An online community for gourmet and specialty food retailers.

Welcome to Fancy Food & Culinary Products' blog, your place to read reviews of the great fancy and gourmet products we find in the marketplace.

Tuesday, February 22, 2011

Editor's Choice: Honey Ridge Farms

It’s that time of year for me and I’m sure many of you. We are in the doldrums of winter and everything has become repetitious. Into this setting a little bit of sunshine arrived. Actually it was a sample of Honey Ridge Farm’s Lemon Honey Crème ( Honey and lemon sounded like a winning combination, so I took it home. The first sample was Sunday morning on some waffles. The tangy lemon taste is sweetened just a little by the honey for a rich smooth taste. I’m sure it would be a good spread on breakfast breads as well. I next tried it with some cheese, as the label suggested. The layers of flavors again proved to be a tasty combination. The final taste was last night with some cooked green beans.

Once again, the crème enlivened an ordinary dish. This product would be great as part of a breakfast basket or any breads and spreads basket. It would also be at home in a cheese and spreads basket. And of course, it would make a great gift for a friend who’s bored with winter and longing for spring.


Tuesday, February 15, 2011

The February Issue of Gift, Gourmet & Decor is Now Available

Dear GGD Reader,

Welcome to the February digital issue of Gift, Gourmet & Decor Magazine.

GGD February Cover
This Month's Featured Content:
All Aglow
Mad about Mom
Home Safe Home
Gourmet Gift Guide

Luxury at Home
Wall Art

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

Please Note:

GGD Digital requires NO special downloads or applications to view in its entirety.

Please click HERE to begin reading now!

We hope you enjoy this issue and all future digital issues of GGD. Feel free to contact us with your thoughts and feedback at

The GGD Team

Editor's Choice: King's Cupboard Bourbon Caramel Sauce

I grew up in a family of ice cream lovers — we always had several flavors stowed in the freezer at any given time. But as much as I loved ice cream and creating sundaes, I wouldn’t go near hot fudge, finding it too rich and, well, chocolately. At school sundae parties, I was the odd one out when I opted for strawberry, while at home my go-to topping was caramel. I loved it on vanilla or coffee ice cream and would top it with sprinkles or nuts.

Though I’ve since changed my stance on hot fudge, I still love caramel. It’s versatile, and can be used in lattes, desserts, or even savory dishes. So I was excited to take home a jar of King's Cupboard Bourbon Caramel Sauce, anticipating a delicious sundae to end my dinner. It's one of King's Cupboards new flavors, along with Irish Cream Chocolate Sauce and Creme de Menthe Chocolate Sauce.

Not only is the sauce smooth with a nice caramel flavor, the addition of bourbon is positively genius. It saves the sauce from being too sweet, and was actually more prominent than I’d anticipated — alcoholic tastes are often barely noticeable. Bourbon is my drink of choice, so I loved it, but the sauce isn’t for anyone who doesn’t appreciate the rich complexities of a nice whiskey.

The jar offers suggestions for using the sauce from a crepe filling to fondue, but it was perfect and simple dropped over a bed of vanilla ice cream. My childhood self probably wouldn’t like the mix of caramel and bourbon, but my adult self? Give me this over hot fudge any day.


Tuesday, February 8, 2011

Editor's Choice: Suan's Scotch Bonnet Pepper Jelly

One of the most popular culinary trends is the combination of sweet and savory flavors. And, why not? After all, who doesn’t love Peanut M&Ms (or even the most recent addition, Pretzel M&Ms)? For years I have been adding candy to movie popcorn. Italian Antipasti trays commonly wrap melon with prosciutto and Starbucks created a Salted Caramel Hot Chocolate. I firmly believe this classic duo is here to stay and it ranks among my favorites for taste testing. Therefore, I was thrilled when Suan’s Scotch Bonnet Pepper Jelly was shipped to our office last week. In fact, I nearly catapulted from my swivel chair to be the first to claim this bounty.

Made in Oklahoma, the jelly is the perfect seasoning to glaze meats or smeared over a block of cream cheese as an enticing appetizer. As I had only the components of my refrigerator to work with, and I’m sorry to say the contents didn’t include any lamb chops or a ham, I chose a wedge of Brie and Ritz Crackers to be the pepper jam’s accompaniment. What struck me as I indulged in the mini sandwich was how mild the Scotch Bonnet Pepper heat was. This Jamaican habanera is one of the hottest peppers out there. As I spent the majority of my collegiate spring breaks in Jamaica (and as the residents use it to flavor nearly everything), I was shocked that it didn’t burn my tongue. Wisely, Creator Suan Grant tamed the heat without losing the bonnet pepper flavor — a trick she learned after four years spent cooking in Jamaica.

I am not alone in my adoration for this too-good-to-be-true preserve. Suan’s Scotch Bonnet Pepper Jelly recently received a gourmet gold award in the jelly, jams and preserves category at the Dallas Total Home & Gift Market held last month. On their website (, Grant lists a variety of additional recipes suitable for the jelly. I’ll be certain to consult it the next time I go grocery shopping!


Thursday, February 3, 2011

Dallas Market has Record Breaking Attendance and Announced their Gourmet Gold Award Winners

The Dallas Market Center announced the exciting results of a record breaking Dallas Total Home & Gift Market held in late January. The market set the following records: strongest opening day, a double digit percentage gain in attendance, buyers from all 50 states and 52 countries, more new buyers than in five years and 50 new permanent show rooms, among others.

“Attendance was up, buyers were writing orders, exhibitors were thrilled and we were encouraged to have such a strong market,” Bill Winsor, president and CEO of the Dallas Market Center says. “It was a great market to welcome so many companies to Dallas – our campus was full of energy and our team was busy.”

As Dallas Market Center is the world’s most complete wholesale marketplace – they would be remiss if they didn’t offer a few Gourmet awards. The winners of the 2nd Annual Dallas Gourmet Gold Awards were announced during a cocktail party in The Gourmet Market on Friday, January 21. Participants competed in a variety of categories displaying the art of cooking. Entries were judged based on taste, originality and packaging. Judges included Rick Wells, president of Wells Hospitality Group; Sarah Dyer, business development manager for floral, gift baskets, card and party and our own Associate Editor Amy Cavanaugh. Winners included:

  • Best Chocolate or Candy – Oh Chocolate Cake Rounds by La Bouchee
  • Best Dessert – Pecan Caramel Dessert by the Caramel Candy Co.
  • Best Snack or Dip – Spinach Artichoke by Carmies Kitchen
  • Best Condiment: Salsa/Relish/Sauces - Golden Pecan Pepper Jelly by Liz & Linda’s
  • Best Condiment: Jelly/Jams/Preserves – Scotch Bonnet Pepper Jelly by Suan’s
  • Best Soup or Chili – Chili Fixins Texas Style by Truly Texas
  • Best Beverage – Yerba Chai Tea by Sterling Tea
  • Best Seasoning/Oil/Vinegar – 20-year-old aged Balsamic Vinegar by Galli Gourmet
  • Most Innovative Kitchen Accessory/Gadget – Slow Cooker Mate
  • Best Rising Star – Margarita by Slim Ritas

Tuesday, February 1, 2011

Editor's Choice: Robert Rothschild

It's hard to think of a better way to enjoy a bloody mary outside of a lazy, indulgent Sunday brunch. In fact, I rarely do. It's not exactly my Friday night drink-of-choice or even a regular happy hour indulgence. But when I saw that Robert Rothschild had transformed everyone's favorite liquid salad into a jarred dip, I knew I had to give it a try.

Whipping up a quick dinner, I spread a thin layer of the Bloody Mary Dip over a spinach tortilla and made a grilled chicken wrap. The zesty, tomato-infused flavor awakened my otherwise dull meal, and I was left wondering what other ways I could use this handy little dip. It would make an unexpected addition to a tray of chips and dip at a cocktail party or served alongside celery and carrots on a veggie platter. The dip could also be combined with sour cream to make a sauce for meat dishes, which would definitely spice up your Tuesday-night dinner.

Additionally, the Bloody Mary Dip makes a great hostess or housewarming gift. Combine a jar with Robert Rothschild Dirty Martini Dip, and you've got the best of happy hour in a gift bag.