Spring break has come and gone and summer is just around the corner. If you’re anything like us that means you’re already strategizing how to get swimsuit ready to cruise the lake while looking great!
As our global awareness grows so does the need to accommodate all types of diets. Whether you choose a diet for trend, socio-economic reasons, or health, specialty diets are becoming increasingly more popular. A growing trend in our world today is the Gluten Free Diet. More and more Americans are finding that they are gluten intolerant. In fact, did you know that on average, 1 in every 133 Americans is diagnosed with celiac disease and must avoid foods containing barley, rye, triticale and wheat.
As a result, food establishments have to become more accommodating to the requests of their customers. Fortunately, it is possible to find tasty dishes and knowledgeable personnel to navigate menus and still keep kosher. At Gourmet Productions we like to have food options for everyone. For those wondering if it’s possible to have your pie and eat it to? The answer is YES! It sure is.
Gluten Free Apple Almond Cream Tart
Gluten Free Flour Blend
2C Rice Flour
2/3C Potato Starch
1/3C Tapioca Flour
¼ t Xantham Gum
Mix all ingredients thoroughly.
2 ¼ C Gluten Free Flour Blend
¼ t Baking Powder
¾ C Butter
1T Cider Vinegar
7T Cold Water
Pulse flour, salt, baking powder & butter in a food processor until the consistency resembles cornmeal. Mix vinegar and water together and then blend into flour mixture. Press into a tart pan and place in freezer for 15 minutes. Bake at 350 degrees for 15 minutes. (The crust will only partially be baked)
1C Ground Almond
½ C Sugar
2T GF Flour Blend
Blend ground almond, sugar and flour in food processor until fine. Add butter and cream together. Add eggs, one at a time and vanilla. Mix until well blended then spoon into partially baked tart shell.
Slice two apples and toss with 1t lemon juice. Arrange apple slices atop the almond cream, making a pattern of your choice. Bake at 350 degrees for 20 minutes or until a light golden color forms on the almond cream.
Cool to room temperature. Drizzle with caramel and top with toasted sliced almonds.
Cultural and ethnic flavors are more admired in kitchens across America this year. The shift in our population reflects our craving for diversity in cuisines. Chefs are subtly, as well as boldly, expanding their menus and skills, to incorporate ingredients and products from allover the globe.
So many of the traditional favorites are now being made locally, right here at home! Not only have we seen a rise in Asian fusion, but dishes from Brazil, Argentina and Peru are also beginning to mainstream. Watch for farmstead cheeses, Asian comfort foods such ramen noodles & dumplings, as well as Latino flavors and Scandinavian twists.
One of our favorite ethnically inspired dish is the Thai Lemongrass Chicken Skewers. Stop in to Gourmet Products this week and grab a few for dinner, or if you are feeling really adventures, see our recipe below to re-create them yourself!
Thai Lemongrass Chicken Skewers
2 ½ lbs Boneless, Skinless Chicken Thigh Meat, cut into ½ in cubes
2 T Finely chopped Lemongrass (only use the bottom third of stalk)
1 t Chopped Shallot
1 t Ground Turmeric
¼ C Lime Juice
¼ C Soy Sauce
¼ C Mirin (sweet rice wine)
1 T Fish Sauce
2 T Olive Oil
2 T Brown Sugar
2 T Cilantro
Soak 10, 10-inch bamboo skewers in water for an hour.
Marinate chicken in the lemongrass, shallot, turmeric, lime juice, soy sauce, mirin, fish sauce and olive oil for 45 minutes to 1 hour.
Skewer the chicken on the skewers, reserving the marinade as you go.
Place reserved marinade in a saucepan, add the brown sugar and bring to a boil. Lower temperature to a simmer and reduce marinade until thickened into a loose syrup.
Grill chicken and finish in the oven until done. Brush the chicken with the reduced marinade. Allow to cool slightly, top with the chopped cilantro and serve!
Serves: 8-10 Skewers
Lemons just might be the most commonly used flavoring ingredient (after salt and pepper) in all cooking. You find lemons in salads, main courses and desserts. They are used in baking, drink making, and barbequing. Ultimately, their light fresh tart flavor and bright aroma enliven just about everything.
Snacks as meals and smaller portions seem to be gracing menus and grocery stores everywhere. With more companies introducing pre-portioned foods in appropriate sizes and restaurants offering smaller plate options, this rising trend is a little like grazing on the foods you love, but with the emphasis on individual portion sizes.
Whether fried, roasted, boiled, steamed, or served raw with the perfect dip, veggies stay strong in the ring this year, helping us maintain our weight and keeping our bodies happy and healthy.
Break cauliflower head into florets. Toss in 1/3 cups olive oil, place on baking sheet and bake at 350 degrees until cauliflower is lightly brown and cooked through.
Toss croutons with 2 tablespoons olive oil and bake at 350 degrees until golden brown.
Add lemon juice, garlic and salt and pepper in a small bowl. Whisk in 1 tablespoon olive oil slowly to prepare your vinaigrette.
Place roasted cauliflower, toasted croutons and parmesan in a large bowl. Pour vinaigrette over and toss. Garnish with chives.
We are so excited to start sharing the ins and outs of what’s hot this year in food. To kick off our list of the Top 8 Food Trends of 2013, we are dedicating our first post to dishes that have everything to do with -- PICKLING!