Embrace Autumn’s Aromas: Fall Scents and Savory Recipes by Pure Placid

Embrace Autumn’s Aromas: Fall Scents and Savory Recipes by Pure Placid

To all our fall enthusiasts and cozy comfort seekers. If you’re like us here at Pure Placid, then you’re absolutely smitten with the sights, scents, and flavors that autumn brings. There’s just something about those crisp, cool days and vibrant foliage that makes us want to curl up in a warm blanket, sip something delightful, and light a fall scented candle like the Pure Placid Cashmere Sweater Soy Candle. Well you’re in for a treat. We’ve taken our best fall scents and turned them into mouth watering culinary creations you can whip up in your own kitchen. Not sure what the Pure Plaid Balsam and Cedar Soy Candle smells like? Once you make our Balsam and Cedar Roasted Chicken with Pine Nut Stuffing you will! Get ready to embark on a culinary adventure as we explore transforming the best fall Pure Placid scents into delectable food and beverage recipes. Grab your apron and cozy sweater – it’s time to get cooking with Pure Placid. 

Pure Placid Cashmere Sweater

With vanilla bean, sandalwood, and jasmine, this scent is like curling up under a cashmere throw by a crackling fireplace while sipping on a warm vanilla Chai. 

Pure Placid Cashmere Sweater Chai Glazed Muffins

For the Muffins

• ¼ cup (2 ounces) butter room temperature
• ¼ vegetable oil
• ½ sugar
• ⅓ cup brown sugar
• 2 eggs
• 1-½ teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• 5 grinds fresh black pepper
• ¾ teaspoon salt
• 1 teaspoon vanilla extract
• 2-⅔ all-purpose flour
• 1 cup milk

For the Glaze

• 3 tablespoons butter, melted
• 1 cup powdered sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground allspice
• ¾ teaspoon vanilla extract
• 1 tablespoon half and half

Directions

• Preheat oven to 425 F (220 C) and line 12 muffins cups with paper liners.
• In a large mixing bowl, cream together butter, oil, and both sugars with an electric mixer until smooth
• Add eggs one at a time, beating until combined
• Add baking powder, baking soda, all the spices, and the vanilla, and mix on low until well combined
• Turn your mixer as low as it will go and add the flour and milk alternately, starting and ending with flour. Mix until just combined
• Scoop your batter into your waiting muffin pan, filling each one almost to the top
• Bake for 15-17 minutes. Your muffins will be lightly golden brown and a toothpick will come out clean
• Make and prep the glaze: Combine all ingredients in a small mixing bowl and whisk until smooth
• Give your muffins about five minutes to cool after they've come out of the oven, then dip each one in the glaze
• Place them on a rack over a cookie sheet to catch any drips. Let them hang out for about ten minutes to let the first layer of glaze set, then dip them all again.

Pure Placid Cashmere Sweater Cocktail

• 1.5 oz vanilla bean-infused vodka (see below for instructions)
• 0.5 oz ginger liqueur
• 0.25 oz sandalwood-infused simple syrup (see below for instructions)
• 0.25 oz Jasmine tea (brewed and cooled)
• 1 dash of bitters (Angostura or aromatic bitters)
• Ice cubes
• Jasmine flower or ginger slice for garnish

Vanilla Bean-Infused Vodka

• Split a vanilla bean pod lengthwise and scrape out the seeds.
• Place the vanilla bean seeds and the empty pod into a bottle of vodka.
• Seal the bottle and let it infuse for at least 2-3 days. The longer it infuses, the stronger the vanilla flavor will be. Strain before using.

Sandalwood-Infused Simple Syrup

• In a saucepan, combine 1 cup of water and 1 cup of granulated sugar.
• Add a few small pieces of sandalwood (available from specialty spice shops or online) to the mixture.
• Bring the mixture to a simmer, stirring until the sugar is fully dissolved.
• Remove from heat and let it steep for about 30 minutes or until it reaches your desired sandalwood flavor. Strain out the sandalwood pieces before using.

Directions

• Cocktail Mixing: In a cocktail shaker, combine the vanilla bean-infused vodka, ginger liqueur, sandalwood-infused simple syrup, cooled Jasmine tea, and a dash of bitters. Add ice cubes to the shaker and shake vigorously for about 15-20 seconds to chill and combine the ingredients.
• Straining: Strain the cocktail into a chilled martini or coupe glass.
• Garnish: Garnish the cocktail with a fresh Jasmine flower or a thin slice of ginger for an aromatic and visual touch.
• Serve: Serve your Sandalwood Vanilla Ginger Jasmine Cocktail immediately and savor the unique blend of vanilla, ginger, sandalwood, and jasmine flavors.

Pure Placid Balsam and Cedar

The scent of the solitude found deep in the middle of a 6-million-acre forest. An ode to the majestic Adirondack Park this scent includes balsam, cedar, eucalyptus, pine, hyacinth, and vetiver.

Pure Placid Balsam and Cedar Roasted Chicken with Pine Nut Stuffing

For the Herb-Roasted Chicken

• 1 whole chicken (approximately 3-4 pounds)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 sprigs of fresh cedar, pine, or rosemary (for basting)
• Fresh hyacinth flowers (for garnish, optional)

For the Pine Nut Stuffing

• 1 cup breadcrumbs
• 1/2 cup pine nuts
• 1/4 cup chopped fresh herbs (a mixture of rosemary, thyme, and sage)
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Directions

Pine Nut Stuffing

• In a skillet, toast the pine nuts over medium heat until they turn golden brown. Remove and set aside.
• In the same skillet, heat 2 tablespoons of olive oil and sauté the minced garlic until fragrant.
• Add the breadcrumbs and continue to cook, stirring frequently, until they are lightly toasted and golden.
• Remove the skillet from heat and stir in the toasted pine nuts, chopped fresh herbs, lemon zest, salt, and black pepper. Set the stuffing aside.

Herb-Roasted Chicken

• Preheat your oven to 375°F (190°C).
• Season the whole chicken inside and out with salt and black pepper.
• Stuff the chicken cavity with the prepared pine nut stuffing.
• Truss the chicken by tying the legs together with kitchen twine.
• Place the chicken on a roasting rack in a roasting pan.
• Drizzle 2 tablespoons of olive oil over the chicken, and place fresh cedar, pine, or rosemary sprigs around the chicken in the roasting pan.
• Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
• Baste the chicken with the pan juices and herb sprigs every 20-30 minutes during roasting.

Serve

• Remove the roasted chicken from the oven and let it rest for about 10 minutes before carving.
• Garnish the carved chicken with fresh hyacinth flowers for a fragrant and visually appealing touch (optional).
• Serve your Fragrant Herb-Roasted Chicken with Pine Nut Stuffing as a unique and aromatic dish, with the flavors of cedar, pine, and herbs infusing the meat and the pine nut stuffing adding a delightful crunch.

Pure Placid Balsam and Cedar Forest Fantasy Cocktail

• 2 oz gin
• 1/2 oz pine syrup (recipe below)
• 1/4 oz cedar-infused simple syrup (recipe below)
• 1/4 oz hyacinth syrup (recipe below)
• 2-3 drops of eucalyptus extract (food-grade)
• Crushed ice
• Fresh pine or cedar sprig for garnish
• Fresh hyacinth petals for garnish (optional)

Pine Syrup

• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 cup fresh pine needles (food-grade, make sure they are safe for consumption)

Cedar-Infused Simple Syrup

• 1/2 cup water
• 1/2 cup granulated sugar
• A few small pieces of cedar (available from specialty spice shops or online)

Hyacinth Syrup

• 1/2 cup water
• 1/2 cup granulated sugar
• A few hyacinth petals (food-grade, ensure they are safe for consumption)

Directions

Pine Syrup

• In a saucepan, combine water, granulated sugar, and fresh pine needles.
• Heat over medium heat, stirring until the sugar is fully dissolved.
• Bring the mixture to a gentle simmer, then remove it from heat.
• Let the pine needles steep in the syrup for about 20-30 minutes.
• Strain out the pine needles and let the syrup cool completely.

Cedar-Infused Simple Syrup

• In a saucepan, combine water and granulated sugar.
• Add a few small pieces of cedar to the mixture.
• Bring the mixture to a simmer, stirring until the sugar is fully dissolved.
• Remove from heat and let it steep for about 20-30 minutes.
• Strain out the cedar pieces and let the syrup cool completely.

Hyacinth Syrup

• In a saucepan, combine water and granulated sugar.
• Add a few hyacinth petals to the mixture.
• Heat over medium heat, stirring until the sugar is fully dissolved.
• Bring the mixture to a simmer, then remove it from heat.
• Let the hyacinth petals steep in the syrup for about 20-30 minutes.
• Strain out the hyacinth petals and let the syrup cool completely.

Cocktail Mixing

• In a cocktail shaker, combine the gin, pine syrup, cedar-infused simple syrup, hyacinth syrup, and 2-3 drops of food-grade eucalyptus extract.
• Add crushed ice to the shaker.
• Shake vigorously for about 15-20 seconds to chill and combine the ingredients.
• Straining and Serving: Strain the cocktail into a chilled glass filled with crushed ice.
• Garnish: Garnish your cocktail with a fresh pine or cedar sprig for a forest-like touch. Optionally, add a few fresh hyacinth petals for a fragrant and visually appealing garnish.
• Serve: Serve your cocktail immediately and savor the unique combination of forest-inspired flavors and aromas.

Pure Placid Sunday Morning

A cozy Sunday morning spent in warm pajamas. The scent of pancakes with cinnamon and maple syrup on the table and the warmth of a crackling fireplace. The scent of maple, cinnamon, balsam, and vetiver - all wrapped up in the comfort of knowing you have nothing to do today.

 

Sunday Morning Pancakes with Balsam and Vetiver-Infused Maple Syrup

Oat Pancakes

• 1.5 cups old-fashioned oats
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups oak milk
• 2 large eggs
• ¼ cup melted butter

Balsam and Vetiver-Infused Maple Syrup

• 1 cup pure maple syrup
• 2-3 small balsam sprigs
• 1 small vetiver root (or 1-2 drops of vetiver essential oil)

For the Balsam and Vetiver-Infused Maple Syrup

• In a small saucepan, combine the pure maple syrup, balsam sprigs, and vetiver root.
• Heat the syrup over low heat and allow it to simmer for about 5-10 minutes, infusing it with the balsam and vetiver flavors.
• Remove the saucepan from heat and strain the syrup to remove the balsam and vetiver pieces. If using vetiver essential oil, add a drop or two to taste.
• Keep the infused maple syrup warm while you make the oat pancakes.

For the Oat Pancakes

• In a bowl add the oats and milk and let set for 10 minutes.
• Mix all dry ingredients together then combine with the soaked oats. 
• Note: For added Fall flavor can add chopped apples to batter. 
• Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with butter or cooking spray.
• Pour 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until it's golden brown.
• Continue this process until all the batter is used, keeping the cooked pancakes warm in the oven at a low temperature.

To Serve: Serve the Oat Pancakes hot, drizzled with the Balsam and Vetiver-infused Maple Syrup. You can also garnish with additional fresh balsam sprigs or a pinch of ground cinnamon for extra flavor and presentation.

Sunday Morning Old Fashioned

• 2 oz bourbon or rye whiskey
• 1/2 oz pure maple syrup
• 1/4 oz vetiver liqueur or vetiver-infused simple syrup (see instructions below)
• 2 dashes aromatic bitters (such as Angostura)
• 1 cinnamon stick
• Fresh balsam needles or a small piece of balsam bark for garnish
• Ice cubes

Vetiver-Infused Simple Syrup (optional):

• 1/2 cup water
• 1/2 cup granulated sugar
• A few drops of vetiver essential oil (food-grade)

For The Vetiver-Infused Simple Syrup (optional)

• In a saucepan, combine water and granulated sugar.
• Heat over medium heat, stirring until the sugar is fully dissolved.
• Add a few drops of food-grade vetiver essential oil to the mixture. Start with a small amount and adjust to taste, as vetiver has a strong flavor.
• Let the mixture cool, and store it in a glass container. It can be refrigerated for future use.

1. Cocktail Mixing: In a mixing glass, combine the bourbon or rye whiskey, pure maple syrup, vetiver liqueur (or vetiver-infused simple syrup), and dashes of aromatic bitters. Add ice cubes to the mixing glass.
2. Stir and Strain: Stir the cocktail ingredients well with a bar spoon for about 30 seconds to chill and combine. Strain the cocktail into a rocks glass filled with ice cubes.
3. Garnish: Garnish with a cinnamon stick for aroma and presentation. Add fresh balsam needles or a small piece of balsam bark to the glass for a forest-like touch.