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Exotic Fruit or City?

partysugar — Mon, 11 Aug 2008 03:00:52 -0700

Since you enjoyed the tomato variety or nail polish quiz so much, I thought it would be fun to do a similar exam. This time, I've researched the names of exotic fruits. Some of them sound strangely like cities. You have to identify which names are exotic fruits and which are cities. Sound fun? Get started!

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Costa Rican Fruit Cocktail

YumSugar — Mon, 19 May 2008 14:00:25 -0700

Recently I visited Costa Rica. One of my first stops was a local farmers market set up in a small plaza in the town of Quepos. It was a bustling place with a variety of stands: fruit, flowers, vegetables and makeshift restaurants serving local fare. Amongst many known fruits and vegetables were plenty foreign and exotic variations - all a must try. My two new favorites were the mammones and guaba. To meet all the fruits of Costa Rica, just hit the "Start" button.

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'Wich of the Week: Curry Chicken Salad on Flatbread

YumSugar — Wed, 05 Aug 2009 14:00:53 -0700

I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.

Jamba Juice Goes Beyond Smoothies, Debuts Food

YumSugar — Mon, 15 Jun 2009 12:50:36 -0700

Starbucks isn't the only beverage chain looking to regain its footing: Jamba Juice is also struggling to get its mojo back. In addition to its recently introduced oatmeal and licensed supermarket products, the smoothie giant will also unveil a new menu of food items.

Jamba's new menu will contain food items such as wraps, salads, and flatbreads, and will debut next week in California, with stores in the rest of the country following over the year.

The ready-made wraps include Asian-Style Chicken, Chimichurri Chicken, Gobble'licious Turkey, Greek Goddess, and Grains and Greens for vegans, and two salads, Caesar the Day, and Couscous Produce. All wraps and salads will retail at $5.50.

In addition, Jamba is also installing turbo ovens in stores for new baked-to-order California Flatbreads, which will come in four flavors: Four Cheesy ($3.50), Smokehouse Chicken, Tomo Artichoko, and MediterraneYum ($3.75). The company is also adding iced tea beverages and fruit-tea infusions in exotic flavors like prickly pear, passion fruit, and pomegranate. All will be made without high-fructose corn syrup or artificial flavors.

In times when money's tight and people are more health conscious than ever, smoothies have seemingly fallen by the wayside. Because they're not filling enough - yet often have the calories - to be a meal, these fruity frosties have never played a part in my everyday routine. While it's a risky move for the chain, I could see how its on-the-go options might be appealing. Would you buy food at Jamba Juice?

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Monday's Leftovers: Moroccan Lamb

YumSugar — Mon, 09 Mar 2009 07:50:20 -0700

With a demanding schedule and a tight budget, it's only natural to develop the habit of eating the same staples for dinner each night. But getting yourself out of a cooking rut can be simple: It's about thinking outside the box with ingredients you already have in your pantry.

For instance, when you combine leftover lamb, canned tomatoes, dried fruit, and paprika with fresh ingredients like lime juice and cilantro, you'll have an exotic North African dinner on the table in no time. To transport your family to the markets of Marrakech, read more.

Moroccan Lamb
Adapted from Everyday Food

Ingredients

5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
1 large onion, halved and sliced
4 cloves garlic, thinly sliced
1/2 teaspoon paprika
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
2 tablespoons fresh lime juice
Couscous, for serving (optional)

Directions

In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Serves 4.

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Taste Test: Starbucks Tazo Tea Infusions

YumSugar — Thu, 29 Jan 2009 15:00:01 -0800

Despite hard times, coffee chain Starbucks continues to try new tactics. Two weeks ago, I introduced you to the company's tea lattes, its latest beverage to hit counters nationwide. But if lattes aren't your thing, Starbucks is hoping you'll reach for its new Tea Infusions instead, which are available in two flavors: Tazo Berry Chai and Tazo Apple Chai. I had a chance to give these drinks - a nondairy blend of Tazo black chai tea and fruit juice - a try. To find out how they fared, read more.

Tazo Berry Chai: Described as "a blend of aronia berry and blackcurrant juices steamed with black tea and exotic spices," I could taste the cloves and cassis sticks in the chai blended into this beverage. Although the drink had a mellow blackberry taste, each sip had a spicy, peppery ending. It did strike me as very sweet, and I wondered how much sweeter it would taste once lukewarm.

Tazo Apple Chai: Although there were supposedly "sweet spices" steamed into this beverage, PartySugar and I thought it was a dead ringer for spiced apple cider. It was also heavy on the sugar.

If you're in search of a spiced cider with a caffeine kick, or want to enjoy a drink akin to mulled wine without the alcohol, these drinks would be for you. It's hard for me to rationalize forgoing the taste of classic chai tea in exchange for one of these infusions. I found them both to be too sweet. While Starbucks maintains that they can also be served on ice, I wonder whether they would taste even more cloying when enjoyed cold.

Have you tried either of these drinks? What did you think of them?

Monday's Leftovers: Shrimp, Cucumber, and Mango Salad

YumSugar — Mon, 12 Jan 2009 07:45:42 -0800

Still trying to do good after weeks of holiday indulgence? This salad is light in every respect except taste. Its exotic flavors will be like a resort vacation for your palate - a welcome break from the hearty soups and stews of the season.

While tropical fruits may seem out of place in a Winter salad, mangoes are often shipped from countries like Brazil, where it's Summer and peak growing season. Serve the salad alongside plantain chips and pomegranate-mango guacamole for pure paradise.

For a stunningly simple meal, read more.

Shrimp, Cucumber, and Mango Salad
From Bon Appétit

Ingredients

3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

Directions

Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
Combine cucumbers, mango, shrimp, and dill in large bowl.
Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

Serves 6.

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12 Days of Edible Gifts: Sweet and Spicy Brittle

YumSugar — Mon, 15 Dec 2008 16:15:29 -0800

During the holidays, I keep homemade brittle in pretty packages to ensure that unexpected guests don't leave empty handed. This year, I made two different types of brittle: a classic peanut brittle and a more exotic, spicy brittle with pine nuts. However, it's easy to make brittle with any nut, seed, spice, or dried fruit.
Making brittle can be a daunting task, but with a couple of helpful tips, the procedure is uncomplicated. A candy thermometer is essential. There's a limited amount of time between brittle and burned sugar disaster, so have all the nuts and other ingredients ready and waiting. When the amount of steam produced by the boiling water and sugar mixture lessens, you have reached the hard-crack stage. Most importantly, remember to be patient! Get started on this crunchy, sweet, and spicy gift when you read more.

Sweet and Spicy Brittle
From Epicurious

Ingredients

Classic Peanut Brittle
1 cup sugar
1/2 cup water
1/2 cup salted peanuts
Spicy Pine Nut Brittle
1/2 cup toasted pine nuts
1 cup sugar
1/2 cup water
1 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Directions

Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
Cook caramel without stirring, swirling pan, until golden. If making the spicy variation, immediately stir in red pepper flakes, salt, and nuts and cook, stirring, until nuts are golden, about 1 minute.
Once brittle reaches hard-crack stage (about 300°F) quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.
If you want to create brittle pops, cut skewers into thirds. Alternate the sticks on a foiled and oiled cookie sheet. Cook the brittle as directed above, pour on the foil covering 1/3 of the top of each stick. Once cooled, carefully break apart brittle pops.

Makes 1 1/2 cup brittle of each type.

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What's Your Favorite Trendy Ingredient of 2008?

YumSugar — Fri, 12 Dec 2008 13:00:28 -0800

Much like fashion or beauty, the epicurean world ebbs and flows. Certain ingredients or techniques fade away into obscurity while others suddenly come to the culinary forefront.

This year it was all about the pig - using the whole thing, from snout to tail. Exotic berries from goji to acai were all the rage. Ingredients with health benefits, such as antioxidant-rich fruits, continued to gain momentum. Which of these items do think is the Best of 2008?

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Meet The Miracle Berry

partysugar — Tue, 29 Apr 2008 13:15:00 -0700

Have you ever heard of the miracle berry? This exotic West African fruit, has the astonishing ability to make bitter and sour foods taste sweet. The berry contains an active molecule that binds to the tongue's taste buds causing certain foods - like limes or lemons - to seem sweet. Although the fruit is not a sweetener, it does have the ability to turn non sweet foods into sweet foods without any additives! In the 1970s, an American entrepreneur, realized the potential the miracle berry could have on the food industry and went to great lengths to mass produce the plant. However, his plan was suspiciously and abruptly ended. A recent article from BBC News states:

In 1974, the FDA changed its mind about the Miracle Berry product on the very eve of the product launch in drug stores across the whole of the Eastern seaboard. In the most brutal way, the FDA ordered all the products to be withdrawn at once.

Thus, the sweetening powers of the miracle berry were never fully realized. I find the story incredibly interesting and would love to get my hands on the berries. Have you ever tasted the miracle berry? What would today's world be like if junk food without the junk existed?

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