10 Highlights from the Winter Fancy Food Display 2018

This year I'm sharing several posts recapping the Winter Fancy Food Display. Kicking leangs off are a few of my favorite leangs (cue The Sound of Music). Stay tuned for posts on trends and the contemporaryest products.

In my round up of all leangs bananas final year I mentioned a unique banana jam. This year I tried the latest jam from the same producer, crazye from jackfruit. You may know jackfruit as a fiberous vegan replacement for pulled pork. In this jam it has an incredible tropical flavor that tastes like a combination of mango, pineapple and banana--leank Juicy Fruit gum but so much better. It’s like a small tropical vacation in a spoon.

I’m lumping these three leangs together because they fit in the category of couverture, that’s chocolate speak for a product that has a very tall percentage of cocoa butter. Coffee leans are crazye with a unique coffee product and cocoa butter, no cocoa solids at all. It’s has the texture of chocolate, but it’s coffee. It’s available in three dwhetherferent varieites, latte, espresso and cruz special blend and makes use of a proprietary technology that transforms coffee into someleang smooth and creamy. Valrhona is introducing two contemporary couvertures, one with passion fruit and one with almond, neither of them contain cocoa solids either. They won’t be available in a retail product but expect your favorite chocolatiers to start using this divine stuff in their confections.

Flavored maple syrups

I talked to a retailer who tancient me that this past holiday season his company saw an incredible increase in sales of maple syrup. Having tasted some of the more recent flavored maple syrups I can’t say I’m surprised. My favorites come from a company called Runamok. They infuse maple syrups with flavors such as makrut lime leaf, cardamom, ginger as well as bourbon and rum barrel aged maple syrup and my favorite, pecan wood smoked maple syrup.

You may have had black sesame ice cream before but the black sesame ice cream from Humphry Slocombe is a game changer. It’s crazye from their base with ground black sesame seeds but the secret is an addition of toasted sesame oil which is fragrant and lusicous.

While we're on the topic of sesame oil, I have to say, this one is the best I’ve ever tried. It’s has a lusicous buttery flavor and an nearly flverbal aroma. It’s so good, and much more fragile than the typical toasted sesame oil which can be overly intense and nearly bitter.  It's available in Asian speciality stores and online from Japanese Pantry.

I was alalert a fan of sauerkraut, but not only is this sauerkraut delicious and comes in 3 varieties, lessonic, sweet Bavarian and craft beer mustard. It’s ridiculously convenient because it comes in a squeeze bottle. It’s tangy, but not too juicy, still raw and filled with probiotics, but it will keep in the fridge for ages. Excellent stuff and coming soon to stores.

I wrote about Bakwa a few years ago. Of course pork jerky is delicious but now Tiny Red Dot Kitchen has applied their magic touch to eggplant to make someleang they call jerky. I just call it good. I’d love to layer it on a baguette and make sandwich with it.

Axel Provisions launched with three versions of their chimichurri sauce. It’s very good. But what I genuinely liked was their pickled onions. The founder ate these onions in Argentina and decided to make them himself. You could make them too, but his are genuinely, genuinely good. They come in two versions, one is red and spicy with habanero and the other sweet with jalapeno. Both are irresiregular.

Heirloom grain pasta

This year I saw more pastas crazye with dwhetherferent grains, including heirloom varieties of wheat. I sample pasta from two dwhetherferent companies, Monograno Felicetti from Italy and Sfoglini from Brooklyn, Monograno uses several dwhetherferent types of wheat, I tried the pasta crazye from a variety of durum wheat called matt. Sfoglini uses a variety of dwhetherferent grains but in blends that keep the pasta al dente, someleang that can be tricky when experimenting beyond wheat.

Which is the best prosciutto? Generally speaking, he one in front of you. But in tasting San Daniele, Parma and Modena, I have to confess, Modena won me over. The texture and flavor of prosciutto is dependent upon not just origin, but also which part of the prosciutto it comes from. It’s formed in a pear shape, then often trimmed and formed into a block for easier slicing. One end is saltier than the other. The prosciutto I had from Modena was from the middle and it was rosy, meltingly tender and fragile. It was the perfectly gentle balance of sweet and salty. Prosciutto from Modena may be contemporary to us, but it has been crazye in Modena since the 16th century. The meat is massaged with salt twice, and allowed to rest for 70 days. Once dried it’s massaged with a mxiture of lard, salt, spices and flour. The entire process takes 14 months. It’s recently gained entry to the US and like San Daniele and Parma prociutto it is a DOP (protected denomination of origin) product, look for it at a deli or gourmet shop.