2012 Good Food Awards

Image via Good Food Awards

Calling all candy lovers!

I'm a judge for this year's Good Food Awards in San Francisco. It's an award that recognizes food producers across the country for both good taste and socially responsible production. New this year is the confection category. That's where you come in! Know of anyone making all-around awesome candy? Better yet, are you making artisinal candy that you'd like to introduce to the wider world (or see on Whole Foods' shelves)? If so, check out the Good Food Award entry form here. And pass the word on. I would love to taste your confections come October!

What's In Season: Peaches

Is there anything more intoxicating than a ripe peach? The scent alone is sensory overload. And that's before you bite into the tangy, sweet flesh, letting the juices dribble down your chin (there's just no ladylike way to properly enjoy a peach). Since last week I've been keeping a bowl of them on my kitchen table. And I'll probably keep that bowl full right up until this delicious part of summer ends. Peaches are in season late July through early August. So go fill up your fruit bowl now!

Pairs well with:

• Raspberries, blueberries and blackberries
• Herbs, such as basil, thyme, lavender and cilantro
• Bourbon
• Honey
• Vanilla

What to make/eat:

1. A classic lattice-top peach pie

2. A rustic cobbler. Try adding blackberries or blueberries into the mix.

3. Cut peaches in half, sprinkle with turbinado sugar and grill. Drizzle with honey, and top with ice cream or mascarpone.

4. Make an old school Peach Melba: simmer halved peaches in water, sugar and a split vanilla bean. Serve the poached peaches with vanilla ice cream and raspberry sauce (blend fresh raspberries with sugar and a bit of lemon juice).

5. For a spin on raw peaches, slice and then macerate with the finely chopped herb of your choice.

More Almonds, Please!

Image via the Almond Board of California

I don't need an excuse to eat more almonds (our love affair is already quite public), but maybe you do.

Well, here it is: According to a study conducted by scientists at the U.S. Department of Agriculture, almonds have 20% fewer calories than previously thought. Using a new method of calorie-counting that takes digestibility into account, a one-ounce serving of whole almonds was found to be 129 calories rather than 160.

But you know what hasn't changed? The taste. Almonds are just as sweet and nutty as ever. No matter what the calorie count, I will keep on eating almonds raw, toasting them, and mixing them into my fruit crisps. Now I just may be eating more of them!

Swedish Cinnamon Roll Showdown

While in Stockholm last week, I went on a mission to find the best cinnamon rolls, better known as Kanelbullar, in the entire city. After asking several Swede friends of mine, including a local restaurant critic, I was told two places–Cafe Saturnus and wait for it...7-Eleven. Yes, that's right. I just said 7-Eleven.

So, off I went. Luckily it wasn't too difficult of a mission, as there is a 7-Eleven just around the corner from Cafe Saturnus (and just about every other destination in Stockholm).


At Cafe Saturnus, the bakers have been making kanelbullar since 1960 and by now, they've perfected their recipe. The roll was HUGE, the dough was not sweet at all, had lots of coursely ground cardamom throughout, was moist in the center, yet crispy and chewy on the outside. It had just the right amount of cinnamon filling, with a nice thin glaze, topped with tons of course sugar. If I had to make one suggestion, a tad bit more salt in the dough would have made it the best cinnamon roll in the world.

The 7-Eleven kanelbullar (surprisingly!) wasn't bad at all. It was quite moist, but lacked the changes in texture that a homemade cinnamon roll has. It had a nice amount cardamom in it's dough, but I didn't love the variety of cinnamon they used–too strong. There was no glaze, but it did have a good scattering of course sugar on top. For just 16 SEK, and the convenience of being available 24 hours a day, I can't complain too much.

The verdict:  Cafe Saturnus won. (Thankfully, right?!) And if you are in Stockholm anytime in the next 50 years, I suggest you make a trek to have a kanelbullar as big as your head. You'll be a bit overwhelmed by their size, but then, you'll look down at the sparrows at your feet and realize you have no crumbs to share–because you just ate an entire bun yourself!

How to Beat a Heat Wave

It seems like just yesterday I was fantasizing about summer. Well, the wait is over! It's as hot as it's ever going to be. In a few days I leave Scandinavia behind, where it has been perfectly cool and lovely...to come home to New York, where it's blazing hot. Ugh. I really don't think I'm ready for the city heat.

But...my plan to beat this year's summer heat wave is with ice cream. Or gelato. Or sorbet. Or granita (with a little booze mixed in for a fun slush!). You get the idea. Just like me, I suggest you eat lots of it this summer, too.

What's your favorite hot weather treat? I'm always looking for new ideas (and excuses to eat sweets!).

Fancy Food Show: Top 10 Sweets

Last week I had the pleasure of attending the Fancy Food Show in Washington, D.C. I was there to present Cissé Trading Co. for the first time. Good news–we were a big hit! Everyone loved our products and said we had the BEST brownie at the entire show. I really couldn't ask for more. The icing on the cake was getting to check out everyone else's sweet treats. Here's a gallery of my top 10 favorites:

That Indian Drink's Mango Lassi

Steve's Ice Cream- Banana Pudding Flavor

Flavored syrups from Morris Kitchen

Bonnie's Jams–Black & Blue flavor

Veggie Mama's Sweet Potato Pie Pop

Luna Pops–Rhubarb Lime!

Lark Fine Foods–Black Olive Shortbread

Madyson's Marshmallows

Sarabeth's Strawberry Syrup

Big Picture Farm–Goat's Milk and Chai Caramels

And a savory bonus:

Average Joe Artisan Bread Kit

What's In Season: Cherries

June marks the beginning of fresh fruit heaven. And if you're like me, the dizzying array of berries and stone fruit–in season at the same time!–is cause for celebration. I wait all year long for this. But for cherries, I slow down and take pause. Could there be a more perfect fruit? Plump, ripe cherries eaten fresh out of the bowl need no adornment. And when baked, cherries go to even sweeter heights. Classic sweet cherry varieties such as the Bing and the golden Rainer are in season now. Sour cherries, ideal for pies, come into season later in the month.

Pairs well with:

• Almonds
• Black Pepper
• Chocolate
• Vanilla

What to make/eat:

1. Rinse, pile high in your prettiest bowl, and eat!
2. Bake a pie. Second only to apple, cherry pie is a classic American dessert.
3. Make brandied cherries. Macerate cherries in brandy, sugar, and a bit of lemon juice. Use the fruit to embellish cocktails or to top an ice cream sundae.
4. Go French and make Clafoutis, a simple baked custard studded with cherries.
5. Mix cherries into your favorite bundt cake or muffin recipe.

What's your favorite way to eat cherries?