Specialty Food Magazine

JAN-FEB 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 98 of 159

PRODUCT ROUNDUP Pic caption and pic caption italic Easy as Pie BY EVA MESZAROS W hether prepared from scratch or just assembled and baked, few things are as comfort- ing as pie. Specialty foods offer an array of products that let home bakers choose just how much time and energy they want to commit—with delectable results whatever the effort. Here are 10 products to consider: Calhoun Bend Mill Dessert Mixes: One of the best things about pie is its versatility; with the same ingredients, home bakers can make cobblers, crisps, crumbles or galettes. These Southern-style dessert mixes can be made into any variation—just add fresh, canned or frozen fruit. Choose from Peach Cobbler, Apple Crisp, Cherry Crunch, Pecan Pie and Strawberry Pie. They also make a great ice-cream or fruit-salad topper. calhounbendmill.com Chukar Cherries Cherry Fruit Fillings: Cherry-pie lovers can rejoice at this collection of fillings that spotlight the rich, deep-red fruit. Chukar Cherries carries a wide array of fruits, nuts and chocolates, but its humble beginnings were in a cherry orchard in the Pacific Northwest. These fillings—avail- able in Triple Cherry, Cherry Blueberry, Cherry Peach, and summer favorite Sour Cherry—use a blend of whole, pitted Bing, Ranier and/or tart cherries. chukar.com JANUARY/FEBRUARY 2012 97 PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY LESLIE ORLANDINI; PROPS STYLED BY FRAN MATALON-DEGNI

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