The snowpocalypse is upon us, and you know what always sounds good on a cold day? Warming up with a delicious cup of hot chocolate! But this is Jungle Jim’s, and a simple packet of cocoa isn’t good enough for us. As you know, we like to kick things up a notch and explore outside things that are a little outside of the box.
So how does Jungle Jim’s do hot chocolate? We’re glad you asked.
Start with 8-10oz of milk or more if you’re making some for friends or family in a saucepan. If you want to put a spin on it try coconut or almond milk.
For the base chocolate you can start with real cocoa powder or melting actual chocolate, which is our preferred method. Jungle Jim’s offers countless cocoa mixes and even more varieties of chocolate. You can grab milk or dark chocolate infused with peppermint, caramel, maple, peppers, toffee and more. Your cocoa selection is only your first step in creating the perfect cup of hot chocolate.
Once you have your base of milk and chocolate, it’s time to build upon that foundation and start adding some delicious additions into the mix. We like to think of this as harmonizing...
Chocolate and peanut butter is a match made in heaven, so peanut butter hot chocolate has to be good right? Yes. Yes it is. Add some creamy peanut butter and whipped cream to your chocolate as you heat it all up. If you want to get fancy, drizzle some chocolate syrup or toast some marshmallows to top it off.
Of course you can’t forget your garnish and a snack to go with your chocolaty creation. Pocky and other chocolate candy sticks are great for dipping. You can never go wrong with some toasted marshmallows as well. And don’t forget to check out the selection of cookies and tea biscuits in the English aisle for some sweet treats to pair with everything.
Cuddle up to a warm delectable cup of hot chocolate today and be sure to let us know what your favorite is!
It’s Black Winter Truffle season in the Jungle Jim’s Produce Department! We just received a shipment today and decided to dive into some history and find out more about this elusive fungi. Our takeaway: truffles are weird.
Now, we aren’t talking about those chocolate truffles you might be used to seeing on store shelves. We’re talking about the strange, round, dimpled, dark fungus (mushrooms) that lives beneath certain trees mainly in France and other European countries. Although in recent times New Zealand, Australia, China, Japan, India and even the United States have joined coveted the Truffle Club (we came up with that).
Why are truffles so sought after and so lucrative? For starters, truffles are generally only found in the wild. Some people have pursued farming their own, but at the end of the day Mother Nature makes the rules. Truffles are found living 1-2 feet below the surface among tree roots, and the only way to find them is to use a trained pig or dog to sniff them out. Wait a second - two feet underground and they can still smell them? They can, indeed. Truffles have a strong but pleasant odor. We can’t quite agree how to describe it, but it’s oddly attractive.
So your curiosity is piqued, but you don’t know what to do with these precious little nuggets? Typically truffles are shaved onto finished dishes. They go great on pasta dishes with creamy sauces, as they soak in the essence of the truffles to give you a melody of flavors throughout the entire dish. Chicken, or other poultry, with veggies such as leeks and potatoes is also a fantastic choice. Finally, buttery and cheesy dishes go well with truffles as well as scallops, fish, eggs, salads and soups. Really, truffles work nicely with a wide variety of foods.
Truffles are also used to make a variety of other things such as oils, salts, sauces and even vodka (that’s true). Don’t be fooled, though, as many of these don’t actually contain real truffles! At Jungle Jim’s International Market, however, you can get the real deal, right here, in your own backyard! Want to be the talk of your holiday party? Invite Black Winter Truffles to come along!
Black Winter Truffles are currently available at Jungle Jim's International Market Fairfield
Listen, I know I’ve been complaining a lot about the weather the last few weeks, but the snow never fails to take me by surprise. And it’s not the good kind of surprise, like getting cake when you weren’t expecting it or finding $20 in your coat pocket. It’s really unpleasant, like getting a bucket of ice water tipped over your head. Actually, it’s similar to getting a bucket of ice water tipped over your head in more ways than one, to be honest. Days where the temperature drops well below freezing and the clouds drop several inches of frozen precipitation into your life need some serious pick-me-up food, and for me, pick-me-up food is hearty, hot, and filling. So here’s a Remley-family classic for The Foodie Press: pot roast.
In putting together both this meal and this post, I was essentially informed that pot roast isn’t an absolute science, and that it’s incredibly customizable depending on your audience. For example, we put in a potato for every person that was going to be eating dinner tonight, plus two extra for the pot (hence 7 potatoes) since we’re firm believers in leftovers. Also, since I really like carrots, we added extra. So figure out what you like best and add it in! Having more people for dinner? Add more meat! You get it.
While our pot roast was cooking, however, I did manage to snap some shots of the snow so you can see just how well-deserved this meal was.
With the weather being as cold and miserable as it has been, this straight-from-the-family-kitchen pot roast definitely hit the spot. Hope it does for you as well!
One of the best parts of working in an international market like Jungle Jim’s is getting the opportunity to meet people from around the world and having them share bits of their lives with you. Which is exactly how we got this recipe for traditional Colombian hot chocolate; Caesar, from International Foods, shared with us how his family makes this delicious (seriously, it is so good) drink!
Hot chocolate is a staple in every Colombian home, and it’s made with Colombian chocolate, making it more rich and less sweet than what we’re used to seeing in America.
This drink is best served in smaller cups, since it’s so incredibly rich! Try topping it with some fresh whipped cream, or for a more authentic flair, queso fresco. Now, we know what you’re thinking; cheese in my hot chocolate? No thanks! But the salty flavors mix perfectly with the rich sweetness of the hot chocolate.
We know what we’ll be drinking when the temperatures dip back down this weekend!
(Thank you to Caeser for your expertise in writing this article, and to the Cooking School at Jungle Jim’s for helping with the preparation.)
Imagine, if you will, a truly terrible company holiday party. Your shoes are hurting your feet; that creepy person from accounting keeps staring at you; there’s an endless string of terrible Christmas music playing in the background, and you’re already certain that Rudolph the Red-Nosed Reindeer will be stuck in your head until at least April; not to mention that you spilled RED WINE on your boss fifteen minutes into the night.
So to avoid the disaster of your evening, you refill your wineglass (this time with white; it’s much less dangerous) and go hide in the corner by the refreshment table. It is there that you discover the most devastating thing of the entire ordeal: the cheese board is a scattering of stale, crusty cubes of weak cheddar along with some warm grapes and bland saltines. The horror.
Here at The Foodie Press, we can assure you of a few things about the holiday party we would throw (and if we were throwing one, you’d definitely be invited): 1. we would definitely not have any sort of dress code that would require painful shoes, 2. forget the season and the traditions, we have a strict no-Christmas-music policy, and most importantly, 3. we’d have an awesome cheese board.
Our Amazing Cheese Board:
Our board would also have a dash of charcuterie, some flavorful crackers (no stale saltines for us), a handful of fresh grapes, plus honey and some quince paste to pair with our saltier cheeses.
The diversity in flavors and textures would make you want to hide in the corner all night with our cheese board, and our boss would probably be right there with you, both of you sipping on red wine (or maybe white because you really can’t be too safe).
So what would you put on your cheese board?
Okay, listen. It’s cold outside. Very, very cold. And if the rumors circulating about Polar Vortex: The Return are true, it’s only going to get colder. To be honest, we’re not too thrilled about it, but we have a few tricks up our sleeves to battle the brutal weather that is heading our way. And at the top of the list is a good cup of hot cocoa.
Now, traditional hot cocoa is great, if only because it involves both warmth and chocolate (two things that have our wholehearted support at The Foodie Press), but we wanted to spice it up (literally).
So we took notes from the Peruvians, and we’re happy to present you with our Hot Cocoa With a Kick (To Help You Kick Those Winter Blues)!
To make this deliciously warming treat, just warm your milk (or water, if you feel like disrespecting the art of hot cocoa) on the stove, letting it cool slightly after it begins bubbling. Then whisk in all of your dry ingredients. Next, pour the cocoa into your favorite mug and garnish it with a sprinkle of cinnamon.
The hot milk and spices will warm you up from the inside out, helping to keep the frigid temperatures at bay.
All in all, our spicy hot cocoa is easy to make, so we recommend whisking some up as soon as possible.
What’s cheese without wine? Nothing (well, not nothing, but it’s definitely not all it can be). Which is why we talked to our wine experts in the Beer and Wine Department at Jungle Jim’s International Market about what would pair bet with our Spanish cheese board from Wednesday. We figured a few wine suggestions wouldn’t be amiss.
It may not always be feasible to have four or more wines for every cheese board, but we’d suggest having at least one red and one white for every party you throw; it’s always best to have a selection for your guests!
Let us know if you give any of these pairings a try! We’re dreaming of having a tasting ourselves now.
In honor of the rapidly approaching celebration of cheese, we figured today would be a perfect day for a new Cheese Board post, but this time we’re taking an international spin. Our experts in the Cheese Shop downstairs helped us cobble together a simple, delicious Spanish cheese board, and we’re excited to share it with you!
All in all, it’s a delicious sampling of cheeses to start any meal. We may still be snacking on it now… It was a perfect precursor to the cheese-filled weekend we’re about to have. If you’re interested in learning about what wine to pair with this Spanish Cheese Board, check back on Friday.
If your weekday mornings are anything like mine, you’ve hit the snooze button one too many times (or turned off your alarm without realizing it… hey, I’m not proud!), and now you’re rushing to get out the door. In between brushing your teeth, taming your bedhead, and checking the weather to make sure you don’t freeze to death, it’s easy to skip breakfast in favor of a cup of coffee or nothing at all. For shame.
Here are three quick breakfast ideas that you can make in under five minutes (or less if you have the self control to prep the night before).
Greek Yogurt and Granola – It’s as simple as it sounds. A carton of yogurt. A bag of granola. A spoon. Just three things, and you’re good to go! Try to get some granola with a good mix of nuts and fruit to ensure you get some protein to jumpstart your morning. We also added a little honey to sweeten things up.
Avocado Toast – I know, I know. That’s soooo last year! But avocado toast is quick, full of protein, minerals, healthy fats, and fiber. They don’t call it a superfood for nothing. Add some Sriracha for spice, olive oil for flavor, and pepper for seasoning. I could eat this every morning.
Chia Seed and Fruit Oatmeal – Okay, we like superfoods. Sorry, we’re not sorry. Chia seeds have all sorts of health benefits, and it’s easy to sprinkle them onto of your oatmeal in the morning. Top with some cinnamon, honey, raspberries, and blueberries. If you prepare your oatmeal the night before, you can just throw it together and go!
See? Breakfast made simple and healthy. Now if you could just quit hitting the snooze button…
Coffee is having a moment in popular culture. It’s no longer just the quick, caffeinated beverage that you snag from Speedway on your morning commute. Automatic coffee pots earn scorn and derision from seasoned, hipster coffee drinkers, and heaven forbid you mention Keurig.
If you have the time and inclination, one of the newly favored methods of coffee brewing (for taste and aesthetics – is it worth it if you can’t instagram it?) is the Pour Over. We’ve teamed up with our friends at Seven Hills Coffee, a local artisan coffee roaster, to get the tips on how to do the perfect cup of joe, pour-over style.
When you’re done, just fill up your favorite mug and settle in with a good book!
It may not be the simplest method of brewing coffee, but it fully embraces the art of the drink, and it’s sure to impress your friends. Or they’ll think you’re incredibly pretentious. But hey, you’ll look super classy on social media, and that’s all that matters, right?