My dad makes split pea soup with the leftover ham after big family dinners, and he tinkered with his go-to soup recipe to include Hotmaple's Smokey Habanero.  I adjusted it so you can chose to include or omit the ham.

I appreciate the simplicity of the recipe, especially when things get busy at the Hotmaple office.  We don't always have time to make a home-cooked meal, and I think crock pots are magical for those days.

Ingredients:

1 lb dried split peas

5 cups chicken or vegetable broth

1 cup chopped onion

1 Tbsp minced garlic

4 carrots, chopped

1-2 bay leaves

2 tsp Hotmaple Smokey Habanero

1 lb diced ham (optional)

Directions:

1. Saute chopped onion until onion is translucent.  Transfer to slow cooker/crock pot.

2. Rinse split peas

3. Add peas, broth, garlic, bay leaves and Hotmaple Smokey Habanero to crock pot, and stir to combine.  Add ham if desired.  Broth should cover the ingredients.  If not, add more broth or water until covered.

4. Cover and cook on low for 6-8 hours.

5. Remove bay leaves. Add black pepper and salt to taste before serving.

This recipe ran in our local newspaper, Willamette Week.  

"Whiskey is also on the long list of things hot sauce goes well with. In fact, Hotmaple has already paired with Bulleit to make a limited edition hot sauce. Adding Bulleit to Hotmaple proved an exceptional hot sauce, and the reverse also works. Adding the signature Smokey Habanero sauce to Bulleit makes one hell of a spicy cocktail. A twist on a traditional whiskey smash, the lime and lemons in the Stumptown Smash brings out the citrus notes of the habaneros in the Portland-based hot sauce and maple syrup replaces the simple syrup in a whiskey smash. Rest assured: This drink will still put hair on your chest."  

This tasty dish can be served as a thick soup or on rice or polenta for a hearty meal. Perfect year round, but we love it for a fall/winter dish.

Many thanks to Britta Nelson of New Seasons Market - Arbor Lodge store for creating and sharing this recipe! 

Grilled cheese and tomato soup is one of our favorite foods during the fall season, and I had quite the tomato harvest from our home garden.   This spicy variation is based on my grandmother's recipe for home-made tomato soup.

Ingredients:
4 cups chopped fresh tomatoes
1 sliced yellow onion
4 whole garlic gloves
2 cups chicken or vegetable broth
1/4 cup Hotmaple Smokey Habanero 

Directions:
1. Combine all ingredients in a stockpot over medium heat.  Bring to a boil, and gently boil for 20 minutes
2. Blend mixture using a stick blender until smooth

Brussels sprouts: the under appreciated vegetable of our childhood.  This roasted brussels sprouts recipe has been a big hit with our customers, and is an excellent fall dish.   

Directions:
1. Preheat oven on low broil at 400 degrees. 
2. Trim and soak brussels sprouts for 10 minutes
3. Cut sprouts in half (or quarters for larger sprouts)
4. Place butter in large microwave safe bowl, and melt butter in microwave for 10-30 seconds  (depending on your microwave)
5. Whisk in maple syrup and Hotmaple
6. Toss brussels sprouts in sauce and spread in a single layer onto non-stick baking sheet
7. Place baking sheet on middle rack in oven and broil for 15-20 minutes.  Check every minutes after  15 minutes to allow sauce to caramelize but not burn. 

Serves: 4

Recipe created by Erin Currie