PASSED HORS D’OEUVRES ~ PART FOUR

(Image from www.wolfgangpuck.com)

In this continuing segment, today’s feature is all about taste diversity and the wide variety of products available to savor and enjoy.  Included are the fine wines of Bodega Garzón Uruguay and Mercer Estates Wines; the giants of the baking world, Nielsen-Massey and Callebaut; tasty and health conscious GoMacro and Modern Table; travel tastes without having to board a plane, Try the World; a kitchen’s best organizing friend, KOHLER; and, the hot culinary trend that turns anyone into an impressive chef, Himalayan Pink Salt Block.  Lastly, I’ll provide a brief take on a recent event I went to, “Truly Italian”, which celebrated all-things Italian in food, wine, cooking classes, and restaurants.  Enjoy!

~ Baking and Cooking Must-Haves ~

(Image from www.etsy.com)

Callebaut Belgian Chocolates ~ When you taste superior quality chocolate, there is a difference in the pure rich and intense flavor of chocolate; there are different tasting notes to chocolate, depending on the percentage of cocoa and the ratio of fat to cocoa, plus sugar, milk, or any other added ingredient; roasting, emulsification, etc. will also impact the overall taste and quality of chocolate.  I recently had the pleasure of experiencing Callebaut Belgian Chocolates, prized the world over by discerning pastry chefs and home bakers; included in my tastings were their Single Origin Madagascar 67.4% Cocoa Dark Callets, Single Origin Arriba 39% Cocoa Milk Chocolate Callets, and Single Origin Brazil 66.8% Cocoa Dark Callets; I also tasted their Salted Caramel Crispearls.  My Takes:  I used these fine Callebaut Belgian Chocolate Callets in a variety of ways…melted and drizzled over fruit, ice cream, yogurt, and tapioca; I want to venture making a dessert consisting of filled puff pastry with a simple sweetened cheese filling where the Chocolate Callets are folded in, so that during the baking process, the Callets will melt, making for a rich dessert and luscious dessert; topped with fresh fruit and berries, covered with Crème Anglaise and drizzled with Alessi Premium Chocolate Balsamic Reduction. 

(Photo by T. Herman)

My Take:  I made a delicious Panettone Bread Pudding, which was made all the more tasty by incorporating into the batter one of these outstanding chocolates.  Panettone Bread Pudding…ingredients include a quality imported Italian Panettone (I’ve used both the Alessi and Paluani imported brands at different times), whole milk, whipping cream, eggs, Nielsen-Massey Pure Vanilla Extract, my “Baking Spice Blend”, granulated sugar, and Callebaut Single Origin Madagascar Dark Callets…thoroughly whip together the custard ingredients of the milk, whipping cream, sugar, eggs, vanilla extract, and Spice Blend…add cubed Panettone and mix thoroughly…let rest to allow for cubed Panettone to soak up the custard mix…mix thoroughly…add Dark Chocolate Callets and mix thoroughly…add mixture to a lightly greased glass baking dish…bake for 1.25 hours…check for doneness…remove from oven and let cool for at least three hours…serve with fresh whipped cream and Alessi Chocolate Balsamic Reduction…optional: fresh berries or fruit puree.  For more information, visit http://www.callebaut.com/ocen/

Nielsen-Massey Fine Vanillas & Flavors ~ My latest from Nielsen-Massey was their Rose Water, which is made from high quality steam distilled rose petals, which produces an intense, authentic rose petal oil.  Rose Water can be used in recipes originating in Greece, India, and the Middle East.  My Take:  Here’s my recipe for “Fragrant Orange Salad”, using Nielsen-Massey Rose Water (their Orange Blossom Water would also work well).  The Rose Water adds a fresh and aromatic flavor that’s also “exotic”.  This makes for the perfect light and refreshing summer salad!  

(Image from www.peasoupeats.com)

My Take:  Fragrant Orange Salad…peel an orange and slice it into ¼ inch rounds, saving juices…add Nielsen-Massey Rose Water to juice and pour over the orange slices…chill…to serve, arrange orange slices on plate and pour mixture of chilled orange juices and Rose Water over the orange slices…garnish with chopped walnut pieces, or pan-toasted pine nuts…dust with powdered sugar…mint leaves can also be added as a garnish.  For more information, visit http://nielsenmassey.com/consumer/index.php

The Companion Group Himalayan Salt Products ~ Himalayan Pink Salt has a history of at least one-quarter million years; formed by salt deposits in India along the Himalayan mountain range, it was once referred to as “king’s salt”, because it was reserved for the nobility.  The salt is prized for having the highest number of nutritional elements of any other substance, some eighyt-four different elements that a human needs each day for optimal health.  Various cultures use these mining areas for health reasons, such as the relief of upper respiratory ailments; in the past decade or so, Himalayan Pink Salt has become one of the salt darlings in the culinary world.  It’s prized for its purity and clean taste…it’s more of a condiment than conventional iodized table salt.   Grated, crystallized, and in block or plate formation, Himalayan Pink Salt adds a unique and vibrant favor aspect to any food preparation it’s used in or on.  The block or plate form is by far one of the hot and trending culinary items of its type.  The blocks or plates must first be tempered in the oven and once tempered, can be heated to 500 degrees Fahrenheit.  The salt form retains its heat for some time and can be removed from the oven once it has reached its preferred temperature and used as a cooking service; it can also be chilled to use for serving fruits and cheeses.   In time, the heat will change the appearance of the block, including small cracking, comparable to the way a piece of marble looks.  In addition to functioning as a cooking or serving piece, periodic scrubbing to remove any residue is required; each Salt Plate is reusable, but over time and due to heat stress fissures, the Salt Plate might begin to crack; save all those pieces for later use; they can be grated over food; no waste whatsoever.  I received a set of four Salt Plates, Plate Holder, Scrubber/Brush, and a beautifully illustrated Salt Plate Recipe Book, that includes sufficient care and maintenance tips to make you a culinary pro when it comes to this great item.  In case you’re wondering, cooking on a heated Salt Plate doesn’t add that much of a salt taste to the food being cooked, it’s very subtle, but this needs to be kept in mind, so additional salting of an item prior to cooking on the Salt Plate is omitted or significantly reduced…the Salt Plate lets the natural taste of the food come through with the addition of a subtle clean and fresh hint of salt.  For more information, visit http://www.companion-group.com/brands/charcoal-companion/ - salt

~ In the Kitchen ~

KOHLER Kitchen Accessories ~ Everything looks better when it’s neatly organized.  These are the latest functional design ideas from KOHLER, and in my opinion, the greatest must-have kitchen items everyone needs to spiff up their drab kitchen and one of the hardest working areas of the room…the sink area.  Personally, I’d love to get a complete kitchen makeover with all-Kohler items, but alas, I just don’t have the money to make that happen.  So, these Kitchen Accessories give the clean sleek design line of KOHLER, at a pauper’s fraction of the cost of say, a new farm-designed sink!  My beautiful Kitchen Accessories included the Flexible Kitchen Mat, Surface Swipe, Brush Caddy, Sponge Caddy, Dish Scraper, and Paper Towel Holder.  All of these beautiful items are in clean crisp white, with some of the pieces trimmed with brushed stainless base accents.  These items were a beautiful complement to my white kitchen appliances, and stainless double sink.  Want to renovate your kitchen, but finances are the obstacle, then consider upgrading the appearance of your kitchen with these types of items; it’ll make it seem like your renovated your kitchen, and for a lot less money, too.  For more information, visit http://www.us.kohler.com/us/browse/kitchen-kitchen-accessories/_/N-25at

~ In Vino Veritas ~

(Image from www.visitmelbourne.com)

I’m not an oenophile, so my approach to wine tasting is very basic…if I like the way it tastes after a few sips, I’m in.  If I like the way a red tastes with my poultry or fish/seafood, then it’s a go…same for a white or rosé with beef, pork, or lamb.  I tend to think of seasonality when it comes to wine…reds, because of their intensity and boldness, with fall and winter, whereas whites and rosé, because of their lighter and crisper aspects, with spring and summer…I also tend to prefer to have my wines chilled, sometimes even with an ice cube.  I also tend to rank my order of wine preferences as rosé, then white, and lastly, red; sparkling wines and dessert wines are another matter, but nothing beats an awesome Crème Brulee married with a sweet dessert wine; yum!  Apologies for digressing…

(Panoramic view of the Bodega Garzón Vineyards)

Bodega Garzón ~ Situated eleven miles from the Atlantic Ocean, in the southeastern region of South America and flanked by Argentina (west) and Brazil (north and east), this area is often defined as a picturesque Uruguayan Paradise.  Lush forests, rocky soil, and natural palm trees frame the picture-perfect landscape and topography.  These properties lend themselves to being the perfect growing condition and microclimates that result in grapes with unique properties that make these wines impressive.  Bodega Garzón Wines come from an area that has been richly blessed with terrain, climate, culture, tradition, history, people, food, and of course, wine.  I had the pleasure of trying two of their latest specialty wines, Garzón Albariño Varietal 2015 and Garzón Sauvignon Blanc Varietal 2015.  Garzón Albariño Varietal 2015 ~ A crisp, light, and fruity purebred with a bit acidity and slight bite; dry with low pH.  Garzón Sauvignon Blanc Varietal 2015 ~ Another crisp, light, and fruity purebred with a bit more acidity and more pronounced bite; dry with low pH.  My Take:  Both of these whites were palate pleasing and when paired with more delicate cuisine (think salads, fish, seafood, or poultry), each complemented the delicate flavors of the cuisine, without overpowering them with an intense and bold flavor aspect, normally associated with a red, for example.  For more information, visit http://bodegagarzon.com/en/

Mercer Estates Wine ~ Ever since 1747, when Scotsman Hugh Mercer first to step foot in the Americas, a Mercer tradition of dedication to land and agriculture began.  This passion for land stewardship, while caring for it and nurturing its full potential in yielding abundant harvests, began in 1886, in the Eastern part of Washington State.  For five generations, Horse Heaven Hills has remained in the Mercer Family.  Initially, row crops and livestock on some two thousand acres was the mainstay of the family’s agricultural business.  Then, in 1972, Don and Linda Mercer planted grape vines and ever since then, the vineyards have been yielding harvests that have been turned into some of the area’s finest wine varietals. The latitude of this area is similar to the wine growing regions of Northern Europe.  The sun’s constant angle bathes the vines most of the year, some three hundred days, making for well-developed sugars and color development in the grapes.  In 2005, Rob and Brenda Mercer founded Mercer Wine Estates; there are three levels of estate wines: Mercer Estates, Mercer Estates Reserve, and Mercer Canyons; a fourth, Eagle & Plow, is a charitable label that “…benefits servicemen and women and their families who have been impacted by the war on terrorism and those who continue to serve and protect”.  Their charitable commitment further extends to education and other charities.  Philanthropy has always been a part of the Mercer Family Heritage.  Today, the Mercer Family Heritage is also one of “agriculturist”, where their expertise in all-things “agriculture” sustains their deep passion and commitment to land stewardship, nurturing and caring for the good earth, just as it did in 1886.  I had the pleasure of tasting a number of their impressive wines.  Mercer Horse Heaven Hills Sharp Sisters Red Blend 2013 ~ A complex blend of reds that includes Merlot, Cabernet Sauvignon, Syrah, Sangiovese, and Petit Verdo grapes; high acidity and low pH with a bite; intense and lush full-bodied red.  Mercer Horse Heaven Hills Malbec 2014 ~ A blend of the Malbec and Cabernet Sauvignon grape; high acidity and low pH that also has a bite; intense fruitiness and full-bodied.  Mercer Canyons Chardonnay 2014 ~ A blend of the Chardonnay and Viognier grape; high acidity and low pH; semi-dry with a slight bite; light and fruity.  Mercer Columbia Valley Pinot Gris 2015 ~ This purebred is light, fruity, and dry, moderate bite; low acidity and low pH.  Mercer Horse Heaven Hills Sauvignon Blanc 2015 ~ Another purebred that is also light and fruity, but with a distinctive bite; high acidity and low pH.  Mercer Horse Heaven Hills Spice Cabinet Vineyard Rosé 2015 ~ Another purebred with a soft and light fruitiness, and a dry, distinctive bite; high acidity and low pH.  My Take:  I enjoyed the reds with my burgers and roasts, and especially my marinara sauces; the reds with the tomato sauce created a pleasant umami aspect.  I also enjoyed the reds with dark chocolates.  The whites and the rosé went well my various salads, chicken and salmon dishes; the lightness of these didn’t detract from the delicate flavors of the dishes; I think had I had reds with these lighter dishes, they would’ve been the dominant aspect of the meal.  For more information, visit http://mercerwine.com

~ Taste Treats ~

GoMacro Macro Bars ~ Over the years, I’ve consumed many different brands of healthy and nutritionally packed protein bars; most have tasted like sawdust, often leaving a very unpleasant after taste, which makes me naturally skeptical when it comes to a brand that promises everything different about their bar and the taste experience.  GoMacro was right!  For starters, all of their bars are Certified Organic, Kosher Certified, Certified Gluten-Free, Certified Non-GMO, Soy Free, and Fair Trade.  It’s also a company with a conscience that includes giving back to the community by using locally sourced and sustainable ingredients.  The recipes for each bar are based on a macrobiotic and vegan diet.  While these items are important, for me, it’s the overall quality and taste of each bar that matters most…these bars were delicious!  I had the pleasure of trying a number of their varieties, but two in particular were real standouts…High Protein Everlasting Joy Macro Bar with delicious coconut, almond butter, and chocolate chips, and the special Ellie Goulding Sweepstakes Protein Pleasure Macro Bar with delicious peanut butter, cocoa butter, and chocolate chips; the latter includes a “Goulding Ticket” inside each bar with a prize code that can be claimed at the website.  Other delicious and healthy varieties I tried included Cashew Butter, Sunflower Butter+Chocolate, Banana+Almond Butter, Almond Butter+Carob, Granola+Coconut, Peanut Butter, Peanut Butter Chocolate Chip, Sesame Butter+Dates, Cherries+Berries, Cashew Caramel, and Apples+Walnuts.  These bars are a great snack take-with or when supplemented with yogurt and fresh fruit for a healthy meal.  For more information, visit https://gomacro.com/ - /home

(Photo by T. Herman)

Modern Table Meals ~ If you think having a meatless meal means “tasteless”, you’re totally wrong.  Although I’m not a vegan or vegetarian, I do from time to time venture into the plant-based, non-meat diet realm and have always been pleased with what touched my taste buds.  That’s how it was with this recent taste experience with Modern Table Meals kits.  Each complete meal kit generously feeds four, is ready in under twenty minutes, and provides protein and fiber in each per serving; no preservatives or artificial colors are used in any of the product ingredients…it’s real food, that’s really good.  Meal kits are offer on a protein and fiber rich bean-based pasta, veggies, and the makings for a delicious sauce (all you add is water)…current varieties include Italian, Pesto, Mediterranean, Teriyaki, Homestyle Mac & Cheese, Creamy Mushroom, Cheddar Broccoli, and Southwest.  I tried the Italian, Mediterranean, and Cheddar Broccoli.  The flavors were fresh and delicious; sauces were perfectly seasoned.  My Take:  Since the pasta and veggies are cooked together, make sure to save the equivalent amount of the pasta-veggie water that the directions recommend using to make the accompanying sauce.  The pasta-veggie water will intensify the flavor profile of the sauce, while also adding an additional thickening aspect to the sauce’s consistency.  Since each meal kit contains sufficient protein and fiber, you really won’t need to add protein like fish, chicken, or meat.  Modern Table also offers meal starters of just the bean-based pastas in a variety of flavors and shapes.  For more information, visit http://www.moderntable.com

(Photo by T. Herman) 

Try the World ~ Never mind the fuss of booking a flight, digging for your passport, packing, the TSA, and all that other off-putting travel stuff.  Try the World is a fun and unique way to enjoy the tastes of a different country without having to leave your home to do it.  Every two months, a different chef-curated assortment of specialty gourmet food items from a different country awaits you; best part is that each product is actually made in the featured country, so authenticity reigns supreme.  I had the pleasure of trying the box from France, which was curated by Chef Christophe Schmitt of Le Diane Restaurant (Paris); the restaurant is Michelin Rated in addition to being awarded the coveted Tattinger Prix Culinaire Award (2012).  In addition to the delicious gourmet specialties, Chef Schmitt suggests ways to enjoy the contents, including what to serve, when to serve it, and suggested background music and movies, making the experience truly French.  The Chef’s suggestions include recipes and food items from the collection that result in traditional French experiences…the Goûter, or afternoon snack, and Dinner & Movie Night.  In the French Curated Assortment were Fig Jam, Chestnut Cream, Butter Cookies, Salted Butter Caramels, Green Tea, Peppercorn Sauce, Whole Grain Mustard, and an Herb Blend.  Each item had a rich intense flavor of very high quality.  The Snack Box offered a delicious assortment of taste treats from around the world, and included Japanese Rice Crackers, French Butter Cookies, Thai Coffee-Coconut Crispy Rolls, Chilean Veggie Chips, and Spanish Citrus Crumble Cakes.  Overall, I was very impressed with the creativity, quality and variety of these subscription collections.  Each mouthful of these curated taste treats transported me to a different country, where I got a chance to become a local, even if it were only for a brief moment.  For more information, visit https://www.trytheworld.com

~ Worth Mentioning ~

(Photo from Truly Italian)

Truly Italian “A journey into the marvels of taste.”…Sponsored by the Midwest Italian American Chamber of Commerce (Chicago, IACC) ~ Italy specifically selected Chicago as the official city to educate and promote real Italian food and wine to people.  The first event of its type, Truly Italian was a two-day celebration of all-things Italian, showcasing to the Chicago area authentic imported food and wine items from Italy; it also featured some of the area’s most highly acclaimed Italian restaurants that served up authentic Italian food-fare; there was a huge bar area to savor authentic Italian wines, beers, and specialty waters.  In addition to these items, there was also an Italian Market, where attendees were able to purchase imported food items; there were also educational workshops and presentations, plus cooking demonstrations; attendees heard all of the finer points about olive oil, balsamic vinegar, charcuterie, cheeses, Italian government certification product grading, and of course, pizza; not only were the sessions informative, but attendees left with a much better appreciation for the culture of Italian food and wine.  Truly Italian was definitely a must-attend event at one of Chicago’s trendiest event venues…VenueOne.  Local and visiting Italian dignitaries helped with the official ribbon-cutting ceremony and were on-hand to answer any questions and to enjoy this first-ever two-day celebration of all-things Italian food and wine; they included Midwest IACC’s President Mauro Galli, Fulvio Calcinardi, and Salvatore Bonanno, and the new Italian Consul General to Chicago, Giuseppe Finocchario.  Illinois’ Governor Rauner, and Attorney General Madigan, plus Chicago’s Mayor Emanuel, issued official letters of proclamation, which were read to the attendees.  For more information on this continuing event, visit http://www.trulyitalian.us

(Truly Italian Ribbon Cutting; photo by Christine Rosko)

~ In Closing ~

(Image from www.dreamatico.com)

I hope you enjoyed my latest reviews and also recipes on these delicious food and wine finds.  Make sure to check out their websites, and also their social media outlets to learn more about each brand.  Lastly, check you local area for special culinary or cultural events; many are free, or nominally priced.  That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy creating…happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as International Home+Housewares Show, National Restaurant Show, Sweets and Snacks Expo, and Food Marketing Institute.  She has served as a food judge at the Bellavita Italian Expo Excellence Awards (Chicago).  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, Terry’s Second Helpings.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as indicated, or as represented by the specific brand.)