Warmer weather brings bright, fresh Spanish flavors to the forefront. Fragrant orange blossom honey and fruity olive oil work together to create these slightly sweet Springtime muffins.
We chose to use our Cal Saboi Arbequina Extra-Virgin Olive Oil due to the mild and buttery flavor it’s known for. Other olive oils can have a spicier, stronger bite to them. While there’s a time and a place for strong olive oils, the mildness of the Arbequina allows other flavors to shine through.
Cal Saboi comes from the Lérida region of Cataluña. The region’s rocky hills, dry soil, and Mediterranean breezes give their smooth, fruity olive oil its distinct and delicious taste.
In Spain’s Sierra de Baza mountain range, Bona Mel’s bees produce Organic Raw Orange Blossom Honey. This variety comes from the area’s picturesque orange blossom groves, giving it an intensely floral aroma and a sweet taste that works beautifully for desserts or in tea. The orange blossom variety is the sweetest of our Bona Mel honeys, and gives these muffins just the right amount of luscious honey flavor. For the recipe, scroll to the bottom!
OLIVE OIL & ORANGE BLOSSOM HONEY MUFFINS
Adapted from Camille Styles.
- 1 1/3 cup flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs, room temperature
- 3/4 cup Cal Saboi Arbequina Extra-Virgin Olive Oil
- 3/4 cup milk
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 1 teaspoon Bona Mel Organic Raw Orange Blossom Honey
- 1 small orange, thinly sliced and quartered, for garnish
Preheat oven to 350F. Grease a muffin pan or add liners.
In a big bowl, whisk the flour, salt, baking powder and baking soda. Set aside.
In another bowl, lightly beat the eggs. Then whisk in the olive oil, milk, orange juice, zest and honey.
Pour the wet ingredients into the dry and mix just until combined; do not over mix.
Pour the batter into the muffin pan, filling each cup about 3/4 full. Arrange quartered orange slices on top.
Bake for 20-25 minutes until slightly golden, or until a toothpick inserted into the center of a muffin comes out clean. Let cool slightly on a cooling rack before serving and serve with an additional drizzle of orange blossom honey.
This unpredictable May weather has us searching across the spectrum for all sorts of flavors. Here are a few highlights of what’s new on our shelves (and hearts) from Left to Right:
Viñaspral “Honoratus Aurum” Blanco 2008 & “Maisulan” Rioja Tinto 2015
From a small 16-ha dry-farmed, biodynamic estate in the Basque portion of Rioja Alavesa tended by husband-and-wife team Eva & Luis Ruiz.
The white is 100% Viura, fermented in concrete/oak and aged in barrel for 8 months longer. Only 300 cases were made of this wine and we find the flavor of age to be elegantly integrated making it a wine with citrus, subtle minerality, and a “sur-lie” like floral finish. Try it with seafood paella, creamy lemon-basil chicken pasta, or a risotto with chanterelles.
The Maisulan Tinto (which translates to “good hard work” in Basque) is Tempranillo that is electric ruby-colored in the glass, with an aroma of smoky, earthen-berries, floral notes, and plenty of juicy black-cherry flavors that wash over your taste buds. This wine is supple on the tannins, making it pretty much perfect with a slight chill, a plate full of medium-rare cheeseburgers, or grilled tandoori chicken kababs.
Succes Vinicola “Patxanga Rosado” 2016
Really….just look at that label! A watermelon and a beach umbrella. We could just leave the description there, but all jokes aside, this may turn into the “wine of the summer” before we realize it. It is another darling husband-and-wife duo up in the Catalonian DO of Conca de Barberá. “Patxanga” means “party!” according to our Catalan amigos, and boy is this wine ready to rock. 100% Trepat, organic, with vibrant acidity and clean on the finish. Not a sweet rose– this is built for the 90-degree stoop-drinking in NYC with a Picante bocadillo from our cafe next door.
Jordi Miró “Ennak+” 2014
We could be very technical here-35% Syrah, 33% Garnacha, 22% Cabernet Sauvignon, 5% Merlot, 5% Tempranillo. Partial cold soaked, partial whole-cluster, partially early harvested, partially larger 300L barrels, and partial in older French oak, and all dry-farmed organically with a mere 3lbs of grapes a vine! Is your head spinning yet? Only 250 cases produced, but most importantly the wine is in harmonious balance with sour cherry, good acidity, and some grippy tannins. Beautifully rustic ruby in the glass and smells like a clean black forest. If you’re into smoked brisket, white beans with rosemary and sausage, or slowly oven-roasted pork loin over garlic and rosemary balsamic-glazed potatoes and call it a night with a bottle of this. There is also an adorable cat on the label, and believe us, that helps too.
Purulio Blanco 2015
An incredibly unusual field-blend of 8+ grapes from Andalucia and ever so slightly a natural orange wine. Made by Torcuato Huertas under the guidance of his Uncle and natural wine whisperer, Manuel Valenzuela of Barranco Oscuro made with…ready for it…Sauvignon Blanc, Macabeo, Palomino Fino, Chardonnay, Viognier, Albariño, Torrontès, Moscatel de Alejandría & Jerezana. What does this taste like? Tastes like you should chill a bottle and bring it to a BYOB Peking Duck spot and be super happy with your friends. It’s aromatic and clean, but a little tannic and just lovely.
Suertes del Marques “7 Fuentes” 2014
So, for many of you, the wines of the Canary Islands off the coast of Africa are already near and dear to the heart. The volcanic ash soils mixed with the Jurassic Park themed landscapes make for some pretty interesting wines. The 7 Fuentes is no exception, chock full of subtle red fruit, saline mineral notes, and dusty earthy tannin that seems to come from wines grown in dried lava. Vines are up to 180 years old of Listan Negro and Tintilla and this is aged in concrete and used French oak. Making rabbit stew with tomatoes or a huge plate of empanadas Gallegas and this wine (with a slight chill) would be marvelous.
Get ’em while you can! Call us (212) 219-1550 if you need more info.
Skip the dirty dishes and packed restaurants.
We have a romantic idea for your Valentine’s date night! Since the holiday falls on a Tuesday this year, we created an easier way to impress your Valentine.
Tapas for 2. Pick-up your platters in our SoHo store on the 14th, and enjoy a evening Spanish-style in the comfort of your own home. Spend more time with your Valentine and less time coordinating!
It’s that time of year…the nights are chilly and long. We crave the cozy comfort of warm beverages in front of the fire (or wrapped up in blankets on the couch). This is a simple, but heart-warming way, to beat the post-holiday slump and make January a little more festive.
Mulled Wine Recipe (serves 4-5)
- 1 bottle (750ml) fruity red wine (like young Rioja or Tempranillo)
- 1 orange, sliced into rounds
- 1/4 cup Brandy (optional, but much like in Sangria, this adds a little structure)
- 1/4 cup sugar or honey
- 8 whole cloves
- 2 cinnamon sticks
- 2 star anise
- Feeling fancy? Optional garnish: slices of citrus, orange peel, float a star anise or cinnamon stick in the glass or add cranberries!
Combine all your ingredients in a stainless-steel pot and gently warm (not BOIL or you burn out all the alcohol) on medium heat to simmer out all the delicious flavors for 20 minutes (up to 3 hours).
Strain, and serve warm to your guests. Garnish as you like. Incredibly easy, and so soul-warming. Salud!
(photo credit: Rioja Wine )
We seriously love the Thanksgiving holiday–the food, friends, football and especially, the wines. Since the menu tends to be a standard mix of turkey/stuffing/mashed potatoes/candied yams/pumpkin pie we’ve selected a group of wines that are anything but the usual suspects. Also, they are insanely food (and people) friendly.
The breakdown: 1 bubbly Cava, 1 mineral-driven crisp aperitif white, a light bright red, a red with a bit more body and spicy oak, and 1 lovely naturally sweet half dessert half bottle for pumpkin pie.
Every vintage we purchase tiny amounts of wines from Envínate, a little winery grown from micro parcels in volcanic soils of the Canary Islands (and also some steep slopes of Ribeira Sacra in Galicia).
Envínate (translated into “Wine Yourself”) is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner.
You’ve been waiting a whole year for the holiday season to arrive and suddenly you are out of ideas of what to get your loved ones. So now what? Fortunately we have a plan!
We love sharing food all year long, but we especially love it during the holiday season. It’s the perfect time to spread cheer with delicious food and wine at the heart of any celebration. And what better to give than something you can savor and share?
Christmas is just around the corner and has arrived at our home with all of the desired sweets and delicacies in varied options for Turron! In Spain this is a special time and everyone is looking forward to it. Supermarkets, gourmet stores and bakeries display a huge variety of turrones and other holiday specialties.There is no holiday without turron at the table and everyone buys a bit of this and that to celebrate Christmas with their loved ones.