FOODS IN FOCUS Multifunctional Flavors
Much of the growth in dessert toppings comes from uncommon applications. Consumers are becoming more adept at using products in unconventional ways, but there is great opportunity for educating customers about the use of dessert sauces. "There are many applications with dessert sauces and toppings that are not immedi- ately apparent to the consumer, like adding a teaspoon of caramel sauce to sweeten up a morning cup of coffee or some plain yogurt," says Fortino Godinez, general manager of Hubbell & Hudson Market & Bistro, The Woodlands, Texas. Meats and cheeses are among surpris-
ingly pleasing canvases for the latest dessert sauces. Michelle Lewis, owner and creator of Spoonable LLC, Brooklyn, N.Y., has designed Peppered Orange Caramel Sauce,
which contains freshly grated orange zest, freshly ground Tellicherry pepper and hints of organic mandarin orange extract. The peppery citrus
Grilled ribs gain dimension with Spoonable's Peppered Orange Caramel Sauce.
sweetness entwined with
rich caramel makes this sauce a comple- mentary application for many dishes, but especially grilled ribs, Lewis notes. Java & Co. coffee-infused syrups, made from fresh roasted coffee beans with no added corn syrup, can heighten proteins as well. "They are syrups made from coffee but are defi- nitely not just for coffee," says owner Jamie Knoll. For example, Java Nut, a hazelnut- coffee infusion, is great for glazing ham or baby back ribs. Dessert sauces with cheese is an up-
and-coming match. Spoonable's Lavender Caramel—which Lewis calls a "love it or hate it" flavor—while excellent atop vanilla ice cream or as a glaze for lamb, pairs well
with goat cheeses. Classic Salty Caramel, Lewis adds, pairs particularly well with Vermont Creamery's Cremont cheese, an aged cow's milk and goat's milk blend. At Lucy's Whey, a farmstead and artisanal
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