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Driscoll’s Berry Giveaway and Valentine’s Day Are A Perfect Match!

February 4, 2014 by Renee

With just ten days until Valentine’s Day, now is the perfect time to start planning that special dessert that will wow your love interest. I just happen to have such a dessert to share with you!  This  incredibly easy, but delightfully decadent Raspberry Chocolate Ganache Tart actually won a #MADEWITHLOVE contest from Driscoll’s berries and is being featured on their blog.  Using Driscoll’s raspberries and good dark chocolate is the secret to it’s success. It is also so quick and easy to make! It will look as though you slaved for days- but in reality, it’s a short list of ingredients and it takes just a few minutes to whip up! (Plus time to set in the fridge before topping!)  It’s also good for those with a Gluten Free diet. 

Valentines Day Post-6338

I am so excited to share my post on their blog and with you!  But even better- thanks to Driscoll’s Berries, I am giving three lucky winners $60 worth of coupons to be used to purchase Driscoll’s Berries. Each winner will receive 20 (twenty) $3 coupons. That’s a lot of berries! How sweet is that??? And you can use them on any berry- so strawberries, blueberries, raspberries. and blackberries!

So here’s what you need to do…

1. Head over to Driscoll’s Berries and check out my post there. Come back here and comment and tell me what saying I have above my kitchen table. (Mandatory Entry!)

And you can get a bunch of extra entries by doing the following-

2. Leave a comment on the blog post there. (1 Extra Entry)

3. Tweet this-  

Win Berries! Giveaway from @driscollsberry and @kitchconundrum  Plus Valentine’s Day Chocolate Raspberry Tart recipe. http://kitchenconundrum.com/2014/02/driscolls-berries-giveaway-chocolate-ganache-tart     (1 Extra Entry)

4. Like Driscoll’s on Facebook. (Come back here and me you did!   1 Extra Entry)

5. Follow Driscoll’s on Twitter. (Come back here and me you did!   1 Extra Entry)

6. Follow Kitchen Conundrum on Twitter.  (Come back here and me you did!   1 Extra Entry)

7. Pin my tart above to Pinterest. (Come back here and me you did!   1 Extra Entry)

8. Follow Kitchen Conundrum on Pinterest. (Come back here and me you did!   1 Extra Entry)

9. Follow Kitchen Conundrum on Instagram. (Come back here and me you did!   1 Extra Entry)

10. Follow Driscoll’s on Instagram. (Come back here and me you did!   1 Extra Entry)

That’s it!

So you can have a total of 10 entries per person! That’s quite a lot! But you must do the first requirement before you can earn the other entries!  All entries without the first Mandatory Entry, will be excluded! I will pick the THREE (3) WINNERS via Random.org on FRIDAY, 2/14/2014 at midnight. Entries close at 11:59pm on Friday, 2/14/2014.

GOOD LUCK!

The Small Print (BE SURE TO READ IT!)
The giveaway is brought to you by Driscoll’s Berries. All prize packages will be sent out by their PR firm and I am not responsible for any loss or damage as a result of non-delivery or delays in prizes. I will however assist the winner with emails and phone calls in the case where a prize is not received.
 
Open to U.S. residents over the age of 18. Winners will be contacted by email/twitter after the giveaway ends. Winner has 48 hours to contact me with shipping information. If winner doesn’t leave twitter or email address or if the winner does not contact us with shipping info, winner will forfeit and another winner will be chosen. If you have any additional questions – feel free to send me an email!

 

 

 

Filed Under: Kitchen Sink, Contests Tagged With: Berries, Contest, Driscoll's, Ganache, Tart, chocolate, raspberries

NaBloPoMo-Lunch with Dorie Greenspan Hosted by Driscoll’s Berries and KitchenAid at The Daily Meal

November 7, 2013 by Renee

Today I attended a lunch at The Daily Meal. It was sponsored by Driscoll’s Berries and Kitchen Aid and the guest of honor was Dorie Greenspan, who in real life, is just as charming and kind as you would imagine! It was such an honor and a pleasure to meet her. As you know, I used to (I still consider myself to) be a part of French Fridays with Dorie cooking group.  Unfortunately my travels this year got the best of me and it was soon put on indefinite hold.  But, I pop in every now and again and I still follow many of the wonderful blogs I discovered there.

Anyway, the theme for today’s lunch was #MadeWithLove and it was all about raspberries and using raspberries in different ways. Lunch was a variety of h’or d’oeuvres.  Each bite we tried had a raspberry inspired component. There was one bite in particular that was incredible and I could seriously eat just that all day- a butternut squash latke topped with duck confit and a  raspberry preserve. The warm crunch of lakte and the silky confit paired beautifully with the sweet, tartness of the raspberry. It was a perfect bite. And it would make a great addition to our Thanksgiving meal.

The Daily Meal

The highlight was listening to Dorie discuss her upcoming baking book and learning about the products she uses and loves. I especially enjoyed learning about the items she brings back from Paris- fleur de sel  and butter, in particular, from a small producer in Brittany.  It was a lively and fun conversation.

Daily Meal

Once the appetizers were passed, those of us who prepared a dish made with raspberries for the contest, got to explain what we had made and how it was done. My recipe was for a chocolate ganache torte (tart?) on a pecan crust topped with raspberries.  It’s truly one of the simplest desserts I make- even though it looks so beautiful and like I slaved for hours over it.  It’s a staple at dinner parties or if I have to bring a dessert to someone’s house (as long as they are okay with nuts). But just because it’s simple doesn’t mean that it isn’t decadent. It’s pure delight for the chocolate lover.  Incredibly rich, only a sliver is all you really need.

MadeWithLove-Driscoll's-2196MadeWithLove-Driscoll's-2170

There is only 7 ingredients (sometimes a few more depending on the version I am making- orange and cardamon, coconut and almond, chili and burnt chocolate, salted, mocha, etc.)  and it’s incredibly quick to make without dirtying up your entire kitchen. My kind of recipe!

Well, I am thrilled to report that I actually won! Me!!! Well, my tart anyway. But still! Yay!!!!  And both Dorie Greenspan and Arthur Bovino of The Daily Meal gave it rave reviews! I was so excited and shocked! (I really never win anything- and yet, in the past two weeks, I’ve won two contests!)  I am in shock still because it’s really so simple that it’s honestly almost embarrassing to be given such an honor!  My reward? Well, sometime in 2014 there will be a feature on the Driscoll’s website. Yay!

MadeWithLove-Driscoll's-1015MadeWithLove-Driscoll's-2191

Because it is so easy, I decided to write a detailed step by step photo tutorial so you too can make it! It’ll go up in the next few days. In the meantime, I want to thank The Daily Meal, Driscoll’s , KitchenAid and the lovely and charming Dorie Greenspan. I had a terrific time and I am so grateful!

 

 

 

 

Filed Under: NYC/Metro, Kitchen Sink, Contests Tagged With: #MadeWithLove, Dorie Greenspan, Driscoll's, KitchenAid, NaBloPoMo, The Daily Meal

“Build a Better Lunch Box” Recipes

October 19, 2010 by Renee

If you are looking for something fun and meaningful to do, then you should join Loews Hotels and help kids “Build a Better Lunch Box”.

To celebrate the 20th anniversary of its ground-breaking Good Neighbor Policy, Loews Hotels is helping families “Build a Better Lunchbox” to promote healthy eating habits and raise funds to support projects in local schools.

Beginning on October 24, 2010 at the Loews Regency Hotel in New York City and  running through December 11, 2010 at the Loews Annapolis Hotel, Loews Hotels across the U.S. will host fundraising events where children and parents will have the opportunity to learn how to build a healthier lunch together, and at the same time support community schools through DonorsChoose.org, Loews’ newest charity partner, a web-based not-for-profit that supports local school projects for individual sponsorship.

Loews Hotels has also partnered with Driscoll’s, the nation’s leading producer of fresh berries to develop recipes that focus on variety, balance, nutrition, portion control and that incorporates an added element of fun that all kids love.

Each event will feature chef demonstrations, hands-on food stations to create lunch and special play areas for children.  Also, each child will receive a specially created Loews Loves Kids lunch bag, an organic cotton lunch bag filled with a coupon for a nutritious berry smoothie at a Loews Hotels, healthy lunch and snack recipe cards, fruit-shaped silly bands, crayons and a $20 donation card for DonorsChoose.org.

Here are some recipes to get you started on Building Your Own Better Lunch Box!

Whole Wheat Turkey-Hummus Wrap

Ingredients
1 Large whole wheat tortilla
¼ Cup Hummus (see Hummus recipe)
¼ Cup crumbled Feta cheese
½ heart of Romaine lettuce
1 4 ounce package of sliced turkey

Method
Cut half inch strips of lettuce using all lettuce.
Warm tortilla slightly to make easy to roll.
Spread hummus over half of the tortilla.
Sprinkle feta on top of hummus.
Distribute cut lettuce evenly over hummus and feta.
Place sliced turkey over lettuce.
Roll the tortilla from the edge closest to you half way through, then fold up both ends and roll the rest of the way.
Hummus

Ingredients
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tbsp lemon juice
1 1/2 tbsp tahini
2 cloves garlic, crushed
1/4 tsp of cayenne pepper
1/2 tsp salt
2 tbsp olive oil
1 tsp Chopped parsley

Method

Drain chickpeas saving the liquid from the can aside.
Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until smooth.
Place in a serving bowl; create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Keep refrigerated.

Very Berry Smoothie

Ingredients
1 ¼ cup Driscoll’s strawberries and blueberries
¾ cup full-fat organic vanilla yogurt
½ cup freshly-squeezed orange juice
1 tablespoon wheat germ
1 tablespoon agave nectar
½ teaspoon vanilla extract

Method
Place all ingredients into a blender.
Whirl until smooth.
Garnish with a strawberry and serve with a fun curly straw. Makes 2 Cups.

Eat-‘Em-Up Fruit Kabobs

Ingredients
1 soft, unsalted pretzel cut into eight (8) cubes
8 cubes smoked Gouda (or a child’s specified favorite!)
8 Driscoll’s strawberries
8 cubes ham (optional)
8 Driscoll’s blackberries
8, 12-inch bamboo skewers

Method
On each skewer, thread one cube of pretzel, cheese, strawberry, ham and blackberry.
Repeat with remaining skewers.
Can be served with various dips, if desired.
Makes 8 skewers.

The next step is to enjoy all these healthy delights and to attend an event in your area!

Find a “Build a Better Lunchbox” event near you:

  •  Loews Regency Hotel (New York, NY) – October 24, 2010
  •  Loews Miami Beach Hotel (Miami Beach, FL) – November 13, 2010
  • Loews Lake Las Vegas (Henderson, NV) – November 6, 2010
  • Loews Portofino Bay Hotel (Orlando, FL) – November 7, 2010
  • Loews New Orleans Hotel (New Orleans, LA) – November 12, 2010
  • Loews Atlanta (Atlanta, GA) – November 13, 2010
  • Loews Coronado Bay (Coronado, CA) – November 13, 2010
  • Loews Philadelphia Hotel (Philadelphia, PA) – November 13, 2010
  • Loews Ventana Canyon (Tucson, Arizona) – November 13, 2010
  • The Don Cesar, a Loews Hotel (St. Pete Beach, FL) – November 14, 2010
  •  Loews Santa Monica Beach Hotel (Santa Monica, CA) – November 21, 2010
  • Loews Vanderbilt Hotel (Nashville, TN) – November 28, 2010
  • Loews Annapolis Hotel (Annapolis, MD) – December 11, 2010

    For more information on local “Build a Better Lunchbox” events visit http://www.facebook.com/LoewsHotel#!/LoewsHotels.

Here are the details for the New York Metro event:

DATE:               Sunday, October 24, 2010
TIME:               11:30am-1:00pm
ADDRESS:       Loews Regency Hotel
540 Park Avenue (at 61st Street)
New York, NY 10065

COST:               $25 for advance RSVPs, $30 at the door (ticket price is for one child, accompanying adults are free)

CONTACT:         To RSVP to the Loews Regency Hotel’s Build a Better Lunchbox contact:  amandavargas@loewshotels.com or 212-339-4013

Go and help not only your kids “Build a Better Lunch Box”, but help schools in your community!

Filed Under: Eat, Featured Posts, Appetizers, Breakfast & Brunch Tagged With: Build a Better Lunch Box, DonorsChoose.org, Driscoll's, Fruit Kabobs, Hummus, Loews Hotels, Smoothie, Turkey, charity, cooking class, healthy eating, healthy lunches, recipes

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kitchconundrum

It’s been way too many years since I’ve been t It’s been way too many years since I’ve been to @teaandsympathynyc  We went today for lunch and it was as wonderful as it always has been. Proper sausage rolls, fish and chips and their amazing sticky toffee pudding in custard. We even stopped in next-door for Crunchies. I need to go back and have afternoon tea again. #teaandsympathy #nyc #oldschool #westvillagenyc #westvillage #memories #england #englishtea #english #uk
We have so many tomatoes from the garden so my wor We have so many tomatoes from the garden so my working lunch is a French classic. Tomato tart with Dijon mustard and a little Comte/Gruyere mix. #workfromhomelife #tomatoes #growyourownfood #thanksdavid 😊
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Of the four out of five suitcases that arrived hom Of the four out of five suitcases that arrived home from France with us, I am so happy the one with the butter and cheese made it! The fifth suitcase took a few extra days. A little cheese in the afternoon to celebrate. From @fromageriedulouvre #tommedesfleurs #comte  #ossauiraty #cheese #paris #france #frenchcheese #frenchbutter #lucky #luggagewoes #airfrance
Croque Monsieur with Rosé after a stop to City Ph Croque Monsieur with Rosé after a stop to City Pharma to stock up on French beauty products. All that shopping makes one hungry.  #croquemonsieur #rosé #wine #vin #summer #citypharma #paris #france #beauty #deuxmagots
I spy… the obligatory Eiffel Tower photo. Are yo I spy… the obligatory Eiffel Tower photo. Are you really even in Paris without one? #Paris #France #driveby #quickshot
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#parisfrance #paris #france #drivinginparis
Last night as part of dinner we made one of my fav Last night as part of dinner we made one of my favorite summer salads- a peach, mozzarella di bufala, and tomato salad. Normally it’s the bits of cheese and tomatoes that are the treat, but the peaches were incredible-so sweet.  By the end we were just picking the peaches out. Good thing I bought several just to eat too- peaches from Spain and France, white, pink and orange. #peaches #salad #summer #summereats #mozzarella #buffalomozzarella #mozzarelladibufala #summersalad #stonefruit #yum #goodeats #spain #france #peche
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Today we went to the beach and tonight we had the Today we went to the beach and tonight we had the traditional English roast for dinner at The Presbytere. Do you see the size of that Yorkshire Pudding? Incredible! And it was filled with the most luscious and velvety gravy. Again, every course was perfect.  For dessert we had the same as last night- zucchini cake and a white chocolate cream over crumbles and gooseberries. I really need to get these recipes! They had live music as well and we enjoyed the outside garden once again.  #normandie #normandy #normandietourisme #dinner #englishroast
Not to be missed! Had such a terrific dinner at Th Not to be missed! Had such a terrific dinner at The Presbytere last night, the new restaurant by Chef Edward Delling-Williams. The beautifully converted building is situated near the estuary of the Sienne where some ingredients are foraged. We sat outside in the breezy sea air and it couldn’t have been a more perfect evening. We drank Spritz’s and Pimm’s while we perused the menu. Though described as a gastro pub, the food is truly on another level, where fresh, local ingredients are highlighted. We shared starters of pork rillettes with a lightly smoked onion powder, a thick slice of house made lamb terrine served with a tangy walnut, English pickle and prune catsup, and a plate of simply marinated red peppers, all served with a generous basket of perfectly crusty bread with a soft, chewy center. For our mains, we debated over the whole fish and wished we had more people with us for the leg of lamb to share but in the end we chose the veal, thin slices served rare over fresh green beans with a deeply developed reduction sauce, as well as a plate of green and yellow zucchini served with a house made ricotta, apricot purée, chervil and a hint of mint. Each bite was better than the one before. We shared a bottle of Petit Chablis and the delightful, friendly sommelier confirmed that we couldn’t go wrong with our choice.  She was right! Fruity, light and delicious. Dessert is always my favorite part of any meal and the courgette cake (zucchini) was divine. A dreamy, light cream cheese frosting adorned this soaked, dense, sweet cake filled with bits of zucchini and carrots. I make zucchini cake (bread/muffins) often and nothing I’ve ever made even compares to this one. We also shared the white chocolate cream over a sweet crumble. It was such a pretty and light dessert. The staff made us feel so welcome and right at home from start to finish, an experience not to be missed and we can’t wait to see what else Chef has in the works. P.S. We are headed back tonight for the traditional English Sunday roast with the kids. Stay tuned!! #normandy #france #manche #bassenormandie #normandietourisme #restaurant #dinner #goodeats #edwarddellingwilliams
What a great way to wake up! Les demoiselles. Very What a great way to wake up! Les demoiselles. Very lite pastry with custard inside. #notadougnut #france #normandy #boulangerie #breakfastinbed #cafe #coffee #weekendvibes #sotired
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First breakfast in France. It’s good to be back First breakfast in France. It’s good to be back here. #normandy #france #painauchocolat #chocolatecroissant #homeawayfromhome
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Britakakku. A Finnish summer cake made with layers Britakakku. A Finnish summer cake made with layers of cake, meringue, a whipped yogurt cream and fresh berries. It may look a mess but it’s quite tasty! Only two layers here but I’ve seen them quite tall! #britakakku #finnish #finnishfood #pastry #berries #summerfruit #summerdessert #dessert #summer #cake
Did someone want falafel for lunch? We may have a Did someone want falafel for lunch? We may have a few extras to share. Three pounds of chickpeas and a triple recipe. The best! 

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So, so good. 

@mikesolomonov @soomfoods #kingswaypita #brooklyn #nyc #goldiefalafel #philly #israeli #israelifood #falafel #salatim #tahini #lunch #dinner #pita #sogood #yum
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