Food & Drink
Everyone at Taigan is gearing up for the big Super Bowl game this Sunday, Feb. 3 – are you?? Whether you’re pulling for the San Francisco 49ers or the Baltimore Ravens, we have all the last minute fashion, accessories and food items you’ll ever need. For all you stylish fans hosting/attending a tailgate, Super Bowl party or the game, we’re the shopping destination you need!
“We always love seeing what our shoppers buy to celebrate Super Bowl Sunday,” said CEO Elizabeth Nichols. “We’re seeing lots of colorful fashion, delicious ready-to-serve food and some fun serving pieces that are going to look great on the table or at the tailgate.”
Below are several items that have become our best sellers so far this season but be sure to follow this link for all our other awesome outfit additions and tabletop essentials for the big game day:
See our complete press release on our Super Bowl must-haves HERE!
Happy Game Day – and tell us who you’re pulling for!
Sugar, spice and all things nice in the form of cocktail treats for you and your holiday guests!
Pictured above, clockwise, from left:
Betsy’s classic cheese straws are made of sharp cheddar cheese and real butter. With flavors like Hot Classic, Blue Cheese and Chive it’s no wonder they’re a best seller.
Sucré’s Holiday Peppermint Bark is made of layers of rich dark chocolate and creamy white chocolate topped with crunchy candy cane pieces. A perfect addition to any bar!
For the cheese lover in all of us, the Thomasville Tradition Cheese Set highlights a quartet of Sweet Grass Dairy’s finest cheeses with a jam that pairs perfectly with each one. Pick one of these up and be a hero this Holiday Season.
Bring back the childlike wonder this year with the help of the Christmas collection of Nye’s Cream Sandwiches. Gingerbread, Peppermint, Eggnog, and Hot Chocolate, oh my!
Notti Cheese bits are definitely on Santa’s Naughty list. These buttery cheese bites won’t last long in your house this season!
My friend Lang Cardinal hails from Montgomery, Alabama and shared with me her family’s fabulous eggnog recipe. The frothy egg whites in the recipe make it the lightest—and tastiest—I’ve tried. To go with it, order up some of the cocktail treats also featured on Fetch this week or roast your own pecans. The recipe below is from my book Ham Biscuits, Hostess Gowns, and Other Southern Specialties. If you omit the pepper, they are also perfect for pie—the extra step of roasting and salting makes all the difference.
Either way, we at Fetch hope your days are most merry and bright. And we encourage you to hedge your bets with Lang’s luscious eggnog!
Nicrosi Family Eggnog Recipe
12 eggs, separated
1 quart heavy whipping cream
2 cups sugar
1 cup bourbon whiskey
Beat egg yolks in mixer for 15 minutes.
Add bourbon and beat another 5 minutes. Be careful to cover mixer to avoid splatter. Set mixture aside in LARGE bowl.
Divide 12 egg whites into half in order to handle volume. Beat half of egg whites until peaks form, gradually adding 1 cup of the sugar to mixture. Add this to the bowl of egg yolks and whiskey. Beat remaining whites and add remaining 1 cup of sugar as before. Add this to egg yolk mixture.
Whip 1 quart of heavy whipping cream until stiff. Gently fold whipped cream into yolk mixture.
Serve in large silver punch bowl.
Can be made up to a day ahead and refrigerated. May need to gently stir before serving if alcohol has separated.
[NOTE: Lang’s holidays are apparently less stressful than mine. Taste after adding the bourbon—you may well need one more cup!]
4 tablespoons butter, melted
4 cups pecan halves
1 tablespoon salt
½ teaspoon white pepper (or more to taste)
Preheat oven to 325 degrees. Place the melted butter and the pecans in a bowl and toss to coat thoroughly.
Spread the pecans in one layer on a rimmed cookie sheet or shallow baking pan and bake for 25 minutes. Shake the pan and stir the nuts around at least twice while baking to prevent scorching. Remove from oven and let pecans cool in pan. Sprinkle with salt and white pepper to coat. Store in an airtight container.
Santa’s not the only one with a rosy glow this holiday season and eggnog is not the only festive holiday drink. In Danny Meyer’s excellent cocktail book Mix Shake Stir, he offers up a recipe for a gorgeous (and tasty) Winter Mojito with Drunken Cranberries and another for a Pomegranate Gimlet.
Pictured above, left, the Winter Mojito in a William Yeoward silver and crystal Kelly shaker and two crystal Maggie glasses, and the pomegranate gimlet is in Yeoward’s Corinne tall cocktail tumbler. Below is the mojito recipe, complete with the addictive Drunken Cranberries. Cheers!
From Mix Shake Stir
Yield: 1 cocktail
Ice cubes and crushed ice
2 teaspoons Drunken Cranberries, plus 2 teaspoons of the their liquid
2 lime wedges
8 sprigs mint, plus more leaves for garnish
2½ ounces dark rum
Soda water to taste
Fill a rocks glass with ice cubes. Muddle 1 teaspoon of the cranberries and the 2 teaspoons of liquid, the lime wedges and the mint sprigs in a cocktail shaker. Add the rum and crushed ice and shake vigorously. Strain into the glass and top with soda. Garnish with mint and the remaining teaspoon of cranberries.
Yield: About 3 cups
1½ cups simple syrup
2 cinnamon sticks
Zest from 1 large orange
1 cup fresh cranberries
1½ cups white rum
In a large saucepan, combine the simple syrup, cinnamon sticks, and the orange zest. Bring just to a boil over medium-high heat, and add cranberries. Cook until the cranberries just begin to pop and skins begin to split, about 1 minute.
Remove from heat and let cool slightly. Add rum.
Let cool, then cover and refrigerate for at least 2 hours or up to 3 weeks.
Try this delicious alternative to Thanksgiving stuffing from The Whole Hog Cookbook by Libbie Summers.
Savory Mushroom and Bacon Bread Pudding
Yield: 6 Servings
2 tablespoons unsalted butter
1 pound thick-cut bacon
1/2 cup white wine
1 1/2 pounds cremini mushrooms, roughly chopped
3 cloves garlic, minced
2 shallots, finely diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon rubbed dried sage
1 tablespoon chopped fresh thyme leaves
Freshly ground black pepper
5 large eggs
3 cups half-and-half
1 cup freshly grated parmesan cheese
8 cups day-old white bread (preferably challah bread), crusts on, torn into cubes
Warm Sage Butter (recipe follows)
Preheat oven to 350 degrees. Grease an 8-inch square baking dish with the butter and set aside.
In a large saute pan over medium-high heat, cook the bacon until crisp. Remove the bacon to a cutting board and chop. In same skillet over medium-high heat, add the wine to deglaze the pan, scraping up all brown bits as you stir. Stir in mushrooms, garlic, and herbs. Saute for 15 minutes, or until mushrooms are tender and browned. Remove from heat and stir in bacon. Season with salt and pepper to taste.
In a large mixing bowl, whisk together eggs, half-and-half, 3/4 cup of the cheese, 1/2 teaspoon of salt, and 1/2 teaspoon pepper. Add bread cubes and toss to coat. Let sit for 15 minutes.
Stir in the mushroom mixture and transfer the pudding to prepared baking dish. Sprinkle remaining cheese over top and bake for 40 to 60 minutes, until the pudding is browned and the center has puffed up. You may also bake the pudding in individual ramekins. If so, bake for 20 to 30 minutes. Drizzle with warm sage butter, if desired, just before serving.
Warm Sage Butter
Yield: 3/4 cup
1 1/2 sticks butter
6 sage leaves, chopped
Melt the butter over low heat and add sage. Simmer for 3 minutes.