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Archive for March, 2010

EASTER: Brunch & Dinner

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Bake or buy cupcakes to make these Easter
flower cupcakes. Photo courtesy McCormick.

Easter Sunday is a week away. If you haven’t finalized your Easter menu yet, we have two new recipes:

 

If you’re not cooking Easter dinner, how about Easter brunch?

 

Find more Easter ideas by selecting “Easter” from the navigation menu in the right column.

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TIP OF THE DAY: Gourmet Marshmallows Instead Of Peeps For Easter

Marshmallow Peeps are an Easter tradition in many homes. In our childhood we were delighted by them; some people find them iconic.

But over the years they’ve tasted worse and worse to us—artificial flavor, and more texture than flavor at that! Perhaps it’s the carnauba wax.

Sorry, Peeps, we’ve replaced you with all-natural, pillowy soft and incredibly flavorful gourmet marshmallows. If your palate demands the best, buy a marshmallow that tastes out of this world.

Check out our review of gourmet marshmallows and you’ll never look at a marshmallow the same way again.

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Blackberry marshmallows from Gateau et Ganache.

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FOOD HOLIDAY: National Paella Day

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Paella mixta, one of the three most
popular types of paella. Photo by Monkey
Business | Dreamstime.

Paella is one of the world’s great rice dishes. It was first created in Valencia, a region on the East coast of Spain, and was originally cooked over a fire in the fields as a communal lunch for agricultural workers.

The dish has evolved over the centuries—the original paella had no conventional meat or seafood, but was made with the more affordable snails!

Paella has become a great party dish. Not only do the current ingredients—chorizo, chicken, seafood and other proteins—make it a delicious and fun main course, but it makes a great buffet centerpiece for parties.

Celebrate National Paella Day on March 27th. Enjoy the history of paella and a paella recipe and then plan a party or a large family gathering.

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TIP OF THE DAY: Wines For Easter

What wines are you serving with Easter dinner?

Forget the same old, same old. Pour something special to talk about over Easter dinner.

Think of Lachryma Christi (“Tears of Christ”). Or Saint Joseph “Offerus” from Jean Louis Chave: It comes from France’s great Rhone appellation named after Joseph of Arimathea, who donated his own prepared tomb for the burial of Jesus after the crucifixion.

Both wines are delicious and can precipitate a dinner table discussion about the meaning of Easter. Read more about them.

Find more information about wine in our Wine Section.

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Serve a real Easter wine this year. Photo
courtesy Australian Lamb Council.

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EASTER: Chocolate Bunnies

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Please hop our way this Easter. Photo
courtesy Vosges Haut Chocolate.

At Vosges Haut Chocolat, the Easter bunnies are of a more flavorful species.

Four exotic, solid chocolate bunnies are ready to hop your way:

  • Amalfi Bunny (white chocolate, lemon zest and pink peppercorns)
  • Barcelona Bunny (hickory-smoked almonds and grey sea salt)
  • Orchid Vanilla Bunny (62% dark chocolate with Tahitian vanilla)
  • Toffee Bunny (43% dark milk chocolate with toffee chunks and pink Himalayan salt).They’re tasty but petite—2.5 ounces each—so you don’t have to feel guilty about finishing the last bite.

    Find more information on these and our other favorite Easter chocolates.

    Read our full review of Vosges Haut-Chocolat.

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