Chocolate bacon bars are so 2008. And barbecue sauce-flavored truffles? Those are so two weeks ago. Meet the newest candy to hit the shelves: Xocolatl de David's Chicharrón Chocolate Bar. Portland, OR-based chocolatier David Briggs has taken his 68 percent Bolivian cacao chocolate and studded it with pieces of fried pork rinds, or chicharrones, for a cheese-puff-like crunch and a slightly porky smokiness. The bars were made in a limited quantity in anticipation of Cochon 555; only 60 bars were sold at San Francisco chocolate shop Fog City News. Fellow Sugar staffer Sabs was lucky enough to nab one. I tried a bite and thought it was a wonderful idea, but I found myself wanting more chicharrón. How appealing does the combination sound to you?
Posts for June 10th 2010
Like the competitors in the World Cup, the menu for my viewing party consists of dishes from all over the globe. For the drinks, I'm offering one sparkling specialty cocktail and assortment of beers. The signature drink is a punch that features Italian spirits: Galliano, Aperol, and Prosecco. When floated on top, fresh citrus and berries provide a festive touch to the concoction. I'll stock my fridge with beers from participating countries. Beverages and More has a great selection of imported beers. Tecate from Mexico, Becks from Germany, Fosters from Australia, Quilmes from Argentina, Bass from England — there are too many options to choose from!
Learn the easy punch recipe after the jump.
PartySugar's the queen of cocktails, and her bar is stocked with tons of essential ingredients for mixing, from grenadine to simple syrup. Yesterday, she brought up a good question about carbonated water, another popular bar fixture. Soda water, seltzer, club soda, sparkling water, mineral water: there are so many different fizzy waters out there. Are they all the same thing? To find out the answer, keep reading.
Avocados are a natural pairing with black beans, but the creamy healthy fruit also goes well with white beans. This recipe highlights the two ingredients by combining them into a mashed filling for a flavorful wrap. The wrap is seasoned with a simple cider and spicy chipotle chiles in adobo vinaigrette. It's the perfect on-the-go vegetarian meal. Since there's no mayonnaise, the vegetable-stuffed wrap is also great for picnics. Want the recipe? Get it now.
From Food & Wine
Italian Spritz Punch
16 ounces Galliano (Italian herbal liqueur)
One 750-ml bottle Aperol (bitter orange Italian aperitif)
Three 750-ml bottles chilled Prosecco
Ice, preferably 1 large block
2 sliced oranges, 2 sliced lemons and 1/2 pint raspberries, for garnish
- In a punch bowl, combine the Galliano and Aperol and refrigerate until chilled, about 4 hours.
- Gently stir in the Prosecco. Add the ice and garnish with the oranges, lemons and raspberries.
One popular way to take advantage of Summer's bounty of berries is to make jelly or jam. However, for some reason, I'm totally uninterested in canning and preserving. In an attempt to take baby steps towards homemade jam, I started with compote. The easy recipe only requires about 20 minutes of cook time. The resulting compote is totally versatile and delicious. It can be served warm or chilled, and with a texture of soft but still plump cherries is reminiscent of cranberry sauce at Thanksgiving. The addition of rosemary provides a subtle earthiness. I plan to serve mine on a cheese platter with grilled bread. Want to learn how it's made? Get the recipe.
Yesterday I introduced you to the Bay Area buzz machine that is the San Francisco Underground Farmers Market, an under-the-radar bake sale of sorts that's been getting plenty of attention from San Francisco foodies. I was slightly skeptical of the event — as I am with many faddish food concepts — but in the end I was the one who had to concede. While the crowds were out of control, the food was, for the most part, the stuff that dreams are made of. If you were salivating over the currywurst and bacon IPA caramels, here you'll see even more.