Giant Cookies, Peppermint Creams, Honey Cakes, mini-Panettone loafs, toffee and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE holiday  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog Rusty Tools! Made of Chocolate! The perfect gift for the one you call when there's a leak, a squeak or a bump in the night. Some of the most spectacular chocolate you can find in a box. These tool shaped chocolates are cool! Tools that are cool! Clearly the best food gift you could give the tool person in your life. Keep in mind, they may never want to share their tool again! Which means you won't get to taste Andrea's Slitti's imaginative chocolate creation. They are as cool as his chocolate spoons (maybe cooler)! Order ASAP as it is limited to inventory on hand. Limit one per order. Shop now for Slitti Chocolate Tools - Extremely Limited Supply! Click Here To See Everything Featured in This Newsletter! You will swoon for these The most beautiful chocolate Spoons These beautifully shaped chocolates look fabulous and they taste even better than they look! They look like spoons, albeit in need of a polish. Think the ultimate in adding chocolate to your coffee or hot milk, just with the dip and swirl of your spoon! Or, consider a nice chocolate or vanilla pudding eaten with a spoon of chocolate. What a simple luxurious delight!! Shop now for Slitti Chocolate Spoons! This is one Giant Cookie! The French make a cognac shortbread that is spectacular! I believe in dieting by quantity. Don't eat too much. It's ok to eat one piece of pie, or one piece of panettone and one cookie! There is just one cookie in this pretty wooden box. And it falls under the "eat only one" rule. Different from Scottish or American shortbread, Goulibeur all-butter shortbread is uniquely French inspired by traditional recipes. Like a croissant, it feels French, tastes French and is French. Yet it is shortbread. You definitely could eat the whole thing but if you share, Santa will look highly upon your actions and put an extra bar of chocolate in your stocking! (Because the cookie won't fit at 9" across). Goulibeur Broye du Poitou au Cognac French Shortbread w. Cognac in Wooden Box! Goulibeur Broye du Poitou Pur Beurre Just like the Cognac version, except that it doesn't have the cognac, this cookie is a wonderful sight. Open the wooden box (ok so it's not like thick wood, more like a veneer, still it is wood) and behold your giant cookie - made to be broken, not cut! What fun! Goulibeur has been making this traditional family recipe for a long time! Selon la tradition, le Broyé du Poitou ne se coupe pas, il se brise d'un coup de poing sec, chacun prend alors un morceau selon son appétit. Loosely translated, "Tradition says don't cut it with a knife, but punch it with your fist, so you can make the size of cookie you want!" About 10" across. Limited to supply on hand. Shop now for Goulibeur Broye du Poitou French Butter Shortbread in Wooden Box! Peppermint Creams Summerdown Mint Chocolate These wonderful treats are slim rounds of creamy peppermint centers enrobed in dark chocolate. And not just any peppermint. So powerful is the mint you can smell it through the wrapping. This mint's particular flavor is soft and lingering with a cool intensity. The chocolate pairs perfectly with the mint cream, just the right amount of both! Never too sweet, these are exactly what you wish your peppermint creams to be! These are my favorite mints of all time. They are exactly the way you want a peppermint cream to be! Shop now for Peppermint Creams Summerdown Mint Chocolate! Summerdown Dark Chocolate Peppermint Dominoes! Chocolate and mint have been a classic marriage since 1674, when a fashionable London cafe invented the combination. These wonderful confections are twin pieces, shaped like dominoes, with dark chocolate exteriors and creamy peppermint centers. And not just any peppermint! These mints are made with traditional Black Mitcham peppermint - for centuries, the true flavor of England's famed mint, but a variety that died out due to changes in 20th-century farming. After generations, Summerdown, the producer, reintroduced this variety, thus bringing back the mint's particular flavor. These, like their buffer cousin, the Peppermint Creams, are exactly what you want your mint and chocolate to be. The combination is deliciously perfect without being too sweet. Sweet for sure, but my teeth don't hurt when I am done eating one. Just one box, that is. These are truly my favorite Summerdown Peppermints - with the hard shell and crunch - what a combination of perfection! Shop now for Summerdown Dark Chocolate Peppermint Dominoes!! Summerdown Mint Chocolate Peppermint Crisps These wonderful chocolate peppermint wafers are thin and dark with crunchy bits of minted sugar. And not just any mint. Summerdown chocolate mint crisps are made with traditional Black Mitcham peppermint - for centuries, the true flavor of England's famed mint, but a variety that died out due to changes in 20th-century farming. After generations, Summerdown, the producer, has reintroduced this variety, thus bringing back the mint's particular flavor - soft and lingering, with a cool, intense flavor. These chocolate peppermint wafers are the perfect size, with the right crunch, the right bite, the right mint! Another great product from Summerdown Mint!! This is for sure my favorite Summerdown Peppermint Chocolate - and without the cream! If you want the crisp without the cream, this is the one for you. Shop now for Summerdown Mint Chocolate Peppermint Crisps Winter Fennel and Apple Salad recipe This makes a lovely winter salad. If served as a side, it goes very well with pork roast. See the Winter Fennel and Apple Salad Recipe here! The cake that is filled with honey! It's a honey of a cake with fig! It’s not like the cake you had at your 5th birthday. In fact, I would wager a guess that at first glance you wouldn’t even call this a cake. But it is. Sort of. This cake is shaped like a bread. It looks like it is cut from a larger “cake” made in loaves. From the side you can see the bits of prunes and the open cells of the cake. This French Pain de Spice (spice bread), is made with rye flour soaked in honey and spices. It has a long history in France with many variations and stories. Pain d’éspice's origin appears to have its roots in a Chinese honey cake made with aromatic plants, that was brought to Europe by the Crusaders. And Pain d’éspice is the origin of gingerbread. If you think of gingerbread houses made with gingerbread (and not made with graham crackers) you can start to understand the inherent build of this bread. It has structure! The combination of the rye flour soaked in honey makes for a dense and chewy bite. After you slice it you realize that it’s not like other bread. The honey and the rye mix create a bond that is hard to cut through. Toast it and slather it in butter and you have a meal fit for the King of France. When warm with butter it’s a pure treat. It’s like a cookie without the crumbly interior. It’s like honey without the gooey sticky mess. It is one of my all-time favorite winter holiday treats. Shop now for French Honey Bread with Fig! Mandarino Cake from Flamigni Like a mini-panettone, this cake is made with the same "bread base" as Flamigni's Panettone, it is just smaller. The Flamigni cake is studded with candied Ciaculli Mandarines and "glazed" with hail sugar. It's a candied fruit Panettone for one (or two depending on how much you eat)! Shop now for Flamigni Mandarino Cake Oat Crumbles from Island Bakery on the Isle of Mull, Scotland They are less sweet than some, yet sweet enough to satisfy a tea-time craving, and substantial enough, with their jumbo oats, to keep you going for a while. The more adventurous have found that they also go rather well with cheese, especially Isle of Mull Cheese, of course! The Island Bakery Story Joe & Dawn Reade were fresh-faced and naïve, young graduates of the University of Edinburgh when they started baking bread in a converted garage in Tobermory in 1994. The local baker was retiring and the islanders needed someone to keep them in lovely fresh loaves. In 1996 they bought a shop premises on Tobermory’s colourful Main Street, which became the Island Bakery Delicatessen. It was through stocking the deli with tempting specialty foods that Dawn realized that there was a bit of a gap in the market for tempting organic biscuits. Keen to make something that could travel beyond Mull, the Reades thought that biscuits seemed to be an excellent product to introduce to places beyond the island’s shores. In 2001 Island Bakery Organics was born. Initially the range had just 4 varieties. Quality not quantity! The first biscuit's customers included Harvey Nichols & Selfridges. Within the first year the company picked up several Great Taste awards and scooped up an Organic Food award. By 2007, the biscuit side of the business had overtaken the deli, and the Reades made the difficult decision to sell their shop to concentrate on biscuits. Soon afterwards, plans were made to build a new bakery. The new premises were completed in June 2012. Powered by local renewable energy – wind and water for electricity, and wood for heating the ovens - the building makes Joe & Dawn feel all grown up now. Shop now for Island Bakery Oat Crumbles! Winter Greens and Farro recipe! This perfect fall dish is a prime example of what good produce and a few choice ingredients can get you. Click here to see Winter Greens and Farro Recipe! Toffee Brittle with Black Sesame Seed The first bite is joyous, with an easy crunch, an explosion of subtle flavor of chocolate, with the toasted sesame tingling the edges of the tongue. And there is a lot more sesame flavor than just what is on top (look closely at the edge and you will see the black sesame is in the toffee, too!) Some of the pieces are bigger than a mouthful and need to be snapped into smaller, enjoyable bite-size pieces. Don't be afraid though, the dark chocolate won't melt (unless you have hot hands) when you lightly hold to make the break. It snaps so easily (and is strangely rewarding) that you start breaking with abandon! The enjoyment factor with a small piece is so much better because a large piece gives you a mouthful which you consume because you are forced to chew and swallow. With a small, thumb-size piece you can taste the chocolate, enjoy the crunch of the sugar which blends with the dark chocolate and get the sesame on the edge of your tongue. You finish with clean molars, and a lovely dark chocolate flavor that makes you want to suck in your cheeks and the sesame. When you are done with a piece or more, the joy of the bite is still with you to enjoy for quite some time. How good is that! Leaving a good taste in your mouth (instead of a bad like the news does) is a wonderful thing! my kind of treat! "This black sesame seed toffee brittle chocolate is my kind of treat. It’s the perfect amount of sweet to feel indulgent but not guilty. The rich burnt sugar taste of the toffee is great with the black sesame crunch, pulled out with a smidge of salt. Coated in chocolate. Really good." -- tina very different chocolate "This product is very taste for a non-chocolate lover. It is sweet enough and flavor. Happy it comes in small packages as I would eat a whole big box too!" -- andrea Loved this! "Bought this on a whim and it's delicious! Not too sweet, and the chocolate didn't overwhelm the savory sesame seeds. I will buy this again!" -- holly Shop Now for NeoCocoa Black Sesame Seed Toffee Brittle! Westmorland Chutney from Hawkshead Relish in the Lake District, England Having a chutney standing by in the pantry for those unexpected moments in life is a good plan and this chutney is the perfect choice. The daddy of all chutneys, this is a very traditional, dark fruity chutney. It goes with everything from cheese and cold meats to Shepherd’s Pie; no cheese sandwich should be allowed to go without Hawkshead Westmorland Chutney. We think this is one fancy-dancy chutney to use every day. Deep, rich, flavorful, perfection for meats of all kinds. This is a condiment worth having, always! Shope now for Hawkshead Westmorland Chutney! Hawkshead Brandy Butter Flavored with real French brandy Flavored with authentic French brandy, this brandy butter is a cookie dough lover's delight and the perfect topping for your hot plum pudding. Once you have had this magic combination, there's no going back! Shop now for Hawkshead Brandy Butter! French Apricot Jam Sometimes unrequited love is worth it! For many of us, apricots are a “yeah, whatever” or “never touch ‘em” and others can’t wait until May or June when the first of the apricots are ripe on the tree. (This is really a sweet year for apricots.) A great fresh apricot is like candy. Hard to comprehend when our first taste of an apricot is a dried one, tart and chewy and quite unappealing. So we think, why bother… So many foods, when you enjoy them fresh, as close to the earth as possible, picked-at-their-peak, can be mind-blowingly good. Like a fresh apricot. And sometimes, those foods can be transformed, placed into a jar and come out just like you want them to be. Freshly delicious! And that is what we have here. Abricot fruit cooked in a copper cauldron with brown sugar, where time and patience make all the difference. This jam is by all standards, amazing! It tastes like fresh apricots, though never sharp or sour, it is a spoonful of a sweet treat. The flavor of apricot, the way a freshly bitten fruit would be, is all there, swelling like a balloon rising, the smoothness of the flavor envelops all the senses, with the right cheek filling more than the left and then the tongue feels the weight of the flavor. And then suddenly you realize the physical being is gone, and all you are tasting is the memory! And what a memory! It is indeed splendiferous. And it is indeed spoon-ready, perfect for a croissant, sourdough bread, scone, oatmeal, cheese, pork chop and chicken. And of course, crépes! Shop now for La Trinquelinette Apricot Jam! Honey Harissa Chicken Thighs Worcestershire Recipe Marinate the chicken overnight in a ziptop bag and bake in a tight-fitting pan to keep the thighs in liquid. A simple and easy recipe with very little hands-on time required. See the Honey Harissa Chicken Thighs with Worcestershire Recipe here! Maria Vittoria Panettone Black Cherry Panettone I have found that every year I fall in love with a panettone of a different flavor or from a different maker. Last year, we taste-tested Maria Vittoria Panettone. All our taste-testers loved it – and I discovered my new favorite. This is a Black Cherry Panettone – it’s rich, luscious, soft and sweet! You really can’t go wrong here . . . if you’d like to try something new this year, the Maria Vittoria is for you! Shop now for Maria Vittoria Black Cherry Panettone - Half Kilo! Got questions? Call or email and we will do our best to answer your questions! We love sharing our taste opinions about all our products. STORE HOURS: Monday thru Saturday, 10 to 6. Sunday 12 to 4. Please let us know if you would like a private shopping time and we will do our best to accommodate you. We now have multiple HEPA medical grade air filters running 24 hours a day in the shop. Please keep in mind we are limiting the number of people in the shop at one time and masks are required. If you are feeling sick for any reason please choose a different time to visit. We may perform random temperature checks. Panettone Made in Italy A wonderful Holiday Bread! Borsari and Breramilano Panettone are now expected to arrive to our warehouse after Thanksgiving; we hope to ship out to you by the 9th of December. All other Panettones are shipping as soon as we can. Landing of containers continues to be backed up. We are still seeing delays for inbound and outbound shipments. We anticipate shipping issues for the rest of the holiday season. Please pre-order your favorites and keep an eye here for news and updates. Shop now for Italian Panettone Give the Gift of Love through Food Gift Certificates available for any amount you choose. Choose the amount in $25 increments by changing the quantity number and we will take care of the rest. Share ChefShop with a Gift Certificates HOLIDAY Store Hours - Monday thru Saturday 10 to 6, Sunday 12 to 4 If your order has been confirmed as "ORDER READY FOR PICKUP" in email (or you were called) and want it brought to you in the parking lot, call us when you arrive and we will run it out to you. 206-286-9988 - FOR Pick-up orders placed online you need to get to the select shipping method page in the shopping cart. ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Our bigger parking lot is north of the shop and next door (south of) Champions Party Supply. Easy to reach and wide open parking lot. Click here to see the map.   This Week's Recipes Cold Chickpea Salad with Figs, Olives & Pomegranate Dressing Recipe Classic Waldorf Salad Recipe The Waldorf salad was created at New York City's Waldorf-Astoria Hotel in 1896 by the maître d'hotel (the dining room manager), Oscar Tschirky. As the story goes the Waldorf salad was an instant success. Originally the salad had apples, celery and mayonnaise. The addition of walnuts, and raisins came over time. Beets with Goat Cheese & Walnuts Recipe Somehow fresh Goat Cheese and Beets just go so nicely together. Something about the sweetness of the beets together with slightly acidic, pithy taste of the goat cheese creates a perfect flavor balance. Add the slight crunch of the toasted walnuts and you have a perfect combination. We made the dish as a vegetable side. But you can add a little more dressing and serve it on a bed of greens or butter lettuce, and you have a side salad. Many chefs add chunks of avocado -- to add a little more anti-oxidant punch. See what you missed in previous Newsletters Great Foods are Arriving in our Warehouse Snow, Rain, Hot Chocolate, Panforte, 4 Flavors of Guimauves A Match Made in Heaven, Balls, Flakes, Bark ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. To unsubscribe just click UNSUBSCRIBE or send a request to info@chefshop.com with "Unsubscribe" in the subject line. Hard copy requests may be sent by mail to: ChefShop.com, 1425 Elliott Avenue West, Seattle, WA 98119. To view our privacy policy, please click here. To unsubscribe just click UNSUBSCRIBE or send a request to info@chefshop.com with "Unsubscribe" in the subject line. Hard copy requests may be sent by mail to: ChefShop.com, 1425 Elliott Avenue West, Seattle, WA 98119. To view our privacy policy, please click here. 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