Host an End of Summer Dinner Party with Help from The Savory Spice Shop

This time of year can be hectic trying to squeeze in last minute summer vacations and preparing for new fall routines, but taking the time to cook for friends and family is a great way to reset, relax, and catch up with one another. We stopped by the Savory Spice Shop in South End to help with a restaurant inspired end of summer meal. 

Owner Amy McCabe helped us put together a cool and refreshing menu with help from their friends Barkeep Brian Lorusso with Dogwood Southern Table and Chef Charlie with Clean Catch Fish Market.  

COCKTAILS – SALTY DOG

Recipe courtesy Brian Lorusso from Dogwood Southern Table

This classic cocktail of grapefruit juice, salt and vodka is a refreshing beverage for the dog days of summer. Barkeep Brian’s version uses pink Himalayan sea salt and local Crude Orange Sycophant bitters both found at Savory Spice Shop.  To create a mocktail version simply leave out the alcohol.

Rub a Collins glass with a grapefruit wedge and dip in Pink Himalayan Sea Salt  

Fill salt rimmed glass with ice add all ingredients below:

• Ice
• 1.5 oz  Reyka Vodka
• 2 dashes Crude Orange Sycophant bitters
• .75 oz Ruby red grapefruit juice 

          Top glass with Grapefruit San Pellegrino

Stir, sip, and enjoy!

Save time on this stuffed salmon recipe by having Clean Catch cut the stuffing pockets for you! The Pyramid Peak Lemon Pepper Seasoning and Coastal California Fennel Rub from Savory Spice for this recipe will not sit unused in your spice cabinet; be sure to ask the spice experts for additional meals to pop them into.

ENTREE – STUFFED SALMON 

Recipe courtesy Chef Charlie from Clean Catch Fish Market

4 6oz salmon filets (skin on, on the thinner side)

4 C fresh spinach

1/2 C crumbled goat cheese

1 C cherry tomatoes, halved

3 T extra virgin olive oil

1 T S.S.S. Pyramid Peak Lemon Pepper Seasoning

2 T S.S.S. Coastal California Fennel Pollen Rub

Mix spinach, goat cheese, tomatoes, olive oil, and lemon pepper together.

Slice horizontal cuts into the salmon pieces (to create pockets) that start and end a quarter inch from each side and reach 3/4 through the filet. (Or ask one of the Chefs at Clean Catch to do this for you!)

Stuff each salmon with the spinach mixture and top with Coastal California Fennel Pollen Rub.

Bake at 375 degrees for 12 – 15 minutes.

DESSERT  – VANILLA BEAN SNOW CONES

For a cool treat to complete your meal and make you feel like a kid again, we love these Vanilla Bean Snow Cones. Just a few ingredients and a couple pulses in the food processor!

Ingredients

• 1 1/2 cups water
• 1/2 cup sugar
• 2 Tbsp. vanilla bean paste
• 1/4 cup orange juice
• 2 1/2 lbs. crushed ice

Directions

Boil water and sugar over medium high heat in sauce pan, then reduce heat for 3 to 4 min., allowing to thicken. Remove from heat, stir in vanilla and orange juice. Chill for 2 to 3 hours. Place 3 to 4 cups crushed ice in a food processor and pulse until ice is finely shaved (snow like appearance). Place shaved ice in cone or bowl and top with syrup.

Savory has an online database of over 700 recipes to make any vacation, party, or even a weeknight meal a little easier to plan. With over 400 herbs, spices and blends there is surely a spice to delight all of your foodie friends! Check out their Spice friends boards next time you stop in, we are sure you will spot many of your favorite restaurants and chefs.