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Gourmet Goodies GOURMET GOODIES 2 0 KITCHENWARE NEWS & HOUSEWARES REVIEW n NOVEMBER 2015 n www.kitchenwarenews.com Gourmet Goodies BY RICHARD THOMPSON A variety of ready-to-use Indian cooking sauces are on the market and consumers are embracing the spicier and more ethnic flavors when choosing what to bring to the table. The increasingly diverse population of American consumers looking for more culturally authentic products has brought attention to Indian cuisine for its rich and complex flavor, says Ankica Runac, Brand Manager of Patak's, the original authentic Indian brand. Patak's line of Butter Chicken, Korma and Tikka Masala are the company's top selling sauces, giving an Indian kick to any kind of dish – chicken, beef, vegetable or just pasta. The Butter Chicken is made with smoked paprika and has a mild, yet rich flavor that is a friendly introduction to those who are new to Indian foods or might have a low heat tolerance. Already very popular in the UK and Australia, and seeing growing interest in the United States, are Tikka Masala and Korma. The Korma, which is a coconut blend with ginger and cilantro, is suited for those familiar with Indian cuisine while the Tikka Masala, which comes in both Hot & Spicy and regular, has a creamy tomato texture and versatile spice blend for those wanting a little heat. Beers partner perfectly with Tikka Masala while those eating Korma may prefer wines from the Alsace region of France. Marking it's 30th year, Neera's Cinnabar Specialty Foods continues to produce its proprietary blend of premiere chutneys, marinades and curry sauces for adventurous eaters. The Vindaloo Curry Sauce, a sweet and sour tamarind-laced sauce that blends well with spicy meat and vegetable curries, was inspired by cooking from southern India and is perfect for those looking for a tomato and tamarind flavor. Indian Sauces Bring Heat to the Table The Spicy Tamarind Dipping Sauce is another tamarind featured option with complex undertones of brown sugar, chipotle peppers and cumin, and goes well with shrimp, chicken and beef. "It's amazing on steaks," says Alana Morrison, Owner and Manager of Neera's Cinnabar Specialty Foods, "At home, we've replaced our other steak sauces with it." Another company that is influenced heavily by southern Indian cuisine is Maya Kaimal, whose line of curries and sauces are made with a premium approach for a gourmet feel. "We reflect the home-style method of cooking, allowing ingredients in the products to accentuate flavors," says Maya Kaimal, Founder and Creative Director of Maya Kaimal. Maya Kaimal's Tikka Masala took time to find the right balance, according to Kaimal. Considered a "gateway" curry, it contains a rich tomato texture with cinnamon, cumin and cloves bringing a savory taste while the brighter flavors of lemon and cilantro pop zestfully. The company's Vindaloo Curry, named by 15th century Portuguese sailors and meaning garlic and vinegar, is a hot curry that balances smooth coconut milk with a splash of vinegar to give it a lot of heat. The refreshing contrast of a lager or pilsner couples perfectly with a Vindaloo dish. The Madras Curry is easily the spiciest sauce, but it isn't made to hit hard on the first bite. Making sure to keep the flavors rich and vibrant, the sauce builds in the mouth with each bite so that it gets warmer and warmer while not masking the flavors in the curry. Maya Kaimal is excited to see the infusion of Indian flavors taking hold and expects a greater adoption in American homes, "We want to see Indian foods finding a place on your plate, even though you're not having a full blown Indian meal." KN BY MICAH CHEEK If you haven't tried sumac before, the flavor can be hard to pin down. The dried and crushed fruit of the sumac plant is described as tart but not sour, and a combination of lemon, tart cherry, and earth flavors. "We have people that come in saying 'Oh I just tried this food, it was sour and so good, it was lemony and complicated…' and we just stand there until they finish and say 'Yeah, that was sumac in there,'" says Anne Milneck, Owner of Red Stick Spice Company. Sumac is a top seller at Red Stick Spice Company partly because "Baton Rouge has this glut of Lebanese and Greek restaurants," says Milneck. Milneck has begun seeing more interest in sumac as more Middle Eastern and Mediterranean restaurants open, and customers try to replicate dishes at home. Traditionally, sumac has been used in a wide variety of Middle Eastern dishes. Salads, roasted meats, bread and rice can all be liberally sprinkled with sumac for an acidic tang. Milneck says, "It's what you'll find sprinkled onto a Greek or Lebanese salad." Safa Najjar Merheb, author of "The Pure Taste of Lebanon From Safa's Kitchen," adds "You can use it with any platter. [It has] a delicious taste, at the same time it's appealing to the eye." A classic pairing is sumac with lamb. The gamey richness of lamb is cut by sumac's tartness. Milneck notes that the spice will perform the same on any gamey meats, such as duck or venison. Sumac can also be used with flavors that traditionally play nicely with lemon. The classic pairing of lemon and fish is reflected in a Turkish fish stew Sumac: An Essential Arabic Spice with sumac, and the spice can be used as a dry rub on chicken. Sumac is also a popular addition to mild sides. "I've also heard about sumac on more bland vegetables like cauliflower," says Milneck. "Some people are doing cauliflower rice and then using sumac in there, which is not so off the wall, because sumac is also used on rice pilaf." Merheb suggests mixing the spice into stuffing for grape leaves, eggplant and squash. A spice blend that depends on sumac is dukkah, an Egyptian condiment that includes crushed nuts, coriander and cumin. Beth Hentkkowski, Content and Social Media Specialist at Spicesinc.com says, "When we first started making it, we ate it by the handful and needed a way to incorporate it into a recipe, so we put it on flatbread and it's really delicious." Flatbreads make a traditional base for another sumac based spice blend, za'atar. This blend is a popular condiment in Arabic cuisine, with wildly varying recipes that all contain sumac, thyme, and sesame seeds. Manakeesh, a traditional Lebanese snack, is made by spreading a paste of za'atar and olive oil onto pita dough before baking. For those trying to integrate sumac into their spice cabinet, Hentkowski suggests beginning with one of the blends that contains sumac, and recommends Spicesinc.com's recipe for Greek chopped salad with za'atar vinegarette. Milneck adds, "I would say salad would be how I start, with a garlicky, full-flavored rich salad dressing. Hit it with the sumac. That brightness and tartness is going to cut through the richness." KN BY RICHARD THOMPSON The holidays are quickly approaching, and specialty confectioners are looking beyond fruit infusions to cater to more exotic tastes in their chocolate lines. According to the National Confectioners Association, while shoppers are drawn to traditional favorites, they continue to look for new and different items. Confectioners haven't been shy to embrace this taste shift and the $79 million dollar market share it represents."You have got to get exotic now," says Jack Epstein, Owner of Chocolate Covered Sweets and Gifts. "This is a global craft chocolate thing now… some of the more exotic inclusions that I've sold have been the bacon bar, Parmesan bar, blue cheese, porcini mushroom bar and paprika bars." The salted caramel and chile infusions that ignited the popularity of flavored chocolates has inspired customers to looks for more unique specialty blends such as the Chocolate Covered Company's Gourmet Chocolate Covered Jalapenos. This gourmet combination comes in sweet peppers or spicy jalapenos and offers a fiery flavor of sweet and spicy. The Mo's Bacon Bar from Vosges Haut Chocolat is infused with applewood-smoked bacon, alderwood-smoked salt and rich milk chocolate, for a campfire aroma that offsets the sweetness of the chocolate. The Super Dark Parmesan-Peppercorn Bar is part of the company's super dark line, containing 72 percent dark chocolate, yet still maintaining a gooey texture. "You know, a lot of surprising things can Chocolate Lovers Choosing Savory Flavors taste great in chocolate. With savory flavors, you can go as far as you'd like, even including umami," says Brad Kintzer, Chief Chocolate Maker at TCHO. Known as the fifth flavor, umami is finding home in chocolate as a savory inclusion, offering a new chocolate- eating experience, says Kintzer. Traditional pairings with chocolate are making a comeback too, according to Kintzer."Maple is a beautiful partner," he says. In addition to maple flavored chocolates, Kintzer has seen bourbon- infused nips come back into favor, this time with less sugar and fewer preservatives."It's chocolate re-calibrated for grown-up tastes," he says. Jacky Recchiuti, Creative Director and Owner of Recchiuti Confections, along with her husband Michael Recchiuti, has brought out a new Shiitake Mushroom Truffle, which has an earthy, sweet flavor. "We want to maintain our relationship with Far West Funghi, our neighbor in the Ferry Building, and their shiitake mushroom. It's not about shock value with these infusions; it's about pairing [the mushroom] with chocolate and finding a nice balance of flavors," says Jacky Recchiuti. Currently, Recchiuti Confections continues to refine its flavor combinations with earthy, smoky hints in its chocolate. The next few months will see the introduction of the company's new line of nougat candies that will be infused with Chinese Five-spice powder, nullifying the traditionally honey notes with a more earthy punch. This line is expected to be launched by the holiday season. KN

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