June News from Active Gourmet Holidays
Active Gourmet Holidays
Greetings from Active Gourmet Holidays!

In this month's newsletter, as promised, we feature an incredible and luxurious six night "Wine & Chocolate Lovers Tour" in Catalonia, developed exclusively for our clients, as well as a wonderful day tour "Tasty Barcelona".
We are also offering a unique opportunity to join the famed Peta Mathias for a special filming during the September culinary week in the Languedoc, "Culinary Escapes in the South of France". See below for more details! 
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 June 2010 News program photoNEW!  Wine & Chocolate Lovers Tour
Barcelona/Emporada, Spain - 6 nights
Available year round
Designed exclusively for Active Gourmet Holidays' clients, this Wine & Chocolate Lovers tour is for those who wish to indulge in all the delicious delights of what Spain has to offer. Your six night adventure includes a stay at luxury four star accommodations, private guided visits to wineries, walking tours of  cultural places of interest, a cooking class with a local Catalan chef, and divine chocolate tastings that will leave your palate feeling very happy it found its way to this treasured part of Spain!  
Slow Food LogoNEW!  Tasty Barcelona
Barcelona, Spain
Available year round - Tuesday to Saturday
Take a culinary journey into Barcelona for a memorable day-long tour that includes a guided visit to the city's most talked about marketplace, a private gourmet cooking class with a Spanish chef followed by a superb 4-course meal. After your cooking class, you will discover the beautiful architecture and history of the Gothic Quarter. Then onto a guided gourmet walking tour, where you will sample fresh local cheeses, wines, dried fruits, nuts and a regional favorite called chocolate con churros. This tour offers any foodie the incredible tastes, aromas and colors which are the essence of Barcelona! 

Read more...  
June 2010 News Program Photo 3Provence Cooking Classes
Provence, France - 6 nights
Available September - Tuesday to Monday
 *Only a few more remaining spaces for September
Twenty minutes east of Nyons, the olive capital of France, lies an 18th century 3 story stone "mas" (Provençal farmhouse) nestled in the hills outside the village of Condorcet. Enjoy a breath-taking view and a climate said to be among the most agreeable in all of France. Savor blue skies, sunlight in all its shades and shadows, old farm-houses of yellowed stone and mottled clay-tiled roofs, and its holy trinity of lamb, goat and olive. 
June 2010 Peta PhotoCulinary Escapes in the South of France
(Option: Inquire about our Moroccan Progam in Marrakesh)
Uzès, France - 7 nights
Available September 11-18 
Join the colorful Peta Mathias for a memorable week-long journey into the culinary world of the Languedoc. Peta Mathias is a respected and prolific New Zealand chef, author and broadcaster, who now builds on the culinary travel experience with her authentic culinary and cultural tours in the South of France.

This is an exceptional, unscheduled addition to Peta's culinary trips this year. She has decided, with her production company Red Head Media Group, to film a six part television series on Uzès. It's the same culinary except there will also be a television camera. The style of filming is non-invasive - and the students will not be asked to do anything except what you would normally do i.e. 
Eat in refined restaurants
Drink good wine which is practically the same thing as drinking water in the South of France
Visit my friends vineyards
Learn from French guest chefs
Find out how to make the local Pelardon goat cheese
Participate in cooking classes
Enjoy rustic farm lunches
Discover the secret lifestyle and sex secrets of snails at a snail farm
Take a trip down to the gypsy town of Sts-Maries-de-la-Mer in the Camargue
Tour the famous Uzès Saturday market
Stare in awe as David gives his colourful French lesson
Burst into tears when you have to leave us
In This Issue
"Wine & Chocolate Lovers Tour""
"Tasty Barcelona"
"Provence Cooking Classes"
"Culinary Escapes in the South of France"
Client Testimonial
  Client Testimonial


June News 2010 Testimonial Photo 

   "Greetings JoAnn,
"We had a wonderful time.  Food, weather, everything great. Fortunately, made all our connections in spite of delays, flight changes etc. Definitely a positive experience! ..Thanks so much for the excellent customer service you provided.  We have told our friends and acquaintances about your business and hope you continue to prosper." - Christine and Glen R., 
 Lander, Wyoming

Recipe of the Month


 ("Wine & Chocolate Lovers Tour")
Chocolate Truffles are a rich, bite-sized petit four made with a creamy mixture of chocolatecream, and butter to which various flavorings may be added (liqueurs, nuts, coffee, spices, candied or dried fruits). This mixture is really a ganache that is rolled into mis-shaped rounds to look like the real truffle fungus that grows around the roots of trees in Catalunya, Northern Spain. Once the truffles are formed they are then rolled in cocoa powder to simulate the soil in which the real truffles grow. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, or even shaved chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. A chocolate with a velvety smooth texture will produce a truffle that is velvety smooth. However, the most important point to consider when choosing either a bittersweet or semi-sweet chocolate for making your truffles is whether you like the chocolate when eaten out of hand.  
June 2010 News Recipe Photo
Once you have decided on your chocolate, you then need to select your choice of alcohol to flavor your truffles and also the coating you will use. The choice is yours but there are a few things to consider. Orange flavored truffles can be made by adding about 1 tablespoon of orange zest to the hot cream. Let the cream steep for about 10 - 15 minutes and then strain out the zest. Then add Grand Marnier to the truffle mixture. Truffles store very well. They can be refrigerated for a couple of weeks or frozen for several months. Truffles are best when served at room temperature. 
Ingredients for 30 small truffles
 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
¾ cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Torres Brandy, Carlos I Brandy, Grand Marnier, Rum)
Different Coatings for Truffles:
 Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and chopped nuts (walnuts, almonds, hazelnuts)
Grated Chocolate
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. 

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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.