Switch ice cubes for stone cubes and you
won’t dilute your drink. Photo courtesy
Sur La Table.

Talk about “on the rocks!” For those who want to chill their whiskey, but not dilute it, whiskey stones are the elegant answer. (You don’t want to plop plastic ice cubes into a single malt, do you?)

The concept was popularized in Scandinavia, where people have chilled whiskey with granite rocks for hundreds of years.

These all-natural, handcrafted Vermont soapstone whiskey stones have superior thermal properties to granite, and won’t scratch the glass. They reside in the freezer until they’re called upon to do their job.

Stones are nonporous, so they won’t impart any flavors or odors to the drink. The perfect cube shape of the stones also allows for a better and more even chilling.

Need to learn the differences among these and other types of whiskey? See our Whiskey Glossary.)

Side salads are an opportunity to combine fresh fruits, vegetables and herbs with a less-common lettuce (or lettuce substitute—here, arugula). Try this flavorful and refreshing Raw Corn and Herb Salad at lunch or dinner. It goes with just about anything, but pairs especially well with pork, ribs, grilled steak, grilled fish or roasted chicken.

This recipe serves 4-6 people. It was developed by Chef Eric Dantis for THE NIBBLE.

Ingredients
• 4 ears raw corn
• ½ bunch large cilantro leaves
• 1 handful baby arugula
• 1 tablespoon yuzu juice (an Asian citrus)* or ½ teaspoon lemon juice mixed with ½ teaspoon lime juice
• 2–3 tablespoons blood orange-infused olive oil (we enjoy Sonoma Farm’s) or plain extra virgin olive oil
• 2 poblano chile peppers
• Salt and Pepper to taste
• Optional romaine for “lettuce cups”

This salad can be served as a side salad or a
first course. Photo by Katharine Pollak | THE NIBBLE.

Preparation
1. Roast the poblanos on a grill or directly on the stove fire until the skin has blackened. (Alternatively, you can roast the chiles under a broiler or in a 400°F oven until tender.) After the skin has blistered and blackened, place them in a bowl and cover with plastic wrap. Set aside until they are cool enough for you to handle them.

2. Cut the kernels off the corn cobs; run your fingers through the kernels to break them apart. You can use frozen corn if fresh corn is unavailable—but there’s nothing better than fresh corn!

3. Pull cilantro leaves from the stems. They’ll be serving as a lettuce-like component.

4. Pour yuzu and olive oil into a medium bowl, season with salt and pepper and whisk the mixture together to make a vinaigrette.

5. When poblanos are cool enough to handle, peel off the blackened skin. Cut in half and discard seeds, ribs and stems. Then cut into small squares, about the same size as the corn (this cut is called a brunoise, broon-WAHZ).

6. Mix all ingredients well in a large bowl and toss with the vinaigrette. Season with salt and pepper to taste.

7. If serving as a first course, serve in romaine lettuce “cups” (fill a medium-size leaf of romaine with the corn salad). You can also use the lettuce cup as an attractive presentation alongside the main protein.

You can create easy variations of this recipe by adding 1/2 cup cooked black beans (or other beans) and/or 1/2 cup diced tomato.

Find more salad recipes in our Gourmet Vegetables section.

This individually-plated cheese course is made by slicing four-inch rounds of cheese into eight wedges, and adding a visual counterpoint of a square-cut cheese and a sautéed mushroom stuffed with herbed goat cheese.

While a simple garnish would be fine—a sprinkling of nuts and fruits—the delight here is in the decoration. Work with an assortment of:

• Apple slices (a crinkle cutter makes the pale slices stand out)
• Blueberries
• Champagne grapes
• Citrus peel
• Currants
• Diced canteloupe and/or honeydew
• Dried currants and berries
• Edible flowers
• Green or red grape halves
• Nut halves
• Raisins and sultanas

Create charming cheese plates for special
dinners. Photo courtesy Wisconsin Milk
Marketing Board.

Find cheese recipes, our favorite cheeses and our Cheese Glossary in THE NIBBLE’s Gourmet Cheese Section.

Three Olives Tomato Vodka: Not just for
Bloody Marys!

Three Olives Vodka makes it even better with its Tomato Vodka. Serve shots of vodka along with the pasta—and of course, in a Bloody Mary before dinner!

PENNE ALLA VODKA DELUXE

Ingredients
• 1 pound penne (we prefer penne rigate [PEN-nay rih-GAH-tay], the ridged variety, since sauce clings better to ridged pasta)
• 1/2 cup extra-virgin olive oil
• 1 chopped tomato
• 1 medium onion, finely chopped
• 1/4 to 1 teaspoon crushed hot red pepper, depending on your heat preference
• 1/2 cup Three Olives Tomato Vodka
• 1/4 cup canned tomato purée (look for San Marzano—the best canned tomatoes!)
• 1/2 cup heavy cream
• 2 to 3 tablespoons chopped fresh Italian parsley (flat leaf)
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt to taste

2. Simmer olive oil in a large skillet over moderately low heat. Add tomato, onion and crushed pepper and simmer for about 3 minutes. Stir in vodka and bring to a lively simmer for about 5 minutes.

3. Add tomato purée and heavy cream and simmer, stirring occasionally for about 5 minutes.

4. Stir in cheese until melted. Add parsley, salt and pepper. Cover and keep sauce warm over very low heat until pasta is ready.

Find more pasta recipes in our Gourmet Pasta Section.

But how about a chocolate cigar?

Woodhouse Chocolate (a NIBBLE Top Pick Of The Week) fills milk chocolate cigars with chocolate ganache—flavored with single malt Scotch! And yes, you can “smoke” it along with a glass of Scotch.

Find more of our Father’s Day chocolate gifts, including real chocolate sprinkles (jimmies) made by one of the world’s greatest chocolate producers, Guittard.

Chocolate cigars filled with Scotch-infused
ganache. Photo courtesy Woodhouse Chocolate.