Where and what In the World

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Archive for February, 2010

Review: Italian Volcano Blood Orange Juice

Sunday, February 28th, 2010





I posted this on the IFWTWA Totally Food Wine and Travel Blog. But, this product is so good, I wanted to be sure those who follow Where and What in the World read about it.

How can Italian Volcano Blood Orange Juice be different? It is the ingredients and how processed with 100 % pure single origin citrus grown in Sicily, not-from concentrate, kosher, preservative free, juices that provide a fresh-squeezed taste.

When we were offered the opportunity to have our members taste Dream Foods Int. Italian Volcano Blood Orange Juice, I was eager to try it. But, I was also skeptical as to whether or not it would taste fresh-squeezed. I only drink fresh-squeezed. My skepticism was unfounded.

Dream Foods, Int. provided a sufficient quantity for our participants on the International Food Wine & Travel Writers 2010 Conference at Sea to have some for tasting during our first full day of meetings as well as in our cabins.

Delicious does not do this product justice. We all enjoyed the experience in the meeting room, but even more so in our cabins.

Each morning, I poured out approximately 4 or 5 ounces for Norm and I to toast in the day. Usually, that amount of orange juice does not satisfy me, but this did. It maintained the fresh flavor all week and did taste fresh- squeezed.

In addition to fresh tasting, this juice is high in vitamin C and potassium as well as antioxidants. I feel the glass bottle added to maintaining the fresh flavor.

In checking out Dream Foods Int. website www.dreamfoods.com, I discovered they also offer tangerine and lemon juices from Sicily, Volcano Lemon Burst and Volcano Lime Burst and Old Fashioned Premium Lemonade and Limeade.

In addition to ordering it on line, the website has a store locator. So, I headed over to A.J.’s and purchased some. Next time, I’ll try some of the other flavors.

Thank you Dream Foods Int. We thoroughly enjoyed your gift.

For more information: www.dreamfoods.com

1-877-9VOLCANO

info@dreamfoods.com

Pimiento Cheese with a Kick

Saturday, February 27th, 2010

Growing up, we had a lot of cheese–all types of cheese. On long train rides to the upper peninsula of Michigan, I can remember train stops. My standard order was a cheese sandwich. And, pimento cheese sandwiches were a favorite.

Here is a new twist on an old recipe:

Pimento Cheese Spread

(Makes about 3+ cups)
1 to 1-1/2 teaspoons of Dijon mustard
1 4-ounce jar chopped pimentos, drained
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
1/8 to 1/4 cup horseradish
3 tablespoons Grand Mariner liqueur
2 cloves garlic, minced
1 pound sharp cheddar cheese, grated
1/4 pound cream cheese

Method:
Combine all the ingredients except the cheese in a large bowl and mix well (food processor OK).
Add cream cheese and mix well.
Add cheddar cheese and mix lightly until blended.
Refrigerate overnight to let ingredients marry.
Serve with crackers or used as stuffing for celery or a vegetable dip.

Tip: This also tastes well grilled under the broiler for a couple of minutes on a slice of multi-grain bread.

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A Bigger Bloody Mary

Friday, February 26th, 2010


The traveling Hill team loves a good Bloody Mary, especially at a relaxing Sunday brunch after a long week at work. One place we like to explore on a Sunday morning is St. Armands Circle, near Lido Key Beach, in the Sarasota area of Florida. Our favorite spot is aptly named Cork. Cork is a creative cafe and wine bar. They recently hired Executive chef, Thomas Hodgson.

We have published several Bloody Mary recipes, classic and with a twist, always looking for the ultimate. We have finally found it! This fully loaded bloody Mary was enough for only one. However, the robust taste made us long for another.

At home, for brunch or a party, take your favorite Bloody Mary recipe and add the following until your glass is filled to the brim. We use mason jars.

Ingredients to add to Bloody Mary’s as to taste and space.
fresh cooked shrimp
cornichons
stuffed olives
celery stick with the leaves on

Although the above seems like enough, we also added a teaspoon of horseradish, a dash of hot sauce, fresh ground pepper and a lemon wedge. Truly a meal in itself.

However, anxious to try Chef Hodgson’s legendary culinary creations, we ordered our favorite, classic Eggs Benedict. Superb!

Cork
29 N. Boulevard of The Presidents, Sarasota, Florida 34236
941.388.CORK (2675)

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”















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