Salem Baking Company

The perfect gathering is a magical blend of the right mix of friends and family, elegant décor, and, of course, the perfect pairings of food and wine. With decadent gourmet delights that range from our vintage Moravian Cookies to a new line of artisan cheese biscuits, cheese straws and shortbreads, Salem Baking Company products are perfect to complement any evening — whether you're enjoying time at home with loved ones or hosting an annual gathering. Try them alongside your favorite wines and seasonal dishes for a simple and elegant event.

Wine Pairings

Wines for the Season: Cabernet Sauvignon, Old Vine Zinfandel, Petite Sirah, and Mourvedre Suggested Pairing: Sugar with Mint Chocolate Dipped Moravian Cookie

For centuries, chefs in Europe, Russia and Asia have used fresh peppermint to accentuate the flavors of soups, salads, entrees and desserts. Salem Baking's new Sugar with Mint Chocolate Dipped Moravian Cookie follows this historic tradition by combining this ancient herb with dark chocolate and spices to create layers of flavors that stimulate, refresh and sooth the palate. To further complement this experience, try these delicious cookies with a medium to full-bodied Cabernet Sauvignon. Planted in France, America and other premium winegrowing regions around the globe, elegant wines made with this popular red grape variety commonly feature aromas and flavors of ripe berries, cherries, chocolate, dried herbs, mint, and supple tannins. For another tasty option, try a classic California Old Vine Zinfandel. Unlike the young, perky vines used to make wines featuring big, ripe flavors; gnarly Zinfandel vines planted before World War II tend to produce wines that are more hearty and robust. In addition to powerful flavors of wild berries, ripe plums and black pepper; many of these wines feature appetizing notes of earth, savory spice and sometimes eucalyptus derived from the natural landscape where the vineyard is planted. In California, appellations where these flavorable wines are produced include: Sonoma Valley, Dry Creek and Alexander Valley (Sonoma County); Howell Mountain (Napa Valley); Redwood Valley (Mendocino County); and the Sierra Foothills. While many of these delicious delights are made with 100% Zinfandel grapes; others are old-fashioned "field blends" that contain smaller percentages of Petite Sirah, Mourvedre and other hearty grape varieties that generally pair nicely with the delectable peppermint flavor contained in the cookie.

For best results, take a sip of the wine first to absorb the flavor profile. Next, enjoy the dazzling sensations and crunchy texture of the Sugar with Mint Chocolate Dipped Moravian Cookie. Finally, take another sip of the wine to savor all these yummy flavors together. For extra pleasure, repeat this luxurious process with friends and family as often as possible!

FEATURED RECIPE

Whether you're entertaining or just cooking at home, we're sharing some new twists on a few of our favorite recipes. Created by Chef Jared Lee, these dishes re-imagine Salem Baking's signature Moravian Cookies and their unmistakable spices from around the world by using them as ingredients or as a garnish or accent. Spice up your gatherings with these ideas from Salem Baking's Vintage Taste Cookbook.

Whether you're searching for the perfect starter or side for a special evening, or the perfect dessert for a fancy fete, these recipes will spice up any gathering. Visit often for new recipes and join our mailing list for regular tips and creations from our chef.

Hazelnut Freezer Pie

Made with Moravian Double Chocolate Cookie Crust

For the Crust

1 1/2 c. Moravian Double Chocolate Cookie Crumbles
6 oz. (1 1/2 sticks) unsalted butter, melted
pinch salt


Combine all ingredients in a mixing bowl and toss. Mixture should look like wet sand. Press down into a pie plate to make the crust. Refrigerate.

For the Filling

3 jars Nutella
3 med container whipped topping
1 1/2 c. hazelnuts, chopped


Beat Nutella with mixer until loose. Fold in whipped topping, using a spatula until
light and fluffy. Fold in hazelnuts. Pour mixture into refrigerated piecrust.
Place in freezer for at least 3 H hours to allow to set up.
Remove pie 30-45 minutes before serving.

Check out many more delicious recipies in Salem Baking's "The Vintage Taste" Cookbook.