Applewood Smoked Sea Salt comes from pure Pacific sea salt, slowly smoked over a sweet Applewood fire.

• Medium grain sea salt enriches foods both on and off the grill
• Authentic smoke flavor
• All natural

Suggested Uses

• Ideal for finishing, spice blends, salads, meats, seafood, sauces/soups
• Use in vinaigrettes, barbecue sauces and grilling spice rubs
• Sprinkle on hot, buttered popcorn
• Excellent curing or brining salt

Basic Preparation

Ready to use. Add to taste.

Recipe: Dark Chocolate and Applewood Smoked Sea Salt Cookies

Ingredients

Makes 30 cookies

• 1/2 Cup Unsalted Butter, at room temperature
• 1/2 Cup White Sugar
• 1/2 Cup 1890 Granulated Brown Sugar
• 1 Large Egg
• 1 Teaspoon 1890 Madagascar Vanilla paste
• 1 1/4 Cups All-Purpose Flour
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Sea Salt Flakes
• 1 1/2 Cups Dark Chocolate, chopped
• 1 Tablespoon 1890 Applewood Smoked Sea Salt

Directions

1. Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside.
2. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy. Add egg and vanilla paste and beat for 1 minute.
3. Whisk together flour, baking soda and regular salt in medium bowl. Add dry mixture to wet mixture, and beat on low speed until just incorporated. Mix in dark chocolate pieces.
4. Drop tablespoon-sized scoops of cookie dough onto prepared baking sheets, leaving about 2 inches of room between cookies. Sprinkle generously with Applewood Smoked Sea Salt.
5. Bake cookies until just golden brown, about 15 minutes. Remove from oven and allow to cool on pan for 5 minutes.
6. Transfer to a wire rack to cool completely.

Recipe: Smoked Salmon and Leek Chowder

Ingredients

Makes 2 servings

• 1 Tablespoon 1890 Leek Olive Oil
• 1 Tablespoon of butter
• 1/2 Cup Corn Kernels
• 1/4 Organic Leek Flakes
• 2 Celery Stalks, washed and diced
• 2 Garlic Cloves, minced
• 1 Yukon Gold Potato, peeled and diced
• 2 Fluid Ounces Brandy Or Whiskey
• 2 Tablespoons Flour
• 2 Cups Chicken Broth
• 1/2 Cup Heavy Cream
• 1 Teaspoon 1890 Applewood Smoked Sea Salt
• 1 Teaspoon 1890 Ground Black Pepper
• 4 Ounces Smoked Salmon, chopped
• 4 Chives, chopped

Directions

1. Add oil & butter in medium pot over medium heat. Add celery, leek flakes and corn, cover pot and cook for 5 minutes. Remove lid and add potatoes, garlic and brandy. Replace lid, turn heat to low, and cook for 10 minutes. Do not stir contents of pot while cooking or potatoes will break apart.
2. Remove lid and turn heat to medium to cook off any liquid. Add flour, and stir gently to soak up flour. Pour in heavy cream, stirring until very thick.
3. Add chicken broth, Applewood Smoked Sea Salt and ground black pepper. Continue to simmer until very thick, then add smoked salmon. Turn off heat.
4. Divide between two bowls and garnish with chives.