Nuts & Seeds

Heating nuts prior to use releases aromas that increase flavor. Warming can be accomplished by toasting in the oven, or by dry sauteing on the stovetop. Take care not to toast a nut too long or it will impart a bitter, burnt flavor to the dish. If possible, the oven method is the best. Spread the nuts on a pan in a single layer, place in a 300 degree F oven and roast, mixing periodically until they achieve the desired color.

Candy

June is National Candy Month

The biggest “candy holiday” is Halloween followed by Easter, Christmas and Valentines Day.

Candy is simply made by dissolving sugar in water. The different heating levels determine the types of candy: hot temperatures make hard candy, medium heat will make soft candy and cool temperatures make chewy candy

Dried Fruit

Apples One pound of dried apples equals 4-1/3 cups; 8 cups cooked.

Apricots

Dried apricots are rich in Vitamin A and area a valuable source of iron and calcium

One pound of dried apricots equals 2-3/4 cups; 5-1/2 cups cooked

Specialty

Did you know that allspice is also known as Jamaica pepper? It’s not a mixture of spices, but it is called allspice because it has an aroma and flavor reminiscent of cinnamon, nutmeg and cloves. Allspice is the dried berry of the evergreen tree, pimento.