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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http://www.hatterassaltworks.com

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.

http://www.hatterassaltworks.com

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

Daniel Pullen photographs Hatteras Saltworks for Carolina Country Magazine-

https://www.danielpullenphotography.com/blog/hatteras-salt-works

Easy as 123 Peanut Butter Cookies

Woohoo.. The Groundhog says Spring is coming early…. so we are celebrating with these 3 ingredient PB Cookies ~ If you have 13 minutes- and you like Peanut Butter, then this is for you.

*GF

( makes 12 small cookies)

There are only 3 ingredients + an optional sea salt sprinkle (I mean, 🤷🏻‍♀️)

We will need:

1 cup natural smooth Peanut Butter

3/4 cup brown sugar

1 extra large egg

A pinch of Hatteras Saltworks Pure Sea Salt

Combine all ingredients with a spatula until batter becomes smooth.

Drop on cookie sheet and bake for 10 minutes at 350 (or longer if you prefer your cookies on the crispy + browner side)

Remove from oven. Lightly press down on cookies with fork. Sprinkle with sea salt. Remove cookies and set on cooling wire rack.

We hope you enjoy these simple PB cookies as much as we did. Let us know what ya think!

http://www.hatterassaltworks.com

Baked Brie with Honey, Pine nuts, and Lavender Sea Salt

Baked Brie is never not good. Versital and decadent- It takes on so many different flavor combinations and provides the creaminess needed to create a fast and simple appetizer.

A formula for a balanced Baked Brie we use is part sweet, part crunchy, and part salty.

Baked Brie with Honey, Pine nuts, and Lavender SeaSalt ( takes less than 20 minutes)

we will need:

1 small wheel of Brie cheese

4 tbs honey

2 tbs pine nuts

1/2 teaspoon lavender sea salt

Preheat oven to 350 degrees. Place cheese in baking dish. Top with honey and pine nuts. Bake for 5-7 minutes. Finish with lavender sea salt. Serve with Apples, and Bread.

A couple other variations we like are :

Maple Syrup + Pecan + Smoked Seasalt

Raspberry Preserves + Almond + Rosemary Sea Salt

Pine Nuts : Crunchy yet butter textured, and sweet pine nuts are small edible seeds of the female cone in a pine tree.

Benefits ~> https://www.huffingtonpost.ca/lifetime-daily/eat-pine-nuts-for-these-3-benefits_b_15363602.html

Hatteras Saltworks – Cape Hatteras NC

http://www.hatterassalworks.com

Lavender Sea Salted Marinated Beets

Luscious and vibrant, Marinated Beets are delicious on their own, or try adding feta, goat or your favorite cheese and some dark greens or quinoa for a salad . The tangy apple cider vinegar balances the sweet, earthy flavor of the beets. They will keep in fridge up to 1 week, but I promise they won’t last that long.

We finished these beauties with our newest addition to our sea salt family, Lavender. From the mint family, lavender sea salt is a light, fragrant add to most any dish. We find it’s notes pairs exceptionally well with lamb, chicken, potatoes, tomatoes, beets, caramel, shortbread, oatmeal cookies and all things lemon… to name a few.

For the marinade:

1/4 cup apple cider vinegar

1tbs Extra Virgin Olive Oil

Juice of 1/4 lemon

1/2 tbs dry mustard

1 tsp minced garlic

1/8 red onion sliced thin

1 green onion sliced thin

Pure Sea Salt + Pepper to taste

( lavender sea salt to finish)

Combine all ingredients in 1 Quart Mason Jar and chill in fridge.

Take 4-5 fresh beets. Trim and scrub them. Place them in a pot of boiling water with a 1/4 cup of lemon juice or vinegar. This will keep the beets color from releasing. Let cook for 45-55 minutes. Remove pot from heat and pour out beet water. Run cold water on beets. Let cool. Peel off skin from beets. Slice or quarter your beets. I like quarters. 🌱Add to marinade in fridge. Place lid on Mason Jar and Shake until combined.

Return to fridge for at least 1 hour. This will make around4-6 servings.

Variations:

Try adding a favorite herb or Citrus juice to the marinade. Finish with Lavender Sea Salt

Beets are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C.

http://www.hatterassaltworks.com

One cup of raw beets has the following nutrients:

• Calories: 43
• Water: 88%
• Protein: 1.6 grams
• Carbs: 9.6 grams
• Sugar: 6.8 grams
• Fiber: 2.8 grams
• Fat: 0.2 grams

We hope you enjoy this recipe. For more information on our sustainable sea salt practices, please visit our website.

http://www.hatterassaltworks.com

Hatteras Saltworks ~ pure and natural Sea Salt harvested on Hatteras Island.

Baked Parm Crisps with Rosemary Sea Salt

Flour tortillas, olive oil, parm cheese and rosemary sea salt are all we need to make this earthy, salty, crispy treat. Make extra- they go fast!

• Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.
• Place the cut tortillas in a large bowl and drizzle the olive oil over top. Gently toss the tortilla pieces in the oil until they’re all lightly coated. Top with grated parm cheese and rosemary sea salt.
• spread the tortilla pieces out over the surface so that they’re in a single layer and overlapping as little as possible.
• Bake the chips for ten minutes, then gently stir and flip the chips. Add a bit more parm cheese. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with sea salt again
• Allow the chips to cool before serving. Yummy with hummus, bruschetta or just as is.

Regional History of Sea Salt

http://www.virginiaplaces.org/geology/salt.html

Holiday Bizarre 🎄

For our last show of the 2018 season, I headed to the Historic Village of Corolla for a Holiday Bazaar and stayed overnight at The Tiny Surf Shack in Kill Devil Hills.

Owners Lindsay and Andrew of ALTwood , in Historic Corolla hosted a fantastic Holiday Bazaar including a CO OP just down the way, Corolla Village Market. Local artists set up their work outside – ready for folks to mingle + shop.

https://www.altwoodco.com/

Local Artisans gathered to share the Christmas Spirit and their goods with the community. It was so nice to see some familiar faces I have met from past shows, and great to meet lovely new artisans. Camp Cocktail was creating delicious drinks .

Fresh cut mistletoe + pine adorned the large Artisan Tent. Christmas was in the air.

As Friday evenings Bizarre drew to a close, I was looking forward to my next adventure of the day. .. finding my Air BnB for the evening. Packed everything up and headed to Kill Devil Hills.

https://www.airbnb.com/rooms/20214640?guests=1&adults=1

The Tiny Surf Shack is tiny living with a bike ride to the beach. The backyard is set up for you to grill, wax your board, sit and sip coffee, or read a book in a hammock underneath the oak. Inside, each detail is thoughtfully planned to suit your needs. The next 30 visitors of this lovely nook will be receiving a 2 ounce sea salt.

So, as I pulled up to the Surf Shack, it began to rain… but the beautiful lights in the Oak brightened everything up. It was an utterly enchanting experience.

Woke up with a great night sleep, and grateful to find a supply of KDH Coffee there for me to enjoy.

As usual, the weather dictated my plan and I had to cut the show a day short and head back to the island.

The Outer banks are a beautiful place to explore and I am grateful my job lets me do just that and meet amazing folks along the way

Thanks Everyone – S