New single origin coffees and brewing equipment have arrived at Depanneur. We are featuring three single origins from Intelligentsia Coffee Roasters: Kenya Karinga; with tropical fruit flavors and a honey sweetness to round out the cup, Ethiopia Yirgacheffe; a classic coffee with a crisp mouthfeel and notes of pomegranate and lemon, and organic Mexico La Perla de Oaxaca; warm and full with notes of nut and spice. These coffees are fresh and in season now. The Hario ceramic coffee dripper is available, packaged with some filters to help you start featuring these unique coffees at home by the cup. For tea drinkers we are carrying porcelain Gaiwans, a versatile cup used for both brewing and drinking loose leaf teas. Invented in the Ming dynasty and used in traditional tea ceremonies, Gaiwans are perfect for oolongs that can stand multiple infusions as well as more delicate white and green teas.
Keep an eye out for an expanded offering of home brewing equipment and beans in our coffee department at Depanneur. We will be working with our long-term coffee roasters, Intelligentsia, to provide the equipment you need to brew high quality pour-over coffees yourself at home. Stop in to talk to Kymberly, our lead barista, about setting up your kitchen for your morning cup. We will also be working on expanding our whole bean offering to include seasonal single origin coffees for you to take home and test out on your new equipment.
Escape the big city life with this West Egg inspired gift basket in honor of the Great Gatsby movie release. This exotic basket has been carefully curated by Depanneur's own Nichelina Mavros to stock you with everything you need to have the perfect picnic.
Inside you'll find: - Pink Peppercorns from the French Island of Reunion in the East Indies - Boat House French Pickled Plums - Morris Kitchen's Rhubarb Syrup - Peychaud's aromatic cocktail bitters - Mint Julep Sugar from Bourbon Barrel Foods - A mason jar full of Cerignola olives - A wedge of Brillat Savarin - Half a loaf of Bien Cuit Miche bread
To celebrate the release of the Great Gatsby movie, we've created a special sandwich to honor this Great American Novel. Julie Ryan, our house chef, has crafted a new East-End inspired sandwich which features plump, buttery grilled shrimp, caught fresh from the waters of Point Judith by our very favorite sustainable seafood gal, Gabe the Fish Babe. There's also a creamy layer of rich housemade cheese curd spiced with tarragon, juniper, and chili - while blistered, gin-soaked blueberries add a note of sweetness and pink peppercorns add a crunchy bite of spice to this decadent sandwich, served on Bien Cuit's Miche bread. $8.00
We've added new items! From seasonal flavors of your favorite Mast Brothers Chocolate (black truffle-hell ya), to Zukali Salsa, to Gluten Free Gourmand flours and mixes from Portland, OR and Boat Street Provençal inspired pickles from Seattle. Don't miss a shop favorite S'more Bakery- s'more's made in NYC. Just pop 'em in the oven if you're not around a camp fire, build a tent in your living room and you're set.
Camilo, one of our beloved sandwich dudes, has once again blown our minds with one of his creations. This time, it's a popcorn flavored ice cream that is now the only thing we want to eat and the only edible we can think about. Rich, creamy, and surprisingly nutty, this unusual ice cream tastes like something that's been churned out of the kitchen at Momofuku's Milk Bar. It's truly unforgettable so you should definitely make it… summer or not.
Popcorn Ice Cream with Caramel and Almond popcorns and Caramelized Apples. (Yield 8 portions)
For Ice Cream (makes 1 quart) - 3 cups whole milk - 3 cups heavy cream - pinch of salt - 300 grams sugar - 1/4 cup condensed milk - 6 egg yolks - 1/2 cup popcorn kernels
For Caramel and Almond Popcorn - 1/4 cup popcorn kernels - 1/2 Tablespoon frying oil - 1/4 cup butter - 1/2 cup brown sugar - 1/4 teaspoon salt - 1/8 cup corn syrup - 1/4 teaspoon baking soda - 1/4 cup almonds, coarsely chopped
For Caramelized Apples - 2 whole apples (cut into 16 slices each) - 1 Tablespoon frying oil - 1 Tablespoon butter
For Ice Cream 1) On a large pot with a tight fitting lid pop the kernels (1/2 cup + 1/4 cup) with the frying oil at medium to high heat making sure not to burn them, remove from heat and separate a portion for the caramel popcorn. 2) On a separate pot heat the cream, milk, half of the sugar and salt, bring to a boil and turn of. Pour the remaining popcorn into the hot liquid, let it steep for 45 minutes covered. Then strain all the liquid making sure you get 1 quart, if you are short on liquid add some more milk. 3) Return the strained liquid to a pot, add the condensed milk and bring to a boil, reduce heat. In a bowl, beat the egg yolks with the remaining sugar until creamy. Slowly temper the eggs with the hot liquid mixture by pouring the liquid slowly into the egg mixture and whisking vigorously, once all is poured, return the mixture to the pot and cook it at medium-low temperature until it reaches a "nape" consistency (like a loose mayo). 4) Strain onto a bowl over an ice bath and fully chill the mixture. 5) Spin it in your ice cream machine following the manufacturer's instructions.
For Caramel and Almond Pop Corn 1) Turn oven to 200 degrees F. 2) In a bowl mix the reserved popcorn with the chopped almonds. 3) Combine the butter, brown sugar, salt, and corn syrup in a pot. Bring to a boil and mix well for about 5 minutes. Turn the heat off and add the baking soda, stirring well. 4) Pour hot liquid into bowl with popcorn, mix well until every kernel is coated with some caramel. 5) Spread mixture onto a baking sheet and place in oven for about 1 hour making sure to turn it over every 15 minutes. 6) Remove from oven and let cool.
For Caramelized Apples 1) In a pan add the oil and turn heat to medium temperature. 2) Place the apple slices on each side for about 2 minutes until golden brown. Finish by adding the butter to the pan and letting it slightly brown, make sure all slices are coated with butter. 3) Place slices in an absorbent towel, serve.
Whether you're a serious monogamous lover or more of the booty call type player, we've got plenty of awesome V-day treats for your significant others, your friends with benefits, and your soul mate. We're even doing something super special this Valentine's day with Mast Brothers Chocolate. They generously donated a bunch of their amazing chocolate to our Valentine's Day charity event. We'll be making and selling goat cheese chocolate truffles and 100% of the proceeds will be donated to Sandy Relief Funds. For two days only, the 13th and 14th, you can come in and buy our altruistic V-day treats. Not only do they taste good and make an awesome present, but buying them is like killing two birds with one stone. It's like, double giving in a way.
If last week's Yuzu and Coconut Chicken Soup post wasn't enough and you're still feeling like shit, then you need to take the next step and get yourself some drinking vinegar. We've currently got two super awesome brands that will help you get through the FLU season, relatively unscathed.
Pok Pok Som - Made in Portland with organic cane sugar and natural vinegars, this tonic has been used at Andy Ricker's super amazing Pok Pok restaurants since 2005. And although they don't claim that their drinking vinegar has any actual known health benefits, these kinds of solutions have been used as a cure-all since the colonial times. We've got plenty of Tamarind and Apple on hand in the shop, but as of now, we don't sell any online.
Fire Cider: This completely raw and organic medicinal tonic is made up of apple cider vinegar, raw wildflower honey, oranges, lemons, onions, ginger, horseradish, garlic, turmeric and habanero peppers. As you can imagine, this tonic packs quite a punch and it will totally knock whatever cold you have right out of your system. Take a shot straight up, mix in salad dressings, or add to hot toddies for an extra homeopathic beat down. The Flu won't have shit on you once you're breathing that fire.
Buy some [here] and keep the homeopathic dream alive.
Started by Agatha Kulaga and Erin Patinkin, Ovenly has gone from being a wholesale bakery hotspot to a retail coffee shop and pastry kingdom. Their mission? Creating the perfect sweet, salty, and spicy treat for hungry Brooklyn babes.
Spicy Bacon Caramel Corn - Benton's bacon meets organic popcorn meets Brooklyn Brewery Pennant Ale caramel. Holy shit. You've never had popcorn as good as this.Honey
Honey Almond Corn - Organic popcorn coated in a sweet local wildflower honey caramel and studded with roasted almonds.
Maple Thyme Pecans - Cayenne, black pepper, thyme, and local maple syrup are boiled into a sweet, salty, and mildly spicy syrup that coats roasted pecans.
Old Salties - Peanuts tossed in bacon fat and then doused in Worcestershire sauce and old bay seasoning. A serious ball park favorite like you've never had.
And with unique items like blue cheese and walnut scones and award-winning salty chocolate chip cookie, the chicks at Ovenly prove that they know how to combine uncommon ingredients to make some of the best sweet and savory pastries in the hood.
To see even more pictures of our ovenly trip, check out our album on [FACEBOOK].
That's right y'all, we've got a new line of bourbon-laced products for you guys to get
drunk creative with. From Kentuckyaki, a bourbon based teriyaki sauce that's out of this world, to a sweet sorghum vinaigrette, that's perfect when drizzled over wild baby arugula and toasted walnuts - it's true to say that Bourbon Barrel Foods makes some pretty awesome boozey condiments. There's also bourbon smoked peppercorns that bring a depth of flavor to grilled meats or roasted veggies and a mint julep sugar that adds a sweet caramel and mint finish to cocktails or desserts. In addition to the wonderful boozey concoctions, all these products are sourced directly from Kentucky so that Bourbon Barrel Foods can stick to their three word motto "slow, small, and simple". Come get you some!
Goat milk caramels, say what?! These tasty little treats are made in Vermont at Big Picture Farms by Louisa Conrad and Lucas Farrell. Both of these goat experts apprenticed at various VT farms, working with cheese and other small-batch goaty products, before starting their own farm in 2010. The flavors of these award winning earthy and sweet nuggets of caramel either come in sea salt and pure bourbon vanilla or chai spice. They're so good that we can just picture you gobbling them up just like a hungry lil goat in a clover field. We're selling them by piece or in little cardboard boxes that are decorated with cute goat drawings and great typography. You got'sta come get some!
For some of us, spending more than just a weekend with our family seems a little overwhelming. Not for the Martelli family though. Nope, these kin-loving folk are the only ones that work in their middle-of-nowhere factory in Lari, a teeny tiny Tuscan town filled with olive trees and beautiful, sprawling grassy valleys. And when we found this bright, eye-catching package of yellow pasta, we had no idea how bad ass this family actually was. The Martelli's spend no money on advertising and the the factory that they've been occupying for almost 100 years prevents a certain trendy store from manufacturing in their quaint little town. Pretty rad, huh? We think so, and what's even better is how awesome their pasta is.
By using old school techniques, this pasta, which comes in four classic shapes, has a super-porous finish that is absolutely perfect for soaking up sauce while still maintaining a nice al dente bite. Not only do they use the finest hard durum wheat flour but they actually grow it on their own property. And unlike mass produced pasta, which is dried in a giant heated air blaster, the Martelli's dry their pasta for fifty hours using a low temperature that allows the pasta to retain a beautiful flavor and a perfect texture. We recommend tossing the cooked pasta with olive oil and freshly grated Parmigiano for a simple and quick meal that is surprisingly opulent.
We now carry a bunch of super delectable and completely original cookies that come from the 'hood - so you can enjoy these treats any time of the week and not just at the Flea on the weekend. Both The Good Batch and Whimsy & Spice are the bomb at making some dope-ass cookies because, unlike most store bought cookies, these little goodies are made in small batches and only use the best of the best stuff around.
And even if you don't like sweets that much, some of these cookies come in savory flavors like salty brown butter or the slightly sweet massaman curry and peanut butter. Shovel a spoonful of salty caramel ice cream between any of them for a sweet summertime treat that's downright devilish and only slightly addicting.
Oh me oh meyer lemons! These little lemon and mandarin orange hybrids are in full bloom in the Spring but can last year round when preserved. So thank goodness for Sweet Deliverance NYC for canning these little bulbs of sour sunshine so we can enjoy them even in the depressing Winter months. The preserved wedges are excellent when sliced super thin, and laid over crostini, smoked ricotta, and shaved red onion. You can even bake them and the remaining juices right into a pound cake for a buttery-citrus loaf that everyone will fuss over. Use the syrup for mixing up exotic cocktails or as a main ingredient in vinaigrette. You can also chug it -no judgement passed - or use it as a chaser after a florally shot of gin... if you're into that sort of thing.
This authentic Portuguese hot sauce, made by Bon Jovi's former manager in Asbury Park, packs quite the kick. We've got a dirty down addiction for it. It's what we need. Shake it up like... like bad medicine? Sorry, we just had to say it. But really, it's damn good. Use it as a marinade for chicken wings or douse it on eggs for a straight-up spicy zing.
This sweet and salty granola, that was once available only at the Brooklyn Flea, is now flying off of our shelves and into your homes faster than we could have imagined. Unlike other commercially made granolas, Early bird is baked with organic ingredients (when available) and crisped up using extra virgin olive oil, instead of less flavorful oils like palm or canola which is typical to store-bought brands. The granola is then studded with dried fruits and crispy nuts and then finished with a healthy sprinkling of salt, which makes for a brilliant flavor profile. Early Bird Granola is truly unlike anything you've tried before.
At Dep, you can find the Farmhand's Choice, which has dried organic coconut, southern pecans, and maple syrup, and the Jubilee Recipe, which has sour dried cherries and pistachios, or the Crack of Dawn Bar which is a sweet and salty granola bar - all of which are flavored with olive oil and sea salt for a sweet and savory balance. You can eat it however you'd like but we can guarantee that it will most likely be by the handful.
We're sure that you've all tried almond butter at some point, but I can guarantee you that this is completely different than anything you've ever tried before. Brittle Spanish almonds, which are roasted in olive oil and sea salt, are ground down to create an unbelievably textured spread that is both sweet and salty at the same time. Unlike traditional almond butter which can be sort of chalky and dry, this creamy spread is truly liquid gold.
Fancy up a regular old peanut butter and jelly by pairing OroLiquido's Almond Butter with some of our fancy preserves like our insane balsamic strawberry jam. Or add into cookie dough for an unusual twist on a classic favorite. Or, do as we do and eat it by the spoonful.
"The warm Sicilian sun, the rich volcanic soil, and the steady saline breeze from the Mediterranean come together to make this extra virgin olive oil one of the best in Italy every year." If that's not olive oil poetry, we don't know what is. Frankies DOP certified olive oil tastes just as smooth as that last sentence rolls off the tongue. The trees from their vineyards are between 300-400 years old and because they own almost all of the acreage in their own DOP, Frankies has complete control over the regions production, which ensures that you get the highest quality olive oil possible.
When this olive oil is served at room temp, the flavors are bright, fruity, clean and crisp tasting but when it's heated the entire flavor profile changes to release a butter-like oil that could even fool Paula Deen. We like to infuse Frankies with thai chiles (check for the recipe on Wednesday!). It's a perfect topping to drizzle over pizza or mild Thai dishes that need an extra kick. Or if you'd like to use it for something more refreshing, drizzle it over fresh watermelon and finish with flakes of sea salt. Or just pour it in your mouth. We won't judge.
From California to Maine, Bee Raw Honey has worked with artisanal bee keepers to bring you some of the finest untainted and completely raw honey since 1999. Because their honey is sourced from individual apiaries, each bottle of Bee Raw Honey has a unique color, flavor, and taste. You might think that the labels on the top of each jar are the flavors, but in reality, it's the plant that the bees were pollinating near. So instead of raspberry flavored honey, you get honey from bees that were living near raspberry plants. This slight hint of flavor makes each varietal completely unique and absolutely delicious. Use them for cooking or as a remedy for sore throats or allergies.
There are infinate ways to use Bee Raw Honey but here are some of our favorite ways to use the varietals. Simply sweeten a cup of camomile on a cold night with their Sweet Yellow Clover Varietal ,or drizzle their Wild Black Sage Varietal over some baked fromage de meaux en croûte with toasted almonds for a sweet and savory treat.