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Get Your Orders In Before
June 16th For
Father's Day Delivery

 

 

JUNE 2011 NEWSLETTER

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Oh my Papa, to me he was so wonderful...

Spacer issue five, volume eight  

Tools

I LOVE YOU, DADDY-O!

Admit it Dads can be pretty cool. Well, cool now, earlier, I'll bet they may have had few habits that embarrassed youFather's Day Basketa little. I'm sure, "Oh Dad!" escaped your lips numerous times in your youth, perhaps it still does. My father had a love of the tambourine. A little unusual I'll give you, but embarrassing? OK, the embarrassing part. He particularly liked to solo, in the front window when my sister's orCigarmy friends were walking up the driveway. Explain that one. Dad's are just a little different is all, and while my father was being musical he also taught me everything I know about plumbing, mechanics, woodworking and how to be a gentleman. Fathers (and of course mothers) create who you are and generallyI LOVE DADspend their entire lives concerned with your success. Well June 19th is the day to give a little back, but give him something he really wants. When my parents moved, we found a box of all of the colognes my sisters and I had purchased our father over the years, 007, Hai Karate, etc. What he really wants are tools, chocolate tools to be exact. At the top of the page are our special Pliers and Wrenches in dark and milk chocolate. We also have ganache filled Golf Balls, whiskey infused Cigars and our I LOVE DAD box with its brown butter ganache filled heart. You might choose our Father's Day Peanut Butter Cups or simply take them all in our Father's Day Basket. Which ever way you go you can count on one thing, one happy dad! Next year we may even work on a chocolate tambourine.
Happy Father's Day!

John and Tracy Wood Anderson

Shafer Logo

In an attempt to keep things balanced we return to a winery you just might be able to find at your local wine store: Shafer Vineyards. Founded in 1972 with the purchase of 210 acres in the very heart of what was to become the Stag's Leap District, the winery and its founder John Shafer have become have become synonymous with quality the world over. Very much a family winery, John and his son Doug preside over operations while winemaker Elias Fernandez makes the wines. They are perhaps best known for their red wines, particularly their flagship Hillside Select and rightly so, but Tracy and I are great fans of their Red Shoulder Ranch Chardonnay. A truly beautiful, dependable wine. For the purposes of wine and chocolate pairing we tasted their 2007 Relentless Napa Valley ($60), a field blend of Syrah and Petite Sirah (field blend meaning two different grapes are picked together and crushed into the tank/barrel together rather than made as separate wines and then blended). The wine came out of the bottle like ink from a pen, with a nose filled with black cherry, pepper, graphite and cedar. The palate was dense and incredibly well balanced, so well balanced in fact that it was difficult to pry out individual flavors beyond ripe plum and graphite. If anything the wine was as good as its name, Relentless in flavor and character. As for its affinity to chocolate, well it loved the Espresso (the intensity of the two flavors combined to make a truly grand drink), the Cinnamon, the Mocha Cream, the Honey and the Praline Cream. The Brown Butter Ganache and Milk Chocolate Caramel Mousse were almost as good. The general consensus at the table was that we wished we had another bottle; it was that good!
www.shafervineyards.com

Father's Day Peanut Butter Cup

Father's Day Golf

COCOA BACON BURGERS

 

Makes 4 luscious burgers

. Here is a manly recipe for a meat loving Dad. We have beef, we have bacon and we have deep, dark cocoa powder (I know cocoa powder isn't meat, but it makes all the other meats even more meaty). We are re-visiting the chocolate glazed bacon from our curried chicken wrap, so you may already have part of this recipe under your belt.
Warning - this is one rich burger. The ladies may choose to share, but I don't think Dad will.

Cocoa Bacon Burger

For the Bacon and Onions:

8 pieces nice, thick bacon (I like Daily's peppered bacon)
1 onion (any color you like, but green) cut into 1/2" rounds
1/2 cup brown sugar
1 Tablespoon dark cocoa powder
Seasoned salt

Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with foil. Sprinkle the onion slices with seasoned salt (that means Lawry's in my house). In a pie pan, combine the brown sugar and cocoa powder. Dredge each slice of bacon in the cocoa brown sugar, patting it on each side to fully coat it. Place on the baking sheet, making sure they do not touch each other. Next, coat the onion rounds in the same manner, making sure is side is coated well. Place onions on the same baking sheet with the bacon (they can be more friendly and touch each other). Bake for 45 minutes, turning every 15 minutes (be careful with the onions, they want to fall apart - don't let them). When done, just set them aside to wait for the rest of the burger - you might want to loosen the bacon, but you can leave it on the pan.

For the Burger:

1 1/4 lbs. ground beef (I like an 80/20 blend, but use what you like - Bison is good too.)
Rub:
1 Tablespoon kosher salt
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon cocoa powder
1/4 teaspoon herbs de Provence or Italian herbs
1/4 teaspoon dry mustard

Combine the rub ingredients. Divide the the ground beef into 4 pieces and form into patties. evenly coat the patties with the rub (use it all). Let sweat about 30 minutes at room temperature. Light up the grill and cook those babies to your liking, but after you turn them, place a nice thick piece of:

Extra-sharp cheddar cheese (about 4-6 ozs. total)

While your burgers are cooking, toast your buns on the grill (the hamburger buns). So you need:

4 Burger Buns (I like dutch-crunch rolls, but use whatever you like and get get your hands on.)

To finish you will need:

Arugula (a good handful or two)
2 Kosher dill pickles, sliced
3/4 cup Dijon mustard

So, slather your toasted buns with just a lot of mustard (you need the sharpness to counter-act the richness of the rest of it - I am a mayo lover, but not for this). Be generous with the mustard on both sides of the bun. Lay your burger with beautifully melted cheese on the bottom bun. Cover that with a round of onion, two pieces of bacon, sliced dill pickle and a pile of arugula. Place the top bun over the whole thing and press down. You might want to cut these babies in half. Get a whole lot of napkins and tuck in!

   
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