The Kingdoms Invasion, Made here, Plum Pudding, Shortbread of South Carolina - chefshop.com/enews
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In this issue: |
Plum Pudding
Shortbread
Relish the Holidays
Category - Gourmet Gifts
Home of the Panettone
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 the fave
sorrento lemon
 christmas trees
marsh mallow
 balsamico
the real deal
 blossom honey
ohia-lehua
as seen in
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 scrapes bitters
Bon Appetit
 scalier anchovies
La Cucina magazine
 valrhona chocolate
chocolatier magazine
 christmas ham
Wine Spectator
 smoked turkey
The New York Times said this is the best smoked turkey in the country! This fully cooked applewood smoked turkey is not too big, with every inch having a wonderful light smoke flavor. Order soon as we have a limited supply.
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 A short History of the path to a Plum Dessert
Bob Cratchit says “What a wonderful pudding!”
It started with a big black cauldron over a large open fire, cooking continuously for days, all the whilst adding more ingredients, as it was being eaten.
Frumenty (perhaps more commonly known as furmity) is a popular cuisine of Europe.
Well at least it was in Mediaeval times. Boiled, cracked wheat or frumentum (Latin for grain), along with the additions of vegetables, raisins, prunes, currants, and also I suspect any spices that were at hand. As a serf and peasant food, it was dressed up with meat typically venyson if you were lucky enough to be invited to eat at the round table in the local castle.
And then there is pottage. From the neolithic times to the Middle Ages, this thick soup like stew was a staple of Great Britain. As it developed and changed over time, adding meat and vegetables, it became part of the Christmas Celtic meal and eaten on Mothering Sunday, (the returning to the Mother Church) on the fourth Sunday of Lent.
It appears these two historic similar foods then converged sometime in the 17th century, dropping venyson, for other meats and finally choosing suet, the hard fat found around the kidneys and loins of mutton (and now beef) was added. Add spirits, sugar, eggs, and replace the grain with breadcrumbs and an unappealing main dish turns into a fabulous dessert called Plum Pudding.
Our history with Mother Sperry’s Plum Pudding is much shorter, only a short 10 years or so, but what a fabulous ten years! To find a wonderful plum pudding made right in our back yard is like a special slice of heaven. All the right proportions means the fruit balances (and stays suspended) with the other ingredients to make the perfect spoonful.
Last holiday we put Jesse in charge of the plum pudding samples. He found the perfect way to steam all day long a pudding to serve. The samples were swallowed up along with all our inventory! Don’t miss out this year and it keeps very well, Mother Sperry’s Plum Pudding is perfect for the holidays into the New Year. A dollop of unsweetened whip cream, classic hard sauce, brandy or rum butter and joy is beheld!
Order up, they come in and they go out!
Shop now for Plum Pudding!
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 Shortbread of South Carolina
A higher ratio of fat to gluten = short
Think sugar, butter, flour, pinch of salt combined.
Biscuit bread in Mediaeval times in Scotland started with leftover bread dough, baked in a low temperature oven until it dried out into a rusk. Biscuit = rusk = twice baked.
Leftovers of dough made way to the first published recipe for short-bread (in the 1700’s?) yeast was replaced with butter into the “same” shortbread recipe we eat today.
The word “same” is used loosely. Though, the recipe is “easy” on paper, great results are not. Heritage Shortbread is an excellent representation of what you want in a “short” bread.
It's crispy, crumbly, and tasty, every time you bite into each biscuit. Not too hard and with just the right feel, they are the best short-bread we have had in a long, long time! It is much more difficult to find a shortbread that makes people say, "That's good!" than you might think. Well, so far, both in the store and in the warehouse, everyone has said, "That's great!"
It doesn't get much better than that! A classic holiday hostess gift in the Scottish/English speaking world.
Shop now for Classic Shortbread
Shop now for Chocolate dipped Shortbread!
Shop now for Lemon Shortbread!
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 Big Island Honey
This creamy honey spreads easily and, when paired with butter, it's perfect on anything toasted! Organic 'Ohi'a Lehua Blossom honey is made from the blossom of the native 'Ohi'a tree. Ancient Hawaiians considered this tree sacred and carved temple images from its branches. Very rare, this honey is prized by connoisseurs for its light, delicate flavor and creamy texture.
Shop now for Hawaiian honey
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 Maritime Honey
This honey is from pollen gathered from lavender planted along the shores of the Mediterranean. As a result, Maritime Lavender honey has a slight saltiness that enhances the overall flavor. Like lavender honey on steroids
Shop now for Maritime Lavender
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 Katz Honey
Richly amber in color and beautifully balanced without any cloying qualities in the mouth feel. Really clean flavors with hints of cinnamon, vanilla, sweet spices and a touch of light maple. Frankly, it is just delicious!
Shop now for Katz Honey
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 Hazelnut
Like the best peanut brittle you could ever imagine - but with whole Piemonte hazelnuts, not peanuts. This croccante is an Italian treat, made with this region's finest hazelnuts. They're made by the Antica Torroneria Piemontese, specialists in traditional sweets.
Shop now for Hazelnut Croccante
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 Torrone with Almond
Whether you like your nougat hard or soft, with hazelnuts or with almonds, you cannot go wrong. This brittle nougat made by Antica Torroneria Piedmontese is truly a special treat , light and crunchy, and all those nuts!!!
Shop now for Torrone!
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The Premium English Mint
"keep you all aglow"
Just three ingredients combine to make the most delicious mint candy. Masterfully blending golden brown cane sugar, cream of tartar, and oil of peppermint creates a treat that keeps you on the happy side. Perhaps the very best on the planet, it's not just a "mint", not just a "candy"; we consider Uncle Joe's Mint Balls a food.
Established in 1898, the award winning Wm. Santus & Co. LTD. is run by a fourth generation confectioner who still guards the secret recipe that makes this sweet the sweetest!
Back-in-stock! You can't have enough in your pantry (or your glovebox). You just never know when you will need a refreshing pick-me-up! Uncle Joe's Mint Balls now in a bag!
Shop now for the candy that makes you all aglow! |
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Candied Chestnuts
The most amazing packaging. Chestnuts with leaves tied to wonderful wrapping paper! Beauty and a cake. What a fabulous Panettone gift!
Orange & Chocolate
Studded with bits of chocolate and candied orange - but no raisins. A classic combination often paired by chocolate-makers.
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Give the gift of class! Cooking that is.
Taste-of-the-Cakes coming! |
Taste-of-The-Cakes Party!
Make a mark. On your calendar. For Friday, Saturday and Sunday right after Thanksgiving we open all the panettone to mangiare! Taste, sample, enjoy! Italian Coffee, Cannoli from Boston, Olives from Argentina, Stollen from nearby, Oil from Morocco, Mustard from Canada and so much more! 10AM to 4PM
Open Sundays 12 to 4 now to the 25th! C'mon down and be the first to try this year's holiday specials! For the first time in our 16 years, all the cakes arrived in the same week! Please note not everything is available to sample yet. That might not happen until the Taste-of-the-Cakes Party.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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