AAK Names New Leadership

AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats and oils, has added Emile Henein to its team. Henein will manage AAK’s Special Nutrition segment as business development manager and will be based out of AAK’s Edison, New Jersey office. 

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What Is the Difference Between Mead and Hard Cider?

When you’re out at your local craft beer bar, you might find yourself in a situation with a list of unfamiliar beverage options. From IPA to Tripel, you might be good to go on the beer front, but there’s a new segment of alcoholic beverages on the scene to learn about. With the demand for gluten-free and alternative options on the rise, refreshments like hard cider and mead are taking over the craft scene. But what exactly is mead? Why opt for cider? Read on for more about these unique drinks!

What Is Mead?

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Essentially, mead is a wine-like beverage made out of fermented honey and water. Similar to grape wine, mead is higher in alcohol content and has a nuance in flavor profile and sweetness. It is typically lighter in color, closest to pale yellow, and is generally thin in viscosity but with a light bubble. Mead can be brewed with malt, hops, fruits, spices, and other elements to create a unique array of flavors. It is enjoyed in many different forms, but more popular in European countries such as Spain and France. Rooted in history and myth, mead has been around for centuries, dating back to 3000 BC with the early Europeans.

Mead has not yet taken the craft alcohol market by storm, but there are a few cans and bottles consumers can try. Look for brands such as Meridian Hive Meadery (Austin, TX), Schramm’s Mead (Ferndale, MI), and Redstone Meadery (Boulder, CO).

What is Hard Cider?

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More familiar to the beer-lover’s palate, hard cider is a fermented alcoholic beverage made from apples. Cider is made from fruit so it is similar to a wine, but has more of the bubbly, yeast-like characteristics of beer. Cider is typically amber or gold in color and more often than not, clear and crisp with soft carbonation. It can range from fruit sweet to tangy and tart to brut dry, and aging cider can develop flavors further. Not to be confused with apple cider juice, hard apple cider is fermented for alcoholic content and the fruit sugars in cider can increase the ABV, or alcohol by volume. Cider too has been around for many centuries, but has deeper roots in England during the early half of the 19th century when drinking fermented beverages was safer to drink than water.

Looking to try some award-winning hard cider? Look out for Alpenfire Cider (Port Townsend, WA), Arsenal Cider House (Pittsburgh, PA), and Angry Orchard (Walden, NY).

Moroccan Spiced Chicken with Mead, Apricot and Almonds

New England

Semi-sweet honeyed mead keeps chicken thighs moist and flavorful in this Moroccan-inspired dish with apricot and almonds. Mead also contributes to a rich sauce that will pair beautifully with pearled couscous. Get the recipe.

Peach and Mead Cake

Juls’ Kitchen

In this upside-down style cake, mead is used to cook down the peaches for the topping and then cake batter (with more mead) is layered on top. After baking, this cake flips over into a beautiful peach-topped dessert, sweetened with honey and vanilla. Get the recipe.

Spiced Citrus Honey Hot Toddy

This Mama Cooks

Top off the night with a classic seasonal drink, the Hot Toddy. This mead and honey drink is the ideal antidote for a breezy fall night, and comes together in just a few steps with a cinnamon stick garnish and a cozy mug to enjoy it in. Get the recipe.

Cider-Braised Pork Shoulder with Apple Mostarda

Plains Joy

Pork pairs beautifully with hard cider, taking in sweetness from the apples. Combining the classic flavor pairings of grainy mustard, apple cider vinegar, and hard cider, this braised pork is an ideal autumn dinner recipe. Get the recipe.

Chicken Breasts Braised with Hard Cider Bacon and Parsnips

A Farm Girl’s Dabbles

You can’t get much better than a one-pot meal and this chicken and hard cider dish comes together in one large dutch oven. You can also substitute other root vegetables for the parsnips, such as carrots or hearty potatoes. Get the recipe.

Apple & Cheddar Hard Cider Soup

No Spoon Necessary

It’s true—hard cider in this soup pairs with salty cheddar cheese and sweet apples for a delicious sweet-and-savory option. Just waiting for a hunk of crusty bread, this soup is a decadent way to celebrate the flavors of fall. Get the recipe.

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How to Add Cuban Flair to Your Pulled Pork

Autumn is in the air and soon enough, the leaves will change and fall to the ground. And while we can’t stop the inevitable, with the right meal you can transport yourself to the tropics. Next stop: Cuba. We’ll show you how to make the most delicious pulled pork you’ve ever tasted, whether you’ve got a slow cooker or you’re just using your oven. We’ll also show you how to turn those leftovers into a savory sandwich, the perfect lunchtime treat.

First things first: making your mojo, the secret sauce that will transform “the other white meat” into your favorite meat ever. Nuances may differ from kitchen to Cuban kitchen, but the main ingredients are olive oil, garlic, and citrus juices.

Ingredients

• 4-6 pounds boneless pork shoulder (rind removed)
• 8 medium cloves garlic, minced
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 1/4 cup finely chopped fresh oregano
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup extra-virgin olive oil
• 1/4 cup white wine
• 1/2 cup fresh juice from 1-2 oranges + zest from 1 orange
• 1/4 cup fresh juice from 3-4 limes + zest from 1 lime
• 1 yellow onion, thickly slices
• Kosher salt (or sea salt)

In a large bowl, combine: garlic, pepper, cumin, oregano, cilantro, white wine, and olive oil. Add fresh-squeezed orange juice and zest of one orange; add fresh-squeezed lime juice and zest of one lime. Whisk briskly and season to taste with salt (anywhere between 2-4 teaspoons should do the trick). Whisk again and congratulations, you’ve got your mojo. Now pour half of it into a sealed container and refrigerate.

Rinse the pork shoulder and pat dry. Cut into large cubes (about three inches thick) and sprinkle on a few pinches of salt. Feel free to release your inner-salt bae. Now take the other half of your mojo and pour it all over the pork cubes, immersing completely. Transfer pork and marinade to a gallon-sized ziplock bag and refrigerate for at least 3-4 hours (or better yet, overnight!).

Be sure to remove your mojo-marinated pork from the fridge 30 minutes before you’re ready to cook to bring it to room temperature.

If You’re Using a Slow Cooker or a Crock Pot…

Preheat your slow cooker on high. Place sliced onions on bottom, add pork cubes and pour all of that delicious mojo marinade into the slow cooker. Cover with lid and turn heat down to low. Leave it cooking on low heat  for 8–10 hours. If you’re pressed for time, no problem! Simply cook on high for 4-5 hours. You’ll know it’s ready when the pork is so tender, it practically falls apart.

Grab two forks and, in a motion that is pulling away from each other, separate the meat into smaller strands and stir together with the mojo marinade, combining completely to make sure the flavor is distributed evenly throughout the shredded pork. Add your remaining mojo (but you’ll want to save a bit for lunch tomorrow).

If You’re Using an Oven…

Adjust oven rack to lower-middle position; preheat oven to 275°F. Use a rimmed baking sheet and line it with a double layer of heavy-duty aluminum foil. Add sliced onions, then pork and mojo marinade, fold up the foil and crimp to seal loosely, leaving room for air to circulate. Place in preheated oven and roast for three hours.

Next, fold back the foil and increase oven temperature to 325°F. Continue roasting for 2-3 hours, occasionally basting the pork with pan juices. You’ll know it’s ready when the pork’s surface is browned and crackly, and the meat shows no resistance to a fork and knife. Remove from oven and let rest for about 15 minutes before shredding.

Pour one cup of accumulated pork juices into a bowl and discard the rest. Add the rest of your reserved mojo (but save a little bit for lunch tomorrow) to bowl of pork drippings, whisk briskly and season to taste with salt.

Not into pulled pork? No problem. You can add that mojo to black beans or chili.

Chowhound

Black beans are as quintessential to Cuban culture as hand-rolled cigars and a good game of dominoes. Simply add 1/4 cup of mojo to two cans of black beans, rinsed and drained. Bring the beans just to boil over medium heat, then reduce to medium-low. Add a pinch of cumin and onion powder, salt to taste.

To turn this side dish into a whole meal, simply add a pound of ground meat and call it Cuban Chili. Dealer’s choice on the kind of meat: beef or pork work just as well as chicken and turkey.

Your traditional Cuban sandwich can also get an upgrade.

Chowhound

Now…let’s do lunch. A loaf of Cuban bread is ideal, but that can be hard to find for anyone not living in South Florida. Don’t be discouraged; simply substitute with fresh loaves of French or Italian bread.

Spread a light smear of mayonnaise, add your mojo-marinated pork, thinly-sliced ham, and Swiss cheese. Finish with a squirt of mustard and a handful of dill pickle chips. Bonus points if you have a press or panini maker, in which case you’ve just discovered your new favorite go-to pressed sandwich: THE Cuban (or Medianoche, which translates to Midnight).

Or just keep it simple.

Some of the best things are simple. No better example of this is exists than pan con lechón (literally, “bread with pork”). As the name suggests, you simply heap a big helping of your delicious mojo-marinated pork on a loaf of Cuban bread. That’s it. Feel free to crank it up by drizzling more mojo marinade on your sandwich, topping with crisp dill pickle chips, and pressing to a nice light crisp (see Medianoche above).

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Ohitashi (Japanese Blanched Greens With Savory Broth)

Ohitashi is a simple, light, and deeply flavorful Japanese side dish of blanched greens in a soy-based marinade. Make it ahead, then have it ready for the table with no additional effort. Get Recipe!

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Chicken Scampi with Angel Hair Pasta

Most people associate scampi with shrimp and other shellfish, but guess what? This classic pasta dish works just as well with chicken.

The richness from the butter and olive oil are balanced by the acidity of the lemon juice and white wine. You also get a punch of garlic, a hint of heat from the red pepper flakes, and some freshness from the parsley.

Continue reading "Chicken Scampi with Angel Hair Pasta" »

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Us Coffee House Sales Expected to Reach $28.7 Billion by 2021

A potential threat to the coffee house market, ready-to-drink (RTD) coffee is the fastest growing segment (20% market share) of the $13.6 billion retail coffee market.

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The Riverside Company to Acquire Parker Products

Parker Products, a provider of inclusions and other specialty ingredients for the baking, dairy, beverage, confectionery, RTE and snack, and foodservice industries, is entering into a partnership with The Riverside Company. Riverside, a global private equity firm, will acquire Parker this month.

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Protein Berry Burst Puffins

Protein Berry Burst Puffins have 6g of protein per serving, are made with blue corn, and are Non-GMO Project Verified.

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Premium Noodle & Rice Bowls

Made with wholesome ingredients, like chicken raised without antibiotics, and meeting popular dietary benchmarks like high-in-protein, vegan and gluten-free, the new rice and noodle bowls align well with Blount’s commitment to producing high quality, freshly made products.

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Perdue Foodservice Harvestland Turkey Products

The new clean label turkey products help operators take advantage of high-value menu claims to drive traffic and boost sales.

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Stonemill Kitchens Desert Dips

Stonemill Kitchens introduced three “sweet” new additions. Made with real ingredients like crème fraiche, pumpkin, maple syrup and peppermint bark, the dessert dips are for both entertaining and everyday indulgence, and they are made without high fructose corn syrup or artificial flavors.

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