A new way to enjoy grapefruit.

Right now, our stores are abounding with fresh pink grapefruit.  If you’re looking for a unique way to enjoy this sweet & zingy fruit, we’ve found it. 

Broiled Grapefruit

Ingredients:

4 grapefruit
1 T ground cinnamon
1 T white sugar
4 T butter

1) Preheat your oven’s broiler.

2) Cut the grapefruits in half and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.

3) Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.

4) Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

Raise your hand if you love hot fudge.

Today, the real flavor of chocolate is what people crave.  When this warm, satiny chocolate flows over ice cream, the sauce becomes slightly chewy and reminiscent of soda-fountain extravaganzas crowned with billowing whipped cream and bright, red cherries. 

Old-fashioned Hot Fudge Sauce
Makes  about 1 1/2 cups sauce

Ingredients:
4 oz. premium unsweetened chocolate, finely chopped
2 T unsalted butter, cut into pieces, at room temperature
1/2 C boiling water
1/2 C granulated sugar
3 T dark or light corn syrup
1/4 t. salt
1/2 t. pure vanilla extract (optional)

1)  Place the chocolate, butter, boiling water, sugar, and corn syrup in a small saucepan and set aside for 5 minutes, stirring occasionally until almost smooth.  Place the saucepan over medium heat, stirring occasionally until smooth.  Bring the sauce to a boil.  Once it begins to gently boil, do not stir.  For a thick sauce that becomes slightly chewy over ice cream, gently boil, for about 5 minutes (225 degrees).  Remove from heat, let cool slightly, then stir in the salt.

2) After the sauce is cool enough to taste, try it, then add the vanilla, if desired.  If you make the sauce ahead, rewarm it briefly in a pan of hot water or in a microwave for 1 to 1.5 minutes, stirring several times, until the sauce is shiny and smooth.  Any unused portion can be kept in a closed container in the fridge for a week or frozen up to 3 months.

Variation:  For As-You-Like-It Hot Fudge Sauce, follow the main recipe, substituting your favorite liqueur or spirit, such as Kahlua, Grand Marnier, or premium bourbon for the optional 1/4 t. vanilla.  For best results, begin with 1 T liqueur, then adjust the flavoring by adding more, according to taste.

Recipe adapted from “Deep, Dark Chocolate,” (Chronical Books; 2008); Sara Perry

Heirloom tomatoes: stunning and flavorful.

We have an abundance of fresh heirloom tomatoes in our stores right now.  Not only are their colors beautiful to look at, they’re also good for you.  If you’re looking for a way to keep your 2012 resolution of eating more veggies, we have the perfect recipe for you. 

Heirloom Tomato Salad
Serves 6 to 8

8-10 Heirloom tomatoes
2 cloves garlic, finely minced
1/4 C diced sweet onion or purple onion
1 T chopped fresh parsley
1 T chopped fresh basil
2 T red wine vinegar
3 T extra virgin olive oil
1/2 to 1 t salt, or to taste
1/4 t fresh ground pepper

To prepare, cut cores from tomatoes, then slice each tomato into 8 to 10 wedges.  Combine with remaining ingredients in a large bowl, then toss to blend well. Cover and refrigerate for at least 1 hour before serving.  Serve on salad greens if desired.

Wine basics: Zupan’s Wine Departments

At  Zupan’s, we believe that great food and great wine go together.  The world of wine is vast and exciting, but some basic knowledge can help even the novice navigate the Zupan’s wine departments. 

First, a few words about the Zupan’s Wine Program.  Our fully-staffed wine departments show our commitment to offering our customers the best service & selection of wine in the city.  In addition to in-store tastings on Friday and Saturday afternoons, Zupan’s customers enjoy a 10% discount on purchases of 6 bottles or more, and even greater discounts on whole, unmixed cases.  Zupan’s offers thousands of choices of wine from around the globe.  Our selection runs from great value wines to some of the most highly sought-after wines in the world.  Our mission is to provide our customers with excellent wine choices for both daily enjoyment as well as special occasions. 

Zupan’s Wine Departments:

You can learn quite a bit from observing the layout of the Zupan’s wine departments.  A little bit of information will help this make sense.

In what we call the New World (areas with a relatively short history of wine production, including the U.S., Australia, New Zealand, Chile, and Argentina), wines are generally named after the grape.  So in our wine departments, you will see the following large categories of wines:
- Chardonnay
- Sauvignon Blanc
- Pinot Gris
- Blends (white wine)
- Cabernet Sauvignon
- Merlot
- Pinot Noir
- Syrah
- Zinfandel
- Blends (red wines)
Most wines in these areas are from New World producers.

In what we call the Old World (areas with a much longer tradition of wine production) wines are often named after the place where the wine is produced.  These wines are categorized by their country of origin. So you will see sections from:
- France
- Italy
- Spain
- Portugal
In these sections, you will notice names like Barolo, Chianti, Bordeaux, Cotes du Rhone, etc.  These are all the names of places. Further study will help you to learn what grapes are used to make the wines named for places.  In many instances, it’s the same grapes that the New World uses to name the wines.  

Next time you’re in our store, stop by the wine department and say hello.  Venture out of your comfort zone and try a new bottle of wine.  One of our wine stewards will help you pick the perfect bottle.  Cheers!

You’ll crave this coleslaw.

Fresh apple slices and Fresh Express coleslaw are perfect partners.  With a freshly-whisked dressing, this hearty coleslaw will leave you craving more. 

Apple Coleslaw

Serves 6

Ingredients:
1 pkg Fresh Express Angel Hair Coleslaw
1 C green apples, chopped
1 stalk celery, chopped
1 carrot, grated
1 medium red onion, thinly sliced
1/2 C sour cream
1/4 C mayonnaise
3/4 t. celery salt

To make the dressing, combine sour cream, mayonnaise, and salt.  Whisk until smooth, let sit for 10 minutes.  Place coleslaw, apples, and veggies in a large salad bowl.  Toss with dressing and serve.