1. good karmal From our very first batch, we believed that it was not enough to create delicious, buttery caramels to delight the senses — we wanted to spark imaginations and inspire our customers and ourselves to, as Mahatma Gandhi said, “be the change we wish to see in the world.” So we wrapped each handcrafted caramel with words of wisdom, and sent them out into the world.
2. TSP spices Our spices are organic, always fresh, great tasting and very, very convenient.
3. belgian chocolate-covered oreos Our gorgeous glass canister is filled with decadent chocolate-covered Oreos®, made with an exclusive blend of Belgian chocolate. Each cookie is individually wrapped for freshness in stunning autumn-colored foils. Whether displayed on the counter, sideboard or dinner table, they make for a visual feast and delicious treat.
4. Chalmers ganache Spoon, melt, spread, or dip it, it’s up to you. This thick, rich chocolate ganache will satisfy even the most demanding and knowledgeable chocolate connoisseur.
5. bee raw 9 varietal honey flight Every honey is as unique as its floral source, and can be compared to wine, tea and coffee in its variety and complexity. A detailed description of each flavor and origin is enclosed with your gift.
7. O olive oil O OLIVE OIL is the original maker of specialty organic citrus-crushed olive oils since 1995 and premium barrel-aged wine vinegars since 1997.
8. we love jam We make more than jam – always have and always will.
9. theo chocolate We follow our passion for excellence to bring you chocolate that will delight your palate, ignite your imagination and inspire you to think and act sustainably!
I’m headed to lovely western Pennsylvania bright and early tomorrow morning, so this will be my last post until next week. No worries though, I have a few scheduled to pop up tomorrow. I’ll be posting here and there once I get settled. Until then have a fantastic weekend full of holiday goodness!
This Weekend: • ugly Christmas sweater party at J + S’s • Christmas shopping with M • Steelers v. Titans • wrapping more presents (for my grandmother!) • catching up with friends and family
In the original recipe post for Honey Drizzled Squash Cake, Jules used Blue Ballet squash. But what can i say, I’m a fan of butternut squash, so I’d definitely be substituting it instead. (Besides, it’s usually the easiest to get a hold of!)
I saw this Perforated Calendar too late to include it in any of my round ups, but I had to share. If you haven’t seen it yet, this little gem has a perforated strip for each day to be torn off and discarded. I will never tire of innovative calendar design!
1. thaw Freeze your own ice candle with Thaw. Fill the mould with water and freeze overnight, and then watch as your ice shade melts away, right back into the mould.
2. Citizen eco-drive watch The Eco-Drive timepiece is powered by light, so it never needs a battery. The sleek, black timepiece will surely catch your eye with its’ simple design.
3. KAYU bamboo sunglasses Handcrafted by artisans, our sunglasses feature oversized lenses framed elegantly with bamboo. Crafted in Rawa style, the frames measure just 5.75 inches wide. For every pair of glasses purchased, KAYU sponsors one sight-restoring surgery in the developing world.
4. ABC of men’s fashion book From the etiquette of dressing for all occasions to the meaning of technical terms, Hardy Amies’s skillful eye guides you safely through style decisions on everything from blazers and brogues to skiing and sandals. No man can afford to be without this classic style bible.
5. MUJI cardboard speakers These Lightweight, collapsible speakers are portable and can be folded away and placed in the included pouch when not in use. Plug them into your personal stereo’s headphone jack to enjoy quality sound.
7. concrete rings Hand-made rings made from concrete and stainless steel.
8. secret suppers book Whether it’s enjoying sophisticated fare in a funky Des Moines B&B or savoring bacon-wrapped-bacon on a deck in Seattle, chefs and food lovers are circumventing the restaurant altogether, unconstrained by a written menu or a million-dollar remodeling budget. In short, they’re reinventing the dining experience. Author Jenn Garbee profiles 10 of these outlaw eateries, offering up great storytelling, opinionated tastings, and fascinating profiles of rogue chefs and intrepid eaters.
9. wooden matches block of 100 Created out of one piece of wood. To use, just break a match off the block and scratch it along the block to light.
I broke out in goosebumps when I tripped across this clip from the best TV series ever – My So-Called Life. It brought back memories of early high school and my best friend and I sitting in my bedroom watching this very scene over and over (and over) again. I still have this episode on video (yes, I said video) and refuse to part with it. I really need to get my hand on the full series – it’s available on DVD now which would help bring me up to date!
Although making your own pasta can be a bit time consuming it usually pays off. Such is the case with these herbed ravioli with butternut filling and beurre noisette. Simple ingredients always seem to yield the tastiest results!
Welcome to the Top 10 Christmas Cocktails version of On the Rocks! Grab some hot buttered rum or a glass of mulled wine and settle in. Because I’ve found ten of the best classics and the best newbies for you to savor this holiday season!
Ingredients: – 1 oz Monin gingerbread syrup – 2 oz Bacardi Big Apple rum – 2 oz apple juice – splash of lemon juice
Place 1/2 cup of simple syrup and 4 tablespoons of graham cracker crumbs on separate plates. Dip outside rim of martini glass into simple syrup, then into graham cracker crumbs several times to ensure coverage. Set aside. In a cocktail shaker, combine rum, gingerbread syrup, apple juice and lemon juice. Shake with ice in a cocktail shaker and strain into rimmed martini glass. Garnish with red apple slice.
Ingredients: – 8 large eggs – 4 egg yolks – 1 cup granulated sugar – 5 cups whole milk – 1 1/2 cup Mount Gay Eclipse Rum (or dark rum) – 1 cup 80 proof Kentucky straight bourbon – 1 tbsp pure vanilla extract – 1/2 tbsp freshly grated nutmeg – 2 cups whipping cream – 2 tbsp superfine sugar
In a mixing bowl, whisk egg,s yolks and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160 – 170F on an instant read thermometer. The custard should be thick enough to coat the back of a spoon. If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.
Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, rum, bourbon and nutmeg. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours and or up to one day.
Just before serving, whip cream to very soft peaks, beating in, superfine sugar as you go. Gently fold into custard mixture until incorporated. Serve from a chilled punch bowl or ladle into individual martini glasses, garnishing with grated nutmeg if desired.
In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.
To make Hot Buttered Rum: In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1/2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.
Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.
Ingredients: – 1 large lemon, cut in half – 1 medium orange, cut in half – 16 whole cloves – 3 cups apple juice – 1 cup rum – 1/2 cup honey – 4 cinnamon sticks, 2 inches long – 1/4 tsp ground ginger
Cut two slices (1/4-inch thick) from each lemon and orange half. Insert whole cloves into slices; set aside. Squeeze juice from reminder of fruit halves into a medium non-reactive saucepan. Stir in apple juice and honey; mix well. Add cinnamon sticks, ginger and reserved fruit slices. Bring just to a boil over medium-high heat. Add rum. Serve immediately in a heatproof serving bowl. Makes 6 servings.
Ingredients: – 175 mL (3/4 cup) cranberry juice – 90 mL (3 oz.) simple syrup – 175 mL (6 oz.) orange liqueur, such as Cointreau – 750-ml bottle Champagne, chilled – 18 fresh cranberries
In a cocktail shaker with ice, combine cranberry juice, simple syrup and orange liqueur. Shake well (until the shaker is covered with condensation). Strain mixture, dividing it among six Champagne flutes. Add Champagne, dividing it among glasses. Garnish each drink with 3 cranberries skewered on a cocktail pick. Makes 6 servings.
Ingredients: – 1 bottle full-bodied red wine, like cabernet or merlot – 1 cinnamon stick – 2 cardamom bods – 6 to 8 cloves – 6 to 8 golden raisins – 1 pinch nutmeg – 1 vanilla bean or 1/4 teaspoon vanilla extract – 3/4 cup white sugar
In a small saucepot, simmer wine and all other ingredients except sugar over low heat for about 30 minutes. Do not let the wine come to a boil. After 30 minutes, stir in sugar until fully melted. Take wine off heat, strain out solids, and serve while hot.
Ingredients: – 1 quart heavy cream – 10 ounces store-bought sticky toffee pudding (see Note) – 6 eggs, separated – 1/2 cup sugar – 1/2 cup plus 2 tablespoons Cognac – 1/2 cup plus 2 tablespoons dark rum – 1/2 teaspoon salt
In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days. In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum. Strain the infused cream through a fine sieve, pressing on the solids. In a medium bowl, whip 3 cups of the infused cream until stiff. Fold in the egg-yolk mixture. In a large bowl, using clean beaters, beat the egg whites with the salt on high speed to stiff peaks. Fold the beaten egg whites into the whipped cream. Refrigerate the eggnog until chilled, about 2 hours.
Ingredients: – 2 oz whiskey (I used bullet) – 1 oz simple syrup – Light 1/4 teaspoon pumpkin spice seasoning (I used McCormick) – 2 oz pumpkin purée water – 1 egg, whole
Combine all into a shaker filled with ice and shake very hard to emulsify the egg. Strain into a Collins glass filled with ice (try this with crushed ice and without ice too) and top with a straw and 4-6 seasoned pumpkin seeds.
Ingredients: – 1 cup sugar – 4 cinnamon sticks – 3 lemon slices – 2 cups pineapple juice – 2 cups orange juice – 6 cups dry red wine – 1/2 cup lemon juice – 1 cup dry sherry – 2 lemons, sliced
Boil the sugar, cinnamon sticks, and 3 lemon slices in 1/2 cup of water for 5 minutes and strain. Discard the cinnamon sticks and lemon slices. Heat, but do not boil the remaining ingredients. Combine with the syrup, garnish with the lemon slices, and serve hot.
“In a New York City park, A Diamond is Forever sponsored an installation where couples could document a kiss in 360-degree video, from December 1st until today. For a $5 donation to the Elton John AIDS Foundation for World AIDS Day, couples kissed beneath a mistletoe arrangement while 60 cameras photographed them from all angles. The photographs were combined into moving video images, which are available for download on www.adiamondisforever.com.”
