Bourbon Bacon Apple Tarts

Last week I had a wine tasting party with some friends and family.  The idea of throwing a wine tasting party started about a year ago when I was invited to a friend’s party.  Each month the group of friends will pick a different Country to them the party after (such as France, Italy, Spain, etc.).  In the past I have been to a couple different parties for Italy and a couple for France.  Those are so easy to throw after all and to coordinate with delicious appetizers and snacks.

To mix it up this time I decided to do Animal-Themed, meaning everyone who attends must bring a bottle of wine with an animal on the label, if they choose to drink that is.  It was a fun idea to mix things up!  It resulted in many different Countries and types of wine – someone even brought Champagne.  It was perfectly lovely!

So since I throw a party maybe once or twice a year, I like to go all out when I do.  This year, for one of the appetizers I decided to make Bourbon Bacon Apple Tarts with a Bourbon Whipped Cream.  I mention this because everyone at the party was raving about them.  They were truly an instant hit!  The recipe is available on Foodnetwork.com and is from Chef Brian Boitano.  Yes, Brian Boitano. Not only is he an amazing ice-skater he makes out-of-this-world amazing food!  I suggest you go there – now – and check it out!

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You know how people always say that when things taste good, they’re bad for you? And when things taste bad, they’re good for you?

Well, in the case of Kardea Nutrition, food not only tastes good, but it’s also very good for you.

Kardea’s snack bars deliver 50% more heart healthy soluble fiber than found in oatmeal, and each provides 1 gram of cholesterol lowering plant sterols.

Robert Leighton created Kardea in order to enable and empower people to manage their cholesterol naturally and nutritiously. Leighton founded Kardea as part of a personal mission to lower his own cholesterol. When he was 47, Leighton found himself moving from “border line” high cholesterol to outright high cholesterol, due to both diet and genetics.

Rather than rely on medication, Leighton took his love of culinary creations and belief in the science of natural cholesterol management and founded Kardea.

Kareda’s snack bars are available in four flavors: Banana Walnut, Chai Spice, Cranberry Almond and Lemon Ginger.

Each contains 1 gram of plant sterols, 7 grams of fiber with 5 grams soluble fiber, 3 grams of viscous soluble fiber (50% more viscous soluble fiber than oatmeal), and 7 grams of protein with 3.5 grams of soy protein.

Each bar is Kosher certified, has only 150 calories, contains no trans fat, and features a lower glycemic formulation. In addition, all are vegetarian-friendly and two, Chai Spice and Banana Walnut, are vegan.

I’ve tried ‘em all, and they are all great.

The Chai Spice is subtle and not to spicy, the Banana Walnut is the perfect blend of nutty banana flavors, the Cranberry Almond is a flavorful breakfast pick me up, and the Lemon Ginger will satisfy any sweet craving.

If your local Co-Op or other grocer doesn’t carry the bars yet, you can purchase them online here.

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Late summer is the perfect time to enjoy the bevvy of blueberries in stores.

Wild blueberries are typically found back east from Maine to North Carolina and into Florida, and the blueberry cousin, huckleberries, are taking center stage on the West Coast.

Whether you bake with them, cook them down into jams, or simply pop them in your mouth straight from the bush, blueberries are a delicious, nutritious treat a la Mother Nature. (I like mine straight from the bush, sprinkled over this.)

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What better way to combine two passions (environmentalism and chocolate) than through companies that make delicious chocolate treats that don’t impact the environment?

First up, Endangered Species, which donates 10 percent of net profits to wildlife habitat conservation projects. Their Supreme Dark Chocolate bar has 72 percent cocoa content in 3 oz., and is gluten free and vegan, and made with all-natural, shade-grown, ethically traded supreme dark chocolate. The label features chimpanzee artwork from Judi Rideout and is printed on recycled paper (see above photo). The chocolate is ethically or fair traded, guaranteeing the workers fair wages and humane working conditions. This product is also certified Kosher by Orthodox Union. On the inside of the label you can learn about the plight of the chimpanzee as well as additional information on Endangered Species Chocolate.

Green & Black’s, which was the first chocolate bar awarded with the British Fairtrade Mark in 1994, is another company that makes eco-friendly chocolate treats. I’m a caramel freak, so I’m partial to their Caramel bar, which blends classic caramel and cocoa-rich milk chocolate and add a pinch or two of sea salt to cut through the sweetness. It’s deliciously decadent and available in 3.5oz bars.

I buy both brands at my local Co-Op.

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On a recent trip, my husband and I stayed at the MacCallum House for two nights, which included breakfast for both of us the following two mornings.

But before I get to breakfast, let’s talk about the MacCallum happy hour (of sorts). Each room receives two $7 dining credits for use in the Grey Whale Bar & Cafe or the MacCallum House Dining Room, which can be used towards dinner, desserts or for a house specialty cocktail, beer or glass of wine. (Three years ago, the happy hour included a nice spread of cheese and crackers, this time, no vittles to go with the libations.)

On the first eve of our two-night stay, we used our tokens for locally-brewed beers before heading down the street to The Moosse Cafe, a restaurant we discovered and fell in love with on our last trip.

I started with the cream of broccoli soup, and my husband had the Caesar salad. Both were delicious.

The entree I selected, the pan-roasted Petrale sole with rice pilaf, wilted spinach, shallot confit and a tarragon-tomato brown butter, was perfectly proportioned and tasted amazing.

My husband selected the brined and seared pork chop with herbed-creamy polenta, braised Swiss chard, caramelized garlic and piquante sauce, which featured a unique yet pleasant taste (brining leaves the meat salty and not very pork tasting).

For dessert, we shared the house-made espresso chocolate chunk ice cream with sugar cookies, which our server kindly brought with a lit candle stuck in the middle, as we were in fact celebrating my husband’s birthday.

The next morning, we ate at MacCallum, where we both had the fresh-squeezed orange juice and I had the Buckwheat Crepes with Niman Ranch ham, Cypress Grove Lamb Chopper cheese, grilled green onions and Mornay sauce, while my husband had the Eggs MacBenedict, consisting of two poached eggs, house cured Canadian bacon and heirloom tomatoes on a house made English muffin with hollandaise sauce.

The crepes were out of this world good, and my husband raved about the Eggs MacBenedict (which I did not try because of the undercooked eggs).

That evening, we were back at MacCallum for dinner, where Russ spoiled us with glasses of N.V. Roederer Estate sparkling wine and a wonderful duck and gnocchi appetizer.

I enjoyed a mixed berry daiquiri while my husband had the Seasonal Field Lettuces salad with spiced hazelnuts, honey mustard vinaigrette, and Cowgirl Creamery Red Hawk cheese on hazelnut croûte.

For dinner, I had the Grilled Niman Ranch Pork Loin with fig port sauce, creamy mascarpone polenta and (the best) braised greens (I’ve ever had!), and my husband had the Roasted Rosie Organic Chicken with tarragon sauce and scalloped Yukon Gold potatoes with ham and leeks.

For dessert, we shared the Banana Split, made with three scoops of ice cream, chocolate and caramel sauces, whipped cream and candied hazelnuts (we chose the house-made chocolate malt, caramel-chocolate macadamia bark and peppermint-chocolate chunk flavors, all good, but the caramel-chocolate macadamia bark by far the best).

The next morning, we were back for breakfast, where we again started with the fresh squeezed orange juice.

This time, I had Lupe’s Breakfast Burrito, made with scrambled eggs, sausage, white cheddar, roasted red bell peppers, red onions, cilantro, (hold the) sour cream, hand rolled flour tortilla, guacamole and salsa, and my husband had the Cornmeal Pancakes with wild Mendocino blackberry jam and whipped hazelnut butter. My burrito was good, but not as good as the crepes I had the day before. The pancakes must have been good, because my husband devoured them before I had a chance to try them.

The abundance of fresh, local ingredients at both MacCallum and Moosse Cafe were amazing and delicious, making this trip one of the top dining experiences I’ve had in quite a while.

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To me, cherries are the best fruit ever. They’re fun to eat, good for you, and sweet enough to be considered a dessert. In fact, one cup of cherries is only 87 calories, and is a good source of choline, a nutrient in the B vitamin family.

Other stone fruits are equally tasty and offer their own unique benefits.

According to the USDA National Nutrient Database, one cup of sliced apricots is 79 calories and had both vitamin A and beta-carotene. One medium nectarine is only 62 calories and a good source of potassium. One medium peach is a mere 58 calories and also contains potassium and vitamin A. And one cup of sliced plums is 76 calories and contains vitamin A.

Stone fruits are everywhere right now–at the grocery store, at the Co-Op, and even highlighted on some restaurant menus.

Now that you know my stone fruit obsession (cherries)…what’s yours?

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Melon is a refreshing treat for breakfast, lunch, a snack or even dessert in the summertime. Most have a low calorie count (30 calories per 1/2 cup).

Choosing melons is a snap–be sure the melon you select feels heavy for its size, smells ripe, and yields slightly to gentle pressure at the stem end.

Ripe melons will keep for up to three days in the refrigerator.

Here are the most common melons you’re bound to encounter this summer:

Watermelon (pictured above)
Watermelons range in size from 8 pounds (Sugar Baby) to 20 pounds (Charleston Gray). Most have green skin marbled with yellow, and bright red flesh. They are at their peak from June through August.

Cantaloupe
These melons have raised, netted skin (the skin should be tan–if it’s green, the melon isn’t ripe) and orange flesh, and are available June through November.
 
Honeydew
Unripe honeydews will never ripen, so be sure to select melons that are fragrant and have skin that’s slightly tacky. These are available July through October.
 
Crenshaw
These melons are bigger (5 to 9 pounds) and globe shaped, with pointed stem ends, yellow skin, and golden-pink flesh. They are in stores July through October.

In my house, even my dog enjoys melons (particularly watermelon and honeydew–the sweeter the better!).
 

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Chocolat (2000), is about a single mother, Vianne (played by Juliette Binoche), and her six-year-old daughter, who move to rural France and open a chocolate shop across the street from the local church. Soon, the townspeople are imbibing and enjoying the treats. When a group of river drifters visit the town, Vianne teaches the closed-minded townspeople something about acceptance, and in the process falls in love with Roux (played by Johnny Depp).

Chocolat was directed by Lasse Hallstrom, who captured the magical pairing of Binoche and Depp, actors who shared a palpable chemistry that was enhanced by the delectable delights in the film. 

The film Chocolat, which was adapted by Robert Nelson Jacobs from Joanne Harris’s popular novel, also stars Dame Judi Dench, Carrie-Anne Moss and Lena Olin.

Chocolat a visual delight and offers delicious entertainment–calorie free! 

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Now that it’s warming up, it’s time for some frozen treats that are easy to make and good for you, too.

Equipment You’ll Need
Blender
Popsicle mold

The rule of thumb is to use 3 to 4 cups of cubed/chunked fresh or frozen fruit and 1/4 cup of fruit juice (fresh or frozen concentrate).

The combinations are endless:

• Fresh strawberries with fresh or frozen orange juice or frozen lemonade concentrate
• Frozen cherries and fresh pineapple juice
• Fresh mango and frozen lemonade concentrate
• Fresh or canned pineapple and fresh or frozen concentrate orange juice
• Fresh watermelon and frozen limeade concentrate

That’s just off the top of my head, so dream up your own, experiment and let me know what you come up with!

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When I was growing up, frozen yogurt (or fro yo, as some people call it) was all the rage–my friends and I used to visit the local Penguins every weekend.

I can think of three frozen yogurt places within a five-mile radius (all conveniently located near where I live, by the way).

Just the other day, my husband and I caught YogurtaGoGo’s soft opening (no pun intended), and we checked out Mochii Yogurt a couple of times back when they first opened. And Yogurtopia is so close to where I live it’s downright dangerous.

The reason frozen yogurt is making such a strong comeback is probably due in large part to the fact that most of these yogurts are non-fat and boast real yogurt cultures.

The “friendly” cultures in yogurt, L. bulgaricus and S. thermophilus, are what give yogurt its special properties.  These cultures help digest the naturally occurring sugar (lactose) in milk.

The yogurt is tangy, with a European-style taste and texture. It’s also delicious!

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