Manulafondue.com

Posts Tagged ‘This’

“Toast the Season” with the Wineries of Leelanau Peninsula this Holiday Season: Featuring Fine Wine Tour & Tasting, Gourmet Food Pairing and Holiday Gift Bags

2011 Toast the Season

Leelanau Peninsula, Michigan (PRWEB) October 20, 2011

‘Toast the Season’ with the wineries of the Leelanau Peninsula

The 19 wineries of Leelanau Peninsula Wine Trail in northern Michigan invite you to experience the 2011 Toast the Season wine tour. The self-guided wine tour is offered on either of two weekends, November 5 & 6 or November 12 & 13 and is perfect for groups of friends.

“Toast the Season is lots of fun, giving you a chance to experience the Leelanau wine trail, enjoy a great gift bag, taste some great wine and sample our food pairings,” explains Lucie Matthias of Chateau Fontaine. “It’s also a good time to get a start on your holiday shopping in our tasting rooms and at all the unique shops & stores in Leelanau’s villages. Deer hunting season starts on November 15th this year, and we see a lot of ‘deer widows’ too, who are looking for something fun to do while their husbands are away at deer camp!”

The tour features a special wine & food pairing at each of winery, all designed to showcase the flavor and diversity of the wines. At your starting winery you will be given a commemorative glass, an LPVA holiday ornament, a souvenir wine key and a holiday gift bag featuring local food including fair trade coffee from Higher Grounds Trading Company of Traverse City, cocoa-coated chocolate covered almonds from Grocer’s Daughter Chocolate in Empire, and (of course) Michigan cherries from Cherry Republic in Glen Arbor!

Tickets are available online at http://www.lpwines.com/toast along with Toast the Season packages from a number of local lodging partners. You may visit up to 8 wineries each day in any order you choose between the hours of 11am to 5pm Saturday, or noon to 5pm Sunday.

Below are a few of the exciting wine & food pairings!

Chateau de Leelanau will be dishing up their “World Famous Willies Chili” with Solem Farm Red.

L.Mawby has a nod to fall with Nature’s Treat dried apples slices with Black Diamond aged white cheddar paired with the L. Mawby Consort.

Ciccone Vineyards will be toasting up Italian Bruschetta with fresh ingredients straight from the garden and paired with their 2009 Cabernet Franc.

Willow Vineyards will keep Santa wondering, pairing some naughty French Vanilla Pumpkin Squares with caramel topping and their very nice Semi Sweet Gris.

Cherry Republic will let you dip into a Gorgonzola, Pecan and Cherry Fondue and delicious Cherry Bread, paired with their Great Hall Riesling.

Verterra is offering a different food pairing each weekend! The first weekend is Char-Grilled Pizzetta with Sun dried tomato, fresh spinach, garlic, feta & mozzarella. 2nd weekend – Santa Fe Sweet Corn Chowder. Verterra’s Pinot Gris will be paired for both weekends.

Forty-Five North will be serving up carnitas tacos paired with their new 2010 Dry Riesling.

Good Harbor will be simmering some Sweet Potato Bisque paired with their Pinot Grigio Reserve

Chateau Fontaine will feature Grilled Pork Loin on Homemade Rosemary & Sea Salt Foccacia, with your choice of Basil Butter or Bleu Cheese Sauce, paired with their New Release 2010 Pinot Noir.

Gill’s Pier has a tasty treat – Mini Chocolate Creme Puffs w/Cherry Balsamic Filling paired with their Cheerio Cherry Wine.

Tickets:

Tickets for Toast the Season are $ 50 per person or $ 75 per couple (couple ticket holders receive two glasses, pours and food at each winery, but only one gift bag and ornament and no – you do not need to be a romantic couple!). Tickets are available online at http://www.lpwines.com/toast/.

The LPVA encourages using a designated driver or local transportation services when touring its wineries. Visit http://www.lpwines.com for more information including lodging packages at many great area hotels, B&Bs and resorts!

LPVA was formed in 2000 with a goal to help spread the word about all the wonderful things the Leelanau Peninsula has to offer including a growing number of award-winning wineries, excellent restaurants and a rich agricultural history. Today, it is the largest and strongest of the four organized wine trails in Michigan which promote the state’s nearly $ 790 million grape/wine industry. Learn more at http://www.lpwines.com

Leelanau Peninsula Vintners Association

http://lpwines.com/

231-421-1172

Join our Facebook page and connect with other Leelanau wine lovers!

http://www.facebook.com/lpwines

###

Attachments

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Chocolate Dessert Lovers: Enjoy Stevia Treats with No Sugar or Artificial Sweeteners This Valentine’s Day

King of Prussia, PA (PRWEB) January 24, 2007

This Valentine’s Day indulge with delicious desserts like chocolate-covered strawberries made with stevia since there’s no need for sugar or chemical sweeteners for this and other mouthwatering desserts, according to Sensational Stevia Desserts cookbook author Lisa Jobs.

In addition to the lower sugar content, the chocolate sauce used for these strawberries has no high fructose corn syrup, mono-glycerides, di-glycerides, polysorbate 80 or other undesirable ingredients found in commercial chocolate syrups.

“The old adage, ‘have your cake and eat it too’ really does apply when preparing desserts with stevia. Using stevia lowers your sugar and carbohydrate intake and virtually eliminates the highs and lows associated with sugar. Stevia also has no known side effects, unlike what many suffer from sugar and chemical sweeteners. In addition, diabetics and hypoglycemics can use stevia since it doesn’t affect glucose levels,” Jobs says. (If unfamiliar with stevia, see below**)

Author and former stevia business owner Lisa Jobs shares her secret desserts to help diabetics, dieters of all kinds, hypoglycemics, candida sufferers and health conscious consumers who want or need to reduce their sugar or artificial sweetener intake for any health or personal reason.

Jobs offers this recipe for Chocolate-Covered Strawberries excerpted from her book Sensational Stevia Desserts:

Chocolate-Covered Strawberries

Serving Size: 2 Tbsp.• Total Servings: approx. 8 (Makes about 1 cup sauce)

1-cup (8 oz.) chocolate chips (preferably Ghirardelli)

¼ cup 2% milk

3/8 tsp. stevia extract (see book, page xii for brand variances)

¼ tsp. vanilla extract

In a 2-cup measuring cup, mix chips and milk. Microwave on high for 1 minute. Stir until chips are melted and mixture becomes smooth (you may have to microwave an additional 15 to 20 seconds).

Stir in stevia and vanilla. If small clumps are still present, beat with electric or handheld mixer until completely smooth. Hold the strawberries by the stem and dip them individually in the chocolate sauce and place on wax paper-lined cookie sheet. You can either serve immediately or refrigerate for 1 hour or more and enjoy. You can also use this sauce as a fondue or delicious covering for other fruit, nuts, pound cake or angel food cake. Refrigerate leftover sauce and reheat in microwave.

Nutrition Facts/Serving

(Chocolate Fondue/Sauce)

Calories 106

Carbohydrates 14g

Total Sugars 12g

Fiber 1g

Fat 7g

Cholesterol less than 1g

Sodium 6mg

Protein 1g

(Excerpted from Sensational Stevia Desserts by Lisa Jobs, Copyright© 9/05)

So it’s time to relax and get pampered this Valentine’s Day with desserts, but make them healthier and guilt-free with stevia. There are over 80 other dessert favorites like Chocolate Truffles, Brownies and Peanut Butter Pie, to name a few in Sensational Stevia Desserts.

**Stevia, an herb that is up to 400 times sweeter than sugar, has been used as an all-natural alternative to sugar and artificial sweeteners in many parts of the world for decades, especially Japan, Brazil and China. It has no calories, no carbohydrates and no fat. In addition, stevia does not cause tooth decay and, because it does not raise blood glucose levels, diabetics can use it. It is available in health food stores, natural grocers and online. For more information, visit http://www.steviadessert.com.

About Lisa Jobs:

Lisa Jobs, B.A., M.J., operated her own stevia business, @Stevia LLC (purveyors of fine stevia products and books) for 10 years. During her tenure, she developed a unique stevia packet blend that was manufactured, produced and distributed under her company name. At the same time, she created hundreds of stevia dessert recipes, the best of which are collected in Sensational Stevia Desserts. In addition to currently working on a second book, Jobs is a contributing author in an upcoming book entitled “101 Great Ways to Improve Your Health with Dr. Joseph Mercola, Gary Craig, et.al.

Sensational Stevia Desserts by Lisa Jobs, BA, MJ

Foreword by Andrew P. Mandell, Exec. Director, Defeat Diabetes Foundation • 120 pages •

8″ x 8″ • 8-Page Full-Color Photo Insert• Line Illustrations • Nutrition Facts

ISBN: 0-9765245-4-6, $ 19.95 trade paperback original

Published by Healthy Lifestyle Publishing LLC, 9/05

For more information, go to http://www.steviadessert.com.

# # #

Attachments

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Wake Up With Dairy! Breakfast Gets a Dairy Wake Up This June

Wisconsin Blue Benedict Sandwich

Madison, WI (PRWEB) May 28, 2010

The Wisconsin Milk Marketing Board is celebrating June Dairy Month with a tribute to the most important meal of the day—breakfast. The Wake Up with Dairy campaign honors the tradition of breakfast on the dairy farm with a collection of recipes, an interactive dairy farm breakfast locator map and a retail floor standing kiosk.

“The Wake Up With Dairy promotion reminds us that the best tasting breakfasts are made with REAL dairy products,” said Dave Bavlnka, vice president of Advertising at WMMB. “June Dairy Month is the perfect opportunity to treat your family to a hearty breakfast on the farm or at home with our delicious recipes.”

The collection of 12 new recipes feature traditional breakfast favorites with a dairy-friendly twist, including Wisconsin Blue Benedict Sandwiches, Breakfast Fondue and Tiramisu Smoothies. Six recipes are highlighted in a free recipe brochure available in Wake Up with Dairy kiosks at dairy breakfasts and participating supermarkets across Wisconsin or at http://www.WakeUpWithDairy.com.

The Wake Up With Dairy website also encourages families to participate in one of June Dairy Month’s most popular traditions—breakfast on the dairy farm. http://www.WakeUpWithDairy.com features an interactive dairy breakfast locator map searchable by county and date for information about events and locations.

FACTS

    93 percent of Americans agree that breakfast is the most important meal of the day, yet less than half (44 percent) eat breakfast everyday.
    We are eating more breakfast meals than ever before. We eat more than 330 breakfasts each year.
    We spend about 13 minutes of our day eating breakfast. We spend twice as much time eating lunch and dinner: 30 minutes and 24 minutes, respectively.
    One out of four consumers (25%) often treat themselves to a large, traditional breakfast on the weekend.
    Breakfast helps lessen stress, jumpstart metabolism and boost energy.
    Milk and milk products are a source of protein, calcium, zinc, magnesium, vitamin B12 and riboflavin, naturally providing fuel for the day.
    Calcium, found in milk and dairy products, helps build and maintain healthy teeth and bones, keeps your heart beating steadily and your blood, nerves and muscles working correctly. Yet most Americans get only half the calcium they need from their diet(Facts gathered from The International Food Information Council Foundation, dietitian.com, Technomic, Mintel Market Research, NPD group and wisdairy.com).

RECIPES/PHOTOS

    Wisconsin Blue Benedict Sandwich—an amped-up breakfast sandwich that is surprisingly simple to make, featuring Wisconsin Blue and Wisconsin Fresh Mozzarella Cheese.
    Tiramisu Smoothie—Wisconsin Mascarpone Cheese, ice cream and espresso power this sweet and satisfying brunch dessert.
    Breakfast Fondue—Indulge in this Wisconsin Swiss, Wisconsin Gouda and Wisconsin Muenster cheese fondue, ideal for a weekend brunch and a great way to sneak fruit onto kids’ plates.

For more information about Wake Up With Dairy and June Dairy Month, visit http://www.WakeUpWithDairy.com .

# # #

Attachments

©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.