Lavender Sea Salted Marinated Beets

October 25, 2019October 25, 2019 ~ HatterasSaltworks ~ Leave a comment

Marinated Beets are Delicious on its 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.

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. You will get around4-6 servings. They tasted delicious with a sprinkle of Lavender Sea Salt.

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

http://www.hatterassaltworks.com

Baked Parm Crisps with Rosemary Sea Salt

May 20, 2019May 20, 2019 ~ HatterasSaltworks ~ Leave a comment

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

January 28, 2019 ~ HatterasSaltworks ~ Leave a comment

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

Holiday Bizarre 🎄

December 20, 2018December 30, 2018 ~ HatterasSaltworks ~ Leave a comment

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

Smoked Sea Salted Tomato + Goat Cheese Tart

August 19, 2018 ~ HatterasSaltworks ~ Leave a comment

You just can’t beat a summer tomato. Whether you like yours on a toasted sandwich with mayo, in a salsa or straight up … tomatoes are large and in charge right now.

We have combined goat cheese and a garden fresh tomato for this simple summer tart – perfect for sharing.

We will need:

~ 1 tomato

~ 4 ounces of favorite goat cheese (room temp)

~ fresh chives or other favorite herb

~ HATTERAS SALTWORKS Smoked Sea Salt

~ splash of balsamic vinegar

~ 1 prepared pie crust, rolled out

~ black pepper

~egg

~ 1 /8 teaspoonful minced garlic

Preheat oven to 350* + place pie crust on baking pan. Spread goat cheese evenly on pie crust. Thinly slice tomato, sprinkle with smoked Seasalt + vinegar. Let rest 2 minutes.

Spread chives on cheese, then layer tomatoes evenly on top, leaving about an inch of outer crust bare. Fold over. Brush with egg. Top with garlic + remaining chives

Cook for 35-40 minutes.

Let sit 30 minutes + Serve

You can serve warm or room temperature. We hope you enjoy 🥂

http://www.hatterassaltworks.com

June 13, 2018 ~ HatterasSaltworks ~ Leave a comment

www.thetaylor-house.com/skillet-chocolate-chip-cookie/

Outer Banks Sea Salt: ‘This Doesn’t Happen Anywhere Else’ | North Carolina News | US News

May 29, 2018 ~ HatterasSaltworks ~ Leave a comment

BUXTON, N.C. (AP) — Brian and Shaena McMahon were vacationing 10 years ago in St. Martin in the Caribbean when they decided to make their own salt.
— Read on www.usnews.com/news/best-states/north-carolina/articles/2018-05-28/outer-banks-sea-salt-this-doesnt-happen-anywhere-else

Sea salt from the Outer Banks: “This does not happen anywhere else on Earth” | Local News | pilotonline.com

May 5, 2018 ~ HatterasSaltworks ~ Leave a comment

Hatteras Saltworks set up near the Cape Hatteras Lighthouse where homemade solar evaporators produce sea salt.
— Read on pilotonline.com/content/tncms/live/

Tropical Bark with Smoked Sea Salt

April 3, 2018April 3, 2018 ~ HatterasSaltworks ~ Leave a comment

This past Easter Weekend, I joined Miss Belinda and The awesome crew at Lee Robinson’s General Store in Hatteras Village for their first wine tasting of the year.

From 4-6 pm we sampled decadent cheeses, meats, local jams, wine from around the world, and our white chocolate bark with smoked pecan sea salt. It was so nice seeing familiar faces, and meeting new ones after a long winter.

Today I am sharing our Easter Bark Recipe. Pineapple and Coconut bring the tropical vibe and the Smoked Pecan Sea Salt adds a Smokey, buttery Southern Flavor.

We will need:

1 Bag white chocolate chips
1/2 cup toasted, shredded coconut
1/2 cup chopped dried pineapple
Hatteras Saltworks Smoked Seasalt

Melt chocolate in double boiler until smooth, spread evenly on wax paper. Evenly sprinkle pineapple, coconut and sea salt. Chill in fridge 30 minutes. Break up into bite size pieces.

The fun part about Bark is you really can’t go wrong – if you’d rather add dried mango or sesame seeds or ( you see where I’m going here) Totally up to your taste buds –

Hope you enjoy this delicious salty + sweet treat – to stay posted for info on the next wine tasting at Lee Robinson’s General Store and other tasty events we will be participating in the upcoming season, follow our social media pages.

Www.hatterassaltworks.com

Thank you!

Shaena