Flourless Pistachio Cake with Chocolate Ganache

I’d like you to meet your new favorite cake: it’s (naturally) bright green, loaded with nutty pistachio flavor, and topped with a silky smooth layer of chocolate ganache for good measure. And did I mention it’s completely flourless?

Made with a mix of pistachio and almond flours, sugar, whole eggs, and fat (in this case a mix of butter and olive oil), this naturally gluten-free cake comes together into a delicate and tantalizingly textured cake, topped with a luscious layer of dark chocolate ganache and a border of slivered pistachios.

Happy National Pistachio Day! Indeed, February 26 is officially designated as a day of celebration for this little green nut. Did you know the pistachio is known as the “happy nut” in China and the “smiling nut” in the Middle East? What an apt name as I can’t help but smile when that bright green color makes an appearance.

I figured the best way to celebrate this under-rated holiday would be with the greenest, most pistachio-packed cake possible, and this flourless wonder certainly fits the bill: made with pistachio flour, pistachio extract for flavor, and a sprinkling of slivered green pistachios for decoration on top (you know what they say, triple the pistachio, triple the fun!)

Clearly I’m having a moment with pistachio, from my ultimate pistachio lover’s gelato to a stunning pistachio cheesecake to this ridiculously good pistachio créme brûlée (ok, maybe more than a moment… it’s safe to say I’m definitely in my pistachio era and don’t see myself moving on anytime soon).

But out of dozens of pistachio dessert recipes, this might just be my favorite one yet. Once you try it for yourself I think you’ll see why!

(more…)

from Love and Olive Oil https://ift.tt/l8izKV3

Homemade Candied Blood Orange Slices

These jewel-like candied blood orange slices have a gorgeous, stained glass appearance, making them the perfect decorations for desserts or drinks, and a sweet and chewy texture that makes for a delicious snack all on their own, or (better yet) dipped in dark chocolate.

While candying oranges does involve a good chunk of time to achieve that perfect chew and glass-like appearance, the result is well worth it. Not to mention the delicious candied orange syrup that’s leftover at the end which as good or better as the orange slices themselves! All you need to make this impressive homemade confection are sugar, water, and oranges (and a bit of powdered citric acid to preserve the leftover syrup at the end).

Hello, gorgeous!

Really though, is there anything prettier than a slice of candied blood orange, shiny and translucent in the winter sun?

They’re basically like edible stained glass, deliciously chewy and bursting with sweet orange flavor. And yes, the entire thing is edible! The ‘candying’ process, wherein the orange slices are simmered in a sugar syrup, softens the rind and infuses it with sugar syrup.

Not to mention that the ‘byproduct’ of the entire process is a truly fantastic candied orange syrup that’s almost better than the oranges themselves. It’s like a recipe two-for-one!

I used these candied blood orange slices as a garnish on some chocolate blood orange cupcakes. Cut into half moons and nestled in a swirl of pale pink blood orange buttercream, they provided the perfect finishing touch to the already gorgeous cupcakes, both adding visual impact and hinting at the flavors to be found inside. Rather than try to tack this on as a part of the cupcake recipe (which already had cake and frosting parts), I figured they were pretty enough (and finicky enough) to warrant their own post.

(more…)

from Love and Olive Oil https://ift.tt/8ByvsPV

Chocolate Olive Oil & Blood Orange Cupcakes

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice.

The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink hue. The unique eggless mock meringue method produces a frosting that’s much creamier and less sweet than traditional American buttercreams.

This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.

Happy blood orange season to all who celebrate!

I am a big fan of blood oranges, more than any other kind of citrus. While you’ll rarely, if ever, see me sit down and eat a regular orange, I will devour a blood orange and even choose it as an afternoon snack over chips or chocolate (gasp! I know!) I just love the bright flavor, which is like a sweeter version of a classic orange, both sweet and tart at the same time, with underlying notes of red berries. Not to mention the vibrant red color makes me ever so happy.

Needless to say, you can be sure that when blood oranges appear for a few short weeks in the middle of winter, I’ll be there, eating my fill before they disappear for another year. You can also assume I’ll be cooking, baking, or canning something with blood oranges this time of year (assuming I have some left over after stuffing my face, that is). And sure enough, I’ve put out one new blood orange recipe pretty consistently every year (there’s also a Strawberry Blood Orange marmalade recipe you’ll only find in my book, trust me when I say it’s not to be missed).

This year, I decided to revisit an old favorite and re-make my favorite chocolate blood orange cupcakes. The sunset-hued buttercream and the moist chocolate cake spiked with blood orange flavor are, simply put, stunning in both taste and appearance. Add in some fruity extra virgin olive oil in place of the usual vegetable oil in the cupcake, and you have yourself one delicious treat.

This time around I topped my cupcakes with jewel-like slices of candied blood orange, which are as gorgeous as they are delicious, and add the perfect finishing touch to the swirl of pink buttercream frosting.

(more…)

from Love and Olive Oil https://ift.tt/nM3Sqdp

Warm Sautéed Olives with Lemon & Rosemary

Ordinary olives? No, siree! Take your next antipasto spread from basic to brilliant with these warm sautéed olives with lemon and rosemary.

Simply sautéing whole olives in extra virgin olive oil and serving them warm brings out their most flavorful characteristics; with the addition of fresh lemon peel and sprigs of verdant rosemary, they are are oh so juicy and simply bursting with flavor.

I’ve always loved to snack on olives (the fact that I felt like I had my own personal olive brand possibly had something to do with that).

But as much as I love olives of all kinds, I have to say that warm olives are truly a revelation—the heat allows the true flavors of the olives to shine, while allowing the firm flesh to absorb even more flavor from the olive oil, lemon, and rosemary it’s cooked with.

It’s almost magical, how much better olives become by simply warming them.

(more…)

from Love and Olive Oil https://ift.tt/UBKdYFy

Seen at the Winter Show, Day 2

The editors of SFA News Daily spotted several new products and innovations on day 2 of the Winter Fancy Food Show, which has been running since Sunday at the Las Vegas Convention Center. Following are some product examples:

• Five Star MTK Glazing Butters to use for baking, sauteing, grilling, or as a cooking or finishing sauce. Booth NEW NOW NEXT IV30

• The Sweetery Bourbon Buddies, the latest addition to the Wine Sticks and Beer Buddies line of bites crafted to compliment wines, beer, and spirits. Booth 1305

• Cheeseland Gooda®Dutch cheeses in Fenugreek, Salsa, Red Pesto, Green Pesto and Lavendar flavors. Booth 901

• Mountain Fresh Italian Ice uses organic cane sugar, organic apple juice, and plant-derived colors. Available for foodservice, convenience, and concessions. Booth 2641

• Casablanca Market Preserved Lemon Puree can be used as an ingredient to enhance tagines, stews, salads, cocktails, and baked goods. Booth 742

• Mirth Soup small-batch, chef-created soups in flavors like Pumpkin Citrus, Tomato Tarragon, and Carrot Garlic Lime. Booth NEW NOW NEXT IV6

• Cento Extra Hot Calabrese Peperoncino, made from Italian Calabrian peppers, can be spread on sandwiches, pasta and pizza. Booth 1401

• Asia Etc. Mr. Viet Coffee from Vietnam in four varieties: Ca Phe Dalat, Arabica, Good Morning Vietnam, Chon. Booth 2606

• Ines Rosales has launched new flavors of its olive oil crackers, Cocoa and Cayenne Pepper and a limited-edition Apple Cider Spice. Booth 901

• Krack’d Snacks (formerly Keto Krack’d) is a vegan-friendly, keto-friendly low-sugar, low-carb candy bar in Peanut Butter Caramel Crunch. Booth (included)

Check tomorrow’s edition of SFA News Daily for more on-trend and innovative products found at the Winter Fancy Food Show.

Related: Market Hall Foods' Robinson Discusses How She Buys; Researchers Discuss Foodservice, Retail Trends.

from Food Trends https://ift.tt/6CGO5Pp

Seen at the Winter Fancy Food Show, Day 1

The editors of SFA News Daily have identified several innovative and on-trend products on display at the 2024 Winter Fancy Food Show, which opened yesterday at the Las Vegas Convention Center. Here are some examples spotted on day 1 of the Winter Show, which runs through Tuesday, January 23.

• Lolly’s Frozen Grapes. This women-owned company creates bite-sized treats by freezing seedless red grapes that are dipped in chocolate and sprinkled with premium toppings. Booth 2416

• Joyfull Bakery Parmesan Crisps has a new Seeded Parmesan Crackers, crafted with aged cheese and five seeds including sunflower, pumpkin, sesame, millet and flax. Booth 3331

• Ronda’s Fine Foods Muhammara Dip, based on a Syrian recipe that blends pomegranate, walnuts, roasted red and Aleppo peppers with sumac and olive oil. Booth 3335

• Belle Chevre Greek Kiss, a 4-ounce fresh chevre disc wrapped in brinded grape leaves. Booth 442

• High Country Fungus Magic Mocha, Magic Chai, and Magic Coco functional mushroom instant beverage mixes. Booth NEW NOW NEXT IV 21

• Prime Roots and Three Little Pigs have partnered to distribute a line of plant-based kofi pates and koji foie gras. Booth 430

• Randy’s Artisanal Pickles Sideburns grilled pickles Booth 2828

• Liko Lehua Gourmet butters offers lilikoi, or passionfruit, butter. Booth 4608B

• Funky Mello Marshmallow Crème dip, made from a chickpea base. Booth 2314 (included)

• Brook37 The Atelier makes a tea line made with a socially and environmentally responsible farm-to-cup model. Booth 2434

Check tomorrow’s edition of SFA News Daily for more on-trend and innovative products found at the Winter Fancy Food Show.

Related: Buyers Share Strategy During Scale Up Saturday; Charcuterie Enhancements to Debut at Show.

from Food Trends https://ift.tt/qNRXPsz

On the Radar at the Winter Fancy Food Show: Elevated Convenience, Crunchy Snacks, Global Flavors

As the Specialty Food Association opens its Winter Fancy Food Show today at the Las Vegas Convention Center, several food trends are in the spotlight. The SFA Trendspotter Panel identified many of these as the top trends that will fill retail shelves and restaurant menus in 2024, while some are informed by category forecasting in SFA’s latest State of the Specialty Food Industry research and consumer responses collected as part of SFA’s recently released Today’s Specialty Food Consumer research.

The Trendspotter Panel, made up of retailer and foodservice buyers, chefs, food writers, market researchers, and other food industry professionals, will be working during the Show, reporting on both strengthening and new, emerging trends. Members of the Trendspotter Panel will participate in a session on Tuesday, January 23 at 1 p.m. to discuss more trends they have uncovered at the Winter Show.

Following are examples of products that fit trends currently on the radar. You’ll find more examples throughout the exhibit hall and by searching the SFA Fancy Food Show App.

Crunchy, Salty Snacks

For the first time, salty snacks like chips, pretzels, and popcorn topped the list of highest-selling categories at retail at $6.1 billion, according to the State of the Specialty Food Industry research which forecasts this trend will continue into 2024 as consumers reach for easy indulgences, often with better-for-you ingredients and global flavors. 

• Chipoys line of rolled tortilla chips in flavors like Spicy Ranch. Booth 2729

• Maine Crisp/Better With Buckwheat gluten- and grain-free snacks made with buckwheat, which is rich in vitamins and protein and acts as a prebiotic. Booth 2535

• The Saucy Ladies Italian-inspired kettle-cooked potato chips in flavors like 5 Cheese, Arrabbiata, Marinara, and Tomato Basil. Booth 1336

Breakfast Foods
According to SFA’s Today’s Specialty Food Consumer research, breakfast, along with snacking, is a growing meal for specialty food purchases. Expect more breakfast mixes, granolas, and frozen items on the market designed for convenience and, in many cases, added nutrition through their ingredients.

• Barlow Foods 3 in 1 mix makes pancakes, biscuits, waffles, and is named after the owner’s grandfather who was a farmer and U.S. Army vet. The company donates a portion of the purchase price to Feed Our Vets. Booth 2312

• Heavenly Waffles healthy waffle mix uses ingredients like dry yogurt for added protein and digestive health. Booth 2737

• Tempo Granola line of high-protein, low-sugar granola marketed for breakfast and snacks in flavors like Apricot & Coconut Booth NEW NOW NEXT, IV13

Environmental Impact
Interest in environmental-based purchasing and ethical product attributes is driven largely by younger shoppers—Gen Z and Millennials—who comprise the core specialty food consumer groups. Sustainability, food waste, upcycling, and regenerative farming are in the forefront of product characteristics that resonate with consumers, who are increasingly expressing that the values of the company are as important as the food itself.

• Nutraberry upcycles berry seeds, a byproduct of puree making, and turns them into berry seed flours and oils that are sources of nutrients and fiber. Booth 457B

• Snacktivist vegan baking mixes are created with farmers who practice regenerative farming to help promote soil health, conserve water, and decrease chemical usage. Booth 455A

• TMK Creamery upcycles whey from the cheesemaking process and turns it into vodka. NEW NOW NEXT, Oregon State Food Innovation Center

• Traina Foods' line of dried and sun-dried fruits are the product of sustainable farming and the brand uses solar panels in its packaging and reprocessing plant. Booth 1066

Non-Alcoholic Beverages
This trend continues with mixers, sparkling beverages, and alcohol alternatives for people who can’t or choose not to drink but still seek interesting and sophisticated options. 

• MiddleBar Bloody Mary Mocktail, can be consumed with or without alcohol. Booth 2608

• Mixly Cocktail, a women- and LGBTQIA-operated company, offers a line of mixers including Bunny Mary, a new take on a Bloody Mary made with carrot juice. Booth 4007

• Tost Beverages sparkling non-alcoholic beverages in flavors like rosé.Booth 2417

Global Flavors in Snacks and Cooking Staples
Globally inspired snacks, condiments, sauces, and seasonings continue to let people upscale the everyday while often enjoying cultural experiences via food, says the Trendspotter Panel.

• Donika Olive Oil is an Albanian-based company with organic extra virgin oil from the native Kalinjot variety olive sourced from the makers' hometown in Vlore. Booth 1866

• Eric’s Nopales pickles the pads—nopales—of the prickly pear cactus, a staple in Mexico to create a low-calorie, high-fiber, and anti-inflammatory snack or ingredient. Look for Eric’s Nopales as a contestant in the Fancy Face Off Pitch Competition as well. Booth 2233

• Local Sweets Hawaiian company offers dried mango covered in li hing powder comprised of dried, salted, plum, to add a subtly sweet and savory flavor. Booth 2753A

• RIND by Dina and Josh Lapsang and Herbes de Provence vegan cheese. Booth 554

• Sun Tropics is a first-generation Filipino-American family-owned company that transforms childhood favorites into shareable sweet and savory snacks and authentic street food-inspired sauces and meal kits. Products include Mochi bites in flavors like Thai Bird Sriracha and Golden Curry, puddings, nectars like Soursop and Calamansi lime. Booth 2319

Elevated Convenience
Consumers are looking for ways to maximize flavor, quality, and pleasure, while minimizing stress and mess. They are open to shortcuts, kits, frozen but with high quality and taste.  

• Manicaretti Funghi Porcini in Polvere - Porcini Mushroom Powder which can be as a flavor enhancer for soups, marinades, gravies, and sauces. Booth 2817

• My Cooking Box meal kits containing all the ingredients exactly portioned for cooking Italian dishes at home. Each recipe is signed by a chef and is explained step-by-step. The ingredients inside the box are all made in Italy and have a long shelf-life. Booth 2268

• Ottogi Co. Ltd. line of Korean staples from ramen to kimchi, sauces, and more to help create Korean recipes easily. Booth 2433

• Shingi Co. offers frozen Ekiben Onigiri, frozen freshly cooked rice balls and bentos each with different local Japanese ingredients and recipes. Booth 1272

• Todo Verde Taco seasonings are plant-forward and inspired by regional flavors to help home cooks create chef-curated meals. Booth 2316 (included)

Snacks that Pair with Specific Alcoholic Beverages
A subtrend in snacks is emerging with chips, crackers, and cookies developed with flavors that specifically pair with beers, wines, or spirits.

• The Drinks Bakery Drinks Biscuits pair with specific drinks. For example, Pecorino, Rosemary, Scottish Seaweed pairs with gin and tonic, gin cocktails; Mature Cheddar, Chili and almond pairs with Malbec or Belgian beer. Booth 1134

• Wine Chips potato chips come in three collections: Cheese collection, Charcuterie collection, that includes flavors like dry aged ribeye and spicy Calabrese, and Salt of the Earth like Hawaiian Red sea salt to pair with sparkling wine. Booth 3105

• The Sweetery Bourbon Buddies, Wine Sticks, and Beer Buddies. Booth 1305

Peach
Peach Fuzz was recently named color of the year by the Pantone Institute and the SFA Trendspotters see this applying to foods and beverages that will revisit this classic flavor with new pairings and applications.

• Cibo Vita Nature’s Garden Peach Mango Yoggie, a new flavor in the probiotic rich line due out in quarter 2. Booth 3003

• Dutch Village Creamy Gourmet Syrups in Peach Cream. Booth 2546

• Hot Mama Salsa Peach Habanero Hot Sauce with Lavendar, Booth NEW NOW NEXT, Oregon State Food Innovation Center

• Mary Mack’s Scoot Frozen Lemonade in peach. Booth 2501

• The Republic of Tea, Inc. Thanks You're a Peach Gift Tea and Peach teas. Booth 2001

Other trends identified by the Trendspotter Panel and expected to be prevalent at the Winter Show include mushrooms, Calabrian chilies, soups, and beverages overall from hot to cold to sparking to functional.

Related: Charcuterie Enhancements to Debut at the Show; Craveable Snacks to Debut at Fancy Food Show.

from Food Trends https://ift.tt/ct6XZmS