Salted Pineapple Crunch Vanilla Ice Cream
Salted Pineapple Crunch Vanilla Ice Cream
This fantastic frozen fruit ice cream complements any summertime meal beautifully or stands alone as a hot summer afternoon treat!
Makes 1 Gallon
Ingredients:
- 1/2 Pineapple, cut into 1/2″ chunks
- 1 Gallon Premium Vanilla Ice Cream or Homemade Ice Cream
- Course Grain Himalayan Sea Salt
Directions:
1. Prepare cookie sheet covered with parchment paper.
2. Lightly coat pineapple chunks with sea salt and spread onto cookie sheet, making sure that the chunks do not touch. Place in freezer until frozen.
3. Thaw 1 Gallon of ice cream until melted just enough to stir, carefully stir in frozen, salted Pineapple chunks and refreeze mixture immediately.
Salted Pineapple Crunch Vanilla Ice Cream
Sweet & Salty Strawberry Daiquiri
Sweet & Salty Strawberry Daiquiri
This quick and easy recipe is perfect for sweet & salty drink lovers, and a fun, sensational addition to your summer BBQ that everyone will enjoy!
Makes 1 Daiquiri
Ingredients:
- 1/2 cup frozen strawberries
- 4 ice cubes
- 1/8 teaspoon Pink Sea Salt [Click to Buy Here]
- 1 teaspoon white sugar
- 1.5 oz rum (your choice)
Directions
- Blend all the ingredients together in a blender until smooth.
- Rim serving glass in sugar, pour daiquiri into glass & enjoy!
*Leave the rum out of the mixture for a virgin Daiquiri the kids will love too!
Sweet & Salty Strawberry Daiquiri
Salted Caramel Vodka Infusion Shot
Salted Caramel Vodka Infusion Shot
This sweet yet sophisticated caramel vodka infusion combined with a touch of gourmet pink salt flavor and an unforgettable presentation is sure get your guests’ attention at any gathering, lending a decadent and festive flavor to Holiday parties!
Servings: Makes 1 Bottle (roughly 750ml) / Prep time: Up to 4 days
Ingredients:
- 20 caramel candies
- 1 750ml bottle of vodka
- 1 Himalayan Salt Shot Glass per Guest
You will also need:
- 1 Sharp kitchen knife
- Coffee filters
Directions:
1. Unwrap caramels and cut each candy into four pieces.
2. Remove 2 shots of vodka from the bottle.
3. Drop the caramel pieces into the vodka bottle, screw the cap back on the bottle, making sure that it is sealed tightly, and shake vigorously until you notice the caramels starting the infusion process (you will notice the caramels beginning to “melt” in the vodka, turning it a brownish color).
4. Continue to vigorously shake the bottle periodically for a few days until the caramels are completely infused with the vodka (before shaking look through the bottom of the bottle, if you still see caramels on the bottom, keep shaking).
5. Once the caramels are completely infused with the vodka, strain the mixture through a coffee filter to remove the white froth that forms on top. *The liquid will be a bit thick, so pour the caramel vodka a little at a time to avoid spill over. You will also need to swap out the coffee filter a few times during the straining process as the filter will become clogged with froth.
6. Chill, serve in chilled in Himalayan Salt Shot Glasses and enjoy!
Salted Caramel Vodka Infusion Shot
Sweet & Sour Pink Mojito
Sweet & Sour Pink Mojito
Sweet & Salty never tasted so good! This refreshing Pink Mojito recipe infuses the sensational, fruity, minty flavor of a traditional pink version of this popular drink with the savory salt flavor of “Pink” sea salt!
Serves 1
- 6 mint leaves + 1 or two sprigs for decorating
- ½ of a lime lime, cut into wedges
- 1 ½ tsp Agave simple syrup (or 2 tsp simple sugar syrup)
- 4 raspberries
- 1oz white rum (we used Bacardi)
- 1tbsp cherry brandy
- tonic water or soda water (to top off)
- 2tsp Fine Grain Himalayan Pink Sea Salt
Directions:
- Combine the mint leaves, lime wedges, raspberries & sugar syrup in a tall glass, and lightly mush up the mixture, getting as much of the juices squished out as you can.
- Rim another tall glass with Himalayan Salt (use a lime wedge to wet the rim of the glass, spread 2 tsp of salt onto a small saucer, then dip the rim of the glass in the salt).
- Carefully spoon the mixture from the first glass into this glass, taking care not to bump the salt off.
- Spoon crushed ice into the glass until it is full to just below the rim. Pour the rum & cherry brandy over the ice, then (carefully) mix well.
- Top off the mixture with tonic water, and a sprig of mint, and serve cold!
Sweet & Sour Pink Mojito
Himalayan Salted Smoked Salmon Sushi Roll
Himalayan Salted Smoked Salmon Sushi Roll
This simple, basic Sushi recipe is easy to make, yet it will wow your guests with it’s mouthwatering, fabulous presentation & delicious flavor!
Serves 6 | Prep Time: 30 minutes | Cook Time: 10 minutes
Ingredients:
- 2 cups Japanese sushi rice
- 6 tablespoons rice wine vinegar
- 6 sheets nori (dry seaweed)
- 2 tablespoons wasabi paste
- 1 avocado, peeled, pitted and sliced
- 1 cucumber, peeled and sliced
- 250g smoked salmon, cut into long strips
- 6 Himalayan Salt Sushi presentation Blocks-refrigerated for 2 hours
Directions:
1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water until done and water is absorbed. Remove from heat and immediately stir rice vinegar into the hot rice. Pour rice into a bowl & stir for 1 minute, making sure not to break up the rice. Spread rice on a plate until completely cool.
2. Place 1 sheet of seaweed on bamboo mat and spread a thin layer of cool rice on top, leaving about 1 cm of the seaweed uncovered at the top and bottom edge. (This will make sealing easier later.)
3. Dot a little wasabi across the rice and arrange cucumber, avocado and smoked salmon in a line, on the rice, about 2.5cm from the bottom edge of the seaweed.
4. Roll tightly from bottom to the top edge, with the help of the bamboo mat, dampening the top edge of the seaweed and pressing to seal. Repeat for remaining ingredients.
5. Cut each roll into 8 equal pieces, arrange on Chilled Sushi Presentation Blocks and serve.
Himalayan Salted Smoked Salmon Sushi Roll
Homemade Whole Wheat Soft Pretzels w/ Himalayan Sea Salt
Homemade Whole Wheat Soft Pretzels w/ Himalayan Sea Salt
These delicious, homemade pretzels are the perfect appetizer for parties and also make a wonderful late night snack!
Makes 12
Ingredients:
- 3 cups whole wheat flour, add extra if needed
- 1 package fast rise yeast
- 1 tsp. Fine Grain Himalayan Sea Salt
- 1 1/3 cup warm water (125 to 130 degrees F)
- 3 tbsp. Canola oil
- 1 tbsp. honey
- 1 egg white, slightly beaten
- Sesame Seeds
- Course Grain Himalayan Sea Salt
Directions:
1. Mix 2 cups flour, dry yeast and salt in a large bowl. Stir in water, oil and honey and beat until smooth. Mix in enough remaining flour (extra if needed) to make dough easy to handle.
2. Turn dough onto a lightly floured surface and knead about 5 minutes or until smooth and elastic. Cover and let rest for 10 minutes.
3. Heat oven to 400 degrees F and Grease a cookie sheet.
4. Divide dough into 12 equal parts. Roll each part into a rope about 17 inches long. Twist each rope into a pretzel shape and place on the cookie sheet. Brush pretzels with egg white and sprinkle with coarse sea salt and sesame seeds.
5. Bake about 15 minutes or until pretzels are golden brown and crust is crisp. Immediately remove from cookie sheet to wire rack.
6. Serve warm with your choice of mustard.
Homemade Whole Wheat Soft Pretzels w/ Himalayan Sea Salt
Himalayan Salt Block – Demonstration Video – Family Dinner Party
Himalayan Salt Block – Demonstration Video – Family Dinner Party
We thought you may enjoy a demonstration of the fun you can have cooking on a Himalayan Salt Block at parties, so we have added this video of a family trying a Himalayan Salt Block Dinner Party!Video Courtesy of rebaleigh1
Want to try Himalayan Salt Block cooking at your next get together?
Purchase High Quality Himalayan Salt Blocks Here>>
Himalayan Salt Block – Demonstration Video – Family Dinner Party
Salt Grilled Coconut Rum Mahi Mahi
Salt Grilled Coconut Rum Mahi Mahi
Mahi Mahi like you’ve never tasted it before! This simple yet tasty recipe leaves you time to enjoy conversation while cooking up a restaurant quality fish everyone is sure to love! This tasty fish can be served as an appetizer, or the main dish of a spectacular meal!
Ingredients:
- 8 Mahi Mahi Fillets
- 1/4 Cup Coconut Jack (or your favorite Coconut Rum
- Canola Oil
- Himalayan Salt Block Grill
Salt Grilled Coconut Rum Mahi Mahi
Pink Sea Salt Crunch Caramel Apples
Pink Sea Salt Crunch Caramel Apples
This recipe infuses a traditional fall favorite with pink sea salt, turning into an unforgettable sweet & salty fall treat! With their salty caramel coating, these apples disappear like ghosts into thin air! Your Trick or Treat kiddos will love this one too!
Makes 10 Sea Salt Caramel Apples
Ingredients:
- A dozen of your favorite apples-(Tip-sweeter types of apples work best)
- 2 packages of caramels
- 1/2 cup Course Grain Himalayan Pink Sea Salt
- 1/4 cup half & half
Materials:
- 1 Med. Saucepan
- Cookie Sheet lined with Wax or Parchment Paper
- 12 Popsicle sticks
Directions:
- Wash the apples and insert a Popsicle stick in the top of each apple.
- Unwrap caramels and place in your saucepan with 1/4 cup half & half, heat on stove over medium heat until melted & blended smooth
- Coat apples in caramel as you normally would, then, turning the apple slowly on the stick, sprinkle lightly with Course Himalayan Sea Salt, don’t overdo the salt or it will come out too salty-your looking for a light sprinkling of salt.
- Place apples on the cookie sheet & refrigerate until cool and caramel is solid.
Pink Sea Salt Crunch Caramel Apples
Homemade Himalayan Salt Gomasio Recipe
Homemade Himalayan Salt Gomasio Recipe
This recipe enlivens the traditional macrobiotic seasoning, Gomasio (also spelled Gomashio), with the subtle, gourmet flavor of Himalayan Pink Salt!
This dry condiment which originated in Japanese cuisine is a sesame salt similar to Furikake and a fundamental seasoning used in a macrobiotic diet. The benefits of Gomasio include flavor as well as the ability to reduce the amount of sodium intake in your diet. Gomasio is an excellent substitute for salt and pepper and adds mouthwatering flavor to rice, soups, stews, casseroles and veggies, and is easy to make at home!
- 1 tsp Himalayan Sea Salt
- 15 tsp Sesame Seeds
Directions:
1. Heat a cast iron frying pan over moderate heat.
2. Add 1 tsp of salt to the pan, stirring the salt around until it is completely dry.
3. Remove the salt from the heat and grind until fine using a salt grinder or mortar and pestle.
4. Add 15 tsp of sesame seeds to the same frying pan, stirring the seeds over moderate heat until they crack *A good test to see if your seeds are done:squeeze a sesame seed between your forefinger and thumb, if the seed cracks the seeds are done.
5. Once the seeds are done, remove them from the heat and grind them with a mortar and pestle until about half of the seeds are cracked and ground.
6. Add the toasted, ground sea salt to the sesame seeds and blend thoroughly.
7. Store your Gomasio in an airtight, dry container and refrigerate when not in use. (Ground Sesame Seeds go rancid quickly if not refrigerated.)
Simply mix together one part Himalayan Sea Salt with twelve parts toasted sesame seeds.
Archived Q&A:
Mike Johnlink ( himamj79@gmail.com )
“As you mentioned in the recipe Himalayan Sea Salt I was just wondering, is Himalayan Pink Salt and Himalayan Sea salt same thing ?”
Answer From Himalayan Salt Boutique:
“Yes, Himalayan Sea Salt is also known as Himalayan Pink Salt because of its peach/pink coloring. Thank you for your question, we are always happy to help!”
Homemade Himalayan Salt Gomasio Recipe
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