YumSugar

Collapsable Colander: Love It or Hate It?

partysugar — Sat, 26 Jul 2008 04:00:50 -0700

I love bright and colorful kitchen accessories, so imagine my delight when I stumbled upon these folding colanders ($22.89).

They come in hot pink or neon green and fold into a square-shaped colander or lie completely flat for easy storage.

Considering I have a small kitchen with limited cabinet space, I love this functional colander. How about you?

Hershey's Halts Production of Joseph Schmidt Chocolates

YumSugar — Wed, 11 Feb 2009 10:15:06 -0800

At the end of last month, Hershey announced plans to close the two Bay Area plants where both Scharffen Berger and Joseph Schmidt are produced. However, it assured customers that it would continue production of both brands and "maintain the highest quality standard for all artisan productions." A mere two weeks later - right before Valentine's Day, no less - Hershey seems to have had a change of heart: In a letter to customers, Joseph Schmidt confections tells customers that Easter will be its final season, and all remaining stock will be sold through June 30.

Based on its track record, this news doesn't surprise me. I was skeptical of the company's promise to keep the artisan brand's standards in the first place. It does sadden me, though. Do you think chocolate has taken a turn for the worse?

Source

Hershey's Closes Scharffen Berger, Joseph Schmidt Plants

YumSugar — Thu, 29 Jan 2009 14:00:34 -0800

Lovers of local artisan chocolate, be prepared for some bitter news: This week, Hershey announced plans to close the plant where Scharffen Berger chocolate is manufactured, as well as the factory where Joseph Schmidt chocolates are produced.

Although Hershey will continue production of the two brands, the chocolates will no longer be produced where they first became popular – in the Bay Area. The plants are not commenting, but a spokesperson from Hershey's headquarters said, "We will maintain the highest quality standard for all our artisan productions."Both brands, founded in San Francisco, were pioneers credited for increasing the popularity of high-end, premium chocolates. Scharffen Berger, founded in 1996, made a name for itself with its discerning selection of cacao beans, its diligent roasting techniques, and the the chocolate's complex, smooth flavors. Its Berkeley, CA-based plant offered factory tours to local visitors.

I'm sad to hear this news, and a bit skeptical of Hershey's promise. After the company acquired both brands in 2005, it reassured customers that it wouldn't alter the businesses, and would most likely expand them. Hershey's insists it will maintain both brands' integrity, but the chocolate czar recently made the choice to switch to cheaper ingredients.

Does this signal an end of an artisan chocolate era? Will you continue to buy these brands?

Source

Happy Hour: Ruby Chai Appletini

partysugar — Fri, 14 Nov 2008 16:00:42 -0800

When I hear the word appletini, I can't help but cringe and think of a cloying, neon green cocktail. That's why, while at a recent Root Division art auction, when I saw that the specialty cocktail was an appletini, I avoided it. However, when I heard the appletini was a creation of one of San Francisco's best bartenders, H. Joseph Ehrmann, I knew I had to give it a try. Made with fresh apple cider and vodka infused with tea, this appletini is nothing like its processed counterpart. It tasted like fall in a glass with hints of vanilla and cinnamon.

It takes time to infuse the vodka and apple cider, but the process is worth it, especially if you make a large batch and serve it for Thanksgiving. Don't let Fall pass without making this refreshing, not-too-sweet cocktail, so get the recipe now and read more.

Ruby Chai Appletini
From H. Joseph Ehrmann

Ingredients

1.5 oz vodka (recommended: Square One) infused with Numi Organic Ruby Chai Tea, recipe below
1.5 oz apple cider infused with Numi Organic Ruby Chai Tea, recipe below
.5 oz agave nectar or simple syrup
1 apple (recommended: Gala)

Directions

Cut the apple in half, just of center leaving the stem on. Then slice the core out just to the other side of the stem. Reserve core slice for garnish.
Cut one quarter of the apple into pieces, removing the seeds and core. In a mixing glass, muddle into apple sauce consistency.
Add the agave nectar or simple syrup, vodka, apple cider and ice. Shake for 10 seconds and strain up into a chilled cocktail glass. Head should be frothy and creamy. Garnish with the apple core slice on the rim or floating.

Makes 1 drink.

Ruby Chai- infused Square One: In a mason jar or other glass sealable container add 750ml bottle of vodka and 6 bags of Numi Ruby Chai Tea. Let infuse for 1-2 hours. Remove the bags and squeeze back excess vodka. Pour the infused vodka back into the bottle.

Ruby Chai-infused Apple Cider: Pour cider into a sauce pan and heat (try not to boil). Turn off the heat and add 1 bag of Numi Ruby Chai Tea per 6 ounces of cider. Let steep for 3-5 minutes and remove the tea bags, squeezing back any remaining liquid. Pour spiced cider into a bottle to store.

Mixologist’s Note: I love chai and Numi’s Ruby Chai blend with Rooibos makes for a delicious infusion agent in cocktails. The warm rich spice blends superbly with the apple and by infusing we get intense flavor with no added water. The texture of the Gala apple when muddled into sauce consistency gives this drink a velvety, viscous mouthfeel with a creamy head like a pint of Guinness. If you batch prep the infusions and the apples and this drink is really easy to prepare and serve. To make this drink as a one-off at home, use 1 bag of tea per each 6 ounces of liquid, infusing the vodka cold for an hour or two and heating the cider and infusing for 3-5 minutes.

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Happy Hour: Blue Gin Rizz

partysugar — Fri, 18 Jul 2008 16:00:23 -0700

The other day I was at the farmers market when I noticed a sad sign saying, "last day for blueberries." I immediately purchased a pint with the intention of using them in a delectable drink. While the original recipe, from H. Joseph Ehrmann of San Francisco's Elixir, calls for kumquats, I couldn't find them, so I substituted fresh peaches.

The final concoction is refreshing, tangy, and light. The ginger liqueur stabilizes the natural bite of the gin resulting in a cocktail that is balanced and easy to drink. It would be great paired with food, but it's also lovely when sipped solo. To say cheers to the weekend with this recipe, read more.

Blue Gin Rizz
From H. Joseph Ehrmann of San Francisco's Elixir

Ingredients

1 1/2 ounces gin (recommended: Bluecoat)
1/2 ounce Canton Ginger Liqueur
1/2 ounce simple syrup
3 kumquats (approx 1” in size)*
Handfull blueberries

Directions

Muddle kumquats and blueberries in a mixing glass.
Add all other ingredients, fill with ice and shake well for 10 seconds. Hawthorne strain** into a highball glass of fresh ice and top with a few blueberries and slices of kumquat.

Makes 1 cocktail.

*I used 1/4 of a ripe peach, peeled and chopped into chunks because I couldn't find kumquats.

**My strainer was missing so I didn't strain the cocktail. It was still delicious.

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What Do You Think of This Cocktail Machine?

YumSugar — Fri, 18 Jul 2008 08:00:48 -0700

What do a rake, a toy truck, a wooden spoon, and a bunch of ball bearings have in common? They have a supporting role in what's possibly the world's most complicated cocktail maker. This contraption was created by New Zealander Joseph Herscher, who is known for his other Rube Goldberg-style machine, the chocolate egg creamer. While Herscher created this apparatus to promote Kiwi vodka 42 Below, there is an easier way to make the falling water cocktail. Although the clip is fun, I personally think it's a bit over the top. What about you - do you think it's funny, or just stupid?

Summer Reading: Vino Italiano

partysugar — Sat, 25 Aug 2007 10:38:11 -0700

A cross between a dictionary and a coffee table book, this reference guide, Vino Italiano: The Regional Wines Of Italy, is an excellent addition to any wine lover's collection. Written by Mario Batali's business partner, Joseph Bastianich & co author David Lynch, the book introduces each region of Italy detailing not only the wine, but significant wineries, recent successful vintages, and delicious native recipes. The authors write in a highly personal manner making this book as much about wine commentary as it is about living an authentic Italian lifestyle. It also advocates eating and drinking locally, claiming that the best regional wines pair with traditional dishes from that specific region. If you love wine, or have a passion for Italy, this comprehensive book is highly recommended reading.

Come Party With Me: Election Night - Drinks

partysugar — Thu, 30 Oct 2008 14:00:24 -0700

Elixir, the bar where LibertySugar and I are hosting our town-hall style election-night bash, is offering guests a selection of drinking specials for the party. With fabulous names like "Bye Bye Miss American Rye," the menu will feature only American brands like Bluecoat gin, Square One vodka, and Sam Adams brew. I plan on ordering the "Red, White, and Night" a potent, sangria-like concoction made with vodka, red wine, and lemonade. To serve up this slinger at your own election-night soirée, get the recipe and read more.

Red, White, and Night
Inspired by Elixir

Ingredients

3 ounces red wine
1 ounce simple syrup
1 ounce fresh lemon juice
1 ounce vodka

Directions

In a cocktail shaker filled with ice combine the wine with the simple syrup, lemon juice, and vodka.
Shake for 30-45 seconds.
Strain into another glass filled with ice and enjoy!

Makes 1 cocktail.

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Wine Wisdom From Ravenswood Founder Joel Peterson

YumSugar — Wed, 30 Sep 2009 09:00:57 -0700

At a tasting recently, I had the opportunity to get acquainted with California pioneer vintner, Joel Peterson. In 1976, he founded Ravenswood Winery, one of the country's preeminent Zinfandel producers. More than 30 years later, he remains Ravenswood's head winemaker.

Joel's love for life and sense of humor were so infectious that I couldn't resist getting his insight into the world of wine. Learn more about his inspiration, as well as his tips for enjoying wine on a budget, when you read more

Noteworthy Nibbles - Aug. 25-Sept. 1, 2009

YumSugar — Tue, 25 Aug 2009 14:30:03 -0700

Hoping to squeeze in a few more food festivals while Summer's still going strong? This week's the opportune time, whether you want to learn how to make your own pit barbecue and ice cream - or simply want to enjoy an assortment of top microbrews. I think this weekend's Epicurean Classic would be a fitting way to enjoy Michigan's gorgeous weather - and I'm pretty stoked by the prospect of attending Oakland's first-ever Eat Real Festival. Where will you be this week? Let us know.

Vail, CO: Taste of the Nation Vail - Aug. 27
Dallas, TX: RCA Pit BBQ Education Event - Aug. 27
Winterville, NC: Winterville Watermelon Festival - Aug. 27-29
Gueydan, LA: Gueydan Duck Festival - Aug. 27-30
Urbana, IL: Urbana Sweet Corn Festival - Aug. 28-29
Barnesville, MN: Potato Days - Aug. 28-29
Oakland, CA: Eat Real Festival - Aug. 28-30
St. Joseph, MI: Epicurean Classic - Aug. 28-30
Traverse City, MI: Traverse City Microbrew & Music Festival - Aug. 29
Providence, RI: Savor Providence - Aug. 29
Los Angeles, CA: Lean Times, Green Times - Aug. 29
Wells, ME: Wells Chili Fest - Aug. 29

To see the rest, read more.

Orlando, FL: Taste of the Nation Orlando - Aug. 29
Yorkville, CA: Yorkville Highlands Wine Festival - Aug. 29
Eagle River, WI: Festival of Flavors - Aug. 29-30
San Jose, CA: Italian Family Festa - Aug. 29-30
Bodega, CA: Bodega Seafood, Art & Wine Festival - Aug. 29-30
Dallas, TX: Share Our Strength, a Tasteful Pursuit Hosted by Stephan Pyles - Aug. 30
Tucker, GA: Slow Food Summer Harvest - Aug. 30
St. Paul, MN: Minnesota Cooks! - Sept. 1
New York, NY: Slow U: Ice Cream, from Sugar and Snow - Sept. 1

Source: Flickr User farlane