- Category: Market Report
- Published: 01 December 2016
- Hits: 193
Holiday gatherings require some imagination when it comes to contributing to potlucks, office parties or more festive social events.
Traditional fare is making room for the crowded space of decadent indulgences.
Fresh produce is central to luxury bites of hand-dipped chocolate figs, pears, kiwi and citrus.
The time-honored custom of making candied fruits is regaining popularity. Fruits retain their vivid color once steeped in a simple syrup. Booze it up with spirits (rum, vodka or bourbon) in the liquid mixture.
Sliced pineapple, kiwi, melon, grapefruit, lemon, oranges and cranberries are good candied fruit choices. They conjure up images of yuletide confections– sugar plums, bark and fruit cakes.
Individual tarts, cakes and baked treats present elegant solo offerings using pears, apples, nuts and for the most daring, fresh herbs.
Their “treatment” matters most. Consider poached, sautéed or broiled; chopped, sliced, shaved and julienned.
Presenting the good eats may only require an extra step in shaping, placement or plating. So many bring alongs are made for magical holiday thinking. We recognize something special when we see it.
The mere dusting of confection sugar or sprinkling of turbinado granules transforms the ordinary loaf cake, bar or sweet treat into a celebration of sorts.
Bring on holiday garnishes. Sugared cranberries, pomegranate arils, citrus spirals and edible flowers and fragrant herbs hand placed set a festive mood in glasses or on the plate. Star fruit slices invoke good cheer.
Shaved coconut invokes wintery snow scenes. Raw or toasted this added flourish creates instant drama and turns garnish into a flavor contributor.
One best kept produce secret is to utilize the natural color spectrum within the full range of vegetable and fruit choices. At retail, blocks of colors or mixed color displays draw attention to seasonal products.
Take advantage of working those greens, oranges, purples, whites and reds. They distinguish themselves as healthy holiday splendor.
When a common radish or carrot rises to become an exquisite flower or pinecone, the table has been converted into a feast.