CARAVEL GOURMET
RECIPE BOOK
CONTENTS
S I D E D I S H E S
A P P E T I Z E R S & S M A L L P L A T E S
D E S S E R T S & D R I N K S
M A I N D I S H E S
1 0 .
3 1 .
1 7 .
3 .
Loaded Bacon Fries
Smoked Salmon Crackers
Pita Bread and Hummus
Classic Tomato Soup
Best Guacamole
Avocado Toast and Scrambled Eggs
Chopped Caprese Salad
Parmesan Truffle Fries
Grilled Corn on the Cob
Pesto Pasta with Tomatoes
Sweet Potato Chips
Pretzel Bread
Smoked Bacon Chipotle Steak
Classic Margherita Pizza
Deep Fried Oysters
Spaghetti Sauce with Ground Beef
B.L.A.T Sandwich
Shredded Beef Tacos
Biscuit Breakfast Sandwich
Pork and Vegetables Kebabs
Shrimp Fried Rice
Butternut Squash Soup
Bacon Cheeseburger
Oven-Baked Salmon
Balsamic Glazed Chicken
Salted Caramel Bacon Cupcakes
Salted Chocolate Peanut Butter Truffles
Electric Margarita
Espresso Sea Salt Vanilla Cappuccino
APPETIZERS &
SMALL DISHES
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S
D I R E C T I O N S
Cook the bacon. When cool enough to handle, chop and set
aside. Preheat the oven to 425 degrees F. Peel and cut the
potatoes. Place in a large bowl, then toss with the olive oil,
garlic powder, onion powder, dill, salt, and cayenne. Coat a
large baking sheet with cooking spray, then spread the fries
onto the sheet in a single layer. Bake 15 minutes, flip with a
spatula, then bake an additional 10 to 15 minutes, until
lightly crisp.
Remove fries from oven and top with cheddar, mozzarella,
and bacon. Return to the oven until the cheese melts, 3 to 5
minutes. Top with chives and drizzle with Ranch. Serve
immediately.
4 slices bacon, cooked
2 medium russet potatoes, peeled and cut
into 1/4-inch matchsticks
3 tablespoons olive oil
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
1/2 teaspoon dried dill
Pinch of Caravel Gourmet Smoked
Applewood Sea Salt
1/8 teaspoon cayenne pepper
1/4 cup freshly grated sharp cheddar
cheese
1/4 cup freshly grated mozzarella cheese
Fresh chopped chives
Ranch for drizzling
P R E P T I M E : 1 0 M I N S
LOADED BACON FRIES
P R E P T I M E : 5 M I N S C O O K T I M E : 5 M I N S S E R V I N G : 4 P E O P L E
These loaded bacon fries recipe include, homemade fries topped
with gooey melted cheese, loads of bacon, some fresh chopped
chives and drizzled with Ranch dressing. Serve thisto friends,
family, or gatheringsand it will disappear in seconds.
FEATURED SALT
SMOKED APPLEWOOD SEA
SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
4
S E R V I N G : 4 P E O P L E
This recipe is a crowd favorite. It's not only quick and easy to
make but the mix of ingredients creates an explosion of flavor in
your mouth.A buttery cracker, with a cheese spread then
adorned with smoked salmon is an appetizer thatwill not
disappoint!
I N G R E D I E N T S
D I R E C T I O N S
Stir together cheese, chives, and horseradish; season with
Caravel Gourmet New Zealand Coarse Sea Salt and pepper.
Just before serving, spread cheese mixture on crackers and
top with smoked salmon and chives.
4 ounces Neufchatel cheese, room
temperature
3 tablespoons thinly sliced fresh
chives
1 tablespoon prepared horseradish
Pinch of Caravel GourmetBlack
HawaiianCoarse Sea Salt and
ground pepper
24 butter crackers
4 ounces thinly sliced smoked
salmon
P R E P T I M E : 1 0 M I N S
SMOKED SALMON CRACKERS
P R E P T I M E : 5 M I N S C O O K T I M E : 5 M I N S S E R V I N G : 6 P E O P L E
FEATURED SALT
HAWAIIAN BLACK LAVA
SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
5
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S D I R E C T I O N S
In the bowl of a food processor, combine the chickpeas, tahini, the
3 Tbs. lemon juice, the 2 to 3 Tbs. garlic oil, cayenne pepper and
salt. Process until smooth, adding some of the chickpea liquid to
loosen the texture. Taste and adjust the seasonings with salt and
more lemon juice, if needed. Transfer the hummus to a serving
bowl, cover with plastic wrap pressed directly onto the surface
and refrigerate until ready to serve. Bring to room temperature
before serving.
Prepare a medium fire in a grill. Grill the pita breads until grill
marks appear underneath, about 1 minute. Turn the breads over
and continue grilling for about 1 minute more. Transfer to a
cutting board and cut into wedges. Drizzle the hummus with the 1
tsp. garlic oil and sprinkle with the parsley. Place the bowl on a
platter and surround with the pita wedges. Serve immediately.
2 cups drained canned chickpeas,
liquid reserved
3 Tbs. tahini
3 Tbs. fresh lemon juice, plus more,
to taste
2 to 3 Tbs. plus 1 tsp. Olivier Toasted
Garlic Oil
1/8 to 1/4 tsp. cayenne pepper
Caravel Gourmet Garlic Sea Salt, to
taste
6 pita breads
1 tsp. chopped fresh flat-leaf parsley
P R E P T I M E : 1 0 M I N S
PITA BREAD AND HUMMUS
P R E P T I M E : 2 5 M I N S C O O K T I M E : 1 0 M I N S S E R V I N G : 6 P E O P L E
Hummus is a staple dish. It can be serves as a side, appetizer, or by
itself. We're crazy about hummus and the earthy, nutty flavors
the chickpeas produce. It is perfect with vegetables or our personal
favorite, pita bread. We are always hungry for hummus!
FEATURED SALT
GARLIC SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
6
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S
D I R E C T I O N S
In a large pot, melt the butter over medium-low heat. Add
onions and cook gently, stirring occasionally, until soft and
translucent, about 20 minutes.
Add flour and stir until mixture is slightly thickened and pale
gold, about 3 minutes; do not allow to brown. Stir in the
tomatoes and their juices, chicken broth, sugar, salt, celery salt
and pepper. Raise heat to medium until the liquid bubbles, then
reduce heat to low. Simmer for 30 minutes, scraping the bottom
of the pot frequently.
Stir in half-and-half and honey. Remove from heat and purée
using a hand blender, or allow to cool until no longer steaming
and purée in batches in a stand blender. Return to medium heat
just until heated through. Serve hot.
1/2 pound butter
1 pound onions about 3 medium, cut
into 1/4-inch dice
1/2 cup all-purpose flour
4 28-ounce cans diced tomatoes
1 1/4cups chicken broth
1/4 cup sugar
1 teaspoon Caravel Gourmet New
Zealand Sea Salt
3/4 teaspoon pepper
3/4 cup half-and-half
2 tablespoons honey
P R E P T I M E : 1 0 M I N S
CLASSIC TOMATO SOUP
P R E P T I M E : 5 M I N S C O O K T I M E : 5 5 M I N S S E R V I N G : 8 P E O P L E
Classic tomato soup is the ultimate comfort food. It warms the
heart and belly with the soothing flavors. The hints of honey
and splash of half-and half makes this dish so delicious. All your
missing is a grilled cheese!
FEATURED SALT
NEW ZEALAND SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
7
S E R V I N G : 4 P E O P L E
Holy guacamole! We are obsessed with this recipe. It starts with
using good, ripe avocados then mixing in lemon juice, onion,
Caravel Gourmet Sea Salt and olive oil. Serve it with tortilla chips
for a perfect finished appetizer.
I N G R E D I E N T S
D I R E C T I O N S
Cut the avocados into halves. Remove the seeds, and scoop
out the pulp into a small bowl. Use a fork to mash the
avocado. Stir in lemon juice, onion, salt, and olive oil. Cover
the bowl, and refrigerate for 1 hour before serving.
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/4 teaspoon Caravel Gourmet
Lemon-LimeSea Salt
2 tablespoons olive oil
P R E P T I M E : 1 0 M I N S
BEST GUACAMOLE
P R E P T I M E : 5 M I N S C O O K T I M E : 1 H R 5 M I N S S E R V I N G : 4 P E O P L E
FEATURED SALT
LEMON-LIME SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
8
S E R V I N G : 4 P E O P L E
Avocado toast is a trend we can get behind. This yummy and
healthy dish is not only tasty, but packed with protein. Toasted
whole wheat bread, layered with an avocado spread, topped with
fluffy scrambled eggs makes a hearty and healthy breakfast.
I N G R E D I E N T S
D I R E C T I O N S
Coarsely mash the avocados in a bowl with the lemon zest
and juice, a pinch of Caravel Gourmet Smoked BaconSea
Salt and pepper to taste. Spread the mash evenly onto the
toasts.
Melt the butter in a medium nonstick skillet over medium-
low heat. Add the cream cheese, eggs and 1/4 teaspoon salt
and cook, stirring constantly with a rubber spatula, until
the mixture is just set with small, creamy curds, about 5
minutes. Spoon the eggs onto the toasts and top with the
radishes and chives. Sprinkle with salt.
2 large avocados
1/2 teaspoon grated lemon zest plus 1
teaspoon lemon juice
Dash of Caravel GourmetSmoked Bacon
Sea Salt and freshly ground black pepper
4 slices multigrain or sourdough bread,
toasted
1 tablespoon unsalted butter
2 ounces cream cheese, cut into bits
4 large eggs, beaten
2 radishes, very thinly sliced
1 tablespoon finely chopped chives
P R E P T I M E : 1 0 M I N S
AVOCADO TOAST WITH SCRAMBLED EGGS
P R E P T I M E : 5 M I N S C O O K T I M E : 1 5 M I N S S E R V I N G : 2 - 4 P E O P L E
FEATURED SALT
SMOKED BACON SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
9
SIDE
DISHES
S E R V I N G : 4 P E O P L E
This Chopped Caprese Salad is refreshing and so easy to make. The
colorful spread of tomatoes, fresh basil, and mozzarella drizzled
with balsamic vinegar and honey then tossed to your liking makes
thisdish down right delicious. Sprinkled with Caravel
GourmetBalsamicSea Salt and pepper.
I N G R E D I E N T S
D I R E C T I O N S
Add the balsamic vinegar and honey to a small saucepan
over high heat. Bring to a boil and then reduce to a
simmer. Once it's reduced by approximately half and
thickened to your liking (about 10-15 min), remove from
the heat. Be careful it doesn't get too thick, but a bit
syrupy is good.
Toss all ingredients except for the reduction in a bowl.
Drizzle with the reduction, adding a little at a time,
tossing, tasting, and then adding more to your liking.
10 ounces cherry or cherub tomatoes,
chopped in half
8 ounces whole milk mozzarella, cherry
sized. Chopped in half or fourths
1/4 cup fresh basil, chopped
1/2 cup good quality balsamic vinegar
2 tablespoons honey
Caravel Gourmet Balsamic Sea Salt
Pepper to taste
(note: you can also add 1 tablespoon of
olive oil if you'd like the added flavor,
but it's not necessary)
P R E P T I M E : 1 0 M I N S
CHOPPED CAPRESE SALAD
P R E P T I M E : 5 M I N S C O O K T I M E : 5 M I N S S E R V I N G : 4 P E O P L E
FEATURED SALT
BALSAMIC SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
11
S E R V I N G : 4 P E O P L E
So good and so EASY! These Parmesan Truffle Fries seasoned
with Caravel Gourmet Truffle Sea Salt make for any french-fry
lovers food heaven. Try them with a juicy steak, burger, or by
themselves for a finger-licking meal.
I N G R E D I E N T S D I R E C T I O N S
Preheat oven to 450F. Cut potatoes into 1/4-1/2 inch thick
restaurant style fries. Do not remove the skin. In a large
bowl combine hand cut fries, parmesan cheese, olive oil,
truffle oil, garlic powder, parsley, Caravel Gourmet Truffle
Sea Salt, and pepper. Toss until evenly coated.
Transfer to a greased baking sheet and spread evenly with
the least amount of overlap possible. Bake for 30 minutes
or until golden and crispy. Let cool for 5 minutes before
serving. They will continue to crisp up as they cool. Top
with a little extra fresh parsley and parmesan cheese if
desired. Drizzle with additional truffle oil if needed and
serve.
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
1 2
2 large russet potatoes, hand cut into fries
1/4 cup grated parmesan cheese
1 tablespoons olive oil
1 tablespoons truffle oil
1 teaspoon garlic powder
1 tablespoon fresh parsley, minced
Pinch of Caravel Gourmet Truffle Sea Salt
Ground pepper to taste
P R E P T I M E : 1 0 M I N S
PARMESAN TRUFFLE FRIES
P R E P T I M E : 1 0 M I N S C O O K T I M E : 3 0 M I N S S E R V I N G : 4 P E O P L E
TRUFFLE SEA SALT
FEATURED SALT
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S
D I R E C T I O N S
Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Place 1 tablespoon butter,
salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the
prepared grill. Cook approximately 30 minutes, turning
occasionally, until corn is tender.
One of the best ways to eat corn is throwing it on the grill for an
authentic charred, tender and tasty effect. The aluminum foil
keeps the moisture in and makes it easy to clean up. Fresh ears of
corn, smothered in butter and Caravel Gourmet Sea Salt will be
an irresistible dinner side.
6 ears of corn
Caravel GourmetHimalayan Pink
AncientSea Salt, fine
6 tablespoons of butter
P R E P T I M E : 1 0 M I N S
GRILLED CORN ON THE COB
P R E P T I M E : 1 0 M I N S C O O K T I M E : 3 0 M I N S S E R V I N G : 6 P E O P L E
FEATURED SALT
HIMALAYAN PINK ANCIENT
SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
13
S E R V I N G : 4 P E O P L E
This pesto pasta will quickly become a summer favorite. The mix
of pasta, pesto, fresh basil, grape tomatoes, feta and Caravel
Gourmet New Zealand Sea Salt makes this dish a delicious meal. It
istastyserved hot or cold andeasy to prepare.
I N G R E D I E N T S D I R E C T I O N S
Bring pasta to boil in large stockpot over medium heat.
Cook according to package instructions. Remove from heat
and pour through a strainer when cooked. Pour into a large
mixing bowl. Add grape tomatoes, onion, feta cheese and
sunflower seeds.
Make pesto by adding all ingredients to a food processor or
blender until smooth. Pour over pasta and stir until well-
combined. Serve warm or store in an airtight container and
store in the refrigerator. Bring to room temperature to
serve.
1 (16-ounce) package bowtie pasta
1 pint grape tomatoes, halved
1/2 red onion, diced
1 (8-ounce) package feta cheese, crumbled
or Parmesan cheese, chunks
1/4 cup sunflower seeds
P R E P T I M E : 1 0 M I N S
PESTO PASTA WITH TOMATOES
P R E P T I M E : 5 M I N S C O O K T I M E : 1 5 M I N S S E R V I N G : 6 - 8 P E O P L E
4 cups fresh basil
2-3 cloves garlic
1/4 cup sunflower seeds
1/4teaspoon Caravel Gourmet New
Zealand Sea Salt
3/4 cup olive oil
3/4 cup Parmesan cheese
For the Pesto:
FEATURED SALT
NEW ZEALAND SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
14
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S
D I R E C T I O N S
Preheat oven to 250 degrees F (121 C) and position oven rack in the
center of the oven. Rinse and dry your sweet potatoes thoroughly
and slice them as uniformly thin as possible. If you have a
mandolin, use it. Otherwise, use a very sharp knife to get these
uniformly thin. Know that chips that are too thick in parts won't
crisp up all the way. Still delicious, just not "chip" crispiness.
Toss slices in a touch of olive oil to lightly coat, then sprinkle with
salt. Lay out in a single layer on a baking sheet and bake for about 2
hours, flipping chips once at halfway point to ensure even cooking.
I also rotated mine for more even cooking (optional but
recommended). Remove once crisp and golden brown. Some may
feel a little tender in the middle but take them out and let them rest
for 10 minutes or so to crisp up before sampling. Serve
immediately.
2 organic sweet potatoes
2 tablespoon(30 ml) olive oil
1/4 teaspoon Caravel Gourmet
5 Pepper Sea Salt
P R E P T I M E : 1 0 M I N S
SWEET POTATO CHIPS
P R E P T I M E : 1 0 M I N S C O O K T I M E : 2 H R S S E R V I N G : 2 P E O P L E
These sweet potato chips just use three simple ingredients, which
is an healthy alternative to potato chips. Thinly sliced sweet
potatoes, drizzled with olive oil and sprinkled Caravel Gourmet5
Pepper Sea Salt creates a crispy and flavorful chip, which can be
used for dipping, snacking and enjoying.
FEATURED SALT
5 PEPPER SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
15
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S
D I R E C T I O N S
Mix and knead the dough ingredients — by hand, mixer, or bread
machine — to make a smooth, slightly sticky dough. Allow the
dough to rise in a lightly greased bowl, covered, for about 1 hour,
until doubled. Gently deflate the dough, and transfer it to a lightly
greased work surface. Divide the dough into 10 pieces and shape
each piece into a smooth ball. Place the balls on a lightly greased
baking sheet, cover, and let rest for 15 minutes.
Preheat the oven to 400°F. Prepare the water bath: Bring the water,
salt, and baking soda to a boil in a large pot. Drop 5 dough balls at a
time into the water bath. Cook for 30 seconds, flip over, and cook
for 30 seconds longer. Using a slotted spoon, return the buns to the
baking sheet. Using scissors or a sharp knife, cut 1/2"-deep crosses
into the center of each bun. Sprinkle with coarse sea salt. Bake the
buns for 20 to 24 minutes, or until they're a deep-dark brown.
Remove them from the oven, and transfer to a rack to cool.
1 3/4 cups warm water
2 tablespoons unsalted butter
3/4 teaspoon salt
4 1/2 cups Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk or
nonfat dry milk
2 teaspoons instant yeast
Caravel Gourmet New Zealand
CoarseSeaSalt
P R E P T I M E : 1 0 M I N S
PRETZEL BREAD
P R E P T I M E : 2 5 M I N S C O O K T I M E : 2 5 M I N S S E R V I N G : 1 0 B U N S
2 quarts water
1 tablespoon salt
1/4 cup baking soda
Water Bath:
Imagine tearing open a warm, fluffy pretzel bread loaf. Sounds
pretty good, huh? This pretzel bread recipe will make your dreams
come true, and fill your kitchen with the sweet smells of just-
baked bread.
FEATURED SALT
NEW ZEALAND COARSE
SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
16
MAIN DISHES
S E R V I N G : 4 P E O P L E
Alerting all meat lovers! Sink your teeth into this juicy steak recipe
that will put any fancy steakhouse to shame. Seasoned with
Caravel Gourmet Smoked Bacon Chipotle Sea Salt adds just the
right amount of spice and salty flavors.
I N G R E D I E N T S
D I R E C T I O N S
1/2 cup Caravel Gourmet Smoked Bacon
Chipotle Sea Salt, coarse grind
Olive oil
Worcestershire sauce
Steak (New York, Rib eye or T-bone)
P R E P T I M E : 1 0 M I N S
SMOKED BACON CHIPOTLE STEAK
P R E P T I M E : 5 M I N S C O O K T I M E : 1 5 M I N S S E R V I N G : 6 - 8 P E O P L E
Brush both sides of a New York, Rib eye or T-bone with
olive oil, drizzle with Worcestershire sauce and sprinkle
Caravel Gourmet Smoked Bacon Chipotle Sea Salt, coarse
grind, on both sides.
Allow steak to rest for 20 minutes at room temperature
while heating the Himalayan Salt Brick on low for approx.
20 minutes. After 20 minutes, raise temperature on salt
brick to high and brush with olive oil.Grill steaks on both
sides to create a great crust.Cook steak to an internal
temperature of 120-125F for rare, 130-135F for medium-
rare, or 140-145F for medium.
Let steak rest for approx. 10 minutes after removing from
salt brick
FEATURED SALT
SMOKED BACON CHIPOTLE
SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
18
S E R V I N G : 4 P E O P L E
Get out your passports, we are taking you to Italy with this
simple, yet delicious Margherita pizza. Less is more when it
comes to this classic recipe. The vibrant colors complement the
equally vibrant flavors that this recipe brings to the table. Enjoy!
I N G R E D I E N T S
D I R E C T I O N S
Prepare the pizza dough, including preheating the oven to
475F. Mix the olive oil and chopped garlic together in a
small dish. After waiting 15 minutes, spread olive oil/garlic
mixture on top of crust. Top with pizza sauce, then the
mozzarella cheese slices, then the tomato slices.
Bake for 14-16 minutes or until the crust is lightly
browned and the cheese is bubbling. For the last minute,
move the oven rack to the top rack to really brown the
edges. That's optional. Remove from the oven and top with
fresh basil and pepper. Slice pizza and serve immediately.
Store leftover pizza covered tightly in the refrigerator and
reheat as you prefer. Baked pizza slices may be frozen up
to 1 month.
1/2 recipe homemade pizza crust
1 Tablespoon olive oil
2 cloves roasted garlic, finely
chopped
1/4 cup your favorite pizza or
tomato sauce
8 ounces mozzarella cheese,
sliced into 1/2 inch thick pieces
2 plum tomatoes, sliced (or any
tomato you like)
handful of fresh basil
Pinch of Caravel Gourmet Garlic
Medley Sea Salt
fresh ground pepper, to taste
P R E P T I M E : 1 0 M I N S
CLASSIC MARGHERITA PIZZA
P R E P T I M E : 2 H R 1 5 M I N S C O O K T I M E : 1 5 M I N S S E R V I N G : 1 2 I N P I Z Z A
FEATURED SALT
GARLIC MEDLEY SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
19
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S D I R E C T I O N S
Heat deep fryer to 375 degrees F (190 degrees C).
Combine flour, salt and black pepper. Dredge oysters in
flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until
golden brown, about 2 minutes. Drain briefly on paper
towels. Serve hot.
2 quarts vegetable oil for
deep frying
1/2 cup all-purpose flour
1/2 Caravel Gourmet New
Zealand Sea Salt
1/2 teaspoon ground black
pepper
12 ounces shucked oysters,
drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs
P R E P T I M E : 1 0 M I N S
DEEP FRIED OYSTERS
P R E P T I M E : 1 0 M I N S C O O K T I M E : 1 0 M I N S S E R V I N G : 4 P E O P L E
Plain oysters are good, but these deep fried oysters areEXCELLENT!
With a little more love (breading) and deep fried these oysters make a
yummy appetizer, or pair them with some fries for a meal. The
crunchy,crispycoatingshells the silky, salty flavors of the oyster. So
every bite, is a mixture of delicious textures and taste.
FEATURED SALT
NEW ZEALAND SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
20
S E R V I N G : 4 P E O P L E
From your kitchen to little Italy, this spaghetti recipe will take
your tastebuds around the world. This spaghetti sauce is super
easyand kid-friendly that even your pickiest eater will
enjoy.Top it with fresh basil and a sprinkle of parmesan.
I N G R E D I E N T S D I R E C T I O N S
Brown hamburger in a large pan. Once cooked throw in
salt, pepper, tomato sauce and paste, water (with the
bouillon cubes in it), sugar, basil, oregano and garlic.
Simmer on low for an hour.
Minutes before the hour is done, cook box of spaghetti
noodles as directed on package. Add noodles to our
spaghetti at the end.Enjoy!
1 lb. hamburger
2 Beef Bouillon cubes
1/2 teaspoon Caravel
Gourmet Garlic Sea Salt
1 small can tomato sauce
1 small can tomato paste
pepper to taste
2 cups hot water
2 tsp. sugar
1/2 teaspoon basil
1/2 teaspoon oregano
dash of garlic
Spaghetti Noodles
P R E P T I M E : 1 0 M I N S
SPAGHETTI SAUCE WITH GROUND BEEF
P R E P T I M E : 5 M I N S C O O K T I M E : 3 0 M I N S S E R V I N G : 7 - 8 P E O P L E
FEATURED SALT
GARLIC SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
21
S E R V I N G : 4 P E O P L E
Add some avocado for little twist on the classic BLT. This bacon,
lettuce, avocado and tomato is the perfect combo for a mouth-
watering sandwich. The creamy avocado melted into the sweet
tomato and salty bacon. It pairs nicely with a side of sweet
potato fries.
I N G R E D I E N T S
D I R E C T I O N S
Toast the bread and then spread on the butter then the
mayo while the bread is still warm. Top one slice of bread
with the sliced tomato, sliced avocado and bacon. Sprinkle
a pinch of Caravel Gourmet New Zealand Sea Salt for
taste.
Top the sandwich with the second slice of bread. Enjoy!
2 slices whole wheat bread,
toasted
mayonnaise
butter
1 tomatoes, sliced
4 slices of cooked crisp
bacon
1/2 avocado
Pinch of Caravel Gourmet
New Zealand Sea Salt
P R E P T I M E : 1 0 M I N S
B.L.A.T SANDWICH
P R E P T I M E : 5 M I N S C O O K T I M E : 1 0 M I N S S E R V I N G : 1 P E O P L E
FEATURED SALT
BACON CHIPOTLE SEA
SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
22
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S
D I R E C T I O N S
Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef
and pat so it sticks. Heat the olive oil in a large heavy based pot over high heat.
Add the beef (in batches if necessary) and cook so it is browned on all sides.
Remove onto a plate. Turn the stove down to medium. If the pot looks dry, add
more olive oil. Add the garlic and onion and cook for 3 to 5 minutes until soft. Add
the orange juice and lime juice, and scrape the bottom of the pot so the brown bits
mix into the liquid. Then add the remaining Spice Mix, canned tomatoes, beef
broth and enough water so the beef is mostly, but not completely submerged.
Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently,
not rapidly. Cook for 2 hours with the lid on, then 30 minutes with the lid off or
until the beef is tender enough to shred. (Note 1) OR cook in slow cooker for 6
hours on low Or pressure cooker on high for 50 minutes. Remove the beef and
shred it with 2 forks. Leave the sauce to simmer with the lid off for 10 to 15
minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree
with stick blender to make it smooth (I did this for the photos). To serve, toss the
beef in the sauce - use as much as you want. Serve the extra sauce on the side.
Tacos:
serve the beef with warmed small tortillas, avocado slices, bell pepper slices
pico de gallo, feta cheese, sour cream, lime wedges and extra cilantro/coriander
leaves.
1½ tbsp chipotle powder (Note 7)
1 tbsp paprika
1 tbsp dried oregano
1 tsp All Spice powder (ground
All Spice)
1 tsp coriander powder
2 tsp onion powder or garlic
powder OR 1 tsp of each
1 tsp Caravel Gourmet Jalapeno
Sea Salt and black pepper
1 - 2 tbsp olive oil
3lb / 1.5kg beef brisket (or
chuck, gravy or any other
slow cooking beef) cut into
2 or 3 large pieces
5 garlic cloves
1 onion, diced (yellow,
brown or white)
¾ cup orange juice
2 tbsp lime juice
14oz/400g can crushed
tomatoes
2 cups beef or chicken
broth/stock
Water
Salt and pepper
P R E P T I M E : 1 0 M I N S
SHREDDED BEEF TACOS
P R E P T I M E : 3 0 M I N S C O O K T I M E : 1 H R S E R V I N G : 8 - 1 0 P E O P L E
Spice Mix: Beef:
Tacos:
small tortillas
avocado slices
bell pepper slices
pico de gallo
feta cheese
sour cream
lime wedges
cilantro/coriander leaves.
This saucy shredded beef recipe is rich and flavorful. The spice
mix and slow cooked beef is undeniably a dinner favorite for the
whole family. Yummy on tacos, burritos and quesadillas!
FEATURED SALT
JALAPENO SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
23
S E R V I N G : 4 P E O P L E
Here is a little slice of breakfast heaven.This sandwich is how you
should start the day. It begins with a flaky biscuit topped with a
poached egg, crispy bacon balanced with lettuce, tomato and cheese.
I N G R E D I E N T S D I R E C T I O N S
Heat oven to 375°F. Bake biscuits as directed on bag. While the biscuits
are cooking, poach the eggs. In a deep pan, bring 4-5 inches of water to
a simmer, until there are steadily breaking bubbles on the bottom of
the pan then add a splash of white wine vinegar. Break eggs, one at a
time, into a cup or small ramekin. Place the bowl/cup close to the
surface of the water and gently pour into the water. You may need to
use a spoon to "push" the egg whites closer to the yolk to keep them
together. Repeat with second egg. Turn off heat and cover pan. When
egg whites are fully cooked and yolk is still runny ( approx. 4 min.)
remove eggs from water with a slotted spoon. Set aside.
Eggs can be reheated just before serving by slipping back into hot
water again for just a moment. When biscuits are done . Slice in half
and layer the bottom slice of biscuit with spinach, avocado, bacon, and
tomato. (salt and pepper to taste) Top with warm poached egg and
biscuit top. Add a splash of hot sauce if desired.
1 cup Bisquick
1/3 cup buttermilk, low fat
1 tablespoon butter
pinch of garlic powder
pinch of Caravel Gourmet Smoked Peppered
Bacon Sea Salt
2 eggs
splash of white wine vinegar (for
poaching eggs)
4 strips of bacon, cooked
1/2 tomato, sliced
1/2 avocado, sliced
1/2 cup fresh spinach, washed and
stems removed
salt and pepper to taste
splash of hot sauce (optional)
P R E P T I M E : 1 0 M I N S
BISCUIT BREAKFAST SANDWICH
P R E P T I M E : 1 5 M I N S C O O K T I M E : 1 5 M I N S S E R V I N G : 2 P E O P L E
For the Sandwiches:
FEATURED SALT
SMOKED BACON SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
24
S E R V I N G : 4 P E O P L E
This summer dish is a beautiful mix of pork loin and fresh
vegetables seasoned with Caravel Gourmet Sea Salt, red pepper
flakes, basil, oregano, and garlic. This melody of salt and spices
make this meal oh-so-good.
I N G R E D I E N T S D I R E C T I O N S
Prepare outdoor grill for direct medium-hot grilling.
Whisk vinegar, 1 teaspoonof Sea Salt, and hot red pepper
together in large bowl. Whisk in oil. Add basil, oregano,
and garlic. Add pork loin and toss to coat. Spread zucchini
and bell peppers on top of pork, season with
remaining1/4teaspoonSea Salt, and let stand 5 minutes.
Stir to coat with marinade. Do not marinate longer than 15
minutes. Skewer pork, zucchini, and bell peppers,
alternating ingredients, onto 6 metal kabob skewers.
Lightly oil cooking grate. Place kabobs on grill and cover
grill. Cook, turning occasionally, for about 10-12 minutes
or until pork is browned. Let stand for 3 minutes, then
serve.
P R E P T I M E : 1 0 M I N S
PORK AND VEGETABLES KEBABS
P R E P T I M E : 1 0 M I N S C O O K T I M E : 2 0 M I N S S E R V I N G : 6 P E O P L E
1 1/2 pound pork loin roast, boneless,
trimmed, cut into 1-inch cubes
2 tablespoons red wine vinegar
11/4teaspoons Caravel Gourmet5
Pepper Sea Salt
1/2 teaspoons red pepper flakes, or less
to taste
1 tablespoon extra virgin olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
2 cloves garlic, chopped
2 small zucchini, trimmed and cut
crosswise into rounds
2 large bell peppers, seeded and cut into
1-inch squares
FEATURED SALT
5 PEPPER SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
25
S E R V I N G : 4 P E O P L E
Craving restaurant style shrimp fried rice? This recipe does the
trick. The sticky rice, shrimp, and mix of vegetables will give
you the restaurant experience right in your home. It's a quick
meal and super delicious.
I N G R E D I E N T S
D I R E C T I O N S
In a saucepan bring water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 20 minutes. Set aside
and allow rice to cool. Heat a large skillet or wok for 2
minutes. When the skillet or wok is hot, pour in vegetable
oil, bean sprouts and onions. Mix well and cook for 3
minutes.
Mix in cooled rice and shrimp and cook for another 3
minutes. Stirring constantly. Mix in green onions, eggs,
salt, pepper, soy sauce and sesame oil. Cook for another 4
minutes, stirring continuously, until eggs are cooked and
everything is blended evenly.
1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp,
peeled and deveined without tail
1/4 cup chopped green onion
2 eggs, beaten
1/2 teaspoon Caravel Gourmet New
Zealand Fine Sea Salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil
P R E P T I M E : 1 0 M I N S
SHRIMP FRIED RICE
P R E P T I M E : 2 0 M I N S C O O K T I M E : 1 0 M I N S S E R V I N G : 4 P E O P L E
FEATURED SALT
NEW ZEALAND SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
26
S E R V I N G : 4 P E O P L E
This thick, rich and delicious soup with hints of a light spice will
fight off those fall chills. The natural sweetness and silkiness of
the butternut squash is an key component of this recipe. The
blend of rich squash, contrasting sour cream, and pinch of spices
is the perfect fall accent.
I N G R E D I E N T S D I R E C T I O N S
Melt the butter in a large pot, and cook the onion, carrot,
potatoes, and squash 5 minutes, or until lightly browned.
Pour in enough of the chicken stock to cover vegetables.
Bring to a boil. Reduce heat to low, cover pot, and simmer
40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth.
Return to pot, and mix in any remaining stock to attain
desired consistency, and mix of ground cinnamon and
nutmeg. Season with Caravel Gourmet 5 Pepper SeaSalt
and topped with a big dollop of sour cream.
2 tablespoons butter
1 small onion, chopped
1 dollop of sour cream
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled,
seeded, and cubed 1 (32 fluid ounce)
container chicken stock
Caravel Gourmet5 Pepper Sea Salt
1/2 teaspoon of ground cinnamon
pinch of ground nutmeg
P R E P T I M E : 1 0 M I N S
BUTTERNUT SQUASH SOUP
P R E P T I M E : 2 5 M I N S C O O K T I M E : 4 5 M I N S S E R V I N G : 4 P E O P L E
FEATURED SALT
5 PEPPER SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
27
S E R V I N G : 4 P E O P L E
This juicy bacon cheeseburger will put drive-thru food to shame.
Use this recipe for family or friend gatherings for a perfect and
easy meal. Get this juicy and mouth-watering burger on the grill
ASAP and you will say goodbye to drive-thru burgers forever.
I N G R E D I E N T S D I R E C T I O N S
In a large bowl, combine the first eight ingredients.
Crumble beef over mixture and mix well. Shape into four
patties.
Grill burgers, covered, over medium heat or broil 3 in.
from the heat for 4-7 minutes on each side or until a
thermometer reads 160° and juices run clear. Top with
cheese. Grill 1 minute longer or until cheese is melted.
Serve on buns with bacon and toppings of your choice.
2 tablespoons finely chopped onion
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
1/4 teaspoon cider vinegar
Pinch of Caravel GourmetGarlic and
OnionSea Salt
1 pound ground beef
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted
8 cooked Bacon strips
Optional toppings: lettuce leaves and
tomato, onion and pickle slices
P R E P T I M E : 1 0 M I N S
BACON CHEESEBURGER
P R E P T I M E : 4 M I N S C O O K T I M E : 3 0 M I N S S E R V I N G : 4 P E O P L E
CARAVELGOURMET
CARAVEL_GOURMET CARAVEL GOURMET
FEATURED SALT
GARLIC AND ONION SEA
SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
28
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S D I R E C T I O N S
Preheat oven to 350. Line a baking sheet with aluminum
foil. Place salmon (skin side down if skin is on) on the
lined baking sheet. Drizzle olive oil on the filet, sprinkle
withCaravel GourmetSea Salt, place lemon slices on top.
Bake for 20 minutes. Remove from oven and let rest for 2
minutes, then cut into fillets.Finish with a dash of
Caravel Gourmet Hawaiian Black Lava Sea Salt.
1 Lb Center Cut Salmon (about 16 oz)
2 Tbs Extra Virgin Olive Oil
1 Tbs Caravel GourmetHawaiian
Black Lava Sea Salt
1/2Lemon, sliced and slices halved
P R E P T I M E : 1 0 M I N S
OVEN-BAKED SALMON
P R E P T I M E : 5 M I N S C O O K T I M E : 2 0 M I N S S E R V I N G : 4 P E O P L E
This moist and flaky oven-baked salmon recipe is a breeze to
prepare and fantastic for a quick dinner. Whispers of citrus and
smooth olive oil come through with each bite. The sea salt
seasoning counteracts the citrus and creates a delicious baked
salmon. Serve with roasted veggies for a full meal.
FEATURED SALT
HAWAIIAN BLACK LAVA
SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
29
S E R V I N G : 4 P E O P L E
We are all about this glaze that will launch your dish into outer space.
The combo of balsamic, honey, mustard, garlic and sea salt will have
yourtastebuds dancing. Caravel Gourmet Rosemary Sea Salt is a delicious
blend of rosemary and natural sea saltmakes anexcellent seasoning on
vegetables, lamb, or chicken.
I N G R E D I E N T S D I R E C T I O N S
Preheat oven to 425°. In a large bowl, combine balsamic, honey,
mustard, and garlic and season with Caravel Gourmet Rosemary Sea
Salt and pepper. Whisk until combined. Add chicken thighs and toss
until fully coated, then transfer to the fridge to marinate, at least 20
minutes and up to 1 hour.Meanwhile, prep potatoes: In a medium bowl
add potatoes and rosemary and season with salt and pepper. Add 1
tablespoon olive oil and toss until combined. Set aside.
In a large skillet over medium-high heat, heat remaining tablespoon
oil. Add chicken and marinade and sear, skin side down, 2 minutes
then flip and sear 2 minutes more. Add potatoes to skillet, nestling
them between chicken, and top with rosemary sprigs. Transfer to the
oven and bake until potatoes are tender and chicken is cooked
through, 20 minutes. (If potatoes need longer to cook, transfer chicken
to a cutting board to rest and continue cooking until tender.) Serve
chicken and potatoes with pan drippings
1/2 cup balsamic vinegar
2 tablespoons honey
1 1/2 tablespoons whole-grain mustard
3 cloves garlic, minced
Pinch of Caravel Gourmet Rosemary Sea Salt
Freshly ground black pepper
4 bone-in skin-on chicken thighs
2 cups baby red potatoes, halved (quartered
if large)
1 tablespoon chopped fresh rosemary
2 tablespoon extra-virgin olive oil, divided
3-4 rosemary sprigs, for skillet
P R E P T I M E : 1 0 M I N S
BALSAMIC GLAZED CHICKEN
P R E P T I M E : 1 5 M I N S C O O K T I M E : 5 5 M I N S S E R V I N G : 4 P E O P L E
FEATURED SALT
ROSEMARY SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
30
DESSERTS
& DRINKS
S E R V I N G : 4 P E O P L E
Sweet and salty, one of the most dynamic duo is at large in sugary
recipe. The rich homemade chocolate cake, infused with candied
bacon, topped with creamy, thick dulce de leche frosting,
sprinkled with sea salt creates a delectable dessert.
I N G R E D I E N T S
D I R E C T I O N S
Make the candied bacon:
Preheat the oven to 350 degrees F and set a rack on a foil-
lined baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a
medium bowl. Toss the bacon in the sugar mixture until coated, then arrange on the
rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer
to a plate and pat dry with paper towels. Chop 6 pieces of the bacon; set aside.
For the cupcakes:
Combine the vegetable oil, espresso, brown sugar, cocoa powder
and chocolate in a large microwave-safe bowl and microwave until hot, about 2
minutes. Whisk until smooth, then set aside to cool, about 15 minutes. Whisk the
flour, granulated sugar, baking soda and fine salt in a medium bowl. Add the
buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth.
Add the flour mixture and continue whisking until combined. Line a 12-cup muffin
pan with paper liners. Divide the batter among the cups, then sprinkle with the
chopped bacon. Bake until the cupcakes spring back when lightly pressed, 20 to 25
minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
For the frosting
: Beat the dulce de leche, cream cheese and vanilla in a large bowl
with a mixer on medium speed until combined. Transfer to a pastry bag fitted with a
large star tip; refrigerate 30 minutes. Pipe the frosting onto the cupcakes. Top with
the remaining candied bacon, breaking it into pieces; sprinkle with Caravel Gourmet
New Zealand Coarse Sea Salt.
P R E P T I M E : 1 0 M I N S
SALTED CARAMEL BACON CUPCAKES
P R E P T I M E : 1 5 M I N S T O T A L T I M E : 1 H R 4 5 M I N S S E R V I N G : 1 2 C U P C A K E S
For the Candied Bacon:
For the Cupcakes:
For the Frosting:
5 tablespoons vegetable oil
1/4 cup brewed espresso or
coffee
1/4 cup packed light
brown sugar
1/3 cup unsweetened
Dutch-process cocoa
powder
4 ounces semi-sweet
chocolate, chopped
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup jarred dulce de leche
8 ounces cream cheese, at
room temperature
1 teaspoon vanilla extract
Caravel GourmetSmoked
BaconSeaSalt, for topping
1/2 cup packed light
brown sugar
2 tablespoons granulated
sugar
2 teaspoons unsweetened
Dutch-process cocoa
powder
12 slices bacon, cut in half
FEATURED SALT
SMOKED BACON SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
32
S E R V I N G : 4 P E O P L E
Creamy peanut butter incased in sweet chocolate and dusted with
flaky sea salt make these truffles an excellent flavor combo.
Caution to all chocolate and peanut butter lovers, you won't be able
to have just one...or five for that matter.
I N G R E D I E N T S
D I R E C T I O N S
In a large bowl using a handheld electric mixer, or in the body of a stand mixer fitted
with the whisk attachment, combine the powdered sugar, peanut butter, vanilla and
softened butter. Beat on low-speed until combined and slightly crumbly. Add milk,
one tablespoon at a time, and continue to beat until the mixture becomes a workable
dough. Scoop 1 tablespoon-sized rounds of filling out onto a large baking sheet lined
with parchment paper. Roll each round into ball. Place the baking sheet in the
freezer to firm up for one hour.
During the last few minutes of the chill time, make the chocolate coating. You will
make the chocolate coating in the microwave. Place the chocolate and oil in a heat-
proof glass measuring cup and melt, on low-power, in 30 second increments, stirring
after each increment, until completely melted. Whisk chocolate smooth and let it
slightly cool before dipping. Remove peanut butter balls from freezer. One at a time,
carefully dip each chilled ball in the melted chocolate. When lifting the peanut
butter ball out of the chocolate remember to allow excess chocolate to drip back into
the bowl. Transfer the chocolate covered balls back to parchment paper lined baking
sheet after dipping each one.Transfer the peanut butter balls to the refrigerator to
set, about 1 hour. Serve chilled.
3 1/2 cups powdered sugar
15 oz jar of unsweetened
creamy peanut butter
1/4 cup unsalted butter, very
soft
1 teaspoon all natural vanilla
extract
3 tablespoons milk
3 cups bittersweet chocolate
chips
1 tablespoon canola oil
1 1/2 teaspoons Caravel
Gourmet Cyprus FlakeSea Salt
P R E P T I M E : 1 0 M I N S
SALTED CHOCOLATE PEANUT BUTTER TRUFFLES
P R E P T I M E : 3 0 M I N S T O T A L T I M E : 3 O M I N S S E R V I N G : 2 4 T R U F F L E S
FEATURED SALT
CYPRUS FLAKE SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
33
S E R V I N G : 4 P E O P L E
This cool blue margarita is beautiful and delicious, plus simple to
make. A splash of blue Curacaco gives a slight twist on the classic
margarita cocktail and it's pretty sapphire color. This margarita will
have you day-dreaming about sitting on the beach by the ocean. Go
ahead, and treat yourself to a slice of paradise!
I N G R E D I E N T S
D I R E C T I O N S
Fill a cocktail shaker halfway with ice. Place Tequilla,
Triple Sec, lime juice, blue Curacaco, and sugar in the
shaker; shake hard for 30 seconds.
Serve in Margarita Glasses with coarse salt or Margarita
Salt on the rims of the glasses. Strain the Blue Margarita
into the glasses. Garnish each with a slice of star fruit or a
lime wedge.
Note:To create a salt-rimmed glass, take a lemon or lime
wedge and rub the drinking surface of the glass so it is
barely moist. Dip the edge of the glass into coarse or
Kosher salt.
1 teaspoon Caravel Gourmet
New Zealand Coarse Sea Salt
4 ounces Tequilla*
2 ounces Triple Sec
2 ounces freshly-squeezed lime
juice
2 ounces blue Curacaco liqueur
2 teaspoons superfine sugar
2 (1/4-inch) slices star fruit for
garnish (optional)
1 lime, cut into wedges
P R E P T I M E : 1 0 M I N S
ELECTRIC MARGARITA
P R E P T I M E : 5 M I N S C O O K T I M E : 3 0 M I N S S E R V I N G : 2 P E O P L E
FEATURED SALT
NEW ZEALAND COARSE
SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
34
S E R V I N G : 4 P E O P L E
I N G R E D I E N T S D I R E C T I O N S
Using a saucepan, add 1 cup of milk and 1/2 tea spoons of
vanilla. On a medium heat warm the milk until it starts
bubbling (stirring to prevent burning).
Remove the milk from heat and stir sugar in to taste (suggestion
1/2 tea spoons). Using a hand Frother or Blender whisk milk
until frothy (suggestion 60 seconds). Half fill a cup with fresh
hot coffee. Add the hot milk to almost fill cup (spooning milk
froth to top). Dust the top of cup with Caravel Gourmet Espresso
Sea Salt.
1 cup milk
brown sugar
1⁄2 teaspoon vanilla extract
1⁄2 cup fresh hot coffee
Caravel Gourmet Espresso Sea Salt
P R E P T I M E : 1 0 M I N S
ESPRESSO SEA SALTVANILLA CAPPUCCINO
P R E P T I M E : 0 M I N S C O O K T I M E : 5 M I N S S E R V I N G : 1 P E R S O N
Wake up with this frothy vanilla cappuccino dusted with Caravel
Gourmet Espresso Sea Salt. Tired of your bland, repetitive
cappuccinos? Spice it up with a dash of this Espresso Sea Salt for a
new flavorful coffee. Warning: coffee lovers won't be able to get
enough!
FEATURED SALT
ESPRESSO SEA SALT
VISIT OUR WEBSITE: WWW.CARAVELGOURMET.COM
35
