San Pietro a Pettine Truffle Honey
The aroma and depth of truffle oil is both highlighted and balanced by rich, floral honey in this decadent sweet and savory ingredient from Italy. The estate of San Pietro a Pettine is based in Umbria, Italy, a region known for its pungent, woodsy and highly sought-after truffles. This truffle honey has a full, resonant flavor, with a little muskiness like that of white pepper. It is ideal for enhancing other pungent flavors, like those of aged cheeses—try it with pecorino Romano on your next cheese board. We also like to drizzle it over roasted pork for an extra savory element or on salami pizza—honey with the cured meat soppressata on pizza is a traditional Neopolitan pairing. San Pietro a Pettine's Truffle Honey will bring out the best in simple cheese dishes, whether you use it to finish a grilled cheese sandwich or bring out dairy's natural sweetness and drizzle it over ricotta bruschetta topped with coarse black pepper.
Griottines (Morello Cherries in Liqueur)
French company Griottines uses a proprietary blend of brandy and kirsch—a clear liqueur distilled from whole cherries—to make these intensely flavored yet balanced cocktail cherries. They have a wonderful warm flavor and almond-like aroma that complements and rounds out the tartness of the fruit; cherries and almonds actually come from the same botanical family, and the cherry pits used to make kirsch impart a complex almond flavor that adds depth to Griottines. Unlike other cocktail cherries that taste only of sugar, these cherries retain a vibrant fruitiness—no doubt in part because the company macerates its cherries within six hours of when they are hand-picked off the branch. And because the cherries are sorted and selected by hand, you can be sure of a high-quality product, with whole, intact fruits that are perfect for garnishing your favorite cocktail or dessert.
Ingredients: Morello cherries, sugar, 10% kirsch, 5% other alcohol
Net Volume: 16.9 fluid ounces
Place of Origin: France [/banner-text-break] Beyond cocktails, Griottines are an ideal topping for ice cream, especially flavors involving warming spices like cinnamon and ginger or rich caramel and dulce de leche. Or, as with the orange slices in syrup, you can chop and fold Griottines into an ice cream base, or mix into waffle or pancake batter for an adult Sunday brunch—save the syrup as a topping for French toast. We also like to add a tablespoon or two of the syrup to whipped cream as a rich complement to the maple syrup and vanilla extract in this recipe. Griottines are also delicious on chocolate pudding or pots de crème, emphasizing cocoa's deep sweetness and adding a bold, slightly tart counterpoint to the creamy dessert. [/how-to-use-break]
Huilerie Beaujolaise Honey Vinegar
Jean Marc Huilerie Beaujolaise honey vinegar is just that: a nuanced honey made from honey. Its got a warm all-purpose flavor that works beautfully for dressings, vinaigrettes and pan sauces. The honey flavor is subtle, though pairs particuarly well with pork, chicken, winter squash, sweet potatoes, bitter greens and nuts. Bottle is 50cl, not 25cl as pictured in photo.
Marchesi di San Giuliano Orange Slices in Syrup
We can't get enough of the warm, vibrant flavor of these orange slices in syrup, which our food editor, Matt Card, liken to deconstructed marmalade. To make them, organic blood oranges are hand-picked from the producer's own orchards, sliced finely with the rind still on, then briefly blanched to remove some of their bitterness and carefully layered in jars. The orange slices are covered with a reduction of orange juice, sugar and a touch of brandy—no pectin or artificial sweeteners—which contributes a vanilla-like roundness as well as sugary depth and richness. In addition to their rich flavor, we love the amazing texture of these orange slices, with a wonderful contrast between the silky pulp and surprisingly tender rind, which can be cut through with a fork.
Mymouné Lemon Peel In Sugar
One of our go-to baking tricks is using crystallized fruit in our baking. This lemon peel is bright and citrusy, and we love the pop it adds to bites of dessert. Dice it and use it as an addition to apple pies, muffins, cookies and in cakes and or add in strips while poaching summer fruits. This lemon peel works in more savory dishes too, and I use it in my skillet cornbread recipe, in biscuits, and to flavor sugar (throw sugar and a couple of peels in a food processor to make lemon sugar), which can then be used to infuse your baking throughout.
Noble Handcrafted Verjus
On Milk Street Radio, I am often asked for a good substitute for wine in cooking. Verjus is a decent alternative since it is the pressed juice of unripened grapes. (It comes from the French, “vert jus,” which means green juice.) Neither fermented nor alcoholic, it provides a light acidity that won't interfere with the flavor of the wine you're serving with your meal, which vinegars can sometimes do—verjus can also be used in place of wine vinegar in recipes. Our kitchen especially likes this version made on a family farm in Oregon’s pinot noir region for its bright flavor with hints of grape, apple and berry. Use Noble Handcrafted Verjus with lighter meats such as chicken or fish; I also use it to deglaze the pan with verjus after sautéing pork.