fizz. 4. Garnish and Serve: Garnish with a few fresh cranberries and a sprig of rosemary. The rosemary not only adds a festive look but also imparts a subtle aromatic essence to the cocktail. 5. Enjoy: Serve immediately and enjoy the refreshing, festive flavors!
For a non-alcoholic version, replace rosé wine and orange liqueur with non-alcoholic rosé and orange juice, respectively. Adjust the sweetness by adding more or less cranberry juice according to your preference. For a warmer note, add a cinnamon stick as an additional garnish. This cocktail is perfect for holiday parties or as a cozy drink to enjoy by the fireplace. The combination of rosé wine, cranberry, and orange liqueur creates a delightful blend of flavors that are both refreshing and festive. Enjoy your Festive Rosé Radiance!
SAVORY LAMB MEATBALL CROSTINIS
SAVORY LAMB MEATBALL CROSTINI: A FUSION OF RICH FLAVORS AND FRESH AROMAS Experience a captivating medley of flavors with our Lamb Meatballs on Crostini with Feta. Each bite is a delightful dance of savory and fresh, creating a harmonious balance on your palate. The rich and flavorful lamb meatballs, seasoned with aromatic cumin and oregano, provide a hearty and robust foundation. The crostini offers a crispy and golden base, its subtle garlic notes adding an extra layer of flavor. If you choose to add fresh mint, the leaves bring a burst of brightness, cutting through the richness of the lamb, while the crumbled feta adds a tangy and salty kick, enhancing the overall savoriness of the dish. The creamy Greek yogurt serves as the perfect finishing touch, adding a smooth and cooling element that ties all the flavors together. Pair this delightful appetizer with a light and fruity Pinot Noir. The wine’s bright acidity and red berry notes complement the savory lamb, while its slight earthiness harmonizes with the cumin and oregano.
The soft tannins of the Pinot Noir provide a gentle contrast to the crispiness of the crostini, making each bite and sip an unforgettable experience. Enjoy this exquisite combination, and let the flavors transport you to a world of culinary bliss.
Why Lamb and Mint? Although we look at alternative flavor combinations to satisfy different palettes, mint and lamb have long been a classic pairing, cherished for their complementary flavors. The rich and robust taste of lamb finds its perfect counterpart in the bright and refreshing zest of mint. This herb acts as a palate cleanser, cutting through the fattiness of the lamb and bringing a burst of freshness that enhances the overall dining experience. The contrast between the savory meat and the cool, aromatic mint creates a balanced and harmonious dish, leaving a lasting impression on the palate. This timeless combination transcends cultures and cuisines, showcasing the magic that happens when contrasting flavors unite in perfect harmony.
LAMB MEATBALLS ON CROSTINI WITH FETA Ingredients for Meatballs 1.5 lbs ground lamb 1/3 cup breadcrumbs 1/3 cup milk 1 medium onion, finely chopped 4 cloves garlic, minced 1.5 tsp dried oregano 1.5 tsp cumin Salt and black pepper to taste 1 large egg Olive oil, for cooking Garnish: Fresh rosemary, mint, chives, parsley – whatever greenery you choose to represent the holiday season. Variation photos below!
Instructions 1. Preheat your oven to 400°F (200°C). 2. Soak the breadcrumbs in milk in a small bowl for 5 minutes. 3. In a large mixing bowl, combine the ground lamb, soaked breadcrumbs, chopped onion, minced garlic, dried oregano, cumin, salt, pepper, and egg. Mix until well combined. 4. Form the mixture into meatballs slightly smaller than the size of your crostini slices, and place on a baking sheet lined with parchment paper. 5. Drizzle the meatballs with olive oil and bake for 15-20 minutes, or until cooked through and browned on the outside. 6. While meatballs are baking, brush baguette slices with olive oil on both sides and bake in the oven for 8-10 minutes, or until golden brown. Once out of the oven, rub one side of each toasted slice with a garlic clove for added flavor. 7. To assemble, place a lamb meatball on each crostini slice. Top with a few fresh mint leaves or other garnish, a sprinkle of crumbled feta, and a small dollop of Greek yogurt. Garnish and serve immediately.
Ingredients for Crostinis 1 baguette, sliced into 1/2-inch-thick rounds Olive oil for brushing 1 clove garlic, peeled
Assembly Fresh mint leaves or other garnish Feta cheese, crumbled Greek yogurt
Wine Recommendation A light red wine like Pinot Noir can complement the savory lamb meatballs while not overpowering the fresh herbs and feta. The wine’s bright acidity can also help cut through the richness of the meat.
Companion Recipe Serve the Lamb Meatballs with a side of roasted red pepper and walnut dip, which provides a sweet and nutty contrast to the savory lamb.
Cocktail Recommendation A Mediterranean Mule, made with vodka, fresh lemon juice, pomegranate juice, and ginger beer, served over ice with a sprig of mint, can offer a fruity and spicy kick to complement the appetizer.
Mocktail Recommendation A Pomegranate Spritzer, made with pomegranate juice, fresh lemon juice, and sparkling water, served over ice with a lemon wedge, can provide a non-alcoholic and refreshing option with flavors that echo the Mediterranean theme of the dish.
Basil & Salt’s Holiday Grazing Board Guide
Grazing Board Guide Discover the Essentials for Creating an Effortless, No-Cook Grazing Board: Bite-Sized Delights, Flavorful Dips, and Irresistible Sauces
Use colors and textures: Add vibrant color to your table with fresh fruits and vegetables; add texture with creamy yogurt or dips, nuts or crunchy granola. Rely on easy proteins: Layer thin slices of cheese, ham and salami on a plate for palate-pleasing protein that can be eaten solo or made into a sandwich. Try smoked salmon and cream cheese with capers. Include hard-boiled eggs if your event is earlier in the day. Serve bread fresh-out-of-the-oven: Lure guests into the kitchen with the aroma of fresh take-and-bake breads, like turmeric sunflower rolls (no cutting required!), sliced multigrain bread or a more traditional French baguette. Add something sweet: Save the desserts for later while adding a touch of sweetness with cranberry walnut loaf, La Brea Bakery’s most popular seasonal bread. (As a bonus, it makes a great sandwich!) Choose fun themes: Arrange elements in a seasonal shape to play into your party theme. Choose your surface: Use a large flat piece to make a board — from a baking tray to a platter to a cutting board, then artfully layer, arrange and pile it on. Thrift visually interesting containers. Find fun, mismatched bowls or other containers to add dimension and color to your board.
Elevate your holiday gatherings with our essential guide on how to pair wines with charcuterie for stunning grazing boards. Elevate your holiday gatherings with our essential guide on how to pair wines with charcuterie for stunning grazing boards. Whether you're a seasoned host or a first-timer, this guide will take the guesswork out of creating an impressive spread. Learn the secrets to matching the robust flavors of Cabernet Sauvignon with bold cheeses and smoked meats, the art of complementing the buttery notes of Chardonnay with creamy brie and delicate salmon, and the joy of pairing light and refreshing Rosé with tangy feta and sweet strawberries.
Keep in mind, the following are just recommendations. Ultimately, we encourage you to choose and pair what appeals to your taste
Cabernet Sauvignon Aged Cheddar: Its rich and bold flavors complement the robustness of Cabernet Sauvignon. Prosciutto: The saltiness and delicateness of prosciutto balances the tannins in the wine. Smoked Almonds: Their smoky flavor enhances the deep notes in the wine. Dark Chocolate: A piece of dark chocolate can bring out the berry flavors in Cabernet Sauvignon. Blue Cheese: Its strong flavor stands up well to the intensity of the wine.
Red Blend Manchego Cheese: Its firm texture and nutty flavor pair well with red blends. Chorizo: The spiciness of chorizo complements the complexity of red blends. Dried Figs: Their sweetness can enhance the fruity notes in the wine. Walnuts: A crunchy, earthy element that pairs nicely. Dark Chocolate Truffles: For a luxurious pairing that matches the richness of the wine.
Rosé Feta Cheese: Its saltiness contrasts nicely with the lightness of Rosé. Strawberries: Their sweetness brings out the fruity flavors in the wine. Serrano Ham: Its delicate flavor doesn't overpower the Rosé. Almond Stuffed Olives: A touch of nuttiness to complement the wine. Gouda Cheese: A semi-hard cheese that pairs well with the versatile nature of Rosé.
Chardonnay Brie: Creamy and mild, it pairs well with the buttery notes of Chardonnay. Sliced Pear: A fresh, sweet contrast to the wine's richness. Honey Roasted Cashews: Their sweetness complements the wine's fruitiness. Smoked Salmon: Its rich flavor pairs nicely with the oaky undertones of Chardonnay. Gruyère Cheese: The nutty flavor works well with the wine's complexity. Dry White Goat Cheese: Its tangy flavor complements the crispness of dry white wines. Marcona Almonds: Their saltiness pairs well with the acidity of the wine. Green Olives: Their brininess matches the sharpness of dry white wines. Melon Wrapped in Prosciutto: A classic pairing that balances sweetness with salt. Hummus: A light and creamy option that doesn't overpower the wine.
HONEY ROASTED PEAR SALAD WITH MAPLE VINAIGRETTE Flavor Profile: The roasted pears offer a sweet, caramelized profile, which complements the smokiness of the bacon and the earthy tones of the greens. Candied walnuts add a delightful crunch and nuttiness, while the maple vinaigrette brings it all together with its sweet and tangy notes, creating a harmonious blend of autumnal flavors.
Ingredients 4 cups mixed greens (such as spinach and arugula) 2 ripe pears, cored and sliced 1 tablespoon honey 1 tablespoon olive oil ½ cup walnuts 2 tablespoons sugar 4 strips of bacon Salt and pepper to taste
For the Maple Vinaigrette ¼ cup pure maple syrup 1 tablespoon Dijon mustard 2 tablespoons cider vinegar ⅓ cup extra virgin olive oil Salt and pepper to taste
Preparation 1. Preheat your oven to 375°F (190°C). Toss the sliced pears with honey and olive oil, and arrange them on a baking sheet. Roast for 20 minutes or until caramelized and tender, turning halfway through. 2. While pears are roasting, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and then crumble or chop into bite-sized pieces. 3. For the candied walnuts, combine the walnuts and sugar in a skillet over medium heat. Cook until the sugar melts and coats the walnuts, stirring constantly. 4. Transfer onto parchment paper and separate the nuts immediately, sprinkling with a little salt. Allow them to cool. 5. To make the vinaigrette, whisk together maple syrup, Dijon mustard, cider vinegar, salt, and pepper. Gradually whisk in the olive oil until the dressing is emulsified. 6. In a large salad bowl, combine the greens, roasted pears, candied walnuts, and bacon. Drizzle with the maple vinaigrette and toss gently to combine. Season with salt and pepper to taste.
5 Simple Holiday Design Tips
Transform Your Space into a Winter Wonderland
Creating a festive holiday winter palace in any room can be achieved with a few simple and elegant design changes. Here are five tips to transform your space into a winter wonderland. Change of Textiles: Refresh your room with a simple change of throw blankets, throw pillows, or bedding. Opt for cozy fabrics like velvet or fleece in holiday colors like red, green, or gold to instantly add warmth and festivity to the space. Bring the Outdoors In: Decorate with natural greenery to evoke the essence of winter. Garlands, wreaths, and small potted fir or cedar trees add a fresh and lively touch. A beautifully decorated Christmas tree can serve as a stunning focal point. Festive Lighting: Lighting plays a crucial role in setting the mood. Add string lights or fairy lights around windows, doorways, or along the mantel for a magical glow. Candle arrangements with holiday scents like cinnamon or pine can add both light and festive aromas. Holiday Accents: Incorporate holiday-themed accents throughout the room. This could be as simple as displaying holiday cards on a mantel, hanging stockings, or placing a few well-chosen decorative items like snow globes, nutcrackers, or festive figurines. Color Coordination: Stick to a cohesive color scheme for a polished look. Traditional reds and greens are always a hit, but don't be afraid to try a monochromatic scheme with whites and silvers for a more modern, winter wonderland feel. These simple design tips can quickly transform any room into a cozy and inviting holiday retreat, perfect for celebrating the season in style.
Farm Fresh Sausage, Potato, and Egg Breakfast Casserole Crafted from everyday ingredients including ground sausage, shredded potatoes, eggs, garlic, and onions, this casserole combines the savory depth of sausage with the comfort of potatoes, all held together by a rich, custardy mixture of eggs and milk. Morning time-saver: Assemble the ingredients inside your baking dish the night before and chill it overnight. When dawn breaks, pull your casserole out of the fridge, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), and let the dish sit at room temperature as your oven preheats. To compensate for starting with a chilled dish, simply add an extra 10-15 minutes to the baking time, or until the eggs are set and the top is beautifully golden. Bacon makes everything better – Cook up a strip or two of bacon and break into small pieces for a little extra bacony, smoky, flavor. Breakfast companion ideas A fresh fruit salad would make a nice, refreshing contrast to the rich, savory casserole. Serve with slices of avocado on the side or a simple guacamole for a touch of creaminess. Whole grain toast or English muffins with butter or a fruit preserve can complement the dish. For those who like a sweet note at breakfast, mini muffins or scones can be served. A simple Greek yogurt with a drizzle of honey can balance out the hearty casserole. For a festive brunch, you might consider serving with mimosas or a non-alcoholic fruit spritzer.
SAUSAGE, POTATO, AND EGG BREAKFAST CASSEROLE
Ingredients 1-pound FFNW ground sausage 3 cups shredded potatoes (you can use store-bought hash browns, or make your own) 10 FFNW large eggs 2 cloves garlic, minced 1 large yellow onion, diced 1/2 cup green onions, chopped
1 teaspoon salt, more to taste 1/2 teaspoon black pepper, more to taste 1 tablespoon fresh parsley, chopped 2 cups sharp cheddar cheese, shredded 1 cup whole milk Non-stick cooking spray Optional: 1 bell pepper, diced, for added color and texture
Preparation Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a 9×13 inch baking dish with non-stick cooking spray. In a large skillet, brown the sausage over medium-high heat, breaking it into crumbles as it cooks. Once fully cooked, remove it with a slotted spoon and set it aside, leaving the fat in the skillet. In the same skillet, add the diced onion and minced garlic. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes. If you’re using the bell pepper, add it now and cook for another 2-3 minutes. In the prepared baking dish, spread the shredded potatoes evenly at the bottom.
Sprinkle the cooked sausage over the potatoes, followed by the onion and garlic mixture (and bell pepper if using). In a large bowl, beat the eggs, then whisk in the milk, salt, pepper, and most of the chopped parsley. Save a little parsley for garnish. Pour this mixture over the ingredients in the baking dish, making sure it is evenly distributed. Top everything off with the shredded cheddar cheese. Bake for about 45 minutes, or until the eggs are set and the top is golden brown. Let the casserole rest for about 5 minutes before serving. Garnish with green onions and the remaining parsley.
JINGLE BERRY MERLOT-CRANBERRY SAUCE
Add a swirl of sophistication to your holiday table with our Jingle Berry Merlot Cranberry Sauce.
This isn’t your ordinary cranberry sauce; it’s a refined blend where the tartness of fresh cranberries mingles with the deep, fruity notes of a lush Merlot. As the sauce simmers, the rich wine infuses the berries with a complex profile, crafting a side dish that complements the festive flavors of your feast. Each spoonful is like a toast to the holidays, capturing the merry spirit of the season in a harmony of taste that’s sure to elevate your celebration.
JINGLE BERRY MERLOT CRANBERRY SAUCE Ingredients 1 cup red wine (a fruity wine like Merlot or Zinfandel works well) 12 ounces fresh or frozen cranberries 1 cup white sugar (adjust to taste) 1 cinnamon stick A strip of orange zest A pinch of salt
Instructions 1. Prepare the Cranberries: If you’re using fresh cranberries, rinse them under cold water and discard any that are soft or bruised. If they’re frozen, there’s no need to thaw them first. 2. Combine Ingredients: In a medium saucepan, combine the red wine, sugar, cinnamon stick, orange zest, and a pinch of salt. Stir over medium heat until the sugar has dissolved. 3. Cook the Cranberries: Add the cranberries to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. 4. Simmer: Let the cranberries simmer for about 10-15 minutes, or until they start to burst and the sauce thickens. Remember that the sauce will thicken more as it cools. 5. Adjust Flavor: Taste the sauce and add more sugar if it’s too tart for your liking. If it’s too sweet, add a little more wine or a splash of lemon juice. 6. Finish the Sauce: Once the cranberries have cooked and the sauce has reached your desired consistency, remove the saucepan from the heat. Discard the cinnamon stick and orange zest. 7. Cool and Serve: Let the sauce cool before serving. It can be served warm, at room temperature, or cold.
Spatchcocked Roasted Chicken with Rooibos-Tangerine Glaze and African Beechwood Smoked Salt Chef Kudzai Bingepinge
Indulge in an extraordinary culinary journey with the latest recipe in Basil & Salt Magazine, “Spatchcocked Roasted Chicken with RooibosTangerine Glaze and African Beechwood Smoked Salt.” The moment we opened the sleeve of N/UM African Salts, we were greeted by a mesmerizing, smoky aroma that promised to transform our kitchen into an aromatic haven. This N/UM African Beechwood Smoked Salt, sourced from the heart of Africa, infused the chicken with a deep, rich smokiness, elevating the dish to new heights of flavor. The chicken, expertly spatchcocked for even cooking, roasts to perfection, its skin crisping beautifully in the oven’s embrace. The star of the show, however, is the Rooibos-Tangerine Glaze – a harmonious blend of earthy rooibos tea and zesty tangerine, creating a sweet and tangy melody that dances on your palate. This glaze not only adds a luscious sheen to the chicken but also infuses it with a burst of vibrant flavors, complementing the smoky undertones of the African Beechwood Smoked Salt. Every bite of this dish is a testament to the power of simple, quality ingredients coming together to create something truly magical. The smoky salt, with its intoxicating aroma and rich flavor, pairs perfectly with the natural juices of the chicken, resulting in a dish that is both comforting and exotic. Whether you’re a seasoned chef or a culinary novice, this recipe is sure to impress, bringing a taste of Africa’s culinary richness to your table. So, preheat your ovens and get ready to embark on a flavor adventure that you won’t soon forget!
About Rooibos
In the cradle of South Africa’s Cederberg region, the Rooibos bush has flourished for centuries, its red-hued brew a well-kept secret among the indigenous Khoisan people. They cherished the tea for its soothing qualities and the sweetness it lent to their palate. Aspalathus linearis, or Rooibos which is Afrikaans for “Red Bush”, was more than a plant; it was a natural remedy, integral to their way of life, used to treat ailments and enjoyed for its robust, earthy flavor. The story of Rooibos began to move from Africa’s shores after botanist Carl Thunberg was introduced to it in the 18th century, beginning its journey beyond the Khoisan. However, it was only in the 20th century that Rooibos found its way into the heart of global culture, thanks to the enterprising Benjamin Ginsberg, who saw potential in what he termed ‘mountain tea’. His commercial cultivation and Annique Theron’s claims of its health benefits in the late 1960s set Rooibos on a path to international acclaim. Today, Rooibos is celebrated not only for its therapeutic virtues but also for its culinary versatility. It infuses dishes with its unique antioxidant-rich flavor, a testament to its rich heritage. A modern twist on this ancient tea is its use in a Rooibos and tangerine glaze, a fusion that enhances the traditional South African flavor with a citrusy zest, perfect for a delectable spatchcock chicken recipe.
Basil & Salt Magazine
About African Beechwood Smoked Salt The aroma of the African Beechwood is unique and intense, with a subtle sweetness that is perfectly balanced with a smoky, earthy note. It’s reminiscent of the traditional African wood-fired kitchen, where the aroma of wood smoke and spices mingle to create a truly magical ambiance. When combined with the delicate and pure taste of Kalahari Salt, the aroma of African Beechwood brings a new dimension to the salt, making it truly irresistible. The smoky flavor of the salt is perfect with grilled meats, poultry, fish, and vegetables, as well as in marinades, rubs, and dressings.
Spatchcocking a chicken involves removing the backbone to flatten the chicken for even cooking. Here’s a step-by-step guide: Prepare Your Workspace: Clean your work surface and gather a sharp pair of kitchen shears or a chef’s knife, a cutting board, and the whole chicken. Position the Chicken: Place the chicken breastside down on the cutting board. The backbone should be facing up. Cut Along the Backbone: Using the kitchen shears or knife, start cutting along one side of the backbone, from the tail end to the neck. Repeat on the other side of the backbone. You’ll be cutting through ribs, so some force is needed. Remove the Backbone: Once both sides are cut, remove the backbone. You can save it for stock or discard it.
Open the Chicken: Open the chicken up like a book. Flip the chicken over so it’s breast-side up. Flatten the Chicken: Press down firmly on the breastbone to flatten the chicken. You might hear a crack as the bone breaks. Trim Excess Fat: Trim any excess skin or fat as needed. Tuck the Wings: Tuck the wing tips under the breasts to prevent them from burning. Season: Now your chicken is ready to be seasoned and cooked as desired. Remember, proper hygiene is important when handling raw poultry. Clean all surfaces and utensils thoroughly after use and wash your hands.
SPATCHCOCKED ROASTED CHICKEN WITH ROOIBOS-TANGERINE GLAZE AND AFRICAN BEECHWOOD SMOKED SALT Recipe courtesy of Chef Kudzai Bingepinge
Ingredients For the Chicken and Dry Rub: 1 whole chicken (about 4-5 lbs), spatchcocked (*step by step instructions to spatchcock a chicken, below) 2 tablespoons onion powder 2 tablespoons garlic powder 1 tablespoon coconut powder 2 tablespoons finely ground Rooibos tea leaves
1 tablespoon Ras el Hanout 1 tablespoon smoked paprika 1 teaspoon cayenne pepper (optional, for heat) 1 teaspoon sea salt 1 teaspoon ground black pepper Olive oil (for brushing)
For the Rooibos-Tangerine Glaze (Óleo Saccharum): Peel of 3 tangerines (with no white pith) 1/2 cup sugar 1/2 cup freshly squeezed tangerine juice
1/4 cup brewed Rooibos tea 1 tablespoon apple cider vinegar 1 teaspoon cornstarch (optional, to thicken)
To Finish: N/UM African Beechwood Smoked Salt, to taste
Instructions Prepare the Dry Rub: Combine the onion powder, garlic powder, coconut powder, ground Rooibos tea, Ras el Hanout, smoked paprika, cayenne pepper (if using), sea salt, and black pepper in a bowl.
Make the Glaze: In a saucepan, simmer the tangerine juice, brewed Rooibos, and tangerine sugar oil. Reduce by half, add vinegar, and thicken with cornstarch if desired.
Spatchcock and Season the Chicken: After spatchcocking the chicken, pat it dry, brush it with olive oil, and apply the dry rub evenly all over the chicken. Let it marinate.
Roast the Chicken: Preheat your oven to 425°F (220°C). Roast the chicken on a rack until it reaches an internal temperature of 165°F (74°C).
Rest the Chicken: Let the seasoned chicken rest for 30 minutes at room temperature or up to 24 hours in the refrigerator for deeper flavor infusion.
Glaze the Chicken: Brush the chicken with the glaze during the last part of roasting until it becomes caramelized.
Prepare the Óleo Saccharum: Muddle the tangerine peels and sugar, let the mixture sit to infuse, then strain out the peels.
Finish with Smoked Salt: After resting the cooked chicken, sprinkle African Beechwood Smoked Salt over it for a smoky scent and taste. Basil & Salt Magazine
ON THE GRILL During Thanksgiving week our oven was a busy bee, so we took the Spatchcocked Chicken recipe outdoors! Prepare the Grill: Set up your charcoal grill for indirect grilling. This means you’ll have hot coals on one side of the grill and no coals on the other side. Aim for a grill temperature of around 375°F to 400°F. This is slightly lower than the 425°F used in the oven, as the direct heat from the grill cooks the chicken differently. Prepare the Chicken: Season your 4 to 5 pound spatchcocked chicken as per your recipe. Start Grilling: Place the chicken skin-side up on the cooler side of the grill (the side without coals underneath). This indirect heat will cook the chicken evenly without burning the skin.
Grill Time: The cooking time should be approximately 45 minutes to 1 hour, but this can vary based on the size of the chicken and the exact temperature of your grill. It’s important to monitor the grill temperature to keep it within the 375°F to 400°F range. Check for Doneness: The best way to check if the chicken is done is to use a meat thermometer. The chicken is ready when the internal temperature at the thickest part of the thigh reaches 165°F. If you don’t have a thermometer, check if the juices run clear when you pierce the thigh with a knife. Rest the Chicken: Once done, let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute, making for a juicier chicken.
Remember, grilling times can vary based on the exact size of the chicken and the grill used, so it’s always best to use a meat thermometer to ensure proper doneness.
N/UM’s name is steeped in cultural significance, tracing its origins back to the Khoisan people, embodying the potent healing energy intrinsic to African traditions. This connection is not just symbolic; it is tangible in the products offered by the brand. Sourcing salts from the Makgadikgadi region, home to San communities and believed to be the cradle of humanity’s migration, N/UM creates a bridge between the past and the present, inviting individuals to “Taste Your Origins” and reconnect with a shared ancestral heritage. N/UM’s name is steeped in cultural significance, tracing its origins back to the Khoisan people, embodying the potent healing energy intrinsic to African traditions. This connection is not just symbolic; it is tangible in the products offered by the brand. Sourcing salts from the Makgadikgadi region, home to San communities and believed to be the cradle of humanity’s migration, N/UM creates a bridge between the past and the present, inviting individuals to “Taste Your Origins” and reconnect with a shared ancestral heritage. At the helm of this venture are Kudzai Bingepinge and Awa Koné. Together they are redefining the narrative of African cuisine and ingredients, bringing them to the global state with passion, expertise, and profound respect for the heritage they represent.
A Journey of Flavor and Heritage N/UM: Redefining African Gastronomy through Heritage and Innovation In a world where authenticity and cultural representation are increasingly valued, N/UM stands out as a beacon of genuine African heritage and gastronomic innovation. Born from the ambitious dream of its founders, Chef Kudzai Bingepinge and Awa Koné, N/UM is not just a brand; it is a celebration of African cultures, a redefinition of narratives, and a journey back to the continent’s rich and diverse roots.
Kudzai, with his deep exploration of African history and indigenous knowledge systems, uses his culinary expertise to create innovative dining experiences at his Zurich-based supper club, “The Oral Tradition Experience”. His role extends to the US-based food start-up African Flavor Lab Inc, where he spearheads the development and distribution of premium African ingredients across continents. Kudzai’s journey is one of exploration and storytelling, using his skills as a modernist chef to create immersive dining experiences. Kudzai’s storytelling transcends the dining table, as he leads the sourcing and development of African indigenous ingredients for premium distribution across North America, Europe, and African markets.
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Awa Koné, originally from Côte d'Ivoire, brings a different perspective to the table. A seasoned financial services professional by day, she blends her financial acumen with a fervent passion for food and storytelling, passionately exploring the intricacies of food and its deep connection to our souls. Awa’s journey has taken her across three continents, offering her a global perspective yet reinforcing her belief that there is no place like Africa, and she is committed to sharing the incredible stories of Africa, its people, culture and cuisine. Together, these founders have embarked on a journey to redefine Africa’s image through its gastronomy, creating a brand that is poised to become the premier African food and beverage brand in Africa, North America, and Europe. After two years of meticulous research and flavor experimentation, N/UM is now ready to share its story and products with the world. Handharvested and packed with history, N/UM’s salts are an exquisite addition to any pantry, promising to elevate meals and drinks with a taste of Africa’s rich heritage. In essence, N/UM is more than a brand; it is a movement, a call to celebrate our common origins, and an invitation to experience the vibrant flavors and healing energy of Africa. Join N/UM on this flavorful journey and reconnect with a heritage that belongs to us all.
Chef Kudzai Bingepinge graciously took a few minutes to sit down and answer a few questions from Basil & Salt Magazine. What inspired the creation of N/UM, and how does the brand aim to celebrate and redefine African cultures?
N/UM is a love story to Africa. We both left Africa in pursuit of educational and economic opportunities overseas but were invariably drawn back to The Continent through our work, where we met. The seed that invariably blossomed into N/UM was borne from several dining experiences we had in Zurich. As we explored various opportunities we were constantly drawn back to food, African food and taking it a step further, premium African ingredients that could contribute meaningfully to the global gastronomic conversation. We want our brand to represent just that, quality African food products you can trust to have been sourced sustainably, honoring the land and people that have been nourished by these ingredients for generations. Can you delve deeper into the meaning behind the name N/UM and its significance to the brand’s identity?
The Khoisan word “n/um” comes from the Ju/’hoansi (often known as !Kung) San people, and it refers to a potent spiritual energy believed to reside within all living things. “N/um” is traditionally understood to be a healing force and is central to the healing dances and rituals practiced by the San. During these healing dances, which can last for many hours, participants channel “n/um” to heal individuals and the community, bringing about social cohesion and wellbeing. The slashes and exclamation points in these words represent click sounds, which are characteristic of the Khoisan languages.
The concept of “n/um” is deeply interwoven with the San’s understanding of the world and their beliefs, reflecting a connection with nature, the community, and the cosmos.
Southern Africa which we have called the “Zambezi Series” and “Sacred Soutini Salt”. There are many salt sources across the continent, each offering something very unique.
Our logo, an ostrich egg made up of dots signifies the birth of a new idea of Africa and our vision of having our products contribute to the wellbeing of humanity, a sort of “sharing of N/UM” with the world so we can all experience the joy and flavor of humanity in cohesion. That logo also symbolizes to some, a fingerprint which is our celebration of our African identity. Finally, as the word itself has a “click” in it, we thought we would have some fun in the way the Khoisan pronounce and try to get people around the world to say one word with a “click” in it. It should be easy…many in Africa have had to learn entire languages! Go on… give it a shot!
Our mission is to take our “Flavour Friends” around the world on an expedition of sorts, exploring the continent through the stories we tell of the places we visit, the dishes we come up with and of course the people. These expeditions have been transformative for us and in sharing these experiences with those that get their hands on N/UM, we have no doubt that they will discover something interesting about themselves and of Africa, of course.
How does sourcing salts from the Makgadikgadi region and the San communities contribute to N/UM’s mission? We source our salts from various sites. Makgadikgadi is represented in two offerings we have (Kgalagadi Ancient Salt and African Beechwood Smoked Salt). The others are sourced on the on the South Atlantic Ocean coast (Our Flakes and Fleur de Sel) and a UNESCO world heritage site (Baleni Geothermal Hotspring). These make up our initial offerings from
Can you explain the concept of “Taste Your Origins” and how it relates to N/UM’s products? Great question! Makgadikgadi is the name of a pre-historic lake about the same size as Switzerland, that existed many millennia ago where the Kgalagadi (Kalahari) Desert now exists. At its peak its basin extended into parts of what are today Namibia and Zambia, possibly even touching Zimbabwe. In time through climate change, the lake disappeared, leaving behind some of the largest salt pans in the world. The Makgadikgadi area has been suggested as a potential ancestral homeland for modern humans (Homo sapiens) with the research indicating that the area would have been lush and hospitable tens of thousands of years ago, supporting a large population of early humans. Our humanity’s ancestors are said to have lived in this region before starting to disperse throughout Africa and beyond some 60,000 to 80,000 years ago. So, when we say, “Taste Your Origins”, it really is an invitation for all of humanity to recognize that if we all go back far enough, we have a lot in common. From a sense of place to our collective pioneering spirit that took us from the shores of this now longgone lake. Our salt from this deeply relevant place contains within it echoes of memories past. For all of us.
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How do N/UM’s salts serve as a bridge between the past and present for those who use them? Please see above for more, but I will also say that they serve a bridge in the age of some of sources (the Fleur de Sel and Flakes are drawn from an underground lake thought to be about 500 years old) or through the preservation of the traditional extraction processes which have been passed down for millennia (Sacred Soutini Salt). Can you discuss the research and development process that went into creating N/UM’s roducts? Our R&D process is focused on the finding products that meet the following criteria: Are sustainably sourced i.e. We have no interest in heavily commercialized ingredients. There’s meaningful history about the region, people, and ingredient(s) that we are considering. Will it add a new dimension of flavor to the gastronomic conversation that is decidedly African? Will including the ingredient have a positive impact on the region and the palate diversity of those that will experience it? What methods for assessing and maintaining quality do we need to contemplate? What are the logistical/supply chain challenges we need to overcome to introduce the product without compromising the integrity of our sustainable sourcing vision? Can we evolve the product to integrate complimentary ingredients e.g., Smoking the salt or creating blends incorporating indigenous African herbs e.g., Snowbush or Buchu? Our process involves deep research into all these aspects, meaning that we have developed a library of ingredients and accompanying research which in time will allow us to introduce these products at the scale and quality that our brand is associated with in collaboration with the custodians of these ingredients. That may mean that we will have a number of small batch offerings due to seasonality, such as our Sacred Soutini Special Edition.
What challenges did you face during the two years of research and flavor lab work, and how were they overcome? Our biggest challenge surprisingly was getting the pieces together. Africa, to a large degree, is still very fragmented when it comes to the free movement of goods. While our local community engagement efforts paid dividends to ensure we had supplies ready to support his important journey, getting the necessary infrastructure in place to enable an efficient movement or our ingredients from one point to our facility in Cape Town, South Africa was nothing short of character building. We are pleased that overcoming this challenge has allowed us to foster relationships and insights, clearly positioning us to achieve our vision of becoming the premier African food and beverage brand. What do you envision for the future of N/UM, and what impact do you hope to have on perceptions of African cuisine? N/UM is a brand founded on audacity. N/UM will be a brand that will come to be associated with quality you can trust (both on the supplier and customer side). With this achieved, it is our vision to integrate more products under the N/UM brand. From Salts to Teas, Coffees to Chocolates, Wines, and Spirits. We also want this to be a collective effort founded and powered by the philosophy of uBuntu – I am because you are. In essence, Ubuntu is about the interconnectedness of all people, stressing the importance of community, relationships, and mutual support. It suggests that everyone has a universal bond of sharing that connects all humanity. According to Ubuntu, a person is a person through other people, and this emphasizes the community over the individual without disregarding the importance of individuality. The principle of Ubuntu is also about compassion, respect, and dignity, not only for others but also for oneself. It encourages the community to work for the common good and to support one another,
ensuring everyone’s needs are met and that there is harmony within the group. When you consider this, the brand name logo and our mission are clear. If we get our part right, then more African ingredients will become readily accessible for the world’s culinary creatives to explore meaningfully. On the perception of African Cuisine? We believe that will take care of itself is we do our job well. What do you envision for the future of N/UM, and what impact do you hope to have on perceptions of African cuisine? Success Stories Our Zambezi Series offering is currently gaining quite some traction with the hospitality industry closely linked with the Zambezi River and the Victoria Falls as a relevant gift for tourists visiting from the Americas, Europe and surrounding African region. North American Cocktail Bars: N/UM Smoked Salts have been included in the winter cocktail menu at one of the top cocktail bars in Toronto. In what ways can consumers incorporate N/UM’s salts into their meals and drinks to fully experience the flavors and stories they carry?
We’ve been humbled by the feedback we get from readers who are beginning to experience Africa in a profoundly inspirational way… We call this “Food for Thought”. Who knows, maybe one day some of these stories will be told in schools and as bedtime stories. We have no control over that, only that we do our best to tell the story. Are there any specific recipes, cocktails, or salt pairings that N/UM is currently developing or planning to introduce to enhance the culinary experience for your clients? We have started but that hasn’t been the focus currently. We do have some ideas shared already on our website. Is a N/UM cookbook in the cards? You bet! How do you plan to further educate and inspire your global clientele about the unique qualities and uses of N/UM’s products? Certainly, through our Social Media platforms but also through curated salt pairing and tasting experiences. In the meantime, anyone is welcome to reach out to directly for any ideas they may want to bounce off us. We’d be more than happy to help folks taste their origins.
Great question. Please see our flavor wheel on our website, n-umorigins.co
In what ways is N/UM working to innovate and diversify its offerings to better cater to the diverse needs and preferences of your clients worldwide?
As N/UM continues to evolve and expand its influence, what new types of content and resources can your global clients expect to see?
Great question! We are working on this but It’s still a bit premature to say. How about we connect in a year or so over another dish?
There’s quite a bit in the pipeline but in the most immediate future, we are considering creating a coffee table book of our travel and ingredient sourcing adventures. This would be complemented by the stories that our email newsletter subscribers receive weekly. These aren’t product marketing stories but rather, celebratory stories of truly remarkable African’s that have contributed to the human story. From politics to art, science, and history. These figures are people we draw Inspiration from and whom, if we could, we would be honored to have over for a nice N/UM dinner.
“A serious nod to ancestral wisdom and cultural heritage. Thank you for reminding me to love my continent with obsessive curiosity.” -- Chef Mutisya
Basil & Salt Magazine
GIBSON’S MULLED WINE
Perfect for holiday celebrations, this mulled wine recipe not only showcases the versatility of Gibson's exquisite wines in cocktails and culinary creations but also brings a touch of elegance and warmth to your festive occasions.
GIBSON’S MULLED WINE
Ingredients 1 bottle of Gibson's Payaso de Rodeo Cabernet Sauvignon 1/4 cup of honey or sugar (to taste) 2 cinnamon sticks 1 orange, zested and juiced 4 whole cloves 3 star anise Optional: 1/4 cup of Gibson’s brandy
Instructions 1. Combine Ingredients: In a large saucepan, combine all the ingredients except the brandy. If you're using honey, adjust it according to your taste preference. 2. Simmer: Heat the mixture over medium heat until it nearly reaches a simmer. Avoid letting it boil – you don’t want to cook off the alcohol. 3. Low Heat: Turn the heat to low and let the wine simmer for at least 15 minutes. This allows the flavors to meld together. 4. Add Gibson’s Brandy (Optional): If you're including brandy, add it after the first 15 minutes of simmering. 5. Serve: Strain the mulled wine and serve it warm in mugs or heat-resistant glasses. Garnish with an orange peel or cinnamon stick if desired.
Christmas Candy Cane Cookies Festive, Twirly, and Irresistibly Sweet As the season of joy and giving envelops our homes, these Christmas Candy Cane Cookies bring a touch of magic to your holiday baking. Perfectly shaped like the iconic candy canes, these cookies are a delightful combination of peppermint flavor and a tender, buttery texture. Whether you're hanging stockings by the fireplace or wrapping presents, let these cookies be a part of your festive celebration, adding a sprinkle of holiday cheer to every bite.
Ingredients 1 cup unsalted butter, softened 1 cup powdered sugar 1 large egg 1 tsp vanilla extract 1 tsp peppermint extract 3 cups all-purpose flour 1 tsp baking powder ¼ tsp salt Red food coloring Crushed candy canes or peppermint candies for garnish
Instructions 1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. 2. Cream Together: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the egg, vanilla extract, and peppermint extract. 3. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture and mix well. 4. Divide Dough: Divide the dough into two equal parts. Mix a few drops of red food coloring into one part until evenly colored. 5. Shape Cookies: Take a small amount from each dough (about 1 tablespoon). Roll each piece into a 4-inch strip. Place a red and plain strip side by side, press lightly together and twist like a candy cane. Place on prepared baking sheets. 6. Bake: Bake for 8-10 minutes or until set. Cool on wire racks. 7. Garnish: While still warm, sprinkle with crushed candy canes.
Tips and Tricks Consistency is Key: Ensure both dough strips are of equal thickness for uniform baking. Gentle Twisting: Twist the dough gently to avoid breaking. Keep Dough Chilled: If the dough becomes too soft to handle, chill it for 10-15 minutes. Vibrant Colors: Add enough food coloring for a bright red, but avoid overdoing it to maintain the dough’s texture.
MIDNIGHT ELEGANCE BLACK GARLIC TRUFFLES
Midnight Elegance Black Garlic Truffles A Unique Fusion of Rich Chocolate and Umami Depth Discover the intriguing blend of sweet and savory in our Midnight Elegance Truffles. These truffles are a culinary adventure, uniting the bold, complex flavors of black garlic with the rich, smooth taste of premium chocolate. Perfect for those who appreciate a twist on classic confections, these truffles are sure to surprise and delight your palate. Black Garlic: The Heart of the Recipe Black garlic is not your typical garlic. It’s made by fermenting regular garlic bulbs under controlled heat and humidity over several weeks. This process transforms the garlic into a soft, black, and slightly sticky treasure with a deep, sweet-savory flavor profile, rich in umami. Think of a crossover between balsamic vinegar, tamarind, and roasted garlic, with none of the traditional garlic pungency. Flavor Profile and Culinary Uses: The flavor of black garlic is complex and layered. It starts with a sweet note, reminiscent of molasses, and progresses into tangy, umami-rich depths, with hints of balsamic vinegar and tamarind. In cooking, it’s versatile: think of using it in sauces, spreads, as a pizza topping, or even in desserts where you want a mysterious depth of flavor. In these truffles, black garlic’s nuanced taste brings a surprising and delightful contrast to the sweetness of the chocolate. Serving Suggestion: Serve these truffles as an elegant dessert at your holiday gatherings. They are a conversation starter and a perfect match for a glass of red wine or a cup of strong coffee. The complex flavors of black garlic and chocolate will bring a unique and memorable twist to your festive table.
Ingredients for the Truffles High-quality Dark Chocolate: 8 ounces, finely chopped Heavy Cream: ½ cup Black Garlic Cloves: 4 to 5 cloves, pureed (about 2 tablespoons of puree) Cocoa Powder: ¼ cup, for dusting Optional: A pinch of sea salt, flavored salts, sprinkles or fine coconut for garnish Instructions 1. Prepare the Black Garlic: Peel and puree the black garlic cloves until smooth. 2. Make Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour it over the chopped dark chocolate and let it sit for a minute to melt the chocolate. Then, stir until smooth. 3. Add Black Garlic: Mix the black garlic puree into the chocolate and cream mixture until well combined. 4. Chill: Pour the ganache into a shallow dish and refrigerate until firm, about 1-2 hours. 5. Form Truffles: Once set, use a melon baller or a teaspoon to scoop out balls of the ganache. Roll them quickly between your palms to form round truffles. 6. Coat: Roll the truffles in cocoa powder, and optionally sprinkle a tiny pinch of sea salt or other garnish on top for extra flavor and seasonal ambiance. 7. Serve: Arrange the truffles on a serving plate and enjoy. They can be stored in the refrigerator for up to a week.
Watch for our
Tangerine Roast Chicken In Our New Year’s Eve Entertaining Guide coming Soon!
Thank You For being a part of what we do, every day. Basil & Salt Magazine basilandsalt.com karie@basilandsalt.com