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in Food

The Deli Garage: Making Food Fun

I might not eat land meat, but I can definitely appreciate how glamorous it would be to serve a golden turkey to your unsuspecting guests next Thanksgiving. Replace the turkey with a golden piece of tofu and I’d be ecstatic. Of course, since it has been about two years since I’ve eaten meat, maybe my meat eating readers are shaking their heads at my insanity?

The Deli Garage, a “food cooperative” and makers of this odd but super cool “food finish” assure that it’s food safe; completely harmless and tasteless.  If golden turkeys aren’t your bag, what about golden olives for a super fancy dirty martini? Or Continue reading

in Food

Pirate Cake Pops

If you’ve walked into a Starbucks in the past year, you’ve probably noticed these tiny treats lining the display window.  Cake and frosting is mixed together and covered with a chocolate candy coating and of course, presented on a long lollypop stick. These fancy little treats look labor intensive, and while there are a few steps, they’re not much harder to make then a cupcake. Don’t be discouraged if you can’t get the hang of dipping the first time around, just look at my lumpy but totally still cute (and delicious!) pirates.

Pirate Cake Pops
(recipe adapted from Bakerella)

Makes about 25-30 pops

1 Fully Baked Cake (I used Duncan Hines French Vanilla)
1 Can Frosting (or make your own! Recipe to follow at bottom)
1 Bag White Candy Melts
1/4 Bag Red Candy Melts
Black  Edible Food Writer or Black Gel Food Coloring
25-30 Lollypop Sticks (I used 8 inch, but they were pretty long, 6 inch is probably better)

Let’s Make Cake Pops!Continue reading

in Style

Beaujolais Nouveau, Winter’s Wine

For many, November 15th came and went as a Tuesday might have normally would have. The daily grind, the 9 to 5, the coming home to chores or episodes of The New Girl. For others, there was a mandatory stop at the wine store. Some left with a bottle or two, some left with a case. It was Beaujolais Nouveau Day. Marketed now as a “Thanksgiving Day wine”, Beaujolais nouveau is a fantastic option to pair with heavier winter meals.

Made from grapes from the Beaujolais region of France, Beaujolais nouveau is only fermented for a few weeks before it is bottled and shipped around the world. Like all European wines, it’s named after the region it’s produced, not the grape it’s made of. Unlike American wines, there are strict laws regulating its harvest – the gamay grapes must be hand harvested and the wine is fermented with whole berries to emphasize the fruit rather than extract the tannin in the grape skins. This is why you get hints of banana, fig and pear when you drink it. It’s an end of harvest wine, ready to drink about 2 months after it is harvested, and until after World War Two, was only available for local consumption. Now 49 million liters are made and exported across the globe.Continue reading