People who love delicious brownies and fine renditions of classic cookies can thank Necessity for the existence of Dough Raise Me.
Necessity was the mother of invention for Erin Saltsman’s bakery. Seven years ago, with her steady job at risk, Erin did more than think about starting her own business: She found her first account and started Dough Raise Me. (In fact, the business raises her at 1:30 every morning.)
The small artisan bakery uses all-natural ingredients, superior chocolate and the freshest butter and cream. There’s a conventional line and an organic line. Satisfaction is just a click away online for those needing treats or gifts.
You must order the buttery chocolate sablés:* They’re the perfect chocolate cookie for a sophisticated palate. The Parisian Chocolate Sablé combines midnight dark cocoa and bittersweet chocolate topped with a light sprinkling of fleur de sel. The organic series features the Aztec Sablé: guajillo chilies and Taza’s guajillo chili chocolate (great stuff!) add the perfect amount of heat. These sablés are irresistible; you’d better order more than one little bag. After that, we can pretty much recommend anything.
Conventional and organic brownies and
cookies from Dough Raise Me make life sweeter. Photo by Katharine Pollak |
THE NIBBLE.
Read the full review—and perhaps send some sablés to Grandmother for Mother’s Day. Erin learned the joy of baking from her Grandmother McWilliam, who baked the family a pie every day from scratch. (And that explains why we like to bake, too. Thanks, Nana.) Happy Mother’s Day to all moms—especially those who don’t know how to turn on the oven. There’s still time!
*A sablé is a type of shortbread, a round butter cookie. It originated in Caen, a town in the French province of Normandy. Sablés are refrigerator cookies: like shortbread, the dough is refrigerated in logs until it becomes hard. It is then sliced into rounds and baked (see the different types of cookies). Sablés are also known as Breton Biscuits. Sablé is the French word for sand; it refers to the crumbly texture of the cookie. They are made with vanilla extract but can be enhanced with just about any cookie flavor. Popular additions include almonds, citrus zest, coconut and cocoa. For the holidays, the edges can be rolled in red and green sanding sugar.
The ceramic version of New York’s iconic
paper coffee cup. Photo courtesy
TheLibraryShop.org.
The creator of the iconic New York City paper coffee cup died last week. His obituary made the front page of The New York Times.
A long retired executive, Leslie Buck was 87. But almost a half-century ago, in 1963, the sales manager for the Sherri Cup Company of Kensington, Connecticut, designed the Anthora paper cup (an erroneous reference to the Greek amphora vase).
Mr. Buck’s company wanted a piece of New York’s hot-cup market. Since many of New York City’s diners were owned by Greeks, he designed a cup with classic Greek elements, using the colors of the Greek flag. Although he had no formal art training, he executed the design himself.
While the photo depicts the front/back design, the sides have a drawing of an amphora, a two-handled ceramic vase with a long, narrow neck. (Imitators replaced the amphora with fluted columns and discus throwers.)
The front and back design features steaming coffee cups and faux-Grecian lettering in gold, bearing a welcoming phrase seldom heard from the lips of those who served the coffee: We Are Happy To Serve You.
It was an instant success with diner and coffee shop owners.
Since then, hundreds of millions of cups have held the take-out coffee and tea of many in need of a hot beverage and some caffeine. You can purchase a ceramic version of the “NYC Coffee Cup” for $13.95.
There are so many different types of salsa. In celebration of Cinco de Mayo, branch out and serve some new varieties.
Set up a salsa-and-chips bar—different types of salsa, different brands and flavors of chips. It’s a fun way to enjoy good food and to see which you like best. You can have a tasting of Mexican beers as well.
Not all salsas are Mexican in origin; chimichurri, from Argentina, is the leading condiment there and in neighboring Uruguay.
What’s the difference between chimichurri and Mexican salsa? All is explained in the Salsa Glossary.
Try Biscoffee with your morning cup of
Joe. Photo courtesy Biscoffee.
If you like shortbread cookies, this week’s Gourmet Giveaway prize is right up your alley: gourmet shortbread infused with organic tea and coffee.
The makers of Biscoffee have enhanced a classic Scottish shortbread recipe with ground organic and Fair Trade coffee beans to the mix to make “real shortbread created with real coffee for real coffee lovers.” Enjoy them for dessert with ice cream or as a snack.
Don’t like coffee? Not a coffee drinker? Not to worry. The prize also includes Biscottea shortbread cookies baked with organic teas. Though the buttery shortbread cookies can be eaten any way you like, it’s fun to pair your Earl Gray tea with Earl Gray Biscottea or your mint tea with mint Biscottea. There are five varieties.
Our second prize is an assortment of gluten-free Biscottea. It’s still great shortbread, it’s just made a little differently. No one will know it’s gluten-free! Read our reviews of both Biscoffee and Biscottea, NIBBLE Top Picks Of The Week.
THE PRIZE: One winner will receive all the flavors of Biscottea and Biscoffee gourmet shortbread. A second winner will receive an assortment of all the gluten-free Biscottea varieties, to enjoy or share with a gluten-sensitive friend. Approximate retail value: $50 each.
To Enter This Gourmet Giveaway: Go to the box at the bottom of our Cookies, Brownies & Bars Section and enter your email address for the prize drawing. This contest closes on Monday, May 10th at noon, Eastern Time. Good luck!
Learn more about Biscoffee and Biscottea at Biscottea.net.
What does cranberry juice have to do with Mexican cuisine? Nothing: There are no cranberry bogs in Mexico.
But in the name of fusion, you can celebrate Cinco de Mayo with a Frozen Cranberry Margarita. It uses antioxidant-packed unsweetened cranberry juice as a healthy mixer:
FROZEN CRANBERRY MARGARITA RECIPE
Ingredients
6 ounces tequila
6 ounces orange liqueur (such as Cointreau, Courvoisier, GranGala, Grand Marnier)
8 ounces unsweetened 100% cranberry juice
1/2 cup honey
Pinch salt
Ice cubes
Optional garnish: skewered mint leaf bits and dried cranberries
Preparation
Frozen Cranberry Margarita photo and recipe courtesy USCranberries.com.
1. COMBINE the tequila, orange liqueur, cranberry juice, honey and salt in a blender. Add enough ice to fill the blender about two-thirds full.
2. BLEND until smooth. Garnish if desired. Serve immediately.
