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[1] Brut Champagne, the most popular style in Champagne and among sparkling wines in general, is a dry style, but not as dry as Extra Brut (photos #1, #2, and #4 © Champagne Bureau | Facebook). [2] Rosé Champagne is a delight with any course, and pairs well with fruit-based desserts. [3] Blanc de Blancs…
Continue reading “Pairing Champagne & Barbecue Plus A Free Champagne Course”
[1] Carrot hummus, served with crunchy crudités (photo © Wine Institute). [2] Whole cumim seeds. Toast them for great flavor (photo © Planet Spices | Etsy). [3] Pine nuts and garlic cloves. Did you know that pine nuts come from pine cones† (photo © C.J. Dayrit | Unsplash)? [4] Aleppo pepper, a crushed hot chile…
Continue reading “Carrot Hummus Recipe For National Hummus Day”
At our house, toast comes to the table with butter, cream cheese, and jam. But this weekend, we’ll adapt this idea for creative toast toppings from Woodstock Foods. Whole grain toast (so much more flavorful than packaged white bread!) is served with guacamole as the bread spread, and a DIY assortment of healthful toppings: Capers…
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[1] Neft is a winner in a dry Martini, any vodka cocktail, or neat (all photo © Neft Vodka). [2] Neft vodka on the rocks. The vodka is packaged in oil drum-shaped cans, available in black or white. [3] Neft is also made in a single-portion, 100 ml size. [4] The Pride barrel. [5] Austrian…
Continue reading “Neft Vodka, An Ultra-Premium Vodka That’s A Great Gift”
May is National Barbecue Month, and May 16th is National Barbecue Day. What better way to celebrate than by making your own barbecue sauce. Today’s featured recipe is a Pineapple Rum urbon BBQ Sauce made with dark rum. There are additional links below to more recipes that use beer, bourbon, cola, and dark chocolate. Barbecue…
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