Tasteful Living

Exclusiv Vodka contest kicks off Super Bowl party plans for Giants’ fans

Super Bowl Sunday is rapidly approaching and Giants’ fans are planning festive parties for giant gatherings to snack and cheer their team on to a big win. And, having a little libation during the game always takes the edge off the intensity of competition.

In celebrating this momentous event, Exclusiv Vodka is holding The Big Game Cocktail Contest in search of the most fun and festive football-inspired cocktail. Contestants (who must be 21 or over) are asked to create a cocktail using their wildest imagination – perhaps a blue Giant-tini cocktail or Giants blue Jello Shots. Here are a few recipe ideas to stir up from the National Cocktails Examiner.

The winner of the contest will receive a prize package featuring Exclusiv Vodka's Rosé Moscato wine, every flavor of vodka - raspberry, orange and the original - and hip fleece jackets! The winner can use the prize package’s contents for his/her Super Bowl party.

Participants can enter by clicking "like" on Exclusiv Vodka's Facebook page and then post their recipe (with or without photo) on the page, along with a comment about Exclusiv Vodka's taste and/or comparison to other vodkas. The deadline for entering is February 7, 2012.  Contestants must be 21 or over and must develop a cocktail using Exclusiv Vodka that celebrates their favorite football team – the Giants, of course.  The most creative and fun cocktail will be chosen the next day and the winner will be contacted through Facebook about receiving the prize pack featuring every flavor of Exclusiv Vodka's vodka, Exclusiv Vodka's Rosé Moscato wine, and the fleece jackets. All of the contest entrants must have a valid address in New York, New Jersey, Connecticut, Florida, Georgia, or South Carolina.

This month, The Beverage Tasting Institute rated Exclusiv Vodka from Moldova “excellent” awarding the distinct Vodka a 91-point rating in the International Review of Spirits on Tastings.com, the website of The Beverage Tasting Institute. 

For information about where to purchase Exclusiv Vodka in your area, jump here.

For the latest food and restaurant news and seasonal recipes, visit me at Shore Region Restaurant Examiner and Shore Region Food Examiner.

 

Betty Crocker Creates Celebration Cake for America's “Golden Girl,” Betty White’s 90th Birthday

Two legendary American icons are celebrating their 90^th birthdays this year – first lady of food, Betty Crocker, and first lady of theatrical stardom, Betty White. In a tribute to Betty White’s 90^th birthday, Betty Crocker has created a show-stopping birthday cake, a vibrant Triple Chocolate Celebration Cake inspired by the legendary star, which will be presented to White at a special program aired on NBC-TV, Monday, January 16 at 8 p.m. ET. Betty Crocker will also provide each celebrity guest of the NBC special with one of several hundred individual cakes that replicate the look of the Celebration Cake’s top tier.

According to Kristen Olson, food editor with Betty Crocker, Betty White is one of the most popular actresses of our time, and Betty Crocker is honored to create this one-of-a-kind birthday cake for her. It is Betty Crocker’s gift to Betty White in celebration of her ninety amazing years and reflects her personality and the many things America love about her.

The three-tiered Triple Chocolate Celebration Cake, flown by private plane from Betty Crocker’s Minneapolis home to Los Angeles for Betty White’s birthday, is a decadent chocolate cake layered with sumptuous chocolate mousse and rich chocolate ganache. Marrying classic and modern elements, the red, orange and magenta cake is decorated with dozens of fondant roses, shimmery edible pearls and golden candles – and hidden among the roses – a small replica of Betty’s beloved dog Pontiac.

The original first lady of food, Betty Crocker has kept up with the times and continues to serve as a resource for the modern cook. Betty Crocker is celebrating 90 successful years of bringing together family and friends by releasing a brand new edition of the Betty Crocker Cookbook, “Big Red.” With more than 65 million copies sold since its first edition was published in 1950, the new version allows readers for the first time ever to have exclusive access to an online cookbook destination (bettycrocker.com/BCcookbook).

In celebrating White's 90th birthday, the NBC 90-minute special will honor one of the world's most beloved entertainers. The star-studded event will be taped live at the Biltmore Hotel in downtown Los Angeles. Some of Hollywood's biggest stars, including many of White's co-stars, will be on hand to deliver their birthday wishes. The evening will include special musical performances, surprise appearances and comedy, featuring the irreverent tone, spirit and energy that are the hallmark of White's six-decade career in show business.

Enjoy this article? For more food news, recipes and an inside look at great restaurants and events, please visit me at Shore Region Restaurant Examiner and Shore Region Food Examiner

 

 

 

Tasteful last minute gifts for the holidays and the hostess

With Christmas and Hanukkah only a week away, last minute shoppers may result to panic as to what to give that special person. One of the most loved and appreciated gifts any friend or family member is happy to receive if the gift of specialty or gourmet foods that one would normally not indulge in. Here are a few suggestions from some very special gourmet shops and artisans on the Jersey Shore. And, if you hurry, many of these items can be ordered online in time for your holiday celebration.

At Sickles Market, Little Silver, there is a wealth of gourmet and goodie food products from which to select. The award-winning Bequet Gourmet Caramels, hand-crafted by a master caramel chef are guaranteed to please everyone’s sweet tooth. Flavors include CelticSea Salt Vanilla Butter Caramel, classic Vanilla Butter Caramel and Salt-Dark Chocolate Butter Caramel - all natural with no artificial colors, flavors or preservatives. Bequet Caramels are $8.99 and available online at shop.sicklesmarket.com.

For cheese lovers, there is Sickles' Cheese of the Month Club, described as "a party in a box." Each month gourmet cheese experts pair three complementary cheeses or charcuterie, accompaniments like jams, honey, and nuts, product descriptions, tasting notes, and suggestions for enjoying them. Available in 3, 6, and 12-month subscriptions, prices start at $125.00 for 3 Months and can be ordered online at shopsicklesmarket.com

Are you preparing to throw a party? Try Sickles Spicy Hot Cocktail Collection. Warm up with friends or make your party hot, hot, hotter than ever with Sickles' Hot Cocktails Gift Set. This essential collection spices up your favorite libations with Mazi Piri Piri authentic Portuguese-style hot sauce, McClure's Bloody Mary Mix, Sable & Rosenfeld Tipsy Cocktail Stirrers, and includes spicy snacks like MV's Best Jalapeno Peanuts and McClure's Spicy Spears Pickles. Some like it hot; this gift is for them. $55.00 (Also available online).

Celebrate Jersey Pride with a Jersey Gift Basket. It’s made to eat local or remind someone of home with a collection of gourmet goodies from the Garden State. These gourmet gift sets and baskets celebrate classics like Jersey Tomatoes and Jersey Diners, as well as introducing new favorites like Mazi Piri Piri authentic Portuguese style hot sauce, made in Asbury Park, and Jersey Girl chocolates as sweet and fabulous as a Jersey Girl, herself. $45.00, $100, or $200. All gift items areavailable online at shop.sicklesmarket.com. Sickles Market, 1 Harrison Avenue, Little Silver, 732.741,9563.

At Carter & Cavero Old World Oil Company (stores are in Summit, Princeton, Long Branch and Red Bank), gifts will transport you to the Mediterranean with exotic flavors of Spain in the specially created olive oils and vinegars, hand-crafted dinner ware in olive oil wood, terra cotta cookware and hand-painted pottery by Spanish artist, Tito. For the gourmet-loving family, there is the Holiday Gift Basket that includes Spanish Hojiblanca Extra-Virgin Olive Oil and Basil Olive Oil, Traditional and Fig Italian Balsamic Vinegars, a tin bread dipping spices, a package of Sugar "Crack" Almonds from Puglia, Italy, a box of Picos de Aceite (traditional Spanish tapas crackers), sun dried tomato spread, jars of hummus, Spanish green olive tapenade and Spanish black olive tapenade and a four-inch cazuela (traditional terra cotta dipping dish from Spain), $99.95.

For the gourmand who loves exotic seasonings, the Truffle Lover’s Basket is the ideal gift. The basket includes Truffle Egg Pasta, Carter & Cavero Truffle Salt and a bottle of Carter & Cavero Truffle Olive Oil, $55.95. And for the perfectionist hostess, the Hostess Gift Basket is sure to please her. To tingle her tastebuds, the basket includes a specially selected pair of olive oil and Italian balsamic vinegar, which can inspire her creativity for making marinades and vinaigrettes and comes in a small cazuela, the traditional terra cotta dipping dish from Spain. Order online at Carter & Cavero Old World Olive Oil Company, or call 877.281.4713.

For chocoholics, the Red Bank Chocolate Shoppe has holiday gift ideas in every chocolate flavors from chocolate covered pretzels to crispy chocolate covered bacon. The Holiday Mini Gift Tower is a tower of elegant, beribboned boxes holding a treasure trove of treats: a special one pound Holiday assortment of “Homemade Chocolate Goodness” in milk and dark chocolates, one pound Holiday pretzel assortment and a 1/2 pound Holiday non-pareils, $57.95. The Holiday Gift Basket will please any age with its two pound assortment of chocolates - Peppermint Bark, Holiday Non-Pareils, Mini White Street Pretzels and Sea Salt Caramels cover in rich Dark Chocolate, $49.95. And for the perfect after-dinner mint, treat your guests to Peppermint Bark a blend of dark chocolate, white chocolate and crisp bites of minty candy canes, $13.95. No time to shop, order online at redbankchocolateshoppe.com. Red Bank Chocolate Shoppe, 17 White Street, Red Bank, 732.219.0822.

Not everyone’s sweet tooth craves candy or chocolate. Sugarush, Red Bank, let’s you create your own gift idea from freshly baked cookies to custom cakes and customizable cupcakes to cake pops, sodas – and candy. Sugarush truly is a sweet experience where the customer becomes the creator whose imagination can run wild in making a confectionary fantasy come to life. Specials on Holiday Cake Pop-ups start on Wednesday, December 21 at Sugarush shop only, $2.50 to $5. And, the Cupcakes Cash is terrific for teachers, your favorite salon stylist or personal trainer. Sugarush, 37 East Front Street, Red Bank, 732.414.9044.

Now is the time to finally finish your holiday gift shopping without the stress and hassle of fighting madness at the malls while supporting your small local businesses at the same time.

For the latest food and restaurant news and seasonal recipes, visit me at Shore Region Food Examiner and Shore Region Restaurant Examiner.

Thanksgiving leftovers delicious in one dish

Do you still have lots of Thanksgiving leftovers crowding your refrigerator? If the answer is yes and you hate to waste what's left and throw out the rest, here's is a terrific recipe for using up all that remains in a one pot casserole that is totally delicious.

Thanksgiving Leftover Casserole Supreme

1. Butter or oil a large casserole dish. Layer in the stuffing. Put diced turkey meat on top of stuffing and cover with gravy. Place cranberry relish on top of gravy and smooth over (Optional). Top with mashed sweet potatoes smoothed to the edges. Sprinkle with salt, pepper and paprika and dot with butter or extra virgin olive oil.

2. Bake in a 350 degree oven for 20 minutes or until casserole becomes bubbly. Serve immediately.

Even this casserole is great for more leftovers and gone is Thanksgiving dinner for another year.

*Note: With the bones, skin and meat scraps, make a delicious turkey soup to which you can add egg noodles for a hearty Turkey Noodle Soup.

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Win a Freixenet gift package starting on Black Friday

On Black Friday, November 25, the Black Bottle Bubby from Freixenet is commencing a Freixenet Friday contest. Winning contestants will receive a beautiful gift package from Freixenet. There will be three lucky winners over a three-week period.

The Freixenet Friday gift package includes six elegant Freixenet fluted glasses as well as The Freixenet Social Survival Guide, a pocket reference guide for social situations.  This savvy little red book is filled with common sense advice including: Ten Commandments the perfect guest or host should live by; the sophisticate’s guide to tipping; ordering wine with confidence; quick fix-its on the fly - stains, fallen hems and broken heels, and from work to play - 18 hours of style for those working from “nine to wine.”

For contest rules and an opportunity to enter, visit me at Shore Region Food Examiner on Black Friday, November 25 for Freixenet Friday. The contest will run for the next three weeks with one winner being selected each week to win the Freixenet gift package.

 Enjoy this article?  For e-mail alerts with food news, recipes and an inside look at great restaurants and events and please visit me at Shore Region Restaurant Examiner and Shore Region Food Examiner.

 

 

 

Pecan pie is the perfect complement to pumpkin pie on the Thanksgiving table

There’s no question that pie is a staple in American homes during the holidays.  Pie has that inevitable quality to bring together a family after a hard-earned holiday meal to enjoy some good old family tradition. An intimate family conversation that brings all family members closer every holiday is the cornerstone for every bite of pie.

The whole story, according to Wholly Wholesome, is few Americans realize the history that goes into the pies they enjoy today. Originally called a “coffin” (meaning “basket” or “box”), the pie was the beginning of every holiday meal. For hundreds of years, tracing back to our great ancestors, every meal was baked into a crusty shell and served warm with meat filling the interior. Then, pies were considered a necessity.  Today, however, pies are considered a culinary delight. Our beloved pie is so special that it is now saved for family gatherings and a sweet treat after meals.

“Pies have been a central part of our family celebrations for generations,” explains Doon Wintz, President of Wholly Wholesome.  “My sister, Bonnie, and I have a friendly competition at holiday meals.  She makes her famous pecan pies and I make pumpkin or ice cream pies.  It’s a real treat to pass along our family’s tradition through wholesome, natural and organic baked-goods. We understand the importance of family and how food brings them together in a really special way.”

Pies have a serendipitous appeal for every taste bud, from apple and pumpkin pies to blueberry and cherry and serendipitous tastes call for serendipitous recipes, including the one here for Bonnie’s Pecan Pie. Everyone can enjoy this Wholly Wholesome recipe this holiday season, including special dieters.

Aunt Bonnie’s Pecan Pie

Ingredients:

• ½ cup sugar
• 1 cup Corn Syrup
• 4 Tablespoons Butter
• 3 eggs (beaten lightly)
• 1 teaspoon pure vanilla extract
• 1 pinch salt
• 1 Nine Inch Wholly Wholesome Pie Shell (White, Whole Wheat or Spelt)
• 2 Cups broken pecans (broken into small pieces)
• 60 Whole Pecan halves (for top of pie)

Directions: 

1.      Combine sugar and syrup in a fry pan over a medium heat for 5 minutes
2.      Melt Butter into mixture
3.      Set aside to cool (if you’re in a rush, put the pan on a bed of ice in the sink)
4.      Preheat oven to 400 deg F.
5.      Once cooled, add eggs, salt and vanilla
6.      Fill pie shell w/broken pecans
7.      Pour Syrup mixture over pecans until it’s just below the rim
8.      Arrange Pecan Halves on top starting with the largest pecans around the outside in a circle and using progressively smaller pecan halves as you circles move towards the center.  Be sure to save some nice small ones for the center.
9.      Place on a piece of foil on top of a cookie sheet and place in the oven
10.  Reduce oven to 350 deg F. and bake for 50 minutes or until pecans are nicely toasted, but not burnt.

The company's passion to create a natural baked goods product line that could deliver great tasting treats for ingredient-conscious consumers led to the savory pies, cookies, cakes, rolls, breads and pie crusts that Wholly Wholesome offers today, including organic, vegan and kosher. Evaporated cane sugar (ECS), also known as evaporated cane juice, is an important ingredient in Wholly Wholesome products as it leaves no carbon footprint. It is often listed as Organic Cane Sugar on the ingredients panel. In Wholly Wholesome mission statement, in referencing Our Planet, it says that the company follows “a path towards a sustainable future with a clear focus on the environment, social equity and economic growth.”

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Classic Thanksgiving dinner will cost more in 2011

According to the American Farm Bureau Federation (AFBF), the retail cost of menu items for a classic Thanksgiving dinner including turkey, stuffing, cranberries, pumpkin pie and all the basic trimmings increased about 13 percent this year,

AFBF’s 26th annual informal price survey of classic items found on the Thanksgiving Day dinner table indicates the average cost of this year’s feast for 10 is $49.20, a $5.73 price increase from last year’s average of $43.47.

The AFBF survey shopping list includes turkey, bread stuffing, sweet potatoes, rolls with butter, peas, cranberries, a relish tray of carrots and celery, pumpkin pie with whipped cream, and beverages of coffee and milk, all in quantities sufficient to serve a family of 10. There is also plenty for leftovers.

The big ticket item – a 16-pound turkey – came in at $21.57 this year. That was roughly $1.35 per pound, an increase of about 25 cents per pound, or a total of $3.91 per whole turkey, compared to 2010.  The whole bird was the biggest contributor to the final total, showing the largest price increase compared to last year.

“Turkey prices are higher this year primarily due to strong consumer demand both here in the U.S. and globally,” said John Anderson, an AFBF senior economist.

In addition, “the era of grocers holding the line on retail food cost increases is basically over,” Anderson explained. “Retailers are being more aggressive about passing on higher costs for shipping, processing and storing food to consumers, although turkeys may still be featured in special sales and promotions close to Thanksgiving.

When the AFBF survey was first conducted in 1986, the cost of Thanksgiving dinner averaged $28.74. While Farm Bureau does not make any scientific claims about the data, it is an informal gauge of price trends around the nation. A total of 141 volunteer shoppers from 35 states participated in this year’s survey. The AFBF survey menu has remained unchanged since 1986 to allow for consistent price comparisons.

“Although we’ll pay a bit more this year, on a per-person basis, our traditional Thanksgiving feast remains a better value than most fast-food value meals, plus it’s a wholesome, home-cooked meal,” Anderson said.

A gallon of whole milk increased in price by 42 cents per gallon, to $3.66. Other items that showed a price increase from last year were: a 30-ounce can of pumpkin pie mix, $3.03, up 41 cents; two nine-inch pie shells, $2.52, up 6 cents; a ½ pint of whipping cream, $1.96, up 26 cents; one pound of green peas, $1.68, up 24 cents; a 14-ounce package of cubed bread stuffing, $2.88, up 24 cents; a dozen brown-n-serve rolls, $2.30, up 18 cents; three pounds of sweet potatoes, $3.26, up 7 cents; and fresh cranberries, $2.48, up 7 cents.

A one-pound relish tray of carrots and celery declined by a penny to 76 cents, while a combined group of miscellaneous items, including coffee and ingredients necessary to prepare the meal (onions, eggs, sugar, flour, evaporated milk and butter) decreased in price, to $3.10.

Anderson noted that despite retail price increases during the last year or so, American consumers have enjoyed relatively stable food costs over the years, particularly when adjusted for inflation.

The 13 percent increase in the national average cost reported this year by Farm Bureau for a classic Thanksgiving dinner is somewhat higher but still tracks closely with the organization’s 2011 quarterly market basket food surveys and the federal government’s Consumer Price Index for food.

AFBF volunteer shoppers were asked to look for the best possible prices, without taking advantage of special promotional coupons or purchase deals, such as spending $50 and receiving a free turkey. Shoppers with an eye for bargains in all areas of the country should be able to purchase individual menu items at prices comparable to the AFBF survey averages. Another option for busy families without a lot of time to cook is ready-to-eat Thanksgiving meals for up to 10 people, with all the trimmings, which are available at many supermarkets and take-out restaurants for around $50 to $75.

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Save your pumpkins seeds for nutritious & delicious little treats

Clinging to the pumpkin's flesh are hidden little treasures ~ pepitas, commonly known as pumpkin seeds. These seeds have a chewy texture and a subtly sweet, nutty flavor.  When roasted, they are a delicious, nutritious treat. Pumpkin seeds are an excellent source of phosphorous, magnesium and manganese, as well as zinc, iron and copper.  They are also a good source of protein and vitamin K.

Historically, pumpkins and their seeds were a celebrated food of the Native American Indians who treasured them both for their dietary and medicinal properties.  They also are a special hallmark of traditional Mexican cuisine.   

Preparing pumpkin seeds for roasting is quite easy.  Remove them from the pumpkin's cavity; then remove any excess pulp with a paper towel.  Spread out on paper towels and let them dry out thoroughly.

Place them in a single layer on a lightly oiled cookie sheet and roast at 200 degrees for 15 to 20 minutes.  For added flavor, you can lightly salt them or season them with a favorite blend of herbs and salts. You can store roasted seeds in an airtight container in the refrigerator for up to two months.

For a sweet snack, try this easy recipe:

Put one tablespoon each of vegetable oil and brownulated sugar in a heavy saucepan over medium-low heat.

Heat and stir with a wooden spoon until the sugar turns a light golden brown color stirring constantly to avoid burning.

Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat.

Toss seeds in cinnamon to coat

Quick serving tips for using roasted pumpkin seeds: 
Add to salads or sautéed vegetables
Add chopped pumpkin seeds to your favorite hot or cold cereal or granola mix.
Grind pumpkin seeds with fresh garlic, parsley and cilantro. Mix with olive oil and lemon juice for a tangy salad dressing.
Treat your family to a hearty fall harvest breakfast with pumpkin pancakes topped with cinnamon-coated pumpkin seeds.

If you haven’t carved out those plump pumpkins as part of your front entrance Halloween display, think twice before throwing out the pumpkin seeds.  It is a splendid treat to salvage these savory little seeds and a healthy bonus to your dietary needs.

For food news, recipes and an inside look at great restaurants and events please visit me at Shore Region Food Examiner and Shore Region Restaurant Examiner.

 

 

Ham Loaf with Mustard Glaze

There is nothing more welcoming than when you enter your home on a brisk, chilly fall afternoon than the wafting aromas of a hearty meatloaf baking in your oven. This recipe for Ham Loaf has been handed down in our family for three generations. And, for every generation, it just gets better.

Here is the original recipe, with modern day adaptations added to make it an even more savory loaf than its original granddaddy.

Ham Loaf with Mustard Glaze (Adapted from the country kitchen of my Aunt Margaret Twyman)

 Original recipe:

Ingredients

• 1 lb. smoke ham
• 1½ lb. fresh pork
• 1 tsp. black pepper
• 2 well beaten eggs
• 1 cup milk
• 1 cup cracker crumbs or rice krispies

 

Directions:

1.      Order meat ground*.
2.      Add other ingredients and shape loaf.
3.      Arrange in pan.
4.      Bake 2 hrs at 350 degrees.
5.      Baste often with ⅓ cup brown sugar, 1 tsp. dry mustard and ½ cup water  combined.
 6.     Serve hot or cold

        Serves eight.

 Modern adaptations

* The butcher used to do what a food processor can now do. You can use thick slices of smoked ham and process to grind.

    For the glaze, you can use brownulated sugar mixed with Dijon mustard or one of your choice. For this recipe, my preference is Schoolhouse Kitchen™ as the perfect mustard – Horseradish Dill Mustard – it has just the right amount of heat and herbs to balance the sweetness of the brown sugar. Baste the loaf about every 15 minutes.

    Serve with a mixture of long grain and wild rice and a fresh fall squash, e.g. acorn.

 

A spookily delicious Halloween Graveyard Cake

For a complete freaky Fright Night Feast, check out the October issue of Food & Wine magazine for a menu of Dark and Stormy Death Punch, Spicy Cheddar Witch Fingers, Worms in Dirt, Swamp Chili, Ghostly Lemon Pops and Chocolate Mice and Minced Spiced Pumpkins.

A super spookily delicious recipe good enough to raise the dead and an alternative to spiced pumpkins is a Halloween dessert guaranteed to raise hairs and eyebrows - Driscoll’s Graveyard Cake. Healthy, too – as it is filled with fresh strawberries, raspberries and blueberries combined to make a boo-ti-full and delectable chocolate berry cake perfect for any Halloween celebration. Puréed blueberries are added to the chocolate cake batter and a sweet strawberry-raspberry jam fills the middle. Impress everyone with this clever and tasty treat.
Courtesy of Driscoll’s – only the finest berries.

Strawberry Ghosts and Tombstones

Ingredients

• 1 cup white candy melts
• 2 Tbsp. vegetable shortening
• 1 pkg. (16 ounces) Driscoll's Strawberries
• 2 oz. bittersweet chocolate, melted
• Assorted Halloween sprinkles, such as Jumbo Ghost Sprinkles
• 3 Milano cookies
• 6 cream filled chocolate cookies, such as Oreo's

Graveyard Cake

• 1 pkg. (6 ounces or 1 1/4 cups) Driscoll's Blueberries
• 3/4 cup water
• 1 pkg. (18.25 ounces) devil food cake mix
• 1/3 cup oil
• 3 large eggs

Raspberry Strawberry Filling

• 1 pkg. (6 ounces or 1 1/3 cups) Driscoll's Raspberries
• 1 1/2 cup coarsely chopped Driscoll's Strawberries
• 1/3 cup sugar
• 2 Tbsp. cornstarch

Chocolate Ganache Whipped Frosting

• 2 cup heavy cream
• 12 oz. bittersweet chocolate, finely chopped
• 1 pkg. (6 ounces or 1 1/4 cups) Driscoll's Blueberries for garnish
• 1 pkg. (6 ounces or 1 1/3 cups) Driscoll's Raspberies for garnish

Directions:

Strawberry Ghosts and Tombstones

1. Line cookie sheet with parchment paper.
2. Combine candy melts and shortening in large microwave safe bowl. Microwave on 50% power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 seconds intervals until smooth and completely melted.

3. Dip strawberries into candy melt to coat completely, let excess drip off. Carefully place stem side down onto prepared cookie sheet. Let stand at room temperature or store in refrigerator 30 minutes or until coating is firm.
4. Spoon melted chocolate into a pastry bag fitted with Wilton tip # 3. Using melted chocolate place dots of chocolate as glue and arrange ghost sprinkles for eyes. Pipe on eyebrows and mouth, let stand until firm.
5. Arrange cookies on tray. Pipe saying onto each cookie.
6. Let stand at room temperature until coating is firm. In food processor blend cookies until fine crumbs, set aside.

Graveyard Cake
Prep Time: 30 minutes
Cook Time: 25 minutes

1. Heat oven to 350°F. Lightly grease and flour 2 (9-inch) square baking pans. Place 1 cup blueberries and water in bowl of a food processor. Puree 1 minute or until smooth.
2. Blend cake mix, blueberry mixture, oil and eggs with an electric mixer in large bowl on low speed just until moistened. Scrape sides of bowl.
3. Beat at medium speed 2 minutes. Stir in remaining blueberries. Divide batter evenly into prepared pans.
4. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Servings: 12

Have an eerily enjoyable, edible Halloween!

 Enjoy this article? For food news, recipes and an inside look at great restaurants and events please visit me at Shore Region Restaurant Examiner and Shore Region Food Examiner.

 

 

 

 

David Burke Fromagerie's Sommelier David Mensch introduces great new wines

It has been two months since David Mensch became Sommelier at David Burke Fromagerie in Rumson and, like a sparkling Champagne, he is bubbling over with great new ideas for wine events and pairings. He has reviewed and curated a selection of outstanding wines from the Fromagerie’s awarding-winning cellar and is planning wine walk-abouts with Angel’s Share wine tastings.

Last Friday, Mensch introduced a superior selection of wines from Angel’s Share Wine Imports LLC, Brooklyn, to be introduced to patrons and added to the wine cellar. Angel’s Share representative, Jim Ryan, was on hand to explain a bit of provenance about the wines as several are from small cult winemakers who make high quality, limited production wines. Among some of the outstanding wines tasted were: 2008 Mueller Chardonnay and 2009 Beau Vigne Chardonnay “Persuasion” from the Russian River Valley and a 2008 Quill Viognier from the Napa Valley. The reds included: Coho Pinot Noir Russian River 2008, Cherry Pie by Hundred Acre Pinot Noir 2009 and Robert Foley Griffin 2009, both from Napa.

Mensch said that in the two months since his arrival, he is very happy with the direction the wine list is going. He plans to give patrons value with the pairings and impart some history about the winemakers and their heritage. The wine walk-abouts will be held in the bar and Fromagerie’s cozy wine cellar and will include a selection of cheeses to accompany the wines at a cost of $25 per person, exclusive of tax and gratuity.

In addition to the walk-abouts, on Wednesday, October 26, Sommelier Mensch is planning a “Wine, Women & What to Wear” evening at 6:30 p.m. The event will include a three-course small plates menu with wines from Australia and Tuscany for $40.00 per person, exclusive of tax and gratuity.  Throughout the evening, guests can mix and mingle at mini-boutiques featuring Poor Cat Designs, Aysha Saeed fashions and Salon Concrete, hair trend and color consultations. Additionally, Saeed will share her transformational story, From Wall Street to Seventh Avenue to Sundance, the Stylish Story of a Successful Entrepreneur, and discuss her November 18 debut on The Sundance Channel’s fashion-rescue series “On the Line with Joe Zee.”

Mensch, a native of Monmouth County, earned his degree in Political Science from East Carolina University. Following his passion for wines, he traveled extensively through Europe’s winemaking regions where he was lured into becoming a sommelier. For the past eight years, he has worked in the restaurant industry while completing his sommelier training through the American Sommelier Association. Prior to joining David Burke Fromagerie, he was the Beverage Director at Trump National Golf Course and the Navesink Country Club.

Anyone interested in becoming a member of the Fromagerie’s Wine Club can call Sommelier Mensch. The Club has an annual fee of $300, which includes one’s own private locker to store wine and a 20% discount on any wines from the wine list.

David Burke Fromagerie is located at 26 Ridge Road, Rumson. Reservations are recommended for all events: 732-842-8088.

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