Three Generations of Shortbread

The Heritage Shortbread story is heart warming and so are their all natural sweet biscuits. Willow McGrain's South Carolina Lowcountry kitchen is where each and every buttery-rich shortbreads are baked from. The century old shortbread recipe was never written down- I'd say, the best kept family secret from Willow's Scottish origin. I wonder if Willow's great-great-grandmother imagined her holiday baking tradition would become a holiday shopping demand around the country? You can get them or send them.

Authentic Sacher Torte

Exclusively available at the Hotel Sacher Wien, the Hotel Sacher Salzburg, the Café Sacher Innsbruck, the Café Sacher Graz and at the Sacher Shop in Bolzano. Just like 175 years ago, the cakes are covered with apricot jam, iced with chocolate and packed in wooden boxes by hand. 

This Hotel Sacher specialty is a purely natural product, made without chemical preservatives. The "Original Sacher-Torte" is traditionally served with unsweetened whipped cream and a cup of "Original Sacher Café". More than 300,000 cakes are produced at the Hotel Sacher per year, more than half of them are sent to destinations all over the world. 

If you missed your flight to Vienna this weekend, order takeout: Order by December 8th to receive prior to Christmas: Original Sacher-Torte 19.50-39.50 EUR plus 26 EUR for 14 day air mail delivery (aprox $59-$85U.S.).

Roasting Chestnuts

Memorable Rome moments. Hey- I smell roasted nuts. I think we should get some. Where is that aroma coming from? I turn the corner coming out of the Vatican and see chestnut vendors with their portable roasters everywhere, at the ready. I scope out the chestnut scene and feel-out who might be getting my business. I hurdle a slew of battery operated toy dogs and 'authentic fake' Prada Bags and approach the tidiest chestnut vendor operation on the corner to place my order. A few Euros later with parchment wrapped warm chestnuts in hand, we stroll through the streets of Rome with the perfect snack.

Chestnuts roasting Rome, Italy

Roasting Chestnuts Recipe

Preheat the oven to 425 degrees.

Clean chestnuts and dry. Use a sharp paring knife to cut a small X into flat pointed tip end of each chestnut, or prick chestnuts with a sharp church key (can opener) fork to allow steam to escape, preventing them from exploding.

 Place chestnuts in a shallow roasting pan. Roast in oven for 15-25 minutes, shaking occasionally or until chestnuts are tender and shells peel easily. Chestnuts are enjoyed at their best when warm.

Tip: Roasting time is variable depending on freshness. Choose firm heavy, not hollow when buying.

image: eternallycool.net

GOT 乳?

How do you think milk tastes if the cows roam free all year round, in their own forest? Apparently much better. Theory, happy cows make better milk. Sustainable dairy, great concept. Where? Japan. Happy cows? Yes, Jersey cows. Huh? Yes- Jersey cows. Company? Bruno Forest Milk, Amita Corp. The packaging is very original and is presented the way a bottle of milk should come, in a bottle. Home Delivery? Nope, sorry folks. 

image: lovelypackage.com

Award Winning Craft Brewery

You may have heard me mention my favorite brewery SPH, and I've even featured them on my TV show. Good people and more good news. Kudos to my hometown friends; Don Sullivan owner of Southampton Public House, SPH and Phil Markowski, SPH Brewmaster for bringing home yet another gold medal. This team has dedication and passion for the craft, that's a winning combination.

Southampton Publick House Ales & Lagers received the gold medal at the 28th annual Great American Beer Festival (GABF) in Denver Colorado competing against 495 breweries from 48 states. This year’s GABF hosted 49,000 guests and was recorded as a Guinness World Record for the most beers tapped in one location with1900 different brews.

Southampton Public House Berlinerweisse took gold in the German-Style Sour Ale Category, one of the 78 categories of ales and lagers. Berlinerweisse is a cloudy, sour, wheat beer of around 3% alcohol by volume. Historically, it was a regional beer from Northern Germany, mainly Berlin, dating back to the 16th century. Southampton Berlinerweisse, released in alternate years, is brewed in very small batches due to a 6-month fermentation period. 

I’ve sampled brews all over the world, purely for educational and research purposes, of course. Honestly- I use Phil’s SPH Brews as the benchmark for a good brew.

If you want to attend next year’s Great American Beer Festival mark your calendars as tickets go on sale June 2010 for the September 16, 17, and 18 2010 GABF, always sold out event.

For more information on Southampton Public House, Southampton, NY.