Kelly Tunstall

Have some St. Patrick’s Green on your ganache—with designer art from Kelly Tunstall on Michael Recchiuti’s fabulous chocolate.

A Foodie tip of the day

St. Patrick’s Truffles

Make a batch of Irish Cream chocolate truffles to celebrate: it doesn’t take long, and it’s easy to enlist volunteer help. Start with 12 ounces of chopped fine bittersweet chocolate (you can use bars from Lindt, Scharffen Berger, Valrhona or other chocolatiers), 1 cup of whipping cream, 4 tablespoons of softened sweet butter, 3 tablespoons of Irish Cream liqueur, and to roll the truffles, 1 cup of unsweetened, quality cocoa. Put the chopped chocolate into a bowl. Bring cream to a boil and stir in the liqueur. Pour the cream over the chopped chocolate a little at a time, stirring with a whisk. When the cream is fully incorporated and the mixture is completely smooth, whisk in the butter, bit by bit. Cool the chocolate mixture in the refrigerator in a covered plastic container for several hours. Then dip a melon-baller in hot water. Shake off the excess water and scoop balls of chocolate, then roll them in the cocoa, sifted into a shallow bowl. Refrigerate until ready to serve…perhaps with Irish Coffee?


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1. Newsletter Archives
2. Chocolate Glossary
3. Cheese Glossary
4. The Many Flavors of Pasta
5. How To Taste Chocolate
6. 25 Great Hot Chocolate Tricks
7. Chocolate-Scented Candles
8. Brewing The Perfect Cup of Tea
9. Gourmet News
10. The Aroma and Flavors of Wine
11. Conduct Your Own Chocolate & Wine Tasting
12. The Flavors & Aromas of Chocolate
13. Beer Glossary
14. The Aromas & Flavors of Coffee
15. Coffee Glossary
16. Wine & Dessert Pairings
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19. Pairing Varietal Honeys with Foods & Beverages
20. Tea Glossary
21. Water Glossary
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24. Guide to Pasta Shapes
25. The History of Tea
26. Types of Honey
27. Tea Facts
28. P.B. Loco Peanut Butter
29. Olive Oil Glossary
30. A History of the Potato Chip


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The magazine about specialty foods And
the gourmet life

MARCH 2006


March roars in like a lion and out like a lamb, and in the middle there’s a St. Patrick’s Day celebration to plan for. Even if you’re not Irish, you can celebrate Irish foods!

To celebrate National Peanut Month, there’s an overview of artisanal peanut butters. March is also Frozen Food Month, and there are some exceptional frozen specialty foods, starting with hors d’oeuvres and snacks like Havana Roadhouse Cuban Sandwiches, and concluding with amazing artisanal ice creams, like Mashti Malone’s almost-mythical ice creams and sorbets.

In addition to this monthly online magazine, we e-mail our top food pick of the week to opt-in subscribers. If you don’t already receive our Top Pick of the Week, click here to have it delivered directly to your e-mailbox. Of the thousands of specialty foods we taste each year, these 52 weekly recommendations are our favorites for both home use and gift-giving. You won’t want to miss them!

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MARCH 2006
This Month’s Nibbles


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Sweets For Your Sweetie
St. Patrick’s Day Treats
Frozen & Fabulous
Havana Roadhouse Cuban

From The Brewery
Emerald Isle Elixirs: Irish Beers
“G” Ultrapremium American Saké

Water of the Month
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Best Of The Best
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Bare Fruit Dried Fruit Snacks
Naked Juice
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Anton Kozlik’s Mustards
Italian Harvest Pastas
DeBrito’s Outrageous Caramel

Mashti Malone’s Exotic Ice Creams and Sorbets

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Cabot Cheese

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& Sorbets
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Rosie’s Products:
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Product Reviews


Organic Chocolate: Who’s Who
Bare Fruit Dried Organic Fruit

Features/Reference in the Product Reviews Section


Continuing Education
Gelato: The Real Scoop
How To Taste Whiskey
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Mustard Glossary: Terms &

Say Cheese
Crazy From The Heat: Fondue,

Buttered Up
Flavored Butters Perk Up
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Bleating Comfort: Comfort Food
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Peanut Butter Explosion: What’s Up
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Organic Matter
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