Peanuts & peanut butterNot just for your kid's lunchbox any more! This all-time favorite lunch component can also go uptown for sophisticated wraps, salads and desserts.
Spice up your Peanut Butter and Jelly Sandwich with Diane's Sweet Heat Raspberry or Blackberry Habanero Jam.
Variations on that theme might include the hotness of the Jalapeño Jelly from Ojai Jelly, or Apricot Magic Jam from La Bonita California.
Jimtown Fresh's recipe for a Grown-Up PB&J Peanut Butter, Jimtown Spicy Pepper Jam, and Bacon Sandwich combines the favorites of peanut butter and bacon.
The sauce for Spring Rolls with Savory Peanut Dipping Sauce (above) can be made either with the milder Ojai Jelly Habanero Jelly or the hotter Jalapeño Jelly.
Among the many nut oils produced by La Tourangelle Artisan Oils is Roasted Peanut Oil, used in a cold noodle salad: Spicy Sesame Noodles with Chopped Peanuts and Thai Basil, above.
Peanuts and La Tourangelle Artisan Oils Roasted Peanut Oil also jazz up Spicy Stir-Fried Chinese Long Beans with Peanuts, above.
Your favorite recipe for peanut butter cookies will definitely be enhanced if you use Giusto's Specialty Foods Vita-Grain Flour, the freshest, highest quality natural and organic products available.
Elaine's Toffee serves up peanut brittle two ways: Peanut Toffee Crunch or Milk Chocolate Peanut Toffee Crunch, above, covered in a rich blend of chocolates.
While you're making Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Brittle, be sure to have extra Butterfly Brittle on hand to snack on.
No one who loves chocolate or peanut butter -- a classic combination -- will be able to resist Chocolate-Peanut Butter Cake with Creamy Butterfinger Frosting (above), which uses both The Frosting Queens'' Majestic Milk Chocolate and Velvety Vanilla frostings.
Sofi FinalistCongratulations to Wine Forest Wild Foods, a Silver Finalist in the Sofi competition of the National Association for the Specialty Food Trade (NASFT) for their Fennel Pollen Rub. The keynote address and awards presentation at the gala awards ceremony will be by culinary innovator, Chef José Andrés.
Summer Fancy Food ShowSavor California is taking our "show" to the Nation's Capitol once again, for the Summer Fancy Food Show. We invite the trade and media to visit us in Booth #5555.
The nine companies below will be showcasing their products:
La Bonita California, above top
Holly Baking, above
Napa Cakes Panforte, above top
Stranded Foodie, above
Terra Sonoma, above top
The Frosting Queens, above
Bacon makes a delicious wrap. Try Bacon-Wrapped Shrimp, above, dipped in Diane's Sweet Heat Raspberry Habanero Jam.
Spice up bacon-wrapped cubes of pineapple by sprinkling Earl's Gone Wild's California Spice on the pineapple before wrapping with bacon and grilling.
Prunes wrapped with bacon (above) are called "Devils on Horseback." Delicious either broiled or BBQ, these are made with the organic prunes from Taylor Brothers Farms
Jalapeño halves are complemented by Redwood Hill Farm’s Roasted Chili Chevre and then wrapped with bacon and grilled (above).
For a variation on the theme, Duck Prosciutto from Fabrique Délices can be wrapped around asparagus (above) for a super hors d'oeuvres.
Bacon is the perfect accent to a salad. Try Chicken and Avocado Salad topped with Crumbled Bacon, from Mooney Farms.
A classic salad is updated. Iceberg Lettuce with Blue Cheese and Bacon Dressing (above) uses Point Reyes Farmstead Cheese and hot sauce from Sartain's Menu.
Old favorites can be made new with the addition of bacon. For instance, Potato, Bacon, Caramelized Onion & Toasted Walnut Pizza, made with Walnut Oil from La Tourangelle Artisan Oils.
Even the lowly cheeseburger can go gourmet in Mendocino Mustard's Portobello Bacon Cheeseburger with Seeds & Suds Mayo.
Or Bacon Mac & Cheese (below) made with Sauce Goddess' BBQ Sweet Heat Spice Rub.
Copyright 2003-2018 by Savor California. All rights reserved.