Ohly’s SAV-R-FULL Natural Yeast Extract

Ohly will use its IFT Booth #2430 to demonstrate new SAV-R-FULL, a high efficiency, completely soluble and natural yeast extract for powerful taste and aroma impressions.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2tXRMvx
via IFTTT

Kerry's Sugar Reduced Chocolate Milk

Kerry will offer samples of its sugar reduced chocolate milk solution for the first time publicly during the Institute of Food Technologies (IFT) Annual Meeting & Food Expo, June 25 to 28 in Las Vegas, Nev.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2t015xV
via IFTTT

How to Infuse Your Watermelon with Booze

If the idea of eating your alcohol sounds more amazing than terrifying, you’ve probably wondered how to achieve what seems like the impossible: a drunken watermelon.

Lucky for you, the impossible is possible with just a few supplies and a few easy steps. Soon enough, you’ll be well on your way to bringing the coolest item to a summer picnic (other than yourself, of course).

What You’ll Need: 

1 large watermelon, 1 16 ounce bottle of alcohol (your choice, but typically vodka or tequila), large bowl, cutting board, sharp knife, small spoon, funnel (optional)

Step One

Start by placing your watermelon on top of a cutting board and carefully cutting a circular hole at the top. You’ll want to ensure that the hole is slightly wider than the head of your alcohol bottle or funnel.

Step Two

Tear off the rind and dig into the hole with your spoon. Remove at least four to five inches of flesh. Enjoy as an early treat.

Step Three

Place the watermelon in a large bowl with the hole at the top.

Step Four

Insert the bottle directly into the hole and allow the alcohol to drain into the watermelon. It may not drain entirely, in which case you can either leave your bottle in the hole or save the rest of the booze for the future. If you are using a funnel, pour the alcohol into it slowly until the contents of the bottle are empty (or the watermelon can’t handle more liquid).

Step Five

Transfer the watermelon and bowl to the fridge. Store for at least 24 hours prior to serving. The longer the alcohol sits, the tastier it will be.

Step Six

Once you’re ready to consume, simply slice your watermelon into half-inch thick segments or bite-sized pieces. Nosh responsibly.

Looking to kick things up a notch with more complex boozy flavors? Try this gourmet recipe for tequila-spiked watermelon below. 

from Food News – Chowhound http://ift.tt/2sA4zXa
via IFTTT

9 Summer Flatbread Recipes That Look Like Works of Art

The term “too pretty to eat” may be one of the most overused expressions among foodies. (“Foodies” is another great example of an industry word that deserves a premature death, but I digress). That being said, these sweet and savory flatbread recipes, all of which highlight the beauty of summer fruits, may actually live up to the cliché. From berries and peaches to pears and figs, the seasonal indulgences, utilized at the peak of their harvest, pair perfectly with cheeses, fresh herbs, and greens. Frankly, I’m not sure if I want to eat the dishes on this list or hang them in an museum. Scroll through and decide for yourself.

Strawberry, Pear, and Pesto Flatbread

Carl’s Bad Cravings

This is the best use of red and green I’ve seen since Christmas. Juicy strawberries paired with delicate pears and pesto is the flavor profile I never knew I needed in my life, but now can’t get enough. Get the recipe.

Peach, Basil, and Mozzarella Flatbread

Tastes Better from Scratch

Having this flatbread every day for lunch would be peachy-keen, but only during the summer months. If you’ve ever tried a peach during the winter, you know that it’s almost as bad as snow, ice, the flu, and every other horrible aspect of the season. Get the recipe.

Blueberry, Feta, and Honey-Caramelized Onion Flatbread

Kitchen Confidante

You had me at honey-caramelized onions with this one. While feta and blueberries are certainly delicious ingredients, I just want more of the onions. (And a breath mint, please.)  Get the recipe.

Pear, Bleu Cheese, and Walnut Flatbread

The Novice Chef Blog

Pear with me as I devour this pear, bleu cheese, and walnut flatbread in less than 30 seconds. No matter the season, this classic combo never goes out of style. Just ask Taylor Swift. Get the recipe.

Grape, Brie, and Arugula Flatbread

Tidy Mom

While I certainly prefer my grapes in rosé, this is an excellent plan B. In fact, it probably pairs amazingly with rosé or any summer blend. Let’s get this happy hour started, like, yesterday. Get the recipe.

Blackberry, Basil, and Ricotta Flatbread

The Stay at Home Chef

If you’re reluctant to buy blackberries, pairing them with ricotta is the perfect introduction to the seed-heavy fruit. It will absolutely be worth the hour of flossing you’ll have to do after. Get the recipe.

Bacon, Onion and Fig Flatbread

Chowhound

The bacon craze is still out of control, which means I despise people who say “everything tastes better” with it. WRONG. In fact, let’s change things up a bit and make the following statement: bacon tastes so much better with figs. Don’t believe me? Try it yourself. Get the recipe.

Grilled Cherry, Goat Cheese, and Arugula Flatbread

Recipe Runner

The George Washington cherry tree incident may be a myth, but I can imagine a young future president chopping one down to make this recipe. How else was he supposed to reach the cherries? Either way, #worthit. Get the recipe.

Raspberry Nutella Flatbread

Go Go Go Gourmet

I obviously wouldn’t leave a dessert flatbread off this list. Do you think I’m crazy or something? Nutella is a no brainer, but the tartness of raspberries take this dish from delicious to death-inducing. And I say that in a great way, obviously. Get the recipe.

from Food News – Chowhound http://ift.tt/2rLjPxM
via IFTTT

Light and Crisp Buttermilk Granola

Say hello to the lightest, crispiest, clumpiest granola around. The secret is buttermilk, which soaks into the grains to tenderize them from the inside out, giving this granola a wonderfully delicate crunch. The oats bake low and slow, picking up notes of caramel and brown butter along the way, with a deep graham flavor from a bit of added wheat germ. Get Recipe!

from Serious Eats: Recipes http://ift.tt/2rKXXlW
via IFTTT

Frozen Strawberry Daiquiri

I love a daiquiri, be it frozen or straight, strawberry or banana. It’s all good.

Continue reading "Frozen Strawberry Daiquiri" »

from Simply Recipes http://ift.tt/2rKT64r
via IFTTT

Lime Skittles Are Back, But for a Limited Time Only

It was a cold, dark day four years ago when the masterminds behind Skittles decided to bid adieu to their coveted lime flavor. We can still feel the rage and disappointment…the sadness, the despair. Sure, green apple was a trendy and delicious alternative, but tasting the rainbow just never felt the same. The decision still keeps us up at night.

But now it’s 2017, a year where we’ve longed for the happy moments of snacking’s past, and Skittles has finally answered our prayers. Lime will return to Walmart shelves this summer.

The share size packs, which retail for $1.33, will also be accompanied by a lay down pack for $2.48 and a stand-up pack for $6.98. This means you should have enough time and money to buy the bags in bulk, pluck out the lime green Skittles, and store them until the next time Wrigley brings them back (which will probably be another four years, TBH).

For those interested in a Skittles upgrade, the candy gods have also released a line of Skittles Orchards. These feature our beloved lime, as well as red apple, orange (a cop-out, if you ask us), peach, and cherry flavors.

While we’re excited to dive right in and relive the glory days, we’d be remiss to not mention that this news is bittersweet. Once summer ends, Halloween is just around the corner and children everywhere will have to suffer at the hands of green apple again. So keep the #BringBackLime campaign alive, because fruity, sugary bliss will only be temporary. And frankly. complaining to corporate America about trivial things can be fun.

Looking for another way to taste the rainbow? Check out our pride popcorn below. You may not get hints of lime, lemon, cherry, grape, and orange, but you get handfuls of Lucky Charms marshmallows — the next best thing. 

from Food News – Chowhound http://ift.tt/2rZnj3G
via IFTTT

Dairy Alternatives Market Worth $14 Billion

The growth of this market can be attributed to the growing inclination toward vegan, especially plant-based food, growing lactose intolerance among a large section of the population, and rising demand for various innovative dairy-free applications.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2sJUO7o
via IFTTT

Mangia Juices And Smoothies

MANGIA's team of nutritionists have created a new line of fresh juices and refreshing smoothies.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2rK04GW
via IFTTT

Kinky Green Liqueur

The product is designed to be consumed over ice or mixed into cocktails, pairing well with lemon-lime soda and pineapple juice, it adds.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2tW6fZ7
via IFTTT

Mtn Dew DEW-S-A

Mtn Dew is teaming up with decade-long partner Dale Earnhardt Jr. during his final racing season to introduce Mtn Dew® DEW-S-A.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2sYe1EA
via IFTTT

Zippy Bites

Zippy Bites, LLC has introduced two new flavors to its line of chocolate truffles infused with natural energy.

from Subscribe to Preparedfoods.com's RSS Feed http://ift.tt/2sYijvv
via IFTTT

What Is the Difference Between Bourbon, Whiskey, Rye, and Scotch?

They all taste great in a cocktail and, when mixed together, make for one hell of a hangover, but what exactly is the difference between bourbon, scotch, rye, and whiskey?

First off, whiskey (spelled whisky outside the US) is the distilled alcoholic beverage made from fermented grain mash—it can be barley, corn, rye, wheat, etc.—and is the broader beverage category that these other spirits fall into. Whiskey is often aged in wooden barrels which impart color and flavor, and when it’s first distilled, it’s referred to as moonshine, or white whiskey, and is clear in color. The real differentiating points between these different alcohols are the grain that’s used in the fermentation process, as well as place of origin.

Bourbon must be produced in America and needs to confirm to the following standards to be officially labeled and sold or exported as bourbon: it must be made from a grain mixture that’s at least 51% corn; aged in charred, oak containers; contained in the barrel for aging at no higher than 125 proof; and bottled at 80 proof or higher. Bourbon is often associated with the South (especially Kentucky) and has been around since the mid-1800s.

Scotch is whisky (from Scotland, so spelled without the second “e”) that is aged longer, which causes it to develop a distinct smoky flavor—it is often considered an “acquired taste,” and on first sip, you can tell that Scotch means serious business. It’s often served neat or on the rocks, and isn’t mixed into cocktails as frequently as the other spirits because of its unique flavor profile.

Rye is another type of whiskey that is made from a mash that contains at least 51% rye, and is less sweet than bourbon. It is often used as a substitute for bourbon and adds a spicy flavor to a cocktail. But aside from the grain and origin technicalities, what’s the difference between bourbon, Scotch, and rye? Taste. Celebrity mixologist Matt Seigel, a former bartender at New York’s Eleven Madison Park and owner of the In the Spirit Of Hospitality group, discusses the differences between them, saying: “I happen to prefer bourbon for my Old Fashioned and rye for my Manhattan. I like my Old Fashioned a little on the sweeter side, hence the corn vs. the rye. The main difference I’d say is sweetness; as previously stated, bourbon is sweeter and more round, where rye, to me, is a bit spicier or more peppery and is more linear. I tend to think of tastes in terms of shapes and colors sometimes, so round vs. linear is how I tend to think of bourbon vs. rye.”

If you already like bourbon and rye, then moving on to Scotch is the obvious next step. But if you’re scared to take the plunge, Seigel recommends taking baby steps: “Start with a less smoky Scotch (something from the Highlands maybe; I happen to really like Highland Park—and stay away from Islay if you aren’t ready for lots of peaty smoke). When using it in a cocktail, try rinsing your glass with it; it adds a great nose and doesn’t overpower the rest of your ingredients.”

Check out our seven cocktail recipes featuring whiskey: Scotch, rye, and bourbon, and you’ll be all set for cocktail hour.

1. Debonair

The Debonair is made with a single-malt Scotch combined with some ginger liqueur for an added kick. Garnish with a twist of lemon. Get our Debonair Cocktail recipe.

2. The Sazerac

Chowhound

The iconic New Orleans cocktail, the Sazerac is made with rye, absinthe, and two types of bitters: Angostura and Peychaud’s. Get our Sazerac Cocktail recipe.

3. Brown Derby

Chowhound

A refreshing summer pick, the Brown Derby is made with bourbon, freshly squeezed grapefruit juice, and a touch of honey to add extra sweetness. Get our Brown Derby Cocktail recipe.

4. Black Metal Manhattan

Chowhound

An alternative take on a traditional Manhattan, the Black Metal Manhattan features amaro in addition to the sweet vermouth, as well as a pour of nocino, a green walnut liqueur. Get our Black Metal Manhattan Cocktail recipe.

5. Vieux Carré

Chowhound

Another classic New Orleans cocktail which features rye, cognac, sweet vermouth, Peychaud’s and Angostura bitters, as well as a teaspoon of Bénédictine liqueur, which adds a light floral note. Get our Vieux Carré Cocktail recipe.

6. Touch of Evil

Chowhound

A summer crowd pleaser, this bourbon-based drink has homemade rhubarb syrup, freshly squeezed lemon juice, and a dash of absinthe. Get our Touch of Evil Cocktail recipe.

7. Whiskey Sour

Chowhound

Throw out your sour mix and start off your whiskey sour right—combine fresh lemon juice, a teaspoon of simple syrup, and two ounces of rye or whiskey, then garnish with fresh citrus. Shake with ice and for some extra flair, add a maraschino cherry. Get our Whiskey Sour Cocktail recipe.

— Head photo: flickr.

from Food News – Chowhound http://ift.tt/2tViGEy
via IFTTT