October 2008 Newsletter

Hello Caviar & Gourmet Food Fans,

Summer's over, fall is here, and with it the start of the holiday season. Caviar will fit beautifully into your holiday parties.  It has all the colors of fall: the black & orange of Halloween, and the red, orange, and gold of falling leaves.  Thinking ahead, there is also red and green for Christmas.  Remember, you don't need to wait 'til the last minute to order your caviar.  It will keep in your fridge for 4-6 weeks. 

In honor of Halloween, we've put some of our best-selling Orange & Black party sized caviars on sale.  Click here to see all of our sale items.  Later on, we'll show you how to get 5% off your order.

If you haven't visited our site recently, we've added some new products. We have some exquisite Belgian chocolates from Leonidas of Belgium:   Dark Chocolates with Brandy, Milk Chocolates with Brandy, and Mixed Pralines with liquors in Dark Chocolate. 

We also added a truffle slicer as well as  French Winter White Truffle Butter.  The truffle slicer, from Italy, has a rosewood handle and an adjustable razor sharp blade for wafer thin slices.  The rich truffle butter readily absorbs the aroma of the fragrant truffles, making this butter intensely flavorful. This is a superb way to introduce truffles to your cooking and your kitchen, before taking the next step to whole truffles.

	Truffle Slicer		Truffle Butter

Watch for more new products for the holidays, as well as some new gourmet food collections.

Here's a great recipe for family or friends.  The orange of the salmon & the black caviar incorporate the halloween colors!

Recipe of the Month

Spaghetti with Asparagus and Caviar

Caviar Trivia:  The United States accounts for about 1/3 of the world's total caviar imports... an average of 130,000 pounds of caviar per year, worth about 6.6 million dollars.

Play our Trivia Quiz to find a coupon code for 5% off your order of $100 or more.  Click here.

Notable Quote:

[N]o party is any fun unless seasoned with folly.  ~Desiderius Erasmus

November Newsletter

 Hello Gourmet Food Fans,

New Gourmet Food Items!

We've added two new Gourmet Food Samplers, just in time for your holiday entertaining needs.  

The Taste of France includes luscious Brandied Cherries, Chocolate Crepes, Foie Gras, Fresh Kirsch Cheese, and French Crackers.  We are offering this sampler for just $60.

The Taste of Italy includes  Truffled Pasta, 1 lb of Parmigianno Reggiano Cheese, Lemon Scented Extra Virgin Olive Oil, Fig Mustard, Truffle Honey, and 1 lb of Risotto Rice. We are offering this sampler for $85.

Click on the links for all the details about these fabulous samplers!

Taste of France

Taste of Italy

Fresh French Black Truffles On Sale!

Fresh Italian White Truffles

Greek Taramosalata Caviar Spread

For a limited time, we have Fresh Truffles, Black from France, and White from Italy.  What a treat for your holiday dining! 

We've also added the Greek Carp Roe Caviar Spread: Taramosalata.  This a a light and different alternative for spreads & dips.  Pair it with bread, crackers, or crudites.  Delicious!

  November Sales : Get Ready for the holidays with these Specialty Foods

 

Alaska Salmon Roe Caviar 16 oz

American Paddlefish Caviar 'Malossol' 8 oz.

Avruga Caviar 4.2 oz

Creme Fraiche 8 oz.

Russian  Handmade Blini

Spanish Olive Oil Extra Virgin 16.9 oz.

 

 

Our Recipe of the Month features the fresh black truffles for your special holiday gatherings

 

PASTA IN TRUFFLED CREAM SAUCE

 from COOKS.COM

Ingredients: 3 1/2 c. rich beef, veal or chicken stock 1/2 c. dry vermouth 3 or 4 sm. black truffles or 1 white truffle, sliced thin & slivered 8 tbsp. butter 1 lb. fresh mushrooms, trimmed & sliced thin 2 c. heavy cream Salt Freshly ground black pepper 1 1/2 lbs. freshly made pasta (fettuccine or tagliatelle) 2 c. freshly grated Parmesan cheese 3/4 c. thinly sliced scallions   Directions: Combine the stock, vermouth, and if using canned black truffles, any juice you have from the can or bottle. Bring to a boil, lower heat and simmer for 15 minutes. Add truffles to the stock and set aside. In a skillet, heat 4 tablespoons of butter and saute the mushroom slices until they are heated through, they should be on the raw side. Set aside. In a saucepan, heat the cream to the boiling point, season with salt and pepper, then use a rubber spatula to gather all the butter and mushrooms as you transfer them to the cream. Cook the pasta, drain it and return it to the pot in which it cooked. Add the remaining butter and toss the pasta quickly. Add the truffle mixture, the mushrooms and cream and half the Parmesan cheese. Divide pasta among 6 or 8 plates or put all into 1 large platter. Sprinkle the scallions and the remaining Parmesan cheese over all. This is one pasta dish to serve with soup spoons; not to eat the pasta, but to spoon up any remaining sauce.

 

Remember to play our monthly Trivia Quiz to find the coupon code.  Get %5 off your order of $100 or more!

 

Notable Quote  

Coexistence:  what the farmer does with the turkey - until Thanksgiving.  ~Mike Connolly

 

Have a Happy Thanksgiving