From Summer to Fall

The leaves, they are a tumbling and fall is finally here (78 in late October in the northeast is a bit creepy anyway, don't you think?). The down vests are out, the pumpkins carved and the sandals have, sadly, been packed away in the way back of the closet.

And so, we turn from thoughts of sun kissed succulent juicy fruits, to crisp and tart apples picked right off the tree.

For Summer, we made this recipe for Peaches Marrakesh:

  • Slice peaches in half and remove pit.
  • Place peaches, cut side up, on foil linked baking sheet.
  • Sprinkle peaches with brown sugar.
  • Place peaches under broiler for 6-8 minutes, or until sugar caramelizes.
  • Out of oven, dollop plain yogurt over top of peaches.
  • Sprinkle with Marrakesh Crunch

For Fall, we turn to our friend Becca at www.rabbitfoodrunner.com for her Baked Apples with Savory Granola....we'll call it Apples Kingston.

As Becca mentions, our Kingston Crunch has a lot of ingredients you'd typically find with baked apples - it's honey sweetened, has pumpkin seeds, coconut oil and coconut chips and golden raisins. But it wouldn't be Spice Trail without, well, spice.

We pack in the ginger, thyme, allspice and scotch bonnet pepper to pump up the volume. We think the blend of savory and sweet is perfect and we love how she's taken something old, a baked apple, and created something new, Apples Kingston.

Let us know how you like it and be sure to share some of your favorite fall old to new recipes with us.

New Destinations

New Destinations

Summer means travel. Travel means food. Yes, please.

For most of us, it’s usually a weekend trip to the beach for nothing more than beer, surf and sand, a destination wedding to roast and toast friends, or a road trip to a national park for hiking, biking and boating.

But every so often, dates, destinations and budgets align and you get to plan the big one – beach hopping in Turkey, hiking the Milford Track in New Zealand, riding horseback in Outer Mongolia.

The short trips clear your head, help you relax and hit the reset button. The long ones change the paradigm, give perspective and expose you to new food, new people and new cultures.

Can’t get it together for the “big one” this year? We’ve got just the ticket. At Spice Trail Snacks we’re adding two new destinations; two new stamps in our Passport. Say hello to Marrakesh Crunch and Kingston Crunch.

Kingston Crunch is the beach in snack form. Picture yourself at a jerk hut and taste the coconut, lime, honey, and a pinch of scotch bonnet pepper to mimic the hot sun on your back. You’ll be saying “one love” in no time, even if you’re stuck on the couch. Try it straight from the bag or sprinkle it over chilled corn soup.

Marrakesh Crunch is for the explorer. Imagine you’re in the bazaar discovering new sights and flavors. Earthy raas el hanout, zesty lemon and ginger, with harissa, to remind you of that dry desert heat. Each bite will leave you asking for more. Eat it plain, or put it over grilled peaches with yogurt. Flights are boarding and you don’t even need to pack your bag; just head here to buy your ticket.

Some like it hot

Have we mentioned we love it hot? Cheese, that is.

Think warm goat cheese is a snooze and you’ve been there, done that? Try this: Spread goat cheese in a small ovenproof dish (isn’t this one a beaut’). Bake for 10-15 minutes at 375, until it’s warmed through. Remove from oven and drizzle some honey over the top. Dust with Bombay Crunch and serve alongside toasted baguette slices or crackers. Creamy, salty, sweet.

Easiest. Appetizer. Ever.

And if you want to make it fancy, spread the warm cheese on crackers and then top them individually and serve on a tray. Either way, invite us over.