Allison's Gourmet Newsletter Allison's Gourmet Newsletter: March 2011
 
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MARCH ‘11
Winter Warmth
Here in northern California, we're pretty lucky; while the east coast was buried in snow, we got a preview of spring for most of January and early February. Although it was sunny and warm yesterday; today it's snowing! I'm celebrating by nibbling on warming, smooth Chipotle Cinnamon Fudge. Go ahead, take a bite!

With gratitude,
Sweet Spotlight


Drinking Chocolate

Drinking Chocolate
Classic or Peppermint, our rich sipping chocolate is worthy of the ancient Aztecs who first perfected this classic beverage.
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FLAVORS OF THE MONTH
Butterscotch Pecan Cookies
Butterscotch Pecan Cookies
A heavenly marriage of luscious butterscotch and buttery toasted pecans.
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Original Brownies
Original Brownies
Our signature, award-winning brownie - 100% unadulterated rich, chocolate goodness.
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Vanilla Chai Fudge
Vanilla Chai Fudge
Our own custom combination of aromatic Indian chai spices add exotic romance to this smooth vanilla fudge.
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Coming out of the oven in April:
Classic Chocolate Chip Cookies Classic Chocolate Chip Cookies
Amaretto Almond Brownies Amaretto Almond Brownies
Half Original/Half Walnut Fudge Half Original/Half Walnut Fudge
 
What's New?
VegNews just released their Vegan Bucket List—a list of "99 absolute must-dos before you retire to that great tofu farm in the sky." Guess what? Allison's Gourmet made the list not once, but TWICE!
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What's New
 
alfredo
Amazing Alfredo
Rich and indulgent, this classic sauce gets modernized by ditching the dairy. Check out the recipe!
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In This Issue
Sweet Spotlight
Flavors of the Month
Join the Club
Ask Allison
Love Letters
 
Ask Allison
Allison
At Allison’s Gourmet, we bring you a fresh perspective on artisanal baking. Allison approaches each new decadent dessert with the curiosity of a child and the artistry of a master.
What's your favorite winter warm-up?

I love rich, hearty soups! One key to truly great soup is homemade vegetable broth – a great project for a snowy day when you're stuck inside.

Here's what you do: Gather the ends and peels from your vegetables (you can do this for a week or two prior to making broth and store them in the fridge or freezer). Veggie options include onion ends and skins plus a whole onion, quartered; potato peels; celery and carrot tops; kale, chard or collard stems, etc. Basically any part of the veggie you don't typically eat. Fill a large pot as full as possible with these veggies and cover with water. Bring to a boil and then simmer on low for about 6-8 hours (I like to start mine in the morning and turn it off in the late afternoon). Strain and use right away or transfer to freezer-safe containers like muffin tins and loaf pans and freeze. It's a perfect way to make flavorful and good-for-you veggie broth using food that would normally go in the compost or (gasp!) the trash. It's like vegetable recycling!

Send us your questions.
 
Every week we get the most amazing and supportive emails from you and it always makes us smile. Thank you for continuing to give us your feedback!
 
Kathy Freston
"Love love Allison's goodies. Allison's Gourmet is my go-to gift to send to anyone who has a sweet tooth. The caramel chocolates are to die for!"
Kathy Freston, author
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Archives
February ‘11
Happy Valentine's Day!
January ‘11
Happy New Year!
December ‘10
Holiday Festivities!
November ‘10
Giving Thanks...
October ‘10
Halloween!
September ‘10
Late Summer Bounty
August ‘10
Veggie Awards
July ‘10
Summer
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