Do Good | Give Back

Posted on January 23, 2013 by Aprons & Stilettos

The perfect gift to give…I think we have found it! Every year the company I work for gives over a hundred holiday gifts to our clients and every year we try to come up with something that gives a little back. This year the responses of how from our clients regarding how much they loved the FEED bags we sent out was absolutely overwhelming. We decided to send out the gray / burlap tote bag which costs $80 and feeds one child school meals for one year. Along with the bag was a personal card which also explained what their gift was doing for a very special child and also the amazing mission behind FEED.

FEED began in 2006 when acclaimed model and activist Lauren Bush designed a bag to benefit the United Nations World Food Programme’s School Feeding program. After visiting countries around the world in Asia, Latin America, and Africa where WFP is operating, she was inspired by the plight of the people she met on her travels. She took a special interest in WFP’s School Feeding program, which feeds and educates hungry children. She first created the FEED 1 bag, a reversible burlap and organic cotton bag reminiscent of the bags of food distributed by WFP, to help raise funds and awareness around these school feeding operations. It was stamped with “FEED the children of the world” and the number ‘1’ to signify that each bag feeds one child in school for one year. And in 2007, FEED Projects LLC was founded by Lauren Bush and Ellen Gustafson to produce and sell these bags.

FEED takes on the challenge of HUNGER which is everywhere and gives it the solution of providing nutritious food which is investing in a childs future. When boys and girls are given a free, nutritious meal in school, research has shown that attendance and performance greatly increases. Girls with just a few years of education have fewer children, have them later in life, and are better prepared to care for and educate them. For many children, a school lunch is the only meal they will receive all day, and often take home rations of their school lunch to provide dinner for their families.

FEED has everything from bags, apparel and accessories where you can find something special for anyone or yourself. Check out FEED and share the love and feed a child.

DID YOU KNOW?

HUNGER IS NO. 1 ON THE LIST OF THE WORLD’S TOP 10 HEALTH RISKS
1 IN 7 PEOPLE GO TO BED HUNGRY EVERY NIGHT
HUNGER AND MALNUTRITION KILL MORE PEOPLE THAN AIDS, MALARIA, AND TUBERCULOSIS COMBINED
65% OF THE WORLD’S HUNGRY LIVE IN ONLY 7 COUNTRIES AROUND THE WORLD

Source: World Food Programme

OTHER WAYS TO DO GOOD & GIVE BACK

DONATE YOUR TIME: There are so many ways you can donate your time. Check out Infinite Family, which connects African orphans and vulnerable children with mentors using video conferencing and a secure internet site. You can donate your time, 30 minutes a week, to help inspire teens and help them build the confidence, skills and global perspective that promotes success.
VOLUNTEER: Check out your local neighborhood on ways you can volunteer in your community and give back. Don’t know where to start? Check out VolunteerMatch.org to see where you can get involved in your town.

Game Day: Slow Cooked Pulled Pork Sandwiches

Posted on January 13, 2013 by Aprons & Stilettos

Pulled Pork Sandwhich

Rochelle and I both love football season and with the NFC Championship game right around the corner, what better snack to serve at your next party than this easy slow cooked pulled pork sandwich recipe. Having a large group over? No problem! Turn those pulled pork sandwiches into pulled pork sliders for a delicious finger food that all can enjoy. What make this recipe great is that it is SO easy to make. Throw the below ingredients into a slow cooker and in 4-6 hours (on high) or 8-10 hours (on low) you will have the most tender, juicy, packed-with-flavor dish perfect for your next game day party. Wondering which libations to serve? Check out our drink guide for the perfect pairing!

1 (4 1/2 to 5 pound) boneless or bone-in pork shoulder (also known as pork butt)
1 1/2 cans (14 ounces) chicken stock or low-sodium chicken broth
1 – 2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/2 – 1 teaspoon ground cinnamon
1 bottle of barbecue sauce (I used Sweet Baby Rays)
1 bag crostini sandwich rolls/buns or slider buns
Coleslaw – recipes below

Combine the sugar, salt, chili powder, cumin, and cinnamon in a small bowl. Pat the pork dry, trim off any large areas of fat (optional) and rub the spice mixture all over the pork. Wrap the pork in plastic wrap or heavy duty ziplock bag and let it sit overnight in the refrigerator (The rub does not penetrate the meat during refrigeration, at least not deeply, but it does form a moist layer of seasoning that adheres well during cooking. You can also apply a bit more rub before putting the meat in the cooker.)

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Place the meat on top of the onions and garlic. Pour 1/4 – 1/2 bottle of barbeque sauce over the pork, cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Turn off the slow cooker and remove the pork. Set a fine-mesh strainer over a medium heatproof bowl and pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

If the pork has a bone, remove and discard it. Return the shredded meat to the slow cooker and shred the meat into bite-sized pieces using two forks, discarding any large pieces of fat. Add the rest of the barbecue sauce (to taste) and mix to combine. If you do not have barbecue sauce use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed. – Makes 6 sandwiches.

Perfect Pair? COLESLAW!

I don’t eat coleslaw often, but with pulled pork sandwiches it is a must for me. Add it to your sandwich or as an accompaniment on the side. Check out 10 different twists on the “classic coleslaw” recipe by Rachel Ray. Pick your favorite or experiment with your coleslaw concoction.

Cheers,
Crystal

What to drink with your pulled pork sandwich?

Our friends over at Heritage Public House, located in Santa Rosa, California, suggest either a Pale Ale or Brown Ale to complement this dish. The malty sweetness balanced by hoppy bitterness in a pale ale pairs wonderfully as it brings out the flavors in the pork rather than competing with it while the malty flavors in a brown ale tend to bring out the spiciness of the dish.
A bright and fruity Barbera wine pairs nicely with the spice and bbq flavors in the pork. Michael Muscardini, of Muscardini Cellars, makes a delicious Barbera that’s worth a try.
If you are looking for a cocktail, try a dark spirit based cocktail like a Lynchburg Lemonade.

Chocolate Cranberry Zinfandel Brownies

Posted on December 24, 2012 by Aprons & Stilettos

Chocolate Cranberry Zinfandel Brownies

Happy Holidays to all of our friends and family. Here is a simple, yet extremely decadent holiday treat incorporating chocolate (always an all time favorite), a little wine and tart cranberries.

1 pound semi-sweet chocolate

2 cups of fresh cranberries

½ pound unsalted butter

1 cup Kenwood Vineyards Zinfandel

1 T vanilla extract

4 eggs

1 cup granulated sugar

1 ¼ cups all purpose flour

Pour the Zinfandel and 3/4 cup of fresh cranberries in a saucepan and reduce down to 1/2 cup. Set aside and let cool slightly. Melt chocolate and butter in a double boiler. Don’t have a double broiler? Place a metal bowl over a pot of boiling water and melt chocolate and butter by stirring occasionally. Let cool slightly. In a mixer bowl, combine the eggs, sugar, zinfandel reduction (make sure this is slightly cooled) and vanilla and mix until fluffy. Add chocolate mixture to the sugar/egg mix. Fold in flour until just mixed in. Drop in remaining fresh cranberries and mix slightly. Pour into a half sheet covered with parchment or foil. Bake at 350º for 25 minutes or until the center comes out clean with a toothpick or knife.

Makes 24 brownies.

Wine Pairing

Zinfandel, of course! Some personal favorites are Creekview Vineyards Old Vine Zinfandel, Bella Maple Vineyard Dry Creek Valley Zinfandel and Kenwood Vineyards Sonoma County Zinfandel. How about you? What are some of your favorite Zinfandel wines?