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GOURMET NEWS OCTOBER 2014 SEASONING & SPICES 1 9 MarDona Specialty Foods Introduces Spicy Spinach Dip MarDona Specialty Foods Ltd. has be- come known for its exotic and very differ- ent products. With that in mind, the company created its Spicy Spinach Dip. This is a blend of spinach, some artichoke and spices, all blended together to make a great spicy dip that is also healthy and low calorie. Use MarDona Spicy Spinach Dip straight from the jar, mix it with pasta, or, for a real dip treat, mix it with Velveeta Cheese and make a cheesy and spicy spinach dip. For a cooler taste in dip, blend the product with sour cream, and make a cold spicy dip. Mar- Dona Spicy Spinach Dip is also a great mac- aroni and cheese addition. Use it to make spicy spinach mac & cheese. Visit the company's web- site to see the recipe. MarDona Specialty Foods is proud to present this product for your enjoyment. Call 855.OIL.SPRAY for more information, or visit the company online at www.truffleoils andmore.com or www.mardonausa.com. Mieli Thun Monofloral Honeys: The Perfect Cheeseboard Accompaniment By nomadic beekeeper Andrea Paternoster The amazing variety of Mieli Thun monofloral honeys is perfect for pair- ing with cheeses of differ- ent flavors and textures. Although cheese and honey have their own prestigious identities and can stand alone, there exists a tradition of unit- ing these two products of nature. And like all things that require measure and equilibrium, certain prin- ciples apply. In general, a delicate cheese calls for a stronger full-bodied honey. For example, fir tree honeydew honey with a dark amber color and complex notes of malt pairs nicely with a fresh ricotta or goat cheese. The floral acacia honey is a much better match for the pungency of a Gor- gonzola. A sweeter Parmi- giano Reggiano or grana will pair nicely with a more bitter chestnut honey. Fresh honeys such as apple or orange com- plement a pecorino. The in- tense aroma of eucalyptus or thyme honey will balance a saltier cheese such as Greek feta. And the more pungent dandelion honey pairs nicely with a robiola. Enjoy your pairings by first preparing the palate with the honey and then follow with the cheese. The possibilities are limitless when given the variety offered by Mieli Thun Monofloral Honeys. Award Winning Condiments from Uncle Bunk's Make this the year you introduce your cus- tomers to Uncle Bunk's and their excep- tional condiments. Uncle Bunk's Mustard Relish, Rustic Pepper Sauce and 14 Day Sweet Pickles are handcrafted in small batches, using locally-grown produce and old-fashioned Appalachian recipes. Uncle Bunk's has won numerous awards for its products. The company was recently voted WV Living Magazine's "2013 Made in WV Award" winner for out- standing Food & Drink. The company's Mustard Relish was a 2011 sofi™ Silver fi- nalist. And it won the condiment category at the 2013 Hot Pepper Awards. Uncle Bunk's award-winning Mustard Relish is a sweet, hot mustard that gets its kick from a mix of eight peppers. It will spice up anything you put it on. In addi- tion, the company turns up the flame with its Rustic Pepper Sauce. Not a spicy ketchup or salsa, this secret family recipe has a unique and zesty taste that makes it a multiple award winner that includes Fiery Food Challenge, Hot Pepper and Scovie wins. Both the Mustard Relish and Rustic Pepper Sauce are available in 9-ounce and 14-ounce sizes and in medium or hot heat levels. Featured in Country Living, Uncle Bunk's crisp and crunchy 14 Day Sweet Pickles add a sweet and peppery flavor to any relish tray. Made with the com- pany's 100-year-old family recipe, they are available in 9-ounce and 17.5-ounce sizes. Fiery 14 Day Hot Sweet Pickles are a 2013 Fiery Food Challenge, Scovie and Hot Pepper Award winner. Available in a 17.5-ounce size, these hot pickles are the best around. For more information on wholesale orders, visit www.unclebunks.com, email bunk@unclebunks.com, or call 304.652.1920.