Sweet, delicate and buttery Clair de Lune cookies.
Clair De Lune Cookies
Crumbly, crisp and utterly melt-in-your-mouth, Chateau Bakery’s Clair de Lune cookies are the perfect holiday treat to share with co-workers or to thank your holiday dinner host.
The sugary butter cookies, which were first made in a small European bakery in 1898, are now made in Burlingame by Esther Buss, a former consumer marketing professional who’s been baking since she was a child.
I had a chance to sample the cookies, which are made with just cane sugar, flour, butter, sea salt and vanilla. They’re delicate and disintegrate in your mouth even more than your average meltaway cookies. Rolled in sugar, they are super sweet. A smidge of sea salt adds a refined touch.
Enjoy them with coffee, tea or even sparkling wine.
The cookies are available online, as well as at retailers including Lunardi’s, Mollie Stone’s and Draeger’s. They are priced at $9 for a package of 15 cookies; $25 for a large gift tub of 28 cookies; and $5 for a mini gift tub of five cookies.
Round Pond Estate’s Pomegranate Syrup
Imagine the super concentrated fruity taste of pomegranates without having to ferret out all those plump seeds to enjoy it?
A prime rib to end all prime ribs. From Snake River Farms.
Consider this the Maserati of meat.
Luxurious, extravagant and a work of art in its own right.
This is the Snake River Farms American Kobe Gold Grade Eye of Ribeye Roast.
At nearly $400 for a 6 1/2- to 7-pounder, it’s meat that makes an entrance. Especially on an important holiday.
I actually had a chance to try a sample of the roast recently. I don’t think I’ve ever cooked a cut of meat worth this much. My kitchen almost felt unworthy.
What accounts for its sky-high price tag? First, it’s American Kobe, which is Japanese Wagyu crossed with American Angus. Second, it’s gold grade, meaning it’s more marbled than than any other roast the Idaho-based company sells. Third, it’s aged, hand-trimmed and limited in quantity.
AgLocal’s Moroccan lamb sausages get roasted in the oven for an easy weeknight meal.
As much as we’d like to eat local, sustainably-raised meat regularly, it often takes going the extra effort to do so.
Usually, it requires driving out of the way to a specialty store.
Now, San Francisco’s AgLocal makes it much easier to enjoy farm-fresh meat and to support local family farms by delivering a box right to your door.
All the meat comes from pasture-raised animals. The meat offerings, shipped frozen most of the time, are available in four different boxes, each of which includes a different selection: “Family Style” (favorite cuts to appeal to all members of the family); “Grill Master” (ribs, chops and steaks); “Fit and Lean” (brisket, flank steak and the like); and “Farmer’s Pick” (more esoteric cuts such as lamb breast and smoked shanks). Each box comes in two sizes, either 7 pounds ($85) or 14 pounds ($150).
A look inside my “Fit and Lean” box.
AgLocal currently delivers to California, Arizona, Idaho, Oregon, Nevada, Utah, Washington and Wyoming.
How’s this for an alternative to the usual turkey for Thanksgiving?
Tired of turkey for Thanksgiving?
Or tired of it being dry and a total letdown?
Then, give the bird the heave-ho and turn your attention to the pig instead.
Ham is too predictable. But a crown roast of pork? Now, that’s not only an unexpected pick, but a dramatic one to boot.
Now, imagine one from heavily marbled Kurobuta pork. Now, we’re really talking.
Recently, Snake River Farms sent me a sample of its crown roast to try. It’s the first one I’ve ever cooked. Now, I’m wondering: What took me so long to discover this show-stopping hunk of pork?
Woodhouse Chocolate says “boo” in the sweetest way.
Woodhouse Chocolate in St. Helena has long been one of my favorite chocolatiers.
First off, its chocolates are incomparably smooth and creamy.
Second, its shop on Main Street is like the Tiffany’s of chocolates. They are displayed like precious jewels, making enjoying even one bonbon feel like such a special indulgence.
When samples of its Halloween offerings arrived on my doorstep to sample, I couldn’t wait to dig in.