Tag Archives: Party

Cranberry-Apple Shrub

This tart-sweet shrub is quick to make, but needs to “steep” for 48 hours, so make sure to plan ahead!


3 medium apples, quartered (no need to peel or core them)
1 Cup fresh cranberries
1 Cup Cranberry-Pear Balsamic Vinegar
1/2 Cup light brown sugar

Club soda or Selzer
Vodka (optional)


Using a box grater, coarsely grate the quartered apples into a 1-quart bowl. Combine the fresh cranberries, balsamic vinegar, and brown sugar in a blender or food processor, and pulse/blend into a chunky purée. Transfer cranberry mixture to the container with the apples, cover, and allow fruity goo to “mature” on your kitchen counter, undisturbed, for two days.

Put a fine mesh strainer over a 1-quart bowl or big measuring cup, and pour cranberry-apple mixture into the strainer. Use a rubber spatula or back of a broad wooden spoon to squeeze the shrub liquid from the fruity pulp into the bowl below. After you’ve squeezed out all the liquid you can, discard / compost the leftover squished fruit.

Transfer shrub into a small, pretty bottle. Cover tightly and store in refrigerator for up to one year.

To serve: Put 2 – 3 ice cubes in an Old Fashioned glass, add some Cranberry-Apple Shrub, then top off with bubbly water.

Feeling adventurous? Add a shot of vodka to the shrub before adding the soda.

Garnish with a couple of cranberries, if you’re feeling fancy.

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AllSpice Seventh Anniversary Party Friday, October 6

Join Rory, Andy, and the whole Allspice Crew this Friday, October 6, as we celebrate seven wonderful years of AllSpice!

From 5 pm – 8 pm, there will be plenty of laughs and good food – catered by Allspice’s own Jocelyn Stanton. (Menu and recipe links, after the jump).


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Cranberry Holiday Punch

1 qt (4 Cups) cranberry juice
2 Cups unsweetened pineapple juice
1/3 Cups white sugar
3 Tbsp Almond Extract
4 Cinnamon Sticks
2 liter bottle ginger ale
1 bag of fresh cranberries


You will want to make this a day ahead of serving it.

In a large mixing bowl, combine the juices, sugar, and almond extract, stirring until the sugar is dissolved. Add the cinnamon sticks to the mixture, cover the container, and chill in the refrigerator overnight.

At this point, if you want to, you could also freeze some of this mixture in ice cube trays or a jello mold or bundt cake pan. This way, you can chill the punch when you serve it without watering down with melting ice and keep it chilled while sitting out on the serving table. Also make sure you have your ginger ale chilling in the refrigerator as well.

When ready to serve, transfer your punch mixture and any ice ring or frozen punch cubes to a large punch bowl. Pour the ginger ale into the punch mixture, and add the fresh cranberries. Now you have a beautiful festive holiday punch!

Note from Rory: Let’s be real honest, we could all use a little help during the holidays, so feel free to put some liquor in this drink. Vodka is always an easy add, but you could be a bit daring and try Cointreau, Fireball, or a spiced rum.  Let us know how you tweaked the recipe, and how it turned out!

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… and an extra-special AllSpice thank-you goes to …

allspice-anniversary-party-food-too-brian-ryerson… AllSpice staffer Ms. Jocelyn Stanton,  for making the wonderful food for the AllSpice Anniversary event last Friday.

We asked AllSpice owner, Rory Brown, what seemed to be the most popular dishes at the bash. He said the guests especially went for:

  • The Cuban pork with pineapple salsa on the plantain chip.
  • The mushroom paté
  • The lavender goat cheese, cheesecakes with ginger snap crusts.
  • The eggplant tagine with the Harissa oil

but made note that the entire spread, with recipes created *and* cooked by Jocelyn, was extraordinary.

Rory also says to let everyone know, if people want to come chat with Jocelyn about the dishes she made for the party, she’s at AllSpice on Monday and Friday mornings. Stop in and say hi!

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AllSpice Sixth Anniversary Party Recap

The AllSpice Sixth Anniversary Party is one for the books, and what a party it was!

It’s our sixth anniversary this month, and we celebrated the milestone in style at our party last Friday, October 21:

We asked AllSpice owner, Rory Brown, what seemed to be the most popular dishes at the bash. He said the guests especially went for the fancy appetizers made by AllSpicer (and cook extraordinaire) Jocelyn Stanton:

  • The Cuban pork with pineapple salsa on the plantain chip
  • The mushroom paté
  • The lavender goat cheese, cheesecakes with ginger snap crusts.
  • The eggplant tagine with the Harissa oil

Allspice-Rory-AndyHe added, “the chicken was was pretty amazing too. And as always, the cupcakes from Creme Cupcake were a hit. We love that they use AllSpice ingredients like Vanilla and Cinnamon in their baking. We like to think this gives us bragging rights – a little bit! – over their fantastic desserts.”

Rory continues: “We had a wonderful time at the party on Friday. It is always so fun to see so many familiar faces. And we enjoy the surprised new faces of people who wander in off the street, and find themselves in the middle of a party. What an introduction to the store!

“Andy and I are so blessed and happy with the wonderful staff, customers and friends that continue to help support us to make this the best Culinarium out there, year after year. I’m already looking forward to next year’s party, and can’t wait to start coming up with some more interesting things to taste.”

Thanks to the AllSpice staff, past and present, for helping last Friday’s festivities flow so smoothly! A very special thank-you goes to Jocelyn, who developed the recipes and cooked up all the beautiful food we served at the party.

Thanks, too, to original AllSpice owner/ co-founder, Jennifer Geer Rhoads, and to AllSpice friend Brian Ryerson, for sharing their party photos with us. We got so caught up in party prep, and then in the celebration, that we forgot to take photos (again!) this year. Your pictures captured the fun, and saved the day.



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