West Michigan-based Denali Flavors, developers of the legendary Moose Tracks ice cream, will unveil two brand new flavors at the International Dairy Show, held at McCormick Place in Chicago on November 3-6.
Hazelnut Moose Tracks is a rich combination of hazelnut-flavored ice cream, hazelnut-filled mini chocolate cups and loads of world renowned Moose Tracks Fudge. Salty Caramel Caribou features salty toffee-flavored ice cream, with salty caramel-filled mini milk chocolate cups and luscious Denali Salty Caramel Fudge.
Both new flavors will be available for sampling by Dairy Show attendees at booth number 1931.
“Hazelnut Moose Tracks and Salty Caramel Caribou have come to life as a result of some distinct trends we’re seeing not so much in ice cream, but in the dessert category itself,” said Neal Glaeser, President of Denali Flavors. “Moose Tracks Fudge has always been a balance of sweet and salty, and now we’re seeing that trend emerge more widely in cupcakes and snacks. We also see hazelnut growing in popularity, perhaps as a result of the growing specialty coffee beverage trend.”
“We’ll have a prime audience of ice cream industry folks gathered at the International Dairy Show next month so it’s the perfect opportunity to gather some valuable feedback on these new flavors we’re excited to introduce,” added Glaeser,
The Original Moose Tracks ice cream flavor was introduced in the mid-80′s by husband and wife entrepreneurs Wally and June Blume. Since that time it has gone on to become one of the top-selling flavors of premium ice cream in the country. Denali Flavors subsequently developed more than 30 flavors including Bear Claw®, Bear Foot®, Mother Lode®, and Caramel Caribou Moose Tracks.
There’s no need to forego favorite family recipes, even if following a diet. With the right ingredient substitutions, like House Foods Tofu, beloved holiday meals will make the transition flawlessly. House Foods Tofu is highly versatile, easy to cook with, and is ideal for many genres of food. High in protein and nutrient-packed, it’s a health conscious food choice to replace meats, mayonnaise, or cream cheese. Instead of the classically fattening macaroni and cheese side, replace it with House Foods Tofu Mac’n’Cheese. With only 7 grams of fat and 12 grams of protein, it’s an easy swap that the whole family will enjoy!
Tofu Mac ‘n’ Cheese
½ package of House Foods Premium Tofu Firm or Organic Firm, strained
1 box elbow macaroni
3 tablespoons of onions
½ cup Greek yogurt
½ teaspoon salt
1 teaspoon mustard
1 teaspoon butter
1 cup shredded cheddar cheese
pepper to taste
1. Cook and strain macaroni noodles and set aside.
2. Sauté onions in pan until golden brown.
3. Combine all ingredients in blender and puree until smooth.
4. Mix cheese sauce and macaroni noodles in a large pot over low heat until all noodles are coated with sauce and heated thoroughly. Serve warm.
Optional: Serve with parmesan cheese for extra flavor.
Want something uncommon for the family table? Try the Soba Noodle Salad with Tofu, a vibrant and healthy vegan recipe with Asian flavors that complement tofu. House Foods Tofu is perfect to incorporate into a diet to feel satisfied and reap the benefits of soy.
Soba Noodle Salad with Tofu
1 House Foods Premium Tofu or Organic Tofu, Extra Firm, patted dry and cut into ½ inch strips
8 oz. soba noodles, uncooked
1 medium cucumber, cut into 1/8-inch-thick julienne strips
1 medium bell peppers, julienned
1/3 cup sushi rice vinegar
¼ cup lime juice
2 ½ tbsp. sesame oil
2 tbsp. soy sauce
3 tsp. sugar
2 tbsp. ginger, minced
2 tbsp. scallions, minced
2 tbsp. roasted sesame seeds
1. Cook noodles in a large pot following package directions
2. Drain noodles and rinse well under cold water. Set aside and refrigerate.
3. Spray oil on a non-stick pan and grill tofu. Set aside and refrigerate.
4. Whisk all ingredients for dressing.
5. Toss together noodles, cucumber, and red bell pepper.
6. Add tofu strips and mix well.
Rabin Worldwide Inc, a San Francisco industrial auction company, in conjunction with Capital Recovery Group, a Connecticut industrial auction and appraisal firm, will conduct multiple auctions for the remaining assets of former Hostess factories on behalf of Hackman Capital Partners. After Hostess Brands ceased operations in November 2012, many of its brands and factories, such as Twinkies and Wonder Bread, were immediately sold to competitive producers. Hostess Brands later won court approval to sell the rest of its assets at auction and Hackman Capital Partners purchased the remaining real estate, bakery equipment, and fleet assets located in 34 states.
In addition to seven complete Hostess factories that produced Twinkies, Cupcakes, and Wonder Bread, the auction will include more than 3000 trucks and trailers at over 90 additional locations. Many of these trucks were responsible for delivering Twinkies and other treats from the regional distribution centers to local convenience stores. A series of factory auctions will be held both online and live over the next 3 months beginning October 30 in Los Angeles. The remaining auctions will be held in St. Louis, Cincinnati, Oakland and Philadelphia.
“The amount of interest in these auctions is unprecedented,” said Richard Reese, President of Rabin Worldwide. “The nostalgia for Hostess Brands has attracted a lot of attention to the sales, and we hope it will strengthen bidding. Many of us Boomers who had brown bag lunches at school had our sandwiches made on Wonder Bread and our favorite Hostess treat for dessert,” Reese reminisced.
Rabin Worldwide and the Capital Recovery Group specialize in multiple location liquidations throughout North America. Similar auctions include Braniff Airlines, Montgomery Ward, and the Railway Express Agency. Complete listings and auction schedules can be found online at rabin.com.
Vermont-based Yummy Yammy introduces the world’s first sweet potato salsa, redefining the concept of salsa by replacing the typical tomato base with flame-roasted sweet potatoes! Founder and Yambassador, Lisa Johnson spent years perfecting the recipes for her line of 100 percent sweet potato-based salsas after brainstorming ways to incorporate more sweet potatoes into her family’s diet.
“Flame-roasted and U.S.-grown sweet potato provides a scrumptious, naturally sweet and highly nutritious base for my fun, new salsas,” Johnson says. “Most importantly, customers repeatedly rate the delicious flavor as the most important feature of the salsas, even though they also happen to be powerful and natural nutritional boosts!”
Roasting brings out the natural sweetness, rich mouth feel and phenomenal nutrition of yams in a way that commercial microwaving and steaming just can’t match. Additional ingredients like balsamic vinegar, wholesome beans and non-GMO corn enhance the flavors further.
Each jar of salsa has only 250 calories, and the salsas come in three flavors: Mexican Sweet Potato Salsa (in Mild, Medium and Hot) with Black Beans, Corn and Chipotle, Moroccan Sweet Potato Salsa with Curry, Lentil & Kale and Tuscan Sweet Potato Salsa with Roasted Red Pepper, White Bean & Basil.
Yummy Yammy’s artisanal crafted Sweet Potato Salsas are naturally fat-free, sugar-free, gluten-free, vegetarian, vegan, full of powerful antioxidants (50 percent RDA of Vitamin A per serving), 250 calories or less in each jar, and the list goes on. Plus, these salsas were created by someone who knows and cares where her ingredients come from. Johnson’s extensive 25-year farm to plate background includes organic farming, work in restaurants, 12 years managing and aggressively expanding natural food coops, and a decade of non-profit farm fresh initiatives designed to bring everyone closer to farmers and their wholesome produce.
Yummy Yammy’s Delicious Salsas are available at www.YummyYammy.com through Amazon for $9.99 per jar.
Chef Chris Long of Natalie’s, Camden Harbour Inn, Camden, Maine, was named the winner in this year’s Maine Lobster Chef of the Year competition, and Gourmet News has his recipe!
Long was one of four Maine finalists selected to prepare lobster dishes in front of a live audience and judges. The judges’ voting resulted in a near-tie, with the audience vote ultimately determining Long as the winner. Long’s winning dish was a butter poached Maine lobster with grilled local mushrooms, corn, parsnip ragout and thyme butter. Click here for the recipe.
Other competitors included Jon Gaboric, also of Natalie’s, Shanna O’Hea of Academe at The Kennebunk Inn and Brandon Blethen of Robert’s Maine Grill in Kittery.
Long’s winning dish is currently on the menu at Natalie’s Restaurant. Also featured will be Gaboric’s submission: butter poached lobster with a corn and miso puree, shaved radish salad, geoduck dressing, crispy quinoa and yuzu foam.
“This was a great opportunity for Chef Long to shine,” said Raymond Brunyanszki, owner of the Camden Harbour Inn and Natalie’s. “He’s truly gifted in his ability to craft unique dishes using Maine’s finest ingredients – a talent we’re proud to have in the kitchen at Natalie’s.” Brunyanszki added, “Lobster is Maine’s most famous food, we’ve always loved Maine lobster in our kitchen. One of our most popular offerings is our lobster tasting menu, four courses of lobster dishes, each highlighting the sweet, fresh flavor of the meat. This menu is available year-round.”
Long joined Natalie’s after working as Executive Chef at Spread Restaurant in Portland. Previous experience includes working as a leader in the kitchen at Charlie Trotter’s in Chicago and as an apprentice to Master Chef Hartmut Handke in the Bocuse d’Or World Cooking Contest in France. Long is a graduate of the Greenbriar Culinary Apprentice program in West Virginia. He has received gold and silver medals for competing in American Culinary Federation events.
Long took home a prize of $1,000 for winning the competition.
The competition was judged by Kathleen Fleury, Editor in Chief of Down East Magazine, Chef Abby Freethy of Northwoods Gourmet Girl in Greenville, and Emily Lane from Calendar Islands Maine Lobster Company.
The Maine Lobster Chef of the Year competition is presented annually by the Maine Lobster Promotion Council.
Here’s Chef Chris Long’s recipe that earned him the title of Maine Lobster Chef of the Year:
2 ounces wild mushrooms
1 cup corn
1/2 cup chopped parsnips
1 cup corn stock
1 shallot, minced
1 pound butter
2 ounces thyme
Chop thyme and fold in 4 ounces of butter and set aside.
Saute shallot in 2 ounces butter, add corn stock and reduce by half. Add corn, chopped parsnips and knuckle meat and the juice from half the lemon. Season with salt and pepper.
Grill mushrooms and set in lobster butter. Gently warm up butter to heat up lobsters. Place ragout in middle of the plate. Take lobster and mushrooms out of butter and season with salt and pepper and lemon juice.
Photos by Ted Axelrod.
For today’s retailers and manufacturers, it has become increasingly complicated to pinpoint who are today’s primary shoppers. Soccer moms? Working women? Men? In a new study commissioned by the Private Label Manufacturers Association, GfK Custom Research North America answers the questions with some surprising results.
The study shows that, despite radical changes in society, women still dominate the retail marketplace. Although women’s personal and professional advancements have grown significantly in recent decades, the time spent grocery shopping has not decreased.
According to the study, two-thirds of women say they still handle much of the grocery shopping and, furthermore, they still take the time to make the decisions with three quarters of them forming shopping lists and 53 percent taking time to clip coupons and search for specials. And 40 percent of women shoppers say they spend about an hour in the supermarket.
Women are also the rulers of the kitchen. Eighty-four percent of women still act as the sole preparer of meals in the household, with 61 percent of women stating they prepare meals at least five times per week. And the majority of these meals are not prepackaged meals that require a quick nuke in the microwave, 64 percent make most meals using fresh ingredients which generally take more time.
Aside from meal preparation and grocery shopping, women are also responsible for the other important household areas: Seven in ten women say cleaning the house is their job and three-fourths take on the majority of the laundry in the home. Since women are those making the purchases, they have become frequent store brand purchasers, with only three percent saying they never buy store brands.
The survey was conducted to assess the role the women play in household shopping and thus how marketing strategies would be impacted for U.S. retailers and store brand suppliers. The study included over 1,000 women who were pre-qualified as their household’s primary shopper. The results of the study do show that for the majority of women their roles in the household have not changed in any significant way.
If this were Cosmo, I could tell you what Fischer & Wieser’s Original Roasted Raspberry Chipotle Sauce is best at, but since this is Gourmet News, let’s just observe that it’s red, and it introduces itself just as sweet as can be, but then you taste a soft heat, and it finishes with a long, slow, sweet burn on your lips. Oh, yes, it’s saucy.
I tried it first with a duck, and yes, it was perfectly fine with duck, nothing to complain of there. But then a few nights later, I put it on the table with some pan-roasted pork chops, and oh sweet mama, this sauce takes pork to a place where pigs do not get to go.
For a Saturday night supper, serve it with Roland All Natural Barley Couscous. It’s incredibly easy — you just pour some boiling water over it, let it sit for a few minutes, and then fluff it with a fork — and it will not distract from the main event. Plate your pork on top of the couscous and lay the Roasted Raspberry Chipotle Sauce down next to it. Garnish with a green salad with a simple vinaigrette. But before you do all this, run the linens through the laundry and get yourself into the shower. It’s gonna be a long night; better start out fresh.
Johnnie Walker Gold Label Reserve arrives to the U.S. this fall in a striking and festive, reflective gold bottle. Previously only available in select global markets, the limited offering introduces a new step in the Johnnie Walker flavor journey and its special bottling provides an unexpected yet stunning profile for a Scotch whisky.
Johnnie Walker Gold Label Reserve represents the gold standard in blending. The luxurious, multi-layered whisky offers a smooth balance of sweet fruits and creaminess with a light smoke.
The flavors of Gold Label Reserve pop over ice and brighten when served as a tall drink with handcrafted soda water infused with fruits such as grapefruit or lemon.
“Gold Label Reserve features some of my favorite whiskies, including casks of Clynelish single malt Scotch whisky, whose water source flows from the Kildonan Hills – where gold was discovered in 1868,” said Master Blender Jim Beveridge. “It’s an exciting blend that offers a distinct new flavor for current Johnnie Walker fans and an appealing taste for people newer to Scotch whisky.”
From its flavor profile and suggested serve to its unique bottle design, the Master Blender crafted this smooth and luxurious blend for responsible enjoyment during celebratory moments and spirited nightlife occasions.
“The Johnnie Walker journey continues as we introduce this striking offering to the U.S. for a limited time,” said Brian Radics, Director of Scotch Whisky, Diageo. “Gold Label Reserve provides consumers with a unique flavor for high energy celebrations that may not have been traditionally looked at as a Scotch whisky occasions.”
The suggested retail price of the limited time offering of Gold Label Reserve in its special bottle is $87 (750ml).
Wild Sweets® By Dominique & Cindy Duby won a silver medal for its certified organic Walnut, Fig & Fennel Seeds chocolate bar at the 2013 International Chocolate Awards competition, which took place in London, England earlier this month. The competition judged the best of the best – gold and silver winners and finalist nominations from more than 800 products entered into the European and Americas semi-finals and the Israeli, Italian and Canadian national competitions.
The International Chocolate Awards was set up to recognize the best fine quality chocolate from around the world. The awards are designed to reflect international tastes and offer a level playing field for international entries. The judging panel is made up of experts, food journalists and pastry chefs from the host country, overseen by a grand jury who travel to each competition. More than 13,500 judging forms were completed in all competitions in 2013, by more than 300 judges worldwide.
This is not the first award for Wild Sweets. In the fall of 2012 it won several gold medals as well as the Best Overall Chocolate Bar (cocoa bean-to-bar) competition. Wild Sweets was also a recipient of the 2013 Best Chocolatiers & Confectioners in America Awards from TasteTV and the International Chocolate Salon. This spring, Wild Sweets won a bronze medal at the 2013 Academy of Chocolate competition in London, England. Wild Sweets also won several gold medals as well as the Best Overall Chocolate Bar and Best Caramels at the 2013 Seattle Luxury Chocolate Salon in May 2013. This fall, Wild Sweets won several gold and silver medals as well as overall ‘Top Chocolate Bar’ Award at the 2013 International Chocolate Salon in San Francisco, USA.
Wild Sweets By Dominique & Cindy Duby is Canada’s only science-based artisan cocoa bean-to-bar chocolate-maker. It evolved from a three-year research and development project in collaboration with the University of British Columbia and is scheduled to culminate in the opening of a brand new virtual chocolate boutique concept next month (more details will follow soon). For more information on the cocoa bean-to-bar process at Wild Sweets® By Dominique & Cindy Duby, visit The Process page on the company’s website.