We’re entering a new era in the coffee bar with cold-brewed Stumptown coffee available now as our iced coffee. Made from the Hairbender blend, which is our most popular Stumptown blend by the pound, cold-brewed iced coffee takes more time to make but the benefits in taste are worth it.
There are two ways to make iced coffee. Brewing coffee in the regular manner and then pouring it over ice or cold brewing. Pouring hot brewed coffee over ice can dilute the coffee and may produce bitter notes, which is why we switched to cold brew. By cold brewing, we coarsely grind the best beans and soak them overnight. This produces a strong coffee syrup full of flavor but without bitter notes that come from heating. Try it, we think you’ll taste a world of difference.
The Good Batch is a Brooklyn based bakery that has brought a favorite treat from the Netherlands to New York. Stroopwafels are a waffle cookie sandwich filled with delicious caramel that in Dutch translates to syrup waffle. Good Batch owner Anna Gordon was so taken with this Dutch treat that she concocted her own recipe which is now available at Provisions. Other Good Batch products we have now are Honey Bears (a delicious peanut, oat, and honey cookie) and Chocolate Stroopwafels. The label states “for extra enjoyment, rest atop your favorite steaming beverage to activate caramel goodness”, despite the heat how could you resist activating caramel goodness!
Stop by a pick up a bag for yourself or to help comfort your Dutch friends still reeling from the World Cup.
Greene GrapeThe Good Batch brings Stroopwafels to NY!
To quote Joni Mitchell and ’80s hair band Cinderella – “you don’t know what you’ve got till it’s gone”.* Having gone a week without coffee from Provisions, we can report that it’s hard to be earnest (or do anything at all) when you’re snappy, twitchy and sluggish.
We laugh when we think of how fervently we used to debate the subtle differences between old favorites like Kobrick’s Deep Velvet Blend, Crop to Cup and La Semeuse and new additions like Stumptown and Irving Farm. It wasn’t until we were faced with chain store flavored brown water as our only caffeinated option that we realized this was like debating whether you’d like to take your lottery winnings in a lump sum or over time. You can argue either way but at the end of the day, you still won the lottery.
Energized by our first decent cup of joe in a long time, this morning we’re taking stock and thinking of other wonderful things that we might take for granted – not a bad thing to do every now and then. What (or who) is on your list?
*It might just be the caffeine talking but we’d love to hear Joni Mitchell and Cinderella swap covers of “Big Yellow Taxi” and “Don’t Know What You’ve Got (Till It’s Gone).”
Greene GrapeThe Importance of Being Properly Caffeinated
We’re scooping Van Leeuwen Ice Cream in vanilla, chocolate, strawberry and coffee plus a sorbet from Blue Moon Sorbets at the coffee bar.
Brooklyn-based, Van Leeuwen starts with pure Hudson Valley milk and mixes in all natural ingredients. For their vanilla, they use whole vanilla beans instead of vanilla extract. Their strawberry contains small, juicy strawberries flavorful enough to allowing them to forego use of any additional sweeteners or flavors. Michel Cluizel chocolate made without the addition of soy lechithin forms the base of their delicious rich chocolate ice cream. None of their ice creams have stabilizers, preservatives or unnatural emulsifiers.
We’ve also got pints from Van Leeuwen and Blue Moon in the frozen food case. Enjoy!
The new rose and vanilla marshmallows we have in from Whimsy & Spice are so gorgeously pillowy they make us wish our head was 10 sizes smaller so we could just rest our head on one and take a nap. Back in the real world, we’re dreaming of ways to use them for Valentine’s. Of course they’d be great in hot cocoa or served with tea or coffee but we think the sexiest way to showcase them is in a gourmet s’more. Pair them with the darkly spicy, chewy chocolate Cha Cha cookies from Lark Fine Foods and your favorite chocolate. The perfect combination if your Valentine is a little bit sugar and a little bit spice.
P.S. The city equivalent of roasting marshmallows over a fire is over a gas stove if you are so lucky or 5 seconds or less in the microwave . . .
One reason we don’t mind the cold weather is because it gives us an excuse to use Taza’s Chocolate Mexicano disks for Mexican Hot Chocolate. The recipe is simple and if you use water can produce a dairy-free hot chocolate – perfect if you know someone who is vegan, lactose-intolerant or allergic to milk. Oh and Taza will be at Provisions from 1-3:30 pm this Saturday to offer tastes of their delicious stoneground chocolate.
Making Mexican Hot Chocolate couldn’t be easier. Simply grate a disc of Chocolate Mexicano and set aside. Heat 8 oz milk or water until just below boiling. Remove liquid from heat and mix in grated chocolate. Pour chocolate mixture into pitcher and whisk until frothy. Pour into mug and enjoy!
Taza’s Chocolate Mexicano can also be enjoyed straight in bites. This is no smooth european-style chocolate though. It has a rough texture as a result of traditional Mexican stone mills leaving a coarse grind. The resulting tiny bits of cacao beans, unrefined organic sugar and vanilla bean give Taza chocolate its unique rustic, intensely textured mouthfeel and explosive flavor. Just like any food, the more you process cacao beans, the more you lose some of their brighter flavors and complexities. They’re truly keeping “the bean in the bar”!
It’s a new year and we know a lot of you are up and at ’em, chipper and eager to get a start on the day. And we’ve gotten a few customer requests for an earlier opening time at the coffee bar. So for the early, early birds out there, we’re doing an experiment and opening the coffee bar 1/2 hour early at 7:30 am for the next few weeks to see how it goes. We’ll be set up with coffee, espresso drinks, tea, croissants, scones and muffins to start your morning right.
Jose also makes a mean breakfast sandwich with your choice of egg, cheese, bacon and ham. Or grab a granola and yogurt parfait or some fresh fruit – we’ve got watermelon, pineapple and cantaloupe all cut up and ready to eat.
See you in the store!
Greene GrapeAn Eye-Opening Experiment – Coffee Bar Open at 7:30 am
Just in time for the holidays, we’ve got some specialty items in the bakery – Panettone, Christmas Stollen from Balthazar and special-order gingerbread houses from Margaret Palca Bakes. Drop by Provisions on Saturday and sample the Panettone!
Panettone is a traditional Italian Christmas bread from Milan. The dough is cured through a proofing process that takes several days but gives the cake a distinctive fluffy texture. Nestled in the bread are bits of candied orange, citron and lemon zest, and raisins. A traditional accompaniment to Panettone is a sweet sparkling wine. Try our Alain Rendardat-Fache Methode Ancestrale Demi-Sec or Musva Moscatel.
Stollen ($15.99) is a traditional Christmas bread, dense and sweet, packed with almonds, rum-soaked dried and candied fruit, and nuggets of marzipan. Last year we brought this as a gift to a holiday party and heard from the host that it was amazing (her actual words: “what was that thing that you brought? it was incredible.”) Available by pre-order and we’ll be tasting it Sunday in Provisions.
Bring the kids to see the gingerbread house from Margaret Palca Bakes on display. They make a fun gift – we delivered a few last year and saw smiles all around. They can be preordered for $35.99.
Greene GrapePanettone, Stollen and Gingerbread Houses
Starting tonight, the coffee bar will be adding hot cider to their drink lineup and to celebrate, we’ll be pouring free samples from 5-7pm. As with all our products made in-house, we use the same quality ingredients you find in our cases and on our shelves. The cider comes from Red Jacket Orchards in Seneca, NY and is 100% juice from New York apples.
The start of cider season also has us looking forward to breaking out the recipe for a Chimayo cocktail, one of the most unusually delicious cocktails we’ve tried and a perfect segue into fall.
1/4 oz lemon juice
1 1/4 oz premium tequila (we used Cabrito)
1 1/2 oz unfiltered apple cider
1/4 oz Creme de Cassis
apple wedges, thinly sliced (optional for garnish)
Add tequila, creme de cassis, cider and lemon juice to a shaker. Blend well and pour over ice into glass. Garnish with an apple wedge.
If the article on autumn baking in this morning’s New York Times had you salivating, here’s a shortcut to your savory pastry fix. We’ve now got goat cheese turnovers and cheddar scones from famed Colson Patisserie. We also have apple turnovers. Colson Patisserie is an off-shoot of the famed Mons, Belgium bakery and they’ve got the flakiest turnovers we’ve had. The goat cheese turnover is filled with red and green peppers and is a great savory breakfast treat, a nice small accompaniment to Daniel’s soups and cut into quarters makes a pretty impressive appetizer for dinner.
Greene GrapeSavory Pastries from Colson Patisserie