I am proud to announce I am officially embracing the art of Danish hygge. The psychological embrace of cozying up and enjoying the dark, cold weather with fuzzy socks, a fire, and some soothing music can be accompanied by only one more necessity: hot buttered rum.

I’d heard of this for years, but had never ventured toward making it myself. I was in the throes of the whiskey craze of my early twenties and couldn’t be bothered by rum. Now, in my wise late twenties, I’ve learned a thing or two about a thing or two. Namely, my appreciation for hot beverages and rum. The union was simply unavoidable. Dark, aged rum is whisked with a spiced compound butter and hot water for an easy treat perfect for sharing… or not. I’ve been making larger batches and storing it in the fridge for up to a few weeks for visits from friends or to warm me up after particularly cold adventures to the grocery store.

Now that Christmas has come and gone, I’ve be looking for the perfect way to enjoy the company of my family. Here’s the plan, tempt them with football (that’s the kind of family we are) and then keep them from leaving with this tasty, cozy drink. Turns out, it pairs perfectly with Christmas leftovers and Chinese takeout alike.

Hot Buttered Rum
Serves 16

• 1 pound butter, softened
• 1 cup brown sugar
• 1/2 teaspoon ground clove
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 blast each Addition Cinnamon and Cardamom tinctures
• Aged rum
• Fresh nutmeg for garnish

In a stand mixer or in a medium bowl, beat softened butter until light and fluffy. Mix in spices, salt, and tinctures. If storing, keep in an airtight container for up to one month.

For one hot buttered rum:

Add two heaping tablespoons of butter mixture to a mug with 1.5 ounces of aged rum. Whisk in hot water and grate fresh nutmeg over the mug. Serve and enjoy immediately.

It’s finally here. The chill we expect to arrive mid-September may be late, but it has come. The best part about the first weeks of cold is the slow, steady transition from fresh, summery nibbles to hearty, warming winter fare. While my mind and belly are not quite ready for heavy braises of winter, I welcome a quick, cozy stew to get me in the mood.

Enter Mina Stone’s spicy chickpea stew. The recipe is easy and painless, but has enough depth and complexity in its flavors that anyone could be tricked into believing you’d spent hours laboring over your stove. As with any stew, this continues to get tastier as the days pass, so make a big batch and revisit it every day or so for dinner. Zursun’s garbanzo beans are perfect for this dish. They’re smaller than the average bean and pack more flavor and a tender texture that is truly irresistible. I keep these well stocked in my pantry just for this recipe, but they’re also amazing for hummus or pasta e ceci.

Mina recommends serving with a dollop of plain yogurt, which is delicious, but I’ve found another source to create a creamy, thick texture. The tomato base has an uncanny resemblance to the base of shakshuka, so it felt almost necessary to stir in an egg yolk upon serving. Being that a yolk is chiefly fat, it melted into the tomato easily and created a thicker, creamier texture in seconds.

You’re in charge of stew, so add whatever your heart desires. But make it often, it’ll go perfectly with your favorite wool socks and over sized sweaters.

Mina Stone’s Spicy Chickpea Stew
Serves 8-10

• 16 ounces dried chickpeas
• 1 tablespoon baking soda
• 1 large yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 jalapenos, finely chopped
• 2 bay leaves
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 28-ounce can of crushed tomatoes
• Salt and freshly ground black pepper
• Egg yolks or Greek yogurt, for serving

Soak the chickpeas in plenty of water overnight, or for at least 6 hours. When you are ready to make the stew, drain the chickpeas in a colander and rinse them well. Leaving them in the colander, dust the chickpeas with the baking soda (which serves as a tenderizer) and then toss them to incorporate the baking soda, using your hands. Let the chickpeas sit for 30 minutes and then rinse them very well, 3 or 4 times, in order to remove all the baking soda.

Place the chickpeas in large, heavy pot filled with enough water to barely cover them. Bring the chickpeas to a boil and then reduce the heat to medium and simmer for about 20 minutes. The chickpeas will start to give off a white froth. Skim this 2 or 3 times, and then don’t worry about it.

Cover and simmer until the chickpeas are very tender but not falling apart, about 30 to 40 more minutes. Meanwhile, generously drizzle some olive oil into a medium saute pan. Add the onions, garlic, and jalapeno to the pan. Saute over medium-high heat until everything is just starting to soften, about a minute or two. Add a generous pinch of salt and then add the bay leaves, cumin seeds, coriander, hot red pepper flakes, and chopped parsley. Saute the onion mixture until it is soft and aromatic, about 5 minutes. Add the diced tomatoes and stir, cooking sauce for another 5 minutes.

When the chickpeas are done, remove enough of the cooking water so that the top layer of chickpeas is dry (think 2 inches of water below the chickpeas). Add the onion/tomato mixture to the chickpeas and give a good stir. There should be just enough liquid to barely cover the top of the chickpeas; add more water if necessary. Simmer for about 30 minutes so that all the ingredients meld together. Taste for seasoning, adding more salt and freshly ground black pepper as needed. Serve with an egg yolk or a spoonful of Greek yogurt in every bowl.

Recipe adapted from Mina Stone: Cooking for Artists.

Fall is a special time in the life cycle of plant life. Perennials gently nestle into hibernation while we kiss some of our favorite sweet annual plants goodbye. While it feels slightly sad, this is my favorite time for food as we move from light, crisp flavors to bigger, funky, fermenty ones.

Testun al Foglie di Castagno embodies the best of this cooling season. Cow, sheep, and goat milks are blended into large wheels and aged over a year in the Cuneo region of Piedmont by Beppino Occelli. We carry a handful of selections from this lovely artisan, but this one in particular has stolen my heart. The wheels are wrapped in freshly plucked chestnut leaves and left to continue its year-long aging journey. The result is a sweet, complex paste tinged brown by the oxidized plant matter it’s been snuggled into. Testun’s paste is both creamy and crunchy from crystallized bits of tyrosine while the aroma smells just like the bottom of the leaf pile waiting for you in your back yard. Don’t believe. Go on, dive in there and give it a whiff.

If you’re really lucky, you’ll be graced with small flecks of naturally ocurring blue mold growing just beneath the surface of the cheese. I live for these bits and will wait days for even a hint of blue. This added flavor tips the scales for flavor right up toward transcendence.

When you’re done diving into your leaves, treat yourself to a this lovely cheese. Pair it with bold, tannic red wines, whiskey, or Epic’s Smoked & Oaked beer, and a fireplace. This is the perfect time to enjoy this cheese and the season wanes into winter.

Hello sunshine, hello swimming pools. Hello icy cocktails, hello sundresses, HELLOOOO SUMMER.

It’s here, finally. My most favorite season has arrived. The Downtown Farmer’s Market is just around the corner, my outdoor pool of choice is open, outdoor concerts abound across the valley, and I’ve already had my first barbecue of the season. For me, summer is the perfect time to reconnect with my favorite farmers at the market and friends from all over the world. But all these typically involve food in one way or another. And for that, we’ve got you covered. Grab that poolside chair and your favorite summer sipper and sink your teeth into these:

CHEESE: Mesa Tome

Reason #639 for loving all things Mesa Farm: Randy only milks his goats during the natural spring season. Animal husbandry, treatment, and overall well-being is incredibly important to us at Caputo’s, and Mesa excels here. Freshly formed wheels of pasteurized goat’s milk cheese (from the happiest goats in Utah, mind you) arrive from Torrey and make their way straight to our cheese caves. One month later, these are released for our happy consumption. The small size of this cheese allows for quick aging and development of flavor thanks to our very own flora of cave bacteria and TLC from affineuse, Antonia. What appears to be an unassuming nibble of cheese turns out to be full of bright, complex flavors with a rind that only adds to the overall taste experience. Get this soon, and get it often. This is stuff to nibble on while making your #summersixteen memories last forever.

***In 2023, Randy of Mesa Farm entered his beautifully earned retirement. The farm and its singular cheeses will live on in our hearts and stories for years to come.***

CHARCUTERIE: Olympia Provisions Sweetheart Ham

We’ve told you about Salumi master Elias Cairo growing up right here in Salt Lake City. We even told you Cairo’s father had a constant supply of home-cured meats, so we can only assume his passion and precision began from a very young age. Fast forward a few decades and we’re in love with his offerings being made in Portland, Oregon. Not only are we obsessing over their cured salami, their sweetheart ham is stealing our very own hearts, one employee at a time.

Pork sirloin tips are brined for ten days with juniper berries, fresh herbs, fresh garlic, and fresh onions before being smoked over applewood for 10 hours. Sweet, smoky, and savory combine forces to create an artisan ham worth forsaking all other hams. Sandwiches, croque monsieurs, omelets, and midnight snacks all beg for this kind of ham. You’ll be amazed at how often you’ll find yourself reaching for this once you bring it home. Don’t say we didn’t warn you.

CHOCOLATE: Fruition Heirloom Costa Rica Coto Brus 74%

Fruition began as the brainchild of Bryan Graham, a pastry chef from New York who fell in love with making chocolate after working with Chef Peter Greweling. Committed to fair trade, organically produced, bean to bar production, and above all wonderful flavor, the company that began in 2011 has steadily excelled, becoming an example of what chocolate should be.

For those of you that have been to our annual Chocolate Festival, this bar hits close to home. All proceeds from our annual event are donated to the Heirloom Cacao Preservation, HCP for short. Our friends at the HCP funded the very farmers and beans used to make this bar. All our hard work put into our Chocolate Festival has come to fruition. See what I did there? Eh, eh?

Now, go, friends. Take your tasty nibbles and dance off into the sunset. Nosh at will, and nosh often.

So there I was, happily noshing away at a slice of Adelle in my kitchen. I’m relishing in the funky flavor, fresh texture, and all around amazingness that has been created by Ancient Heritage creamery in Portland, Oregon. The mix of sheep and cow’s milk make this both creamy and flaky in texture, sweet and funky in taste, and has a rind that only adds to the flavor. It may be just a tad too funky for some, and I wanted to find a way to make this a hit for everyone this weekend at a brunch party. I often reach for fruit to make any cheese more approachable, and this was no different. Amour Spreads’  Apricot Rose jam loves cheese as much as I do, and cheese and jam belong together at every brunch. Oh, you want to make it fancier, you say? Wrap it in puff pastry and bake it. Boom. Melty, gooey cheese with sweet, floral jam and baked pastry dough… Mom is going to love you.

Baked Adelle
Serves 4-8

• 1 wheel Adelle
• 3 tablespoons jam, plus more for serving
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• Crackers, fruit, or baguette, for serving

Preheat oven to 400 degrees. Roll pastry out to about a 10 inch diameter. Slather the top of the wheel of cheese with jame and place jam side down on the puff pastry. Wrap pastry around the wheel of cheese and press to seal seams. Place in the center of a parchment lined baking sheet and brush with beaten egg. Bake 25-30 minutes or until golden brown.

Allow cheese to rest at least five minutes before serving. Serve with crackers, sliced fruit, or baguette and more jam to spread on top.

We’re gearing up for Valentine’s Day here at Caputo’s. We’ve got a ton of tasty new Chocolatier Blue flavors and fully stocked chocolate shelves for your gifting needs. I hope your Valentine plans on sharing, because chocolate is always better when you have someone to enjoy it with, right? Whether you’re a fan of the holiday or not, we’re going to keep your entire month delicious and crave-worthy. Here’s what we’re digging this month:

FOR YOUR VALENTINE: Chocolatier Blue

Chocolatier Blue is the Valentine staple. A better filled chocolate simply does not exist. Chris Blue uses local Solstice Chocolate for the shells and chocolate ganaches for each perfect piece along with only the highest quality ingredients for a beautiful effect and delicious taste. Fifteen new flavors have just hit our stores with an all too perfect theme: Breakfast in bed! Give your love a box filled with your favorite brunch treats like cinnamon roll, blueberry muffin, fruit loops, or chai tea. There are plenty of flavors and box sizes to choose from so your gift will be just right.

MORE CHOCOLATE: OmNom Milk of Madagascar

Can you blame us? If ever a month existed that we could select two different chocolate cravings, this would have to be it. OmNom makes their chocolate in small batches in Iceland using top quality beans and, in this case, Icelandic milk that is almost impossible to beat. We love this bar because it captures the terroir of Madagascar beans (red berries, citrus, lots of pleasant acidity) while still offering the comforting creaminess of a milk chocolate bar. If you or your valentine find yourself craving a grown up milk chocolate, look no further. I’ll be making a salted milk chocolate budino with olive oil for my Valentine this year using this bar, but any recipe that calls for milk chocolate would be lucky to have the likes of the OmNom bar incorporated into it.

PANTRY: Zursun Spanish Pardina Lentils

There are lentils, and then there are Zursun lentils. It turns out, Idaho has the perfect climate to grow some of the very best heirloom legumes and beans. Our world is infinitely tastier because of it. Zursun hit our shelves about six months ago because we knew they’d be a hit. We didn’t stop there though. Our newest salad in the deli is designed around these very lentils. Spanish pardinas are nutty and filling, they cook easily and are the perfect lentil for soups, salads, and sides. So yes, they’re the base for our new lentil salad, but you’ll see them here in soups and other specials as well. My favorite winter recipe uses these as well, and you know I’ll be sharing that this month to help spread the lentil love.

Happy early Valentine’s Day, all you beautiful people. We hope your February is filled with tasty treats and plenty of craveable fun. Oh, and chocolate.

Melted cheese is a thing of beauty. Never mind your preference regarding the type, I’m sure we can all agree that gooey, melty cheese is just the thing to pull us out of the winter doldrums. My go to melty meal of choice? Raclette.

The name of both cheese and meal is often met with sighs of appreciation and longing at first mention. Anyone who has experienced this centuries old tradition likely remembers it fondly. If you haven’t, think back to your first grilled cheese or macaroni and cheese that used high quality cheese. Remember that comforting feeling and delicious experience. Now I want you to imagine multiplying that feeling by at least five. That’s what Raclette will do you.

Raclette is a traditional Swiss alpine cheese made of cow’s milk that is aged at least three months and finished with brine baths to further develop its aroma and flavor. The result is a slightly stinky, but very creamy, decadent semifirm paste that, of course, begs to be melted. Most people will tell you the meal based on this cheese was started around the campfires of hunters who mainly ate potatoes, pickles, and this cheese while on long hunts. The story goes that the cheese ended up too close to the fire, melted over the potatoes, and voila, Raclette (the meal) was born.

Over the past few centuries, many iterations of raclette grill contraptions have arisen. Some have a long, thin heating element to melt on face of a quarter wheel of the cheese. Others resemble an Easy Bake Oven with small plates inserted under larger heating elements that can be removed and the cheese scraped over your starch and protein of choice. If you’re dying to experience this melty meal but aren’t so crazy about aquiring another crazy kitchen contraption, fear not, I love this meal and have never used anything other than my oven.

You’ll need Raclette, potatoes, and cornichons for the most basic version of this meal. I love to also include thin slices of Speck, crusty bread, pickled onions, and a big green salad when I’m making this for friends. Whatever you choose, you’ll remember it fondlt and crave it often. Don’t say I didn’t warn you.

Raclette
Serves 4-6

• 2 pounds sliced Raclette, rinds removed
• 1.5 pounds boiled fingerling potatoes
• 1 loaf artisan bread, sliced
• Sliced speck, prosciutto, or roasted meats
• 1 jar cornichons
• 1 jar pickled onions
• Other vegetables, mustard, or condiments, if desired

Preheat oven to 450 degrees. Lay slices of raclette on the bottom of a shallow baking dish or small baking sheet. Bake for about 5-10 minutes, or until cheese is completely melted and beginning to bubble and liquefy.  Scrape over potatoes, bread, and any protein selections. Season with salt and pepper, serve immediately with cornichons, pickles, and other vegetables and sides.

“Ask Matt Caputo” is an ongoing feature where Matt answers commonly asked questions from the market. This week, he discusses the mislabelling of EVOO found in many grocery stores.

Q: I heard that most Extra Virgin Olive Oils found in grocery stores are mislabeled. How so?

A: Last week, 60 Minutes had a big exposé on how 70 to 80% of the olive oils found in U.S. grocery stores are mislabeled, meaning they are not real Extra Virgin grade.

Although it was “breaking news,” this is not new news. Tom Mueller first broke this story in a 2007 New Yorker article titled “Slippery Business.” But even before then, we knew something was not right in the industry. We were seeing incredibly vibrant-green colors in olive oils that tasted flat, stale, and worse.

After years and years of blind taste tests, I can identify between dozens of oils and name the brand and region of production (I’ve even been able to impress my wife, Yelena, with this skill). I’ve learned to put a lot of faith in my nose and palate.

Over the years, any oil whose flavor, aromas, and textures did not add up to the claims on the label were discontinued at Caputo’s. We always eagerly analyze samples for quality before putting products on our shelves.

We do not stop at blind taste tests, however. We wanted to make certain, so in cases where the price seemed too good to be true, we sent the oils in for professional taste tests to Agbiolab where they conduct many gustatory, chemical, and other scientific tests on olives and olive oil. At no small expense, we have had them run a full spectrum of tests—a tasting panel, UV light test, chemical analysis, etc.—on oils we were curious about.

When a study came out by the UC Davis Olive Center that tested 40 popular brands of olive oil showing how the vast majority of them failed the tests to be called Extra Virgin, we were proud—but not surprised—that Caputo’s did not carry a single one of them.

The moral of the story: Even the less expensive Extra Virgin Olive Oils on Caputo’s shelves are the real deal, and those that are more expensive have been selected for a reason and will be worth every penny. The only thing to decide upon is whether you would like a grassy Sicilian, a thistly Tuscan, or a more complex Umbrian oil.

We keep samples open, so patrons can taste each to ensure they are going to enjoy their purchase. So come on in!

Disclaimer: While Matt Caputo is a Certified Cheese Professional and specialty food fanatic, he is not a medical professional, doctor, or certified nutritionist. Please consult with your doctor or other qualified health care professional before making any healthcare decisions, diagnostics or treatment decisions based on Matt’s answers.

If you’re ringing in the New Year with your closest friends and family, you’ll likely need a few nibbles and bubbles to help with the festivities. Here are a few quick ideas perfect for pairing and sharing on the last night of 2015:

Harbison

This lovely, little cheese comes to us from Jasper Hill Farm in Vermont. Harbison is a small-format, soft-ripened cheese wrapped in tree bark pulled from the woods surrounding Jasper Hill. The result is a creamy, sweet paste with notes of wood and herbs. Cut the top rind off and serve with a spoon at your party; scooping out this paste is a transcendent experience. PairHarbison with crackers, fruit, and champagne.

Luxardo

Take your champagne game up a notch this year with one simple addition. Drizzle a 1/2 teaspoon of Luxardo syrup into champagne flutes, top with sparkling wine, and garnish with a Luxardo cherry. Boom. Bubbly game on point.

Robiola

Is it obvious yet that I love soft-ripened cheeses and sparkling wine together? If not, let me spell it out: I LOVE SOFT-RIPENED CHEESE WITH SPARKLING WINE.

From the same Piemontese producers who brings us Rocchetta and La Tur comes a sweet, mushroomy due latte cheese called Robiola Bosina. Cow and sheep’s milks are blended to form a thin square of soft-ripened cheese. The soft rind gives way to a creamy, oozy paste that coats the mouth. Pair with Prosecco for the ultimate Italian-inspired New Year.

Chocolate

Does there really have to be a reason for eating chocolate? The answer is no.

I love a few nibbles of really exceptional chocolate once the New Year’s toast is over. Why not make your chocolate local? Our Utah Dark Chocolate Collection has some of our favorite locally-made bars for your nibbling pleasure. Want a little more? Stop by one of our locations for a few samples to help you decide on your own curated selection of fine artisan chocolate.

Lentils

Italians will traditionally eat lentils cooked with pancetta and sage and topped with cotechino on New Year’s Eve. The small round shape of both the lentils and cotechino signify wealth to Italians. Plus, it’s an incredibly tasty way to welcome 2016.

Bitters

Here’s another way to raise the bar with your average sparkling wine this year. Have fun mixing bitters and other ingredients for festive sparkling wine cocktails. Not sure where to start? Our Essential Bitters Collection will get you going with our most popular, coveted, and easy-to-use bitters.

Local Collection

Whether you need a hostess gift, a quick party pack, or tried and true treats, we’ve got ready-made collections to get your party started. Choose from any of our gift collections to give to your favorite hostess or as a starter pack for your own party. You can’t go wrong with the goodies we’ve put together for you.

There you have it, friends. I hope you’ve all had a marvelous 2015, and I hope 2016 is even better—and tastier!

So, you’re having a party—your friends, their kids, your kids, their parents, your parents, and who knows who else. They’ll all be attending, and you need a few treats to satiate them. First, I admire each and every one of you for hosting parties this season. Second, I know you’ll want to have an impressive table of grub. Third, I hope you get some sweet host gifts for throwing such a great party.

Not sure what to serve or how to serve it? Let us help. We hosted our very own Caputo’s party just a few days ago using our very best tips and tricks (many thanks to Matt and Yelena for hosting at their beautiful home). Our managers, mongers, and co-workers gathered for a festive get-together just before the boom of the holidays came crashing down upon us. I must say, we know how to throw a pretty fantastic—and filling—party.

Libations: This is the most necessary component to any party. Drinks—alcoholic or not—are a good way to make guests comfortable. We recommend one featured drink for the party, wine and beer, and a few nonalcoholic options as well. I started a big pot of mulled wine only 30 minutes before all our friends arrived. I love mulled wine for parties, because it’s easy to replenish and keep warm on the stove. We also used this party to test our Rosemary Gimlet out, which takes a bit more work at a large party, but is easy to make in batches for 3-5 people at once. We, of course, had plenty of Squatters beer and Ruth Lewandowski wine on hand as well. We keep ride-share apps and taxi numbers handy for anyone who may not be comfortable driving home after the party. Libations, check.

Food: OUR FAVORITE! This is often the most difficult part of a party for me, because making decisions. Fear not, friends. Our mongers picks and tips will help you select the very best nibbles for you and your guests.

Cheese and Charcuterie: We plate and serve these separately for larger parties since some of our pals might be vegetarian or have other dietary restrictions that keep them from enjoying one category or the other. We plated a few beautiful cheese boards and charcuterie boards. Our cheeses were cubed, sliced, or served whole with a dedicated serving knife based on the cheese. Not sure how to serve? Ask your monger! We’re here to help with pairings, serving suggestions, and any info you may want to have on hand to dazzle your guests. We chose a selection that featured our favorite local and imported products. Creminelli, Avalanche, and our own Cave Aged Cheeses are a great place to start. We fill in the gaps with our favorite products from the rest of U.S. and Europe after that.

Pairings and More: Crackers, sliced bread, olives, and marinated veggies are always on hand to pair with our lovely cheese and charcuterie. We each have our favorites, but easy-to-eat finger foods like olives and pickles are always tastier when served alongside cheese and meat.

Sweets: It’s not a Caputo’s party if there isn’t chocolate! We served some of our favorite bars and rosemary brittle to satisfy those with a sweet tooth. Choose from local chocolate makers like Amano, Chocolate Conspiracy, Durci, and Solstice, then add in your favorites from around the world.

People: You’re on your own here, my friends. We can’t tell you who to invite, but I’m just throwing it out there, if I were invited, I’d bring a pretty sweet host gift.

Whether Caputo’s helps with your nibbles, drinks, or catered trays, we hope your parties are filled with love, laughs, and joy.