Zuzu is a sparkling cocktail made with 100% agave* spirit and fresh citrus juice. And it’s just 90 calories per 250ml (8.4 ounces), 5g sugar, and 5% A.B.V.† (10 proof). That’s about half the A.B.V. of a glass of white wine. So in addition to being delicious, Zuzu is refreshing and elegant.

The sparkling drinks, in Passion Fruit and Calamansi Lime, have:

 
Zuzu is part of the trend towards lower alcohol refreshments. The drinks are all natural ingredients, with no preservatives.

It’s great at the end of the day, to open a bottle, put on some music and relax.

We’re big fans and highly recommend Zuzu—as an upcoming Mother’s Day treat or gift, or for any day when you’d like some sophisticated, sparkling refreshment.
 
 
HOW ZUZU IS MADE

While some ingredients are imported, Zuzu is 100% U.S.-made. First, 100% pure agave spirit is distilled using the agave juice (or aguamiel) extracted from the organic agave plants of a family farm outside of Jalisco, Mexico.

The product is produced in Missouri. Calamansi juice, passion fruit purée, sparkling water and a dash of organic agave syrup are mixed with the agave juice, and bottled.

The bottles are then “tunnel pasteurized,” a hot water bath that protects the nuances of flavor and effervescence, but renders the drink shelf stable for more than a year.

Discover more at DrinkZuzu.com.
 
 
GET YOUR ZUZU

Here’s a store locator in the New York area, for in-store purchase or delivery.

Here’s how to order it online.
 
 
WHAT IS A CALAMANSI LIME

Citrus x Citrofortunella mitis, known as the calamansi or calamondin lime in the U.S., is also known as the Chinese, or China, orange; the Panama orange; golden lime; and the scarlet lime.

 
The rind color can be green or orange (photo #1), even variegated (photo #5); but the flesh inside is always orange in color.

The orange versions, with orange rind and flesh, are sometimes mistakenly called calamondin oranges.

The juice is very acidic juice, leading to wide culinary use.

 
In the U.S., the domestic calamonsi crop is grown in Central Florida, yielding abundant fruit throughout the year. They can also grow in Arizona, California, Louisiana and South Texas.
 
 
> THE HISTORY OF LIMES
 
 
> THE DIFFERENT TYPES OF LIMES
 
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*Different varieties of agave are used to make mezcal and tequila.

†According to the National Institute Of Alcohol Abuse and Alcoholism, the typical pour of wine (an average of both red and white) is 5 ounces of wine, which is typically about 12% alcohol [source].

[1] Zuzu refreshing sparkling cocktails are available in two flavors, Calamansi Lime and Passion Fuit (photos #1, #2 and #3 © Zuzu).

[2] The bottles are ready-to-drink cocktails for guests…and certainly, for yourself!

[3] A passion fruit, also spelled passionfruit.

[4] Calamondin / calamonsi limes. The rind can be green or orange—or variegated, as in the next photo. But the fruit inside is always orange (photo Fotolia).

[5] A variegated variety of calamansi / calamondin limes (photo © Specialty Produce).

Our Top Pick Of The Week is Holm Made Toffee, a 30-year-old family enterprise that began as many artisan food companies do: by making toffee gifts for friends and family. As with most of these small businesses, the thundering enthusiasm from the recipients led them, ultimately, to a small commercial enterprise. As more people tasted Holm Made Toffee, demand grew and now, Randi Holm has created a family business positioned to be a legacy for her children and grandchildren.

The toffees focus on hazelnuts, a local crop in Oregon, where Holm is based. A whopping 99% of the U.S. hazelnut crop is produced in the Willamette Valley of Oregon. (There’s more about hazelnuts below.)

The delicious flavors include:

 
Plus, there are seasonal flavors, and a dozen gift box assortments.

If this is too much choice for you, just order the six-pack of most popular flavors.

We tasted six different flavors, and have just this to say: Each flavor is so special, that we’d skip the Original in favor of tasting as many flavors as we can.

Cardamom? Espresso? Lavender? Spicy? Anything else? You can’t go wrong.

In addition to pieces of toffee and gift boxes of toffee, there are Toffee Bits: little pieces you can use to garnish ice cream; rim cocktails, coffee, hot chocolate, even milk; roll to coat ice cream sandwiches, and so much more.
 
 
GET YOUR HOLM MADE TOFFEE

For gifts, or to treat yourself, head to HolmMadeToffee.com.

Your taste buds will thank you.
 
 
TRIVIA: HAZELNUTS ARE FILBERTS

When we were growing up, nut assortments and chocolate-covered nuts were called filberts. Why?

It is believed that the name was based in Catholicism. The feast day for France’s St. Philbert is August 20th, the same time that France’s hazelnut crop is ready to be harvested. Hence, a celebration of both.

On the other hand, some historians believe that “filbert” derives from the German vollbart which means “full beard.” The husked shell of the hazelnut resembles a beard.

Hazelnuts are also called cobnuts. Here’s more about it.

Americans’ greatest consumption of hazelnuts is probably in the chocolate hazelnut spread, Nutella, and its imitators.
 

HAZELNUT HISTORY

The hazelnut originated in Asia Minor (Anatolia), a peninsula that comprises the major part of modern Turkey.

Chinese manuscripts dating back 5,000 years discuss the nut. The Greeks and the Romans spread it all over Europe, where it has been grown from ancient times to the present. Many of today’s cultivated varieties were developed in the 19th century, following a great interest for hybrids [source].

Turkey remains the main producing country for hazelnuts worldwide, followed by Italy, Spain and the U.S.

More hazelnut trivia: Botanically, most nuts are the seeds of a fruit, while true nuts—such as chestnuts, acorns and hazelnuts——are fruits in and of themselves [source].
 

TOFFEE HISTORY

Most food historians believe that the toffee we know today, made with caramelized sugar and butter, emerged by the early 19th century.

It may have happened in England, one of the northern European dairying countries that plentiful supplies of butter.

[1] A treat for friends and family. Quite frankly, we didn’t put our toffee in a bowl: We ate it straight from the box (all photos © Holm Made Toffee)!

[2] In addition to pieces of toffee, you can buy “toffee bits” for garnishing (photo #3).

[3] Toffee bits are available in four flavors.

[4] Sweet and salty combine in Himalayan Pink Salt Toffee.

[5] Make it a happy birthday with Birthday Cake Toffee.

English toffee and American toffee diverged with the preferred use of sugar type. English toffee is made with brown sugar, while American-style toffee, known as buttercrunch is made with white table sugar (granulated sugar).

Buttercrunch is typically dusted with crushed almonds or other nuts. Some are enrobed in chocolate—dark, milk or white.

And sometimes, as with Holm Made Toffee, the toffee is flavored with espresso, lavender, spices, etc.

It’s important to note that the use of the terms toffee and buttercrunch in the U.S. are not consistent. Many producers who use granulated sugar and nuts call their products “English toffee” or simple, “toffee.”

Why? Perhaps they aren’t aware of the difference; perhaps because “English toffee” may have more consumer appeal than “buttercrunch.”

But now, you’re an educated consumer: You know the difference.

But does it make a difference whether it’s called toffee or buttercrunch?

Only if you’re a nit-picking food historian. (We are.)
  

[1] Make these red velvet cheesecake brownies anytime you want to express your love (photos #1, #2 and recipe © Thomas John | Purecane).

[2] Purecane replaces sugar in a 1:1 ratio. It’s that easy!

[3] That irresistible red color! Here’s the recipe from McCormick (photo © McCormick).

[4] Red velvet is such a popular flavor that Baileys Irish Cream Liqueur created a version. Here’s more about it (photo © Diageo).

[5] You can even make red velvet pancakes. Here’s the recipe (photo © Taste Of Home).

[6] Red velvet donuts. Here’s the recipe from Farmgirl Gourmet (photo © Farmgirl Gourmet).

[7] How about a red velvet ice cream sandwich (photo © Melt Bakery | New York)!

With home baking exploding during the pandemic, more of us will be motivated to bake something special for Mother’s Day. This delicious recipe was made with Purecane zero calorie sweetener, but you can substitute table sugar on a 1:1 basis. It’s that easy, and the brownies freeze well, too.

If you don’t have a heart-shape cookie cutter, just slice rectangles like conventional brownies.

Thanks to Thomas John and Purecane for the recipe.
 
 
SUGAR-FREE RED VELVET CHEESECAKE BROWNIE HEARTS

 
Ingredients For The Red Velvet Brownie Base

 
Ingredients For The Cream Cheese Layer

 
 
Preparation

1. PREHEAT the oven to 350°F. Grease a 10″x15″ cookie sheet with butter, or line with parchment paper.

2. WHISK together in a large bowl the dry brownie ingredients: flour, Purecane, cocoa powder, salt and baking powder. Set aside.

3. WHISK together in a medium bowl the wet brownie ingredients: eggs, vegetable oil, 2 tablespoons milk, vanilla extract, red food coloring and white vinegar.

4. MIX together the dry and wet ingredients, until completely combined. The batter will be a really thick, moldable texture.

5. REMOVE 3/4 cup of the batter and place it in a medium bowl. Whisk in the remaining 3 tablespoons of milk (into the 3/4 cup of batter you just took out). Set aside the 3/4 cup batter.

6. POUR the remaining batter into the prepared cookie sheet. Using a spatula, smooth out the batter to reach all the edges.

7. BEAT the cream cheese and 3/4 cup Purecane in a stand mixer until fluffy, about 2 minutes. Add the eggs and vanilla, beating until combined and there are no lumps.

8. POUR the cream cheese mixture on top of the red velvet layer and smooth the mixture until it touches all the edges. Drop spoonfuls of the remaining red velvet batter (that you mixed with milk) onto the top of the cheesecake layer. Drag the tip of a knife through the red velvet and the cheesecake layers to create swirls.

9. BAKE for 20 minutes*, rotating halfway through, or just until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.

10. USE a medium sized heart cookie cutter to create the perfect Valentine’s Day treat! Tip: Place the cookie sheet in the fridge for about 30 minutes prior to cutting, and make sure the cookie cutter is wiped clean between each cut.
 

THE HISTORY OF RED VELVET CAKE

“The history of red velvet is not black and white,” says Deborah Harroun, author of the recently published Red Velvet Lover’s Cookbook.

Stories detail its discovery in the 1870s in Canada and in the 1950s in Pennsylvania. Some give credit to the Deep South, where red velvet cake is topped with cream cheese frosting.

Originally made from beets or beet juice and cocoa (and the best recipes still are), the cake yields a reddish brown color with a mild chocolate flavor.

Today’s recipes made with red food coloring can be a florid red. A thick white frosting is traditional (we vote for cream cheese!).

Today, many recipes use red food color instead of beets, which leaves a rosy red and arresting color but a more bland flavor and texture. A light-textured chocolate layer-type cake with a deep reddish brown color.
 
 
SHOULD RED VELVET HAVE CHOCOLATE FLAVOR?

Our first experience with red velvet cake, long before the craze of the last decade, was a type of chocolate cake with red food coloring. Our mom baked a recipe called Red Devil’s Food Cake from the 1950s.

But think again, says Deborah Harroun: “The cocoa taste actually appears as just a hint when done correctly. I say that a red velvet cake or cupcakes taste like butter cake with just a hint of cocoa. It may be a hard flavor to describe, but once you’ve had it, you probably won’t forget it!”

And while many committed bakers deride red velvet for its use of “fake” red food coloring, there are natural ingredients that can be used to achieve the same red hue: cranberries, other red berries, pomegranates.

Mom used beets in her Red Devil’s Food Cake. And what a great cake it was!
 
 
MORE RED VELVET RECIPES

 
 
> CAKE GLOSSARY: THE DIFFERENT TYPES OF CAKES

> THE HISTORY OF CHEESECAKE

*The shorter baking time, says Thomas John, is “because it’s a mix of brownie and cheesecake batter. The recipe we modified originally stated 30 minutes, however, some recipes bake slightly different with Purecane. When we baked these, the center set at 20 minutes and you don’t want to overbake them since they continue to bake a little after you pull it out of the oven. I recommend keeping an eye on it.”

Looking for recipes for Cinco de Mayo?

Most people we know whip up guacamole and Tex-Mex favorites: burritos, quesadillas, tacos, tortillas.

We love these “classics.”

But of you’d like something new, here are more options for Cinco de Mayo breakfast, lunch, dinner, drinks, and desserts.
 
 
CINCO DE MAYO RECIPES

 
Desserts

 
Drinks

 
 
> THE HISTORY OF CINCO DE MAYO

[1] Beyond stuffed peppers, try Mexican meatloaf (photo © Pampered Chef).

[2] It’s the season for a blood orange Margarita (photo © Betty Crocker).

[3] For dessert: baked churros with chocolate sauce. Ice cream is optional (photo © The Baker Chick).

[4] Feeling flush? Have lobster guacamole (photo © RA Sushi).

Swerve is an erythritol-based sugar substitute that checks all the boxes for anyone seeking a noncaloric sugar substitute.

 
Plus:

Unlike other sugar alcohols, it causes little or no digestive disruption†.

It’s used 1:1 as a replacement for sugar.

Unlike other natural non-caloric sweeteners such as monkfruit and stevia, it caramelizes (for cooking) and holds its shape (for baking).

What else could one ask for?

How about good taste?

We’re not partial to the aftertastes in monkfruit and stevia, but erythritol is as natural-tasting—if not more so—than Splenda (which is an artificial sweetener with a flavor we far prefer to monkfruit and stevia—see more below).

Plus, Swerve is available in every format one might desire:

 
There are also favorite mixes, including:

 
Swerve checks all the boxes, from a cup of coffee to an easy-to-make birthday cake.
 
 
GET YOUR SWERVE SWEETENER

Head to the Swerve website for recipes, tips, FAQs and to purchase.

It’s also available on Amazon at at retailers and other e-tailers.
 
 
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*Non-glycemic means it does not raise blood sugar.

†Aspartame (Equal), saccharin (Sweet ‘n Low) and sucralose (Splenda) are considered artificial sweeteners.

‡These include bloating, gas and loose stools.
________________
 

THE HISTORY OF ARTIFICIAL SWEETENERS & NATURAL NONCALORIC SWEETENERS

Saccharin (brand name Sweet ‘N Low launched in 1957), the first artificial sweetener, was discovered in 1879 when a chemist at Johns Hopkins, working on coal tar derivatives, inadvertently tasted sweetness on his hand. It is 300 to 500 times sweeter than table sugar by weight.

Sucralose (brand name Splenda) was discovered by British researchers in 1976. It is the only non-caloric sweetener made from sugar, but because of the process by which it is made, it is considered an artificial sweetener. It is about 600 times as sweet as sugar. The Splenda brand was launched in the U.S. in 1999.

[1] Ice pops and ice cream are just one category of sweets you can make with Swerve noncaloric sweetener (all photos © Swerve).

[2] Swerve’s granular sugar (table sugar) is packaged in packets and bulk bags.

[3] Bake your favorite cakes, cookies and pies with a 1:1 ration of Swerve to sugar.

[4] Swerve brown sugar is a real find for bakers and for cooks (in glazes marinades, sauces, and so much more).

Acesulfame potassium (called Ace K for short, brand names Sunett and Sweet One) was discovered accidentally in 1967 by a German chemist, it was approved for use in the U.S. in 1988. It is 200 times sweeter than sugar. In 1998, acesulfame K was approved by the FDA for use in beverages (and subsequently for all foods). It is mostly used as a blending sweetener, most prominently paired with aspartame in Coke Zero (Diet Coke uses aspartame only).

There are other artificial sweeteners, but these are the most familiar to American consumers.
 

NATURAL NONCALORIC SWEETENERS

Sugar alcohols were the first-available natural noncaloric sweeteners in Europe and the U.S. Also called polyols, sugar alcohols are organic compounds, derived from the sugars that naturally occur in common foods.

The first, sorbitol (derived from potatoes), was discovered by a French chemist in 1872. Subsequent discoveries include erythritol (from corn or wheat), glycerol (from soybean, coconut or palm oils), isomalt (from beets), lactitol (from whey/dairy), maltitol (from corn, tapioca or wheat), mannitol (from sugar), and xylitol (from birchwood), among others.

Monkfruit and stevia are also natural noncaloric sweeteners, that have been used for centuries, if not millennia, in Asia and South America, respectively.

They were brought to the U.S. over the last 20 years as part of the ongoing search for the ideal noncaloric sweetener for weight management.
 
 
> CHECK OUT OUR GLOSSARY OF NON-CALORIC SWEETENERS