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TIP OF THE DAY: Herb & Spice Grinders

Some recipes instruct you to grind herbs or spices. In our grandmother’s day, that meant using a mortar and pestle. In our mother’s day, it meant using the coffee grinder for herbs and spices.

Mom, a purist, had a second grinder for that purpose. Other folks had to first grind uncooked rice in their coffee grinder to remove minute particles of coffee, or else suffer coffee-accented spices.

Today, manufacturers are doing more to meet the needs of home cooks. McCormick, for example, sells four popular herbs—basil, Italian blend, oregano and parsley—in non-refillable glass grinder bottles (center photo).

On the spice end, McCormick has grinders for peppercorns and peppercorn-herb blends, seasoned salt blends and plain salt grinders.

There are herb mills and spice grinders, a.k.a. mills, but we especially like the new Kyocera “Everything Grinder” (bottom photo—more about the mill below). Technically, “mill” refers to the entire device and “grinder” to the grinding mechanism inside the mill.

FOOD 101: HERBS, MINERALS & SPICES—THE DIFFERENCE

Herbs, minerals and spices are three options to flavor foods.

  • Herbs are parts of leafy green plants, such as leaves and stems.
  • Spices are bark, berries, fruits, roots or seeds of plants. Peppercorns are the berries of a vine.
  • Minerals are solid inorganic substances. Salt is a mineral. Other minerals used in cooking include baking powder, baking soda, citric acid, MSG and tartaric acid. Sugar is not a mineral since it is derived from the sap of a plant.
  • Herbs and spices lose their flavor over time, but salt retains its flavoring.
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    THE KYOCERA EVERYTHING MILL

    Now, one mill grinds everything: dried herbs, pepper, salt, seeds and spices: the Kyocera Everything Mill With Adjustable Advanced Ceramic Grinder.

    The company states that its advanced ceramic burr mill mechanism, close in hardness to a diamond, will outlast any metal-based grinding mill. Is adjusts from fine to coarse grinds.

     

    Marble Mortar & Pestle

    McCormick Oregano Spice Grinder

    Kyocera Everything Mill

    Top: Marble mortar and pestle from RSVP. Center: McCormick Spice Grinder. Bottom: Kyocera Everything Mill.

     
    The mill features a glass body, ceramic grinding mechanism and acrylic top. The glass base is dishwasher safe, and all components are rustproof.
     

    In addition to salt and peppercorns, you can grind celery, cumin, dill, flax, mustard and sesame seeds; any spices including red pepper flakes; and any dried herbs.

    To grind pliant fresh herbs you’ll still need a mortar and pestle (preferably) or a spice mill/coffee grinder with a metal blade. We’ve tried both and strongly recommend hand-grinding with a mortar and pestle for the finest flavor. Metal blades tear the leaves in a way that releases the oil in a different way. You’ll also need the mortar or metal blades stop grind nuts.

    But for most grinding, you can count on the Kyocera Everything Mill. There’s a color for every kitchen: Apple Green, Bright Black, Brilliant White, Candy Apple Red, Translucent Blue and Translucent Maroon.

    At $19.95, they make good gifts for your favorite cooks. All colors are available on Amazon.com.
     
    FUN: The History Of Coffee Grinders.


      

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    TIP OF THE DAY: The Best Oven Mitts

    When you’re working with hot oven pans, stove pot handles, steaming pasta pots and the like, you need more protection than a cloth oven mitt. Otherwise, be prepared to say “Ouch!”

    We tossed our cloth oven mitts 15 years ago when the first Orka silicone oven mitts debuted. No matter pleasing the design—or the ability to wear a matching apron—cloth mitts didn’t provide enough burn protection.

    Beyond protection against burns, cloth mitts are neither waterproof nor oil-proof—and get pretty stained pretty fast.

    If you haven’t yet heeded the call, it’s time to toss your cloth oven mitts and bring in the heavy hitter: silicone.
     
    THE SOLUTION: SUPERFLEX GLOVES FROM THE TRIUMPHANT CHEF

    While there are numerous silicone mitts on they market, we recently gave our older ones away in favor of what we think is the new best: the Silicone Flex Mitt from The Triumphant Chef.

    They’re the latest generation of silicone: super-flexible, yet still heat resistant up to 450°F.

  • The no-slip silicone grips better than cloth—and even better grip from the circle-and-spoke pattern.
  • You can flip chops, steaks, hot dogs on the grill without tools.
  • You can easily hold down a turkey or roast while you carve it.
  • You can fully clean them in the sink with soap and hot water—or in the dishwasher.
  •  
    A couple of decades ago, Playtex Living Gloves promoted themselves as “so flexible, you can pick up a dime. We didn’t easily pick up a dime with Flex Mitts, but it was a cinch to pick up a quarter.

    Like those Living Gloves, they have a soft cloth liner, here quilted. They’re currently on sale at Amazon.com for $13.83 a pair, plus a bonus silicone basting brush. The gloves are available in:

  • Black
  • Canary Yellow
  • Dark Red
  • Lime Green
  • Royal Blue
  • Royal Purple
  •  
    Get them for your favorite cooks for Mother’s Day, Father’s Day, summer grilling weekends…and think ahead to Christmas season.

     
    THE HISTORY OF OVEN MITTS

    For much of man’s history, hot pots and pans were handled with cloth. One source notes that mittens have been in use for more 1,000 years for a wide range of protective purposes, including protecting hands from hot ovens.

    If so, they were abandoned somewhere along the line for the presumably more effective potholders.

    Apparently, a Texan named Earl Mitt (seriously?) came up with the idea in the early 1870s, after a bad burn while baking. In an effort to prevent getting burned again, he invented the first oven mitt from shoe leather and wool. After experimenting with different materials and designs, he finally came up with the oven mitt style of cooking glove. [Source]

    Today, the outer layers are typically made of cotton or polyester, while the inner layer is filled with an insulator fabric.

    Thanks, Earl; but they’re old technology now. Along with potholders, they provide incomplete protection against high heat, steam and oil splattering. A user can be scalded by boiling water and burned hot pans and steam.

    What are you waiting for?

     

    All Clad pot from Williams-Sonoma. It can be monogrammed!All-Clad Pasta Pot

    Tramontana Deep Fryer

    Super Flex Silicone Oven Gloves

    Super Flex Oven Mitts

    Do you really want to touch a hot pot with kitchen towels or cloth oven mitts? (All-Clad Pasta Pot and Tramontino Deep Fryer from Williams-Sonoma). Bottom: Our favorite protection, Super Flex Oven Mitts from The Triumphant Chef, with a soft quilted liner and a bonus matching basting brush.

     

      

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    TIP OF THE DAY: Cheese Spreads, Cheese Condiments

    Fig Spread With Cheese

    Bonne Maman Fig Spread

    Top: Crostini with Brie, Serrano ham and Fig Spread (photo courtesy Favor The Moments). Bottom: Enjoy trying the different spreads with different cheeses (photo courtesy Bonne Maman).

     

    What’s a cheese condiment? What’s a cheese spread? you may ask. Here’s the food nerd explanation:

  • Cheese spread is one of the sweet cheese condiments.
  • A condiment is an auxiliary food product that adds flavor to another food.
  • “Condiment” is first found in print in French around 1420, and derives from the Latin condimentum, spice.
  • Mankind has been enjoying condiments for much longer, even before the dukkah of ancient Egypt the ancient Romans’ beloved fish sauce, garum.
  •  
    Chutney, ketchup, mustard and pickle relish are examples of condiments that enhance burgers and franks. Although you may not think of them as such, fudge sauce, marshmallow cream and whipped cream are ice cream condiments.

    Given America’s growing familiarity with fine cheeses, here’s an…

    INTRODUCTION TO CHEESE CONDIMENTS

    What is the difference between a mostarda and a mustard? Why would you put honey on cheese? Can you use the same condiments on a log of fresh goat cheese and an aged Gouda?

    Cheeses are wonderful on their own, but cheese condiments can bring out their nuances. Similar to wine pairings, the flavor and age of the cheese are taken into account when deciding on pairings.

    We have an elaborate chart of cheese condiment pairings, from aged balsamic and mustard to sweet condiments such as chutney, honey and preserves.

    Cheeses served with sweet condiments make delicious appetizers, desserts and snacks.

    Take a look at the newest cheese condiments in town: three fruit spreads from premium jam, jelly and preserves company, Bonne Maman. They are all natural, non-GMO and certified kosher by OU.

     
    MEET THE NEW CHEESE SPREADS FROM BONNE MAMAN

    First, a word about “spreads.”

    There are different types of fruit spreads, including chutney, jam, jelly, preserve and others.

    Aside from the jam and jelly group, some people hear “cheese spread” and think of like Port Wine Cheddar. Not here.

    As regards jam, in the U.S., “fruit spread” is generally a reduced-calorie product, replacing all or part of the sugar with fruit juice concentrate and low-calorie sweeteners. Not the case with Bonne Maman.

    The new spreads from Bonne Mamam are very thick and concentrated preserves that don’t run or dribble: They stand firm, enabling you to use them in more ways. The flavor, too, is more intense—glorious, in fact. It was all we could do not to eat them directly from the jar. (Well, maybe we did.)

    The best pairings are the ones you like. We’ve made some suggestions, but let your palate be your guide.

     

    Black Cherry Spread Cheese Pairings

    Tart cherries pair well with both sharp and creamy cheeses. We pair it with goat cheese, Brie and Camenbert.
     
    Purple Fig Spread Cheese Pairings

    This one is easy: Fig pairs well with all types of cheese.
     
    Quince Spread Cheese Pairings

    For centuries, membrillo, quince paste, has been the classic condiment for aged Spanish cheeses. Cabrales and Manchego are most often found in the U.S., but your cheesemonger may also have Idiazabal, Roncal, Zamorano and others. Italy’s Parmigiano-Reggiano, with nuances similar to Manchego, pairs well; so does aged provolone. The nutty Swiss mountain cheeses are also a match: Appenzeller, Emmental (with the big holes called eyes), Gruyère* and French Comté.
     
    NEXT STEPS

    Plan a cheese tasting with fruit spreads and other condiments. Your family and friends will love it!

    As of this writing, you can download a $2 coupon on the Bonne Maman website.
     
    PARTY FAVORS

    Looking for small Mother’s Day gifts or party favors? Jet.com is currently selling a six-pack with free shipping.

    The spreads are also available at retailers nationwide.

     

    Quince Spread

    Bonne Maman Purple Fig Cheese Spread

    Top: Quince Spread atop a pyramid-shaped cheese (photo courtesy Taylor Takes A Taste). Bottom: A jar of Purple Fig Spread (photo courtesy Jet.com).

     
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    *Switzerland has produced Gruyère for hundreds of years, but after an appeal to the EU, France was also allowed to use the name. French Gruyère must be made with tiny eyes—“between the size of a pea and a cherry”—to distinguish it from the original.

      

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    GIFT: Chocolate Elephants That Help Orphaned Elephants

    According to the United Nations, up to 100 African elephants are killed each day by poachers seeking their ivory tusks. Only 470,000 elephants remain on the continent; there were 3-5 million African elephants a century ago.

    As poaching and habitat loss continue, increasing number of elephants are orphaned.

    The David Sheldrick Wildlife Trust is a charitable organization based in Kenya. It is renowned worldwide for its orphan elephant rescue and rehabilitation program. To date, the Trust has successfully rescued, raised and reintegrated 190 orphaned elephants into the wild.

    L.A. Burdick, one of our favorite chocolatiers, has created limited-edition chocolate elephants to honor the work of the Trust. The elephants are handmade and all natural, with toasted almond ears and tusks.

  • Milk chocolate elephants are filled with orange-flavored chocolate ganache (alcohol-free).
  • Dark chocolate elephants are filled with chocolate ganache flavored with passion fruit and Amarula Cream Liqueur. Amarula is the South African version of Baileys Irish Cream, made from marula fruits and laden with notes of banana, caramel, chocolate and cinnamon.
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    The elephants arrive in a keepsake wooden box, hand-stamped with a golden elephant wax seal. A card is included explaining the work of the Trust; 10% of sales will be donated to the Trust.

  • 3 little chocolate elephants are $18.50 (2 dark chocolate, 1 milk chocolate).
  • 1 little dark chocolate elephant is $5.50.
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    Orphan Baby Elephant

    Burdick Elephant Chocolate

    Top: Bottle feeding an orphaned elephant; photo courtesy David Sheldrick Wildlife Trust. Bottom: Boxed chocolate elephant(s) from L.A. Burdock

     
    If you have a special event coming up, or want Mother’s Day or Father’s Day gifts or party favors, you couldn’t ask for anything more special.

    Get your chocolate elephants at Burdick Chocolate.

     
    ADOPT AN ORPHANED ELEPHANT

    For a minimum of $50 a year, you can foster an orphaned elephant (or rhino or giraffe). Pick your orphan here.

      

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    KENTUCKY DERBY: 2016 Woodford Reserve Commemorative Bottle

    Woodford Reserve Kentucky Derby Bottle

    Equine artist Thomas Allen Pauly’s painting featured on commemorative bottle. Photo courtesy Brown-Forman Corporation.

     

    Can’t make it to the Kentucky Derby on May 7th? Treat yourself to a special bottle of Woodford Reserve Bourbon.

    The Official Bourbon of the Kentucky Derby, Woodford Reserve is honoring this year’s “Run for the Roses” with the release of its 2016 Kentucky Derby commemorative bottle. Woodford Reserve has been the “Official Bourbon of the Kentucky Derby” for 18 years.

    The 2016 limited-edition bottle features artwork from award-winning equine artist Thomas Allen Pauly. His painting, “Barreling Down”—two thoroughbreds and jockeys neck and neck—is featured on the front of the Woodford Reserve bottle.

    The neck band is Woodford Reserve’s signature copper color with the Kentucky Derby 142 (it’s the 142nd annual race) and Thomas Allen Pauly’s signature sealing the top of the bottle. A neck tag provides details about the product and the artist

    The commemorative liter-size bottle is available nationwide at a suggested retail price of $43.99. It also makes nice gift for a race-loving parent (think the upcoming Mother’s Day andFather’s Day).

    There’s more about the brand at WoodfordReserve.com.

     

     
      

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    EASTER CANDY: Easter Chocolate From Our Favorite Chocolatiers

    You can’t enter a food or drug store without facing down all the chocolate Easter bunnies and other candy. Thank you very much, but when we eat chocolate, it’s got to be really good chocolate.

    Here’s a sample of what are favorite chocolatiers are featuring this Easter. The candies are all natural (no artificial colors, flavors or preservatives) and handmade in small batches. All are beautifully packaged. Each company has other Easter choices as well.

    Since they don’t contain preservatives, artisan chocolates should be eaten within 10 days of receipt. (That’s not a tall order!)

    BURDICK CHOCOLATE:
    SIGNATURE BUNNY BOX

    This keepsake wooden box contains our favorite Burdick Easter candies, embellished with a gold wax seal and a beautiful ribbon. It includes:

  • Five hand-piped White Chocolate Bunnies with an orange-flavored hazelnut chocolate interior and almond ears
  • Two sets of Marzipan Eggs
  • Two sets of Chocolate Truffles
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    The Signature Bunny Box is $26.00 at BurdickChocolate.com.
     
    CHARLES CHOCOLATES:
    EDIBLE CHOCOLATE BOX OF BONBONS

    A signature item at Charles Chocolates, the Easter Edible Chocolate Box has a white chocolate lid with a smiling Easter bunny. The bottom of the box is dark chocolate. Yes, it’s 100% edible.

    Inside the box are the chocolatier’s chocolate-enrobed caramels—Classic Fleur de Sel and Bittersweet Chocolate Fleur de Sel Caramels—with chick and bunny designs. The total weight of the box and contents is 17 ounces.

    The Easter Collection Edible Chocolate Box is $65.00 at CharlesChocolates.com.

     
    JOHN & KIRA’S:
    CHOCOLATE COTTONTAILS

    You’ll have to provide your own grass, because these adorable Chocolate Cottontails arrive in a charming keepsake box made of heavy pink paper. The label is removable so the box can be repurposed as you like.

    Three of the Cottontails are filled with peanut butter praline, three with coconut ganache and three with salted honey caramel. The outer shell is white chocolate, with a dark chocolate shell underneath.

    The box of 9 bonbons is $29.95 JohnandKiras.com.

       

    Gourmet Easter Chocolate Assortment

    Gourmet Easter Chocolate

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/2016 chocolate cottontails johnkira 230s

    Top: Signature Bunny Box from Burdick Chocolate. Center: Edible Chocolate Box from Charles Chocolates. Bottom: Chocolate Cottontails from John&Kira’s.

     

    Recchiuti Easter Eggs

    Gourmet Chocolate Easter Eggs

    Z Chocolat Easter Candy

    Top: Recchiuti’s Easter Eggs are filled with burnt caramel and chocolate ganache. Center: Speckled Robin’s Eggs from Woodhouse Chocolate are filled with brown butter ganache. Bottom: Classic French pralines in a mahogany box from Z Chocolat.

     

    RECCHIUTI CHOCOLATE:
    CARAMEL & CHOCOLATE EASTER EGGS

    This special box of chocolate Easter eggs divides the treasure between Recchiuti’s beloved Burnt Caramel in milk chocolate shells and his Force Noir Ganache (dark chocolate laced with vanilla) in dark chocolate shells.

    The Combo Egg Box, 28 pieces (10.75 ounces of chocolate), is $45.00 at Recchiuti.com. Note that the eggs are halves (the backs are flat).
     
    WOODHOUSE CHOCOLATE:
    SPECKLED BROWN BUTTER GANACHE CHOCOLATE EGGS

    These beautiful Speckled Robin’s Eggs are delicately hand colored in pastels and filled with Woodhouse’s signature Brown Butter Ganache. The box can be given as is, or added to an Easter basket.

    A box of six pastel eggs is $15 at WoodhouseChocolate.com.

     
    Z CHOCOLAT:
    EASTER PRALINES

    How about an elegant gift sent directly from France? Virtually no one will have received such a special box of chocolate.

    Z Chocolat, known for its elegant packaging, offers its Easter pralines—miniature chicks, bunnies, and other critters—in stunning black boxes.

    But even more stunning are the two fine wood boxes: the Easter Diamond box, handcrafted mahogany that’s embellished with an artistic egg motif and a gold metal latch; and the white basswood box.

    No matter which box you choose, it’s filled with pralines and solid chocolates in dark, milk and white.

  • The Easter Diamond (Mahogany) Box is $189.48 for 76 pralines.
  • The Easter Sunshine (Basswood) Box is $148.87 for 52 pralines.
  • Three sizes of heavy black paper boxes are $39.47 for 26 pralines to $136.46 for 62 pralines.
  •  
    Prices were converted to dollars from Euros at a $1.13/euro conversion rate.

    Head to ZChocolat.com.

     

      

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    TIP OF THE DAY: 21st Century Uses For Ball Jars

    Blue Mason Jar

    Ball Jar Clear Lid

    Ball Drinking Mason Jar

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/drinking jar straw lid blue 230s

    Ball Jar With Salad

    Top: Ball jar in the new blue color. Second: A blue lid band enlivens clear Ball jars. Third: The jar gets a handle to make drinking hot and cold beverages easier. Fourth: A Sip & Straw lid addition for the jars. Bottom: A layered salad in a quart-size jar (here’s the recipe). Photos courtesy Ball.

     

    Whether you call them Ball jars, Kerr jars, Mason jars or some other name, canning jars, a 19th century product, have been repurposed in the 21st. (See the history below.)

    First, there’s a color version—blue—in both the three sizes of jars, and color-banded lids. The blue jars join the limited edition green and purple jars. Both products—jars and lids—are sold separately.

    They join other recent product innovations:

  • Ball Drinking Mason Jars, with a handle to make holding the a hot or cold beverage much easier. They can be used with Sip & Straw Lids, the Infuser, or any Ball lid (third photo).
  • Ball Sip & Straw Lids for regular or wide mouth Ball jars, for easy sipping. They come with a reusable straw that is wide enough for sipping smoothies and milkshakes (fourth photo).
  •  
    See the entire line at FreshPreservingStore.com.
     
    OTHER USES FOR BALL JARS

    Fans have come up with the most ingenious uses to repurpose Mason jars, from liquid soap dispensers to smartphone speakers. After-market hardware is manufactured to create them—that’s how many people repurpose Mason jars.
     
    We’ve also seen these clever applications: blender jar, night lights and party string lights, salt and pepper shakers, sewing kit, terrarium and twine dispenser. Take a look at these.

    But for us everyday folks, beyond canning there are:

    Food Uses

  • Airtight canisters for coffee, crackers, nuts, spices, tea, trail mix, etc.
  • Baking vessel for individual mini cheesecakes, muffins, pies, etc.
  • Cake-in-a-jar
  • Gift packaging for candy, cookie, etc.
  • Leftovers
  • Refrigerator storage (olives, pickles, etc.)
  • Serving individual portions of anything (cereal, cobbler, muffin, salad, etc.)
  •  
    Non-Food Uses

  • Airtight jar for paint, etc.
  • Desk organizers, from crayons to paper clips
  • Tea candle holders or homemade candles
  • Vase
  •  
    What’s your favorite use?

     
    THE HISTORY OF CANNING

    The first can was a glass jar.

    We take canned food for granted, but it is a relatively recent invention—and we owe it to Napoleon Bonaparte. In his time (1769-1821), food preservation was limited to salting, drying and pickling, techniques that had existed for thousands of years.

    Needing a better solution for his troops, in 1795 the French general, known for declaring that “an army marches on its stomach,” got the French government to offer 12,000 francs to anyone who invented a new way to preserve food.

    The prize was ultimately won by Nicholas Appert, a chef, confectioner and distiller, who began experimenting when the award was announced and finally submitted his invention 14 years later, in 1809.

    Appert hermetically sealed food in airtight glass jars and heated them—a method similar to today’s home preserving in Mason jars. Appert thought that driving the air out of the containers prevented the spoilage, but 100 years later, Louis Pasteur showed that it was the elimination of bacteria through sterilization that did the trick.

    Napoleon tried to keep the new process a secret so that enemy armies would not have the advantage, but the word leaked out. Appert’s method was so easy that it quickly became widespread. Appert, who also invented the bouillon cube, became known as the “father of canning.”

    The following year another Frenchman, Pierre Durand, patented a method using a tin container. The lighter, breakage-proof tin cans would become the norm for commercial use, although homemakers, lacking canning equipment, continued to use the jars. In 1812, an English company purchased both patents and began producing canned preserves.

    While canning crossed the ocean to America and canneries began to preserve seasonal foods and perishables, most Americans still cooked with fresh and dried staples—plus whatever they “put away” in Mason jars. Canned food did not become the everyday food delivery system we rely on until the beginning of the 20th century.

     
    The Invention Of The Mason Jar

    In 1858, the first Mason jar was designed and patented. Philadelphia tinsmith John Landis Mason developed the jar specifically to withstand the high temperatures necessary for sterilizing pickles. He received a patent in 1858, but ultimately sold his rights and never enjoyed the financial rewards of his invention.
     
    The jars also became known as Ball jars after an early producer, Ball Brothers Glass Manufacturing Company. In 1903, Alexander H. Kerr founded the Hermetic Fruit Jar Company and created the Kerr brand, including the first wide-mouth jars (easier to fill) and jars with a metal lid that had a permanently-attached gasket.
     
    This made the lids easy to use and inexpensive. Kerr subsequently invented the threaded metal ring that held the lid down during the hot water processing and allowed re-use of canning jars: the two-part lid on the jar we know today.

    Today the Ball and Kerr brands are manufactured in the U.S. by Jarden Corp. Here’s a more detailed history.

    Currently, the history of the Mason jar ends with the wane of home canning. The growth of the artisan food movement helped sales, but on a small scale.

    Ball pursued expanding the use of the jars for 21st-century consumers. The result: today’s fashion of serving drinks and food in the jars—and jars and lids adapted for those purposes.

    What’s next? We eagerly await the news.

     
      

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    PRODUCT: Jack Daniel’s Tennessee Honey

    The distillers at Jack Daniel’s have created a lovely portfolio of Jack. Old No. 7 is now joined by Gentleman Jack, Single Barrel, Tennessee Fire and now, Tennessee Honey. Mr. Daniel would be proud.

    For those who like sweetness, Jack Daniel’s Tennessee Honey is a blend of Jack Daniel’s Tennessee Whiskey and the company’s own spiced honey liqueur, made just for blending with Old No. 7. There’s general spice on the nose and cinnamon on the palate.

    This unique flavor profile has not pleased all Jack lovers. Some comments online are literally, “awful.” Those folks don’t want their spirits sweet.

    But for those who do, Tennessee Honey is rich, smooth and succulent—no heat, no burn. It is alluring, even seductive. It’s sweet without being cloying. It has a long, lovely finish. And it’s too easy to keep drinking.

    Fortunately, unlike most of our other liquid pleasures, a 750ml bottle is only $22.

    We received a bottle for Valentine’s Day, and we’re ready for another. We’re going to pay it backward by gifting it to our Valentine honeys next year.

    You can sip it straight (our preference) or:

  • Use it in your favorite cocktails (the Jack Daniel’s website has numerous recipes).
  • Add it to iced tea or lemonade.
  • Pour it over dessert: fruit salad or cooked fruit (compote, baked apples, poached pears), ice cream or sorbet, pudding (we enjoyed it with chocolate and vanilla flavors).
  •  
    RECIPE: TENNESSEE HONEY TEA*

    Ingredients Per Drink

  • 1 ounce Jack Daniel’s Tennessee Honey
  • .5 ounce cinnamon schnapps
  • .5 ounce triple sec or other orange liqueur
  • 5 ounces iced tea
  •  
    Preparation

    1. COMBINE all ingredients in a tall glass over ice.

    2. TOP with a squeeze of lemon and garnish with a mint spring.

     

    Jack Daniels Tennessee Honey  Liqueur

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    Top photo courtesy Jack Daniel’s; bottom photo © Brooke Bolling Photography.

     
    FOR THE DIFFERENT TYPES OF WHISKEY, CHECK OUT OUR WHISKEY GLOSSARY.

     
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    *We have no idea where this recipe came from. It ended up cut and pasted into a draft of this article, and no one remembers. If it’s your recipe, please let us know so we can provide credit and links; and thanks, it’s delicious!

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    PRODUCT: Drinking With The Hatfields & The McCoys

    The Legendary Hatfield & McCoy Whiskey

    Hatfields-230

    Top: Heritage hooch in a glass jug. Bottom: Three generations of Hatfields. Photos
    courtesy The Legendary Hatfield & McCoy
    Whiskey.

     

    From our tween years, we remember the expression “feuding like the Hatfields and the McCoys” (not that we were personally involved in an epic feud).

    The hostilities between two clans living in the Appalachian Mountains began in 1865, with a murder. The feud and mayhem continued for decades. There was a miniseries on the History Channel in 2012, and you can review the whole sorry mess on History.com.

    Whether truth or marketing, The Legendary Hatfield & McCoy Whiskey claims to be made by descendants of those Hatfields and McCoys.

    It extends the tale with news that the two clans have finally put aside their differences, and have created a new whiskey “rooted in old family recipes, pride of name, and Appalachian tradition.”

    We received a bottle as a Valentine gift, along with the recipe for a special cocktail (recipe below).
     
    WHAT KIND OF SPIRIT IS IT?

    Bottled in South Carolina, its an American whiskey, for starters. American whiskeys include Bourbon, corn whiskey, rye and Tennessee Whiskey. Bourbon and Tennessee whiskies are distinguished in flavor from other types of American whiskey, largely because the grain mash used to make them must contain more than 50% corn. By law, all American whiskeys except corn whiskey must be aged in new casks that have been charred on the inside.

    The 80-proof whiskey is made from a proprietary blend of “corn, barley, malt, special strains of yeast, [and] infused natural flavors.” By comparison:

  • Bourbon, corn and Tennessee whiskeys must contain 50% or more corn.
  • Corn whiskey must contain 80% or more corn.
  • We don’t know what The Legendary Hatfield & McCoy Whiskey contains; it’s a proprietary recipe. If it isn’t labeled as a particular type of whiskey, the company doesn’t have to adhere to government standards (e.g., specific ingredients and the percentages).
  •  
    WHAT DOES IT TASTE LIKE?

    If you’re accustomed to analyzing the flavor components of wine or spirits, you may notice flavor nuances that are not uncommon in other whiskeys:

  • Butter/butterscotch and vanilla, flavors that typically derive from aging in new wooden casks.
  • Black pepper, cedar, smoke, spice and tar.
  • Some of our colleagues tasted banana, dried apricot and walnut.
  • If you don’t care about any of this, it makes you no less worthy of drinking it.
  •  
    The suggested retail price is $37.99 for a 750 ml bottle. It’s currently available in 42 states and online.

    At this price, this is not so much a connoisseur whiskey as a novel spirit for entertaining and gifting. We’d especially give it to someone with whom we’re having a major disagreement (and who has a sense of whimsy).

    Discover more at LegendaryHatfieldAndMcCoy.com. And consider it for Father’s Day gifts.
     

     

    RECIPE: FULL SNEAK FROM THE LEGENDARY HATFIELD & McCOY BRAND WHISKEY

    While no one drinks a photo, this one, with its red ribbon of Port, encouraged us to make a Valentine cocktail. On the opposite end of the spectrum, it also works for Halloween, for a Dracula-themed cocktail.

    You may be asking, “What’s a full sneak?” We had no idea, and headed straight to our browser. It’s a taxidermist’s pose often used for the trophy head of a buck deer (big antlers!). Perhaps the Hatfields and the McCoys had their share of impressively antlered buck heads?

    Ingredients Per Drink

  • 1.5 ounces The Legendary Hatfield & McCoy Whiskey
  • .5 ounce ginger liqueur
  • .5 ounce fresh lemon juice
  • Ginger ale
  • .25 ounce ruby Port
  • Garnish: fresh mint or lemon slice
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    The Legendary Hatfield & McCoy Cocktail

    The Full Sneak cocktail. Photo courtesy The Legendary Hatfield & McCoy Whiskey.

     
    Preparation

    1. STIR the first three ingredients together over ice. Strain into a tall Collins glass and top with ginger ale.

    2. FLOAT the ruby Port on top and garnish with fresh mint or a lemon slice.

     
    WHISKEY VS. WHISKY: BOTH ARE CORRECT

    Whisky is the Scottish spelling of whiskey, a term that originated in Ireland. The alternative spelling was chosen to differentiate the Scots’ national product from Irish whiskey.

    The “whisky” spelling is used in Canada, Japan and Wales, as well as Scotland.

    In the U.S., a 1968 directive from the Bureau of Alcohol, Tobacco and Firearms specifies “whisky” as the official U.S. spelling. However, it allows the alternative spelling, “whiskey.”

    Most U.S. producers prefer to include the “e,” as do we. Without it, it looks like something is missing.

    Ironically, distillation was discovered in the 8th century in Persia—a country that has not permitted the sale and consumption of spirits since the 1979 Islamic Revolution.

    Here’s a brief history of whiskey.

      

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    TOP PICK OF THE WEEK: Shpickles Pickled Vegetables, Shmolives Pickled Olives

    Last summer, when scouting a Brooklyn food festival, we came across Shpickles, Shmolives and Shnuts. They’re made by hand by a mom-and-son company called Brooklyn Whatever.

    Mom, a social worker and son, a chef, started a family business to add more flavor to pickles, olives and nuts. The result: unique, assertively spiced, better-for-you snacks, garnishes, or for a relish tray.

    Or for gifts. We can’t think of a better house gift for hosts, combining flavor and fun. Shpickles and Shmolives will be our go-to house gifts for the forseable future.

    The line is all natural and certified kosher by Rabbi Dovid Chaoi. Shpickles and Shmolives are free of dairy, gluten, soy, sugar and wheat, making them vegan as well.
     
    SHPICKLES: PICKLED VEGETABLES

    Other companies make great pickle cucumbers. Brooklyn Whatever has started out with other pickled vegetables:

  • Carrots
  • Cauliflower & Beets
  • Jalapeño Peppers
  • Kale Slaw
  • Okra
  • String Beans
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    We can’t choose favorites here: We like them all. And we feel so good about eating them: So much flavor, so few calories.
     
    SHMOLIVES: SPICED OLIVES

    Shmolives is a blend of seven different olives, marinated in a “secret mix” of herbs and spices that adhere to the olives, giving you a mouthful of zing with each bite.

    Made by hand in small batches “the old way”—stirring to coat the olives with wood spoons—they are a must for any olive lover.
     
    SHNUTS: SPICED NUTS

    Shnuts are a mix of almonds, cashews, hazelnuts, macadamia nuts, pecans and walnuts—no peanuts.

    They’re sweet and savory: herbs and spices with a touch of brown sugar. Made with all natural ingredients, filled with “good fat,” a handful is a healthful snack.

    HEALTH NOTES: The USDA-approved heart-healthy nuts are almonds, hazelnuts, peanuts, pecans, some pine nuts, pistachios and walnuts. These nuts contain less than 4g of saturated fats per 50g. Walnuts have the highest amount of the heart-healthy alpha linolenic acid, which many studies show lowers total cholesterol and LDL cholesterol (the bad cholesterol) levels.

    As with Shpickles and Shmolives, Shnuts are prepared by hand, roasted twice and flavored to perfection: the perfect “shnack.”

     

    Shpickles Brussels Sprouts

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/carrots 230

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/cauligflower beets 230

    A sampling of Shpickles: Brussels Sprouts, Carrots and Cauliflower & Beets.

     
    Shpickles are $10 per 15-ounce jar, Shmolives are $15 per 15-ounce jar. Shnuts are not yet on the website, but should be there soon.

    Get yours at BrooklynWhatever.com.

    Plan ahead for Mother’s Day and Father’s Day gifting.

    Not to mention green gifting for St. Patrick’s Day, with Shpickles Brussels Sprouts, Jalapeños, Kale Slaw, Okra and String Beans.

      

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