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Check out our New Crafthouse by Fortessa® Barware and Bar Tools!

Craft that Classic Creme Brulee

(Serves 12-14)

Bring the French bistro feel into your home by crafting up this classic your guests will think was imported. The crack of the sugar crust and luscious, rich custard will have them scraping the ramekin to get every bit. It requires only few ingredients and is straight forward to throw together.

 Ingredients:

4 cups heavy cream

1 ¼ cups granulated sugar, divided

1 pinch salt

8 large egg yolks

1 vanilla bean

½ teaspoon vanilla extract

Hot water for water bath

 Things You Will Need:

            Medium saucepan

            Mixing bowl

            Whisk

            Wooden spoon

            Baking pan

            12-14 (5-7oz) ramekins

            Kitchen torch (not essential)

 Directions

1. Preheat oven to 325 degrees.

2. Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. Heat mixture over medium-high heat and stir occasionally, until it reaches a light boil.

3. Remove from heat and let rest for 15 minutes.

4. In a mixing bowl, whisk together ¾ cup granulated sugar and salt with eggs yolks until mixture becomes slightly pale. While whisking, slowly pour cream mixture into egg yolk mixture.

5. Stir in vanilla extract and remove vanilla bean pod.

6. Place ramekins into baking pan. Divide cream mixture among ramekins, filling each nearly full.

7.Pour hot water into pan. Be careful not to get any into the ramekins. Have water level come halfway up the sides of the ramekins.

8. Bake for 30-45 minutes, until set, but center is still jiggles slightly. Bake time will vary based on size of ramekin.

9. Cool at room temperature for 30 minutes then transfer to refrigerator to chill from 3 hours.

10. Remove from refrigerator and let rest for 20 minutes, then sprinkle tops evenly with remaining sugar.

11. Holding kitchen torch about 4-inches from sugar, evenly brown sugar. If you do not have a kitchen torch you can place ramekins under broiler from 1-2 minutes until caramelize. Watch the sugar as it will brown very quickly.

12. Place back and refrigerator and chill for 20 minutes.

13. Serve cold.

Summer Cocktail -Raspberry Mango Sangria

How to Make: Raspberry Mango Sangria

(Serves 8 individuals)















 
No need to hire a bartender for your next party. No shaking of the cocktail shakers; this drink recipe is just mix and pour all on your own. It combines all the mouthwatering tastes and vibrant colors of summer in one glass. Those fresh mangos and raspberries will leave your guests refreshed and happy. Try it out!

Ingredients:

2 Medium, pitted (and diced) Mangos

1 pint raspberries

2 tablespoons sugar

3 tablespoons Cointreau flavored liqueur

1 bottle (1 liter) Rose wine

4 cups (64 tablespoons) Club Soda

Things You Will Need:

Glass Pitcher

Wooden Spoon

Directions:

1. In a glass pitcher combine mangos, raspberries and sugar, using a wooden spoon muddle everything for few seconds.

2. Pour Cointreau and rose wine and stir everything, allow it to sit for 1 hour.

3. After 1 hour, pour club soda and stir everything until well combined.

4.Refrigerate and chill until needed.

5. Serve the Raspberry Mango Sangria chilled. 

The perfect drink for your outdoor party

It's finally that perfect time of year - warm weather, pool parties, and barbeques! If you're someone that loves to entertain outdoors, we have the perfect drink for you. An Arnold Palmer iced tea is an easy to make drink that steps up the iced tea/lemonade game.

How do you make it? In three steps:

1. Add ice to your tall iced tea glass (we recommend D&V Poolside for anything outside)

2. Fill the glass halfway with your favorite iced tea or sweet tea

3. Fill the rest of the glass with lemonade!

And that's it!  Of course if you're feeling extra fun, well you can always spike it with bourbon.

Cheers!

26 A to Z Food Words to Increase Your Foodie Lingo!

26 Foodie Words

Aroma: a distinctive pervasive and usually pleasant or savory smell

Brine: water saturated or strongly impregnated with salt

Crumbly: to break into small fragments or crumbs

Drizzle: to pour in a fine stream

Étouffée: a stew of crayfish, vegetables, and seasonings, served over white rice

Flambé: food served in flaming liquor, especially brandy

Gazpacho: a cold tomato soup of Spanish origin

Herbaceous: of, relating to, or having the characteristics of an herb

Infused: to allow something (such as tea or herbs) to stay in a liquid (such as hot water) in order to flavor the liquid

Julienne: cut into short, thin strips

Kipper: a split, salted and smoked herring

Lyonnaise: (food, especially sliced potatoes) cooked with onions or with a white wine and onion sauce

Mirepoix: a sautéed mixture of diced carrots celery and onion

Nori: an edible seaweed, eaten either fresh or dried in sheets, especially by the Japanese

Ouzo: a Greek anise-flavored liqueur

Purée: a smooth, creamy substance made of liquidized or crushed fruit or vegetables

Quichea baked flan or tart with a savory filling thickened with eggs

Roux: a mixture of fat (especially butter) and flour used in making sauces

Succotash: a stew made from kernels of corn, lima beans, tomatoes and sometimes peppers

Toothsome: temptingly tasty

Umami: a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate

Velouté: a rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks

Whipped: beaten smooth or into a froth

Xia: Chinese translation of “shrimp”

Yakitori: a Japanese dish of chicken pieces grilled on a skewer

Zesty: an agreeable or piquant flavor imparted to something

5 Life Hacks with Food Storage Containers

Restaurants use food storage containers to keep foods fresh and separate. But you can let your imagination run wild with life hacks for food storage containers around your house. Here's five we imagined. Can you think of five more?


1. Make a pile of dough
 DoughVideo


2. Party clean-up
Pitch your napkins in pre-soak after your next party and by morning even the toughest stains have gotten out of Dodge.

 

3. Occasional stuff
Put Santa in his place 11 months of the year. Peter Cottontail, too. Arts & crafts are there when you need them.

 Holiday Storage Containers


4. Pet food (but not pets)

Fido's food stays fresher longer, but Fido himself - he won't age well.

Pet Food (but not pets!)


5. Wash wheels & rims
You'll never get those wheels sparkling with a hose. If you're going to wash you car, wash all of it!



Send us your hacks. Life is neater and better organized with convenient, sanitary food storage containers.

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