Daily Bites Blog

The Craft Critique: Jack-O Traveler Pumpkin Shandy from Traveler Beer Company

noreply@blogger.com (Shake Your Bon Bons) — Mon, 19 Sep 2016 14:24:00 +0000

While not technically fall, the temperatures are starting to dip, Oktoberfests are being celebrated and almost nightly the smell of a distant bonfire drifts through my open windows. No, fall isn't here just yet, but it's close enough for me! The first of many pumpkin spice lattes has already been enjoyed, my sweatshirt collection is slowly but surely making an appearance into my wardrobe and the chatter of Halloween costumes is filling the air as my kids try to decide what they want to be for trick or treat. Since I had a short day at work yesterday, I decided it would be the perfect time to break open the bottle of Jack-O Traveler Pumpkin Shandy that the good folks at Traveler Beer Company sent me to review.

Traveler Beer Company describes their fall seasonal as :

"Representing the darker side of Shandy, Jack-O Traveler is an alluring wheat beer illuminated by the tastes of fall. It strikes the perfect balance between bright refreshment and seasonal spice. Jack is made with real pumpkin for a delicious dark-hued, Shandy-inspired beer."

Here are my thoughts on this brew.

APPEARANCE: Jack-O Traveler pours a rich burnt orange hue that is deceiving to the eye. The color hints at a heavier drink than is what actually delivered. A large, airy head sat atop the beer that quickly gave way to almost no lacing on the glass.

SMELL: This brew obviously smells reminiscent of a pumpkin pie with a citrusy lemon twist. Notes of traditional pumpkin pie spices shine through-cinnamon and nutmeg make their presence immediately known and dominate the more subtle notes of pumpkin and wheat.

TASTE: In true shandy form, the first taste of this beer was more lemon than anything else. Subsequent swallows were all pumpkin pie flavor with just a hint of the lemon shining through. The flavor of actual pumpkin hides behind the spices instead of being allowed to shine through. While I love pumpkin beers, I found this particular one to be too sweet for my liking.

MOUTHFEEL: I felt that Jack-O Traveler embodied everything a shandy should feel like: light, crisp, medium carbonation. It is a very easy drinking beer. As mentioned above, the color of this beer is deceptive, I was expecting a heavier feel than what was delivered.

OVERALL: Not a bad beer, but not my cup of tea. Some drinkers will love this, some will hate it. But that can be said of every beer. Personally, I fall in the middle of the spectrum. It is not a beer I would go out of my way to track down, but I would certainly not turn it down if another was offered to me. I believe pairing this beer with the proper foods to help cut through its sweetness would have greatly enhanced my enjoyment of it. I would recommend trying it with a rich New York style cheesecake or a baked brie.

For more information about Jack-O Traveler or any of the other shandies offered by the Traveler Beer Company, please visit their website, Facebook page. Twitter feed or Instagram account.

Disclaimer: A sample bottle of Jack-O Traveler was provided to me by Traveler Beer Company in exchange for a review. This free sample in no way influenced my opinion and review of this beer.

Tomatoes Are Rich In More Than Just Great Flavor

noreply@blogger.com (Shake Your Bon Bons) — Wed, 14 Sep 2016 14:37:00 +0000

Tomatoes are an edible fruit that hail from the nightshade family. Yes-I said fruit. As in not vegetable. Botanically, the tomato is a fruit, while for culinary purposes it is treated as a vegetable. Although the tomato plant originated in the South American Andes, its use as a food crop dates back to at least 500BC in southern Mexico. It continued to spread throughout the world after the Spanish colonization of the Americas. The word tomato comes from the Nahuatl word “tomatotl” and first appeared in print usage in 1595. The earliest discovered cookbook that includes recipes for using tomatoes dates back to 1692 and came from Naples.

While tomatoes were a popular plant for ornamental uses in Europe, they were not eaten for centuries because the mistaken belief that they were poisonous. They were also once believed to be a new form of eggplant. Once the fruit of the tomato plant was determined to be safe for human consumption, Italy began to develop many unique varieties to be used in sauces, pizza and for drying. There are approximately 7,500 varieties of tomatoes being grown for various purposes worldwide. While tomatoes are synonymous with Italian cuisine, China is actually the largest producer of commercial tomatoes in the world. Major producers in the United States include Florida and California and it has become one of the most common garden fruit grown in the country.

The fruit of the tomato is as versatile as it is colorful. Ripened fruit come in a wondrous variety of color, including red, yellow, orange, pink, purple, green, black, white and bi-colors, each possessing its own unique texture and flavor. Home grown tomatoes are chosen for flavor above all else while commercially grown fruit are chosen for uniform shape and size, disease and pest resistance and the ability to ripen after harvest. There are two main types of tomato plants: determinate and indeterminate. A determinate tomato bush tops off at a specific height and produces a full crop at one time. It is the preferred type of plant for commercial growers and home canners. Indeterminate tomatoes develop vines that do not stop growing and continue to produce fruit until the plant is killed off by frost. This is the preferred type for home growers and farmers who wish to sell their produce at farmers markets for an entire season.

Unfortunately, not all tomatoes are created equally. Those grown by commercial farmers are harvested before they have ripened on the vine. Ethylene gas is used to ripen them artificially, resulting in a fruit that has a longer shelf life but less flavor and a mealy texture. Tomatoes picked at the peak of the season tend to have both the best flavor and texture. Tomatoes should be stored, unwashed, at room temperature. Avoid direct sunlight and place them stem down to slow rot. Tomatoes should not be stored in the refrigerator if at all possible, as this leads flavor loss.
Unripened tomatoes should be stored in a paper bag to speed the ripening process. The benefits of a diet rich in tomatoes has been well documented. Most notable is the fruit’s abundance of lycopene, one of the world’s most powerful natural anti-oxidants. Benefits of a diet rich in lycopene include:

Decreased risk of prostate cancer
Decreased risk of breast cancer
Decreased risk of head and neck cancer
Skin is better able to protect against UV rays
Protection against neuro-degenerative disease
Decreased symptoms from urinary tract infections
Reduction in the risk of cardiovascular disease in type 2 diabetics

Tomatoes are also a good source of potassium, folic acid, vitamins A, C, E, K and B6 as well as thiamin, niacin, magnesium, phosphorous and copper. The benefits of these nutrients are numerous and include stronger bones and the ability for them to repair themselves after being damaged, improving vision, prevention of night blindness, reduction in the risk of macular degeneration, prevention of kidney and gall stones, a decrease in inflammation and allergic reactions and a boost in weight loss hormones. As if that wasn't enough, tomatoes are also low in sodium, saturated fat, cholesterol and calories.

If you are looking for some inspiring recipes to help you add more of this amazing fruit to your diet, consider trying any (or all) of our enticing tomato recipes!

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Rice and spinach stuffed zucchini boats recipe

noreply@blogger.com (Shake Your Bon Bons) — Fri, 05 Aug 2016 21:49:00 +0000

These delicious "boats" are a yummy and healthy summer entree when its simply too hot to eat meat.

RICE AND SPINACH STUFFED ZUCCHINI BOATS
Ingredients

2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper, to taste
dash cayenne pepper
1 cup white rice, rinsed
2 cups frozen chopped spinach, thawed and drained of excess liquid
2 1/2 cups water
1/4 cup half and half
1/4 cup sun-dried tomatoes, diced
1 cup shredded Parmesan cheese, plus more for serving
4 medium zucchini

Directions

Preheat oven to 400 degrees F. In a large saucepan, saute garlic in olive oil with salt, pepper and cayenne until fragrant. Add rice, spinach, water and additional salt and pepper if desired. Bring to a boil then immediately reduce heat to low, cover and cook until rice is tender, about 20 minutes. Fluff rice and stir in half and half, tomatoes and cheese. Add additional half and half if needed. Slice the zucchini in half lengthwise and remove the seeds. The halves will resemble a boat. Place the zucchini boats on a baking sheet and fill with the rice mixture. Bake until fork tender, about 20 minutes. Before serving, sprinkle with a little more Parmesan.

Watermelon margarita recipe from Fruit2O

noreply@blogger.com (Shake Your Bon Bons) — Wed, 03 Aug 2016 18:14:00 +0000

Here's a new take on a classic summer cocktail from the folks at Fruit2O.

WATERMELON MARGARITA

1 ounce lime juice
1 ounce St. Germain
2 ounces silver tequila
1 cup chilled Watermelon Fruit2O

Directions
Combine all ingredients in a shaker and give a couple shakes to combine. Serve on the rocks with salt and a small slice of fresh watermelon.

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Cheesy chicken enchilada recipe

noreply@blogger.com (Shake Your Bon Bons) — Wed, 03 Aug 2016 17:13:00 +0000

This hearty dinner is a great way to use leftover chicken, or purchase a roast chicken from the deli to cut down onyour prep time! It has just enough heat to make it flavorful without overpowering more tender tastebuds. If you wish to warm it up more, use two cans of jalapenos instead of one jalapeno and one of green chilies.Recipe, En

CHEESY CHICKEN ENCHILADAS

Ingredients

1 onion, chopped
1 green pepper, chopped
olive oil
salt and pepper to taste
3 cups shredded cooked chicken breast
1 small can green chilies, chopped
1 small can jalapenos, chopped
1/4 cup flour
1 teaspoon ground coriander
2 cups chicken broth
1 cup sour cream
1 cup Mexican cheese blend, divided
12 small corn tortillas
small can black olives for garnish

Directions

Preheat oven to 350 degrees F. Saute onion and green pepper in olive oil until tender. Sprinkle with salt and pepper, if desired, and combine with chicken, green chilies and jalapenos. Combine flour and coriander in a sauce pan and add broth. Stir until smooth. Cook over medium heat and bring to a boil. Cook until thickened then remove from heat. Add sour cream and half of the cheese and stir until smooth and creamy. Add 1/2 cup of the sauce mixture to the chicken mixture and combine. Warm tortillas and fill each with approximately 1/3-1/2 cup of the chicken mixture. Roll and place seam side down in a 13 X 9 baking dish lined with foil. Spoon remaining sauce over the top of the enchiladas and sprinkle with cheese. If desired, top with black olives. Bake for 30-35 minutes, until cheese is melted and enchiladas are heated through.

Celebrate National Watermelon Day with delicious watermelon tomato gazpacho

noreply@blogger.com (Shake Your Bon Bons) — Wed, 03 Aug 2016 16:46:00 +0000

Today is National Watermelon Day. If you didn't know that, don't feel bad. I didn't until a few weeks ago. Anyway, now we are all now in the know and it is time to figure out how to celebrate this yummy day! The following recipe is one that I adapted from the current issue of Better Homes and Gardens and is a delicious and unique way to incorporate watermelon into gazpacho. Enjoy!

WATERMELON TOMATO GAZPACHO
Ingredients

2 slices sourdough bread, crust removed and torn into pieces
3 tablespoons dry white wine
1 tablespoon water
5 cups watermelon, cubed with seeds removed
4 large heirloom tomatoes, quartered and seeded
1 medium size red pepper, quartered, seeded and roasted
1 small white onion, quartered
2 tablespoons fresh lime juice
1 tablespoon olive oil
sea salt, to taste
sour cream, for garnish
lime zest, for garnish

Directions
Combine bread, wine and water in a small bowl. Let stand ten minutes until all liquid is fully absorbed. Puree all ingredients, except those needed for garnish, in small batches until smooth. Combine the pureed ingredients in a large bowl and stir until well combined. Tightly cover and refrigerate for up to 2 days, until ready to serve. Top each serving with a dollop of sour cream and a little sprinkling of lime zest. For added color, consider garnishing with a small slice of watermelon on the side of the bowl.

*If this recipe sounds delicious, please visit Dayton Moms Blog and check out my watermelon salsa recipe! ~Aimee~

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The Craft Critique: Bell's Brewery 30th Anniversary Ale

noreply@blogger.com (Shake Your Bon Bons) — Tue, 26 Jul 2016 18:03:00 +0000

Every once in awhile a beer comes along that I simply must try. I thought I had missed my opportunity to enjoy a bottle of Bell's 30th Anniversary Ale until a friend of mine surprised me with a bottle a little over a month ago. I have been waiting for the right time to pop the top off this bad boy and give it a try, and even though it's not a lager, I decided National Lager Day was as good a time as enjoy to indulge.

Appearance 30th Anniversary Ale is an Imperial Stout, and as such, I was expecting something deep, dark and mysterious and that's exactly what I got! This beer is so dark and murky that when I held my glass up to the light, not a single ray penetrated through its depths. The beer was topped with a thin to medium sized, caramel hued head that dissipated fairly fast and left a thin wash of lacing. The pour appeared to be a bit on the thin side, but what it lacked in body it more than made up for in flavor.

Smell The aroma of Bell's anniversary brew is packed full of roasted malts, syrupy coffee, light notes of vanilla and a touch of dark chocolate and dark fruits. It isn't the most distinctive smelling stout I have tried, but it stays true to its style.

Taste The flavor of 30th Anniversary is as packed with roasted malts as the aroma is, and for me, that's a delicious thing. It has an intoxicating blend of sweet, roasted malt, coffee, burnt sugar, fig and toasted bread flavors. If you like strong, dark flavors, this is definitely not the beer for you. However, if you like strong flavors such as espresso, dark chocolate or licorice this may very well be the beer for you. The booziness of this beer, in smell and flavor, creeps in slowly as the beer warms and fully opens up.

Mouthfeel At first, while this beer was still fairly cool, it felt somewhat thin in my mouth but as it warmed, the viscosity definitely increased until it felt creamy. It's a medium weight beer with a lighter carbonation that accentuates the flavors beautifully. As the beer warms in temperature, a boozy warmth also makes its appearance across the tongue.

Overall Stouts and porters are my favorite styles of beer, so I was excited at the prospect of trying this imperial stout, especially after I thought the window of opportunity had closed. It is the epitome of why I enjoy stouts so much-the flavor is as dark as its color. I would recommend serving this brew between 45-50 degrees from a goblet to maximize both its aroma and flavor. When pairing with food, I would suggest buttery cheeses, such as brie and Havarti, if serving with an appetizer, smoked meats with an entree and dark chocolate or raspberries with a dessert.

For more information about Bell's Brewery, please visit their website, Facebook, Twitter and YouTube.

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The Craft Critique: Organic Cherry Ale from Samuel Smith

noreply@blogger.com (Shake Your Bon Bons) — Tue, 26 Jul 2016 17:41:00 +0000

I recently wrote a review for this brewery's Organic Raspberry Ale and the time has come to follow up that review with a new one. This installation of my Bottoms Up! review series centers on Samuel Smith's Organic Cherry Ale.

Samuel Smith describes its cherry ale as:

"High natural acidity makes sour cherries a great choice for creating an ultimate fruit beer. The vibrant cherry character of this beer is perfectly underpinned by deliciously complex beer notes which result from the multiple yeast strains used for fermentation."

Here are my interpretations of this beer:

Appearance-The appearance of Samuel Smith's Organic Cherry Ale is a reddish hued beer that is topped off with a soft, hazy, pink head that fades away to a light to medium amount of lacing in the glass.

Smell-This ale offers a fresh fruity scent that imparts obvious notes of cherry. Upon smelling this beer, my mouth immediately began to water in anticipation of its cherry flavor. The scent of alcohol is almost imperceptible.

Taste-The taste of Organic Cherry Ale is immediately and strongly that of cherry juice balanced with a light hoppy finish. As this beer warms, the cherry flavor fades as a hoppiness begins to creep in. It has a crisp tartness paired with a slight hint of malty sweetness that is more of an aftertaste. The blending of flavors in this brew are magnificent as none overpowers the others and they truly blend together in a harmonious fashion.

Mouthfeel-Organic Cherry Ale is much lighter on its carbonation than Samuel Smith's Organic Raspberry Ale. It is a medium bodied ale that glides across the palate cleanly with a crisp feeling on the tongue.

Overall Impression-This beer is very easy to drink and I highly recommend it to those who don't like the hoppiness of most other beers. It lacks the fake flavor that comes with many fruity beers. I can honestly say this has been my favorite fruit beer to drink to date. I highly recommend this beer for a hot summer day or to serve with your holiday desserts. Pair with soft cheeses and fruit, chocolates, ham and chicken dishes. This beer would also make a great beer float!

For more information about Samuel Smith Brewing and their Organic Cerry Ale, please visit Merchant du Vin online, on Facebook or on Twitter.

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A Brief Moment In Culinary History: The Philly Cheesesteak

noreply@blogger.com (Shake Your Bon Bons) — Tue, 26 Jul 2016 14:45:00 +0000

The cheesesteak sandwich, more commonly known as the Philly Cheese Steak, hails from humble beginnings in Philadelphia, Pennsylvania. In 1930, Italian immigrants Pat and Harry Olivieri opened a hot dog stand and quickly grew tired of eating the dogs they served. One day, the men bought some beef at their local grocery, sliced it and grilled with onions. Just as the men were about to taste their creation, a cab driver came by and insisted on trying the sandwich. Upon tasting it, he advised the men to ditch the dogs and start selling their innovative idea. Twenty years later, at the request of employees and customers, cheese was added to the popular sandwich. Sales soared and culinary history was made.

There is some controversy surrounding this popular American sandwich icon, though. Traditionalists swear the only way to eat a "true" cheesesteak is if it is topped with "whiz", a cheese type sauce that is ladled across the top of the sandwich. Others prefer melted provel or provolone cheese to be melted on top of the meat before it is placed in the bun for serving. Either way, you can't go wrong by ordering one of these yummy sandwiches!

el Jimador Tequila shares some tasty cocktails for National Tequila Day

noreply@blogger.com (Shake Your Bon Bons) — Fri, 22 Jul 2016 20:38:00 +0000

As National Tequila Day approaches (it is Sunday, July 24), el Jimador Tequila, the #1 selling 100% blue agave tequila in Mexico, is offering up some unique and twisted tequila cocktails recipes for you, our faithful readers. Cheers!

Korbelrita

1 ½ oz el Jimador Tequila
½ oz Triple Sec
3 oz Sour Mix
187ml Korbel California Champagne

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Flip the Korbel California Champagne upside down into your glass. Garnish with a lime wedge.

Black Raspberry Margarita

1 ½ oz el Jimador Tequila
½ oz Triple Sec
3 oz Sour Mix
½ oz Chambord Liquor

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with a lime or blackberry.

Jimirita

1 ½ oz el Jimador Tequila
½ oz Triple Sec
3 oz Sour Mix

In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt (optional). Garnish with lime wedge.

Please remember to celebrate responsibly. Designate a driver!

Zucchini and corn gratin recipe

noreply@blogger.com (Shake Your Bon Bons) — Fri, 22 Jul 2016 18:11:00 +0000

Potatoes au gratin may be the standard cheesy side dish on most tables, but for those looking to try something new this year, look no further. This cheesy recipe features zucchini and corn and is absolutely to die for! Plus, it offers the added bonus of using vegetables that are currently in season and at the peak of their flavor.

ZUCCHINI AND CORN GRATIN
Ingredients

2 tablespoons butter
1 medium white or yellow onion, chopped
5 cups sliced zucchini
1 cup whole kernel corn
1/2 cup water
1 egg
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/4 cups cornbread stuffing
1/2 cup shredded cheddar cheese

Directions
Preheat oven to 350 degrees F. Spray a large baking dish with non-stick spray and set aside. Melt 1 tablespoon of butter in a large skillet and add the onion. Cook until it is tender yet still slightly crisp, about two minutes. Add zucchini, corn and water. Cover and cook over medium heat 8-10 minutes, stirring occasionally. Remove from heat when zucchini is tender and slightly mash it. In a bowl, beat together the egg, milk and seasonings until well blended. Stir in the vegetable mixture, half of the stuffing mix and half of the cheese. Spoon evenly into prepared baking dish. Melt remaining butter in a small bowl then add remaining stuffing mix and cheese. Sprinkle over top of the mixture. Bake 25-30 minutes, until the gratin is set and the topping is golden brown. Allow to stand a few minutes before serving.

Cook's Notes For a lower fat version of this recipe, use skim milk and reduced fat cheese.

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Mixed berry crisp recipe from Driscoll's

noreply@blogger.com (Shake Your Bon Bons) — Thu, 21 Jul 2016 18:14:00 +0000

Are you looking for a festive summer dessert that is a little different from the norm? Driscoll's
shared with us a heavenly mixed berry crisp that will brighten up your dessert table and perk up your tastebuds this hot summer season.

MIXED BERRY CRISP
Prep time 15 minutes * Bake time 40 minutes * Makes 6 servings
Filling

(1) 16 ounce package Driscoll's strawberries
(1) 6 ounce package Driscoll's blueberries
(1) 6 ounce package Driscoll's raspberries
(1) 6 ounce package Driscoll's blackberries
3 tablespoons granulated sugar
2 tablespoons all purpose flour
1/4 teaspoon cinnamon

Topping

1 cup quick cooking or regular oats (NOT instant)
1/3 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons cold unsalted butter, cut into small pieces

Directions
1. Preheat oven to 375ºF. Lightly butter an 8 x 8 inch or 2 quart glass or ceramic baking dish.
2. Hull and halve or quarter the strawberries.
3. Combine strawberries, blueberries, raspberries and blackberries in a large bowl, with 2 tablespoons sugar, 2 tablespoons flour and 1/4 teaspoon cinnamon. Transfer to prepared pan.
4. Mix oats and remaining sugar, flour, salt and cinnamon in a large bowl. Add butter and work into dry ingredients with a wooden spoon or pastry cutter until mixture is crumbly.
5. Sprinkle oat mixture evenly over berries.
6. Bake until berries are bubbly and topping is lightly browned and crisp, 35 to 45 minutes. Serve warm or room temperature with vanilla yogurt, ice cream or whipped cream

For more inspiring recipes using Driscoll's fresh berries, please visit Driscoll's website. Recipe and photo used with permission.

Celebrate National Daiquiri Day with daiquiri tidbits and trivia

noreply@blogger.com (Shake Your Bon Bons) — Tue, 19 Jul 2016 17:13:00 +0000

While the daiquiri doesn’t always come to mind when thinking of classic cocktails, it has an interesting history and was the favored drink for many during the mid-century. While Hemingway might be the most famously associated with the cocktail, President JFK was another fan – he drank the cocktail on his sailboat, the Honey Fitz.

Based on the original recipe developed in 1898, The Original BACARDÍ® Daiquiri is made with 3 simple ingredients: BACARDÍ Superior, Simple Syrup (or Sugar), and Lime Juice. In addition to the classic recipe, the versatility of the daiquiri's flavor components lends itself to experimentation. Whether you enjoy it shaken, frozen, or in a #DaiquiriTimeOut shot (a beloved bartender tradition), there is a daiquiri for everyone.

The Original BACARDÍ® Daiquiri
Ingredients

3 parts BACARDÍ Superior
1 part freshly squeezed lime
1 part simple syrup (equal parts sugar and water boiled until sugar has been diluted)

Method
Put all ingredients into a shaker. Fill with half cubed ice and half crushed ice. Shake vigorously until chilled. Double strain into a coupe or rocks glass.

To download the full size version of this infograph, please click on the above image

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The Craft Critique: Eel River Brewing Company's Porter

noreply@blogger.com (Shake Your Bon Bons) — Mon, 06 Jun 2016 23:35:00 +0000

While out shopping at my local Kroger store a few days ago, I decided to peruse the beer section and see if there was anything new and interesting in the single bottles. After being confronted with what felt like row upon row of IPA's during my last trip, I was pleasantly surprised to see a wider variety of brews this time.

I have always been partial to stouts and porters, so when I saw Eel River Brewing Company's Porter on the shelf, I snatched up two bottles. One for me, one for my partner in beer crime. I am not a huge follower of the trend towards an all organic diet, but being able to put two bottles of organic beer into my mixed 6 pack did seem like a bit of steal to me.

Eel River offers this description of their Porter:

"This certified organic Porter uses a complex blend of five malts that compliment and highlight one another in a harmonious mixture. While decidedly in the robust porter category, Eel River Brewing Company's Porter has none of the harsh characteristics often associated with dark ales. Instead, you find a rich, smooth beer with suggestions of chocolate and just a hint of coffee. So smooth and malty, this porter will convert even the non-dark-beer drinker."

While not the most descriptive summary of a beer I have ever read, it is fairly accurate. Here is my review of this beer.

Appearance
This beer pours a dark brown hue with ruby highlights, reminding me of my favorite cola. It was topped off with a slight tan head that quickly fades to a thin ring around the perimeter of the glass. There was very little lacing as I enjoyed my beer.

Smell
The first whiff of my freshly poured porter instantly reminded me of red wine-very cabernet-ish. I could smell dark fruits and a slight musky presence. Upon letting the beer warm a bit, the wine smell dissipated and the aroma became more of what is expected from a porter-dark roasted malt, chocolate, coffee and a faint whiff of vanilla.

Taste
I was instantly put off by the initial taste of Eel River's Porter. It reminded me of black olives, kind of a dark fruit flavor and earthiness with an almost imperceptible touch of brine. Once the beer was allowed to warm, the flavor shifted into something very different. It presents with an obvious dark chocolate flavor with a malty sweetness and a touch of coffee. There is a slight acidic taste on the back of the tongue after drinking this beer.

Mouthfeel
This beer has a nice, medium body as it flows across the palate. It is neither thin and watery nor heavy and syrupy. The carbonation matches the heft of this beer perfectly. It finishes with a bit of a dry, crisp feel.

Overall Impression
My initial impression of this beer was not a good one. Taken straight from the refrigerator, neither the smell nor the taste appealed to me. However, letting the beer warm to the proper temperature for serving porters was a crucial step for my enjoyment. Nothing stood out to me as exceptional about this beer, but I do have to say it is a decent representation of what a porter should be. I would recommend it to anyone who has shied away from darker beers for fear of them being too strong or bitter but is still curious to try them. Food pairings for this brew would include barbecue, ribs, blackened fish or chicken, chocolate-peanut butter desserts, desserts featuring toasted coconut or with a high quality vanilla ice cream in a beer float.

Eel River's Porter is certified organic and has won a number of awards, including Gold Medals at the 2010 Australian International Beer Awards, 2009 Los Angeles International Beer Competition and 2006 California State Fair Commercial Craft Brewers Competition.For more information about Eel River Brewing and their beers, please visit their website, Facebook and Twitter.

Aimee Plesa

Peanut butter mocha cream soda recipe from Folgers

noreply@blogger.com (Shake Your Bon Bons) — Mon, 06 Jun 2016 22:50:00 +0000

This amazing recipe comes from Folgers and features the always popular flavor combo of peanut butter and chocolate. YUMMY!

PEANUT BUTTER MOCHA CREAM SODA
Ingredients

1 1/4 teaspoons Folgers Classic Roast® Instant Coffee Crystals
1/3 cup cold lowfat milk
1/3 cup Jif® Whips Whipped Peanut Butter & Chocolate Flavored Spread
2 scoops frozen chocolate yogurt (1 cup)
Cream soda, chilled
Whipped cream
Cocoa powder, for garnish

Directions
CHILL a tall 16-ounce glass in freezer.
USING a small whisk or fork whip instant coffee crystals and milk in tall glass until crystals are dissolved. Blend in peanut butter and chocolate flavored spread. Add scoops of frozen yogurt.
FILL to within 1-inch of glass rim with cream soda. Stir. Top with whipped cream. Garnish with dusting of cocoa powder. Serve with straw and long-handled spoon.

Aimee Plesa

Summer sizzles with this mango habanero margarita recipe from Tommy Bahama

noreply@blogger.com (Shake Your Bon Bons) — Sat, 04 Jun 2016 02:39:00 +0000

If you're looking for something spicy to shake up your summertime cocktail routine, this recipe from Tommy Bahama is sure to win you over. It features a tantalizing blend of mango and habanero and delivers the sizzle. This margarita is also a great way to celebrate Cinco de Mayo!

Mango Habanero Margarita

1 ¾ parts Milagro Silver tequila
¾ parts Orange Curacao
1 part mango puree – Perfect Puree
1 part scratch sour mix
2 slices fresh habanero
4 drops Bitterman's Hellfire Habanero Shrub - available at Tommy Bahama

Glassware: Double Rocks or Similar
Ice: Cubes Garnish: Habanero Slices & Salted Rim
Instructions: Pour all ingredients into a mixing glass, add ice and shake with a Boston shaker to blend. Pour into salt rimmed glass and top with 2 slices of habanero.

Aimee Plesa

BigMouth Inc has the wine gifts you need

noreply@blogger.com (Shake Your Bon Bons) — Fri, 27 May 2016 22:02:00 +0000

This post may have best been made in time for National Drink Wine Day, which was this past Wednesday (May 25th). Unfortunately, life sometimes gets in the way of writing and I was able to share this information until now.
But let's be honest with each other, every day is a good day for wine-and wine related gifts. And the folks over at BigMouth Inc have some great gifts to help us celebrate our collective love of wine 365 days a year! You can shop for these unique wine inspired products nationwide at retailers like Target, Bed, Bath & Beyond, Nordstrom and online at Amazon.com and AlwaysFits.com. For the full selection of wine accessories and other gifts, feel free to check out their online catalog here.

The Wine Bottle Glass (right)

Finally, a wine glass that fits your needs! This hilarious gift holds an entire 750mL bottle of wine and can be corked to store the rest of the bottle.

Price: $21.99

Before & After 5 Coffee & Wine Glass

The Before & After 5 Wine/Coffee Glass is a great gift for anyone who needs some “special sauce” to make their whole day great! It is a fully functional stemware and glass mug combo that's easy to clean, too!

Price: $17.97

How Was Your Day? Wine Glass

The most accurate mood measuring tool to date. Cut right to the chase with this popular wine glass. It’s a great gift for the wine lover who's been a hard worker all day. Measures by “Good Day”, “Bad Day”, and for those extra stressful days, “Don't Ask!”

Price: $13.98

The World’s Largest Wine Glass

One glass a day keeps the doctor away! This hilariously huge wine glass holds three 750mL bottles of wine (or one drink). It’s great for bachelorettes, birthdays, and wine parties.

Price: $30.39

The Bad Assy Wine Glass (below)

The most scientific way to measure personality. This high quality wine glass has clever “mood metering” on the side for that wine lover who turns into a badass after a few sips.

Price: $7.99

The Smart Assy Wine Glass (below)

The other most scientific way to measure personality. This high quality wine glass uses it’s “mood metering” system to measure the personality of that wine lover who turns into a smart ass after a glass or two.

Price: $9.99

Tipsy Wine Glasses (below)

The sophisticated way to get tipsy. Sold as a pack of 2, the tipsy wine glasses have a curved stem to hold your drink with a woozy lean. Glasses include “Wanna Get Tipsy?” and “Let’s Get Tipsy!”, making this a great gift for a housewarming, bachelorette or wine parties, or for a pair of best friends.

Price: $17.50

The Musical Corkscrew (right)

A corkscrew with a musical twist! The fastest way to class up a bottle of wine, the Musical Corkscrew plays ‘O Sole Mio when you uncork your wine. So open up a bottle of your favorite wine and let the music invoke dreams of luscious vineyards, romance, and well, getting a little drunk.

Price: $15.24

Aimee Plesa

Hazelnut Chai recipe from International Delight

noreply@blogger.com (Shake Your Bon Bons) — Tue, 24 May 2016 04:16:00 +0000

Hazelnut is hands down my favorite flavor of coffee and this recipe from International Delight blends the rich nuttiness deliciously with chai tea for a completely different flavor experience.

HAZELNUT CHAI
Ingredients

1 cup (8 ounces) boiling water
1 chai tea bag
1/4 cup International Delight® Hazelnut Coffee Creamer
Cinnamon stick
Nutmeg

Directions
Combine boiling water, chai tea bag and International Delight Hazelnut Coffee Creamer in a mug; steep for 3 to 5 minutes. Remove teabag. Serve with cinnamon stick and a sprinkle of nutmeg.

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Aimee Plesa

Homemade waffles recipe

noreply@blogger.com (Shake Your Bon Bons) — Sun, 22 May 2016 15:38:00 +0000

Next to bacon, I think my kids' favorite breakfast food is waffles. It is the one thing I know they will all agree to eating for breakfast. And trust me, getting my four to agree on anything is quite a momentous thing! For the longest time, I didn't own a waffle maker and they had to eat pancakes instead. Every weekend, they would ask for waffles and the reply was always the same, "Not today, I haven't bought a waffle maker yet". Well, I recently bought one and the kids are ecstatic because every weekend we have fresh, hot, homemade waffles for breakfast. If you are looking for a great basic recipe, this is my go-to. It is so easy to dress this waffle recipe up with chocolate chips, nuts, fresh fruit-pretty much anything you want because it isn't overly sweet like some waffle recipes are. These waffles turn out crisp and golden on the outside and light and fluffy on the inside-the perfect balance for starting out your day =)

HOMEMADE WAFFLES

Ingredients

2 eggs, lightly beaten
2 cups flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Directions

Preheat waffle maker. In a medium to large size bowl, combine together all ingredients and mix until well blended. Spray waffle with non-stick spray and pour into batter. Cook until golden brown-serve hot.

Aimee Plesa