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Maldon Sea Salt - 8.5 oz
Item #: SSM101
Our Price: $9.50
 
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45 units available

Description 

 

Maldon Sea Salt is world renowned for its quality, texture and unsurpassed flavor. 100% natural Maldon Sea Salt is characterized by the soft, flaky pyramid-shaped crystals that give it a distinctively pronounced clean, salty taste.

Maldon Sea Salt is ideal for cooking or table use - its clean, fresh taste enhances the natural flavor of food. In fact, its pronounced salt taste means that less is required, an advantage for those who wish to reduce their salt intake.

The Maldon Crystal Salt Company, based in Maldon, Essex, England is a family business, run by generations of salt makers since 1882.

Ingredients: Pure Crystal Sea Salt with no additives

 

Product of Great Britain

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Morel Rarebit II
This version of "rarebit" is a little closer to the traditional version from the UK. It's made with a little dark beer for the classic flavor, but we think it's made even better by the addition of morel mushrooms. Like our other version, this recipe also uses only a couple ounces of fresh morels, but you can certainly add more if you want. We always do.
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Morel Sauce II
This is a versatile sauce that can be used creatively with many recipes. For example, it's excellent served with risotto, and spectacular with mashed potatoes. For a gourmet treat, add a tablespoon of truffle oil to your potatoes before mashing them.
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Morel and Fiddlehead Fern Ragout
This is a recipe that's been adapted from one by Emeril Lagasse. It's beauty and simplicity is inspired, whether served for a formal dinner or on the patio. A true Taste of Spring!
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Morel and Ramp Crostini
This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. May also be served as a side dish.
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Mushroom Bread Pudding
This is another one of those wonderfully hearty side dishes that can double as a main vegetarian course. This recipe will yield 20 small puddings, so cut the recipe in half if you don't have a crowd.
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Mushroom Salad with Frisee & Hazelnuts
Combining a few kinds of fresh exotic mushrooms for use in this recipe makes for a unique, refreshing salad.
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Passatelli with White Truffles
"Passatelli asciutti con tartufo bianco"

This classic dish is typical of the light cooking of the region of Romagna. So called because the dough is "passed" through a special device that looks like a slotted spoon with two handles. A memorable taste experience!
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Pasta with Chanterelles
Chanterelles add a new twist on the classic mushroom pasta. Versatile recipe that is fast and absolutely delicious.
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Pinot Noir, Chanterelle, and Fresh Truffle Sauce
This sauce is wonderful in very small quantities drizzled over a tenderloin steak that's been cooked until rare over a charcoal fire. By taking the small amount of time necessary to prepare this sauce, you can transform an ordinary steak dinner into an elegant gourmet experience.
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Potato and Mushroom Gratin
A mouth-watering twist to a comfort food we are all familiar with. Add chanterelles and Asiago cheese for a tummy-warming treat.
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Really Wild Mushroom Soup
This is a fabulous, elegant soup made with a variety of mushrooms. Try it with an assortment of cheeses and crackers. This recipe is adapted from one by Chef Charles Dale, and serves six.

Remember, when washing the mushrooms, make it quick. Soaking the mushrooms in water will diminish their flavor.
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Spaghetti with Morel Mushrooms and Asparagus
Wild mushroom and asparagus pasta with pine-nuts and herbs...truly a fruits-of-the-earth dish.
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Stir Fried Snap Peas & Exotic Mushrooms
The bright green and crisp, fresh flavor of the sugar snap pea will liven up any meal. This simple style is complementary to just about any main course, in fact it's so delicious it can be eaten as a meal.
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Truffle Pasta
Truffles turn an ordinary, easy to make pasta into a luxurious experience.
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Truffle Risotto
A dish for a special occasion that will guarantee some swooning at the dinner table! Simple yet heavenly.
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Warm Chanterelle and Blue Cheese Salad
This unusual warm salad makes the most of a few key ingredients to achieve a wonderful medley of flavors and textures.

The fruity, mellow flavor of fresh chanterelles makes an excellent counterpoint to the salty tang of good blue cheese. Nutty sherry vinegar and a buttery olive oil add their own notes. A salad to be savored!

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White Asparagus & Roasted Mushroom Salad
This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.
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Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

This recipe is adapted from one by the Chef John Ash.
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Wild Rice & Chanterelle Salad with Dried Cherries
A salad filled with tasty morsels and crunchy tidbits that is elegant and visually pleasing. It takes a few extra steps but the result is magnificent and unforgettable!
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Angel Hair Pasta with Black Truffles
There is nothing quite like a fresh truffle. It has a wild, earthy flavor which is at its best when seasoned sparingly and served with neutral flavors. Truffles are rare. For this reason, too, they bring something exotic and special to your table. This recipe is adapted from one by Emeril Lagasse. The secret to it is very simple seasonings.
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Sautéed Spinach with Dried Shiitakes and Shallots
Using dried shiitakes only intensifies their flavor, which in turn is enhanced by the dark green flavor of spinach. The exotic dance of flavors belies the ease of preparation.
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Wild Rice Stuffing with Mushrooms
This is a wonderful, traditional stuffing to serve for an elegant Thanksgiving dinner. Not only is it a change from the routine bread stuffing, but wild rice has a delicious nutty flavor that goes perfectly with turkey. The mushrooms add that woodsy, earthy flavor that complements the turkey and the wild rice, making this an unforgetable and delicious meal.
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Spaghettini al Beurre with Fresh Truffles
Fresh, firm truffles, thinly shaved over warm pasta are a true joy to the senses. Their pleasing aroma and subtle nuances of flavor are released by the gentle warmth of freshly cooked pasta.
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Artichokes & Lobster with Angel Hair Pasta
This is pasta like you've never had it before. The mint, hot chili and the wine will keep you guessing about exactly what it is that you're tasting. A piquant tomato sauce and the artichokes are perfect foils to morsels of sweet lobster meat, and the colorful presentation is appealing to the eye.
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Chestnut Ravioli with Bacon and Sage Brown Butter
The chestnut has a rich but mild flavor. It goes wonderfully with the spicy redolence of bacon, onion, and garlic. Add some chopped apple and wrap it in pasta and what you have is a brand new combination of flavors.

Using won ton wrappers cuts the time of preparation, to make this doable at short notice. Ready-to-eat chestnuts make this even easier!
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Fettuccine with Morels and Breast of Pheasant
This is a truly memorable Celebration of Spring - perfect for a special occasion, and not intricate.

Pheasant is a very fine-grained and lean poultry with a mild flavor that goes exceptionally well with the other wild ingredients. If you can't find pheasant, substitute chicken.
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Morel Mushroom Ravioli
Trying the parsleyed ravioli dough version, really makes this an exceptional dish! This version may be applied to any shape of pasta that you make fresh and will make an impact visually, as well as to your taste buds.
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Orzo with Shrimp, Tomato Sauce, and Feta Cheese
A rustic, comfort food that is easy to prepare and extremely versatile. The hot orzo softens the bits of Feta cheese to a creamy consistency, making the combination especially appealing when served warm. But it's good at room temperature too, for those hot summer days...and nights.

Try substituting goat cheese for Feta, or green olives for the Kalamatas, adjust the amount of chile peppers to suit your taste.

This recipe is adapted from Gourmet Magazine.
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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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The Woodcutter's Wife's Pasta
The Italian translation is "Maccheroncini allo Boscaiuola," but in any language this dish is succulent and saturated with provocative, musky flavors.

Presumably, woodcutters found wild mushrooms in the forest, and their wives obviously knew what to do with them! This dish is simple to prepare and very easy to eat.
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Beef Tenderloin Steaks Stuffed with Morels
A new twist on a classic recipe. Using dried morels adds a dusky, smoky, earthy note to the rich flavors of the beef. Simple to make yet tastes gourmet.
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Beef Tenderloin with Wine Sauce
A sophisticated version of a comfort dish. If you want a stronger flavor to your sauce, add additional amounts of the beef stock. If you want to take away some of the flavor's "edge," then add a heaping teaspoon of sour cream and whisk it in vigorously.
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Breast of Veal with Hedgehog Mushrooms
The name of this fascinating mushroom comes from the small, toothlike projections under the cap where, in other mushrooms, the gills are found. They can be found in groups under conifers or hardwoods, or, depending on the area of the country, around rhododendron bushes. They have been described by some as having a mild chanterelle flavor.
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Grilled Pork Chops with Peach Glaze
This dish is elegant and delicious, and a refreshing change from traditional, rich barbecue sauces. An important issue to keep in mind here is that both the rub and the sauce contain sugar, which may burn while on the grill. Build your coals so that there's a "cool side" to the grill. If the sugar starts to burn, move your chops to the cool side.
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Hickory Glazed Pork Loin
A good roast pork loin is one of the tenderest, most flavorful cuts of pork. This simple recipe yields a succulent roast that is tender, moist and packed with flavor. The addition of hickory syrup to the marinade adds a subtle dimension and a scintillating flavor.
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Chunky Deviled Egg Salad
Deviled eggs are a great way to use up all those hard-boiled eggs leftover from Easter. This version is the easiest yet. Instead of halving eggs and re-filling them, turn them into this devilishly good egg salad instead!
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Black Garlic Tapenade
Black Garlic has recently made quite a splash on the food scene. Once known only to a few cutting-edge chefs (and Asian health food devotees), black garlic is now readily available to us all. Black garlic is more than just the latest food fad - it's the real deal with a unique flavor and texture unlike anything else in the world.
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Crispy "Smashed" Potatoes with Truffle Oil
This simple & delicious recipe for crispy roasted potatoes with truffle oil is guaranteed to be a "smash" hit at any occasion. Kids & grownups alike will find them fun to make (and to eat). With only 4 ingredients and a few easy steps, it's an equally great dish for a party or a weeknight dinner. Garnish with a topping of sour cream and chives for an fantastic appetizer!
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Black Beluga Lentil Salad with Goat Cheese
Black beluga lentils are aptly named. Not only do the tiny jet-black lentils resemble beluga caviar in appearance, they also possess a warm, nutty flavor that is not unlike that of their namesake.

Black beluga lentils, like French Green Lentils (lentilles du Puys), differ from other "garden variety" lentils in several ways. Black Beluga lentils retain their lens-like shape and firm pleasant texture when cooked, making them a good choice for salads. They're much smaller, too - only about 1/8th-inch or so in diameter. Black beluga lentils cook very quickly, requiring only about 15 - 20 minutes to cook to a pleasant 'al dente' consistency.

The natural deep ebony color of Black beluga lentils fades to an attractive rich nut-brown hue during the cooking process. Their mild, but distinctive "legume" flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.
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