Here’s a delicious bite with a Valentine’s Day accent—although it’s a yummy bite any day of the year (photos #1 and #2).

Whether for your own home or as a homemade gift, a cheese lover may be more appreciative of this gift than with empty-carb chocolate or homemade cupcakes.

The recipe takes immerses cheese balls in honey, olive oil and pink peppercorns. There’s more about them below.

It’s the pink peppercorns (photo #5) and the honey sweetness that add the Valentine touch.
 
 
> Check out all the different types of pepper.

> The different types of cheese: a photo glossary.

> The history of goats and goat cheese.
 
 
WAYS TO SERVE THE GOAT CHEESE BITES

The honeyed goat cheese balls are perfect on:

 
If you aren’t a goat cheese fan, you can substitute bocconcini (bite-size mozzarella balls). They aren’t be spreadable, but you can use them for all the other uses above.

By the way, fried goat cheese balls are a popular appetizer and party snack. You can find quite a few recipes online.
 
 
RECIPE: MARINATED HONEYED GOAT CHEESE BALLS

You’ll need a nice jar or other refrigerator container for gifting.

Prep time is 10 minutes; marinating time is 1 hour or longer.

The goat cheese balls can be stored up to 7 days in the fridge. Remove 1 hour prior to serving.
 
Ingredients

[1] Honey goat cheese balls for you or for gifting (photos #1 and #3 © Vermont Creamery).

[2] If you’re making them for yourself, you don’t need a pretty container (photo © Sweet Paul Magazine).

[3] You can serve the goat cheese balls as they are, or spread them on crostini, toast, etc.

[4] A radicchio salad with goat cheese. Here’s the recipe (photo © Eat Smarter).

[5] Pink peppercorns are not actually pepper. They’re called peppercorns because they look like them. Here’s more about them (photo © Silk Road Spices).

[6] A peppercorn flavors combines the differing hot flavors of the black, green and white peppercorns with the sweet fruitiness of the pink peppercorns (photo © Silk Road Spices).

*Piper nigrum is the botanical genus and species of the common black peppercorn, from the family Piperaceae. Black, green, red and white peppercorns are the fruit of the same Piper nigrum vine. Green peppercorns are not yet ripe; white peppercorns are the ripe black peppercorns with the black skin removed.

†A mastic tree is a particular genus of evergreen shrub or small tree.
 
 

[1] H2O Sonoma Soft Seltzer comes in 4-packs and 12-packs. Above, the Rosé variety (all photos © H2O Sonoma Soft Seltzer).

[2] Sparkling water with the essence of Pinot Noir.

[3] Sparkling water with the essence of Sauvignon Blanc.

[4] Sparkling water with the essence of Sauvignon Blanc.

[5] Pinot Noir grapes used to make the de-alcoholized wine for H2O Sonoma Soft Seltzer.

[6] Sauvignon Blanc grapes used to make the de-alcoholized wine for H2O Sonoma Soft Seltzer.

This week’s Top Pick hails from Sonoma County, using the County’s famous wines.

But it’s not a bottle of wine, and it has 0% alcohol.

H2O Sonoma Soft Seltzer is the world’s first wine-infused, non-alcoholic sparkling water.

It’s called “soft” seltzer to differentiate it from hard seltzer, which contains alcohol.

It’s an all natural, great-tasting, premium beverage that may just launch a new category of 0% alcohol drinks that still provide the flavor of alcohol.

H2O Sonoma Soft Seltzer combines the refreshment of sparkling water with flavor of fine California wines.

The company calls it “what to drink when you’re not drinking,” and it’s perfect for:

 
H20 Sonoma Soft Seltzer is also a great chaser, that helps to re-hydrate you after alcohol consumption*.
 
 
WHAT’S IN H2O SONOMA SOFT SELTZER

It’s pure water infused with the juice of 100% California varietal wine grapes, premium de-alcoholized† wine and natural flavor extracts.

And the varieties?

Delicious! They’re as wine-like as a glass of sparkling water can be!

There will be eight varietals. Three are in the market now (photos #1, #2, #3, #4), and five will join them later this year.

Available now:

 
Available soon:

 
We couldn’t be more pleased with this thirst-quenching, hydrating line.

It’s the best of both beverages—sparkling water and wine—with just only 30-60 calories per 16-ounce can (depending on the varietal).

(The cans are recyclable, of course.)

A bonus: H2O Sonoma Soft Seltzer was created with holistic health, well-being and conscious consumption in mind.

 
 
THE SHORT HISTORY OF H2O SONOMA SOFT SELTZER

The line was created by award-winning Sonoma County winemaker Robert Rex of Deerfield Ranch Winery.

As he poured thousands of samples of his wines at Whole Foods Market over the years, he heard many customers express their desire for a wine-related, non-alcohol refreshment that they could drink anytime, anywhere.

After much study, Rex was able to port the subtle flavor essences from his favorite wine grape varietals into a refreshing, non-alcoholic drink.

The result has been enthusiastically received by wine lovers and non-drinkers nationwide.

The first bottling of H2O Sonoma Soft Seltzer immediately sold out!
 
 
>TO PURCHASE H2O SONOMA SOFT SELTZER, VISIT AMAZON.COM.
 
 
> FOR MORE INFORMATION, VISIT H2OSELTZER.COM
 
 
________________
 
 
*Alcohol is a diuretic. It causes your body to remove fluids from your blood through your renal system (the kidneys, ureters and bladder) at a much quicker rate than other liquids. If you don’t drink enough water with alcohol, you can become dehydrated quickly [source].

“De-alcoholized wine” refers to wine that has had the alcohol removed. By comparison, “non-alcoholic wine” can sometimes just be grape juice dressed up as wine.

February 9th is National Pizza Day. We’re making a new-to-us type of pizza: Detroit-style pizza. (After we wrote this article, we discovered that Detroit Pizza has its own holiday: June 23rd. So we’ll plan a Detroit-Style Pizza party for then.)

The style is known for its square shape and thick, crispy-edge crust. It’s very different from the pie-like style of deep-dish Chicago pizza.
 
 
THE HISTORY OF DETROIT PIZZA

Detroit-style pizza is a descendant of Sicilian-style pizza. It emerged in 1946 when Gus Guerra wanted something new for his neighborhood bar, Buddy’s Rendezvous.

He began with a Sicilian pizza dough recipe from his mother-in-law, topped with cheese and tomato sauce.

He chose to use brick cheese*, popular in the Midwest, instead of mozzarella.

However, rather than using the conventional round pizza pan, he baked his pizza in a square, blue, steel automotive parts pans—plentiful in Detroit (Motor City) at the time.

The thick pan with sides allowed the cheese at the perimeter of the pan to caramelize.

This formed a golden brown, crisp, cheesy crust around the pie: crunchy goodness that made Detroit-style pizza different. It’s known as a frico (FREE-co) edge.

This crunchy, cheesy edge is made by pressing shredded cheese around the edge of the dough and up the sides of the pan. It creates a well-browned, crispy, savory ring of cheese called frico.

Since then, many other toppings have made their way onto the pie.

Here’s more about Detroit-style pizza.
 
> THE HISTORY OF PIZZA
 
 
RECIPE: DETROIT-STYLE PIZZA

Thanks to DeLallo for this recipe.

To get the right perimeter, you’ll need a heavy-duty rectangular pan (we used a medium-size roasting pan).

You can tailor the recipe to add any topping you like, from arugula (photo #2—add it after removing the pizza from the oven) to pepperoni.

Ingredients

 
Preparation

If you’ve purchased ready-to-use pizza dough, or have made your own, skip Step 1. You can make the dough up to 3 days in advance and refrigerate it.

1. MAKE the crust. Combine flour mix and yeast packet in a large mixing bowl with 1-1/4 cups of lukewarm water. Stir with a fork until the dough begins to form.

[1] Detroit-style pizza topped with cherry tomatoes and fresh basil. The recipe is below (photo © DeLallo).

[2] A garnish of fresh arugula. You can add it to this recipe, or instead of the cherry tomatoes (photo © Detroit Style Pizza Co.)

[3] It’s the heavy-duty metal pan that makes the difference (photo © Carbert Wiki | CC-BY-SA-4.0-License).

2. PREHEAT the oven to 500°F. Grease the bottom and sides of a 13” x 9” high-sided cake pan. Be sure to use a pan that has sides 2 ½” to 3” tall.

3. PRESS out the dough in the pan, being careful to reach the sides and corners. Cover and let rise in a warm area for 10 minutes.

4. ASSEMBLE the pizza: Start by layering the dough evenly with the shredded cheeses, all the way to the corners. Drizzle the sauce over the cheese in 3 to 4 rows, making sure you don’t fully cover the entire pizza and cheese. Arrange the tomatoes on top of the pizza.

5. BAKE for 20 minutes, or until the dough has puffed up, the cheese has melted and the sides and edges are lightly blackened and crispy.

6. REMOVE the pizza from the oven, using a spatula to loosen the pizza from the pan. Sprinkle with Parmigiano-Reggiano cheese. Allow the pizza to cool in the pan for 10 minutes. Transfer the pizza from the pan onto a cutting board and cut it into squares to serve.
 
________________

*Brick cheese, from Wisconsin, is a medium-soft, cheddar-like cheese made in a brick-shaped form. The color ranges from pale yellow to white. The cheese has a sweet, mild flavor when young, and matures into stronger, ripe flavors.

†Frico is a traditional dish of Friuli, a region in north-east Italy. Cheese is heated in a round pan. Other ingredients, such as potatoes, can be added, along with bacon or speck, chiles, herbs, and onions. Originally frico was prepared as a way of recycling cheese rinds among impoverished people of the Carnia Mountains, who served it as a main dish. The result is a crunchy crust and a soft center, ideal as a main course or even a single dish. Written records of frico date to the mid-15th century. Here’s a recipe.
 
 

[1] A shot of Ramazzotti Amaro, a digestif to be enjoyed after a big meal to help with digestion (photo © Wine Dharma).

[2] Drink amaro straight or in cocktails (photo © Ramazzotti | Pernod Ricard).

[3] Amaro makes a sophisticated cocktail. Here are 10 amaro cocktail ideas (photo © Punch Drink).

[4] Like many European alcohol brands, posters were a main source of promotion in the days before broadcast advertising (photo © Artoweb).

[5] Ausano Ramazzotti, who founded Ramazzotti in 1815 (photo © Wine Dharma).

[6] Ramazzotti also makes a mint-flavored amaros, plus aperitifs like Aperitivo Rosato, a fruity before-dinner fortified rosé with accents of hibiscus and orange blossom (photo © Ramazzotti | Pernod Ricard).

WHAT IS AMARO?

Amaro (ah-MAH-row; plural amari, ah-MAH-ree) is a category of liqueur, made by distilling a base alcohol (grape brandy, neutral spirits or wine) with herbs, spices or other botanicals.

Amari are digestifs (dee-jes-TEEFS, digestivi in Italian), a type of drink that is consumed after dinner to help with digestion.

The digestive aids in amari are the blend of herbs, roots, flowers, and spices in the drink.

Botanicals have long been used as digestive aids in homeopathic medicine.

Each producer has a proprietary blend which can include, among others: anise, cardamom, cinnamon, eucalyptus, fennel, ginger, juniper berries, licorice, menthol, orange, pine and thyme.

Amaro means bitter in Italian.

It’s important to note, though, that although amari can be ingredients in cocktails, they are not to be confused with aromatic bitters like Angostura, Peychaud’s and other brands that are shaken into cocktails for a punch of botanical flavor.

Amari get their bitterness from the maceration and/or distillation of these botanicals.

The spirit is aged for a period that varies by producer, and the finished liqueur can be range from 15% to 45% A.B.V. (30% to 90% proof).

Each brand has a style, from dry to sweet, less bitter to more bitter, medium to intense.

Here’s an article on the different styles of amaro.

The best way to try an amaro is at a restaurant with a good bar. Plan to try one at the conclusion of the meal.

If you’re into sharing, let each person order a different brand, so you can share and get an idea of the differences.

Here’s a list of amaros with different characteristics. The waiter or bartender can also make recommendations.

Although amari can be made anywhere, they began in Italy in 1815, with the house of Ramazzotti (more about that below).

They are now produced by distillers worldwide.
 
 
THE HISTORY OF AMARO

The origins of digestifs can be traced back to ancient Rome, where the wealthy would drink herb-infused wines after their famously huge meals.

The herbs delivered the much-needed restorative properties.

In the Middle Ages, monks developed alcohol-based medicinals. All spirits of the time were made by monks, with different recipes for different cures.

As the centuries labored on, amaro-type digestifs were also made by pharmacists: sold in pharmacies and hawked by peddlers as health tonics [source].

Some Italian families distilled their own, with recipes passed down through the generations (source).
 
 
AMARO AS A DIGESTIF

Many aged liquors are now used as digestifs, to stimulate digestion after lunch or dinner.

In much of Europe, brandies are the most traditional—a large category that includes Cognac and Armagnac as well as calvados, eau de vie, and grappa.

Whiskeys, particularly Scotch, and añejo tequilas also fall into the category.

And then there are amari, the botanicals of which help to settle the stomach after a big meal.

Vermouth is also an amaro; although unlike the others, which are typically made from grain-based alcohol, vermouth amaro is wine-based.

It’s a lighter amaro, and usually drunk as an apéritif rather than a digestif.

Amaro is served in liqueur-size portions: neat, on the rocks, and perhaps with a garnish of citrus, even with tonic water.

Sip it slowly.

By the way, if you don’t want alcohol, herbal teas like chamomile, ginger and peppermint work.
 
 
AMARO AS A COCKTAIL

You can find many amaro cocktail recipes online.

Amari pair well with everything from the most popular liquors—bourbon, gin, tequila, whiskey—to sherry and fortified wines.

They add complexity and flavor to a cocktail, and have a place in any well-stocked bar.
 

RAMAZZOTTI AMARO

In terms of modern amari, Ramazzotti is the oldest producer. It was founded in Milan in 1815 by Ausano Ramazzotti, a licensed pharmacist from Bologna. The brand is now owned by Pernod Ricard Italia.

It’s the best-selling liqueur in Europe [source].

That may be because its flavor is more on the sweet side than on the vegetal side; and its alcohol content is moderate.

That makes it an easy-to-drink amaro, while its chief competitor (also from Milan), Fernet Branca, is more medicinally bitter, more alcoholic, and thus not as easy to sip.

Ramazzotti amaro is a blend of 33 herbs and roots, sourced from around the world.

Dry and intense, it is clear, with a deep brown hue (photo #1):

 
Some of the 33 ingredients include cardamom, clove, galangal (Thai ginger), gentian (the root of an herb), orange peel, resin, rosemary and turmeric [source].

While the company does not reveal all ingredients, some tasters have identified cinchona (the same bark used to make tonic water), eucalyptus and star anise [source].

Whatever the formula, the drink met with immediate success and turned the Ramazzotti pharmacy into a distilling industry.

In addition to amaro, the distiller makes different types of digestifs, aperitifs and sweet liqueurs.

Stacy’s Pita Chips made these Valentine chips with their Cinnamon-Sugar Pita Chips.

If you like the idea (and how can you not), you can use the same recipe, substituting graham crackers, shortbread or sugar cookies.

You can buy Valentine-themed decorations on Amazon, at Wilton, or at baking supply stores and craft shops.

We suggest making at least two bags’ worth: These will go fast.

They pair well with:

 
Or, who needs a beverage?
 
 
RECIPE: CHOCOLATE-CINNAMON PITA CHIPS

Ingredients

 
Preparation

1. LINE a tray or baking sheet with wax paper or parchment.

2. MELT the chocolate in a shallow microwavable bowl for 30 seconds; stir and continue to microwave and stir at 30-second intervals.

Take care not to scorch the chocolate. If there’s just a slight amount of undissolved chocolate, for example, whisk it to melt it instead of overheating the chocolate.

3. DIP half of the pita chips into the chocolate and place on the waxed paper or parchment.

4. SPRINKLE with the decorations and allow the chocolate to set (you can do this on the counter or by putting the tray in the fridge).

5. STORE in an airtight tin.
 
 
> HOMEMADE PITA CHIPS RECIPE
 
> THE HISTORY OF VALENTINE’S DAY
 
> THE HISTORY OF CHOCOLATE
 

THE HISTORY OF PITA BREAD

Rounds of pita bread, made from wheat, have been a staple of Middle East cuisine for 4,000 years.

But its roots go way back to the prehistoric flatbreads of the Middle East.

There is evidence that around 14,500 years ago, during the Stone Age, people in what is now Jordan made a kind of flatbread from wild cereal grains [source].

Archeologists believe that pita we know originated west of the Mediterranean, possibly invented by the Amorites or the Bedouins.

Both farmers and desert nomads made pita, and its popularity spread as the nomadic Bedouins traveled and traded across the Arabian and Sahara deserts.

Throughout the Eastern Mediterranean and Greece, pita has also been used as a utensil, a plate and a scoop; a vehicle to pack, dip or wrap foods such as beef, chicken, falafel and lamb.

In Greece, pita is an essential component of souvlaki, a popular street food consisting of small cubes of meat (and sometimes vegetables) that are grilled on a skewer and often served fried potatoes, lemon and sauces.

Pita is also served with Middle Eastern mezze, such as baba ganoush, hummus, tabouleh (tabbouleh, tabouli, taboula) and tzatziki.

Originally, pita dough was let to sit in the air to collect naturally occurring lactobacilli bacteria and wild yeasts, which created a low rise†.

(Cultivated yeast was not available until the 19th century).

As technology advanced, pitas could be cooked at high temperatures (800°-900°F). The steam produced made the flat dough expand, forming an interior pocket.
 
 
Modern Pita

Many traditional cultures continue to use pita more like a soft taco to fold and hold food—whether the pocket style (photo #5) or pocketless pita (photo #4 [source]).

Today, in the U.S., pita is available with and without pockets. The pockets are particularly attractive for sandwiches (photo #5).

In fact, whole wheat pita was created to meet the demand for healthier foods. Flavored varieties like garlic pita are also available.

In addition to sandwiches and wraps, pita is also cut into wedges and eaten soft or toasted.

And in the case of Stacy’s Pita Chips, pita is cut into chip sizes baked twice, for a perfect crunch.
 
 
> THE DIFFERENT TYPES OF BREAD: A GLOSSARY
 
 
________________

*While meat grilled on skewers is an ancient cooking technique, modern souvlaki became popular in Greece after World War II.
awhitman1993@kellogg.northwestern.edu
†Think of the thickness of pita compared with yeastless flatbreads like matzoh and tortillas.

[1] Turn Cinnamon-Sugar Pita Chips into a Valentine snack (all photos © Stacy’s Snacks).

[2] Stacy’s Cinnamon-Sugar Pita Chips are so delicious, you may not be able to resist them as soon as you open the bag.

[3] Cinnamon-Sugar is the only sweet pita chip in the line. Here are all seven flavors.

[4] Pocketless pita is folded over, like a soft taco (photo © Mel’s Kitchen Cafe).

[5] Pita pockets are a tasty sandwich alternative (photo © Night And Day Images | iStock Photo).

[6] Pita sliced in triangles to dip or spread with hummus (photo © SFF Food Photo | iStock Photo).