2011 begins our 4th year of chef-inspired coffee infused specialties and a continued genuine dedication to our customers. Our customers are the foundation to our success. Our family remains committed to using quality ingredients and bringing you the finest, innovative coffee inspired specialties and more, which our customers have come to trust and enjoy. To celebrate the beginning of our FOURTH year in business, we are offering a couple hand selected items as Anniversary Specials.
Now through January 31st, 2011:
*Purchase 2 - 16 ounce bottles of JAVA Syrup and receive another full size 16 ounce bottle FREE!
AND / OR
*Purchase 2 - half pound boxes of our Brand New Artisan Recipe - Spicy Habanero Caramels - and receive another half pound box FREE!
JAVA & Co. is featuring a BRAND NEW artisan recipe for 2011 - Spicy Habanero caramels - infused with market fresh diced habaneros. The heat factor may vary between batches. The same amount of diced habaneros are used in each batch, but depending how long they were on the vine and when they were picked - the heat and spice factor can and will vary.
On our personal time, Brian and I enjoy (really enjoy) hot and spicy cooking and the wonderful flavors that can be created cooking with peppers - both sweet and savory. Spicy Habanero Caramels are a perfect marriage of the two. This recipe was developed not for the novelty but for the incredible flavor - as with all of the JAVA & Co. recipes. Spicy, but not overpowering. Enjoyable to the point of addiction. Spicy Habanero caramels are delicious but not devilicious. These are good. Really good. The sweet compliments the spicy. The spicy wins out over the creamy sweetness. The spice begins to warm your throat and when you finish chewing, you're ready for more! You just can't help yourself. As you eat them, you'll begin to uncover the candied, caramelized habanero bits infused in the caramel. Trust me and trust our taste testers who just couldn't stop going back for more, again and again!
Happy Anniversary to Us and to All of our faithful customers. We surely wouldn't be celebrating another year if it weren't for you!
Brian & Jamie Knoll
Owners / Founders
JAVA & Co.
http://www.javaandco.com/
Tuesday, January 4, 2011
Wednesday, November 24, 2010
Black Friday - Cyber Monday JAVA Deal!!
Where: Online - from the comfort and warmth of your home or office.
When: Black Friday, November 26th thru Cyber Monday, November 29th
What: Coffee Infused Syrup - ON SALE FOR THE FIRST TIME!
Regular Price: $16.00
Black Friday Sale Price: $10.00
And ALL flavor recipes are available in the 16 ounce bottle.
 |
| * Promotion Details - See Below * |
Brian and I wanted to share a one-time-only remarkable price for our boutique bottled coffee infused syrups. We so enjoy cooking and baking and grilling with these syrups and thought that EVERYONE should have the opportunity to try them at a fabulous holiday price. So when you make it back from the hectic and crazy sales and crowds on Friday, sit back, pour a warm beverage, turn on your computer, checkout with PayPal and save some more money with JAVA & Co. Then...wait for the goodness to arrive on your doorstep!
Happy Holidays!
Best Wishes for a Safe and Wondrous Season!
Brian and Jamie Knoll
Founders
JAVA & Co.
Artisan Coffee infused Syrups, Sweet Shoppe & Gifts
*Promotion Details: Sale begins Friday, November 26th and ends Monday, November 29th. Promo code processed online through www.javaandco.com through PayPal checkout. May not be combined with other discounts, promotions or special offers. Sale not applicable to phone, fax or email orders, wholesale orders, previous orders or special orders. No cash value.
Tuesday, November 2, 2010
Holiday Candied Walnut Recipe
The holidays are fast approaching and I wanted to share with you a recipe that my husband put together with three simple ingredients. Now, for forty years I haven't liked walnuts. Just never have. Not a fave. Not ever. I don't buy them. I mean, what's the point. UNTIL we were given walnuts and he started 'playing' in the kitchen and produced these wonderful, addictive, little jewels of goodness. And the crazy thing is - they are good on and complement so many foods - especially holiday foods. And what is around the corner? Holiday cooking and baking. Perfect timing says me. Truthfully, you could follow this recipe and substitute walnuts for pecans, almonds, whatever your preference.
Quick serving suggestions:
Baby green salad with candied JAVA nuts, goat cheese crumbles, sliced apples in a light olive oil/apple cider vinaigrette!
Sprinkled over pies.
Sprinkled over cobblers.
Hors d'oeuvre topper.
Eaten out of the bowl - one at a time.
RECIPE
1-1/2 cups fresh walnuts
1 Tablespoon JAVA Spice
7 Tablespoons JAVA & Co. Coffee Infused Syrup
Entire recipe time from start to finish - about 5 minutes.
Place saute pan over medium high heat. Add fresh walnuts. Sweat and saute walnuts quickly. Keep the pan and walnuts moving in the pan. Add / sprinkle JAVA Spice over walnuts - lightly coating with an even layer. Continue cooking, tossing nuts. Add JAVA & Co. syrup - one tablespoon at a time - drizzling over walnuts. Continue cooking / tossing with syrup until all walnuts are coated. You need to keep the walnuts moving in the pan so the syrup doesn't burn. This last step goes really quick. Remove from heat. Spread and cool candied walnuts on parchment paper or waxed paper. Serve and enjoy!
Quick serving suggestions:
Baby green salad with candied JAVA nuts, goat cheese crumbles, sliced apples in a light olive oil/apple cider vinaigrette!
Sprinkled over pies.
Sprinkled over cobblers.
Hors d'oeuvre topper.
Eaten out of the bowl - one at a time.
RECIPE
1-1/2 cups fresh walnuts
1 Tablespoon JAVA Spice
7 Tablespoons JAVA & Co. Coffee Infused Syrup
Entire recipe time from start to finish - about 5 minutes.
Place saute pan over medium high heat. Add fresh walnuts. Sweat and saute walnuts quickly. Keep the pan and walnuts moving in the pan. Add / sprinkle JAVA Spice over walnuts - lightly coating with an even layer. Continue cooking, tossing nuts. Add JAVA & Co. syrup - one tablespoon at a time - drizzling over walnuts. Continue cooking / tossing with syrup until all walnuts are coated. You need to keep the walnuts moving in the pan so the syrup doesn't burn. This last step goes really quick. Remove from heat. Spread and cool candied walnuts on parchment paper or waxed paper. Serve and enjoy!
Wednesday, September 8, 2010
Shortcuts...
This post doesn't have anything to do with coffee, but it does have a lot to do with food and I wanted to share my recent cooking experience.
Brian, my husband makes the most wonderful dishes. I know that I am a lucky woman to have a husband who cooks and who cooks well! He can make a delicious pasta sauce from fresh ingredients in our refrigerator that I didn't even know we had. A sauce of any kind can make or break a dish. If the sauce is bad and if it is smothering even the freshest seafood, farm vegetables or tenderloin medallions - the entire dish can be ruined.
This weekend, I discovered a wonderful shortcut / cheat if you will - and many of you may already know this trick - even so, keep reading....
I love pasta, but I am not a fan of canned or jarred sauces. However, if Brian isn't cooking, I am too intimidated to make a sauce. I've tried a couple of times in the past and it wasn't pretty or delicious. : (
We had purchased local lobster ravioli that our grocery store happened to be carrying. It was fresh frozen, but locally made with ingredients I recognized - that was a good start! Then, I traveled over to the deli section where I found lobster bisque (soup) - made with lobster stock, romano cheese and lots of goodness listed on the ingredient label.
So, last night we thought to ourselves...selves...what if we made the ravioli and used the lobster bisque as a pasta sauce...and so we did and it was quite good and SO easy. The lobster bisque would have been great with added sauteed shrimp or crab or other freshly grilled seafood and with any kind of pasta not just ravioli. I think I would have liked sauteed sliced portabello mushrooms...the possibilities are endless.
In the deli, I also remember seeing a tomato bisque soup with black pepper and great chunks of goodness. This might be my next sauce / soup / pasta experiment. Now this is a sauce even I can make!
Brian, my husband makes the most wonderful dishes. I know that I am a lucky woman to have a husband who cooks and who cooks well! He can make a delicious pasta sauce from fresh ingredients in our refrigerator that I didn't even know we had. A sauce of any kind can make or break a dish. If the sauce is bad and if it is smothering even the freshest seafood, farm vegetables or tenderloin medallions - the entire dish can be ruined.
This weekend, I discovered a wonderful shortcut / cheat if you will - and many of you may already know this trick - even so, keep reading....
I love pasta, but I am not a fan of canned or jarred sauces. However, if Brian isn't cooking, I am too intimidated to make a sauce. I've tried a couple of times in the past and it wasn't pretty or delicious. : (
We had purchased local lobster ravioli that our grocery store happened to be carrying. It was fresh frozen, but locally made with ingredients I recognized - that was a good start! Then, I traveled over to the deli section where I found lobster bisque (soup) - made with lobster stock, romano cheese and lots of goodness listed on the ingredient label.
So, last night we thought to ourselves...selves...what if we made the ravioli and used the lobster bisque as a pasta sauce...and so we did and it was quite good and SO easy. The lobster bisque would have been great with added sauteed shrimp or crab or other freshly grilled seafood and with any kind of pasta not just ravioli. I think I would have liked sauteed sliced portabello mushrooms...the possibilities are endless.
In the deli, I also remember seeing a tomato bisque soup with black pepper and great chunks of goodness. This might be my next sauce / soup / pasta experiment. Now this is a sauce even I can make!
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