And then there’s the Tequila. While there are many fine Tequilas on the market (the word is capitalized as it’s the name of the city and state where the spirit is produced), Tequila Avión took five honors* at this year’s San Francisco World Spirits Competition.

And, Tequila Avión was the Tequila of choice for the World’s Greatest Margarita. At the Sixth Annual World Margarita Championship held in February in Tucson, Arizona. Gustavo del Toro of the La Fuente Restaurant in Tuscon won the award with a recipe that used Tequila Avión. Here‘s the recipe, in time for weekend leisure.

*Tequila Avión Silver won the Double Gold (higher than a mere gold medal) and Best Tequila awards as well as the Best Unaged White Spirit category (beating not only the other tequilas but all vodkas, gins, and rums). The brand also won two silver medals for its aged tequilas, Avión Reposado Tequila and Avión Añejo Tequila.

You’ll need to rustle up some fresh tamarind (tamarindo) or buy tamarind purée (check Asian market or online). Fresh-squeezed orange juice will also contribute to a “world’s greatest” flavor.

Sourced from the world’s highest quality agave and produced using a rare distillation process, Tequila Avión makes Silver, Reposado and Añejo Tequilas (here’s the scoop on the different types of Tequila). For more information about the brand, visit TequilaAvion.com.

TAMARINDO MARGARITA RECIPE

Ingredients Per Drink

Preparation

1. Combine tequila, Grand Marnier, lime juice, orange juice, tamarind purée and sugar in a blender with cup of ice. Blend thoroughly.

2. Serve in a Margarita or Martini glass rimmed with coarse salt and chili powder.

3. Garnish with a lime wheel and speared tamarind peel.

Tamarind Puree Recipe

1. Boil 1-1/2 pounds of fresh tamarinds for approximately 45 minutes or until tender.

2. Allow the fruit to cool; then strain to remove the seeds. Add 1/2 teaspoon of salt and sugar and then blend the fruit pulp into a purée.

Makes enough for four Margaritas.

WHAT IS TAMARIND?

While many people might think of tamarind as an Asian fruit, it is actually indigenous to the Sudan—in eastern North Africa right below Egypt—from where it spread throughout tropical Africa.

In the 16th century, tamarind was introduced to Mexico by Spanish and Portuguese colonists, and then to South America. Today, the pod-like fruit is used extensively in cuisines around the world. Mexico and South Asia are the largest growers and consumers of tamarind.

The fruit got its name from British sailors, who first discovered it in Oman, on the southeast coast of the Arabian Peninsula. where they disembarked en route to India. It was sold processed into dark brown slabs of sticky paste that looked similar to the ripe dates. The sellers inaccurately referred to it as thamer hind, literally “dates from India,” which the sailors heard as “tamarind.”

Known for its sweet-and-sour taste, tamarind is used in both savory dishes and in sweets: jam, juice drinks, ice cream, sorbet and candies. It is an ingredient of Worcestershire sauce, which originated in India: a fermentation of anchovies, chiles, cloves, corn syrup (sugar in the original recipe and the U.K. version), garlic, molasses, onions, pepper, shallots, soy sauce, tamarind, vinegar and water.

The History Of Worcestershire Sauce

It is believed that a Captain Henry Lewis Edwardes (1788–1866) brought the recipe for the sauce home after travels in India. It is not known how the recipe got to Lea and Perrins, but John Wheeley Lea and William Henry Perrins, two dispensing chemists (pharmacists) in Worcester, England, created a recipe that was first sold commercially in 1837.

Known as “The Original Lea & Perrins Worcestershire Sauce,” the brand was purchased by H.J. Heinz Company in 2005.

Melt-in-your-mouth salted caramels from
Sweetness And Light. Photo by Elvira Kalviste
| THE NIBBLE.

Ferndale, California is a small Victorian village located in Humboldt County, on the North Coast of California. The population was 1,371 in the 2010 census.

The town could be a movie set, with its dozens of well-preserved Victorian store fronts and homes, surrounded by evergreen-covered hills. Close by are extensive preserves of redwood forests (Humboldt County contains more than 40% of all remaining old growth Coast Redwood forests).

And there’s another reason to stop by: Sweetness & Light Handmade Confections.

Sweetness & Light has long been a fixture in the town. When current co-owner (with wife Tami) Matt Toste was in high school, he worked there and began to learn the techniques and skills required to make traditional chocolates. Five years later, he took over operations.

As they’ve been from the beginning, the confections are handmade in small batches using the freshest and best ingredients available: local butter and cream from Humboldt Creamery, real fruit flavors and fine chocolate. Working with copper kettles and marble slabs, the confectioners turn out sweet, old-fashioned goodness.

But not too sweet. The mark of good chocolate candy is that you taste chocolate, not sugar.

We received a gift of chocolate-covered salted caramels and a Moo Bar, a layer of almond-studded caramel topped with a layer of marshmallow, then dipped in chocolate.

We enjoyed them so much, we look forward to ordering a big box of assorted chocolates from the store’s classic repertoire: bonbons, fudge, toffee and truffles. And more caramels, of course.

In addition to wholesome deliciousness, the soft caramel is a bonus for people who don’t like (or can’t have) chewy candies. It melts in your mouth, the softest salted caramels we’ve ever had.

It must be all that moo-velous Humboldt County butter.
Order yourself a treat—or send a gift—at SweetnessAndLight.com.

Here’s a recipe to start you off. The recipe has a number of steps to create the complex flavors. But if you like the concept, you can use any combinations of salad ingredients and cheese croutons that you enjoy.

The recipe, which is courtesy Wisconsin Cheese, was created by Chef Kristine Subido, owner of Pecking Order restaurant in Chicago.

Chef Subido used Wisconsin bread cheese, a firm cheese based on the Finnish cheese Juustoleipa (also known as Leipäjuusto and Finnish squeaking cheese), traditionally made with rich milk from a cow that has recently calved.

Like feta, halloumi, paneer and queso blanco, the cheese doesn’t melt when heated. You can throw any of these cheeses on the grill or into the microwave to produce squares of delicious warm cheese.

Chef Subido added excitement by using a raisin-nut baguette for the croutons, which complements the pears in the salad. If you can’t find a fancy baguette, use what’s available.
 
 
RECIPE: BITTER GREENS SALAD WITH FIGS & GRILLED CHEESE CROUTONS

Ingredients For 6 Servings

 
Preparation

For The Croutons: Preheat the oven to 325°F. Make the croutons with 6 slices of baguette (1/4″ to 1/2″ thick); drizzle with olive oil and sprinkle with salt. Bake until toasted, about 10 minutes. Set aside.

For The Figs: Combine the figs and red wine in a small sauce pan and simmer until the figs are soft, about 15 minutes. Turn the heat off and reserve the figs in the wine. Chill.

For The Dressing: Combine the shallots and vinegar in a bowl. Slowly whisk in the olive oil until emulsified. Season to taste with salt and pepper.

For The Cheese: Preheat the oven or broiler to 375°F. Cut the cheese in 6 slices that will fit atop the croutons. Place the cheese on a cookie sheet and bake until soft; about 5 minutes. If using a microwave, cook for 30 seconds until soft.
 
Assembly: Drain the figs, reserving the wine. Combine the pears, figs and arugula. Toss with dressing; season to taste. Divide among six salad plates. Place crouton on each salad. Top each with 1/2 slice of the warm cheese. Season with pepper and drizzle some reserved red wine over salad. Serve immediately.
 
 
> THE DIFFERENT TYPES OF CHEESE
 
 
> THE HISTORY OF CHEESE

[1] Toasted bread with melted cheese atop a tangy salad (photo © Wisconsin Milk Marketing Board).

[2] Raisin-nut toast (photo © Waitrose).

[3] d’Anjou pears (photo © Good Eggs).

[4] Dried mission figs (photo © California Figs).

Jones Au Naturel: at 35 calories a bottle, a clear and clearly delicious low-calorie soda alternative. Photo courtesy Jones Soda.

Sugary soft drinks have been deemed a contributor to America’s growth in obesity and diabetes in children and adults. So a few years ago, The Harvard School of Public Health issued a call to beverage manufacturers to create a new class of beverages with very specific calorie and sugar architectures.

Jones Soda has been the first to answer the call in the sparkling beverage/soda category, and has upped the ante by making the products all natural.

The Au Naturel soda line has stripped sparkling beverages to the bare essentials: only crisp carbonated water, all-natural sweeteners and flavor essences. The sodas are clear because there’s no reason to add color. They include green tea extracts with a small dose of natural caffeine for a pick-me-up.

Consumers who have outgrown full calorie sodas, those seeking lower calorie options and those interested in all natural foods have something new and exciting to sip.

The excitement comes from an excellent, sweet flavor for only 35 calories/7 g sugar per 16.9 ounce bottle (there are 100 calories/27 g sugar in a comparable amount of Coke). That’s an 80% reduction compared to most non-diet sodas, and also includes a full five grams of fiber.

The sweetener mix comprises low-glycemic and low-calorie organic agave syrup (nectar) and noncaloric stevia, along with a reduced amount of pure cane sugar. The new product line provides an alternative to traditional sodas, without sacrificing flavor or fizz.

The Au Naturel line launches with three flavors: Green Apple A Day, Lemon Limelight and Orange Ya Glad It’s Mango. All three are very refreshing, and the calorie savings:flavor ratio can’t be beat.

Au Naturel has a suggested retail price of $1.79 per 16.9-ounce bottle.

Find more of our favorite soft drinks.

We discovered the tasty Santorini Farro Salad on the SkinnyLicious™ menu at Cheesecake Factory and liked it so much we recreated it at home (recipe below).

We then asked: Why don’t we eat more farro?

So today we’re also sharing some background information on farro, and two cookbooks that showcase farro recipes and other nutritious and delicious whole grains, including barley, brown rice, kamut, polenta (cornmeal), quinoa and wheat berries.
 
 
WHAT IS FARRO?

Farro, also known as spelt and emmer wheat, is an early, very tasty wheat subspecies. An unhybridized ancestor of our modern wheat, farro was one of the first grains cultivated by man.

It was an important staple in parts of Europe from the Bronze Age to medieval times; it sustained the Roman legions as they conquered Europe.

Farro has a mild, nutty flavor, is high in fiber content and nutrients and can be tolerated by many wheat-sensitive people because its gluten is more easily digested (check with your healthcare provider). It has slightly more protein than modern wheat.

You can serve this as a side salad or a main salad. As a side, it combines both a vegetable salad and a grain or starch. The tzatziki is a refreshing touch, but If you don’t have time to make it, you can take a shortcut: Add some fresh dill and a bit of salt and pepper to plain Greek yogurt.

Here’s a farro main course recipe: Moroccan Chicken With Farro-Carrot Salad.

Ingredients

Preparation

1. SOAK. Soak whole (not cracked) farro overnight to soften the hull and remove any debris. You can omit this step, but give the farro a double rinsing before cooking. Store leftover farro in a tightly-sealed container.

2a. COOK. In a large pot with a tight lid, add two cups of salted water per cup of farro. Bring to a boil; reduce to a simmer for 20 to 40 minutes. Drain any leftover water; chill. TIP #1: Add a bouillon cube. TIP #2: Instead of discarding water, save it and substitute it for water in soup, gravy and other recipes. If you can’t use it immediately, freeze it.

2b. PRESSURE COOKER OPTION. If you use a pressure cooker, the farro can be ready in 15 to 20 minutes. Use 3 cups of salted water to one cup of farro.

3. MAKE TZATZIKI. This can be done days in advance. You can also purchase tzatziki, found in the yogurt section of the grocery store.

4. PREPARE VEGETABLES. Wash, slice, dice.

Here are two cookbooks to get you started: