Two essential Holiday foods for you, for them - Winter Parmigiano-Reggiano & Christollen - chefshop.com/enews
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In this issue: |
Parmigiano-Reggiano
Christollen
Relish the Holidays
Category - Gourmet Gifts
Home of the Panettone
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 10X the antioxidants
soy sauce!
 salted capers
non-pareil
 sardines
big tails
 acacia honey
robinia pseudoacacia
as seen in
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 garbanzo beans
food & wine magazine
 mother sperry
plum pudding
 rice bran oil
bon apettit
 yuzu kosho
saveur magazine
 smoked turkey
The New York Times said this is the best smoked turkey in the country! This fully cooked applewood smoked turkey is not to big, with every inch having a wonderful light smoke flavor. For Christmas limited supply.
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 Only Five Days to order
Winter Parmigiano-Reggiano
Rushing is often not a good choice, especially when it comes to food.
Using chemicals to make inexpensive soy sauce, creating Balsamic using sugar and food coloring, or using pellets to change the color of farm-raised salmon are all ways to shortcut nature's aging process, but they don't create better food. In fact, more likely, we are not creating sustenance, but creating abstinence!
We may be ignorant of all these food processes, but our taste buds tell us something is not right, and we won't go back for more. Speed kills.
This year our seasonal Winter Parmigian-Reggiano offering started it’s life in January, 2011 with 580 litres of milk (145 gallons) from happy, relaxed cows who mangier in the comfort of their barn and live in the mountains. Fed the same grasses they eat in the summer, but dried to make “hay”.
This tasty hay changes the milk characteristics and ultimately the flavor of this 35 month old, rich in calcium and phosphorus, Parmigiano Reggiano that we are offering today.
To be certified as Parmigiano Reggiano it must be at least 12 months old. To be exported, called "extra", it must be at least 18 months, with the typical age being 20 to 24 months. As the cheese ages it creates spots of crystalized amino acids, a true indication of the age of the cheese. It is this wonderful texture that makes the shaved pieces look spotty and full of delightful mini crunch!
For the food lover you know or for yourself, a great Parmigiano-Reggiano is a true food to share. Share in chunks with a drizzle of Essenza or grated and added to mashed potatoes. Parmigiano-Reggiano is perfect in the winter!
Only one week to order! We ship on Tuesday next week, December 10th, 2013. Don’t hesitate ...
Order up, they come in and they go out!
Shop right now for Winter Parmigiano-Reggiano!
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 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 eight-sided star-shaped slice.
Shop now for Pandoro - the cake without the fruit
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 Sweet Honey Drops
This is a lozenge wrapped up in a honey of a shell. A sweet candy made from the sugar of one of the finest treats on the planet. Hard, like a classic Lilliputian, it starts with a stubbly feel on the tongue and then transforms almost immediately to a glassy smooth finish.
Shop now for Leatherwood Honey Drops
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 Westmorland Chutney
The daddy of all chutneys, this is a very traditional dark fruity chutney, goes with everything from cheese, cold meats to shepherd's pie, no cheese sandwich should be allowed to go out undressed with Westmorland Chutney and no order would be complete without a jar of this.
Shop now for Westmorland Chutney
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 Toffee Sauce
No home should be without a jar of Sticky Toffee Sauce, to heat and pour over sticky toffee pudding or ice cream. At home we sauté bananas in butter for a couple of minutes, serve with Sticky Toffee Sauce poured over the top along with a spoon of ice cream.
Shop now for Hawkshead Sticky Toffee Sauce
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Christollen
The joy of bread with a core of marzipan
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 almost daily by a local artisan baker. Our favorite way to eat it is to slice, toast and then slather it in butter - it’s a treat that will steal your heart.
We sample it all day long, and it jumps out the door. It keeps un-opened for a long time and once opened and started, it keeps for weeks. Just keep it swaddled up. I sliced a loaf in half (lengthwise) so I could see the marzipan, which runs the full length, and then wrapped it in plastic wrap. It’s still good, and it tastes great after three weeks.
With just a few key ingredients: Flour, Butter, Golden Raisins (soaked in rum), Egg, Candied Orange Peel, Sugar, Milk, Almond (marzipan), Salt, yeast.
Shop now for the best Christollen! |
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Red Wine Vinegar
This trio of red wines makes a fabulous vinegar. When the Chefs come in this is the one they pick! It is a bold, rich flavor that enlivens your next dish.
Ketchup Steak Sauce
This weekend a customer came in who tried Hawkshead tomato based sauces. He liked all three, but the steak is the one he took home. At every taste he would close his eyes. I hope it is on his steak tonight! Go Hawks!
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Give the gift of class! Cooking that is.
Visit! |
Soon, Olio Nuovo!
Sad news, no Pianogrillo Olio Nuovo. Surprised by our supplier, it will leave a big hole for us. We do have some amazing oils of course and Eliza added some old faves. We expect to celebrate the new oils on Saturday the 14th. We look forward to seeing you!
Hours are Monday thru Friday 10 to 5 Saturday 10 to 5, Sunday 11 to 4. New stuff is still arriving. We don't know what will be in by the weekend… some brand new French delicacies are here. They are brick and mortar store only.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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