WORLD OF WINTER FLAVORS WEEK 5 We are continuing to add, tweak and have fun with 2015. As we’ve said in our 2 newsletters this year, we are looking not just add items to expand the number. We want to add what our friends want as well as new spices & teas which mean something to us and bring an added dimension to our spice and tea offerings. Read in our other post today about a couple new items we are bringing you this week. This week’s promotional items have been offered before, but since they are so popular, we thought we would offer them so even more might try them. The Bay Leaves are part of the mix this week because when you need one or two, you don’t have them, and this will tide you over until you can buy a larger quantity. THIS WEEK, WITH A MINIMUM $5.00 PURCHASE, YOU HAVE A CHOICE OF HONEYBUSH AFRICAN SUMMER HERBAL TEA, RICK’S CASABLANCA BLEND OR BAY LEAVES. THIS WEEK’S PROMOTIONAL OFFERINGS HONEYBUSH AFRICAN SUMMER HERBAL TEA Refreshing and cleansing with hints of honey. A sweet lemony taste adds a nice citrus dimension to this herbal, caffeine tea. The Lemongrass is used to impart a lemon character without the tangy flavor. RICK’S CASABLANCA BLEND Influenced by the liberal use of paprika in Moroccan cooking, this blend is one of the Sheffield’s favorite, small batch blends used around their kitchen. The versatility will amaze your senses. Rub liberally on beef roasts & steaks, pork tenderloins & chops, and as a chicken seasoning. We use it in Chicken Marsala. On shrimp, scallops or with any of your favorite fish, it’s a perfect savory blend to compliment all your recipes. The piquant touch of the sweet paprika and cayenne will awaken every dish. Great in Cajun & Creole recipes. It livens up grilled or steamed vegetables. Sprinkle on your French Fries and potato dishes. Makes a great all-purpose season so keep a bottle on your table and surprise your friends and family. BAY LEAVES are a staple ingredient in Mediterranean cuisine and are also found in many Armenian, Greek, North African and Turkish dishes. In Europe they are typically added to soups, stews, pickles and in fish and meat marinades. The French add them to their popular bouquet garni and bouillabaisse. The Moroccans add bay leaves to their pickled fish, stews and tagines. In Turkish cuisine theyre added to kebabs, fish casseroles and grilled fish. Bay Leaves are good with beef, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, white beans, soups and stews.
Posted on: Sat, 17 Jan 2015 03:55:42 +0000
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