In celebration of Waffle Iron Day, we bring to you a unique recipe, Chocolate Waffle Cookies! This brownie like batter, baked in a waffle iron, and iced with chocolate frosting, is a divine chocolate treat.
1 C. Margarine Melted and add
4 T. Cocoa
4 eggs (slightly beaten)
1 1/2 C. Sugar
1 tsp. Vanilla
1 dash of salt
2 C. Flour
Preheat waffle iron (brush oil or spray with cooking spray before cooking)
Place 1 T. batter in each section. Takes about 1 1/2 minutes to cook. Remove with fork and cool on wax paper.
When cool, frost with chocolate icing.
Recipe by: Miranda Allfrey
WINE TASTING- JUNE 10, 2016
4-7 pm @ Downtown Asheville and Black Mountain Locations
This week’s tasting will be light, fun, summery, and delicious. Staring with an absolutely lovely Italian white that boast flavors of wildflowers and crisp apples with a distinct almond tone; Scarpetta’s blend of Friulano and Chardonnay is almost too drinkable! On to Chateau Routas, which is an absolutely classic Provençal rosé with notes of melons, strawberry, and of course that limestone backbone. Finally coming to a very rustic and quite interesting red wine from Slovenia. This Refošk (Refosco) from Vina Koper with it’s floral nose, flavors of ripe berries, and soft tannins make it a wonderful light red wine to serve semi-chilled on a balmy evening.
Get ready for the weekend… Start with Hopey & Co. on Fridays from 4-7pm, French Broad Ave and Black Mountain.
For years Troy and I have given Easter baskets to our children. We try to live a lifestyle of hope, not just telling them the story of our new life in Christ but encouraging them to remember that every good or bad choice they make today will form their future.
I believe this next generation of the human race will be the most loving, the most considerate, and they will be amazing world changers.
It is so important to teach children to give each other a second chance. My young son had a boy who would not stop teasing him about being chubby . I wanted to make a fuss, chase his mother down and protest but … my son chose to forgive and worked to make friends with the boy…Now, they are not besties but they are careful not to offend each other. This is AMAZING! It is possible to disagree and not offend each other! So, quietly in my heart I celebrate his good choice!
Celebrating each step in life is what we do best around here! I know some folks have to have the finest chocolate bunnies for Easter. I do! It’s silly of me but I do need chocolate!
So, in each Hopey & Co. we have an amazing selection of candy to fill any candy dish or Gift basket you have!
I love our town. I shop for local products everyday you can to, at Hopey & Co we have these local products…
Gladheart farms –
Every week we order granola from our Gladheart farm. It sells out so fast because the organic oats and butter are mixed and baked in small batches to keep the granola fresh. The chocolate granola, and it is really good as well!
We sell the Yerbamate energy bars as well.
Brasstown Beef –
Brasstown Beef is available in fine restaurants, charcuteries, and we are proud to say our Meat Market. Members of: Appalachian Grown
Trust me when I say this beef some of the best grass-fed beef I have ever tasted and this is a family business is one we can love to love! Steve Whitmire and his family are all about raising cattle with out using unneccessary antibiotics or added hormones. Check out their website to learn how the cattle are fed.
Dynamite Coffee –
Dynamite Roastery and coffee just happens to be neighbors to our Black Mountain Market.
We brew and sell several types of the fresh roasted beans in each Hopey & Co. Markets
Some times I pretend to be tourist and wander around town shopping for colorful treats. It’s true, every shop in town is preparing to dazzle our 5 senses. I often hear my friends say we eat with the eyes first. So, for an eye-catching table topper this Easter, I will use artichoke blossoms, green grapes, green pears, and broccoli stems for flowers. All found in our Hopey & Co. markets.
Just in time for spring our Hopey and Co. markets are carrying spring lettuce mixes. Which are fresh baby lettuces and herbs, they bring the essence of spring into my kitchen. I love to make this amazing salad! I hope you will too.
This is what you need to make this lovely salad.
Spring Greens with Strawberries And Almonds
6 cups spring greens
1 cup sliced fresh strawberries
1/4 cup crumbled bleu cheese
1/2 cup Hopey&Co. slivered almonds (optional)
3/4 cups poppy seed salad dressing
garlic and herb croutons (optional)
Divide the spring greens among 4 salad plates. Arrange the strawberries and bleu cheese on each salad. Sprinkle with almonds, just before serving drizzle with the Poppyseed dressing salad dressing.
Hopey & Co. Poppyseed Dressing
This dressing is the perfect sweet and tangy flavor combination and comes together in 5 minutes left over dressing may be stored in the refrigerator for two weeks.
In a cute pint jar I mix…
1 tsp Dijon mustard
1/4 tbsp Poppy seeds
1 pinch of salt
1/3 Apple cider vinegar
1/3 cup Vegetable oil
1/2 cup Greek yogurt, plain
1 tbsp minced yellow onions
add all ingredients into a little pint size jar and shake.
Sprinkle your salad with the garlic and herb croutons for added crunch.
The bottom line is you can choose any bread and oil you love . Seriously , homemade croutons are super easy to make, just choose 5 slices of your favorite bread place them on a lightly greased baking sheet. Cut the bread into bites size chunks sprinkle with olive oil, powdered garlic, and a pinch salt and pepper, toast in the oven at 350’ on a cookie sheet till they are golden brown about 10 minutes.
Enjoy my sunny salad any time you are feeling blue,
Danette and Troy Hopey
We have recently added Viña Cono Sur to our selections at the Black Mountain store, and will be adding this awesome value to the other store very soon. We started by bringing in some of Cono Sur’s Bicicleta line which is named for the bicycles that the vinyard workers use as their transpertation though the properties. This is only one step in Viña Cono Sur’s commitment to sustainablility. The other vineyards I’ve spoken of in #winewednesdays have been small boutique wineries. Cono Sur on the other hand is quite large scale, with vineyards in 10 different valleys throughout Chile. The great thing about them is that even with such a large operation, all of Cono Sur’s properties have been managed for sustainable viticulture since 1998. In 2000 they got Organic Certification on 40 hectares (98.8 acres) and then within the 3 year certification period they received the Organic Cert. on over 260 more hectares (~642 acres)!!! What’s more, Viña Cono Sur is also dedicated to reducing their total carbon-footprint. So, not only are they tracking and reducing their “footprint” each year, they go as far as to post all of their certifications and assessments as downloadable PDFs on the website. The benfit to us, the consumers, is that these delicious and clean Bicicleta wines come to you at the Hopey price of $8.99. A great way to help the Earth and help your budget.
This Friday July 10th we’ll will be joined by Luke Fenner of Ararat Distributing to sample three delicious and sustainable wines: Lagoon Hill Sauvignon Blanc (organically grown), Tarantas Bobal Rose (organically grown, non-GMO certified), and Viña Echeverria Carmenere Reserva (organically grown). I’d like to particularly point out the first of these… the Lagoon Hill Sauvignon Blanc. This absolutely, mindblowingly incredible wine has become my new obsession and coming to you at the Hopey value of $4 off. It is a complete variant from the Sauvignon Blancs you have had from anywhere else in the world, including others from New Zealand. As opposed to the citrus, gooseberry, and grassy qualities of most other Sauv Blancs, Lagoon Hill instead has tones of mango, passionfruit, and what struck my as a distinct note of loquat fruit (not kumquat). I have had the pleasure of meeting Magnus Riddiford, direct descendant of the Riddifords that began establishing grape vines and livestock ranching in the 1850’s on New Zealand’s north island. Being born and raised in the Martinborough (not to be confused with the south island’s Marlborough) in the Wairarapa Valley (not to be confused with the south island’s Waipara Valley), Magnus described to me why there is such a difference between the Martinborough Sauv Blancs and the rest of them. This is due to the combination of the rough terrain, perfect rainfall, and very good sunlight exposure. But the kicker is receiving evening winds blowing up from Antarctica which get channeled into the Wairarapa Valley in the south-west section of the north island. So, come experience this wonderful expression of Martinborough terroir with us!
In keeping with the subject of the lineage of some of our favorite varieties of wine grapes, I’d like to touch upon the Pinot family. That’s right, all the Pinots are related… which would include Pinot Noir, Pinot Gris/Grigio, Pinot Blanc, Pinot Meunier, and more. Each of these is a natural mutatation of Pinot Noir, producing as few grapes in a bunch with different colors and characteristics. These variations were then seed selected to grow vines that exclusively produced full bunches of these new varietals. Then there are the 16 hybrid grapes varieties that are the result of crossing Pinot Noir with Gouais Blanc. This extension of the Pinot family includes two very important varieties. Chardonnay being the source of White Burgundy and one of the most widely planted wine grapes, as well as being the third grape along with Pinot Noir and Pinot Meunier in Champagne. The other important “child” variety is Gamay Noir, which is the primary and often the only grape variety in bottles of red Beaujolais.
A few weeks ago, I touched on the fact that Cabernet Sauvignon variety is the result of a cross between Cabernet Franc and Sauvignon Blanc. This was actually discovered by geneticists at UC Davis in the early 2000’s using a method called genetic typing. For many of the wines we’ve all come to love, this is really the only way to know their origins, since most of them have been cultivated for hundreds and even thousands of years.
Furthermore, the more mysterious varietals like Cabernet Sauvignon, may have simply come from unassisted cross-pollination. It is equally possible that it is the result of the arduous and possibly decades long labor-of-love by a single farmer or family. Which would include interplanting the parent varieties for cross-pollination, seed selecting, culling inferior seedlings, growing the vines to maturity, micro-vinting wine batches from each individual plant, etc. All of this, only to end up with possibly one vine that produces the choice wine, which would then be further propagated. I must say, as a farmer myself, there is a lot of respect and appreciation for such dedication. Essentially, contained in these bottles of delight is the hard work of not just the hard work of the workers and vintners of today, but also the work of viticultutalists from centuries past. Next time (or every time) you pop open a bottle, take a moment to reflect on this… you’ll appreciate it all the more.
There is a wine topic that has been the subject of centuries long debate amongst connoisseurs about whether wine should be filtered or unfiltered. More importantly, though, is that a lack of understanding by the general public has lead many to turn there nose up at unfiltered wines. Rest assured, there is no need to assume that seeing particles or sediment in your wine means that it has gone bad. A vintner’s reason to choose not to filter their wine may range from having a more traditional wine method, to wanting to allow the particulate to impart deeper color and mouth-feel. Filtered wine on the other hand, is done to achieve a level of clarity, stability, and aesthetic appeal. There are two types of methods for this process. There is filtering, which is performed by running the wine through either a micro-filter or an inert substance like clay or diatomaceous earth. The other method is called fining. In the fining process, substances like egg whites or isinglass which bond to particles and weighs them down to the bottom of the vat to be removed.
This Friday at the Hopey & Co. Black Mountain, we will be tasting Catena Chardonnay from the vineyards of Family Catena Zapata. Twenty years ago, 3rd and 4th generation vignerons Nicolas and his daughter Laura, embarked on a journey of experimental grape planting and vinting… a true labor of love. Planting in respect to various altitudes and microclimates throughout the valleys of Mendoza, Argentina. This wonderfully horticultural approach to creating world-class wines has paid off. Finding that Chardonnay has it’s best expression and acid structure when grown at 4757 feet above sea level at their Adrianna Vineyard. The beautiful and affordable wine we will be sampling is a blend of grapes hand picked from three of their vineyards to achieve the ripe tropical fruit flavors and rich texture of the La Pirámide vineyard (3117 ft elevation); the white stone fruit and citrus notes of the Domingo Vineyard (3675 f elevation); the lively floral notes, strong mineral character and excellent acidity of the Adrianna vineyard (4757 ft).