Devour Dayton Serving up the best food and drink from the Miami Valley February 2012
Heather’s Coffee and Café 505 South Main Street Springboro, OH 45066 www.heatherscoffeeandcafe.com
Find Us Online www.83sweets.com www.facebook.com/83sweets www.etsy.com/shop/83sweets
Treasured Confections Locally owned and operated
Specializing in homemade candy, baked goods, confections, crafts and more!
www.etsy.com/shop/treasuredconfections www.facebook.com/TreasuredConfections www.twitter.com/TreasuredC
Dayton Food Wars, City Secrets, Restaurant Reviews, Store Reviews
Editorial By Timothy J. Gabelman I love the “shop local” concept. I love supporting small, local, privately-owned businesses over the behemoths of industry that seek to crush them. I love finding out-of-the-way examples of individuality that define the community in which I live. My town, for example, started hosting a farmer's market this past summer and I swooned in delight! For its first year of operation, my local market had over 25 vendors who produced products within 100 miles of my community and I was happy to give them my patronage. You can thus imagine my delight when I discovered a new wine store less than two miles from my home. Over the years, I've attended wine tastings there on a regular basis, purchased bottles for special occasions, subscribed to their email list, and have been happy to be a customer of this establishment. When Devour Dayton editor, Aimee Plesa, announced that our February issue would focus on St. Valentine's Day topics, I couldn't help but want to highlight my community of Loveland for the Greater Miami Valley region. It made sense in my mind that the two go hand-in-hand; and I knew that I would want to promote the businesses and restaurants of Loveland that I already support. I called several restaurants and made my plea: “Hi! My name is Tim Gabelman and I'm a writer with Devour Dayton – a Dayton-based food and wine magazine. I'm doing a piece on day trips from Dayton for St. Valentine's Day in Loveland and I was wondering if I could add your business to the profile. Are you planning on doing anything special for Valentine's Day?” Of the businesses I contacted, one was able to supply me with instant information and seemed happy to have the opportunity to get free publicity; two offered to email me information after details were finalized, but still seemed glad to get their events in a media outlet. One of the businesses hung up on me half-way through my speech: yep, it was my wine store. Normally, I don't take things personally as a writer. People often are frightened of what might come by having too close of a relationship with the media: what
topics are off limits? What will my quotes say about me? Will this hurt my business? I understand such concerns and have usually been very accommodating to business owners over the years by giving them a sneak-peak at the piece I was publishing in case they would like to clarify anything they said. In the case of the piece that I was planning, however, there is no downside: I live in Loveland, I work in Loveland, I am a proud member of the community, so what could I gain by hurting your business? Plus, I am a customer. Thus, I took the tacit refusal of the wine store's owner to even hear me out as a pretty poor example of customer service. I took it personally. I called back. And I called back. And I called back. After about the fifth try, the phone was answered and I explained that I was the writer that had called earlier. I said, “Not only am I writer for a Dayton magazine, but I live in Loveland, and I'm a customer of yours...until now.” The owner explained that as I was talking, a customer walked into her store so she had to get off the phone quickly. I said, “That seems like a poor business practice: hanging up on one customer to help another, right? Is that your idea of customer service? Do you expect to win many people over that way?”
She then tried a different approach, “I get lots of calls everyday trying to sell me things and I'm just not interested.” So, I explained that I had no desire to sell her anything, instead I was offering an opportunity for her business to be featured in a profile of Loveland as a destination for St. Valentine's Day. Clearly exasperated with the situation, she then exclaimed, “Look, what do you want me to say?” I explained that her words were too late, I had already judged her and her business by her actions and I found it lacking in what I consider a positive customer service experience. I told her that I was requesting to be removed from her email subscription and that I would no longer be shopping at her store. I explained that her refusal to give me 30-seconds of time ensured that I would take my business elsewhere. She assured me that I would be removed from her email list and that she was sorry she was losing a customer. This time, she at least had the decency to wait until the conversation was ended before she ended the call. The problem here, though, is that other than explaining myself to the owner and hoping that my Facebook posting about the incident will detour my friends from shopping at the business, there is no recourse in punishing a small business for poor customer service. At the giant superstores, there is always a higher level of management you can speak to or a phone number you can call until your issue is resolved; in the case of a small business, the buck stops with the person who just insulted you. I support small businesses, but I demand positive customer experiences. I demand to be treated fairly. I demand to have my voice matter when it comes to a dispute over the standards of customer service that your business wishes to espouse. I hope the wine store, under new management, continues to thrive in my community. I truly wish it well. But, for now, there are other stores that I can and will offer my patronage to. If you are a small business owner, you may want to remember this: The Web puts an exponential twist on the whole word of mouth thing, because word of mouth is now happening virally-Blue Man Group
Dayton Food Wars By Aimee Plesa It’s a FOOD WAR!!!
If you’re a new reader to Devour Dayton, you may be wondering what a Dayton Food War is. Well, simply put, it is a comparison of two local food items that are similar to each other in an attempt to crown one of them the “best of” in our fair city. These comparisons contain in depth reviews of the various components of each food item and declares a winner in each category then an overall winner is declared. Past issues have crowned victors in Cincinnati style chili (Gold Star Chili) and St. Louis style pizza (Ron’s Pizza). In addition to pitting two local restaurants against each other, Dayton Food Wars presents a brief history of the food item and explains to the reader what makes this type of food unique. Going forward, the feature will also include recipes for making it in your own kitchen. This issue of Devour Dayton was to include a challenge for best cheesesteak, but unfortunately, I ran out of time and failed to meet my self imposed deadline. Gall stones landed me in the Sycamore Hospital ER and resulted in surgery. Please be sure to come back next month and see which cheesesteak reigns supreme in Dayton! Until then, you can help shape future Food Wars by emailing me your nominations for “best of” in the following categories: • Brisket • Reuben Sandwich • Chocolate Cupcake • Frozen Custard If you have a food war that you would like to see me, or another staff member, create, email those suggestions to me as well. My email address is email@example.com.
City Secrets By Aimee Plesa City Secrets was originally created as a “best of” challenge where readers nominated and voted for their favorite restaurant in specific food categories, such as “best pizza” or “best breakfast”. Reception to this idea was lukewarm at best polls usually got 25 votes or less for a two week voting period. In order to interact more with you-our readers-I have decided to change up the format a little bit. Instead of nominating and voting for a favorite restaurant, readers will submit their favorite restaurant in a specific category letting us know why it is a great place to visit. I will then compile a list of reader submission for each. For example, a list for Favorite Coffeeshop might look like this: •
Heather’s Coffee and Café, 505 S Main Street Springboro. Aimee P, from Waynesville, nominated Heather’s because not only is the coffee exceptional, the staff is always smiling. The Last Drop Café, 391 W Main Street New Lebanon. Sarah M, from New Lebanon, recommends The Last Drop because the donuts are always fresh and tasty. “Get there early, because they sell out most days”. The Heights Café, 6178 Chambersburg Road Huber Heights. Heather B, from Waynesville, always stops here for her hot chocolate fix. “The hot chocolate is always rich and full of flavor, not watery like at some other places” Big Sky Bread Company, 3070 Far Hills Avenue Kettering. Dave W, from Miamisburg, says the Highlander Grogg is a part of his morning routine. While there, he usually grabs a peanut butter chocolate chip to get him over his midafternoon slump.
If you would like to help shape each month’s “City Secrets”, be sure to friend us on Facebook www.facebook.com/daytonfoodexaminer or follow us on Twitter www.twitter.com/Devour_Dayton and watch for our call to action on the first of each month when we announce what our category will be. In each issue, we will also include some of our favorite recipes that tie in with each category. If you have a recipe you would like to submit, please email them to firstname.lastname@example.org.
Sweet Selection of Supplies Abound at Cake Craft By Aimee Plesa With Valentine’s Day just around the corner-and Easter not far off-you may be thinking about making your own sweet treats to share with family, friends and associates. While the mere thought of making your own candy may have some of you quaking in your snowboots, homemade candy doesn’t have to be difficult. All it takes to make delicious candy is some reliable recipes (please visit our Celebrations section for those) and the right supplies and you are well on your way to becoming a sweet treats genius. Basic candy making ingredients, such as peanut butter, butter, powdered sugar, sugar and corn syrup can be picked up at your local grocery store. Specialty ingredients and supplies, such as flavor oils, molds and candy coating can be a bit more elusive to find. So what’s a beginning candy creator to do? Visit Cake Craft in Beavercreek, that’s what! I was first introduced to Cake Craft many moons ago by my older sister when she was looking for baking supplies. At the time, I wasn’t interested in baking or candy making, but the store made an impression on my creative mind. Fast forward twenty years-I am now in business for myself running a home based candy and confections business. As my product offerings grew, I found myself needing ingredients that I could not find at the grocery. Suddenly, that white building in Beavercreek that resembles a barn popped into my mind. Cake Craft first opened its doors in 1972 and has been supplying local bakers and chocolatiers ever since. From the outside, the shop may not look like anything special, but once you walk in your opinion will most certainly change! Upon entering, visitors are greeted with a variety of chocolate coatings, candy molds, packaging supplies and more. Since space is limited, Cake Craft is unable to carry every flavor, every mold or every color you may need for your candy making projects, but the selection they have is certainly top notch in my opinion. If they
I have been shopping at Cake Craft on a regular basis for the last two years and I have never once been disappointed in their product selection or staff. There have been a couple of times when I was looking for a particular product that they were out of, but I was able to find a suitable replacement with ease. If there is any one area of the store that I find lacking, it is their selection of books. Considering the limited amount of space in the shop, the variety of books is still quite nice and I always walk out wishing I could purchase at least two or three of them for my personal collection. If you need the hands-on type of instruction that books can’t give you, the staff also offers classes on a wide variety of topics, including gum paste, filled chocolates, fondant, chocolate molding and many more. Many of the classes offered require no supplies be purchased out of pocket, which is a nice perk. For more details on Cake Craft’s classes, including dates and pricing, please visit their website www.cakecraftinc.com/index.html The thought of opening my own candy supply store has often crossed my mind as my business has grown over the years. The idea of helping someone find the perfect ingredients or packaging for the sweet treats is an appealing one. The possibility of teaching someone how to make their own confections would be the icing on my cake. If this dream ever becomes a reality, I will be sure to follow in the footsteps of Cake Craft and hire a friendly, knowledgeable staff and supply my shop with top notch supplies. As Valentine’s Day approaches, if you find yourself in need of candy making or baking supplies, I highly recommend a trip to Cake Craft. You can visit them at 3341 Dayton Xenia Road, just west of the intersection of North Fairfield and Dayton Xenia Roads, in Beavercreek. Hours of operation are Monday through Friday 10am-7pm, Saturday 10am-5pm and closed on Sundays.
Cobblestone Village and Cafe By Heather Bryant This review was originally scheduled to run in our November issue and was put on hold as we made changes to our staff and structure. Please note that some of the items reviewed have changed. This quaint café is located in downtown Waynesville and is unique to local dining. The café is owned by Rick and Brenda Weber of Spring Valley and features a gift shop that is adjacent to the café. The combination of gourmet food and upscale shopping makes for a sophisticated visit to Waynesville. The café features an eclectic menu that changes seasonally. Menu items include soups, salads, sandwiches, pasta and seafood. During the warmer months, the café uses organically grown fresh produce, herbs and edible flowers from Rick’s garden. The décor of the café is warm and inviting-all touches courtesy of Brenda’s career in interior design. The dining area is small enough to be intimate but not feel crowded and it showcases décor that is available for purchase at the gift shop. I visited Cobblestone Café on a rainy autumn day and immediately felt as if I was visiting the home of a long time friend. On my visit I had the French onion soup and the Chef’s Roast Beef. My son had the Zesty Smokehouse Angus Burger with a cup of fruit. Our meal started with mini apple spice muffins and honey butter. The French onion soup’s beef broth was infused with an earthy blend of herbs. The cheese topping was melted to perfection. Our sandwiches were bountiful and juicy. At the end of our luncheon we were presented with the day’s desserts and we
chose raspberry ice cream and a mini pineapple upside down cake. The meal was completed with tea. The bill came to approximately $30.00, a small price to pay for the excellent food and ambience. You can visit Cobblestone Village and Café at 10 North Main Street in Waynesville. If you would like to make reservations or have questions, call them at (513) 897-0021. The café is open Tuesday through Friday 11-3 and on Saturday and Sundays 11-3:330. Find them on the internet on their website www.cobblestonevillageandcafe.com/ and on Facebook www.facebook.com/profile.php? id=100000917582854 *All meals at Cobblestone Café feature a mini muffin and cup of chai tea. All children’s items will be served with a cup of fresh fruit.
Every year, Cobblestone Café opens for a special Valentine’s Day dinner. This year, the event will be held on Saturday, February 11th from 5-8PM. Reservations are not required but they are strongly recommended. Walk-ins will only be accepted on a limited basis. To make your reservation, please call (513) 897-0021 during normal business hours.
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Dinner options include: Stained glass lobster ravioli Sesame crusted tuna Chicken carbonara roulade Petite filet
The following day, the café will be offering a special Valentine’s Brunch from 11-3. Diners can choose from the daily menu or from the special brunch menu.
For more delicious tidbits about food in Dayton, visit the Middletown Food Examiner page on Examiner.com www.examiner.com/food-in-dayton/aimee-plesa
The Heights Café By Sarah Marquis 6178 Chambersburg Rd Huber Heights, OH 45424 Phone: (937) 233-4321 On Facebook: www.facebook.com/pages/The-Heights-Cafe/267037543457 On Twitter: www.twitter.com/TheHeightsCafe On Urbanspoon: www.urbanspoon.com/r/123/1524765/restaurant/The-HeightsCafe-Dayton On Yelp: www.yelp.com/biz/the-heights-cafe-huber-heights Preface: I had originally gone to The Heights back in September, but I had some health issues come up and was unable to get my article in. I’m working on getting my health I order and I am trying to get back to work. I feel I must apologize to The Heights, but I went back yesterday so now I have 2 visits to base my review on. The Heights Café is located in the shopping center across the street from St. Peter’s Cathedral in Huber Heights just a couple stores down from the library. There is Wi-Fi available and a bookshelf with various browsing books if you’d like to go low -tech. This makes The Heights so nice for me. I can go there while my son is in preschool and have a quiet moment with a cappuccino before the madness of the day sinks in. On my last visit, I was in such a good mood when I left; my son got chocolate chip silver dollar pancakes and a hot chocolate for when he got out of school. The café is only open for Breakfast and Lunch, but Breakfast is served all day. On my second visit to the café, I had French toast covered in aphrodisiac. Piqued your interest, eh? Great way to start Valentine’s Day! First Visit I had had the pancakes with caramelized apples and it was and it was
wonderful. I used to pride myself on making some good apple pancakes but I have no desire to make them anymore! I can go and get some that are better than my own personal recipe…. and I don’t have to clean up the mess. I seem to be missing my notes on the specifics of the pancakes’ texture and all that. O drat! I’ll just have to go back. I also had an iced mocha which I had heard was a specialty and it showed. It was a chocolate lovers dream! It was rich, creamy, and delicious. Second Visit On my second visit I had done my V-Day research. Aphrodisiacs are foods that stimulate your appetite for carnal delights. Did you know that just a ½ cup of blueberries daily will help increase your blood flow, which gives you energy and stamina. So my V-Day brunch recommendation is the Blueberry French Toast. The French toast was a had just the right amount of vanilla and wasn’t top eggy. On top of the toast was blueberry compote. The compote is nice and light, just as I wanted it to be. It was topped with a sprinkle of powdered sugar and served with syrup and an excellent butter. The butter had the salty taste I wanted to harmonize with the sweetness of the compote and sugar. I had a large cappuccino which was everything I needed it to be. They serve it in the nice eco-friendly to-go cups and give you your lid, which I think is nice for 2 reasons: it’s quick to pick up and go when you have places to run to and so that you can joy you whole cup at you leisure even if you have places to go. My son was in preschool during my visit, so I got him some to-go brunch. He had silver dollar pancakes with chocolate chips and a hot chocolate. I was lucky to snag a bite of a pancake. The chocolate was bigger chunks than I expected, but trust me, it was not a bad thing. It was a nice semi-sweet chocolate. I was sad he downed the hot chocolate before I got to try it, but I suppose it’s another great excuse to go back. My son is a four
year-old hot chocolate connoisseur, so this is a ringing endorsement. I also want to note that they have a kids menu. Conclusion The Heights Café is has a great, relaxing atmosphere, very nice service and fantastic consumables. I can’t wait to go back and try one of their amazing looking omelets or dive into their lunch menu. As I mentioned before, The Heights Café would make a great V-Day destination, but it would be a wonderful stop on any day of the year.
Editor’s Note After I found out that Sarah was writing this review, I contacted the owner of The Heights Café to find out if they are running any special Valentine’s Day events. I was told that while the café does not have an event open to the public, they do host a private event yearly. The Heights Café closes down to the general public one night near Valentine’s Day and hosts an evening for the children and volunteers from the local YMCA’s Special Olympics. Guests get to dine and have their photos taken before heading over to the Y for the Valentine’s Dance. Jeff, the owner of The Heights Café, told me it is wonderful to see everyone enjoying their night out without interruption from others and it gives the parents a nice break. This year’s event will be taking place on February 18th.
Cobblestone Village & Cake 10 North Main Street Waynesville (513) 897-0021 www.cobblestonevillageandcafe.com www.facebook.com/pages/Cobblestone-Village-Gift-Shop-and-GourmetCafe/378046842242 Hours of Operation Monday-Closed Tuesday-Friday 11:00am-3:00pm Saturday-Sunday 11:00am-3:30pm
Scents Without Soot Avery Everts, Independent Scentsy Consultant www.averys.scentsy.us/Home www.facebook.com/pages/Scents-without-soot/192463014153284?sk=info
DAYTON DAY TRIPS Columbus, Eastern Indiana Cincinnati, Northern Kentucky
Celebrating a Day of Love in the Land of Love Loveland, Ohio and the Traditions of St. Valentine's Day By Timothy J. Gabelman In 1994, when the United States Postal Service unveiled a special “Love Stamp” in honor of the St. Valentine's Day holiday, they chose the Loveland Post Office for obvious reasons. Since 1972, the Loveland Area Chamber of Commerce has selected a Valentine Lady to hand-stamp the more than 20,000 envelopes that pass through the branch leading up to February 14. Local business are quick to jump on the bandwagon that Loveland is the premier southwestern-Ohio destination for love and St. Valentine's Day celebrations. Directions: From the Greater Dayton Area, take I-75 south to I-275 east; exit at 53: Loveland/Indian Hill and turn left onto Loveland Madeira Road. Turn right onto West Loveland Ave to the Loveland Historic District (known as downtown to residents). Some businesses that will be offering specials for the holiday include: Paxton's Grill (««¶¶¶) www.paxtonsgrill.com 126 West Loveland Ave Loveland, OH 45140-2968 )513-583-1717 Located in the Loveland Historic District, Paxton's Grill sits at the beginning of the Loveland Bike Trail. According to manager John Gamber, St. Valentine's Day is so busy that it is the only day of the year that the restaurant takes reservations. For the past ten years, Paxton's has been the place to dine in Loveland, and this year is no different. This year they will feature prime rib, garlic mashed potatoes, and broccoli for $22.95 per person and they will be passing out carnations at each table. They will be open for dinner 4-11 p.m.
The Paxton dining experience is always rambunctious: the tables are close enough together to make one feel like one is eating dinner with strangers and the noise level usually precludes one from not shouting at your significant other. The food, the service, and the amazing selection of seasonal beers, however, render this almost a moot point. It is, however, only almost a moot point; atmosphere counts when one judges the totality of one's dining experience, and Paxton's Grill simply has chosen to go with the approach that seating more patrons and hoping for high turn on the tables will allow them to meet the needs of their business. I love dining at Paxton's. I love their menu and I always end up trying a new beer (in honor of the Olympics, for example, they featured a hefeweizen from South Africa that was simply astounding). But I cannot, in good faith, ignore the constraints of the space. Having enjoyed many a fine dinner at Paxton's Grill over the years, I enthusiastically recommend both the trip to Loveland to try it and to make a reservation with a special someone for St. Valentine's Day.
Tano Bistro and Catering (««««¶) www.foodbytano.com 204 West Loveland Ave Loveland, OH 45140-2951 )513-683-8266 Although only two years old, Tano Bistro and Catering has become the premier fine dining experience in Loveland. Located in the quaint Historic District, it has a lovely ambiance to accommodate your dining experience; while it only seats 45, the atmosphere is hushed and intimate, leading to a reserved, romantic feel.
Little Miami River Wines (not rated) www.littlemiamiriverwines.com 10490 Loveland Madeira Rd Loveland, OH 45140 )513-677-3333 The owner declined an interview for this piece about Loveland food and wine experiences for St. Valentine's Day. However, prior to this incident, I found the store to be welcoming and inviting. Under new management now, however, I suppose that only time will tell if it will continue to be. I do not, at this time, recommend shopping at this store.
The Cookâ€™s Room
Kitchen Basics, Product Reviews, Fun With Food, Kooking With Kids
Kooking With Kids-Soft Pretzels By Aimee Plesa As a child, one of my favorite treats was a soft pretzel covered with cheese. No trip to the Dayton Mall would be complete without a stop at Hot Sam’s to get one. Now that I am all grown up, my taste in snacks has not changed, but my desire to hang out at the mall has. I haven’t set foot in the Dayton Mall-or any other mall for that matter-in over four years. How have I managed to control my cravings for soft pretzels? It is with great shame that I admit I have been relying on pre -made, frozen pretzels that you pop in the microwave. Don’t get me wrong, they serve their purpose-they are a quick and tasty snack. But with that convenience comes a higher grocery bill, more preservatives and a limited ability to personalize your snack. I recently made soft pretzels from scratch with my older son, Michael, and I will never go back to making frozen!
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The benefits of making your own pretzels are numerous: You get to have fun with your kids while teaching them life lessons that they don’t even realize are lessons Homemade pretzels contain no preservatives You can control the amount of salt that goes on them Instant portion control since you are in charge of the size and shape The recipe is easy to personalize It is fun to experiment with various spices and herbs to create new pretzel flavors It is easy to double-or triple-the recipe and freeze leftovers for future snacking
So what are you waiting for? Grab your kids, head to your pantry and make some pretzels! SOFT PRETZELS Ingredients • 1 envelope active dry yeast or 2 1/4 teaspoons • 1 1/2 cups warm water, 115-120 degrees F • 1 tablespoon honey • 2 teaspoons salt • 4 cups all purpose flour • 1 egg yolk • 1 tablespoon water • Coarse salt, to taste Directions Preheat oven to 425 degrees F and spray 2 baking sheets with non-stick spray. Set sheets aside. In a large bowl, add honey to warm water and stir in yeast (previous page left). Allow yeast to grow for 10-15 minutes then stir in salt and flour and mix well. (previous page middle) Turn out onto a floured surface and knead for 5 minutes (previous page right). Divide dough into 16 equal portions and roll into ropes (first two photos below). Shape each rope into a pretzel-or other desired shape. Place each pretzel on a baking sheet. In a small bowl, beat together egg yolk and water. Brush mixture on each pretzel and sprinkle with coarse salt before baking (last two photos below). Bake 15-20 minutes, until golden brown.
Thoughtful Gifts from ThinkGeek.com: IngenuiTea 16oz Teapot & Timmy’s Tea Sampler By: Sarah Marquis ThinkGeek Link to IngenuiTea for $18.99: www.thinkgeek.com/homeoffice/kitchen/96bb/?srp=3 ThinkGeek Link to Timmy's Tea Sampler for $17.99 (on SALE for $14.99): www.thinkgeek.com/caffeine/drinks/d31d/?srp=2 I am a geek and there is no denying it nor would I ever do so. I am in love with, as many of my kind are, the wares of the website ThinkGeek.com. It’s a good mix of almost all kinds of geekery (and for all ages too) such as science toys and tees to classic and modern nerdtastic culture (Doctor Who, Star Trek, Star Wars, Zombies, and others) swag to really cool gadgets from the computer to the kitchen. I came across the IngenuiTea Teapot on this site while Christmas shopping. I purchased one for my sister, my mother, and myself, along with the Timmy’s Tea Sampler as this would be my family’s first dive into the world of loose tea and it sounded like a good variety (Chai, Green, Earl Grey, and Blood Orange). IngenuiTea First, to the fun kitchen gadget, the 16 oz IngenuiTea by Adagio Teas. Now, you are thinking, what is so fun about a loose tea brewer? If you take a look at the pictures I’ve provided as well as the pics in the links, you will see that the metal mesh dome at the bottom of the plastic carafe. After you have combined your tea & hot water and have your tea to the desired strength, this will filter the leaves from your perfect brew. Here comes that fun gadget part. When your tea is ready, grab the handle of you IngenuiTea and sit it atop you’re desired mug. When the cup touches the bottom of the carafe, it triggers the release valve and your liquid goes in the cup and the leaves are left in the filter. I love my IngenuiTea, but I have one little gripe.
Because it is 16 oz and the average mug is 8 oz, I would appreciate a line on the side telling me where the 8ounce point is. It’s pretty easy to tell so it’s not a big deal, but it would be nice so I could use it to brew a single cup or when draining the liquid it may help avoid over-pouring in cup 1 of 2. If you love the idea of the product, but have a heftier tea habit or like to have friends over for tea, you can go to www.adagioxl.com and get the 32 oz IngenuiTea or one of Adagio’s other great loose leaf brewers and check out there amazing selection of wholesale loose leaf variety teas (the Timmy Tea Sampler is by Adagio). My conclusion is that I love my brewer-and through ThinkGeek, I get 275 Geek Points for future nerdy purchases, such as the Caffeine Mug (www.thinkgeek.com/homeoffice/mugs/2a01/) which is free with 425 points and a $15 purchase. Timmy’s Tea Sampler For those unfamiliar with ThinkGeek, Timmy is the name of their loveable monkey mascot. He also answers questions such as “Who would win in a light saber battle, Walt Whitman or Ernest Hemingway?” and “Can we hear the sun?” in Dear Timmy seen here: www.thinkgeek.com/ deartimmy/archive.shtml. I digress! Well, everyone’s favorite uber intelligent simian has teamed up with Adagio to create a tea collection for those of a nerdy persuasion. The Timmy Tea Sampler includes 4 tins of loose leaf Tea Earl Grey Hot (Capt Picard’s fav: www.youtube.com/watch?v=R2IJdfxWtPM), Timmy's 1UP Jasmine Green (for the mornings when you need an extra life), Zombie Blood Orange (caffeine-free so you can chill after a long day of vanquishing the undead), Pirate Chai (for the Pirates cutting down their rum intake – or not, see my Hot Toddy ARRRRRticle in this issue). Each tin is said to produce 10 cups of tea, I’m getting more than that out of mine. I use about 2 teaspoons of leaves per IngenuiTea and use the filtered leaves for a second round. As long as your water is hot enough to eek out the flavors, the second cup can be as good as the first. I enjoy all of the flavors. However, it must be said that the Timmy’s 1UP Jasmine Green tea is my least favor as the Jasmine flavor was stronger than I would
have liked. This will not stop me from purchasing the collection again and very much encourages me to go to www.adagioxl.com to pick out more Adagio loose leaf teas and other brewing options as well.
While you are enjoying your cup of perfectly brewed tea, You will need something to nibble on. Russian tea cakes are the perfect accompaniment. RUSSIAN TEA CAKES Ingredients • 1 cup butter • 1/2 cup powdered sugar • 2 1/4 cups all-purpose flour • 3/4 cup chopped walnuts • 1/4 teaspoon salt • 1 teaspoon vanilla extract • 1/3 cup powdered sugar for decoration Directions Combine all ingredients except the 1/3 cup powdered sugar and mix well. Refrigerate the dough until chilled. Preheat oven to 350 degrees F. Roll dough into 1 inch balls and bake for 15 minutes. While the baked cookies are still hot, roll them in the remaining sugar until coated. Let cool. Makes approximately 24 cookies.
Chocolate: Aphrodisiacs of the Gods and So Much More By Heather Bryant Have you ever wondered why chocolate is associated with love? Have you ever wondered why chocolate is so darn irresistible? It started over 1500 years ago when both the Mayan and Aztec Indians worshipped the Theobroma tree (aka cacao tree) and felt the magic of cacao. Cacao was shown to be beneficial for a variety of things. It helped in fighting fatigue, bringing wisdom, nourishing the body and enhancing sex. For your reading pleasure, I present to you a bit of cacao history. Don’t worry, I promise it won’t be boring! And there won’t be a pop quiz after you read it. • Cocoa comes from the bean pod harvested from the bottom of the cacao tree (Theobroma tree), the center or the nib can contain up to 53% cacao fat • Cacao means “God foods” in Mayan language • Xoxoatl means “chocolate drink” in Aztec. This is a frothy, spicy drink made of cacao, chili pepper, vanilla and other spices was believed to fight fatigue • Xochiquetzal was goddess of love. Human sacrifices that were made in her honor were given Xoxoatl before death • 1000 A.D.-The Mayan God Montezuma drank 50 glasses of the divine drink out of golden goblets he used only once. He felt it “enhanced” his sexual abilities • Cacao contains chemicals associated with feelings of happiness, love, passion, lust, endurance, stamina and overall mood enhancement, all of which we make naturally. Eating chocolate increases levels of these pleasure chemicals
• In 1492 Columbus sailed the ocean blue and found cacao. He took it back to the king and queen of Spain but it was put to the wayside in lieu of other treasures that he had brought back • Mayans and Aztecs used the beans as currency. When Hernando Cortez and his fleets came in 1519, the Mayans and Aztecs used their currency for commodities. • 1616 Spanish Princess Anne of Austria married King Louis XIII of France The secret of cacao has begun spreading to England, Italy, Germany and Switzerland. • Europe changed the name from cacao to cocoa since it was easier to say and spell. • 1662 Casanova, the famous lover, found chocolate to be as lubricating as champagne • 1765 American colonists demand the sweet drink that they had enjoyed in their homelands. James Baker and John Hannin used water power to process chocolate, thus founding the Walter Drake Company, the oldest in operation in the U.S.A • 1860 Ghiradelli, who imported beans from Peru to San Francisco to sell to gold prospectors, discovered how to extract cocoa butter from ground cocoa to create a very soluble cocoa powder • 1861 Richard Cadbury creates the first known heart-shaped candy box for Valentine’s Day • 1876 Swiss native Daniel Peter met Henri Nestle. The two men added milk solids to chocolate making the first milk chocolate • 1879 Roldolphe Lindt, also of Switzerland, added cocoa powder back in to chocolate, giving chocolate bars their characteristic snap. He then found “conching”, a process that gives chocolate a smooth creamy texture • 1895 Milton S. Hershey sold the first Hershey bar in Pennsylvania, thus making the chocolate bar affordable and available to the masses
Living Fresh Green Thumb Gardeners, The Great Outdoors, To Market, To Market
You Gave Her What Color Roses? A quick guide to the meanings of different rose colors By Dave Wittmann Since it is February, and there isn’t very much going on in the wonderful world of gardening, our resident Green Thumb Gardener, Dave Wittmann, is offering up some sage advice for our male readers for Valentine’ Day. We hope you enjoy this humorous look at the wonderful world of roses. As a guy, I often goof up on things like anniversaries, birthdays, and especially Valentines Day. In an attempt to keep some of you out of the dog house on the 14th (hint), I have gone to Morrisons Gardens (http://www.rkdn.org/roses/ colors.asp) for a partial list of the meaning of rose colors. Please note that this is a partial list and is only meant to keep you out of the doghouse. The rest is better left to the professionals. Red: Beauty, courage, romantic love, love, respect. Single red rose means “I love you”. Deep Burgundy: (Aint that red?) Unconscious beauty White: Purity, innocence, secrecy, humility, silence worthiness. (Wait, how do innocence and secrecy go together?) Bridal White: Happy love (What is bridal white and ain’t all love happy?) Pink: Thank you, grace, “Please believe me” (Is that good or bad? Starting to scratch my head now). Dark pink: Appreciation, gratitude, “Thank you” (wait, is that all the same thing? And does she believe me yet?) Light pink: Sympathy, gentleness, grace.
Yellow: Joy, gladness, delight, friendship, promise of new beginning, welcome back, remember me, jealousy, “I care”. (Talk about mixed messages) Yellow with red tip: Friendship, falling in love (wait, which one) Peach: Appreciation, closing the deal “let's get together”, sincerity, gratitude (Ain’t no way I'm touchin' this one...) Pale peach: Modesty Coral: Desire (What in the wide wide world of sports is coral. And If I didn't desire, I wouldn't be giving the dad gum roses.) Orange: Enthusiasm, desire (there's that desire thing again) Black: Death, farewell Blue: Blue roses? Are you kidding me? Oh, forget it, I am off to the jewelry store. See ya next time!
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Healthy Living Gluten Free, Allergen Free, Vegetarian/Vegan, Diabetic Friendly, Low Fat
Serve Up A Slimmer Super Bowl Spread By Aimee Plesa For many Americans, the best part of Super Bowl Sunday isn’t the game or the commercials, it is the food. Coming just one month after the start of the New Year, the Super Bowl can be a resolution breaker for even the most sincere dieter. All it takes to stay on track is some smart ingredient swapping, a few key changes in food prep and a little portion control. The following recipes will help you set the stage for healthier tailgating. BROILED BUFFALO WINGS Ingredients • 2 pounds chicken wings, split at the joint if desired • 1/4 cup hot sauce • 1 tablespoon lemon juice • 3 tablespoons low sodium chicken broth • 3 stalks celery, cut into pieces Directions Preheat broiler. While broiler is heating, place chicken in a large pot and cover with 2 inches of water. Bring to a boil and continue to boil for ten minutes. Drain and set aside. While wings are boiling, combine hot sauce, lemon juice and broth in a small bowl. When broiler is heated, place wings on a pan 5-6 inches from the flame and broil 5-6 minutes, until skin has begun to blister and brown. Turn and broil for an additional 5-6 minutes. Place wings on a baking sheet and drizzle with hot sauce mixture, turning to coat. Place under broiler for an additional 1-2 minutes, until heated through. Serve with additional hot sauce and plenty of celery sticks. KICKIN' VEGGIE CHILI Ingredients • 1/2 cup TVP (texturized vegetable protein) • 1 cup water • 2 1/2 tablespoons olive oil • 1 medium onion, chopped • 4 cloves garlic, minced • 1 teaspoon salt
• • • • • • • • • • • • • •
1 teaspoon pepper 2 teaspoons chili powder 1 teaspoon ground cumin 2 teaspoons ground cayenne pepper 1/4 teaspoon cinnamon 1 tablespoon honey 1 can hot chili beans, do not drain 1 can medium chili beans, do not drain 1 can black beans, drained 2 cans diced tomatoes green bell pepper, seeded and chopped 2 carrots, finely chopped 1 bunch green onions, chopped 1 bunch cilantro, chopped
Directions Soak TVP in water for 30 minutes then drain off water. Line a colander with paper towels and press TVP drain of remaining water. Heat oil in a skillet and saute TVP, onion and garlic until onions are tender and TVP is browned. Add all ingredients to the crock pot and allow to cook on low for 3-4 hours. MICROWAVE POTATO CHIPS Ingredients • 1 tablespoon vegetable oil • 1 potato, sliced paper thin (peel optional) • 1/2 teaspoon salt, or to taste Directions Place oil into a Ziploc type bag and add potato slices. Shake bag to coat slices. Spray a dinner plate with nonstick spray and arrange a single layer of potatoes on it. Cook in the microwave for 3-5 minutes, until lightly browned. Chips MUST be browned in order to turn crispy. Sprinkle chips with salt to taste. Repeat with remaining slices. Makes approximately 4 servings. *Please note that chips are not the healthiest of snacks. This recipe simply gives you control over salt content, flavor and eliminates the preservatives found in mass produced, bagged chips.
Do It Yourself Veggie Burgers By Mary Whetstine Why spend an exorbitant amount of money on frozen veggie burgers when you can make something that tastes much better in your kitchen? This recipe makes a deliciousand versatile-sandwich. VEGGIE BURGERS Ingredients • 1 red onion, finely chopped • 6-1/2oz cremini mushrooms, finely chopped - I couldn't find these so I just used baby bellas • 11oz hard tofu - i prefer the super firm, extra protein wildwood brand tofu • 2-3 cloves of garlic • 3-4 tbsp cilantro • 2 cups wholegrain flaxseed bread crumbs - I could not find these either, but the regular ones worked fine • 1 heaped tbsp tomato paste • 2 tbsp balsamic vinegar • 2 tbsp chili oil • 1-1/2 cups wholegrain flaxseed bread crumbs, extra • 6 wholegrain bread rolls - I used flat bread sandwich buns • 1/2 cup Vegan Mayo - I used Dijon vegan mayo • Sun dried tomatoes in olive oil to taste • 2oz baby spinach leaves Directions In a pan, heat about a teaspoon of olive oil and saute the onions until soft. Add the mushrooms and cook for another 3-4 minutes. In a food processor, add 8 oz of the tofu with garlic and cilantro. Blend until smooth then transfer this to a bowl and stir in the onion- mushroom mixture, breadcrumbs, tomato paste, vinegar and hot sauce/chili oil. Grate the remaining tofu and add it to this mixture Stir until well mixed and then refrigerate for about 30 minutes. Divide this mixture into 6 patties, pressing together well - I actually got 8 out of it. Coat them well with the extra bread crumbs. In a pan (I used the same where I sauted the onion and mushroom mixture), add some olive oil to coat the pan and shallow fry or pan fry the patties. Cook them 4-5 minutes on each side or until they are golden. Make sure to turn them carefully to prevent them from breaking. Drain on paper towels. Then is the building! We put Dijon vegan mayo, spinach, and sundried tomatoes on ours! SO TASTY! To compliment this dish, we made sweet potato fries as well coated in rosemary, garlic, olive oil, salt and pepper (to taste). DELICIOUS! :D
Gluten Free Pecan Peanut Butter Cookies By Heather Bryant If you have been diagnosed with celiac disease or told by your doctor that you need to follow a gluten free diet, you may think that you can no longer enjoy peanut butter cookies. This is simply not true! I have a recipe that allows you to indulge your childhood memories without suffering in agony. This recipe makes approximately 24 tablespoon sized cookies. GLUTEN FREE PECAN PEANUT BUTTER COOKIES Ingredients • 3 1/4 cups peanut butter • 6 eggs, slightly beaten • 3 1/4 cups white sugar • 2 1/4 cups chopped pecans Directions Preheat oven to 350 F and line baking sheets with parchment paper. Combine the peanut butter, sugar and eggs, mixing thoroughly until smooth. Stir in the chopped pecans. Drop onto cookie sheet(s) by the tablespoonful and bake for 10-12 minutes or until a light golden brown. Allow to cool completely before enjoying.
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Holidays, Special Occasions, Party Planning
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A Super Bowl Sunday Feast for Foodies By Aimee Plesa While watching this year’s Super Bowl playoffs, I was disappointed to have my favorite and backup teams both knocked out of contention over the wildcard weekend. With both the Bengals and Steelers out of the playoffs, I threw my allegiance behind the Saints. Not only were they a good team, New Orleans has some great regional cuisine. Suddenly, I was dreaming of hosting a Super Bowl party filled with the delights of New Orleans-pralines, beignets, gumbo, jambalaya, king cake and more. The following weekend, my dreams were dashed when the Saints fell to the 49ers. Instead of planning a “Big Easy” inspired Super Bowl party, my thoughts turned to a buffet that pays homage to ALL of the play off teams from this past season. CINCINNATI BENGALS Cincinnati Style Chili Ingredients 1 pound extra-lean ground beef 2 cups beef broth 1 clove garlic, minced 1 tablespoon chili powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon red (cayenne) pepper 1/2 teaspoon salt 1 1/2 tablespoons unsweetened cocoa 1 can tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar Directions • • • • • • • • • • • • •
Finely chop ground beef. Add beef and broth to a stock pot and simmer for 30 minutes. Add all remaining ingredients and allow mixture to simmer over low heat for 2 hours, stirring occasionally. When thickened, serve immediately over cooked spaghetti or hot dogs. Garnish with chopped onions, kidney beans, oyster crackers and finely shredded cheddar cheese as desired.
HOUSTON TEXANS BACON WRAPPED JALAPENO POPPERS Ingredients 8 ounces cream cheese 3/4 cup shredded cheddar cheese 1/2 tablespoon salt 1/2 tablespoon pepper 1/4 teaspoon garlic powder 14 teaspoon onion powder Dash cayenne pepper 8 strips of bacon, cut in half 8 fresh jalapenos, washed Directions Preheat oven to 375 degrees F. In a small bowl, combine cheeses and spices. Remove the tops from the peppers, cut in half and remove the seeds. Stuff each half pepper with cheese mixture then wrap with a half slice of bacon. To keep the bacon from falling off the pepper, secure it with a toothpick. Bake in a shallow baking dish for 20 minutes, or until bacon is evenly browned. PITTSBURGH STEELERS SMOTHERED PIEROGIES Ingredients • 1/2 pound Italian sausage, crumbled if bulk or cut into bite size pieces if links • olive oil • 1 onion, sliced • 1 green pepper, sliced • 1 red pepper, sliced • 2 cloves garlic, minced • 2 teaspoons parsley • 1/8 teaspoon oregano • 1/8 teaspoon basil • salt and black pepper to taste • olive oil • 1 1/2 boxes frozen pierogies (1 1/2 pounds) • 1 (8 ounce) package shredded mozzarella cheese • 1/4 cup grated Romano cheese
In a large skillet, cook sausage until browned. Drain and place in a bowl, pour excess grease from skillet. Add olive oil the skillet and stir in onion and peppers. Cook until all veggies are tender, 6-8 minutes. Add garlic and cook an additional minute then sprinkle in seasonings, stirring to combine. Add mixture to the drained sausage. In a clean skillet, heat olive oil. When hot, add pierogies and cook until golden on each side and heated through, 5-6 minutes. Top cooked pierogies with sausage mixture and sprinkle with cheese. Cover and cook until cheese is completely melted. DENVER BRONCOS GREEN CHILI • 4 fresh tomatillos, husked, peeled, and halved • 3 Anaheim chile peppers, seeded and halved • 3 jalapeno peppers, seeded and halved lengthwise • 1 medium onion, halved • 1 green bell pepper, seeded and halved lengthwise • Olive oil • Salt to taste • • • • • • • • • • • •
1 tablespoon olive oil 1 1/2 cups pork shoulder, cubed salt and ground black pepper to taste 2 tomatoes, chopped 4 cloves garlic, minced 1 beef bouillon cube 1/2 (12 fluid ounce) can or bottle lager-style beer 2 teaspoons oregano 1 teaspoon parsley 1 tablespoon ground cumin 1 teaspoon chili powder 4 ounces cream cheese, cubed and at room temperature
Directions Preheat oven to 425 degrees F. Place the halved veggies on a baking sheet and drizzle with olive oil. Roast until brown spots begin to appear, about 30 minutes. Allow to cool until you can comfortably handle them then chop vegetables into bite-size pieces. Heat more olive oil in a large skillet and fry the pork until
browned. Sprinkle with salt and pepper to taste. Add pork, cooked veggies and all remaining ingredients EXCEPT the cream cheese to a slow cooker. Turn on low setting and cook for 6 hours. About a half hour before serving, add cream cheese cubes to the slow cooker. Stir well before serving to ensure it has melted completely. BALTIMORE RAVENS HOW TO MAKE A SMITH ISLAND CAKE Using your favorite cake batter, bake 8 thin layers of cake by pouring a small amount of batter into 9 inch round cake pans. Make sure the batter is spread to cover the bottom of the pan and the edges are slightly thicker than the inside. Bake 10-14 minutes, making sure to not overcook. Allow to cool for a few minutes then gently loosen with a knife and cool completely on racks. When cakes are cool, begin assembling the cake. Place the first cake layer on the serving plate and frost with enough frosting to cover the cake. Add another cake and repeat the process until all cakes have been neatly stacked and frosted. Use remaining frosting to frost the edges and top. If desire, garnish with fresh fruit, chopped candy bars, nuts, etc. NEW ENGLAND PATRIOTS QUICK & EASY NEW ENGLAND CLAM CHOWDER Ingredients • 1 can New England clam chowder • 1 can condensed cream of potato soup • 1 can condensed cream of celery soup • 1 (6.5 ounce) can minced clams • 1/2 cup chopped onion • 1/2 cup chopped celery • 1 tablespoon margarine • 4 cups half-and-half cream Directions In a large saucepan, cook celery and onion in the butter until soft. Add remaining ingredients and cook until heated through.
DETROIT LIONS MAURICE SALAD Ingredients • 2 teaspoons white wine vinegar • 1 1/2 teaspoons lemon juice • 1 1/2 teaspoons onion juice • 1 1/2 teaspoons white sugar • 1 1/2 teaspoons Dijon mustard • 1/4 teaspoon mustard powder • 1 cup mayonnaise • 2 tablespoons fresh parsley, chopped • 1 hard-cooked egg, diced • 1 pound cooked ham, cut into 1/2 inch pieces • 1 pound turkey breast, cut into strips • 14 ounces Swiss cheese, cut into strips • 1/2 cup sliced sweet gherkin pickles • 1 head iceberg lettuce, rinsed, dried, and shredded • 12 pimento stuffed olives Directions Whisk together the first seven ingredients, add parsley and egg and mix well. Set aside. In a large bowl, combine ham, turkey, cheese and pickles. Add dressing and mix until well combined. Place lettuce on a plate and top with the dressing mixture, garnish with olives. NEW ORLEANS SAINTS PRALINES Ingredients • 1 cup light brown sugar, packed • 1 cup granulated sugar • 1/2 cup light cream • 1 1/2 cups pecans • 2 tablespoons butter Directions Combine sugars and cream in a saucepan and bring to boil over medium heat, stirring occasionally until mixture forms a thick syrup. Add pecans and butter and continue to cook over medium heat, stirring frequently, to 238-240 degrees F. Remove from heat and let cool for 10 minutes. Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
ATLANTA FALCONS PEACHES & CREAM BARS Ingredients • 1 (8 ounce) package refrigerated crescent rolls • 1 (8 ounce) package cream cheese, softened • 1/2 cup sugar • 1/4 teaspoon vanilla extract • 1 (21 ounce) can peach pie filling • 1/2 cup flour • 1/4 cup packed brown sugar • 3 tablespoons cold butter or margarine • 1/2 cup chopped pecans Directions Preheat oven to 375 degrees F. Spray a 9X13 inch pan with non-stick spray. Line the bottom of the pan with crescent roll dough, spreading evenly across the bottom and slightly up the sides. Bake for 5 minutes. Mix together cream cheese, sugar and vanilla. Blend until smooth then spread over baked crust. Spoon peach filling over the cream cheese mixture. In a small bowl, combine flour and brown sugar, cut in butter until coarse crumbs form. Add pecans and sprinkle over top of peach filling. Bake 25-30 minutes, until edges are golden brown. Cool 1 hour before serving, store covered in the refrigerator. NEW YORK GIANTS BLACK AND WHITE COOKIES Ingredients • 1 cup unsalted butter • 1 3/4 cups sugar • 4 eggs • 1 cup milk • 1/2 teaspoon vanilla extract • 1/2 teaspoon lemon extract • 2 1/2 cups cake flour • 2 1/2 cups all-purpose flour • 1 teaspoon baking powder • 3/4 teaspoon salt • 4 cups powdered sugar • 1/3 cup boiling water • 2 (1 ounce) square bittersweet chocolate, chopped
Directions Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time. Stir in the milk, vanilla, and lemon extract. Sift together flours, baking powder and salt. Add a little at a time to the wet mixture. Using a 1/4 measuring cup, measure out by cupfuls and swirl into a circle using the back of a large spoon. Bake 15-20 minutes, until edges begin to brown. Gently remove from parchment and allow to cool completely. While cookies are cooling, add powdered sugar to a large bowl and add hot water, a little at a time, until frosting is thick and spreadable. Divide frosting equally, placing half in a double boiler of simmering water. Add chocolate and stir until melted. Frost cookies with half white frosting and half chocolate. Allow to harden before storing or serving. GREEN BAY PACKERS THREE CHEESE FONDUE Ingredients • 1 clove garlic, cut in half • 1 cup white wine • 1 tablespoon butter • 1 tablespoon all-purpose flour • 7 ounces Gruyere cheese, shredded • 7 ounces sharp Cheddar cheese, shredded • 7 ounces Jarlsberg cheese, shredded Directions Using the cut side of the garlic, rub in the inside of the fondue pot. Discard garlic when done. In a small pan, bring the wine to a boil. While the wine is cooking, add the butter to another pan. Melt over low heat then add flour, cooking 3-4 minutes, stirring constantly to avoid scorching. Slowly add the wine to the flour mixture, whisking to remove any lumps. Add the shredded cheeses, a handful at a time, until melted and smooth before adding more. When all cheese has been added and the mixture is smooth, pour into prepared fondue pot and keep warm over a low flame.
SAN FRANCISCO 49ERS FISH TACOS Ingredients • 1 cup all-purpose flour, plus 1/4 cup reserved for dusting • 2 tablespoons cornstarch • 1 teaspoon baking powder • 1/2 teaspoon salt • 1 egg • 1 cup beer • 1 pound cod fillets, cut into 2 to 3 ounce portions • 1/2 cup plain yogurt • 1/2 cup mayonnaise • 1 lime, juiced • 1 jalapeno pepper, minced • 1/2 teaspoon dried oregano • 1/2 teaspoon ground cumin • 1/2 teaspoon dried dill weed • 1 teaspoon ground cayenne pepper • 1 (12 ounce) package corn tortillas • 1/2 medium head cabbage, finely shredded Directions Preheat oil in deep fryer to 375 degrees F. Sift together flour, corn starch, baking powder and salt. In a small bowl, blend egg and beer then mix with the dry ingredients. Dust cod lightly with flour then dip in beer batter and fry until golden and crunchy. Drain on paper towels. While cod is frying, mix together yogurt and mayonnaise. Slowly add lime juice-the consistency will be a little runny. Blend in jalapenos and seasonings. Set aside. Once cod is fried, fry the tortillas to a light crisp. Drain briefly then add cod, sauce and shredded cabbage. If desired, serve with pico de gallo and a lime wedge.
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Superbowl Sunday-A Family Tradition By Chris Wittmann & Dave Wittmann Superbowl Sunday is a big deal at the Wittman house. We love football, and like many Americans, we love an excuse to get together and eat. Super Bowl Sunday gives the members of our family the perfect opportunity to come together and celebrate our two passions. The menu of the day is almost always spaghetti. It can be simmering away while you tend to more important things-the game! You can't have a spaghetti without bread, and you can't have a super bowl party without chips and dip. Those are also on the menu. TIP FROM CRISS: Fresh herbs are best for spaghetti. I no longer grow herbs indoors, but do often tie herbs in bunches and hang them to dry. Basil should be frozen, or bought fresh from the market. MOMMA’S SPAGHETTI Ingredients • 1 lb ground beef or sweet Italian sausage • 2 or 3 cloves garlic – pressed • 1 onion chopped • 1 sprig basil • 1-28oz can tomato sauce • 1-12 oz can tomato paste • 1-28 oz can diced tomato's • 1 cup chopped mushrooms • 1 tsp dried oregano • ½ tsp dried thyme (1-1/2 tsp fresh) • 1 tbsp olive oil • 2 tbsp fresh grated parmesan cheese • ¼ cup dry red wine (optional) Directions Brown meat, onions, garlic and herbs. Add all other ingredients and simmer over medium-low heat for about 2 hours. Ladle over spaghetti noodles as desired. Serves 8 to 10.
If you are short on time, you might want to try Momma's Quick and Easy Marinara sauce (recipe follows). I prefer it over eggplant or chicken, but I am sure spaghetti will not mind being sauced this way. This recipe is easily doubled. MOMMA’s QUICK and EASY MARINARA SAUCE Ingredients • 1 package dry onion soup mix • 1 cup red wine • 1 garlic clove pressed • 1-28 oz can tomato sauce Directions Stir all ingredients together in sauce pan over medium heat until heated through, about 10 minutes. Serves 4 MUSHROOM BREAD Ingredients • 1 loaf French bread • 1/2 cup butter or margarine • 8 oz mushrooms finely chopped • ¼ cup chopped onion • 2 tsp freshly chopped parsley • ½ cup freshly grated parmesan Directions Preheat oven to 350 degrees. Slice bread 1 to 1 -1/2 inches thick, do not slice all the way through. Melt butter and remaining ingredients together. Spread mushroom/butter mixture on both sides of bread Wrap loaf tightly in foil and bake for 25 minutes. Serve warm. TIP FROM DAVE: This bread can be substituted for garlic bread, or served as
Don’t forget-Super Bowl Sunday is February 5th this year!
DAVE’S EASY CHEESE DIP Ingredients • One jar salsa • One pound mild sausage • One small package (16 oz) Velveeta Directions Brown sausage in pan. Chop Velveeta into one inch cubes. Add all ingredients to crockpot. Stir frequently until cheese is melted. Serve with corn chips (tortillas).
DO YOU KNOW? SUPER BOWL TRIVIA 1. What NFL game takes place one week before the Super Bowl? 2. When was the first Super Bowl held? 3. What city is hosting this year’s Super Bowl game? 4. Who dubbed the championship game the Super Bowl? 5. Which team has won the most Super Bowls? 6. Who won the first Super Bowl? 7. The Cincinnati Bengals lost the Super Bowl twice to which team? 8. What 4 teams have never played in a Super Bowl? 9. What two cities have hosted ten Super Bowls each? (This number includes the already scheduled 2013 Super Bowl) 10.What coach is credited with breaking the Super Bowl Curse? 11. Hometown Heroes! Two Springboro alumni have played (or will play) in the Super Bowl. Who are they? Answers 1. Pro Bowl 2. January 15, 1967 3. Indianapolis 4. Lamar Hunt 5. Pittsburgh Steelers have won 6 6. Green Bay Packers 7. San Francisco 49’ers 8. Cleveland Browns, Detroit Lions, Jacksonville Jaguars and Houston Texans 9. Miami, Florida and New Orleans, Louisiana 10. Bill Belichick 11. Brad Lamb of the Buffalo Bills and Jake Ballard of the New York Giants
How To Make Valentine’s Candy For Your Sweetheart By Aimee Plesa Valentine’s Day is one of the biggest days of the year for the candy industry, and with good reason. Who doesn’t like getting something sweet as a gift? Instead of spending your hard earned money on a box of mass produced candies, why not make your sweetheart something from your own kitchen this year? Your gift will be all the sweeter for the time and effort you put into it. Cake balls are easy, versatile and all the candy rage right now. CAKE BALLS Ingredients • 1 boxed cake mix and the ingredients needed to bake the cake as directed on the package (water, eggs, oil) • 1 tub prepared frosting • 2 packages chocolate bark or candy coating • Colored sprinkles, chopped nuts, colored sugar, etc as desired to garnish Directions Bake cake as directed. Once the cake has baked and can be handled comfortably, break into pieces and crumble while still in pan. Add one half of the frosting to the crumbs and mix until well combined. If mixture appears too dry, add a little more frosting until it holds it shape when rolled into a ball. Roll all of the mixture into 1 inch balls and place on a baking sheet lined with waxed paper. Place in the refrigerator for about a half hour to allow balls to firm up. When ready to dip, pour candy coating in a microwave safe bowl and microwave in 30 second intervals until smooth and creamy. After each 30 seconds, stir well before returning to microwave. To coat, drop 3-4 balls into the melted coating, rolling to coat completely. Use a fork to gently remove, making sure to tap against the side of the bowl to remove excess coating. Place on waxed paper and sprinkle with your topping of choice, if desired. Allow coating to harden completely before serving or packaging. WHERE TO BUY SUPPLIES Cake Craft, Beavercreek, Joanne’s Fabric & Crafts, Miami Twsp, Hobby Lobby, Miami Twsp, Michael’s, Miami Twsp.
Why I Drink on St. Valentine's Day A Single Man's Guide to Surviving Couple's Holidays By Timothy J. Gabelman I'm a confirmed old bachelor. I live in a one bedroom apartment. With a cat. My mother has long ago given up notions of grandchildren and no one at family gatherings bothers any longer to ask if I'm ready to settle down yet. Most of my friends are in stable, committed relationships. Some are married. Some are involved in domestic partnerships. Some have open relationships with multiple partners of indiscernible gender. A few have children. Most own property. I hate February 14. Not for the reasons you might think, though. I like being single. I like being able to come home whenever I want and having only to hear my half-starved cat's meows reprimand me. I like that my toothpaste bottle only gets squeezed from the bottom of the tube as is right and natural. I like that going to the laundromat costs half as much as it would if I had to wash twice as many whites with someone. I like that I can decorate my apartment with the accoutrements of proud, single life: no personal photos and lots of empty wine bottles. I hate February 14 because most of my friends feel the irrepressible urge to think that everyone deserves to be as happy as themselves; in other words: married. Or at least set up on a blind date with some friend that they just know that I'm gonna loooove!
Having attended a few dinner parties with such friends, I find both their desire to thrust their strange, alien lifestyles onto me and their complete lack of knowledge of people that I'll like to be both disheartening and frightening. I have watched, in hidden glee, as relationships have dissolved before my eyes like the lit end of a cigarette. I have watched in fascination as parents determine how to split up kids for visitation days, all but announcing for all to hear which of their offspring was their favorite. I have watched divorce papers served on unsuspecting partners. So, when confronted by a holiday that is supposed to honor monogamous relationships as the epitome of human evolution in spite of the overwhelming anecdotal evidence to the contrary, I can't help but sit alone in my apartment with my cat and open a bottle of wine. When I drink on St. Valentine's Day, though, it is not a drinking for the mourning of things lost, but rather a happy celebration of things gained: freedom and self-respect chief among them. Of course, drinking for such reasons demands excellent wine and I think that splurging a little bit for the sake of self-respect is a fair way of spending that end of the year bonus that you don't have to share with anyone. This is the reason that Kroger stores have the high-price section and today is the day that single wine lovers should take advantage of it! The other 364 days of the year, I will happily write about how wine elevates the experience shared by two or more close friends and how great wine can be found at a value price. Today, though, we aim for being happy with one's own self; we aim for loving who we are as an individual. That, dear reader, demands expensive wine. If you're ready to celebrate your independence, consider opening a bottle of bubbly. One of my all-time favorites is Mumm Napa Napa Valley Brut Prestige (Kroger, $24.99). This excellent wine, made in the traditional Champagne style, possesses a delicate bubble structure with a full, creamy mouth-feel. It opens with soft lemon-peel, honeysuckle, and almonds on the nose and turns to orange blossom, peach, and yeasty brioche on the palate. Its a dry wine so it would be a perfect accompaniment to light fare if you were snacking in front of the television.
For the more discerning solo wine drinker, look for Artesa Carneros Pinot Noir Reserve 2008 (Kroger, $39.99). I have to confess, I had never been a fan of the Carneros appellation until trying this bottle, but it made a believer out of me! Gobs of chewy dark fruit, zippy acid levels, and a structured balance of oak make this wine truly remarkable. It is decadent and rich, layered with silky complexity and the sort of haunting flavors that would make Miles swoon. If you're single on February 14, regardless of the reason why, make this the year that you don't drown your sorrow, but rather embrace your independent streak with a bottle of exceptional wine. Singles unite! Be as proud of who you are as what you drink!
St. Valentine's Menu A Food and Wine Pairing to Share By Timothy J. Gabelman St. Valentine's Day, to me, is rarely about being in love with someone; rather, it is about loving the simple things in life that make me happy. I love being in the kitchen. I love preparing a meal for close friends. And I love opening a great bottle of wine to go with it! This year, I've decided on the following dish to tickle the palates of those fortunate enough to end up at my dinner table on February 14: GARLIC MASHED POTATOES (my own recipe) Ingredients • 1 Russet potato per guest • 5-6 Cloves of garlic, finely minced • 1 Sprig of rosemary, finely chopped • 1 Stick of butter, cut into quarter-inch cubes • Heavy whipping cream • Kosher salt • Pepper Directions Bring a large pot of lightly salted water to a boil. Clean the potatoes under cold running water and slice into quarter-inch pieces. Carefully slide the slices into the boiling water (remember its hot!) and allow to cook thoroughly, 10-15 minutes. Remove from heat and drain the water. Place the sliced potatoes in a large mixing bowl. While still hot, add the minced garlic, chopped rosemary, and small cubes of butter. Using a hand mixer, beat the potatoes while pouring small increments of the whipping cream until fluffy. Can be returned to a pot on the stove, covered, under light heat until ready to serve. Serve with salt and pepper to taste.
PANCETTA WRAPPED CHICKEN BREASTS (my own recipe) Ingredients • 1 Chicken breast per guest • 2-4 thin slices of pancetta per breast depending on size • Thin sliced shitake mushrooms • Fresh mozzarella cheese • 2-3 Sage leafs per breast • 1 Cup of dry white wine • 2 Peppers, sliced • 2 Cloves garlic, minced • Kosher salt • Extra virgin olive oil Directions Slice through one side of the chicken breast without going through, creating a pocket in each one. Stuff with the mushrooms, the cheese, and the sage. Wrap the pancetta around the chicken breasts and brush with the olive oil. Refrigerate for at least 2 hours but up to 6, in a shallow pan. Remove from the refrigerator, pour the wine over the chicken, add the peppers and garlic around the chicken breasts. Bake in a shallow pan, uncovered, at 350° for 45-50 minutes, until the juice runs clears when pierced with a fork. Serve immediately with a dash of salt. PARSLEY STUFFED SHRIMP (adapted from The Splendid Table) Ingredients-Stuffing • Extra virgin olive oil • 1/3 Cup unflavored bread crumbs • 1 clove garlic, minced • 2 Tablespoons minced Italian parsley • 1 Tablespoon minced onion • Salt and freshly ground pepper to taste
Ingredients-Shrimp • 1 pound raw jumbo shrimp • Extra virgin olive oil • Salt and freshly ground pepper to taste • 2 large lemons, cut into wedges Directions Mix all of the ingredients for the stuffing together in a small bowl. After shelling and deveining (if necessary), gently cut into the curved side of each shrimp, being careful not to go through, to create a small pocket. Carefully spoon a generous helping of the stuffing into each shrimp. Refrigerate for 2-6 hours. Remove from the refrigerator and brush with the olive oil. Place under the broiler for approximately 2 minutes on each side. Dust with the salt and pepper to taste and serve with the lemon wedges.
I had originally intended this menu for a New Zealand Sauvignon Blanc like Nobilo Marlborough Sauvignon Blanc 2010 (if you aren't drinking wines from New Zealand, shame on you!), which would be great as an appetizer if served with the shrimp all on its own. This wine displays an amazing nose of grapefruit, nectarine, guava, pineapple, and jasmine. On the palate, it opens with delicious green apple, honey, green pepper, and peach, with racy acids. Against the lemon and parsley from the shrimp, this wine would be an amazing match. However good the Nobilo is, though, I don't think it has the structure or weight to match the totality of this menu's dining experience. For that, I think the meal calls for the wines of Burgundy. Burgundy enjoys a reputation of producing some of the finest wines of the Old World and also some of the most outrageously priced! Luckily, there are a handful of New World wineries that excel at emulating the Chardonnay style of Montrachet but at a fraction of the cost. One such example is the Columbia Crest Columbia Valley Grand Estates Chardonnay 2009 (Kroger, $13.99), an awardwinning wine from Washington state. It has a delicious nose of pineapple, honey, and white fleshy fruit; it carries over on the palate with a hint of sweet vanilla, bacon fat, and cloves. For the red lovers out there, check out Louis Jadot Bourgogne Pinot Noir 2009 (Kroger, $21.99). This silky and well-textured example of red Burgundy open with a nose of cherries, cloves, and cinnamon. On the palate, it has a weighty mouth-feel that stands up to the fatty, salty complexity of the pancetta. Light some candles, put on the Chet Baker recording, and romance not just the one the you choose to spend St. Valentine's Day with, but also your own palate with these great recipes and wine pairings.
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By The Glass-Wine Reviews and Guides, Bottoms Up-Beer Reviews and Guides, Liquor Reviews, Cocktails
Heatherâ€™s Coffee and CafĂŠ 505 South Main Street Springboro, OH 45066 www.heatherscoffeeandcafe.com Specialty wine and beer available for consumption on site or carryout Wine and beer events scheduled monthly. Please check our website for a complete schedule of events. Monday through Wednesday 7-4 Thursday and Friday 7-10 Saturday and Sunday Reserved for private events Heather Leuzinger Sukola, owner
Bottoms Up! Samuel Adams Infinium Ale By Aimee Plesa Samuel Adams is known for brewing some of the most popular seasonal beers on the market today. With brews such as Cranberry Lambic, Mighty Oak Ale and Rustic Season, this should come as no surprise to the seasoned beer drinker. Samuel Adams also offers special limited release beers. This beer is described as: “Our brewers worked for two years with the world’s oldest brewery, Germany’s Weihenstephan, to create this unique new beer style. A groundbreaking brew, made with only the four traditional ingredients: malted barley, hops, water and yeast, Infinium™ is a crisp champagne-like beer with fine bubbles and a fruity, spicy aroma. The crisp clean malt character and delicate fruit notes in this beer are complemented by a slight citrus flavor from dry hopping with Bavarian Noble hops. Bottle conditioning adds another layer of complexity and light spice notes. “ I was recently introduced to Sam Adams Infinium while attending a beer tasting at Heather’s Coffee & Café in Springboro. I purchased one of two bottles that were auctioned off during the evening and had high hopes for what this beer was to be. I came away from the experience with mixed emotions. APPEARANCE-this beer pours a rich, golden amber hue-reminiscent of apple cider. It has a fluffy head that lingers. And lingers. And lingers… Lots of small, tight bubbles in this brew. SMELL-I was immediately struck with a light, cotton candy type scent. Notes of bread and Juicy Fruit gum also come through.
TASTE-The taste of Infinium was unique and confusing. The flavor was immediately fruity and reminded me of sour apple. As I continued to taste, the flavor mellowed into what I can only describe as pineapple juice. MOUTHFEEL-Infinium is very light on the palate, it feels almost velvety going down. It is very bubbly like champagne, but doesn’t tickle the nose the same way champagne does. The carbonation actually feels quite light for the sheer amount of bubbling taking place in this brew. This beer goes down very easy, almost too easy considering it is 10.3% ABV. OVERALL IMPRESSION-Samuel Adams Infinium was a confusing brew for me right from the start. The pieces of this beer didn’t fit together at all. I found it overly sweet and almost fake tasting with a lack of bubbly feel considering how carbonated it was. Maybe I got swept up in the attractive packaging and the thrill of the chase from the auction, but I was rather disappointed with this beer from start to finish. This is quite surprising to me considering I am normally a big fan of Samuel Adams beers. The most positive thing I can say about this experience is that I can mark this off of my beer “bucket list”. Pair this beer with lobster, shrimp, fish, ham or medium bodied cheeses. It would also pair nicely with light appetizers and desserts. It’s light, fruity flavor will get lost against the bold flavors of Italian foods and BBQ. You can find out more about Infinium Ale, and all of the other brews offered by Samuel Adams online www.samueladams.com on Facebook www.facebook.com/ SamuelAdams and on Twitter www.witter.com/ SamuelAdamsBeer
By The Glass! Montevina Winery Amador County Barbera 2006 By Timothy Gabelman The history of California winemaking begins with an influx of Italian immigrants during the Gold Rush. Even today, the region is populated by the likes of Mondavi, Martini, Sebastiani, and other families that occasionally pay homage to the old country with bottlings of Italian grapes from American soil. The Barbera grape, as of 2000, was the third-most planted red grape in Italy, behind only Sangiovese and Montepulciano at 70,000 acres. It is most famous in the Piedmont region for the production of Barbera d'Asti. In California, Barbera accounts for only 8,000 acres of plantings and was originally a major source in the blending of jug wines. It is now finding a resurgence in the trend to grow Old World wines outside of the Chardonnay/ Cabernet Sauvignon/Merlot mold that has dominated California wine-making. Montevina Winery specializes in Italian grape wines, and the Primotivo cousin, Zinfandel. The winery was founded in 1970 and released its first wines in 1973. The Montevino Winery Amador County Barbera 2006 shows a nice nose of red raspberry, strawberry, and toasted almonds which carry over into the palate with hints of sweet oak, and juicy tannins. A light bodied wine, the acids are somewhat muted, leading one to assume that the wine is over-extracted; but with only 14.5% alcohol by volume, one can expect to find some residual sugar to liven up the fruit notes.
This is a perfect aperitif red or it can be served with lighter fair: pork chops or perhaps lamb come to mind as excellent choices. Price: $8.99.
BY THE GLASS SCORE: 84
95-100: Outstanding; 90-94: Extraordinary; 85-89: Very good; 80-84: Good; 7579: Mediocre; 50-74: Not recommended For more information about Montevina Winery and their varietals, please visit their website at http://montevina.com/ or on Facebook www.facebook.com/pages/Montevina-Winery/116630265028844?sk=info
By The Glass! Argyle Winery Willamette Valley Brut 2007 By Timothy Gabelman Although not strictly speaking a white wine, since this sparkling is a blend of Chardonnay (63%) and Pinot Noir (37%), it is too scrumptious to pass on, especially if you need a wine to serve for St. Valentine's Day. Argyle Winery has become, for me, the premier Oregon winery, consistently producing some of the most outstanding Pinot Noirs in the U.S. and at reasonable prices year after year of critical acclaim. This sparkling wine is one of the best examples of affordable wine -making to highlight terroir and individual identity. It is a testament to the efforts of a dedicated winemaker and that commitment shines through in this wine. The Argyle Winery Willamette Valley Brut 2007 opens with a nose of pretty white flowers, nectarines, and lemon peel. On the palate, it has a fine bubble structure and zippy acids around green apple, jasmine, peach, and toasted almonds. This is a perfect food wine with the potential to stand up to appetizers consisting of shellfish or hearty cheeses. It could even be served with salads as a first course. Price: $19.99.
BY THE GLASS SCORE: 89 95-100: Outstanding; 90-94: Extraordinary; 85-89: Very good; 80-84: Good; 7579: Mediocre; 50-74: Not recommended For more information about Argyle Winery and their varietals, please visit their • website www.argylewinery.com/ • Facebook www.facebook.com/ArgyleWinery • or Twitter www.twitter.com/ArgyleWinery
A Winter Cure-All The Hot Toddy By Sarah Marquis We have rung in the new year and have been met by curious weather. We’ve experienced down-right balmy temps mixed with “layering the kids ‘til they can’t put their arms down” weather. This means that probably a great deal of my fine readers are reading this article between cold med induced unconsciousness. V-Day is fast approaching *gasp* and you should never kiss your hunny when your nose is runny cuz….. you may think it’s sweet, but it’s snot. Sorry about that, I have inherited a bad joke gene. However, I have also inherited a great legend that speaks of a concoction of the ethol variety that may help you save your Valentine’s Day plans. Even if you’re not ill, it makes a great night cap. Though the exact origins of the toddy are unknown, just about any greatgrandma can give you their family’s take and how many times they’ve seen it fix someone right up. I personally proclaim the hot toddy a cold cure although others may scoff at the notion. Regardless, I must say that it beats the pants off chicken broth! Toddies are definitely good for helping you get some needed rest. CLASSIC HOT TODDY (this is a very versatile recipe) Ingredients • 1 1/2 oz brandy, bourbon, whiskey, or rum (most common being whiskey) • 2 oz boiling water • 3 whole cloves • 1 cinnamon stick • 1 slice lemon • 1 pinch ground nutmeg Directions Put the honey, boiling water, and whiskey into a mug. Place your cinnamon stick, cloves, and lemon slice in the mug and let it soak in the goodness for approximately 5 minutes. Remove the cloves and cinnamon. Sprinkle your nutmeg on the on top and snuggle up.
The definition of a hot toddy has evolved through the years to include not only this, but any hot beverage containing alcohol. According to www.merriam-webster.com, a toddy is “a usually hot drink consisting of liquor (as rum), water, sugar, and spices”. As a side note, toddy is the beverage and totty means short. Hot toddies are a drink and “Hot Tottie” is an Usher song featuring Jay-Z (heard here: www.youtube.com/watch?v=9_9XqyB7bQM&ob=av3n) . It’s not my musical choice (more of the metal type) but when you google “hot toddy”, it’s what comes up! But I digress… Nowadays, the modern versions of the toddy often include tea, as the following recipe illustrates: BASIC HOT TODDY Ingredients • 2 oz your choice of liquor either: brandy, bourbon, whiskey, or rum • 4 oz boiling water • 1 tea bag or tea spoon of loose tea (possibilities are endless!!) • Honey to taste Directions Brew your tea as usual by combining the water and the tea and steeping for 5-10 to get desired tea strength. Add your alcohol and sweeten with honey to taste. A few tea and alcohol combinations to consider: Chai and Vanilla Rum (some girls would find an adult version of a Chai Latte awful romantic.. just sayin’) Earl Grey and Bourbon Green Tea and Brandy (you may not need honey for this one) Enjoy your toddy responsibly and have a Happy V-Day!
Last spring, Jack Daniels introduced their new Tennessee Honey Whiskey, which would be wonderful for making toddies of all sorts. For more information about this product visit www.jackhoney.com
Winter’s Last Kiss Cocktail By Mary Whetstine Even though this winter has hardly begun (according to the National Weather Service, we are in the midst of the second least snowy snow season on record), it will soon be coming to an end. If you don’t want to wait until March to pay homage to the winter of 2012, this cocktail would make a delightful addition to a special Valentine’s dinner for two. Makes 1 serving. WINTER’S LAST KISS COCKTAIL Ingredients • Fresh squeezed blood orange juice, 1/4-1/2 orange per drink • Dash of raspberry framboise* • Sparkling wine • Lemon twist • Raspberries Directions Pour the sparkling wine into a champagne flute, stopping about 2 inches from the top of the glass. Add the blood orange juice and drizzle the framboise on top. Garnish with lemon twist and raspberries. Serve immediately.
*If you are unfamiliar with raspberry framboise, it is a type of Belgian Lambic (beer) that is brewed using fresh raspberries. It is does not have the hoppy, malty flavor one would expect from a beer. Instead, the flavor is quite fruity and a little tart. It makes an excellent beverage to savor during dessert. For a review of St. Louis Framboise, please visit our March/ April 2011 issue at www.devourdayton.com/2011/10/march-april-2011-issue.html
Valentineâ€™s Day Cocktail from Chambord Flavored Vodka For more information about Chambord Flavored Vodka, please visit www.chambordonline.com If you are planning a date this Valentine's Day, make it perfect, right down to the cocktail. Chambord Flavored Vodka enlisted New York City-based relationship expert Dr. Jane Greer, and her husband and partner in practice, Dr. Marc Snowman, to taste four new cocktails and provide their impressions on which cocktails are date night right. "Chambord Flavored Vodka is the World's Most Romantic Vodka," said Dr. Jane. "It is perfect in so many cocktails that can add that touch of romance to any date, Valentine's Day or not." The French Martini Dr. Jane says: "This cocktail is so smooth and scrumptious, perfect for the couple who likes Ballroom Dancing. I can see something very elegant - like Fred Astaire and Ginger Rogers - floating across the dance floor." Ingredients 1 1/2 oz. Chambord Flavored Vodka 1/2 oz. Chambord Liqueur 2 oz. Pineapple Juice Directions Shake ingredients with ice and strain into a martini glass. Garnish with raspberries. The Parisian Cosmo (right) "I love this drink so much. It's light and refreshing and I can definitely see it in a pitcher or by the beach. Think Group Date Activity if you enjoy this cocktail," Greer said. Marc Snowman added: "If you are having a Cupid's Cocktail Party, this drink is a winner." Ingredients 1/2 oz. Chambord Flavored Vodka 2 oz. Cranberry Juice 1/2 oz. Sour Mix Directions Shake with ice and strain into a chilled martini glass. Garnish with a lemon twist.
French Sparkle (left) "This is an elegant cocktail and should be enjoyed when it's truly a date that's a night on the town," said Greer. Husband Marc added: "If a man ordered this for his date, she would know how astute and intuitive he is." Ingredients 1 oz. Chambord Flavored Vodka 1 oz. Champagne 2 oz. Mango Nectar Directions Shake vodka and mango nectar with ice and strain into a chilled martini glass. Top with champagne. Garnish with a mango slice and a black raspberry.
Chambord Vodka and Perrier (right) "An active couple - one who likes date night to be bowling, paintball or even charades would love this," said Greer. Added Marc: "This is the all around winner for a man to order on any date." Ingredients 1 oz. Chambord Flavored Vodka 3 oz. Perrier 速 Directions Pour Vodka into a glass filled with ice and top with club soda. Garnish with a lemon wedge and a black raspberry.
About Dr. Greer Dr. Jane Greer is a nationally renowned relationship expert, marriage and family therapist, blogger, author, and radio host. She is creator of SHRINK WRAP, a media commentary on what we can learn from the trials and triumphs of celebrity relationships as seen in Psychology Today, Huffington Post, Metro, and on The Daily Buzz nationally syndicated morning show. She is a regular contributor to Galtime, and her "Doctor On Call" radio show features the popular call-in segment "Let's Talk Sex," airing the last Tuesday of each month @HealthyLife.net. Dr. Greer's newest book, What About Me? Stop Selfishness From Ruining Your Relationship, is available nationwide. About Dr. Snowman: Marc Snowman is a Psychotherapist in Manhattan, New York, who specializes in marriage and family counseling. In addition, his area of expertise is working with children and adolescents.
A special thank you goes out to Chambord Favored Vodka and the Baddish Group for supplying these tempting recipes and stunning images for us to use.
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