Top Snack Finds from the 2011 Summer Fancy Food Show

Lark Fine Foods Salted Rosemary Shortbread

 While most of the east coast was battling 95+ degree weather this week, those of us who attended the 2011 Summer Fancy Food Show in Washington, DC were comfortably cool and happily tasting, sipping, crunching and muching our way through the aisles of the annual “snackfest” at the DC Convention Center put on by NASFT (National Association for the Specialty Food Trade).

The Food Show is really something to see and taste with crackers, chips, olives and olive oils, cheeses, specialty teas, BBQ sauces, jams, ice cream and of course cookies from around the world as far as the eyes can see.  Every year I vow not to taste any chocolate products before 12 noon, but with over 2400 companies represented, its incredibly difficult to pass by without sneaking a nibble of treats like Vosges Black Salt Caramel Bar that line the aisles.   Picking the favorites can be difficult, but the Sofi Award Gold and Silver winners give an indication of what’s hot for this year.    Belgian Chocolate S’mores Gelato from Ciao Bella, BBQ sauces from Wild Thymes Farm, Fever Tree Ginger Ale were some of the notable winners in my book.

Among my top “snackfinds” this year were the Salted Rosemary Shortbread and the Scourtins, a french olive cookie, from Lark Fine Foods  an Essex, MA based family owned business run my mother and daughter team. 

Mary Ann McCormick Lark Fine Foods

Pictured here is Mary Ann McCormick with her silver finalist Sofi awards for both products.  All of their cookies and crackers (currently 8 offerings) are made by hand in small batches with all natural ingredients.  The products are advertised as “cookies for grownups” and the minute you taste then you can tell why.  Each cookie in infused with the fresh flavor of rosemary, ginger, lemon and spices that tingle and linger on your tongue.

A few other notable Snack Finds that had my tastebuds singing were:

The Rasberry Lime Rickey from Bonnie’s Jams

Sweet Potato and Sea Salt Chips from Covered Bridge Chips

Bubbies Homemade Ice Cream Mochi in Chocolate Mint, Green Tea & Passion Fruit

Late July Organic Snacks Dude Ranch Multigrain Chips

Ashers Chocolates Crushed Peppermint Chocolate Trees  

The only dissappointment for me was the lack of pretzel offerings.  As a self-confessed “pretzelholic”, I was hoping for some more inventive pretzel creations.  However, this gives me an opportunity to create my own pretzel snack and perhaps be able to win a Sofi award at the 2012 Summer Fancy Food Show.  So, stay tuned!!

Stroopwafels Made in Brooklyn?

SNACKFIND FRIDAY 

Handmade STROOPWAFELS from “the good batch“, a Brooklyn-based baking company

When you hear the name Stroopwafel and Brooklyn, in the same sentence, you might think it has something to do with sitting on the stoop in front of a Brooklyn brownstone.  However, a Stroopwafel is actually a waffle-like cookie, that originated in Holland. 

A few years ago, I visited Prague the week between Christmas and New Years.  Having never been to Prague, I could not imagine a more magical time to be there.  The streets were full of snow, the Christmas lights and decorations were everywhere and the holiday market in the square was in full swing.

Cocoa Caramel Stroopwafel

To my surprise, in the middle of vendors selling scarves, marionettes, and mugs of mulled cider, there was a man selling the largest gooey and freshly made Stroopwafels I had ever seen.  Stroopwafels, like the name sounds, are actually delicate chewy cookies, made of two thin waffles, with a layer of caramel syrup spread in between. 

Recently, when I was browsing in and out of the shops on Bedford Ave. in Williamsburg, NY and I stopped into RADISH, a fabulous gourmet shop,  you must visit.  They have wonderful sandwiches, homemade soda, and local Brooklyn made products.

When I spotted the Cocoa Caramel Stroopwafels from Brooklyn based, The Good Batch sitting on the counter, I squealed with joy.   I have yet to find freshly baked Stroopwafels anywhere in the U.S. that look or taste anything like what I devoured at the Christmas market in Prague.  Most Stroopwafels I’ve tasted come packaged and are imported from Holland where the recipe originated.  

 

Pastry chef, Anna Gordon is the master of these delectable treats.  She’s created a recipe for both “classic” and “cocoa caramel” Stroopwafels.  Available on line at http://thegoodbatch.com and at several specialty shops around Brooklyn and New York City, she also sells them at the Brooklyn Flea market on Saturdays.  Rumor has it that she has Stroopwafel ice-cream sandwiches for sale at the “Flea”.  I’m planning to head there this weekend to get a taste of this inventive creation.  Who knows, maybe I’ll be able to pick up a marionette and feel like I’m back in Prague.

Cookies — Red, White and Blue and 25% off for you!

My long overdue return to writing this blog comes just in time to celebrate the upcoming Independence Day holiday , or “the Fourth of July”, as it is commonly known.  One of the most important days in our nation’s history, we celebrate the adoption of the Declaration of Independence and our independence from Great Britain. 

In keeping with the patriotic theme, last weekend I visited Grant’s Tomb, or the General Grant National Memorial, the official name.  Visiting this important monument, I was reminded of the sacrifices those before us made to make America what it is today.  We need to be thankful for the vision of our forefathers, the sacrifices of the military heroes who fought for our freedom yesterday, today and every day.

 

While most of us think of July 4th as a day off, a trip to the beach or a bar-b-q.  This year, amongst the fireworks, hamburgers and red, white and blue iced cupcakes, let’s remember the brave men who fought so we could have a day of celebration. 

Now onto the good stuff.  What would a Snacktime post be without uncovering a new snack!  Well just in time to celebrate the Fourth of July,  the Byrd Cookie Company, one of my gourmet food clients, is offering discounts on all of their red, white and blue gift tins and jars, 25% off selected cookie gifts, and free shipping on other items.  Recently introduced new, Apple Pie Cookies are also on sale.  All the products at Byrd Cookie Company make great gifts so place an order before July 4th to take advantage of the special pricing.  Enter the promotion code JULY4 at checkout and save.   Buy one for you and one for a friend. 

 Happy snacking.

 

The Wonders of Cheese Toast

After reading Alex Witchel’s “ode to wonderbread” called “A Soft Spot for the Anti-Artisanal” in this morning’s New York Times, I got to thinking about my own love affair with the soft, white, all-pupose sandwich bread which I have long abandoned. 

Growing up in my house, the perfect snack was something my mother creatively named,  Cheese Toast.  This delicacy was a slice of white Wonder-like sandwich bread, (although I think my mom bought Stroehman’s more often) topped with a single slice of munster cheese, with it’s distinctive orange edges.  The cheese topped bread is melted in the broiler or toaster oven until the cheese bubbled all over and the bread was slightly toasted around the edges.  Cheese Toast was the perfect quick, simple, inexpensive, tasty breakfast, lunch or even late night snack.

We sometimes jazzed it up topping the cheese with a slice of tomato or grilled bologna and even used different kinds of cheese, although Munster does the best bubbling.  The one cheese that really does not work is processed American.  Upon melting, the cheese never really bubbles and develops a scary film that sticks to the roof of your mouth. 

I have continued to make Cheese Toast throughout my adult life having graduated to using fresh baked sourdough, rye and whole grain breads.  Bagels work too, although you have to orchestrate the cheese into a perfect circle on top of the bagel half so the melted cheese does not run down the sides into the pit of the toaster oven and start a fire – a warning my mother constantly gave.

Over breakfast with my eldest brother last week, we talked about our memories of Cheese Toast and how we have both continued the family tradition.   Who knows why but even today when we visit my mother, she still bellows up the stairs, Does anyone want a Cheese Toast for breakfast?”  The answer is always yes. 

Recipe for Cheese Toast

Ingredients:

Slice of white, jewish rye, sourdough or whole wheat bread

Thinly sliced cheese – munster, provolone, mozzarella or cheddar

Directions:

Top bread slice with cheese.  Make sure the entire slice is covered.

Broiler or toast until cheese bubbles for 5-10 seconds.

Remove carefully.

Enjoy!!!

Fresh, Hot Matzo Year Round

Yes, Passover is over but wouldn’t it be nice to have hot, fresh baked Matzo anytime you want it?  Well, that is definitely possible thanks to the Streit’s Matzo Factory, which I recentlydiscovered is still baking “sheet-loads” of Matzo at their Lower East Side factory on Rivington Street.

148-154 Rivington Street
New York, NY 10002
Phone: 212-475-7000

The other day, after a delicious lunch at The Clinton Street Baking Company (try the fried green tomatoes – yum-yum), I headed up Rivington Street and came upon a simple, sparse looking storefront on the street level of what I thought was the abandoned Streit’s factory.  I had seen the billboard on the side of the closed building many times before. 

But on this day I was lucky and in for a surprise as the store was opened for business.  I entered the store and was greeted by a jovial Orthodox fellow named Adam.  The shelves were stocked with Matzo, left over passover products and some other kosher items like egg noodles, soup, pickles and cake mixes.  Adam explained that the store was only open now Monday through Thursday, closed on Fridays and Saturdays due to the Jewish sabbath and now closed Sundays too, since Ratners and the rest of the kosher restaurants in the area had closed and the foot traffic for them had dwindled.

While the store was nostalgic for me, what was most exciting was that tucked away through an open door were some men wearing gloves catching hot baked Matzo as it rolled off the conveyor belt from a gigantic oven.  I was amazed to see the huge sheets of Matzo which were being separated at perforated lines into the smaller sheets we are used to eating. 

One of the men offered me a piece to taste fresh out of the oven.  Now, I have eaten my share of Matzo but this was delicious.  Not only was it hot and crunchy but it was sprinkled with salt and was much more tasty than the regular Passover Matzo.  Adam explained that this was their new multi-grain Matzo which was made with a hint of oil and apple juice.  I thought if Matzo tasted this good, I could eat it all year round so I bought a pound.  With paper bag in hand, I headed to the production line as one of the men placed a stack of the steaming squares into my sack. 

So, you don’t have to wait until next Passover to partake of this unleavened bread.  Just head on down to the LES and make a visit to Streit’s.  Tell Adam I sent you and maybe you will be as lucky as I was to catch them baking while you are there so you too can have fresh hot Matzo year round.

Jews who celebrate Passover are limited with what they can spread on Matzo during Passover.  So, during the rest of the year when you can eat anything, try “shmearing” a little cream cheese, butter, hummus or peanut butter on Matzo for a tasty snack.  You can even make Matzo pizza in a toaster over or microwave.

Passover Trail Mix

In my quest this week to find tasty snacks that are “kosher” for Passover, I uncovered this fabulous recipe for Passover Trail Mix that actually tastes like something you could eat year round.

Can you believe this delicious looking crunchy, nutty and chewy trail mix is made with Matzoh?  What a treat!  My friend Dana from West Hartford, CT shared this recipe with me this weekend and I could not wait to rush home and try it. 

It was incredibly easy to make and took very little prep or baking time.    

Make sure you have a secure place to hide it from the family or it will be gone before you know it. 

Passover Trail Mix

1/2 box Matzoh Farfel (3 1/2 cups)

1 stick of butter or Passover margerine

1/2 cup brown sugar

1/2 cup water

1 teaspoon cinnamon

1/2 cup nuts

1/2 cup raisins

3/4 cup chocolate chips

Preheat over to 350 degrees.  Line cookie sheet with tin foil.  Mix farfel, cinnamon and nuts.  Melt butter, add brown sugar and water.  Stir and cook for 2-3 minutes.  Pour butter mixture over dry ingredients and mix well. 

Spread  mixture onto foil-lined cookie sheet.  Bake at 350 degrees for 25 minutes.  Add raisins for last 10 minutes.  Toss at least once or twice while baking. 

Cool thoroughly.  Add chocolate chips, mix well and enjoy. 

Note:  I used a mixture of walnuts, almonds and cashews.  Any nuts will do. 

I also used dried cranberries and golden raisins which added nice color to the mix.  Any dried fruit would be a nice and tasty addtition.

Tasty Passover Snacks

While there are many delicious foods to eat during Passover, one thing missing is a selection of good tasty snacks.  There are numerous recipes for cookies and cakes made with special matzo cake meal, or sponge cakes made with an obscene amount of eggs and sugar however, most of these treats taste bizarrely similar.   

One of my favorite snacks involves a simple piece of matzah, doctored up with Chocolate, nuts and a toffee crunch.  How can you go wrong with that?  It’s simple to make, stores well, and tastes yummy. 

This seasonal snack goes under many names, but I think Matzo Crunch is the most appropriate.  Here is the recipe:

 Toffee Chocolate Matzo Crunchmatzo
2 sticks butter 
1 cup brown sugar
1 bag chocolate chips 
1/2 cup chopped nuts (walnuts, almonds or pecans generally)Preheat the oven to 350 degrees.   Use cookie sheet with sides.  Line pan with aluminum foil or parchment.  If using foil, grease sheet.  Cover pan with sheets of matzo.  Break matzo into smaller pieces to fit if necessary.   Melt butter, add brown sugar, stir frequently and cook 2-3 minutes till bubbly.  Pour mixture over matzo and bake it until bubbly and slightly toasty looking.  (note: I have read recipes saying anywhere from 7 -15 minutes).  Make sure to watch closely so the matzo does not burn. Remove from oven and sprinkle chocolate chips over the matzo.  Let stand a few minutes to let chocolate melt.  Spread evenly over matzo.  Sprinkle with chopped nuts.  Refrigerate or freeze till chocolate and toffee hardens.  Break into pieces.  Serve and enjoy!
 

What the hecken’s a “Schnecken”?

This past weekend, I went to a going away party for friends in Bethlehem, PA.  I brought along a plateful of my famous Schnecken.  After the oohs and ahhs people kept asking what it was.  I proudly announced…..Schnecken was the name of the delicious delicacy they had sampled.  This resulted in the usual reaction.  What the heckin’s a Schnecken?  So, I thought I would make the world aware of this special snack, so there is no more confusion. 

 

This is a schnecken (pronounced shnek-en).  I know it’s a strange word and even more difficult to say, unless of course, you come from Jewish or German descendants, but I want people to learn how to say it rather than confuse it for rugelach, which happens way too often. 

A schnecken is a tasty little croissant-like pastry generally filled with nuts and raisins and occasionally chocolate chips (however my brother Todd prefers them without chocolate), rolled in cinnamon sugar leaving a crunchy, chewy caramelized bottom.  While I am sure Schnecken is made in baked in many places around the world, this version is popular in and around the suburbs of Philadelphia.  I don’t know why, and will continue to search for the origins, but as far as I know, this kind of Schnecken has it’s roots in the city of Brotherly love.

I recently did an on line search and came across the Brusken Bakery in Cincinnatti that sells something called Schnecken which is very different than my version.  Theirs is more like a sticky or cinnamon bun and much larger, so don’t be confused.

 The word Schnecken actually means “snail” in German, so I think this baked good gets it’s name since it’s “rolled up” like a snail.    Some people make Rugelach that looks like Schnecken but it’s the dough that really makes the difference.  Schnecken is made with sour cream, whereas Rugelach is made with Cream Cheese.

What is it about this scrumptious little snack that causes people to close their eyes, lick their lips and mutter, mmmmm?  I have been baking Schnecken on my own for about 10 years.  I learned from my mother who taught me everything I know about Schnecken.  How to prepare the dough, how much cinnamon sugar to use, and the best direction to roll them up.  This is one of those recipe you must watch someone make before you tackle it. 

Some day, I may open up a Schnecken business to share this yummy treat with all of you.  So, stay tuned.

What’s all this about the Indian on Tootsie Pop wrappers?

This is a follow-up to yesterday’s post about Tootsie Pops —–

I do not know where it came from but as long as I have been enjoying Tootsie Pops, I have been searching the wrappers for the “Indian” with the bow and arrow, shooting a star.   The version I always heard was that if you find an “Indian” on your wrapper, you’ll have good luck.  However, when I was doing some research for yesterday’s post, I came across the story of a long-standing rumor about the “Indian and the star”.  The rumor claimed that if you find and Indian or a star, you are entitled to a free pop or even a case of Tootsie Pops.   Unfortunately, this story is not true and the Tootsie Roll company continues to respond to inquiries with a simple letter similar to the one I received long ago.  No free pops for anyone.  So, I guess I should feel better about the letter I received.

Read more about the rumor at SNOPES.com or UrbanLegends.com.

What, No More Free Samples?

Since Spring has sprung and the weather was a balmy 60 degree in NYC today, on my way home from a meeting I stopped for “snacktime” at Tasti D-lite.  For those who live outside of NYC, this store sells soft-serve ice cream in a multitude of flavors such as Milky Weigh, Fluffernutter, Trail Mix along with the classic Chocolate and Vanilla.  They bill themselves as “lower in calories and low-fat” soft serve ice cream, so health and weight-conscious NYers flock there on a daily basis to get a treat that won’t pile on the pounds, so they think.  But that’s a story for a different day.

Any way, on today’s visit, I noticed a sign displayed on one of the ice cream machines which said, “Samples 25 cents – first one free with purchase.”  I could not believe it!  How many times have I sampled their creative named flavors, one after another, some times  even just out of curiosity, without having to pay an extra penny?

After I had my (free) sample of today’s creative flavor since I made a purchase, I said to the woman doling out the ice cream, “so you charge for samples now?”.  She responded,  “yes”, and explained that people just come in and taste all of the flavors sometimes without buying anything, and when it gets really busy, it becomes too difficult to give out all these free samples. 

I understood her explanation but wanted to retort, “but isn’t that one of the reasons people go to Tasti D-lite, because they let you taste their flavors before you order something you may not like?  When you make flavors like Angel Food Cake,  Cake Batter,  Burnt Sugar or Pineapple Cheesecake don’t you think you need to be able to taste them for free?  Most of the flavors, although they may be “tasti”, taste nothing like their names.  And if that is the case, how will you get people to try the non-traditional flavors unless you encourage them to try them with free samples. 

I thought samples were “supposed to be free”, to entice you to make a purchase based on your experience, taste or how it matches your decor.  How can consumers make educated decisions unless they “try something on for size?” I guess the folks at Tasti D-Lite are more interested in making a profit these days than letting their customers try all their creative flavors without a taste.  Unless they want consumers to buy just Chocolate, Vanilla, why bother to make these fun flavors if you can’t spare a lick?

So, I guess for now, as ice cream season is upon us, if I want to sample more than one flavor without spending more than my alotted free sample, I can keep my calorie intake the same if I walk a few blocks out of the way to Baskin Robbins.