Goat milk caramels, say what?! These tasty little treats are made in Vermont at Big Picture Farms by Louisa Conrad and Lucas Farrell. Both of these goat experts apprenticed at various VT farms, working with cheese and other small-batch goaty products, before starting their own farm in 2010. The flavors of these award winning earthy and sweet nuggets of caramel either come in sea salt and pure bourbon vanilla or chai spice. They're so good that we can just picture you gobbling them up just like a hungry lil goat in a clover field. We're selling them by piece or in little cardboard boxes that are decorated with cute goat drawings and great typography. You got'sta come get some!
We came across these pretty little cocktails on Spoon Fork Bacon and just had to share. Not only are they stunning but they sound delicious, too! These effervescent cocktails are so pretty that once your friends have them, they'll never leave your apartment again and force you to throw parties for the rest of the year. So yeah, come buy them from us and invite us to your party. We're fun.
Place one hibiscus flower into a champagne flute. Add a splash of ginger syrup and top with champagne. Clink glasses, give a little wink to someone special and chug immediately.
Gabe, our number one favorite fish babe, now has a new home in the New Amsterdam Market. Every Sunday Gabe you can find her slangin' fresh seafood from the waters of New England from 11am - 4pm. If you can't make it down to the South Street Sea Port, be sure to sign up for our CSA at the shop. We'll be doing it all year long!
Do you like booze? How about an overwhelming amount of delicious food? We thought so. That's why we're inviting you to join the Dep and all the wonderful peeps participating in the Slideluck Potshow tomorrow night (July, 19th) at 6:30 at the Brooklyn Brewery. Tickets cost $15 and include ALL-YOU-CAN-DRINK Brooklyn Brewery Beer and tons of free, totally awesome food. It's going to be a shit show, in the best way possible, of course.
You can buy your tickets HERE and we can't wait to see your pretty drunk faces come by the table! Cheers, yeah!
Some things have changed with our seafood CSA. 1. It's cheaper! And, 2. the packages are a little different, as well.
Instead of paying $50 a week for a full share (which includes fish and shellfish), it'll now be $40 a week and will extend for four full weeks - which makes it $160 total.
Also! There's a fish-only package that is just $25 a week, for four weeks (totaling $100).
Sign-up for each week closes on Thursday at 5:00pm so come get some sea-goods!
Here's a picture from this week's latest Gabe the Fish Babe delivery. Woot woot!
Even though it's about a thousand degrees outside and you're probably avoiding your kitchen at all costs, well besides sticking your face in the freezer or grabbing an icy-cold beer out of it, you've still got to eat. Oh, and when we say eat, we mean shove a ridiculous amount of deluxe food down your throat. And because we care about your well-being, and your intake of fancy food, we've created a dish to help you reach a good old fashioned foodgasm. Larchmont Smoked Duck breast, crispy fried brussels sprouts, and tangy goat cheese come together to create an earthy and complex dish that is surprisingly simple and quick to make.
2 cups of steamed brussels sprouts, trimmed and halved
1 small onion, roughly chopped
1 head of garlic, thinly sliced
1 tbsp of LA Organic Sherry Balsamic
1/2 cup pasta water
Instructions:
Begin boiling water for pasta. Remove the fatty layer from the duck breast and chop into tiny pieces. Thinly slice the remaining duck breast and set aside.
Over medium heat, add duck fat pieces to a sauce pan and cook until the fat is rendered and the pieces start to crisp up; about four minutes. Add chopped onion and a pinch of salt and cook; about three minutes. Add garlic and cook for a few more minutes until fragrant. Remove rendered mixture from pan while leaving the remaining duck fat. Add in the brussels sprouts, cut-side down, and turn the heat to high and fry until golden-brown; about 7-9 minutes. Add the balsamic vinegar, and sliced duck and toss until balsamic is absorbed. Add the onions, garlic, and duck fat bits into the brussels sprouts.
Meanwhile, when the pasta becomes al dente, strain it and reserve 1/2 cup of pasta water for sauce. In a large mixing bowl, add the pasta water and crumbled goat cheese and whisk until the sauce is smooth. Toss with cooked pasta immediately and season to taste. Top with brussels sprouts mixture and serve.
For some of us, spending more than just a weekend with our family seems a little overwhelming. Not for the Martelli family though. Nope, these kin-loving folk are the only ones that work in their middle-of-nowhere factory in Lari, a teeny tiny Tuscan town filled with olive trees and beautiful, sprawling grassy valleys. And when we found this bright, eye-catching package of yellow pasta, we had no idea how bad ass this family actually was. The Martelli's spend no money on advertising and the the factory that they've been occupying for almost 100 years prevents a certain trendy store from manufacturing in their quaint little town. Pretty rad, huh? We think so, and what's even better is how awesome their pasta is.
By using old school techniques, this pasta, which comes in four classic shapes, has a super-porous finish that is absolutely perfect for soaking up sauce while still maintaining a nice al dente bite. Not only do they use the finest hard durum wheat flour but they actually grow it on their own property. And unlike mass produced pasta, which is dried in a giant heated air blaster, the Martelli's dry their pasta for fifty hours using a low temperature that allows the pasta to retain a beautiful flavor and a perfect texture. We recommend tossing the cooked pasta with olive oil and freshly grated Parmigiano for a simple and quick meal that is surprisingly opulent.
All in favor of satisfying their sweet tooth, say aye!
We now carry a bunch of super delectable and completely original cookies that come from the 'hood - so you can enjoy these treats any time of the week and not just at the Flea on the weekend. Both The Good Batch and Whimsy & Spice are the bomb at making some dope-ass cookies because, unlike most store bought cookies, these little goodies are made in small batches and only use the best of the best stuff around.
And even if you don't like sweets that much, some of these cookies come in savory flavors like salty brown butter or the slightly sweet massaman curry and peanut butter. Shovel a spoonful of salty caramel ice cream between any of them for a sweet summertime treat that's downright devilish and only slightly addicting.
Oh me oh meyer lemons! These little lemon and mandarin orange hybrids are in full bloom in the Spring but can last year round when preserved. So thank goodness for Sweet Deliverance NYC for canning these little bulbs of sour sunshine so we can enjoy them even in the depressing Winter months. The preserved wedges are excellent when sliced super thin, and laid over crostini, smoked ricotta, and shaved red onion. You can even bake them and the remaining juices right into a pound cake for a buttery-citrus loaf that everyone will fuss over. Use the syrup for mixing up exotic cocktails or as a main ingredient in vinaigrette. You can also chug it -no judgement passed - or use it as a chaser after a florally shot of gin... if you're into that sort of thing.
This authentic Portuguese hot sauce, made by Bon Jovi's former manager in Asbury Park, packs quite the kick. We've got a dirty down addiction for it. It's what we need. Shake it up like... like bad medicine? Sorry, we just had to say it. But really, it's damn good. Use it as a marinade for chicken wings or douse it on eggs for a straight-up spicy zing.
We just got an amazing shipment of Blood Oranges in from Satur Farms. Tart, juicy, and sweet, these stunningly beautiful bulbs of citrus are absolutely delightful. On the outside, reds, oranges and yellows come together to create an ombre of warm colors that reflect the stained glass appearance of the fruits' meaty insides. And although just as tasty when eaten straight out of the rind, blood oranges are perfect when added into to recipes that call for ordinary citrus. We're really into this vinaigrette that is perfect drizzled over fresh arugula, baby heirloom tomatoes, and shaved parmesan or when added to fresh seafood for a slightly sweet and acidic ceviche.
With longer days ahead of us, what better way to bring in Spring than by indulging in some good ole' fashioned day drinking. Sure, you could go to a bar and hang out but it's definitely prime rooftop season and we think we found the perfect little mate to help you relax on top of your building. This sweet and spicy cocktail will knock you on your ass (believe us, we had a little too much fun testing this recipe) and is made with one of our newest arrivals and one of our old favorites. Royal Rose's Three Chiles Simple Syrup adds a deep smokiness to this margarita while the sweet and grassy notes from Belvoir's Lime and Lemongrass Cordial play with the bright burn from the tequila.
1, Mix the raw sugar and chile powder in a shallow bowl; set aside. Rub a lime wedge around the rim of the glass and dip into the chili-sugar mixture.
2. Combine remaining ingredients in a shaker, over ice, and shake vigorously for thirty seconds. Add more ice to rimmed cups and gently pour mixture on top. Serve immediately. Repeat.
There's no fruit quite like the key lime. Similar to its larger more-known cousin, this tiny citrus bulb is moderately sour but is leveled out by a slightly sweet and almost sugary finish. Toby, one of our employees, the tall British one, said it best after taking his first taste "it's almost like a summer love" he said, "tart with a bite but oh so, so, so sweet".
Because of its sweet and sour properties, key limes are perfect for beverages. Add a little bit of hibiscus syrup to the juiced key limes and you've got yourself one hell of a limeade. And even though it's winter, this drink is tasty year round - especially when you bulk it up with a little vodka.
This sweet and salty granola, that was once available only at the Brooklyn Flea, is now flying off of our shelves and into your homes faster than we could have imagined. Unlike other commercially made granolas, Early bird is baked with organic ingredients (when available) and crisped up using extra virgin olive oil, instead of less flavorful oils like palm or canola which is typical to store-bought brands. The granola is then studded with dried fruits and crispy nuts and then finished with a healthy sprinkling of salt, which makes for a brilliant flavor profile. Early Bird Granola is truly unlike anything you've tried before.
At Dep, you can find the Farmhand's Choice, which has dried organic coconut, southern pecans, and maple syrup, and the Jubilee Recipe, which has sour dried cherries and pistachios, or the Crack of Dawn Bar which is a sweet and salty granola bar - all of which are flavored with olive oil and sea salt for a sweet and savory balance. You can eat it however you'd like but we can guarantee that it will most likely be by the handful.
We're sure that you've all tried almond butter at some point, but I can guarantee you that this is completely different than anything you've ever tried before. Brittle Spanish almonds, which are roasted in olive oil and sea salt, are ground down to create an unbelievably textured spread that is both sweet and salty at the same time. Unlike traditional almond butter which can be sort of chalky and dry, this creamy spread is truly liquid gold.
Fancy up a regular old peanut butter and jelly by pairing OroLiquido's Almond Butter with some of our fancy preserves like our insane balsamic strawberry jam. Or add into cookie dough for an unusual twist on a classic favorite. Or, do as we do and eat it by the spoonful.
Remember that amazing olive oil by Frankies that we were telling you about a few days ago? Well, we're totally obsessed with turning it into a spicy thai chile oil that packs quite a kick. This fiery oil is perfect drizzled over freshly cooked pasta and broccoli; top with a sprinkle of parmigiano reggiano for a quick dish that's huge on flavor. It's good for a couple of months if kept refrigerated or in a cool, dry place, but when you take how delicious it is into consideration, it will probably only last a few days.
In a medium saucepan, heat olive oil until small bubbles begin to form at the bottom of the pan. Turn off heat and stir in chiles. Let come to room temperature and strain. Pour remaining oil into a glass dispenser (we bought ours from Whisk) and store in the fridge. It should last until for a month or so or it becomes cloudy; at that point, throw it away.
"The warm Sicilian sun, the rich volcanic soil, and the steady saline breeze from the Mediterranean come together to make this extra virgin olive oil one of the best in Italy every year." If that's not olive oil poetry, we don't know what is. Frankies DOP certified olive oil tastes just as smooth as that last sentence rolls off the tongue. The trees from their vineyards are between 300-400 years old and because they own almost all of the acreage in their own DOP, Frankies has complete control over the regions production, which ensures that you get the highest quality olive oil possible.
When this olive oil is served at room temp, the flavors are bright, fruity, clean and crisp tasting but when it's heated the entire flavor profile changes to release a butter-like oil that could even fool Paula Deen. We like to infuse Frankies with thai chiles (check for the recipe on Wednesday!). It's a perfect topping to drizzle over pizza or mild Thai dishes that need an extra kick. Or if you'd like to use it for something more refreshing, drizzle it over fresh watermelon and finish with flakes of sea salt. Or just pour it in your mouth. We won't judge.
From California to Maine, Bee Raw Honey has worked with artisanal bee keepers to bring you some of the finest untainted and completely raw honey since 1999. Because their honey is sourced from individual apiaries, each bottle of Bee Raw Honey has a unique color, flavor, and taste. You might think that the labels on the top of each jar are the flavors, but in reality, it's the plant that the bees were pollinating near. So instead of raspberry flavored honey, you get honey from bees that were living near raspberry plants. This slight hint of flavor makes each varietal completely unique and absolutely delicious. Use them for cooking or as a remedy for sore throats or allergies.
There are infinate ways to use Bee Raw Honey but here are some of our favorite ways to use the varietals. Simply sweeten a cup of camomile on a cold night with their Sweet Yellow Clover Varietal ,or drizzle their Wild Black Sage Varietal over some baked fromage de meaux en croûte with toasted almonds for a sweet and savory treat.
Soft scrambled eggs churned with zesty pesto and dotted with light and airy fresh ricotta may seem like a complicated dish that you might find at some posh brunch place around the corner, but when you use our fine products, this breakfast delicacy only takes about ten minutes to prepare and is dangerously delicious.
1. Crack eggs and combine with milk and a pinch of salt and pepper. Whisk vigorously until thoroughly combined.
2. Heat small frying pan to medium low, melt butter and wait for it to stop bubbling. Add egg mixture and continuously stir with a plastic spatula until eggs are slightly runny. Turn off heat and gently stir in pesto.
3. Remove from heat and top with ricotta. Salt and pepper to taste. Serve immediately.
Now that Christmas is over, it's time to get ready for New Years Eve! And what better way to bring in 2012 than with an amazing, totally impressive aphrodisiac cheese platter! We recommend showcasing a nice wheel of Brillat-Savarin, which is a soft, spreadable, pasteurized cows milk cheese that boasts a fat content of over 75%. This triple cream brie pairs perfectly with a nice glass of bubbly and begs to be eaten with a fresh juicy strawberries and sweet, dried apricots. Serve with a sleeve of our favorite crispy fig or fragrant rosemary crackers from The Fine Cheese Co., a jar of lavender spiced asparagus from Brooklyn Brine, a handful of largueta Spanish almonds, and of course, some sweet honey. Add a nice chunk of Buche de lacey and a wedge of gruyere to this platter, and you'll be sure to have one hell of a night!
