Food, Glorious (& Fancy), Food

Cake Pops were on parade at the
2012 Fancy Food Show 

The San Francisco Fancy Food Show has ended and now back in New York I am digging through the napkin notes, copious samples and digital images. Here’s a roundup of what got my attention:

Cake Pops are poppin’ up everywhere. I stopped by CHRONICLE BOOKS and Peter told me that they’ve now officially sold a zillion copies of the beautiful BAKERELLA book. Pops at the show seemed to lack Bakerella's attention to detail and as I discussed with one maker/baker/manufacturer no one can quite figure out how to make and then ship them…but those little chocolate coated cake balls on a stick still seem sweeter than ever.

Old world wood molds from Gingerhaus
for cookies and pressed sugar

I am sucker for a vintage confectionery mold be it for cookies, chocolate or candy and GINGERHAUS, maker of cookie molds has something VERY special happening. Check out their cookie presses, rolling pins and house kits. Maybe they can resuscitate the lost arts of pastilage and springerle.

A few companies were serving up ground chocolate or cacao as a coffee alternative. Tasty, “healthy” and with very little caffeine, this robust drink is how it was enjoyed in Aztec times. I tried World Berries CACAO BREW  (Crio Brü and Choffy are brethren) it was made using a French Press and I was very pleased with the simplicity of the concept and the taste.

Kelly's Kitchen fudge made with
Havarti cheese and chocolate. 

I went gaga for KELLY’S KITCHEN Chocolate Cheese Fudge. Made with Wisconsin Havarti, Kelly’s soft cheese “fudge” was both familiar and totally unique.

Indulge in Bequet's best

BEQUET Caramels was happy to offer me butterscotch, espresso and pomegranate along with other top-notch and award-winning varieties.

Coconut water is still very happening but what about the coco culinary off shoots like JJ's COCOMEL'S? Made with coconut milk and organic sugars they are vegan and produced in small batches. The coco-concept came to JJ in a dream, and they are indeed dreamy. 

Almond Water from VICTORIA'S KITCHEN was amazingly tasty and refreshing. This subtle beverage will start to show up on cocktail menus. In fact, I encouraged Jordan Mackay, while we were bellied up at BAR TARTINE, to give a try.

An amazing array of confections and chocolates
can be found at Bi-Rite in the Mission

Of course, if you are in San Francisco and did not get to the show you can always stop by the best little neighborhood market in the West. Go to  Bi-Rite market to see all the freshest and greatest in local food and sweets. Enjoy!

Happy New Year

Our flock of owl Cake Pops inspired
by Bakerella's dipped darlings

We've been busy making more cake pops for the New Year. This time we attempted Owls. We used candy necklace "beads" for the eyes and found that chocolate chips were perfect little "wings". Little gummies were used for the "beak" and snowflake sprinkles for the "feet". They were loads of fun and with a marblecake center, pretty tasty. In fact, all 40 or so are only alive now in our Owl Cake Pop dreams.

1928 advertising booklet for
MY-T-FINE  Desserts

Also on our list of things to keep us busy is puddings. It's a new obsession and thus far we've made Blancmange, Corn Pudding, Toffee Pudding, Spiced Rice Pudding, and Trifle from our vintage recipe books. Coming up, Figgy. 


Also, we are enjoying a new office on 21st Street here in Manhattan. If you are in the Flatiron district please call for a visit!

The possibilities of puddings are endless. 
We've been making them savory, stacked, 
sweet and supple.

Lastly, another nostalgic candy article ran in a NJ newspaper. Check it out, Happy New Year and stay sweet!

Candybars Circa 1979

Here's a wonderful display of .25 cent candy bars. This vintage black and white photo is dated 1979. It's found a new home in the Kimmerle Candy Collection.

In '79 Reese's Pieces (right corner) were brand new on the market. They would go on to gain massive popularity when they were prominently featured in the 1982 movie, E.T. The Extra Terrestrial.
Enjoy!

Beth’s Chocolate and Candy Trends for 2012

From Bond Street Chocolate's
Devine Collection

1.             Odd Ingredients: Bold flavors and ingredients are back. Watch for unique combinations of herbs and spices, like lavender-pepper along with tropical ingredients like lemongrass and ginger. Some companies are employing seaweed as a gelatin or salt enhancer. These intense flavor solutions are handy when compensating for lower salt, fat and sugar levels.

2.              The Ultimate: While sensible shopping is still very much in vogue increasingly consumers will indulge in “the ultimate”. Expect confectionery items made with over the top ingredients like 24k gold dust served in decadent packaging. These are not just pricy treats these are products that make a statement. Confections are seen as an affordable and somewhat practical edible luxury, so consumers will be willing to splurge on these premium treats in place of big-ticket items.

Raw from
www.righteouslyrawchocolate.com

3.              Raw: Concerned about over processing consumers want not just under processed but naked and raw. They are looking for ingredients as they were meant to taste. Just picked and fresh isn’t just talk, it is a lifestyle.

4.             Chain Reaction: More people want to make confectionery and dessert with products they know. Practicing extreme “artisan”, they are acquainted with everyone along the food chain, from the producer to the farmer and they claim it on their packages or websites. Ingredient origins will be linked to quality--makers and consumers both will continue to ask where their food comes from and seek out locally sourced ingredients.

5.              Grab a Toque: Many consumers are raising their social status through their knowledge of store locations and pictures of food. Cooking and eating treats have become social events through twitter and blogs. It’s also easier to take and post your own “how-to” video on line allowing everyone access to being a food star.

6.              "Scandy": Americans enjoy the petite size and natural ingredients in Scandinavian treats. You'll see more licorice and sweets with infused with cardamom. Scandinavian sweets 

7.               Breakfast: Customers love breakfast and the theme showing up is sweets inspired by waffles, butter, maple syrup and French toast.

Opportunity alert...more juice candy!

8.             Juice Candy and Chocolate: Juice bars are cropping up everywhere. Starbucks recently bought Evolution Fresh, a super-premium juice maker with a growing presence in grocery stores. Expect more juice related snack items and juice sweetened treats to supply juice bar counters and to-go areas.

9.             Free-From: Gluten-free snacks and products designed for consumers with food allergies will continue to be hot. More consumers will also opt to cut out gluten and dairy ingredients simply for health reasons. Watch for great whole grains like quinoa to show up in candy and granola bars. More and more confectionery products will claim gluten-, dairy-, soy- and nut-free in a niche that is sure to grow.

10.          Mediterranean Sweets: A growing interest in eating healthy, vegetarian, and ethnic foods are among the factors in Mediterranean flavored or inspired sweets. Watch for an increase in pistachio, honey, pomegranate, olive and olive oil in chocolates and confections.