Bags of Spices

THE HUGGINS FAMILY

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American

Home-cooking classics, holiday staples, and recipes that feel like home.

  • Tartar Sauce

    Tartar Sauce

    This creamy, tangy tartar sauce comes together in minutes and tastes far fresher than anything store-bought. Bright citrus, briny capers, and herbs make it a perfect companion for fried fish, crab cakes, or roasted vegetables.

    Ingredients

    • 1 cup mayonnaise
    • ½ cup dill relish
    • 1 tbsp capers, rinsed and chopped
    • 1 tbsp fresh parsley (or 1 tsp dried)
    • 1 small shallot, finely chopped (or ½ tsp onion powder)
    • 1 tbsp lemon or lime juice
    • 1 tsp lemon or lime zest
    • 2 tsp Worcestershire sauce
    • 1 tsp Dijon mustard
    • ¼ tsp Tapatío hot sauce
    • salt & pepper, to taste

      • Optional Add-Ins

    • 1 tbsp fresh tarragon (or 1 tsp dried)
    • ½ tbsp fresh dill (or ½ tsp dried)
    • 1 tsp honey
    • ¼ cup crème fraîche or sour cream

    Directions

    Mix the Sauce

    Whisk together all ingredients in a bowl until well combined.

    Chill for at least 1 hour before serving to let the flavors meld.

    Notes

    Preparation

    • Please taste and adjust acidity—add more citrus juice if serving with rich fried foods.
    • For a chunkier texture, use whole dill pickles and hand-chop them instead of relish.
    • Fresh herbs brighten the sauce significantly, but dried herbs still work well.

    Serving Suggestions

    • Serve with Beer Battered Halibut, fish sticks, crab cakes, or shrimp.
    • Use as a spread for fish sandwiches or grilled chicken.
    • Try as a dip for roasted potatoes or fries.

    Variations

    • Swap dill relish for chopped cornichons for a sharper, French-style flavor.
    • Add a pinch of smoked paprika for a subtle smoky note.
    • Fold in a spoonful of crème fraîche for a lighter, silkier version.

    Make-Ahead & Storage

    • Keeps 4–5 days in the refrigerator in an airtight container.
    • Stir before serving, as some separation is normal.
    • Not suitable for freezing due to the mayonnaise base.
  • Maple Whipped Cream

    Maple Whipped Cream

    Maple whipped cream is one of those simple upgrades that instantly feels special. Sweetened naturally with pure maple syrup, it brings a warm, woodsy depth you can’t get from powdered sugar alone. It’s perfect on pumpkin desserts, fall cakes, waffles, pies, hot chocolate, and cozy holiday drinks — anywhere you want a little real maple character without overpowering the main dish.

    Ingredients

      Base Whipped Cream

    • 1 cup heavy whipping cream, cold
    • 2–3 tbsp pure maple syrup (Grade A dark/robust preferred), warmed and cooled
    • ½ tsp vanilla extract
    • ½ tsp vanilla bean paste (for flecks)
    • Pinch of table salt (added during syrup warming)

      • Optional Stabilizer

    • ½ tsp gelatin bloomed in 1 tbsp cold water, melted and cooled

      • Scaling Options

      • Half Batch: ½ cup cream + 1–1½ tbsp maple syrup; scale remaining ingredients accordingly.
      • Double Batch: 2 cups cream + 4–6 tbsp maple syrup; double stabilizer if using.

    Directions

    Warm the Maple Syrup

    Place the maple syrup in a small saucepan and warm just until steaming. Add the pinch of table salt and stir until fully dissolved. Remove from heat and allow to cool completely.

    Whip the Cream

    Combine the cold heavy cream, cooled maple syrup, vanilla extract, and vanilla bean paste in a mixing bowl. If using gelatin, drizzle in the cooled melted gelatin as you begin whipping.

    Beat with a hand mixer (or whisk vigorously by hand) until soft to medium peaks form.

    Adjust & Serve

    Taste and add more maple syrup if needed. Serve immediately, or refrigerate up to 24 hours and re-whip lightly before use.

    Variations

    Customize the flavor to pair with different desserts or drinks:

    • Cinnamon-Maple: Add ⅛–¼ tsp ground cinnamon to the cream before whipping.
    • Maple-Bourbon or Maple-Rum: Add 1–2 tsp spirit to the maple syrup before warming; simmer 20–30 seconds to cook off alcohol, then cool.
    • Orange-Maple: Fold in ½ tsp finely grated orange zest after whipping.
    • Salted Maple: Increase salt to ⅛–¼ tsp (added during syrup warming).
    • Berry-Infused Maple: Warm 2 tbsp maple syrup with 1–2 tbsp crushed berries; simmer 1–2 minutes, strain, cool, and substitute for plain maple syrup.
    • Browned-Butter Maple: Brown 1–2 tbsp butter until golden and nutty; cool until just warm, whisk into the maple syrup during the warming step, then cool completely before whipping.

    Notes

    Preparation

    • Warming the maple syrup enhances flavor and dissolves the salt smoothly.
    • Vanilla bean paste adds flavor and appealing flecks throughout the cream.
    • Gelatin optional stabilizer helps the whipped cream hold up longer on pies, cakes, and drinks.

    Serving Suggestions

    • Serve on our family’s Pumpkin Spice Steamer, pumpkin milk, pies, crisps, spice cakes, waffles, or hot chocolate.
    • A great topping for fall desserts and holiday gatherings.

    Variations

    • Try the browned-butter version with apple or pear desserts.
    • Berry-infused maple pairs nicely with chocolate or vanilla bases.

    Make-Ahead & Storage

    • Whipped cream can be stored up to 24 hours; re-whip lightly to refresh texture.
    • Stabilized versions hold their shape longer and are good for piping.