Remember, this Easter purchases of
$90 or more (to each address)
ship FREE by 2nd Day Air & Ground!!!

 

 

APRIL 2012 NEWSLETTER

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This Easter we're having eggs...

Spacer issue two, volume nine  

Baby Chicks
MERRIMENT: A DISTINCT POSSIBILITY...

Rabbits LaughingIn our family, Easter happens at our house. Other family members graciously throw the parties for Fourth of July and Christmas, but we have Thanksgiving and Easter. You would think that chocolatier would shy away from giving a party for 40 at the end of one of their busiest weeks of the year. Not Tracy, she thrives on pressure and has become the most recent in a long line of Easter hostesses in her family. This year's family Easter party is part of a continuing series that dates back almost 50 years. The celebration began in Los Angeles Carrotin the early 1960's, hosted by the Hanson family and when the Wood family moved north in 1984 they started a Northern California off-shoot. We have been the hosts ever since. The morning begins with an egg/basket hunt for the kids and Ramos EggGin Fizzes for the adults and continues for the next 12 hours with copious amounts of food, games, cigars and attempts to out-do one another with special wines. As brunch turns to a light dinner people have a real chance to talk and reconnect, relatives and friends alike. It is, for all of us, one of the best days of the year. Woodhouse Chocolates are in the children's baskets in the morning and on the tables to be enjoyed by all throughout the day. We are so happy to be able to share the fruits of our labor in such a delicious and decorative way with our family. While we can't ship you a Ramos Gin Fizz, for obvious reasons, we can send Woodhouse Chocolate for you to share with your friends and family at your own Easter celebration. Here's hoping your traditions are as happy and long as ours. Happy Easter everyone!

John and Tracy Wood Anderson

T-Vine Logo

T-Vine has been a favorite of Tracy and mine for probably the past ten years. They make beautiful, intense wines that are reasonably priced on a wine list and never fail to please. Also, two of the three wines in which they specialize, grenache and petite sirah, are Rhone varietals, our favorites! Founded in 1992 by Greg Brown and recently purchased by a trio of local vintners, T-Vine remains under the watchful eye of winemaker Fernando Candelario. They purchase old vine fruit and, in their words, set to make the biggest, juiciest wines they possibly can. We tried their 2008 Napa Valley Petite Sirah ($42, 672 cases) and discovered a bouquet filled with raspberries and dense black fruit that continued into the palate, where they were joined by sweet tanins. The wine itself is not sweet, but in its ripeness and with a 14.7% alcohol, the tanins are not drying. As a change of pace, and to celebrate the eight new caramels that we offer, we decided to try the T-Vine with our caramels instead of with our usual chocolates and the results were wonderful. The standouts were legion: the Dark Caramels with Fleur de Sel, Smoked Paprika and Hawaiian Bamboo Sea Salt were fantastic while the Milk Caramels with Smoked Paprika, Cyprus Black Salt and Maine Cherry Wood Smoked Sea Salt were equally wonderful with the wine. So, pick up a couple of bottles of T-Vine, order some assorted packs of caramels and wake the neighbors; you have some tasting to do!
www.tvinecellars.com

Rabbit Driving Car


POTATO NESTS WITH MOLLET EGGS

 

Serves 4

When you think of Easter, you think of eggs, right? Well, here is a lovely little egg dish served up in a charming nest of potatoes with a delectable red wine sauce (of course it has a bit of chocolate in it - have you met me?). If you haven't heard of a Mollet Egg before, it is basically a fancy word for a soft boiled egg that has been peeled rather than served up in a little cup with it's top chopped off. You might think of this dish as dressed up eggs and hash browns, but it tastes so much better! I hope you give it a try.

Potato Nest

For the Sauce:
2 Tablespoons minced shallot
1 Tablespoon salted butter
1/2 cup red wine
1 cup lower sodium beef broth
1/4 teaspoon Herbs de Provence
1 teaspoon dark cocoa powder
another tablespoon of salted butter

Heat a small saucepan over medium heat. Add one tablespoon of the butter, then the shallots and saute until soft, but not brown. Add the red wine and reduce to 1/4 cup. Add the beef broth and the herbs de Provence and reduce to 1/2 cup. Whisk in the cocoa powder, then the second tablespoon of butter. Keep warm.

For Potato Nests:
8 ozs. peeled grated potato (I used Yukon Golds, but you can use any potato - I wouldn't recommend fingerlings or baby round ones - too much peeling)
1/2 teaspoon fine sea salt
1 Tablespoon minced shallot
1 Tablespoon vegetable oil
1 Tablespoon salted butter

Squeeze the excess moisture out of the grated potatoes (I usually wrap them in dish towel or some strong paper towels).

Potatos

Put them in a bowl and toss them with the salt and shallots. Heat a large frying pan over medium heat. Make sure it is hot before you put the oil in or the potatoes will stick. (A non-stick pan can be helpful I am told - I wouldn't know - I don't have any.) Anyway, put the oil and butter in the heated pan. When the butter is all melted and evenly distributed, place 4 equal piles of potatoes in the pan and spread them out with a dent in the middle to form nests. Turn the heat to low and let them sit to brown - don't move them. When the bottom is browned, carefully turn them over and brown the other side. You can cover the pan to make sure the potatoes are tender while cooking, or not if your heat is low enough. Do what you feel. Be patient, just make sure the potatoes are nicely browned AND cooked through. Turn off the heat to keep warm while you cook your eggs.

For the Eggs:
4 large eggs

Place the eggs in a small saucepan and cover with cold water. Put a lid on it and put on the stove over med-high heat. When the water has come to a simmer, turn the heat down to low and simmer for 3 minutes (4 minutes if you like your eggs more done, 6 minutes if you want them hard). Put the eggs under running cold water, or in a bowl of ice water to stop the cooking. As soon as they are cool enough to handle, carefully crack the shell and peel each egg. They will be a little squishy because the yolk is runny on the inside, just be careful not to squeeze to hard while peeling.

Assembly:
Warm some salad-sized plates. Place a potato nest on each plate. Spoon a little sauce in the center of each nest and the remainder around the outside. Place an egg in the center of the nest, With a very sharp knife carefully, but purposefully cut the egg in half and set the yolk up on the nest. (You will end up with a little yolk on your hand no matter what you do, but the more expediently you do this, the better. If you don't want the stress, just serve the whole egg.)
Sprinkle a little salt over the egg (eggs always need more salt) and perhaps a bit of chopped chive for color. Dig in and enjoy!

   
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St. Helena, CA 94574
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telephone 800-966-3468
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