Yes, this is pretty much how I ate this fantastic spread.
See that hazelnut spread above?
I’d like to tell you that I came up with all sorts of inventive ways to use it in baking. But the truth is that I ate that entire jar of Nuubia Hazelnut Spread simply by the languid spoonful, day after day, until it was emptied.
I’m not ashamed. Because it was that irresistible.
So forget braving the malls today. Just do yourself a favor and go Nuubia’s online site to order a jar instead — for yourself or your chocoholic friends. Or take a trip to the Nuubia store/cafe, which just opened this year in the lobby of the Twitter building in San Francisco, or to its Pleasanton headquarters that has an artisan kitchen.
Not your usual turkey.
Call me crazy, but I guess I am one of the few people out there who actually likes to eat turkey on Thanksgiving Day.
After all, if you take the time and spend the money to acquire one that’s pasture-raised, possibly even of heritage breed background, and cook it right, you are richly rewarded with meal upon meal of relatively lean, flavorful meat, and a large carcass just made for making gallons of soup.
Which is probably why I have never cooked a turducken.
Apple-cranberry galette ($32) from Manresa Bakery. (Photo courtesy of the bakery.)
Pre-Order At Manresa Bread Bakery
Yes, Manresa Bread Bakery in Los Gatos is now taking online pre-orders for breads and pastries up to two weeks in advance.
For Thanksgiving orders, you can pick up your items anytime from Nov. 20 to Nov. 25. Just note that the bakery will be closed on Thanksgiving and the day after that holiday.
For those of you in Santa Cruz, you can even choose to pick up your items Nov. 25 at the bakery pop-up at Assembly in Santa Cruz.
The super-sized kouign-amann. (Photo courtesy of Manresa Bakery)
Items that can be ordered ahead include baguettes, brioche rolls, almond croissants, apple-cranberry galettes, pumpkin loaves, pumpkin pie, and even a giant version of the kouign-amann ($28) that feeds 6 to 8 (or probably one in my case).
Stock Up on Pies and Cakes To-Go at Presidio Social Club
Up in San Francisco, Presidio Social Club is also making it easy to enjoy fresh-baked pies and cakes this holiday season.
Individual cakes made with dessert wine, whole grapes, and a new red grapeseed flour blend.
You probably know the name White Lily as the go-to flour Southerners swear by for the most tender biscuits.
Now that Southern institution has introduced its first new flours in 130 years.
Partnering with Shepherd’s Grain, a group of wheat growers in the Pacific Northwest, White Lily has created three new flours: Wheat and Red Grapeseed Flour Blend, Wheat and White Grape Seed Flour Blend, and All-Purpose Wheat.
The non-GMO wheat is grown sustainably. You can even plug in a code printed on each bag of flour into the Web site to find out information about the farmers who grew the wheat for your specific bag of flour. For instance, I tried a sample of the Wheat and Red Grapeseed Flour Blend, which was made with wheat grown by Cherry Creek Ranch in Washington, Spokane Hutterian Brethren Inc. in Washington, and RattleSnake Ranches in Idaho., all of whom have operated for generations.
Grapeseed flour is gluten-free, but of course not when it’s mixed with all-purpose flour, as is the case with these blends. But what’s great about the blends is that they have been formulated so that you can use them 1:1 in place of regular all-purpose flour in any recipe. Grapeseed flour also is purported to be high in antioxidants.
I was most eager to try out the Wheat and Red Grapeseed Flour Blend because of its subtle purple color.
Take a taste of Sopressata Calabrese.
Brothers Steven and Eric are the fourth generation of Bavas to hand-craft a spicy Italian dry salami specialty known as sopressata Calabrese.
Their grandfather brought the recipe to America after immigrating to Chicago from the small mountain town of Simbario in Calabria, Italy. Every winter following Christmas, the whole family gathered to whip up a batch, which would then be served at every special family occasion throughout the year.
Now, the brothers are making that same cured sausage in small batches in Los Angeles and selling it via a small select group of retail stores.
Recently, I had a chance to try Bavas Brothers Sopressata Calabrese.
Deep ruby red, the squat sausage is firm and chewy. It’s full of sweet porkiness, along with a good jolt of peppery spice that builds the more you chew.