SEA SALT, DRIED ROSEMARY & JUNIPER BERRIES
Strap on your lederhosen, kiddos! This old world taste puts the OOMPH in OOMPA-PA-PA. The ‘Horn’s made for beef, pork & game, but Maureen loves it on sweet potato fries. Try it on roasted root veggies of any kind and in savory baked goods: flatbreads, pizza crusts, biscuits and scones.
The 'Horn is not a rub. Use it as you would salt: sprinkle, don't pour.
DAS SCHÖNE FLEISCHLOAF: Add 2 tsp to 1 lb ground beef and 1 lb ground pork. Stir in 1 cup toasted pumpernickel bread crumbs, 2 leeks caramelized in butter, 1/2 cup chopped parsley, and 1/2 tsp pepper. Bake 375 til unraw.
PIZZA! We use Franny's of Brooklyn's pizza dough recipe, which we've linked to here. It's super simple and cracker-crispy thin. Add 1 tbsp Whassamatterhorn to the dough instead of 2 tsp kosher salt. Their sauce recipe is equally easy and fantastic: 1 28 oz can of San Marzano tomatoes, drained + salt and pepper to taste. Use an immersion blender, masher or wooden spoon to break up the tomatoes.
1. Remove and save the greens.
2. Wrap each beet in foil and throw it on the grill for about 45 minutes, or in the oven at 400 for about 45 minutes.
3. Rinse, peel, and slice the beets in a bowl.
4. Add washed, chopped beet greens, a splash of red wine vinegar, and Whassamatterhorn. Start with a tsp, taste, and go from there. Add black pepper if you wish.
MARKET BOOTH OYSTER CRACKERS For the oyster crackers we have at our market booth! Into a quart Ziplock baggie or quart Tupperware container, mix 1/4 cup of oil and 1 tbsp any Saltlicker flavor (our fave: Whassamatterhorn) Try and get the salt to dissolve into the oil. That's why we prefer using a baggie: you can mush the salt and oil together with your fingers through the bag. Dump in one 9 oz bag of oyster crackers. Toss around, getting the salt even on the crackers, bake at 325 for 15 minutes.
VENISON: 1 tsp per lb + a little ground sage.
CHOPS, ROASTS, RIBS, ETC.: 1/2 tsp per lb. Add fresh chopped herbs like sage, parsely, and rosemary for a super shi-shi feast.
GLAZED CARROTS OR TURNIPS: Add 1/2 tsp or to taste to 1 lb chopped carrots or turnips browned in butter. You can also add a splash of sherry at the end of cooking, along with 1/8 tsp sugar.
ROASTED ROOT VEGGIES: Preheat your over to 400. Chop up 1 lb of any root veggie (or a mix): carrots, sweet potatoes, regular potatoes, turnips, parsnips, etc. Add 1/2 tsp WMH + 1 tbsp olive oil. Roast for about 20 minutes. Throw in 1/4 tsp ground caraway seeds if you really feel like getting your Germanic freak on.
GLOUCESTERSHIRE HOTPOT: Mix sliced apples, turnips, carrots, 3 lbs cubed pork floured and browned in butter. Add stock and 1 tbs Whassamatterhorn. Simmah. Check out Nigel Slater’s great recipe here.