One Stop Shopping

Although the calendar meme tells us that it's Thirsty Thursday, we know that you like a little something to eat while you're enjoying the wine, beer and spirits that are available in our store. Since we all like the convenience of one stop shopping, Joe Canal's stock a wide range of food items that you may not know about. Your blogger is here to introduce you to those other products.

DIY

We support the home brewer community. You can find several different Brooklyn Brew Shop kits in our stores. Beer has been made for thousands of years, and up until prohibition in the US, it was just another part of keeping a house. Almost everyone made beer or at least had a friend that did (possibly because it was safer than water in a lot of places).

We think you should brew because there's nothing better than inviting friends over, giving them a beer, and saying "I made this!" It's carbonated. It's alcohol. It's beer, and because you used fresh, whole ingredients and brewed it the way people have for centuries, it's really good beer.

Cold Case

Not the old TV show, but the best way to present and preserve cheese, meats and spreads. Wine and cheese, of course, is a classic combination, but craft beer and whisk(e)y also happen to pair exceptionally well with cheese, meat and spreads.

While stock varies between our two stores, you'll find roughly two dozen different cheeses on hand at any given time. Our selection typically includes Cheddar, Gouda and Parmesan, along with other varieties like:

Cheese case in Woodbridge

Cotswold is a variation of Double Gloucester, which has been supplemented with chopped onions and chives for added flavor. The taste of Cotswold is creamy, buttery, sweet and mild yet full-flavored like cheddar. The savory taste of chives and onions gives it that extra zing. This variation of Double Gloucester pairs well with beer, Zinfandel or Shiraz and is popular as a pub cheese in England.

Maytag Blue cheese is ripened over six months during which it develops a dense, crumbly texture and semi-sharp flavor. Every bite of Maytag melts in the mouth releasing a slightly tangy flavor with a lemony finish. With its pungent odor, the cheese might not suit everyone’s tastes. The cheese tastes delectable when crumbled into salads, crackers or melted onto a burger. Try it with glass of ale or lager.

Cheese case in Lawrenceville

Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory color, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle.

Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavor with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well. Try this cheese with Gewurztraminer or Pinot Noir.

Prima Donna. Firm and slightly oily, a bit of salt in the finish. The only cheese that approaches Parmigiano Reggiano in sales. This is essentially Gouda made with starter cultures that are typically used in northern Italy.  These cultures result in a sweeter cheese than you would typically find in Holland. Pair with most beers or red wines.

Sweet or Hot Abbruzze Sausage, salami and other meats are also available in the cold case.

Roasted Garlic & Herb Cheese Spread. Rub-a-dub dub, this little tub. Savory herbs join garlic and onion in a cheddar-based spread that’s anything but short on flavor. Our classic recipe in its mild edition, Garlic & Herb Spread delivers a generous dose of your favorite flavors in a snackable little tub! Like all of the spreads we carry, these also go well when scooped with a Di Bruno Bros. Crostini.

Olives. Whether you use them as a cocktail garnish, cook with them or just pop 'em, we've got them vacuum-packed and ready to go.

Hot Stuff

BLiS Blast Hot Pepper Sauce is a secret blend of chipotle, arbol and cayenne chilies aged for up to a year in seasoned oak barrels that once held Kentucky bourbon, BLiS maple syrup and Founder’s Kentucky Breakfast Stout. The result is a complex hot sauce with a kick of chilies combined with hints of chocolate, maple, hops, garlic, vanilla, wood and spice in one giant blast of umami. In Lawrenceville only.

In other postings, we'll talk about pickled items, chips and pretzels, mixes and more. We know that plenty of additional great and delicious products are being added to our current stock, so stay tuned! For now, putting this post together has gotten us hungry, so it's blogger snack time.

Odds & Ends

Some days, we have no particular theme to our blog posts. And after getting our car out of its ice prison this morning, today seems perfect for catching up on random topics.

Cheese & More

Cheese can pair perfectly with the wine, beer and spirits that we sell. Both our Lawrenceville and Woodbridge stores carry a fairly extensive selection of cheese, meat and other snacks. Our refrigerated cheese cases are in the front of each store (near Customer Service in Lawrenceville, and at the front of aisles 3 & 4 in Woodbridge).

We will soon add a section on our website with a full inventory of these products, along with suggested pairings, which will help you more fully enjoy your purchases.

Wine

Tomorrow is the first Brunello Tuesday at our Woodbridge store. Brunello di Montalcino is one of the richest, deepest, most age-worthy wines that you can find. Every Tuesday, from tomorrow until the end of April will feature a tasting of one of these great wines. Click here for more information.

Beer

Don't miss the Dogfish Head event on Thursday in Woodbridge. We'll tap a vintage keg of 120 Minute IPA, and vintage bottles of other Dogfish Head brews will also be available. Click here for more information.

Spirits

Vikingfjord Vodka will no longer be available in the US. We have a few bottles in stock.

Art

This Sunday is the Painting Class with The Painter's Loft at our Lawrenceville store. This fun event includes wine, of course, and start at 2pm. Click here for more information.

The Cheese Does NOT Stand Alone!

We all know how well wine pairs with cheese, but beer and spirits do as well. Joe Canal's in Lawrenceville and Woodbridge stock an extensive assortment of cheese, meats, and related items, to help brighten your days. If you're looking for a stocking stuffer, or a shopping stress-reliever, you've got some great choices at Joe Canal's. And with prices starting below $5.00, these are budget-friendly options.

Our meats and cheeses come from Di Bruno Bros, a Philadelphia tradition since 1939. We carry about a dozen different cheese items, plus crackers, olive oils and mustards. Here are just some of the tasty selections in our coolers:

Asiago

This splendid and functional hard cheese gets its name from the small pine tree filled village of Asiago in northern Italy. Today, Asiago is produced with pasteurized cow's milk in the neighboring village of Veneto which has brought forth several different versions, the most popular being Asiago d' Allevo. This house aged Asiago can be seen as a delicious cross between provolone and cheddar. With a rind that ranges in color from a dark-wheat to a deep-black, DiBruno's aged Asiago has a one-of-a-kind sharp, creamy flavor that only comes with proper aging (about 1 year in house) and continuous taste testing by our family. This Asiago is most popular as a table cheese served with fresh fruit. Try it melted over dried figs! Aged Asiago also grates well over casseroles, gourmet pizzas, and minestrone soup.

Pair with Corsican wines, Cotes de Provence wines, or an India Pale Ale.

Cheddar with Irish Whiskey

The cheese is made from pasteurized cow's milk and is considered a vegetarian cheese since its curds and whey are separated with vegetable rennet. This variety is Irish Whiskey, producing a nice tangy flavor and a mosaic pattern throughout the cheese. We enjoy this cheese in Irish fashion with some Rashers & Potatoes, or simply with crackers and a glass of Jameson. Alternately, pair with a full-bodied red wine, or a Belgian ale.

Gorgonzola Dolce

Along with Stilton, Cabrales and Roquefort, Gorgonzola can comfortably claim to be one of the four most renowned and respected blue cheeses on the planet. This classic version is mild and nearly buttery in texture, with mushroom notes and prevalent blue funk. At home in numerous applications, it is perhaps best enjoyed on bread with a drizzle of truffle honey and fresh fruit, or melted over steak and caramelized onions.

Pair with sparkling wines, or even a Lambrusco. Beer lovers, try this with a Lambic or a Chocolate Stout!

Manchego

Manchego is by far Spain's most popular cheese, not only in terms of local consumption, but also in export numbers. It is deserving of its acclaim. Made from the milk of sheep that feed on acorns, wild grasses and herbs, the resulting flavor is of toasted almonds and olives. Despite its age of six months, it is relatively moist, thanks in part to its weekly olive oil baths. There are two classic pairings for Manchego, being Membrillo and Marcona Almonds, and you would be wise to pair it up with Rioja, Ribera del Duero, Navarra or Malbec. On the beer side, try this with a lager or a pale ale.

Prima Donna

Created in the early 20th century in an attempt to combine the best qualities of Parmigiano and Gruyere, Prima Donna resembles classic Dutch Gouda in many ways. Prima Donna is full of sweet, crunchy crystallized bits of protein and has a rich butterscotch flavor but is made with partially skimmed milk and has a butterfat content of about 38 percent. The paste is pale yellow to deep gold with a scattering of eyes and small white crystalline flecks. Aged for roughly 16 months, Prima Donna Maturo is best paired with red grapes or honey roasted pecans and bold fruity wines such as Cabernet and Pinot Noir. You could also enjoy this with a dark, malty beer.

Bacon & Horseradish Cheese Spread

Di Bruno Bros. Bacon & Horseradish Cheese Spread combines the salty goodness of bacon with the aromatic bite of horseradish, making it a strong competitor for staff favorite. Enjoyed with crackers and breadsticks, Bacon & Horseradish is a flavorful snack that can be enjoyed any time. While delicious on its own, Di Bruno Bros. Bacon & Horseradish Cheese Spread truly shines in a grilled cheese or smothered over a prime rib sandwich.

Port Wine Cheese Spread

 

Combining sharp Wisconsin Cheddar with sweet Port Wine, this classic is sure to be a hit at your next tailgate. Enjoy our Port Wine Cheese Spread with crostini or rye bread and a glass of Framboise. The home chef may want to try combining Di Bruno Bros. Port Wine Cheese Spread with walnuts to create a decadent stuffing for pork tenderloin.

Roasted Garlic & Herb Cheese Spread

This one was a big hit with the Lawrenceville staff. The Roasted Garlic & Herb Cheese Spread is zesty and full of flavor, without the fire of Abbruzze. This cheese spread is perfect with crostini and even better on a chicken cutlet. For the home chef, try melting Di Bruno Bros. Roasted Garlic & Herb Cheese Spread into your sauce for a burst of Italian flavor in homemade Mac & Cheese.

Olive Oil Crostini

 

Overall, we stock about five different Crostinis. The distinct flavor of extra virgin olive oil is fused into our crunchy, twice-baked Crostini,which make an ideal one-on-one snack, although they reach their maximum potential in group settings with any of the many handmade cheese spreads and artisan cheeses.

Salami Toscana

Inspired by the fennel that grows wild in the hills of Tuscany, Olli Salumeria’s Toscano Salame is inflected with Florence fennel resulting in a potent, licorice-like quality.

The photos and descriptions are courtesy of Di Bruno Bros, and represent serving suggestions. All cheeses are sliced by hand, resulting in slight size variations. Not all products are available in both stores. Subject to availability. 

Quick Holiday Gifts

Because many people are looking for a quick, under $10 holiday gift idea, we'd like to suggest a few that fit that need exactly.

This stocking comes pre-stuffed with a variety of 50ML bottles of assorted spirits. It's only $4.99 per stuffed stocking, in the Bottle Club®.

Then we have a "liquid-filled" candy cane.

At only $6.99 in the Bottle Club®, these candy canes include four 50ML bottles of spirits.

If your budget can get you to $10.99, we have Valenzano Winery's Santa's Little Helper, which is now an annual tradition.

And, of course, there are decorative cork cages, with the holiday theme.

Please check the stores for pricing on the cork cages.

In our Lawrenceville store, we have a refrigerated display case with cheeses, meats, spreads and more. Cheese and crostini with a great bottle of wine? That's a complete gift set that you can enjoy!

You'll also find Yuengling Bar-B-Que sauce, olive oil, and mustard in the display, among other tasty items. And most of the items here are under $10!

In addition, we still have some packaged gift sets available. We have limited quantities of our holiday items at Joe Canal's in Lawrenceville and Woodbridge. For the best selection, please stop in today!

 

Wine and Cheese: Stilton Edition

This stunning blue cheese is known as "The King of English Cheese" with its deep, rich flavor steeped in history. The first references to the cheese show up in the 1720s first in a newsletter and then by reference in Daniel Dafoe's (author of Robinson Crusoe) Tour through the villages of England & Wales where he referred to it as the "English Parmesan." Stilton is an EU Protected Food Name ensuring that the cheese conforms to certain unique characteristics including place of origin (the English counties of Derbyshire, Nottinghamshire or Leicestershire), shape (cylindrical) and bluing in veins.

As the cheese ages, like wine, it grows more mellow while developing its crust and a certain buttery texture. It is a versatile cheese that goes particularly well with pears, celery, steak or green salads, and, of course, on its own with some wine.

What wine to have with Stilton? The classic pairing is port but the flavor profile of the cheese will be terrific with a full-bodied, robust Shiraz, a sweet Oloroso Sherry or other dessert wines such as Sauternes, Late Harvest Gewurztraminer or Muscat.

As an added bonus, enjoy this delicious soup using Stilton and pair with Champagne for an extra measure of luxury!

Roasted Pear-Butternut Soup with Crumbled Stilton

- 2 ripe pears, peeled, quartered and cored
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
- 2 medium tomatoes, cored and quartered
- 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
- 2 cloves garlic, crushed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, divided
- Freshly ground pepper, to taste
- 4 cups vegetable broth, or reduced-sodium chicken broth, divided
- 2/3 cup crumbled Stilton
- 1 tablespoon thinly sliced fresh chives, or scallion greens

Preparation
1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

Serves 4

Fork and Gobble It: Whine and Cheese

My wife and I love cheese, all kinds of cheese. It doesn't matter if it's an aged cheddar, a stinky blue, or even those handy little pre-wrapped slices of processed American that make a great quick snack. We are lucky enough to have a really great cheese department in our grocery store and we are always on the prowl for something new and tasty. It was important enough to us that we even decided to have a cheese course brought out at the end of the meal at our wedding reception. So you could say, "Yeah, those guys like cheese alright," and you'd be spot on. It's no coincidence that it works so well with wine and we love exploring pairings with different cheeses and foods made with cheese.

Recent discoveries have been intense blue cheeses that we love like Stilton and a gorgeous Spanish blue called Valdeon made from cow and goat milk. These usually end up in salads or crumbled on top of steak freshly off the grill. Valdeon works especially well with ripe tomatoes and thinking about it has me yearning for summer already. We've also come to love domestic cheddars that have been aged wrapped in muslin for a year or more. Cabot, the cooperative creamery and cheese producer out of Vermont does a clothbound aged cheddar that isn't too hard to locate and it is simply out of this world. It is both intense and complex with nutty and salty flavors and crumbly texture that melts in your mouth quite literally.

It works perfectly in macaroni and cheese or as my Mom used to call it "Baked Macaroni." It was always a favorite comfort food and continues to be.

-1 1/2 qts of whole milk + 1 pt of heavy cream
-1/2 cup AP flour

In a 5 qt. Heavy bottomed pot, whisk the flour into the cold milk. Put the pot over a medium heat and whisk periodically. As the milk/cream approaches a boil, it will thicken. Lower the heat to a simmer and simmer for about 3 minutes.

-3 cups of 3 different grated firm cheeses, such as Cheddar, Monterey Jack, Manchego, Gruyere, etc.

Stir in the cheeses slowly and stir well. Season to taste with salt, pepper, a dash of Tabasco, and a dash of Worcestershire sauce.

-1 lb of cooked macaroni such as elbows, penne, etc. with 1 cup of the cooking water reserved.

Pre-heat the oven to 350F.

Put the macaroni in a large mixing bowl, pour the cheese sauce over it and mix well. Pour the macaroni/cheese mixture into a deep baking dish and place in the oven. Bake for approximately 30 minutes.

-1 cup fresh breadcrumbs
-1 Tbsp unsalted butter

Top the baking dish with an even layer of breadcrumbs and dot with the butter. Continue to bake until a golden brown crust forms.

At a recent dinner at ABC Kitchen, the wonderful new restaurant in ABC Carpet near Union Square in Manhattan, we discovered Chef Dan Kluge's toasts with roasted Kabocha squash and fresh ricotta cheese. This inspired me to upgrade an old favorite, grilled cheese.

We had returned from a very early ride on a blustery Saturday morning to pick up our new rescue dog. He is a year old Black and Tan Coonhound named Elvis who had ridden all the way from Tennessee overnight to his new home. By midday we were all hungry and kind of exhausted and I needed something not too difficult but very comforting. I had some homemade tomato soup in the freezer and a hunk of San Joaquin Gold, a cheddar like firm cheese made by Fiscalini in California. I put the griddle on the stove, cut long slices from a baguette and got to work.

For me, tomato is obligatory when making grilled cheese.

This had Elvis whining for sure.

Speaking of wine, I keep one thing in mind when pairing wine and cheese; Intensity. Intense cheese, such as Parmigiana, Cheddar, or Monterey Jack, needs an intense wine and I'll usually go to reds like Cabernet Sauvignon, Zinfandel, or the like. Less intense cheeses such as goat or brie call for less intense wines such as a Chardonnay or Vouvray. I'll will experiment because I believe there are no hard and fast rules to making that work. It almost always proves to be lip smacking good.

Wine, Cheese and Thanksgiving

Fridays on the BottleBlog will feature a food-related article, wine pairing, or travelogue. Today, Manager David Zinman recommends some cheese to pair with your Thanksgiving wine.

Beaujolais Nouveau, which always comes out the week before Thanksgiving, has arrived and with it the opportunity to partake of one of life’s simple pleasures - pairing a wine with cheese. Beaujolais is made from the Gamay grape and Nouveau is the youngest, freshest wine produced. Meant for immediate consumption, the gentle fruitiness of Beaujolais Nouveau is extremely cheese friendly. Assembling a cheese plate that is sure to complement this wine and please both you and your guests is lots of fun. Accordingly, the following choices are presented:

Brie: The soft creamy cheese has an amazing affinity for berries (think how many times you have seen strawberries, cranberries or raspberries served alongside a wheel of brie) and the vibrant berry character of the wine plays well here.

Brillat-Savarin: This classic triple crème cheese with its luscious, buttery interior illustrates the principle of choosing a mild cheese that pairs well with a light-bodied red wine and serves as a backdrop to the fruit in the wine.

Garrotxa: An exceptional Spanish goat’s milk cheese from Catalonia with less tang than most goat cheeses, its mild flavor and subtle nuttiness serve as a lovely foil to the kiss of red raspberry in the wine.

Serra da Estrela: A sheep’s milk cheese from Portugal, it has a lovely herbaceous edge that arises from the introduction of thistle during production. When young, the cheese is soft and gooey, firming up as it ages. It is a wonderful partner to Beaujolais at any stage of its development.

Zamorano: Another sheep’s milk cheese, this time from the heart of Spain, with a long history of being a shepherd’s cheese. Its understated gaminess and nuttiness is reminiscent of Manchego (the classic Spanish cheese). The melt in your mouth texture synergizes beautifully with the wine.

Durrus: A raw cow’s milk cheese from Ireland, it is evocative of English farmhouse cheddars. The washed rind lends a hint of fruitiness to the cheese which harmonizes wonderfully with the wine.

Cheshire: A semi-hard English cheese with its roots in the 12th century, this cow’s milk cheese has a crumbly texture and a pleasing maritime salinity. The richness and mellow character make it a fine partner to Beaujolais.

The daring choice – Valdéon: a Spanish blue with recessed flavor and fine finish without being overwhelming makes this an interesting companion to Beaujolais Nouveau.

Putting these cheeses on your cheese plate and Beaujolais in your glass assures you of an ethereal introduction to your Thanksgiving meal.