Petit Amuse: November Sample Box

Look at what I got today! My November Petit Amuse subscription sample box. Check them out: Petit Amuse! Seriously. I am enamoured.

They offer gourmet and specialty food sample boxes to introduce consumers to small food producers, helping them compete with the larger, mass-producing companies. The sample boxes are a wonderful way to try new products without spending a lot.

And while - I think! - the goal of these boxes is to inspire subscribers to order more of the goodies, they serve as culinary inspirations to me. While I had one of the cookies in my hand, I was pulling butter out of the fridge with my other hand. "I can make this!" My husband just smiled.

The box, as usual, only lasted for about ten minutes. As soon as I cut through the tape, Mann hands were grabbing and the great barter began. "I'll trade you this for that!" What is it? "I dunno. Wanna trade?"

Here's what was in the package...

Passionfruit Caramels by Amella

Amella is the duo of Emir and Elena who met in the 90s and discovered that they shared a passion for chocolate. In 2007 they moved to Paris and studied under the legendary chocolatier Philippe Givre.

Winter Ambrosia Vinegar by Chaparral Gardens

Based not too far from us, in Atascadero, Chaparral Gardens is an organic farm where hand-picked fruits, herbs, and vegetables are hand-crafted into vinegars.

Fennel Pollen Shortbread Cookies by Botanical Bakery

"Great garden shortbread cookies start with great ingredients." says Sondra Wells of Botanical Bakery in Napa. Of course! And she knows that she's doing. These were devoured in seconds and will inspire a cookie baking session tonight.

And I forgot to take a photo, but there were also Coconut Chili Macadamias by Oren's Kitchen.

Arnon Oren believes in the "farm to package" philosophy. And, in that vein, he has cultivated relationships with almond and pecan growers in California and a macadamia nut farmer in Hawaii for his products.

I cannot wait till next month!!

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog