Serge the Concierge

Yemen in my Cup with Haraz Mountains Mocha, Kopi Luwak my 1st Taste of Civet Coffee

I don't spend all my waking hours reading cookbooks.

I do taste food, teas, coffee too.

For the second time i was lucky recipient of a batch of gourmet picks from Sea Island Coffee in the U.K.

While previous batch included coffees from Tonga to St Helena via Hawaii, this time I was treated to a trio from Jamaica, the Philippines and Yemen.

I started with RSW Peaberry from Jamaica Blue Mountain. Its crop represents only 5 percent of the area's harvest. Some credit the Peaberry beans oval shape for its more intense flavors. They come from 3 family estates, Whitfield Hall, Resource and Sherwood Forest whose farms range from 800 to 1700 meters in altitude. Their roots go as far back as late 1700's.

Aromas are deep and lasting.

Next, was my first taste of what has been getting a lot of buzz, civet coffee. The Philippine Alamid Kopi Luwak. Not sure if it was because of raised expectations or low acidity, this coffee with caramel tones registered last on my taste buds.

My favorite of the 3 has to be Haraz Mountains Mocha from Yemen. I learned from Sea Island Coffee that 'Coffea Arabica' label is a translation from Qahwa Arabiyah  and that world 'Mocha' is a twist on Al-Markha port where coffee was exported to the world.

500 small family farms (around half an hectare each) harvest these beans in valleys as high as 3000 meters in rugged Haraz mountains in northwest Highlands. The volcanic soil proves to be perfect ground for Haraz Mountains Mocha which I enjoyed for its aromas, rich body and good acidity.

(* Photo of Haraz Mountains village near Manakha by Franco Pecchio, found via Al Hajjara: The City That Hangs Over A Precipice by Simone Preuss on Environmental Graffiti)

Make your Wings Fly with Buffalo Bleu Cheese Dip, Win 1 Thanks to Robert Rothschild Farms

Thanksgiving is 8 days away and the holiday parties marathon will start in earnest.

While dinner finishes cooking and before heading for the table, cocktail time will require some dips.

Give your Tortilla Chips a new twist and make your chicken wings fly with Buffalo Bleu Cheese Dip from Robert Rothschild Farms which we were happy to put to the test after it landed on our desk.

Want to give Buffalo Bleu a chance, there are 2 jars for the taking (one per winner).

What do you have to do to win this contest?

-List 3 songs with Buffalo in the Title?

E-mail your entry to info [at] njconcierges [dot] com

All entries must be received by Midnight (US Eastern) on Sunday, November 20, 2011.

Contest limited to U.S readers.

(* Prize offered by Robert Rothschild Farms)

6 Weeks from Christmas, Pere Noel Chocolate Bar by Comptoir du Cacao, Gift Idea No 1

Yes we are only 6 weeks from Christmas and it might be time to think gifts as Six weeks before Christmas gift guide in FT Week-end edition reminds us.

I will start my own suggestions with an edible one.

On my visit to NY Chocolate Show, Friday, November 11, I was happy to see some familiar faces.

One of them was Graziella of Comptoir du Cacao whose stand had a Pere Noel Chocolate Bar as one of its offerings.

Perfect as a stocking stuffer.

You should be able to get it from Comptoir du Cacao at NY Chocolate Show until Sunday, November 13 when show closes. I believe show price is $12.

(* Illustration via Macarons et Gourmandises, a French guide to pastry and chocolate shops and artisans...photo credit Bruno Cazaumayou for Comptoir du Cacao )

You and Me and Albarino, You and Me White from Rias Baixas

Introducing someone to wine should not have to involve tails, bare feet or other gimmicks.

A refreshing approach has been adopted by Bodegas Agnus Dei (or is it Vinum Terrae), a producer from Rias Baixas.

They marry the romantic flair of the words 'You & Me' (the name of the wine) with a label reminiscent of some punk record covers, cute and unpretentious.

With You and Me, winemaker Alexia Luca de Tena Floral created a floral and fragrant white wine that will pair well with lightly spicy foods, Thai and Indian fare and sushi.

It is already quite popular in Europe and now reaching the American shores.

I look forward to a second helping.

Bye Bye Nutella, Hello Grashoff Chocolate Cremes

As Ferran Adria points out with his Bread with Chocolate recipe in The Family Meal, treats can be simple and pleasurable.

You don't have to be of school age to enjoy that.

It fits perfectly with the French quatre heures tradition.

I was privileged to have a chance to taste some of the Grashoff Chocolate Cremes (Shokoladencremes as they call it in Germany) and the empty jars in my kitchen cabinet prove how popular they have been.

The Grashoff house has been around since 1872.

I tasted 3 of their white chocolate cremes first, White Chocolate Spread with Ground Pistachio Nuts and Almond Flavors, White Chocolate Spread with Strawberries and last my favorite White Chocolate Spread with Roasted Macademian Nuts.

I then moved to the dark chocolate ones starting with sugar and coffee kick of Dark Chocolate Spread with Ground Espresso moving on Dark Chocolate Spread with Sicilian Blood Orange which seems trendy right now and last fired my palate with Dark Chocolate Spread with Brazilian Chili. I was about ready to dance the Samba.

I wish I had found time to bake with one of these, maybe a pear and chocolate tart.

Spread the word, say bye bye to Nutella and hello to Grashoff Chocolate Cremes.

Gluten and Sugar Free Lunch Snack, Aged Parmesan Crisps by Kitchen Table Bakers

I am trying to beat the clock (it's 1:16 PM here) with quick piece on Gluten and Sugar Free Lunch Snack, light too.

 

I snacked on these healthy Aged Parmesan Mini Crisps by Kitchen Table Bakers and it prevented me to crave junk food (i rarely do).

I tried the plain parmesan crisps, other flavors include jalapeno, rosemary, sesame, flax seed.

Kulfi Ice Cream Treats for India Independence Day, Gluten Free, Made in Texas

From curry sauce to Irani cafes in Bombay, I recently became aware of the wide ranging Persian influence on Indian cuisine.

2 week ago, i was the lucky recipient of Kulfi ice-cream treats by Kaurina's made in Texas.

What better time to share my favorites than India Independence Day (August 15)

A quick introduction to Kaurina's and Kulfi:

"Kulfi is the original ice cream of India. Believed to have its origins in Persia, kulfi was introduced to the subcontinent by Moghul royalty in the 1500s. Unlike most ice cream, kulfi is not whipped and is made with only pure cooked milk, sugar, and natural flavors. The result is a decadent, intense flavor!

Kaurina’s started when Mrs. Jas Singh began making kulfi from an original family recipe for family and friends."

If you are looking for distinct flavors, start with their Mango flavor, move on to Pistachio Almond and continue your exploration with Malai (Cardamon cream).

I also tasted their Chocolate flavor, nice but less exotic.

Single packs like the one pictured above, also open our horizons on Kheer (Fresh Malai and Milk are smoothly mixed with our creamy base of pure cooked milk blended with fresh ground natural cardamon) and Chikoo (Fresh Chickoo and Milk are smoothly mixed with our creamy base of pure cooked milk blended with fresh ground natural cardamon).

All 4 flavors I tasted were on sticks which come in regular size (4 bars, 150 calories each) or snack size (8 bars, 80 calories each) which are perfect for kids so they don't get in sugar overdrive.

Some flavors come in stickless version which you can slice and serve as an extra treat at dessert time.

Kulfi is made without eggs or preservatives and is also Gluten-Free.

Traceable, Sustainable, Flavor Rich, Smoked Yukon River Salmon from Kwik' Pak Fisheries

July brought to my tasting table an Alaskan Salmon box of goodies.

My interest in offerings from Kwik' pak Fisheries was piqued by its combination of nutrition with sustainability and traceability.

Fishing is still in the hands of Yup'ik people can trace their roots back in this area where Yukon River reaches the Bering Sea for 100's if not 1000's of years.

Of the 4 smoked salmon packs I tasted, my clear favorite was Yukon Keta Candy (belowe), besides Salmon, brown sugar, salt and natural wood smoke, no preservatives or additives.

Just a touch of sweetness to balance the smoky flavors, too bad I had to share.

I also enjoyed the Garlic and Pepper infused smoked salmon with Naveran Brut Cava 2009...

I wonder if kids in Alaska get Traditional Yukon Keta Strips (below) as a treat.

Think of it as an alternative to Beef Jerky for culinary enlightened.

Nutritionwise, Yukon Salmon is "high in rich Omega 3s. They maintain these healthy oils even through the smoking process, have no trans-fats or carbohydrates and are an excellent."

Sustainability: Kwik' Pak Fisheries notes that Yukon River salmon is certified by the Marine Stewardship Council (MSC) and Global Trust.

Traceability: Working with Trace Register, each pack sports a Trace Code like the one on back label of the Yukon Keta Candy pack i received (see below).

Thanks to Kwik' Pak Fisheries for sharing their fare.

Tracking my fish for Green Day # 189

Previously: Longtable In the Fields, Dining Outdoors, Outstanding in the Fields 2011 Tour

Around the World in 6 Chocolate Bars with Eclat Chocolate Obsession

Chocolate Wanderlust or Wanderlust of the chocolatier, I wonder if Christopher Curtin of Eclat Chocolate hopped on a plane (or a boat) once he completed his Obsession chocolate collection, 6 cities, 6 bars from Aleppo (Syria) for the Aleppo Pepper & Pink Peppercorn bar to Tarragona (Spain) for Caramelized Hazelnuts bar.

The most logical order for his trip would have been to start in Philadelphia where he is based, the source of inspiration for Dutch Pretzels and make his last stop in Osaka which he credits as Wasabi Peas creative source.

I tasted 3 of the 6 bars including Aleppo and Wasabi Peas.

My favorite though was/is Toasted Corn linked to Cuzco (Peru). Corn on the cob is a summer pleasure. The crackling mouthfeel of Toasted Corn must be to blame for my choice besides the wholesome chocolate it is coated in. Wasabi Peas came second best.

Corn, as I learned recently in my Mitsitam Cafe Interview with Richard Hetzler has strong Native American roots on the Mayan and Aztec side which could explain the link to Cuzco.

I will have to try Caramelized Hazelnuts and Dutch Pretzels bars next.

Having a Cacao Travel Monday.

Cava with a Belle Epoque Bent, Naveran Brut 2009

 What originally started as a search for Spanish wines to pair with recipes from Paella cookbook (Phaidon, 2011) by Alberto Herraiz has taken me on different paths.

A white Rioja proved perfect company for lobster pizza from Maine.

The Naveran Brut 2009, a Cava with a Belle Epoque bent (label) worked well with Smoked Yukon Keta Salmon from Kwik Pak Fisheries in Alaska.

The citrussy notes offered a nice counterpoint to salty-peppery flavors of the fish and acidity of the wine cut into its natural fat.

This Catalan bubbly is 50% Xarello, 30% Macabeo and 20% Parellada, the 3 classic grapes of Cava.

Actually, it was the first time that I leisurely enjoyed Cava, not a mere few sips trying to beat the clock at a tasting.

Thanks Ole Imports for introducing me to Naveran.

Which Cava should I try next?