The Oct/Nov Issue of Fancy Food Digital is Now Available

Dear Fancy Food Reader,

Welcome to the October/November digital edition of Fancy Food & Culinary Products Magazine.

The Fancy Food digital magazine includes all the same great content as found in the print edition.

This Month's Featured Content:
• Gourmet Gift Guide
• Superbowl Snacks
• Gourmet Pasta Sauces
• Covering Our Cover

New Feature:
Enhanced Page Zooming Feature Now Available-Zooming is now easier then ever!

Please Note:
Not all ads will have a yellow link icon; however, you may still access their websites by clicking either on their company logo or embedded web address.

Please click HERE to begin reading now!

We hope you enjoy this issue and all future digital issues of Fancy Food Digital. Feel free to contact us with your thoughts and feedback at fancyfood@talcott.com.

Sincerely,
The Fancy Food Team

Editor's Choice: Two Leaves and a Bud

I’ll admit it: I’m a sucker for cute packaging. So when we received a box of adorably packaged tea by Two Leaves and a Bud, I couldn’t help but grab a few packets. Not wanting to immediately ruin the cute wrapper that encased the tea bags, I kept the packets in my pantry for the perfect time to savor a mug of tea. It turns out I didn’t have to wait very long. The minute I felt myself coming down with a case of the sniffles, I knew a steamy cup of tea would be the perfect antidote.

I could barely wait the recommended four-minute steeping time before taking my first sip of the Organic White Peony blend. The taste was delicate and sweet, but with enough flavor to take the tea a step above my usual Earl Grey. I added a splash of honey to soothe my throat, and as it turns out, the tea was just what the doctor ordered.

I had intended to save my second packet of tea for a later use, but I found myself steeping another cup. This time, an organic chamomile, which was a more gentle, balanced tea that would be a great non-caffeinated nightcap or the perfect addition to an evening spent snuggled with a book and oversized armchair.

—Melody

Editor's Choice: Royal Hawaiian Honey

One of the best things for me about working on Fancy Food is getting to sample an array of interesting products. This week’s Editor’s Choice certainly falls into that category. It’s Royal Hawaiian Honey Organic Christmas Berry (www.tropicaltradersfoods.com). I brought it home a few weeks ago and decided Sunday morning was a good time to try it.

The first thing you notice when you open the jar is the amber color and thick texture. I dipped a spoon into the jar. I had decided to try it on my French toast and the combination was delightful. The texture is a little grainy, a rich taste of brown sugar with some molasses and then, at the end, some spices. I look forward to trying it with cheese
and other types of bread.

Incidentally, honey is rich in antioxidants. So it is not only great tasting, but it’s good for you. Another great find. And for retailers, it would be a great treat in gift baskets, and since it is from bees from the Christmas Berry shrub, a great tie-in for a holiday season.

—Barbara

Editor’s Choice: New York Tabletop Market

This week’s Editor’s Choice is a bit out of the ordinary; rather than focusing on a product, I want to highlight a valuable resource for tabletop and kitchen goods.

Today is the first day of New York Tabletop Week, which runs through October 15 at three amazing venues in New York City: Forty One Madison, 7 W New York and 230 Fifth Avenue. In these buildings, you’ll find the latest designs in dinnerware, glassware, textiles, gadgets and more.

A variety of special events are taking place, too. Tomorrow, Forty One Madison will host a special breakfast seminar, “New Womenomics: What Women Want & How To Reach Them, Teach Them & Speak Their Language,” presented by Dannielle Kyrillos, editor-at-large for DailyCandy.

At 7 W, be sure to check out the Color & Cuisine Lobby Display, which consists of four vignettes designed by style experts who will use products pulled from 7 W showrooms.

230 Fifth Avenue will also offer an array of new products and special amenities, including complimentary breakfast and lunch for buyers.

If you’re not in New York this week, make a point to visit the spring 2011 Tabletop Market, which runs April 12-15.

-Ashley

Editor's Choice: Obrigadeiro

Since receiving a box of brigadeiros (pronounced bree-ga-day-rows), made by Minnesota-based candy company Obrigadeiro, I’ve been asking myself the same question: “How did I spend a month in South America without trying these Brazilian confections?” I have no idea — too much Argentine wine, perhaps? Or maybe I was blindsided by the ceviche, ahi de gallina and empanadas that called to me from restaurant menus. But had I known about the existence of these truffle-like candies during my trip, I probably wouldn’t have returned home.

Obrigadeiro is attempting to bring the candy, popular in Brazil, Portugal, Spain and Chile, to mass appeal in the U.S. The brigadieros are shaped and packaged just like truffles and come rolled in coconut, cocoa powder, nuts, sprinkles and more. The candy traces its history back to 1945, when Brazilian women’s rights groups made and sold the confections in an effort to promote suffrage.

One bite of the rich, chewy brigadeiro, and I knew I was done for. Don’t let the truffle-like exterior fool you: The brigadeiro has a soft, supple center. After savoring the traditional fudge, I couldn’t help but try another, against the better advice of my waistline. The second was a creamy, dulce de leche–filled morsel rolled in pecan bits. I’m normally not a fan of anything with dulce de leche, but I found myself pleasantly surprised with its sweet, caramel-like taste.

While not much can replace a fudgy, liqueur-infused truffle in my book, the brigadeiros are a refreshing and exotic change of pace. A box of brigadeiros puts a fun spin on the perfect hostess or holiday gift. And if I ever find myself roaming South America again, my trip won’t be complete without a brigadeiro or three.

—Melody