Chocolate Strawberry Bites with Ginger Sea Salt

Strawberry season is upon us. While these sweet spring fruits are perfect on their own, we totally indulged by adding dark chocolate and ginger sea salt. The bite from the ginger adds a nice zing to these sweet and salty treats.

Ginger Sea salt is our latest blend. We use organic ginger powder and combine it with Hatteras Saltworks Pure Sea Salt. What we are left with is an earthy and briny flavor perfect for chocolate berry bites.

We started by melting 1 cup dark chocolate chips until smooth in a double boiler. Transfer melted chocolate with spatula to paper candy cups ( available at most grocery stores) Chocolate should fill up 12 cups about 2/3 or so.

Wash , dry, and slice 5 -6 strawberries. Place 2 slices in each chocolate cup sprinkle with ginger sea salt. Place in fridge for about 1/2 hour- then they should be good to go. Keeps well in fridge for up to 3 days.

We hope you like these sweet and salty spring time treats. Let us know what ya think ❤️

Green Apple & Red Onion Jam

Crisp Fall days are upon us and that means apple season. We chose green apples for this apple onion jam because their mild tartness helps balance this sweet and sour spread.

We will need:

4 green apples , peeled and diced

1/4 cup red onion thinly sliced

2 tbsp apple cider

1 tsp olive oil

Smoked pecan wood seasalt

1 cup of water ( more if needed)

1 tbsp honey

1 tsp maple syrup

A pinch of Cinnamon

Let’s get started. 😀

In a sauce pan sauté red onions at low to medium heat in olive oil with a pinch of smoked seasalt until softened. Add apple cider and stir until absorbed. Add apples and 1 cup of water. Stir and cook down 10 minutes. Add syrup, honey, and cinnamon. Cook on low until apples are tender. If needed, add more water to apples until you reach desired softness. It’s kind of a cross between apple sauce and chutney.

Let cool to room temperature . Finish with a sprinkle of Hatteras Saltworks Smoked Pecan Wood Seasalt.

Try with turkey sandwiches, with your favorite cheese and crackers, roasted chicken, pork, grilled ham panini sandwiches, and fried shrimp 🍤. Let us know what ya think .

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Blueberry & Lemon Electrolyte H2O

The water and the air are getting warmer and it’s feeling like summertime, so we’ve made Electrolyte H2O.

The blueberries have been so sweet and delicious lately so were adding some of those, lemon & pure Hatteras sea salt. Feel free to add Basil or Mint if you’ve got some in the garden.

We will need : ( we used an 8 cup Ball Jar with lid )

about 7 cups drinking water

1/2 a lemon wedged

1/2 teaspoon hatteras saltworks sea salt

1/4 cup blueberries

Squeeze lemon wedges into water. Using a wooden spoon, smash blueberries onto wax paper. Scrape blueberries and juice into water. Add pure Hatteras sea salt. Stir with a wooden spoon. Chill in fridge for 1 hour or up to 2 days. We hope you like 🙂

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Golden Beet Salad

We’ve combined sweet roasted golden beets with a balsamic vinaigrette, mixed greens and herb goat cheese. ( see nutritional info below )

Step 1 – scrub & peel 2 -3 golden beets
Cut into 3 inch pieces. Lightly coat with olive oil and sprinkle with rosemary Seasalt. Roast at 350 degrees for 30-35 minutes
They will lightly caramelize . Remove from sheet and let cool
Balsamic vinaigrette ~

1/4 cup olive oil

1/8 cup balsamic vinegar

1 /2 tsp Dijon mustard

1 /2 tsp honey

1 tsp red onion minced

1/4 lemon squeezed

Rosemary sea salt

Black pepper

Combine ingredients and chill.

found some delicious herb goat cheese at Conner’s Supermarket ( we added a bit extra parsley)
Combine 5 ounces mixed greens , 1 ounce goat cheese and golden beets. Toss with 2 TSP of vinaigrette ( more if you’d like)

This fall inspired salad is nice served at room temperature. Top with grilled chicken , fish or serve with crusty French bread

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Nutrition Source USDA

Amount Per 1 beet (2″ dia) (82 g)100 grams1 cup (136 g)1 cup (136 g)Calories 59% Daily Value*Total Fat 0.2 g0%Saturated fat 0 g0%Polyunsaturated fat 0.1 gMonounsaturated fat 0 gCholesterol 0 mg0%Sodium 106 mg4%Potassium 442 mg12%Total Carbohydrate 13 g4%Dietary fiber 3.8 g15%Sugar 9 gProtein 2.2 g4%Vitamin A0%Vitamin C11%Calcium2%Iron6%Vitamin D0%Vitamin B-65%Cobalamin0%Magnesium7%*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cheesecake Stuffed Strawberries

Sweet Summer Strawberries are the star in this simple treat, Sprinkled with a little Hatteras Saltworks Smoked Sea Salt.

Strawberry Season

Ingredients:

  • 36 large fresh strawberries
  • 12 ounces cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon almond extract
  • 1/4 cup sliced almonds
  • Pinch of Hatteras Saltworks Smoked Sea Salt
  • Remove stems from strawberries; core to make room for filling
  • In a small bowl, beat the cream cheese, confectioners’ sugar and extract until fluffy. Pipe or spoon about 2 teaspoons into each berry& sprinkle with sliced almonds and smoked sea salt. Keep cold til serving.

We hope you enjoy these berries as much as we do.

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Papaya & Watermelon Salad

As the weather warms up, the meals cool down. This refreshing fruit salad is a go to side for summer bbqs .

We will need:

  • 3 cups watermelon
  • 2 cups papaya
  • 1 lime juiced + 6 lime slices
  • Hatteras Saltworks Black Pepper Sea Salt

Chop melon and papaya. Toss in bowl with lime juice. Refrigerate for at least 30 minutes. Stir and toss in lime slices. Finish with Hatteras Saltworks Sea Salt

We hope you enjoy this simple delicious summertime salad.

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Cheese Stuffed Pretzels

Chewy on the outside, cheesy on the inside. These cheese stuffed pretzels are a delicious treat. Good on their own, try also dipped in salsa or alongside soup or salad. We have also included instructions on making maple mustard dipping sauce. We hope you like!

What we’ll need

  • 4 1/2 cups bread flour
  • 1 packet active dry yeast
  • 1/2 cups hot water
  • 1 tsp sea salt
  • 1 tsp sugar
  • 3 tsp melted butter
  • 10 cups water
  • 1 tbs baking soda
  • Egg white
  • 1/2 lb Cheese of your choice cut into 1 inch wide 3 in long

In a mixer with a dough hook, prepare yeast by combining water, sugar, salt, stir. Pour yeast, stir. Let rest 5 minutes until yeast blooms. Add slowly to mixer sifted flour . Let combine while adding melted butter. Remove from bowl when dough comes together. Knead on floured surface. Set aside in greased, covered bowl for 1 hour. Let rise.

1 hour later : pre heat oven to 400 degrees. Bring water to boil in large pot with baking soda. Knead dough lightly. Cut in 8-10 strips. This is were you can get creative. You can roll the dough long , in balls or shape like a traditional pretzel. Make sure cheese is completely covered in dough when forming. We used cheddar and mozzarella. Place 3-4 sticks of cheese per pretzel.

With a large slotted spoon carefully place each pretzel in water with baking soda. Leave in about 20-30 seconds. Pretzels will float. Remove from water and place on greased sheet pan. Brush each one with egg white. Top with your favorite Seasalt ( we used smoked) we also added everything bagel seasoning. Bake at 400 12-15

Cheddar cheese pretzel with maple mustard

Maple Mustard Sauce

  • 1/4 cup Dijon mustard
  • 1/4 cup yellow mustard
  • 1/4 cup maple syrup
  • A few dashes of Tabasco sauce

Combine and serve with pretzels. We hope you enjoy. Visit our website to see some changes we’ve made to our webshop, including free shipping ALL April long !

http://www.hatterassaltworks.com