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Hot Trends in Cool Desserts

Artisan home made ice cream has been a focus of hot-spot frozen dessert storefronts, but now more mainstream chefs are scooping up the possibilities, according to the National Restaurant Association’s “What’s Hot” chef’s survey for 2012. Chefs say that artisan homemade ice cream is worth experimentation and an appearance on the menu.

With specialty flavors changing as fast as the chalkboard sign in front of a street-side boutique can be erased, some things, like the quality ingredients inside the ice cream, remain the same. Behind every scoop of sweet-corn or coconut-jalapeno flavored ice cream are the classic ingredients that make it smooth, creamy and delicious, namely cream, sugar and real eggs.

Obviously the dairy ingredients lend ice cream its distinctive flavor, but particularly in a vanilla-based ice cream egg yolks also contribute to flavor and color. More importantly, the egg yolk acts as an emulsifier and enables the milk fat to be evenly dispersed throughout the ice cream during freezing, creating a smooth texture in the finished product. The quality and purity of these classic ingredients creates the smooth, pure base that acts as the perfect setting for the more exotic ingredients and flavors for a memorable dessert experience.

For innovative ideas to formulate cool desserts visit http://www.aeb.org/food-manufacturers/functional-properties-uses.

2013-06-24 05:00:46
 

Small Plates...Big Potential

Finger foods and appetizers find a strong and thriving market not only at wine bars but also larger restaurants offering specials on small plates at specified times between the lunch and regular dinner hour, or served with late-night cocktails. The small plate gives diners the opportunity to experiment with new types of cuisine without taking a big risk. Operators can experiment with various trends, flavors and forms without major menu changes.

Baum & Whiteman reports small balls of fried food create contemporary flavor delivery systems, popular in the bar area of restaurants. Egg ingredients help breading adhere, ingredients bind together and retain their shape; for arancini, risotto, falafel, croquettes, kimchi, goat cheese mixed with spinach, or mini crab cakes. Mini pockets, pies, sliders, two-bite sandwiches and fried vegetables like panko-coated green beans or artichoke hearts, served with a complementary dipping sauce can help round out a small plate offering.

Small plates can help provide extra profits in the bar area or an additional traffic during traditional slow times within a main restaurant. And a stable of functional, reliable ingredients mixed with more exotic flavorings, vegetables and proteins can help the foodservice chef create a wide variety of small plate offerings designed to keep the menu fresh and adventuresome.

Egg ingredients help create appetizers & small-bite foods with big flavor.  For innovative ideas visit http://www.aeb.org/food-manufacturers/functional-properties-uses.

2013-06-10 05:00:08