The Best Cheeses To Serve At Christmas Dinner


After reading the headliner of this article, you might find yourself asking, “Does it really matter what cheese I serve at Christmas Dinner?” Ask any cheese enthusiast, critic or connoisseur and they will tell you that, without a doubt, it does matter what cheese you serve at your Christmas dinner to garner the best results from your guests. Cheese has a multi-faceted purpose… that is, it its own taste that it brings to the table and the immense taste it aids in bringing out in other foods at the Christmas dinner table. That said, if you are thinking of putting just any type of cheese out on the dinner table this Christmas, you might want to reconsider using some of the cheese options listed below:

Isle of Mull

An excellent sharp cheddar with bite that finished off with a mellow taste, native to Scotland. Coming in various sizes, this is an ideal cheese to include on your Christmas Dinner table or cheese platter.

Colston Bassett Stilton

Is this a cheese or a military general? Quite the mouthful if you ask me, but if you consider the taste it packs, it might just be a mouthful… of taste! A quintessential part of any British Christmas, this stilton is one of the premier cheeses, with its creamy and crumbly texture and perfect balance of flavor, that can be paired with just about any port (wine) or enjoyed straight-up.

Clava Brie

A lighter and more delicate cheese than its French counterpart, this particular version of Clava Brie is native to the Moray coastal region of Scotland. This cheese would be perfectly paired with the more delicate dishes at the Christmas dinner.

Eve

Enjoy a little brandy with you cheese? Then Eve is for you. A cheese made from goats’ milk, Eve is soaked in a cider-based brandy and wrapped in a vine leaf. Different from other goats’ cheeses is Eve’s pungent aroma. Similar to other goats’ cheeses is its delicate and creamy texture.

Smoked Ardrahan

Any fan of bacon would be a fan of this cheese. Its soft, cold smokiness intertwined with a smokey bacon flavor makes this cheese a literal “standout” at the Christmas dinner table.

Grimbister

Another excellent option to have on the Christmas table, native to the Orkney Islands of Scotland. If you are a fan of Wensleydale, a cheese native to England, you will surely love Grimbister at your Christmas dinner table.

Source: http://i3.cdnds.net/13/51/618×824/screen-shot-2013-12-20-at-115342.jpg
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Quintessential Wines to Pair with Your Thanksgiving Feast


Among your list of items to get and ready for the Thanksgiving feast you’re hosting for the family is the turkey, stuffing, cranberry dressing, candied yams and pumpkin or apple pie, among others. Now, let’s take a step outside of the norm and delve into a world of flavor enhancement. And what does a more superior job of bringing out the flavors of a feast than a fine bottle of wine?


Source: http://www.seriouseats.com/images/2014/11/20141106-thanksgiving-wine-for-maggie-3.jpg

The World of White Wine
When you think of Chardonnay, its flavor is at its peak when paired with turkey and any cream-based dishes or that has cream in it. There are an ample amount of chardonnays you can try that are sure to fancy your desires, with obvious dependencies on budget. In terms of budget, there are wines on the market that can range anywhere from $10-15 per bottle to prices that soar well through the roof.

Pinot grigio is, overall, a crowd-pleaser. It might not be that “perfect” match with any specific dish on the Thanksgiving dinner table, but at the same time, it most certainly will not combat any flavors at the same time. Native to Italy is a bottle of Cavit, that won’t break the budget by any means, as a the largest bottle of Cavit can be bought for around $10-15. It’s a solid choice and has done historically well with holiday feasts.

Sauvignon Blanc is a near-natural “go-to” wine, regardless of the meal presented on the table. Contrary to pinot grigio’s limited matchings, sauvignon blanc is the better overall wine selection at Thanksgiving with its herb-filled qualities.

The World of Red Wine
That “perfect marriage” at the holiday table comes with a bottle of Pinot noir as it goes well with just about anything on the Thanksgiving menu and is best overall suited for a Thanksgiving feast. A great example of a perfect red wine at your Thanksgiving meal is a bottle of Oyster Bay which can usually go for about $16 on the shelf.

Zinfandel is another pristine wine selection at any Thanksgiving or holiday dinner table. Some top choices for a zinfandel are a Chilean bottle of Dancing Bull or from California, a bottle of Ravenswood, both which can be had for under $15, generally.

While nothing can beat an excellent Thanksgiving meal, or any holiday meal, let a bottle of red or white wine bring out the incredible flavors of every dish at your Thanksgiving dinner table this holiday season.

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The Age-Old Thanksgiving Debate: Turkey Stuffing vs. Turkey Dressing


Peanut butter and jelly, wine and cheese, chicken and waffles, tea and crumpets… all are individual items, but when matched with its counter, becomes a beautiful marriage. Now, enter Turkey and Stuffing, er… scratch that, Turkey and Dressing, er… wait, which one is it? Turkey and Stuffing vs Turkey and Dressing has become a heated debate, debacle and in some circumstances, seemingly an all-out, heated holiday war among family members and friends at the Thanksgiving dinner table. A number of people claim that there is no difference between stuffing and dressing, while on the opposite end of the spectrum, there is quite the difference, nearly a night and day difference, in fact. So, is there really a difference between the two iconic, holiday sides dishes?

Source: http://i2.wp.com/plantingseedsblog.cdfa.ca.gov/wordpress/wp-content/uploads/2013/11/Turkey-and-stuff.jpg

HISTORY
Stuffing, in its basic form, is a seasoned mix that’s created to fill, or “stuff” the inside of the turkey, hence the name, “stuffing”. According to the Oxford English, “dressing” bears a much broader definition as it is referred to as a “seasoning substance used in cooking”. Well, that helps… actually, it confuses the debate even further…

WHAT’S COMMON
Turkey stuffing and dressing recipes are known to be interchangeable. The foundation of the recipe is generally a crumbled bread product of sorts, and this can be anything like cornbread, biscuits or sliced bread. The just of these recipes note the addition of chopped onions alongside celery. A number of recipes call for the sauteing of onions and celery to invoke a more tender taste, while other recipes maintain the firmness of the onions and celery.

WHAT’S DIFFERENT
The differences between the two, and there are a number, are truly what sets these two side dishes apart, finally… One of the main differences is that stuffing is actually “stuffed” into the turkey before it gets places in the oven, making the stuffing, genuinely stuffing. The dressing is generally put into a greased pan, and this becomes baked as well. Further, it is noted in the famous cookbook, “The Joy of Cooking” that the concoction is coined “stuffing” if it becomes cooked inside the turkey. The National Turkey Federation, yes… there is a federation for this bird, tends to think that the terms “stuffing” and “dressing” are quite interchangeable… again, with the indecisiveness.

A number of other ingredients can make these side dishes distinct or similar, and a good bit of the differences between stuffing and dressing could very well be dependent on the region in which they are made, for instance, southern regions of the US generally refer to the side dish as “dressing” while northern regions of the US refer to the side dish as “stuffing”. Additionally, there are recipe deviations across the board that might call for sausage, walnuts, cranberries, and even oysters.

ROUNDING IT ALL UP
When considering all that is on the table, perhaps the debate will continue on for years and even centuries. Perhaps, the age-old debate will never have a set-in-stone answer, and you know what? Maybe it’s best left an open-ended discussion for families, friends and those who appreciate the culinary arts to discuss and debate the similarities and differences for years to come. The main takeaway, though, is that either, “dressing” or “stuffing” are darn good with turkey!

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Spice Up Your Fall Pie Choices With Some of These Great Wine Selections


In a mundane world, we would normally drink a delicious, piping-hot cup of coffee or tea along with our slice of seasonal Pumpkin or Apple pie. Fortunately, we do not live in a mundane world, and while it is fitting, as always, to have a cup of coffee or tea with your slice of pie, with the uproaring of societal trends, we are introduced to a new wave of seasonal pie flavor-enhancing means, that is we can enjoy our slice of pie with a fine glass of wine. Believe it or not, wine genuinely enhanced the flavors sealed within the pie and vice-versa. It truly is yet another marriage of flavors as both work in tandem, producing a one-of-a-kind, incredible flavor.

Source: https://vingardevalise.com/wp-content/uploads/2015/12/Depositphotos_6842431_l-2015.jpg

With that in mind, let’s dive into the world of “Wine and Fall Pie” pairings and examine the plethora of options to choose from… enough to fancy our hearts and our tastebuds…

APPLE PIE
Albeit, apple pie comes in a variety of different styles and tastes, when marrying it off with a wine, the Boundary Break Harvest Riesling takes home the cake… I mean pie, see what I did there? This riesling is an exemplary choice because it exponentiates the fruit-based flavors as oppose to the spice-heavy flavors of apple pie. The wine itself, upon initial taste, brings out the fabulous intensity of stone fruits and honey and a follow-up sip of wine enhances the pie’s fruit intensity, in this case, apple.

PUMPKIN PIE
To go along with a delicious, hearty slice of pumpkin pie, try a glass of Suideriut Sauterne. The remarkable sweetness of the wine lends the perfect touch to the richness of pumpkin pie. As a measure of additional flavor, try an aged version of this Sauterne, as it presents an added flavor of light honey.

PECAN PIE
Pecan Pie is a pie with some serious intentions, therefor, it’s best to be paired with a wine of serious intentions. A great wine for this pairing would be The New York Malmsey has a Madeira that should be implemented into every dessert menu and table across America. What makes The Malmsey exceptional is its explosion of incredible aromatic blend of coffee and toffee. Its sternness compliments the nutty richness of a pecan pie.

CHERRY PIE
Let’s travel into the world of exceptionalism. This occurs with the pairing of cherry pie and a glass of Velenosi Visciole, a cherry wine composed of 30% cherries. This flavor intense wine is made by soaking sour cherries in sugar before going through fermentation. As you drink a glass of this, alongside cherry pie, the taste of fresh cherries and blueberries will illuminate your tastebuds.

CHOCOLATE PIE
With any sweet pie or dessert in general, a Port is the quintessentially, complimentary beverage. With its bright, rich, fruity body, a glass of Quinta de la Rosa Ruby Port 601 is the essential pairing for creamy, chocolate pie. Having a black-cherry and chocolate masking flavor, this Port, without question, is the drink of choice for chocolate pie.

 

 

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Best Coffee Concoctions to Heighten Your Autumn Experience


As we are knee-deep in Fall and Winter is creeping on the doorstep, the days are becoming shorter and the day’s warmth is beginning to give way to colder air, we shift our needs to something that can warm the body and the soul. What a better than a nice, piping hot cup of coffee. And, while coffee is a great warm up, coffee can sometimes become mundane. How do we fix that? With some extraordinarily delicious coffee concoctions. No, it does not take a mad scientist to create such a concoction. Here is a collection of just some of the great coffee pairings to help you get started with your own concoctions, or perhaps, spark your own imagination and get creative with your own concoction.

Source: http://www.ksibradio.com/wp-content/uploads/2016/05/coffee2.jpg

Guatemala’s Vienna Roast + Caramel Apple

Need a kick-start at the crack of dawn to get your day going, and more importantly, going in the right direction where you can conquer the world? Look no further than a Guatemalan Vienna Roast. This exquisite roast will bring out the apple and cinnamon flavors in your favorite morning breakfast dishes. With an extravagant aroma and decadent flavor, it is the quintessential roast for pairing with apples and caramel sauces. Just the aroma of fresh, Fall apples or cinnamon rolls and a pot of Guatemalan coffee is more than enough to get you rearing out of bed and ready to tackle anything the day hands you.

Total Eclipse Dark Blend + A Shot of Bailey’s

Looking for something to keep you warm through the entirety of the day? Try an Ethiopian Roast. This roast actual comes from Kansas City and goes amazingly with a dose of Bailey’s Irish Cream. An Ethiopian Roast consists of a blend of dark chocolate and blackberries. Adding Bailey’s Irish Cream is an incredible compliment that will make this Ethiopian Roast one you’ll keep coming back for.

Sumatra French Roast + Pumpkin Pie

This pairing is for those with an exceptional craving for the sweet treat. And with it being Fall, how could we forget a coffee and Pumpkin Pie pairing. The idea pairing with a Sumatra French Roast is in fact a slice of Pumpkin Pie which just adds another layer of to the “WOW” factor. If Pumpkin Pie just isn’t your thing, another great companion for a Sumatra French Roast is a lighter, fruit sorbet.

Autumn Harvest Blend + Pumpkin Spice Muffin

This is more than the pairing of a coffee blend with a delicious sweet treat, it might actually be more of a marriage, that is how good it is. Autumn Harvest Blend is a premier roast and might easily be the best one on the list. The roast’s hint of Pumpkin Spice gives it the aroma as if you were smelling Autumn splendor in your coffee cup. Brew a mug of Autumn Harvest Blend, heat up a homemade pumpkin spice muffin and you’ll bring out the best that Fall has to offer, all from the comforts of your very own home.

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Pumpkin Rolls Will Leave You “Fall”ing For More


As we begin turning the page on the final week of October, we are surely at the heart and splendor of Fall. With Fall, especially as we head through the last week of October and the great, mysterious and trick-filled holiday, that is Halloween, come pumpkins, scarecrows, jack-o-lanterns, costumes, trick-or-treat, Halloween parties, hayrides and many other festivities representative of the holiday also known as “All Hallow’s Eve”.

Before we delve into a fantastic and delicious holiday recipe I’ll share with you, I wanted to take a moment to divulge some of the lesser known history of Halloween. or as it originally was termed, “All Hallow’s Eve”. As we all know, Halloween has become holiday where people of all ages dress up in costume, go around their neighborhoods, and ring the doorbell of any house whose porch light is on and say “trick-or-treat”. The door would then open (hopefully) and the trick-or-treater would be greeted with candy or chocolate or any other kind of Halloween treat. People of all ages would do this on Halloween night until their hearts were content with the amount of Halloween goodies that had aggregated over the entirety of the night. Because of this tradition of going from house-to-house, saying trick-or-treat, and receiving treats on Halloween night, this night also became known as “Beggers’ Night”.

Now for the untold story of Halloween, and while many are versed in this story or are familiar with bits and pieces of the story, allow me to divulge the history of Halloween, in a nutshell, of course. Halloween was original called, “All Hallow’s Eve” and had more religious and spiritual meaning than it does today, as commercialism has taken over the holiday, as it does with most. The original intent of “All Hallow’s Eve” which still is observed today, for the most part, was to wear costumes and masks to disguise oneself in order to thwart off and frighten the evil or “malignant” spirits that, according to legend, roamed the world of the living for one night, “All Hallow’s Eve”. This night had a connection to the Christian Holy Day of “All Saints Day” which falls the day after Halloween. So, for all intents and purposes, All Hallow’s Eve was a night in which people dressed up to disguise themselves in mask and garb in order to scare off any evil spirits that may “stain” the purity of the Holy Day of All Saints Day. Through the years and centuries to come, as you can see, All Hallow’s Eve garnered much attention, especially through commercialism and transpired into what is known today as Halloween.

To celebrate the spirit of the holiday, here is a famous recipe for Pumpkin Rolls. A recipe that will have you begging for more!

Photo: http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2012/11/19/1/YW0202H_pumpkin-roll-recipe_s4x3.jpg

What You’ll Need:

  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 cup plus 2 tablespoons confectioners’ sugar, divided
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 stick butter
  • 1 teaspoon vanilla extract

What To Do:

  1. Preheat oven to 375° F. Coat a rimmed 10″ x 15″ baking sheet with cooking spray.
  2. In a large bowl, combine flour, granulated sugar, baking soda, and pumpkin pie spice.
  3. Stir in pumpkin and eggs. Pour mixture onto prepared baking sheet, spreading evenly.
  4. Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean.
  5. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with 2 tablespoons confectioners’ sugar.
  6. While cake is still hot, roll it up in the towel jelly roll-style from the narrow end; cool on a wire rack.
  7. When cool, unroll cake and remove towel.
  8. In a small bowl with an electric mixer on medium speed, beat cream cheese, butter, vanilla, and remaining confectioners’ sugar.
  9. Spread onto cooled cake and immediately re-roll (without towel).
  10. Place on serving platter and refrigerate until ready to serve. Cut into slices just before serving.
  • To give this the final touch, sprinkle on some confectioners’ sugar just before serving.
Recipe Source: http://www.mrfood.com/Cakes/Pumpkin-Spice-Roll

 

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Best Cheeses To Eat As The Weather Turns Colder


Source: http://www.dairyinstitute.org/wp-content/uploads/2015/02/cheese2.jpg

Cheese is great anytime of the year, but as with many foods out there, cheeses can be different in taste, texture, and quality with the changing of the seasons. For example, a number of cheeses will exhibit their peak flavor and texture during the cooler/colder months of the year. These types of cheese are classified into two groups, that is (1) cheeses made from the milk of animals that is produced during peak spring and summer months, usually falling between May and October and (2) cheeses made from the milk of animals produced during peak fall and winter months, usually falling between November and March).

Not only do cheeses themselves vary fundamentally from season to season, but they can also exhibit distinct seasonal variability from region to region. This revolves around when the temperatures turn too cold for animals to remain outside. During peak spring and summer months, animals producing dairy products consume fresh grass, wild flowers, herbs and any other plants, shrubs or grasses that nature may sprout up. On the contrary, as the weather turns colder, these animals remain in sheltered environments and their diets consist mainly of dried hay or silage (grasses which are harvested and gathered at their peak state and preserved for the winter by fermentation processes). With this change in seasonal diets, particularly during the winter months, the animal still produces milk, albeit, the volume and flavors are not at their peak as they would be in spring and summer dairy production; during the spring and summer months, the milk has a distinct sweet, herbal flavor from the grasses and wild flowers the animals consume from the mountain side.

While a number of cheeses are best when aged, this is not the case for all cheeses. Non-aged cheeses are at their peak during the spring and summer months. This would include cheeses such as mozzarella, feta and chevre. Cheeses which are aged, however, can take a longer time to reach their peak flavor and texture. This means that cheeses made from animals’ milk during the spring and summer months may have to wait until the following year to be able to enjoy the full value of the cheese.

Cheeses made from animals’ milk in the spring and summer months which are at their peak flavor and texture by the following winter are:

  • Appenzeller
  • Comte
  • Gruyere
  • Colston Basset Stilton
  • Cabrales
  • Morbier
  • Raclette
  • Rogue River Blue
  • Uplands Cheese Pleasant Ridge Reserve

With the colder months of winter, come cheeses that are produced from the milk of animals whose diet consists mainly of dried hay. These cheeses will be void of many of the distinct, vibrant flavors of cheeses produced from milk produced in spring and summer. However, cheese produced from milk during winter months have a higher fat content which yields very rich cheeses. One of the most highly touted cheeses on the planet comes from winter milk from the same breed of cows that produce summer milk that makes Gruyere called, Vacherin Mont d’Or.

Because of the overall decrease in the overall production of milk during the winter months, winter milk cheeses are generally on the smaller end of the size spectrum while the aging process is over a much shorter time period.

 

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How to Make Delicious Banana Bread


While historians and banana bread “experts”, if there is even such a thing, claim knowledge to the origin and primitive creations of banana bread, the true origins and historical beginnings of this delicious dessert-style bread is not entirely known, albeit large doses of speculation exist at the forefront. What we do know is that banana bread is a a moist and delicious after-meal eat.

One thing we do know is that history of bananas gives us insight that bananas have been around and a mainstay of agriculture for about the last 200+ years.With the birth and inception of such ingredients as baking powder ad baking soda, came the invention of banana bread. When baking banana bread, the ideal bananas are not the green ones that came in just hours ago, but the ones that are soft, yellow and much more ripened and appear golden-yellow in color. Bananas tend to ripen very quickly. A good practice is when you have very green (not yet ripe) bananas, place them in a brown paper bag and they will nearly-instantly begin turning ripe, albeit, by “instantly”, we’re looking at about 12 hours in a brown bag, rather than 12 minutes.

Essentially, a banana muffin recipe nearly parallels banana bread as it exhorts a very similar texture and flavor. A critical component to both recipes (banana muffin and banana bread) is to mix the ingredients when dry with wet ingredients only until they become blended with each other. Of both recipes, banana muffins seem to be the easier recipe. Banana bread and banana muffins are a great breakfast item and a very easy to grab, on-the-go food. Both recipes are taken to an entirely different level when nuts are added, increasing the moisture and sweetness of the bread and muffins.

Here is some recipes for banana bread, banana muffins and all-bran banana bread:

HOW TO MAKE BANANA BREAD

  • 2 bananas (ripened, yellow-look)
  • 1 cup of sugar
  • ½ cup of oil
  • 2 eggs
  • 2 cups of flour
  • 3 teaspoons of baking powder
  • 1/8 Teaspoon salt
  • 1 Cup chopped nuts
  • Preheat oven to 350°F degrees.
  • Grease and lightly flour bread loaf pan.
  • Mash ripe bananas in a bowl; add sugar, oil, and eggs and beat until smooth.
  • Sift together the flour, baking powder and salt; stir in the nuts
  • Combine the dry mixture with the banana mixture and stir in until blended.
  • Pour batter into prepared pan and bake for 60 minutes or until pick comes out clean.

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BANANA MUFFIN RECIPE

When I learned how to make banana bread, here is my muffin recipe.

  • 1/3 cup of sugar
  • 1 ¾ cups of flour
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 1 beaten egg
  • ½ cup of milk
  • ¼ cup of cooking oil
  • ¾ cup of mashed ripe bananas
  • ½ cup of chopped nuts
  • Preheat oven to 400°F degrees.
  • Line muffin tins with paper liners.
  • Combine in a mixing bowl flour, sugar, baking powder, salt and nuts; Blend and make a well in the center.
  • Combine in another bowl the milk, egg, oil and bananas; blend well.
  • Add the banana mixture all at once in the well of the dry ingredients; stir just until moist.
  • Fill prepared muffin tins 2/3 full and bake about 20 minutes or until pick comes out clean.

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ALL BRAN BANANA BREAD RECIPE

  • ¼ Cup solid shortening
  • ½ Cup sugar
  • 1 Egg
  • 1 Cup All Bran Cereal
  • 1 ½ Cups mashed bananas
  • 1 Teaspoon vanilla
  • 1 ½ Cups flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • ½ Teaspoon baking soda
  • ½ Cup chopped nuts
  • Preheat oven to 350°F degrees; grease loaf pan.
  • Sift together flour, baking powder, salt, baking soda; stir in the bran and nuts and set aside.
  • Cream shortening and sugar; ad egg and beat well.
  • Add mashed bananas and vanilla; beat until well blended.
  • Add dry ingredients and mix with a spoon until well blended.
  • Spoon batter into prepared loaf pan and bake about 1 hour or until the pick comes out clean.
Source: Recipes/photo from http://www.painlesscooking.com/how-to-make-banana-bread.html
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Shisler’s Fine Line of Products can help you bring in Fall and Winter


As we delve further into the heart of Fall, with Winter to follow, moods get dull and that spice of life seems to dissipate over the course of time through the year’s last few months and the through the handful of months to start a new year. This is what we sometimes call the Fall and Winter Blues. But, it does not have to be this way. We can always enjoy the finer things Fall and Winter has to offer. For example, waking up on a Fall morning to a nice cup of coffee or tea, throwing on a hoodie and hiking the open trails painted with Fall colors, or, waking up on a winter morning with nowhere to go and wrapping that extra blanket around you for just another hour of sleep. While Fall and Winter can bring out the blues in many a number, I prefer to think the spice of life can still be found over these two seasons, if we just try to look hard enough.

Speaking of the spice of life, Shisler’s can help you bring out the best of Fall and Winter with our line of products that can add that extra zest to any blues-infested mood.

Who doesn’t love a good piece of cheese, complimented with a glass of fine wine. To see our line of fine, aged (or not aged) imported and domestic cheeses, please visit HERE.

Source: https://douglasgreen.files.wordpress.com/2011/10/wine-and-cheese.jpg

Chocolates are amazing anytime of the year. However, they become increasingly desirable and irresistible as the seasons change, especially as colder weather becomes the trend. Shisler’s is well-known for the chocolates we carry, and we are proud to carry signature chocolates from Heggy’s and Stefanelli’s. Our selection of Heggy’s Chocolates is a vast one featuring everything from assorted milk chocolates to maple walnut creams. With such a vast selection to choose from, there is an option for almost everyone. Our selection of Stefanelli’s includes their signature “Sponge Candy” which a combination of sea-foam toffee covered in chocolate. From experience, let me tell you this… once you have one, it is essentially game over as you’ve fallen victim to the domino effect. Once you have one, that turns to two, two turns to three… and so on. Trust me when I tell you this, the effect is real. To see our selection of chocolates, please visit HERE.

Source: http://www.laurascandy.com/images/chocolate.jpg

Finally, if all this were not enough to cure the Fall and Winter blues, let our selection of gourmet foods help rejuvenate, not only your mood, but your taste buds. Wake up on a cold Winter morning to a buttered roll, and instead of using “Land O’ Lakes” butter, try some of our locally, homemade Rolled Amish Butter. If you’re in an undeniable mood for pancakes or waffles, choose from our selection of locally, homemade maple syrups and try them in our wide selection of flavors including: Blackberry Pecan, Blueberry, Cinnamon Sticky Bun, Lavender, Red Raspberry and Shagbark Hickory. With such a selection of incredible flavors, you really cannot go wrong. And, if you are up for a delicious, hot cup of tea, we some fantastic honey that will compliment any cup of tea. To see our selection of specialty foods, please visit HERE.


Photo Credit: Stephen Hamilton
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The Cinnamon Roll: A Heavenly Encounter


When you think cinnamon, you think sweet, you might think of a spice, you might think of bread, pancakes, coffee or even cereal. But the quintessential creation involving cinnamon is none other than the Cinnamon Roll. The ooey, gooey, warm taste of a cinnamon roll on a cold, winter day with a cup of hot cocoa or coffee simply cannot be beat. Cinnamon, sugar and butter, on their own, are relatively mundane ingredients. When they come together, though, is when the fireworks shoot off and we can clearly see the marriage of these ingredients present in every cinnamon roll made on this planet, albeit, different variations of this sweet treat exist.

Source: https://www.leaf.tv/articles/the-history-of-cinnamon-rolls/

Cinnamon Rolls, while not having been around since the beginning of time, although sometimes its seems very hard to fathom our world every having lived without them, the ingredients used in making cinnamon rolls have been around for millenniums… literally. Bread, cinnamon, sugar and butter have all been around since before the time of Christ. Yeast bread dates back to around the year 1,000 BC and was first discovered in ancient Egypt. Cinnamon is nearly double in age as it dates back to around the time of the birth of Christ, circa 2,000 BC. Cinnamon was often imported from Egypt to China and was very highly regarded to where it was actually passed off as a gift for monarchs of the day. Butter, similarly, dates back to a similar period as cinnamon. Around the middle of the 19th century, machines began taking place of manual labor often done by farmers’ wives when it came to making mass quantities of butter. Finally, sugarcane was first discovered in a region, now called New Guinea. First cultivated in the US sometime in the 1700s, the first sugarcane refinery was built in the late 17th century in New York.

The Birth of the Cinnamon Roll

The very first cinnamon roll was created in Sweden. Cinnamon rolls are so well-acclaimed that it has its own national day, October 4th, National Cinnamon Bun Day. In Sweden, cinnamon rolls are not nearly as sweet and heavy as they are in the US. In Swedish practice, cinnamon rolls are made from dough that contains a hint of cardamom, a ginger-based spice. The cinnamon rolls are baked into muffin wrappers to make a more enjoyable and not so-messy treat.

Behind the Name

In Swedish lingua, “kanelbulle” is the coined term for cinnamon rolls, which literally means, no surprise, “cinnamon bun”. Other names that cinnamon rolls have adapted over its rich history is “sticky rolls” and “sticky buns”. However, with these various names comes various renditions of the original cinnamon roll. Some of these may not even contain cinnamon, but either more of a sugar-based glaze or a honey-based glaze.

Cinnamon Rolls hit the US

They say cinnamon rolls are a very popular commodity for breakfast in the US, but I say they’re great any time of the day. They don’t have to be restricted for breakfast only. One type of cinnamon rolls dating back to the 18th century called the Philadelphia-style cinnamon rolls, containing honey, sugar, cinnamon and raisins. Since the rise of the Philadelphia version, a number of renditions of the famed cinnamon treat have taken the nation by storm in the centuries since.

Source: https://www.leaf.tv/articles/the-history-of-cinnamon-rolls/

 

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