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Creating the perfect mix between wine and food can be a challenge if you’re not entirely sure what you’re doing. With such an array of wine and food available there are always many options to consider. When planning a dinner, choose combinations that are popular with a wide range of people. You should always ensure that the wine doesn’t overpower the dish, and you also need to avoid flavor transferring. This occurs when a flavor is passed from the wine to a meal, as it can result in an unpleasant taste.
White Wine:
When creating a wine and food combination, Chardonnay is best complimented with Veal, Salmon, grilled cheese and white sauce. You should avoid spicy foods with this drink. Gewurztraminer is ideal when matched with Pork, Chinese foods and Swiss cheese but must be avoided with light foods. Pinot Grigio is not an ideal option for Tomatoes and spicy food as this combination may create a rather unpleasant taste. Riesling is a very dry wine and perfect when teamed with Veal, Shrimp, cream sauces and Turkey. Sweet food should be avoided with Riesling and Sancerre however.
Red Wine:
In a perfect world a food recommendation would be included on the back of a wine bottle. Fortunately we can give you the insiders tips to getting a wine and food combination just right. Barberra red wine is perfect with Pizza, pasta, lasagne and lemon chicken. When eating fish or tomatoes, Cabernet Sauvignon should be avoided. This wine is better suited with chocolate, roast lamb, steak and duck. Merlot is perfectly matched with grilled meats such as barbecue meat and chicken. Avoid sweet food with this wine. Pinot Noir is not well matched with spicy foods such as Indian, instead it is ideal with Salmon, tuna, lamb and duck. Shiraz is great with a meal of barbecue, peppered red meats and sausage but should be avoided with fish.
In general, wine is best served at a chilled temperature, as it is able to breathe and create the perfect mix of aromas that will delight the senses and impress your guests. Each type of wine has a glass that coordinates with it. If you don’t have a cupboard full of every wineglass imaginable though, use the next closest looking glass. The reason that there are so many types of wineglasses available, is that each one is designed to emphasise the full aromas and tastes within a given type of wine. If the wine isn’t served in quite the right glass, all these aromas and flavors may not be fully realised.
How much to serve:
Wine should be opened and served carefully, especially red wine as this may create a nasty mess if spilt on white clothing or dinner wear. Do not overfill glasses. It is best to serve a small amount of wine at first, as this will allow the remainder of the wine in the bottle to breathe. White wine should have an average serving of three ounces, spirits one ounce and red wine four or five ounces. Serving smaller servings will help the wine last longer and will allow guests to savour it over a greater length of time.
Temperature Guidelines:
Normally a bottle of wine may take up to three hours before it is appropriately chilled in the refrigerator. Serving the wine at the correct temperature may be a difference of whether the wine will be ideal to drink for maximum aroma and taste, and may make or break a charming dinner experience for you and your guests. A great way to chill your wine to perfection fast and easily is to place your bottle into a bucket filled with ice and a sprinkling of salt. Push the wine into the depths of the ice to quickly chill the bottle. The more expensive the wine the warmer it can be served. White wines especially the dry sorts are best served at lower temperatures however. And, lastly heavy wines are best served at the room temperature.
Showing posts with label Wine. Show all posts
Showing posts with label Wine. Show all posts
Tuesday, March 2, 2010
Spanish Food - How To Prepare Boquerones
Whilst on your travels in Spain and pausing to take a breath from
site-seeing, you have surely experimented with "tapas" at a
welcoming bar.
If this is the case, it is more than likely that you have come
across the small, tasty filleted fish, preserved in olive oil,
sliced garlic and chopped parsley, and highly popular throughout
Spain. This delectable dish is usually known as "boquerones" but,
depending on the area, can also be called "anchoas".
Boquerones are small, fresh anchovies. Accompanied by crisp,
fresh Spanish bread, a glass of ruby-red wine or refreshing
Asturian cider, they are a delight to eat. Moreover - as with
many traditional Spanish dishes which comprise the renowned
Mediterranean Diet - they are extremely healthy.
Like its friend the sardine, the anchovy is an oily fish, packed
full of proteins and minerals, protecting against heart disease,
and "good" for cholesterol. What´s more, in many areas of Spain -
in particular the Mediterranean coast - fresh anchovies are
extremely cheap.
On first coming to Spain, I happily enjoyed many tapas of
boquerones, completely unaware of one fact ... all those little
anchovies I had eaten were not cooked! For a moment, I deeply
regretted asking my Spanish neighbor, Carmen, how to make them!
Fortunately, Carmen went into immediate action and saved the day!
She frog-marched me to the local fishmongers, bought a kilo of the
little fish, took me home and showed me "her way" of preparing
them. They were so delicious that I quickly recovered my passion
for boquerones and have been enjoying them ever since!
Methods for preparing boquerones tend to vary slightly from family
to family. However, the basic principles are always the same.
You first have to clean and fillet the fish, which is simple
enough, but rather tedious until you get the hang of it.
Next, you soak the fillets, either in white wine vinegar or a
mixture of half vinegar and half water. The vinegar will clean
and bleach the fish and also soften any remaining little bones.
Some people sprinkle the fish with salt; others (myself included)
feel that the fish is salty enough already.
The fish has to be left for a good few hours soaking in the
vinegar. Again, this tends to vary, with some Spaniards leaving
them overnight in the fridge and others just waiting a couple of
hours. Also, some families change the vinegar/water-and-vinegar
mixture once during this process, whilst others don´t bother.
Once you have thrown away the vinegar, the bleached fillets are
covered with a good quality virgin olive oil, which will preserve
them. You can add as much, or as little, sliced garlic as you
wish, plus freshly chopped parsley.
So ... here is the actual recipe.
BOQUERONES
Ingrediants:
- 1 kilo fresh anchovies.
- White wine vinegar.
- Virgin olive oil.
- Garlic.
- Parsley.
- Salt (optional).
Method:
1. Top and tail anchovies.
2. Slit along underside and discard innards.
3. Open out fish.
4. Remove central bone by lifting from tail end upwards.
5. Rinse well.
6. Place a layer of anchovy fillets in a shallow dish.
7. Sprinkle with salt (optional) and pour on plenty of vinegar.
8. Repeat with another layer, changing direction.
9. Leave to soak in vinegar for a few hours or overnight.
10. Pour off vinegar.
11. Very gently rinse fillets.
12. Cover fillets in virgin olive oil.
13. Add slices of garlic and chopped parsley.
It is so pleasant to find something in life that is a delight to
the senses, affordable, healthy and does nobody any harm
(apologies to any vegetarians out there and, also, the little
anchovies ...). So ... do make the most of fresh anchovies
whilst you are in Spain and enjoy!
site-seeing, you have surely experimented with "tapas" at a
welcoming bar.
If this is the case, it is more than likely that you have come
across the small, tasty filleted fish, preserved in olive oil,
sliced garlic and chopped parsley, and highly popular throughout
Spain. This delectable dish is usually known as "boquerones" but,
depending on the area, can also be called "anchoas".
Boquerones are small, fresh anchovies. Accompanied by crisp,
fresh Spanish bread, a glass of ruby-red wine or refreshing
Asturian cider, they are a delight to eat. Moreover - as with
many traditional Spanish dishes which comprise the renowned
Mediterranean Diet - they are extremely healthy.
Like its friend the sardine, the anchovy is an oily fish, packed
full of proteins and minerals, protecting against heart disease,
and "good" for cholesterol. What´s more, in many areas of Spain -
in particular the Mediterranean coast - fresh anchovies are
extremely cheap.
On first coming to Spain, I happily enjoyed many tapas of
boquerones, completely unaware of one fact ... all those little
anchovies I had eaten were not cooked! For a moment, I deeply
regretted asking my Spanish neighbor, Carmen, how to make them!
Fortunately, Carmen went into immediate action and saved the day!
She frog-marched me to the local fishmongers, bought a kilo of the
little fish, took me home and showed me "her way" of preparing
them. They were so delicious that I quickly recovered my passion
for boquerones and have been enjoying them ever since!
Methods for preparing boquerones tend to vary slightly from family
to family. However, the basic principles are always the same.
You first have to clean and fillet the fish, which is simple
enough, but rather tedious until you get the hang of it.
Next, you soak the fillets, either in white wine vinegar or a
mixture of half vinegar and half water. The vinegar will clean
and bleach the fish and also soften any remaining little bones.
Some people sprinkle the fish with salt; others (myself included)
feel that the fish is salty enough already.
The fish has to be left for a good few hours soaking in the
vinegar. Again, this tends to vary, with some Spaniards leaving
them overnight in the fridge and others just waiting a couple of
hours. Also, some families change the vinegar/water-and-vinegar
mixture once during this process, whilst others don´t bother.
Once you have thrown away the vinegar, the bleached fillets are
covered with a good quality virgin olive oil, which will preserve
them. You can add as much, or as little, sliced garlic as you
wish, plus freshly chopped parsley.
So ... here is the actual recipe.
BOQUERONES
Ingrediants:
- 1 kilo fresh anchovies.
- White wine vinegar.
- Virgin olive oil.
- Garlic.
- Parsley.
- Salt (optional).
Method:
1. Top and tail anchovies.
2. Slit along underside and discard innards.
3. Open out fish.
4. Remove central bone by lifting from tail end upwards.
5. Rinse well.
6. Place a layer of anchovy fillets in a shallow dish.
7. Sprinkle with salt (optional) and pour on plenty of vinegar.
8. Repeat with another layer, changing direction.
9. Leave to soak in vinegar for a few hours or overnight.
10. Pour off vinegar.
11. Very gently rinse fillets.
12. Cover fillets in virgin olive oil.
13. Add slices of garlic and chopped parsley.
It is so pleasant to find something in life that is a delight to
the senses, affordable, healthy and does nobody any harm
(apologies to any vegetarians out there and, also, the little
anchovies ...). So ... do make the most of fresh anchovies
whilst you are in Spain and enjoy!
Press ReleaseWineZap Launches New Website to Help Wine Consumers Find, Price and Compare Wines; Subscribers to WineZap's Free Newsletter Offered 10% O
WineZap today announced the launch of a new website WineZap.com, a free online service that helps wine consumers to find, price, and compare wines. WineZap.com assists both fine wine lovers and casual wine drinkers to buy wines by making it easy to find a wine, compare it with other wines, and find the lowest wine prices across hundreds of U.S. retailers.
To help promote the launch of WineZap.com, the Wine Library in Springfield New Jersey is offering anyone who subscribes to WineZap's free newsletter 22% off any non sale wine item, regardless of quantity purchased. To get the Wine Library coupon code, which is good through September 1, 2004, go to WineZap Wine Deals for full details.
WineZap.com offers five unique methods to discover new wines. The most exciting are wine ratings by consumers and the ability to search for wines by pairing food and wine. WineZap.com users write wine tasting notes and wine reviews based on their experience. Other users can then search by the wine ratings looking for high quality, top value wines. If someone is looking to enhance his or her dining experience, WineZap.com's unique wine search engine can find the perfect food and wine pairings.
WineZap.com users can also search for wines based on the country of origin, the varietal type, or price and focus their search results through any combination of the search parameters. For example, a user who is seeking a well-priced red wine with a good rating can easily enter that search and instantly see results that include information about the wine and reviews by other users.
Once wine lovers have located a wine, they can use WineZap.com to compare not only wine prices, but any applicable tax, and an approximate shipping cost among hundreds of U.S. retailers. WineZap.com's advanced wine search technology can navigate the complex wine shipping laws and display only retailers that are able to ship directly to the consumer's home. Further, a user can setup a price alert; the system will notify him or her by email once the price for a wine meets that consumer's request.
WineZap.com also offers an innovative comparison engine that allows wine consumers to compare wines by any combination of factors including wine prices, wine ratings, country or region of origin, food and wine match and varietal type. For example, it can recommend 10 red wines from the United States under $20 that are highly scored by other wine lovers.
WineZap also publishes a free daily email newsletter. WineZap's editors review offers from hundred's of retailers every day and email subscribers the best discounts, rarest finds, and most interesting buys. To become a subscriber, go to WineZap's free newsletter.
Shaun Bishop, WineZap's CEO and founder, said, "All of these services make WineZap.com one of the most comprehensive wine websites for both fine wine lovers and casual wine drinkers." To arrange an interview, please contact Shaun Bishop at (510) 547-9030 or shaun@winezap.com.
To help promote the launch of WineZap.com, the Wine Library in Springfield New Jersey is offering anyone who subscribes to WineZap's free newsletter 22% off any non sale wine item, regardless of quantity purchased. To get the Wine Library coupon code, which is good through September 1, 2004, go to WineZap Wine Deals for full details.
WineZap.com offers five unique methods to discover new wines. The most exciting are wine ratings by consumers and the ability to search for wines by pairing food and wine. WineZap.com users write wine tasting notes and wine reviews based on their experience. Other users can then search by the wine ratings looking for high quality, top value wines. If someone is looking to enhance his or her dining experience, WineZap.com's unique wine search engine can find the perfect food and wine pairings.
WineZap.com users can also search for wines based on the country of origin, the varietal type, or price and focus their search results through any combination of the search parameters. For example, a user who is seeking a well-priced red wine with a good rating can easily enter that search and instantly see results that include information about the wine and reviews by other users.
Once wine lovers have located a wine, they can use WineZap.com to compare not only wine prices, but any applicable tax, and an approximate shipping cost among hundreds of U.S. retailers. WineZap.com's advanced wine search technology can navigate the complex wine shipping laws and display only retailers that are able to ship directly to the consumer's home. Further, a user can setup a price alert; the system will notify him or her by email once the price for a wine meets that consumer's request.
WineZap.com also offers an innovative comparison engine that allows wine consumers to compare wines by any combination of factors including wine prices, wine ratings, country or region of origin, food and wine match and varietal type. For example, it can recommend 10 red wines from the United States under $20 that are highly scored by other wine lovers.
WineZap also publishes a free daily email newsletter. WineZap's editors review offers from hundred's of retailers every day and email subscribers the best discounts, rarest finds, and most interesting buys. To become a subscriber, go to WineZap's free newsletter.
Shaun Bishop, WineZap's CEO and founder, said, "All of these services make WineZap.com one of the most comprehensive wine websites for both fine wine lovers and casual wine drinkers." To arrange an interview, please contact Shaun Bishop at (510) 547-9030 or shaun@winezap.com.
Pear and Walnut Salad with Roquette and Parmesan
This is a contemporary salad which has actually been around for quite a while now and we regularly prepare it as part of our cooking holiday in France. I think it has achieved classic status.
The only thing that needs any preparation to speak of is the dressing, but the pears do need to be ripe and juicy – comice are perfect for this – and the parmesan needs to be shaved from a fresh block (if you haven’t got any to hand, a good strong cheese like stilton or feta will do very nicely indeed, but completely forget about using that dirty sock-flavoured sawdust sold in pots, laughingly labelled ‘Freshly Grated Parmesan’).
If you want to turn this from a starter into a main course just add some strips of dry-cured ham, smoked duck breast, or sauteed chicken livers.
Serves four
Ingredients:
2 ripe juicy comice pears
1 lemon
1 tblsp white wine vinegar
salt
1 tsp grain mustard
6 tblsp walnut oil
freshly ground black pepper
handful roquette
handful of fresh walnut halves, roughly crushed
small block of fresh parmesan
Method:
Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.
Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
Assemble the salad: slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the roquette, then scatter over the bruised walnuts. Drizzle with the vinaigrette.
Using a potato peeler, shave the parmesan over the salad, then ‘dust’ with a little ground black pepper.
The only thing that needs any preparation to speak of is the dressing, but the pears do need to be ripe and juicy – comice are perfect for this – and the parmesan needs to be shaved from a fresh block (if you haven’t got any to hand, a good strong cheese like stilton or feta will do very nicely indeed, but completely forget about using that dirty sock-flavoured sawdust sold in pots, laughingly labelled ‘Freshly Grated Parmesan’).
If you want to turn this from a starter into a main course just add some strips of dry-cured ham, smoked duck breast, or sauteed chicken livers.
Serves four
Ingredients:
2 ripe juicy comice pears
1 lemon
1 tblsp white wine vinegar
salt
1 tsp grain mustard
6 tblsp walnut oil
freshly ground black pepper
handful roquette
handful of fresh walnut halves, roughly crushed
small block of fresh parmesan
Method:
Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.
Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
Assemble the salad: slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the roquette, then scatter over the bruised walnuts. Drizzle with the vinaigrette.
Using a potato peeler, shave the parmesan over the salad, then ‘dust’ with a little ground black pepper.
Press Release In Time for Summer: Blue Danube Wine Company Introduces Refreshing New Varietals from Hungary -- the Craftsman™ Series from Hilltop Nesz
Blue Danube Wine Company is proud to introduce the Craftsman™ series of wines from Hilltop Neszmély Winery of Hungary to California and the West Coast. This exciting new line brings the refreshingly flavors of some of Hungary’s finest grape varietals to American palates.
The six whites, two reds and one sweet wine have been carefully selected to capture the flavor and character of Hungarian wines. The wines boast a wonderfully floral nose, refined aroma, yet a gentleness preferred by many. The varietals include Királyleányka, Irsai Olivér, Olaszrizling, Muscat Ottonel, Gewürztraminer, Pinot Gris (Szürkebarát), Kékfrankos (Blaufränkisch) and Tokaji Aszú.
Hilltop Neszmély Winery is at the forefront of the renaissance of Hungarian wine making which started just fifteen years ago with the demise of communism. The winery produces superb white and red wines from grapes grown in historic wine regions of Hungary and has won many awards in the UK, France and Hungary. Internationally renowned wine critic Jancis Robinson terms the winery “one of the country’s leading wine exporters”.
Focusing on importing top wines from Central Europe, in particular from Austria, Croatia, and Hungary, Blue Danube Wine is pleased to expand its portfolio to make this range of indigenous Hungarian grape varieties available to consumers in the western United States. Istvan Flesch, US Sales Director at Hilltop Neszmély Winery says, “ We are excited to have Blue Danube Wine Company carry our distinctive wines made with unique Hungarian grape varieties. They will captivate those wine lovers who taste them for the first time.”
Hilltop Neszmély Winery
Hilltop Neszmély Winery was founded in 1990 in the early phase of Hungary’s privatization by four owners: Éva Keresztury, wine merchant, Imre Török, banker, Judit Storcz, wine merchant and Ákos Kamocsay, winemaker. In the historic Ászár-Neszmély wine region located 50 miles northwest of Budapest and halfway to Vienna, the winery lies amid spectacular vistas covered by ancient and newly planted vineyards overlooking the Danube river. The temperate climate with 2500 hours of annual sunshine, the warm loess soil, and the hilly terrain all favor the quality of the grapes.
Hilltop Neszmély Winery produces modern innovative wines while at the same time capturing the flavors from uniquely Hungarian grapes to create wines that are pleasantly familiar but new and exciting at the same time. After growing under careful vineyard techniques, the grapes arrive in a newly equipped "state-of-the-art" winery. An incredibly cautious handling of the grapes occurs: after being picked by hand, they are transported in small plastic crates and chilled immediately upon crushing to prevent any oxidation. Modern, very gentle, temperature controlled juice extraction tanks and a careful yeast selection with emphasis on the individuality of each tank, aims to preserve maximum varietal and terroir character. Stainless steel tanks with full control of temperature, nitrogen and CO2 for every vat and new Hungarian barriques and large oak barrels for fermentation and maturation round out the facilities of the new winery.
Hilltop Winery’s head Winemaker Ákos Kamocsay is widely respected as a leading winemaker. He has been chosen “winemaker of the Year’ 1997 in the UK by Grapevine magazine and in 1999 by the Hungarian Academy of Wine. Kamocsay believes “The winemaker’s role is to interfere as little as possible in the life of the wine and to help Mother Nature show off her work of art. You should make easy-to-drink wine that brings joy to as many people as possible”. The winery has been the winner of numerous awards in Britain and France including the "White Wine of the Year 1998" at the International Wine Challenge, London. Hilltop Neszmély Winery is the largest exporter of Hungarian wine to Great Britain.
Craftsman™ Wines
The Craftsman™ wines have been created for everyday enjoyment. They are wines for relaxed afternoons and evenings when, after a good day’s work or a fine day out in the yard, you want something easy yet delicious to comfort your soul. The wines are also easy on the pocketbook priced between $8–$10.
Why the name Craftsman™? Well, winemaking is indeed a fine craft. Following the age-old European tradition of craftsmanship, winemakers Ákos Kamocsay and Ágnes Dezsényi lovingly create these wines from the finest resources available.
The Craftsman™ wine series consists of a fragrant Királyleányka, a super-juicy Irsai Olivér, a tantalizing Olaszrizling, a fruity Muscat Ottonel, a wonderfully spicy Gewürztraminer, an elegant Pinot Gris (Szürkebarát), a fruity Kékfrankos & Merlot cuvee, a warm spicy Cabernet Sauvignon & Merlot cuvee and an opulent 1993 Tokaji Aszú 5 Puttonyos that was recently awarded 94 points by Wine Spectator. All of these wines provide proof that top quality Hungarian grapes can be turned into wines of value.
Carpenter’s White - Irsai Olivér
A crisp, fragrant and aromatic light wine. Perfect for a relaxed afternoon or evening with friends and family. Made from Irsai Olivér, a native Hungarian grape.
Woodsman’s White - Királyleányka
A delightfully well-balanced, flavorful yet light white wine. Made from Királyleányka, a native Hungarian grape
Cooper’s White - Olaszrizling (Welschriesling)
Made of well-ripened Olaszrizling (Welschriesling) grapes, this wine tantalizes with its rich flavors yet soothes with its mild and balanced acidity.
Cobbler’s White - Gewürztraminer
Floral bouquet and spicy aroma. Unique soil conditions allow this wine to show off the lovely bouquet and spicy aromas of the Gewürztraminer grape, while retaining a pleasantly refreshing character.
Gardener’s White - Muscat Ottonel
Wonderfully fruity – on the sweeter side. This fruity white is an excellent choice with spicy Asian dishes or as an aperitif to sip before dinner. On the sweeter side, but not a dessert wine. Made of Muscat Ottonel grapes.
Mariner’s White - Pinot Grigio (Szürkebarát)
An elegant and balanced, medium-body wine. Made from well-ripened Pinot Grigio grapes, this pleasant wine shows off ripe flavors combined with a luscious fruity character.
Journeyman’s Red – Kékfrankos & Merlot Cuvee
A deliciously fruity, medium-body blend. This elegant blend combines the ripe strawberry-toned aromas of the Hungarian Kékfrankos grape with the plummy fruitiness of Merlot.
Falconer’s Red - Cabernet Sauvignon & Merlot Cuvee
A magical blend of warm, spicy notes. A deliciously warm, medium-body red wine that combines the classic ripe plum flavors of Merlot with the rich black currant aromas of Cabernet Sauvignon.
Tokaji Aszú 5 Puttonyos 1993
Tokaji Aszú is an aged sweet white made with specially selected botrytis (noble rot) grapes that yield a highly concentrated, unique flavor. It is delicious as an aperitif or after-dinner wine. This Tokaji Aszú maintains a marvelous balance between natural sweetness and crisp acidity. The flavor is rich and opulent, with hints of ginger. The Wine Spectator just awarded it 94 points and reviewed the wine as “Lush and smoky in aroma, with flavors of orange marmalade, apricot and smoke, this is elegant, with a vibrant structure coaxing the flavors to a lengthy conclusion. Really hitting its stride now.” The introductory price for this excellent dessert wine is $39.95.
For additional information about Blue Danube Wine Company and the Craftsman wines contact Frank Dietrich, (650) 941-4699, info@BlueDanubeWine.com or visit www.BlueDanubeWine.com
About Blue Danube Wine Company
Blue Danube Wine Company is a Los Altos, California based importer and distributor of fine wines from Austria, Croatia and Hungary. Our focus is the vibrant renaissance taking place in the old wine cultures along the Danube River.
We specialize in small family owned wineries with outstanding reputations that produce sophisticated flavorful food friendly wines. The Blue Danube Wine Collection features handcrafted estate grown wines of exceptional character. Our winemakers combine old winemaking traditions and indigenous grape varietals typical of their regions to produce distinctive wines.
We are dedicated to discovering and bringing to US wine lovers new and exciting wine varietals.
The six whites, two reds and one sweet wine have been carefully selected to capture the flavor and character of Hungarian wines. The wines boast a wonderfully floral nose, refined aroma, yet a gentleness preferred by many. The varietals include Királyleányka, Irsai Olivér, Olaszrizling, Muscat Ottonel, Gewürztraminer, Pinot Gris (Szürkebarát), Kékfrankos (Blaufränkisch) and Tokaji Aszú.
Hilltop Neszmély Winery is at the forefront of the renaissance of Hungarian wine making which started just fifteen years ago with the demise of communism. The winery produces superb white and red wines from grapes grown in historic wine regions of Hungary and has won many awards in the UK, France and Hungary. Internationally renowned wine critic Jancis Robinson terms the winery “one of the country’s leading wine exporters”.
Focusing on importing top wines from Central Europe, in particular from Austria, Croatia, and Hungary, Blue Danube Wine is pleased to expand its portfolio to make this range of indigenous Hungarian grape varieties available to consumers in the western United States. Istvan Flesch, US Sales Director at Hilltop Neszmély Winery says, “ We are excited to have Blue Danube Wine Company carry our distinctive wines made with unique Hungarian grape varieties. They will captivate those wine lovers who taste them for the first time.”
Hilltop Neszmély Winery
Hilltop Neszmély Winery was founded in 1990 in the early phase of Hungary’s privatization by four owners: Éva Keresztury, wine merchant, Imre Török, banker, Judit Storcz, wine merchant and Ákos Kamocsay, winemaker. In the historic Ászár-Neszmély wine region located 50 miles northwest of Budapest and halfway to Vienna, the winery lies amid spectacular vistas covered by ancient and newly planted vineyards overlooking the Danube river. The temperate climate with 2500 hours of annual sunshine, the warm loess soil, and the hilly terrain all favor the quality of the grapes.
Hilltop Neszmély Winery produces modern innovative wines while at the same time capturing the flavors from uniquely Hungarian grapes to create wines that are pleasantly familiar but new and exciting at the same time. After growing under careful vineyard techniques, the grapes arrive in a newly equipped "state-of-the-art" winery. An incredibly cautious handling of the grapes occurs: after being picked by hand, they are transported in small plastic crates and chilled immediately upon crushing to prevent any oxidation. Modern, very gentle, temperature controlled juice extraction tanks and a careful yeast selection with emphasis on the individuality of each tank, aims to preserve maximum varietal and terroir character. Stainless steel tanks with full control of temperature, nitrogen and CO2 for every vat and new Hungarian barriques and large oak barrels for fermentation and maturation round out the facilities of the new winery.
Hilltop Winery’s head Winemaker Ákos Kamocsay is widely respected as a leading winemaker. He has been chosen “winemaker of the Year’ 1997 in the UK by Grapevine magazine and in 1999 by the Hungarian Academy of Wine. Kamocsay believes “The winemaker’s role is to interfere as little as possible in the life of the wine and to help Mother Nature show off her work of art. You should make easy-to-drink wine that brings joy to as many people as possible”. The winery has been the winner of numerous awards in Britain and France including the "White Wine of the Year 1998" at the International Wine Challenge, London. Hilltop Neszmély Winery is the largest exporter of Hungarian wine to Great Britain.
Craftsman™ Wines
The Craftsman™ wines have been created for everyday enjoyment. They are wines for relaxed afternoons and evenings when, after a good day’s work or a fine day out in the yard, you want something easy yet delicious to comfort your soul. The wines are also easy on the pocketbook priced between $8–$10.
Why the name Craftsman™? Well, winemaking is indeed a fine craft. Following the age-old European tradition of craftsmanship, winemakers Ákos Kamocsay and Ágnes Dezsényi lovingly create these wines from the finest resources available.
The Craftsman™ wine series consists of a fragrant Királyleányka, a super-juicy Irsai Olivér, a tantalizing Olaszrizling, a fruity Muscat Ottonel, a wonderfully spicy Gewürztraminer, an elegant Pinot Gris (Szürkebarát), a fruity Kékfrankos & Merlot cuvee, a warm spicy Cabernet Sauvignon & Merlot cuvee and an opulent 1993 Tokaji Aszú 5 Puttonyos that was recently awarded 94 points by Wine Spectator. All of these wines provide proof that top quality Hungarian grapes can be turned into wines of value.
Carpenter’s White - Irsai Olivér
A crisp, fragrant and aromatic light wine. Perfect for a relaxed afternoon or evening with friends and family. Made from Irsai Olivér, a native Hungarian grape.
Woodsman’s White - Királyleányka
A delightfully well-balanced, flavorful yet light white wine. Made from Királyleányka, a native Hungarian grape
Cooper’s White - Olaszrizling (Welschriesling)
Made of well-ripened Olaszrizling (Welschriesling) grapes, this wine tantalizes with its rich flavors yet soothes with its mild and balanced acidity.
Cobbler’s White - Gewürztraminer
Floral bouquet and spicy aroma. Unique soil conditions allow this wine to show off the lovely bouquet and spicy aromas of the Gewürztraminer grape, while retaining a pleasantly refreshing character.
Gardener’s White - Muscat Ottonel
Wonderfully fruity – on the sweeter side. This fruity white is an excellent choice with spicy Asian dishes or as an aperitif to sip before dinner. On the sweeter side, but not a dessert wine. Made of Muscat Ottonel grapes.
Mariner’s White - Pinot Grigio (Szürkebarát)
An elegant and balanced, medium-body wine. Made from well-ripened Pinot Grigio grapes, this pleasant wine shows off ripe flavors combined with a luscious fruity character.
Journeyman’s Red – Kékfrankos & Merlot Cuvee
A deliciously fruity, medium-body blend. This elegant blend combines the ripe strawberry-toned aromas of the Hungarian Kékfrankos grape with the plummy fruitiness of Merlot.
Falconer’s Red - Cabernet Sauvignon & Merlot Cuvee
A magical blend of warm, spicy notes. A deliciously warm, medium-body red wine that combines the classic ripe plum flavors of Merlot with the rich black currant aromas of Cabernet Sauvignon.
Tokaji Aszú 5 Puttonyos 1993
Tokaji Aszú is an aged sweet white made with specially selected botrytis (noble rot) grapes that yield a highly concentrated, unique flavor. It is delicious as an aperitif or after-dinner wine. This Tokaji Aszú maintains a marvelous balance between natural sweetness and crisp acidity. The flavor is rich and opulent, with hints of ginger. The Wine Spectator just awarded it 94 points and reviewed the wine as “Lush and smoky in aroma, with flavors of orange marmalade, apricot and smoke, this is elegant, with a vibrant structure coaxing the flavors to a lengthy conclusion. Really hitting its stride now.” The introductory price for this excellent dessert wine is $39.95.
For additional information about Blue Danube Wine Company and the Craftsman wines contact Frank Dietrich, (650) 941-4699, info@BlueDanubeWine.com or visit www.BlueDanubeWine.com
About Blue Danube Wine Company
Blue Danube Wine Company is a Los Altos, California based importer and distributor of fine wines from Austria, Croatia and Hungary. Our focus is the vibrant renaissance taking place in the old wine cultures along the Danube River.
We specialize in small family owned wineries with outstanding reputations that produce sophisticated flavorful food friendly wines. The Blue Danube Wine Collection features handcrafted estate grown wines of exceptional character. Our winemakers combine old winemaking traditions and indigenous grape varietals typical of their regions to produce distinctive wines.
We are dedicated to discovering and bringing to US wine lovers new and exciting wine varietals.
Monday, March 1, 2010
Press Release Chef's Studio - On Location in New Orleans
Chef's Studio went on location to New Orleans for a week of Cajun and Creole cooking, one of the studios featured "Tastes of the World", thanks to The New Orleans Wine and Food Experience. Top chefs invited hosts Alan Simpson and Linda Schnabl to their restaurants and homes, to sample both traditional and new creations. These included Arnauds, Brennans, Maison de Ville, Mr. B's and The Rib Room. Chefs from many other restaurants joined them at the Convention Center, to explore many more dishes, with hundreds of wines from around the world. The Omni Royal Orleans Hotel provided an excellent base, and the weather proved perfect for filming in the French Quarter, French Market and of course during the many events, including the Royal Street Parade.
Besides offering their expertise and insights, many chefs took the opportunity to discuss their on-camera skills and to learn tips on media and presentation techniques. “Whenever possible we take time to advise the chefs on their presentation techniques, and often retake the interviews with a significantly improved performance,” explains Alan Simpson. “Chef’s Studio is a collaborative effort and as we learn, we believe in giving some of our expertise back to the chefs, our guests on the programs.”
The Annual New Orleans Wine and Food Experience is one of the top wine and food experiences in the United States and an ideal setting to meet with both established, and up and coming chefs. The unique party atmosphere of the French Quarter gives the perfect backdrop to celebrate the enjoyment of wine and food. In 2005 Chef’s Studio will expand it’s presence at the New Orleans Wine and Food Festival with many more interview opportunities, for chefs to talk about their ideas, and showcase their skills before a live and TV audience.
Created in 1995 to develop media skills of culinary experts, and a better understanding of global cuisine, Chef’s Studio works with chefs, culinary and hospitality experts, and food producers around the world. It produces TV, radio and live events for an international audience, and is building up to the launch of The Chef’s Channel in the USA and Europe. Future “Chef’s Studios on Location” will be held in New York, London, Chicago and in conjunction with major food shows.
Besides offering their expertise and insights, many chefs took the opportunity to discuss their on-camera skills and to learn tips on media and presentation techniques. “Whenever possible we take time to advise the chefs on their presentation techniques, and often retake the interviews with a significantly improved performance,” explains Alan Simpson. “Chef’s Studio is a collaborative effort and as we learn, we believe in giving some of our expertise back to the chefs, our guests on the programs.”
The Annual New Orleans Wine and Food Experience is one of the top wine and food experiences in the United States and an ideal setting to meet with both established, and up and coming chefs. The unique party atmosphere of the French Quarter gives the perfect backdrop to celebrate the enjoyment of wine and food. In 2005 Chef’s Studio will expand it’s presence at the New Orleans Wine and Food Festival with many more interview opportunities, for chefs to talk about their ideas, and showcase their skills before a live and TV audience.
Created in 1995 to develop media skills of culinary experts, and a better understanding of global cuisine, Chef’s Studio works with chefs, culinary and hospitality experts, and food producers around the world. It produces TV, radio and live events for an international audience, and is building up to the launch of The Chef’s Channel in the USA and Europe. Future “Chef’s Studios on Location” will be held in New York, London, Chicago and in conjunction with major food shows.
The Mystery of Decanting
Decanting is a strange word to many people. Some do not even know what it means exactly. Taking the sophistication out of it, decanting literally means pouring the wine from the bottle to a special glass container. This is done in order to expose the wine to oxygen and enrich it.
What is the meaning of this process? Do all wines benefit from decanting or not?
The wine experts are not in agreement. Some say wine should be decanted in order to allow it to “breathe” and develop fully before consumption. Others claim decanting does not contribute to the quality of the wine.
So who is right? Well, the truth is somewhere in the middle. Decanting does seem to benefit certain wines more than others. Most red wines, except for the very aged and some white ones would definitely benefit from decanting 1-2 hours before serving. Young red wines, on the other hand, which are low in tannins, light and fruity, would not improve if allowed to oxidize. There are also wines that would actually suffer from decanting. Those are the aged reds. Their quality could worsen if allowed too much contact with air.
Another important factor in decanting is keeping the right temperature of the wine until it’s time to serve it. When it comes to white wine, one could easily place the decanter in a bigger bucket filled with cold water or ice. That would guarantee a crisp wine ready to serve and enjoy. However, when it comes to red wine, keeping the ideal temperature for serving is more difficult. The same technique as for white wine could be applied but with a minor difference - the temperature of the water in the bucket should be controlled by a thermometer. It may seem like a hassle but the exercise is well worth it.
Finally, a few words of wisdom - don’t be afraid to experiment! Sooner or later you’ll be surprised to find that you also have an opinion about decanting which you could adamantly defend!
What is the meaning of this process? Do all wines benefit from decanting or not?
The wine experts are not in agreement. Some say wine should be decanted in order to allow it to “breathe” and develop fully before consumption. Others claim decanting does not contribute to the quality of the wine.
So who is right? Well, the truth is somewhere in the middle. Decanting does seem to benefit certain wines more than others. Most red wines, except for the very aged and some white ones would definitely benefit from decanting 1-2 hours before serving. Young red wines, on the other hand, which are low in tannins, light and fruity, would not improve if allowed to oxidize. There are also wines that would actually suffer from decanting. Those are the aged reds. Their quality could worsen if allowed too much contact with air.
Another important factor in decanting is keeping the right temperature of the wine until it’s time to serve it. When it comes to white wine, one could easily place the decanter in a bigger bucket filled with cold water or ice. That would guarantee a crisp wine ready to serve and enjoy. However, when it comes to red wine, keeping the ideal temperature for serving is more difficult. The same technique as for white wine could be applied but with a minor difference - the temperature of the water in the bucket should be controlled by a thermometer. It may seem like a hassle but the exercise is well worth it.
Finally, a few words of wisdom - don’t be afraid to experiment! Sooner or later you’ll be surprised to find that you also have an opinion about decanting which you could adamantly defend!
Blended and varietal wines
Novice wine lovers soon come across the concept of blended and varietal wines. The two questions that spring to mind are, “what does it mean?” and “does it matter?”
At the basic level, the difference is quite simple. Varietal wines are made from a single grape variety, while blended wines are made using two or more. The most obvious example is the difference between the two great red wine styles of France. Burgundy red wine is composed of the single variety Pinot noir. Bordeaux red wines are most often blends of up to five varieties, Cabernet sauvignon, Cabernet franc, Merlot, Malbec and Petit verdot. There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.
So much for theory. The distinction between varietal and blended wines is less clear in practice. Many varietal wines are made from blends of wine grown in several regions. Australia’s iconic Grange is such an example. Each year hundreds of samples from many vineyards are tasted and evaluated before the final blend is decided upon. The result is a blend of regions, rather than varieties.
Many more modest Australian wines with lesser claims to fame are also regional blends. The process of selecting the blend is similar but much more simplified. The clue on the label is often the words “wine of South Eastern Australia”. This is almost as general a statement that you can get about the origins of an Australian wine.
Some wines made from a single variety are blends of several different vintages, but this is quite rare for table wines.
While on the topic of labels, you should be aware that many wines bearing a single varietal name can legally contain up to fifteen percent of other varieties. If the wine is labelled as a blend, then the variety with the largest percentage composition should be named first, for example wine labelled Cabernet Merlot, should contain a greater percentage of Cabernet than of Merlot.
Our second question is “does it matter?” Well, if you find a wine that you enjoy and it is a blend, then you should continue to drink it. However if you wish to extend your wine knowledge and thus enhance your wine experience you should try varietal wines whenever possible. There are hundreds of varietal wines available, each with a special subtle difference waiting for you to discover.
At the basic level, the difference is quite simple. Varietal wines are made from a single grape variety, while blended wines are made using two or more. The most obvious example is the difference between the two great red wine styles of France. Burgundy red wine is composed of the single variety Pinot noir. Bordeaux red wines are most often blends of up to five varieties, Cabernet sauvignon, Cabernet franc, Merlot, Malbec and Petit verdot. There are a few Bordeaux wines made from a single variety, but they are the exceptions that prove the rule.
So much for theory. The distinction between varietal and blended wines is less clear in practice. Many varietal wines are made from blends of wine grown in several regions. Australia’s iconic Grange is such an example. Each year hundreds of samples from many vineyards are tasted and evaluated before the final blend is decided upon. The result is a blend of regions, rather than varieties.
Many more modest Australian wines with lesser claims to fame are also regional blends. The process of selecting the blend is similar but much more simplified. The clue on the label is often the words “wine of South Eastern Australia”. This is almost as general a statement that you can get about the origins of an Australian wine.
Some wines made from a single variety are blends of several different vintages, but this is quite rare for table wines.
While on the topic of labels, you should be aware that many wines bearing a single varietal name can legally contain up to fifteen percent of other varieties. If the wine is labelled as a blend, then the variety with the largest percentage composition should be named first, for example wine labelled Cabernet Merlot, should contain a greater percentage of Cabernet than of Merlot.
Our second question is “does it matter?” Well, if you find a wine that you enjoy and it is a blend, then you should continue to drink it. However if you wish to extend your wine knowledge and thus enhance your wine experience you should try varietal wines whenever possible. There are hundreds of varietal wines available, each with a special subtle difference waiting for you to discover.
4000 Year Old Secrets of Green Tea
The Chinese have known about the medicinal benefits of green tea for over 4,000 years. But recent studies are just starting to unlock these ancient secrets of green tea.
Today, a great deal of research is being carried out about green tea health benefits and the findings are very exciting.
Here are just a few medical conditions that drinking green tea is reputed to be helpful with:
Cancer
Rheumatoid arthritis
High cholesterol levels
Cardiovascular disease
Infection
Impaired immune function
Controlling high blood pressure
Lowering blood sugar
Researchers believe the real secret of green tea lies in the fact that it is rich in EGCG which is a powerful anti-oxidant. EGCG has been found to kill cancer cells without harming healthy tissue.
A University of Purdue study recently concluded that a compound in green tea actually inhibits the growth of cancer cells.
Red wine has been long studied because it contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet.
But researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese and French men is quite low, even though approximately seventy-five percent of them are smokers.
Research also indicates that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.
But the health benefits of green tea don't end there. Green tea has been found to inhibit the abnormal formation of blood clots which is the leading cause of heart attacks and stroke.
New studies have actually shown that green tea can even help you loose weight. The American Journal of Clinical Nutrition performed a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.
It has also been shown that drinking green tea can give your body a greater ability to fight infection and kill bacteria.
Green tea can even help prevent tooth decay. Its bacteria-destroying abilities kill the bacteria that causes dental plaque and aids the immune system with its antifungal properties by improving digestive function.
You may be asking if other Chinese teas offer similar health benefits. But the answer is no. Although green, oolong, and black teas all come from the leaves of the Camellia sinensis plant, the way green tea is processed is what sets them apart.
Green tea leaves are steamed, and that prevents the EGCG compound from being oxidized. Black and oolong tea leaves are made from fermented leaves, which converts the EGCG into other compounds. This process makes oolong and black teas much less effective in preventing and fighting various diseases.
So how much green tea should you drink? There are as many answers to this question as there are researchers investigating the health properties of green tea.
While some companies selling green tea say that ten cups per day are necessary to reap the maximum benefits, a University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain the desired level of polyphenols by drinking two cups a day.
The research of this ancient beverage continues, and it may take decades to unlock all of the secrets it holds. Although green tea should not be considered to be a magic bullet, researchers agree the positive health benefits are very promising.
Today, a great deal of research is being carried out about green tea health benefits and the findings are very exciting.
Here are just a few medical conditions that drinking green tea is reputed to be helpful with:
Cancer
Rheumatoid arthritis
High cholesterol levels
Cardiovascular disease
Infection
Impaired immune function
Controlling high blood pressure
Lowering blood sugar
Researchers believe the real secret of green tea lies in the fact that it is rich in EGCG which is a powerful anti-oxidant. EGCG has been found to kill cancer cells without harming healthy tissue.
A University of Purdue study recently concluded that a compound in green tea actually inhibits the growth of cancer cells.
Red wine has been long studied because it contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet.
But researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese and French men is quite low, even though approximately seventy-five percent of them are smokers.
Research also indicates that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.
But the health benefits of green tea don't end there. Green tea has been found to inhibit the abnormal formation of blood clots which is the leading cause of heart attacks and stroke.
New studies have actually shown that green tea can even help you loose weight. The American Journal of Clinical Nutrition performed a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.
It has also been shown that drinking green tea can give your body a greater ability to fight infection and kill bacteria.
Green tea can even help prevent tooth decay. Its bacteria-destroying abilities kill the bacteria that causes dental plaque and aids the immune system with its antifungal properties by improving digestive function.
You may be asking if other Chinese teas offer similar health benefits. But the answer is no. Although green, oolong, and black teas all come from the leaves of the Camellia sinensis plant, the way green tea is processed is what sets them apart.
Green tea leaves are steamed, and that prevents the EGCG compound from being oxidized. Black and oolong tea leaves are made from fermented leaves, which converts the EGCG into other compounds. This process makes oolong and black teas much less effective in preventing and fighting various diseases.
So how much green tea should you drink? There are as many answers to this question as there are researchers investigating the health properties of green tea.
While some companies selling green tea say that ten cups per day are necessary to reap the maximum benefits, a University of California study on the cancer-preventative qualities of green tea concluded that you could probably attain the desired level of polyphenols by drinking two cups a day.
The research of this ancient beverage continues, and it may take decades to unlock all of the secrets it holds. Although green tea should not be considered to be a magic bullet, researchers agree the positive health benefits are very promising.
Make Your Own Gourmet Gift Baskets
Everyone loves to receive a gift basket. Corporate gift baskets are often given by businesses to their customers as a token of their appreciation. However, most gift baskets are person to person expressions of love and friendship.
You can find a great selection of online gift baskets from the very expensive to the cheap. Or, you can come up with your own unique gift basket idea and surprise a cherished friend or loved one.
It’s not difficult to make your own personalized gift baskets. Most gift baskets involve a theme.
Here are some sample ideas to get you started:
** Cookie Gift Basket – bake up some homemade cookies and enclose them in colorful plastic wrap, include a personal card or poem.
** Chocolate Lovers Gift Basket – include individual fancy chocolates, boxed chocolates, or the person’s favorite chocolate bars along with hot chocolate mix.
** Holiday Gift Basket #1 – a Christmas holiday gift basket idea could include small stocking stuffers, candy canes and homemade Christmas cookies.
** Holiday Gift Basket #2 – a Halloween holiday gift basket can be stuffed with candy, throw in some plastic skulls, spiders, cob webs and assorted creepy items.
** Wine Country Gift Basket – wine and cheese baskets are favorites, include two bottles of choice wine from your favorite winery or wine shop, add cheese and crackers.
** Coffee Gift Basket – Your favorite coffee lover will enjoy fresh gourmet ground roasted coffee (or their favorite brand), flavored creamer, cookies and a fun coffee mug.
** Italian Gift Basket – include a variety of dried gourmet pasta like spinach, whole wheat, or dried tomato, two jars of pasta sauce, fresh mozzarella and parmesan cheese, garlic bread and fancy olive oil.
** Tea Lovers Gift Basket – you can include several varieties of black tea, green tea and herbal teas, a mug and homemade butter cookies adds a nice finishing touch.
** Champagne or Beer Gift Basket - the champagne basket would be elegant: includes a bottle of fine champagne, cheese and crackers, and fancy chocolates; the beer basket includes several domestic and/or imported beers, lagers, or ales, chips, pretzels and nuts.
** Pet Gift Basket – dog and cat gift baskets are the most popular. For a dog you can include: homemade doggie biscuits or cookies, a doggie collar, doggie toys. For a cat you can include: cat treats, cat nip and cat toys.
Now you know that all it takes to make a unique gift basket that will be treasured is a little ingenuity and your personal touch.
You can find a great selection of online gift baskets from the very expensive to the cheap. Or, you can come up with your own unique gift basket idea and surprise a cherished friend or loved one.
It’s not difficult to make your own personalized gift baskets. Most gift baskets involve a theme.
Here are some sample ideas to get you started:
** Cookie Gift Basket – bake up some homemade cookies and enclose them in colorful plastic wrap, include a personal card or poem.
** Chocolate Lovers Gift Basket – include individual fancy chocolates, boxed chocolates, or the person’s favorite chocolate bars along with hot chocolate mix.
** Holiday Gift Basket #1 – a Christmas holiday gift basket idea could include small stocking stuffers, candy canes and homemade Christmas cookies.
** Holiday Gift Basket #2 – a Halloween holiday gift basket can be stuffed with candy, throw in some plastic skulls, spiders, cob webs and assorted creepy items.
** Wine Country Gift Basket – wine and cheese baskets are favorites, include two bottles of choice wine from your favorite winery or wine shop, add cheese and crackers.
** Coffee Gift Basket – Your favorite coffee lover will enjoy fresh gourmet ground roasted coffee (or their favorite brand), flavored creamer, cookies and a fun coffee mug.
** Italian Gift Basket – include a variety of dried gourmet pasta like spinach, whole wheat, or dried tomato, two jars of pasta sauce, fresh mozzarella and parmesan cheese, garlic bread and fancy olive oil.
** Tea Lovers Gift Basket – you can include several varieties of black tea, green tea and herbal teas, a mug and homemade butter cookies adds a nice finishing touch.
** Champagne or Beer Gift Basket - the champagne basket would be elegant: includes a bottle of fine champagne, cheese and crackers, and fancy chocolates; the beer basket includes several domestic and/or imported beers, lagers, or ales, chips, pretzels and nuts.
** Pet Gift Basket – dog and cat gift baskets are the most popular. For a dog you can include: homemade doggie biscuits or cookies, a doggie collar, doggie toys. For a cat you can include: cat treats, cat nip and cat toys.
Now you know that all it takes to make a unique gift basket that will be treasured is a little ingenuity and your personal touch.
The Harmony between Food and Wine
Wine is a social drink which should be enjoyed in the company of friends and .. food.
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine – with seafood, and red wine – with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wine’s superb qualities instead of fighting with it. Certain wines and foods have “found” each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food – wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally… which wine? You could have in mind the rules above when making your selection but don’t be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but that’s what will make the whole experience interesting!!
The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.
Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine – with seafood, and red wine – with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.
A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wine’s superb qualities instead of fighting with it. Certain wines and foods have “found” each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.
Some tips for making good food – wine choices:
Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.
So finally… which wine? You could have in mind the rules above when making your selection but don’t be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but that’s what will make the whole experience interesting!!
Gourmet Cooking Made Easy: Holiday Party Ideas
More entertaining takes place during the holidays than all the rest of the year put together. Relatives come to visit, friends and neighbors drop by unexpectedly -- this time of year you have to be prepared for a party on short notice.
But with all the other things going on during the season, it’s hard to find the time to cook something nice for your guests. How can you put together a gourmet menu at the last minute?
“You don’t have to be a gourmet chef to cook like one,” says Jill Blashack, president and CEO of Tastefully Simple, an easy-to-prepare gourmet foods company. “I don’t have time to cook, and many other people are in the same position.”
The following are some tips from the experts at Tastefully Simple on how to be prepared at short notice for any kind of gathering this season:
* Archive good recipes. From time to time you run across a recipe that would be great for entertaining: a quick and easy soup, an interesting hors d’oeuvre, a good mulled cider mixture. Keep an active file of the ones you want to try so they are ready for you when you need them. This way you won’t have to scramble when you need to find something to make at the last minute.
* Keep important staples on hand at all times. There are certain items that your pantry shouldn’t be without during the holidays: a variety of crackers, chips and mixed nuts; cream cheese for a cheese ball; sour cream for an easy dip; some fresh spices such as ginger, cinnamon and cloves for mulling and condiments such as mayonnaise, mustard, preserves and chutney. It’s also a good idea to have a selection of beer, wine and soft drinks available.
* Stock some items that can be ready to serve quickly. Even if you don’t like to cook, you’ll be able to whip together a menu that will impress your friends and relatives with the help of a few Tastefully Simple products. Each one is either ready to serve, or can be prepared by adding just one or two additional ingredients.
Ensure your gathering will be a success with these simple, savory dips:
Tastefully Simple Spinach & Herb Mix, Garlic Garlic and Bacon Bacon Mixes
1 1/2 cups sour cream
1 1/2 cups mayonnaise
3 large red or green bell peppers
Tastefully Simple Bountiful Beer Bread Mix
12 ounce beer (or any carbonated beverage)
3 tablespoons butter, melted
Prepare all three dip mixes with sour cream and mayonnaise as directed on packaging; chill in separate bowls for 2 hours. Prepare Bountiful Beer Bread Mix with beer and butter as directed on package; cool and cube. Carefully slice tops off bell peppers, seed, core; reserve lids. Fill each pepper with one of the prepared dips. Place filled peppers next to lids on lettuce-leaf-lined plate; serve alongside basket of Bountiful Beer Bread cubes for dipping. Makes 3 cups dip.
You can find hundreds of recipes and find out how to get Tastefully Simple products by visiting www.tastefullysimple.com.
But with all the other things going on during the season, it’s hard to find the time to cook something nice for your guests. How can you put together a gourmet menu at the last minute?
“You don’t have to be a gourmet chef to cook like one,” says Jill Blashack, president and CEO of Tastefully Simple, an easy-to-prepare gourmet foods company. “I don’t have time to cook, and many other people are in the same position.”
The following are some tips from the experts at Tastefully Simple on how to be prepared at short notice for any kind of gathering this season:
* Archive good recipes. From time to time you run across a recipe that would be great for entertaining: a quick and easy soup, an interesting hors d’oeuvre, a good mulled cider mixture. Keep an active file of the ones you want to try so they are ready for you when you need them. This way you won’t have to scramble when you need to find something to make at the last minute.
* Keep important staples on hand at all times. There are certain items that your pantry shouldn’t be without during the holidays: a variety of crackers, chips and mixed nuts; cream cheese for a cheese ball; sour cream for an easy dip; some fresh spices such as ginger, cinnamon and cloves for mulling and condiments such as mayonnaise, mustard, preserves and chutney. It’s also a good idea to have a selection of beer, wine and soft drinks available.
* Stock some items that can be ready to serve quickly. Even if you don’t like to cook, you’ll be able to whip together a menu that will impress your friends and relatives with the help of a few Tastefully Simple products. Each one is either ready to serve, or can be prepared by adding just one or two additional ingredients.
Ensure your gathering will be a success with these simple, savory dips:
Tastefully Simple Spinach & Herb Mix, Garlic Garlic and Bacon Bacon Mixes
1 1/2 cups sour cream
1 1/2 cups mayonnaise
3 large red or green bell peppers
Tastefully Simple Bountiful Beer Bread Mix
12 ounce beer (or any carbonated beverage)
3 tablespoons butter, melted
Prepare all three dip mixes with sour cream and mayonnaise as directed on packaging; chill in separate bowls for 2 hours. Prepare Bountiful Beer Bread Mix with beer and butter as directed on package; cool and cube. Carefully slice tops off bell peppers, seed, core; reserve lids. Fill each pepper with one of the prepared dips. Place filled peppers next to lids on lettuce-leaf-lined plate; serve alongside basket of Bountiful Beer Bread cubes for dipping. Makes 3 cups dip.
You can find hundreds of recipes and find out how to get Tastefully Simple products by visiting www.tastefullysimple.com.
Affordable Gourmet-style Recipes
Looking for recipe ideas that are easy to follow, inexpensive and relatively guilt-free too? Try incorporating an American household favorite -- canned tuna!
For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna’s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you’ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or entrées that are delectable, but without those serious calories.
Specially developed by two of California’s leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.
* Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup of extra virgin olive oil
4 ounces unsalted butter
1 large sweet onion, cut into 1/4-inch dice
2 red bell peppers, deseeded and cut into 1/4-inch dice
1 vine ripe tomato, diced
5 cloves of garlic, minced
A sprig of rosemary
Sea salt and freshly ground pepper
1/2 cup dry white wine
1 small jar of Spanish olives (green olives stuffed with pimientos), drained
2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
1/2 pound rigatoni pasta
1 tablespoon thinly sliced chives
Dry aged parmesan, grated
Pinch of crushed red hot pepper flakes (optional)
Directions: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.
Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).
Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.
* Delicate, Festive Albacore Tuna Canape
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
An easy-to-follow, elegant-style canapé for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.
Ingredients:
1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained
2 finely diced shallots
1 tablespoon chives, thinly sliced
1 soup spoon crème fraiche
Sea salt and freshly ground pepper to taste
Sourdough bread (optional)
3 ounces of comté cheese or aged white cheddar, sliced thinly
Extra crème fraiche for garnish (optional)
1/2 ounce domestic caviar (optional)
Chervil sprigs (optional)
Directions: Mix together Prime Fillet tuna, shallots, chives, crème fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt -- approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crème fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.
* Prime Fillet Albacore Tuna and Potato Casserole
Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco
Recognized in Food & Wine magazine’s 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entrée with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup olive oil
2 large onions, thinly sliced
4 medium Anaheim chilies, seeded and thinly sliced
2 bay leaves
8 garlic cloves, peeled and thinly sliced
2 pounds Yukon Gold potatoes, quartered
1 cup dry white wine
3 cups vegetable stock or canned vegetable broth
6 to 8 saffron threads
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1 mild dried chili pepper
4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
3 tablespoons chopped fresh parsley
Pinch of piment d’Espelette (Basque chili pepper) or mild cayenne powder
Directions: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and sauté for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and sauté for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment d’Espelette.
Look for Bumble Bee Prime Fillet’s upside-down gold can in most supermarkets nationwide. For more information on Bumble Bee, visit www.bumblebee.com.
For something a little different that promises to please guests and family, Bumble Bee provides some delightful, recipe ideas made with canned tuna’s new gold label Prime Fillet. Keep this gourmet quality solid white albacore tuna ready in the pantry for parties, unexpected guests or family get-togethers. Then, whip up an affordable gourmet-style meal that will have your guests convinced you’ve prepared something truly elaborate and extravagant. As an added bonus, they will enjoy canapés or entrées that are delectable, but without those serious calories.
Specially developed by two of California’s leading chefs, here are recipes that demonstrate how canned tuna is no ordinary ingredient.
* Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup of extra virgin olive oil
4 ounces unsalted butter
1 large sweet onion, cut into 1/4-inch dice
2 red bell peppers, deseeded and cut into 1/4-inch dice
1 vine ripe tomato, diced
5 cloves of garlic, minced
A sprig of rosemary
Sea salt and freshly ground pepper
1/2 cup dry white wine
1 small jar of Spanish olives (green olives stuffed with pimientos), drained
2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
1/2 pound rigatoni pasta
1 tablespoon thinly sliced chives
Dry aged parmesan, grated
Pinch of crushed red hot pepper flakes (optional)
Directions: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.
Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).
Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.
* Delicate, Festive Albacore Tuna Canape
Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
An easy-to-follow, elegant-style canapé for entertaining guests or just treating yourself to a unique way of serving up albacore tuna! Serves 6 to 8.
Ingredients:
1 6-ounce can of Bumble Bee Prime Fillet Solid White Albacore, drained
2 finely diced shallots
1 tablespoon chives, thinly sliced
1 soup spoon crème fraiche
Sea salt and freshly ground pepper to taste
Sourdough bread (optional)
3 ounces of comté cheese or aged white cheddar, sliced thinly
Extra crème fraiche for garnish (optional)
1/2 ounce domestic caviar (optional)
Chervil sprigs (optional)
Directions: Mix together Prime Fillet tuna, shallots, chives, crème fraiche, and salt and pepper. Spoon mixture onto toasted triangles of sourdough bread or into Chinese ceramic serving spoons. Top each serving mixture with a slice of cheese and place in a pre-heated oven (300 degrees) until cheese begins to melt -- approximately 3 minutes. Remove toasties or Chinese spoons from the oven and top individually with a dot of crème fraiche, and then a dot of caviar (optional). Finish with a sprig of chervil to garnish.
* Prime Fillet Albacore Tuna and Potato Casserole
Recipe by Chef Gerald Hirigoyen, owner and executive chef, Piperade and Fringale Restaurants, San Francisco
Recognized in Food & Wine magazine’s 2003 Top Ten Best New Wine Lists, Chef Gerald suggests complementing this entrée with a glass of 2001 Turnbull Napa Valley Sauvignon Blanc. Serves 4.
Ingredients:
1/2 cup olive oil
2 large onions, thinly sliced
4 medium Anaheim chilies, seeded and thinly sliced
2 bay leaves
8 garlic cloves, peeled and thinly sliced
2 pounds Yukon Gold potatoes, quartered
1 cup dry white wine
3 cups vegetable stock or canned vegetable broth
6 to 8 saffron threads
1 tablespoon kosher salt
1/2 teaspoon ground white pepper
1 mild dried chili pepper
4 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained
3 tablespoons chopped fresh parsley
Pinch of piment d’Espelette (Basque chili pepper) or mild cayenne powder
Directions: Warm 1/2 cup olive oil in a large casserole over high heat. Add onions, Anaheim chilies, bay leaves, and garlic and sauté for 10 minutes. Add the potatoes, wine, vegetable stock, and saffron. Bring to a boil, cover, and reduce heat to medium. Add salt, pepper, and dried chili pepper, and cook until the potatoes are tender, about 15 minutes. Add the tuna and sauté for 2 to 3 minutes, or until warmed through. Stir only occasionally to avoid breaking apart the fish. Season with salt and pepper to taste. Discard the bay leaves before serving. Serve in shallow soup bowls, and sprinkle with the parsley and piment d’Espelette.
Look for Bumble Bee Prime Fillet’s upside-down gold can in most supermarkets nationwide. For more information on Bumble Bee, visit www.bumblebee.com.
Cook from the Heart, Not by the Book
You don’t have to go by the book to create tasty, easy, sociable food. Easy-peasy meal preparation is all about stripping cooking down to its bare essentials (they don’t call me the Naked Chef for nothing!), using little techniques and conveniences to make the most of your recipes. It’s so simple: Skip the fuss and follow your heart.
Here are some tips to take the stress out of cooking, whether you’re stirring up supper for your mate or hoping to impress the new in-laws:
Dinners-in-a-Bag
When Jools and I first moved to London we were completely broke, our kitchen was the size of a cupboard, and we were working opposite shifts. I didn’t want Jools to feed herself on frozen dinners, so I found myself custom-making the fantastic “Jamie Oliver Dinners in a Bag,” involving glorious aluminum foil.
What I would do for Jools was make up a combo at 4 p.m. as I was going off to work and write with a marker pen “25 minutes at 425 F”, for example, on the foil. Even though Jools didn’t like cooking, she never had a problem with cooking the bags. Now that we have our Amana range, however, it’s easier than ever -- I just program the “Favorites Cycle,” which lets me preset the cook time and temperature for the recipes I use most often. Here’s just one version, but feel free to vary the recipe with things like grated parsnip, smoked bacon or red wine.
Chicken Breasts Baked in a Bag
(Serves two)
2 7-ounce skinless chicken breasts
1 handful of dried porcini
9 ounces of mixed mushrooms, torn up
1 large wineglass of white wine
3 large pats of butter
1 handful of fresh thyme
2 cloves of garlic, peeled and sliced
Using wide aluminum foil, make your bag by placing two pieces on top of each other (about as big as two shoeboxes in length), folding three sides in and leaving one side open. Mix everything together in a bowl, including the chicken. Place in your bag, with all the wine, making sure you don’t pierce the foil. Close up the final edge, making sure it’s tightly sealed and secure on the sides, and slide it onto a roasting pan. Place the pan on a high heat for one minute to get the heat going, then bake in the middle of a 425-degree oven for 25 minutes.
When it’s time to take it out, the Amana EasyRack oven rack, with its practical U-shape design, lets you remove the pan without touching the hot rack. Then you just place the bag on a big plate, take it to the table, break open the foil, and start hearing the raves.
Bare-Bones Cooking Techniques
Here are some other bare-bones techniques I’ve perfected using my Amana range:
* If you invited friends to come round but they’re running late, pop up to four plates of food in the separate warming oven. Your glorious food not only stays warm, but also keeps the kitchen smelling wonderful until they walk in the door.
* If your side dish is ready but you still have other things to cook, just slide the pot onto the middle of the cooktop. The “warming zone” there acts like a fifth burner, keeping it warm and freeing up the other burners so you can finish cooking.
* If your recipe’s left a mess in the oven, don’t fret -- the hidden bake element and smooth oven bottom make it simple to mop up spills before they become baked-on disasters. The oven can clean itself while you’re in the middle of a dinner party -- just flip on the self-clean mode, pour yourself another glass of wine, and go back to your guests.
Visit www.amana.com for more practical appliance solutions from Amana.
Here are some tips to take the stress out of cooking, whether you’re stirring up supper for your mate or hoping to impress the new in-laws:
Dinners-in-a-Bag
When Jools and I first moved to London we were completely broke, our kitchen was the size of a cupboard, and we were working opposite shifts. I didn’t want Jools to feed herself on frozen dinners, so I found myself custom-making the fantastic “Jamie Oliver Dinners in a Bag,” involving glorious aluminum foil.
What I would do for Jools was make up a combo at 4 p.m. as I was going off to work and write with a marker pen “25 minutes at 425 F”, for example, on the foil. Even though Jools didn’t like cooking, she never had a problem with cooking the bags. Now that we have our Amana range, however, it’s easier than ever -- I just program the “Favorites Cycle,” which lets me preset the cook time and temperature for the recipes I use most often. Here’s just one version, but feel free to vary the recipe with things like grated parsnip, smoked bacon or red wine.
Chicken Breasts Baked in a Bag
(Serves two)
2 7-ounce skinless chicken breasts
1 handful of dried porcini
9 ounces of mixed mushrooms, torn up
1 large wineglass of white wine
3 large pats of butter
1 handful of fresh thyme
2 cloves of garlic, peeled and sliced
Using wide aluminum foil, make your bag by placing two pieces on top of each other (about as big as two shoeboxes in length), folding three sides in and leaving one side open. Mix everything together in a bowl, including the chicken. Place in your bag, with all the wine, making sure you don’t pierce the foil. Close up the final edge, making sure it’s tightly sealed and secure on the sides, and slide it onto a roasting pan. Place the pan on a high heat for one minute to get the heat going, then bake in the middle of a 425-degree oven for 25 minutes.
When it’s time to take it out, the Amana EasyRack oven rack, with its practical U-shape design, lets you remove the pan without touching the hot rack. Then you just place the bag on a big plate, take it to the table, break open the foil, and start hearing the raves.
Bare-Bones Cooking Techniques
Here are some other bare-bones techniques I’ve perfected using my Amana range:
* If you invited friends to come round but they’re running late, pop up to four plates of food in the separate warming oven. Your glorious food not only stays warm, but also keeps the kitchen smelling wonderful until they walk in the door.
* If your side dish is ready but you still have other things to cook, just slide the pot onto the middle of the cooktop. The “warming zone” there acts like a fifth burner, keeping it warm and freeing up the other burners so you can finish cooking.
* If your recipe’s left a mess in the oven, don’t fret -- the hidden bake element and smooth oven bottom make it simple to mop up spills before they become baked-on disasters. The oven can clean itself while you’re in the middle of a dinner party -- just flip on the self-clean mode, pour yourself another glass of wine, and go back to your guests.
Visit www.amana.com for more practical appliance solutions from Amana.
Get in the “Spirits” for Holiday Celebrations
The holidays are almost upon us, and that means “’tis the season” for parties with co-workers, dinners with families, get-togethers with close friends and quiet nights by the fireside with loved ones. If you’re planning to do some entertaining, do everyone a favor and look beyond the traditional spiked eggnog and hot buttered rum. There are some better options; so here are a few suggestions to warm your belly and fill your guests with holiday cheer.
Some Like it Hot
On a cold winter day, there are few things better than a steaming mug of coffee, hot chocolate or mulled cider served with chestnuts or biscotti besides a roaring fire. Put some “fire” in the mug by adding one ounce (approximately a shot) of Vecchia Romagna Brandy and garnish with whipped cream. Brandy mixes exceptionally well with warm beverages (especially coffee) and adds a sweet, yet slightly spicy, bite to the drink. Vecchia Romagna, which is one of the oldest Brandy distillers in Italy, imports four sophisticated Brandies: Etichetta Nera or “Black Label,” which retails for a very affordable $26.99, and three high-end vintage Riservas (10, 15 and 35 years old) that range from $40 to $200. Vecchia Romagna Brandies are also available in attractive gift boxes that make great gifts for “dads and grads.”
Love that Lemon
What is it that bartenders and desert chefs have in common these days? The answer is a delightful liqueur known as Lemoncillo (also spelled Limoncello). Perfect for cocktails and confections, Lemoncillo is a luscious spirit made from lemon zest infused with alcohol. It has gained in fame due to its versatility and perfectly balanced sweet/tart flavor. One Italian company, Giori, produces a Lemoncillo that has earned praise from epicurean experts and can be used equally well in Cosmo Volanos as it can in lemon meringue. Giori also offers a one-of-a-kind Lemoncillo “Cream” liqueur that serves well in espresso or drizzled over brownies as a glaze. Giori Lemoncillo and Lemoncillo Cream both retail at $18.99 for a 750-ml bottle.
Feel the Chill
Cocktails are a sure-fire hit for holiday parties, and no cocktail party is complete without vodka. Vodka (especially the unflavored, premium kind) is ideal for cocktails because true, quality vodka has a faint, icy aroma and a smooth, dry, almost neutral taste that inherits the character and flavor of a mixer. So, everything from chic Cosmopolitans, Martinis and Vodka Mimosas, to standards like White Russians, Gimlets and Screwdrivers can be made from the same bottle. One exceptional example is Kutskova: a Russian-made, five-times filtered, double distilled, super-premium vodka. Kutskova, which retails in the $25 range, has received rave reviews as well as gold medals from the San Francisco World Spirits Competition and Tastings International Review of Spirits, for its pure, crisp flavor and cool, soft aftertaste.
Something Different
If you’re looking for a truly unique gift for a liqueur connoisseur, look for a delightful cordial called Amaro Montenegro. For those of you not familiar with Amaro Montenegro, it is an herbal liqueur that has a sweet taste and slightly bitter finish and is usually served before or after a meal. Bartenders and barristas across Europe have been using Amaro for years as an ingredient in everything from cocktails to coffees, and it is now beginning to gain popularity here in America. With vibrant flavors of spice, molasses, clove and orange peel, Amaro Montenegro was recently given outstanding ratings by the “Spirit Journal,” “Wine Spectator” and “Wine Enthusiast.” It serves best straight when chilled or at room temperature poured over ice cream. For the holidays, Amaro Montenegro is available as a gift set that comes with a special Amaro glass and retails for $21.99.
Get Cozy
Possibly the most cherished thing about the holidays is that it brings people together. With close friends and family traveling from everywhere for a visit, you may find yourself playing host to an intimate get together. Whether served on the rocks, mixed in a cocktail, with champagne, or warm in a snifter with a cigar, what could be better than a rich, velvety, aromatic Cognac? Produced from among the finest vineyards in the Grande Champagne region of France, Croizet Cognacs have received praise at the San Francisco World Spirits Competition for their incredible flavor and smoothness. And, with the VS retailing at $19.99, VSOP at $29.99, XO at $74.99 and XO Gold at $99.99, Croizet’s line of quality cognacs are exceptional values compared to other, better known brands. Additionally, the VSOP, XO and XO Gold are presented in attractive individual boxes perfect for holiday gift giving, and the XO Gold is presented in a festive gold bottle.
Wrap it Up
This time of the year can be pretty hectic with trips to the mall, travel plans, preparing the house for guests, cooking feasts and more. But, no matter what holiday you’re celebrating this season, or whether you’re hosting a get-together for two or two hundred, these holiday spirits can fit into just about any occasion. So, may your days be merry and bright, and remember to drink responsibly.
On the House
Finally, here are some holiday beverage recipes to help get you going:
CAFÉ CORRECTO
- Build in coffee mug
- 1 part Vecchia Romagna Brandy
- 3 parts hot coffee
- Top with whipped cream
- Dust with cocoa powder
*****
BREZZA ESTIVA
- Build drink in glass with ice
- 1 part Amaro Montenegro
- 3 parts tonic or ginger ale
- Serve with a stir stick
*****
COSMO VOLANO
- 2 parts Giori Lemoncillo
- 2 parts Kutskova Vodka
- Squeeze of fresh lemon juice
- Splash of cranberry juice
- Shake with ice
- Strain into glass
- Garnish with lemon wedge
*****
VODKA MIMOSA
- 1 part Kutskova Vodka
- 1 part Champagne
- 2 parts orange juice
- Serve in chilled Champagne glass
*****
AMARO MUDSLIDE
- 1 part Amaro Montenegro
- 3 parts vanilla ice cream
- Blend
- Spoon into glass
- Top with whipped cream
*****
GRAND CHAMPAGNE
- Build in Champagne glass
- 1 part Croizet VSOP Cognac
- 3 parts Champagne
- 1 Maraschino cherry
- Garnish with orange wheel
*****
CAFÉ CILLO
- Build in coffee mug
- 1 part Giori Lemoncillo Cream
- 2 parts espresso
- 1 part steamed milk
- Dust with nutmeg
- Garnish with lemon wedge
Some Like it Hot
On a cold winter day, there are few things better than a steaming mug of coffee, hot chocolate or mulled cider served with chestnuts or biscotti besides a roaring fire. Put some “fire” in the mug by adding one ounce (approximately a shot) of Vecchia Romagna Brandy and garnish with whipped cream. Brandy mixes exceptionally well with warm beverages (especially coffee) and adds a sweet, yet slightly spicy, bite to the drink. Vecchia Romagna, which is one of the oldest Brandy distillers in Italy, imports four sophisticated Brandies: Etichetta Nera or “Black Label,” which retails for a very affordable $26.99, and three high-end vintage Riservas (10, 15 and 35 years old) that range from $40 to $200. Vecchia Romagna Brandies are also available in attractive gift boxes that make great gifts for “dads and grads.”
Love that Lemon
What is it that bartenders and desert chefs have in common these days? The answer is a delightful liqueur known as Lemoncillo (also spelled Limoncello). Perfect for cocktails and confections, Lemoncillo is a luscious spirit made from lemon zest infused with alcohol. It has gained in fame due to its versatility and perfectly balanced sweet/tart flavor. One Italian company, Giori, produces a Lemoncillo that has earned praise from epicurean experts and can be used equally well in Cosmo Volanos as it can in lemon meringue. Giori also offers a one-of-a-kind Lemoncillo “Cream” liqueur that serves well in espresso or drizzled over brownies as a glaze. Giori Lemoncillo and Lemoncillo Cream both retail at $18.99 for a 750-ml bottle.
Feel the Chill
Cocktails are a sure-fire hit for holiday parties, and no cocktail party is complete without vodka. Vodka (especially the unflavored, premium kind) is ideal for cocktails because true, quality vodka has a faint, icy aroma and a smooth, dry, almost neutral taste that inherits the character and flavor of a mixer. So, everything from chic Cosmopolitans, Martinis and Vodka Mimosas, to standards like White Russians, Gimlets and Screwdrivers can be made from the same bottle. One exceptional example is Kutskova: a Russian-made, five-times filtered, double distilled, super-premium vodka. Kutskova, which retails in the $25 range, has received rave reviews as well as gold medals from the San Francisco World Spirits Competition and Tastings International Review of Spirits, for its pure, crisp flavor and cool, soft aftertaste.
Something Different
If you’re looking for a truly unique gift for a liqueur connoisseur, look for a delightful cordial called Amaro Montenegro. For those of you not familiar with Amaro Montenegro, it is an herbal liqueur that has a sweet taste and slightly bitter finish and is usually served before or after a meal. Bartenders and barristas across Europe have been using Amaro for years as an ingredient in everything from cocktails to coffees, and it is now beginning to gain popularity here in America. With vibrant flavors of spice, molasses, clove and orange peel, Amaro Montenegro was recently given outstanding ratings by the “Spirit Journal,” “Wine Spectator” and “Wine Enthusiast.” It serves best straight when chilled or at room temperature poured over ice cream. For the holidays, Amaro Montenegro is available as a gift set that comes with a special Amaro glass and retails for $21.99.
Get Cozy
Possibly the most cherished thing about the holidays is that it brings people together. With close friends and family traveling from everywhere for a visit, you may find yourself playing host to an intimate get together. Whether served on the rocks, mixed in a cocktail, with champagne, or warm in a snifter with a cigar, what could be better than a rich, velvety, aromatic Cognac? Produced from among the finest vineyards in the Grande Champagne region of France, Croizet Cognacs have received praise at the San Francisco World Spirits Competition for their incredible flavor and smoothness. And, with the VS retailing at $19.99, VSOP at $29.99, XO at $74.99 and XO Gold at $99.99, Croizet’s line of quality cognacs are exceptional values compared to other, better known brands. Additionally, the VSOP, XO and XO Gold are presented in attractive individual boxes perfect for holiday gift giving, and the XO Gold is presented in a festive gold bottle.
Wrap it Up
This time of the year can be pretty hectic with trips to the mall, travel plans, preparing the house for guests, cooking feasts and more. But, no matter what holiday you’re celebrating this season, or whether you’re hosting a get-together for two or two hundred, these holiday spirits can fit into just about any occasion. So, may your days be merry and bright, and remember to drink responsibly.
On the House
Finally, here are some holiday beverage recipes to help get you going:
CAFÉ CORRECTO
- Build in coffee mug
- 1 part Vecchia Romagna Brandy
- 3 parts hot coffee
- Top with whipped cream
- Dust with cocoa powder
*****
BREZZA ESTIVA
- Build drink in glass with ice
- 1 part Amaro Montenegro
- 3 parts tonic or ginger ale
- Serve with a stir stick
*****
COSMO VOLANO
- 2 parts Giori Lemoncillo
- 2 parts Kutskova Vodka
- Squeeze of fresh lemon juice
- Splash of cranberry juice
- Shake with ice
- Strain into glass
- Garnish with lemon wedge
*****
VODKA MIMOSA
- 1 part Kutskova Vodka
- 1 part Champagne
- 2 parts orange juice
- Serve in chilled Champagne glass
*****
AMARO MUDSLIDE
- 1 part Amaro Montenegro
- 3 parts vanilla ice cream
- Blend
- Spoon into glass
- Top with whipped cream
*****
GRAND CHAMPAGNE
- Build in Champagne glass
- 1 part Croizet VSOP Cognac
- 3 parts Champagne
- 1 Maraschino cherry
- Garnish with orange wheel
*****
CAFÉ CILLO
- Build in coffee mug
- 1 part Giori Lemoncillo Cream
- 2 parts espresso
- 1 part steamed milk
- Dust with nutmeg
- Garnish with lemon wedge
One Size Fits All: Easy Gourmet Holiday Gifts
What size, what color, what brand? This time of year, most of us are racking our brains trying to decide on the perfect gift for everyone. Here’s a tip: everyone eats.
Food has long been a traditional gift during the holidays and for good reason. It is always appreciated and can be enjoyed by the whole family. It comes in all price ranges, and it can be easily packed and shipped as a surprise for far flung friends and relatives.
Baskets of fresh fruit or nuts, cheese trays or popcorn tins have been the customary choices during the holidays. But why not be more original? There are so many other creative options available.
“Most of us want to give something more unique than what you might buy at the mall for a last-minute gift,” says Jill Blashack, president and CEO of Tastefully Simple, a gourmet foods company that sells products through home taste-testing parties. “By putting together interesting combinations of gourmet foods, you can personalize your gift to fit any individual or family.”
Here are some ideas for creating unique gourmet gift packages:
* The gift of a home cooked meal. Why not put together all the things needed for an easy home-cooked winter meal: a savory wheat bread and crackers paired with an interesting soup or chili mix. Add some fresh apples and oranges and a few bundles of cookies or brownies.
* Romantic picnic. Include everything needed for an intimate picnic: two wine glasses, a bottle of white wine, some small cheeses, a loaf of bread, some flavored olive oil for dipping (Tastefully Simple Balsamic and Basil Dipping Oil), a small tablecloth, a cutting board and paring knife, some fresh fruit and a box of Tastefully Simple Truffle Fudge Brownie mix.
* A party pack -- everything needed for an impromptu cocktail party. A selection of seasoning mixes for making easy dips, gourmet crackers, chips or bread, a jar of black bean salsa and some candied almonds or pecans.
* A theme dinner. Gather the ingredients for an Italian night: dried pasta, a jar of gourmet tomato sauce, dried pesto mix, crunchy bread and a bottle of wine; throw in some amaretto cookies for dessert. Or how about a Mexican meal? Include a jar of fresh salsa, a jar of Tastefully Simple Sweet Pepper Jalapeno Jam, chips, a selection of colorful fresh peppers, a bottle of tequila, margarita mix, course ground salt and two margarita glasses.
* A mid-afternoon break selection including an instant chai blend and some hot chocolate mix, an apple cake or fudge brownie mix, some Anjou pears and a few gourmet cheeses.
* Rainy/snowy day gift pack. Think of all the things that would be great to have on a cold winter’s day when you don’t feel like going out: a few best selling novels, a deck of cards, some Tastefully Simple Bountiful Beer Bread, a creamy wild rice soup mix, and a ready-to-bake apple cake.
If you don’t have time to put together your own gift basket, Tastefully Simple has a number of distinctive gift packs already assembled. Spice It Up is a grouping of mulling spices, muffin mix and toffee oatmeal cookie mix; Souper Douper brings together three creamy soup mixes -- cheddar broccoli, wild rice and potato cheddar; Sweet on You will satisfy any sweet tooth with Creamy Caramel sauce and Twisty Grahams cookies.
For more gift ideas and to find out how to order Tastefully Simple products and gift packs, visit www.tastefullysimple.com.
Food has long been a traditional gift during the holidays and for good reason. It is always appreciated and can be enjoyed by the whole family. It comes in all price ranges, and it can be easily packed and shipped as a surprise for far flung friends and relatives.
Baskets of fresh fruit or nuts, cheese trays or popcorn tins have been the customary choices during the holidays. But why not be more original? There are so many other creative options available.
“Most of us want to give something more unique than what you might buy at the mall for a last-minute gift,” says Jill Blashack, president and CEO of Tastefully Simple, a gourmet foods company that sells products through home taste-testing parties. “By putting together interesting combinations of gourmet foods, you can personalize your gift to fit any individual or family.”
Here are some ideas for creating unique gourmet gift packages:
* The gift of a home cooked meal. Why not put together all the things needed for an easy home-cooked winter meal: a savory wheat bread and crackers paired with an interesting soup or chili mix. Add some fresh apples and oranges and a few bundles of cookies or brownies.
* Romantic picnic. Include everything needed for an intimate picnic: two wine glasses, a bottle of white wine, some small cheeses, a loaf of bread, some flavored olive oil for dipping (Tastefully Simple Balsamic and Basil Dipping Oil), a small tablecloth, a cutting board and paring knife, some fresh fruit and a box of Tastefully Simple Truffle Fudge Brownie mix.
* A party pack -- everything needed for an impromptu cocktail party. A selection of seasoning mixes for making easy dips, gourmet crackers, chips or bread, a jar of black bean salsa and some candied almonds or pecans.
* A theme dinner. Gather the ingredients for an Italian night: dried pasta, a jar of gourmet tomato sauce, dried pesto mix, crunchy bread and a bottle of wine; throw in some amaretto cookies for dessert. Or how about a Mexican meal? Include a jar of fresh salsa, a jar of Tastefully Simple Sweet Pepper Jalapeno Jam, chips, a selection of colorful fresh peppers, a bottle of tequila, margarita mix, course ground salt and two margarita glasses.
* A mid-afternoon break selection including an instant chai blend and some hot chocolate mix, an apple cake or fudge brownie mix, some Anjou pears and a few gourmet cheeses.
* Rainy/snowy day gift pack. Think of all the things that would be great to have on a cold winter’s day when you don’t feel like going out: a few best selling novels, a deck of cards, some Tastefully Simple Bountiful Beer Bread, a creamy wild rice soup mix, and a ready-to-bake apple cake.
If you don’t have time to put together your own gift basket, Tastefully Simple has a number of distinctive gift packs already assembled. Spice It Up is a grouping of mulling spices, muffin mix and toffee oatmeal cookie mix; Souper Douper brings together three creamy soup mixes -- cheddar broccoli, wild rice and potato cheddar; Sweet on You will satisfy any sweet tooth with Creamy Caramel sauce and Twisty Grahams cookies.
For more gift ideas and to find out how to order Tastefully Simple products and gift packs, visit www.tastefullysimple.com.
Cowboy Themed Parties Ring in Fall with a Yee-haw
Barbecues are not just for summer anymore, but the rich flavors can be enjoyed year-round and even in-doors. As kids head back to school this fall, a great way to celebrate is with a Cowboy themed BBQ.
“Kids of all ages have an inner-cowboy screaming to come out” says Dotty Griffith, author of “The Contemporary Cowboy Cookbook” and an expert on entertaining and cooking cowboy-style “Whether you are rounding up the gang for a back-to-school bash or just celebrating a birthday, a cowboy themed party is an easy way to engage children, have fun, and create an experience that is sure to be unforgettable.”
Here are a few suggestions to help you “rustle up” a good time:
Lasso the Gang: Create eye-catching, mood-setting invitations with your kids by writing out the party details on construction paper, rolling them up in a colorful bandana and tying with twine. Also, consider finding horseshoes and attaching the invitation to them, or if the invitations can be hand-delivered attach them to a cowboy hat. At the craft store, try to pick up themed stickers or hand stamps to decorate the invitations.
Show-Stopper Props: For the truly adventurous wrangler host who wants a sure fire way to impress the kids, try any of the following rentable props to make them feel right at home on the ranch -- OK Corral entrances, split-rail fences, bales of hay, long-horn steer or buffalo skulls, a covered wagon, three-dimensional farm animals like pigs, cows and lambs and a ranch scene mural for fun photos.
Character Building: Everyone loves to play dress-up, so encourage the children to come to the party donning a western-themed costume, i.e. a cowboy, cowgirl, or sheriff. At craft stores, look for straw cowboy hats and bandanas, just in case someone wants to touch up their outfit during the party.
What’s Cooking: As we all know, children can be very picky eaters. That’s why the simple cuisine of the Wild West – a true American BBQ -- is so perfect, as it can be interactive and fun. To help capture the flavors of the west while putting together a down-home American ranch BBQ for the little cowboys, look for recipes and products that do double duty and will make the your job as head rancher look effortless.
Griffith suggests delighting kids with finger food appetizers like chicken strips and sliced vegetables and recommends using a bold, creamy Ranch dressing like new Wish-Bone Ranch-Up! as a dipping sauce. The dressing does its double duty with its easy squeeze bottle that is great for allowing kids to make designs on their plates and dip away. Pick an easy to serve main dish like hamburgers and allow kids to get creative when topping them with other kinds of easy to squeeze condiments, like colored ketchup or mustard. Griffith also suggests side dishes that are sweet and tangy like a coleslaw or potato salad using Western Dressing, which is known for its sweet and smooth taste. And save the best for last by serving an assortment of ice cream in spatter ware coffee mugs. (For more Wild West recipe ideas, go to www.wish-bone.com)
Serving It Up: Purchase cowboy-themed plates and cups at any craft store; set the table with white paper table cloths and allow kids to draw their favorite western scenes around their eating area. Use colored bandanas as napkins, turn Cowboy hats upside down to use as chips bowls and try to find plastic cowboy figurines at craft stores to decorate the table.
Musical Cowboy Hats: For a sure to please game, play musical cowboy hats and have kids walk around hats until the music stops. The one who manages to get a hat after each round wins.
Ready, Set, Draw: Create a craft area for the children and supply them with all the usual suspects, glue, crayons, glitter, etc, but add a little Wild West flare, by giving them twigs, grass and wildflowers to see what they come up with.
Kiddie Tunes: Divide the children into small groups and have one adult teach each group the words to a favorite campfire song like, “Old McDonald” or “Home on the Range.” After the kids have mastered the tune and the words, have each team put on a show for the other cowboys and cowgirls on the ranch.
Go on now -- round ‘em all up for a celebration that will have them saying, “Ye-haw” for months! For more ranch-inspired recipe and entertaining ideas from Dotty Griffith, visit www.wish-bone.com.
“Kids of all ages have an inner-cowboy screaming to come out” says Dotty Griffith, author of “The Contemporary Cowboy Cookbook” and an expert on entertaining and cooking cowboy-style “Whether you are rounding up the gang for a back-to-school bash or just celebrating a birthday, a cowboy themed party is an easy way to engage children, have fun, and create an experience that is sure to be unforgettable.”
Here are a few suggestions to help you “rustle up” a good time:
Lasso the Gang: Create eye-catching, mood-setting invitations with your kids by writing out the party details on construction paper, rolling them up in a colorful bandana and tying with twine. Also, consider finding horseshoes and attaching the invitation to them, or if the invitations can be hand-delivered attach them to a cowboy hat. At the craft store, try to pick up themed stickers or hand stamps to decorate the invitations.
Show-Stopper Props: For the truly adventurous wrangler host who wants a sure fire way to impress the kids, try any of the following rentable props to make them feel right at home on the ranch -- OK Corral entrances, split-rail fences, bales of hay, long-horn steer or buffalo skulls, a covered wagon, three-dimensional farm animals like pigs, cows and lambs and a ranch scene mural for fun photos.
Character Building: Everyone loves to play dress-up, so encourage the children to come to the party donning a western-themed costume, i.e. a cowboy, cowgirl, or sheriff. At craft stores, look for straw cowboy hats and bandanas, just in case someone wants to touch up their outfit during the party.
What’s Cooking: As we all know, children can be very picky eaters. That’s why the simple cuisine of the Wild West – a true American BBQ -- is so perfect, as it can be interactive and fun. To help capture the flavors of the west while putting together a down-home American ranch BBQ for the little cowboys, look for recipes and products that do double duty and will make the your job as head rancher look effortless.
Griffith suggests delighting kids with finger food appetizers like chicken strips and sliced vegetables and recommends using a bold, creamy Ranch dressing like new Wish-Bone Ranch-Up! as a dipping sauce. The dressing does its double duty with its easy squeeze bottle that is great for allowing kids to make designs on their plates and dip away. Pick an easy to serve main dish like hamburgers and allow kids to get creative when topping them with other kinds of easy to squeeze condiments, like colored ketchup or mustard. Griffith also suggests side dishes that are sweet and tangy like a coleslaw or potato salad using Western Dressing, which is known for its sweet and smooth taste. And save the best for last by serving an assortment of ice cream in spatter ware coffee mugs. (For more Wild West recipe ideas, go to www.wish-bone.com)
Serving It Up: Purchase cowboy-themed plates and cups at any craft store; set the table with white paper table cloths and allow kids to draw their favorite western scenes around their eating area. Use colored bandanas as napkins, turn Cowboy hats upside down to use as chips bowls and try to find plastic cowboy figurines at craft stores to decorate the table.
Musical Cowboy Hats: For a sure to please game, play musical cowboy hats and have kids walk around hats until the music stops. The one who manages to get a hat after each round wins.
Ready, Set, Draw: Create a craft area for the children and supply them with all the usual suspects, glue, crayons, glitter, etc, but add a little Wild West flare, by giving them twigs, grass and wildflowers to see what they come up with.
Kiddie Tunes: Divide the children into small groups and have one adult teach each group the words to a favorite campfire song like, “Old McDonald” or “Home on the Range.” After the kids have mastered the tune and the words, have each team put on a show for the other cowboys and cowgirls on the ranch.
Go on now -- round ‘em all up for a celebration that will have them saying, “Ye-haw” for months! For more ranch-inspired recipe and entertaining ideas from Dotty Griffith, visit www.wish-bone.com.
Barbeque Basics
There’s nothing more enjoyable than having friends and family
gathered around amidst the wonderful smells of charcoal-grilled
prawns, vegetables and selected favorites. Barbecuing is one of
those time- honored rituals that go hand in hand with summertime.
Whether you’re in your backyard or at you’re favorite camping
site, barbecuing is a pleasure to be enjoyed by the whole family.
Barbecuing has never been more exciting; with the endless designs
of barbecues available and the myriad of barbecue cookbooks and
cooking shows it really does take barbecuing into a whole new
realm. With recipes for everything from grilled bananas to
peaches and dry rubs for ribs, barbecues aren’t just for cooking
steaks and burgers anymore. With all the available barbecuing
options it helps to know a few of the barbecuing terms and
barbecuing utensils that are used.
Firstly, barbecues come in a wide variety of options; there are
propane, natural gas and the standard barbecues for use with
charcoal. Barbecues can come with range style one, two and four
burner options along with rotisseries. There are even barbecues
that have coolers built right into the bottom! Barbecuing has
never been quite so convenient.
When you’re using your barbecue it really helps to have the right
utensils and barbeque accessories, this will make your barbecuing
experience easier and more enjoyable. Long handled tongs, basting
brushes and spatulas are quite helpful. Heavy -duty oven mitts
can also be useful. Of course you don’t want to forget the proper
wire brushes and scrubbers (crumpled foil even works well) to
remove build-up, keeping your grill racks clean.
Foods that are tender such as fish, vegetables and some burgers
can benefit from cooking in a special grill basket (this way you
aren’t loosing any of your meal into the barbecue). There are
also special racks available to be used with corn, potatoes,
ribs and meat.
An excellent barbecue accessory is the grill wok, with this you
can make you’re favorite stir fries and vegetable dishes; the wok
has small holes throughout that allow heat and smoke to penetrate
the food. Another great grill accessory is the grill pizza tray
used mostly for grilled pizza. Other grill accessories include;
( http://www.best-bbq-online.com/grill-accessories.htm )
the grill topper used for fish and vegetables providing an even
cooking surface, which prevents foods from falling through the
grill rack; you can never have too many skewers in assorted
lengths which can be used with a skewer rack for grilling your
favorite marinated vegetables and meats; smoker boxes for gas
grills filled with soaked wood chips add a wonderful smoked
flavor to foods. Lastly foil packets are available or simple tin
foil to wrap foods, just remember that you may be sacrificing
the grill and smoke flavors when foods are wrapped tightly.
After you have the utensils and proper grilling accessories
needed for you’re barbeque experience you’ll want to familiarize
yourself on the different types of grilling processes and terms
to find the ones that work best for you and to know exactly what
has to be done. To start, basting is probably the most familiar
of barbecuing terms, a simple brushing with a seasoned liquid
adding both flavor and moisture to your food. A brochette is
just French for a kabob, or simply food cooked on a skewer. A
glaze is a glossy, flavorful coating on food as it cooks as a
result of regular basting.
Three very popular methods of barbecuing are the direct grilling,
dry smoking and indirect grilling methods. Direct grilling is
probably the most popular grilling used, it is when food is
placed directly over the flame. It is a fast method because of
the intense heat and allows for browning on the outside of foods.
This process works best for food requiring short cooking times
such as burgers and steaks, you must remember to turn food over
to allow cooking on both sides. The dry smoking method is
achieved by placing a grill rack indirectly over the heat source
with the barbecue lid down, this allows the flame to burn thus
creating smoke which covers the food, giving you a smoky flavor.
Lastly the indirect grilling is a slow process of cooking because
of less heat, it is done by surrounding a drip pan with the coals
and putting the food over the pan, so the hot air circulates
around the food (similar to a convection oven). It is wise to
check with your barbecue owner manual for indirect grilling
specific to your barbecue, roasts work well with this method.
After you’ve acquired the barbecue and all the necessary cooking
utensils and accessories you’re ready for the best part of
barbecuing and that is the cooking of the food. Sauces, marinades
and rubs are popular cooking ideas when barbecuing. The sauce
can be said to define a great barbecue. Whether you use a little
or a lot is a matter of preference. A sauce often includes sugar,
honey or preserves, which can cause the sauce to burn when
cooking; a suggestion is to brush your sauce on in the last five
to ten minutes of cooking. There are a wide variety of sauces
and glazes to be made ranging from apple butter barbecue sauce
to raspberry piquant sauce.
Marinades are used for soaking your choice of meat, tofu or
vegetables. ( http://www.best-bbq-online.com/marinades.htm )
The marinating both tenderizes and permeates the food with
flavor, adding flavor and promoting crisp brown exteriors,
changing an otherwise average dinner into a great one. Marinades
are virtually fool proof and can be made in advance refrigerated
in an airtight container for up to a week. The three basic
ingredients in a marinade are; flavorings such as herbs, spices,
sweeteners; oils which keep the food pliable and give a crispy
crust; acids such as citrus juices, wines, vinegars and yogurts
used to balance the sweetness. It is suggested to use the acids
sparingly on fish and poultry, as they will soften the flesh
when used.
A virtually fat free and easy way to add flavor to food is by
using a variety of bold seasonings in a rub. The food is rubbed
with spices prior to grilling, the rub transforms into a crunchy
brown crust that seals in the juices and enhances the flavors of
the food. The spices should be generously applied coating the
entire surface of the food; the food should then be covered and
put in the fridge for 15 minutes to 2 hours. Simplicity is the
key for making rubs, salt and sugar are two of the main
ingredients and the rest are up to you.
Whatever your barbecuing specialty might be barbecues can be
both a fun and convenient way to make dinner. Summertime needn’t
be the only time of year that you’re barbecuing, if weather
allows you can barbecue all year round. The options have never
been more exciting, and the variety of foods and recipes never
more abundant.
gathered around amidst the wonderful smells of charcoal-grilled
prawns, vegetables and selected favorites. Barbecuing is one of
those time- honored rituals that go hand in hand with summertime.
Whether you’re in your backyard or at you’re favorite camping
site, barbecuing is a pleasure to be enjoyed by the whole family.
Barbecuing has never been more exciting; with the endless designs
of barbecues available and the myriad of barbecue cookbooks and
cooking shows it really does take barbecuing into a whole new
realm. With recipes for everything from grilled bananas to
peaches and dry rubs for ribs, barbecues aren’t just for cooking
steaks and burgers anymore. With all the available barbecuing
options it helps to know a few of the barbecuing terms and
barbecuing utensils that are used.
Firstly, barbecues come in a wide variety of options; there are
propane, natural gas and the standard barbecues for use with
charcoal. Barbecues can come with range style one, two and four
burner options along with rotisseries. There are even barbecues
that have coolers built right into the bottom! Barbecuing has
never been quite so convenient.
When you’re using your barbecue it really helps to have the right
utensils and barbeque accessories, this will make your barbecuing
experience easier and more enjoyable. Long handled tongs, basting
brushes and spatulas are quite helpful. Heavy -duty oven mitts
can also be useful. Of course you don’t want to forget the proper
wire brushes and scrubbers (crumpled foil even works well) to
remove build-up, keeping your grill racks clean.
Foods that are tender such as fish, vegetables and some burgers
can benefit from cooking in a special grill basket (this way you
aren’t loosing any of your meal into the barbecue). There are
also special racks available to be used with corn, potatoes,
ribs and meat.
An excellent barbecue accessory is the grill wok, with this you
can make you’re favorite stir fries and vegetable dishes; the wok
has small holes throughout that allow heat and smoke to penetrate
the food. Another great grill accessory is the grill pizza tray
used mostly for grilled pizza. Other grill accessories include;
( http://www.best-bbq-online.com/grill-accessories.htm )
the grill topper used for fish and vegetables providing an even
cooking surface, which prevents foods from falling through the
grill rack; you can never have too many skewers in assorted
lengths which can be used with a skewer rack for grilling your
favorite marinated vegetables and meats; smoker boxes for gas
grills filled with soaked wood chips add a wonderful smoked
flavor to foods. Lastly foil packets are available or simple tin
foil to wrap foods, just remember that you may be sacrificing
the grill and smoke flavors when foods are wrapped tightly.
After you have the utensils and proper grilling accessories
needed for you’re barbeque experience you’ll want to familiarize
yourself on the different types of grilling processes and terms
to find the ones that work best for you and to know exactly what
has to be done. To start, basting is probably the most familiar
of barbecuing terms, a simple brushing with a seasoned liquid
adding both flavor and moisture to your food. A brochette is
just French for a kabob, or simply food cooked on a skewer. A
glaze is a glossy, flavorful coating on food as it cooks as a
result of regular basting.
Three very popular methods of barbecuing are the direct grilling,
dry smoking and indirect grilling methods. Direct grilling is
probably the most popular grilling used, it is when food is
placed directly over the flame. It is a fast method because of
the intense heat and allows for browning on the outside of foods.
This process works best for food requiring short cooking times
such as burgers and steaks, you must remember to turn food over
to allow cooking on both sides. The dry smoking method is
achieved by placing a grill rack indirectly over the heat source
with the barbecue lid down, this allows the flame to burn thus
creating smoke which covers the food, giving you a smoky flavor.
Lastly the indirect grilling is a slow process of cooking because
of less heat, it is done by surrounding a drip pan with the coals
and putting the food over the pan, so the hot air circulates
around the food (similar to a convection oven). It is wise to
check with your barbecue owner manual for indirect grilling
specific to your barbecue, roasts work well with this method.
After you’ve acquired the barbecue and all the necessary cooking
utensils and accessories you’re ready for the best part of
barbecuing and that is the cooking of the food. Sauces, marinades
and rubs are popular cooking ideas when barbecuing. The sauce
can be said to define a great barbecue. Whether you use a little
or a lot is a matter of preference. A sauce often includes sugar,
honey or preserves, which can cause the sauce to burn when
cooking; a suggestion is to brush your sauce on in the last five
to ten minutes of cooking. There are a wide variety of sauces
and glazes to be made ranging from apple butter barbecue sauce
to raspberry piquant sauce.
Marinades are used for soaking your choice of meat, tofu or
vegetables. ( http://www.best-bbq-online.com/marinades.htm )
The marinating both tenderizes and permeates the food with
flavor, adding flavor and promoting crisp brown exteriors,
changing an otherwise average dinner into a great one. Marinades
are virtually fool proof and can be made in advance refrigerated
in an airtight container for up to a week. The three basic
ingredients in a marinade are; flavorings such as herbs, spices,
sweeteners; oils which keep the food pliable and give a crispy
crust; acids such as citrus juices, wines, vinegars and yogurts
used to balance the sweetness. It is suggested to use the acids
sparingly on fish and poultry, as they will soften the flesh
when used.
A virtually fat free and easy way to add flavor to food is by
using a variety of bold seasonings in a rub. The food is rubbed
with spices prior to grilling, the rub transforms into a crunchy
brown crust that seals in the juices and enhances the flavors of
the food. The spices should be generously applied coating the
entire surface of the food; the food should then be covered and
put in the fridge for 15 minutes to 2 hours. Simplicity is the
key for making rubs, salt and sugar are two of the main
ingredients and the rest are up to you.
Whatever your barbecuing specialty might be barbecues can be
both a fun and convenient way to make dinner. Summertime needn’t
be the only time of year that you’re barbecuing, if weather
allows you can barbecue all year round. The options have never
been more exciting, and the variety of foods and recipes never
more abundant.
Wine: A Worthy Teammate for Football
Football and beer go together like baseball and hotdogs, but what about football and wine? Traditionally, wine has been benched on Sundays. But if you prefer to serve your guests something a step up from a can of suds, a nice glass of Cabernet Sauvignon on a chilly, fall afternoon can score a touchdown with your friends.
Kim Caffrey, football fanatic and senior wine educator at Beringer Vineyards, shares her winning strategy for scoring big with wine on football Sunday:
Evaluate your Players
First, look at the wines available to you and what each one has to offer. Some traditional favorites are Chardonnay, Merlot, and Cabernet Sauvignon. Chardonnay is a versatile white wine that combines both citrus and ripe pear flavors with a soft, rounded body and hints of spice that make it a good match-up for a variety of foods. Merlot, a popular pick, has a good fruit pop with silky raspberry and black cherry flavors that make it a great all-purpose player. Cabernet Sauvignon is the linebacker on this team, with a big, bold taste that can stand up to the spicy, rich flavors of football snacks. But don’t forget about “the ringer,” something no one will expect but that is sure to win applause, like the Shiraz-Cabernet from Stone Cellars by Beringer. This team-up of Shiraz and Cabernet Sauvignon has the deep, black fruit flavors of Cabernet combined with a kick of spice and red currant from the Shiraz -- it’ll be a favorite for Sunday afternoons.
Select your lineup
Second, you need to look at the food you will be serving and select wines that will support the team well. The flavors of the food and the wine should interact together, not overpower each other. Don’t worry if you have Buffalo wings and nachos on the menu, there are wines that will still pair nicely. Wines with good fruit flavors, soft tannins, and a medium-weight body are very versatile and can pair with a variety foods. The rich sauce and spiciness of the buffalo wings would play well with something like a Cabernet Sauvignon or the Shiraz-Cabernet mentioned above. I also suggest expanding the menu for a variety of different foods that complement wine. For example, there are lots of fun dips that are delicious and easy, such as a spinach and mushroom puff pastry footballs with a Merlot or a cheesy crab dip with a Chardonnay.
Make the necessary plays
Once you have your wines and foods selected, the last step is the seamless execution of the two for a crowd-pleasing victory. When determining how much wine to buy, figure that there are five glasses to a bottle. For football parties, I recommend easy magnum-sized bottles, which are double the regular size (ten glasses per bottle). Come on, it’s football -- a game where big always means better. And a magnum-size wine bottle is made to last through the game.
Kim Caffrey’s Favorite Football Party Recipes
Spinach & Mushroom Puff Pastry Footballs Pair with Stone Cellars Merlot
Makes 18 appetizers:
1/2 pound mushrooms, finely chopped
1 large shallot, minced
1 clove garlic, minced
1 small yellow onion, finely chopped
3 ounces fresh Chevre goat cheese
1 teaspoon fresh tarragon
3 tablespoon olive oil
5 ounces frozen spinach, thawed, chopped and drained
1 teaspoon freshly grated nutmeg
Salt and pepper to taste
One package frozen puff pastry sheets, thawed
One egg, slightly beaten
In large skillet over medium heat, saute onions and shallots in olive oil until slightly tender. Add mushrooms and garlic and saute until very tender (approximately 10 minutes), stirring regularly. Add spinach, crumbled goat cheese, tarragon, nutmeg and salt and pepper to taste. Incorporate goat cheese and spinach well. Remove from heat.
On lightly floured surface, roll puff pastry sheet into a 12 inch by 12 inch square. Cut into nine 3 inch by 3 inch squares and glaze edges with egg. Place a heaping teaspoon of the mushroom/spinach mixture in center of each square. Fold each square in half diagonally forming a "football" triangle shape. Place on parchment paper-lined cookie sheet, seal edges with a fork and glaze tops with egg. Cook for 12 to 15 minutes in 400 degree oven. Let cool for 5 minutes and serve, or freeze and reheat at 350 F as needed.
Crab and Artichoke Dip Pair with Stone Cellars Chardonnay
1 onion, chopped
1 package of frozen artichoke hearts
2 tablespoons garlic
3 tablespoons butter
2 tablespoons flour
1 1/2 cup half and half
1/2 cup of parmesan
2 teaspoon lemon juice
1/2 teaspoon salt
3/4 pound of crabmeat
Preheat oven to 375 F. Lightly oil an 11-inch gratin or other shallow baking dish.
Cook artichoke hearts according to package instructions, then drain well and finely chop. In a heavy skillet, melt 1 tablespoon butter and add onion and garlic and sauté until soft and golden. Stir in artichokes and transfer mixture to bowl.
Melt the remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour to create a roux, stirring until a light brown hue develops, approximately 3 minutes. Add half-and-half, constantly whisking until it thickens and slightly boils. Reduce heat and simmer, continuing to whisk for about 3 minutes.
Remove from heat and stir in artichoke mixture, parmesan, lemon juice, salt, and crabmeat. Place mixture in baking dish and bake in the middle of the oven for approximately 20 to 25 minutes. Dip can be prepared (but not baked) one day ahead and chilled, covered.
Kim Caffrey, football fanatic and senior wine educator at Beringer Vineyards, shares her winning strategy for scoring big with wine on football Sunday:
Evaluate your Players
First, look at the wines available to you and what each one has to offer. Some traditional favorites are Chardonnay, Merlot, and Cabernet Sauvignon. Chardonnay is a versatile white wine that combines both citrus and ripe pear flavors with a soft, rounded body and hints of spice that make it a good match-up for a variety of foods. Merlot, a popular pick, has a good fruit pop with silky raspberry and black cherry flavors that make it a great all-purpose player. Cabernet Sauvignon is the linebacker on this team, with a big, bold taste that can stand up to the spicy, rich flavors of football snacks. But don’t forget about “the ringer,” something no one will expect but that is sure to win applause, like the Shiraz-Cabernet from Stone Cellars by Beringer. This team-up of Shiraz and Cabernet Sauvignon has the deep, black fruit flavors of Cabernet combined with a kick of spice and red currant from the Shiraz -- it’ll be a favorite for Sunday afternoons.
Select your lineup
Second, you need to look at the food you will be serving and select wines that will support the team well. The flavors of the food and the wine should interact together, not overpower each other. Don’t worry if you have Buffalo wings and nachos on the menu, there are wines that will still pair nicely. Wines with good fruit flavors, soft tannins, and a medium-weight body are very versatile and can pair with a variety foods. The rich sauce and spiciness of the buffalo wings would play well with something like a Cabernet Sauvignon or the Shiraz-Cabernet mentioned above. I also suggest expanding the menu for a variety of different foods that complement wine. For example, there are lots of fun dips that are delicious and easy, such as a spinach and mushroom puff pastry footballs with a Merlot or a cheesy crab dip with a Chardonnay.
Make the necessary plays
Once you have your wines and foods selected, the last step is the seamless execution of the two for a crowd-pleasing victory. When determining how much wine to buy, figure that there are five glasses to a bottle. For football parties, I recommend easy magnum-sized bottles, which are double the regular size (ten glasses per bottle). Come on, it’s football -- a game where big always means better. And a magnum-size wine bottle is made to last through the game.
Kim Caffrey’s Favorite Football Party Recipes
Spinach & Mushroom Puff Pastry Footballs Pair with Stone Cellars Merlot
Makes 18 appetizers:
1/2 pound mushrooms, finely chopped
1 large shallot, minced
1 clove garlic, minced
1 small yellow onion, finely chopped
3 ounces fresh Chevre goat cheese
1 teaspoon fresh tarragon
3 tablespoon olive oil
5 ounces frozen spinach, thawed, chopped and drained
1 teaspoon freshly grated nutmeg
Salt and pepper to taste
One package frozen puff pastry sheets, thawed
One egg, slightly beaten
In large skillet over medium heat, saute onions and shallots in olive oil until slightly tender. Add mushrooms and garlic and saute until very tender (approximately 10 minutes), stirring regularly. Add spinach, crumbled goat cheese, tarragon, nutmeg and salt and pepper to taste. Incorporate goat cheese and spinach well. Remove from heat.
On lightly floured surface, roll puff pastry sheet into a 12 inch by 12 inch square. Cut into nine 3 inch by 3 inch squares and glaze edges with egg. Place a heaping teaspoon of the mushroom/spinach mixture in center of each square. Fold each square in half diagonally forming a "football" triangle shape. Place on parchment paper-lined cookie sheet, seal edges with a fork and glaze tops with egg. Cook for 12 to 15 minutes in 400 degree oven. Let cool for 5 minutes and serve, or freeze and reheat at 350 F as needed.
Crab and Artichoke Dip Pair with Stone Cellars Chardonnay
1 onion, chopped
1 package of frozen artichoke hearts
2 tablespoons garlic
3 tablespoons butter
2 tablespoons flour
1 1/2 cup half and half
1/2 cup of parmesan
2 teaspoon lemon juice
1/2 teaspoon salt
3/4 pound of crabmeat
Preheat oven to 375 F. Lightly oil an 11-inch gratin or other shallow baking dish.
Cook artichoke hearts according to package instructions, then drain well and finely chop. In a heavy skillet, melt 1 tablespoon butter and add onion and garlic and sauté until soft and golden. Stir in artichokes and transfer mixture to bowl.
Melt the remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour to create a roux, stirring until a light brown hue develops, approximately 3 minutes. Add half-and-half, constantly whisking until it thickens and slightly boils. Reduce heat and simmer, continuing to whisk for about 3 minutes.
Remove from heat and stir in artichoke mixture, parmesan, lemon juice, salt, and crabmeat. Place mixture in baking dish and bake in the middle of the oven for approximately 20 to 25 minutes. Dip can be prepared (but not baked) one day ahead and chilled, covered.
Unique gifts – Send food gifts for something delicious and different
Whether it’s the Christmas holiday season or the middle of summer, the necessity of having to shop for a birthday or anniversary present is inevitable. While it’s always a thrill to find just the right gift for a friend or associate, sometimes issues such as lack of time or the difficulty of trying to find a unique gift: how many ties can you buy your brother in law, make the buying experience stressful and a hassle.
Unique gourmet gifts: salmon, lobster, crab and steak
There’s really no need to buy yet another tie because what your brother in law really wants is a unique food gift such as an assorted steak box featuring specialty cuts of premium beef. This is a gift that he can take outdoors and grill on a nice summer evening or enjoy dining indoors. If you have a seafood lover to please, you can send them anything from smoked salmon gift baskets to a crab bake, lobster bake, or lobster gram. The last two are really fun because your lobster gifts come with live lobster, a pot, lobster bib and other items for a delightful lobster dinner. Crab bakes are generally the same idea only with live crab.
Gifts for the dessert lover
With so many choices in gourmet chocolates: in boxes, themed gifts baskets and more, you can send anything from romantic, fine chocolates to elegant, hand made chocolates to a colleague. Another popular idea for the confection lover is tower gifts: chocolate tower gifts and cookie tower gifts. These gifts are delivered in the mail and can make quite a presentation. Cookie bouquets are also fun gifts and great if you weren’t planning to spend a lot.
Gifts for the food lover
If you have a gourmand, and they’re hungry to sample different kinds of wine, cheeses, chocolates, coffees, teas and such look for a good food of the month club online. These clubs tend to include interesting choices and include information for your recipient to learn more about different kinds of cheeses, for example if it’s a cheese of the month club (see http://www.a1-food-gifts.com/unique-gifts.htm ). Also, with a monthly food gift plan your recipient is not likely to forget you as there is a reminder each month.
Unique gourmet gifts: salmon, lobster, crab and steak
There’s really no need to buy yet another tie because what your brother in law really wants is a unique food gift such as an assorted steak box featuring specialty cuts of premium beef. This is a gift that he can take outdoors and grill on a nice summer evening or enjoy dining indoors. If you have a seafood lover to please, you can send them anything from smoked salmon gift baskets to a crab bake, lobster bake, or lobster gram. The last two are really fun because your lobster gifts come with live lobster, a pot, lobster bib and other items for a delightful lobster dinner. Crab bakes are generally the same idea only with live crab.
Gifts for the dessert lover
With so many choices in gourmet chocolates: in boxes, themed gifts baskets and more, you can send anything from romantic, fine chocolates to elegant, hand made chocolates to a colleague. Another popular idea for the confection lover is tower gifts: chocolate tower gifts and cookie tower gifts. These gifts are delivered in the mail and can make quite a presentation. Cookie bouquets are also fun gifts and great if you weren’t planning to spend a lot.
Gifts for the food lover
If you have a gourmand, and they’re hungry to sample different kinds of wine, cheeses, chocolates, coffees, teas and such look for a good food of the month club online. These clubs tend to include interesting choices and include information for your recipient to learn more about different kinds of cheeses, for example if it’s a cheese of the month club (see http://www.a1-food-gifts.com/unique-gifts.htm ). Also, with a monthly food gift plan your recipient is not likely to forget you as there is a reminder each month.
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