Gourmet Rubs & Spice Blends

The name of this blend comes from that fact that it can be served during three seasons: Autumn, Winter, and Spring.

The original inspiration for the blend was the 1950’s New Orleans classic “Bananas Foster” from Brennan’s Restaurant.  Now the original version only has Cinnamon as a spice, but nearly every tableside chef has their own take on it with a special blend.

At Chef Nick’s we have extended the depth of the blend to make it suitable for a wider range of uses beyond the classic flambé such as: Pumpkin Pie, Mulled Beverages, Apple Desserts, etc.

Make a syrup with brown sugar, butter, rum (or Bourbon) and this blend and just use is on top of ice cream or bread pudding.  Yum!

Most of the desserts served in the Mediterranean countries are far less sweet than what we typically find here in the USA (OK… ignoring Baklava).  Instead they capitalize on the aromatic sweetness of things like cinnamon and clove or on dried fruits in the doughs and batters. 

We have merged a number of these rich aromatics into an exotic blend that dramatically combines several Mediterranean culinary traditions without any one of them dominating the show.  Mix a teaspoon or two of this blend with a dash of orange juice and some diced dried dates into an unleavened savory pancake batter.  Use very little orange blossom honey for syrup and allow the fragrance and natural sweetness to carry you away.