April 2, 2014
We love ourselves some microwave popcorn and being midwesterners we love cheese popcorn just that much more. We’ve been keen on Quinn for quite some time for finally making a ‘real’ microwave popcorn.g a ‘real’ microwave popcorn.
Now they’ve gone and done it – crafting a hickory smoked cheddar popcorn worth it’s weight in gold. It uses double smoked paprika and Kentucky made cheddar, rich but not overpowering. Get a box, pop a bag, and live life in the cheesy lane. Quinn’s hickory smoked cheddar popcorn is available on our shelves now, so get it before we eat them all!
March 27, 2014
In the wide swath of options when it comes to mashed up nuts it’s been a while since we found some we love. See, we absolutely love sophisticated nut butter. There is much to be said about prying a jar of perfectly crushed nut-butters and dipping a pointed finger into something… exciting. It’s about bridging back those childhood memories all while elevating our palate. And there is where Manna Butter comes waltzing in; letting coconut to foot cashew, a powerful medley of toasty nuts, or pairing dark chocolate with buttery pecans. Elegance through simplicity.
Manna uses raw, sprouted, and roasted organic nuts. It’s just that simple. This creates a delicious and healthy spread, yummy enough for the little ones and packed full of goodness for the grownups. They use the best ingredients they could find making for some seriously tasty jarred goodness. Their sprouted butters are soaked, dehydrated, and ground this creates a powerhouse of enzymes in a crunchy package. Their roasting is done to compliment the paired flavors, all while making sure the nuts are kept nutritious.
We picked three wonders from their line up that we just loved. Coconut Cashew takes the best of both worlds, crafting a lightly sweet and deeply rich spread – wonderful with jelly, or spread solo on a muffin. Roast up some hazelnuts, cashews, walnuts, and almonds and mash them up into a bumpy butter and you’ve got yourself Manna’s Nut Medley; it highlights many of the best features of each nut, creating what could be our favorite nut spread to date. Need a splash of chocolate with your nut butter (and who doesn’t)? Manna’s Dark Choco Pecan is like that famous hazelnut spread but with the quality and depth of organically grown pecans, spread it on a thick slice of whole wheat toast or eat it by the finger full.
To get your spoonful, pull them right off our shelf today! Have a great use for Manna Butters? Leave us a comment below, we’d love to hear from ya.
March 27, 2014
Urban Accents seems to doing their due diligence when it comes to crafting luxurious eats. It may not come as a surprise, but we’re quite keen on breakfast for dinner, and with the newest items to hit our shelves from Urban Accents it’s clear they do too. Here then are a few of those treats.
This particular flapjack mix is everything we heart about the wonders of pancakes met with that deep chocolate longing we cannot shake. Urban did it right though, it’s more like a dessert than a breakfast, but it’s not weighted down by globs of heavy bitterness, but pairs a dark chocolateness against a mellow fluffed pancake and light sweetness. Breaking out this mix after a dinner with friends will bring jeers and smiles like you wouldn’t believe – it’s the best part of childhood reinvigorated into a decadent stack of choco-griddle cakes. What is not to love?
Sometimes french toast can get a bit repetitive, maybe a something bit special? Urban Accents to the rescue again. Their french toast drizzles pull from our some of best treats around: chocolate cheese cake and sea salted caramel. The chocolate cheese cake is rich and chocolatey, sure but also lightly sweet with a play of creaminess that makes for a real special breakfast. Salt and caramel has been coupled together with great success for a while and here now it is ready to be slathered across a stack of thick sliced french toast. Both the chocolate and caramel sauce are great for laying down on breakfast, but also just as good on ice cream or a slice of cheese cake.
Get crafty with Urban Accents’ recent additions to our shelves. Pick up all three and many more today! Love yourself some chocolate drizzle? Can’t get enough of UA’s spices, add-ons, and mixes? Let the whole world know by dropping us a line below!
March 27, 2014
We’ve been close followers of Pirro’s since we picked them up last year. Now they’ve pushed out a couple of new pasta sauces that are as good if not better than previous renditions. So without further ado…
On the left, their Pesto Pomodoro takes heavy helpings of basil, olive oil and adds it to heaps of tomatoes – it’s a lighter pasta sauce that plays up the tomato and basil, and thanks to Pirro’s, it makes for a wonderful and fast dinner. Meat in a shelf-stable pasta sauce can be hard going, but through magic and sheer fortitude, they pull of one of the best Bolognese sauces we’ve ever had the opportunity to eat; it’s the perfect pairing to penne or shells, able to scoop up and hold gobs of this great sauce.
Pick up both of these new sauces or any of Pirro’s fantastic sauces, off our shelf today!
March 19, 2014
March be a bit early to jump into canning the full spectrum of fresh local fruits and veggies, but it’s the perfect time of year to preserve a whole host of mustards. We’ve made our fair share of grainy, sweet, and spicy dips and spreads in the past and thought what better to welcome a brush with spring than five perfect compliments to the eventual warm-up.
Every jar of mustard starts with the seed, which we get from the gang at Terra Spice. From there they are either used whole to provide texture and pops of flavor, or ground into a super-fine power then mixed/blended for powerful spice.
Our Dijon comes as powder, as most Dijon mustards they are ground brown seeds, and we add champagne vinegar, white wine, white grape juice, shallots, garlic, and salt – it creates a lightly powerful spiciness an even base for a few of our other blends.
When you want something with layered earthy spice – we find our horseradish mustard to fill that niche quite well. We take ground yellow seeds, our dijon powder and add horseradish powder from The Spice House and add beer and white wine vinegar – creating a jar of delicious spicy layers.
To craft our honey mustard we add gobs of Osage Honey and add our Dijon; it may be more of a mustard-honey, but we think it’s the best thing we’ve ever dipped a pretzel into.
The Marmalade Mustard pairs whole yellow must seeds that soaked in apple vinegar, then we dunk them into warm marmalade, just after its 2nd boil before it sets up. This creates a sweet yet spicy and lovely light citrus highlight that we love to spread on cooked pork chops.
Our dark horse mustard, our mostarda di frutta, is an Italian style table condiment that matches fruit preserves and mustard seeds for cheese-plate perfection. For ours, we take apples and cook them until they just turn translucent. Then the magic happens, we add apple cider vinegar, sugar, water and dried fruits – cherries from Michigan, Grapes from friends at Mick Klug, and lovely apricots. While those heat and become close friends we add black mustard seeds, chilli flakes for a punch of spice, mustard oil, that remarkable Dijon mustard to round it all out.
Pick up these and the rest of our fantastic house-made mustards off our shelf today!
March 12, 2014
We are known to have the gift of gab sometimes, so we thought we’d leave the food to do the talking – better to let the allure of buttery peanut brittle slathered in chocolate be the hook instead of a flowery description.
Zingerman’s rarely needs an introduction and we’ve written at length about their fantastic cheeses in the past, as vestige of their caliber. Grab a pack of these off our shelves before we eat them all!
March 11, 2014
There is good reason Stonewall has had a place on our shelves all these years. Their consistency in crafting some of the best specialty food stuffs on the market is not happenstance – hard work and their signature spin on popular food trends makes them just about impossible to ignore. This holds true to a couple of newest shelf items, two fantastic aiolis.
We’ve picked up two of Stonewall’s creamy and oh-so-good Aiolis: Sriracha and Truffle. Each is great in it’s own right, both are delicious dipped into with fries or spread thick on top of a still-hot burger. But take the Sriracha and use it as the wet layer in making fried chicken for a spicy punch-up, or dunk fish strips into the truffle aioli to revel in decedent earthiness. No matter how you attack these jars they’ll not let your taste buds down.
Pick up a jar or both today off our shelves! Have a great recipe idea for how to use these or other aiolis, want to profess your love for all things Stonewall to us? Leave us a note in the comments – we’d love to hear from you!
March 4, 2014
Sometimes when you have friends for a long time, you don’t take the time to stop and reflect. Not that the relationship is under-appreciated, but they were seemingly always there – that is how it is with our good friends at Nordic Creamery. We’ve been long time fans of their work and have always been fond of their real, honest-to-goodness cheeses from just north in Wisconsin. Our booth-side chats at farmers markets and slicing thick cuts of cheeses for secret suppers, only made us grow to love their whole portfolio all that much more.
Nordic is a family farm in all forms of the word, owning their farmstead and working their heard in the same plot since 1917. That means they are not just farmers but cheese-makers. They’re located in Westby near where many other Norwegian settlers landed in the thick green swells of the Coulee Reigon. Due to the land being glacier-free, it creates ideal cow and goat chomping grounds and is the driving force in keeping the cows happy and in turn creating for first-rate, certified rBGH-free, award winning cheeses and butters.
Their Harvest Butter is like dipping into a flavor kaleidoscope – beautiful and unique every time; it’s a butter pulled from the time at high harvest – when the cows are chewing down hay and grains bringing out an entirely new flavor than their other butters. This is very seasonal and carries us through the deep winter days; at home we allot a portion for from-scratch biscuits or pancakes just for this spread. Nordic’s Harvest butter is simply wonderful.
Pick up your tub out of cooler today and taste what real love and real butter is like from a local family farm. Love Nordic Creamery? Dug into your stash of their Harvest Butter and want to tell the world? Drop us a line below, we’d love to hear from you.
February 28, 2014
Food rivals any other artistry, painting swaths of flavors, drawing from a lifetime of experience to create, a wide breadth of specialties, and so much more. It is this mastery that Julie from Indulgence Chocolatiers draws from for their fantastically tasty bars.
Back in 2007 a new kind of ‘Indulgence’ was established in a Milwaukee kitchen, pulling from the best chocolate they could source and utilizing the local foods when possible. Their aim: to create beautiful and delicious pieces of eatable fine art. From the start, their goal was keeping things as simple and ‘real’ as possible, avoiding any mass production or artificial preservatives, crafting simple handmade confections in classic and unique flavor combos.
And there is where we land – into the depths and highs of meticulously paired chocolate bars. Indulgence Chocolatiers, brings us four of their ‘elevated’ tastes: Raspberry Chipotle Pecan – a smoky/spicy nut and tart mix smattering across 60% dark chocolate, Cream City Crunch – a lighter dark with crispy cookie pieces, Dark Chocolate Sea Salt – a simple and lovely match between sweet and salty, and their White Chocolate Sea Salt – a new-found love of buttery white chocolate and mouth-watering saltiness. Each bar strikes its own personality all while staying connected to the unavoidable style and grace in which ‘Indulgence’ puts into each work (bar). Like any good artist, quality is paramount and it shows.
Pick up Indulgence Chocolatiers on our shelves now, before we eat them all! Have a go at tasty local artisan chocolate with real soul. Love Indulgence? Can’t get enough of one of their paired bars? Drop us a line below, we’d love to hear from you.
February 26, 2014
Our story starts in the Northwest, where Hot Cakes grew roots, sprouting from the work Autumn put into crafting happiness. Her culinary journey grew out of the fog and tree filled lands grounding herself with a formal cooking education and starting a bakery with real goods.
We are pretty big fans of just about everything chocolate around here, and we’re always keen on grown up versions of childhood favorites, so when we bit into Hot Cakes Molten Chocolate Cakery’s Bling Blings – we were smitten. The soft chocolate cake are the deep dark caverns of rich heaven while the outer shell reminds us of tearing into a Ding Dong. With these though there is a whole slew of real flavor. A punch of chocolate butter cream inside is the icing of our nostalgia cake. Relive the times of sifting through your lunch for that silver wrapper at the lunch table with an all new affection to perfection. All of ‘Hot Cakes’ confections are 100% natural and use real quality dark chocolate without the catalog of unpronounceables. It’s from there, from the tireless perfection to making the Bling Blings just so, that the ‘Hot Cakes’ folks delve into crafting their smoked chocolate chips. It’s a 10 hour cold-smoke journey using local alder wood, the chips are rotated every 30 minutes. Hard work pays in dividends: a chocolate chip for the ages. Smooth smoke compliments the semi-sweet chips as if chocolate had always been missing something, making for unbelievably tasty chocolate chip cookies.
Pick up a jar of Hot Cake’s smoked chocolate chips and get experimenting or unwrap on of their Bling Blings and have an experience – both available on our shelf now. Tried either (or both)? Drop us a line and let us know how much you love their stuff!