Fresh Stollen, Almond Croccante,Hazelnut Nocciolata - chefshop.com/enews
|
|
 |
EXCLUSIVE
SUBSCRIBER
5% OFF CODE |
 |
|
|
|
|
In this issue: |
Christmas Stollen
Lemon Panettone
Slitti Nocciolata
candy & confections
holiday gourmet gifts
|
 stollen
baked fresh constantly
 sorrento lemon
albertengo panettone
 wild blackberry
honey from california
 boston bittahs
bitters from bittermens
as seen in
|
 chocolate pyramide
real simple magazine
 grapes rum chocolate
real simple magazine
 italian organic farro
bon appetit magazine
 pernigotti cocoa
saveur 100
 smoked ham
"Seattle's A&J Meats...makes the best baked ham I've ever eaten. A&J uses Berkshire pigs, one of the most highly regarded of the heritage breeds."... "The pork flavor and smokiness (also from apple wood and done to order) in the A&J ham were in perfect balance. Just as important, the moist meat still tasted great the next day--and the next and the next." --Sam Gugino in Wine Spectator -
order now for delivery in time for christmas!
 |
|
|
|
 It's the time of year for
The Stollen Love Song
Oh the weather outside is frightful,
But the stollen is so delightful,
And since we've no place to go,
Let It Snow! Let It Snow! Let It Snow!
It doesn't show signs of stopping,
And we've bought some powder for topping,
The lights are turned way down low,
Let It Snow! Let It Snow! Let It Snow!
When we finally take our first bite,
How we'll hate going out in the storm!
But if you'll really toast me right,
All the way home I'll be warm.
The fire is slowly dying,
And, my dear, there's still good-buying,
As long as UPS goes,
Let It Snow! Let It Snow! Let It Snow!
We sing to our Stollen. Click hear to sing-along.
|
 Marzipan, candied orange and golden raisins
love at first bite
Filled with pockets of marzipan (almond paste), candied orange and golden raisins soaked in rum, this bread is love at first bite.
Our stollen is made fresh for us every week (or more) by a local artisan baker. Our favorite way to eat it is to thinly slice, toast and then slather in butter - it’s a treat that will steal your heart.
Some 500 years after the first Stollen was baked, “Let it Snow” was written and performed, in 1945.
With just a few ingredients: Flour, Butter, Golden Raisins (soaked in rum), Egg, Candied Orange Peel, Sugar, Milk, Almond (marzipan), Salt, yeast.
Shop now for the heart warming Stollen!
|
* |
 G. Cova Classico Traditional Panettone
Just arrived! Producing fantastic, moist panettones since the 1930’s, one taste and you will understand why G.Cova is simply one of the best. This is G.Cova's classic fruit panettone delightfully hand wrapped with their vintage blue wrap and tied with twine. A delight to open at the Christmas table or before if you can't wait that long!
Shop now for Classico Panettone
|
|
* |
 Nerociocco Panettone
Eating this chocolate panettone is like going to chocolate heaven. Not only is this panettone filled with chocolate bits, but there is cocoa added to the bread, and it's covered with chocolate flakes. I can't wait to make bread pudding out of this one - you can't go wrong.
Get your own Chocolate Panettone
|
|
* |
 Gran Chocolato
If you like chocolate with your panettone, then this is a cake not to be missed. This is G.Cova's chocolate panettone made only with bits of quality dark chocolate and nothing else. Topped with a chocolate glaze and bits of hazelnut - you cannot believe how good it is.
Shop now for Gran Chocolato Panettone
|
|
* |
 Pandoro Classico
Traditional Italian sweat bread, made with the same yeast as the panettone, but without the candied fruit and without the raisins. One of Martha Stewart's favorites for making french toast, because of its fluted shape; when sliced horizontally, it makes a lovely star shaped slice.
Shop now for Pandoro Classico.
|
|
|
 |
|
|
The finest Hazelnut Spread
in the World!!
This ultimate jar of joy appeared one day, years ago, though I can't remember when, and it has been a staple ever since. I feel a bit remiss, and a bit guilty, in not letting you know that it arrived last week. We get as much as we can, but it is hardly ever enough this time of year. And we hate to run out.
The ultimate in a spoon-ready dessert, you can share (if you have a strong will) with your friends, or do as we do and hide it in your cupboard behind the beans. This classic cream spread from Italy is easy to compare by name and ingredients, but the comparison stops there! When you add Andrea Slitti, the fabulous artisan chocolatier, into the mix you have a creation that is beyond compare!
Andrea creates a soft cream of his own fine cocoa and then adds IGP Piedmont roasted and granulated hazelnuts. One taste and you realize that this is what hazelnut spread should taste like, magical!
Not recommended if you are allergic to hazelnuts or chocolate. To bad for you (Arne)
Shop now for Slitti Nocciolata |
|
|
|
|
Pralus Pyramide Tropiques
Almost every fine magazine and paper has declared the Pyramide des Tropiques one of the best! This is, as regulars know, one of the most amazing stack of chocolates to have and to compare each different bar is eye opening! The ultimate in savor and flavor chocolate.
Pomegranate Molasses
Known as paste or molasses, this classic Persian ingredient is what makes the sweet-tart flavor when making savory dishes. Add as a thickener in a stir-fry or to twist a salad dressing. Today adding to a mixed drink is common or braise your favorite fowl.
|
|
Give the gift of class! Cooking that is.
Gift Certificates available! |
Gift Certificates for the Cookin' person in your life!
Cooking Classes with Chef Karen - Parisian Valentine Class
Paris is, sans doubt, the most romantic city in the world. Like a loved one, you can evoke its presence by certain scents, by pieces of music, and by little bites of food. We will laugh, sing, and enjoy these brasserie-style dishes inspired by some well-known aphrodisiacal foods: Artichoke Soup with Parmesan Crisps and Truffle Oil, Chocolate-honey Pots de Creme, Coq au Vin Blanc with Figs, Oysters with Sauce Mignonette, and Winter Greens tossed in Dijon Vinaigrette.!
The French Are Coming! At least the chocolates and the candies! Keep an eye peeled!
Open Saturdays 10 to 5 and Sundays 12 to 4. Sampling just about everything including the just arrived Cova Panettone! See you soon!
|
|
DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
|
|
