Happy Hour: Make Your Own Wine Jelly

 

Looking for another way to integrate wine into your daily routine? For some DIY advice, we turned to special projects manager Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet hostess gift for all those impending summer barbecues. 

 


Yield: 5 half-pint jars

 

Pectin stock:
3 pounds tart apples, such as Granny Smith
6 cups water

 


Jelly:
One 750-milliliter bottle wine... Read more >

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What We're Reading: June 15, 2015

 

Take your dinner routine to the Subcontinent with these Indian recipes. [Food52

 

Overwhelmed by your CSA? JBF Award winner Hugh Acheson is here to help. [Serious Eats

 

The reason why your home ice cubes are never as crystal clear as the ones at cocktail bars. [The Kitchn

 

Which grapes pairs best with bananas? Scientists have discovered that just like us, chimps go ape for a glass of Pinot. [... Read more >

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Ask a Sommelier: Amanda Danielson

 

Adventurous oenophiles know that Michigan's Old Mission Peninsula has a lot to offer, as shown by the multiple accolades showered on Trattoria Stella by Wine Spectator. The restaurant's team will bring their sophisticated interpretations of Italian food and Traverse City Wine Trail selections to the James Beard House on Thursday, June 11. We spoke to wine director Amanda Danielson about the diversity of the Great Lakes, her inspiration behind her Beard House menu, and her dreams of serving royals.

 

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What’s your earliest food memory?

1970s Detroit: going into my grandparents’ cellar to pull up jars of canned fruits and vegetables that my grandmother preserved from items grown in their city garden.

 

What is your inspiration behind the wine pairings for this Beard House event?

The wines of Old... Read more >

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What We're Reading: June 3, 2015

 

Have dim sum for dinner with these tips on frozen dumpling prep. [Food52

 

California’s drought means big business for Washington wineries. [NYT

 

Anheuser-Busch turned one of its facilities into a water-canning factory to help flood victims in Texas. [NBC

 

Do you know the genus of your morning cup of joe? [... Read more >

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Happy Hour: Five Rosés to Drink for Memorial Day Weekend

 

Our love for the modern cocktails at the JBF Award–winning Bar at the NoMad is tried and true. But we also think that patrons would be remiss to overlook the restaurant’s globe-spanning wine list, tightly curated by sommelier Tom Pastuszak. Here, he shares some recommendations for what we all want to be drinking over the holiday weekend: rosérosé, and more ... Read more >

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What We're Reading: April 14, 2015

 

Tex-Mex may be the newest trendy cuisine, but its origins go back to the 1870s. [FWF

 

Can you smell what the Rock is cooking? It’s probably cod: Dwayne “the Rock” Johnson eats 821 pounds of it per year. [FiveThirtyEight

 

Two new apps are gunning for Yelp's top spot in the restaurant recommendation game. [NYT

 

JBF Award winner Rick Bayless, who owns thousands of cookbooks, shares a few favorites... Read more >

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What We're Reading: April 8, 2015

 

Rising demand for spicy food is driving research into hotter jalapeños. [MUNCHIES

 

From cocktails to cookies, vinegar is great for way more than just salad dressing. [Serious Eats

 

Sam Sifton launches an advice column for aspiring male home cooks. [NYT

 

How a young doctor in Finland took on heart disease and transformed a national diet. [... Read more >

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Happy Hour: Less-Traveled Wine Regions for Your Bucket List

 

Indulge your Friday afternoon wanderlust with these oenophile-centric travel tips from Andy Chabot, food and beverage director at the Barn at Blackberry Farm, which took home our 2014 JBF Award for Outstanding Wine Program. Here, Chabot shares his favorite less-traveled wine regions for incredible tasting journeys without the pesky crowds.

 

 

Paso Robles, California
I imagine that Paso Robles is what Napa was like in the ’70s: farm country, plenty of incredible wines, and friendly winemakers who open their doors to visitors. A nice bonus is that local restaurants sell many of the area’s hard-to-find wines.

 

Chablis, France 
A quick trip from Paris, this is a fantastic region for white-wine lovers. It’s not... Read more >

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What We're Reading: March 04, 2015

 

French vintners are torn over the topic of pesticide use. [NYT

 

Beyond roasting: chefs offer alternative takes on winter squash. [Serious Eats

 

Save yourself the stomach trouble by keeping an eye out for these most common sources of food poising. [The Atlantic

 

Have you heard of Baijiu? It’s the world’s most consumed liquor, and it’s finally making its way to the U.S. [Eater

 

Impress your Anglophilic friends with this recipe for classic British tea cakes. [... Read more >

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Happy Hour: Small-Batch Wine

 

With so many high-volume, global brands on the market, it’s easy to understand the allure of artisanal wine. Traditional, old-world winemaking—small-batch, terroir-driven wines, with minimal interference by the vintner—can yield thrilling results. Production limitations often result in big price tags, but there are still plenty of good values to be found. We enlisted JBF Award winner Daniel Johnnes, wine director at Daniel Boulud’s restaurants, to do the digging for you. 

 

Château Jean-Pierre Gaussen Bandol 2008 ($28)
Septuagenarian Jean-Pierre Gaussen does practically everything himself at his ultra-traditional estate in Bandol, a Provençal... Read more >

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