The Buzz About All-Natural Honeycomb

We now proudly carry all-natural honeycomb from Savannah Bee Company. Kosher and 100 percent edible, this sweet delicacy makes a special addition to any meal and will be the hit of your next cocktail party.

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What makes it so special? First, it’s made in very small quantities, so you won’t find this on every grocer’s shelf. It also happens to be the healthiest form of honey around–since it’s unpasteurized, beneficial elements like amino acids and antibiotic-packed bee pollen remain intact as nature intended. Honeybees fill each cell with their sweet nectar and then Savannah Bee handcuts each square straight from the hive. (Each cell is a life’s worth of work from two honeybees!)

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5 Ways to Enjoy Raw Honeycomb

1. With Cheese. A Chevre or blue cheese work especially well!

2. With Bread. Simply slice up a fresh baguette and serve.

3. With Fruit. The same fruits you love with cheese also taste good with honeycomb: green apples, figs.

4.  With Ice Cream. Add chopped honeycomb to your favorite flavor–pairs nicely with a fruit ice cream or peanut butter.

5. With a Spoon! Honeycomb tastes great on its own. You can spoon off a small chunk and suck on it like candy.

For your next party, try serving a plate with a couple of cheeses, crusty bread and some fruit so your guests can try them all, mixing and matching. It is seasonal, so get while you can!

 

DOUGH’s Grand Opening

We had our official grand opening yesterday (February 12). It was a whirlwind of pizzas, pastries and paella—and for those of us hustling and bustling—there was definitely some coffee involved. But most of all, it was just so exciting to see Chef Brian’s vision come to fruition.

We were humbled by the support of our community, from our North Asheville neighbors to the folks from the Asheville Chamber who facilitated the ribbon cutting (yes, those are actual working scissors):

DOUGH Ribbon Cutting

DOUGH Ribbon Cutting

You can ditch the drive-bys, peek-ins and false hope. We are open for business! Monday through Saturday, 8am-8pm. We look forward to feeding you soon:)

Recipe Testing… and Tasting.

It’s been dangerous this past week working at DOUGH. Not because of the sharp knives, rather the sharp culinary minds in our kitchen trying out recipes. An adult in a soon-to-be open market is like a kid in a candy store. With breads, pastries and sandwiches covering the countertops, it’s difficult to resist the temptation to nosh all day long. Scratch that, it’s impossible. Thank goodness for gym memberships and elastic waistbands…not necessarily in that order.

Here’s a behind-the-scenes glimpse of our talented kitchen staff prepping in the days leading up to our opening. (Yeah, we can’t wait either!)

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He’s Got Chops.

DOUGH’s Chef Brian Ross takes the heat in the 4th annual WNC Chefs Challenge, hosted by the Asheville Food + Wine Festival and sponsored by WNC Magazine. The competition brings together culinary leaders from the region in weekly battles built around a secret ingredient.chefs-challenge-2012

The dinners will be held every Tuesday, February 12 through April 30, at Chestnut restaurant, located at 48 Biltmore Avenue in Asheville. The quarterfinals and semifinals will follow this summer, leading up to the Asheville Wine & Food Festival, which happens August 23-24.

On March 5, Chef Brian Ross will take on Chef Michael Marshall of Harrah’s Cherokee Resort!

 

At each cook-off, diners will enjoy six plated culinary creations (three from each team) that
incorporate a secret ingredient and will then score each dish. The votes from the audience and
from a panel of professional chefs, food writers, and culinary experts will then be tallied. A
winner, to be announced at the end of the night, will continue to the next round of competition.

Tickets for the WNC Chefs Challenge are $49 per person, and can be purchased online at
http://www.ashevillewineandfood.com or by calling (828) 225-6944. Beverages, sales tax, and
gratuity are not included. This year’s benefiting organization is Eliada, a nonprofit agency
serving North Carolina’s children and families.

Please visit http://www.ashevillewineandfood.com or www.wncchefschallenge.eventbrite.com for more information.

 

 

 

Choosing Our Coffee

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This week we got to go to Counter Culture‘s Asheville training center for a coffee tasting to decide which coffees we will brew in-store. We learned about single origins vs. blends and that coffee actually has a fruit called the coffee cherry:

red-coffee-cherryberry-fruit

 

We tasted until I couldn’t blink (probably shouldn’t have had two cups of coffee that morning), and decided on a regular and decaf:

variety-bourbon

A first of its kind – a single-variety coffee, dedicated to Bourbon (pronounced bur-BONE), the king of the heirloom coffee varieties. Connoisseurs treasure the Bourbon variety for its deep, buttery chocolate and coffee flavor, its unique sweetness, and its gentle fruit overtones.

 

 

 

farmhouse-decafDecaf farmhouse is based on two simple ideas: that coffees are best at the peak of their season and that decaffeinated coffees can be exceptional. Like all produce, coffee changes over the course of the year: farmhouse is our home for the standout coffees that emerge as seasons change. All this attention to freshness results in decaf that is spectacularly sweet, complex and satisfying, and is fully the equal of any caffeinated coffee.

 

 

We love Counter Culture’s commitment to sustainability and their focus on freshness and seasonality. We’re so excited to bring you these coffees and look forward to your feedback. If you’re in Asheville, you should check out Counter Culture‘s free cuppings every Friday morning at 10am.

 

Pork & Sauerkraut: A New Year’s Day Tradition

Looking for a dish to bring to a potluck today? Most are familiar with Hoppin’ John, but Pork and Sauerkraut is another New Year’s Day dish that’s said to bring good fortune for the New Year. It’s a tradition in Chef Brian’s family—his grandparents would serve it every New Year’s Day in their Pennsylvania Dutch country home. And now, we’re sharing it with you!

pork and sauerkraut

We found this little history lesson at Food Timeline:

Pork & Sauerkraut

This is a German custom. Pennsylania Dutch, of German descent, also serve these foods.
“Throughout history, the lowly cabbage has played side dish to the pig on New Year’s Day, not because it bears a special significance, but because it’s a tasty complement to pork. “It’s a traditional combination,” said William Weaver, an internationally known food historian who lives in Chester County. Any Pennsylvania German worth his or her salt knows pork is served on New Year’s Day because it brings good luck. With their snouts, pigs root forward, signifying progress, lore dictates, whereas chickens and turkeys scratch backward.”
—“Eat ‘sour cabbage’ for a sweet year; Having sauerkraut on New Year’s Day brings luck, some say,” Kathleen Parrish, Morning Call [Allentown:PA], January 1, 2004 (p. A1)

And here’s an easy slow cooker recipe to follow:

Ingredients

1 (4 pound) pork loin roast

1 teaspoon caraway seeds

2 cups sauerkraut with liquid

salt and pepper to taste

Directions

  1. Cut pork loin, if necessary, to fit in the slow cooker. Season with caraway seeds, and salt and pepper to taste. Pour sauerkraut over the roast.
  2. Cook on High for 1 hour, then cook on Low for 5 to 6 hours. Internal temperature of the roast should be at least 145 degrees F (63 degrees C).

What’s your traditional New Year’s recipe?

 

 

Mashed Parsnips with Bacon and Fried Parsnip Strips

Everything tastes better with bacon and parsnips are no exception. This seasonal root veggie, which is the carrot’s sweeter cousin, makes a great side for the holidays and all winter long. Rich in potassium, parsnips are also a great source of fiber.

Mashed Parsnips with Bacon and Fried Parsnip Strips

NF_ParsnipSmash

Ingredients

2 pounds peeled parsnips + 2 large parsnips peeled
2 tablespoons butter
2 tablespoons heavy cream
salt and ground black pepper to taste
2 cloves garlic sliced into large pieces
1/2 pound bacon – cooked and crumbled
finely chopped chives

Directions
1. Season the parsnips with salt and pepper and steam them until very tender with the garlic.
2. Puree parsnip mix until smooth and season to taste. Set aside.
3. In a skillet, fry the bacon until nice and crispy. Remove from the skillet and crumble.
4. Using a vegetable peeler, make long thin slices of the two parsnips and fry in oil until golden brown.
5. Stir and heat the puree before serving then sprinkle with the crumbled bacon and fried parsnip strips.
6. Sprinkle with finely chopped chives and serve.

Homemade S’mores Recipe

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S’mores make the perfect winter treat for kids of all ages. How do you make them even more delicious? Try making your s’mores from scratch with Chef Brian’s recipes for homemade graham crackers and homemade marshmallows.

Graham Crackers

8 tablespoons soft butter
¼ cup brown sugar
2 teaspoons honey
1 cup flour
¼ cup whole wheat pastry flour
pinch salt
¼ teaspoon baking soda
¼ teaspoon ground cinnamon

  • Cream the butter, sugars, and honey.
  • Sift the dry ingredients together, and add until just combined.
  • Work dough until it holds together.
  • Roll between parchment papers.
  • Prick dough with a fork and chill.
  • Bake 325-350 for 10 minutes.
  • Cut and bake another 4-5 minutes until crisp. Let cool.

Marshmallows

2 oz powdered sugar (plus more for dusting)
1 package unflavored gelatin
½ cup of water
1 cup sugar
1 cup corn syrup
2 egg whites
1 tablespoon vanilla extract

  • Dust a 9” x 13” baking pan with powdered sugar.
  • Bloom the gelatin in cold water.
  • Combine the water, sugar and corn syrup and boil to 240 degrees using a candy thermometer.
  • While the sugar is cooking, whip the egg whites to soft peaks.
  • Add the bloomed gelatin to the hot sugar to dissolve.
  • Slowly pour the sugar onto the whipping egg whites and whip until room temp.
  • Whip the meringue until lukewarm and add the vanilla extract.
  • Pour the marshmallow batter onto the parchment paper. Then dust the top with more powdered sugar.
  • Let sit until firm at room temperature, 6 hours to overnight. Cut as desired.