Looking to refresh your cranberry sauce dish at the Thanksgiving or Christmas dinner table? Try this great recipe from the Food Wishes blog. The video is also very entertaining!
1 (12-oz) bag fresh cranberries
1 cup small dried cherries (larger ones can be chopped a bit)
1 cup sugar
1 tablespoon finely grated tangerine or orange zest
1 cup tangerine or orange, plus water as needed
1 whole star anise
3 cloves
1 cinnamon stick
Thursday, November 4, 2010
Wednesday, October 20, 2010
Gourmet Beef for the Holidays
London Broil - You've probably seen this popular entree in your favorite restaurant. But while most London Broil is cut from flank steak, this one is lean Top Sirloin... so it's the heartiest, most delicious London Broil you'll ever taste! Each 10 oz. portion makes a special meal for two -- just broil and cut in thin, diagonal slices.
Boneless Heart of Prime Rib Roast - Try this great American classic! This succulent Boneless Prime Rib Roast is tender, juicy and incredibly easy to prepare. Your guests are sure to be impressed by the presentation and the taste.
Ribeyes - If you like the flavor of Prime Rib, you're going to love this Filet Of Prime Rib. Cut from the "eye" of a Prime Rib Roast, these Ribeyes are incredibly tender and juicy with the Prime Rib taste you hunger for! A 10 oz. Filet of Prime Rib is approximately 1 1/8 inch thick.
Sunday, October 17, 2010
Fruit Cake Confection
These Fruit Cake Confections – made from an original 1947 recipe – is loaded with plenty of premium whole cherries, sweet golden pineapple, crisp English walnuts and Southern pecans. The ingredients are so delicate, the batches so small, each confection is individually formed by hand. The fruit's gently folded with just enough light golden batter to hold it all together for easy slicing. Deliciously decadent!
Saturday, October 16, 2010
Add Meaning to the Holidays with Christmas Traditions
What are your holiday traditions? If you'd like to add more, or are just starting out and want to choose some new traditions, then this list may just get you inspired. Add one or two new ones a year, and you'll find yourself looking forward to them as December rolls around.
A Traditions Book - Use a beautiful blank book (with acid-free pages) to record your holiday traditions. Make a note of the year at the top of the page... then write down where you lived (helpful if you move frequently), what the tree looked like, traditions you observed, and who was there. Ask guests and visitors to write a few lines as well. Record special gifts given or received. Take photos of the tree, your family, and guests, and add these to the book. It should be kept on a bookshelf (since closed storage may tend to make it musty).
Advent Calendars - One family we know has 3 different Advent calendars that have a special place on the dining room window sill each year. Day by day the windows are opened until December 25th. Many calendars are reuseable and have small decorations behind each numbered door. Choose one and use it each day.
Give to the Less Fortunate - Visit one of the "Giving" or "Angel" trees placed in many malls and department stores, where you can pick one (or several) ornament(s) listing the gift wish of a child. Purchase the items and deliver them to the collection point so they can be wrapped and distributed. Older children who have some money of their own may also find this a worthwhile activity and one that builds awareness and generosity.
Putting Up the Tree on a Specific Date - Pick your weekend -- whether it's Thanksgiving Friday, December 1st, or the second weekend in December -- make it a holiday tradition to get your tree on that date every year.
Special Ornaments - Perhaps you have a special tree topper, a set of antique ornaments, or handmade children's decorations... use these on your tree each year.
Opening Gifts - Children especially may find it helpful to know exactly when the gifts will be opened, so this is a perfect way to use a family tradition. You might open one gift on Christmas Eve morning, or after a special dinner in the evening. Open the rest on Christmas Day starting at 7AM. Put a clock by the tree so kids can count down the hours!
Food Traditions - Family recipes are often cherished harbingers of the holidays. Have a traditional holiday dinner menu every year. And make breakfast special as well. Serve a traditional beverage such as spiced cider, cocoa, mimosas, for special evenings or mornings. Choose things you enjoy making and love to eat.
Handing out the Gifts - Make it a tradition to distribute the gifts in a special way. In our family the children take turns putting on a reindeer headband (complete with felt antlers) and dashing about delivering gifts to the proper recipient. You might have a family member in a Santa suit to hand out gifts.
It doesn't matter so much which traditions you choose to observe as long as they are meaningful to you and your family. Incorporate things you love to do and they'll be a joy and not just another holiday chore.
Source: About.com
A Traditions Book - Use a beautiful blank book (with acid-free pages) to record your holiday traditions. Make a note of the year at the top of the page... then write down where you lived (helpful if you move frequently), what the tree looked like, traditions you observed, and who was there. Ask guests and visitors to write a few lines as well. Record special gifts given or received. Take photos of the tree, your family, and guests, and add these to the book. It should be kept on a bookshelf (since closed storage may tend to make it musty).
Advent Calendars - One family we know has 3 different Advent calendars that have a special place on the dining room window sill each year. Day by day the windows are opened until December 25th. Many calendars are reuseable and have small decorations behind each numbered door. Choose one and use it each day.
Give to the Less Fortunate - Visit one of the "Giving" or "Angel" trees placed in many malls and department stores, where you can pick one (or several) ornament(s) listing the gift wish of a child. Purchase the items and deliver them to the collection point so they can be wrapped and distributed. Older children who have some money of their own may also find this a worthwhile activity and one that builds awareness and generosity.
Putting Up the Tree on a Specific Date - Pick your weekend -- whether it's Thanksgiving Friday, December 1st, or the second weekend in December -- make it a holiday tradition to get your tree on that date every year.
Special Ornaments - Perhaps you have a special tree topper, a set of antique ornaments, or handmade children's decorations... use these on your tree each year.
Opening Gifts - Children especially may find it helpful to know exactly when the gifts will be opened, so this is a perfect way to use a family tradition. You might open one gift on Christmas Eve morning, or after a special dinner in the evening. Open the rest on Christmas Day starting at 7AM. Put a clock by the tree so kids can count down the hours!
Food Traditions - Family recipes are often cherished harbingers of the holidays. Have a traditional holiday dinner menu every year. And make breakfast special as well. Serve a traditional beverage such as spiced cider, cocoa, mimosas, for special evenings or mornings. Choose things you enjoy making and love to eat.
Handing out the Gifts - Make it a tradition to distribute the gifts in a special way. In our family the children take turns putting on a reindeer headband (complete with felt antlers) and dashing about delivering gifts to the proper recipient. You might have a family member in a Santa suit to hand out gifts.
It doesn't matter so much which traditions you choose to observe as long as they are meaningful to you and your family. Incorporate things you love to do and they'll be a joy and not just another holiday chore.
Source: About.com
Christmas Dinner Menu: All The Trimmings
Broccoli-Mascarpone Soup
Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce
Golden Potato Gratin
Roasted Tomatoes with Stilton
Yorkshire Pudding with Bacon and Sage
Green Beans with Caramelized Shallots
Spiced Cranberry-Pear Tart
* * * * * * * * * * * * * * * * * * *
Broccoli-Mascarpone Soup
Ingredients:
3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives
Preparation:
Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Rosemary-and-Pepper Standing Rib Roast with Two-Mushroom Pan Sauce
Ingredients:
1 well-trimmed 8- to 9-pound rib roast (with 4 bones)
6 1/2 teaspoons crushed dried rosemary, divided
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
1/2 cup plus 2 tablespoons olive oil
2 cups boiling water
1 1/2 ounces dried porcini mushrooms
4 tablespoons (1/2 stick) butter, room temperature, divided
10 ounces fresh button mushrooms, cut into 1/4-inch-thick slices
4 garlic cloves, minced
2 tablespoons all purpose flour
1 1/2 cups low-salt beef broth
3/4 cup dry red wine
2 bunches fresh rosemary (for garnish)
Preparation:
Place rib roast, fat side up, in heavy roasting pan. Mix 4 teaspoons crushed rosemary, salt, and pepper in small bowl. Stir in 1/2 cup oil. Rub mixture all over roast. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 45 minutes before roasting.
Combine 2 cups boiling water and porcini; let soak until mushrooms soften, about 20 minutes. Strain soaking liquid through fine strainer set over measuring cup; reserve porcini. If needed, add enough water to soaking liquid to measure 1 cup. Coarsely chop porcini.
Melt 2 tablespoons butter with remaining 2 tablespoons oil in large skillet over medium-high heat. Add fresh mushrooms; sauté until browned, about 6 minutes. Add porcini and garlic; stir 1 minute. Remove from heat. Combine flour, remaining 2 tablespoons butter, and remaining 2 1/2 teaspoons crushed rosemary in small bowl; mash with fork to smooth paste. DO AHEAD Porcini soaking liquid, mushroom mixture, and flour-butter mixture can be made 1 day ahead. Cover separately; chill.
Place rack in bottom third of oven and preheat to 350°F. Cook roast until instant-read thermometer inserted straight down into top center of roast registers 125°F to 130°F for medium-rare, about 2 hours 30 minutes.
Transfer roast to platter; cover loosely with foil and let rest 35 to 40 minutes. Skim any fat from top of pan juices (there will be a small amount of pan drippings); reserve juices in pan.
Set roasting pan atop 2 burners over medium-high heat. Add reserved 1 cup porcini soaking liquid, broth, and wine; bring to boil, scraping up any browned bits. Add mushroom mixture, then butter-flour mixture; whisk constantly over medium-high heat until sauce thickens, about 2 minutes. Season sauce to taste with salt and pepper.
Garnish roast on platter with fresh rosemary sprigs. Slice roast and serve, passing mushroom sauce separately.
Golden Potato Gratin
Ingredients:
1 1/2 cups crème fraîche
1/3 cup whipping cream
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon ground black pepper
1 1/2 teaspoons dried thyme
Preparation:
Place rack in center of oven and preheat to 400°F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk crème fraîche and whipping cream in medium bowl to blend.
Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of crème fraîche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.
Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.
Roasted Tomatoes with Stilton
Ingredients:
12 medium plum tomatoes (about 2 1/4 pounds)
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon coarse kosher salt
1/2 teaspoon dried crushed rosemary
8 tablespoons olive oil, divided
2 large garlic cloves, minced
1 4-ounce piece Stilton cheese, crumbled
1 bunch watercress, thick stems trimmed
Preparation:
Cut tomatoes lengthwise in half; remove seeds and membranes. Place tomatoes, cut side down, on platter; let drain 15 minutes. Mix pepper, salt, and rosemary in large bowl. Add 6 tablespoons olive oil and garlic and whisk to blend. Add tomato halves and toss to coat. Let marinate 15 minutes.
Position rack in center of oven and preheat to 375°F. Brush large rimmed baking sheet with remaining 2 tablespoons olive oil. Arrange tomato halves, cut side up, on prepared baking sheet. Drizzle any oil mixture remaining in bowl over tomatoes. Roast until tomatoes are slightly softened and browned on bottoms and around edges, about 65 minutes. Arrange tomatoes on platter; sprinkle with crumbled cheese. DO AHEAD Can be made 3 hours ahead. Cover tomatoes loosely and let stand at room temperature.
Tuck watercress in between tomatoes. Serve warm or at room temperature.
Yorkshire Pudding with Bacon and Sage
Ingredients:
6 ounces bacon slices (about 7 slices), cut into 1-inch pieces
2 tablespoons (about) butter, melted
1 1/2 cups all purpose flour
3 tablespoons chopped fresh sage, divided
1 teaspoon coarse kosher salt
1 1/2 cups whole milk
3 large eggs
Preparation:
Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.
Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).
Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.
Green Beans with Caramelized Shallots
Ingredients:
2 pounds haricots verts or slender green beans, trimmed
1 pound medium shallots
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1/4 teaspoon dried thyme
Preparation:
Cook haricots verts in boiling salted water until tender, about 4 minutes (or 6 minutes if using green beans). Drain. Transfer to bowl of ice water to cool. Drain well. DO AHEAD Can be made 1 day ahead. Wrap in several layers of paper towels. Seal in plastic bag and chill.
Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife. Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté 1 minute. Reduce heat to medium-low; sauté until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature.
Add haricots verts to shallots in skillet and stir over medium-high heat until heated through, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
Spiced Cranberry-Pear Tart
Ingredients:
Pistachio sugar:
1/2 cup unsalted natural pistachios
1/3 cup sugar
Crust:
1 1/2 cups all purpose flour
3 tablespoons powdered sugar
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Pear filling:
3 cups dry red wine
1 3/4 cups sugar
1 1/2 cups water
3 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
6 whole cloves
1 cinnamon stick, broken in half
4 large slightly underripe Bosc pears (about 2 1/2 pounds), peeled, halved, cored, each half cut into 3 long wedes
1 cup fresh or frozen cranberries
1 tablespoon chopped unsalted natural pistachios
Vanilla ice cream
Preparation:
For pistachio sugar:
Combine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped. DO AHEAD Can be made 3 days ahead. Store airtight at room temperature.
For crust:
Blend flour, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until mixture begins to clump, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic and chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.
Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press, forming double-thick sides and pressing up 1/4 inch above pan sides. Pierce all over with fork. Chill 30 minutes, then freeze 15 minutes.
Position rack in center of oven and preheat to 400°F. Bake crust until golden, piercing with fork if crust bubbles, about 30 minutes. Cool on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.
For pear filling:
Combine first 7 ingredients in large skillet; bring to boil, stirring until sugar dissolves. Add pears; bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender when pierced with knife, turning occasionally, 15 to 20 minutes depending on ripeness. Using slotted spoon, transfer pears to 13x9x2-inch glass baking dish in single layer. Add cranberries to liquid in skillet; simmer until berries begin to soften but remain intact, about 4 minutes. Using slotted spoon, transfer cranberries to plate in single layer. Cover; chill at least 3 hours. Boil poaching liquid in skillet until reduced to 1 1/4 cups, stirring often, about 10 minutes. DO AHEAD Pears, cranberries, and syrup can be made 1 day ahead. Cover separately; chill. Bring syrup to room temperature; whisk before using.
Drain pears on paper towels 10 minutes. Brush bottom of crust with 2 tablespoons poaching syrup; sprinkle pistachio sugar over. Starting at outer edges of crust, arrange pears closely in starburst pattern with stem ends toward center. Arrange remaining pears in center. Brush pears lightly with some of syrup. Toss cranberries with 1 tablespoon syrup; scatter over pears. Sprinkle with 1 tablespoon chopped pistachios. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Serve tart with vanilla ice cream.
Wednesday, October 13, 2010
Christmas Snowman Treat Bags by Martha Stewart Holidays
Get your Christmas party planning started with these fun Winter Wonderland specialty treat bags created by Martha Stewart Holidays. These adorable Winter Wonderland Treat Bags feature whimsical snowman designs with a see through window in the front where you can see the tasty candy inside. Each pack of 6 Winter Wonderland Treat Bags includes: 3 snowman bags with a red hat design, 3 snowman bags with a black top hat design, and 6 pieces of red and white twine. Each paper treat bag measures approximately 6 1/2 inches long x 3 inches wide. Use these decorative Christmas Holiday treat bags to package your homemade treats or christmas candy.
Thursday, September 9, 2010
Christmas Cookie Gift Bags
Looking for a really adorable cookie bag to put your cookies in for cookie gifts at Christmas? Create a fun Holiday cookie gift with these unique Snowflake Wishes Cookie Bags (envelopes). These festive, holiday cookie gift bags measure 6 inches wide by 7 1/4 inches tall. After you put your cookie in the bag and you fold the top part over, the bag will measure 6 inches x 6 inches.
Printed with red snowflakes, these adorable Snowflake Wishes Cookie Bags help create cute stocking stuffers, winter wedding favors, christmas holiday favors, and great cookie gifts for your co-workers, family and friends.
Sunday, August 15, 2010
Ways to Start Preparing Financially for Christmas
While over at the Not Made of Money blog, we spotted this great article on 7 Ways to Start Preparing Financially for Christmas. Please find the article below and visit their website for more great money saving ideas.
Christmas is a time of celebration. It is also a time for expenses. You know that you are going to give gifts to your family, your friends and your coworkers. You may also have to prepare a special dinner or a party. It can put a strain on your budget if you do not prepare for it. Fortunately, there are several ways you can prepare for these expenses now.
In order to have an idea of what your expenditures were last year, take another look at your bills last Christmas. What items did you buy? Include everything associated with it – cards, clothes, gifts, decorations, food, etc.
1. Determine Whether You Spent Appropriately or Not
Sometimes, you are so engaged in the activities of the Christmas season that you open your purse and pull out your money without thinking. Unfortunately, this is not a good habit, and can even put you in debt. After reviewing what your expenses are, determine whether such expenses are really necessary.
2. Prepare Your Budget
You now have the important items you bought last year, together with their costs. Be mindful that what was true last year may not be true this year; as there is annual inflation. What was valuable last year may also have lost its value this year. Take into account probable changes, then list them and their costs. Include them in your Christmas budget. It is better to overestimate than to underestimate.
3. Share the Budget With the Family
Budgeting is a family affair. Even a well-prepared, well-intentioned budget can fail if no one cooperates. Inform the family about the budget and make sure they understand, so that they don’t make any unnecessary purchases when trying to save money.
4. Start Saving
There are simple ways to minimize expenses, and saving a little each month can really add up when the holidays come around. Several examples are skipping that dessert course while eating out, packing lunches for the kids, and renting a DVD instead of going to the theater.
5. Keep Records
To keep track of expenses, write them down. This allows you to identify losses and inappropriate spending. In addition, list the names of the persons whom you will be giving gifts and how much you will spend. If the budget becomes too tight, change the amount you have allotted for the gift.
6. Determine Whether You Will Pay Cash or Credit
Paying with cash gives you the advantage of not going over your budget; but credit cards can provide you discounts and paper trails. Decide what you want to use and stick to one credit card if you go for credit. Review your transactions so that you do not go over the limit. Always pay on time.
7. Be at Ease with Your Spending Plans
Some people are stressed by financial planning because of the limitations imposed on their spending. This should not be the case. The budget gives you a spending plan so that you will not be overwhelmed during the Christmas season. By sticking to your budget and being comfortable with it, you will be able to celebrate Christmas without worrying about overspending and debts.
By following the 7 steps discussed herein, you and your family can have a joyful Christmas without financial burdens.
***********************
Christmas is a time of celebration. It is also a time for expenses. You know that you are going to give gifts to your family, your friends and your coworkers. You may also have to prepare a special dinner or a party. It can put a strain on your budget if you do not prepare for it. Fortunately, there are several ways you can prepare for these expenses now.
In order to have an idea of what your expenditures were last year, take another look at your bills last Christmas. What items did you buy? Include everything associated with it – cards, clothes, gifts, decorations, food, etc.
1. Determine Whether You Spent Appropriately or Not
Sometimes, you are so engaged in the activities of the Christmas season that you open your purse and pull out your money without thinking. Unfortunately, this is not a good habit, and can even put you in debt. After reviewing what your expenses are, determine whether such expenses are really necessary.
2. Prepare Your Budget
You now have the important items you bought last year, together with their costs. Be mindful that what was true last year may not be true this year; as there is annual inflation. What was valuable last year may also have lost its value this year. Take into account probable changes, then list them and their costs. Include them in your Christmas budget. It is better to overestimate than to underestimate.
3. Share the Budget With the Family
Budgeting is a family affair. Even a well-prepared, well-intentioned budget can fail if no one cooperates. Inform the family about the budget and make sure they understand, so that they don’t make any unnecessary purchases when trying to save money.
4. Start Saving
There are simple ways to minimize expenses, and saving a little each month can really add up when the holidays come around. Several examples are skipping that dessert course while eating out, packing lunches for the kids, and renting a DVD instead of going to the theater.
5. Keep Records
To keep track of expenses, write them down. This allows you to identify losses and inappropriate spending. In addition, list the names of the persons whom you will be giving gifts and how much you will spend. If the budget becomes too tight, change the amount you have allotted for the gift.
6. Determine Whether You Will Pay Cash or Credit
Paying with cash gives you the advantage of not going over your budget; but credit cards can provide you discounts and paper trails. Decide what you want to use and stick to one credit card if you go for credit. Review your transactions so that you do not go over the limit. Always pay on time.
7. Be at Ease with Your Spending Plans
Some people are stressed by financial planning because of the limitations imposed on their spending. This should not be the case. The budget gives you a spending plan so that you will not be overwhelmed during the Christmas season. By sticking to your budget and being comfortable with it, you will be able to celebrate Christmas without worrying about overspending and debts.
By following the 7 steps discussed herein, you and your family can have a joyful Christmas without financial burdens.
Friday, August 13, 2010
Gourmet Appetizers - Set #2
Large pieces of shrimp and crab blended with quality ingredients to create a unique and versatile seafood appetizer. Just bake and serve hot as a dip or spread.
A party food platter wouldn’t be complete without this traditional gourmet cheese puff appetizers. A piquant combination of four cheeses (bleu, Romano, cheddar and ricotta) inside a delicate puff pastry dough. Serve this finger food favorite at your next dinner party or cocktail party.
As featured on the NBC Today Show recently, a bite of these bacon wrapped sirloin and gorgonzola skewers will send you back for more and more. Juicy and rich, these chef created, original appetizers are perfect for your holiday party, wedding, or any special event.
Friday, August 6, 2010
Gourmet Wine and Beer Gift Baskets
This design comes in a larger galvanized steel bucket capable of holding twelve beers on ice. Along with an outstanding collection of twelve beers from around the world, we've also added a range of carefully selected award-winning gourmet snack foods that perfectly complement fine beer. Inside you'll find a bottle of Newcastle from England, Sapporo from Japan, Stella from Belgium, Guinness from Ireland, Red Stripe from Jamaica, Corona From Mexico, St. Pauli Girl from Germany, Foster's from Australia, Singha from Thailand, Molson XXX from Canada, Tsingtao from China, and Samuel Adams from The United States. Like a brew super-adventure, this design is the star in our collection of outstanding beer gift baskets and will delight anyone who enjoys an ice-cold beer!
Straight from California, this basket has a great combination of tastes to sample and enjoy. Basket includes a Crios de Susana Balbo Torrontes with hints of peach pit, white pear, flowers, and orange citrus fruit and a distinctive Crios de Susana Malbec. Also included: Smoked Almonds, Cabernet Cheddar Cheese Spread, Crackers, Napa Valley Mustard, Beef Salami, Torani Biscotti, and Monbana Chocolate Noir. Gift dimensions: 14 5/8" x 12" x 3.5"
This margarita basket comes with everything one needs to make the perfect Margarita. Two blue rimmed glasses to be lined with El Paso Chile Company's delicious sea salt, a bottle of the natural citrus flavored E.L. Jardine's Texarita Margarita Mix, a Corona Beer Bottle Platter on which to cut your your limes with the fruit knife, and all of this will come in our classic galvanized ice bucket which can be used to keep the mix cold. Nothing says party like this upscale, delicious margarita gift baskets!
Friday, July 23, 2010
Tuesday, July 20, 2010
Chocolate Fruit Tart Recipe
This amazing Chocolate Fruit Tart was spotted at the Playing House Blog. It was adapted from a Dorie Greenspan recipe. The chocolate mixed with heavenly berries and kiwi fruit, makes for a truly delicious treat!
Ingredients:
For the Chocolate Pastry Cream:
2 cups whole milk
4 large egg yolks
6 tbsp sugar
3 tbsp cornstarch, sifted
Pinch of salt
7 oz bittersweet chocolate, melted
2 1/2 tbsp unsalted butter, cut into bits, at room temperature
For the Chocolate Shortbread Crust:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup confectioners' sugar
1/4 tsp salt
1 stick plus 1 tbsp (9 tbsp) very cold or frozen unsalted butter, cut into small pieces
1 large egg yolk
Fresh fruit for topping
Directions:
Make the Chocolate Pastry Cream:
1. Bring the milk to a boil in a small saucepan.
2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch, and salt until thick and well-blended. Whisking without stopping, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm the yolks so they don't curdle-- then, still whisking, add the remainder of the milk in a steady stream.
3. Put the pan over medium heat and, whisking vigorously, constantly, and thoroughly, bring the mixture to a boil. Keep at a boil, still whisking, for 1-2 minutes, then remove pan from the heat.
4. Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate until cold.
Make the Chocolate Shortbread Crust:
5. Put the flour, cocoa, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in-- you should have some pieces the size of oatmeal flakes and some the size of peas.
6. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses-- about 10 seconds each-- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change-- heads up. Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
7. Press the dough into a buttered 9-inch fluted tart pan. Freeze for at least 30 minutes, preferably longer.
8. Preheat oven to 375F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake for 33 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
9. Transfer the tart pan to a rack and allow to cool completely to room temperature.
10. Once the tart is cool, remove outer ring of the pan and place on a serving dish. Fill crust with the chilled chocolate pastry cream (if it's difficult to work with, let it sit for a few minutes at room temperature to take the chill off) and smooth the cream.
11. Top with fresh seasonal fruits and berries. Voila!
Ingredients:
For the Chocolate Pastry Cream:
2 cups whole milk
4 large egg yolks
6 tbsp sugar
3 tbsp cornstarch, sifted
Pinch of salt
7 oz bittersweet chocolate, melted
2 1/2 tbsp unsalted butter, cut into bits, at room temperature
For the Chocolate Shortbread Crust:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup confectioners' sugar
1/4 tsp salt
1 stick plus 1 tbsp (9 tbsp) very cold or frozen unsalted butter, cut into small pieces
1 large egg yolk
Fresh fruit for topping
Directions:
Make the Chocolate Pastry Cream:
1. Bring the milk to a boil in a small saucepan.
2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch, and salt until thick and well-blended. Whisking without stopping, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm the yolks so they don't curdle-- then, still whisking, add the remainder of the milk in a steady stream.
3. Put the pan over medium heat and, whisking vigorously, constantly, and thoroughly, bring the mixture to a boil. Keep at a boil, still whisking, for 1-2 minutes, then remove pan from the heat.
4. Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate until cold.
Make the Chocolate Shortbread Crust:
5. Put the flour, cocoa, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in-- you should have some pieces the size of oatmeal flakes and some the size of peas.
6. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses-- about 10 seconds each-- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change-- heads up. Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
7. Press the dough into a buttered 9-inch fluted tart pan. Freeze for at least 30 minutes, preferably longer.
8. Preheat oven to 375F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake for 33 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
9. Transfer the tart pan to a rack and allow to cool completely to room temperature.
10. Once the tart is cool, remove outer ring of the pan and place on a serving dish. Fill crust with the chilled chocolate pastry cream (if it's difficult to work with, let it sit for a few minutes at room temperature to take the chill off) and smooth the cream.
11. Top with fresh seasonal fruits and berries. Voila!
Friday, July 16, 2010
Gourmet Hams for your Holiday Dinner
When trying to decide on a gourmet ham for your holiday dinner, there are lots of choices. And with all of the rushing around to prepare for your holiday parties, ordering a delicious gourmet ham by mail order will save you loads of time. Here are some examples of delicious hams available through mail order:
Applewood Smoked Bone In Half Ham 6 - 7 lb.
Black Forest Ham
Smoked Apple Cured Whole Boneless Ham (12-14 lbs)
Spiral Sliced Half Peppered Ham
1 (7 lb.) Bone-In Spiral Sliced Ham
Saturday, July 10, 2010
Christmas Dinner Menu: A Christmas Story
Smoked Trout Rillettes with Radishes and Celery
Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese
Roast Beef Tenderloin with Port Sauce
Green Beans with Sage and Pancetta
Mustard-Roasted Potatoes
Dark Chocolate Tart with Gingersnap Crust
Smoked Trout Rillettes with Radishes and Celery
3/4 cup mascarpone cheese
1/4 cup finely chopped green onion
2 tablespoons finely chopped fresh dill plus sprigs for garnish
1 1/2 tablespoons (or more) fresh lemon juice
1 1/2 cups small pieces smoked trout fillets without skin and bones (about 6 to 7 ounces)
Assorted crackers and rye, pumpernickel, and black bread slices
2 bunches of small radishes, trimmed Inner celery stalks, cut into sticks
Mix mascarpone, green onion, chopped dill, and 1 1/2 tablespoons lemon juice in small bowl. Add trout and stir gently to blend. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer mixture to small serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving. Place bowl with rillettes on platter; surround with crackers, bread slices, radishes, and celery stalks and serve.
Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese
Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese
For polenta:
Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
For mushroom ragout:
Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm. Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares. Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
Roast Beef Tenderloin with Port Sauce
Beef:
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
Sauce:
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock
Roasting:
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
For beef:
Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
For sauce:
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
For roasting:
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
Green Beans with Sage and Pancetta
2 1/2 pounds green beans, trimmed
8 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel* or other medium-grain sea salt for serving (optional)
Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.
Mustard-Roasted Potatoes
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes. Transfer potatoes to serving bowl.
Dark Chocolate Tart with Gingersnap Crust
Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Pinch of salt
Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons coarsely chopped crystallized ginger
For crust:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust. Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving. Cut tart into thin wedges and serve.
Source: http://www.epicurious.com/recipes/menu/views/a_christmas_story
Tuesday, July 6, 2010
Holiday Recipe: Holiday Spiced Tea
INGREDIENTS
12 cups water, divided
6 tea bags
4 cinnamon sticks
2 teaspoons whole cloves
1 1/4 cups SPLENDA(R) No Calorie Sweetener, Granulated
1 (6 ounce) can frozen orange juice concentrate
1/4 cup fresh lemon juice
Garnish: lemon slices, orange slices, whole cloves and cinnamon sticks
Bring 8 cups water to a boil. Pour over tea bags into large heat resistant bowl; cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in SPLENDA(R) Granulated Sweetener, orange juice, and lemon juice.
Combine 4 cups water, cinnamon sticks and cloves in a small saucepan; bring to a boil, cover, and simmer 20 minutes. Pour mixture through a wire-mesh strainer into tea mixture, discarding spices.
Pour into mugs and serve tea hot with lemon and orange slices, whole cloves and cinnamon sticks.
Yield: 16 servings
Source: http://www.splenda.com
Monday, July 5, 2010
Unique Gift Basket Ideas - A Little Bit of Everything!
Looking for a unique gift basket that has a little bit of everything in it? Here are some of our customers' favorites! Not only are these gift baskets beautiful, but would also be a wonderfully savory treat for your loved ones.
Plan the perfect date with this Evening of Indulgence Romantic Gift Basket. This gorgeous gift basket is one of our most popular romantic gifts because it’s perfect for being enjoyed by a couple. In them, we’ve included a bottle of Moet & Chandon champagne, Ganz Rose Bath Petals, Beanpod Amaretto scented candles, and gourmet goodies like original flavor Pecandy, a Lake Champlain Raspberry Truffle Bar, Mapled Nut mixed nuts, and Marich Champagne Trufflz. This wonderful gift basket will set the tone for a wonderful, romantic evening!
Whether it's on the beach or in front of a crackling fireplace, they are sure to enjoy this picnic basket stocked for the ultimate kicked back experience. Includes two bottles of California Wine (one red & one white), Crackers, Cheese, Salami, Ghirardelli® Chocolate, Napa Valley Mustard and a Cheese Spreader. The classic hamper can be used again and again.
Whether you prefer it shaken or stirred, the cocktail party gift basket will have you enjoying Cosmos and Mojitos in no time! Designed for celebrate any special occasion, inside you’ll find everything you need to party in style. With cocktail mixers and garnishes for both Cosmos and Mojitos, and gourmet snacks like orange cranes, metropolitan mix, hors d’oeuvre crackers, summer sausage, rice cracker party mix, hot pepper cheese, artichoke & spinach dip, and premium pita chips, you’ll keep them satisfied for hours and they'll have enough cocktails and snacks to keep the celebration going for hours. So, save yourself a trip to the liquor store and probably more than one gourmet grocer, and order one of our Cocktail Party Gift Baskets today!
Dill Havarti Cheese
Bremner Wafers
Macy's Cheesesticks
East Shore Dipping Pretzels
East Shore Dipping Mustard
Crunchie Munchie Snack Mix
American Gourmet Caramel Popcorn
Two bottles of Merlot, Cabernet, Chardonnay, Port or Dessert Wine
Saturday, July 3, 2010
Gourmet Seafood Appetizers
What a delicious treat gourmet seafood appetizers are! From jumbo shrimp, to tasty scallops, to mouthwatering crab cakes, here are some of our customer's favorites:
A big hit at any get-together! These premium quality scallops are wrapped with crisp bacon then glazed with maple sugar so they have a slightly sweet, delicious flavor. These Jumbo Bacon-Wrapped Scallops are big and meaty so they're not only tasty, they're satisfying, too! Approximately 8 to 11 per 9.5 oz. tray.
A traditional favorite at seafood restaurants, these Oven Fried Shrimp are sure to become a family favorite, too! It begins with tender, meaty jumbo shrimp that are dipped in a golden crispy batter. All you do is bake and serve! It doesn't get much easier than that. Pair them with Sweet and Tangy Cocktail sauce for the perfect appetizer, or serve with fries and coleslaw for a delicious meal. Sold in a 1.5 pound package.
Catering to seafood lovers? These homemade crab cakes are loaded with premium blue swimmer crabmeat and encased with Japanese panko breadcrumbs. Each bite sized crab cake is just enough of a seafood teaser before a delicious meal. These delicious crab cakes bring a taste of the sea to any holiday or event – weddings, Mother’s Day, barbeques, pool parties, 4th of July, graduations and more. A Best Seller.
Thursday, April 22, 2010
Gourmet Holiday Cakes
Looking for some delicious, pretty gourmet holiday cakes for your next gathering? Here are a few of our favorite gourmet holiday cakes that our customers love!
An undeniable favorite - this Carrot Cake is luscious and moist beyond belief. This delicious gourmet Carrot Cake is made with freshly grated carrots, crushed pineapple, crunchy walnuts and the perfect blend of spices. Then a classic cream cheese frosting and chopped walnuts are included to create an appealing presentation. Serves 6-8.
This rich and seductive Chocolate Lover's Cake draws rave reviews from even the most seasoned chocoholics! A red rose adorns the top of the cake and chocolate shavings decorate the sides. Moist, indulgent and full of flavor, for an unforgettable finale to your most elegant meals. Serves 6-8.
Indulge in this Italian specialty. Sponge cake bathed in espresso and rum liqueur, then layered with creamy Mascarpone cheese, dusted with cocoa and sprinkled with chocolate pieces makes this a dessert of obvious distinction.
Wednesday, March 24, 2010
Gourmet Brownie Gifts
I think Gourmet Brownies are one of the best loved treats any time of the year! Here are a few of our favorite Gourmet Brownie gift ideas!
End the perfect meal with the perfect dessert - a delectable brownie from David's Cookies! You receive twelve 4 oz. brownies available in seven flavors - Chocolate Chip, Peanut Butter Swirl, Cheesecake, Pecan, Rocky Road, Macaroon and Blondie. David's Cookies Brownies are baked with pure butter, rich chocolate, roasted nuts and other natural flavors to create a delightful, delicious taste sensation. The heavenly texture and taste of yummy fudge will have you hooked in one indulgent bite! Each brownie contains all natural ingredients, is certified kosher dairy and comes individually cello-wrapped in a beautiful gold tin.
This white bucket decorated with sparkling candy canes includes tasty Mint Chocolate Brownies and a tin of Fresh Baked Chocolate Chunk Cookies. This cute, mint-themed bucket will help to brighten anyone’s day!
Spread the Christmas cheer with a dozen 3” x 3” delicious brownies. This gift is packed in a lovely gift box and wrapped with a Christmas gift band decorated for the season. Brighten any tabletop with this festive assortment. Fairytale flavors: Original, Caramel, Chocolate Chip, Cream Cheese, Espresso Nib, Mint Chocolate, Peanut Butter, Pecan, Raspberry Swirl, Toffee Crunch, Walnut and White Chocolate.
Treat your loved ones to a Christmas surprise with these premium handmade Fairytale Sprites. One of each 3” x 1.5” Sprite flavor is nestled in a red box with silver lining. A great selection of rich brownie varieties.
This is a unique gourmet gift -- an enormous, 4 lb. Deep Dish Brownie Pie! This giant pie is a full 10 inches in diameter and over an inch thick. Your chocolate chip brownie is baked to perfection before topping with real Hershey Vanilla Chips and Hershey's Mini Kisses, and then drizzled with chocolate ganache. Great served warm and A La Mode!
These amazing brownies feature gourmet brownies covered in chocolate to make them totally decadent! Drenched in heavenly milk chocolate, each bite-sized enrobed Brownie is sure to be a hit among your friends and family. There are two varieties: each is coated with chocolate - some with drizzle, some without. Milk anyone?
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