Thursday, February 12, 2015

Carrot Cake Milk Stout!

Our sister company Sweet Carrot collaborated with The Daily Growler and North High Brewing to create a one of a kind Carrot Cake Milk Stout! Available exclusively at The Daily Growler locations.  They're tapping tonight and pairing it with our Sweet Carrot Cake! Beer will be on tap when they open at 3pm, Carrot Cake Milk Stout/Sweet Carrot Cake pairing starts at 6pm, $5 pints all night!

Come out and try it!
Daily Growler Upper Arlington and 
Daily Growler Powell

Tuesday, December 23, 2014

Making Holidays Bright on Good Day Columbus

Angela had another fabulous time with Marshall and Shawn
this morning on Good Day Columbus

The recipes from today's show are below.  Happy Holidays!

Jack Frost
1 1/2 oz. Citron Vodka
1/2 oz. Grand Marnier
2 oz. White cranberry juice
1 oz lime juice
Mint sprigs
Sugared cranberries

Sugared Cranberries (used for Jack Frost and sparkling Brie Cranberry bites)
Fresh Cranberries (or fresh picked berries)
Simple syrup (2 parts sugar to 1 part water, stir on heat until it comes to a soft boil and the sugar is fully dissolved.  Remove and let stand)
Toothpicks (for the cocktail garnish)
For cocktail garnish, skewer 2 cranberries on a pick, make as many as you like!

Once you remove the simple syrup from the heat dunk either the cranberries or your picked berries into the syrup.  Let steep for about 45 seconds to a minute.  Strain them onto a plate.  Roll them in sugar on a separate plate and let them dry!  Easy!!

Sparkling Cranberry Brie Bites
Carr’s water crackers
Brie (the square brie from Trader Joes is great for this)
Sparkling Sugar covered cranberries
Gorgonzola Grapes with Toasted AlmondsYield 40 grapes
Bunch of seedless red grapes, washed and dried
1/2 pound cream cheese
1/2 pound gorgonzola cheese
1/2 pound butter
1/2 almonds
Toast almonds in a 350 degree oven.  Place in a food processor and pulse until they are finely chopped but not as fine as flour.  Set aside.  
Now using the food processor bowl, add the butter and cream cheese.
Blend the butter and cream cheese in the food processor until smooth.
Add the gorgonzola cheese and pulse again until smooth.
Put the mixture in a bowl and refrigerate until it begins to set a bit.  Then take a small melon ball sized scoop and push a grape into the center.  Roll into a ball so the mixture has totally covered the grape.  Roll the grape and cheese ball in a the toasted almonds and repeat until all grapes are done.
These may be made ahead and refrigerated until party time.  If storing over night or longer, don’t roll in the almond crumbs until right before serving.  The almond crumbs will lose their crunch if refrigerated longer than a few hours.