Top Spots for Chocolate in Connecticut

For the traditional Valentines Day present, it's near impossible to beat the universal appeal of chocolate. And for those of us who could care less about the Hallmark holiday, consider this a great way to satisfy our sweet tooth. 

So without further ado, here is a short list of places in Connecticut to satisfy that craving and maybe score a few points with your honey. A word to the wise: when buying chocolate, you'll want to stop in the week of to strike the best balance between freshness and selection. And please comment and share any that we missed!

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Nothin' But Bars: Best Granola Bar in CT?

In a world all about “grab and go,” I was happy to stumble upon “Nothin' But” snack bars after a spinning class at Joy Ride in Westport recently. That same week, we spotted them at the Westport Farmers’ market and the Village Market in Wilton. Seems that the chewy little bars, packed with ‘nothin’ but’ organic oats, nuts, seeds and dried fruits and hand-mixed with organic cane sugar, olive oil and honey have found a cult following in Fairfield County. Not only are these the tastiest and most nutritionally dense snack bars we’ve tried (not too dry, not too sweet, loaded with fruits, nuts and all-natural ingredients), they’re also packaged in re-sealable Ziploc bags so that you can eat half in the morning and save the other half for a midday pick-me-up (if you have the willpower).

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Gelatissimo in New Canaan is Very Gelato

The first thing I thought of when I heard “Gelatissimo” was that with a name like this, the place must be authentic. I was not disappointed in learning more about this delightful spot in downtown New Canaan when I met with its owners Andrea and Nuccia.

In Italian, Gelatissimo means very gelato; the supprelative “issimo” is used to exalt a description from standard to the very most, this is something I love about the Italian language, that things can be highlighted, made bigger, tastier or more beautiful - or just the opposite- by adding this sort of supprelative. “Issimo” is reserved for the very most and who doesn’t want more gelato!?

Here, Nuccia and Andrea have done the very best in gelato; their cheery interior is consistently buzzing with happy customers-several appear to be regulars while others are venturing in for the first, but not last time.

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Tusk & Cup Coffee Shops Opens in Branchville

Bleary-eyed Branchville commuters now have a few more options for their morning caffeine fix. Tusk & Cup Fine Coffee has opened across the street from the Branchville train station at 51 Ethan Allen Highway (Route 7) in Ridgefield. Owners Joe and Laura Ancona, the same family that owns and runs nearby Ancona’s Market and Ancona’s Wines & Liquors, opened Tusk & Cup in November, a fine complement to the family-owned businesses and this burgeoning neighborhood of small businesses. 

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Volta: Fun Euro Fare on Stamford’s Spring Street

Spring Street, all of a block long, was once anchored by Bennet's Steak House and Andy Robustelli’s World Travel services. Both were venerable downtown institutions, but dowdy matrons against the vibrant young rialto of restaurants and bars around the corner on Bedford Street. In their place Spring Street this year welcomed Mary Schaffer's luxe Italian Bar Russo and Giovanni Gentile's sleek euro-style café, Volta.

Designed by Giovanni himself, Volta’s pop interior complements the hip crowd, who one recent night were dining on such kewl stuff as brie and bacon crepes, grilled vegetable tartines, duck confit salads, and  creamy sweet potato vichyssoise.  With an Amy Whitehouse track in the background, “My life a wreck you’re making,” a beguiling model delicately sampled a gelato stracciatella while her debonair date sipped Remy XO.  

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Chocolate, Pecan & Orange Biscotti c/o Nicole Straight

Holiday cookie time is just around the corner, so if you are starting to gather recipes like we are, you will want to add this one to the "virtual" stack. Chef Nicole Straight likes to keep it simple for all those busy cooks out there. This recipe is no exception. Get some decorative boxes and give the gift of cookies this holiday season. 

Chocolate, Pecan and Orange Biscotti

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Ola Granola: Fairfield County Mom Creates Super Snack

Ola Granola has been available in grocery stores from Maine to New Jersey for almost two and a half years, and it has already made a big splash with the crunchy crowd. And it was developed right here in Fairfield County. 

 “It always tastes really fresh and natural” says Stamford mom, Elise Klein, “I even keep it in the refrigerator!”

And that is what most people like about Ola. “It’s made from the kinds of things you would find in your pantry like cinnamon and maple syrup. The flavors are all natural,” says Dina Houser, Fairfield county mom and the founder of the brand.

Inspired by her mother’s recipe, Dina has been making granola for years

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Baking Holiday Cookies c/o The Cookiepedia

Pies are to Thanksgiving as cookies are to the December holidays. So without futher ado, we are officially kicking off the cookie-baking season with this set of recipes from Stacy Adimando, a Trumbull, CT native and author of the recently published and irresistible, The Cookiepedia. From Almond Biscotto to Mint Thins, more than 50 cookie recipes fill her book and Adminando has graciously offered to share a few of her recipes with us as we get ready to break-out those mixers and dust-off those measuring cups.

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Cupcakes: Trend or Tradition? A Guide to the Goods

A friend of mine recently referred to cupcakes as “portion-controlled cuteness.” While I can’t argue with the cuteness part, I may take issue with the portion control. At least, my self-control is a little lacking in that department.

Admittedly, the tasty little treats are perfect for a toddler’s birthday party. But lately, they’ve become a different kind of indulgence. 

The craze took flight in 2004 when New York City’s Magnolia Bakery had their signature red velvet cupcakes featured on Sex in the City. Since then, cupcakeries have popped up across the nation with reckless abandon. No doubt the little cuties are a recent phenomenon. The real question is sustainability. Is their popularity as fleeting as being crowned Prom Queen or will they reign supreme for decades to come?

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A Good Crêpe is Hard to Find...A Guide to FC Crêpes

I’m tough on crêperies.  I can’t help it.  I’m constantly comparing their crêpes to the ones of my French childhood summers spent in Brittany, the northwest peninsula of France and the crêpe’s birthplace.  My great-grandmother made them in her two room farmhouse –– she poured the mixture of buckwheat flour, salt and water onto a billig, a hot, round, buttered, grill surface, then with her rozell, a small toothless rake, she spread this batter into a fifteen-inch-round sphere the thinness of butterfly wings.  As the batter bubbled there and the edges browned, she coaxed the half cooked, wobbly, crepe onto her long, wooden spatula and flipped it over, intact.  The crêpe continued cooking this way until completely golden, signaling to her to scrape this fragile delicacy gently off the billig with her spatula.  From here she held the hot crêpe between her fingertips and the spatula.  She then placed it onto a waiting plate, setting the crêpe down with the same carefulness as though she was putting a drowsy baby onto a pillow. 

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Bread Pudding w. Bourbon Pecans & Butterscotch

When I saw this recipe in the November issue of Bon Appétit I knew I would make it.  I thought maybe as a Thanksgiving dessert.  But, it turns out I couldn't wait that long and made it the day after it arrived in my mailbox.  Of course the fact that it was a bread pudding comprised of pecans, and bourbon, and butterscotch sold me.  More than all that though, I was intrigued by the use of poppy seeds in this dessert.  Poppy seeds in bread pudding?  Well, yes.  And - they work.  The little bits of black splattered among all the other rich, creamy goodness add a nice crunch and texture.  

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Visions of Gingerbread Opens Saturday, Nov 12

A holiday tradition returns to the Stamford Museum & Nature Center on November 12th with Visions of Gingerbread III: The Sweetest Architects exhibition.  Visions of Gingerbread is a tribute to architectural confections that truly make your jaw drop.  Created by some of the area’s finest bakers, these edible wonders will display the chefs’ extraordinary creativity and gingerbread skills.  It is the Museum’s desire to elevate these creative structures to the art form they so truly are, and put them on proper display.  Last year, CTbites jumped on board and created an entry (much sleep was lost). This year, CTbites will help judge the winner. 

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Caroline's Crêperie Opens in New Canaan

Walk under the blue awning and into the open doors of Caroline’s Crêperie and you’ll feel as if you’re walking into Caroline’s very own French home. With the warm, helpful service and Caroline herself standing at the helm making crêpes and welcoming clients into her buzzing restaurant, you can’t help but be charmed by this new restaurant on New Canaan's Elm Street. 

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Epicurean Artisanal Honey Tasting, Saturday, Nov 12

Join RED BEE Honey and Peace Tree Desserts for an afternoon of artisanal honey tasting and adventurous epicurean delights, presented by Sustainable Pastry Chef Robyn Eads, founder of Peace Tree Desserts in Westport. The locally sourced tasting event will be held at Sport Hill Farm in Easton, Connecticut on Saturday, November 12, 2011.

This sweet event will include an exquisite three course tasting menu crafted by acclaimed Sustainable Pastry Chef Robyn Eads. The tasting menu will feature Red Bee’s artisanal single-source nectar luxury honeys, and ingredients from local artisans and organic Connecticut farms. Each course will be paired with wines from Connecticut wineries. The afternoon will begin with a prosecco and cheese reception, sourced from Connecticut’s own Cato Corner Farm and Beltane Farm, and paired with Red Bee’s honeys.

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Spiced Dark Chocolate & Pumpkin Seed Bark with Sea Salt

I am dubbing this treat "Halloween Candy for Grown-Ups." It's my kind of candy - a perfect combination of just enough sweetness, crunch, saltiness and a touch of spice.  While the super dark varieties of chocolate aren't really my thing, I love bittersweet chocolate.  Not only for it's purported health benefits but for, as it's name suggests - it's slightly bitter, not too sweet taste.  I know I'm probably not the only one who can get a bit overwhelmed with the sickeningly sweet candy overload that comes with Halloween.  This treat is perfect for folks like us and it's a fun treat to whip up for a teacher goodie bag, a hostess gift, or to serve if you're entertaining during the upcoming weeks.  

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