Here is an article that looks at 6 flavor trends that are anticipated to emerge in the restaurant industry as well as in packaged food products. As for the addition of cardamom spice/flavor to more recipes I vote yes! I became a huge fan of this spice in college when I worked at Quebrada Bakery. If you ever make it up to Massachusetts make sure to make a stop to this bakery. And below is a chart that shows what is here and now for flavor trends and what we may expect in the future. I must admit that I haven’t heard of some of these ingredients before, but I’m always open to experimenting with them in my cooking and dining on these ingredients at restaurants.
Today we are looking at a product from one of our own brands, Lancaster County Farms. One of the products under this label is our Hickory Smoked Old Fashioned Boneless Ham. This ham is a comparable ham to a Hatfield or a Kunzler quality ham, but at a more affordable price! This fully cooked hickory smoked ham is perfect to heat up as the meat for a brunch or as the main course of a dinner entrée, and the leftovers are delicious in sandwiches! This weeks Thursday Recipe will feature the Lancaster County Farms’ ham in a sandwich called The Carnegie…stay tuned.
Ham-Dutch Boneless Hickory Smoked, 3/10# CS, Item-#LCF101
Today I’m featuring a recipe from one of my favorite magazines Sunset. Though this magazine is a west coast magazine, we here on the east coast can still enjoy their recipes, home decor ideas and traveling suggestions! I’ve altered the recipe a bit to make it a bit spicier and used romaine lettuce in place of cabbage. Possibly the best part of this recipe was the Feta Crema, so tasty! This mixture can definitely be used on other sandwiches and even as a veggie or chip dip.
Chicken Fajita Burritos (unassembled)
2 teaspoons paprika (CQC017)
1 teaspoon each garlic salt (CQG023), pepper (CQP065), and cumin (CQC094)
1 lb boned, skinned chicken breast halves (2 to 3), cut into 1-inch chunks (332004)
1/2 cup sour cream (HPH050)
1 jalapeno chile, seeded and minced
1/2 cup crumbled feta cheese (about 3 oz) (774395)
1 tablespoon lime juice (991987)
3 tablespoon olive oil (992055)
3 roma tomatoes, seeded and chopped
1 bunch (about 4) green onions, thinly sliced
4 flour tortillas 12 inch, warmed (TU72491)
2 cups finely chopped lettuce
1/2 cup chopped fresh cilantro
Whisk together seasonings in a medium bowl. Add chicken and turn to coat. In a small bowl stir sour cream, jalapeno, feta, and lime juice to make feta crema. Heat oil over medium-high heat in a large frying pan and cook chicken until browned and cooked through, turning pieces occasionally, about 6 minutes. Add tomatoes and onions to pan with a squeeze of lime and stir to blend. Divide chicken mixture among tortillas, top with lettuce and cilantro, then feta crema. Wrap up burrito-style and serve with more lime wedges. Or serve fajita style and allow your guest to assemble the fajita burritos to their liking.
Recipe adapted from Sunset Magazine, June 2010
As I continue to cook more and learn more about what fruits and vegetables are currently in season I appreciate others that cook or bake with seasonal produce too! One of our brands that we carry, International Canning Company (ICC), make a lot of seasonal products from Pumpkin Bread Pudding in the Fall to Ham and Bean Soup in the Winter. The current seasonal items that we have available from ICC is their Grape Tapioca and Orange Tapioca. We hope that you take advantage of these seasonal desserts and please let us know if we can send you a sample.
Grape Tapioca Pudding, 1/8#, Item-#ICC0303
Orange Tapioca Pudding, 1/8#, Item-#ICC0304
Tapioca Pudding No Sugar Added with Fresh Raspberries