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Roll goat cheese in your choice of coatings; here, cocoa and hazelnuts. Photo courtesy of Romanicos. These are one of our favorite, fun-to-make hors d’oeuvres. Take a Montrachet log or other soft chèvre (goat cheese), cut it into slices and roll the slices into truffle-size balls. (If you don’t want to hand-roll them, you can…
Continue reading “TIP OF THE DAY: Savory Chèvre Truffles”
November is National Pecan Month. Celebrate with some of our favorite pecan products: Charleston Cookie Company’s pecan chocolate chip cookies (a NIBBLE Top Pick Of The Week) Daphne pecan tarts, frozen and ready to defrost and serve (another Top Pick) Lula Belle’s yummy pecan toffee And a pecan brownie recipe from chocolatier Chuck Siegel of…
Continue reading “FOOD HOLIDAY: National Pecan Month”
Single malt or blended, preserve your favorite whiskeys with a preservative spray. Photo: CanStock. The same nitrogen aerosol sprays used to prevent oxidation in opened bottles of wine can also be used to protect single-malt Scotch, Cognac and other precious spirits. Just spray into the bottle before returning it to the shelf: The gas adds…
Continue reading “TIP OF THE DAY: Save That Single Malt”
We eat lots of Mediterranean foods, often with pita bread from the supermarket that isn’t as flavorful as we’d like it to be. So when we spotted Canterbury Naturals flatbread mix, “just add oil and water,” we eagerly set out to bake our own flatbread (not with pockets like pita, but hopefully more exciting). We…
Continue reading “PRODUCT: Bake Flatbread At Home”
Vosges’ Red Fire Ice Cream with ancho and chipotle chiles (plus cinnamon) lets you add some fire to your chocolate ice cream. Then, pair it with brownies or chocolate cake! Photo courtesy Vosges Chocolat. Match traditional desserts like apple pie, brownies, chocolate cake and pound cake with very modern flavors of ice cream. Vosges Chocolat’s…
Continue reading “TIP OF THE DAY: Traditional Cake With Nouvelle Ice Cream”
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