New desserts from Savor California companiesThe Perfect Bite Co.
Their company name says it all. Added to their line-up of bite-sized gourmet hors d'oeuvres, these fruit filled bars can deliciously finish your party menu. You can take all the credit, and let The Perfect Bite do all the work.
When Robert's White Fruitcake Vintage 2009 was made, each cake was soaked in the finest French cognac, which over the year has given it an even deeper, richer taste. Candied young ginger and bergamot, Rangpur lime, Meyer lemon and blood orange peels, golden raisins and nuts, fresh squeezed orange juice.
No need to fly to South Africa to enjoy a traditional South African dessert, that is gaining many fans in the US: Malva Pudding. Kari's has added a Chocolate Malva Pudding to their Original.
Can't make up your mind whether to have fudge or cookies for dessert? Bella Confections has solved that dilemma for you. Freshly baked cookies are folded into their fudge--a decadent combination.
Eco-Cookie Mix (below) is organic Vanilla Bean Chocolate Chip Cookie Dough. Ready-to-bake in pre-rolled portions that go from your fridge or freezer to your oven, for home-baked cookies.
New and bubblyVignette Wine Country Soda
In addition to their Chardonnay, Pinot Noir, and Rosé non-alcoholic sodas made from wine grape juice, Vignette is making California Brut, a festive champagne-style beverage (below left).
Rose Lemonade (above right) is made with the juice of real lemons, pure rose extract, and Fentimans’ signature ginger spice, brewed and fermented for seven days before being bottled.
New companies on SavorCalifornia.comWe love letting you know about the newest and tastiest foods coming from California.
Auntie Lemongrass Vinegar
Enter! Eat! Enjoy! contestCongratulations to all the winners, since the last "Savory News," in the Enter! Eat! Enjoy! contest on Savor California's Facebook page! They won super gourmet prizes from these companies:
New oils for your pantryMcEvoy Ranch
In traditional Tuscan style, this vibrant, green oil is bottled immediately after harvest, without filtration.
Aromas of parsley, cut grass and fresh basil and flavors of artichoke and green olive accompany a long, distinctly peppery finish.
For a truly seasonal experience, this new oil should be enjoyed within three or four months of the harvest.
La Tourangelle Artisan Oils
Pan Asian Stir Fry Oil is packed with flavors of stir-fried onion, garlic and ginger for the quick creation of a wide variety of Asian dishes.
Thai Wok Oil, filled with aromatic Thai basil and lemongrass flavors, conveniently adds layers of complexities to tasty Southeast Asian style dishes.
New for breakfast -- or anytimeBo's Best Pancake Mixes
The pretty packaging isn't the only thing that's new. Bo's Best has added to their flavors of pancake mixes and will soon also add a gluten-free mix. In addition, there are scone mixes and butter mixes (above) to make breakfast or an afternoon coffee or tea break much more enjoyable.
Redwood Hill Farm & Creamery
Green Valley Organics is a new line of lactose-free yogurts and kefirs from Redwood Hill. Real creamy dairy taste and texture, in addition to being organic, lactose-free and lower in sugar. Perfect for a luscious berry parfait (above).
The cheese courseCheese is popular for any part of a menu for good reason. It's one of the most versatile foods, eaten alone, with toppings like those below, with charcuterie, or incorporated into other dishes.
Sonoma Syrup Co.
Point Reyes Farmstead Cheese
Toma (above) is the newest cheese from this family group of cheesemakers on Tomales Bay in Marin County. The buttery flavor and subtle, grassy–tang finish of this unique farmstead table cheese make Point Reyes Toma perfect for snacking or melting into your favorite dish.
Sierra Madre Grocery Co.
Caramelized Onion and Roasted Garlic (above): a sweet and pungent blend of slow cooked and roasted onions and roasted garlic cloves that works equally well as a condiment with grilled meats, pizza, and cheese.
Among the new products that Fabrique Délices introduced at the Fancy Food Show were: Biroldo (Tuscan Style Blood Sausage, above), Ventrèche Salèe, Poitrine de Porc Salèe, and Cornichons, all of which are perfect for a cheese and charcuterie platter.
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