Modern Epicure
epicure: noun \e-pi-kyu'r\
one devoted to the sensual pleasures of food and wine.
First we had vodka, and it all pretty much tasted the same. Then we were introduced to “Premium” vodka through massive marketing campaigns that brought us brands like Absolut, which tasted like your basic Smirnoff, but came in a different bottle format. The next phase in the market brought us product that was distilled multiple times to smooth out the rough ends of the spirit, and gave us high end brands such as Grey Goose, Belvedere and the “Ultra Premium” Ciroc… which is actually made from grapes. And now, behold the “Luxury” designation of vodka found only in Double Cross™.
In a market already saturated with dozens of choices, why would the makers of the new Double Cross™ Vodka even consider taking on the massive advertising budgets of global liquor giants Diageo and Allied Domecq? I guess they wanted to make a better beverage, and to be brutally honest, I think they have succeeded.
Double Cross™ is distilled in Slovakia, half of the former Czechoslovakia, from 100% organic winter wheat using pure spring water from nearby Tatra Mountain. It is distilled seven times and then filtered another seven times using limestone, active charcoal and micro diamond dust… yes I said it, it is filtered with diamonds. Since diamonds are a girl’s best friend, you shouldn’t have a problem paying $50 retail for a bottle! That is of course if you can find it… it’s so new it’s not available everywhere… yet.
In a very short time, this vodka has already received a Four Star rating from spirits expert Paul Pacult, the Gold Medal for vodka at the San Francisco World Spirits Competition, and an Outstanding Rating of 91 points from Anthony Dias Blue in Tasting Panel Magazine. Even the unusual, yet stunningly beautiful bottle design won the Gold in San Francisco, making it the first vodka to win for both taste and package design. The bottle is so interesting to me that I have it displayed in my house along with my collection of modern art… you have to see it to truly appreciate it.
And what of the taste? Smooth, yes, but more importantly complex. There is a clear hint of citrus, a touch of pepper and a slight mineral finish. While it is easily mixed in cocktails, a true epicure will want to drink it on the rocks… perhaps with a lemon twist to bring out the natural flavors. In a martini you’ll want it dry, so dry that you’ll need to ask for Double Cross™ chilled and straight up with a twist. I don’t think you’ll want to sully this spectacular beverage with any dry vermouth.
To be successful in business, you don’t have to do anything extraordinary… just do something ordinary extraordinarily well. This is what the makers of Double Cross™ vodka have done. I hope to see it at every bar and lounge that I frequent, because Double Cross™ is now my call of choice!
For more information, please visit: Doublecrossvodka.com
This recipe has been in my family for years. I can still remember my grandmother & mother cutting up all the onions & celery when I was a child. This is my daughter's favorite. One year, when she was in college, I think everyone in her school tasted my stuffing and begged for more! Right Jennifer?
This recipe is for a larger turkey, but you can cut it in half for a smaller one.
2 loaves of bread ( I always use 2 Sunbeam Ranch loaves)
2 1/4 cups of butter
3 cups of chopped celery
3 cups of chopped onions
1 1/4 tsp. salt
1/4 tsp. pepper
The day before, break up the bread into small pieces in a flat pan to let it dry out. Keep tossing it so the pieces underneath also harden. With so much bread, this can take awhile.
The next day, put the bread cubes in a large pot, (the bigger the better).
Melt the butter in a saucepan and pour over the bread pieces.
Add the onions, celery, salt & pepper.
Mix well with your hands (clean of course) so that all the bread is moist from the butter.
Stuff the cavities of the turkey loosely.
If there is stuffing left, (there should be) just make packets out of double layered foil and bake in the oven. But watch these packets closely, so they don't burn. I cook my turkey at 325 so don't put these in the oven until the last hour. I check them after 30 minutes and if the onions & celery are soft then remove them from the oven and just let them sit.
Remove the stuffing from the turkey and mix in with the foil packets for moist stuffing!
Enjoy!!
My buddy Sergio Di Sappio owns a great restaurant in Chicago called Tango Sur. He introduced me to chimmichuri, which the Argentines use to grill everything. Here is my recipe:
Ingredients
Directions
Chop the garlic and the parsely. Add the chopped magic to the Olive Oil, Apple Cider Vineger and Lime juice mixture. Add the Red Pepper Flakes and stir. Here are my suggested marinating times for different things:
Fish and Shellfish 30 minutes to 1 hour
Chicken 1 to 2 hours
Pork 1 to 2 hours
Beef & Lamb 2 to 3 hours
You can grill, bake or pan fry anything with this marinade... I think it's great. And as my friend Jeff Dattilo would say, "Just Enjoy!"
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Garnish with red radishes or jicama. Serve with tortilla chips.
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado .)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2-4.
Variations
F or a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.
The fabled tales of the almost mythical beverage Absinthe are fascinating to say the least. Known as “The Green Fairy,” Absinthe was the muse for many of the greatest artist of the late 19 th to the early 20 th century until it was banned due to the temperance movement in Europe during World War I. It was the first casualty, so to speak, in the prohibition movement that eventually made its way to the US which gave rise to criminal underworld figures like Al Capone, as well as “legitimate” businessmen like Joseph Kennedy.
What could a single anise flavored beverage contain that would cause so much controversy and public outrage that the public would demand it be made illegal? While most believed the active ingredient Artemisia Absinthium, also called wormwood, was to blame, the true fact of the matter was that the extremely high alcohol content, as high as 90% alcohol by volume, was the reason Van Gogh cut his ear off! Drunk people do dumb things, and Absinthe simply allowed drinkers to get inebriated much faster than other alcoholic beverages.
The History of Absinthe
To get a better understanding of how “The Green Fairy” evolved, a brief bullet point history will bring you up to speed.
1792 - French Doctor Pierre Ordinaire develops the first Absinthe recipe in Couvert, Switzerland.
1805 - Commercial distillation of Absinthe begins in Pontalier, France. Demand for Absinthe quickly rises from 16 liters a day to over 30,000.
1840 - In an effort to ward off disease, the French Foreign Legion was prescribed Absinthe while fighting in Algeria. Upon their return to France, Soldiers demanded “The Green Fairy” in saloons and cafes from Paris to Rouen and throughout the country.
1870 - The French wine industry is decimated by Phylloxera making both red and white wines extremely scarce. This causes a boom to the Absinthe industry which last almost 30 years.
1888 - On Christmas Eve, an Absinthe inebriated, mentally anguished artist named Vincent Van Gogh cuts his ear off. While not a significant moment at the time, the act was one of many poor choices exercised by Absinthe drinkers across Europe.
1890 - The Moulin Rouge in Paris is in its prime and Absinthe is imbibed by millions all across Europe.
1906 - Belgium and Brazil ban Absinthe due to concerns of public safety.
1908 - Switzerland bans Absinthe because of public outrage due to the Lanfray-affair. A day before Jean Lanfray, a Swiss peasant, murdered his pregnant wife and two daughters, he had drunk two glasses of Absinthe, but he had no recollection of committing the horrendous crimes. At the same time, estimated consumption in France reached 36 million liters annually.
1912 - Absinthe is banned in the United States.
1915 - As the scapegoat for alcoholic beverages and due to the political machinations of wine producers, Absinthe is banned in France. A similar tasting non-wormwood containing beverages called Pastis quickly replaces “The Green Fairy.”
1998 - Sale of Absinthe is once again legalized in the European Union.
2000 - George Rowley and Marie-Claude Delahaye distil the original recipe Absinthe in France for the first time since the 1915 ban.
2007 - After extensive research, Absinthe is deemed legal in the US by the FDA.
How to Drink Absinthe
Today, “The Green Fairy” is enjoyed in mixed drinks and cocktails, with literally hundreds of recipes popping up each year. For purists, there is really one way to drink Absinthe, and that is in the ritualistic ceremony known as La Louche. To participate in this experience, you’ll need a glass, a slotted spoon, some cold water and sugar cubes. A bastardized version of La Louche made popular in the Czech Republic makes for a dramatic presentation using fire… but Absinthe snobs frown upon it.
La Louche Style
1. Pour one ounce of Absinthe into a glass.
2. Place a slotted spoon on top of the glass.
3. Place one or two sugar cubes on the slotted spoon.
4. Slowly pour four to six ounces of cold water over the sugar cubes.
5. Using the slotted spoon, stir the cloudy green beverage to dissolve the remaining sugar.
6. Enjoy!
If you would like to try the fire variation, pour the Absinthe over the sugar cube on the slotted spoon and light the cube on fire, which will invariably set your Absinthe on fire. To douse the flames, pour in the cold water and stir.
However you decide to drink Absinthe, one thing is very clear: “The Green Fairy” is back and consumption is rapidly growing around the Western World. While current levels of demand are not readily available, it is only a matter of time before sales eclipse the volume of Absinthe consumed during the Golden Age of “The Green Fairy.”
Having a crowd and want to make something ahead of time? This is wonderful!
5 Lbs. of Potatoes, peeled and cut into pieces.
1 - 16 oz sour cream
1 Large container of whipped cream cheese
Chives
Pats of butter
Boil & mash the potatoes as normal but don't use alot of milk.
Add sour cream and cream cheese. Mix well with electric mixer. Sprinkle with chives.
Put in greased large flat baking dish. Dot the top with butter.
Bake @ 325 for 1 1/2 hours (can be made ahead of time and refrigerated and baked when needed)
Bon Appetit!
by Meghan D. Ernest
Stretch marks aren't harmful, but they can be embarrassing and a pain to deal with. Most women will get them at least once in their lives, and stretch marks can be caused by a lot of things- like gaining weight suddenly, getting pregnant, or not having enough moisture in your skin and the air around you.
Stretch marks happen when the top layer of skin gets a series of microscopic tears in it, and as it heals it is left with a wrinkled and misshapen appearance. While they often subside over time, some do not go away at all. They can be prevented by not gaining weight suddenly, and adopting a good skin care routine, but some people are forced to get surgery to correct them.
The other reasons that someone may get stretch marks are: extremely dry skin, continued cycles of weight gain and loss, and malnutrition. All of these things can make the collagen and elastin in your skin deteriorate, and your skin will be less resilient- leading to stretch marks. Read a little further for some good tips on treating and minimizing stretch marks.
If you work out consistently, your body (especially your skin) will benefit. Regular exercise increases overall circulation, keeping skin toned and refreshed. A good, sweat-inducing workout will remove impurities from your pores, and make your skin renew itself naturally.
Also, a good workout will balance your hormone levels, and make you less stressed. We all know that out-of-whack hormones and stress can wreak havoc with our skin, but that can be fixed through regular exercise.
If you don't already, choose a good moisturizer and apply it consistently. Ideally, your moisturizer will contain vitamin E, and cocoa or shea butter. Apply it twice a day, preferably after a bath because that will seal moisture into your skin. Remember, consistency is key!
Enjoy a balanced and healthy diet. Eating a lot of lean protein, fruits, and vegetables (and cutting down or eliminating tobacco and alcohol) will improve the condition of your skin. Select foods that have a lot of vitamins, minerals, and antioxidants. These ingredients will stimulate the skin cells' natural renewal process, making the skin look stronger and reducing stretch marks.
There are many skin care and cosmetic products that work well on stretch marks. Those that have a higher concentration of vitamin A and vitamin E are great at preventing stretch marks from forming, and treating those that you may already have.
Some cosmetics and skin care products work against stretch marks, also. Those that are loaded with vitamins (such as vitamin A and vitamin E) are excellent at preventing stretch marks from forming, as well as treating ones that are already present.
If you'd rather go the all natural route, there are many herbal remedies that are proven to make skin more smooth and resilient. Products with ingredients like vitamin E, vitamin A, aloe, and olive oil work best when they are applied to the stretch marks. All of these things will deeply moisturize your skin, making it more resilient and elastic.
Home remedies, while not as quick acting as a surgical procedure, can and do provide results. Things like oatmeal and egg whites will over time make stretch marks less noticeable, and new skin will grow in. With these slower-working remedies, you must be consistent to see results.
While there's no surefire way to prevent all stretch mark cases, most can be reduced through healthy diet and an active lifestyle. Stretch marks are something most of us will have to deal with at some time, and treatments ranging from surgery to natural remedies all help to manage them and keep skin looking great.
Meghan is a stretch marks authority expert, that's currently researching stretch mark misconceptions. If you'd like to learn more, feel free to visit our resource website.
3 Loaves of soft white bread - tear into small pieces
3 stalks of celery chopped
1 very large onion chopped
1/2 cup finely chopped fresh parsley
1 1/2 sticks of margarine or butter
3 to 4 Tablespoons Bell's All Natural seasoning or poultry seasoning
2 beaten eggs
1/4 tsp salt & 1/4 tsp fresh ground black pepper
Chicken Broth
In large skillet melt margarine or butter. Add celery, onion and parsley. Saute until tender-crisp. Sprinkle Bell's seasoning or poultry seasoning, salt and pepper over bread pieces and toss to coat evenly. Pour sauteed vegetables over bread, add beaten eggs and mix thoroughly. Add enough chicken broth to thoroughly moisten the bread mixture. Place stuffing inside turkey cavity and roast in a covered roasting pan until thoroughly cooked. During the last 20 minutes of cooking time, remove the roasting pan cover to brown the turkey. The exposed stuffing will be crispy and browned while the stuffing inside will be moist and soft.
Yummy "Green Meat" as my kids call it
Sweet and savory fall stuffing
¾ c butter (unsalted)
¾ c celery, diced
¾ c onion diced
¾ c apple diced (recommend a firm apple i.e.: Granny Smith or Fuji)
½ c chopped parsley (fresh)
½ c chopped sage (fresh)
½ c diced cranberries
1/3 c raisons
1/3 c pecans coarsely chopped
1/4 t cinnamon
1/8 t allspice ground
1/8 t cloves ground
1/3 c maple syrup (the real deal)
1 c chicken or turkey stock (low sodium)
3 c sage + onion dried stuffing
1 egg, beaten
¼ t Salt
¼ t Pepper
Dash Chili powder
In a large bowl, add pecans and stuffing mix and set aside. Melt butter in a large sauté pan. Add celery, onion, salt and pepper and sauté until translucent, about 2-4 minutes. Add apple, parsley and sage and sauté for about 1-2 minutes. Add cinnamon, allspice, cloves, maple syrup, and chicken or turkey stock and remove from heat. Stir in stuffing and pecan mix and add egg. Place in a dish and bake 30 minutes or stuff into a turkey or chicken and bake according to directions. Also recommended, roll into pounded boneless, skinless chicken breast with prosciutto and maple syrup glaze.
Vietnamese Summer Rolls - (gỏi cuốn)
Makes 8 rolls – Serves 6-8 as appetizer
Ingredients:
8 – 8½ inch Rice Paper Wrappers (I suggest getting a few extras for breakage)
1 Seedless Cucumber – Julienne cut
1 Avocado – peeled and sectioned into 16 thin wedges
8 oz carrot – Extra fine julienne cut
3 heads bib lettuce
16 large fresh Thai basil leaves – cut in half lengthwise
1 cup loosely packed fresh mint leaves (can use cilantro if preferred)
2 oz cellophane noodles (can use thin spaghetti if preferred)
4 Scallions – thin sliced and cut into 4-inch sections
Sriracha hot chili sauce
Directions:
Soak cellophane noodles in hot lightly salted water until tender (about 20-30 mins). Drain and cut noodles into 3-inch sections using a knife or kitchen shears and set aside.
Set aside enough bib lettuce leaves to cover your serving tray.
Lay a large damp kitchen towel down on your work surface and then place your ingredients, in separate bowls, within reach.
Fill a large mixing bowl with warm water and place it on the back of your towel.
Dip one wrapper into the bowl of water for 20 to 30 seconds and then lay it flat on your towel.
Leaving 1-inch open on each end of the rice paper, layer the following ingredients evenly down the middle of the wrapper; 3 tbsp cellophane noodles, a few scallions, some cucumber, some carrots, some mints leaves, some lettuce and 2 pieces of avocado.
Fold the two ends in and roll the bottom around the ingredients. Before closing the top and finishing the roll, place two basil leaves inside the seam and run one squirt of Sriracha inside the length of the wrapper. Complete by rolling towards the top.
If serving immediately, place the rolls onto a cutting board and cut in half with an angled slice. Cover your serving tray with the extra bib lettuce leaves and place the cut rolls onto the tray. Serve with Mae Ploy (Sweet Chili Sauce) and/or Peanut Dipping Sauce.
If serving later, do not cut rolls until served and store refrigerated in a container large enough that rolls do not touch and place a damp paper towel under them to keep them from drying out.
Our inaugural contest at Modern Epicure should be a fun one, right in time for Thanksgiving! Post your best Thanksgiving Turkey Stuffing Recipe to our Community as a blog post. Be sure to tag your post with the words “Thanksgiving Stuffing” so our judges can easily find your recipe. The top 3 highest rated recipes will receive the following prizes:
1st Prize: $150 Gift Certificate to Williams Sonoma
2nd Prize: A Modern Epicure T-shirt of your Choice
3rd Prize: A Modern Epicure Coffee Mug
The deadline for entries is Monday, November 24th at 11:59 PM Eastern Standard Time. Winners will be announced Tuesday, November 25th, just in time for your holiday cooking festivities. Join the fun, and post your Thanksgiving Stuffing Recipe Today!
Our first entry comes from community member DotcomCowgirl:
This is a classic from Butterball that we've used in our family for years... hey, it isn't a Holiday food item in Texas if it doesn't have Pecans in it!
Serves approx. 18
To toast pecans, spread pecans in ungreased pan. Bake in a preheated oven 350°F oven 5 minutes, stirring occasionally, or until light brown.
This faux mini beer is a lush after dinner drink, made to look like a tiny pint of Guinness! I'm not a beer drinker, so this is the closest pint-like drink I'll enjoy!! ;)
INGREDIENTS
DIRECTIONS
This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal. Scroll down for more pork loin recipes.
Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes.
Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.
Cover roast pork loin with foil and let stand for about 15 minutes before slicing.
Serves 8 to 10.
This is also a must have on Thanksgiving!
3 - 15 oz cans of sweet potatoes or yams, drained
1/4 cup margarine or butter, melted
1 Tsp. ground cinnamon
1/2 Tsp. salt
1/4 Tsp. ground nutmeg
3 cups of Jet Puffed Miniature Marshmallows (*24 Large Jet-Puffed Marshmallows may be substituted.)
Beat sweet potatoes, margarine or butter, cinnamon, salt and nutmeg with mixer at medium speed until well blended.
Spoon into lightly greased 1 1/2 qt baking dish. Top with the marshmallows.
Bake at 350 for 15-20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.
Enjoy!
Easy Beef Stroganoff
Serves 3-4
Ingredients:
1 Lb of beef sirloin or tenderloin
4 Tbsp flour
4 Tbsp (half stick) of butter
⅓ Cup chopped shallots (onion may be substituted)
½ Lb white mushrooms - sliced
¼ Cup dry red wine
3 Cup beef stock or broth
1 Cup sour cream
2 Tbsp tomato paste
2 Tbsp Dijon mustard
Salt and pepper
4 Tbsp fresh parsley - chopped
Directions:
1. Remove fat and cut beef into ½ inch wide by 2 inches long strips
2. In a large bowl, salt and pepper the beef and sprinkle evenly with flour.
3. Heat 2 Tbsp butter in a large sauté pan over high heat. Cook the beef (in batches if necessary) until browned on each side, remove from heat and set aside.
4. In the same pan, melt the rest of the butter. Add the shallots and mushrooms and sauté for 2 minutes. Add the wine, and use the liquid to help scrape any browned pieces off the bottom of the pan.
5. Mix in the tomato paste and mustard and cook for a minute.
Add the beef stock and beef slices, bring to a boil, and then let it simmer until reduced by ½.
6. Stir in the sour cream and season to taste with salt and pepper.
Serve over egg noodles or rice, and sprinkle parsley on top, right before serving.
Spice Rubbed Salmon with Thai Green Curry Sauce
Serves 4
INGREDIENTS:
4 Boneless Salmon Filets
3 tbsp olive oil
½ lime (cut in sections to squeeze)
RUB
1 tsp salt
1 tsp ground ginger
1 tsp dried basil
½ tsp black pepper
½ tsp cayenne pepper
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
GREEN CURRY SAUCE
2 tbsp Thai green curry paste
1 15 oz can coconut milk
1 Cup chicken broth
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp fresh basil (chopped)
Juice of ½ lime
DIRECTIONS:
1. Preheat grill to med-high heat.
2. Make a tray out of aluminum foil large enough to hold the salmon fillets, shiny side down. Grease with olive oil, and place the salmon fillets (skin side down) in the tray.
3. Squeeze half a lime over the fillets.
4. Mix together the ingredients for the rub (salt through coriander) in a small bowl. Sprinkle evenly over fillets.
5. Place the tray onto the hot grill, and cook about 10 minutes (or until desired temperature). Do not overcook salmon, as it will be dry and rubbery if you do
6. While the salmon is cooking, mix all curry sauce ingredients (curry paste through basil) in a small saucepan, and simmer for about 5 minutes.
7. Plate salmon with jasmine or basmati rice and spoon green curry sauce over salmon.
*May be baked in an oven at 475°F for about 15 minutes, if a grill is not available
Here is a great stir-fry recipe that is sure to tickle your taste buds! It’s easy to make, and your friends will think you’re an Asian Epicure!
Ingredients
1 lb. chicken thighs
1 tbs. sugar
1/4 tsp. pepper
2 tsp. light soy sauce
1 tsp. dark soy sauce
1 tbsp. rice wine or dry sherry
2 tsp. cornstarch
2-3 tbsps vegetable oil
1-2 garlic cloves, crushed
2 scallions cut into short sections (green and white parts separated)
4-6 small dried red chilies, soaked and seeded
2 tbsp crushed yellow bean sauce
2/3 cup water
Directions
1. Cut the chicken into bite-sized pieces and marinate in the sugar, pepper, soy sauces, wine and corn starch for about half an hour.
2. Heat the oil in a hot wok and stir fry the chicken until lightly browned. Transfer the chicken with a slotted spoon and keep warm. Add garlic, white scallion, chilies, and yellow bean sauce to the wok and stir fry for about 30 seconds.
3. Return the chicken to the wok, and stir constantly for a couple minutes, then add the water, bring to a boil, then cover. Simmer over medium heat for about five minutes, stirring a couple times. Remove from heat, garnish with the green scallion and serve immediately.
This is a holiday tradition from my mother-in-law. No bake, easy, and fun with kids!
1 16oz bag semi-sweet chocolate chips
1 stick butter, room-temp. (I have used both salted and unsalted, add a sprinkle of kosher salt if you use unsalted)
1/3 C. coconut flakes
1/2 bag of Jet-Puffed Brand COLORED marshmallows (these are fruity and make a huge difference).
Line a 11x7 glass baking dish with foil. (smaller is ok, the treats will be thicker)
In a double boiler, slowly melt chocolate chips. Add butter and stir until melted and glossy. Stir in coconut. REMOVE FROM HEAT. Stir in marshmallows and immediately turn out into foil-lined baking dish. Put in the fridge to harden. Turn out on to a cutting board. Peel off foil. Cut into squares, approx. 1 inch. Serve in mini-cupcake papers or foils for a pretty presentation. Keep extras chilled, they taste MUCH better cool!
2003 Concha Y Toro Marques de Casa Concha Cabernet Sauvignon
Various "other" reviews of this wine suggested drinking by 2007. I disagree! While this isn't one to hide behind the Barolo, until now the full body and structure of the wine was masked by the young fruit and acidic tannins. I am not suggesting you let this sit any longer, but the extra 18 months I sat on this case has allowed the components of the wine to truly come together. The Marques Cabernet certainly doesn't have the gears of Concha's premium wines like Don Melchor or Almaviva, but when you bring value into the picture, you’ll be hard pressed to find a nicer "drinking" wine from Chile at this price point. You can still find this stuff in the $13-$15 price range. I suggest grabbing a couple bottles, throwing a couple of strips on the grill and smile knowing you can still grab a nice bottle of cab for about the same price as beer at Yankee Stadium. It is just another reason why Chilean wines continue to be so hot. Value....value....value!
Region: Puente Alto Vineyard, Maipo Valley, Chile
Grape Variety: 100% Cabernet Sauvignon
Production Technique: These grapes are hand harvested during April. The wine is aged for 18 months in new (35%) and used (65%) French oak barriques, then aged a further 2 months after bottling.
Color: Deep dark red
Nose: Just like a chocolate covered cherry that was served next to a heavily toasted baguette.
Mouth feel: The velvety texture of this cab coats your mouth with sweet soft fruit… until the firm and acidic tannins dry your palate.
Average Retail Price: $15
The Field Score: 90