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Fair Trade Raw Cane Sugar - 24 oz
Item #: SWS219
Our Price: $6.00 $4.80 ends 6/1/2015
 
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23 units available

Description 

Wholesome Sweeteners Raw Cane Sugar is a golden-colored sugar with large sparkling crystals and a rich aroma. It is the ultimate topping for cakes, cookies, muffins, crumbles and pies and a wonderful start to the day sprinkled on cereal or fruit. Use as a one-for-one replacement for refined white and brown sugars.

Raw Cane Sugar, also known as Demerara- or Turbinado-style sugar, is made by crushing the freshly-cut sugar cane to squeeze out the juice, rich in, vitamins and minerals. The cane juice is heat-evaporated and spun in a centrifuge, or turbine, to produce the large sparkling golden crystals. Our Raw Cane Sugar has a distinctive color and flavor produced by keeping the sugar cane molasses in and around the crystals. It is not blended, colored or chemically refined.

The Fair Trade Certified logo is Wholesome's guarantee that our farmers' cooperatives are paid directly for the cane grown and milled. This means that the farmers can compete with factory farms, cultivate the quality of their crops, send their kids to school and build thriving communities.

Chef Marcus Samuelsson, chef and co-owner of Restaurant Aquavit, Riingo, New York and Merkato55, is featured on the back of the package with one of his favorite recipes.

Fair Trade Raw Cane Sugar Size: 24 oz (1.5 lbs)

Product of Malawi

Ingredients: Raw Cane Demerara Sugar

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Stuffed Morel Mushrooms
Third Runner Up, Earthy Delights 2009 Morel Recipe Contest
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Pad Thai
Pad Thai is often called the signature dish of Thai cuisine.
It's my "litmus test" whenever we try a new Thai restaurant - if their Pad Thai is good, chances are that the rest of menu is too.

There are many regional variations - it's been said that there is a different Pad Thai for every cook in Thailand! It even sometimes seems like a different Pad Thai every time we make it at home (largely due to the varying contents of our pantry).

Here's our favorite basic recipe.
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Penne with Roasted Tomato and Garlic
This rustic pasta is a vegetarian's delight. Oven roasting the tomatoes adds a heartiness to the sauce, despite the small amount of ingredients in it.
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Grilled Veal Chops with Morel Sauce
Tender, young veal chops paired beautifully with morels, fresh from the wild...a mouth-watering combination! These chops should be slightly pink and wonderfully juicy. The recipe is adapted from one in Gourmet Magazine, May 1995.
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Thai Grilled Beef Salad
This is a perfect dish to serve on one of those hot, limp days when no one feels like doing anything. It's cold, it's delicious, and it's easy. This yields two generous servings.
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Sweet & Sour Green Tomato Tatin with Goat Cheese
A spinach salad made into an elegant, gourmet taste treat! Perfect as an appetizer or as a salad. An interesting twist on a goat cheese-spinach salad.
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Avocado Egg Rolls & Tamarind-Honey Dipping Sauce
Avocado egg rolls are not exactly a traditional dish. But unusual or not, this is a very delicious appetizer for a holiday party, or just a special touch for a family dinner. Perfect and unusual vegetarian appetizer.
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Pignoli (Pine Nut Cookies) with Fennel Pollen
Pignoli (Pine nut cookies) are often thought of as Christmas cookies, but their delicate flavor and crisp texture make them a natural accompaniment to light, summery desserts like fresh fruit, ice cream & sorbet. This recipe varies from the traditional version in several ways, most notably by the use of fennel pollen, instead of ground fennel seed. While fennel pollen has the same distinctive anise-like flavor as fennel seed, it's much lighter, more delicate and less cloying.

These cookies only take 15 - 18 minutes to bake up crisp & golden brown, so they won't heat up the kitchen on warm days - and their intoxicating aroma is guaranteed to drive everyone in the house (if not the entire neighborhood) wild!
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Alfajores
As any South American child could tell you, alfajores are rich, buttery cookies filled with delicious dulce de leche. They're equally suited as a special dessert with an afternoon tea, or for an anytime snack.

Alfajores are the traditional cookies of Peru, Argentina, Uruguay, and Chile. The word alfajor comes from a Hispano-Arabic word meaning "stuffed". In Argentina, they are stuffed and finished in many guises, with a simple dusting of confectioner's sugar or covered with chocolate or fondant, and often rimmed with grated coconut.
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Aztec Chocolate Fondue
Chocolate the way it was meant to be eaten! Rich, dark chocolate enhanced with smoky chipotle chiles, fragrant cinnamon and Mexican Vanilla. Perfect for dipping cubes of pound cake or fresh fruit and berries.

The flavor is simply incredible!


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Baked Quinces
Quinces, though tart, have a fragrant, almost floral aroma and flavor, reminiscent of violets. They make for a dramatic presentation with their translucent pink color. The Port wine, cinnamon and sugar more than balance the natural tartness of the quince, to result in this unusual and unforgettable dessert.
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Bittersweet Chocolate Mousse
...with cacao nib whipped cream. Chocolate decadence!

This dessert will definitely get your motor moving! A wonderful dessert to have right before tap dancing!
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Chestnut Cake with Lemon Sauce
This is an absolute fantasy of a dessert, straight out of Italy and redolent of lemon and rosemary.
Don't think about trying to substitute regular flour for the chestnut flour - they aren't the same.
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Coconut Bamboo Rice Bibingka
A variation on the traditional Christmas dessert from the Philippines, ours is made with bamboo rice, which adds a subtle, soft green color. It is a comforting rice cake that tastes excellent with fresh cinnamon sprinkled on top.
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Huckleberry Crisp with Walnut Streusel Topping
Huckleberries are very nearly identical to blueberries, but they're smaller and they have an "edge" which is missing in domestic berries. The flavor of wild huckleberries, as is true of many wild things, is more complicated and less obvious than the flavor of their tame cousins.
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Lavender Crème Chantilly
This beautiful whipped cream concoction has an intense lavender aroma and delicate floral flavor. Any impeccably fresh fruit will pair beautifully with this Chantilly cream, garnished with a sprig of mint or fresh lavender .

Adding lavender to the whipping cream takes it to glorious heights of flavor and beauty making any dessert extra special.
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Michigan Cherry Cobbler
There are as many cobbler recipes out there as there are good cooks. We think this one is easy to make and twice as easy to eat.
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Michigan Cherry Mousse
Many experienced cooks are intimidated by the thought of making a mousse from scratch, but they shouldn't be - it's easy! The trick is to whip both the cream AND the egg whites to the correct consistency - just stiff enough to form "peaks" that hold their shape. With a little practice, you'll be able to reproduce the same results every time. This recipe uses a few choice ingredients to show off the incredible flavor of tree-ripened Michigan Cherries. Use good quality farm-fresh eggs and real cream for the best results.

Each bite of this wonderful concoction will evoke memories of summers by the lakeshore - too good to be missed!


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Oaxaca Chocolate Torta
Black Garlic Recipe Contest Grand Prize Winner
Congratulations to Diane Nemitz of Ludington, Michigan for her winning recipe entry "Oaxaca Chocolate Torta"!

Diane's recipe was selected for its originality and highly imaginative use of ingredients, including the featured ingredient, Black Garlic. Her clearly written preparation instructions were also a big plus! While Black Garlic might not be something you would typically think of using in a dessert, we found that its mellow sweetness and mild tang added the perfect touch to this deep, dark chocolate torta. Try it yourself and see what you think!


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Pawpaw Chiffon Pie
This old-fashioned dessert is so delicate, you could probably cut it with a feather! But use a fork - you won't want to miss one delicious crumb.


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Pawpaw-Champagne Sabayon
Light and airy, this rich mousse-like dessert is brimming with the deliciously tropical flavor of fresh pawpaws.


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Red Grapes in Syrup
A versatile topping for cakes, cheesecakes, even meats and poultry.
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Strawberries with Balsamic Cream and Mint
These days, even in the middle of winter, the stores seem to be filled with large, beautiful strawberries. Let a little summer sunshine into your life with this simple, refreshing preparation. Delicious over ice cream or shortcake. It's so versatile, use it on custard or muffins.
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Sweet Cherry Clafouti
Cherry Clafouti originates in the Limousin region of central France. The name comes from a word, clafir, which in the local dialect means, "to fill." Since cherries are such an important fruit across most of France, it was inevitable that it has become a part of the national repertoire. The dish is something of a cross between a custard and a cake, and is traditionally filled with unpitted cherries. The pits contribute to the flavor and color and, simply because they are there, you must eat the dessert slowly, savoring each cherry-filled bite.

Recipe adapted from "Provencal Light" by Martha Rose Shulman


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Five-Spice Scallops
If you've made the sweet and sour sauce ahead of time, this recipe goes together in minutes and tastes like it took hours. Use an indoor grill to cook them "table top" for extra fun, or stick to the traditional outdoor grill. They're superb when served with grilled, marinated pineapple chunks. Skewer them together with toothpicks and serve them as an appetizer.
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Grilled Chicken Wings with Two Thai Sauces
This irresistible appetizer comes to us from the July 1999 issue of Gourmet. This is what we smelled cooking on the deck when we came up from the beach, and I can assure you that there are some appetizers that it's worth ruining your dinner for. When you make these, make a lot of them. They fly off the plate!
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Grilled Chicken with Hot and Sweet Dipping Sauce
Marinate the chicken and grill. Serve with a finger-licking sauce. Don't expect any leftovers for next day.
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Summertime Caramelized Tofu Salad
This is a great summertime salad with a Pan-Asian bent. Don't be fooled by the exotic ingredients, the combination is refreshing, delightful and unforgettable.
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Tamago (Japanese Sweet Omelet)
In Japan, this traditional rolled omelet is indispensable at sushi restaurants as well as in lunchboxes. The eggs are cooked in a thin layer in a rectangular skillet, and then rolled to one edge of the skillet. Another thin egg layer is cooked in the same skillet, and this layer is then rolled up with the first. Other traditional ways include rolling up different ingredients inside, such as cooked spinach, sea urchin (uni), grilled, flavored eel (unagi no kababyaki) or crab meat.

In our version, we use a round skillet with excellent results.
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Five-Spice Grilled Cornish Game Hens
A savory-spicy marinade is the secret to intensely flavorful and juicy grilled Cornish Game Hens. The fragrant marinade is spiked with a generous dash of Five-Spice Powder, a popular Asian spice blend which includes Szechuan peppercorns, cinnamon, fennel seeds, cloves and star anise.

Try this dish served up with the amazingly delicious dipping sauce known as “nuoc cham” in Vietnamese. One of the key ingredients is the pungent condiment commonly called fish sauce. Don't be put off by the intense aroma - this stuff is addictively delicious! One taste, and you'll be hooked.

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Chicken Escabeche
A delicious chilled chicken dish for those hot summer days. This is a simple version of the classic, more complex concoction, which makes it much easier to prepare. It is a basic recipe on which to build to suit your taste.
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Chicken Satay with Peanut Sauce
This classic chicken satay may be cooked over charcoal or under a broiler, making it a year-long favorite. The dipping sauce is so good, you'd better make alot of it. you might be tempted to drink it! The aroma alone will make your mouth water. Makes 6 servings.
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Duck Breast with Wild Rice and Dried Cherry Pilaf
A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
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Roasted Vanilla-Glazed Duck Breast with Vegetables
A sweet glaze scented with Madagascar Bourbon Vanilla blends with tart fruity raspberry vinegar to form the perfect foil for rich, dark duck breast. The same vanilla glaze brings out the natural earthiness of the root vegetables.
For best results, slice the duck breast thin on the bias and don't be afraid to keep it as rare as possible.
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Tandoori Chicken with Yogurt & Green Papaya Salad
This is a classic Indian way of cooking chicken. While it calls for a whole chicken, quartered, you can use four chicken breasts, bone in. The green papaya salad is refreshing, delicious and healthy, and can be served on its own or with other meals.
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Thai Barbecue Chicken
This recipe features a beautifully light, but tangy marinade. Vinegar and a touch of sugar provide a "sweet and sour" background for the chopped chilies and the curry. This is a wonderful variation from the thick red sauce very commonly found in backyard barbecues. This marinade is subtle, complicated, and delicious.


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Thai Caramel Chicken
The wonderfully pungent aroma & flavor of fish sauce is balanced by the subtle sweetness of caramelized sugar and heat of fresh chiles in this version of a Southeast Asian classic.

Its taste is simply amazing - and so typical of Asian cuisines that manage to unite sweet, sour, spicy and savory flavors in a single wonderful one-pot dish.
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Thai Chicken with Lemon Grass
A delicious preparation of chicken that is marinated overnight and then grilled quickly next day, allowing you to kibitz with your guests, yet presenting an exotic, delicious, lip-smacking meal!

Remember that when using lemon grass, the part you really want is not so much the leafy leaves at the top of the stem. You want the base of the plant, where it looks more like a stalk. Lemon grass brings a very subtle, very lemon-y flavor to your recipe, but it does it in a way that blends very well with the other ingredients.
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Thai Grilled Chicken with Sweet Chile Dipping Sauce
An exotic version of grilled chicken that is mouthwatering to eat, as well as to smell in anticipation. A tropical blend of flavors sure to keep your guests and family clamoring for more. Another preparation where you marinate overnight, leaving you free to grill and enjoy the food as well as family and friends.
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Grilled Tuna Steaks with Citrus-Soy Sauce
East meets West on the barbecue grill!

This savory citrus-soy sauce is a perfect complement to the rich flavor and meaty texture of fresh tuna steaks that have been seared to medium-rare on a hot grill.

With the thick tuna steaks cooking for just a single minute on each side, this entire dish takes less than 20 minutes to prepare, sauce included.

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Marinated Mesquite-Grilled Scallops
This exotic recipe pairs traditional Southwestern style mesquite grilling with classic Thai flavors. It works beautifully!

The dipping sauce will work very well for other kinds of seafood, too. Try it with poultry, shrimp, or fish. It improves a bit with age, so mix it up ahead of time and store in a sealed jar in the refrigerator for two weeks or so.
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Seared Ahi Tuna with Yuzu-Wasabi Vinaigrette
Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime. In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!
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Miso-glazed Salmon
Salmon is such a versatile, user-friendly fish that it's hard to go wrong with it. Its pleasing flavor and firm texture make it an ideal candidate for all kinds of preparations.

This simple Asian-inspired marinade achieves the perfect balance, highlighting salmon's best qualities without masking it's delicate flavor.
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Grilled Wild Mushroom Salad with Black Walnut Vinaigrette
Black walnuts possess an earthy, intense flavor very different from the "tame" flavor of the familiar English walnut. For some, this distinctive flavor is an acquired taste; for others, it's love at first bite.

Given the intense flavor of black walnuts, black walnut oil is much milder in flavor than you might expect. It has a surprisingly rich, buttery texture with complex notes reminiscent of truffle oil. It's robust enough to hold its own with full-flavored ingredients, like wild mushrooms, yet it's never overpowering or cloying.

Add the woodsy flavor of fire-grilled chanterelle mushrooms and the sweetness of ripe pears, and you just might find that this is a salad to remember.
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Fiddlehead Salad Asian Style
This is a strongly flavored, robust, Fiddlehead fern salad. It goes wonderfully with bland dishes such as roast chicken or other poultry. But it also stands up well to something like a barbecue. Fast and easy to make.
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Seaweed Salad
The classic Japanese seaweed salad. Healthy, aromatic and tasty. Very easy and fast to prepare. Goes well with sushi.
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Bamboo Rice Risotto
This is not really a risotto in the traditional sense - in fact, it's much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.

Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, Bamboo rice is well-suited for sushi, creamy risotto-like dishes and rice-based desserts like rice pudding.

Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.


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Cranberry Sauce with Michigan Dried Cherries
If you're one of those people who like their cranberry sauce to come out of a can, then read no further. But if you like the taste of real cranberries and LOVE the flavor of dried Michigan tart cherries, then this is the cranberry sauce for you.

Light, refreshing and tangy Cranberry Sauce with Michigan Dried Cherries strikes the perfect balance with the rich flavors of roast turkey, but it's equally wonderful with pork, lamb or game. The hint of crystallized ginger is just enough to keep things interesting without going overboard. It's also easy enough for a novice cook to make with scarcely any effort, so get the kids to help. They'll be proud of their cooking prowess and the whole family can enjoy the results!


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Wild Rice Salad with Dried Cranberries
Wild rice, although not really a rice at all, is a true North American native. For many households, it has become a regular part of Thanksgiving family dinners and other festive fall & winter meals. This flavorful and nutritious salad is substantial enough to stand on its own as a light main dish, but it goes equally well with just about anything. Whenever you make it, make plenty of it. It refrigerates well and the rich, nutty flavor of this salad, brightened with citrus and laced with plenty of dried cranberries, pecans, celery & ginger, may even taste better the next day as leftovers.

Serves: 4 - 6
Time: 1 hour

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