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Hops are one of the four components of beer, along with malted barley, yeast and water. They are used primarily as bittering, flavoring, and stability agents. In addition to bitterness, they impart floral, fruity, or citrus flavors and aromas, based on the particular strain and the terroir*. Without hops, beer would be a sticky-sweet fermented…
Continue reading “Beer 101: What Are Hops, For National Beer Day”
[1] Serve croissants or any bread products with lemon curd—including a raisin bagel (all photos © Bonne Maman). [2] A yogurt parfait with layers of lemon curd. [3] Mini cheesecakes topped with lemon curd. [4] Cake-in-a-jar: Layer strawberry preserves, cake, lemon curd, cake, and lemon curd. [5] Lemon curd is a great cake filling.
Otamot. Otamot. We said it several times before we realized that Otamot is tomato spelled backwards. Otamot was created by the parent of a picky eater, who set out to create a more nutritious tomato sauce, a food his daughter would eat. Starting with the concept of tomato sauce, he found a way to add…
Continue reading “TOP PICK OF THE WEEK: Otamot Essential Sauce, A Better Tomato Sauce”
[1] PB & J quesadillas (photo © U.S. Apple Association). [2] Crunch Time, a flavor from PB & Co., is even crunchier than their regular Simply Crunchy (photo © PB & Co.) For April 2nd, National Peanut Butter & Jelly Day, there are all sorts of peanut butters, jellies and breads to combine. We…
Continue reading “RECIPE: Peanut Butter & Jelly Quesadilla”
April 2nd is National Peanut Butter & Jelly Day. Sure, you could have a sandwich; but how about a PB & J pizza? Peanut butter was considered a delicacy in the early 1900s. It was only served in New York City’s finest tea room, to an elite clientele. A recipe in the May 1896 issue…
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Learn about the history Of 1,000+ Favorite Foods & Beverages Let’s explore the history of your favorie goods together. Let the journey begin!
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