Christmas Biscotti: Santa’s Favorite

Deborah Smith, Executive Editor

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December 22, 2010

“Let me see…why is Santa so happy to park his reindeer and use our home as a stopover on Christmas Eve?”

Let’s start with the goodies we have waiting for him: a snifter of rum spiked Egg Nog dusted with freshly grated nutmeg, and a gorgeous assortment of homemade Biscotti!

Here Santa enjoys his annual treat of Chocolate drizzled Lemon and Almond Biscotti, Berry Almond Biscotti, and Ginger – White Chocolate . The recipes follow, enjoy!

CHOCOLATE DRIZZLED LEMON AND ALMOND BISCOTTI

Ingredients

Instructions

Preheat oven 325 degrees.

Line a large baking sheet with parchment paper, then whisk together: 2 C flour ¾ C cornmeal 1.5 t baking powder 1 t salt

In another bowl, beat: 1 C sugar 3 eggs Add zest of 3-4 Lemons, after mixture is pale yellow and blended.

Stir in: ¾ C chopped whole almonds

Let dough rest for 5 minutes.

Divide the dough into 2 equal parts, and with moistened hands roll the dough into log shapes about 3 inches apart on baking sheet.

Bake for 35 minutes, or until light golden, and cool for 5 minutes.

Using a serrated knife, slice ¾ inch diagonal slices.

Place slices on baking sheet, return to oven for additional 15 minutes, or until pale golden.

Cool completely on wire rack.

In a double boiler, melt 6 ounces of dark or bittersweet chocolate with 1 teaspoon of vegetable oil.

Using a large tablespoon, liberally drizzle the chocolate on the biscotti, leaving exposed areas. Cool completely in refrigerator.

Recipe yields about two dozen biscotti.

Will keep for several weeks in an airtight container, great for gift giving!

BERRY ALMOND BISCOTTI

Ingredients

2 ¼ C flour
1 C sugar
1 t baking powder
½ t baking soda
1 t cinnamon
½ t nutmeg 2 eggs
2 egg whites
1 T almond or vanilla extract
6 ounces dried cranberries
¾ C sliced almonds

Instructions

Preheat oven to 325 degrees.

Combine dry ingredients in mixing bowl.

Whisk together eggs, egg whites and extract in separate bowl.

Mix with dry ingredients until just moist, using electric mixer on medium.

Add berries and almonds.

On floured surface, divide batter to form 2 logs, shape evenly about 2 inches apart.

Bake until golden brown, about 30 minutes.

Reduce oven temp to 300, and remove logs when golden, cooling for 5 minutes.

With serrated knife, cut ½” biscotti on the diagonal and place back on baking sheet, returning to over for an additional 20 minutes.

Cool thoroughly and glaze with melted dark chocolate.

Cool completely before packing.

GINGER – WHITE CHOCOLATE BISCOTTI

Ingredients

2 ½ C flour
1 t baking powder
½ t baking soda
¼ t salt
2 eggs
1 C sugar
1 t vanilla extract
1 c crystallized ginger
1 C chopped white chocolate

Instructions

Preheat oven to 350 degrees.

Line baking sheets with parchment paper.

In medium bowl, mix flour, baking powder, soda and salt

.Set aside.

In a large bowl, musing electric mixer, lightly beat eggs, sugar and vanilla.

Gradually add dry ingredients to egg mixture at low speed.

Dough will be dry and crumbly. Mix until dough begins to take form.

Knead dough with lightly floured hands, until it is soft but not sticky.

Divide into two logs; shape and place on baking sheet about 3” apart.

Bake until golden brown, about 35 minutes.

Cool for five minutes and then cut into ½” biscotti with a serrated knife.

Replace biscotti onto baking sheets, and return for second baking, until golden brown, about 20 minutes.

Let biscotti cool, and then gently coat one side with melted premium white chocolate. Let cool completely before wrapping or storing.

Yield 40.

Wayne Galya learned how exciting food could be back in Junior High, when the Wood Shop class elective was completely filled and his guidance counselor encouraged the guys who didn’t make the cut to take Cooking, instead. “Why would I want take a cooking class? Wait a minute…cooking = girls! Heck yeah, sign me up!” And there began his love affair with all things relating to food, making it, serving it, eating it…. Back in those days (the 70s) Culinary Art Careers had not yet become the rage, so I didn’t consider it an option and when I graduated from high school, I began a 39 year career as an Industrial Electrician. But, I never lost my passion for the Art, and even produced my own CIA chef, my son Wayne! One of the greatest joys I have is seeing what other chefs are doing, as it challenges me in my own kitchen. Many friends and family have enjoyed the re-creation of dishes that I have savored in France Italy and the Caribbean, as well as regional dishes from across the US.

Holiday Confections at Balthazar Bakery, Englewood

HeidiR

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December 21, 2010

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Enter Parisian style bakery Balthazar on Dean Street in Englewood and prepare to be overtaken by aroma, exquisitely prepared and displayed sweet and savory baked goods and lines that can be slow-moving. Don’t feel like baking over the holidays or need to contribute to your host’s dessert table? Call ahead to see what’s still available: 201-537-9717. Northern Spy Apple Pie, Maple Pecan Sweet Potato Pie or Pumpkin Pie ($30) are selling briskly. Smaller scale sweets preferred? Precious Pear Hazelnut Galettes ($6.50) are just the right size for two to enjoy. Only those who seriously enjoy butter, flavor and pastry perfection need visit Balthazar. (The bread is spectacular as well.)

Heidi Raker Goldstein is our Bergen county regional editor. A locavore, cooking enthusiast, publicist and mother of three junior gourmands, Heidi is equally comfy in greasy spoons and high-end restaurants. When not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen county resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating. To reach Heidi, email her at [email protected].

Beer Bites: My Favorite Things

Uncategorized

Peter Culos

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December 19, 2010

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Every beer geek has their favorite place. A place where there’s great beer choices, knowledgeable staff to give you informed recommendations and friendly patrons who are happy to join in the beer banter. When I walk in the door I get a warm greeting and an immediate run down of the newest beer just in. Everyone knows your name and whether you are a hophead, malt junkie or a Belgian lover. It’s your favorite……

…Liquor store? You bet. It’s the Christmas season folks and it‘s all about the retail baby! We’ll cover more brewpubs and beer bars in the months to come, but right now I want to talk about my favorite retail establishment and give you some gift giving ideas for the beer lover on your list. My little slice of retail beer nirvana is Jonathon Ron in Brielle.

Matt Yochim and Chris Marvel man the impressive beer section and know just about all there is to know about beer in New Jersey. They’ll also teach you a lot about beer in general too. For instance, I’d always assumed that Belgian style Scotch Ales and Stouts were recently created hybrid beers spawned by some crazy craft brewers. In fact, Matt points out that they were created during World War I to accommodate the British soldiers serving in Belgium. The Belgians used their distinctive yeast strains and tried to mimic British favorites. Little nuggets like that are why it takes me 30 minutes or more on Friday night to pick up a six pack (meanwhile my girl waits for a glass of wine from that bottle I promised to get her. Sorry Hun.)

Ok, so what’s hot for the holiday season? In retail terms, the colder weather means a shift from sales of lighter (and “lite”) beers to more hearty, darker beers. That’s not just perception either. The sales numbers confirm it. The most popular of the holiday seasonals has to be Troeg’s Mad Elf. It’s styled as a Belgian Strong Ale that clocks in at 11% ABV. It’s ruby red color and hints of cherries and honey are indeed festive and warming. Right now, it’s also readily available throughout the state. Another popular trend is beer aged in oak bourbon barrels. There are a ton of them out there and they usually come in “cork and cage” type of bottles which are great gifts as well.

For that extra special someone, how about a bottle of Tactical Nuclear Penguin by BrewDog of Scotland? They make some of the wackiest beers in the world and this 32% ABV Imperial Stout is a beer geeks dream. It’s described as more like a brandy than a beer and is going to be hard to find. Distributors are keeping a close hold and only a select few retail stores may get a bottle or two. At a retail price of approximately $100, this is definitely a “special someone” gift.

How about something not quite so extreme, something a bit more classic? Authentic Belgian Trappist Ale hits the mark. There are only 8 breweries left that can legally be called “trappist”. Not all are available in the United States but at Jonathon Ron you’ll find Westmalle, Koningshoeven, Chimay, Rochefort, and Orval . Chimay offers a nice 3 bottle sampler box that includes a glass (Belgian beer absolutely must be consumed out of the proper glass!) for around $17. You might also look for Ommegang, a Belgian style brewer from upstate New York, who use authentic Belgian Duvel yeast. Their not-to-be-missed seasonals are Tripple Perfection and Adoration.

As you can see, I could continue with recommendations and ideas forever. I won’t. Instead, I’ll just leave you with one more. When you find a retail store with a better than average beer selection you can bet that there will be some dedicated employees making that happen. Get to know them. Not only do I get the skinny on what’s going to be on the shelves next week, I also get honest reviews and recommendations. You don’t have to be a beer expert to talk to Matt and Chris either. Jonathon Ron hosts a beer tasting every Friday from 5pm to 8pm. You’ll find both Matt and Chris there, ready to answer your questions, track down that rare brew, or just shoot the breeze. For even more gift ideas for your favorite Beer Geek, check out Christian DeBenedetti’s article on Eater.com.

Hoppy Holidays folks!

Pete’s Pick:
What do I want under the tree this year? The Ommegang gift set would be a great place to start. Three bottles of great Belgian style beer (and not their usual production beers either) plus a really nice glass. I want one.

Matt Yochim’s Pick:
Tactical Nuclear Peguin. Matt’s tried them all. He’s tough to impress. Nothing else will do but the craziest beer available!

Chris Marvel’s Pick:
Allagash Black. Remember the history lesson? It’s a Belgian Stout. The beer isn’t rare or crazy but anything from this Portland, ME brewer is going to be good. Any beer geek would love to see it in his stocking.

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.

This is New Jersey: Under the Sea

This is New Jersey

Deborah Smith, Executive Editor

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December 18, 2010

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I’ve lived my whole life on the Jersey Shore and have never seen a whale. These fishermen weren’t expecting to see one either. Neither was the seagull who ended up as lunch. According to the Cape May Whale Watch and Research Center’s website, Humpback whales usually head to the Caribbean in the winter months to mate. This guy didn’t get the memo.

I also don’t remember any seals bobbing in the surf as a kid, but these cuties have become regulars in our neck of New Jersey. We have neighbors on the Manasquan River who spot seals sunning themselves on docks and beaches all summer long. This picture was taken from the Point Pleasant Rescue Dive Team’s blog. For more information on New Jersey’s sea creatures and eco-tours, check out this great article by New Jersey Monthly.

“This is New Jersey” is our Saturday “way of life” feature bringing you images of New Jersey that may be new to you or at least a reminder of all that is wonderful about New Jersey. We welcome submissions from photographers and amateur photographers, so please send us your photos.

Breakfast State

Deborah Smith, Executive Editor

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December 17, 2010

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Breakfast state? Well, maybe not exactly. Unless you are satisfied with diner breakfasts, there are not alot of options for unique breakfast spots in New Jersey. To be clear, there are some respectable diner breakfasts, but when I want breakfast out (usually on a weekend), I want something more than a diner. I want interesting menus, serious coffee, and if I’ve really hit the jackpot, house-made pastries. Not easy to come by in NJ where the diner car originated and where people love their diners for the “anything, anytime menus.” So my mission for years has been to seek out unique breakfast places. I present my most recent findings for you here. Obviously this isn’t an exhaustive list (I can’t be everywhere), but there are some really terrific breakfast places out there. And, yes, there are even a couple of diners included.

Raymond’s, Montclair – I think what I love most about Raymond’s is the bistro feel – open for breakfast, brunch, lunch, and dinner, 7 days a week, the original tin ceiling, and the antique seltzer bottles that decorate the walls. I love the fact that you can get a really good latte, sit at the counter and watch the action. Raymond’s has quite the following in the Montclair area and is BIG with the stroller set on weekends (the wait for brunch Saturday and Sunday can be lengthy). The breakfast menu has quite a few interesting choices, from homemade granola to corn batter pancakes to huevos rancheros and eggs benedict. They also turn out a mean hot chocolate with homemade marshmallows (not too many breakfast places can offer that). 28 Church St., Montclair. 973-744-9263. www.raymondsnj.com

Plum on Park, Montclair – the newest addition to the breakfast scene in the Montclair area. Plum, as I like to call it, is set in an old-time diner car (see, there’s that diner thing again) but as soon as you walk in, you see this is not your typical diner (the cool crystal chandeliers give it away). Open only for breakfast and lunch (closed Sunday), Plum is owned by Natalie Colledge, whose family owns the Styertowne Bakery in Clifton. Offering a tidy breakfast menu and interesting specials on Saturdays, in the past couple of weeks we’ve enjoyed the deliciously light pancakes, a special omelet of sprouts, bacon, and pepper jack cheese, and a Jersey classic, Taylor ham, egg, cheese sandwich. The coffee is terrific, and the warm, friendly service by Natalie and her staff is so welcoming that I could sit there all day enjoying the comfortable atmosphere and authentic cappuccino. The best part for me? Being able to get those fresh baked treats, like the incredible old-fashioned German crumb cake, the awesome Russian Tea Cake, and a delicious apple-cinnamon-pecan concoction.

14 Park St., Montclair. 973-744-7100. www.plumonpark.com

Toast, Montclair – completing our round-up of the Montclair area, Toast has set up shop in a two-story, spacious storefront a bit away from the downtown area but directly across from Whole Foods. Amy Harrigan, whose family ran diners around the state for many years, is the owner. They are open 7 days a week for breakfast, brunch, and lunch (and the occasional lobster bake during the summer). Offering quite a large menu, some favorites are the California Scramble (grape tomatoes, avocado and Monterey Jack garnished with sour cream and homemade salsa), the Island Girl French Toast (pineapple, mango, and toasted coconut), and the homemade corned beef hash. Toast may lack the ambience of Plum, or the bistro vibe of Raymond’s, but it does have a solid menu full of breakfast classics with a few new twists. 700 Bloomfield Avenue, Montclair. 973-509-8099. www.toastmontclair.com

Corner Bakery Café, Clifton –this is the first New Jersey location of the chain, which began in Chicago in 1991 as part of the Lettuce Entertain You restaurant empire. I was excited to see a local venue of the Corner Bakery, as anything to do with baked goods makes me happy. At the same time, I was a little leery of the chain aspect. First impressions were good – comfortable, warm atmosphere, efficient, pleasant service, and good breakfast offerings. The Corner Bakery practices what is known as “fast casual” service, where you order at the counter and a server delivers your meal to the table. The breakfast selections, such as the Anaheim Scrambler (eggs scrambled with crisp applewood bacon, tomatoes, green onions, and cheddar cheese), and the Baked French Toast and Eggs (cinnamon-swirled brioche bread baked in a rich vanilla custard, served with scrambled eggs and applewood smoked bacon), are all made to order and quite good. The unique Baked French Toast is similar to a bread pudding. As we were finishing our meal, a server came around offering samples of their signature pastry, Cinnamon Crème Coffee Cake. It was delicious and a nice unexpected touch. The Corner Bakery is open 7 days for breakfast, lunch, and dinner. 850 State Rt 3, Clifton. 973-272-1422. www.cornerbakerycafe.com

State Line Diner, Mahwah – diner fans, this is for you. This is your typical, big, 24/7 New Jersey diner, with waitresses that call you “hon.” With one exception, really good breakfast food. Because when you come down to it, you can get the standard diner fare anywhere from Hoboken to Atlantic City but you can’t always get above average diner food. At the State Line you can. The menu is long and varied, with all your favorites – eggs, pancakes, waffles, omelets, you name it. And all of it very good, especially the superior multigrain toast that you can get with your egg dishes. They have a sister diner in Bloomfield called The Nevada Diner which also worth a visit. When you need a diner fix, this is the answer. 375 Rt 17 North, Mahwah. 201-529-3353. www.statelinediner.com

Moving a little to the west brings us to The Fine Diner in Clinton. Not really a diner at all, but more like a roadhouse, The Fine Diner is located in a quaint little village that is the perfect destination for a drive in the country. The Fine Diner is sort of like Clinton’s version of “Cheers” (…where everybody knows your name) – the gathering spot to catch up on local news and watch babies grow up. There is a nice small town, mid-America feel to this (maybe this is what New Jersey was like 50 years ago?). But I digress, on to the food. The menu has all your breakfast standards, with about 7-8 pancake variations and some very different French toast options, not to mention a myriad of omelet choices. Be forewarned: the servings are huge. The Fine Diner is open Tuesday-Sunday. 1 Old Highway 22, Clinton. 908-238-1637. www.thefinedinernj.com

Last on our breakfast road trip is the Blairstown Diner. If ever there was a quintessential, small town diner, this is it. The food is decent but what makes this really interesting is that this diner was integral to the storyline of the Friday the 13th movie (much of the movie was filmed in and around Blairstown). We found it while out for a ride on a gorgeous late summer day, stopping for gas at the station next door to the diner. The attendant heartily recommended the diner. The place was packed so the service was a little lazy, but the pancakes were very good. So if you are a horror movie fan or just a breakfast fan, the Blairstown Diner would make a good stop (except on a Friday…). 53 Rt 94, Blairstown. 908-362-6070 (no web site).

As you can see, there are quite a few terrific options for breakfast in northern New Jersey. And I’m sure there are dozens more around the rest of the state. I would love to hear about your favorite breakfast spots – post a comment and maybe JerseyBites will compile a handy list of the best breakfast places in the Garden State. Eat on, New Jersey!

Terry Krongold is a life-long passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

Wineworks in Marlton

Deborah Smith, Executive Editor

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December 15, 2010

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What could be better than a liquor store with thousands of types of wines, hundreds of craft beers, a huge selection of cheeses and a walk in humidor of cigars? Wineworks is a new wine store that opened up this past year in Marlton, NJ. They call it a wine store but it has plenty of beer, hard liquor and cocktail mixers. A walk around the store revealed that you can buy some very unique wines and beers for very competitive prices. Did you ever see this many types of beer on one shelf? You can also “create your own six pack” by picking out six different types of beers.

I love how you can browse the wines by types of food. There is a poultry shelf, a pizza shelf, a grilled meat shelf and an ethnic food shelf. All the areas have wines that go well with the type of food you will be eating. It makes looking for a bottle of wine that much easier. There is also a large selection of wines from New Jersey wineries. If you are looking for local, you will find it here.

My favorite part of the store has to be their “taste of the harvest” selections where you can try four of the twenty wines available for tasting. The customer can buy an Enocard for $10. Once a day you can visit and get one – ounce samples of four different wines. You put your glass and card up to the machine and like magic the wines pours right out. Don’t tell anyone, but I am in there at least twice a week! It is very convenient especially since Wineworks is right next to the grocery store I frequent often.

This is a great place to stop on your way out to a BYOB restaurant. If you are not local, you can also buy many of their wines and beers online. Wineworks has many seasonal wines that would make great gifts. They have inexpensive bottles with names like Santa’s Little Helper, 3 Days of Peace and Music and Cupcake Vineyards. All of these would make great holiday gifts. I know where I will be shopping for the holidays!

Lisa Grant: Lisa loves to eat and cook! A Jersey girl all her life, she loves to use local ingredients in her recipes when possible. Lisa is a mom and CEO of a household of four. She also does freelance writing and internet marketing. If there is any spare time, Lisa loves to feed her obsession with food by working on her recipe blog, Jersey Girl Cooks.

Milano Restaurante in Hardyston

DKohler

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December 14, 2010

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On my very first installment for Jersey Bites, I decided to take you to one of my favorite places in Sussex County. Milano Restaurante is a warm family friendly place with delicious food and reasonable prices. And, bonus: Milano’s is “ Bring Your Own”, which helps keep the price of dining out down even further. The chef’s specials are always a good choice and even if you have a favorite special that is not offered that day they are gracious enough to still make it for you. I told you, its a friendly place.

Immediately when you walk in the waitress arrives at your table with warm bread and bruschetta. The menu offers homemade pasta dishes, mouth-watering combinations like the Milano Special (Fettuccini served with shrimp, mushrooms, artichoke hearts and prosciutto in a light sauce), chicken, beef, veal and fish dishes.

On our most recent visit my husband enjoyed the Eggplant Rollatini appetizer, while I had the Stuffed Artichoke filled with breadcrumbs and cheese served in a white wine butter sauce. I literally eat this every time I go there. Of course it’ s meant for two to share, but I just can’ t give any of it up. The flavors are so amazing. Ok, maybe I give him a bite or two because I don’ t want to endure the pouting!

I have a rule with myself to try a different entrée every time I dine here because you just can’ t go wrong. Hence, I’ve tried everything from the Milano Special (mentioned above), Rigatoni with Vodka Sauce, Zuppa Di Pesce VIP Over Linguini (Lobster, shrimp, scallops, calamari, scungilli, clams, mussels and fish in a rich tomato broth over linguini). However, my personal favorite is a special called the Chicken Milano. Well, I have to admit I’ve definitely ordered this more than once; so much for rules. The Chicken Milano is rolled and stuffed with ricotta and prosciutto, covered with a brown mushroom sauce and served with broccoli, potato wedges and a side of penne pasta. The taste of the mushroom sauce alone is superb, not to mention the amazingly savory ricotta cheese. All the flavors combined results in a dish you won’ t soon forget.

Desserts change often but I rarely have room to indulge.

Catering for your event is available, as well as, a private dining room for large parties. The owners of this establishment also own Portofino’ s in Oak Ridge, NJ.

Milano Restaurante
3673 Route 94
Hardyston, NJ 07438

Danielle Kohler, who grew up in Cedar Grove, is thrilled to be the first Sussex County regional editor for Jersey Bites. She moved to picturesque Highland Lakes a few years ago and has been enjoying all the area has to offer, which of course includes indulging in the local fare. In her free time, she and her husband love to soak up the scenery with walks and outdoor activities, as well as, visiting nearby wineries. Her foodie passion was fueled at an early age by her grandmother’s love for cooking. Later in life she expanded her palate and culinary inspirations with international travel to Italy, China, England, Mexico and more. When not spending time with family and friends, Danielle works in marketing for an appliance company in Bergen County.

Chocolate Show Finds for Holiday Gift-Giving

Deanna Quinones

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December 13, 2010

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Visiting the Chocolate Show in November was perfect timing for snapping up specialty treats and discovering great finds for holiday gift buying. Raw chocolate was a hot trend, along with eco-conscious and fair trade practices among dedicated crafters like Divine Chocolate, whose cocoa farmers in Ghana own 45% of the company, and Pacari Chocolate which offers sustainability programs to their growers in Ecuador.

With more than 50 exhibitors on hand, the show can be overwhelming. But after several passes through the halls, and countless samples—of truffles, fondue, ganache, espresso beans, peanut butter bars, dipped marshmallows, semifreddo, single-origin bars from Ghana, Ecuador, and Venezuela, and almost-too-pretty to eat singles from France, Luxembourg, Belgium, Japan, Italy, and good old NYC, to name just a few!—some favorites emerged, both for the quality of their product and the charm and enthusiasm of the chocolate makers and their crews. Here are my own Best of Show picks, all offering excellent options for holiday treats:

Sendall Chocolates: Bob Sendall, a bigwig in the culinary world as a chef, event producer, and cookbook co-author, has been working his magic for more than 20 years. Throughout that time, Sendall has kept busy catering to the Heinz family, teaching at the Pennsylvania Culinary Institute and, in 2009, planning dinner for President Obama’s G-20 Summit. He also concocted his own special candy treat that he bestowed on friends, family, and guests, never intending to make it part of his business. But seven years ago, his “Toffee Taboo” hit the market and it is not to be missed.

“It was a fluke,” Sendall claims. But the toffee’s success isn’t—this stuff is addictive. (I actually circled back for enough samples to choke a hippo on my rounds—don’t tell Bob!) Available in milk, dark, and holiday versions (the addition of dried cherries gives it a seasonal spark), Toffee Taboo is a chunky bark of Belgian chocolate with a cascade of toffee-encrusted almonds and cashews and a drizzle of white chocolate over the top. You can find it at Barney’s in NYC or online at allingoodtasteproductions.com.

Xocolatti: A brand-new chocolatier based in Scarsdale, NY, Xocolatti impressed me with their gorgeous candy crafting and packaging, unique flavors, and family-business warmth. Available online only at the moment (www.xocolatti.com), they’re hoping to open a shop in NYC soon. Xocolatti’s product line includes truffles, crafted from single-origin chocolate and fresh ingredients like caramel, sake, champagne, pistachio, passion fruit, and Antiguan coffee; and “Xoco Slate,” lovely sheets of delicate handmade bark with flavors like Carmelized Hazelnut, Almond Nougatine, Mango Paprika, Mixed Nut Saffron Chikki, and Rose Hip Pistachio. Scrumptious!

Co Co. Sala: Co Co. Sala is a “chocolate lounge & boutique” in Washington, DC, so jot it down in your travel notebook for the next time you’re road-tripping to the nation’s capitol. It offers both a bistro-style restaurant and a chocolate boutique. Meeting the hip, funny, enthusiastic owners and chocolatier, I think it’s a safe bet that the place is well worth a visit. The sight of chocolate-covered bacon (whole strips, mind you!) lovingly packaged in a clear tube for gift-giving made me laugh out loud. Owner Bharet Malhotra offered a sample and explained that it landed on their chocolate menu by popular demand after customers first tasted it crumbled on top of the lounge’s mac & cheese dish.

Their artisanal chocolates are beautiful and offer a range of flavor combinations “from the familiar to the global and exotic,” including pb&j, goji berry, banana ginger, rosemary caramel, chipotle, and pear caramel. I’m a sucker for packaging, and Co Co.’s is modern and artsy-cool. Gorgeous, delicious, and fun—what combination could be better? Web address is www.cocosala.com.

No Chewing Allowed: There’s something relentlessly irresistible about the French. Is it the accent? The attitude? That wacky French Paradox I keep trying valiantly to prove with each glass of pinot? Perhaps it is simply the truffles. Powdered French truffles are such a unique culinary treasure—a moment of pure bliss when the nugget of smooth chocolate emerges from its light dust of bittersweet pixie dust inside your mouth.

No Chewing Allowed has been crafting these exquisite gems in France since 1934. It was a delight to see their playful logo over their exhibit table, fun to be teased by the charming vendor who noticed how many times I reappeared at his table with my notebook and camera, and a real treat to sample their truly first-rate truffles while they kept watch with stern reminders of “no chewing allowed!” I couldn’t resist buying a tin to bring to my Thanksgiving hosts, and was happy to discover that No Chewing Allowed will be included in a handful of holiday markets in the city through December. More info, and online ordering, available at www.nochewingallowed.com.

Many more of the chocolatiers deserve mention, and a full list of exhibitors and their websites can be found at the Chocolate Show site: newyork.salon-du-chocolat.com. Keep an eye out for an upcoming spotlight on Jersey-based 2 Chicks with Chocolate, a mother-daughter team with a great backstory and a product line that’s both fancy and fun. If the exhibit sounds like your cup of cocoa, plan ahead for next year’s Salon du Chocolat’s Chocolate Show in New York … or, if you can’t wait (and need a good excuse to travel), book ahead for the next round of exhibits in Marseille, Paris, or Cairo. That would be a bon voyage indeed!

Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)

Belzano in Princeton is Giving away Pizza for a Worthy Cause

Deborah Smith, Executive Editor

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December 12, 2010

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On Tuesday, December 14th, Belzano Ristorante of Princeton will be giving away free pizza to help garner donations for the Crisis Ministry food pantry. This organization feeds over 2000 adults and 900 children every month in Mercer County.

If you are in the area on Tuesday between 12 and 7 pm, please stop by and sample their amazing pizza. You can even pop into Wholefoods which is in the same shopping center to pick up a few items to donate. The Ministy’s Wish List of Pantry items is linked here.

Let’s help them get the supplies they need. Stop by for a Free Pizza on Tuesday and drop in a couple of items for those in need. Jersey Bites will be there from Noon to 3pm. So, if you’re a reader, please stop by to say Hello. See you then.

Belzano Ristorante

On Facebook http://www.Facebook.com/Belzano on Twitter @Belzano

3495 Brunswick Ave.

(US RT 1 South)

Shops @ Windsor Green

Princeton, NJ 08540

609-720-9000

And the Winner Is….

Giveaways

Deborah Smith, Executive Editor

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December 12, 2010

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The winner of the Emile Henry Giveaway is Barbara P. of Monmouth Beach.

We asked Barbara if she would share one of her favorite recipes that she’ll be sure to prepare in her new Emile Henry dutch oven.

” Sadly I got rid of several Craig Claiborne cookbooks when I moved to Monmouth Beach and my all-time favorite Dutch Oven recipe was his “Moussaka a la Grecque” in his New York Times Cookbook of 1961. Here is an adaptation someone posted on the internet: http://www.foodnetwork.com/recipes/food-network-specials/moussaka-a-la-grecque-recipe/index.html”

Congratulations Barbara! And thank you to everyone who entered. Stay tuned for more great giveaways coming in 2011.

This is New Jersey: Christmas Tree Hunting

Deborah Smith, Executive Editor

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December 11, 2010

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Hidden Pond Tree Farm in Mendham, New Jersey. Photo Submitted by Angenline Sheridan of Macaroni Kid n Pascack Valley

Is it now close enough to Christmas day to buy a real tree and not have it turn to dust by Christmas morning? I guess so because I saw them strapped to cars wherever I roamed today. I have to admit, I buy a real tree every year, but I have yet to go the cutting it down myself route. After reading Angeline’s blog post, it sounds like a lot of family fun. If this is something you’d like to try, Edible Jersey has a very extensive list of Cut-Your-Own Farms here.

If you have a favorite farm, we’d love to hear about it. Just leave a comment below. For more information about the Hidden Pond Tree Farm, check out Macaroni Kid’s write up on their recent visit.

“This is New Jersey” is our Saturday “way of life” feature bringing you images of New Jersey that may be new to you or at least a reminder of all that is wonderful about New Jersey. We welcome submissions from photographers and amateur photographers, so please send us your photos.

Party Ready Red Pepper Pistachio Dip

Beth

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December 10, 2010

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My son Michael used to work at the Seasons 52 Restaurant in Cherry Hill, which is adjacent to the Cherry Hill Mall. He enjoyed his stint there and always talked about the nice people, warm atmosphere and great food. After visiting there with friends, I agree with him on all three counts. The restaurant focuses on serving fresh and healthy foods. Believe it or not, all dishes served at Seasons 52 are under 475 calories. It would be a great place to meet friends for dinner during the holidays, and may help you stave off some of that holiday weight gain!

The folks at Seasons 52 sent along a Red Pepper Pistachio recipe that looks delicious and easy to prepare. Try it at your next holiday gathering-it will make for a colorful presentation with a little bit of kick!

RED PEPPER PISTACHIO DIP

Ingredients:

¼ cup Pistachios, shelled and toasted (3 oz)
¾ cup Red peppers, roasted, peeled and chopped (2 oz)
2 tbs Bread crumbs
1 oz Lemon or lime juice
1 tbs Honey
1 tbs Chipotle Tabasco
½ tsp Cumin, toasted
½ tsp Kosher salt
Sprinkle of chopped pistachios

Procedure:
• Toast pistachios in 350º oven for 5 minutes. Cool to room temperature.
• Pulse pistachios in food processor for 30 seconds to chop nuts.
• Reserve a tablespoon for garnish.
• Add all other ingredients to bowl of food processor.
• Blend in food processor for 1 minute until smooth. Refrigerate for a few hours.
• Garnish with reserved chopped pistachios.
• Serve chilled in small bowl with veggies or chips.

To roast peppers:
• Lightly rub a few red peppers with oil. Broil or grill red peppers to char the skin. Place in a plastic Ziploc® bag or covered container 30 minutes. Remove peels & seeds.

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]

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