Food & Drink

Awesome Floss

Author: Kirsten K., Coffee, Food, Food & Drink, Holidays, Hot Drinks, Sweets

Happy New Year, Swooners! Unfortunately, I spent much of my time over Christmas and New Year’s recovering from illness, so I wasn’t able to schedule our annual holiday posts, but I found comfort in sipping my new favorite drink: the Juniper Latte. I swoon over the scent of evergreen, but never thought it would grace my Grande until I saw this seasonal brew on Starbucks’ menu. Once I experienced the flavor of winter foliage, I wanted MORE of this “treet,” but adding pumps of the juniper syrup to my coffee order also meant adding unwanted sweetness, so I began to look online for a juniper extract to jazz up my java. That’s when I discovered Nature’s Flavors.

I ordered juniper in the form of an organic flavor concentrate (which works like a charm in my latte), but fell down the rabbit hole while exploring the many extracts, oils, syrups, powders, and other natural and organic flavors offered by the company. There were so many to choose from in such a variety of forms that I had to create a spreadsheet to make sense of them all! In addition to evergreen essences like juniper and pine, they have an endless assortment of fruit, vegetable, herb, spice, floral, liquor, and baking flavors, as well as surprising options running the gamut from acorn to zabaglione.

I wanted to try them ALL, but before I broke the bank buying up bottles, I found that they offered many of their flavors in the form of “floss.” Cotton candy may be referred to as candy floss or fairy floss in some parts of the world, but it’s still the same fairground staple we know and love, and it provides a light and (f)airy vehicle for sampling all types of tastes (Alfredo, anyone?). Naturally, I gravitated to the florals: jasmine, lavender, orange blossom, rose, violet…and one I’d never tried before—apple blossom. Awesome!

Nature’s Flavors also carries juniper cotton candy floss, but next time I might try something more daring, like dragon fruit, or bold, like bay. With their slew of selections, I won’t need a reminder to floss daily.


Stuff Worthy Of Our Notice™ in this post:

Nature’s Flavors Cotton Candy Floss

 

For the do-it-yourselfers, Nature’s Flavors offers all natural and organic cotton candy sugars. Click here for some more fun ways to floss.

 

Good Sport

Author: Kirsten K., Food & Drink, Holidays, Sweets

One of Kirsti’s favorite scenes in the movie Throw Momma from the Train occurs when Billy Crystal’s character, Larry, declares that he’s going to kill the mother of Danny DeVito’s character, Owen. Before going after her, Larry asks Owen if he wants anything, and Owen replies, “You can get me a Chunky.” Pre-murder snack aside, this struck both of our funny bones, because who eats a Chunky?

I had personally never tasted the tubby trapezoid of Nestlé milk chocolate with peanuts and raisins, because 1) raisins, and 2) see #1. However, it became a running joke with Kirsti and me, and we started gifting each other a Chunky on birthdays and special occasions. I tried one and was surprised to find that I…liked it. I didn’t love it, and I never went out and bought one for myself, but the combination of creamy chocolate, crunchy nuts, and—yes—chewy* raisins tickled my taste buds.

Years later, I was introduced to Ritter Sport chocolate and swooned over their marzipan bar. It’s still one of my favorites, because the precise temper gives it a pleasing snap, and the chocolate-to-almond-paste ratio is just right.† Designed by Alfred Ritter and his wife Clara to “fit into every sport jacket pocket without breaking,” each perfect, 16-square grid of Ritter Sport chocolate is both sweet and satisfying to those of us chocophiles with OCD tendencies.

I’ve sampled many of their flavors, from Yogurt and Cornflakes, to Espresso and Caramel Mousse, so—despite the “currant” situation—I decided to give their Milk Chocolate with Rum Raisins & Hazelnuts a try. It tasted like a sophisticated Chunky and I found it delicious, raisins (gasp!) and all. It has the familiar smooth milk chocolate and crunchy nuts, but there’s a reason they call this bar “The Tipsy Chocolate.” Before mixing in the raisins, they are soaked for hours in Jamaican rum. There is also rum in the chocolate, and the boozy flavor is surprisingly strong. I like to call it a “drunk Chunky.”

I don’t come across Ritter Sport’s Rum Raisins & Hazelnuts very often, which is probably a good thing (chunky isn’t just the name of a chocolate bar). The combination of rum and raisins seems to have become associated with the Christmas season, because I only see this bar at World Market and my local German deli during the holidays, so if you’re going shopping for international treats, be a good sport and ask me if I want anything, but don’t laugh when I say, “You can get me a Ritter.”


Stuff Worthy Of Our Notice™ in this post:

Ritter Sport Milk Chocolate with Rum Raisins & Hazelnuts

 

*It seems that what I actually don’t like are “plump” raisins. If they are completely dried to the point that they’re dense and chewy, I can handle them.

†Try to get a fresh package, because the marzipan is sometimes dry in older bars.

 

Fantastical Botanicals

Author: Kirsti Kay, Cocktails, Entertaining, Food & Drink, Spirits

I’ve always been a gin girl. My parents are gin people and their parents were gin people. To me, there is nothing more perfect than a well made G&T. Friends say they drink vodka because they don’t like the taste of alcohol, and that is precisely why I don’t care for the stuff—it doesn’t taste like anything. The spicy juniper notes of gin tickle my nose and make my taste buds sing. But vodka…it’s just a tasteless way to get a buzz. Vodka has been largely left out of the craft cocktail craze, but move over aged sherry and Aperol, because Ketel One is trying to change that.

Enter Ketel One Botanical, a trio of new vodkas distilled with real botanicals and infused with natural fruit essences. The triumvirate includes Grapefruit & Rose, Peach & Orange Blossom, and Cucumber & Mint. As anyone who reads this blog knows, this is classic Swoon Society territory, so Kirsten and I set out immediately to see if there was any swooning to be done.

Kirsten surprised me one night by coming over with the Grapefruit & Rose vodka. The label is so pretty, you would not recognize this as a brand that is available in your local CVS. What separates Ketel One Botanical vodkas from other flavored vodkas is that fruit essences and herbs are distilled into the spirit, giving the vodka a clean taste that isn’t sugary or artificial (think La Croix or Spindrift avec alcohol). It’s refreshing and delicate—a perfect foil for tonic or, if you are looking for a lower calorie drink, a splash of soda water. There are no carbs, and only non-GMO grains are used. And, at only 73 calories a serving, it’s a skinny drink too.

We made our first cocktail. The rose flavor was not too forward, so don’t be afraid to try it, even if you aren’t a person who loves the taste of roses in your food (like we do!). Put lots of ice in a goblet or lowball glass, garnish with a wedge of grapefruit and an organic rose petal, and then charge your guests $16, since you are now a purveyor of craft cocktails!

We soon purchased the other flavors. The Peach & Orange Blossom was the favorite among our friends who tried them. It was the most accessible, flavor-wise, and the essence of peach is quite lovely. I really love the Cucumber & Mint because this summer was a hot one and it was so nice to have an ice-filled cocktail with a long slice of cucumber and some mint sprigs outside in the evening. To be honest, the Grapefruit & Rose is probably my least favorite,* only because the rose flavor is almost too subtle to be detected. I will be keeping all three flavors in my home bar, though. They are a big hit!

Step away from your rosé, folks! Back away from that bourbon! Cast aside your Campari! Vodka is back, Baby! I never thought I would say that. I hope I don’t read that they are going to re-launch Tequiza next week. Some things, like Bruce Willis singing the praises of Bartles & Jaymes wine coolers, Zima, or even my ’80s hair need to remain a distant high school memory.


Stuff Worthy Of Our Notice™ in this post:

Ketel One Botanical Vodkas

 

Ketel One vodkas are available at BevMo and most supermarkets and liquor stores.

 

*Note from Kirsten: The Grapefruit & Rose is my favorite. 😋

 

Reap What You Soma

Author: Kirsten K., Cold Drinks, Food & Drink, Wellness

Like much of the country, we in Southern California are experiencing a seemingly endless series of summer heat waves. To add insult to injury, the air conditioner in my 14-year-old Beetle broke and I decided it wasn’t worth the money to fix it when I plan to buy a new car soon, so I chose instead to invest in another essential for surviving the summer: water.

I’d read about the Soma water filtration system on Tim Ferriss’ blog in 2012, but didn’t get one for myself, because I’ve had a high-quality, under-the-sink purifier for years. However, it’s wedged between the water pipe and the wall, making it a pain to change the filter (not to mention the slow leak that remained out of sight and undetected until water had seeped under the wooden floorboards halfway across the kitchen), and I started noticing a slimy build-up developing within the faucet pipe. Yikes!

That’s when I made the switch to Soma’s sleek countertop dispenser. Its BPA-free plastic reservoir holds a filter made from 65% plant-based, renewable materials that provide clean, great tasting water in minutes. The design is elegant and innovative, with a lid “door” that automatically opens while filling from the faucet, then closes when done. The shatter-resistant, borosilicate glass carafe makes a stylish serving vessel that holds 48 oz. (6 cups) of purified water and happens to nicely complement the shape of my tavern shrub glasses. Plus, unlike my under-the-sink model, it quickly disassembles for easy cleaning.

I swear that I’m not affiliated with Soma in any way, but their water filtration system is one of the best purchases I’ve made in years! Since buying their glass carafe and filter, I’ve been drinking water more regularly than I can remember. And with several affordable options to choose from—including family-friendly plastic pitchers that hold 6-10 cups, a portable water bottle with protective silicone sleeve, and their new brew bottle for making coffee and loose leaf tea on the go (want!)—there are Soma-ny ways to hydrate.

If all of that weren’t enough, you can sign up to receive replacement filters by mail every two months, and each time you purchase a Soma filter, they donate to charity: water, which works to provide sustainable, clean water in developing countries. I’ll drink to that! So be sure to water daily and frequently in this heat, because you aren’t the only one who’ll reap what you Soma.


Stuff Worthy Of Our Notice™ in this post:

Soma Water Filtration Systems

 

Soma products are also available from Amazon and Bed, Bath & Beyond.

 

Lemon Aid

Author: Kirsten K., Dessert, Entertaining, Food, Food & Drink, Holidays, Recipes, Sweets

Today is National Ice Cream Day, and whether you plan to celebrate with scoops of the dairy-derived dessert or pints of a plant-based alternative, I’ve got a sweet and simple recipe that you can squeeze out in mere minutes.

Many years ago, my brother-in-law’s co-worker shared his “secret” formula for a foolproof hot weather treat: lemonade ice cream. It is embarrassingly easy, utterly unsophisticated…and absolutely awesome!

With its cool, creamy texture and tart, refreshing flavor, lemonade ice cream is the perfect summertime sweet. The recipe involves just two ingredients, two pieces of equipment, and two minutes of your time—it’s almost too good to be true!

If you’re looking for a last-minute dessert, it’s lemonade ice cream to the rescue. You can blend up a batch for your next seasonal social and still have plenty of time to enjoy the lazy days of summer (emphasis on “lazy”). And when guests are swooning from the heat, start spooning up this treat and you’ll render lemon aid.


Stuff Worthy Of Our Notice™ in this post:

LEMONADE ICE CREAM

Ingredients:
One half-gallon of vanilla ice cream*
One 12 oz. can of frozen lemonade concentrate

Equipment:
Large glass or metal bowl
Large mixing spoon

Directions:
Place bowl in freezer for 30 minutes or more before preparing recipe (recommended, but not strictly necessary). Set ice cream on counter at room temperature for about 10 minutes to soften. Remove bowl and lemonade concentrate from freezer. Empty entire carton of ice cream and full can of lemonade concentrate into the bowl. Mix together with spoon until blended (I prefer a uniform mixture, but my sister likes to gently fold in the concentrate, stopping when there are still random chunks of vanilla ice cream and frozen lemonade in the mix). Cover bowl and return to freezer for at least an hour to set before serving. The consistency will be a little softer than that of regular ice cream. Serve with a slice of lemon or a strip of candied lemon peel.

Variations:

  • To fancify this dorm room dessert, add a drop or two of Lavender or Rose flavor extract from Medicine Flower before mixing, then serve with a sprig or sprinkle of lavender buds or rose petals that haven’t been treated with pesticides.
  • Substitute a can of frozen concentrated limeade for the lemonade, then serve in a margarita glass. First dip the rim of the glass in lime sugar (or salt), then slip a slice of lime on the edge.

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*For vegans and those who avoid dairy products, substitute four pints of vanilla non-dairy dessert (I like Vanilla Island from Coconut Bliss) for the ice cream. Since I never see quarts or half-gallons of dairy-free ice cream at my local supermarkets, I usually make small batches of this recipe by mixing a pint of non-dairy ice cream with ¼ can (or to taste) of the frozen lemonade concentrate. Just scoop it out of the can, replace the lid, and secure with a rubber band to store in the freezer for later.

 

It’s Pickle Time!

Author: Kirsti Kay, Entertaining, Food, Food & Drink, Recipes, Snacks, Starters

When I’m at the farmer’s market and see that yellow beans are in season, as they are now, I rejoice! That means it’s PICKLE TIME!

I’m a big fan of homemade pickles. First, because they are delicious, but also because they are easy and quick to make and people usually lose their shit over homemade pickles. Another great reason to make pickles is that you can make one big batch, which will keep you in pickle supply for a few weeks. And, better yet, you will still have enough left over to give as gifts.

There are so many vegetables that are perfect for pickling: yellow and green beans, carrots, beets, asparagus, cauliflower, cucumbers, fennel—almost any firm veggie will work. Go to the farmer’s market, see what’s fresh, and pick yourself a peck. Peter Piper won’t care.

Another great thing about pickling is that you can use the bones of the recipe and riff on it. If a Grateful Dead song was a snack food, it would be pickles. Sometimes I like to throw a little curry into the pickling liquid; sometimes it’s all about the dill, a few cloves of smashed garlic, and a healthy sprinkling of red pepper flakes. If I’m using cucumbers, I usually add more sugar than if I’m using beans. You really can’t mess them up as long as you have water and vinegar and a few spices, and showing up to your friend’s house with a jar of pickles will definitely earn you rock star status.

I know some recipes call for sterilizing the jars, yada yada yada…but the pickles never last long enough at my house to go through all that trouble. If you are planning on storing them in your cellar along with salt pork, preserves, and potatoes to get you through winter, then, by all means, please sterilize your jars. Otherwise, consume within three weeks and it’s all good, ’cause, you know—vinegar!

I like to serve pickles in a pretty dish as part of my appetizer spread. They go nicely with some salty nuts and a creamy, mild cheese to cut the vinegary tang. And when you are going to visit your friend, tie a ribbon around a jar of those beautiful pickles and bask in the glow of their delight!

Here are some tips for using different veggies:

BEANS – Wash and trim. Drop them into boiling, salted water for about four minutes and then plunge them into an ice bath before pickling. They will still be crunchy, but won’t have that raw flavor.

CAULIFLOWER – Wash and cut into florets, then follow directions above for similar results.

ASPARAGUS – Wash and trim ends so stalks are the size of your jar. Drop them into boiling, salted water for about two minutes and then plunge them into an ice bath before pickling.

BEETS – Roast before pickling. To roast beets, preheat oven to 400° F, wash and trim ends,* wrap beets in foil with a little water and place in a baking dish to roast until a knife pierces easily (about 45 minutes for four medium beets). Once cool, slip off skins with your fingers and slice into rounds or wedges. *If the greens are fresh, save and sauté with a little olive oil, garlic, and salt & pepper—delicious!

CARROTS – Peel and cut carrots in half and then half again (and half again if your carrots are large). Trim to the size of your jar. Carrots can go in the pickling liquid raw. If you boil them, they get flabby. Nobody likes a flabby pickle.

FENNEL – Wash fennel and trim fronds (which can be put in the jar along with, or instead of, dill), remove any wilted outer layers. Cut bulb in half and slice crosswise.


Stuff Worthy Of Our Notice™ in this post:

BASIC VEGETABLE PICKLE RECIPE
2 lbs. veggies
2 cups water
2½ cups distilled white vinegar
¼ cup kosher salt
⅛–¼ cup sugar (optional)
2–3 cloves garlic, smashed (optional)
2 tsp. whole peppercorns (optional)
2 tsp. whole coriander seeds (optional)
1 tsp. red pepper flakes (optional)
Bunch fresh dill

EQUIPMENT
You will need three half-liter canning jars. I like Weck 742 half-liter Mold jars. They have a really nice shape. (Sold in sets of six only. They are cheaper here than at Amazon. You can also get canning jars at World Market, Target, and most grocery stores.)

Combine water, vinegar, salt, sugar, garlic, peppercorns, coriander seeds, and red pepper flakes in a large sauce pan and bring to a boil. Pack veggies into about three half-liter jars and add several sprigs of dill. Remove garlic from pickling liquid. Fill jars with hot liquid and cap immediately. Admire the majesty of your pickles!

Wait until jars have reached room temperature, then refrigerate the pickles. You can start eating a few hours after pickling, but they’re best if you can wait 24 hours.

Keep one, give two away!

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Other variations to try (aka channeling your inner Jerry Garcia):

  • Add 1 tsp. curry powder.
  • Replace dill with fresh tarragon, basil, parsley, thyme, oregano, or mint (or a create a combo).
  • Include several strips of lemon peel.
  • Substitute whole fennel or mustard seeds (or try half and half) for coriander seeds.

 

Taking Liberteas

Author: Kirsten K., Cold Drinks, Food & Drink, Holidays, Tea

This time last year, we gave three cheers, but not everyone wants to celebrate the Spirit of ’76 by adding spirits to the mix. For those who forswear alcohol (or sugary drinks), you can offer a refreshing alternative to the usual 4th of July fare with this festive trio of teas. Featuring botanically-based hues of red, white, and blue, these caffeine-free* brews will be a natural at your patriotic party.

The crimson of classic Red Zinger from Celestial Seasonings comes from tangy hibiscus leaves, which impart their trademark “zing” with an assist from peppermint, sweet orange, lemongrass, and wild cherry bark.

What white tea lacks in color, it makes up for in character, and with eight varieties to choose from in The Republic of Tea’s line of 100% rare Chinese white teas—including Pineapple Guava, Cucumber Mint, and Asian Jasmine—you’ll find a flavor to please every palate.

But the sapphire shade of Blue-Tee from Wild Hibiscus Flower Co. is the real sparkler here. Made from pure butterfly pea flowers, this herbal tisane has been a Southeast Asian staple for centuries, but has found recent popularity in America due to its Instagram-worthy tint and peculiar properties. Add a squeeze of lemon juice and the blue brew turns a violet hue. Mix in milk and you get something resembling Bridget Jones’ leek soup.

By taking liberties with afternoon tea, this British tradition becomes as American as red, white, and blue, so for those who want to skip the soda and bypass the booze this Independence Day, add these stars to your backyard bars and give guests their freedom of choice.


Stuff Worthy Of Our Notice™ in this post:

Red Zinger Tea from Celestial Seasonings
White Tea from The Republic of Tea
Blue-Tee from Wild Hibiscus Flower Co.

 

Celestial Seasonings and The Republic of Tea can be found at most chain supermarkets. Wild Hibiscus Flower Co. teas are available at many Whole Foods and Sprouts markets. If you can’t find the tea, look for their b’lure Butterfly Pea Flower Extract at BevMo.

 

*Herbal teas like Red Zinger and butterfly pea flower are caffeine-free. The caffeine content of white teas can vary widely depending on type and processing. White teas from The Republic of Tea are low in caffeine.

 

 

These Violet Delights

Author: Kirsten K., Food & Drink, Sweets

The last few weeks have been busy with not much time to stop and swoon…that is, until my friend Mika tipped me off to these new dark chocolate-covered violet marshmallows from Whole Foods and I dropped like a stone.

Of all the floral flavorings that Kirsti and I have written about, violet is my favorite. Add a true violet essence to soft, pillowy marshmallows, then dip them in dark chocolate—oh là là!

These confections are imported from France (where violet sweets are de rigueur) and taste just like the versions that Mika enjoyed when she lived in Lyon. True to their French provenance, these mauve guimauve are both charming and tasteful, providing the perfect blooming bite to serve as a snack, conclude a meal, or float in a cup of hot chocolate.

However, these violet delights have violet ends, because the box says “Limited Botanical Edition,” so head to Whole Foods tout de suite, because missing out on these cute sweets would be a tragedy of Shakespearean proportions.


Stuff Worthy Of Our Notice™ in this post:

Whole Foods Dark Chocolate Violet Marshmallows

 

 

All That Jasmine

Author: Kirsten K., Cold Drinks, Food & Drink

After several days of “May Gray” here in Southern California, the sun finally broke through this week. Today has been cloudy and cool, but the weekend forecast calls for clear skies and temperatures in the high 80s. A whiff of summer is in the air. On my evening walks, the smell of night-blooming jasmine has been so thick that I can practically taste it, but if I want to actually taste it, I reach for a bottle of Jasmine Sparkling Essence Water from World Market.

Folks, there’s no way to describe the wonder of this water. It contains no sugar or other additives, just the essence of a thousand fragrant blossoms floating down an effervescent stream. As our regular readers know, Kirsti and I love floral flavorings, but while it’s common to find rose petal jam, lavender honey, and all that jazz on supermarket shelves, it’s more rare to come across culinary jasmine.

Of course, I enjoy drinking white and green jasmine teas, but they have a different, more delicate flavor than this sparkling water, which exudes a potent perfume similar to that of Medicine Flower’s jasmine extract. I found it tucked away on a shelf at the far back of my local World Market, so you might have to do a little hunting to sniff out this hidden gem, but it’s SO worth it.

Summer’s almost here, Swooners! Drink it in.


Stuff Worthy Of Our Notice™ in this post:

Jasmine Sparkling Essence Water

 

 

Royal Tea

Author: Kirsti Kay, Food & Drink, History, Hot Drinks, Nostalgia, Pop Culture, Tea

I remember when Princess Diana married Prince Charles. I got up in the middle of the night to watch the wedding on TV. It was the most spectacular wedding I had ever seen. That giant dress, the huge church filled with people, Diana’s perfectly feathered hair…I swooned and wondered what it would be like to be a princess.

Years later, I watched the wedding of Prince William and Kate Middleton, also so lovely, with William in his red splendor, Kate in her modest, yet elegant, dress, and Pippa minding the train. The wedding was like a tasty British fairytale.

In 2011, master tea blenders Harney & Sons were commissioned to create a bespoke tea for the wedding of William and Kate. Now, with the impending nuptials of Prince Harry and Meghan Markle on May 19th, the tea is back!

Royal Wedding Tea is a white tea blended with pink rosebuds, cornflowers, marigold petals, and coconut and vanilla flavors. It is as beautiful as it is delicious. Flecks of pink rose petals are offset by the blue of the cornflowers and specks of marigold. The mild taste of the white tea is enhanced by the floral notes, and the addition of the vanilla and coconut give it a unique flavor that is fit for a princess, a duchess (Meghan Markle will be given the title Duchess of Sussex after the wedding), or even a girl from the Valley (me!).*

Come May 19th, I look forward to getting up in the middle of the night wearing my most regal pajamas, brewing a pot of Royal Wedding Tea, and shoving my face with scones, jam, and clotted cream. I might never be a princess or a duchess, but now I can drink tea like one, and that’s good enough for me.


Stuff Worthy Of Our Notice™ in this post:

Harney & Sons Royal Wedding Tea

 

The tin of sachets featured in this post is currently out of stock on the Harney & Sons website, but the loose tea is still available for purchase, so grab your share and a spare, or you may have to abdicate your chance to try this tea until the next royal wedding.

 

*I just found out that the future Duchess of Sussex is also a Valley girl, having grown up in Kirsten’s and my hometown of Woodland Hills. Like, OMG!