"All you need is love. But a little chocolate now and then doesn't hurt." - Charles M. Schulz
It is a new year, new decade, and we have some new things in store for you!
First, this news update is going to inspire you with classic Valentine's love! Our theme is Chocolate & Cherries! We offer two timeless, romantic treats you can easily prepare for your loved one, plus a sale on some key ingredients...
We also want to tease you a bit too! We will have some new items to share with you in the coming months - think new updated olive oils, balsamics, and a new tapenade line! Will that be enough to hold your attention?
A February Special!
Everyone knows Cherries, Chocolate and Valentine's Day go together like peas and carrots, so to commemorate the month of love, we have a sale going on at Nan's. For the month of February we have taken
each bottle of
Black Cherry Balsamic Vinegar
Dark Chocolate Balsamic Vinegar
. That's the tall bottles or the small bottles, folks!
and make your purchase by the end of February!
Remember, purchases of $50 or more qualify for FREE SHIPPING!
Shrimp for Two with
Balsamic Cocktail Sauce
We love traditional cocktail sauce with horseradish as much as anyone, but we are here to tell you there is another way to serve shrimp that will surprise you! Consider instead a rich complex sauce with a sweet/hot component quite different from horseradish. You may not go back!
One bit of advice - you can whip this up in no time and serve right away, the sauce is quite simple. However, like with any sauce, you are better off letting it sit for a few hours in the fridge before serving - the flavors will 'meld'.
Mix the first three ingredients in a small bowl, allow to chill for a couple of hours in the fridge (flavors will meld). Carefully spoon a small amount into the bottom of two martini glasses - you will end up with extra cocktail sauce. Arrange 6 shrimp evenly around each glass. Garnish with parsley, if desired.
Serves 2 as an appetizer.
If you haven't tried making traditional chocolate truffles, you may be surprised at how easy they are. Essentially you make a simple 'ganache' of melted chocolate and heated cream, which is then cooled. The cooled filling is then formed into small balls, and coated with cocoa powder. Truly, something this decadent doesn't get any more effortless!
The twist for these truffles is the use of balsamic vinegar, which adds a punch of intense flavor. In our recipe blog we made this using our Raspberry Balsamic, but this cherry/chocolate version is awesome too!
Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the Black Cherry Balsamic Vinegar. Cool the chocolate in the refrigerator for one hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
With a spoon scoop out a small amount of chocolate. Use your fingertips to shape into balls about the size of a large cherry. Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles on a serving dish or store in an airtight package.
Makes about 36 truffles.
|Happy Valentine's Day!
Take Care & Happy Cooking!
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Find the Gourmet Gypsies
(unless noted, events listed are in California)
February 7, 8, 9
February 15, 16, 17
February 14, 15, 16, 17
February 21, 22, 23
February 28, 29
- Santa Rosa
March 6, 7, 8
March 14, 15
March 20, 21, 22
- Santa Rosa
March 28, 29
- San Juan Bautista
April 3, 4, 5
April 18, 19
April 24, 25, 26
This list is current as of our early February publication date.
Additions & cancellations occur, so be sure to check our website for the most accurate information. You will find our
show list here.
Don't forget about our ever expanding
of easy recipes! The recipes are indexed to our products!
to see what we have added since our last newsletter!