The Original Food Lover's Trivia™ game comes to life when you play with real food. Watch what happens when friends and family play a game where they can actually eat their game pieces! Play with appropriately colored recipes, candies, snacks, vegetables, fruits, or beverages, alone or in any combination.
The Cookbook of Colors™ offers recipes that fit the colors of the game categories. You can use our recipes or your own, or ask friends to bring their favorites. You'll be adding what no other game of its kind has to offer- flavor, aroma, texture and taste. Use your imagination and creativity to explore the possibilities!
We're always adding new recipes and game ideas as well as tools, tricks and of course trivia! We'll do everything we can to help make your games fun, and delicious too!
Enjoy Food, Enjoy Drink, Enjoy Friends, and Enjoy Life!
Dinner for 2 on Valentine's Day- as seen on WLVT-TV PBS 39 February 6th and 9th 2006
Sautéed Chicken Breast with Apricot and Walnut Sauce- serves 2
Preparation:
For the Sauce
3 Tablespoons Chopped Walnuts
1½ teaspoons, fresh Shallots, chopped fine
2 to 3 whole fresh apricots ½" dice or 3 dried apricots that have been soaked in water overnight
1 teaspoon fresh Basil, chopped
1 teaspoon fresh tarragon, chopped
½ Cup prepared Demi Glace, Brown Sauce or Gravy
Salt & fresh ground Black Pepper, to taste
For the Chicken
2 Tablespoons Olive Oil
2 Tablespoons fresh Basil, chopped
Salt & fresh ground Black Pepper to taste
2 each, 5 to 6 ounce Chicken Breasts, sliced on the bias into ¼" inch thick slices
Whisk together the olive oil, basil, salt and pepper and pour over the chicken. Toss lightly to coat, cover and refrigerate for 4 hours to overnight.
For the Flatbread
1 each of your favorite style Flatbread or Pocket-less Pita Bread
1 teaspoon Extra Virgin Olive Oil
For the Salad
2 Tablespoons Balsamic Vinegar
2 teaspoons Whole Grain Mustard
2 teaspoons Honey
1 teaspoon fresh Shallots, chopped fine
1 Tablespoon Extra Virgin Olive Oil
Salt & Fresh Ground Black Pepper, to taste
4 Cups washed and cleaned fresh Arugula leaves
2 to 3 whole Cipollini Onions in Balsamic, sliced thin (or substitute with any sliced sweet onion)
3 Tablespoons Goat Cheese, crumbled
2 fresh Figs quartered or ½ ripe avocado, skinned, pitted and sliced thin
To Serve:
The Salad Dressing
In a medium bowl, whisk together the vinegar, mustard, honey and shallots. Whisk in the olive oil and season with salt and pepper.
The Flatbread
Brush the flatbread with the olive oil and grill or warm in a 350°F oven for 5 minutes. Hold warm for service.
The Chicken
Preheat 1 large sauté pan or skillet and 1 medium sauté pan over medium heat. Add 2 teaspoons of olive oil to the large pan to coat the bottom. Carefully place the chicken slices in the pan and cook for 1 to 2 minutes on each side until fully cooked. Remove from the heat and hold warm in the pan.
The Sauce
Add 2 teaspoons of olive oil to the medium sauté pan and add the walnuts. Toast the walnuts for about a minute until they become aromatic. Immediately add the shallots, stir to coat with the oil and add the apricots. Stir the ingredients together for a few seconds and add the tarragon, basil and demi glace. Simmer for 1 to 2 minutes to the desired thickness. Season with salt and pepper, remove from heat and hold warm in the pan.
Plating
Place the arugula, onions and goat cheese in the bowl with the dressing and toss lightly to coat. Split the salad onto 2 plates and place avocado slices on top.
Cut the flatbread in half and place on the plates.
Arrange the chicken slices on the plates and pour the sauce over the chicken. Happy Valentine's Day!
Play a Fondue Food Lover's Trivia Party! As seen on NBC's The 10 Show! February 8th 2006
Fondue is the perfect party presentation. Whether you play with savory cheese or sweet chocolate or caramel; it's a guaranteed good time!
The Food Lover's Chocolate Fondue Party- serves 8 to 12
4 Cups Heavy Cream
2 Pounds Semi-Sweet Chocolate Chips
4 to 6 Pounds of assorted fruits cut into bite-sized pieces
Preparation:
Heat the cream in a heavy pot over a medium-low heat. When the cream begins to steam and just before it boils, add the chocolate chips and stir constantly until the chocolate has melted completely.
Pour the fondue into a warm fondue dish and place in the fondue cradle over a low flame.
Variations of Chocolate Fondue:
Flavorings- Add 2 ounces of liqueur to the cream while heating. For a Mocha fondue, dissolve 2 tablespoons of freeze-dried espresso in the cream as it heats.
"Dippings"- Try bite-sized pieces of pound cake or other firm textured cake. Mini-muffins, brownies, marshmallows, dried fruits are other excellent options.
Other Fondues to Try!
Cheese Fondue
Traditional cheese fondue is made with shredded and lightly floured Gruyere and Emmenthaller cheeses- if you like it a little sharper, use an aged Gruyere. Heat approximately 3 cups of white wine for each pound of cheese. The flavor of the wine will carry through into the fondue, so if you use a strong flavored wine, you’ll taste it! But that’s a good thing in this case. Add just enough flour to coat the cheese and melt it in to the wine over a medium-low heat, stirring until it just starts to boil. Try adding a couple teaspoons of Kirshwasser, and/or a little finely chopped garlic or onion! The natural light nutty flavors of the cheeses can be enhanced by adding toasted chopped walnuts, almonds or pecans. We have found that cheese fondue is a great use for White Zinfandel! Cheese fondue is best with bread cubes cut from day-old crusty bread.
Bagna Cauda
Meaning "Warm Bath" this wonderfully fresh Italian fondue is made with 2 parts olive oil to 1 part lightly salted butter with as much chopped garlic and anchovy fillets as you can handle. Dip bite-sized fresh vegetables to warm and flavor, and enjoy with some fresh crusty bread.
Fonduta
This rich Italian cheese fondue is made with Fontina cheese, egg yolks and cream; occasionally with white truffles!
Fondue Bourguignonne
...Or "Beef" Fondue. Strips or small cubes of beef and vegetables are seasoned and fried in a fondue pot of half peanut oil and half butter. Be sure to use a very heavy cast iron fondue pot for any fondues which require high heat. Serve with lettuce and a Dijon vinaigrette. Roast or baked potatoes make a great side dish.
Explore the internet for lots of fondue recipes and other national dishes that are prepared in the Same manner.
Mongolian Hot Pots, Korean Hot Pot, Vietnamese Hot Pot
Fondue Etiquette
1. Cut the foods in pieces small enough for people to fit into their mouths without risk of "wearing it home".
2. Always use heavy cast iron or enamel fondue pots for oil based fondues or fondues in which the food will actually be cooked. These are much more stable, therefore safer. Earthenware or ceramic is fine for the others. Just remember; cast iron if we're cooking what we're dipping, ceramic if we're not.
3. Always heat your fondue in a pot on the stove, and then carefully pour it into the fondue pot. Always warm the fondue pot first.
4. Buy enough food! As a general rule the average person will eat 15-20 bread cubes; 6-8 ounces of meat, fish or seafood; 6-8 ounces of vegetables or fruit; 10-15 cubes of cake or brownies and 10 marshmallows! Not all in one sitting- but remember you should always serve vegetables with meats and seafood's to balance the meal.
5. While enjoying your fondue, try to avoid touching your lips to the skewer. If you prefer, you can use the skewers for dipping only using a separate fork and plate to eat from.
For Those Raw Oyster Lover's
Try a "Mignonette" Party!
Prepare several versions of "Mignonette Sauce"- (min-yon-et), a popular garnish for oysters. Mignonette sauce is derived from the French word for coarsely ground peppercorns. The traditional sauce usually contains vinegar, shallots and of course- peppercorns. We have taken creative license in the following variations with substitutions for the traditional components.
Each Recipe makes enough for 12 to 15 oysters.
Purple- Red Wine Mignonette
6 Tbl Red Wine Vinegar
1 tsp coarse ground Black Peppercorns
2 tsp finely minced Shallots
Salt to taste
