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.

—Amy

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 (www.suansfoods.com), 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!

~Cathryn

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

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.

—Melody

Scandinavian Company, Simpli, Releases Oat Based Products in the U.S.

The newly launched Simpli brand is bringing a new line of natural, GMO-free oat-based products to the US from Scandinavia. The first two products are OatShakes (an oat-based beverage) and Gluten-Free Instant Apricot Oatmeal. Simpli’s Gluten Free Instant Apricot Oatmeal combines the world’s most flavorful whole grain oats and delicately dried apricots into a tummy-warming breakfast treat. Low in fat, with zero cholesterol, additives or preservatives it deliciously adds much-needed fiber to gluten-free diets. Inspected prior to planting, the seedlings are also inspected by hand twice in the growing season to prevent contamination by other grains. The mature oats are then sustainably harvested, dried, stored, transported and cleaned, shelled and thinly rolled in carefully cleaned and inspected facilities, insuring that they are free of exposure to other grains. Because Finland’s growing season is short, its oats are more intensely flavored than any others. What’s more exciting is their line of Simpli OatShakes – an oat-based beverage that’s dairy and GMO-free. Perfect for in between meals, kids’ lunch boxes and on-the-go snacking.

The idea for Simpli started in 2008, when US émigrés and Simpli co-founders Helena Lumme and Mika Manninen were visiting their native Finland and tasted their first oat-based smoothie. They realized Finland’s intensely flavored oats were the perfect foundation for a line of products and Simpli was born. Helena and Mika have supervised every aspect of Simpli’s development from the clever package design to production.

Editor's Choice: The San Francisco Chocolate Factory

Of late, like a lot of other people, I’ve been choosing to eat dark chocolate. I enjoy the taste and also like the idea that it has some health benefits. But every once in a while, the six-year old in me wants the taste of milk chocolate. Yesterday was one of those occasions.

While at a gift show, after sampling some dark chocolate pieces, a charming spotted cow package caught my eye. It was a small bar of Got Milk? Chocolate made by The San Francisco Chocolate Factory (www.sfchocolate.com). The rep told me that the company has a licensing agreement with the well-known advertising campaign. Never one to turn down chocolate, I took a bar home with me.

It was last night’s dessert. I had forgotten how creamy milk chocolate can be. This was a bit sweet, with hints of vanilla and a great melt-in-your mouth feeling. It does, of course, have milk in it so there is some calcium value.

The company also has several gift sets, syrup, cookies and chocolate-flavored straws. And it is also the company that makes the Wine Lover’s Chocolates, a collection of chocolates that pair with various wines.

Not sure what pairs with this milk chocolate bar, but both the six-year-old and adult in me were very pleased.

Barbara

Editor's Choice: Oogie's Gourmet Popcorn

When it comes to snacking, my taste buds are oriented toward salty all the way. I’ll pick pretzels over ice cream any day, so when a delivery of gourmet popcorn from Oogie's Snacks arrived at the office, I knew I was going to be ruining my lunch.

Oogie’s Snacks, which is based in Denver, uses a proprietary hybrid of non-GMO corn as a base for its addictive gourmet popcorn. The company was founded in 2005 by a group of college friends looking to develop a healthier nibble — the popcorn is all natural, gluten-free and 100-percent whole grain, so you don’t have to feel guilty. Recently revamped Oogie’s packaging debuted at the Winter Fancy Food Show in San Francisco.

There are currently seven flavors of Oogie’s available, with more to come this year, and no, this isn’t your basic Smartfood. While there are classics like movie lovers butter and white cheddar, Oogie’s also offers creative flavors like spicy chipotle and lime and cracked pepper and Asiago.

I tried a couple of varieties, snacking on the sun dried tomato and Parmesan while watching TV one night and demolishing a bag of the smoked Gouda one week at the office, and can see Oogie’s entering my snacking rotation. Each flavor is unique and unexpected — the smokiness of the Gouda is really appealing, while the sun dried tomato is sweet and garlicky. The white cheddar picks up a hint of sweetness from onion powder, while the Hatch chili con queso, with red chili peppers and cheddar cheese, tastes like a taco in popcorn form. The flavors are strong without being overwhelming, and while you’ll end up with sticky fingers, it’s totally worth it.

— Amy