Tasty Holiday Gifts
Still looking for the perfect something for your favorite someone? Here are a few delicious options worth considering, each of which I recently had a chance to sample.
Category Archives: New Products
Cabernet Wine — In Flour
You can find flour milled from most any grain these days.
Now, you also can find flour with red wine in it. Cabernet Sauvignon, to be exact.
Earlier this year, when I was strolling through the Tyler Florence Shop in Napa, I spied bags of Cabernet Wine Flour and Cabernet Cocoa Powder, both of which I just had to buy. After all, it’s pretty hard to resist their striking reddish-brown hues.
They’re made by Marche Noir Foods of Irvine, CA. The wine flour is made from the pomace (skins) of Cabernet Sauvignon grapes after they are crushed. The skins are dried, then milled into a powder, which apparently is high in iron, fiber and Resveratrol (a natural anti-oxidant). The Cabernet Cocoa Powder is just dark cocoa powder mixed with the Cabernet Wine Flour.
A 10-ounce bag of the Cabernet Wine Flour was $14.95 at the store; a 10-ounce bag of the Cabernet Cocoa Powder was $9.95.
I couldn’t wait to try baking with them. The Marche Noir Web site is a good place to start for recipes. I zeroed in on the one for “Cabernet Velvet Cupcakes with Ganache Glaze,” which incorporates both the wine flour and cocoa powder. The recipe also calls for red food coloring, but I left that out.
Spunky Barbecue Sauces and Rubs & A Food Gal Giveaway
Chef Sarah Burchard knows her meat — and what goes well on top of it.
After all, for three years, she worked at Perbacco, then Barbacco, both in San Francisco, where she regularly broke down whole animals to make the fabulous house-made salumi. She left her position as chef de cuisine at that latter restaurant earlier this year to start her own San Francisco company, S&S Brand, with boyfriend and fellow chef, Spencer O’Meara, who’s no stranger to grilling and smoking meats.
They’re now selling their three specialty barbecue sauces (St. Louis Style, Tennessee Style, and Carolina Style), as well as six rubs (BBQ Spice, 4 Peppercorn, Fish Rub, Jerk Rub, Poultry Rub, and Ranch Rub).
Recently, I had a chance to try some samples. The BBQ Spice and the 4 Peppercorn both livened up grilled pork loins. I especially liked the Szechuan peppercorns in the latter rub, which added a subtle palate tingle.
The barbecue sauces are what really steal the show, though. Not that barbecue sauces are ever wimpy, but these are major attention-getters. With their powerhouse of tang and spice, these sauces are assertive and sassy. In fact, if you drizzle these on meat that you’ve smeared the rubs on, you probably won’t even taste the rubs. The Tennessee Style sauce, full of mustard and onions, is sharp and piquant. The St. Louis Style, redolent of molasses, cumin and coriander, is smokier and sweeter.
The sauces contain high fructose corn syrup because of the addition of Heinz Ketchup. But Burchard and O’Meara are in the process of switching to organic ketchup, so the sauces will be made with sugar in the near future.
The sauces are $8 each for a 12-ounce jar; the rubs are $7 each for a 2-ounce tin.
Contest: One lucky Food Gal reader will get a chance to try an S&S Brand Combo Pack, which includes all three barbecue sauces and all six rubs. It’s a $57 value. Contest, open only to those in the continental United States, will run through midnight PST Dec. 10. The winner will be announced Dec. 12.
How to win?
Hawaii Part 3: A Tale of Two Very Different Farmers
HONOLULU, OAHU and KONA, HAWAII — Ken Love has had a multitude of careers in one lifetime: Associated Press photographer, Chicago Sun-Times restaurant reviewer and Tokyo culinary student.
But it is as a farmer on the Big Island that he is perhaps most happiest.
I can’t help but get that feeling as Love, a big bear of a man with a desert dry sense of humor, showed me around a five-acre plot of wild Eden on a friend’s property that he looks after. I had a chance to meet Love, president of the Hawaii Tropical Fruit Growers Corp., on my recent trip to Hawaii, courtesy of Hawaii Visitors and Convention Bureau.
A specialist in tropical fruit horticulture, he’s also quite the activist, rallying for the Big Island to feature home-grown fruit and veggies in school lunches rather than the rock-hard peaches and tasteless imported apples that often end up on cafeteria trays instead.
He’s also about to become a film star. Love recently filmed a documentary with actor Bill Pullman, who happens to be a fruit activist, himself. (Who knew?) The film, “The Fruit Hunters,” is based on the book of the same name by Adam Leith Gollner. It looks at the diversity of fruit in the world, as well as folks who become almost fanatically passionate about fruit. The movie is expected to be released by the end of next year.
On this quiet afternoon, as we thread our way through this lush five-acre spot, Love stops every few steps to point with pride to a tree or bush, and to pick something amazing for me to taste. It’s a veritable fruit smorgasbord before my eyes.
Brazilian Snacks Make Entertaining Easy
Looking for an easy, last-minute appetizer or fun finger-food for the holidays?
Look no further than Los Gatos-based Mani Pao de Queijo (pown-deh-kay-zho) snack breads.
These airy little rolls, no bigger than a ping-pong ball, come frozen and ready to be baked in a hot oven for 25 minutes
They emerge crisp and golden on the outside, with a texture akin to a sturdier version of a chou pastry for cream puffs or gougeres.
They’re fairly addicting to eat warm, especially with their subtle cheesy flavor, thanks to cotija and parmesan.
They’re made from yuca root flour, making them gluten-free, too.
There’s also a jalapeno version for a little more kick.