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All days of the week, by appointment only.

ADDRESS:

2610 YH Hanson Ave.
Albert Lea, MN 56007

PHONE:

(507) 202-3299

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© 2018 Grandma's Gourmets LLC. All Rights Reserved.

Recipes

Use everything Recipes

Bloody Pickle Brine Recipes

  • Bloody Mary Mix

4-6 oz tomato juice, clamato or vegetable juice

2-3 TBSP Bloody Pickle Brine

Worcestershire Sauce to taste

Tabasco to taste

To a tall glass add ice, vodka to taste and Bloody Mary Mix. Garnish with your favorite Grandma’s Gourmets Pickles and ENJOY! Store any leftovers in refrigerator

 

  • Bloody Good Dip

1/3 C Bloody Pickle brine well shaken

1/3 C Sour cream

1/3 C Mayo

Chopped Bloody Pickles if desired

Blend well

Chill and let flavors meld for 3-4 hours

Great for a chip dip or burger topping, store leftovers in refrigerator

 

  • Pickled Eggs

Don’t throw the brine away-when finished with pickles add hard boiled eggs, refrigerate and wait 3-5 days. Yummy Bloody Mary Pickled Eggs, leftovers in refrigerator.

 

  • Bloody Pickle Michaelada

Add strained pickle brine to beer of choice and garnish with a Grandma’s Gourmets Bloody Pickle

 

  • Bloody Pickle Martini

Chill a martini glass or serve on the rocks.  Add 2 oz of vodka and 1 ½ ounce of strained Bloody Pickle brine to a cocktail shaker add ice and shake 30 seconds. Strain and garnish with a Bloody Pickle and Lime. Enjoy!

 

Pickled Beet Brine Recipes

 

  • Pickled Eggs

Don’t throw the brine away-when finished with pickles add hard boiled eggs, refrigerate and wait 3-5 days. Yummy Pink Pickled Eggs! Store leftovers in refrigerator

                                           

  • Beet Cocktail

Add to ice filled cocktail glass:

1-2 oz.  Gin or Vodka

1-2 oz.  Strained Beet Brine

Fill with Club Soda

Garnish with a Lime wedge or fresh rosemary sprig

 

  • Beet-tini

2 oz Vodka +3/4 oz Strained Beet Brine

Shake with ice, strain and serve with a Beet Pickle garnish

 

  • Bourbon and Beet

2 oz Bourbon + 1 oz Sweet Vermouth

1 oz Strained Beet Brine

Shake with ice, strain and serve

 

  • N/A Beet Soda

1 oz Strained Beet Brine+ 4-6 oz Club Soda or to taste

Serve on ice with a lime

 

  • Beet Dressing

Add to a clean jar

¼ C light oil of choice

¼ C Strained Beet Brine

Top with lid and shake, use for an easy and different vinaigrette. Store any leftovers in refrigerator

 

 

Grandma’s Dill Pickle Brine

 

  • Pickled Eggs

Don’t throw the brine away-when finished with pickles add hard boiled eggs, refrigerate and wait 3-5 days. Yummy Dill Pickled Eggs! Store leftovers in refrigerator

  • Pickle Back

1 ½ oz. Favorite Whiskey

1 ½ oz. Chilled Grandma’s Gourmets Dill Pickle Brine

Take whiskey shot and chase with pickle brine

  • Dill Pickle Martini

2 oz. Vodka

1 oz. Grandma’s Gourmets Dill Pickle Brine

Grandma’s Gourmets Dill Pickles for garnish

Chill martini glass or serve on ice.  To a cocktail shaker filled with ice add pickle juice and vodka. Cover and shake for 30 seconds strain into martini glass and garnish with a pickle

  • Dill Pickle brine is the best hangover cure, sip as needed

  • Dill Pickle brine is better than sports drinks

  • Dill Pickle brine helps with leg cramps

  • Use dill pickle brine in potato salad dressing

  • Use dill pickle brine in tuna salad or macaroni salad

 

  • Dill Pickle Dip

8 oz. softened cream cheese

1/3 C diced onion if desired

¼ C Grandma’s Gourmets Dill Pickle Brine

2 tsp finely chopped garlic

1 tsp Old Bay Seasoning

1 tsp ground black pepper

1 C diced Grandma’s Gourmets Dill Pickles

1 C diced ham or dried beef if desired

Mix well and chill for at least 3 hours, refrigerate leftovers

State Fair 2019 Recipe

Wild Rice Salad

Grandma’s Gourmets Wild Rice Salad 
Featuring Cranberry Blood Orange Bourbon Jam
Makes 6-8 servings
Ingredients:
•    1 cup wild rice, rinsed
•    3 cups chicken broth or water
•    1 – small can mandarin oranges drained
•    ½ cup diced celery
•    ¼ cup or to taste of Grandma’s Gourmets Cranberry Blood Orange Bourbon Jam
•    2 – 3 TBSP of Dijon or Whole Grain Mustard
•    Sunflower seeds
This recipe is vegan, we only use raw cane sugar in our products.
This is free of the major allergen groups

Optional add ins
•    Red onion
•    Pecans
•    Cashews
•    Pistachios
•    Mayo
•    Diced chicken

Instructions:
1.    Soak wild rice in water for 1 hour or more up to overnight, drain and rinse.
2.    Bring 3 cups of Chicken broth or water to a boil, add the rice, bring back to a boil. Lower heat cover and simmer for about 30 – 40 minutes or just until rice is tender.
3.    Let the rice absorb the liquid for about 20 minutes, drain if needed.  Put the rice on a cookie sheet and let cool, stir every 30 minutes until chilled.
4.    Chop celery or any other add ins while you wait
5.    In a bowl add all ingredients (if using nuts or seeds add those just before serving) and blend.  Cover and refrigerate
6.    When ready to serve stir until combined add nuts or seeds
 

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