Bags of Spices

THE HUGGINS FAMILY

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Appetizers

Small plates, snacks, dips, bites, and crowd-pleasing starters perfect for family gatherings, parties, holidays, and casual meals — flavorful dishes that kick off any feast.

  • Crispy Gnocchi Chaat with Spiced Chickpeas

    Crispy Gnocchi Chaat with Spiced Chickpeas

    This crispy gnocchi chaat delivers everything we love about samosa chaat—warm spiced chickpeas, cool salted yogurt, bright green chutney, and that sweet-tangy tamarind hit—without the folding and frying. Roasted gnocchi turns golden and blistered, while quick-pickled red onions and a glossy date–tamarind reduction give the platter a modern, restaurant-worthy edge. Mildly spicy for the family, with simple ways to dial up the heat at the table.

    Ingredients

    Quick-Pickled Red Onions

    • 1 medium red onion, very thinly sliced
    • 3 tbsp rice vinegar (or white vinegar)
    • 2 tbsp warm water
    • 1 tsp sugar
    • ¾ tsp table salt

    Date–Tamarind Reduction

    • ¾ cup tamarind chutney (store-bought, or our family’s homemade Classic Tamarind Chutney)
    • 2–3 Medjool dates, pitted and finely chopped
    • 2 tbsp water
    • pinch roasted cumin powder (optional; see Notes)
    • tiny pinch table salt

    Yogurt

    • 1½ cups plain whole milk yogurt
    • ¼ tsp table salt
    • ½ tsp sugar
    • 1–2 tbsp milk, to thin slightly

    Mint-Cilantro Chutney

    • 1½ cups cilantro leaves and tender stems, packed
    • ¼ cup mint leaves, lightly packed (leaves only; remove thick stems)
    • ½ small green chili (serrano or jalapeño), seeded (mild)
    • 1 tbsp fresh lime juice
    • ½ tsp sugar
    • ½ tsp table salt, plus more to taste
    • 1–3 tbsp water, as needed to blend smooth

    Crispy Gnocchi

    • 2½ lb shelf-stable potato gnocchi
    • 3 tbsp neutral oil
    • 1 tsp table salt
    • 1 tsp Kashmiri red chili powder (mild; mostly for color)
    • ¾ tsp chaat masala
    • ⅛ tsp garam masala
    • optional: ⅛ tsp sugar

    Spiced Chickpeas

    • 2 tbsp neutral oil
    • 1 tsp cumin seeds
    • ½ small yellow onion, very finely minced
    • 1 tsp grated ginger
    • 1 tsp grated garlic
    • 1 tbsp tomato paste
    • 1 tsp ground coriander
    • ½ tsp ground cumin
    • ¼ tsp turmeric
    • ½ tsp Kashmiri red chili powder
    • ¼ tsp garam masala
    • ¼ tsp kasoori methi, crushed finely between palms
    • ½ tsp table salt, plus more to taste
    • 2 cans (15 oz each) chickpeas, drained
    • 2–3 tbsp water
    • 1–2 tsp fresh lime juice

    To Finish

    • ½–1 cup nylon sev (thin sev is best)
    • extra sev, on the side
    • 2–3 tbsp chopped cilantro
    • chaat masala, for a light dusting
    • optional: pomegranate arils

    Directions

    Quick-Pickle the Onions

    In a bowl, whisk together vinegar, warm water, sugar, and table salt until dissolved.

    Add sliced red onion and toss. Let sit 30–60 minutes, then drain well before plating.

    Make the Date–Tamarind Reduction

    In a small saucepan, combine tamarind chutney, chopped dates, water, optional roasted cumin powder, and a tiny pinch of table salt.

    Simmer gently 5–8 minutes, stirring often, until glossy and slightly thickened.

    Blend smooth (strain for an ultra-refined sauce if desired). Cool completely; it will thicken slightly as it rests.

    Prepare the Yogurt and Chutney

    For the yogurt: whisk yogurt, table salt, sugar, and milk until smooth and lightly drizzleable. Taste and adjust salt if needed.

    For the mint-cilantro chutney: blend cilantro, mint leaves (no thick stems), seeded green chili, lime juice, sugar, table salt, and a splash of water until smooth and bright. Add water only as needed to blend; taste and adjust salt/lime/sugar for balance.

    Crisp the Gnocchi

    Preheat oven to 450°F (conventional bake, no convection). Place the rack on the bottom or lower-middle position.

    Toss gnocchi with neutral oil, table salt, Kashmiri chili powder, chaat masala, garam masala, and optional sugar until evenly coated.

    Spread on a bare aluminum sheet pan in a single layer (do not crowd). Roast 25–35 minutes, flipping once around 15–18 minutes, until deep golden, lightly blistered, and crisp on the edges.

    Keep warm while you finish the chickpeas.

    Cook the Spiced Chickpeas

    Heat neutral oil in a skillet over medium heat. Add cumin seeds and cook until they crackle and smell fragrant (about 20–30 seconds).

    Add minced onion and cook until softened but not browned, 3–5 minutes. Add ginger and garlic and cook 30 seconds.

    Stir in tomato paste and cook 1 minute. Add coriander, ground cumin, turmeric, and Kashmiri chili powder and cook 20–30 seconds to bloom.

    Add chickpeas, table salt, and 2–3 tbsp water. Simmer 5–6 minutes, stirring, until the chickpeas are glossy and lightly coated (not wet).

    Turn off heat and stir in garam masala, crushed kasoori methi, and lime juice. Taste and adjust salt and lime for a gently warm, savory, slightly tangy finish.

    Assemble the Platter

    Use a large shallow platter (white looks especially sharp). Scatter hot crispy gnocchi evenly across the platter.

    Spoon chickpeas lightly over the gnocchi (don’t blanket the whole surface—leave golden gnocchi exposed).

    Drizzle yogurt in ribbons, then drizzle date–tamarind reduction sparingly in thin lines. Add small streaks or spoonfuls of mint-cilantro chutney.

    Scatter drained pickled onions. Sprinkle with nylon sev, chopped cilantro, and a light dusting of chaat masala. Add optional pomegranate arils.

    Serve immediately while the gnocchi is still crisp, with extra sev on the side for topping.

    Notes

    Preparation

    • Crispness is the make-or-break detail. Roast the gnocchi on a bare aluminum sheet pan, use conventional bake (no convection), and flip once to encourage browning before the centers dry out.
    • The slight reduction in chaat masala paired with a touch of garam masala rounds the flavor and softens any overly sulfury notes from black salt.
    • No roasted cumin powder? Not a problem. If you want it, toast 1 tsp cumin seeds in a dry skillet until fragrant and a shade darker, then grind and use a pinch in the date–tamarind reduction.

    Serving Suggestions

    • Serve as a shareable appetizer platter. Keep extra yogurt, chutney, and sev on the side so guests can customize and you can refresh crunch as needed.

    Variations

    Boost heat (without changing the family-friendly base):

    • Drizzle chili oil over one quadrant of the platter, or over individual servings.
    • Sprinkle individual serving with a pinch of cayenne before serving.
    • Make a “hot” green chutney bowl by blending in an extra green chili; serve on the side.
    • Scatter thinly sliced fresh green chili over one edge of the platter.

    For a more traditional chaat feel, add a handful of boiled diced potatoes or a spoonful of chana masala-style gravy to the chickpea layer.

    If mint is especially strong, reduce it further (to 2 tbsp lightly packed) and rely on cilantro + lime for the bright green profile.

    Make-Ahead & Storage

    Make ahead (best):

    • Quick-pickled onions: 2–3 days refrigerated (drain before serving).
    • Date–tamarind reduction: 5–7 days refrigerated; loosen with 1–2 tsp warm water if it thickens too much.
    • Mint-cilantro chutney: 2–3 days refrigerated; press plastic wrap directly onto the surface to slow browning.
    • Chickpeas: 3–4 days refrigerated; reheat gently with a splash of water.
    • Yogurt sauce: 2–3 days refrigerated; whisk before using.
    • Day-of only: roast the gnocchi and assemble right before serving for maximum crispness. If needed, you can re-crisp gnocchi on a sheet pan at 450°F for 5–7 minutes.
  • Spanakopita Triangles

    Spanakopita Triangles

    These spanakopita triangles are crisp, buttery, and filled with a savory blend of spinach, feta, and fresh herbs. Dill leads the flavor, supported by parsley and a subtle hint of mint, creating a filling that’s bright, aromatic, and unmistakably Mediterranean. Baked until golden and shatteringly crisp, they’re perfect as an appetizer, mezze platter addition, or make-ahead snack.

    Ingredients

    • 1 tbsp olive oil (or butter)
    • ½ onion, finely diced
    • 1 tsp garlic, finely chopped
    • 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
    • 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
    • ¼ tsp dried mint
    • ¾–1 tsp shoarma spice mix (optional)
    • 1 package (12–16 oz) frozen spinach, thawed and very well squeezed dry, or equivalent fresh spinach, cooked down and drained
    • 1 egg, lightly beaten
    • ½ cup crumbled feta
    • salt & freshly ground black pepper, to taste
    • frozen phyllo dough, thawed
    • butter, melted

    Directions

    Prepare the Filling

    Preheat oven to 375ºF. Line two half-sheet pans with parchment. Heat a skillet over medium heat and add olive oil (or butter). Add onion and cook until softened but not browned.

    Stir in garlic, dill, parsley, mint, and shoarma spice mix (if using) and cook just until fragrant.

    Use a clean tea towel to squeeze as much liquid as possible from the spinach; coarsely chop if needed. Add spinach to the skillet and heat through. Remove from heat and let cool slightly, then stir in egg and feta. Season with salt and pepper to taste.

    Assemble the Triangles

    While the phyllo is still wrapped, use a sharp knife to cut it into 3 equal sections (about 3″ wide strips). Work with one section at a time, keeping the remaining dough covered with plastic or a lightly damp towel to prevent drying.

    Place one strip of phyllo on the work surface and brush lightly with melted butter. Top with a second strip and brush again. Place about ½ tbsp of filling near the bottom corner. Fold the corner over the filling to form a triangle, then continue folding in a flag pattern up the strip, maintaining the triangle shape. Transfer to the prepared baking sheet.

    Bake

    Repeat with remaining phyllo and filling, spacing triangles slightly apart. Bake for 18–22 minutes, until crisp and golden brown.

    Notes

    Preparation

    • Spinach must be squeezed very dry to prevent soggy filling and torn phyllo.

    Variations

    • Shoarma Spice Mix: This is a non-traditional addition. Classic Greek spanakopita relies on fresh herbs rather than warm spice blends. Used sparingly here, it adds subtle warmth and depth; omit it for a fully traditional Greek flavor.

    Make-Ahead & Storage

    • Unbaked triangles may be frozen solid and baked from frozen, adding 3–5 minutes to the bake time.
  • North Woods Garlic Cheese Bread

    North Woods Garlic Cheese Bread

    This garlic cheese bread captures the rich, gooey, paprika-tinted flavor of the beloved North Woods Inn classic—warm, buttery, deeply savory, and loaded with cheddar. This version adds the option for an ultra-smooth melt while keeping the rustic cheese bits that make the original so iconic.

    Ingredients

    • ¾ lb cheddar cheese, grated (reserve ½ cup for pulsing in at the end)
    • 2 oz Romano cheese, grated
    • 8 oz butter, room temperature
    • 1 small clove garlic, grated (or ¾ tsp garlic powder)
    • 1 tsp Hungarian sweet paprika
    • ½ tsp Tabasco sauce
    • 2 tsp Worcestershire sauce
    • Optional: 1–2 tsp sodium citrate (for an extra-smooth, gooey melt)
    • salt, to taste
    • 2 loaves French or sourdough bread, sliced
    • Hungarian sweet paprika, for sprinkling after broiling

    Directions

    Prepare the Cheese Spread

    Combine all ingredients except ½ cup of the cheddar in a food processor. Blend until smooth, cohesive, and richly colored.

    Taste and adjust salt if needed—the mixture should be boldly savory.

    Add the reserved cheddar and pulse 2–3 times to leave small, visible cheese pieces suspended in the spread.

    Assemble & Broil

    Spread the cheese mixture generously onto sliced French or sourdough bread.

    Place under the broiler until the top is melted with darkened, blistered spots—this light caramelization is essential for authentic North Woods flavor.

    Remove from the broiler and lightly dust with Hungarian sweet paprika. Wrap in foil to keep warm until serving.

    Notes

    Preparation

    • French bread gives the most classic soft, gooey texture; sourdough creates a firmer, tangier base.
    • Sodium citrate is optional but helps the cheese melt into an ultra-smooth, cohesive layer without separating.
    • Taste the spread before adding salt—Romano and cheddar vary in saltiness.

    Serving Suggestions

    • Serve alongside steaks, ribs, or salad for a full North Woods–style meal.
    • Excellent as an appetizer when cut into strips or squares.

    Variations

    • Add a pinch of cayenne or smoked paprika for a spicy or smoky accent.
    • Use sharp white cheddar for a milder color and deeper tang.

    Make-Ahead & Storage

    • The cheese spread can be made up to 3 days ahead and refrigerated in an airtight container.
    • Bring to room temperature before spreading for smoothest application.
    • Bread is best enjoyed immediately after broiling.