Posted on by Creative Co-Op

Cherrywood Smoke Sea Salt

Infused with the rich, fragrant flavor of subtly sweet cherrywood smoke, our Cherrywood Smoke Sea Salt adds a mild smokiness and salty crunch to a wide variety of foods.

  • Crisp, crunchy, coarse grains
  • Rich, smoky flavor and aroma with sweet notes
  • Pairs well with lighter proteins like fish and poultry
  • Ready to use. Add to taste.
  • Ideal for poultry, seafood, sauces, salads, soups, or as a finishing salt
  • Sprinkle onto hot buttered popcorn or french fries
  • Use as a unique rimming salt for savory cocktails

Recipes:

Dark Chocolate & Cherrywood Smoke Sea Salt Cookies COOK TIME: 30 minutes YIELDS: 30 cookies INGREDIENTS: ½ c Unsalted Butter, room temperature ½ c Granulated Sugar ½ c Brown Sugar 1 Large Egg 1 tsp Premium Madagascar Bourbon Vanilla Extract 1 ¼ c All-Purpose Flour ½ tsp Baking Soda ¼ tsp Table Salt 1 ½ c Dark Chocolate, chopped 1 Tbsp F+F Cherrywood Smoke Sea Salt INSTRUCTIONS: 1. Preheat oven to 300°F. Line two baking sheets with parchment paper & set aside. 2. In bowl of an electric stand mixer fitted with a paddle attachment, beat butter & sugars together until pale & fluffy. 3. Add egg & vanilla extract & beat for 1 minute. 4. Whisk together flour, baking soda & table salt in medium bowl. Add dry mixture to wet mixture & beat on low speed until incorporated. Fold in dark chocolate pieces. 5. Drop tablespoon-sized scoops of cookie dough onto prepared baking sheets, leaving about 2 inches of room between cookies. Sprinkle generously with F+F Cherrywood Smoke Sea Salt. 6. Bake cookies until just golden brown, about 15 minutes. Remove from oven & allow to cool on pan for 5 minutes. 7. Transfer to a wire rack to cool completely. Enjoy!

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Smoked Cherrywood Pork Ribs PREP TIME: 25 minutes COOK TIME: ~5 hours INGREDIENTS: ¼ c Molasses ½ c Applesauce (without sugar) 3 Garlic Cloves, minced or grated 1 tsp Cayenne 1 tsp Smoked Paprika 2 Tbsp F+F Cherrywood Smoke Sea Salt 1 ½ lb Pork Ribs INSTRUCTIONS: 1. In a sauce pan, on medium-low heat, stir together molasses applesauce & garlic. 2. Simmer for 15 minutes, making sure it does not boil. 3. Remove sauce from heat to cool. Preheat the oven to 250°F. 4. Mix together cayenne, paprika & F+F Cherrywood Smoke Sea Salt. Coat rack of ribs with dry rub mixture. 5. Cut a large enough piece of foil to wrap up the entire rack of ribs. Place the ribs on the foil & pour half of the warm sauce onto the ribs, spreading it around evenly with a basting brush. Wrap the ribs in the foil. 6. Bake ribs on a foil-lined roasting pan. After two hours, remove the ribs from the oven, slather on more sauce & rewrap them in the foil. 7. Return the ribs to the oven & continue to cook for about 4 hours, or until they are tender enough to easily pierce with a fork. 8. Finish by searing on a hot stove top, for a crispy but tender finish. Enjoy!

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