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.
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.
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)
It is chilly today in Phoenix. Not in comparison to colder climates, but for Arizona 50 degrees with the sun shinning is cold. When I received an e-mail from MySwitzerland, the fondue looked especially good. I know we have written about fondue before, but I wanted to share the following from Switzerland.
All about fondue
Where does fondue come from?
Surely everybody knows that fondue, that favorite hot cheese dish, turns every meal into a social occasion. If the Swiss hadn't had fondue on the menu for ages, someone was bound to have invented it - cheese fondue. Once the piece of impaled bread meets the delicious steaming mass of melted cheese, suddenly all is right with the world.
The story goes that a long time ago most Alpine dwellers were poor, the winters long and hard, the bread went dry in the bread bin and the cheese had become hard, so the hungry mouths gathered around the kitchen table for cheese fondue.
Another story tells us that a monk called Vacarinus invented cheese fondue in the 13th century. The reason was the strict rules forbidding the monks from eating their beloved cheese when they were supposed to be fasting. Vacarinus heated up and melted his cheese creation, thereby turning it into something different. This led to a lengthy debate, with the monks eventually deciding that this "cheese soup" was different from a piece of cheese, and therefore allowed during periods of fasting!
We do not know the date that fondue was invented: as early as 1863, a similar mixture (called "egg fondue" and comprising of Vacherin cheese, egg yolk, cream and butter) was mentioned in a popular Berne cookbook by Lisette Rytz, and in the 1900 edition it was replaced by "cheese fondue." Since around 1960, fondue has held a firm place in Swiss cuisine, and today every household consumes three and a half fondues per capita, per annum. What do you need for a successful fondue?
Spirit burner, cooking pot, plates, fondue forks.
Swiss cheese:
Usually Gruyere AOC and Emmental AOC, but also Vacherin Fribourgeois AOC, Raclette, Appenzell, Tilsiter and Sbrinz AOC work fine. It is cooked most quickly and conveniently directly on the cooker hob. If using a spirit burner, the cheese should only be allowed to simmer gently.
Wine:
A generous splash of dry white wine and a little lemon juice, but apple juice and sparkling wine are also suitable.
Spices:
Typically garlic, pepper and nutmeg. Onions, shallots, caraway seeds, paprika, green pepper and curry give fondue a special touch.
Accompaniment:
White bread, black bread, wholemeal bread, rye bread, baguette. Also potatoes and various vegetables.
Drinks:
A sparkling white wine or a cup of weak black tea.
The fondue starts to separate:
Put the cooking pot back on the hob and add a teaspoon of cornflour dissolved in white wine and a drop of fresh lemon juice. Stir vigorously and bring to the boil briefly.
The fondue is too thin:
Turn up the flame on the burner, add a little cornflour dissolved in wine or cherry brandy, as well as a handful of grated cheese. Stir.
The fondue is too thick:
Turn up the flame on the burner and add a little white wine whilst stirring vigorously.
Your guests would like more:
If you have some grated cheese left, you can make the fondue go further at any time. Turn up the flame on the burner, then add a little cheese and a little white wine whilst stirring vigorously. If you have no cheese left, tell your guests about the fantastic dessert you have prepared for them.
Which recipe is best?
A fondue made with Swiss cheese, of course! No other meal combines tradition, conviviality and pleasure in such a refined manner. So try a "Waadtlander," a "Freiburg" or a central Swiss cheese fondue – or create your own speciality: the wide selection of Swiss cheeses available leaves nothing to be desired. One thing is for certain: a fondue is always something a little different – and always a treat!
When I saw the press release about Kozy Shack introducing a chocolate pudding, I contacted them and offered to review the product. For those who know me, they will be shocked, as chocolate pudding or chocolate mousse is not a personal favorite. However, Norm enjoys both, so if necessary, I had a taster.
I told the PR firm I would review whatever they sent, as we both like and enjoyed Kozy Shack Rice Pudding and Tapioca. Little did I imagine I would be tasting so many varieties. The box arrived and I was overwhelmed by the samples: Chocolate Chocolate Hazelnut Chocolate Covered Strawberries Simply Well Dark Chocolate No Sugar Added Chocolate Mint.
Since we were having a guest for Sunday dinner, I decided to use the Chocolate Covered Strawberries as a pie filling as its container suggested. But instead of just putting it in a pie crust, I did the following: Pie consisted of: 1 shortbread pie crust 1 individual serving of "Simply Well Dark Chocolate" spread on bottom of crust 1 pint container of "Chocolate Covered Strawberries" added and spread as the main filling 2 individual servings of "Chocolate Hazelnut" spread over top Slivered almonds sprinkled over top Chilled overnight Decorate with whipped cream.
If I were making it again, I would serve in individual ramkins with a gram cracker crust.
Different flavors of the chocolate were distinguishable from one another. The three of us all had a second slice.
I have to admit that I tasted each filling before I added it, and I liked them. The puddings exhibited a much richer flavor than any chocolate pudding I've ever tasted. Of the three flavors in the pie, my favorite was the hazelnut. However, I liked them all.
Now, I was eager to try the "No Sugar Added Chocolate Mint." It was delicious and I can only compare it to a good piece of Fanny May Chocolate that contains a mint flavored chocolate in the middle.
I'm not shocked that Norm is thoroughly enjoying these tastings and evaluations. Nor am I shocked that Kozy Shack has more great flavors, as I knew they make excellent products. I am thoroughly shocked that I found chocolate pudding that I like in all five flavors.
Because I've judged chocolate, I knew I would be able to distinguish each flavor, texture and appearance. I'm also happy that my own palate reacted so favorably.
Kozy is has introduced all of the flavors across the country. Not every flavor is available at every store. When you see them in the refrigerator section, give them a try. I would be interested in your response.
Last October 22, 2009, I reviewed Aequare Chocolate. Well, I'm doing an update. It was so great, it deserves an update. My original post is much more detailed and covers the full line and history.
The International Food Wine & Travel Writers Association (IFWTWA) had a Conference at Sea in January 2010 and Aequare Chocolate was kind enough to provide us all with a 70% chocolate bar. It is as good as I remembered. I did not start it on the cruise ship, I waited until I got home and spreading each square out as an afternoon treat. Not sure how long that will last as I had two squares instead of one today.
A Chocolate Lovers Utopia
In short order, I was overwhelmed at how exceptional this Ecuadorian chocolate is in taste, flavor, aroma, presentation and desirability. It is a match for anything I've ever experienced. Michelle Winner, Vice President of IFWTWA, also wrote an exceptional review of this product. If you are a true chocolate lover, I encourage you to read it.
Let's move on to the bars:
Along with my samplers, we tasted a 70% Pure Arriba Cacao, 70% Pure Arriba Cacao with Lemongrass and a 55% Pure Arriba Cacao. They were all exceptional, but I was personally partial to the hint of Lemongrass.
Norm, who generally prefers milk chocolate, liked all of these. But his preference was the 55% bar. He also did a good job on the small chocolates. He could not believe how much he enjoyed the darker chocolate flavor of Aequare Fine Chocolates.
Once you've experienced these exceptional chocolates, please let me hear your comments.
As a side note, on Where & What in the World, you will only find reviews for products we like. If they do not measure up to our standards, we choose not to take the time to write about them.
I finally found it. A simple recipe for making my own cre'me fraiche. Yes, I can usually find it in my local market, but sometimes they run out. I prefer cre'me fraiche (French sour cream) to regular sour cream. This is how easy it is to prepare:
Cre'meFraiche
Ingredients
1 cup of heavy whipping cream
2 tablespoons buttermilk
Method
Combine the two ingredients well in a glass jar with a cover.
Let mixture stand, covered, at room temperature for 8-24 hours, until thickened.
Note: For those of us who live in warm climates such as Arizona and Florida, set in a cooler spot than summer room temperature.
Cooks Tips
We love cre'me fraiche in many dishes that call for sour cream, or heavy cream.
Spinach, pea, chicken and baked potato soup come to mind on this cool night.
Use in place of milk or cream or add a dollop over soup, baked potatoes or chili.
We also like to add a touch of cre'me fraiche to our creamy goat cheese and chive scrambled eggs.
Cream cheese works well in scrambled eggs too. It keeps them hot, rich and creamy.
For an elegant brunch, top soft scrambled eggs with American caviar and a dollop of your homemade cre'me fraiche.
You will come up with your own creations for this simple recipe. Please let us know.
This water is so good, I needed to repeat my post from Totally Food Wine & Travel on this blog.
When SOLE' Natural Mineral Water was gracious enough to provide water for all of our attendees on our IFWTWA Conference at Sea, I was thrilled. I had experienced it once in a restaurant.
We were able to taste and enjoy the new contemporary Arte offering which is the newest addition to the SOLE' collection. I fell in love with the bottle even before I tasted the water. Oh, how I wish my suitcase would have allowed me to bring it home.
The sleek, clear glass bottle features art by Leonardo DaVinchi. His art was picked to grace this bottle since he was known to be fascinated by water and its movement.
The taste is as wonderful as the bottle. This Italian mineral water flows from the same source as it has for centuries. SOLE' is a family run operation in Lombardy, Italy. We had the still version, but they offer sparkling as well. The sodium content is quite low and their does seem to be some natural sweetness.
You will probably just notice SOLE' in finer restaurants. However, you can purchase it online.
I thought it would be cost prohibitive, and was pleasantly surprised. I'm probably going to order a case for myself.
I'd encourage you to visit SOLE's website. You can learn the full family history as well as processing and mineral breakdown. The story behind this company is interesting in itself.
IFWTWA says thank you SOLE' for providing us with delicious water in a beautiful bottle to enhance our surroundings.
Brenda and I enjoy writing this blog, But, what we really like is when we have other contributors. Today, we are fortunate to have a post by Douglas MacKenzie. We always enjoy time spent with Doug and I'll tell you, he knows how to search out the best places. I just went to their website to check out menu and the offerings look delicious. Thanks Doug, I look forward to trying Petite Maison.
A town famous for authentic Mexican food and a cowboy steak is surprising many with the new and intimate French bistro inspired Petite Maison. Chef James Porter brings farm to table freshness to brunch, lunch and dinner in a stand alone building yet small location on Shoeman Lane in Old Town. There are only eight tables inside and about ten on the patio. There is a comfortable bar as well.
The food is classic French from escargot and foie gras to steak tartare and Coquille Saint-Jacques for appetizers. Don’t miss out on this first course – the plates tend to be on the smaller portion size so you will have room for the main course. The escargots have just the right hint of Pernod and the foie gras is accompanied with warmed caramelized apples.
For entrees the steak frites was pan seared and meant what a bistro plate should be. For a more wintry dish, the coq au vin’s braised chicken is what comfort food is all about.
Before the Hill Team set sail for the Caribbean Conference at Sea on Holland American, I revisited an old favorite spa of ours in Fort Lauderdale.
The Spa at Marriott's Harbor beach is better than ever. We have found this spa to be a secluded seaside oasis for many years.
The Spa offers far more than pampering, not that there is anything wrong with pampering. The Spa at Harbor beach is more of a journey to wellness. We like to combine our experience with a walk on the private beach or a dip in the spa pool and Jacuzzi.
A new treatment, called Seashell Therapy, is unique. This signature treatment uses heated tiger seashells to drizzle warm scented oil all over the body. Then, the smooth shells are used to message in the oil. The therapy resembles hot stone therapy, with a new sensation. Of course, there is a full menu of therapy and salon choices. We also enjoy Double Happiness - a mani-pedi that includes fresh Florida citrus massage.
The Harbor beach Marriott is a hotel that we highly recommend. It is especially handy if flying or cruising in or out of Ft. Lauderdale.
An IFWTWA member, Doc Lawrence, of Atlanta fame, has given me permission to share his article on Dr. King and wine. I felt you would appreciate and enjoy.
"On a rainy night in Atlanta, four men met somewhat accidentally in a wine store with a rear lounge. One was the great Civil Rights leader and Nobel Peace Prize Laureate, Dr. Martin Luther King, Jr. Another was the segregationist governor of Georgia. They were joined by the Pulitzer Prize winning newspaper editor Ralph McGill and the store owner, Jim Sanders, the foremost wine importer in the South at that time. Sanders, a gifted writer, recorded the events of that evening, typing everything on his ancient Underwood typewriter.
"As he approached death in 1999, Sanders told me the story and entrusted me with his manuscript. I promised to share it with the world and to this day believe it to be one of the most fascinating tales involving wine and its potential for peacemaking.
"I read Sanders' transcript of that historic evening on my Atlanta radio show and proudly share it as Jim Sanders intended. I hope you join in sharing this with others."
I wish I could take credit for finding this drink at Carefree Station. I'm passing on what I saw on Foodies Like Us.
Red Velvet Martini .5 oz Van Gough Dutch Chocolate Vodka .5 oz Stoli Vanilla Vodka .5 oz Chateau Monet Framboise Raspberry Liqueur Splash of Godiva Chocolate Liqueur
Pour all ingredients into a martini shaker. Shake and strain into a chilled martini glass rimmed with sugar and drizzled with white chocolate and raspberry sauce.
The Red Velvet Martini will be available at Carefree Station, located at The Spanish Village in Carefree, through Valentine's Day, Sunday, February 14, for $9.50.
You may want to check out Foodies Like Us. They publish great recipes of their own and from chefs like we do.
Cheers! I hope you enjoy this have have a great Valentine's Day.
While visiting the Temecula Valley, Norm and I visited Briar Rose Winery and experienced exceptional wines produced by Les Linkogle.
Les and his wife Dorian do things their way, and it works. In addition to the aroma and flavor being outstanding, it was evident you were experience some of the best wine ever.
In the tasting room, there were ribbons upon ribbons. Les Linkogle was asked which three wines lead the way for its many accolades in 2009.
Les and Dorian choose the following:
2007 Katrina Estate Zinfandel
Double Gold- $92.00 This amazing wine won Best of Appellation in
Fall 2009. Made in the
Old World style it is 100% Zinfandel and displays deep aromas of ripe black cherries and plumb laced with raisin, shadowed by spicy toasted oak notes that carry into a long luscious finish.
Co-owner Dorian Linkogle says she is , "T
hrilled and honored to be recognized by the Nape Appellation board."
2004 Petit Verdot Private Collection
Gold Medal $105.00 / From the "Private Collection" The 2004 Petit Verdot is a show stopper. It won the Chairman's Award at the Riverside International Wine Competition in the
Fall 2009.
This Petit Verdot displays wonderful aromas. It is jet black and dense with an enormous core of white pepper and spice. Aromas of blackberry and truffle are found just below the surface. The palate is filled with blackberries, clove and plum. The tannins are soft and round producing an incredibly long finish.
This wine is typically a blending grape. According to winemaker/co-owner Les Linkogle, "Few wineries are producing a single variety Petit Verdot, however Briar Rose has produced a Petit Verdot that received a unanimous Gold Medal from every Judge in the competition. Again, we are honored. "
2004 Cabernet Sauvignon $58.00
Awarded the Gold Medal Best of Class award at the Pacific Rim International Wine Competition
Fall, 2009, this
2004 Cabernet Sauvignon is rich and deeply concentrated with aromas and flavors of blackberry, currant and cassis, accented by nuances of sweet oak and spice. The wine has depth and complexity with a velvety finish.
The 2004 Cab also won Best Red single variety at the Temecula Balloon and Wine Festival and is one of Briar Rose's most popular wines. "We are so very proud of the Hand Crafted World Class wines produced at Briar Rose Winery and are always honored to be awarded such prestigious medals from such creditable International Wine Competitions," shares the owners Les & Dorian Linkogle.
For us, Briar Rose is a special occasion choice we thoroughly enjoy. Wine tastings are by reservation only.
