Sumac

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Sumac is a shrub that lines the highways in North America.  It is a true superfood that has exceptionally high antioxidant properties,  neutralizing free radicals and thus decreasing the onset of aging prematurely and developing many diseases.  Studies have proved that this wild edible will improve glycemic control, reduce cholesterol levels and provide better cardiovascular health.  It is both antibacterial and antimicrobial due to concentrations of malic acid and a natural astringent due to concentractions of tannic acid.  In ayurvedic medicine, it is considered a cooling herb to the system.

Sumac Wild Sea Salt has a bright, lemon savory finish that will bring a burst of sunshine to vegetables, beans, fish, chicken, beef and pork.  Try some of these recipes below:





GREAT RECIPES

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Cheese Stuffed Olives (makes 24)

2 oz goat cheese, softened

2 T grated parmesan

1 tea each thyme, marjoram and parsley 

1 garlic clove, grated

1 tea Sumac Wild Sea Salt

24 pitted Cerignola green olives

3 sprigs of thyme, leaves removed from stem

2 dried red chiles de arbol, crushed

1/2 cup fruity extra virgin olive oil


1.  In a bowl, mix up the goat cheese, parmesan, herbs, garlic and Sumac Wild Sea Salt.  

2.  Spoon mixture into a plastic bag and squeeze so pressure is at a bottom point of the bag.  Make a small snip in the corner and pipe the mixture into the olive openings.  Place the stuffed olives on a decorative plate

3.  Mix extra virgin olive oil with fresh thyme leaves and crushed red pepper.  Pour over the olives and serve with crusty bread, if desired.

These are EXCELLENT with a cocktail!


Heirloom Tomato Salad with Pomegranate-Sumac Dressing (Serves 4)

3 tablespoons extra virgin olive oil

1 T pomegranate molasses

1 tea Sumac Wild Sea Salt

Freshly ground black pepper

2 pounds fresh, heirloom tomatoes, sliced 1/4 inch thick

1 small shallot, thinly sliced

1 tablespoon each of fresh basil, mint, and parsley leaves


1.  Whisk together the olive oil, pomegranate molasses, Sumac Wild Sea Salt, and pepper to taste. 

2.  Arrange the tomatoes and shallots on a platter and drizzle with dressing. Depending on the size of the herbs, you can leave them whole or tear the leaves into smaller pieces. Scatter them on top of the tomatoes.


Buckwheat, Beef and Roast Vegetable Salad (Serves 4)

2 small red onions, peeled and quartered

1 red bell pepper, thickly sliced

1 yellow bell pepper, thickly sliced

3 carrots, stew cut

3-4 purple or red potatoes, sliced in half

2-3 T Olive oil

2 tea Sumac Wild Sea Salt

1 cup raw buckwheat groats

1 egg 

Water for cooking buckwheat

1 1/2 tea whole grain mustard

1 tea maple syrup or honey

1 1/2 T lemon juice

2-3 T extra virgin olive oil

2 lbs sirloin steak

fresh parsley to finish


1. Preheat oven to 400 or fire up an outdoor grill.

2.  In a bowl, combine all the veggies with olive oil and Sumac Wild Sea Salt.  Dump them onto a lined sheet tray, or place them in a grill basket and roast or grill until caramelized and tender - about 45 minutes in oven or less time on the grill.

3.  Meanwhile, in a bowl, combine the buckwheat with egg and a pinch or two of Sumac Wild Sea Salt.  

4.  Place a high sided pan with tight fitting lid over medium heat and add the buckwheat.  Stir until all the groats are dry and toasted - about 2-4 minutes.

5.  Add 1 3/4 cup water and bring to a boil.  Cover the pan and simmer for about 5-10 minutes, or until all the water is absorbed and the groats are al dente, not mushy.  Remove cover, place a dry towel over the pan then re-cover with lid and let the goats rest off heat while you prepare the steak.

6.  Dry the sirloin steak well and season with Sumac Wild Sea Salt.  Sear or Grill to desired temperature, then let rest at least 5 minutes before slicing.

7.  Mix up the dressing by combining the mustard, lemon juice, maple syrup and extra virgin olive oil in a bowl.

8.  To assemble:  Place a pile of fluffy buckwheat on 4 plates,  Scatter each pile with roasted veggies and slices of steak.  Drizzle with dressing and serve with a garnish of parsley.


Lamb Tart  (Serves 4)

2 T olive oil

1 T tomato paste

3 garlic cloves, minced - divided

1 1/2 lbs ground lamb

1 tea freshly toasted and ground coriander**

pinch of red pepper flakes

2 tea cumin seeds, toasted**

1/4 cup lemon juice - from about 2 lemons

1/4 cup fresh mint, chopped

6 sheets phyllo pastry

4 ounces butter, melted

2 tomatoes, seeded and chopped fine

1/2 tea Sumac Wild Sea Salt + more to finish

1 red onion, minced

2 T parsley, minced

1 cup good quality hummus

1/3 cup feta cheese, crumbled


1.  Preheat oven to 350.

2.  Place a large skillet over medium high heat and, once hot, add olive oil.  Add tomato paste and cook until the color changes from bright red to crimson - about 1 minute.

3.  Add half the garlic, the lamb, coriander, chili flakes and 1 teaspoon of the cumin seeds.  Cook about 5-6 minutes or until the lamb is cooked through.  Stir in the lemon juice and 1 T mint then remove from heat and set aside to cool.

4.  On a flat surface, brush one sheet of phyllo with melted butter then place another sheet on top and brush with butter - do this with all 6 sheets then transfer the sheets to a tart pan with a removable bottom.  Tuck the sheets in carefully, folding over all the ends to create a thick edge.  Brush all exposed areas with butter and prick the bottom with the tines of a fork.  Bake for 8-10 minutes, or until the pastry is crisp and lightly golden.  Cool slightly and push the center down, if it rose while baking.

5.  In a bowl, combine the tomato, onion, parsley, feta, 1 T olive oil, the rest of the garlic, the rest of the cumin, the rest of the mint and 1/2 teaspoon Sumac Wild Sea Salt.

6.  Spread the bottom of the tart shell with hummus then top with the lamb mixture and  scatter with a 1/2 cup of the tomato/feta mixture.  Bake another 5 minutes to warm through.

7.  Serve with remaining tomato feta salad on the side as well as more whole mint leaves for garnish. 

** To toast coriander and cumin - place whole seeds in a dry pan over medium-high heat.  Toss them regularly and cook until they purfume the air by releasing their oils - about 1 minute.  Remove from heat, cool and grind in a spice grinder or crush with mortar and pestel.


Sumac Beet Latkes with Poached Eggs (Serves 4)

2 large beets, peeled and shredded

1 sweet potato, peeled and shredded

2 carrot, peeled and shredded

1/2 tea Sumac Wild Sea Salt + more for finishing

1/4 tea ground cumin

1/4 tea ground coriander

10 eggs - 2 for latkes, 8 for poaching

1/4 cup potato starch or arrowroot powder

ghee for pan frying

watercress for serving


1.  Mix together beets, sweet potato, carrots, Sumac Wild Sea Salt, cumin, coriander, 2 beaten eggs and enough potato starch to make the mixture stick together. 

2.  Shape into about 12 patties. Heat a frying pan and melt ghee, adding more if needed; fry the latkes until browned, then flip over to brown the other side.

3.  Place a pile of watercress onto 4 plates.

4.  To poach the eggs,  Strain each egg by cracking it into a mesh strainer and letting the liquid pour off so only the gelatinous white is clinging to the yolk.  Carefully place each strained egg into a bowl - filling the bowl with no more than 6 eggs at a time.  

5.  Bring a pot of water with a strainer submerged inside to a high simmer.  Salt the water and stir to disolve.

6.  Drop the 6 strained eggs into the simmering water so they lay at the bottom of the strainer submerged in the hot water.  Let sit for 30 seconds or so until they start to form the perfect poached egg.  Shake the strainer a bit and lift from the water after about 2 minutes to check that the eggs are done.  There should be no liquid white and the yolk should feel like a filled water balloon when lightly touched.  Immediately place the strainer with the poached eggs in COLD water to stop the cooking process.  Repeat with 6 more eggs and hold them in cold water until ready to serve (can be held up to 5 days in the fridge in the water bath).

7.  To plate, place 2 latkes on top of the watercress.  Fill a bowl with hot tap water and remove the poached eggs from the cold water to the hot water (about 140 degrees) in order to warm them through - this takes about about 2 minutes.  Drain well and pat with a dry towel then carefully place the eggs on top of the latkes.  Sprinkle with Sumac Wild Sea Salt and serve.




© Wild Sea Salt established August 2015