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    Friday, 27 March 2009

    Dean & DeLuca Promo

     

    How many times do your make something that requires egg "yolks" and you have no use for the "whites", at the time? I just hate wasting anything so let me share with you 2 great desserts. They are fast and simple!

    If you do this before "Nap time" the kids are likely to fall asleep fast! Let me tell you why!

    The Simple Key Lime Pie

    1 can of sweetened condensed milk
    2 egg yolks
    a pinch of salt
    1/3 cup key lime juice ( store bought from key West of course or fresh squeezed)

    Add each item and mix after.
    Pour into a browned pie crust and cook at 350 for 10 to 15 mins.

    Now while the pie is cooking you will make the Night Night cookies.

    Take the 2 egg "whites" and "whip" the egg whites one at a time. Whip until you start to see "peaks" and the batter is a bit thick.

    Add 2/3 cup of sugar little by little. Adding too much at one time will cause the "peaks" to fall.

    Continue to whip until peaks form.

    Prepare a cookie sheet with foil.

    Using a tablespoon, spoon out 15 to 20 cookies

    Now the pie is finished, take the pie out, off the oven.

    Put the Night Night Cookies in the warm oven and let then sit for at least an 1 hour.

    Night Night cookies were created as the children helped mom get the cookies in the oven. She would then urge them to get to sleep (nap time) quickly so the cookies would bake. When they awoke the cookies would be ready.

    Linda Blanco,
    Owner of TriCountyMoms.com

    Stop by for a visit I would love to hear from you!

    Posted by: Gourmet Grocery Online AT 08:55 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 26 March 2009

    Luxury Chocolate Gifts

     

    Luxury chocolate gift

     

    Dark chocolate truffles are a confectionery dream. These are the higher end of the chocolate industry and are usually quite pricey. However, for a chocolate lover, many times, price is usually not a problem. But, also keep in mind that although the price may be a bit more for some than they are for others, that in no way, shape, or form is an indication that the more expensive ones are any better than the cheaper ones. Of course, some are considerably better than others but, this is not a normal occurrence.

    Chocolate truffles are basically a combination of either dark or milk chocolate, butterfat, and sometimes coconut oil. However, there are different variations all around the world. For instance, a Harvey truffle, which is a Canadian version, adds peanut butter and graham cracker crumbs into the mixture. The European favorite uses a syrup base of cocoa powder, fats, and milk powder. The Swiss are probably the most famous of the world's truffle makers and uses melted chocolate, cream, and butter. They are also sprinkled with a cocoa powder and this makes them exceptional. However, the longer they sit, the worse they get therefore, if one is looking for good high quality Swiss made truffles, by all means, make sure they are fresh.

    There are many different types of truffles that utilize dark, milk, and even white chocolate. These originated in the French culture and began as "ganache." This is typically an icing, filling, or even a glaze that is created by using chocolate and heavy whipping cream. These were usually made for wealthy or noble people and were considered to be out of reach for the typical "poor" chocolate lover. These were created around eighteen fifty and would take the world by storm. But, it was said that these were created entirely by accident when a candy maker, and especially a chocolatier, had a helper that accidentally mixed cream into a chocolate batch while it was melting. This could very well be true considering that that the chocolatier referred to his helper as a "ganache" which actually means fool or idiot. It turned out to be for the better and they have been called that ever since.

    Since then, every candy maker in the world has explored the truffle concoction and there have been many that have added items such as nuts and fruit to them with great success. They are now a staple item at most holidays that incorporate candy and chocolate such as Christmas and Easter and it is the dark chocolate types that are the primary type. Dark chocolate truffles are some of the finest chocolates that anyone could ever taste. They are quite distinct and very delectable and worthy of their somewhat inflated price. Find out more tips about dark chocolate at http://darkchocolate.bestreferenceguide.com

    Posted by: Gourmet Grocery Online AT 08:17 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 25 March 2009

    Personalized MY M&M'SŪ Candies

     

    zChocolat.com

     

    Easter is known as the most sacred Christian holiday of the year. It is, but has another twist to it. That twist is of a massive money making industry that, to this day, is the second highest top selling candy holiday of the year at $1.9 billion. (the first is not Valentines Day- with $1.4 billion in sales, but Halloween at $2 billion per year). What is the story behind all of this Easter candy tradition?

    It goes back to the pagan belief that eggs produced fertility and re-birth. By the 1800's, Christians had adopted the symbol of the egg as part of the Easter festivities, representing the resurrection (or re-birth) of Christ following His crucifixion.

    Where did the chocolate version of the egg come in? It all started with Hot Cross buns, at one time banned by the Queen. In the 16th century, Queen Elizabeth I forbid these present day delicacies since it was associated with Catholicism. She did, however, allow them to be consumed at Easter time. Nevertheless, Hot Cross buns were all the rage in Europe during the 1800's - it was especially popular among the poor European countries. During this time, chocolatiers were trying to determine how best to market their wares. The buns were their greatest competition! Chocolate makers wished to find their way into the hearts of the low class and simultaneously the high-class societies. Germany and France were the first to introduce the solid chocolate Easter egg. It spread quickly throughout Europe and it did not take long for this chocolate lovers' delight to spread to the western world. These eggs were at first solid. The chocolate's texture was much different that it is today, therefore, much more difficult to work with. Once machines came into the equation, it was easier and more beneficial for the companies to hollow out their eggs.

    By the 1960's, the Easter egg was well recognized and had become quite customary. From there it was just a matter of time before they created the chocolate birds and other assorted spring and Easter symbols such as the Easter bunny. Currently, the numbers for sales of Easter bunnies alone have reached an astounding ninety-million world wide per year worldwide!

    How did the Easter bunny get involved in a Christian holiday? The answer goes all the way back to the very early converts. The missionaries in the beginning of Christianity knew that Christian lives were in danger, as they were believed to be heretics. Consequently, missionaries and Christians coincided the celebration of their holy days with the pagan festivals that were all ready in existence.

    In the case of Easter, the celebration took place concurrent to the pagan festival of "Eastre". Eastre was the Anglo-Saxons goddess of offspring and springtime. She was worshiped in the earthly symbol of....you guessed it, the rabbit. At some point, the spelling of Eastre was changed to Easter.

    And there you have it, the origin of chocolate Easter eggs, bunnies, and all of those marvelous chocolate forms that we chocoholics cannot live without! Apparently, especially at Easter.

    Contact us at http://www.nostalgic-candy.net for your sweet tooth and nostalgic needs

    Posted by: Gourmet Grocery Online AT 08:15 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 24 March 2009

     

    Wine Gifts & Baskets

     Premium Wine Boxes

    This is the age of custom and personalized products. Some of us want to stand out in the crowd. Some of us need to feel that we are unique and different. Some of us, like myself, are always looking for the most creative gifts to give to family and friends. No matter what drives us to crave products that are just for us and that no one else has, the fact is that the internet has made it incredibly easy to order custom products and one of the most popular items is custom wine and custom wine labels!

    Everyone loves wine, how could you not? With so many different choices, it's easy for anyone, from beginner to experienced levels, to drink wine. I buy all of my wine online and belong to a couple of monthly wine clubs, so I get a lot of updates on new offers from these wine merchants. Lately I have noticed that the number of custom wine offers is increasing rapidly and after checking them out, I can see why! Entire companies are now focusing on giving us the option to create our own wine bottle labels or even make our own wine! What better gift to give out for holiday parties, corporate events, bridesmaids and as wedding favors?

    So how can you get started on your custom wine? First, you will need to visit an online custom wine merchant. I have used Personal Wine and Signature Wines and would recommend both of them! The first step is to select your wine and you should be able to choose between red, white or champagne. Then you move on to the next step, designing your custom label! You can either choose from one of the designs on the website, or you can upload your own. On Signature Wines, you can even upload a photo from your Snapfish account! Then you add your text and wish your friend a happy birthday, congratulations on the engagement, good luck on the bar exam, etc. And that's it! You check out and either ship the package to your house or ship it straight to the recipient's house.

    How simple is that? And how exciting will it be when your family and friends brag about how you give them the most creative gifts? A lot of these custom wine websites also offer options such as custom wine bottles, free shipping and free birthday balloons! So go online and start checking out your options so that you are ready to order custom wine for your next party. Hope you enjoy giving this gift as much as I do!

    Posted by: Gourmet Grocery Online AT 08:08 am   |  Permalink   |  0 Comments  |  Email
    Monday, 23 March 2009

    Legal Sea Foods

     Find the perfect Winter Warmer. Shop Legal Sea Foods' chowders today.

    Clam Chowder: We start off with the king of all seafood chowder recipes, clam chowder.The recipe calls for a can of minced clams, diced bacon, chopped onions, water, peeled and cubed potatoes, salt and pepper to taste, butter and half and half. Place the bacon in a large pot over medium heat. Cook until almost crisp; add the onions and cook for five minutes. Add the water and the potatoes and season with the salt and pepper. Bring to a boil, and cook uncovered for 15 minutes or until the potatoes are tender. Pour in the half and half and add the butter. Drain clams, reserving the liquid. Stir in clams and half the liquid. Cook for five minutes. Add more liquid if necessary. Serve with warm, crusty French bread.

    Lobster Chowder: For this recipe, make sure to purchase lobster meat that is pure white, opaque and  elastic. You will need four lobsters, 4 tablespoons butter, 2 cups heavy cream, 1 quart whole milk, and salt and pepper, freshly ground. Steam or boil the lobsters for about 15 minutes. Place the cooked lobsters on a baking pan to cool and catch the juices. Once they've cooled, remove the meat and sauté it with butter in a heavy saucepan, for five to ten minutes. Add the cream, milk and crab juices. Simmer, uncovered, on low heat for an hour or more. Make sure it does not boil. Season with salt and pepper.

    Salmon Corn Chowder: This is one of those seafood chowder recipes that your whole family will love. It combines healthy, omega-3 filled salmon chunks and delicious, sweet and creamy corn. It's also really easy to make. The ingredients are a can of potato soup, a can of cream-style corn, can of salmon, chopped parsley, a cup of milk and ground black pepper. Combine all the ingredients in a saucepan. Cook over medium heat for about five to ten minutes. Serve with crackers or a warm loaf of wholegrain bread.

    Of course, you can create your own seafood chowder recipes by taking your favorite seafood, be it lobster, oysters, catfish, crab or shrimp and substituting it in any of the above recipes.

    Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet

    From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious

    Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood

    http://www.alaskaseafood.org

    Posted by: Gourmet Grocery Online AT 12:28 pm   |  Permalink   |  Email
    Friday, 20 March 2009
    Chocolate Perfection

     

    After the war, Italy was faced with the daunting task of rebuilding, not only the physical buildings, but the lifestyle and production of foodstuffs disrupted by the conflict.  In the Northwestern Piemonte region of Italy Pietro Ferrero decided in 1946 that his future belonged to chocolate.  With his brother Giovanni the master confectioner opened a laboratory in Alba.  The first delicacy to be developed was Pasta Gianduja.  Chocolate was usually sold only as a rare gift or treat for special occasions.  This paste mixture of chocolate and hazelnut was something to be enjoyed often, and soon became renowned under the name Nutella.

    By the early 1950's, Michelle Ferrero, son of Pietro, took over what had become an industrial production facility.  After the worldwide acceptance of Nutella (it is said to outsell peanut butter) Ferrero introduced Kinder Chocolates and Tic-Tac mints.  In twenty years these products were extremely popular in Europe and became known all over the world.  In the late 1960s and early 1970s, Tic-Tac was introduced to the United States.  Shortly after, state of the art production facilities were built there that equaled the factories then in Italy, Germany and France.  Tic-Tac remains the best selling breath mint in the U.S.  Quickly the new Ferrero Rocher line of high end chocolates joined the other quality products and earned increased popularity.  Known more in Europe, Ferrero also produces the Mon Cheri and Pocket Coffee products, but it is expected these will win world wide demand very quickly.

    Chocolate found its way to Italy in the 16th century once Spanish importers brought it back from Mexico and the New World.  In 16th century Europe, as there, it was served as a hot drink, and was reserved for the wealthy or privileged.  Today in Torino (Turin), a yearly celebration lets Piemonte showcase their products and honor this "food of the gods."  In the Piazza Vittorio Veneto visitors will be graced with all things chocolate.  A cup of local hot chocolate is thick enough to stand a spoon in, and will banish all thoughts of the flavored milk you might have tasted.  When solid chocolate was invented at the end of the 18th century, a new world of flavor combinations opened.  Today as then, a regional favorite of Piemonte is a mixture of hazelnut paste and chocolate. 

    Specialties have been created by several famous chocolate producers in Torino, and whether you visit a shop, factory or family owned sweet shop, they will amaze and delight your senses.  Gelato (grown up ice cream), Alpino (liqueur filled), Baci ("kisses" of hazelnut and chocolate), Torta Sabauda (Torino's own very rich frosted cake) and chef's creations like roast venison with chocolate sauce will satisfy even the most ravenous chocolate monster within.  To make sure, purchase a "ChocoPass" from the local tourist office and you will sample a wide range of delicacies from several locations.

    Chocolate events held in many of the wineries, shops or restaurants let the visitor learn how to pair wine and chocolate.  Bitter chocolates blend deliciously with local Barolo wine.  Every chocolate from milk to darkest flavors will combine with a particular local wine ranging from young fruity reds to aged, full bodied vintages.  For the connoisseur and lover of life, Piemonte may well be a modern Shangri-La.

    Henrik Koudahl have been living in Piemonte in the past years. Henrik writes about Italian wine and food - especially about Piemonte (Piedmont). Henrik is working as a tour guide for Piemonte Wine Tours and he knows everybody in Langhe. On http://www.piemonte-wine-tours.com you will find a wide range of articles devoted to Piemonte and especially wine

    Posted by: Gourmet Grocery Online AT 09:06 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 18 March 2009

    Premium Wine Boxes

     

    Since the introduction of the Spanish vine in the 16th century, Chile has gone on to become one of the world's most famous wine producers. Although often overshadowed by its European competitors, Chilean wine has gradually grown in mainstream popularity and today is available on most supermarket shelves.

    As Spain colonised Chile, Spanish settlers, particularly missionaries, were keen to introduce the vine to Chile. Eager to use the wine for the Eucharist, the first vineyards were originally managed by Jesuit priests.

    While Spain originally introduced the vine to Chile, it was France who would have the greatest impact on wine production within the country. Many Chilean farmers, believing France to be the greatest wine producer, travelled to Bordeaux to familiarise themselves with the region's expert techniques. The relationship with French vineyards meant that by the middle of the eighteenth century, many Chilean vineyards were producing French grape varieties such as Cabernet Sauvignon and Merlot.

    Today, Chile offers more than 20 different types of grape, although Cabernet Sauvignon and Merlot remain the most common. Chilean farmers are also keen to experiment with different grapes, and some farmers are even growing the Gewurztraminer and Viognier varieties; however, these are yet to be produced on a large scale.

    One of Chile's biggest wine claims is its rare cultivation of the Carmenere grape. In the 20th century, many wine experts doubted the Chilean wines which were labelled Merlot and Sauvignon Blanc. Keen to get to the bottom of this, Ampelographers were hired to run tests on the wines and vines used in production.

    The results found that the Merlot was actually an ancient Carmenere vine which had been brought over from the Bordeaux region and had been thought to now be extinct, while the Sauvignon Blanc vines were the Sauvignonasse vine. Since then, Chilean farmers have successfully introduced the Merlot and Sauvignon Blanc vines, while France has been able to re-introduce the Carmenere grape.

    Although never placed within the realm of luxury wine, Chile has begun to develop an international reputation as a quality wine producer. In 2004 at the Berlin Wine Tasting competition, 36 experts from different countries across Europe participated in a blind-tasting competition. Chile picked up the first and second prize leaving France and Italy to fight for third place. This act was closely followed in 2005 where Chile picked up five of the seven awards, whilst in the Tokyo Wine Tasting of 2006 Chile picked up four out of five awards.

    The success from these competitions and an ever-growing number of available flights to Chile has seen many European wine producers visiting Chile to learn from the production techniques of Chilean wineries.

    From humble beginnings as Eucharist wine, Chilean wine has grown to become one of the finest quality wines in the world. With such prestigious awards to back its success, it's easy to see why Chilean wines have become so popular.

    Posted by: AT 10:54 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 18 March 2009

    Diabetics still long for such simple sweets as a good cinnamon roll and a cup of coffee. With this recipe for Diabetic Cinnamon Rolls, it is possible for diabetics to enjoy this treat without guilt. So get out the cinnamon and other ingredients and whip out a batch of these tasty treats today!

    CINNAMON ROLLS

    4 cups all-purpose flour, divided

    1 pkg dry yeast

    1/3 cup less 1 tbsp Splenda granular

    1 tbsp sugar

    1 cup milk

    1/3 cup + 3 tbsp butter, divided

    1 tsp salt

    2 eggs

    nonstick cooking spray

    1/2 cup Splenda granular

    2 tsp ground cinnamon

    3/4 cup raisins

    Combine 2 cups flour, yeast, and 1 1/4 teaspoons of the sugar in a large bowl; set aside.

    Combine milk, the 1/3 cup butter, and salt in a small saucepan; heat until the mixture reaches 120 to 130 degrees. Add liquid mixture to the flour mixture. Add eggs and beat at low-speed of electric mixer for 1/2 minute. Increase speed to high; beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic. This should take about 8 to 10 minutes. Shape dough into a ball and place in a bowl that has been sprayed with the cooking spray. Turn to grease the top. Cover and let rise in a warm place, free from drafts, for about an hour or until doubled in size. Punch dough down then divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8-inch rectangle.

    Melt remaining 3 tablespoons butter over low heat; brush half of melted margarine over shaped dough. Combine cinnamon and 2 teaspoons Splenda, stirring to blend; sprinkle half over shaped dough. Sprinkle with half the raisins. Roll up jellyroll fashion, beginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9-inch round baking pan coated with cooking spray. Repeat process with remaining dough, melted butter, Splenda mixture, and raisins. Cover and let rise in a warm place 30 minutes or until doubled in size. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool slightly, remove from pans, and serve warm.

    Enjoy!

    For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For other Sweet Treats, visit http://ladybugssweettreats.blogspot.com

    Posted by: Gourmet Grocery Online AT 10:47 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 18 March 2009

    America's Diabetes Super Store

     

    Diabetics still long for such simple sweets as a good cinnamon roll and a cup of coffee. With this recipe for Diabetic Cinnamon Rolls, it is possible for diabetics to enjoy this treat without guilt. So get out the cinnamon and other ingredients and whip out a batch of these tasty treats today!

    CINNAMON ROLLS

    4 cups all-purpose flour, divided

    1 pkg dry yeast

    1/3 cup less 1 tbsp Splenda granular

    1 tbsp sugar

    1 cup milk

    1/3 cup + 3 tbsp butter, divided

    1 tsp salt

    2 eggs

    nonstick cooking spray

    1/2 cup Splenda granular

    2 tsp ground cinnamon

    3/4 cup raisins

    Combine 2 cups flour, yeast, and 1 1/4 teaspoons of the sugar in a large bowl; set aside.

    Combine milk, the 1/3 cup butter, and salt in a small saucepan; heat until the mixture reaches 120 to 130 degrees. Add liquid mixture to the flour mixture. Add eggs and beat at low-speed of electric mixer for 1/2 minute. Increase speed to high; beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic. This should take about 8 to 10 minutes. Shape dough into a ball and place in a bowl that has been sprayed with the cooking spray. Turn to grease the top. Cover and let rise in a warm place, free from drafts, for about an hour or until doubled in size. Punch dough down then divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8-inch rectangle.

    Melt remaining 3 tablespoons butter over low heat; brush half of melted margarine over shaped dough. Combine cinnamon and 2 teaspoons Splenda, stirring to blend; sprinkle half over shaped dough. Sprinkle with half the raisins. Roll up jellyroll fashion, beginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9-inch round baking pan coated with cooking spray. Repeat process with remaining dough, melted butter, Splenda mixture, and raisins. Cover and let rise in a warm place 30 minutes or until doubled in size. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool slightly, remove from pans, and serve warm.

    Enjoy!

    For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For other Sweet Treats, visit http://ladybugssweettreats.blogspot.com

    Posted by: Gourmet Grocery Online AT 10:47 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 12 March 2009

    www.allwinebaskets.com

    Dessert wines are typically served with a sumptuous dessert, but you can also enjoy it with some sweet foods or fruits. In in US, desert wines are said to have 14% and more alcohol content. Due to the high alcoholic volume, they have a high tax value.

    During the production of red wines, the wine makers see to it that the sugar and alcohol content is relatively higher than other wines. Serving dessert wines is an art. You should know the general difference between normal and dessert wines. The main rule is that dessert wines need to be sweeter than the dessert servings. It may not be a very bright idea to pair with chocolates that are more sugary than the wine.

    Some interesting facts about dessert wines

    1. They are created from special fruits, which get riped to make the wine. The type of fruits used to make a particular dessert wine mainly gives the flavor or essence to the wine.

    2. Table or dessert wines may contain less than 12% alcohol content. Such mild wines can be almost alternated for water or fruit drinks.

    3. The alcohol volume is directly connected with the ripeness of the fruit that is included in the making of the wines. Many dessert wines are classified as dry wines, as they do not have any spirits. Only fortified wines have spirit content due to the fermentation process.

    4. Unfortified dessert wines that are high in alcoholic content, such as Zinfandels wine are charged with higher taxes. But, not every dessert wine is an alcoholic beverage. Most wines are non-alcoholic in nature with only 5 to 8 percent alcohol content.

    5. They are definitely not limited to dessert tables. They can be enjoyed at all times.

    People who enjoy sweet dessert wine think, it is an excellent way to end a good meal session. Actually, dessert wines are separate from other type of wines due to their sweetness. They are very popular and people all over the world have started appreciating the wondrous taste of good quality desert wines.

    Some of the sugary sweet dessert wines for wine lovers:

    Muscat VIN De Glaciere 2004 - Made of pear and pineapple, and this superb wine is just right to have for dessert.

    Fiori Delle Stelle, Vidal Ice Wine 2003 - This wondrous ice wine made of delicious apricots and honey is the most favored that just melts in your mouth.

    Petit Vedrines Sauternes 2002 - This wine is very unique with its lovely pastel color and is made of caramel, coconut and honey. Such delicious dessert are often used to entertain hi-end guests or in late night parties.

    They go well with starter foods, such as mackerel, mushroom fondue and fritters. Typical dessert wines have a great fruity sweet taste, which lingers in your mouth, long after you have had the wine. Those first time wine drinkers can get some valuable wine related information from online wine portals. You can even buy some excellent quality desert wines on-line.

    Ian Love is from Online Wine Store, West Valley Wine which specializes in Australian White Wine

    Posted by: Gourmet Grocery Online AT 11:34 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 11 March 2009

    Divine Cheesecakes from The Fruit Company

    Remember the last time you had the Cheesecake Factory Oreo Cheesecake? Imagine serving your very own Oreo cheesecake at your next dessert party! Sometimes it is hard to come up with dessert ideas for your party or for your family. As it turns out, there are many secret recipes from your favorite restaurants that you can use for your own dinners, desserts, snacks, or whatever you want!

    Try the recipe below for Cheesecake Factory Oreo Cheesecake! There are many recipes similar to this one that you can find in secret recipe books. Impress your dessert party with this delicious recipe!

    The Cheesecake Factory Oreo Cheesecake

    Ingredients: 1 package (20 oz) Oreo cookies, 1/3 cup unsalted butter (melted), 3 (8 oz) packages cream cheese at room temperature, 3/4 cup sugar, 4 eggs lightly beaten, 1 cup sour cream, 1 teaspoon vanilla extract, whipped cream, additional Oreo cookies, halved (optional)

    1. Finely crush 26-30 cookies and set aside.
    2. Coarsely chop remaining cookies and set aside.
    3. Mix together finely crushed cookie crumbs and melted butter.
    4. Press cookie/butter mixture on the bottom and two inches up the sides of a 9-inch springform pan and set aside.
    5. Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy.
    6. Blend in lightly beaten eggs, one at a time, stirring by hand, to mix well after each addition.
    7. Stir in sour cream and vanilla, until well blended.
    8. Fold chopped cookies into the cheesecake batter.
    9. Pour mixture into prepared crust.
    10. Bake at 350 degrees for 55-60 minutes.
    11. Cool on wire rack at room temperature for about 15 minutes.
    12. Run a thin blade knife around the inside of the pan between the pan and crust, being careful not to cut into the cake.
    13. When cooled to room temp, refrigerate for at least 4 hours.
    14. Remove side from pan; garnish with whipped cream, and a cookie half.

     

    There are literally hundreds more recipes similar to this one for Cheesecake Factory Oreo Cheesecake. Imagine the time and money you can save by using these for your next dessert party idea or just family dinner. Just the cost of one dinner out is more expensive than bringing these hundreds of recipes to your own kitchen! We all can run out of ideas of what to eat and fall into the same old ruts of eating the same things over and over. Bring the restaurant home and take joy in knowing you can cook what the restaurants cook! You will love it whether you use the recipe exactly as is or create your own unique variations on these famous recipes. So next time you have dinner, top it off with the Cheesecake Factory Oreo Cheesecake for dessert!

    For more dessert party ideas -including the Cheesecake Factory Oreo Cheesecake

    Posted by: Gourmet Grocery Online AT 12:28 pm   |  Permalink   |  0 Comments  |  Email
    Wednesday, 11 March 2009

    Dean & DeLuca

     

    When it comes to great food one of the most overlooked aspect of the meal always seems to be, the fine desserts. There are so many wonderful sweets that can close a fantastic meal that it will be very difficult for you to actually settle on just one. The problem with this is that many of these sweets are just that, sweet. With divine cakes and decadent tarts and torts available on the back page of a fine menu, people often find themselves peeking prematurely just so they can get a sense of what is in store.

    Like A Sugar Kiss

    Fine desserts are like a sugar kiss, and they are made to tease and tempt your senses and love for all things yummy. Finding the right dessert for you may be a challenge, as there are just so many different types of treat that can be served at one time. Many restaurants today will have seasonal desserts which are sold at select times of the year. These are the best of the best, and knowing that they are only around for a brief time makes them far more necessary to be sampled. Good food can be found in many places today, yet it is the fine sweets at the end of this meal that are the most difficult for you to find. Not every restaurant is lucky enough to have their own pastry chef, so for this reason the ones that do have a distinct advantage.

    Never At Home

    If it is fine desserts that you are after, then you will need to keep in mind that they will not be found at home. You are going to need to go out, in order to taste what the great dessert chefs are offering for the evening. This is really nothing to someone that enjoys a good night out, and is always looking for the next big taste to come along. Good sweets are difficult to come by when you are dealing with many wonderful restaurants all vying to be the top dog on the block. What many of the owners fail to understand however, is that it is suppose to be the complete meal that sets the tone and that includes a solid dessert. If you are dining and you want to enjoy a nice cup of coffee after the meal, and the restaurant informs you that they are low on quality sweets this is definitely going to put a damper on the evening.

    Try It All

    In order for you to determine what is considered the king of the fine desserts, you are basically going to need to try them all. Try and get out and sample as much of these wonderful fares as you possibly can, and this will help you make an educated decision on what can be considered the best of the best. This may take a while as there are so many great eateries for you to explore, but you need to remind yourself that it is for the good of the dessert for there to be only one true king of sweets.

    Jeremy Harris writes home business, diet, dating and food related articles for the CB Kliks Store website at http://www.cbkliks.com

    Posted by: Gourmet Grocery Online AT 08:43 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 10 March 2009

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    Alaska king crab is one of the most popular dishes at seafood restaurants and buffets around the world. These magnificent creatures yield large chunks, of tender, snowy white meat, outlined by flecks of brilliant, bright red. It's delicate, soft flavor and melt in your mouth texture have made king crab prized by legions of refined palates. Fresh from the arctic waters off the coast of Alaska, nothing beats this delicious treat. This article discusses how to cook king crab legs, including grilling, boiling, steaming and baking.

    Harvested in the Bering Sea and beyond, these crustaceans are known for their copious amounts of rich, succulent meat.  They have a tender, delicate flavor and are an excellent source of protein. They are extremely low and fat and incredibly easy to prepare. 

    When first learning how to cook king crab legs, keep in mind that you really can't make mistakes. It's really simple; you'll be cooking like a pro in no time.  The first step, prior to cooking or prepping, is to allow the crab to thaw in your refrigerator overnight, or for at least 4 hours beforehand.  This step is only required if you purchase frozen legs.  Next, in order to make a savory and delicious meal, consider how you want to prepare your crab, as there are several methods. Also, do keep in mind that the vast majority of crabmeat you pick up at your local grocery store is already precooked, so you really don't have to cook them that long; you just need to reheat it.  Be careful not to overcook the meat, as it will end up flaky and dry.

    When cooking frozen meat, place it in a colander or steamer over boiling water. Frozen pieces have usually been precooked.  The pot you use should be filled about a third of the way with water. Once boiling, place a cover over the pot with the pieces in it and let steam for about ten minutes. You can also simply boil them in a pot of water, which has been lightly salted. Fill up a large pot with cold water and bring it to a boil. Add a teaspoon full of salt and any other seasoning of your choice, if you care to.  When the water starts boiling, add the crab legs and reduce the heat to medium. Let simmer for about six minutes.  Drain afterwards and eat with butter sauce.

    You can also grill your dinner.  This method of how to cook king crab legs is as simple as the ones above.  All you have to do is light up your grill and prepare the legs by brushing them lightly with olive oil on all sides, so they won't stick. Place them on the hot grill and let them cook for about five minutes per side.

    Legs taste excellent when baked. To do so, simply place the legs in a shallow baking pan in one layer.

    Place hot water in the pan, about 1/8 of an inch deep. Cover with foil and bake for around 10 minutes.

    As you probably noted, learning how to cook king crab legs is incredibly simple. It takes a few minutes and you'll have a meal fit for a king.

    Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet.

    From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious.

    Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.

    http://www.alaskaseafood.org

    Posted by: Gourmet Grocery Online AT 08:25 am   |  Permalink   |  0 Comments  |  Email
    Monday, 09 March 2009

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    Do you have a soft corner for great quality wine? Do you enjoy drinking wine frequently with family, friends and loved ones? If you love to drink wine, then all you got to do is find a swell wine store near you that offers all kinds of wine varieties.

    Good cheap wines are not very hard to find. You only need to know some subtle details about the different kind of wines and its availability. Nowadays, you can also purchase good quality cheap wines through reputable online wine shops.

    As there are numerous online wine portals, it is advisable to hunt for an authentic wine e-store that gives detailed information about different kinds of wines, which are available with them.

    Some of the advantages of online wine shopping are:

    Instant access to the wine stocks of numerous wine stores.
    Convenience of home shopping.
    Quick home delivery.

    Some easy tips for online wine shopping:

    1. Firstly, try to select those wines that are your personal favorites, and read about them.
    2. Give attention to new varieties and their manufacturing details.
    3. Some of the quality wines include Cabernet Sauvignon, Shiraz and Pinot Noir.
    4. Look up at the reviews of wine experts and public ratings of each wine.
    5. Online wine stores exhibit wine ratings, next to each of their wines.
    6. In addition, there are scores of websites that provide free information on cheap wines and related public reviews.

    Picking up exotic wine flavors is as much fun, as drinking wine. Hardcore wine lovers also tour wine vineyards in search of unique wines. There are many wineries in and around US that offer great quality wines with different flavors at cheap prices. The popular wine cellars across the world store vast quantities of wine, worth billions of dollars.

    Some of the popular wine yielding countries include France. There are hardly few places in France, which is devoid of vineyards.

    Three famous French wine areas include:

    Burgundy - Many vines grown in Burgundy have a historical significance, as during ancient times, the place was already famous for its vineyards that were cultivated by monks. Wines such as Pommard and Chambertin are quality drinks from Burgundy vineyards.

    Bordeaux - Another famous wine producing region in France, is Bordeaux, providing many renowned red wine labels. Some of them are Haut-Brion, Mouton Rothschild and Cheval Blanc.

    Champagne - In the northern side of Paris is the famed Champagne region. Names synonymous with wine lovers, such as Pommery, Veuve Clicquot and Moet et Chandon come from Champagne region.

    The most vital thing to remember, while selecting a wine is tracking down A-grade online stores that have your favorite wines from a specific region. The easiest way to choose quality wines is to mention the name of the wine in a search engine tool. Customers are also advised to be careful, while buying through online wine websites. It is best to purchase wines from genuine and popular wine e-stores.

    A sparkling glass of wine and dinner with your loved ones is a real heady combination, provided you have quality wines purchased from online wine shops.

    Posted by: Gourmet Grocery Online AT 07:49 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 05 March 2009

    NO SUGAR APPLE PIE

    Ingredients
    1 9-inch pie shell already baked
    12 oz thawed concentrated apple juice

    3 tablespoons cornstarch
    1 teaspoon Cinnamon
    1/4 teaspoon Allspice
    1/4 teaspoon Nutmeg
    6 large peeled, cored and thinly sliced baking apples
    2 tablespoons Butter or margarine

    Directions
    Start out by measuring just about 1/4 cup apple concentrate into a small bowl. Then stir in the cornstarch and all of the spices. Place the remainder of the apple concentrate into a large skillet with the apples. Simmer the mixture gently until the apples are just tender. Lightly stir in the cornstarch mixture until it gets quite thick. Stir in the butter. Pour into baked pie shell.

    Optional
    Top with whipped topping, nuts or your family's favorites!

    SUGAR-FREE RAISIN BARS
    Ingredients
    1 cup raisins
    1/2 cup water
    1/4 cup. margarine
    1 teaspoon. ground cinnamon
    1/4 teaspoon nutmeg
    1 cup all-purpose flour
    1 lightly beaten egg
    3/4 cup unsweetened applesauce
    1 tablespoon sugar substitute
    1 teaspoon. baking soda
    1/4 teaspoon vanilla extract

    Directions
    Combine the raisins, water, margarine, cinnamon and nutmeg in a sauce pan. Cook Cook the mixture until the butter is melted. Then continue cooking for an additional three minutes. Add in the flour, egg, applesauce, sugar substitute, baking soda and vanilla extract. Mix until well blended. Spray a 8" or 9" baking dish with non-stick cooking spray. Bake at 350 degrees F. Bake until golden brown. In about 25 to 30 minutes you will have delicious sugar free raisin bars. Enjoy!

    SUGARLESS CHERRY PIE

    Ingredients
    1 baked 9-inch pastry shell
    2 (16 oz.) cans pitted tart cherries (in water - no syrup)
    1 small box sugar-free cherry gelatin
    Sugar substitute to equal 4 teaspoons sugar
    1 large box cook & serve sugar-free vanilla pudding mix

    Directions
    Drain the cherries and keep the juice. Set the cherries aside. In a saucepan, combine the cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from heat and stir in the gelatin powder and sweetener until well dissolved. Stir in the cherries and transfer to baked pie shell. Cool completely. Store in refrigerator.

    Posted by: Gourmet Grocery Online AT 09:06 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 04 March 2009

    Similar to buying organic or fair-trade, buying ocean-friendly seafood is a choice that can make a difference today and tomorrow (especially when made en masse). The sustainable seafood definition of choice would be seafood that is environmentally friendly, is harvested with means that do not harm local habitats, and that is managed to preserve abundance and species health. Sustainable measures look like water closures, seasonal limitations, non-invasive crabbing pots, water ladders, and fishing quotas.

    Specific to Alaska, fisheries are well-managed, wild-caught populations are healthy and thriving, and fishing gear is used that limits unwanted capture and minimizes the destruction of surrounding habitats.

    As a consumer, you have power too. As discussed, the sustainable seafood definition if choice refers to how seafood species are farmed, caught, and managed. When going to your local grocery store, ask about where your fish is from and how it was raised. Perhaps they won't know, but they will start to take note if enough people are asking. How about printing a shopping guide off-line and carrying it with you while you make your purchases? You may not remember off-hand, which species are ocean-friendly, but with a helpful printout, you are sure to recall. Haven't tried something on the list? Venture outside of your known culinary realm and try an ocean-friendly newbie today. Then, buy responsibly and cook accordingly. Recipes using wild-caught or environmentally-responsibly farmed seafood are wide-ranging and sacrifice nothing in terms of flavor or quality. And fear not, with readily available options like wild-caught Pollock, your choice for the future of our seas, needn't be a hit to the wallet.

    Whether you serve your wild-caught Alaska cod poached in hard cider or baked with lemon caper white wine sauce, you can enjoy every bite knowing populations are well managed. Want a meatier fish? How about grilling ginger infused Alaska halibut, which has a firm texture and whose wild populations are healthy. Or Pan-poach your wild-caught Alaska halibut with a spicy piccata twist.

    The sustainable seafood definition discussed here is simple: environmentally friendly practices matched with well-managed populations. Let sustainably be a guiding factor the next time you venture down the seafood aisle.

    Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet.

    From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious.

    Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.

     

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    Posted by: Gourmet Grocery Online AT 08:35 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 03 March 2009

    Putting a little extra thought and attention into the selection and presentation of your gift makes it extra special and wine gifts are no exception. By selecting just the right type, and maybe adding a few extras, your gift will be especially appreciated! These tips and gift ideas will help you choose just the right gift for your occasion.

    1. When selecting a wine gift or gift basket, it's important to select wines from small, family-owned vineyards, where craftsmanship and quality are paramount, rather than opting for large, corporate vineyards.

    2. Thoughtful presentation is also a key element. You want your recipient to know how special they are, and your gift should reflect that in the way it's presented. Special presentation boxes and gift wrapping all reflect how much you value the recipient.

    3. Use a respected retailer. Don't make the mistake of simply walking into a liquor store and grabbing a bottle or two from the shelf. Specialized retailers are trained in the art of liquor and can help you make the best selection. Online retailers are a great choice, allowing you to take advantage of their expertise without leaving your home.

    4. Choose an online retailer who specializes in wine gifts and / or corporate gifts. Your online retailer will know which snacks and treats will make the best accompaniments to your bottle of red or white, and choosing a retailer who offers specialized gifts can save time while ensuring an excellent selection.

    5. Wine gift baskets. In addition to wine by itself, a basket from a knowledgeable retailer will include foods and accessories that are especially suited to the bottle you're giving. Gourmet treats, like bruschetta and nuts, make perfect accompaniments, and you can't go wrong with a gift that includes gourmet chocolate! For the person who loves to cook, select a gift basket that includes treats any aspiring gourmet chef would love, like special cooking sauces, sea salt, and a high-quality olive oil.

    6. Wine hampers. Another great gift idea, gift hampers may be packaged in rattan-type hampers for an impromptu gourmet-style picnic. Include bite-sized delicacies, like marinated olives or peppers, breadsticks, cookies, and other gourmet snacks. For a more party-like presentation, choose a gift hamper packaged in a special bucket, with chocolates and other snacks to celebrate the occasion.

    7. Corporate wine gifts. Corporate gifts are a great choice for corporate clients. And here's where presentation can really count. Gifts packaged in attractive, presentation-style gift boxes are the perfect gift for retirement parties, birthdays, thank-you gifts, and any corporate event, and truly reflect just how much you value that special client or employee.

    Wine gifts are a great way to show appreciation of the people in your life. By remembering these tips, your gift will be sure to be both appreciated AND remembered!

    Shop GiftTree for gifts for all your occasions.
    Posted by: Gourmet Grocery Online AT 10:44 am   |  Permalink   |  0 Comments  |  Email
    Monday, 02 March 2009

    If you think barbequing ribs is hard, read this article. I have eaten barbeque in half of the 50 United States and I've been cooking it for over 20 years. My grandfather first introduced me to barbequing when I was just a kid. Some people call cooking meat on a grill "barbequing", some call it "smoking" meat, and some people just call it "grilling" meat. Believe it or not, these terms aren't really interchangeable. They are all different methods of preparing what is generally known as "barbeque" and cooking GOOD barbeque is NOT easy.

    I could eat barbequed beef, pork, fish, or chicken every day. Good barbeque is amongst the best food on earth but my absolute favorite, bar none, is barbequed pork ribs. The smoky flavorful rib is untouchable when it's prepared correctly but really getting ribs correct can be easier said than done. It takes not only knowledge, but patience to get good barbequed ribs. Many people pull out the grill, throw some meat on it, slop sauce all over it, and call it barbeque. HA! Surely you jest!

    Barbeque Ribs: The Basics

    You probably need to get some practice before you really attempt to barbeque some ribs. Because of their relatively small amount of meat, they are very easy to mess up. It's probably best to start off with a bigger cut like a pork shoulder or Boston Butt. They are alot harder to burn and dry out and good choice to learn the fine art of seasoning. Yes, ribs can be difficult, especially if you try to rush them, but there is NOTHING better to eat. The pork spare rib, not the babyback, is my rib of choice. It's the first thing that people ask for when they ask for barbeque. There are a few ways to screw up ribs and I'll describe a few of them before you go getting any bright ideas about how you're going to prepare your own.

    Boiling

    This is the number 1 rib sin. I have known people to be arrested by the police and incarcerated for boiling ribs. In fact, some say that the reason the economy is so bad today is because members of Congress were boiling ribs in the White House.

    Broiling

    Using an open flame to cook ribs isn't barbequing, it's cooking. Many restaurants offer their "baby backs" prepared like this. Flame broiled ribs are kind of like crack cocaine: You may think you like it, but you really don't and it will ultimately kill you.

    Baking

    I have eaten ribs prepared in the oven but only because it was a choice between that and boiled squid. Anyone who tells you that they can get ribs from the oven that taste as good as ribs off a grill is either lying, crazy, or both. Ribs are prepared on a grill. Cake is prepared in an oven.

    Frying

    What?!?!?!?

    Barbeque Rib Recipe #1:

    If you didn't already know, barbeque is regional. It is different here in the South, than it is in Chicago or Memphis or New York. In the South, we prefer a dry rub on our ribs. Other parts of the country prefer them "wet" (more on that later). The main ingredient in just about any dry rub is paprika. Below is an easy dry rub for you to try. Some people don't care for a "spicy hot" barbeque so you can scale back the pepper or add some brown sugar to mellow it out.

    1/2 cup of paprika
    1 tablespoon of salt
    1 tablespoon of cayenne
    1 teaspoon of black pepper
    1 tablespoon of garlic powder
    1 tablespoon of garlic salt
    1 teaspoon of dry yellow mustard
    1 tablespoon of cumin You can also add some brown sugar if you want to mellow out the cayenne and black pepper.

    Mix your dry ingredients in a bowl. Don't be afraid to taste your mixture. If it tastes bad on your finger, it'll taste bad on your ribs.

    The first thing you'll want to do is rinse your rack (ribs) in cool water. If you're making spare ribs, there may be a boneless cut of meat on the underside of the rack. I usually trim that off and cook it separately. It cooks faster and makes for great samples or goes well in your baked beans. You'll also want to trim any excess fat off the ribs. Next, massage your rub into the ribs; don't be shy, get in there and rub 'em down good with the dry rub on both sides until you've got a good, thick coating. Next, wrap the slab up in plastic wrap and place it in the fridge overnight. Good barbeque is a two day process.

    Slow cook your ribs away from the direct heat on your grill. Start them with the meat side up. A good cooking time is about 6 hours at about 180-200 degrees. Unless you have a "rib rack" in your grill, you'll need to flip them about three quarters of the way through. You'll know when they're done when the meat starts to shrink and pull away from the bone. To keep them from drying out, mist them with a mixture of half apple juice and water once or twice while they cook.

    If you have a good barbeque rib recipe or have questions, PLEASE contact me at Tghini@gmail.com

    Posted by: Gourmet Grocery Online AT 12:35 pm   |  Permalink   |  0 Comments  |  Email
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