Editor's Pick: JulieAnn Caramels

Remember the joy of the campfire experience? Memories of burning embers and aromas of just-burnt marshmallows exist in the back of your mind just enough to yearn for the S'More on crisp nights.

No one knows just who invented the gooey marshmallow and chocolate goodness trapped in pieces of graham crackers, though some credit it to a Girl Scout troop leader—image that! I’d assume this was no Troop Beverly Hills.

Chocolate melts while just the right pressure is added to the mallow-graham cracker combination for a bite-sized treat that’s become so etched in Americana nostalgia that chocolatiers and sweets companies have been replicating the S’More for years trying to find that shelf-stable version.

I think I found it by the way. On a stick at that!

JulieAnn Caramels’ Su’Mores bring so much joy into one bite, it’s an incredible and very savored moment that’s amplified with the addition of caramel. It’s not too messy, avoids all smoke and flames and takes us on a campfire journey.

The simple graham cracker is topped with what JulieAnn calls the finest of marshmallows that’s as white as your teeth. It’s later wrapped in the company’s famous caramel—which is not too stick-to-your-teeth sticky; just enough—and wrapped with a mixture of light and dark Guittard chocolate and trickled with a drizzle of white.

Order yours here and you’ll have customers begging for more. Girl Scout’s Honor. 

Editor’s Pick: Torie & Howard

Torie & Howard’s newly introduced organic Chewie Fruities candy has been named a finalist in the Martha Stewart American Made Awards.

The 4-ounce package of assorted Chewie Fruities candy, introduced in May, was selected as a finalist and now is eligible for the Martha Stewart American Made Audience Choice Award. Public voting for the finalists ended on Oct. 19, Winners are to be announced this week.   Torie & Howard produces all natural, organic, Non-GMO candy designed to satisfy consumers with discriminating palates who crave healthy, yet indulgent, snacks.  The candy is USDA Organic and kosher certified.  The company was launched by color consultant Torie Burke and interior designer Howard Slatkin in early 2012 with headquarters in New Milford, Conn.  In keeping with its pledge to produce snacks in ways that are as health-friendly, eco-friendly and socially conscious as possible, a portion of the proceeds will be donated to Autism Speaks.

Editor’s Pick: Talenti Gelato

Fall brings colorful, crunchy leaves, football games and decadent seasonal flavors of gelato. Just because the weather starts getting colder, doesn’t mean that we can’t continue to enjoy frozen treats. Talenti Gelato is bringing back three seasonal flavors this month.

·         For the pumpkin flavor fanatic, Pumpkin Pie blends brown sugar, cinnamon, nutmeg and pumpkin and then adds real pie crust pieces for a delicious take on a holiday treat.

·         Want a beverage and dessert in one? Meet Old World Eggnog, which is a rich and creamy interpretation of the traditional holiday drink, with fresh egg yolks, pure vanilla extract and fragrant nutmeg.

·         And last but certainly not least is Peppermint Bark, an indulgent gelato that combines semisweet Belgian Callebaut chocolate with a smooth and refreshing peppermint base.

Editor's Pick: Bertolli Riserva

Full of artisanal ingredients like extra-virgin olive oil, imported Parmigiano-Reggiano and more, the Bertolli Riserva Italian Sauces are inspired by Bertolli’s founder, Francesco Bertolli, and pretty much transport you back to Francesco’s home of the sunburnt rolling Tuscan hills and aromas of Italian cuisine sneaking from the kitchen windows. The Bertolli Riserva Sauce that caught my eye: Porcini Mushroom with White Truffle Oil.

The shade-grown porcini mushrooms are enhanced by the decadence of the white truffle oil to create a seriously indulgent and rich taste and aroma that quite literally spilled out of my kitchen. If I were Italian, and I’m not, I’d imagine the simmering sauce to be something of a staple in my Italian grandmother’s kitchen. It beckons to be dished out to friends and family at the dinner table, so that’s what I intended to do—fettuccine with spinach and turkey meatballs in a porcini mushroom sauce.

Because the sauce is practically fool proof—simply add to a sauce pan and simmer—I decided to go with another old stand by: turkey meatballs. Using a trusted ‘ol recipe from Bon Appetit that I’ve had a bit of previous experience with, I mixed my egg, onion, minced garlic, frozen chopped spinach that was thawed and squeezed to remove all moisture, some Parmigiano Reggiano cheese, about ½ cup of plain breadcrumbs, some parsley and finally, the ground turkey, in a bowl.  I formed the mixture into balls and placed them on a baking sheet to eventually broil until browned—about 15 minutes in the oven.

After they looked golden brown and delicious, I placed them into the simmering Porcini Mushroom Sauce compliments of Bertolli. In a separate boiling pan I cooked the fettuccine, added that to the sauce and meatballs and served delicately with extra Parmigiano Reggiano.