Specialty Food Magazine

JUL-AUG 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/68592

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Page 147 of 207

pomegranate balsamic makes this jam a perfect pairing with cream cheese and crackers as an appetizer; a great glaze for lamb, chicken or pork loin; and a delectable dipping sauce for chicken wings and flautas. miglioregourmet.com O Olive Oil O Fig Balsamic Vinegar. O Fig Balsamic is the most recent addition to the collection of aged California bal- samic vinegars, using California-grown mission figs. The vinegar is handcrafted in small batches and aged in oak barrels in the heart of Napa Valley. The result is a rich, sweet, round and smooth flavor. Try brushed on grilled chicken with rosemary and black pepper, added to vinai- grettes and sauces, or for a sweeter application, drizzle over fresh strawberries or pears. ooliveoil.com O Fig Balsamic Vinegar is aged in oak barrels in the heart of Napa Valley. The result is a rich, sweet, round and smooth flavor. PreGel America Fig Arabeschi. Fig Arabeschi is a rich sauce loaded with sun-drenched Mediterranean figs that is fitting for both sweet and savory dishes. With a smooth consistency and intense fig flavor, Fig Arabeschi, made by Italian-based specialty dessert ingredient manufacturer and distributor PreGel, is also delicious as a pastry filling or as a topper on gelato and ice cream. Suggested recipes—such as baked brie en croute with fig and walnut— from the company's corporate pastry chef, Frederic Monti, are available on PreGel's website. pregelamerica.com Stonewall Kitchen Fig & Walnut Butter. Fruit butters are the underdogs of the spreads category, with many consumers not quite understanding how to use them. Educate and convert shoppers with this Fig & Walnut Butter from Stonewall Kitchen. Pairing sweet figs and hearty walnuts, this gluten-free spread complements cakes and pastries as well as savory foods, such as atop a crusty baguette with a sprinkling of blue cheese. And with a reputation like Stonewall's, this figgy spread is MORE FIG PRODUCTS American Roland Food Corp. (kodata figs) B.R. Cohn Olive Oil Co. (fig balsamic vinegar) Boat Street Pickles (pickled figs) The Gracious Gourmet (chutney) Harvest Song (preserves) Miguel & Valentino—Scout Marketing (cheese accompaniments) Mt. Vikos Inc. (condiments) Sahale Snacks (nut and dried-fruit blends) Sonoma Syrup Co. Inc. (syrup and cheese drizzlers) Valley Fig Growers (dried figs) The Virginia Chutney Company LLC (chutney and pepper jelly) Find these producers and more products at specialtyfood.com/onlinehighlights. sure to fly off the shelves. More suggested uses and recipes, from Fig Bruschetta to Fig and Walnut Butter Tart, are available on the company's website. stonewallkitchen.com Terrapin Ridge Strawberry Fig Jam. This jam blends complementary flavors of fig and strawberries with a touch of orange zest. Try the all-natural jam with brie or goat cheese or as a finishing sauce on pork tenderloin. With a reputation for innovation and creativ- ity, Terrapin Ridge's product line includes an extensive array of dips, dressings, jams, jellies, mustards, sauces and sweet toppings. terrapinridge.com Wildly Delicious Fine Foods Fig Pear with Orange Fruit Compote. This French compote from Petite Maison blends the trio of Calimyrna, mission and Conadria figs with firm Bartlett pears and a hint of sweet orange. Uses for this thick-bodied com- pote are numerous: Pair with baked chevre, Asiago, salami, prosciutto or as a condiment with pork tenderloin, roasted chicken or duck. Also try Wildly Delicious's Apple Fig and Walnut Compote, great for cheeses hard or soft. wildlydelicious.com |SFM| Leska Tomash is a freelance writer based in Portland, Maine. JULY/AUGUST 2012 125 PHOTO: STONEWALL KITCHEN

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