BREAKING NEWS: Food & Drink, Diet & Nutrition

The BEST Apple Pie Recipe (VIDEO)

Mon, 04 Nov 2024 16:30:45 +0000

Our classic Apple Pie Recipe with an irresistible homemade apple pie filling always gets glowing reviews from everyone who takes a bite. From the best... Read More

Marry Me Soup with Italian Sausage

Mon, 04 Nov 2024 15:33:26 +0000

This delicious Marry Me Soup is made with Italian sausage, pasta and spinach in a creamy sun-dried tomato broth.

Ok, I hesitate to add any more “marry me” recipes to the Internet at this point. But this soup honestly knocked my socks off. I have to share it with you! ♡

It’s made with the famously comforting combination of pasta, sun-dried tomatoes, garlic, cream and spinach that seems to have taken the internet by storm these past few years. (I mean, who can go wrong with this lineup?) But instead of using chicken as our protein — popular in most “marry me” recipes — I chose to brown a batch of Italian sausage to mix into this soup, which adds a major boost of complex, robust, savory flavor to each bite. I also added in some red bell pepper and lots of spinach for extra veg and color. And I insist that you finish each bowl with a generous shower of freshly-grated salty Parmesan and some chopped fresh basil — delish!

I made this soup on a chilly weekday when we had a bunch of family in town and I was looking for a simple meal to feed a crowd. We served it with a simple arugula salad and some crusty bread for dipping. And it ended up being such a hit. (Our au pair even said it was her favorite meal I’d made all year!) We’re already planning to make another batch this week. So I hope you might give it a try too!

(more…)

Dogfish Head Announces 24 Days of Dogfish Head Advent Calendar

Mon, 04 Nov 2024 15:05:14 +0000

With under three weeks until December, Dogfish Head Craft Brewery has just announced the best holiday gift for any craft beer lover! Yes, the nearly three decade old brewery is lunching an advent beer calendar – 24 Days of Dogfish Head! Countdown the 24 days leading up to Christmas with this tasty package of exploration […]

The post Dogfish Head Announces 24 Days of Dogfish Head Advent Calendar first appeared on BREWPUBLIC.com.

Powder Monkey becomes Hampshire Fare corporate partner

Mon, 04 Nov 2024 14:30:56 +0000

Award-winning brewery group Powder Monkey has been unveiled as the newest corporate partner of Hampshire Fare, the member organisation for food and drink producers and suppliers in the south.

Natasha Dochniak, of Hampshire Fare, with Powder Monkey’s Andy Burdon

Powder Monkey, which was founded in Gosport, but has interests in Australia and across the UK, has been a long-standing member of Hampshire Fare but has now committed to a wider remit and commitment to the influential group.

“Having been Hampshire Fare members from our launch, engaging with them through their work and networking, we have built a strong relationship with the team,” said Powder Monkey chief executive Andy Burdon.

“To take this to the next level and become corporate partners as we are growing our business makes perfect sense.”

Hampshire Fare commercial manager Natasha Dochniak said: “Corporate partners contribute both financially and strategically, allowing Hampshire Fare to invest in new projects, marketing campaigns, and events. Their support underpins key initiatives that benefit the wider membership and the local community.

“We only partner with organisations that share our values of sustainability, community, and quality. These partnerships help reinforce Hampshire Fare’s mission to champion local food and drink, while also reflecting our partners’ commitment to supporting local businesses.

“Partnerships with Hampshire Fare offer corporate partners a chance to be more deeply involved in the community. This mutually beneficial relationship allows partners to strengthen their local credentials while helping Hampshire Fare members access new opportunities.”

Natasha added: “We all know that food and drink tastes better when it has been made with care and passion, and it feels so much more special when we know the people and the stories behind the produce.

“Stories create emotional connections. Local produce is a great example of this. With full commitment at Powder Monkey Group from the CEO, Andy Burdon, down to local sourcing and supporting local growers and producers, Hampshire Fare and Powder Monkey are perfect partners!”

The post Powder Monkey becomes Hampshire Fare corporate partner first appeared on Beer Today.

The post Powder Monkey becomes Hampshire Fare corporate partner appeared first on Beer Today.

Verve Coffee Roasters’ Latest Fixation is the Dwell Dripper

Mon, 04 Nov 2024 13:58:13 +0000

It’s rare for a coffee roasting company to get into equipment development, yet Colby Barr and a team at California’s Verve Coffee Roasters kept ruminating on the concept that a...

How Travis Kelce And Jason Kelce Became Investors In Garage Beer

Mon, 04 Nov 2024 13:15:00 +0000

Kansas City Chiefs tight end Travis Kelce and his brother Jason Kelce, the former Philadelphia Eagles center, are the largest investors in Garage Beer.

Election Day 2024 Freebies and Deals From Krispy Kreme, Lyft, Uber and more

Mon, 04 Nov 2024 13:06:00 +0000

Election Day 2024 Freebies and offers include a free doughnut from Krispy Kreme, 50% off rides from Lyft and Uber to the polls and more.

Read more on shoppersshop.com

Bao Buns

Mon, 04 Nov 2024 13:00:00 +0000

Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.

Reasons You’ll Love This Recipe

Impressive: You can impress your guests with these incredibly soft and fluffy bao buns at your next get-together.
Cultural Experience: Treat your family to something new with this simple bao bun recipe. They will love the taste and learning experience.
Versatility: These buns are typically filled with savory or sweet options. The sky is the limit with what you choose to fill these with!

Ingredients Needed For Bao Buns

The ingredients needed to make these fun Baozi buns are simple and pantry staples. If you don’t have a steamer basket, you’ll need one for this recipe. For exact measurements, scroll to the bottom of the post.

Warm Water: Gives a base for the yeast and sugar to come alive!
Warm Milk: Helps feed the yeast to make it frothy.
Granulated Sugar: Adds sweetness and enhances the flavor of the dough.
Active Dry Yeast: It makes the dough rise, giving the buns their fluffy, soft texture.
Vegetable Oil: Helps the buns lightly brown.
All Purpose Flour: The main ingredient that forms the dough.
Baking Powder: This helps the buns rise faster and have a nice texture.
Salt: Enhances the flavors.

Bao Bun Recipe Instructions

Making bao buns is easier than you might think. Most of your time will be spent catching up on your favorite shows while the dough rises! It will be so much fun for you to try these delicious, soft, unique buns!

Form and Rise Dough

Whisk: In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast, cover it, and let it rest until it becomes foamy, for about 5 minutes.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix: When the yeast mixture is frothy, add the flour mixture and mix at medium speed using a dough hook until the dough forms, about 3-4 minutes. Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
Form and Let Rise: Dump the gua bao bun dough out onto a lightly floured surface, then form it into a smooth ball. Lightly oil a bowl, place the dough into the bowl, cover it, and let it rest for at least 1 hour. The dough should double in size. While the dough rises, cut parchment paper into 4-inch squares and set aside.

Cut and Steam Bao Bun Dough

Roll Out, Cut, and Brush: Dump the risen bao bun dough out onto a lightly floured surface, then roll it out with a rolling pin to an even ¼-inch thickness. Using a 3-inch diameter cookie cutter or cup, cut the dough into circles, then brush the top of each bun with additional vegetable oil. Fold the buns in half, gently pressing them down to fold.
Let Rise: Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
Boil: Prepare the steamer by adding 2 cups of water to a large pot, and fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
Steam and Enjoy: Fill the steamer basket with the buns on the individual parchment papers, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot with boiling water, then steam the buns for 10-12 minutes. The buns will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches. Fill the steamed buns with your choice of filling, and enjoy!

Baozi Tips and Tricks

Don’t let this recipe intimidate you. I’ve gathered some ideas to help you get started.

Fillings: Fill bao buns with your favorite meat or veggie mixtures. I recommend the filling from Thai Lettuce Wraps, Kalua Pulled Pork, Mongolian Beef and Broccoli, or any you prefer.
Steaming: I like using the bamboo steamer setup because it has two layers. This allows me to steam more buns simultaneously. However, you can use a regular steam insert that comes with certain pots.
Water level: The water will boil down as you steam the buns, so always check the water between batches and add more as needed.

How to Properly Store Leftover Bao Buns

Countertop: Cool the bao buns at room temperature, place them in an airtight container with room for them to keep from getting squished, and use the parchment pieces to keep them from sticking together.
Fridge and Freezer: Store in the fridge for up to 5 days, or in the freezer for up to 4 months

More Chinese-Inspired Recipes

Asian

Soup Dumplings (Xiao Long Bao)

1 hr 50 mins

Air Fryer Chicken Thighs

Mon, 04 Nov 2024 12:32:32 +0000

These air fryer chicken thighs cook to seasoned, crispy perfection in just 30 minutes! It’s a quick and easy chicken recipe, and super versatile. Change up the flavors and spices any way you’d like.

Looking for more chicken thigh recipes? Try this flavor-packed honey chipotle skillet chicken!

Why I Love These Air Fryer Chicken Thighs

These juicy, crispy air fryer chicken thighs are easy to cook and so versatile!

Continue reading Air Fryer Chicken Thighs at Cookies and Cups.

New Products: Little Sesame Launches Hummus For Kids

Mon, 04 Nov 2024 12:30:00 +0000

Little Sesame has sold its "freshly spun" organic, small-batch hummus to grownups since 2021. Now, it's reaching out to the kids market.

Dietician busts 7 myths on ultra-processed foods - some aren't as bad to eat as you think

Mon, 04 Nov 2024 11:39:00 +0000

Ultra-processed foods are making headlines, but are they really bad for our health? Dietitian Juliette Kellow reveals all in this ultimate myth-busting guide

More awards for Sandford Orchards’ Devon Red

Mon, 04 Nov 2024 11:25:35 +0000

Devon’s Sandford Orchards is celebrating two more awards for its popular session cider, Devon Red.

It has scooped a gold at the Food Drink Devon Awards and a silver at the Great British Food Awards. These are in addition to the gold it was awarded at the Taste of The West Awards earlier this year.

“Devon Red is our flagship cider and the one that is most well-known and widely adored by our fans,” said chief cidermaker Barney Butterfield.

“Just last year it was voted best drink by the readers of Food Lifestyle Magazine. However, we are sometimes, perhaps, a little complacent about just how good it is. So this year, we decided to put this to the test with the professionals and entered it into three award competitions.

“We are thrilled to say that it has returned victorious from each one. Across the board, the judging panels, which included some leading drinks experts, have recognised Devon Red as an award-winning cider.”

The post More awards for Sandford Orchards’ Devon Red first appeared on Beer Today.

The post More awards for Sandford Orchards’ Devon Red appeared first on Beer Today.

DWWA Regional Chair for Bordeaux: Matthew Stubbs MW

Mon, 04 Nov 2024 11:15:53 +0000

Matthew Stubbs MW is the new Joint Regional Chair for Bordeaux at the Decanter World Wine Awards 2025 (DWWA).

Matthew Stubbs MW, DWWA Regional Chair

Matthew Stubbs MW

Matthew, recently appointed as the joint Regional Chair of Bordeaux for the Decanter World Wine Awards 2025, is a highly accomplished wine professional and educator. He achieved the prestigious Master of Wine title in 1996, receiving the Bollinger Medal for the best tasting paper. His commitment to the Institute of Masters of Wine (IMW) has been ongoing, with roles as a Practical Examiner, Seminar Lecturer, and, currently, as the Practical Chair for the IMW Education Committee.

Matthew has experience across all facets of the wine industry, from importing and distributing to retail. He formerly served as the Director of Wine for Safeway in the UK. In 2008, he founded Vinécole, a wine education company operating in the UK and France, where he has been instrumental in developing significant certification programs, including the Sud de France Master Level Programme and the Master Level certification for Wines of Southwest France. His teaching includes WSET Level 4 Diploma courses in locations like Macon, Paris, and Bordeaux.

An active writer and contributor, Matthew has contributed to esteemed publications like the Oxford Companion to Wine and the World Atlas of Wine, and he recently completed a Special Report on Languedoc-Roussillon for timatkin.com. His passion for wine education continues to inspire individuals worldwide to appreciate the quality and diversity that wine offers.

Stubbs was first a DWWA judge in 2004.

Follow Matthew on Instagram.

See more 2025 Regional Chairs.

The post DWWA Regional Chair for Bordeaux: Matthew Stubbs MW appeared first on Decanter.

Cristaldi: Napa Valley’s 2014 Cabernets 10 years on

Mon, 04 Nov 2024 10:18:11 +0000

Napa Valley vineyard along Silverado Trail.

Those 2014 Napa Cabs you’ve been eyeing in the cellar? Unsure if it’s time to pop corks? You’d hardly be alone in the sheer agony of wondering. After all, the 2014 vintage has stood in the shadow of the 2013 vintage, widely hailed as one of Napa’s finest this century.

Well, good news: for the most part, they are evolving quite nicely, even if inconsistency means they won’t quite qualify as anyone’s deathbed vintage.

Still, right now, they make for an excellent glass, and the best have decades to go.

Scroll down for Jonathan’s pick of 2014 Napa Cabernets

Napa Valley 2014: A look back

Neptune barrel-age stout and American ale

Mon, 04 Nov 2024 09:56:47 +0000

Neptune Brewery have released “two barrel-aged beauties”, ultra limited edition, and the result of months of patience and passion.

“Carefully aged in two unique barrels, these very special beers have taken on rich, complex flavours that can only come from time spent in oak,” says the brewer.

Matured for six month in a rum barrel, Apollo (7.5% ABV) is a version of Neptune’s oatmeal stout double abyss, which has been matured in a rum barrel.

Expect bold chocolate and coffee flavours enhanced with notes of oak, hints of spice, vanilla, and burnt sugar, leading to a light warming finish.

Artemis (7.9% ABV) is a barrel-aged version of strong American ale Fontana, aged for six months in a Tobermory whisky cask.

“Rich, robust toffee malt notes, with citrus and candied fruits, have been enhanced from mellowing in the barrel, adding a subtle honey sweetness and warming finish,” says the brewer. “The result is a decadent and complex beer.”

The post Neptune barrel-age stout and American ale first appeared on Beer Today.

The post Neptune barrel-age stout and American ale appeared first on Beer Today.

Perelada: Brilliance through innovation

Mon, 04 Nov 2024 09:00:23 +0000

Founded in 1923, Perelada continues to play a central role in the evolving story of DO Empordà and its outstanding terroirs. Vines have been cultivated here for over two millennia, and wines have been made at the historic Castillo Perelada (Perelada Castle) since the Middle Ages. Sitting between the Pyrenees and the Mediterranean, this land yields wines of unique character, shaped by the influence of the sea, the cold, northerly Tramuntana wind and the terroir’s inherent heterogeneity.

More than just a winery

Yet this respect for tradition has not precluded a vision for the future. Since acquiring the property in 1923, the Suqué Mateu family has striven to create something distinctive and original, built on the four pillars of heritage, experience, diversity and innovation.

In a landmark moment, the new state- of-the-art winery was unveiled in 2022. This renovation was also an opportunity to cement Perelada’s position as a leader in wine tourism: it can truly offer something for everyone, from 14th- century architecture to a renowned art collection, as well as a Michelin-starred restaurant and five-star hotel.

Sustainability built in

The winery’s design, by the award- winning RCR Arquitectes, is seamlessly integrated into the landscape and harnesses the latest technology.

Perelada’s commitment to sustainability is literally built into its foundations: the winery harnesses geothermal energy, prioritises water and electricity efficiency; and uses sustainable materials, insulation and natural lighting — becoming the first in Europe to gain LEED Gold certification. Beyond the winery, Perelada has applied environmentally friendly practices in its vineyards, such as adopting a sustainable approach to water management and fostering local biodiversity.

Spoilt for choice

Perelada’s eclectic 150ha of vineyards enjoy limestone and volcanic soils and over 280 days of sunshine per year. Created in 2005, 5 Finques is the story of Perelada in a bottle: a red blend from the varying terroirs of its five estates, including Merlot, Syrah, Samsó (Carignan), Garnacha and Monastrell.

Aires de Garbet, meanwhile, is a single-estate wine from the 12 hectares of Garbet. 100% Garnacha, this wine proudly showcases a profoundly Mediterranean character.

Finally, the 2019 Finca Garbet particularly impressed judges at the 2024 Decanter World Wine Awards, earning 95 points and a Gold medal. They noted this varietal Syrah’s ‘delightful blackberry, plum and garrigue herbs… shapely tannins and voluptuous texture’.

But there’s so much more to explore from Perelada – and no better way than by visiting this beautiful Mediterranean destination in northeastern Spain.

Discover more about Perelada

Connect on
Facebook | Instagram

The post Perelada: Brilliance through innovation appeared first on Decanter.

China: A new wine nation – or a very old one?

Mon, 04 Nov 2024 09:00:06 +0000

Vineyard at Shuori village in Deqin county, Yunnan.

‘I have good wine
To feast and make glad the hearts of my admirable guests.’
– Shi Jing II 1 (161) (trans. James Legge)

Peer back into the distant past, and you’ll find that vines, grapes and wine are referenced in the earliest of Chinese literary texts, the Book of Odes. These folk poems – from which the quotation above comes – were collected and written between 1100 BCE and 601 BCE.

Three times older, up to 9,000 years old, the oldest alcoholic-drink residues are also Chinese. They weren’t pure wine, but an alcoholic beverage that included tartaric acid from grapes and/ or hawthorn fruit (pips from both were found at the Jiahu Neolithic settlement in Henan Province).

Scroll down for in-depth profiles of Chinese producers

‘Of all our joys, this must be the deepest,’ wrote poet Li Bai as he lay alone in bed after drinking wine, contemplating ‘spring’s lonely sorrows’ and ‘forgetting that person I am even exists’ (‘Drinking Alone Beneath The Moon’ 3, translated by David Hinton).

Wine, in other words, is as intimate a part of Chinese culture as tea – and the fact that both owe their complexity to a wealth of cultivars of a single species (Vitis vinifera and Camellia sinensis) responding to diverse terroirs means Chinese drinkers almost instinctively understand wine’s potential.

And today? It’s worth noting that if you’re a grape grower, you’re likely Chinese. China’s 15.6 million tonnes produced in 2022 is almost double that of the second-placed country, Italy (8.1 million tonnes), though most of this is table grapes eaten as dried fruit.

China’s efforts to produce world- class wine of sophistication and subtlety are relatively recent: they began in the 1950s with vine selection and breeding of domestic varieties. But it wasn’t until the huge importation of western vinifera vine cuttings from the late 1980s onwards that China began to produce the kind of wines most of us would recognise.

The country has learned, and expanded, swiftly: by the time I first visited Ningxia and Wuhai in 2013, China was the world’s fourth biggest wine-producing nation, though it has fallen back somewhat since.

We all need to understand Chinese wine better – one reason why some of China’s top producers have got together, using their own resources, to bring Decanter readers this guide. Wine-growing regions already dot much of this vast land, as Professor Li Demei explains, and the styles produced are astonishingly wide, as Ch’ng Poh Tiong’s tasting notes show.

Their desire to shine is clear from the wines’ record at Decanter World Wine Awards and other competitions. Seek out these wines, give them a try – and share them with your ‘admirable guests’, as Chinese drinkers were doing some 3,000 years ago.

Chinese producers from six regions to know

Read the stories behind the labels…

Ningxia

Xige Estate – Qingtongxia

Few guests visiting Xige Estate could fail to be impressed by the scale of this 28,000m2 winery, constructed with 200,000 rocks excavated from their vineyards at the foothills of the Helan Mountains.

Helan Qingxue – Yinchuan

Taking its name from the image of the snow-capped Helan Mountains under a clear sky, Helan Qingxue was the Ningxia winery that made history.

Silver Heights – Yinchuan (Helan)

One of China’s first family-owned boutique wineries, embracing biodynamic viticulture.

Lansai Winery – Yinchuan

When YU Xiaojia and her brother began their winery project in Ningxia’s Yinchuan subregion in 2009, their parents warned them about the hard work ahead.

Devo Winery – Yinchuan (Helan)

Guests visiting Devo Winery can not only enjoy panoramic views of the Helan subregion – including the estate’s newly planted vineyard – but are always welcomed by owner ZHAI Liang with a glass of chilled fizz under the pergola beside his lotus pond.

Copower Jade – Yongning

West of the Xixia Reservoir in the Yongning subregion, a crimson-coloured winery stands amid vineyards, its design inspired by central Australia’s sandstone monolith, Uluru (Ayers Rock).

Longyu Estate – Yinchuan

Wines from the Longyu Estate are among the most recognised Chinese wines in overseas markets, with a presence in restaurants listed in both the Michelin guide and Black Pearl guide.

Shanxi

Grace Vineyard – Shanxi and Ningxia

Chun-Keung Chan’s plan for a boutique winery began with a search for an environmentally-friendly business.

Xinjiang

Tiansai Vineyards – Yanqi Basin

A business trip to the Gobi desert in 2008 took Beijing-based investor CHEN Lizhong to the Yanqi basin, beneath the magnificent red cliffs of Tian Shan mountain range.

A single bottle of Château Latour 1865 sold for HK$812,500 (£80,500), including buyer’s premium, at the Christie’s Hong Kong auction on 30 October – well above its pre-sale high estimate of HK220,000.

Bottles of Bouchard Père & Fils Burgundy wines dating back to the 1860s also featured in the sale, which showcased rarities sourced direct from estates owned by Artémis Domaines.

Christie’s said all lots found buyers with total sales having reached HK$26m.

Napoleon III was emperor of France and the Eiffel Tower did not yet exist when grapes for Bordeaux’s well-regarded 1865 vintage were harvested.

Christie’s said the bottle of Latour 1865 sold in Hong Kong was reconditioned in 1990, with a new label and capsule.

It was joint-top lot at the auction alongside a five-litre jeroboam of the legendary Latour 1961, also sold for HK$812,500 (high estimate: HK$650,000).

The Bouchard Père & Fils, Chambertin from 1865. Photo credit: Christie’s Images Ltd. 2024

Nineteenth century red and white Burgundy from historic producer and merchant house Bouchard & Père & Fils also went under the hammer in Hong Kong.

A bottle Bouchard Père & Fils’ Chambertin 1865 sold for HK$625,000 (high e: HK$300,000), and a bottle of the group’s Montrachet 1864 fetched HK$437,500 (HK$150,000).

Artémis acquired Bouchard Père & Fils in 2022, after taking a controlling stake in a merger deal with the Henriot family’s wine business.

Frédéric Engerer, CEO of Artémis Domaines, said: ‘This sale shows that collectors attribute great importance to the provenance and storage conditions of the proposed lots, as well as the estates’ complete transparency when it comes to reconditioned bottles and the traceability features on each lot.’

‘This sale is further proof that old and rare wines, especially those from the great vintages of the nineteenth century, form a unique heritage.

‘Made from pre-phylloxera vines, these wines give rise to exceptional tasting experiences, though the number of bottles looked after with meticulous care in our cellars is slowly dwindling.’

Other highlights included Bordeaux and Burgundy wines from the celebrated 1945 vintage.

Three bottles of Bouchard Père & Fils, Musigny Grand Cru 1945 sold for HK$475,000, including buyer’s premium, more than double a pre-sale high estimate of HK$190,000.

Three single-bottle lots of Latour 1945 each fetched HK$87,500 in the sale, which was held at Christie’s’ new headquarters in Asia Pacific, The Henderson.

Other Artémis Domaines’ wines in the sale included a nine-litre Salmanazar bottle of Eisele Vineyard, Cabernet Sauvignon 2013 from Napa Valley. It fetched HK$27,500 (high e: HK$24,000).

Christie’s said that one in four new buyers in the auction were millennials, highlighting interest from a younger generation of bidders.

Adam Bilbey, Christie’s global head of wine and spirits, said: ‘We are pleased to achieve a 100% sell-through rate and hammering well over the high [estimate]. This once again proves the importance of quality and provenance in the fine wine market.’

He added that strong interest from bidders worldwide also reflected the reputation of Artémis Domaines’ wines.

Prices on some blue-chip fine wines have fallen in the past couple of years, following a period of strong gains in some cases. Yet auction houses have repeatedly asserted that rarely seen wines with pristine provenance have continued to prove alluring to bidders.

Burgundy wine auction breaks eight world records

Artémis Domaines attracts spotlight over Burgundy plans

Steven Spurrier: My favourite Bordeaux wines of all time

The post Rare Château Latour 1865 sells for HK$812,500 at auction appeared first on Decanter.

Book compilation for Verdant’s My Life In Beer

Mon, 04 Nov 2024 08:42:45 +0000

A number of guest blogs published by Verdant are being collected into a book which will be launched at The Social, in London, on 18th November.

The project came about after a chance meeting between the brewer White Rabbit Books at the Sea Change festival in Totnes back in 2022.

“We have had an incredible amount of talent provide some wonderful pieces on their experiences, with or without beer in their life,” says Verdant.

A few of the writers will be there to discuss the book at The Social, alongside some DJs and, of course, Verdant beers.

• Verdant has also announced that it has recruited Max Churchill as corporate social responsibility coordinator. He will be working on getting the brewery B-Corp accreditation.

The brewery has also been awarded an IETF (Industrial Energy Transformation Fund) grant for the purchase of a CO2 recovery system. This will allow them to capture the carbon dioxide created during fermentation, which can then be cleaned and re-used.

The post Book compilation for Verdant’s My Life In Beer first appeared on Beer Today.

The post Book compilation for Verdant’s My Life In Beer appeared first on Beer Today.

Jim Beam® Unveils Limited-Edition Winter Reserve to Unwrap the Spirit of the Holidays – American Whiskey News

Mon, 04 Nov 2024 08:05:55 +0000

Jim Beam® Unveils Limited-Edition Winter Reserve to Unwrap the Spirit of the Holidays

Celebrate the Warmth and Joy of the Season with the Exclusive Release

CLERMONT, KY – Jim Beam, the world’s #1 bourbon, announces the official release of its limited-edition Jim Beam Winter Reserve®. Crafted with the brand’s iconic attention to detail, the new liquid offers a rich, seasonal flavor profile that captures the essence of the season, making it a standout addition to the brand’s portfolio.

Aged for six years and finished in toasted barrels for enhanced richness, Jim Beam Winter Reserve presents a smooth and elevated bourbon with subtle notes of vanilla, cinnamon spice, and a hint of clove, delivering a warm finish that captures the essence of the season. Whether shared with friends and family, given as a thoughtful gift, or used to add a twist to classic cocktails, this winter-inspired bourbon is the ideal companion for creating memorable holiday moments.

“At Jim Beam, we’re always looking for ways to innovate while staying true to our deeply rooted heritage,” said Fred Noe, Jim Beam’s seventh generation Master Distiller. “With Winter Reserve, we wanted to create a special bourbon that embodies the warmth of the holidays and the bold flavors that pair well with cold weather. We are excited to share it with our community and hope its holiday-inspired flavors bring people together to celebrate the joy of the season.”

Jim Beam Winter Reserve is available for a limited time during the holiday season at a suggested retail price of $24.99. You can find it at select retailers, including ReserveBar, Total Wine, and Binny’s, as well as at JimBeam.com. This special edition is available in a 750ml bottle, with an ABV of 43% / 86 proof, making it a delightful addition to any winter celebration.

For more information about Jim Beam Winter Reserve and its rich heritage, visit www.jimbeam.com or follow @jimbeamofficial on Instagram.

About Jim Beam®

Jim Beam is the world’s best-selling bourbon, crafted by eight generations of family distillers since 1795. Fred Noe, Jim Beam’s seventh generation Master Distiller, and Freddie Noe, Jim Beam’s eighth generation Master Distiller, have stayed true to the family recipe that’s been passed down through generations. The Jim Beam portfolio of products includes Jim Beam Bourbon, Jim Beam Black®, Jim Beam Double Oak, Jim Beam Devil’s Cut, Jim Beam Flavors, and Jim Beam Rye among other offerings. For more information, go to www.jimbeam.com, @jimbeamofficial on Instagram and @jimbeam on Twitter.

About Suntory Global Spirits

As a world leader in premium spirits, Suntory Global Spirits inspires the brilliance of life, by creating rich experiences for people, in harmony with nature. Known for its craftsmanship of premium whiskies, including Jim Beam® and Maker’s Mark®; Japanese whiskies, including Yamazaki®, Hakushu®, Hibiki® and Toki; and leading Scotch brands including Laphroaig® and Bowmore®, Suntory Global Spirits also produces leading brands such as Tres Generaciones® and El Tesoro® tequila, Roku and Sipsmith® gin, and is a world leader in Ready-To-Drink cocktails, with brands like -196 and On The Rocks Premium Cocktails. A global company with approximately 6,000 employees in nearly 30 countries, Suntory Global Spirits is driven by its core values of Growing for Good, Yatte Minahare and Giving Back to Society. The company’s Proof Positive sustainability strategy includes ambitious goals and investments to drive sustainable change and have a positive impact on the planet, consumers and communities. Headquartered in New York City, Suntory Global Spirits is a subsidiary of Suntory Holdings Limited of Japan. For more information, visit www.suntoryglobalspirits.com

Whisky Auctioneer October 2024 Auction Closes Tonight! – Auction Whisky News

Mon, 04 Nov 2024 08:04:19 +0000

October 2024 Auction 04.11.2024

ENDS SOON: October Auction

Our October auction ~ Featuring over 7000 rare whiskies and fine spirits, this is a unique opportunity to bid on some of the world’s most sought-after bottles. We have legendary vintages from pioneering independent bottlers, grandeur aplenty from established distilleries and unique and experimental drams from the hottest names in the whisky industry right now. Bid today!

Springbank Millennium Malts

Karuizawa 1965 Bottles #1:

1965 Japonisme Edition / LMDW 60th Anniversary

1965 Single Sherry Cask 50 Year Old #2372 / LMDW

1965 Single Bourbon Cask 50 Year Old #8636 / LMDW

Port Ellen Special Releases #1 – #17

Incredible Bowmore

James MacArthur Caol Ila & Port Ellen

Rare and Collectible Whisky Gems – K&L RARE $ingle Malt News

Mon, 04 Nov 2024 08:03:09 +0000

Rare Treasures from Whisky’s Top Icons

Recent limited allocations have given us the opportunity to curate an astounding selection of whisky icons from Scotland and Japan. Leading the way is a trio of singular examples from Bowmore, each aged 30 years. Speaking of 30 years, we happen to have one of the best allocations of the incredible Macallan 30-Year, a rendition that’s rarely seen and could easily be the cornerstone of any enviable collection. From Nikka, their stunning Nine Decades release is available while it lasts, and their 1978 Sherry Butt is out of this world.

Item Name	Retail	Link
Bowmore 30 Year Old “No. 1 Vault” 45.1% ABV Limited Edition Cask Strength Islay Single Malt Scotch 750ml	$2,200.00	View
Bowmore 30 Year Old “No. 1 Vault” 45.3% ABV Limited Edition Cask Strength Islay Single Malt Scotch 750ml	$2,200.00	View
Bowmore 30 Year Old “No. 1 Vault” 45.9% ABV Limited Edition Cask Strength Islay Single Malt Scotch 750ml	$2,200.00	View
Rosebank 31 Year Old “Release 2” Unchillfiltered Lowland Single Malt Whisky (750ml) (Previously $3,000)	$2,400.00	View
Nikka “Nine Decades” 90th Anniversary Limited Edition Blended Whisky (700ml)	$2,700.00	View
1996 Springbank “Samaroli Magnifico” Campbeltown Single Malt Scotch Whisky (700ml) (Previously $8,000)	$4,200.00	View
1994 Macallan 28 Year Old “Samaroli Magnifico” Speyside Single Malt Scotch Whisky (700ml) (Previously $10,000)	$5,500.00	View
Macallan 30 Year Old Sherry Oak Highland Single Malt Scotch Whisky (750ml)	$5,999.99	View
1987 Nikka Yoichi “Sherry Butt” Single Cask Japanese Single Malt Whisky (750ml)	$6,500.00	View
1965 Bowmore 52 year old Islay Single Malt Whisky (750ml)	$33,000.00	View

Email: wine@klwines.com
Phone: (877) KL-WINES (Toll Free 877.559.4637)
K&L Wine Merchants 3005 El Camino Real Redwood City, CA 94061 USA
San Francisco, Redwood City, Hollywood CA

New from Thompson Bros!

Mon, 04 Nov 2024 08:02:02 +0000

THOMPSON BROS.

New drams have just dropped from the mighty Thompson Bros – Both sound absolutely tremendous!

Teithmill (Deanston) 10 Year Old – 2014 – Refill Hogshead

‘Definitely Deanston, alright. Smells like the yeast lab at Dornoch Distillery’

Dalrymple 13 Year Old – 2011 | Thompson Bros.

‘Raspberry ice cream, milk chocolate raisins, pine nuts, roasted beech nuts and a flib of rubber’

Available now for immediate dispatch, limited to 1 per customer!

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Have you tried our new Whisky Magazine Special Selection? – Single Grain Scotch Whisky News

Mon, 04 Nov 2024 08:01:31 +0000

Introducing Arbikie Highland Rye 2017

Crafted with tradition, innovation, and a dash of exclusivity, we’re thrilled to reveal the latest addition to the Whisky Magazine Special Selection: Arbikie Highland Rye 2017. This special release celebrates Whisky Magazine’s 25th anniversary and is limited to just 275 bottles.

Matured for 7 years in an American whiskey cask, Arbikie Highland Rye 2017 is a single cask, single grain whisky that boasts a bold, distinctive flavour profile.

ORDER NOW

Nose: Creamy, with rice pudding and toasted vanilla. Rye and oat crackers. Sharp citrus bite — lemongrass, and lemon and lime sherbet — and a hint of Chablis-like minerality. Light notes of honey, underripe plum, and straw. Whole-milk latte.

Palate: Medium-full bodied, retaining that creaminess. Toasted vanilla pod, with roasted coffee notes and a hint of caramelised white chocolate. Cinnamon and vanilla sugar-dusted doughnut. Slight anise notes of clove and liquorice. Continuing citrus-sherbet tingle. Sweet and spicy grain notes run as an undercurrent.

Finish: Long, but gentle. Crisp green apple, honey, and rye cracker come through in the finish with a final twist of lemon peel.

ralfy review 1051 Extras – Discounted options & Inflated options. – Whisky Opinion News

Mon, 04 Nov 2024 08:00:02 +0000

ralfy review 1051 Extras – Discounted options & Inflated options.

Research projects to investigate British hop sustainability

Mon, 04 Nov 2024 07:43:44 +0000

Two PhD research projects are being created looking at how to develop sustainable approaches to British hop production.

The projects are being funded by Asahi UK and the Worshipful Company of Brewers, who have teamed up with the Royal Agricultural University (RAU) and the University of Warwick.

Despite the significance of hop farming to British heritage, climate change and the prevalence of disease has meant that hop production in the UK has declined substantially since its heyday in the 1800s. Then, it is believed, there were almost 3,000 hop growers, and more than 77,000 acres of hops, in the UK.

There are now just 45 hop growers, and only 2,000 acres of hops. The total acreage dedicated to growing hops used in traditional British beers has halved in size in the last decade.

“Going forward, we need to support British hop growers, and this includes developing approaches that make hop production more environmentally and economically sustainable,” said Professor Duncan Westbury, dean of land and property management at the RAU, who will be supervising the PhDs.

“As well as the problems caused by a changing climate, growing hops in the UK is now also more difficult due to the increasing incidence of fungal pathogens in the soil, particularly a disease called Verticillium wilt, which can significantly reduce yields.

“Hop growers currently do what they can to prevent disease, and this includes the use of chemicals and regular cultivation of the alleyways between the hop bines.

“However, these practices not only significantly impact biodiversity and soil health, they are also carbon intensive, meaning that, while they may support the short-term production of hops, they contribute to the long-term problem.”

The two PhDs, for which the RAU is now inviting applications, will look to develop sustainable approaches to enhance UK hop production by increasing resilience to disease, through the implementation of wildflower alleyways, and the use of biochar, a carbon-rich, charcoal-like material.

It is hoped that use of these methods could also lock-up more carbon in the soil, thereby helping growers to address the climate emergency, enabling the sector to progress towards its goal of net zero.

In a recent climate-related risk analysis of their business, Asahi UK, brewer of British beer brands including Fuller’s, Dark Star, and Meantime, found that hops were the highest areas of risk due to the adverse impacts of climate change, which is driving the crop’s vulnerability to disease.

Sam Goodenough, sustainability manager at Asahi UK, said: “With climate change comes high temperatures and also more rainfall, increasing the chances of droughts and flooding, which can lead to a decrease in crop yields.

“Hops are also particularly vulnerable to pests and disease, and the strain these changes in weather put on the crop further lowers their resilience and increases their risk to disease.

“However, our research also found that the content of alpha acid, which is vital for delivering the flavour to beer, is likely to fall by up to 30% by 2050 under the current climate projections of hotter weather and more frequent droughts. We believe cross-sector collaboration is key to identifying the solutions needed to safeguard the long-term future of hops and hop farming.”

An ambition to reach net zero

The two PhDs, which are expected to each take around three years, are being jointly funded by Asahi, the RAU, and the Brewers’ Research and Education Fund, a major grants fund for the brewing industry which supports relevant scientific research and education.

The British Hop Association and UK hop producer Charles Faram will work as project partners. Paul Corbett, director of the British Hop Association, said: “The use of biochar as a soil amendment needs to be proven in hop yards. The use of perennial wildflowers would be preferred, but we need to overcome the concerns about Verticillium wilt and management practices.

“Both projects provide the opportunity to reduce carbon emissions and improve our ambition to reach net zero and we are delighted to see this initiative.”

Will Rogers, group technical director at Charles Faram, added: “Sustainability in hop development and farming practices are at the heart of Charles Faram, and also of Charles Faram farms. By facilitating, advising, and assisting in research on biochar for soil health and the wildflower interventions, we are helping to foster a more sustainable agricultural future.

“These projects are not only aligned with our commitment to environmental issues, quality, innovation, expertise, and community, but also contribute to the long-term health of our soils and ecosystems, ensuring that British hop farming and our hop region landscapes thrive for generations to come.”

Applications for the two PhD projects are now open , with interviews taking place later in November. The two successful applicants are expected to start work on the projects in early 2025.

The post Research projects to investigate British hop sustainability first appeared on Beer Today.

The post Research projects to investigate British hop sustainability appeared first on Beer Today.

Wine with turkey: A food pairing guide

Mon, 04 Nov 2024 06:00:49 +0000

A complex white Burgundy, majestic Rioja Gran Reserva or silky, bright Pinot Noir wine from one of several key growing regions can all be fantastic choices to drink with turkey.

Classic styles when pairing wine with turkey include:

Full-bodied Chardonnay, such as those from Burgundy or California
Pinot Noir
Mature Bordeaux, Rioja or Barolo
Beaujolais (Gamay)

Basics: what kind of wine goes with turkey?

Turkey is not a very powerful meat and its relatively low fat content means it can dry out quickly during cooking.

Great wine matches with turkey include relatively full-bodied white wines or medium-bodied reds with low-to-medium tannin levels and high acidity.

Turkey’s lack of fat means there is little to dampen down prominent, mouth-coating tannins associated with some younger, bolder red wines.

Bold tannins could eclipse all that hard work in the kitchen. Yet tannins generally soften over time, which is why a few years of bottle age can change the picture.

That said, ‘classic’ styles can vary in the glass according to winemaking decisions and vintage conditions.

Food and wine pairing is also highly subjective. Personal taste is always important, as expert Fiona Beckett noted in this 2021 article.

**Search all Decanter wine reviews**

Pairing wine with turkey: a visual guide

Click on the turkey and wine pairing graphic below to see a full-size version.

Tips on matching turkey with wine. Credit: Annabelle Sing / Decanter

Pairing wine with turkey at Christmas

Roast turkey for Christmas or Thanksgiving tends to arrive with an entourage that demands attention.

‘As turkey has quite a subtle taste and a soft texture, the style of the wine will depend essentially on what accompanies the fowl at Christmas,’ said master sommelier Matthieu Longuère MS, wine development manager at Le Cordon Bleu London culinary school.

‘The classic trimmings that tend to be eaten alongside turkey for Christmas lunch are: a mountain of roasted potatoes, stuffing, carrots, parsnips, pigs in blankets, red cabbage, Brussel sprouts, cranberry sauce, and an ocean of gravy,’ said Longuère.

‘This variety means that your choice of wine needs to be a good all-rounder. It should not be too tannic or it will clash with the sweetness of the cranberry sauce and root vegetables, and the sweet and sourness of the cabbage.

‘Also, it cannot not be too heavy or too full-bodied, as it will overwhelm the soft turkey meat,’ he said.

Acidity can help to refresh your palate as you wade through the array of dishes on the table.

Is red or white wine better for a turkey dinner?

An expert Decanter panel named white Burgundy as the best pairing with turkey in 2011.

This beat Châteauneuf-du-Pape, Bordeaux blends, Pinot Noir and Californian Zinfandel in a tasting.

Longuère said it should be possible to find a wine in every colour that fits the bill, however. That’s good news if one of your fellow diners only drinks rosé, or white, red or orange.

Red wine with turkey

Pinot Noir

Pinot Noir often delivers wines of bright red fruit and refreshing acidity, albeit with varying levels of structure, and can be a great red wine choice for turkey.

It’s still possible to find ‘value’ options in Pinot Noir’s Burgundy heartland. Premier or grand cru tiers could also deliver a memorable experience for anyone with access to them.

Longuère recommended a good, five-year-old Pinot from Burgundy, Germany or also the UK, as well as from regions outside Europe.

Delicious Pinot Noir wines can be found across the world, from Mornington Peninsula in Australia and Central Otago in New Zealand to Oregon’s Willamette Valley in the US and Walker Bay in South Africa.

Some styles may be too lightweight. Decanter’s panel found that a Volnay wine from Burgundy’s Côte de Beaune was ‘overwhelmed by the food.’

For cold roast turkey leftovers, food and wine expert Fiona Beckett wrote in a previous Decanter article that she’d opt for ‘a riper, more robustly fruity Pinot Noir from, say, California, Oregon or New Zealand’.

Younger reds can work, too. Longuère said ‘New World’ styles tend to be more approachable in youth, but also that decanting can help to ‘soften up’ younger wines in general.

Cru Beaujolais, produced from Gamay, is another fitting option, said Longuère. He advised looking towards lighter crus like Fleurie or Brouilly.

Mature red wines with turkey

Many wines built for long-term ageing have prominent tannins when young, although the character of these tannins can vary.

Nebbiolo (Barolo) and Cabernet Sauvignon are two grape varieties able to produce highly prized, long-lived wines that are generally high in tannin and acidity.

Tannins soften over time in the best bottlings, integrating into layer-upon-layer of delicious primary fruit and ‘tertiary’ flavours to offer a real treat at the table.

Longuère said: ‘If one is going for it, [I’d suggest] a 20-year-old Haut-Médoc or Barolo when they become really complex, with aromas of tobacco, autumn leaf and sweet oak, and feel like pure silk on the palate.’

Bordeaux’s brilliant 2005 vintage is within touching distance of this 20-year milestone.

Some vintages and wines evolve quicker than others.

Decanter’s Bordeaux correspondent, Georgie Hindle, recently said many Bordeaux 2014 wines offer ‘delicious drinking pleasure’, as well as further ageing potential.

Rioja with roast turkey

Longuère also suggested Rioja Gran Reserva wines at least 10 years old.

These wines are released with some bottle age and are often relatively good value in the fine wine world, he noted.

Wine writer Olly Smith is also a fan. ‘Turkey with all the trimmings and a high-end Rioja Gran Reserva is a slam-dunk wine match for Christmas day,’ he wrote last year.

Read our Rioja wine buying guide

White wine with turkey

‘Barrel-fermented or barrel-matured white wine more than five years old would be ideal,’ said Longuère.

He said examples include: ‘New World Chardonnay or Burgundy from Meursault or Chassagne-Montrachet, White Rioja Reserva or Gran Reserva, Sémillon-based white Pessac-Léognan in Bordeaux, [or] Chenin Blanc-based blends from South Africa.’

Chardonnay

A relatively full-bodied Chardonnay can be an enchanting accompaniment to your turkey, especially with traditional sides like bread sauce.

Well-judged oak can bring some sweet spice notes, while creamy lactic acid may add depth alongside fruit flavours ranging from lemon and honey to ripe pear and quince.

A backbone of acidity brings balance to the richness and should carve a path through all of those trimmings.

Good Chardonnays are often found in similar geographical areas to good Pinot Noir.

Rosé and orange wines with turkey

Longuère also said that fuller-bodied, more complex styles of rosé wines can be a hit with turkey at Christmas.

Decanter’s Champagne correspondent, Tom Hewson, also wrote last year: ‘The [Christmas] main meal is tailor-made for Champagne’s deep and dark rosé de saignée.’

Many orange wines can be a great dining partner, wrote Decanter’s Ines Salpico, regional editor for Spain, Portugal and South America.

‘They usually have a herbal, savoury edge that brings a meal’s flavours to life, supported by gentle tannins and firm acidity,’ said Salpico in a recent piece on orange wines for autumn 2024.

**Search all Decanter wine reviews**

Tasting notes: Wine with turkey inspiration

Examples of wines reviewed by Decanter experts at a range of different prices.

Amitié

Hartmannswiller

Credit: Panos Kakaviatos

Part of the recently renovated 12th century manor Château Ollwiller, Amitié opened in May 2024 and combines elegance and insouciance with indoor and outdoor seating, including a private table facing an impressive Galician-made Charcoa grill for superb steaks. Chef Holger Strütt has international experience, using estate garden grown produce to craft regional and international dishes. Don’t miss his lobster soup. Some restaurants skimp on the lobster, but not here.

L’Atelier du Peintre

Colmar

Credit: Panos Kakaviatos

From grilled sea bream with cassis and chanterelles in sweet onion sauce with dill, to roasted rabbit with gnocchi and sweet and sour zucchini served in a saffron and coriander infused reduction jus, chef Loïc Lefèbvre and his team continue to merit the Michelin star earned in 2011. Centrally located in the historic Alsatian city of Colmar, an ideal choice for a special occasion. Elegant décor within a 15th century building in semi-private rooms, the attentive and friendly service meets the standards of the superlative cuisine served here.

Le Belvédère

Voegtlinshoffen

Credit: Panos Kakaviatos

Take a break from the Alsatian wine route for local cheese and charcuterie – the fresh oven-baked pretzels are not to be missed – and delicious Crémant at this wine bar located at Maison Joseph Cattin, known for traditional method sparkling wines. My favourite is the Cattin Sauvage Brut: organic, dry, precise and delicious. While sipping, soak in a magnificent view of vineyards, the Vosges mountains, the Black Forest and even the Alps.

Le Buerehiesel

Strasbourg

Credit: Panos Kakaviatos

Set in Strasbourg’s gorgeous Orangerie Park in an early 17th century building, a top dining destination in Alsace for lunch or dinner. Chef Eric Westermann and his team stress local ingredients – from in-season vegetables and herbs grown on location, to locally farm-raised pigeon. An absolute must: frog legs in chervil and butter sauce, crafted from a 45-year-old recipe, balanced by Alsace Melfor vinegar. End your meal with the colour coordinated brioche à la bière – an original and delicious dessert of pain perdu infused with locally brewed beer, accompanied by poached pear and beer ice cream. Sommelier Maxime Petit has 1,000 wines from which to choose the right pairings.

Ondine

Strasbourg

From left: Marin Remy, Noémie D’hooge and sommelier Valeria Barrera. Credit: Panos Kakaviatos

Chefs Noémie D’hooge and Marin Remy propose delicate yet intensely flavoured foods such as filet of river trout, which is the tenderest I know. Marinated and left for six days in the refrigerator, it is cooked at low heat for two hours then served with zesty citron sauce and mild fennel puree for textural complement. Try the celeriac, cut like tagliatelle and barbecued for savoury flavour served over celeriac puree, topped with whisked egg whites, vinaigrette and parsley. An autumn menu preference is homemade saffron-infused ravioli stuffed with garlic cream and kaffir lime zest, topped with pumpkin sauce with saffron and lime leaves for zing. A wide choice of both ‘natural’ and conventional wines (and non-alcohol infusions). Two years after opening, Ondine has obtained a deserved listing in the 2025 Michelin Guide. Be sure to reserve as it only fits 12 guests in a discrete location near Petite France.

Marie & Cyril: Le Parc Hôtel

Obernai

Credit: Panos Kakaviatos

After having worked for top restaurants in Paris, Tokyo, Las Vegas and Dubai, Marie and husband Cyril Bonnard use local produce for refined cuisine in a discerning setting that merits a Michelin star. As a starter, savour the sheer tenderness of their Wagyu beef carpaccio accompanied by chanterelles in a tangy ponzu truffle sauce. A main course highlight is copious and opulent pan seared Noix de Saint Jacques with mushrooms in a creamy parmesan sauce. Sommelier Jean-Noël Graff has a long wine list with many top Alsatian dry whites for optimal pairings.

La Pompette

Strasbourg

Credit: Panos Kakaviatos

‘The French lack the word “hospitable” but we strive for that,’ says co-owner Ilona Garnier, a trained sommelier who has worked at Chateau Montelena in Napa Valley and the luxurious Hôtel Cala Rossa in Corsica. With zero pretentiousness, La Pompette, which opened in 2023, proposes superb food in a relaxed yet elegant Art Nouveau setting with top notch staff, especially talented chef Mahaut Michel. The menu and by-the-glass selections change monthly. In October 2024, I enjoyed homemade mushroom-stuffed ravioli in a light cream sauce with livèche parsley, served with pan-seared girolles and chanterelles. Another plus is the pricing, which in our inflation plagued era, is also friendly.

La Vieille Enseigne

Strasbourg

Credit: La Vieille Enseigne

For traditional Alsatian cuisine with class, seek no further. Richly elegant wooden seating and décor – including original lithographs by famous Alsatian artist Tomi Ungerer – sets the stage for a menu ranging from homemade goose foie gras and seven-meat choucroute Alsacienne to pikeperch filet on a bed of choucroute in a Riesling sauce. The fresh vegetables are superb and do not miss the best on

Chocolate Pecan Pie

Mon, 04 Nov 2024 01:00:00 +0000

Chocolate pecan pie is a sweet, decadent dessert with a buttery crust filled with gooey caramel, crunchy pecans, and rich chocolate. It’s the perfect pie to share this Thanksgiving. It will knock your family’s socks off!

Reasons You’ll Love This Recipe

Flavor Combination: Pecan pie is one of my favorite indulgent desserts. Combine that with chocolate, and it is out-of-this-world amazing!
Holiday Tradition: Our family loves the tradition of pies on Thanksgiving. I always want to outdo myself from the year before, and this pie is the ticket. I also love to share my strawberry pie and sugar cream pie.

Ingredients Needed for Chocolate Pecan Pie

The ingredients list for this decadent pie is not very long. It’s made up of basic ingredients that come together to make something so special and delicious. For exact measurements, scroll to the bottom of the post.

Grandma’s Pie Crust, or Store-Bought: For this recipe, you need to have your pie crust made and ready to go. You can make a homemade crust or use store-bought pie crust.
Semi-Sweet Chocolate: This secret ingredient is what sets this pie apart. The chocolate perfectly balances the sweetness of the filling.
Unsalted Butter: Adds a rich, creamy texture that creates the most flavorful filling in this pie.
Dark Brown Sugar: The molasses content in this sugar gives the sweetness a bold depth of flavor.
Dark Corn Syrup: Give the signature ooey, gooey texture and toffee flavor that complements the chocolate and pecans.
Eggs: Adds a custard texture while binding the ingredients in the filling.
Vanilla Extract: Provides a warm, comforting flavor.
Pecans: The star of the pie! I always think of these as the fancy nuts with the best texture and flavor.

How to Make This Chocolate Pecan Pie Recipe

This indulgent pie is quite simple to make. It uses simple ingredients that come together quickly and easily. The oven does most of the work. You won’t believe something this good only takes 10 minutes of prep time!

Prep: Preheat the oven to 375 degrees Fahrenheit. Roll out the pie crust and place it in a 9-inch pie pan. Flute the edges and then freeze the crust while you prepare the filling. Add the butter, brown sugar, and corn syrup to a large bowl and stir until combined.
Mix: Add the eggs and vanilla extract. Whisk until thoroughly combined.
Pecans: Add the pecans to the bottom of the chilled pie crust
Chocolate: Add the chocolate on top of the pecans.
Cover: Pour the pecan pie filling over the top of the pecans and chocolate.
Bake: Bake for 15 minutes in the preheated oven before lowering the temp to 350 degrees Fahrenheit. Bake for an additional 35-40 minutes until the center of the pie still has a slight wobble. It should be almost completely set. Remove the pie from the oven and let it cool completely on a cooling rack. Then, transfer it to the fridge until you are ready to serve it.

Chocolate Pecan Pie Tips and Variations

This pie is easy to make. Still, I want yours to turn out perfectly. Make sure you follow my time-saving tips. I’ve also added a few variations so it turns out exactly how you’d like.

Time-Saving Tips: Need to save yourself some time? Use a pre-made pie crust. You can also purchase pre-chopped pecans for even faster prep.
Pecans: I like to use a mixture of chopped and whole pecans for my pies for variety and texture. Try 1 cup of chopped pecans and 1 cup of whole pecans, which is my favorite combination!
Chocolate: Stick with semi-sweet or dark chocolate for this pie. You can use chocolate chips or chop up high-quality chocolate bars, but avoid milk or white chocolate. Pecan pie is a very sugary dessert. Adding milk or white chocolate will result in an overly sweet pie. Semi-sweet chocolate has just enough bitterness to cut through some of the sugar and balance the flavors.
Add Alcohol: You might have tried my bourbon pecan pie, and this chocolate pecan pie can take it to the next level! Add ¼ cup of your favorite bourbon at the same time as the eggs and vanilla, and it will blow your mind!
Pie Shield: If the pie top is browning too quickly but the filling isn’t set, gently place a sheet of foil on top without sealing the edges. This will prevent burning while the filling finishes cooking. You can also use a pie crust shield, but it may not always fit or could crush the delicate crust.
Serving Options: When you are ready to serve, slice up the pie and top it with vanilla ice cream or a dollop of whipping cream.

How to Properly Store Pecan Pie

People always ask if they need to refrigerate pecan pie. The answer is yes. You can also store it in the freezer to use later.

Refrigerator: Store the chocolate pecan pie in the fridge carefully covered with foil or plastic wrap for 4-5 days.
Freezer: To freeze this pie, you will need to bake as directed then cool it completely. Carefully wrap the pie in several layers of plastic wrap followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Let it thaw in the fridge overnight before serving.

More Pecan-Inspired Recipes

If you have a bag of crunchy pecans and want to use them to make something delicious, I’ve got you covered. Here are a few of my favorite desserts using pecans. Or, if you need more pie recipe ideas, check out my pies here.

Desserts

Oatmeal Pecan Pie

1 hr

Reasons to Make These Pinwheels!

Quick and Easy: This is a fast and easy appetizer idea to make when you’re short on time! With just a few ingredients they’ll be ready in 20 minutes!
Crowd-Pleasing Appetizer: Buffalo chicken is always a favorite flavor combination! Kids and adults will love these pinwheels and they will fly off the table at your next gathering!
Bold Buffalo Flavor: The buffalo flavor in this recipe is bold and tasty! Such a fun and delicious flavor twist on pinwheels.

Ingredients to Make Buffalo Chicken Pinwheels

buffalo chicken dip is just as delicious! For exact measurements, scroll to the bottom of the post!

Shredded Chicken: Pre-cooked shredded chicken like rotisserie chicken makes it easy!
Cream Cheese: The base of the creamy buffalo mixture! Use softened cream cheese because it mixes the best.
Shredded Cheddar Cheese: Adds a delicious cheesy texture!
Buffalo Sauce: I used Frank’s hot sauce!
Blue Cheese Crumbles: A classic cheese combination with buffalo flavors.
Chopped Chives: I love how mild chives are, but feel free to use green onions!
Garlic Powder and Onion Powder: The perfect seasonings to add depth and flavor.
Salt and Black Pepper: Helps balance and enhance the flavors.
Large Flour Tortillas: I recommend using large tortillas!
Blue Cheese Dressing: Substitute ranch dressing for the blue cheese dressing if you prefer.

Let’s Make Buffalo Chicken Pinwheels!

These pinwheels are so easy to put together and rolling up the tortillas is the fun part! It’s a perfect finger food for after-school snacks, parties, and on-the-go fuel.

Combine: Add the cream cheese, cheddar, buffalo sauce, blue cheese, chives, garlic powder, onion powder, salt, and pepper to a large bowl.
Mix: Use a hand mixer to beat until creamy and combined.
Stir in the Chicken: Stir in the shredded chicken by hand.
Spread: Spread the cream cheese mixture evenly on the tortillas.
Roll: Roll up the tortillas tightly.
Slice: Use a sharp knife to slice the tortillas into 1-inch thick pieces. Serve with blue cheese dressing or buffalo sauce on the side for dipping.

Buffalo Chicken Pinwheel Tips

These fun pinwheels are the perfect snack to make with your kids! They will love spreading the filling and rolling it up into the tortillas. Here are a few tips to make your life easier.

Add Bacon: Try adding in bacon bits for a little smoky flavor!
Switch Up the Protein: The chicken can be substituted for shredded pork or beef. You can also eliminate the meat for a vegetarian version.
Tortillas: You can use any size tortilla for these pinwheels, but I find the larger the tortilla, the better. It gives more surface area for rolling up for layers of filling.
Make it Spicier: For added spice, try adding ¼ teaspoon of ground cayenne pepper instead of more buffalo sauce. If you add too much sauce then the pinwheels will end up soggy.
Chicken Tips: I used rotisserie chicken, which makes it so easy to put together. You can also cook chicken breasts or use canned chicken instead.

Tips For Cutting Pinwheels

Use a sharp knife to cut the pinwheels because it helps cut clean even slices! You can also use toothpicks to secure the edges or to make them cute for serving.

Storing Leftover Pinwheels

Here are some tips for storing leftover pinwheels and making them ahead of time. They store really well when made in advance and are perfect for game days!

In the Refrigerator: Store leftover buffalo chicken pinwheels in an airtight container in the refrigerator for up to 5 days.
Make Ahead: You can prepare these pinwheels up 1-2 days before serving them. Avoid freezing them because the cream cheese can have an unpleasant texture if frozen and thawed.

More Pinwheel Recipes to Make!

Appetizers

Turkey Bacon Ranch Pinwheels

Appetizers

Easy Italian Pinwheels

15 mins

Appetizers

Great British Food Awards medals for Shepherd Neame

Sun, 03 Nov 2024 10:05:50 +0000

Two Shepherd Neame beers — Double Stout and Whitstable Bay Blonde Lager — have earned gold medals at the Great British Food Awards.

The judges described Whitstable Bay Blonde Lager (4.5% ABV) as “[a] lovely golden lager, smooth to drink, with a citrusy, floral undertone. Perfectly refreshing on a summer’s day.”

On the Double Stout (5.2% ABV), chef Theo Randall, who was judging the beer and lager category, said: “Gold star. With delicious roast coffee flavours and softer chocolate notes, this velvety double stout goes down a treat.”

Shepherd Neame’s director of brewing, Mike Unsworth, said: “We are thrilled that two of our brands have received national acclaim in the Great British Food Awards.

“We have a fantastic team of brewers at Shepherd Neame, and this is well-deserved recognition for their passion, knowledge and skill.”
The post Great British Food Awards medals for Shepherd Neame first appeared on Beer Today.
The post Great British Food Awards medals for Shepherd Neame appeared first on Beer Today.

The World’s Best Bourbon—According To The 2024 Las Vegas Global Spirits Awards

Sun, 03 Nov 2024 09:30:38 +0000
Everything you need to know about this high proof single barrel craft whiskey that comes from the heart of Texas Hill Country.

Amity releases two barrel-aged imperial stouts

Sun, 03 Nov 2024 09:11:39 +0000

Amity Brew Co has released a double drop of its barrel-aged Spinning Mill project beers, each based on an imperial stout brewed in 2023.

Number 007 has been aged for 12 months in first-fill Wild Turkey bourbon barrels. It boasts deep flavours of dark chocolate and cocoa powder, complemented by the smokey sweetness of bonfire toffee.

The barrel-ageing imparts warm bourbon notes, with prominent vanilla notes from the oak that enhance the stout’s velvety texture.

Number 008 has spent a year in a first-fill Appleton Dark Rum barrel. It contrasts 007, offering notes of fresh apple, sweet raisin and dark treacle, each enhanced by the rum barrel ageing.

“The crispness of the apple contrasts beautifully with the dried fruit richness and spice of raisin, while the treacle offers deep, molasses-like sweetness,” says the brewer.

The dark rum barrels impart a warming finish with subtle hints of oak and spice, rounding out the stout’s bold, malty character.

The beers, both 11% ABV, have been pouring in Amity’s taproom and are now available online.
The post Amity releases two barrel-aged imperial stouts first appeared on Beer Today.
The post Amity releases two barrel-aged imperial stouts appeared first on Beer Today.

Tickets go on sale for Hop City 2025

Sun, 03 Nov 2024 08:40:23 +0000

Early bird tickets have gone on sale for the 2025 Hop City Festival, which will be held on 16th and 17th May at Northern Monk’s Refectory venue in Leeds.

There will be some 250 beers from 35 breweries on during the duration of the festival, from all around the world.

The ticket price includes all beers and a festival glass.

“Our Everyone Welcome initiative plays out across all our sites and highlights the steps we take to maintain the safety of staff, brewers, volunteers, and attendees,” the brewer notes.

“This initiative will be accessible throughout the festival as a reminder of our zero-tolerance approach to discrimination and that, at Northern Monk, everyone is welcome to share a drink at our table.

“We run our Everyone Welcome initiative and all breweries invited, through our Diversity and Inclusion forum.”

For more details and to buy tickets, click here.
The post Tickets go on sale for Hop City 2025 first appeared on Beer Today.
The post Tickets go on sale for Hop City 2025 appeared first on Beer Today.

Xavier Ausàs: A personal journey into Ribera del Duero

Sun, 03 Nov 2024 08:00:46 +0000

Xavier Ausàs in the barrel room at his winery in Quintanilla de Onésimo
The man behind the creation and consolidation of some of Spain’s most recognisable wines could have perhaps enjoyed an easy, early retirement, resting on the laurels earned during his long and successful tenure at Tempos de Vega Sicilia (TVS).

However, in 2015, Xavier Ausàs decided to leave the group owned by the Álvarez family to embark on a personal journey.

Since then, Ausàs has been busily but calmly exploring his winemaking skillset at the helm of his eponymous project as well as a consultant to wineries in across Spain and beyond.

Scroll down for tasting notes and scores of Xavier Ausàs’ six vintages of Interpratación

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Exploring the Aglianico triangle

Sun, 03 Nov 2024 08:00:12 +0000

The Parco Urbano delle Cantine at Barile in Basilicata consists of ancient cavities dug into the tuff volcanic rock hillside, which are still used by many producers to store their Aglianico del Vulture wines.
Across Campania and Basilicata, the Aglianico grape dominates all serious wine discussion. Thick-skinned and capable of long ageing, it’s southern Italy’s leading red variety and deserves its place on the country’s fine wine scene.

For years it was lazily compared to Nebbiolo, its wines bearing misleading labels such as ‘the Barolo of the south’. Nevertheless, the association has gradually encouraged interest, and over the last decade growing trade support has led to more consumer exposure and a deeper understanding of the grape’s stylistic breadth.

Although a number of denominations permit its use, three have elevated Aglianico to DOCG status and celebrate its viticultural authority: Aglianico del Vulture Superiore, produced on the slopes of Monte Vulture in Basilicata; Taurasi in the province of Avellino in Campania; and Aglianico del Taburno, a small area in the province of Benevento, Campania, named after the nearby Taburno mountain.

Although other areas are improving fast, these three territories have traditionally provided the most important expressions of the grape’s potential.

Scroll down to see notes and scores for six sublime Aglianico wines

To mark 25 years of Johnnie Walker Keep Walking, we sat down with Jennifer English, Global Brand Director, and Christine McCafferty, Diageo Archive Manager, to explore its enduring impact. From its beginnings as a rallying call for individual progress to its evolution into a celebration of collective growth, Keep Walking is so much more than just a slogan.

Jennifer English (Johnnie Walker Global Brand Director):

Christine, it’s remarkable to think that Keep Walking has been part of Johnnie Walker for 25 years. Keep Walking is not just a punchy ad line – it is the Walker mantra and connects deeply to our brand story, underpinning everything we do. It inspires us to keep pushing ourselves and finding new ways to stay relevant to consumers globally. Can you tell us a bit about the origins of Keep Walking?

Christine McCafferty (Diageo Archive Manager):

In the years running up to the launch of Keep Walking, Johnnie Walker was showing up very differently across the world, and it had lost it’s connection to its DNA. We took the time to deep dive into the Diageo Archive and revisit the brand narrative from the last 100 years to reconnect with what made it distinctive. From the slanted label and square bottle to the Striding Man figure, and the way the Walkers built their business – the stories of innovation and progress soon led the team to Keep Walking.

For me, Keep Walking celebrates progress – inspiring both personal and collective advancement. Its strength is its universality, speaking to something deep within all of us. Having worked in the Diageo Archive for 27 years, I’ve seen how this campaign has been used worldwide as a rallying call, a challenge, and an affirmation.

Jennifer:

Absolutely. The idea of progress is something that everyone can relate to on a personal level. It’s not always about making huge leaps; it’s about taking the next step – whatever that means for you – and celebrating that.

I remember when I first came across a Keep Walking campaign. It was the ‘Fish’ TV commercial from 2003. Having studied the science of evolution, the commercial really caught my attention. It was beautifully shot with such a simple message – don’t be afraid to take that first step, even if it means breaking away from the pack.

Christine:

I love that example. When the campaign launched in 1999 with Harvey Keitel, it was right on the cusp of a new millennium – a time filled with possibility and potential. People were embracing the hope and optimism of a new era.

What I find remarkable, when looking through the Keep Walking, archives is that from the very beginning it was breaking new ground. Whisky advertising had been very masculine, and status driven. This was something different, connecting a whisky brand to a purpose that felt authentic and relatable. Really it opened the door to diversity and inclusion within whisky.

Jennifer:

And as the world has evolved, so has the campaign. After the initial run of advertisements, the brand made a shift to celebrating collective progress – the journey we share with others. We have amazing examples of work from around the globe such as Keep Walking Colombia – highlighting the human connection between communities on both sides of the civil war and Keep Walking Lesvos, shining a light on the people supporting refugees entering Europe.

Post-pandemic, our ‘Anthem’ advertising carried an important message of encouraging communities to come together again – and had a pretty killer soundtrack in my opinion! Today we’re seeing society shift again. Consumers are seeking our rich and varied experiences. Progress is still connected to others, but we’re approaching it in a more sensorial way – encouraging our consumers to enjoy what life has to offer.

Christine:

It’s amazing to see how Keep Walking has adapted. Personally, I’ve always been a fan of the first commercials such as the print adverts featuring quotes from Abraham Lincoln, Dr David Livingstone and Yoshida Kenko. But as a historian and storyteller, The Man Who Walked Around the World starring Robert Carlyle in 2009 was a wonderful way to combine the Keep Walking philosophy with the broader brand narrative.

Jennifer:

It was an incredible ad, and the journey of Keep Walking is far from over as we look to the future and how we can meet consumer demands for exploration, experiences and a fuller life.

Just this year, Johnnie Walker was awarded a Grand Prix at Cannes Lions for ‘Errata at 88’ – an incredible Keep Walking campaign in Brazil. That campaign goes to show how impactful this message still is and will continue to be. It’s an exciting place to be.

Christine:

That’s such a vital message. Keep Walking will continue to encourage people to live more expansive lives.

Jennifer:

Exactly. Whether it’s personal or collective, progress with a capital P or a small p, Keep Walking will always be about moving forward.

Cotswolds Distillery “Highgrove Royal Gardens Edition Single Malt Whisky” – English Whisky News

Sun, 03 Nov 2024 07:01:09 +0000

Highgrove Royal Gardens Edition Single Malt Whisky

We are proud to announce the launch of our limited-edition Royal Gardens Single Malt Whisky, created in collaboration with Highgrove. This special edition whisky has been crafted using heritage Plumage Archer barley grown exclusively at Highgrove Estate and aged in a combination of ex-red wine and first-fill bourbon casks.

Please note, due to the limited bottles available, customers will only be able to buy one bottle per person. No discount codes can be redeemed when purchasing this product.

Limited Availability

Bottled on 21st October 2024, this special edition is limited to just 400 bottles in total. 300 bottles are available at Highgrove (online and in-store) and 100 bottles are available at the Cotswolds Distillery (online and in-store at our 3 shops). Each bottle is presented in a gift box which features a watercolour of Highgrove House painted by His Majesty King Charles III.

£250.00

Tasting Notes
Nose: Vanilla and orange peel.
Palate: Brown sugar, vanilla and candied ginger.
Finish: Lightly spiced and moreish.

50%

Supporting The Kings Foundation

The King’s Foundation is the custodian of Highgrove Gardens for the opening of Highgrove Gardens to the public, which generates an annual income for the charity. All profits from sales of the whisky will support The King’s Foundation for its charitable delivery of education and training initiatives, some of which take place at Highgrove. The King’s Foundation’s base at Highgrove accommodates education and training opportunities in furniture-making, fashion, and textiles, and building craft skills.

Scotch Whisky Auctions “Our 161st auction is now live! – Auction Whisky News

Sun, 03 Nov 2024 07:00:02 +0000

A warm autumnal welcome everyone to our now live 161st auction! We have scoured the United Kingdom and beyond to put together a strong auction this month, with seven thousand bottles to choose from as well as some more ‘Buy it Now’ options from our friends at American Single Cask. So, without further ado let’s delve into some of the highlights this month.

To begin with we have an excellent opportunity to buy an entire cask, a BenRiach 2014 Hogshead #25 currently being held at Whisky Broker. Since it’s reinvigoration by Billy Walker Benriach has been going from strength to strength and produced some truly exceptional whisky. If you have been looking for a chance to own your own cask of delicious whisky, then this could be the one for you. Recently re-gauged at 62.6% and 211 litres this cask is currently held at Whisky Broker and the winning bidder will need to set up an account at Whisky Broker if they don’t already have one.

Next up is a jaw-droppingly old expression from one of the most collectable distilleries out there, this is the Macallan 1928 50 Year Old 75cl. It’s hard to fathom just how old this liquid is, it was distilled the best part of a century ago and to put it into context John Logie Baird was transmitting the first transatlantic television signal while this delicious looking dram was coming off the still. Finally bottled in 1983 this is a certified time capsule which offers the buyer a bona fide taste of a bygone era.

Our first highlight was a hard act to follow, but this Talisker 45 Year Old Glacial Edge will give it a go. A truly unusual expression this one with an incredible back story. Twelve heavily charred American oak casks were taken onto a voyage into Arctic ice fields in Canada. With the ends of the casks removed, they were left exposed to sub-zero temperatures for 96 hours! This allowed the extreme cold to fracture the wood which in turn increased the surface area of the casks that the whisky was able to interact with during the finishing period in Scotland. At forty-five years old this unique dram is well-aged and well-travelled.

Now we have a terrific dram indeed from arguably Ireland’s finest distillery, this is the Redbreast 38 Year Old Dream Cask #38404 Zenith Edition. Just when you were thinking “Glacial Edge” was a cool name for a whisky along comes the “Zenith Edition”. The Dream Cask Series has produced some absolute belters but as the title suggest this one is at the top of the tree. Aged for almost four decades in a single Oloroso Sherry cask and one of only 822 bottles produced this is one of the finest examples of Irish single pot still distilling there is.

Last but not least we have a something special from one of Scotland’s heavyweight distilleries, this special bottling is the Glen Grant 1956 Gordon & MacPhail Decanter. Distilled way back when in 1956 and only bottled in 2015 by famed indie bottler Gordon & MacPhail, this lusciously dark dram is one of only 218 decanters made. The decanter itself is a thing of understated beauty and is festooned with Insular Celtic images from the iconic manuscript, The Book of Kells.

Fire Crackers

Sun, 03 Nov 2024 00:00:00 +0000

Get the party started with Fire Crackers! In this recipe, saltine crackers go from something ordinary into something extraordinary with a flavorful blend of seasonings. They’re easy to make and perfect for snacking on around the holidays (or anytime)!

Reasons You’ll Love This Recipe

So Simple: You only need 5 ingredients and 5 minutes to prep these addicting Fire Crackers!

Great for Parties: Serve these at a party or game day! They’re a unique alternative to other appetizers and always go fast!

Festive: These crackers would make a fun and unique neighbor gift this holiday season. My cinnamon sugar candied nuts and caramel popcorn are other excellent neighbor gift ideas.

Ingredients in Fire Crackers

Whether you call these fire crackers, Alabama fire crackers or party crackers, one thing is for sure, you can’t eat just one! Find the exact measurements in the recipe card at the end of the post.

Olive Oil or Avocado Oil: Magically, the oil absorbs into the cracker without making it greasy or soggy. Instead, it helps the seasonings adhere to the cracker, making every bite delicious.

Seasoning: You can buy a packet of ranch seasoning or make your own. It’s easy! You’ll also need 1 tsp Italian seasoning to balance the other flavors.

Red Pepper Flakes: This is what gives our fire crackers their name and signature heat!

Crackers: Saltine crackers are thin with the perfect crisp bite! You will need 4 sleeves.

Let’s Make Some Fire Crackers!

This fire crackers recipe is one of the simplest snacks to whip up! I like to let my kids shake them up! Just be sure to allow time for the crackers to soak in all of the delicious flavors. Then, bring these to your next holiday gathering and watch them disappear!

Combine: Add the oil, ranch seasoning, Italian seasoning, and red pepper flakes to a gallon ziplock bag.

Mix: Close the bag, make sure it is completely sealed, then mix everything together.

Shake: Add the saltines to the bag and close it tightly then shake the bag around. Flip it front to back several times until all the crackers have been coated. Let the bag sit for at least 8 hours, flipping it over multiple times to help distribute any settled oil.

Simple Tips and Variations

Here are my tips and some ways to change up your fire crackers. You can make them less spicy and even use your favorite crackers. Make them suit your tastes! So easy and fun!

Bake: If you want to bake them, lay the fire crackers in a single layer on a parchment-lined baking sheet. Bake at 250 degrees Fahrenheit for 10-15 minutes.

Adjust the Heat: If you can’t handle the heat, then you can reduce the spice level and try one tablespoon of red pepper flakes or a teaspoon or two.

Use Different Crackers: For a fun variation, try this recipe with Ritz crackers, butter crackers, oyster crackers, or even Cheezits! Each option brings a unique flavor and texture, so feel free to mix and match for a snack that’s extra exciting.

Bag Size: You could use a larger bag, which would make it easier to coat all of the crackers.

How to Store Leftovers

Store leftover fire crackers in an airtight container at room temperature for up to 10 days.

More Festive Snack Recipes

There is something special about a fun, unique snack to munch on during the holidays. Honestly, I can’t get enough! That’s why I’m always on the lookout for more fun snacks or appetizers. In fact, here are a few of my favorites!

Appetizers
Bacon Crackers
25 mins
Appetizers
Easy and Addicting Ranch Pretzels
25 mins
Appetizers
Bacon Ranch Cheese Ball Bites
20 mins
Snacks
Ooey Gooey Chex Mix
15 mins

Print

Fire Crackers

Get the party started with Fire Crackers! In this recipe, saltine crackers are transformed from something ordinary into something extraordinary with a flavorful blend of seasonings. They're easy to make and perfect for snacking on around the holidays (or anytime)!

Celebrate the Holidays with Portland Cider Co.’s Cranberry Mule and Santa’s Sauce first appeared on BREWPUBLIC.com.

Food Contamination, Regulation, Investigation And Lessons Learned

Sat, 02 Nov 2024 20:59:04 +0000
McDonald's faced an E. coli outbreak. Recent food safety issues have led to investigations by FSIS and other agencies to ensure food safety.

Silver Moon Brewing and Migration Brewing Collaborate on the Celebratory Birds & Moons IPA

Sat, 02 Nov 2024 16:04:39 +0000

A year ago, Silver Moon Brewing partnered with Migration Brewing announced a strategic brewing partnership. This deal allowed for Silver Moon from Bend, Oregon to move a majority of its production brewing to Migration’s production facility. At the time, the two breweries released a collaboration beer, Far Side of the Moon. Now the two breweries […]

The post Silver Moon Brewing and Migration Brewing Collaborate on the Celebratory Birds & Moons IPA first appeared on BREWPUBLIC.com.

Signature Brew works with Tate for second time

Sat, 02 Nov 2024 15:59:37 +0000

Signature Brew has announced its latest limited release collaboration with Tate Modern, a hazy pale called Ready Made.

It’s the second launch from the brewery’s exclusive partnership with the prestigious institution following the success of Riot Grrrl in 2023.

The beer has been created to celebrate the Mike Kelley: Ghost and Spirit exhibition. Running until 9th March 2025, it’s the first major UK exhibition for the American artist and musician. It features provocative and imaginative worlds created by Kelley, and explores identity, memory, and popular culture.

Ready Made (3.4% ABV) has been carefully crafted to draw on the spirit of found objects and the unexpected connections they create.

The extra hoppy beer is stripped back and refined, pairing ‘sessionability’ with big hits of citrus flavour, offering a nod to both Kelley’s creative process and the depth of his imaginative worlds. It features a striking label designed by Steve Beech, inspired by Kelley’s work.

“Following on from the success of Riot Grrrl last year, when we worked with the Tate on their Women In Revolt exhibition, we didn’t have to wait long until another perfect opportunity came along to work together,” said Sam McGregor, co-founder and growth director at Signature Brew.

“The inimitable work and unique style of Mike Kelley, that gave so much to the musicians he worked with, has now inspired a new beer. Ready Made is our homage to Kelley’s work, and our long-time in-house designer Steve Beech has again delivered an incredible can design inspired by Kelley’s work.”
The post Signature Brew works with Tate for second time first appeared on Beer Today.
The post Signature Brew works with Tate for second time appeared first on Beer Today.

Greene King unveils winter seasonal cask line-up

Sat, 02 Nov 2024 13:03:09 +0000

Greene King Brewery has launched its seasonal cask beers for November and December, including the return of the festive ale Rocking Rudolph.

The seasonal 4.2% ABV ale has been the UK’s number one Christmas ale in the on-trade for the last decade. It offers fruity esters and a malted toffee taste, with a crisp finish.

For each pint sold, Greene King will give 5p (plus VAT) to Macmillan Cancer Support. The money helps the charity to continue to provide vital care and support for people living with cancer.

Since partnering in 2012, Greene King has raised more than £20 million for Macmillan as the charity’s top employee fundraising corporate partner.

For November and December, Fireside, the 4.5% ABV ruby winter ale will also be available as a seasonal cask beer. It has a mellow fruity finish and grapefruit and lemon citrus character.

Look out, too, for Abbot Reserve, the 6.5% ABV ale bursting with fruit cake and toffee flavours.

“You can’t find a more festive beer than Rocking Rudolph and it’s always the brightest and boldest beer on the bar at Christmas,” said Jack Palmer, head brewer at Greene King.

“We are proud to continue our fundraising for Macmillan Cancer Support through the sales of Rocking Rudolph, and to also raise awareness for such an important cause at this time of the year.

“Last year we gave over £36,000 to the charity from Rocking Rudolph, and this year we hope to raise even more.”
The post Greene King unveils winter seasonal cask line-up first appeared on Beer Today.
The post Greene King unveils winter seasonal cask line-up appeared first on Beer Today.

Chicken Korma

Sat, 02 Nov 2024 12:00:00 +0000

Chicken korma is a traditional Indian chicken dish that is so delicious. It’s made with tender chicken smothered in a creamy, wonderfully seasoned sauce. It’s so good your family will think you got takeout!

Reasons You’ll Love This Recipe

Flavors: You will love the incredible flavor this dish has with all of the herbs and spices it uses.

Restaurant Quality: This recipe is so good your family will think you got takeout! It’s a great way to save money while still giving your kids something new to try!

Easy to Make: I love how quick and easy this meal is. Dinner can be on the table in just 40 minutes.

What is the difference between Chicken Korma, Tikka Masala, and Butter Chicken?

It’s sometimes hard to know the difference between some of these traditional Indian dishes. So, to make it easier, here is a rundown of what’s going on in these popular dishes.

Chicken Korma: This dish is mild and creamy with a yogurt and nut-based sauce.

Butter Chicken: You’ll get a creamy, buttery tomato base with this sauce and a hint of a smoky, mild flavor.

Chicken Tikka Masala: This dish has a creamy, tomato based sauce with a smoky, charred flavor. It has a bit more heat than butter chicken.

Ingredients Need to Make Chicken Korma

I love going out to eat and getting Indian food. I just love how flavorful everything is! With this list of ingredients, you can have the best chicken korma you have ever had in no time! For exact measurements, scroll to the bottom of the post.

Boneless Skinless Chicken Breast: The hearty protein base that absorbs all of the flavors.

Vegetable Oil: Helps sautee the vegetables and sear the chicken.

Ghee: This is a type of clarified butter. If you don’t have any, I highly recommend getting some here, or you can use unsalted butter instead.

Yellow Onion: Adds a bright punch of savory flavor and slight texture.

Garlic Cloves: Indian food is known for its bold flavors, and garlic is at the top of the list!

Minced Fresh Ginger: One of my favorite ways to brighten a dish with its spicy, vibrant flavor.

Whole-Fat Yogurt: Gives the sauce a creamy texture and tangy flavor.

Seasonings: Indian food is known for the many herbs and spices it uses. This recipe uses ground coriander, cumin, chili powder, turmeric, and garam masala.

Salt and Pepper: To taste.

Cilantro: As a garnish for serving.

How to Make This Chicken Korma Recipe

Making chicken korma is actually quite simple. From start to finish, this will only take you about 40 minutes. I love recipes that I can quickly make on busy week nights that taste amazing!

Sautée: Heat the vegetable oil and ghee in a large skillet over medium-high heat. Add in the onion and cook, stirring frequently, until the onions start to brown. Add in the garlic and ginger and cook another 2-3 minutes.

Blend: Using a slotted spoon, remove the onions, garlic, and ginger from the oil and then add them to a blender. Then, add the yogurt, coriander, cumin, chili powder, turmeric, garam masala, and salt and pepper to the blender. Blend until you have a smooth consistency.

Sear: Add the chicken to the hot oil and ghee and sear the chicken for 3-4 minutes.

Combine and Simmer: Add the yogurt mixture to the skillet and then stir to combine and coat all the chicken. Then, reduce the heat to low, cover the skillet, and cook on low for 8-10 minutes. Once the chicken is cooked, serve it over rice with naan.

Chicken Korma Tips and Variations

You can make this as is and you’re going to love it. If there are some things you want to change up, I have some tips and ideas to get you started.

Spice: Use more or less chili powder depending on the spice level you are looking for.

Chicken: You can use chicken thighs or bone-in for a richer flavor, but the cooking time will increase. Cook the chicken thighs in the pan for 4-5 minutes on each side, then let it simmer in the sauce for 20-30 minutes until the internal temperature reaches 165 degrees Fahrenheit. Shred or dice the chicken after it is cooked.

How to Store Leftover Chicken Korma

Having leftovers of this dish is one of my favorites. The flavors get to meld together even more, so it tastes even better the next day! It’s great for meal prep.

Refrigerator: Store completely cooled leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Freeze this recipe in an airtight freezer-safe container for up to 2 months.

Reheat: To reheat from frozen. Let it thaw in the fridge overnight, and then warm it up on the stovetop or in the microwave.

More Indian-Inspired Chicken Recipes

Although these dishes are similar, they each bring something unique to the table! You can play around with some of the ingredients to make it just how you like! Let me know your favorite in the comments below.

Dinner
Easy Butter Chicken
25 mins
Dinner
Coconut Curry Chicken
4 hrs 30 mins
Dinner
Slow Cooker Chicken Tikka Masala
6 hrs 15 mins
Dinner
Ch

From hill and vale: A South Australian homage to Syrah and the Rhône

Sat, 02 Nov 2024 09:00:37 +0000

Yangarra's award-winning cellar door.
Barossa Shiraz is a style of wine even non-drinkers have heard of. It has the kind of brand recognition other regions would kill for.

It’s a bit like Châteauneuf-du-Pape in that respect. Even people with no interest in wine have often heard of it, even if they haven’t tasted it.

The similarities don’t end there. Châteauneuf might be typically Grenache-dominant, but thanks to a hot and dry climate, both of these regions make famously concentrated, opulent, potent wines that can age for decades.

Neither are particularly fashionable, despite the fact the very best of their respective styles can be profound, complex and unmistakable wines of place.

So, if Barossa can be equated to Châteauneuf, can we compare other South Australian regions to parts of the Rhône? I think we can.

14 superb Australian Syrahs with an Old World slant listed below

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First Taste: Krug Grande Cuvée 172ème Édition

Sat, 02 Nov 2024 08:00:35 +0000

Krug does not make ‘entry-level’ Champagne. In fact, listening to Olivier Krug, sixth generation and director of the house, it appears that Krug does not make NV Champagne, or ‘multi-vintage’ Champagne, either.

So what is Krug Grande Cuvée, exactly?

Scroll down for tasting notes and scores for the latest Krug releases

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Krug’s latest editions

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{"wineId":"84418","displayCase":"standard","paywall":true}

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The post First Taste: Krug Grande Cuvée 172ème Édition appeared first on Decanter.

Suntory Global Holiday Gift Guide – Seasonal Whisky News

Sat, 02 Nov 2024 07:05:45 +0000

A. Overholt: A. Overholt uses the same mashbill Overholt founder, Abraham Overholt used in 1810 – 80% rye grain and 20% soft malted barley – creating a fully warm yet deep spice, similar to rye whiskey from the 1800’s. The brand pays homage to its namesake Abraham Overholt with this new Monongahela Mash – our first foray back to our roots with a Pennsylvania Style-inspired classic rye.

SRP: $39.99 | 47.5% ABV |

ARDRAY Blended Scotch Whisky: Developed by Beam Suntory’s Chief Blender for Scotch, Calum Fraser, and Suntory’s team of blenders from Japan, ARDRAY Blended Scotch Whisky presents a fresh perspective to Scotch Whisky. ARDRAY is an excellent Blended Scotch elevated by the precision and balance of Japanese blenders.

SRP: $85.00 | 48% ABV |

Baker’s Bourbon Kentucky Straight Bourbon Whiskey, 13-Year-Old: The re-release of the much beloved Baker’s 13-Year-Old from 2023. It’s a limited-edition bottling of special 13-year-old single barrel liquid, bottled at 107 proof. This extra-aged expression explores how time and location in the warehouse drive distinction from barrel to barrel. From still to rickhouse to bottle, a lot of things happen with the liquid like weather, length of aging, and rickhouse placement all shape the distinct notes and flavors of each barrel.

SRP: $149.99 | 53.5% ABV |

Booker’s Bourbon Batch #1 “The Springfield Batch” + Batch #2 “The Beam House Batch”: Booker’s Bourbon has released two of the four annual batches thus far, “The Springfield Batch” and “The Beam House Batch”. Batch #1 is named after the small town in central Kentucky where Booker Noe was born and raised. Batch #2 is named after the house Fred’s great-grandad, Jim Beam, lived, as did his father Booker Noe, and now he does as well. In this batch, Fed has tried to capture some of the joyful memories he’s made in the Beam House for you to enjoy at yours.

“The Springfield Batch” SRP: $99.99 | 62% ABV | AND “The Beam House Batch” SRP: $99.99 | 62% ABV |

Bowmore Master’s Selection Third Edition: The 5^th liquid collaboration between the two storied, ultra-luxury heritage brands. Double matured in purposefully selected European Oak, Oloroso Sherry seasoned casks along with the optimal mix of American Oak hogsheads, this 22-year-old single malt pays homage to the definitively constant character of Bowmore.

SRP: $400.00 | 51% ABV |

Hatozaki Omakase Rye Third Edition Mizunara Cask Finish: A testament to the seasoned artistry of the Yonezawa family aging tradition, crafted in small batches of no more than 10 casks. The blend, consisting of at least 51% rye, is aged in new charred oak and then finished in traditional Mizunara casks. This dual maturation allows the Mizunara to impart its distinctive character, resulting in notes of sandalwood, coconut, and Japanese incense – a refined encounter with Japanese elegance.

SRP: $95.00 | 42% ABV |

Hatozaki Small Batch 12 Year Old Umeshu Cask Finish: A 100% hand-crafted malt whisky, a blend of premium single malts, each aged for a minimum of 12 years in American Oak casks before being married and then further finished in bespoke barrels that previously held superior Umeshu liqueur for an additional 6 months. Without coloring or chill filtration this perfectly balanced whisky is complemented with subtle accents of sweet infused Japanese plum.

SRP: $130.00 | 46% ABV |

Laphroaig Càirdeas 2024 Cask Favourites: Developed in ex-Bourbon barrels, this single malt combines the distinctive peaty flavor of Laphroaig with notes of freshly ground ginger, charred citrus fruits, and a whisper of bonfire notes embers through on the finish. The celebratory malt is bottled at a fixed strength for a memorable experience to share with friends.

SRP: $109.99 | 52.4% ABV |

Little Book Chapter 8: “Path Not Taken” is about reimagining the variety that rye grain has to offer and pushing the limits of what it can be. Freddie looked across America’s oldest whiskey frontier from a new vantage point and created a complex, redefined, and differentiated profile by blending ryes of different age, char, and mashbill. Chapter 8 is Freddie’s first concerted effort to blend an expression based on the influence and unique flavors of rye whiskey and the nuances of the rye grain primarily in the American Straight Rye styles selected, as well as its mashbill influence within high-rye bourbon.

SRP: $149.99 | 59.1% ABV |

Photo Credit: Suntory Global Spirits & Hatozaki Whisky

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