Two new Prenzel Limited Edition Liqueurs

We are proud to welcome back some very popular Limited Edition Liqueurs... Raspberry Brandy Liqueur (1000 bottles made) - pictured here, and Oak Aged Apricot Liqueur (1100 bottles made).

The Raspberry Brandy is made using Prenzel's Raspberry Brandy which is aged for ten years. Added to this is natural raspberry nectar from locally sourced raspberries.

The Oak Aged Apricot Brandy is made using Prenzel's Apricot Brandy. Then hand picked and hand stoned Marlborough Apricots were hand smashed and added to the Brandy base. The result is an exquisite aromatic liqueur which is very smoth and almost nectar-like on the palate.

Both liqueurs are in numbered 375ml bottles, and can be enjoyed on their own or in cocktails, such as the Foxy Redhead cocktail we created recently for Prenzel Botany's first birthday celebrations.

Come in store to Whitford or Botany to taste these extraordinary liqueurs. Treat yourself or give them to someone you love - they are the perfect gift to give those who think they have everything!

Prenzel Launches Limoncello

A taste of Italy – Lemon Zest – has just been released by Marlborough’s Prenzel Distilling Company.

Light, sweet and smooth, this new product has none of the sourness often associated with lemons and is styled after the popular European drink, Limoncello, traditionally made in Southern Italy.

Prenzel distiller Hayden Johnstone says the distinctive character of this Limoncello-style liqueur is derived from the zest (peel), rather than the juice of lemons. “Lemon Zest is made from Marlborough-grown lemons with the whole production process taking anything between four and six months. The new product, at 32% alcohol, has a flavour quite different from Prenzel’s tangy, juice-based Citron Ice and is now a permanent feature of our Prenzel range.”

In Italy, Limoncello is traditionally served as a digestif drink before a meal. Lemon Zest is designed to be more versatile and asks to be enjoyed at any time of day. Serve crisp and chilled from the freezer over ice, or add soda for a long refreshing thirst quencher. For something with more bite add to vodka or champagne.

To taste this refreshing new product, perfect for summer drinking, visit the Prenzel Shop in Town Centre Drive, Botany Town Centre or Prenzel of Whitford, 7 Whitford Wharf Road, Whitford Village.

Source: Times Online 14/10/09.

Father's Day Prize Draw

Shop instore at Prenzel of Whitford or Botany Town Centre between now and September 6th (Father's Day), and you can go in the draw to win a fabulous prize pack worth $80 for dad, hubby, or yourself!

This prize pack (pictured here) is designed with men in mind and features a gorgeous Acacia wooden serving plate - great for barbecue season coming up!
Loaded up on the plate is:

• Prenzel Smoked Garlic Vinegar Sauce
• Prenzel Manuka Smoked Flaky Salt
• Prenzel Chocolate Mocha Tipsy Dessert Topping
• Mustard from Mustard Makers
• Mix-up Chilli Dip from Mustard Makers
• Gourmet Dip from the Herb & Spice Mill
  

This offer is only available in store and the winner must be able to collect the gift from either our Whitford or Botany store.

See you in store soon... and good luck!

Food Show 09

Wow what a weekend!
Sarah & Penny, with help from Helen, Clive & Brett manned the Prenzel of Whitford (and Botany) stand at the Auckland Food Show last weekend. We had a wonderful time catching up with some of our regular customers who stopped in to chat, and also met a lot of you who had never had the pleasure of tasting Prenzel products before.
We hoped you enjoyed your Mulled Wine, Gin & Tonic and/or Vodka, Lemon & Lime! Or perhaps you indulged in a Rigid Richard? Our fabulous range of liqueurs and spirits as well as our famous Infused Oils are available on our website, and of course pop into our Tasting Rooms in Whitford and Botany, where you can enjoy a taste of our culinary products as well as sample a liqueur (what better way to shop than with a glass in your hand?). We look forward to seeing you in store again soon, and if you missed the Food Show, come in for your G&T now!

Caramelised Onion & Red Pepper Fettucine

If you're short on time and want something a little different for dinner try our Caramelised Onion & Red Pepper Fettucine like I did this evening.
Okay so I didn't have any fresh fettucine on hand but I used Penne instead and it was still fab!

The onion and capsicum sauce looked fabulous when it was cooking (see photo on the right).
The inclusion of jalepeno peppers makes the dish a little hot, so omit if you prefer your pasta without the punch.
This recipe uses Prenzel Butter or Garlic Rice Bran Oil, and Prenzel Cabernet Sauvignon Wine Vinegar.

Baked Chicken using Prenzel White Vincon.

This recipe is one of the quickest, easiest and yummiest dinners I make. I always make when we have guests coming because you can prepare it before they arrive.

Serves 4

3 Chicken breasts

Prenzel Lemon Rice Bran Oil

Prenzel White Vincon

Salt & Pepper

Heat your oven to 180*

Trim the chicken breasts removing any fat. In a baking dish pour a little Prenzel Lemon Rice Bran Oil in the bottom. Place the chicken breasts in the dish. Drizzle a little Prenzel Lemon Rice Bran Oil and Prenzel White Vincon (Approx 1-2 tblsp) on top of the chicken breasts and season to taste. (I often sprinkle a little dried chicken stock if I have it.)

Cover the dish and bake in the oven for 30 minutes. Remove from the oven, take the cover off the baking dish and return to the oven for a further 15 minutes.

It creates lovely gravy which can be thickened with Bisto if you wish. The chicken is tender and juicey. Serve with vegetables of your choice.

Remember to be creative with your presentation. When I serve it I place rocket from our garden in the centre of the plate, top that with cooked green beans and drizzle a little more of the Prenzel Lemon Rice Bran Oil on the greens. I then slice the chicken and stack that on the top. The accompanying vegetables are placed on the side and the gravy poured around the plate.

Enjoy!

July Special!

Prenzel Vincon..Wine Stock Concentrates..

JULY SPECIAL

$8.50 or two for $16.00

Usually $12.00 each

A revolutionary product for the kitchen used by chefs and gourmet cooks.

Keep your wine for drinking and use Prenzel Vincon in your cooking.

Classy Bangers & Mash... affordable, tasty and popular with all the famly

Over the weekend I (Penny) combined a few of our fabulous Prenzel recipes to create a more sophisticated take on bangers and mash - with great success! And the kids liked it to! I made Hearty Sausage Casserole with Rosemary Baked Potato Wedges and Steamed Green Cabbage with Bacon.

Not only was this simple and tasty, it came at little cost too, with 4 sausages and a couple of pieces of bacon being the only meat used - making a casserole big enough to feed four. The addition of Prenzel Vincon made this casserole super tasty. But the flavour depends largely on the quality of the sausages used... I used London Pork Pride pork sausages but use your favourite quality sausage - chicken, venison, beef...
The Steamed Cabbage uses another strip of bacon, and cabbage is a cheap and easy vegetable during the winter months, and the Rosemary Potato wedges are so flavoursome, a favourite with kids and adults alike.

Dukkah & large Smoked Garlic Sauce now website

We just had a request for a customer to put the new Prenzel Smoked Garlic Vinegar Sauce 500ml bottle on our online store, as well as River Estate Dukkah... no photos of these products as yet but you can now purchase them... photos will be added soon! Click on these links:

• Prenzel Smoked Garlic Vinegar Sauce 500ml
• River Estate Dukkah

Note too that River Estate Extra Virgin Olive Oil will be online as soon as their 2009 oils are ready for bottling.

Know your Onions...

As we have featured onions in our latest newsletter (Know your onions) - click here to view newsletter I thought I should point out some of our delicious recipes online that feature onions...

• Caramelised Onion & Red Pepper Fettucine
• Haloumi with Cassis & Onion Marmalade
• Chicken with Green Olive Salsa
• Chilli & Cheese Dip
• Bean & Cashew Casserole
• Chicken & Cranberry Pasta Sauce
• Beef Satay
• Hearty Sausage Casserole
• Beef Bourguignon
• Red Cabbage with Cassis
• Frittata
• Fajita Burritos
• Baked Salmon
• and so the list goes on...

Happy cooking, and if you make one of our recipes and photograph it, please send it to us! We might just use it on our website or blog. We also enjoy receiving recipes from you... so if you have created any type of meal using Prenzel, please send it to us or publish it here.

June newsletter out now

The June newsletter is now being sent to inboxes - or you can view it on our website - www.theprenzelshop.co.nz. If you want to receive future emails you can subscribe on our website.

These crisp wintery days inspired us to put together a Mid Winter Feast - check out our three course meal on our website - French Onion Soup with Cheesey Garlic Croutons, followed by Pork Fillet & Sage Roulade with wilted spinach and mushroom risotto. And to finish... Baked Apples with Prenzel Mulled Wine - delicious!

We also give you three popular Winter Warmer Drink ideas... of course our ever-popular Mulled Wine (no winter is complete without it!). Why not try a special coffee - add a dash of Prenzel Butterscotch Cream Liqueur to your favourite coffee.
Or try our famous Prenzel Lemsip - Honey Liqueur, Citron Ice Lemon Liqueur and hot water. Good for whatever ails you...

Also did you know that Prenzel of Whitford & Botany will be at the Auckland Food Show? We will be part of the Clevedon Coast & Country stand, along with other local delicacies and vineyards - we'll e in great company and we will be having a fabulous time with our 'neighbours' - please pop by and say 'hello'! The Food Show runs from 30 July - 2 August 2009.

Finally a Prenzel Blog!

Finally, due to popular demand, a blog from The Prenzel Shop! So many of you like to pop in and chat about food, liqueurs, recipes, and other delicious things, we thought we should blog about it! Check back here soon for tips, recipes and chatty things...