Tropical Mango Coconut Chips: Using mature Thai coconuts, this new addition brings the tropical mango flavor without any added sugar. MSRP: $4.99 Toasted Sesame Thai Rice Chips: A savory on-the-go-snack inspired by Northern Thai street food and made with crunchy Thai rice grains. MSRP: $3.99 Peanut Butter Dang Bar: Made with healthy plant-based fats from coconut, cocoa butter, peanuts, and almond butter, this new flavor joins Dang’s award-winning keto-certified line of snack bars. MSRP: $2.49 Founded in 2012, Dang Foods is owned and operated by two Thai brothers who grew up living between New York City and Bangkok. In New York City, they were used to being teased and feeling like they didn’t fit in at school because of the food they ate. Now, through Dang, they are able to generate long-overdue awareness at scale for the Asian-American snack culture that is predominantly healthy, plant-based, and full of bold flavors and whole food ingredients. So, there. Find all these Dang products at Kroger, Target, Whole Foods and any place else that dares to Dang. We could go on with this Dang puns all Dang day… P.S. So grateful that the name of this company isn't Dong, because... Perfect for the beer connoisseur in your life: Brewferm. The name ain't sexy, but in a blink of a buzzed eye you or your buds will be making craft Belgium suds. Each kit comes with everything you need to clean, ferment, and cap your pints, as well as all the necessary ingredients-- all carefully ore-measured and ready to brew. Simply add sugar and water, and then follow the instructions. In a couple of weeks, you'll be sampling: Tripel Terror -- A strong and malty beer that’s slightly spiced Flemish Fiend -- An aromatic beer with lingering licorice notes Belgian 1774 -- A brown ale with light sourness and a sweet aftertaste Dubbel Damme -- A Belgian Dubbel that’s dark, chocolatey, and rich Divine Deliverance -- A Belgian IPA with that signature herbal, bitter aftertaste Pious Pilsner -- A refreshing Pilsner with a slight bitterness and hop aroma Beastly Belge -- A true Belgian ale with malt undertones and a soft finish Bighorn Blonde -- A full-bodied yet balanced beer with high alcohol content Sinister Stout -- A dark smooth beer with hints of chocolate and coffee Sacred Saison -- A richly golden beer with flavors of herbs, spices, and fruit Wicked Wheat -- A cloudy, complex, tart yet fresh brew That's great. But let's kick this up to the next level. Your own beer cheese sauce!!! Creamy Beer Cheese Sauce Ingredients: 3 Tbsp butter 3 Tbsp all purpose flour 1/2 cup lager beer 1 cup whole milk (half and half or heavy cream may be substituted) 1 tsp grainy dijon mustard (or regular dijon) 1/2 - 1 tsp Worcestershire sauce 1/2 tsp garlic powder 1/2 tsp kosher salt 1/4 tsp black pepper 1/8 tsp cayenne pepper pinch of dried parsley (optional) 3 cups shredded cheddar cheese (or your favorite cheese) (about 12 oz) Instructions: In a saucepan, melt butter over medium heat. Add flour and whisk until combined. Cook 30 seconds, while whisking occasionally. Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly add in milk, whisking as you pour. Cook over medium heat, whisking often, for several minutes, until mixture has thickened. Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne. Add cheese, a handful at a time, and stir until completely melted. Serve warm. *recipe courtesy of www.thechunkychef.com You can get sauced. Or you can get souped. (Some do both, but we won't judge...) Nothing takes the edge off the bitter cold than a nice bowl of soup. And since we are perpetual cheese lovers, this hits the spot. Easy to make. Easier to devour. Thanks, Crave Brothers-- for making us run another 10 minutes on the treadmill. Creamy Mascarpone Mushroom Soup Ingredients: 5 T. butter 1 bunch green onions, chopped (use some green part) 2 lbs. assorted wild mushrooms (shiitake, portabella, cremini, white button), leave some whole for garnish, slice remainder 5 cups chicken broth ¾ cup port ¼ t. dried thyme 1½ cups heavy cream 2 T. lemon juice 1/8 t. ground black pepper 8 oz. Crave Brothers Farmstead Classics Mascarpone Crusty bread or breadsticks Directions: Put butter in 5-quart saucepan; melt. Add onion; sauté. Cook about 5 minutes until soft, stirring frequently. Stir in mushrooms; cook about 8 minutes until tender. Add chicken broth, port and thyme; heat to boiling. Reduce heat. Ladle mushroom/broth mixture into blender; blend until puréed. Pour into large bowl. When all mixture puréed, return to saucepan. Add cream, lemon juice, black pepper and mascarpone. Heat soup over low heat just until heated through. Ladle into soup bowls; garnish with whole mushrooms. Serve with crusty bread or breadsticks. |
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