Summer isn’t over yet, and the upcoming long weekend calls for lots of refreshment.

We’re making a pitcher of rosé sangria, which is lighter and more thirst-quenching than a the more traditional red-wine sangria.

You can make the sangria up to two days in advance, so it’s ready to pour when you’re ready to kick back.

The recipe is from Sun Basket, a purveyor of boxes of meal ingredients to cook at home. Sun Basket focuses on organic produce and eggs, antibiotic- and hormone-free meat and Monterey Bay Aquarium Seafood Watch-approved fish. All diets are accommodated, and gift subscriptions are available.
 
 
RECIPE: ROSÉ SANGRIA

In addition to the ingredients for this recipe, you’ll need a fine-toothed grater like a Microplane, and a large pitcher or glass jar with a lid.

For a more concentrated drink, omit the sparkling water. We personally prefer a less concentrated drink, so we can have more glasses of sangria!

Ingredients For 6 Servings

 
Preparation

1. PREPARE the fruit and ginger. Cut the nectarine in half and remove the pit; cut the fruit into quarters, and then into ¼-inch-thick slices. Remove the green hulls from from the strawberries and cut them in half.

2. GRATE or peel and finely chop enough ginger to measure 1 teaspoon.

3. MAKE the sangria. In a large pitcher or glass jar, combine the sugar, nectarine, strawberries, raspberries and ginger. Stir with a long-handled spoon until the sugar dissolves.

4. ADD the rosé and vodka, and stir until incorporated. Chill to allow the flavors to meld.

5. TO SERVE: Fill the individual glasses with ice. Pour the sangria into the glasses, filling each three-quarters full. Top with sparkling water and serve. Cover and refrigerate for up to 2 days.
 
 
> What Is Rose Wine & Why Should You Be Drinking It?

> The History Of Rosé Wine

> Have A Rosé Tasting Party

> Rosé Wine & Food Pairings
 
 
________________

*Turn table sugar into superfine sugar by pulsing it in a food processor.

[1] Make a batch or two of sangria and enjoy it all weekend (photo © Sun Basket).

[2] Add juicy peaches or nectarines (photo © Good Eggs).

[3] Don’t forget the berries! This sangria uses both strawberries and raspberries (photo © Good Eggs).

[1] Top your brownies with almond “flowers” (photo of espresso brownies © NordWood Themes | Unsplash).

[2] In addition to protein, almonds are one of the healthiest nuts (photo © Murray’s Cheese).

No one would refer to brownies as a protein food.

But here’s a fun way to add some protein to your brownies: Create a flower made of whole almonds on top (the center is a small piece of chopped almond).

Just press the almonds into the brownie tops while they’re still warm from the oven.
 
 
BROWNIE RECIPES

 
 
> The History Of Brownies

We love bread, unashamedly. We’d rather eat bread than meat. We don’t need any condiment; just bread, delicious bread.

Of course, that means good bread, artisan bread, bread from small bakeries like Atoria’s Family Bakery in Gilroy, California (they ship nationwide).

Grandmother Atoria grew up in Assyria, the kingdom of northern Mesopotamia that became the center of one of the great empires of the ancient Middle East (it now comprises northern Iraq and southeastern Turkey).

Atoria would watch her mother and grandmother bake flatbread in a rustic hearth oven, using their family lavash recipe.

After migrating to America, where she was unable to find authentic lavash, Atoria started to bake her own.

It wasn’t long before she decided to turn the bread of her youth into a business, and Atoria’s Family Bakery was born.

Thirty years later, Atoria’s grandchildren manage the business, and produce three of the most popular flatbreads in the U.S.:

 
Atoria’s breads are made with simple, non-GMO ingredients; never with artificial preservatives, colors or flavors.

The breads are cholesterol free, certified kosher by OU, and certified vegan.

We love this line from the company’s website: “We don’t have time to take shortcuts.”

It shows!

We consume lots of flatbreads, and Atoria’s lavash, naan and pita are noticeably more flavorful than the brands available in our local markets.

Depending on the type, flatbread may be unleavened, made from flour, water, and salt.

Naan and pita recipes, traditionally do contain leavening, and Atoria’s pita includes it as well. Chapati, matzoh and Mexican tortillas, for example, are not leavened.

Leavening adds flavor to the flatbread.

 
 
TREAT YOURSELF!

Head to the website and order some of all three types of flatbreads.

They freeze beautifully, although you’ll want to dig in the minute they arrive.

Ready to roll? Here are Artoria’s tips to “wrap like a pro.”

Check Out The Different Types Of Bread In Our Bread Glossary
 
 
THE HISTORY OF FLATBREAD

The earliest evidence of people using fire to cook food dates back some 75,000, among Neanderthals and Homo Sapiens.

Man learned how to make between 1.7 to 2 million years ago. What remained was to discover that grains could be ground and mixed with water to create the first version of bread.

Flour-and-water flatbreads, baked on a fire-heated rock or in embers from the fire, have been a staple for much of humanity for the past 5,000 years. The technique developed the world over.

Commercial yeast, to make loaves of bread rise, was only isolated in the 1870s and marketed in 1876 (by the Fleischmann Brothers).

Prior to then, bakers had to rely on wild yeast as it drifted through the air. When yeasts were captured, i.e. when dough began to rise, a piece of “starter” was retained to make the next loaf.
 
 
THE HISTORY OF LAVASH

Lavash is an ancient flatbread from the area of the South Caucasus (modern Armenia, Azerbaijan and Georgia), although it may have originated in what is modern Iran or Turkey.

Evidence of lavash baking has been found dating to 3000 B.C.E. [source].

The word may derive from the Aramaic, “to knead.”

While crispy lavash crackers may be the way in which many Americans have been introduced to lavash, the original is a soft, thin, large rectangle of flatbread, traditionally baked in a tandoor oven or on a terracotta griddle.

While the earliest flatbreads were baked on hot rocks, when griddles were created* the breads had to be made thinner to fully cook through without burning.

While different regions may vary the thickness, lavash is thin like a tortilla.

When fresh, lavash is quite flexible and can be used for wrap sandwiches. But it dries out quickly and becomes brittle and hard.

In Armenian villages, dried lavash is stacked up and can be rehydrated later (lavash has the longest shelf life of any bread—it can keep up to one year).

The dried lavash is sprinkled with water to make it pliable again. The hard lavash can also broken into pieces and added to stew.

Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey [source].

Like food history? Check out more than 600 food histories on The Nibble, including:
 
> The History Of Bread
 
 
THE DIFFERENT TYPES OF FLATBREADS

There are dozens of types of flatbread made around the world, with some listed below. (Here’s a full list.)

 
The grains may be different but the cooking techniques are similar [source]: The dough is kneaded and rolled flat.

Flatbread can be thick and soft like naan or thin and crispy like matzoh.

It can be baked in an oven, fried in hot oil, grilled over hot coals, or cooked on a hot pan, tava, comal, or metal griddle.

Also note that some of these flatbreads are used referred to as pancakes—but not the kind Americans eat for breakfast.

Rather, they are used to scoop or food, wrap around food, or used as a base for a topping.

Pancakes differ from flatbreads in that they made in a round shape; and in addition to water, flour and salt, pancake ingredients may include eggs, milk and butter.

To illustrate the crossover between foods, naan flatbread is also made with milk and butter.

There’s much more to learn about flatbreads.

Stay tuned!
 
________________
 
 
*This may have occurred around 104 C.E. in Rome; the details.

[1] Atoria’s artisan lavash (all photos © Atoria’s Family Bakery).

[2] Atoria’s lavash.

[3] Atoria’s artisan naan.

[4] Atoria’s artisan naan.

[5] Atoria’s artisan pita.

[6] Steak fajitas, made with lavash.

[7] Flatbread pizzas, made with naan.

[8] For a simple yet delicious wrap sandwich, spread hummus, mayo or ricotta on lavash and top with tomatoes and herbs.

[9] How about a BLAT (bacon, lettuce, avocado and tomato)? Here are Atoria’s tips on how to roll a lavash wrap “like a pro.”

[1] Chipotle can be found in bone broth, chocolate bars, ketchup, mayonnaise, ramen, salad dressing, snack puffs and more (photo © iGourmet).

[2] Habanero is used in jerky, mayonnaise, nut mixes, potato chips and sauces (photo © Hot Chips).

[3] Jalapeño can be found in canned sardines, chips, franks, hummus, jerky, performance drinks, pickles, tuna pouches and so much more (photo © Good Eggs).

[4] Pomegranate: Find it in candy, green tea, gummy vitamins, ice cream, salad dressings, snack mixes, soft drinks and syrups (photo © Kelly Cline | iStock Photo).

[5] Wasabi, in condiments, nut mixes, salad dressing, sauces, snacks and soy sauce (photo © Real Wasabi).

[6] M&M’s Mint Dark Chocolate Candies, a flavor developed by Donna Wamsley (photo © Mars Wrigley).

When we were in college, our fantasy job was to work for International Flavors & Fragrances, a company that produces ingredients for industry, that are used to create the products sold to consumers.

Recently, we had the opportunity to speak with food scientist Donna Wamsley, Director of Research and Analytics for SoRSE Technology, an emulsion supplier for the food, beverage, cosmetics and healthcare products industries.

Please explain your background as a flavorist.

As a flavorist, I am trained to develop flavor delivery systems that includes new creations, duplications and modifications across various applications. I’ve had the pleasure to work and be mentored by multiple certified flavorists for the last 10 years.

What kind of a background do you need to become a flavorist?

Along with an educational background in science, you need a minimum seven-year apprenticeship/training program that includes flavor chemistry education, and on-the-job experience with a sponsorship from a certified flavorist.

How did you get started? Why food flavorings?

Sensory plays a large role in my personal life, as I associate memories with smells and tastes. For instance, the strong floral notes of orchids and the sweet and salty tastes of kalua pig* always remind me of my holidays in Hawaii. So when I discovered that as a profession, you could create flavors that are delicious and that would allow people to reminisce about their memories, I knew I had to make it my career.

What are some of your best creations?

I have experience creating flavors for products in the categories of beverages, chewing gum, confectionary and oral care. The most enjoyable product for me is M&M’s Mint Dark Chocolate Candies.

What are the specific qualities you look for when analyzing ingredients?

Within the flavor training program, one gains knowledge of approximately 4,500 raw ingredients as well as regulatory and consumer insight. With that, flavorists are trained to look for specific qualities within each ingredient that will affect sensory application.

Are there ever safety concerns?

To create a flavor that is safe for consumption, a trained flavorist should review all the ingredients to make sure that ingredients do not exceed the recommended maximum limitation for the intended application.

Does cost come into play when making flavors?

Absolutely, cost is always a factor. Cost can determine which ingredients, and how those ingredients, are utilized. Natural and/or organic ingredients will be priced higher than synthetic ingredients.

How do you design a consistent flavor when sourcing an ingredient from different regions, farms, and growing conditions?

For agricultural ingredients, slight variation in quality from year-to-year and region-to-region should be expected as the growing conditions are never the same. To provide consistency, flavors can be modified to compliment the agricultural ingredient so that it is similar from production lot to production lot and year-to-year. In the case of mint, it is possible to create essential oil blends so that it is standardized from each year’s harvest; therefore, a consumer product can maintain a predictable and consistent flavor.

How do you develop new flavors?

As a flavorist, part of my job is to work with the customer to name what specific flavor qualities they are looking for, and find the right agricultural ingredient to fit that need. For example, if a customer wants to create a product with a strawberry flavor, we have to narrow that down and be more specific because there are many types of strawberry flavors possible—from tart to jammy to juicy.

What inspires new flavors? How much is it market demand versus what you would like to make?

New flavors are absolutely inspired by market demand. Typically flavors are developed because of the market and what consumers want. However, those market demands can be predicted, and flavorists can work on creating flavors before those trends are in full swing, to be ahead of the market.

What is the difference between flavorings in cheap food products versus gourmet foods?

It is absolutely possible to make a cost-conscious food product taste fantastic with a flavor profile. It is simply a matter keeping the cost in mind when sourcing your ingredients, utilizing ingredients that will enhance the flavors you have chosen, and pairing flavors that will complement each other. Thoughtfully sourcing and combining ingredients that enhance your flavor profile can lead to a quality product.

What are some trends on the horizon in the flavor industry?

A trend that that we will see in the foods and beverages are products that compliment relaxation and a healthy lifestyle (i.e., immunity, gut health). Adaptogens and botanical flavors are on the rise. Fermented foods like drinking vinegars, kimchi, and kombucha are gaining popularity in the U.S.

Do you see an emphasis on functional ingredients like CBD, melatonin, or probiotics in formulas?

For the last three years, consumers have redefined a healthy lifestyle to include regular exercise, relaxation, and attention to mental/emotional health (source: Mintel 2017), which is even more relevant now with the current global pandemic of COVID-19. With that, functional foods and beverages are becoming more and more influential. Consumers want nutritious foods and beneficial beverages. Yes, consumers want foods and beverages to taste delicious, but if they’re also functional, consumers will be more satisfied and fulfilled.
 
 
Thank you, Donna Wamsley!

*Kalua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. Kalua pig, or pork, is a shoulder butt that is rubbed with sea salt, wrapped in ti leaves, and slowly cooked in an oven using liquid mesquite smoke, rather than cooking in an imu.

This Watermelon Bloody Mary is “the perfect balance of spicy and sweet,” says the National Watermelon Promotion Board, which developed the recipe.

“Don’t let the fish sauce deter you—it gives this drink just the right kick.”

If you don’t have fish sauce, a key condiment in Asian countries, substitute Worcestershire sauce*, which itself is a British variation on Asian fish sauce—it contains anchovies (the history of Worcestershire sauce).

See the different types of fish sauce below.

While adding watermelon to a Bloody Mary is fun in and of itself, the real fun in this recipe is that there are enough garnishes to make a Happy Hour snack. You may want to serve the drink atop a small plate.
 
 
COCKTAIL RECIPE: WATERMELON BLOODY MARY

Ingredients For 2 Drinks

 
Garnishes

Make the garnishes as plentiful as you like

 
Preparation

1. ASSEMBLE the garnishes on bamboo skewers. Set aside.

2. COMBINE the watermelon cubes and jalapeño in a blender. Blend until completely smooth. Strain the mixture through a fine sieve set over a pitcher.

3. ADD the tomato juice, lime juice, salt, pepper, fish sauce, horseradish and hot sauce to the pitcher, and stir to combine. Taste and adjust the seasonings as needed. Add the vodka and stir.

4. LINE the rims of 2 glasses with lime juice from one of the lime wedges. Pour the chili lime salt onto a plate and twist the rims in it to coat. Carefully place ice in the glasses and pour in the Bloody Mary.
 

TYPES OF FISH SAUCES

There are many types of fish sauce. Each country that makes them uses different fish, different seasonings, different levels of saltiness, and different production techniques; all are fermented.

Fish sauces, which we now consider to be adopted from Southeast Asian cuisines, were widely used in ancient Mediterranean cuisines. The earliest recorded production was between the 4th and 3rd centuries B.C.E., by the Ancient Greeks [source].

Nearly every Roman recipe used garum, a fermented fish sauce and universal condiment that was used as enthusiastically as Americans use ketchup.

In fact, the first known recipe for “ketchup” in English was for a fish sauce. The condiment was spelled as “kachop,” a transliteration of the Asian fish sauce after which it was fashioned.

The recipe was published in 1727 by Eliza Smith in “Compleat Housewife; or, Accomplished Gentlewoman’s Companion.” (You can still buy a copy.

The first known mention of fish sauce from Asia is from China, 2300 years ago [source] (note that “mention” is just the earliest documented use of the word; the actual product may have existed decades or even centuries earlier).

Since the “umami revolution,” fish sauce, which imparts a savory umami flavor to dishes, has been embraced globally by chefs and home cooks.

The umami flavor comes from the glutamates that are created by fermentation.

Some examples of fish sauces:

[1] How much garnish is too much? Experiment with these (photo © National Watermelon Promotion Board).

[2] Eight-inch bamboo skewers. If you have 6″ or 10″ skewers, by all means use them (photo Amazon).

[3] Tajín Seasoning combines chili and lime flavors. If you don’t have it, you can make your own† for this recipe (photo © Empresas Tajín).

[4] To remove a substantial amount of heat from a jalapeño, remove the ribs and seeds (photo #3, © Good Eggs).

[5] Red Boat is a top-quality Vietnamese fish sauce, made in Vietnam by an American company. You can buy it online (photo © Milk Street).

*Vegan substitutes for fish sauce include coconut aminos, mushroom and soy sauce broth, oyster sauce, soy sauce, tamari and vegan fish sauce [source].

†For less heat, also remove the seeds and ribs (photo #4).

‡We used Tajin Seasoning. You can make your own chili lime salt in 10 minutes by combining: 1 cup coarse sea salt, 1/4 cup lime zest (6 large limes) and 2 tablespoons chili powder. Combine thoroughly, and use immediately.