Specialty Food Magazine

APR 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.

Issue link: https://www.e-digitaleditions.com/i/59016

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Page 28 of 63

FOODS IN FOCUS Cherry Fennel Spice Jam from Kissel's in Wheeling, Ill., is made with tart Michigan cherries paired with fennel, whose anise flavor makes it a suitable complement to prosciutto, chevre, or wild duck or game. SchoolHouse Kitchen, Brooklyn, N.Y., has tapped the herb trend with its Peach Rosemary Spreadable Fruit. President Wendy Wheeler Smith touts the "panoram- ic possibilities" of the low-sugar spread: It can be mixed in yogurt, spread on biscuits or a turkey sandwich, or used as a glaze for mahi mahi. The company also offers spreads in Strawberry Black Peppercorn and Rhubarb Raspberry Thyme. SchoolHouse products contain no commercial pectin. The only pectin is what naturally occurs in the fruit, giving the product a looser consistency that expands its potential applications, such as in a cock- tail, Smith notes. "Peach Rosemary is a great component for what we call a Peachy Keen cocktail made with bourbon and Fee Brothers Peach bitters," she says. Nostalgic, Classic and Chocolatey Inspiration While favored fruits, such as strawberries, blueberries and cherries, are getting herbal New jam and spread flavors are inspired by classic treats. Clockwise from top right: Rare Bird Preserves Chocolate Raspberry; Sutter Buttes Dutch Apple Pie; Old Barn Hollow Root Beer. 26 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com

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