Category Archives: New Products

Sponsored Post: Crunchy, Delicious Pazazz Apple Pickles

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You'll wonder how you ever lived without these pickled apples topping a sandwich.
You’ll wonder how you ever lived without these pickled apples topping a sandwich.

Sure, back in the day, Peter Piper picked a peck of pickled peppers.

But today’s more learned Peter Piper would surely pick a peck of pickled apples instead.

Especially in the form of these additive “Quick Bread-And-Butter Apple Pickles” that are made with Pazazz apples, that brilliantly ruby red variety with flashes of yellow-green, an arresting crunch, and a burst of sweet, tangy juiciness.

This snappy, late-season apple that’s descended from the popular Honeycrisp, is at its flavor peak now through June. Lucky for you, Pazazz apples are easy to find at Albertsons, Safeway, and Vons.

February is an especially appropriate time to indulge in them, too, because it’s National Cancer Prevention Month. Pazazz has partnered with the American Institute of Cancer Research to promote the benefits of a diet rich in foods high in fiber and antioxidants such as fresh apples that are thought to reduce the risk of certain cancers.

When enjoying apples, don’t toss the peel, a valuable prebiotic that induces the growth of good-for-you microorganisms to ensure a healthy gut.

Late-season Pazazz apples to enjoy now.
Late-season Pazazz apples to enjoy now.

Indeed, the flesh and peel star in this easy-as-it-gets pickled apple recipe. When I received a sample of Pazazz, I wouldn’t wait to highlight them in this genius recipe by Amy Traverso, food editor of Yankee Magazine.

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Buzzing Over Beehive Cheese

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Cheddar rubbed with New Mexico Hatch chiles and chile powder -- from Beehive.
Cheddar rubbed with New Mexico Hatch chiles and chile powder — from Beehive.

Creamy cheddar flavored with everything from espresso to bourbon, and porcini to Earl Grey tea. If that doesn’t perk up your cheese board or grilled cheese game, nothing will.

Those imaginative products and more are the handiwork of Beehive Cheese, an award-winning creamery that gets its name from Utah’s nickname, the Beehive State (who knew?), and its creativity from founders Tim Welsh and his brother-in-law Pat Ford.

The two guys went all in on cheese-making after the dot-com collapse did a number on their former software and real estate businesses. They had little cheese-making experience at the time, but didn’t let that stop them, getting help from the Western Dairy Center, a leading cheese research institute. They also had the good sense to partner with fourth-generation dairy, Wadeland South, which raises Holstein and Jersey cows for their rich tasting milk.

Because the two were learning as they went, they had no fear when it came to experimenting with what a cheese could be.

The results are unique and delicious cheddar flavors, as I found when I received samples recently.

All the cheddars are creamy and semi-firm, so they’re easy to cut into neat slices for nibbling or stacking atop a sandwich.

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What I’ve Been Drinking of Late, Part 16

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A Pinot Noir worth rolling the dice for.
A Pinot Noir worth rolling the dice for.

2019 Barra Pinot Noir Mendocino

Silky on the palate, and redolent of cassis, black cherries, lavender and a hint of graphite, the 2019 Barra Pinot Noir ($24) from Mendocino is food-friendly yet delightful enough to sip all on its own to unwind after a long day.

Aged 14 months in 20 percent new French oak, it has a subtle vanilla note and an elegant, smooth finish, as evidenced in the sample bottle I received.

The late Charlie Barra founded his namesake winery, planting his first vineyards in Mendocino in 1955. He is considered the godfather of Mendocino grape-growing for his leadership in pioneering more efficient and sustainable methods, and for promoting organic practices.

The legacy of his 350-acre estate continues under the management of his widow Martha Barra, who just celebrated her 80th birthday last year.

Pick up a bottle from the winery’s online store or Wine.com.

Cheers: Celebrating the Year of the Tiger with Peking duck with hoisin sauce? This wine will ensure it’s a harmonious one.

2020 Biltmore Estate Albarino

A visit to Asheville, NC isn’t complete without touring the historic Biltmore Estate, a sprawling 250-room French renaissance chateau built by the Vanderbilt family in 1889. Its 8,000-acre grounds and gardens were designed by Frederick Law Olmsted, considered the father of landscape architecture who designed New York City’s Central Park.

This storied estate is also home to a winery, built on the site of what was once a dairy. It’s where visitors can now enjoy tastings, as well as behind-the-scenes tours.

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Three New Things to Try In the New Year

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Momofuku instant noodles that cook in 4 minutes, which I garnished with fresh green onions.
Momofuku instant noodles that cook in 4 minutes, which I garnished with fresh green onions.

Momofuku Noodles and Chili Crunch

After reading that the initial release of Momofuku Noodles sold out in a flash, then had a wait list of tens of thousands of folks, well, I had to buy some when an ad popped up in my social media feed that they had been restocked. Because, yes, I am that kind of person.

Plus, when the irrepressible chef of the Momofuku restaurant empire, David Chang, develops a product, your curiosity can’t help but be stoked.

The instant noodles were initially available on the Momofuku online store, but are gone now until future restocking. However, they are still available at Target for about $9.49 for a bundle of 5 packets.

They come in three varieties: Spicy Soy Noodles, Soy & Scallion Noodles, and Tingly Chili Wavy Noodles.

I purchased the Soy & Scallion Noodles. Each packet of the wheat noodles serves one at 320 calories total. And they couldn’t be easier of faster to make. Just boil them in water for 4 minutes, drain, then stir in the seasoning packet plus freeze-dried scallions.

The noodle packages.
The noodle packages.

The curly, white, modestly wide noodles are very supple and bouncy, nearly akin to fresh noodles but with slightly more sturdiness. The seasoning packet is soy sauce-based and added a savory, homey taste.

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What I’ve Been Drinking of Late, Part 15

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Deep, dark ruby and slightly fizzy in the glass, this Lambrusco is made for celebrations.
Deep, dark ruby and slightly fizzy in the glass, this Lambrusco is made for celebrations.

Lot 841 Cameron Hughes Reggio Emilia Lambrusco

A red wine that you drink chilled? Yes, indeed, that’s the case with Lot 841 Cameron Hughes Reggio Emilia Lambrusco ($15).

Lambrusco is an ancient Northern Italian grape dating back to the time of the Etruscans. It can be cloying, but thankfully this sample bottle leans drier yet with still ripe jammy fruitiness. Deep, dark ruby in the glass with a touch of viscosity on the palate, the wine is mildly fizzy, too.

It sports notes of candied raspberries, cranberries, black tea, and almost grape lollipop. It is an easy-drinking red wine with mild tannins that would be ideal for folks who normally shy away from reds. It’s almost like a more rugged, heftier Beaujolais Nouveau.

Find it on the Cameron Hughes site.

Cheers: Serving Cornish game hens, pheasant or porchetta for the holidays? This would pair well and please many palates.

Steenberg Sparkling Sauvignon Blanc

For fun, delicious and affordable alternative to Champagne for New Year’s Eve, look to South Africa’s zippy Steenberg Sparkling Sauvignon Blanc ($16).

A lively tasting way to usher in a new year.
A lively tasting way to usher in a new year.

With the fragrance of melon and citrus, this is like summer in a bottle.

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