Archive for July, 2009

Here is a video that explains in the most simplistic way, (the way only a kids show can do it) about the process of making chocolate and the fermented cacao bean. Remember our cacao beans after drying in the warm sunny Caribbean sun are then packaged and shipped to you guys, keeping it a raw food.

Did you know that the actual vanilla pod has more flavor than the seeds? When using the pod as flavor in liquids, it’s best to slice the pod lengthwise to expose more surface area… more flavor.
Try adding a pod of our Tahitian or Madagascar Bourbon vanilla to your next batch of lemonade for a sweet dimension.

But don’t toss it when the pitcher’s empty. The beans can be rinsed, dried and used again. You can add it to a sugar jar, another beverage or try grinding the beans and using them in ice cream and cookies.

It’s summer! Time for juicy cocktails, sunny barbecues and tons of fresh fruit. Looking for something that screamed summer in the inventory, I grabbed a bottle of our Sonoma Pomegranate Syrup and went to town. You can do breakfast, lunch, dinner, dessert and drinks! Yes, all in one day may be pomegranate overload, but you catch my drift. Besides a full day  with a super fruit loaded with antioxidants, niacin, folic acid and vitamins C, B3, B6 and B12 can’t be all that bad…

Breakfast: Stir a teaspoon or two into yogurt and serve with fresh fruit; can also be used as a syrup on pancakes and waffles.

Lunch: Substitute Sonoma Pomegranate Syrup for honey in your favorite vinaigrette recipe. Grab some greens, chopped vegetables and enjoy a cool summer salad.  Sprinkle with fresh pomegranate seeds for an extra burst of juice and crunch.

Dinner: Brush on pork chops, beef, or tofu and fire up the grill. Is an excellent marinade for shrimp and fish as well when mixed with lemon juice and olive oil. As a side, soften Swiss Chard with a tablespoon of Sonoma Pomegranate Syrup, a small onion and 1-2 cloves of garlic in olive oil over medium heat. As it softens add a 1/4 cup of dry white wine.

Dessert: Sonoma Pomegranate Syrup is a great topping for sorbets and french vanilla ice cream.

Cocktails: Add a few drops to the bottom of a flute and top with Prosecco or your favorite sparkling wine. Use fresh pomegranate seeds or strawberry as a garnish. Or shake up about a 1/2 ounce syrup and 1 1/2 ounces of vodka with ice and you have a smashing summer sipper. Add a sprig of fresh mint or a few basil leaves to garnish.

Have fun!