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Crema di Pistachio
Close-Your-Eyes Good!
The most amazing treat! Close your eyes (after you read this) and imagine a brighter green, longer, skinnier pistachio with a stronger sharper pistachio taste. Then envision the pistachio groves in the volcanic soil in the shadow of glorious Mt. Etna.
Wow! But wait. There's more! Add the ingredients that make white chocolate, mix it all together and, now close your eyes. It’s that good. Eye closing good!
Basic Rules for Crema di Pistachio
Be sure to be the one who opens the jar. Upon opening, be sure to mix well as there is some natural separation that happens. We suggest using the largest spoon possible to mix as you will need to lick the spoon clean before sharing what's left.
Caution: contains incredible flavor.
The number one question when taste-testing this Pistachio Crema, was what do you do with it? As a spoon-ready food (meaning eat it straight out of the jar) we were dumbfounded by the question. We scrambled to come up with an answer.
Here's what we came up with: make pistachio petite macaroons, spread on these cookies, breakfast toast, mix it in with a frosting, or for a savory dish spread it on a just cooked pork chop for a really incredible finish. Ok, so maybe not the pork chop. (I tried it, not so good.)
But really, a spoon is all you need!
Click here to experience this eye closing moment.
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Cookie!
Cookie Cookie Cookie!
"Today i will live in the moment unless it’s unpleasant in which case i will eat a cookie" - cookie monster
Cookies, as history is recorded, started as small cakes to test the oven temperature.
Aachener Printen, Animal Crackers, Anzac, Biscotti, Brownies, Charcoal, Chocolate Chip, Fig Newton, Fortune, Ghoriba, Jodenkoek, Lady Fingers, Lincoln, Macaroon, Palmier, Pizzelle, Stroopwafel, and Tea Cake are just a few of the names of cookies from around the world.
Cookies (and biscuits) evolved from a “sacrificial” cake to a much desired treat. This year, we have a wonderfully large selection, perfect as little add-ons to your order!
Check them out as we have fallen in love with them all!
Shop now in the Cookie Aisle!
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“The boiling point of your sugar is too high”
Truly Scrumptious
Sweets, the original candy, according to written history, were first introduced by the Egyptians who combined fruits and nuts with honey. The Greeks, about the same time, mixed honey with flowers for a special treat.
In the more recent history, candy has taken on many different forms. With diversity, and especially in the case of candy, one person's candy is another person's power bar.
In 1923, a candy bar named Chicken Dinner was created with chocolate and nuts and was marketed as nutritious and good for you. Starting in 1961 or so, it was replaced with more appealing candy names like Plopp, Love Beads, Meatball Bubble Gum, Musk Flavored Sticks, Aha Brain, White Chocolate Maggots, Marlboro Candy Cigarettes, and my fave, Minty Underpants.
Though a great name might compel you to look twice, I truly prefer a confection that tastes good (not just sounds good) and that makes you smile (after tasting) and leaves you wanting more!
Like this one; one of our old favorites, the fabulous Summerdown Mints, which, quite frankly, are the very best mint candies we have ever tasted. Using a very special planting of the Mitchum Mint in England, these mints embody why we love great food. Every bite is special and rewarding! (And if you like mint tea this is the one to get!)
Take a gander at all the new and the traditional candies! (Some are so new the photos still need to be shot!)
Shop now: Toot Sweet ! !
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Uncle Joe's
Mint Balls. Individually wrapped. These rough round balls are pretty darn tasty! Makes your breath all aglow!
Sorrento Lemon Olive Oil
This time of year I pull out my hardy Etruria Lemon Olive Oil and put it on just about everything. Just plain pasta and this oil to red king Crab legs! It's versatile. Fabulous!
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