These salt blends are an easy and elegant way to add style and flavor to your pantry. They also make an unique homemade gift during the holidays. Enjoy!
Use this simple yet elegant salt blend for...everything! Excellent on roasted or barbecued poultry. A great way to add lemon flavor when no lemons are about. (makes 1/2 cup)
Zest 3 lemons, and remove the leaves from several sticks of fresh rosemary, about 12" worth.
Place the peel and the rosemary leaves on a lined dehydrator tray, and dehydrate at low temps (105-115 degrees) until crunchy- dry, about 20 minutes. (Alternatively, use an oven on low, around 200 degrees.)
Remove the zest and rosemary from the tray and place in a mortar and pestle with 1/4 cup of salt. Here, we use a fine grind of our beloved Celtic Sea Salt, but use a consistency and color that appeals to you.
Grind the ingredients together until a desired consistency is reached. The rosemary should be broken into tiny pieces, and the zest evenly distributed throughout the salt. (Alternatively, process all ingredients in a food processor or blender to combine.) Add the remainder of the salt and mix well.
Store the salt in firmly sealed jars, where it will keep fresh as long as the humidity is not too great. The flavor is best if let to infuse for a week before using.
PRO TIP: Making this recipe with sugar instead of salt, and no rosemary, makes an amazing Lemon Sugar Blend, fun for cookies, cakes, and shortbreads, or anywhere a sweet lemon surprise is needed!
The name Herbs de Ben Lomond may only legitimately be applied to herbs that have been grown in our small town in the Santa Cruz Mountains. However, luckily for the rest of the world, the herbs that we use here are readily available in other parts of the world, even as far away as Provence!
Good on roasted meats and vegetables, this blend also shines when sprinkled on potatoes, roasted or deep fried in the Freedom Style.
When we made this batch, we had some herbs already dried, and others still fresh off the plant. Needless to say, we dried the wet ones before proceeding. (See dehydrating guidelines above for Lemon Rosemary Salt.)
Combine in equal proportion: dried rosemary, tarragon, lavender, oregano, savory, sage, basil, thyme, marjoram. Measure out a quantity of salt equal to that of the total combined herbs.
In a mortar and pestle, grind the herbs and salt together, until the herbs resemble specks of ground pepper. Some of these flavors are quite potent, so it's best to grind this blend fine.
Store this blend in a well-sealed jar, away from extreme humidity, where it will keep for several months at peak freshness.
No dehydrating necessary for this blend; many of us have these spices pre-ground in the spice rack.
This rub is a hit on grilled meats, in lieu of sauces or marinades. It adds a fiery sparkle to whatever it touches; eggs, squash, roasted anything...
Measure 1/4 cup each chipotle powder, paprika, and coarsely ground black pepper. Add 1 TBS ground cumin.
Combine well with 1/4 cup salt. Here, we used Himalayan pink salt.
Store in a well-sealed jar, between rubs, scatterings, and sprinklings.
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