Farm markets worthy of a trip: are unable to-skip stalls and stands burstin with localized coloration and summer time flavors

Arrive one and all

BELLINGHAM FARMERS Markets, BE.LLINGHAM, WA

* THE SCENE What began as a smallish, grassroots hard work has blossomed into just one of Washington's major, most beloved markets. Crafts are essentially as in demand right here as the raspberries and blueberries, which arrive by the sweet, juicy carton from farms just 6o miles away in Skagit and Whatcom Counties.

* THE Look for The very last Saturday of every month is Kids Vending Day, when the 25 tables are manned by the 18-and-below set. Even five-yr-olds set up booths hawking all kinds of things from tomatoes grown in their backyards to just-laid eggs to whoopie pies they developed by (you should not stress, squeaky-cleanse) hand. Sat by Dec 17 bellinghamfarmers.org All over the West

Very hot Things

SANTA FE FARMERS Marketplace, SANTA FE

* THE SCENE In the revamped Railyard District, this indoor-outdoor market has develop into a bona fide tourist attraction inside of strolling distance of the evenmore-touristy historic predominant Plaza. Nonetheless locals cherish it for its utter authenticity.

* THE Get Chiles, just about 60 kinds from New Mexico---Enormous Jim, Chimayo--with occasional cooking demos. Satyear-round santafefarmersmarketcom

Subtropical fruit burst

KAPIOLANI Community University FARMERS' Markets, HONOLULU

* THE SCENE As if Hawaii weren't utopian sufficient, a stroll via the KCC sector, at the base of the Diamond Head crater, may make you want to shift to Oahu quickly. Arrive early, like seven:thirty a.m. early, ahead of the mobs.

* THE Pick Extremely hard to decide upon just a single, with so a large amount of when-in Hawaii programs: Kukui's Portuguese sausage just-caught, grilled-to get Kona abalone and swaths of subtropical fruit, among them fresh new, silky litchi, juicy pineapple guavas, and super-sweet sugar pineapples. Sat yr-round hfbf.org

Neighborhood hangout hangout

HILLSDALE FARMERS' Sector, PORTLAND

* THE SCENE Born in 2002 and scaled-down-with less crowds and considerably more parking-than the jam-packed Portland Saturday Industry, Hillsdale is however a kid in industry decades. And just as blissful-go-lucky, which is why we really enjoy it.

* THE Locate In addition to the larger orchards that promote at every single markets in town, Hillsdale qualities more compact producers like Ayers Creek Farm, whose growers arrive bearing extra-sweet cane berries. (Ayers's Chester blackberries are employed to make native Very hot Lips soda.) Pop just one particular blackberry for evidence that all that Northwest rain is fantastic for a thing. Sun as a result of Nov 20, then two Sun/month due to Apr is hillsdalefarmersmarket.com

Perfect grilled cheese on the planet

Position REYES FARMERS Marketplace, Stage REYES STATION, CA

* THE SCENE Exterior Toby's Feed Barn, you'll find it all about straw hats, native gossip, and dwell bluegrass. This very low-vital, all-organic and natural market has only a handful of booths, but in a teeny, rarely-as well-touristy town, it can be a prime illustration of how high quality trumps amount.

* THE Unearth Look for a uncomplicated white banner in back that states G.B.D. That stands for Golden, Brown, Delightful: Osteria Stellina organic and natural bread oozing with Cowgirl Creamery cheese, a fried egg, and a fat, juicy tomato slice if you so pick. Seize a hay bale and relish. Sat thru Nov five level reyesweekend.com

Huckleberry heaven

MISSOULA FARMERS' Current market, MISSOULA, MT

* THE SCENE A blend of ranchers and school kids, families and hippies, sipping espresso from the native Butterfly Herbs cart and taking pleasure in an aged-fashioned feeling of local community.

* THE Come across Huckleberries in superior summer-this is Montana, once all-farmed by Southeast Asian Hmong and sold in unsealed zip-lock bags so these wild, powerful, just-sweet-adequate beauties can breathe. Sat because of Oct 22 missoulafctrrnersm.arket.com

Move above, A&W

Funds City PUBLIC Markets, BOISE

* THE SCENE This open-air market place is crammed with families performing their weekly buying from growers who arrive from all around the state to sell their stuff in the large city.

* THE Come across See these people strolling all-around with mason-jar mugs? Stick to them to the BuckSnort Root Beer booth, where by on tap is a Bellevue, Idaho-brewed tea (yup, root beer in its legitimate, non-huge-fructose-syrup type is seriously a tea) that blends molasses, cane juice, wintergreen, and all-natural roots like licorice and a sassafras extract. Consider, a soda that's in reality reliable for you. Even greater with a scoop of nearby vanilla ice cream. Sat as a result of Dec 77 seeyouatthemarket.com

Meat in the middle of nowhere

JAMES RANCH Marketplace, Around DURANGO, CO

* THE SCENE James Ranch sets up shop at the farmers' markets in Durango and Telluride, but the loved ones-run farm also has a cute, wooden-shingled farmstand of its personal. Push 10 miles north from Durango to the 450 blissful, higher-altitude acres of James Ranch in the Animas Valley, the place herds of Jersey cows, grass-fed beef cattle, and blissful egg-laying hens roam.

* THE Notice The market is stocked with ranch-prepared products and solutions like artisanal cheese, whey-fed pork, petit prime rib, tritip, sirloin, you title it. Grassy lawn and picnic tables correct external. .Mon-Sat into drop jamesranch.net

Cultural adventure

SAN JOAQUIN Licensed FARMERS' Industry, STOCKTON, CA

* THE SCENE Sprawled across a Central Valley mall parking whole lot is a earth with out $five peaches and purchasers driving Porsches. Alternatively, it is really like a refreshing trip overseas, jostling with previous girls who arrived early with pink plastic bags, Asian vendors advertising deliver unrecognizable to a great deal of Western consumers, and chefs who've street-tripped for inspiration.

* THE Get Lotus root, Chinese bitter melon, a zillion kinds of eggplants, and Southeast Asian herbs you may have to sniff. for yourself to feel. Thu via Nov 17 and Sun year-round,. Sjcfarmersmarket.com

Flavor THE WINDOW

THE VEGETABLE Store AT THE CHINO Household FARM, RANCHO SANTA FE, CA

* THE SCENE In addition to the drop-dead attractive make-farmed on 47 acres by the Chinos-you can probable see celeb chefs and meals lovers who've been regulars for a long time, like Alice Waters.

* THE Discover Veggies unlike any you have ever observed or tasted. Red carrots, candy lime mint, tomatoes of any hue, and white corn that could alter your lifestyle. Tue-Sun yr-round E-123 Caizada del Bosque 858/756-3184.

Connected Review: three a whole lot more farm-new tastes of summer time

one. RAINIER CHERRIES-cartons of which you can pull along in a red wagon, yours to borrow at Seattle's Columbia Town Farmers Industry. seattlefarmersmarkets.org

two. KAFFIR LIME AVOCADO POPSICLES by Extra fat Experience, really good on a very hot day at the Davis [California] Farmers Industry. davisfarmersmarket.org

three. GAVIOTA STRAWBERRIES from Harry's Berries at Santa Monica Farmers Sector.farmersmarket. smgov.net

Author: Rachel Levin

'Tis the trend

Just like the Grinch's heart grew and grew When he returned Christmas to Cindy-Lou Who, Processors that market seasonal food Increase holiday spirit and mood.

The idea of seasonal food marketing proliferated in 1962 when Hershey Foods substituted red or green foil for traditional silver on its famous chocolate kisses. A slew of confectioners followed Hershey's example, as did retail bakers. For example, Nabisco USA colors the cream filling in Oreo sandwich cookies orange for Halloween and red or green for Christmas.

This summer, Kellogg Co. expanded its seasonal Rice Krispies cereal line with All American Rice Krispies - a blend of red, blue and natural-colored crisped rice. This patriotic cereal joined last year's Halloween version made with orange and yellow crisped rice. Red and green Ho Ho Holiday debuted in 1994.

As with most trends, the dairy industry is slow to catch on. But fortunately, thanks to suppliers of both ingredients and packaging, aggressive dairy processors are expanding past eggnog and offering seasonal dairy foods that have Elsie singing Fa La La La La!

Rotating flavors

"Seasonal flavors are key to the success of Melody Farms' ice cream program," says Stephen George, v.p. of product development for the Livonia, Mich.-based dairy processor.

Like other ice cream manufacturers, Melody Farms Inc. has a standard list of ice cream offerings, with two rotating monthly flavors. "Retailers and consumers look forward to the new flavors each month," George says. "When the flavor runs out, if it was a success, consumers can expect to see it next year."

A few autumns ago, Melody Farms introduced Caramel Apple Dapple (lightly flavored apple ice cream with spicy apple chunks and caramel fudge syrup) and Pumpkin Pie a la Mode (vanilla ice cream with swirls of pumpkin pie filling and graham cracker crunchies). This year, the company redesigned the package graphics to be more festive and eye-catching for Halloween and Thanksgiving.

After these two flavors saturate the freezer, Melody Farms will roll in last year's successful Winter Wonder (red and green mint flakes in white chocolate ice cream) and Santa's Cookies & Milk (crisp chocolate chip cookies and chocolate butter fudge swirled in vanilla ice cream).

Turkey Hill Dairy, Conestoga, Pa., has a similar rotating feature flavor program for ice cream and frozen yogurt. "Through our offering of a limited supply of holiday-flavored ice cream, Turkey Hill obtains incremental sales at a time of year that ice cream sales are typically slow," says Marketing Manager Lisa Hutchinson.

This Thanksgiving season, Turkey Hill introduces Pumpkin Whoopie Pie Frozen Yogurt, joining last year's Whoopie Pie ice cream. Both are packaged in reusable half-gallon plastic tubs with a panoramic design of "what it's like to be in Lancaster County during pumpkin harvesting. The package invites consumers into our home, and leaves them with a keepsake," says Hutchinson.

Cleveland-based Pierre's French Ice Cream Co. produces an annual limited run of Pumpkin Pie, Cinnamon, Egg Nog, Rum Raisin and Nutcracker Sweet ice cream. "They are usually available from late October through January," says Eileen Garner, marketing mgr. "Due to the popularity of Peppermint Stick, it has become a year round flavor."

David Bush, g.m., Anderson Erickson Dairy Co., Des Moines, Iowa, says "We've always offered Christmas ice cream flavors like Peppermint Stick and Egg Nog, but this year we wanted something to differentiate ourselves from the competition."

Unlike other holiday ice cream flavors in which suppliers sell processors an entire concept (formula, package design and sometimes even promotional material), Anderson Erickson's new Mint Cherry Chocolate premium ice cream was developed in-house. "It's white mint ice cream with red and green mint cherry halves and red and green mint chocolate flakes," says Bush. "The tough part was finding cherries that did not bleed. Our suppliers helped us identify such a variety."

Early this summer, the company switched from half-gallon cardboard cartons to rounds. "The new package design gives us more room to dress it up for Christmas," says Bush. Holiday flavors are line-priced and range from $3.69-3.99. The company plans to aggressively sample Mint Cherry Chocolate in area markets.

The autumn cranberry, though not as popular as pumpkin or apple due to its tartness, is becoming more popular in dairy foods. For some manufacturers such as Herschleb Ice Cream Co., Wisconsin Rapids, Wis., Orange-Cranberry Sherbet and Cranberry Supreme Ice Cream are a year round business (since 1950 and 1980, respectively.) For Los Angeles-based Jerseymaid Ice Cream, Cranberry Apple Splash Nonfat Frozen Yogurt and Cranberry Sherbet are new for 1996. The company plans a November introduction and is anxiously awaiting consumer feedback.

Novel opportunity

The frozen novelty category has typically been the trendiest segment of the frozen dessert category. With more new products annually introduced than a retailer can possibly stock, holiday novelties offer a limited edition advantage.

According to a 1995 study conducted by Dairy Foods magazine, 68% of 822 consumers surveyed think of novelties as a warm-weather treat. Two-thirds of respondents tend to buy less product in the fall and winter than the spring and summer.

In order to raise category awareness during this "off season," Integrated Brands Inc., Ronkonkoma, N.Y., manufactures and markets a four-product line of holiday frozen novelties. Two of these novelties are cookie sandwiches: Chilly Bears and Gingerbread Men. Frosty Snowmen and Jolly Santas, the other two novelties, are molded and seasonally colored.

"Ice cream novelty sales decrease in winter time," says Vice President Gary Haber. "Christmas-themed products add excitement during the holidays. They also add value at the time of year when the ice cream freezer looks rather boring."

Foodservice directors understand boring, and are usually willing to try anything healthful to add excitement to a meal. This year, the foodservice division of Perry's Ice Cream Co., Akron, N.Y., introduced a line of holiday ice cream cups to the company's institutional customers. Brightly colored in keeping with the holidays they celebrate, cups are available for Halloween, Christmas and St. Patrick's Day.

"Foodservice directors at adult care homes, hospitals and schools are eager to serve these ice cream products as a way to add interest and excitement to the daily menu at holiday time," says Sue Faulkner, Perry's foodservice coordinator.

Tracy Masse, marketing promotions supervisor adds, "The Perry's product development team has had a fun time dreaming up these new flavors and the production team has enjoyed making them.

"The holiday line has been so successful that we plan to continue development in this area and look forward to a possible Cupid cup in 1997," Masse says.

Wilbraham, Mass.-based Friendly Ice Cream Corp. also recognizes that holiday products add excitement to the dining experience. Once a year, the company does a production run of what many families deem a holiday staple: the Jubilee Roll (premium ice cream, fudge topping, chopped almonds and candy chips). This family favorite is available in all Friendly's Restaurants as well as retail outlets beginning in late September and continuing through the holidays.

Nostalgic eggnog

Very seasonal, and very dairy, eggnog has not been able to attract year-round consumption. However, this October, Borden/Meadow Gold Dairies Inc., Ogden, Utah, decided to increase eggnog availability by offering quarts of the product in black paperboard cartons covered with jack-o-lanterns and colorful, falling leaves.

"Halloween eggnog is our attempt to attract consumers earlier in the eggnog season," says Scott Pevey, dir. of marketing.

Chelsea, Mass.-based H.P. Hood Inc. believes it has an eggnog that meets every eggnog consumer's needs. Hood offers seven varieties of eggnog: superpremium, standard, light, nonfat, and three flavored non-fat holiday nogs. The flavored nogs - Chocolate Irish Cream, Amaretto and Cinnamon Hazelnut, introduced last year in half-gallons - will be offered in quarts this year. "Quarts encourage trial," says Hood spokesperson Peter Minasian. "The smaller size maximizes its potential during the holiday season.

Author: Donna Gorski

5 quality retro bakeries

LOS ANGELES

SusieCakes This Brent-wood bakery has all your childhood favorites covered: whoopie pies, lemon squares, icebox pie, frosted animal cookies, and banana pudding with vanilla wafers. Closed Sun 11708 San Vicente Blvd. 310/442-2253.

OAKLAND

Bakesale Betty Proprietor Alison Barakat's shop characteristics nostalgic treats like sticky date pudding and small chocolate-covered sponge cakes termed Lamingtons. Closed Sun- Mon 5098 Tele-graph Ave. 510/985-1213.

PORTLAND

Saint Cupcake All American sweets, from red velvet cupcakes to oatmeal scotchies. Cookies formed like rocket ships or squirrels by extraordinary order. Closed Mon 407 N.W. 17th Ave. and 3300 S.E. Belmont Ave. 503/235-0078.

SAN FRANCISCO

Miette Confiserie This new sister retail store to the favored Ferry Structure cake shop sells Miette's trademark cupcakes, along with a slew of classic candies like Squirrel Nut Zippers and large pulled sugar lollipops. 449 Octavia Blvd. 415/626-6221.

SEATTLE

Trophy Cupcakes and Celebration It is not just the cupcakes--like PB&J or snickerdoodle--that have traditional appeal. Proprietor Jennifer Shea also sells classic bash materials (like 1940s hats and cake toppers). 1815 N. 45th St., Ste. 209 206/632-7020.

Makin' whoopie

The whoopie pie is definitely a regional treat, as pockets of the country from New England to Ohio are well aware of the black-and-white snack. The rest of the country, however, is only now starting to discover this cake-like cookie.

Specialty shops and high-end grocers, having recently made room for cupcakes, are starting to stock the treats. Even Williams-Sonoma has made room for the whoopie pie in its February catalog, though the name has been altered to "sweetie pies." At $49 a dozen, the heart-shaped pies are baked in Maine with butter and organic eggs. However, traditional round forms can be found in Trader Joe's and Whole Foods in Manhattan and as far away as Evanston, Ill. While such may be the traditional form, the New York Times finds dozens of variations on the shape, flavors and fillings, beyond the classic two round mounds of chocolate cake (about three inches across) with a filling of French vanilla cream.

In fact, the processed food industry already has several examples of the treat: Oreo Cakesters, Suzy Q from Hostess and a number of Little Debbie snacks.

Author: William A. Roberts, Jr.

Building blue whoopie

> The new/aged tradition of whoopie pie was a treat for the senses at IFT. The U.S. Highbush Blueberry Council supplied tasty samples of the subsequent great bakery trend. The pies are smallish, transportable, exclusive-sized and whimsical. Doing one particular with blueberries is sure to make people today smile. U.S. Highbush Blueberry Council, www.blueberrycouncil.org

Confection & Dessert Trends Create New Sweetscapes for American Consumers

America's sweet tooth has become more sophisticated and demanding as consumers seek comfort and delight in today's confections and desserts. This love of sweets is steering consumers toward an exciting new sweetscape where flavor complexity, artisanship and nostalgia mingle to create increasingly grown-up, yet still satisfying, treats, according to Confections and Dessert: Culinary Trend Mapping Report from the Center for Culinary Development (CCD) and Packaged Facts.

"It's time for marketers to notice that consumers are demanding sweets that are as trend-forward, satisfying and as adventurous as the savory foods they love. Butterscotch Toffee Whoopie Pies are more exciting than plain chocolate and vanilla ones," says CCD CEO Kimberly Egan.

New sweet drivers. Four overarching consumer trends are driving innovative shifts in the sweets market:

The New American Sweetscape . New and updated confections and desserts create a new sweet vista for consumers. Olive Oil Desserts show off Mediterranean ingredients in more health-friendly forms while offering intriguing new savory-sweet flavors. Parisian Macarons , pastel-colored ground almond meringue sandwich cookies, bring classic French sophistication to the modern American pastry counter. Japanese Sweets transport savvy candy lovers to new frontiers of exotic flavor and texture while American-crafted Micro-batch Chocolate epitomizes the new range of artisan foods that also exhibit a taste of place.

Familiar Favorites Get a Remodel . Americans grew up on salty-sweet Cracker Jack but are ready for something more 21st century. In updated Salty Sweets , bacon, sea salt and savory herbs raise familiar sweets to new adventurous and satisfying heights. Americans from the Northeast no doubt grew up on the stalwart chocolate cake and vanilla cream Whoopie Pie ; today, the homey snack appears coast to coast in alluring flavors and colors giving cupcakes some competition. The familiar warm, brown flavor of Caramel has gone glam in the form of homemade butterscotch used in puddings and sauces, Latin-inspired dulce de leche and a candy-box-full of retro confections, like honeycomb, toffee and brittle, that appear as candy bar and ice cream inclusions, dessert garnish and artisan sweets at farmers markets and boutique candy shops.

The report highlights strategic opportunities for both manufacturers and restaurant operators in this exciting new sweet landscape.

For more information on Confections and Dessert: Culinary Trend Mapping Report , please visit http://www.packagedfacts.com/redirect.asp?progid=77496&productid=2108836

The Culinary Trend Mapping Report is co-published by the Center for Culinary Development and Packaged Facts. Individual issues and annual subscriptions are available at www.packagedfacts.com/landing/culinarytrends.asp .

About the Center for Culinary Development - CCD is a full-service food and beverage strategic innovation company that successfully blends culinary creativity with consumer insights, trends and marketing expertise. Visit www.ccdsf.com , or contact Kara Nielsen at (415) 693-8900 x110, kara@ccdsf.com .

About Packaged Facts - Packaged Facts, a division of MarketResearch.com, publishes market intelligence on a wide range of consumer market topics, including consumer goods and retailing, foods and beverages, demographics, pet products and services, and financial products. Packaged Facts also offers a full range of custom research services. To learn more, visit: www.packagedfacts.com . Follow us on Facebook, LinkedIn and Twitter.

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Contact: Jenn Tekin Packagedfacts.com (240) 747-3015 jtekin@packagedfacts.com

TartBakeryDallas.com Launches Nationwide Over the internet Ordering of Desserts

Minimal Time Marketing of 15% Off All By going online Orders Which includes Cookies, Cakes and Dessert Presents

DALLAS -- Tart Bakery at this time introduced the kick off of a new website website with nationwide by going online ordering. TartBakeryDallas.com options designed-from-scratch cookies, whoopie pies, cake balls, French Macaroons, pastries and other desserts and presents for nationwide ordering and shipping.

“We are thrilled that consumers across the U.S. can now savor our Whoopie pies, cupcakes, cookies and other desserts and mail them to family and mates,” says Owner and Executive Pastry Chef Kristen Massad. “We are grateful for the success we’ve professional in the Dallas spot for the earlier five decades and are on the lookout ahead to expanding our get to nationwide.”

The addition of on the internet ordering accompanies a re-layout of the bakery’s Online web page such as the kick off of a new site that elements photos, a cake of the week and seasonal specials. The web-based procuring web page has a user-friendly layout with colour images and specific descriptions.

In celebration of the kick off of using the web ordering, Tart is providing 15% off all orders placed over the internet. The promotion is on the market for the months of June and July, 2010 working with the code grandopening at checkout.

New In-Save Menu

To round out its variety, Tart not long ago extra appetizers to its menu. Tart’s appetizers include things like budget friendly bite-size quiches, crostini, tea sandwiches, dips and spreads, every from $two.fifty to $4.fifty per individual. The bakery also introduced hors d’oeuvres for $four.fifty per individual, together with:

Pricing is based mostly on two items for each human being for all appetizers and hors d’oeuvres. Tart’s new appetizer menu also comprises new fruit and vegetable trays.

“Customers have been requesting finger meals and appetizers to accompany their desserts for events and reward giving. Our new menu capabilities my preferred made-from-scratch social gathering food items,” reported Massad.

Tart has acquired a significant adhering to in Dallas for offering exceptional desserts this kind of as whoopie pies and authentic French macaroons alongside favorites like cupcakes, petit fours and cookies. Tart specializes in building desserts and appetizers that are both equally delectable and dazzling. The availability of online ordering will make it very easy to send scrumptious, made-from-scratch desserts as gifts to family members and pals.

In addition to the products out there for purchase in save and using the net, Tart Bakery gives a huge collection of gourmet desserts, birthday cakes, wedding cakes and appetizers for custom order. Tart also has original gifts and presents consulting services for setting up weddings, functions and company events.

Executive Pastry Chef Kristen Massad opened Tart Bakery in Dallas in 2004, just after honing her capabilities at the French Culinary Institute in New York. The award-winning bakery combines Massad’s advanced skills and wish to make the freshest-tasting desserts with fashion. Tart is identified for its done-from-scratch desserts like Whoopie Pies, cupcakes, cookies, cake balls, tartlets, cake, brownies and a bit more. Tart also serves gluten-zero cost and vegan desserts. For much more information and facts or to position an purchase go to TartBakeryDallas.com. Observe Tart on Twitter or join its lover page on Facebook.

Chefs frequently turn to grandma's dessert recipes to showcase exciting and indulgent new flavors. Coconut, Guinness, sour cream, guandbana, thyme, ginger, chipotle, bourbon and miso are just some of the ingredients now appearing in classic dessert formats. Reinventing recognizable desserts from the past, such as whoopie pies, cupcakes, bread pudding and apple pie, using foreign flavors, mixes nostalgia with adventure. Recently, chefs have been changing the original desserts and flavoring them with different, exotic flavors. The whoopie pie, for example, can be made many ways; from the original chocolate and cream filling to butterscotch toffee or red velvet with cream cheese. These changes give consumers updated flavors in a recognizable way.

Deconstructing the Traditional

Apple pies, tarts and crumbles, some of the country's favorite dessert choices, are deconstructed by many pastry chefs. Chef Mindy Segal, from Mindy's HotChocolate Restaurant and Dessert Bar in Chicago, makes a warm apple confit with brown butter streusel, tart cider semifreddo, a pecan caramel candy bar and an apple butter cream puff. Pastry chef Maximo Santiago, of Miami, has created an apple crostada with bucheron ice cream, aged balsamic vinegar and spiced apple clouds. Cupcakes with bold new flavor profiles, like chai-spiced, Key lime, tiramisu and Nutella are another new national trend. There are even stores dedicated solely to cupcakes, like Molly's Cupcakes and Swirlz Cupcakes in Chicago.

Another important classic dessert is, of course, chocolate. A dessert connoisseur's favorite, chocolate has been paired with different fruit flavors for as long as one can think, but now chocolate is paired with every kind of flavor. One example is the chipotle Mexican chocolate bar, which combines the spicy zing of peppers with dark chocolate. Other important flavors that have recently been coupled with chocolate include cardamom, Earl Grey tea, red pepper flakes, orange zest and cinnamon. Remember the drink, Ovaltine? Blackbird in Chicago is making a milk chocolate ganache containing Ovaltine, sesame and banana bread ice cream.

Latin, Asian and other international flavors are increasing in popularity. Ginger, for example, is featured prominently in the dessert sections of the Bon Appetit and Epicurious websites. It works well in desserts, because it has a slightly spicy, but sweet, flavor that consumers recognize from Ginger Snaps, a classic cookie flavor. Desserts, like Lemon Ginger Cake with Pistachios and Double Ginger Sour Cream or Bundt Cake with Ginger-infused strawberries, are just two of the tantalizing combinations available.

Coconut, a flavor found in established desserts, like macaroons and coconut cream pie, is now being utilized in coconut rice pudding with crispy coconut shavings, coconut flans and fruit parfaits with coconut sponge cake. The spice cardamom is used at Hot Chocolate in their Banana Brioche Bread Pudding, banana sherbet, malted liquid butterscotch, cardamom cream and a banana cake canolli. Spices from around the world are great flavors to incorporate into desserts, as well as specific fruits and staple ingredients of other nations.

Loving Latin Flavors

Latin influences are evident in the use of passion fruit native to Brazil; lulo from Ecuador, with its flavor similar to rhubarb and lime; and guandbana, from Central America, which features hints of sour strawberry and pineapple flavors and a creaminess resembling coconut or banana. These exotic flavors are now found in sorbets, ice cream and gelatos, as well as exotic cheesecake flights. Asian influences appear in rice puddings, Japanese rice cakes called mochi and versions of miso cakes. Warm Jasmine rice pudding with passion fruit or tropical sherbets are a great way to incorporate these exotic flavors into desserts.

Blood orange, with varieties native to Italy and Spain, also make a great sorbet. An unusual fruit called pitahaya is a relative of the prickly pear, with a magenta color that adds beautiful and delicious flavor to desserts. Blackbird's pas try chef in Chicago makes a dessert with the popular Brazilian fruit called cupuacu, one of the latest Superfruits. Diners there can feast on Criollo chocolate with cupuacu, milk meringue and tonka bean ice cream. Not only is cupuagu the new and attractive Superfruit, but acai, another recognizable Superfruit, is now produced in liquor form by VeeV.

Liquor has long been used in many dessert applications and is increasingly seen in the sweet and savory profiles of today's dessert menus, as chefs experiment with beer, liquor and wine to create bold and inviting applications. Beer is a common baking ingredient, because the carbonation affects texture. Stouts and other heavy, dark beers with hints of coffee flavors have found their way into ice cream floats, while sour beers are being coupled with tangy fruit to create exciting new gelato flavors. Bread pudding has virtually been reinvented using Guinness. Another amazing creation is house-baked brioche, using Guinness and Valrhona milk chocolate with Jameson caramel sauce. At Sona in Los Angeles, pastry chefs are making chocolate beignets using oatmeal stout and honey ice cream atop a beer waffle. Tecate cake is light, fluffy and moist, because of the carbonated Mexican beer that is used. Sweet and savory combinations in desserts tantalize the palate and keep the taste buds satisfied.

Wine used in desserts is nothing new and has been used in reductions or for poaching. Hot Chocolate in Chicago offers Port wine-poached and -roasted local pears, quinoa- and tart-dried cherry pudding, and gingerbread and red wine cream cheese-frosted layer cake. New dessert flavor sources also include a variety of other ingredients, including olive oil, salt, herbs and surprisingly, bacon.

Bringing Home the Bacon (Dessert)

The bacon revolution shows up in the dessert scene in bacon ice cream, bacon dark chocolate bars and even bacon Bananas Foster. The salty, umami notes of bacon give desserts a unique burst of savory flavor that satisfies both sweet and salty palates. Olive oil in desserts has been popular, as well. Cakes baked with different olive oils offer unique flavors and moist texture. The spring desserts section of Bon Appetit online features an olive oil couscous cake made with creme fraiche and date syrup. These three savory ingredients (olive oil, couscous and creme fraiche) combine with the sweet date syrup to make a delicious and interesting dessert profile. Savory herbs and spices are also making their way into desserts. White pepper creme brulee pairs well with basil and thyme. Basil, with its clean, fresh flavor, can be used in lemon custard parfaits with basil tuile cups, and thyme also goes well with fruit, such as thyme-roasted pears.

The plethora of ingredients available to chefs has inspired creative flavors. The ethnic trends around the world and various cooking techniques provide the foundation for endless possibilities. As the world has grown smaller, the list of available and sought-after exotic flavors has expanded, making dessert an even more appealing treat. At the end of the day, "It's All About Flavor."

Website Resources:

www.PreparedFoods.com--Type "dessert trends" in the search field for a plethora of articles on the latest trends in desserts

www.epicurious.com--Go to the desserts section for recipes and information on many trendy new dessert items

Charlie Baggs and Katie Nicholas, Charlie Baggs Inc.

Chef Katie Nicholas does work for Charlie Baggs Inc. He operates an international product development company from Lincoln Park, Chicago. For more information, visit www.charlie baggsinc.com.

Author: Charlie Baggs, Katie Nicholas

HP Has Zero cost ePrinted Santa Pictures and Getaway Handle in New York Metropolis Encourages Ink Cartridge Recycling

PALO ALTO, Calif. -- HP invites families in New York City to verify off Santa photographs from their holiday “to do” lists and obtain a complimentary 4x6-inch photo taken with Santa Claus courtesy of HP ePrint.

Almost everyone who has a photo taken with Santa Claus will receive a at no cost chocolate or pumpkin whoopie pie from sought after New York Town mobile bakery truck, Sweetery.

The HP ePrint Mobile Santa Truck will have two spots in New York Town:

HP ePrint permits customers to print wirelessly from any smartphone by just emailing the photograph or file to an HP ePrint printer (1) each printer has its own e-mail tackle. Individuals browsing the truck will depart with a higher-superior quality photo printed by using HP authentic ink.

In addition, families are encouraged to carry their utilised ink cartridges to turn in for recycling via the HP Planet Partners software.(two) Participants will receive an additional complimentary whoopie pie for each and every cartridge they recycle. Collected cartridges will be recycled by way of HP’s trade-top “closed loop” recycling operation and utilized in the manufacture of new solutions.

To show the electrical power of HP ePrint engineering, representatives will just take images utilising cellular gadgets and print them to the HP Photosmart Premium e-All-in-One Printer. Buyers will have the opportunity to see how relatively easy it is to deliver the files they want to print from their world-wide-web-linked devices together with smartphones, iPads and netbook PCs to an array of HP printers with ePrint technological know-how. (1)

HP ePrint is an innovative engineering that permits end users to print from any email-able gadget among them mobile phones. (1) Plainly deliver pics or paperwork to an HP ePrint printer and pick up the pages later on. No software programs setup is essential.

Supplemental knowledge about HP ePrint technologies is readily available at www.hp.com/hpinfo/newsroom/press_kits/2010/JustRightITopk/ePrint_Backgrounder.pdf.

About HP

HP generates new opportunities for technological innovation to have a meaningful effects on most people, corporations, governments and society. The world’s largest technologies agency, HP brings together a portfolio that spans printing, personalized computing, software program, companies and IT infrastructure to fix consumer troubles. A whole lot more material about HP (NYSE: HPQ) is out there at http://www.hp.com.

(one) Usually requires an online world connection to the printer. Feature performs with any on line-and e-mail capable device. Print days may well fluctuate. For facts, www.hp.com/go/ePrintCenter.

(two) All cartridges returned by the HP Planet Partners recycling system are handled responsibly and kept out of landfills. The program is at present obtainable in even more than 50 countries, territories and areas all-around the earth. For particulars, www.hp.com/recycle.

© 2010 Hewlett-Packard Progress Organization, L.P. The facts contained herein is matter to alter not having notice. The only warranties for HP solutions and products and services are set forth in the express warranty statements accompanying these products and products and services. Very little herein will need to be construed as constituting an more warranty. HP shall not be liable for technical or editorial problems or omissions contained herein.

WAR Above WHOOPIE PIE

No matter if a dessert or a treat, the Whoopie Pie was the center of really the food battle in Maine. Lawmakers nominated the pie (two cakes with frosting in the middle) to be the official state dessert, but changed that to the official treat as of health issues close to childhood weight problems. Supporters hope the official designation will market tourism and benefit the state's Whoopie Pie establishments.

Other people required the blueberry pie to get the title and online marketing awareness. Lawmakers could possibly need to have to act rapid ahead of Pennsylvanians. who allege it was invented in their state in the 1960s, claim it as theirs to begin with. Mainers counter that a location in Lewiston has been making Whoopie Pies considering the fact that 1925.

Making Whoopie: fat kids love pie

DURING A HEATED February debate in the Maine legislature over what sweet treat deserved to be designated as the official state dessert, state Rep. Donald Pilon (D-Saco) correctly described one contender, the Whoopie Pie, as a "frosting delivery vehicle" that "lists lard as its primary ingredient." Pilon would rather see blueberry pie named the Pine Tree State's official dessert. The Kennebec Journal quoted him fretting over the result of "glorifying" Whoopie Pie "at a time when 31.3 percent of Maine's children are considered overweight or obese."

But in preferring blueberry pastry to chocolate minicakes, he falls prey to the classic blunder in evaluating the merits of various foods. Most people--even savvy state reps--are easily confused by the halo effect when it comes to food. The presence of lard and chocolate sets off alarm bells, endowing the whole dessert with a wicked glow. Whereas healthy, natural blueberries confer a positive halo, making diners forget about all the butter or even-gasp--lard in the crust.

In fact, neither dessert can be classified as health food. Both treats are, in their best forms, homemade, so their nutrition statistics vary wildly. But a slice of blueberry pie can clock in north of 450 calories, while some versions of Whoopie Pie can be closer to 250. Depending on your recipe, those numbers could easily be reversed, but that's exactly the point.

Maine, thankfully, is looking to celebrate a dessert rather than ban it. But the same kind of irrational preferences--and invocation of the nation's chubby children--are sure to pop up again when the same legislators consider bans and taxes,

Author: Katherine Mangu-Ward