wolf gourmet blender

Coconut Spirulina Smoothie-4

Blue Lagoon Smoothie from Sarah Fennel

A blue algae smoothie filled with detoxifying spirulina, chia seeds, and blueberries. Hello, summer bod. Hands down, my blog is known for indulgent desserts. Things like salted caramel brownies and cookies and cream macarons. And I’ll be the first to admit that I love those desserts down to the last bite. But because my days are filled with cakes, cookies, and chocolate, in my “real” life I balance these things out with a pretty healthy lifestyle. I work out almost every day, doing a mixture of yoga, HIIT training, and cardio. I eat mostly vegetarian (though every once in a… Read more

Mermaid Smoothie

Mermaid Smoothie from Pineapple and Coconut

Summertime is our favorite time of year. Longer days spent in the sun at the beach and the pool. Collecting seashells and suntans, sun-kissed hair, wearing flip-flops and beach hats daily. Sleeping in and lots of iced drinks, slushies and smoothies to keep us full. This has been a mermaid summer for us so far with the amount of time we have already spent at the beach so I created this healthy and delicious Mermaid Smoothie to go along with it. I am a big fan of adding extra nutrients to fruit smoothies to boost the nutritional value. Often times… Read more

Wolf Gourmet barbecue sauce jars

BYOB – Bring Your Own Barbecue Sauce

The neighborhood grills are lighting up and the haze of charcoal smoke is in the evening air. Summer is prime time for outdoor cooking, and barbecued chicken and ribs top our list. Don’t get us wrong, we love a good burger, but the combination of smoky meat with a spicy, tangy, slightly sweet sauce takes us to our personal happy place. How can you achieve barbecue sauce nirvana? Make the switch from the bottled sauce to homemade. Crafting your own sauce lets you control every aspect of the flavor. Not sure where to begin? Our recipe features complex flavors but… Read more

Aaron Deal

Meet the Chef: Aaron Deal

We had the pleasure of working with chef Aaron Deal at the Atlanta Food and Wine Festival last month. Hailing from western North Carolina, Aaron’s inspiration comes from native southern ingredients and the farmers and artisans making a renaissance of fresh, local foods. He showcases them at The River and Rail in Roanoke, Virginia, where he is Executive Chef. A bistro with traditional southern flavors taking the occasional trip to another continent, it’s not uncommon to find a southern staple like collard greens turned into kim chi or a French pork fromage de tete served with ice box pickles. Since… Read more

Homemade Mayonnaise

Homemade Mayo – Worth the Effort!

There’s a sporting chance your refrigerator has a jar of mayonnaise on the shelf. A staple spread for sandwiches, its creamy tanginess has many uses besides slathering between slices of bread. Recipes for potato salad, deviled eggs, dips, pimento cheese, and even creamy chocolate cakes include mayonnaise as an essential ingredient. So why would you make your own mayo when there’s an open jar already in the fridge? It all comes down to taste. Store-bought mayonnaise is fine for sandwiches, but you’ll find homemade mayonnaise is a sauce unto itself. Use it as a dip for pommes frites, a topping… Read more

strawberry ice cream Wolf Gourmet

Homemade Strawberry Ice Cream (in Just 2 Minutes)

For many of us, taking the kids to the strawberry patch is a rite of spring. After a wagon ride bumping through the field, armed with a basket, they stare wide-eyed at the rows of berry plants. Tiptoeing down the row, they carefully pick a few berries, and then when no one is looking, pop one into their mouth. The look on their faces when they taste a freshly picked berry is priceless. Suddenly they go from picking mode to eating mode, and the next time you look, their faces are dripping with bright red strawberry juice. Most likely, the… Read more

Spicy Margarita Wolf Gourmet

Heat Up Margarita Night with Jalapeño

  Liven up your Cinco de Mayo celebrations with a true craft cocktail, jalapeño-infused margarita on the rocks. And be sure to keep the recipe handy – Mother’s Day is right around the corner, and Mom might appreciate something with more of a kick than candy and flowers. If Dad consents to you using his good tequila, she’s going to appreciate it even more. Forget the sugary, green store bought margarita mix. We infuse simple syrup to create this spicy and refreshing drink. Making simple syrup takes a few minutes, and will infinitely expand your craft cocktail repertoire. We showed… Read more

Wolf Gourmet pea soup

Capturing the Season’s Flavor: Spring Pea Soup with Mint Oil

The season for fresh peas is short, as they are only grown and harvested in spring when the weather is cool. If you want to capitalize on the fleeting period for fresh peas, seek them out at your local market now. We combine the grassy freshness of fresh peas with aromatics and fresh mint to create a soup capturing the taste of spring. You’ll need about two pounds of fresh peas for this recipe. To shell them, snap off the stem end of the pod, and pull the string along the inner seam of the pod. Press the seam of… Read more

A Bright, Curried Cauliflower Soup

Using a blender to prepare soup is a time saver, even when you want to make something special. This soup sounds like a lot of work, but it isn’t. You could even roast the cauliflower the night before and prepare the soup in mere minutes the next day. Roasting cauliflower intensifies its sweetness, and coating the cauliflower with an Asian-inspired yogurt curry glaze before roasting turns a sometimes lackluster vegetable into a bright and creamy soup base. The Wolf Gourmet countertop oven is the right size to roast a whole head of cauliflower on a 10×15 pan. Once the roasting… Read more


Parmesan Polenta

Using basic pantry ingredients and some heavy cream, this polenta is ready in minutes and provides a versatile canvas with endless possibilities. Simply adorned with a scattering of fresh herbs and butter, or nestled beneath balsamic glazed pork tenderloin with wild mushrooms
, polenta can easily go from casual to black tie depending on the toppings. Making polenta in the blender instead of on the stovetop greatly simplifies the process. No stirring or careful watching is needed, simply add the ingredients and run the SOUP setting. It can be poured into the serving dishes directly from the blender jar and everyone… Read more

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