Monday, September 29, 2014

two is better than one

In honor of National Coffee Day, we suggest enjoying your daily cup with some deep, dark chocolate (are you surprised?). A mocha, a small square of chocolate submerged in your espresso, coffee ice cream with a fudgy chocolate sauce, or a pour-over with a lovely, smooth bar on the side (we found a 65% bar studded with sea salt did the trick quite well, although a bar loaded with roasted coffee beans & almonds takes the cake), it's all good. Enjoy!

Thursday, September 25, 2014

black blackberry

We dried a bunch of enormous, juicy blackberries from Walker Farm after tossing them in a pool of port wine, & paired them with an Ecuador dark chocolate & beautiful black Hawaiian sea salt. Salty, tart & deeply dark, these rustic little tablets exude mystery & pair wonderfully with a spicy zinfandel or shiraz, or a rich tawny port.

Thursday, September 18, 2014

fall flavors

Rich, creamy fall flavors inspired by the leaves taking on their first blush: dark chocolate porcini mushroom with burnt caramel & homegrown rosemary domes; a deep chocolate local chèvre terrine with local honey & a whiff of our own homegrown lavender blossoms; & sweet & spicy local chili pepper caramel with locally grown Thai basil & lime zest. Time to open a tempranillo!

Friday, September 5, 2014

ballet husk

Pretty little local husk (ground) cherries from Walker Farm dipped in a 64% Madagascar chocolate are ready for a cocktail party. From the same family as the tomatillo, these delicious little fruits have a sweet & creamy gooseberry/blueberry/melon-y flavor, perfectly set off by the fruity & tangy chocolate variety. We suggest a glass of Roussanne to go with. Bon appétit! 

Monday, September 1, 2014

bonfire in a cup

This weekend in the test kitchen, a combination of delicious nutty dark chocolate, a whiff of the creamiest & richest smelling maple sugar we've ever tasted in Vermont (& yes, we've had many over the years!), & applewood smoked sea salt just made us actually look forward to winter. And snow. And the bitter cold. Behold, the power of chocolate.

Sunday, August 31, 2014

inspiration & history

My grandmother, Florence, was a masterful cook & baker, & we always looked forward to visiting her for her delicious dinners, but most of all her outstanding cheesecake. Light & silky, but with incredibly rich flavor, I have had a hard time duplicating the incredible taste & texture, testament to her culinary talents & instincts. A perfectionist with more energy than a hive of bees, Florence's kitchen was always spotless & her creations looked as good as they tasted. Even my mother looks impressed while gazing upon her first birthday cake, wondering if she should continue to admire it or dig in. Florence remains an influence, as we strive to create outstandingly delicious & beautiful things.

Sunday, August 24, 2014

spice it up

The weekend has a chill, leaves are just beginning to show their first blush, & spicy, rich chocolates are still something we crave. I made some Thai peanut butter cups with candied local chili peppers from Guerrilla Grown Produce, creaming the nut butter with the resulting reduction of chilis & turbinado sugar syrup, infused fresh local Thai basil from the Greenfield Farmers Market, ginger, & raw North Country honey.The crunchy nut butter has a sweet, juicy, fresh heat, delicious with the counterpoint of nutty & bittersweet chocolate.