TIP OF THE DAY: Fruity Balsamics

Flavored balsamic vinegars do more than create tasty salad dressings, marinades and glazes. They can make sophisticated desserts: drizzle cherry, strawberry and raspberry balsamics over berries and other fresh fruit, over vanilla ice cream, and even slices of fresh goat cheese. You can reduce the vinegar and add stock to make a sauce for duck…
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TIP OF THE DAY: Traditional Cake With Nouvelle Ice Cream

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…
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TIP OF THE DAY: Holiday Ice Cubes

Our favorite ice cube trays from ISI Orka keep ice cleaner and fresher and color-code our “specialty” ice cubes. You can make festive ice cubes for holiday drinks without investing in special pumpkin- or holly leaf-shape ice cube trays. And you can do it more elegantly, too! Just freeze one of the following in each…
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TIP OF THE DAY: Caviar “Cigar” First Course

A simple-to-make, impressive first course is a smoked salmon roll filled with salmon caviar and crème fraîche. Ask the counter person to slice the salmon in wide pieces instead of narrow strips—explain that you’re going to fill the slices and roll them up like a cigar. 1. Spread the inside of each slice with crème…
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TIP OF THE DAY: Spiced Hot Chocolate

Enjoy this yummy hot chocolate recipe, courtesy of top chocolatier Larry Burdick. Per serving: 1. Mix 1.5 cups milk, 2 heaping teaspoons of top quality cocoa powder, 1/4 cup of ground dark chocolate with 60% or higher cacao content (chop and grind a good dark chocolate bar in a spice mill or a food processor)…
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