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Richard's Diary

October 2014

Halloween Smoking Offer

By David on October, 30th 2014 - 9:15 am

Turn your Halloween party into a real trick AND treat. For all orders min $250, we will add a Bolivar Royal Corona to your order*.

Enjoy and have a woooonderful Halloweeeeeen,
David

(*Conditions: Halloween gift stick offer is valid through Sunday 02nd November, midnight local time on orders min $250. Offer is limited to one usage per account)

Game Recipe with Cigar Pairings

By David on October, 15th 2014 - 11:08 am

The Game Season is now in full swing here in Switzerland, which means that it is time for the traditional TopCubans.com Game Recipe for 2014. This year, we will prepare Venison fillets with crème de cassis sauce (by Keith Floyd).

Ingredients

30g/1oz butter
2 tbsp olive oil
3 venison fillets, each weighing about 85g/3oz
30ml/1 fl oz brandy
55ml/2 fl oz crème de cassis
100ml/ 3½fl oz venison stock or good quality beef stock
1 venison sausage, casing removed and discarded
1 tbsp fresh or dried cranberries
1 tbsp chestnuts, peeled and mashed
2 heart-shaped croutons, to serve
1 tbsp venison or game pâte
1 tbsp redcurrent jelly
watercress, to garnish

Preparation

1.Heat half the butter and olive oil in a small fry pan.

2.Add the venison fillets and fry, over a high heat, for one minute.

3.Turn the steaks over and fry for a further 3-4 minutes (longer if you like medium to well done fillets).

4.Pour in the brandy and when the flame has died, remove the fillets from the pan and arrange on a warm plate.

5.Pour in the crème de cassis and the stock and season well. Leave over the heat until the sauce has thickened and reduced.

6.Meanwhile, form a small patty by combining the sausage meat, cranberries and chestnuts.

7.Heat the remaining butter and oil in a small fry pan. Add the patty and fry for 2-3 minutes, either side.

8.Finish the croutons by spreading them with pâte, then the red current jelly.

9.Pour the crème de cassis sauce over the venison.

10.Add the patty and croutons to the plate, garnish with a sprig of watercress and serve.

And to go with this ‘gastronomique’ treat, please find our suggested smoking menu:

Amuse Bouche – Cohiba Secretos box of 10
Entrée – Cuaba Distinguidos
Plat Principal – Bolivar Presidente Swiss Regional Production 2013
Dessert – Montecristo Double Edmundo box of 10
Digestif – Partagas Lusitanias box of 10

‘So long as you have food and a cigar in your mouth, you have solved all questions for the time being.’ (Kafka)

Enjoy,
David

Habanos New releases

By David on October, 13th 2014 - 11:16 am

Introducing another new Habanos release

Vegueros Tapados

Enjoy this new cigar today from your TopCubans.com humidor.

Edicion Limitada 2014

By David on October, 08th 2014 - 12:08 pm

Introducing the first of the 2014 Edicion Limiatada's

Partagas Seleccion Privada Edicion Limitada 2014

Enjoy these new cigars today from your TopCubans.com humidor.

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