Cool Cocktails for your Summer Nights

Deborah Smith, Executive Editor

-

August 6, 2013

Summer is the time to sip something refreshing, light and full of fresh ingredients. We asked some of New Jersey’s premier cocktail experts to share their favorite summer drinks with us. (and we even got the recipes for you.)

What is your favorite summer cocktail and how can we get our hands on it? Leave a comment below with a favorite recipe or your favorite spot for a cool cocktail out.

Maritime Parc‘s Durley Chine

Interesting factoid: their cocktails are all named after tragic NJ shipwrecks !!

Ransom Gin. 2oz

Lemon Thyme Agave 1oz

Lemon Juice 1oz

Club Soda . splash

Sprig of Thyme

Combine ice, gin, agave and lemon juice in a shaker. Shake and pour with ice into glass. Top with a splash of club soda and sprig of thyme.

The Hibiscus Drop from Red Knot Restaurant at Galloping Hill Golf Course

1.5 oz. good quality vodka

.5 oz fresh lemon juice

.5 oz Creole Shrub (substitute Triple Sec)

.5 oz simple syrup Whole Hibiscus flower

Pour all liquids into mixing glass with ice and shake. Strain into cocktail glass. Garnish with preserved hibiscus flower. If using fresh flower, muddle in simple syrup first. We push a toothpick through the flower to help create a floating effect.

SM23 Bar & Lounge in Morristown

Pink Grapefruit & Rosewater Mojito

3 pieces of grapefruits

9-10 mint leaves

½ oz. mint syrup

Rose water

2 ½ oz Ten Cane rum

1 oz grapefruit juice

Muddle grapefruit with mint syrup, mint leaves, 1 tablespoon rosewater, and grapefruit chunks. Add Ten Cane rum

Shake well

Pour all ingredients to highball glass, add ice. Top off with a splash of rose water. Garnish with mint sprig

The Golden Goddess from 3FORTY GRILL, Hoboken

1.25oz grey goose le poire

.25oz fresh lime juice

1.25 oz pineapple juice

3-5 mint leaves

.25oz simple syrup

2 oz prosecco

Fill a glass with ice and add grey goose poire, simple syrup, mint and pineapple juice and shake it up. Fill a wine glass with ice and strain the cocktail over the new ice. Garnish with a lime and fresh mint sprig.

Bibi’z Restaurant|Lounge, a global American restaurant with a robust lounge scene in Westwood, offers delicious libations, some of which are even low calorie, using ripe summer fruits, organic spirits, herbs and preserved flowers.

Bibi’z Blossom a flowery, feminine and seductive cocktail, blends St. Germain Elderflower liqueur and whole Australian hibiscus flower preserved in raspberry and rhubarb-infused simple syrup, is the quintessential feminine summer cocktail.

A celebration of flower blossoms and seductive wild hibiscus

2 oz. Absolut pear vodka

1 oz. St. Germain elderflower liqueur

½ oz. organic apple juice

Splash of cranberry juice

Splash of lemon-lime soda

Garnish with 1 wild hibiscus flower in syrup

Shake and strain into a chilled martini glass.

White Peach Sangria. Another classic summer bar favorite, perfect for both men and women wanting refreshing fruitiness and the bracing qualities of an iced cocktail. This versatile sangria is delightful when sipped before dinner or paired with a variety of grilled proteins like fish, beef or chicken.

A refreshing, easy-to-drink and versatile cocktail for warmer weather

2 oz. sparkling prosecco, moscato or cava

1 oz. fresh orange juice

½ oz. crème de peche or peach schnapps

Strong spritz of organic ginger ale

Splash of Aperol or Campari

Garnish with your favorite chopped organic fruits

Add ingredients to tall glass of ice, stir.

Skinny Karma – Rita

A thirst – quenching and low cal cocktail

1.5 oz. Karma Natural Tequila

2 heavy dashes of Agave Nectar

Juice of ½ lime

Splash of sour mix

Splash of Triple Sec

Shake well over ice, pour into martini glass with salted rim and serve with a piece of fresh lime.

Recipe: Grilled Jersey Fresh Pizza

MStavrou

-

August 5, 2013

0

My husband and I have a Friday night tradition of making our own pizza. Usually that involves using premade pizza dough, topping it with sauce and mozzarella and throwing it in the oven. But once summer hits, any pizza we make gets grilled. The difference between grilled pizza and oven-baked pizza is something that’s hard to put into words. The freshness of Jersey tomatoes and basil, not to mention the saltiness of the dough and cheese just provides an unbeatable combination.

I’ve included the dough recipe from The Barbecue Bible, but you can use any refrigerated premade pizza dough. I really do feel that the homemade dough adds a lot to the enjoyment of the pizza, but it involves planning ahead. This recipe is really just a jumping off point; it’s so versatile you can adjust the toppings to whatever produce you get in your CSA box or pick up at the local farmers market. So if you’re looking for something other than burgers and chicken to throw on your grill, try this out. It may make you a convert to firing up the grill instead of the oven when you have a pizza craving.

Grilled Tomato and Mozzarella Pizza (adapted from The Barbecue Bible by Steven Raichlen)

For the dough:
1 cup warm water
1 envelope active dry yeast (2-1/2 teaspoons)
1 teaspoon sugar
2 teaspoons coarse (kosher or sea) salt
3 tablespoons fine cornmeal
3 tablespoons whole-wheat flour
1 tablespoon extra-virgin olive oil, plus oil for the bowl
3 to 3-1/2 cups unbleached all-purpose flour, or as needed

For the pizza:
1 large tomato, cored
Extra-virgin olive oil
2 to 3 cloves garlic, finely minced or crushed
Coarse salt (kosher or sea) and freshly ground black pepper, to taste
2/3 cup shredded Mozzarella (We found the easiest way to grate the cheese was to put it in the freezer for about 20 minutes to firm it up before grating)
1/3 cup freshly grated pecorino Romano cheese
Fresh basil leaves

Place the water in a large bowl and add the yeast and sugar. Stir to dissolve and let sit 5 minutes, then stir in the salt, cornmeal, whole-wheat flour, and oil. Gradually stir in enough all-purpose flour to form a dough that comes away from the sides of the bowl. (You can also mix the dough in a stand mixer.) Knead the dough on a floured work surface, or in a food processor or mixer fitted with the dough hook, until smooth and elastic. The dough should be soft and pliable, but not sticky. Kneading should take 6 to 8 minutes.

Lightly oil a large bowl. Place the dough in the bowl, brush the top with oil, and cover loosely with plastic wrap or a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours. Punch down the dough.

Let the dough rise until doubled in bulk again, 40 to 50 minutes. Punch it down.
Wrap the dough in saran wrap and set aside until ready to use. You can put it in the fridge, just make sure it’s at room temperature when you go to stretch it out.

Preheat your grill to high. Cut the tomatoes crosswise into thick slices. Brush each slice with oil, and season with salt and pepper. Quickly sear the tomato slices, turning with a spatula, about 2 minutes per side. Transfer to a plate and let cool.

Cut the dough into two equal pieces. Generously oil a large baking sheet and place one disk of dough on it. Use the fingers and palms of your hands to stretch out the dough. Then do the same for the second disk of dough.

Using both hands, gently lift the doughs from the baking sheets and drape them onto the grill. Within a few minutes, the underside of the doughs will crisp, darken, and harden, and the top will puff slightly. Turn the doughs over with tongs or two spatulas and move them back to the baking sheet.

Quickly brush the top of the pizzas with oil. Top the pizzas with garlic, tomato slices, cheese, and basil leaves. Season with salt and pepper.

Place the pizzas onto the grill. Cook until the undersides are slightly charred and the cheese is melted on top, 2 to 4 minutes.

Remove the pizzas from the grill, cut into serving pieces and enjoy!

Michelle Stavrou, the Union County regional editor, grew up in Bergen County, then moved to Hoboken (after a stop over in Queens) before finally settling in Cranford where she lives with her husband and daughter. Michelle was amazed to discover all of the delicious food in the Cranford area, which she documents on her blog, What’s Cooking In (& Around) Cranford.

Crystal Springs Resort: NJ’s Premier Culinary & Leisure Destination

Veronique @ Food & Wine Chickie

-

August 4, 2013

0

Crystal Springs Resort: NJ’s Premier Culinary & Leisure Destination

Grand Cascades Lodge

Crystal Springs Resort, located in the beautiful mountains of Northwest New Jersey, is a perfect summer getaway less than 90 minutes from New York City. The resort truly offers something for everyone: world-class spas, championship golf, an unmatched culinary and wine program and an array of children’s activities.

The resort consists of three main properties to cater to various guests – luxurious Grand Cascades Lodge, Minerals Resort and Spa and Mountain Creek.

Grand Cascades Lodge

Grand Cascades Lodge is the finest property in the area. Its classic Adirondack-style design features majestic wooden beams, natural stonework and a deep green color palette to mirror the surrounding wooded mountains.

Accommodations range from premium guest suites to studio suites to one or two-bedroom suites. While premium and studio suites are ideal for short stays and couples’ getaways, the two-bedroom suites features complete kitchens, laundry facilities and separate dining and living room areas. Some of the larger suites offer up to 1,550 square feet of living space and even feature and outdoor area with fireplaces.

Guests of Grand Cascades Lodge will be in awe of the amenities offered at the property. For family fun, there is the indoor tropical Biosphere Pool Complex. Biosphere is the first structure of its kind in the United States to incorporate advanced German Foiltec roofing material, allowing nearly 100% light transmission for year-round sunbathing. The complex features an indoor, heated free-form pool, an underground aquarium, a 140-foot waterslide, a grotto-like Jacuzzi and more.

For a complete relaxation experience, there is Reflections Spa with its breathtaking 8,000 quartz crystals ceiling. Services at Reflections Spa include many themes like “The Wine Cellar” featuring treatments using wine and grape seed extracts in guest services.

At Grand Cascades Lodge, guests can experience world-class dining and wine at the award-winning Restaurant Latour & Wine Cellar. The white-glove service restaurant showcases American cuisine using locally-sourced ingredients. The 7,000-bottle wine list has garnered the prestigious Wine Spectator Grand Award year after year and will delight the most discerning oenophiles.

Crystal Springs — Cellar – Grand Cascades Lodge

Minerals Resort and Spa

The AAA 3 Diamond-rated Minerals Resort and Spa is a family-friendly hotel featuring spacious guestrooms and also one, two and three-bedroom condos. The breathtaking mountain, pool and golf views delight couples and families alike.

Amenities abound at Minerals and golf and spa are at the heart of them. Minerals Golf Club is a family-oriented, 9-hole course recently named by Golf Range Magazine as one of the Top 12 Short Courses in America. Green fees start at an affordable $20 per person. Elements Spa ranked in the top 30 spas in America and #1 in New Jersey and offers a multitude of rejuvenating services. Minerals Sports Club features seven indoor/outdoor nature pools, a 6,000 square foot fitness center with over 70 weekly fitness classes, basketball, racquetball & tennis courts, indoor track, sauna, steam room and more.

Kites Restaurant provides a casual environment where guests can dine on contemporary American food near a fireplace and overlooking the gorgeous mountain views.

Mountain Creek

Mountain Creek offers two hotels, The Appalachian and Black Creek Sanctuary. These properties offer lodging at the base of the mountain where skiing is king in the winter and where a water park resides in the summer. Guests of the Appalachian can enjoy ski-in/ski-out accommodations, a pool and hot tubs open year-around and a fitness center. Black Creek Sanctuary provides guests a cozy gated town home community in a natural setting a few moments from the base of the mountain.

Whether visiting for a quick getaway, spa retreat, social event or golf outing, one of the Crystal Springs properties is right for you.

For more information about Crystal Springs or to reserve accommodations, call 973-827-5996 ext. 3 or visit http://crystalgolfresort.com

Cheers,

Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.

Laurita Winery Hosts Food Truck Festival Weekend

Deborah Smith, Executive Editor

-

August 2, 2013

0

Laurita Winery Hosts Food Truck Festival Weekend

Food and wine lovers will converge at the Laurita Winery in New Egypt on August 10^th and 11^th for the first annual Laurita Gourmet Food Truck Invitational. (And we’re giving away Tickets)

The event will bring fourteen different gourmet food trucks to one of the most scenic settings in New Jersey for a weekend that will satisfy food and wine enthusiasts with a taste-tingling array of global cuisine. With selections from sweet to savory and ethnic to outrageous, no palate will be left unsatisfied.

Truck offerings include Bacon on Wheels’ show-stopping Southern fried bacon on a stick, chocolate covered bacon and other bacon-centric specialties; delicious Pad Thai, satay and curry puffs from Aroy-D the Thai Elephant Truck; and Puerto Rican specialties such as roasted pork flat bread sandwiches, chorizo sliders and tostones from El Lechon de Negron and mouthwatering empanadas from Freehold’s own Empanada Guy. Morris Grilled Cheese will delight with a selection of grilled cheese favorites, including the savory Delicate Cheese sandwich made with truffle cheese and truffle butter. The Outslider brings a new twist to the popular slider fad, and Ahh! la Cart offers unique takes on favorites such as meatball sliders and chicken cheesesteak sandwiches. Zinna’s Mobile Bistro will be dishing out their gourmet tacos – braised short rib, lamb, chicken bruschetta – Greek Lamburger, roasted rib eye sandwich, fried calamari and more, and perennial NYC favorite Red Hook Lobster Pound will bring its legendary lobster rolls for a one-day stop on Saturday.

Wine bars are conveniently located inside the winery and throughout the grounds serving Laurita’s award winning wines and their cooling Summer Sangria. Be sure to save room for dessert from Four Boys ice cream truck, award-winning Gozen Yogurt , Cupcake Carnivale and Italian pastries from La Bella Torte.

Inside Laurita’s breathtaking air conditioned winery, Branches Catering, a Laurita house caterer, will be serving roast tenderloin on a brioche roll with cabernet mayonnaise, artisanal cheese selections, and two dishes featuring local farm-to-table cuisine: a grilled vegetable plate with mozzarella and olive oil, and “5-Mile Fruit Cup,” featuring fruit grown within five miles of Laurita Winery.

Bring your lawn chairs and beach blankets to enjoy the festivities on Laurita Winery’s rolling grassy slopes, many terraces and pergolas overlooking 40 cultivated acres of vineyards, or stake your spot in the adjacent Wine Garden, a cool, shaded area with a children’s playground and two entertainment stages. Live entertainment on Saturday includes License to Chill featuring Vini Lopez, former drummer of the E Street Band, The Backseat Devils, and Thomas Wesley Stern. Sunday entertainment showcases Half Brothers, The Blue Vipers of Brooklyn and the Matt O’Ree Band. Browse crafters and artisans including live exhibitions from Dan the Chainsaw Wood Carver. There will be plenty of activities for the kids, including pony rides, face painters and more.

Complimentary vineyard wagon tours are offered both days. A special feature is the Laurita Barrel Tasting, an informal talk limited to small groups and taking place in the indoor wine production facility, for a cost of $10 per person. A souvenir Laurita wine glass is included.

Branches Catering operates ‘The MarketPlace’ at the winery for walk-up offerings of artisanal cheese plates, panini sandwiches and daily specials. Headquartered in West Long Branch for 11 years, the award-winning Branches caters indoor or tented wedding in the vineyard or at the charming Inn at Laurita just minutes away. Social milestones can be booked in one of the winery’s three indoor rooms or the entire facility, accommodating 45 to 200 guests. Visit www.BranchesCatering.com for more information or call 732-542-5050.

Minutes away is The Inn at Laurita Winery, a restored and renovated farmhouse offering the rustic appeal of the original homestead with the elegance of designer appointed guest rooms and the comforts of modern amenities. Full service massage and spa services are available to Inn guests and the public at the onsite Healing Spirits Spa. The adjacent Equestrian Center offers riding lessons and trail rides to complete the Laurita Winery experience. Visit www.InnatLauritaWinery.com for more details and availability.

The Laurita Gourmet Food Truck Invitational, promoted by Spark and Jersey Shore Food Trucks, will take place from 11 am until 9 pm on Saturday and from 11 am until 6 pm on Sunday. Daily admission is $7 per adult (save $2 by purchasing online at www.Lauritawinery.com/foodtruck.php) and children 12 and under are free. Admission includes parking and shuttle service. Food prices vary by vendor. Laurita Winery is located in central New Jersey, 10 minutes from Great Adventure, with easy access from Philadelphia and NYC areas via NJ Turnpike, I-195 and Garden State Parkway. GPS users enter 85 Archertown Road, New Egypt 08533. Call 609-758-8000 or visit online for more information.

August 10 & 11, 2013

Saturday 11 am –9 pm

Sunday 11 am – 6 pm

Daily admission: $7; children 12 & under free.

Save $2 per person by reserving in advance at www.LauritaWinery.com/foodtruck.php

ENTER TO WIN TICKETS FOR 4 AND A COMPLIMENTARY BARREL TASTING. (A $68 VALUE) Just click on over to our Facebook page here to enter.

Foodie Things to do This Weekend and Beyond

Marina Kennedy

-

August 1, 2013

0

Foodie Things to do This Weekend and Beyond

August 1st – 3rd: 19th Annual Clamfest – Enjoy free admission and free parking to the 19th annual Clamfest in Huddy Park, Highlands Park, NJ. The event includes fresh seafood, a beer and wine garden, live music and amusement rides. If you’re feeling especially ambitious, enter the all-you-can-eat clam contest or the clam shucking competition.

August 3rd & 4th: Just Peachy Festival – Terhune Orchards of Princeton, NJ will host it’s first ever peach festival from 10 AM – 5 PM on August 3rd and 4th. Both days will feature live music and tastings from many local farm to fork businesses. The festival is kid friendly, offering wagon rides, games, and barnyard fun. Best of all, you can’t miss the peaches–peach pie, peach cobbler, peaches and cream, peach salsa, and gorgeous peach themed crepes by Jammin’ Crepes. Festival is free, admission to tasting area is $5.

August 4th: A Toute Heure Canning Classes – Andrea and Jim Carbine, owners of A Toute Heure (ATH), in Cranford, will be hosting summer canning classes. The morning class will focus on fruit with an intro to preserving and jamming. The afternoon class will focus on vegetables with an intro to pickling and preserving the best local produce for canning for winter storage. Both classes will include a hands-on demo led by ATH co-owner, Andrea Carbine, as well as a jar of one item covered in class to take home. $45/person per class. Must be paid and registered prior to class. Visit atouteheure.com/events.php for more information and to download a registration form.

August 4th through 10th: Bloomfield Restaurant Week. Offering a prix fixe menu of $30 or less (not including drinks, tax and tip). This can include lunch and/or dinner.

August 5th: National Oyster Day – August 5th is National Oyster Day! Celebrate any way you like, as long as it involves oysters!

August 8th: “All Things Chocolate” Fair – The Long Beach Island Museum will host an irresistible chocolate fair this Thursday. Tickets are $10 at the door and will include demonstrations, tastings and more.

August 9th: 38th Annual Peach Festival – The Women’s Community Club of Cape May will put on their annual peach festival to raise funds for local charities. Come by the Our Lady Star of the Sea Auditorium from 9 AM – 2 PM next Friday to enjoy coffee and cake for breakfast, sandwiches at lunch, and peach themed cobblers, cakes, pies, ice cream, etc, for dessert!

August 10th: Old Fashioned Honey Harvest – Visit the Howell Living History Farm from 10 AM – 4 PM on August 10th to meet bees on their best behavior! Visitors are invited to help with the clover honey harvest, uncapping and extracting honey. Even children are welcome to help spin the honey.

August 10th – 11th: Laurita Gourmet Food Truck Invitational – Food lovers will join together next weekend at the Laurita Winery in New Egypt for the first annual Food Truck Invitational. Fourteen of Jersey’s finest food trucks will serve up global cuisine, alongside Laurita wines. Admission is just $7 per day and advance tickets may be purchased online.

August 31st: West Cape May Tomato Festival – Jersey tomatoes in every form! Tomato jewelry, tomato soup, tomato tacos. Located in Wilbraham Park from 9:00AM to 5:00PM

September 23rd: FBCC Culinary Classic – The Food Bank of Monmouth and Ocean Counties presents their 22nd Annual Culinary Classic at The Mill at Spring Lake Heights. The event will raise awareness and funds for hunger in the New Jersey community, especially with regard to the increased need post-Hurricane Sandy. Dozens of popular restaurants from the Jersey Shore will be present to offer samples of signature dishes, wine, cocktails and local craft brews. To purchase tickets and for more information, visit the event Facebook page.

October 5th & 6th: LBI Chowderfest – 2013 marks the 25th anniversary of the annual LBI Chowderfest. There will be unlimited chowder tasting, live music, a food court, a merchant market, and beautiful views of the bay! General admission tickets are $20 ($10 for kids) and may be purchased online.

Loaded Burgers-N-BBQ in Garwood

MStavrou

-

July 31, 2013

0

Tucked away on a corner in Garwood, the new restaurant Loaded Burgers-N-BBQ has already made a name for itself by serving up some of the best burgers and barbecue around. Though it’s only been open since February, the small space often fills to capacity with customers clamoring for burgers, waffles, macaroni and cheese, and French fries. The fact that no shortcuts are taken in regards to the quality of food shines through in every dish.

Southern Fried Chicken (courtesy of Loaded Burgers-N-BBQ)

Jacob Han, one of the owners at Loaded, worked at Verizon for a number of years but attended culinary school on the weekends. Once he received his culinary degree Jacob devoted himself to cooking full-time. He honed his burger flipping skills at Huntley Taverne in Summit, and wanted to use that experience to provide high-quality burgers and barbecue in his own place. Jacob and his partner, Rob Jones, took it slow when they first opened, relying on customers to be impressed enough that they would continue to return and spread the word.

BBQ Brisket Waffle (courtesy of Loaded Burgers-N-BBQ)

The current menu focuses on Loaded Burgers and Waffles. The burgers are made from natural ground beef and served on brioche buns. Customers can choose from a number of toppings, including avocado, sautéed mushrooms, caramelized onions, and a variety of cheeses. Oh, and don’t forget the maple cured bacon which is cured in house and is as delicious as it sounds. My husband and I ordered our burgers medium and found that they were so juicy we barely even needed ketchup. The restaurant doesn’t make a big deal of the fact that their meat comes from humanely raised animals, betting instead that customers will be able to taste the quality difference between a Loaded Burger and a Big Mac. The Loaded waffle choices include BBQ Brisket, Southern Fried Chicken, and BBQ Bacon and Pork Belly, each stuffed inside two homemade waffles. Customers can even choose which variety of “fry dust” they would like sprinkled on their French fries. The “fry dust” choices include vanilla sugar, sweet and salty, and spicy, and is provided by nearby local business Savory Spice Shop.

Before opening the owners were hopeful they could expand within 18 months. The year isn’t even up, and they’ve already received interest from the neighboring town of Cranford for an additional location. The new restaurant would be larger, offering them the opportunity to significantly expand the menu and offer signature burgers, additional barbecue options, desserts, catering, and delivery. Looking down the road, other ideas in the works include a food truck and restaurant concepts based around Weiners-n-Wings and Noodles-n-Dumplings. The months ahead may be filled with a number of changes, but the owners have made a vow to maintain the quality and keep customers coming back for more.

Michelle Stavrou, the Union County regional editor, grew up in Bergen County, then moved to Hoboken (after a stop over in Queens) before finally settling in Cranford where she lives with her husband and daughter. Michelle was amazed to discover all of the delicious food in the Cranford area, which she documents on her blog, What’s Cooking In (& Around) Cranford.

Recipe: Orange and Pistachio Biscotti

Gina Glazier

-

July 30, 2013

0

Christmas, Kwanza, Hannukah in July?? Well, if it weren’t for the 105-degree days recently and my lack of recent Macy’s purchases, I’d have to say it could be after attending an event showcasing new products that will spice and sweeten up your parties this Holiday season.

Ghirardelli Chocolate, a leader in the chocolate industry, recently held a gathering where food bloggers/writers were able to see and taste their new line of premium baking, hot cocoa, candy-making, and dipping products which are all now available in new, easy-to-open, use and reseal, zip-up pouches.

The gathering was hosted by recognized television host and lifestyle expert, Sissy Biggers. Fittingly, her name seamlessly agreed with the idea that small bites can that deliver big delights. The trend of small-bites, from tapas to mini-everything, is an ongoing and well-received movement. She elaborated on how each of Ghirardelli’s new products truly “inspires you to create”.

She went on to remark that the varieties available within each of their collections offer you the ability to be both innovative and versatile in the kitchen. Her tips were quite applicable to home chefs and foodies alike. For example, encouraging us all to use our cake pedestals for more than cake, she showed using them as a neat way to organize a multi-leveled chocolate buffet. Better yet, she mentioned crafting a hot cocoa bar where your friends or family can create a signature beverage of their own.

One of the key concepts I gathered from this guru was the idea of keeping things simple yet elegant. Small bites offer just that: no-fuss items that can be made ahead, yet wow your guests from the minute they enter your party.

The products we tasted included their new Chocolate Caramel Premium Hot Cocoa. This item joins the Double Chocolate and Chocolate Mocha in the lineup. Another exciting new item they now offer is their Premium Candy Making & Dipping Wafers.

These items, available in dark and white chocolate, are able to be microwaved or placed over a double-boiler to let you dip countless goodies in no time. The last item we tried was the unsweetened and sweet ground cocoa. Although not an entirely new product, it is the new packaging that has the company showcasing it.

Upon leaving this event, Ghirardelli was nice enough to hand us all a goodie bag filled to the brim with their new offerings in the new packaging. Although everything we ate, from the frosted peppermint bites to the double chocolate sugar cookie sandwiches, was delicious, I must confess the treat I loved the most was the Orange and Pistachio Biscotti dipped in the Dark Candy Wafers. The recipe below is right from Ghirardelli, a must-make ASAP in my house. But for you busybees, I’d say just buy some store-bought biscotti, a few different types, then dip in the dark chocolate melted wafers. The result will be divine. You’ll feel like an experienced chocolatier, truly. Now that is something to get your Holiday Bells ringing…even if it’s July!

For more information, visit www.ghirardelli.com or become a fan on Facebook at Facebook.com/Ghirardelli.

Orange and Pistachio Biscotti

Ingredients

2-3/4 Cups All Purpose Flour
1-1/2 tsp Baking Powder
1 tsp Salt
1-1/2 Cups Granulated Sugar
3 Large Eggs
6 TBSP Unsalted butter, melted
3/4 Cup Ghirardelli ® 60% Cacao Bittersweet Chocolate Chips
1/2 Cup Chopped Pistachios, removed from shells
2 tsp Finely Shredded Orange Zest
1/2 Cup Chopped Almonds (optional or substitute almonds)
For Decoration: 1 ¼ Cups Ghirardelli® Dark Candy Making & Dipping Wafers

Instructions

Preheat oven to 325 degrees
Lightly grease 2 extra-large baking sheets; set aside
In a large bowl, combine flour, baking powder, salt and sugar
Make a well in the center of the flour mixture. Place eggs in the well and stir into the flour mixture
Add butter and stir well to combine
Stir in the ¾ Cup Ghirardelli® 60 % Cacao Bittersweet Chocolate Chips, the pistachios and orange zest (dough will be crumbly)
Use your hands to knead dough until it comes together
Turn dough out onto a floured surface and use cold, wet hands to divide dough into 4 equal portions
Shape each portion into a 14-inch-long log
Place logs about 3 inches apart on prepared baking sheets, flatten logs slightly until about 1-1/4 inches wide
Bake for 25 minutes or until firm and light brown, remove from oven and place baking sheets on wire racks, cool for 15 minutes
Transfer logs to a cutting board. Line baking sheets with parchment paper or foil; set aside.
Use a very sharp serrated knife to cut each roll diagonally into ½ inch slices. Place slices, cut sides down, on prepared baking sheets
Bake for 15 minutes more or until crisp and golden brown
Transfer to wire racks; let cool
Place 1-1/4 Cups Ghirardelli® Dark Candy Making & Dipping Wafers in a medium microwave-safe bowl. Microwave on medium power (50%) for 30 seconds. Remove and stir. If wafers are not melted, return to microwave and repeat heating step, stirring every 15 seconds to avoid scorching.
Stir until smooth, then dip each edge of biscotti into melted wafers. Let excess drip back into bowl
Place biscotti on waxed paper and let cool

Meatless Monday: Sauteed Summer Vegetables

Hillary Irwin

-

July 29, 2013

0

Meatless Monday: Sauteed Summer Vegetables

Nothing says summer like sweet, farm fresh corn. It’s so yummy boiled with a a bit of milk, amazing grilled with a dash of sea salt and delicious sauteed with sweet onions, garlic and any other freshly picked veggies you have in the house. This dish combines farm fresh corn, zucchini, tomatoes and basil into simple, delicious and healthy summer side dish perfect for your next summer dinner party. It goes with almost any meal and is sure to be a crowd pleaser!

Sauteed Summer Vegetables
1 teaspoon olive oil
1 small onion, diced
3 ears of corn, kernels cut off
2-3 small zucchini, diced
1 clove of garlic, minced
3 large tomatoes, diced
pinch of kosher salt and black pepper
handful of fresh basil
grated parmesan

Heat oil in a large saute pan over medium heat and add onion. Cook, stirring occasionally, for about 5 minutes. Add the corn and cook for another 5 minutes. Add the zucchini and cook, stirring occasionally, until the zucchini begins to brown. Add the garlic and tomatoes and a pinch of salt and pepper and cook for 10-15 minutes, until the tomatoes begin to break down. Toss with basil and top with parmesan.

Hillary Irwin is a registered dietitian and the founder of Simply Beautiful Mom, a nutrition counseling and consulting practice based in New Jersey. In her practice, Hillary counsels children, adolescents and adults on many nutrition issues, with a focus on clean, balanced eating and weight management. She is an expert at teaching clients how to fit proper eating and healthful cooking into a frantic lifestyle, taking the busiest of the busy and teaching how simple changes can create fantastic results. Hillary holds a B.S in Nutritional Sciences with a concentration in Dietetics from Cornell University and a Masters Degree in Applied Anatomy and Physiology from Boston University. She is an active member of the Academy of Nutrition and Dietetics (AND; formerly the American Dietetic Association), the New Jersey Dietetic Association, and various Dietetic Practice Groups of the AND, including Nutrition Entrepreneurs, Sports Cardiovascular and Wellness Nutrition and Weight Management. Hillary lives in Westfield, New Jersey with her husband Greg, her two children (Oscar, 4 and Lola, 2) and their dog Willard. She loves food, traveling, cooking and spending time with her family. – See more at: http://www.jerseybites.com/the-team/#sthash.z8X2Tzcu.dpuf

Date Night Dinner at Samba in Montclair

Veronique @ Food & Wine Chickie

-

July 28, 2013

0

Samba is a cozy Brazilian restaurant just off bustling Bloomfield Avenue in the heart of Montclair. The space is warm and inviting, perfect for date night, with its interesting artwork and display of various cooking utensils. The popular Essex County restaurant had developed quite a cult following since its opening in 2011. The key to Samba’s success is due in large part to owner Ilson Goncalves finding a chef who cooks like his mother used to. That chef is Brazilian native – Roger Gomes. Prior to joining Goncalves at Samba, Chef Gomes spent 10 years in various kitchens in the Ironbound neighborhood of Newark. Knowing there is more to Brazilian cooking than Rodizio, the grilled skewered meats found in many all-you-can-eat Brazilian restaurants, Chef Gomes designed a dinner menu that is eclectic and where one dish sounds more delicious than the next.

On the evening we visited for our date night, we started with two outstanding dishes, the Mandioca Frita Com Linguica Calabresa e Cebola ($7.95) and a special of the night, Mussels in Tomato Sauce ($11). The first dish consisted of fried yucca with Brazilian pork sausage and caramelized onions. It’s simple in its presentation but full of interesting flavors. The mussels might be some of the best we’ve enjoyed. I say this because of the spicy tomato concoction the mussels are served in which is incredibly tasty and perfect for sopping up with the various breads offered at Samba.

Although it was difficult to narrow our entrée selections to just two, we finally opted for the Feijoada ($21.95) and the Bife Acebolado ($17.95). The Feijoada is Brazil’s national dish and served only on Fridays and Saturdays at Samba. It’s a meat and black bean stew served in a little pan with sides of white rice, fresh orange and collard greens. There’s a juicy sausage and several pieces of fall-off-the-bones meat that were simply stellar. The Bife Acebolado is Samba’s version of steak frites with a thin, pan-fried steak with caramelized onions and served with rice, beans and fries. A country vinaigrette gave the rich dish a great dose of acidity.

Desserts are priced at $5.95 and range from a traditional Flan Caramel to a Passion Fruit Mousse. I can’t imagine ever saving room for dessert at Samba, but Chef Gomes’ desserts are made in-house and look and sound decadent.

The service is attentive yet we did feel a bit rushed which was somewhat understandable considering Samba seats 32 and it was the beginning of a busy Saturday evening.

If you’ve not had the opportunity to enjoy a date night at Samba, make a point to stop in. The food is some of the most flavorful you’ll find in the Garden State, the prices are very affordable and the atmosphere is welcoming. Oh, and yes, it’s a BYO so bring a bottle that can handle some of the spice found in the starters, perhaps a Riesling or a Gewürztraminer then bring a meat-friendly bottle for the entrées.

7 Park St # 1, Montclair, NJ 07042

(973) 744-6764

www.montclairsamba.com

Dinner summer hours:

Monday -Thursday: 5:30 p.m. to 9:30 p.m.

Friday & Saturday: 5:00 p.m. to 10:00 p.m.

Sunday: Closed

Lunch summer hours:

Monday – Thursday: 11:00 a.m. to 4:00 p.m.

Friday – Saturday: 11:00 a.m. to 3:00 p.m.

Sunday: Closed

Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.

I Want My Beer Geek TV!

Beer Bites

Peter Culos

-

July 26, 2013

0

“I have some of the best brewers in the country put their hand on my shoulder and say, ‘Try this.’”

David Page of Page Productions was the producer behind Diners, Drive-Ins and Dives for over a decade. Now, craft beer is his passion.

A number of years ago he tried to pitch a show about craft beer in the US, but only got as far as a sizzle reel. As he put it, “everyone is afraid of the liquid.” So, he put his money where his mouth is and personally funded Beer Geek TV then got it nationally syndicated. New Jerseyan’s who can tune in to WLNY (part of CBS New York) will be able to watch it this coming fall. For those in the Philly market, well, he’s working on it. If that’s your area, you might want to drop a line to the local TV station. You’re not going to want to miss this.

David Page came to beer “as a civilian”, as he puts it, but fell in love with it as he traveled around the country meeting the cast of characters that brew some of the finest and wackiest beers in the country. “These are people that you want to hang out with” he told me. Every show is different because every brewer has their own unique way of doing things and they put their own original spin on creating flavors that will challenge your palate. Here are a few things you can expect to see on Beer Geek TV:

At Hair of the Dog Brewing in Portland, OR head brewer and “mad scientist”, Alan Sprints, insists on brewing with old dairy equipment.

Take a trip to up to the mountains with Denver Brewing Company to pick Juniper berries to make Finnish style Sahti.

Learn how to roast specialty malts at Briesse Maltworks

Head up to Boston and Harpoon Brewery to make oyster stout… using the meat instead of the traditional shells.

Brew beer with hot rocks with Tomme Arthur at Lost Abbey Brewing

These are the entrepreneurs that have elevated the United States into the epicenter of a worldwide craft beer renaissance, but Beer Geek TV is not just about the beer. Chefs across America are finding that beer goes great with a meal. David believes that a lot of the craft beer craze is fueled by food and how beer can make almost any dish sing. With that in mind, each episode concludes with a beer and food pairing. Sometimes beer is part of the recipe. Cupcakes, turkey pot pie, elk osso bucco and bahn mi (Vietnamese bread) are all made with beer! Conversely, food also makes its way into the beer; smoked pepper beer, peach gran cru, and bourbon cherry stout. Foodies are not left behind on this show.

The glue that holds the whole thing together is the host, Michael Ferguson, Director of Brewing for BJ’s Brew Pubs. David refers to him as “the best natural talent I’ve ever worked with.” Check out the trailer and you’ll see why. Clearly Ferguson knows his stuff, feels comfortable in front of the camera and has great timing. He started out brewing for the venerable Gordon Biersch in 1990 and also is an accomplished Chef. Suffice it to say, Ferguson knows a thing or two about beer and food. If you’re not careful, he’ll teach you something too.

Of all the cool things you’ll see on Beer Geek TV, there’s something you won’t see: A New Jersey brewery. David and his wife are part time Jersey residents but he has yet to film in the Garden State. That will change with season two which will start filming soon. He couldn’t hide his enthusiasm about covering the brewing talent we have here and asked me to pass along his email address as part of this article. So, Jersey brewers, contact him at [email protected] and tell him why you should be on Beer Geek TV!

David Page produces 22 Beer Geek TV shows a season. He agreed that it is a grueling schedule but it’s also “the best damn road trip ever!” Traveling around the country, meeting the most interesting people on the planet, tasting the country’s best beer and sampling world class cuisine sounds like a good time to me.

I want my Beer Geek TV!

Peter Culos is the editor of “Beer Bites,” a new monthly feature about breweries, bars and good beer in the garden state. A graphic designer by day, and a life long New Jersey resident, Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK. He’s been riding the craft beer bus ever since. It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.” Besides beer he also likes history, dogs, Jeeps and painting. In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com. Life is short. Drink good beer. – See more at: http://www.jerseybites.com/the-team/#sthash.J3LcUcFe.dpuf

Foodie Things to Do This Weekend and Beyond

Events

Marina Kennedy

-

July 25, 2013

0

July 21st – 27th: South Jersey Farm to Fork Restaurant Week – South Jersey Hot Chefs has put on a Farm to Fork Restaurant week, finishing up this Saturday. $25 to $35 prix-fixe four course dinners are being offered at many fantastic Jersey restaurants. Visit their website to check out the deals available!

July 25th: Sustainable Fare for Sustainable Jersey – Sustainable Jersey will host a farm to table dinner this evening at Terhune Orchards of Princeton. The fundraiser includes a seven course dinner, wine pairings, cocktails, and appetizers. The food will be prepared by a select group of acclaimed local chefs. Tickets are $150 per person, $100 of which is tax deductible.

July 25th – 28th: Gloucester County 4-H Fair and NJ Peach Festival – Enjoy everything from equestrian contests and livestock auctions to music and birdhouse decorating for kids at the Gloucester County 4-H fair, running from Thursday to Sunday this weekend. On the menu: barbeque dinners, peach ice cream, and lots of fresh peaches!

July 27th: Healthy Eating: What it is and how to do it – Judith Robinson, Manager and Co-Developer of the Princeton Farmers Market, will teach a class on healthy eating at Terhune Orchards in Princeton, focusing on how to incorporate seasonal fruits and vegetables into your diet. The class is $20 per person, call 609-356-0558 to register.

July 28th: Summer Chill Wine Festival – Sunday July 28th from 4pm to 9pm at Renault Winery Resort and Golf located in Egg Harbor City, 72 N. Bremen Ave. Come and Sip 11 of the New Jersey’s wineries best offerings! $10 per tic before July 24th $15 after. Visit www.RenaultWinery.com to purchase tics online or call 609-965-2111. Also earlier in the day enjoy a Car Show Extravaganza from 10am to 3pm rain or shine all makes and models of American Muscle Cars!

July 25th – 28th: Atlantic City Food and Wine Festival – Headlining talents include: Robert Irvine, Rocco Dispirito and The Neely’s. Join us this summer at the Atlantic City shore for four days of fabulous foods, winning wines and celebrity chefs at the 2013 Atlantic City Food and Wine Festival. View Food & Wine Event Schedule This Years Celebrity Appearances Purchase and Event Package

July 31st: Food Truck Mash-Up Fun and trendy food trucks will make their inaugural visit to Bergen County on Wednesday, July 31, 2013 from 4 to 10 p.m. at Overpeck Park’s Amphitheater in Ridgefield Park, N.J. Sponsored by Holy Name Medical Center, the Food Truck Mash-Up will showcase more than 20 food trucks selling a variety of delicious foods from Thai to Puerto Rican barbeque to healthy wraps and unique desserts. Holy Name Medical Center will be promoting wellness and living a healthy lifestyle. Admission and parking are free of charge.Live music will be performed by School of Rock all-star and house bands, Bergen native Heather Brave, and 5 Track Mind. Heather’s debut EP, Simply, is now available on iTunes, featuring all self-written songs. For more information visit http://www.northjerseyevents.com/

July 31st: Burgers and Bluegrass – Whole Foods of Madison will host bluegrass band Ida Jo and offer samples of microbrews from Founders next Wednesday, from 4 – 8 PM. Enjoy grilled food with your beer and music!

Month of July: Nationwide Cheese Pairing Contest – Tenaya Darlington, author of Di Bruno Bros. House of Cheese and acclaimed cheese enthusiast, has announced a month-long, nationwide cheese pairing contest. Even better, your cheese plate entry must represent your state! Submit a photo of a cheese plate featuring local cheeses or a dish you created involving a cheese from your state. There will be a winner from each of the 48 contiguous states and each will win a copy of her new book, as well as inclusion in a winners post on her blog. Visit her blog for full details.

August 3rd: Summer Beer Fest – High Street Grill of Mount Holly, NJ presents a summer beer fest, from 4-7 PM on August 3rd. Tickets will be sold for $45 in advance at High Street Grill, or $50 on the day of. The event includes more than 40 beers to sample, as well as food and live music.

August 3rd & 4th: Just Peachy Festival – Terhune Orchards of Princeton, NJ will host it’s first ever peach festival from 10 AM – 5 PM on August 3rd and 4th. Both days will feature live music and tastings from many local farm to fork businesses. The festival is kid friendly, offering wagon rides, games, and barnyard fun. Best of all, you can’t miss the peaches–peach pie, peach cobbler, peaches and cream, peach salsa, and gorgeous peach themed crepes by Jammin’ Crepes. Festival is free, admission to tasting area is $5.

August 4th: A Toute Heure Canning Classes – Andrea and Jim Carbine, owners of A Toute Heure (ATH), in Cranford, will be hosting summer canning classes. The morning class will focus on fruit with an intro to preserving and jamming. The afternoon class will focus on vegetables with an intro to pickling and preserving the best local produce for canning for winter storage. Both classes will include a hands-on demo led by ATH co-owner, Andrea Carbine, as well as a jar of one item covered in class to take home. $45/person per class. Must be paid and registered prior to class. Visit atouteheure.com/events.php for more information and to download a registration form.

Breaking for Breakfast at The Turning Point

Beth

-

July 24, 2013

0

Breaking for Breakfast at The Turning Point

Breakfast is supposed to be the most important meal of the day, right? Too often, though, it disintegrates into a travel cup to your right, a granola bar or banana bread on your lap, and crumbs all over the place as you drive to work. Surely I can’t be the only person guilty of this?

That’s why it’s such a treat to go out for breakfast once in a while. It’s surprisingly hard to find good breakfast places, though. On a recent Sunday morning, we stumbled across a great breakfast at a new local place in Marlton called The Turning Point that delivers the goods. Since they have multiple locations, there’s a good chance that there is one near your New Jersey backyard, too.

The Turning Point was hopping on a recent Sunday morning. Since there was no wait for a seat at the immaculately clean counter, we opted to sit there. We each started with a bottomless pot of Mighty Leaf tea. My vanilla bean tea had a wonderful fragrance and flavor. As we scanned the menu, we found an interesting array of both breakfast and lunch choices. John tried the Tuscany Omelet, which was bursting with red peppers, spinach, and country spiced sausage and had a generous layer of mozzarella cheese on top. The omelet came with toast and a side of breakfast potatoes that was better than any I’d ever had. I opted for the Pesto Infusion Skillet from the “Good and Good for You” part of the menu. My breakfast had pesto-infused egg whites scrambled over avocado, roasted Portobello mushrooms, tomatoes and onions. It was a mélange of veggie-centric goodness. Best of all, it was filling, but light.

One of the things that struck us about the restaurant is the friendly and warm vibe it had. Although it was too warm for a fire, I imagine that the fireplace in the middle of the dining room makes for a warm and cozy meal in cooler months. The wait staff was friendly and upbeat even when they were lugging plates around, and General Manager Donna was a welcoming presence. I loved the fact that she showed us a picture of the bacon bouquet that one of the staff members had made! One of the happy diners to our left told us that the restaurant has a “perk card” which sends out special deals. Given the size of the crowd at the Marlton location, it’s obvious that the menu, money-saving and magnificent staff have lots of people coming back for more.

The Turning Point has locations in Marlton, Little Silver, Holmdel, Manalapan, Long Branch, Brick, Westfield and Hoboken. For more information and a look at their menus for breakfast, brunch and lunch, go here: http://www.theturningpoint.biz/

Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected]