Holiday Spice Club 10% off - 11/12/09 - 1/01/2010

We guarantee our spices are the best in town! Organic and fresh! Join our Holiday Spice Club for free and get 10% off our Holiday Spices. Stop by the store and see why everyone is raving over our batch of fresh ground Vietnamese Cinnamon! Got fresh nutmeg? We do! Just stop by and ask us how we can save you money and offer the best spices around. We sell by the oz, but you can get less, as low as 1/10th of an oz if thats all you need or up to a pound. There is no need to buy jars of spices that will outlive you! Did you know that spices can go bad within a year? We guarantee our spices are the freshest around! They are also organic!

Want to join our Holiday Spice Club? Just stop by the shop and pick up a card!

Vanilla Bean Hot Cocoa Recipe

We carry vanilla beans and vanilla bean sugars, extracts and more. Stop by to get the best vanilla products around.

Ingredients for vanilla infused hot chocolate:

* 1 vanilla bean
* 4 cups milk
* 2 cups heavy cream
* 12 ounces semi-sweet chocolate chips
* 2 tablespoons vanilla bean infused cane sugar (or plain cane sugar)

Directions for vanilla infused hot chocolate:

1. Cut the vanilla bean in half length wise and scrape out the seeds.
2. Add the seeds to a large sauce pan.
3. Add the milk and cream to the sauce pan and place over medium heat.
4. Cook until the liquid is well heated being sure not to scorch it.
5. Stir in the chocolate chips, sugar and vanilla extract.
6. Stir continuously until the chocolate is thoroughly melted.
7. Pour into individual mugs

Pu-erh Power Punch Cold Defense Tea

1 Pu-erh Mini (Toucha or Jade Mini)
1 Tablespoon of Hibiscus
4-5 Blueberries
1 - Tablespoons of Stevia Leaf

The Pu-erh Power Punch is a sweet/tart hot tea made with aged pu-erh, hibiscus and stevia leaf. Full of antioxidants, vitamin c and cold/flu fighting goodies. I call this the Pu-erh Power Punch because if you drink 6 cups a day, it will k…nock out the common cold as well as defend against them! Makes 6-8 cups.

Using Goji Berries in Tea (Moroccan Mint Goji Berry)

Goji Berries have been used for over 6000 years to promote liver function, help with eyesight, improve blood circulation and the immune system. It also has cancer fighting abilities! How to make a quick Goji Berry and mint green tea!

How to make a Moroccan Mint Tea Blend

This short video demonstrates how simple it is to blend your own Moroccan Mint Tea. Quite simple, quite tasty!

Himalayan Salted Spiced Talipia

Ingredients

2 Talipia fillets
1 Himalayan Salt Brick or Slab
Spice
Oil

Directions

1. Simply preheat your salt slab by gas flame, in the oven or on a skillet to about 400-425.

2. Place a little a little oil on the salt slab and spread evenly.

3. Lay fillets on the salt slab

4. Sprinkle with spice

5. Cook until fish is flaky. Flipping fish no more than once or twice. The more you mess with the fish, the more salt will end up on the fish. Keep in mind. The fish is cooking and curing, so expect the fish to be nice and salty to begin with!

Duck Eggs Ala Salmon on Himalayan Salt Slab

Ingredients:

1 Himalayan Salt Slab
2 duck eggs (or chicken eggs)
Some salmon will do!

Directions:

Preheat you Himalayan Salt Slab by placing on a cooking sheet and in a cold oven, bring oven temp up to 150-200 degrees for 30 mins.

Raise temp gradually over the next 30 mins to 400. Allow to preheat for another 40 mins to an hour to allow the salts core to preheat.

Once your salt slab is preheated, pull out and place on range. Add some oil (I used olive oil) and spread over the salt, crack eggs and cook.

The more you flip your eggs, the saltier is they will become. Sear your salmon if there is room.

You should be able to cook large eggs and serveral pieces of salmon before the salt starts to cool off. If your range allows, you may want to keep a low flame on the slab to maintain the proper cooking tempurature if you are cooking a lot of food.

Allow salt slab to cool for a few hours before wiping clean with as warm damp cloth and allowing to air dry for at least 24 hours.

Saturday Sept 5th Labor Day Weekend Specials

Well today we bought out Argenta Market Bakery’s Arkansas Grape Filled Doughnuts and are offering 1 free doughnut and unlimited free coffee this morning to the first 9 customers! Today’s coffee is the Rescue #5 Firehouse Blend named after the #5 firetruck and fire fighters in North Little Rock’s Historic Park Hill District, which will be free and available all day.

We also picked up some spinach and cheese tamales, peaches and cream cheese tamales and blackberry and cream cheese tamales from Tamalcalli as well as some Arkansas Fig Bread and Tomato and Basil Focaccia Bread from Argenta Market.

Our Saltember sale is going stong, the durango and vanilla bean infused cane sugar is in demand. I have a feeling these will sell out soon. Stop by and stock up while supplies last! The doughnuts will not last long!

Fresh Homemade Vanilla Bean Ice Cream

The best homemade vanilla bean ice cream! You can purchase the vanilla beans and vanilla infused cane sugar here at Park Hill Pantry.

Ingredients

* 2 cups half-and-half or milk
* 1 cup whipping cream
* 1 cup vanilla bean infused sugar (or plain sugar)
* 1 vanilla bean, split and scraped

Directions

1. In a large saucepan, combine all the ingredients.
2. Bring mixture to a simmer.
3. Remove from heat, let cool and remove the vanilla pod.
4. Refrigerate mixture overnight.
5. Pour into ice cream maker and process according to manufacturers instructions.
6. Place the soft-serve consistency ice cream into an air-tight container and freeze at least one hour.