P.S any comments that start: Jerry’s Nut House is awesome because…
Are more than welcome!

Trade, barter, lie, cheat steat… err, ok maybe not the lie cheat steal part.

So come and exchange goodies, if ya know what i mean .
Umm and just so you know what i mean..
this is family friendly event so they’ll be only one type of exchanging goodies going on.

So come to Jerry’s Nut House at 2pm
with five or more of your amazing homemade, homegrown or homebrewed goods that you are prepared to part with – they can be all the same thing or a mix.
You can also bring along non-food, handmade items to trade as holiday gifts this month.

You will have a chance to check out the products that other attendees have brought to swap, let them know you are interested in trading for their goodies by signing up on their bid sheets – and then the trading begins!
You can see who wants your amazing soup/jam/cookies/home brew and decide if it’s worth trading for their excellent compote/bread/infused oil/home-laid eggs.

The Rules
You don’t have to take anything you don’t want and you definitely do not have to spend any money – cash is strictly forbidden.
You do have to come expecting a fun time. Samples are nice too!

The only rule concerning what you bring to swap is that it must be homemade – if it’s organic, gluten-free,vegan, low-sugar etc. that’s great – just make sure you label it accordingly so you can easily find like-dieting people to swap with.
We will collect homegrown produce and commercially prepared non-perishable items to donate to a local food pantry at the swap – so bring an extra something along.

Check out the FAQ page at Mile High Swappers Food Swap for more info on how this all goes down. Simple goodness!

RECAP:
Where: Jerry’s Nut House
When: Sunday Dec, 4th, At 2pm – 4pm
What:Mile High Swappers Food Swap

For directions to Jerry’s Nut House
Click on the link Best Nuts In Town!
(We never toot our own horn– it’s just not us)

So Cheers and we’re looking forward to having all you mile high swappers at the food swap!

yield: about 5 cups almond milk; 2 Cups Almond Flour
1.5 cups whole blanched raw almonds
4 cups water
1 tsp vanilla extract
1-2 tbsp agave nectar
dash cinnamon
optional – dash nutmeg

Equipment:
Blender
metal strainer
cheesecloth
baking pan

Love’s Me This Almond Milk Recipe! –

Problem is at the store they add tons of crap to it. This milk is best kept simple.
Tons of sugar – not necessary… actually i think it ruins it. The if you get good quality almonds then why would you ruin the delicate flavor with the addition of preservatives, loads of sugar and unnatural bs.

So Yes you can buy it… but since you’re here -
Obviously you’re one of the smart ones that will take the 10 minutes it takes to make the right way.
It’s quick it’s easy, plus you get the added bonus of the almond flour and… You’ll love it when you’re done

So grab that measuring cup and get your 1.5 cups of almonds…

Time for a soak -
Start soaking those almonds. I like to use whole blanched almonds because the almond skins have already been removed.
Problem with the skins is that they are a touch bitter… plus drinking em down, doesn’t sound so pleasant even if they are blended.

(yep i know mine are on the stove and in a pan… i couldn’t find a good container. – Your’e NOT going to cook them!)

Quick Note: If You Have almonds with the skin on —
How to blanch (take the skin off) your almonds.
So ya bought the one’s with the skin on huh?
Boil some water. Add the almonds for 1 min.
Seriously… only one minute. The goal is not to cook em, just to get the skins off.
Drain, rinse under cold H2O, Drain again.
Pat Dry and Start a-peelin’.
It’s kinda a pain. So just buy the blanched almonds to begin with… Capiche?

Now on with the almond milk recipe
You’re going to want to soak the almonds for a couple hours… even better if you can soak them over night.
Yeah i know it sucks to have to wait… but it really softens em up and makes them much easier to blend.
Course you can do it without soaking… but you need one hulk of a blender! If you’ve go a suped-up blender on steroids… then go for it.
For the rest of us soaking – pretty necessary.

Ok you’ve waited 4 hours – what now?
Milk em!
Drain the water, and place the soaked almonds in your blender.

And here we go fire up the blender.

Add 1.5 cups of water to start. We’re going to slowly add more till we get the right consistency.
Probably going to need to blend for 3-4 mins.
The milk is still going to start out super chunky and have large pieces of almonds in there.
It’s ok. It’s not done yet at all.

After a few minutes-
you should have something that looks like and is the consistency of a milk shake…
Now there’s an idea- almond milkshake- Sounds yummy. I’m thinking that’s my next project.
Sorry… bit side tracked. – back to it-

If yours doesn’t look as smooth and delicious as mine, add a bit more water and keep it going, till it looks like this.

Now add your agave nectar, vanilla, cinnamon and nutmeg. – obviously this is optional.
Start by adding a bit less of everything – you can always add more.
These ingredients just help enhance the flavor of the almond milk – it shouldn’t overwhelm the natural almond flavor.

Next add the rest of the water 2 1/2 cups.
Let’er rip again – until all the pieces are gone and you have a true milk consistency.
Taste the milk, and adjust the vanilla, cinnamon, and sweetener to taste.
Optional- a pinch of salt.
Just a touch of salt really makes the flavors pop.

Tasty Right?
But we still have the texture issue. You don’t want to be sucking down all the almond pieces and meal.
You want something much closer to the smooth consistency of milk -

So it’s time to strain

Get Your strainer, layer in cheese cloth – you need a couple layers so that the smaller almond pieces don’t seep through.
Place your strainer over a bowl and pour in the almond milk.
Use a spoon or spatula to move the solids around so the milk can pass through.
Once you’ve gotten all the liquid out, give the cheese cloth a bit of a squeeze to get out the last of it.

You’ll be left with really fine almond meal inside the cheesecloth.
What? You were thinking about throwing it out? Don’t You Dare!
Set it aside and keep it to make almond flour.

Ah Refreshing… You’ve just completed the Almond Milk Recipe

Now take a big swig of your almond milk… Put it in a jar and store it in the refrigerator. It may separate a bit after having been stored for a while. Just give it a shake and it’s good as new.
Keeps for about a week. – But really its too tasty to make it a week, usually gone by the first night.

PS. You can also try this with any other gourmet nuts – cashews, pecans – but gotta say almond is my favorite.

Now for that almond flour recipe…

Super simple-

Set your oven to 300 or 325 degrees. – Basically a low heat.
Take the almond meal that you set aside in the cheesecloth.
Grab you baking sheet and spread the almond meal out evenly.

Throw it in the oven!

It will take a while to dry – all you’re looking to do is remove the moisture.
Then you have almond flour.

Careful – It can and will burn if you forget about it… like i did this time.
Darn Adam Sandler movie marathon… And I forgot to set a timer. UGH.

Lesson… Don’t let you’re almond flour be a victim of Adam Sandler – Set your timer.
Or your flour will burn .

P.S There are no pictures of the burnt almond flour – was too sad.

So there you go an awesome almond milk recipe and a sweet almond flour recipe…
Cheers!

If you’re not familiar its a great site that ranks blogs.
We’re planning to go to the top of the food blog category.

So be prepared for more snacktacular articles… recipes and delicious info.

Cheers!

PNQHKXC7TWWA

Snow can’t stop Jerry’s Nut House and yelp denver from throwing one heck of a party.

Yelpapalooza 3.0 is happening tonight at Casselman’s 2620 Walnut St
Denver, CO 80205.

Jerry’s Nut House is bringing awesome snacks including:

• Our Friggin’ Awesome Caramel Popcorn
• Humungo Double Dipped Milk Chocolate Malt Balls
• Our Signature Cherry Nut Harvest Mix
• Our Cinnamon Sugar Almonds —- They’re New — Don’t worry you’ll be able to buy them on the website soon. For now you’ll just have to try em’ and come in to the store to buy. They’re worth the trip!

So suck it up… put your coat on and come enjoy some of our awesome snacks… maybe paired with a left hand brew?

Cherry Nut Harvest + Good beer = Bliss.

And if Beer isn’t your thing, 303 vodka will be joining Jerry’s At yelp denver.

Make sure you rsvp to the yelp denver event. It’s exclusive. There are only 1200 spots.
Be one of the lucky ones to make it in tonight.

So if you love Jerry’s Nut House, Yelp Denver, or just having a great time… Then make sure you don’t miss out.

You can always check out the event or Jerry’s Nut House – 4 star rated i.e. people think that we rock.

So hope to see you soon.
No scratch that… we’d better see you soon!

Put that coat on and join in the fun with Jerry’s and Yelp Denver!

Jerry’s Nut House, located in Denver, Coloardo at 21st and Humboldt has been a Denver institution since 1948. Jerry’s Nut House has demonstrated a high level of consistent excellence in customer service as exhibited in the numerous on-line reviews and satisfaction surveys found at highly reputable internet sites such as Yelp.com, insiderpages.com, and Google Reviews. The still family run Candy Shop’s owner explains, “It’s extremely rewarding to hear the positive feedback directly from our customers and community. For a happy customer to go out of their way to share and post about their experience is really a high complement – its basically them saying ‘you’re awesome, keep up the good job.’ It’s really encouraging and makes us strive to do the best job possible.”

Jerry’s Nut House was founded in 1948 by Jerry Levine, and has been in the family ever since. Jerry’s roasts nuts daily and pops fresh popcorn right at their factory in Denver Colorado. The candy selection is large, they have a great selection from retro candy, to candy for you wedding buffet. You’re sure to find what you want and get great customer service at Jerry’s Nut House.
The Talk of the Town Awards recognize a host of businesses and professionals who have been noted by their customers through multiple websites for their excellent customer service. The company’s mission is to uncover the most highly rated businesses and highlight their achievements in customer satisfaction.

Jerry’s Nut House is one of the select businesses that has been featured. So enjoy a treat today. Visit – www.jerrysnuthouse.com

When you think chocolate truffle you think fancy chocolate shop.
Maybe something that you get on the streets of Paris or New York.

You could never make one at home right?
WRONG.

While they look IMPRESSIVE and taste spectacular there is not all that much to making your own awesome chocolate truffles.
The are the Perfect Party Favor

We’re gonna give you the recipe, but first a bit of history to put you at ease.

The History Of The Chocolate Truffle

The First Truffle was a French invention, a simple basic ball of chocolate and cream now know as ganache.

According to lore, the chocolate truffle was created in the kitchen of famed French culinary artisan Auguste Escoffier during the 1920s.

One day, his apprentice attempted to make pastry cream as was the daily routine in the kitchen. But on that day the apprentice made a bit of a misstep, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg.

Turns out it was a fortunate mistake. As the chocolate and cream mixture hardened, he found he could work the chocolate paste. Not wanting to waste precious chocolate he began to save it as he could, forming a bumpy, lopsided ball.
Then to add a bit more interest he rolled his new creation in cocoa powder.

The apprentice was struck by their resemblance to the luxurious mushroom-like truffles of the French countryside.
And The chocolate truffle was born.

Truffles are now enjoyed world-wide and have progressed to an art form.
But keep in mind when making them that they were born from a mistake… so have fun, you can’t mess them up that badly .

Chocolate Truffle Recipe:

First Step- Make Your Ganache:

Ingredients

3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract

Directions

In a small saucepan combine the corn syrup and heavy cream.
Bring to a simmer and add the chocolate. Stir until smooth.
Remove from the heat and add the vanilla extract.

Chill until firm.

Now to make the truffle:

You can make a truffle with just a ganache center, but for a nice surprise you can add-
a walnut, pecan, butter toffee pecan or any other nut that you would like.

Take your chilled ganache and shape a small amount around your nut center.
Roll into 1 inch balls.

Choose your topping. If you’ve used a whole nut as your center its best to use the same nut pieces for the topping.
Either sprinkle a bit of your desired coating on top or roll the truffle in the topping for fuller coverage.

Voila.

Ingredients

2 cups Almond Milk
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped
1 cup pecan pieces

Directions

Combine all ingredients (minus the pecan pieces, but including the bean and
its pulp) in a large saucepan and place over medium heat. Attach a
frying or candy thermometer to inside of pan. (see note below) Stirring
occasionally, bring the mixture to 170 degrees F. Remove from heat and
allow to cool slightly. Remove the hull of the vanilla bean, pour mixture
into lidded container and refrigerate mixture overnight to mellow flavors
and texture.

Freeze mixture in ice cream freezer according to unit’s instructions. The
mixture will not freeze hard in the machine. Once the volume has
increased by 1/2 to 3/4 times, and reached a soft serve consistency,
spoon the mixture back into a lidded container mix in your chopped
pecans and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to
a simmer. As soon as you see a bubble hit the surface, remove it from
the heat. Do not let it boil.

Enjoy your delicious Vanilla Pecan Ice cream!

Health benefits of Pine Nuts

Pine Nuts satisfy more than 70% of the body’s
amino acids requirements. They contain a high
concentration of Vitamin A, B complex, D and E.
Pine nuts are vitamin rich, contain high levels of
antioxidants and minerals and are full of phyto-
chemicals, which promote good health.

Aren’t Pine Nuts high in fat?

Yes…But the good fats! The fats in the nuts contain high levels mono-
unsaturated fatty acids, which help to lower LDL
or “bad cholesterol” and increase HDL or “good
cholesterol” in the blood.

So they’re good for me?

Research studies suggest that monounsaturated
fatty acids, help prevent coronary artery disease
and strokes by helping sustain a healthy amount
of lipids in the blood stream.

Essential fatty acids

Pine nuts contain essential the fatty acid pinolenic
acid. Recent research has shown that Pinolenic
acid may reduce feelings of hunger by naturally
triggering the body’s hunger suppressent
enzymes. Plus, pinolenic acid may lower LDL-
cholestrol by enhancing hepatic LDL uptake.

Vitamin E

Like almonds, pines are an excellent source
of vitamin E. Vitamin E is thought to prevent or
delay the chronic diseases such as cardiovascular
diseases and cancer which, are associated with
free radicals.

B-complex

Pinenuts are excellent source of B-complex group
of vitamins such as thiamin, riboflavin, niacin,
pantothenic acid, vitamin B-6 (pyridoxine) and
folates.

Essential Minerals

Furthermore, pine nuts contain healthy amounts
of essential minerals like manganese, potassium,
calcium, iron, magnesium, zinc and selenium. At
8.802 mg per 100 g (about 383% of daily
recommended intake).

Manganese

Manganese has multiple health benefits. It keeps
your bones strong and healthy. Helps your body
synthesize fatty acids and cholesterol. Maintains
normal blood sugar levels. Promotes optimal
function of your thyroid gland. Maintains the
health of your nerves. Protects your cells from
free-radical damage.

Tastes so good!

Plus they taste great…

Eating Nuts can dramatically improve your Health.

Walnuts, almonds cashews, pistachios and other nuts can make you FEEL BETTER and reduce your risk of a heart attack.

Eating nuts is great for your heart health.

Nuts are a spectacular source of protein, contain necessary phytonutrients, are rich in fiber, and antioxidants such as Vitamin E and selenium. Moreover, nuts are high in the good-for-you omega 3 fatty acids. When you eat a nut you’re getting all of the essential nutrients that studies say lower LDL cholesterol and improve your heart health.

According to the Mayo Clinic, the type of nut you eat isn’t that important.  However, some nuts do have more heart healthy nutrients and fats than others. Walnuts, almonds, hazelnuts, cashews and almost any nut you can think of packs a load of heart healthy benefits in a small shell. Nuts need to be part of any heart healthy diet.

What Make Nuts So Heart Healthy?

Nuts, as evidence suggests, are the heart-healthy and tasty way to lower you bad cholesterol (LDL cholesterol). If you’re concerned about your heart health, then you know that High LDL is a primary cause of heart disease.  Again, according to the Mayo Clinic, “Eating nuts can significantly reduce your risk of developing blood clots that can cause a fatal heart attack. Nuts also improve the health of the lining of your arteries.”

What 99% Of Dieters Need To Know:
Now that’s a good question… and you can find out.
But you’re gonna have to purchase or e-book.
Nut Nutrition E-book
OR for a short time you can get if free…
Secret Link E-book…Free