Breadeli

                               

 

Take and bake artisan flatbreads.

Try these Italian style, hand stretched olive oil enriched doughs. They’re made in three varieties- garlic and herb butter, basil pesto, and aged cheddar cheese with tomato relish. Bake and serve hot as an ideal accompaniment with salads, pastas, soups, and dipping sauces. Try topped with your favorite pizza fixings and just bake!

Happy Eating!

Michelle Wylie
EQ Assistant Culinary Director
EQ the cooking school @ The Party Source
Live. Laugh. Learn.
859-291-4007

D’ Arenberg The Hermit Crab Viognier/Marsanne 2006
$12.99 Aisle 7A

The Hermit Crab in my opinion is the best white wine from Australia under $20. This wine always has amazing press behind it and was highlighted as a Wine Spectator top 100 wines of the year in 2007. Apricots and peaches segue into a plump, rich, dense palate that says au revoir with an almond finish. D’arenberg always delivers an interesting twist on delicate French varietals.

Food: Lobster or monk fish, sushi and grilled fruit such as pineapple glazed shrimp and apricots topped with goat cheese.

Cheers,

Danny Gold

 

A guava margarita recipe was given to me by one of our regular EQ guests.   She tried one in a local restaurant and thought I would like it.  I changed a couple of things in the recipe she gave me and really like the way it has turned out.  You can definitely taste the flavor of the jalapeno without all of the heat.  

JALAPENO GUAVA MARGARITA

1 bottle (750ml) tequila (100% Agave)

1 cup orange flavored liqueur

2 seeded jalapeno, seeded and sliced lengthwise

1½ cups lime juice

3 cups guava nectar

Place 2 whole jalapenos & tequila in a container. Cover with plastic wrap & set aside 1 day. Strain the tequila and discard jalapenos. Pour tequila into a pitcher or large punch bowl & add lime juice, orange flavored liqueur & guava juice. Stir to combine & chill in the refrigerator. Slice the remaining jalapeno thinly. Serve in glasses with salted rims, if desired, with a slice of jalapeno floating in the drink or on the rim of the glass.

“One tequila, two tequila, three tequila, floor.�  -George Carlin

 

 

By Jay Erisman, EQ Wine and Spirits Manager

Perhaps after this early heat wave, dear reader, you are ready for a summer cocktail. Last week we talked about Italian bitter liqueurs, and how refreshing they are in this Cincinnati heat. And Tequila margaritas and gin and tonics will surely hit the sun deck any day now. But don’t forget the other white spirit: rum. No other spirit—except our native Bourbon whiskey—is so closely connected with American history as rum. And nothing mixes up a summertime sip like great white rum. We have some terrific rums that stand out from the pack, imported for us by Mr. Ed Hamilton, the “Minister of Rum�. La Favorite and Neisson distilleries are rhums agricoles from the French island of Martinique. Protected by the same laws that govern French wine, these ultra-pure, small-batch rums are some of the best we’ve ever tasted.

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The weather is finally warmer and it is perfect for outdoor gatherings of family and friends.  We recently had a class here at EQ celebrating Cinco de Mayo, in which we featured this recipe as a nice greeter for the evening.  It was well received, so here is my recipe. 

SANGRIA

 

1 bottle dry red wine
¼ cup dark rum
¼ cup orange flavored liqueur
½ cup pomegranate juice
2 tablespoons sugar
2 large oranges, sliced thin crosswise
2 large lemons, sliced thin crosswise
2 medium apples or pears, peeled, pitted and cut into slices
1 cup (8 fluid ounces) club soda

Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes.

“Drinking doesn’t make you fat, it makes you lean….against bars, tables, chairs, and poles.â€?

-Jay Dickerson

Hofer Gruner Veltliner 2005

$13.99 Aisle 7B

It maybe a little hard to say and yes, it’s much easier to drink, but Grüner Veltliner (pronounced GRUWN-ur VELT-lean-er) is making a case for itself as one of the hottest white wines on the market. It’s laced with notes of jasmine tea, lime and a little vegetation. Hofer also offers a nice full mouth feel on the mid palate before dialing out to a stony mineral and crushed herbal finish. Discover what many around the world already know and pick up something outside the box like Hofer Grüner Veltliner today.

Food: Asian cuisine, spicy Thai dishes crab salads or ceviche

Cheers,

Danny Gold

 

Sauces ‘n Love Homemade Pesto

Who wouldn’t love a fresh pasta sauce that uses premium, natural and organic ingredients?  It’s gluten free, vegetarian, no sugar and preservative free. We tried it tossed in a bowl with hot pasta, sundried tomatoes, artichokes and freshly grated Pecorino Romano cheese! Fresh. Fast. Easy.

Happy Eating!

Michelle Wylie
EQ Assistant Culinary Director
EQ the cooking school @ The Party Source
Live. Laugh. Learn.
859-291-4007

By Jay Erisman, EQ Wine & Spirits Manager

With the thermometer soaring to a ridiculous 96 degrees this weekend, I know what I’ll be reaching for in the shade: a bottle of Aperol, Italy’s amazingly appetizing rhubarb bitter liqueur. Aperol claims that over three million Italians drink it every day. I think they’re on to something…

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Di Majo Norante Sangiovese 2004

$9.99 Aisle 9A

I have always been impressed by this little wine since the first time I tasted a 97′ vintage 7 years ago. Impressive to the palate for its Italian charm overall quality and extreme affordability. This lush soft wine has dashing notes of savory red cherry fruits and is well deserving of its 90 point Wine Advocate score. Flip the bottle over and see its an offering of Leonardo LoCascio’s Winebow portfolio, another great way to discover new wines is to try them by the importer.

Food: Classic grilled or smoked sausages, Veal dishes, pizza or burgers on the grill.

Cheers,

Danny Gold