What’s new? Find out here!
Why, Dark Cherries in Merlot from Robert Lambert, of course!
Lambert sez: “Everyone’s favorite, dark cherries are paired with fruity merlot wine and ambrosial hints of raspberry, scented geranium, galangal root, bergamot, black pepper, cinnamon, vanilla and bay. For sheer complexity of flavors this is my most interesting product.”
We’ve tried this with vanilla ice cream – uh – we meant to cook a sauce with the cherries (as Lambert suggests), but the ice cream possibility, as Lambert also suggests, seemed truer to our heart. This is a new worker favorite!
See how Robert Lambert and friends make this exciting deliciousness here.
(We do sell a few more Robert Lambert products, including the Hot Ginger Caramel Sauce. Stay tuned for pics.)
Maybe you’re having a dinner party this holiday, and you’ve realized you won’t have enough bowls. Or matching spoons.
Maybe you need just two bowls and spoons. Yellow, red or orange!
Mix and match these sturdy, bright bowls for your delicious holiday soups & stews.
Great gift idea!
Er, German fruitcake, everyone! Donna Deane (formerly Kitchen Dir. of the LA Times) has an interesting recipe for a gift of Weihnachtsstollen. Dried fruit, yeast, water…and..marzipan! And we totally have that marzipan.
It’s going to be dense. Because that’s stollen. But who needs something light during the darker months? Save the sorbet for summer. This is the season of stollen.
We suggest to experiment with other kinds of dried fruit – since we have such a wild bulk dried fruit section that will just knock your Maggie’s socks right off. (Oh yeah, we sell those Maggie’s socks, too.)
But please don’t substitute the candied citrus peel!
Because without a pie plate, where’s your pie? No, no, try not to settle for a galette. You just can’t do that with the custard-y pies of Thanksgiving.
(Ok, you could bake a non-traditional pie in a muffin tin for Thanksgiving. But then you’d have to contend with Uncle Martin’s less-than-dubious reaction to those cute hand-held pies.*)
We’re well-stocked this year, with everything from pie servers to very reasonably priced glass pie plates. Don’t forget those pie weight chains, since you may not always have beans on hand, to pre-bake your pumpkin pie crust.
We still have super duper apple corers, and fashionably colorful mixing bowls from joesph joseph. The list goes on. And ON.
And don’t forget to check out our baking section in packaged foods, like marzipan!
Fallon Hills Ranch pasture-raised chicken eggs
New from Tomales Bay, Fallon Hills Ranch eggs are deeeelishyuss.
You can find these eggs with the rest of our, well, pasture-raised eggs.
(Fallon Hills Ranch is just over 310 acres of pasture for cows and sheep, with animal rotation to allow each field time between grazings to regenerate foliage – and maintain vigorous grasses and healthy animals. From time to time, Fallon Hills Ranch will offer a tour and sumptuous dinner.)
Even in San Francisco, for a week or two in December, you can find roasted chestnut vendors at Union Square.
You can try to find time to make your way downtown during a busy holiday just to buy a little expensive paper bag of chestnuts that aren’t even organic, anyway.
Or – really – you can roast your own organic chestnuts - the whole reason for this recipe because we sell organic chestnuts!! - and your kitchen will truly smell delicious.
More like a starch than a nut, the roasted chestnuts are a perfect sweet & savory snack.
The key is create enough hot steam so that the chestnuts peel easily.
So here’s the deal.
1 pound chestnuts
1/2 cup water
1. Heat the oven to 475 deg F.
2. Using a sharp knife, cut an “X” about 1 inch long through the shell on the round side of each chestnut. (Not the side that was attached to the tree!)
Measure out about 2 feet of aluminum foil and set it over a baking sheet. Place the chestnuts in the middle of the foil in a single layer. Bring the shorter sides of the foil up so they just meet. Crimp the longer sides over to create a seal. Leave a 1-inch hole at the top to create a vent.
3. Pour the water – with a measuring cup or another cup with a spout – into the vent and cook the foil pouch in the oven for 5 minutes. Lower the oven temperature to 375°F, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25-30 minutes more. Peel when cool enough to handle.
Total cooking time: 30-40 minutes, depending upon oven.
Our cheesemonger has chosen three perfect cheeses for us, this late fall/early winter season.
Ledyard (Sheep, Pasteurized, Trad. Rennet, New York) - An oozy, soft-ripened, leaf-wrapped ewe’s milk cheese, aged 4-6 weeks. The leaves are local (Cazenovia, New York) grape leaves, soaked in a Syracuse wheat beer called Deep Purple - beer infused with Concord grapes. (Pictured)
Reading Raclette (Cow, Raw, Trad. Rennet, Vermont) - Made in copper vats and with traditional methods, the semi-soft cow’s milk cheese has a creamy, nutty flavor unfused with the flavor of the Vermont pastures and the rich milk of their small herd of Jersey cows. All profits of this cheese support Farm for City Kids; which teaches city children about hands-on farming and cheesemaking. Very cool!
Landaff (Cow, Raw, Trad. Rennet, Vermont) - This buttery Caerphilly-inspired cow’s milk cheese “takes your taste buds on a journey through brackish wetlands, and rolling moors within the safety of its mushroom marshmallow paste.” Worker Favorite!
While our winter squash arrives, and we’re in the month of pumpkin pie, and while we herald the beginning of quince paste & pomegranate juice season, it’s hot and sunny over here in the Outer Sunset.
And we have grapes to celebrate our – ahem – autumnal climatology.
They’re like little bursts of candy. Only they’re not, er, candy. But surely you can pretend!