Cinco de Mayo and Taco Tuesday!

Cinco de Mayo and Taco Tuesday? On the same day?!

That’s right! Larder & Cupboard has lots of new ways to create Mexican flavors, whether it’s for your annual celebration or your weekly taco night, starting with locally-made tortillas made from organic Missouri corn.


We recently lowered the price on our frozen La Tortilla Buena corn tortillas. Use them instead of your conventional tortillas in your favorite taco and enchilada recipes. Or, try some hyper-local huevos rancheros.

Huevos Rancheros

Serves 4

4 La Tortilla Buena corn tortillas

1/2 teaspoon ground cumin

1 16-ounce can black beans, rinsed and drained

1 tablespoon Mission Taco Joint Morita hot sauce

1/2 cup of your favorite salsa

4 large eggs, fried

1 log Heartland Natural Chevre, cut into 8 rounds

Heat oven to 425° F.

Put the tortillas on a baking sheet and place in the oven to warm, about 5 minutes. (Cover with foil if you don’t like crisp tortillas.)

Toast the cumin in a small, dry saucepan over medium heat until aromatic, about 3 minutes. Add the beans and hot sauce.

Remove the tortillas from the oven. Spoon some beans onto each, then top each with some salsa, 1 fried egg, and some cheese. Bake until the cheese has melted.

Surely we don’t celebrate Cinco de Mayo just to have a reason to drink Mexican-inspired cocktails, right? But since it is a celebratory occasion, we can get you started. For a cool margarita twist, try Quince & Apple’s Cucumber Margarita, flavored with their Lime and Cucumber Syrup and Orange Marmalade. To give it some spice, rim the glass with Spiceologist’s Chile Margarita. This rub’s peppers and citrus notes adds heat to your drink, and is also delicious on grilled pork for tacos.

If you’re serving those Huevos Rancheros for brunch, pair them with a spicy Bloody Maria by the Sea, made with Stu’s Smoked Jalapeno Blood Mary Mix Concentrate.


Bloody Maria by the Sea

Makes one cocktail

2 ounces tequila

3 dashes Worcestershire sauce (We love the offerings from Bourbon Barrel Foods and Colonel Pabst.)

3 dashes Mission Taco Joint Chile de Arbol Hot Sauce

½ ounce fresh lime juice

6 ounces tomato juice

2 ounces Stu’s Bloody Mary Concentrate No. 3 – Smoked Jalapeno

3 Wineforest Sea Beans, for garnish

In a shaker filled with ice, combine all ingredients except the sea beans, and shake until well-chilled. Strain into a tall glass filled with ice. Garnish with sea beans.

Post-brunch coffee goes south of the border, too, when you swirl a spoonful of rich buffalo milk dulce de leche from Annabella Buffalo Creamery into a cup of Stringbean’s bright, naturally sweet Mexican coffee.


The dulce de leche’s also fantastic with Pastaria’s Askinosie Dark Chocolate or Vanilla Bean gelatos for an easy dessert. If you want to go all-out and conjure up some Tex-Mex restaurant nostalgia, we’ve got a spin on fried ice cream with Banner Road Baking Company Granola. This granola, made in St. Louis by Pastaria pastry chef Anne Croy, has been the must-have item at Larder & Cupboard this month. With bittersweet Askinosie Chocolate and rich Sump Coffee in the mix, Banner Road Kickstart makes an unexpected fried ice cream breading.


Fried Gelato

2-4 servings

1 pint Pastaria gelato

2.5 cups Banner Road Baking Company Kickstart Granola, lightly crushed and divided

1 egg

1 tablespoon granulated sugar

½ tablespoon milk

Bolyard’s Lard for frying

Line a baking sheet with parchment paper. Form half-cup balls of gelato on the sheet, and freeze for two hours or until gelato is very hard.

Roll gelato in half of the crushed granola. Freeze for another 30 minutes.

Whisk together egg, sugar and milk. Brush over granola-coated gelato, then roll the gelato in remaining granola to thoroughly coat. Return to freezer for at least 2 hours, preferably overnight.

Melt lard in a large heavy-bottomed sauce pan until it’s three inches deep. When lard reaches 400 degrees drop gelato balls in one at a time. Fry for 30 seconds each. Drain on paper towels. Serve drizzled with Seed Geeks Honey.

Super Sliders, Wings, and Bowls of Dip

This weekend’s the Super … excuse to eat wings, sliders, and Bowls of dip. Super, big Bowls of dip. Because of football, and because wings, sliders, and dip are among our favorite foods. It’s big game weekend, and big flavors are necessary.


 Let’s start with sliders. So easy, and with so many ways to top them.

Bacon and Blue – any blue cheese – we have Point Reyes and Ludwig Farmstead Creamery’s triple creme Vermillion River Blue with locally-made Salume Beddu bacon. Garnish with Missouri Wild Edibles’ new Norton mustard, made with red wine from Chaumette Winery.

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Double Pepper Jack – melt local Marcoot Jersey Creamery Habanero Jack over your burger and garnish with diced Scrumptious Farms Beaver Dam Peppers for extra kick. Balance it out with some sweetness from Scrumptious Farms Fruity Catsup.


Martha’s Pimento Cheeseburger – Put a big dollop of Martha’s Pimento Cheese on your slider.


Mushroom SwissKenny’s Farmhouse Swiss melted with Ozark Forest Dried Woodland Mushroom Medley that have been rehydrated, then sauted in butter.


American Classic – Marcoot’s Tipsy Cheddar, Scrumptious Foods’ Smoky Catsup, and sliced Brinery Dilly Dally pickles.


Need some poultry for your party? We’ve got ten big hot wing recipes at Larder and Cupboard that use some of our favorite products. Here’s a sample:

Verde Hot Wings

3 pounds chicken wings, separated

1 stick butter, melted

1 bottle Mission Taco Joint Super Spicy Serrano Hot Sauce

1  cup Scrumptious Foods Beaver Dam Peppers, finely chopped


  1. Preheat oven to 425 degrees.
  2. In a saucepan, combine butter and hot sauce and heat. Dip raw wings in the sauce.


Place on a foil-lined baking sheet and bake 45 minutes or until cooked through and crispy.

3. Plate. Top with peppers.



Our friends gave these wings, which start slow and heat to a lingering light burn, a big thumbs up.


That’s Beckie Miller-Jacobs, owner of Serendipity Homemade Ice Cream.


And that’s Mike Emerson of Pappy’s Smokehouse fame. When he likes your wings, you’re doing something right.

If you have wings, you’ve got to have blue cheese dip, right? We’re going to up your blue cheese dip game with award-winning Point Reyes Blue Cheese, Quince & Apple Shallot Confit with Red Wine, a handful of bacon, and very, very little work


Blue Cheese Dip with Shallots and Bacon

Makes 2 cups

1 16-ounce jar mayonnaise

1 cup sour cream or creme fraiche

4 ounces blue cheese, crumbled

1 jar Quince & Apple Shallot Confit with Red Wine

1 fresh shallot, minced and divided

4 strips bacon, cooked and crumbled


1. Whisk together mayo and sour cream. Add blue cheese, confit, and half of the raw shallot, stirring until well-mixed.


  1. Place in serving bowl. Top with bacon and shallots.


Congratulations! You just won game day! Stop by Larder and Cupboard on Friday and Saturday for samples and more recipes.