Mix it in and make new drinks! Tamarind, Healthy sugar, Candies, and More at chefshop.com/enews
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Yuzu no Megumi Syrup
This is so good!
Sometimes, when you see something, you know right away that it's going to be good. And that is the case for Yuzu no Megumi.
The frosted glass bottle makes you want to hold it in your hand and rub the surface because it feels so good!
This delightful, sweetened liquid syrup is made with yuzu juice, citrus natsudaidai juice, granulated sugar, honey and millet jelly.
Pop the top and take a very deep whiff. It is this enticing combination of citruses that makes a vapor that is super twisty. It is not easily describable, yet very desirable.
When you cautiously take your first sip, you'll experience a silky smooth, sweet, gentle liquid with a hint of tartness. Then you'll have to taste it again to be sure that it's not too tart, which it is not. You take a big swig and swirl it around and realize this yuzu juice is super fun. There are three tasting moments: First, the sweetness of citrus, then the tartness, and finally some lip-smacking, tongue-smacking joy.
At first, you think about just sipping it straight up or over ice. It's that good. After the third sip, you start thinking it's like an after dinner drink. And then, the ideas start to flow!
Mixed drinks, drinks of all kinds, any that would benefit from aromatic citrus with a little sweetness.
You could also add a splash to vinaigrettes and other dressings, or to sauces to finish a dish. The possibilities are endless. You will be so happy with this yuzu treat that is so gosh darn delicious!
Happy New Year!
Shop now for Yuzu no Megumi Syrup!
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Jaipur Avenue Unrefined Jaggery Powder
a most wonderful sugar
An excellent alternative to sugar!
"I first became familiar with jaggery during one of my several visits to India. On the sub-continent jaggery is frequently used in place of refined sugar in both sweet and savory dishes and is considered to have health benefits. That seems reasonable, because jaggery is a "non-centrifugal" sugar derivative, meaning the molasses component of sugar cane, which contains a number of nutrients, is not spun out during the manufacturing process - as would be case in producing refined sugar. I have for many years used jaggery in place of sugar in my morning chai, on cereals such as oatmeal, and in baking. I find Jaipur Avenue's product to be an excellent jaggery in every respect. The taste is sweet and flavorful, more nuanced than sugar or many other sweeteners. The color is a light golden brown, which in India is preferred over darker brown varieties. I highly recommend this product."
-- john
Shop Now for Jaipur Avenue Unrefined Jaggery Powder!
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Semi Dried Tamarind - Seedless
with pulp
A compressed block of dried deseeded Tamarind pulp.
Tamarind is the primary souring agent in Thai cuisine; they add a fruity tanginess to soups, salads, stir-fries and salads.
Although fresh tamarind is easy to find in the tropics, outside of Southeast Asia, a block dried tamarind is hard to find.
How to use dried tamarind:
Break off a lump from the block and soak in warm water for a few minutes until softened.
Work the pulp with your fingers to loosen the pulp from the fibres and seeds, if there are any.
As a rough guide, use about 3 tablespoons of seedless tamarind pulp to about a cup of water. Double the quantity of pulp if it contains seeds, as well.
You don't have to be too concerned about precision here as you can adjust the amount of tamarind used in a dish to taste. Squeeze the mass with your hands over a clean bowl to extract the pulp. Discard the fibres and seeds.
Wrap the rest of the block tightly in plastic wrap, and store in the fridge.
Shop now for Semi-Dried Tamarind - Seedless here!
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Cold Mountain Dry Rice Koji
Amazing ingredient to transform everything from protein to vegetables!
If anything can turn straw into gold, it would be Koji. I suspect that those who say Koji is not magic, don't believe in magic. Even when they see it happen right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained.
Koji was crafted 9000 years ago, most likely under another name, in an earthen jar in China and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently.
To many it is the newest food rage, in fact, it is not a food, but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible.
There is a lot of science in Koji. Papers have been written about the subject. Some are "dry", long winded, and some are so crusty they seem fermented themselves.
If you are interested in learning more about koji, read the book "Koji Alchemy" by Rich Shih and Jeremy Umansky, from your local bookshop. It is new this year and quite a spectacular read. If you want recipes for Koji, this "cookbook" is a good place to start.
This domesticated mold was originally derived from a toxic mold, and before people start writing, it is not toxic now. This mold has a long history of making amazing food and alcohol.
Koji is a million spores, a thousand knives, cutting up the cells of proteins to make a better eating experience.
Perhaps the best thing about Koji is that it inspires you to explore in the kitchen. Throw out preconceptions, tossing what you thought was true by the wayside, and spread the love of Koji on your meat, your veggies, your meals, so that life is renewed, optimistic; and a place where change can make things taste good at the same time as being the same.
Think of it as mold that is your friend and not your enemy. Once you get to know it you will find it can make your life better. And once you get used to it all, pretty much it will seem normal, like a friend that you always wished you had. Yes, it is different, but that is ok.
It is that difference that we all enjoy when it comes to enlightening our palates. It truly is a great way to expand our life and make our tongues happy! Transform the mundane to the insane.
Shop Here for Cold Mountain Dry Rice Koji!
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Kokuto Murakami Syouten
Crushed Brown Sugar from Hateruma Island
This crushed black molasses sugar is perhaps the most lovely sugar in the world available today.
This sugar is from the southernmost island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.
This small island is just 1270 hectares (3138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking about 2.5 hours.
The island is a destination for holiday makers and is known for its relaxing island life.
It is also here that this very special molasses brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.
Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. Rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids.
Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is know for preventing high blood pressure, arterial sclerosis, and keeping you calm.
Kokuto molasses brown sugar can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits.
Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and traditional production methods are used. Just seven of the islands grow sugar cane.
To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect sugar to be. It is almost savory, with hints of molasses, earthy tones, and even a rich subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.
It is most often used for savory dishes like noodle soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.
How great is this? Pop some sugar and get healthy!
Shop now for Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island!
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Pecou LiquiCroc Caramel Dragees
these unassuming candies are joy!
Liquicroc Caramel Toffy is a sugar coated chocolate (cool!) with a liquid toffee inside! And even though you know the center is "loose" when you bite in, the reward is better than you can possibly imagine!
There is lots of crunch, (sugar shell?) with the toffee center swirling in around the chocolate to make an entertaining bite that is, well, sophisticated! You will spend some time enjoying it all! One satisfies, two is better!
I love these little candies!
Shop now for Pecou LiquiCroc Caramel Dragees!
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Peppermint Creams
Clean your breath and your mind with these treats!
Perfect Little Peppermints!
"These are addictive. They are the Platonic ideal of the peppermint bite. They taste just like you hope they will."
-- laura
Now my favorite chocolate mints!!
"I try all brands of chocolate covered mints and this is the first time I have tried these. They are now my favorite. They are very fresh and delicious."
-- jacqueline
Shop now for Summerdown Mint Chocolate Peppermint Creams!
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Belazu Beldi Preserved Lemons
Amazing versatility is this lemon!
To make preserved lemons is easy. Salt, lemons, time.
Preserved lemons are a wonderful go-to/add-to a recipe kind of food. Use as a topping, an ingredient or as a taste-changer. Any place you use a lemon you can use a preserved one for more punch and flavor. This intense concentration of flavor is more than a lemon, it is a releaser of flavor in your mouth!
This combination of salt, lemon and time makes a flavor bomb when combined with chicken, for instance, by bringing out the best in your fowl. A bit like sardines, another flavor enhancer bomb, it might not appeal to all your senses right off the bat, but once you incorporate a preserved lemon into your next dish you might just find a new love.
We like the Belazu Beldi Preserved Lemons because they are whole, small, little round globes. Smaller than a golf ball, they have a very thin skin, easy to cut and to chew. As a garnish whole, they look cute and gorgeous, dressing up any dish!
Make your own or try the Belazu Beldi Preserved Lemons. Preserved lemons are the sour, salt, bitter bomb!
Shop now for Belazu Beldi Preserved Lemons here!
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Florian Candied Cherries
from The Confiserie Florian du Vieux Nice, France
The process of candying fruit is time consuming and nerve-wracking; what with making sure the sugar concentration, times, and temperatures are all correct -- not to mention the quality of the fruit.
Candying cherries for baking is even more complicated since that beautiful red color is very fragile, and can be quickly damaged by heat.
Florian Cherries are made from premium quality fruit and no coating is used after the candying process so that optimum moist texture and natural fruit crunch are achieved.
These gorgeous, candied red cherries are packaged immediately to retain their full flavor. They are of the Bigarreaux variety, and these baking cherries are perfect for a whole host of applications.
Use these candied cherries whole, or cut them in half for cookies and cakes. Can you imagine fruitcake without some bright red candied cherries?
Shop now for Florian Candied Cherries!
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This Week's Recipes |
Muscovado & Mustard Dressing Recipe
Gather your ingredients, whisk them together and you're ready to eat! Simple it maybe, but this dressing adds complex - and irresistible - flavor to any dish!
Honey and Katz Apple Cider Vinaigrette Recipe
Walnut oil and cider vinegar are a natural pair and they are taken to new heights by the citrus honey. This honey apple cider vinegar dressing is particularly good over salads of hearty or bitter Spring greens. Try it on a combination of watercress, mache, arugula, and radicchio with some chunks of caramelized apple and toasted walnuts as a garnish - with these hearty greens, I would use La Tourangelle Roasted Walnut Oil, but if you are using it for lighter greens I would use the Maneyrol Lightly Roasted Black Walnut Oil from France.
Almond Pound Cake Recipe
Simple to make, it is delightful to share. Using the best ingredients you can find, adds up to a great cake.
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Give the Gift of Love through Food
