Filling Spice Kits
Today we are busy making spice kits for our last minute holiday shoppers. Gift certificates have been flying out the door and many items from our gift shop have been popular this year including Chef Michael’s cookbooks and his spice kits. The spice samplers include 15 small containers of Michael’s favorite spices, spice blends and salts that he uses at the Inn on a regular basis, including: cumin spice mix, fennel spice mix, herbes de Provence, Caribbean dry spice mix, Cajun spice mix, annatto seed, star anise, Chinese five spice powder, rosemary steak rub, apple pie spice mix, curry powder, crystallized ginger, Maine sea salt, Alaea Hawaiian sea salt, and Hiwa Kai black Hawaiian sea salt.
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- Chef Michael’s Favorite Spices
The kit includes a description of each of the items, recipe suggestions and references to recipes in Chef Michael’s cookbooks in which he utilizes the spices.
The Fennel spice mix is one of the most popular spices at the Inn (we also sell them individually in 1 cup jars) and is used in everything from breakfast sausage to our Maine Lobster and Scallop Terrine.
Fennel Spice Mix Recipe – Place 2 Tablespoons of whole fennel seeds in a small saute pan and toast over medium-high heat until fragrant and lightly toasted. Finely grind in a spice grinder and mix with 1 Tablespoon ground black pepper, 1 Tablespoon granulated garlic and 2 1/2 Tablespoons Kosher Salt.