Dessert Surveillance

The Summer Fancy Food Show, held at the Javits center in New York City, is the show for all things gourmet – including of course, dessert.

What was popular at this year’s show?  Desserts with pistachios.  Brittles – lots – and in plenty of interesting varieties, such as Butter Cinnamon Pecan, Cashew, Almond Mocha, and of course traditional Peanut.  Other “brittles” – that are more thin brownies or cookies, with the consistency of crackers. Oats – not just as a hot cereal, but as an ingredient.  Salted caramel, either as the star of a dessert, or as a supporting player. Healthier desserts.  And of course gluten-free products.

Here are some products that illustrate some of these trends:

Seth Greenberg’s Authentic New York Brownie Crunch – Photo Courtesy of Seth Greenberg’s Authentic New York Brownie Crunch (NYC)

— Seth Greenberg’s Authentic New York Brownie Crunch is available in a number of different varieties, such as Cinnamon Cappuccino, as well as three new spicy flavors (Jalapeño, Chile Pepper, and Chipotle).  What’s behind the spicy flavors?  Seth Greenberg was inspired by a chicken with mole sauce dish he enjoyed while in Mexico City.

Big Bite Brittle from Droga Chocolates – Photo Courtesy of Droga Chocolates (Los Angeles, CA)

— Big Bite Brittle is buttery peanut brittle sprinkled with fleur de sel.  It’s available from Droga Chocolates.

The Carmelia Bar from Valrhona – Photo Courtesy of Valrhona

— One of Valrhona’s new chocolate bars is the Carmelia.  While it has a milky flavor, it also has a contrasting salted butter caramel flavor.

Pistachio Toffee from Gearharts Fine Chocolates – Photo Courtesy of Gearharts Fine Chocolates (Charlottesville, VA)

— Gearharts Fine Chocolates’ Pistachio Toffee is buttery toffee with lightly salted pistachios and it’s dipped in bittersweet chocolate.

The Muffkie from The Food System, Inc. – Photo Courtesy of The Food System, Inc. (Stafford Springs, CT)

— The “Muffkie” is a small muffin top.  Since it’s chock full of pistachios and whole grain oats and lower in sugar and butter, it’s a healthier snack.

These are some other interesting products I noticed:

The Lover White Chocolate Bar from Chocolat Moderne – Photo Courtesy of Chocolat Moderne (NYC)

— The Lover White Chocolate Bar from Chocolat Moderne is a white chocolate bar filled with passion fruit caramel and it’s scented with cardamom.  This chocolate bar is a 2014 sofi finalist (awards bestowed for culinary innovation).

Wicked Jack’s Tavern Rum Cake – Photo Courtesy of Wicked Jack’s Tavern (Marietta, GA)

— Marietta, Georgia-based Wicked Jack’s Tavern creates caramel-coated Jamaican rum cakes.  There is a legend that an elderly woman (“Ol Gran”) related to the owner of a Wicked Jack’s Tavern in Jamaica baked rum cakes that were highly sought after.

Lemon Sugar Cookies from the Grey Ghost Bakery – Photo Courtesy of the Grey Ghost Bakery (SC)

— Another company with an interesting back story is the Grey Ghost Bakery.  Based in South Carolina, the Grey Ghost Bakery was named for the legendary Grey Ghost – a friendly Low Country spirit that alerts residents of impending storms.  The Grey Ghost Bakery’s Lemon Sugar Cookie is a sofi finalist.

— A product with an amusing name is Counting Sheep Coffee.  While there’s a bold roast as well as an extra strong variety, you guessed it – they’re caffeine-free.

Downton Abbey Tea from the Republic of Tea – Photo Courtesy of the Republic of Tea (Novato, CA)

—  I couldn’t help noticing Republic of Tea’s line of Downton Abbey’s teas.  There’s a “Lady Cora’s Evening Tea,” a “Mrs. Patmore’s Pudding Tea” and a few other varieties.

I’m so glad the Specialty Food Association has been holding the Show again in New York (after a few years in Washington DC).