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Not Your Ordinary Beet Spread | Our Signature Condiment and the Unsung Hero of Wozz! Kitchen Creations

Posted on April 18, 2017 by Warrick Dowsett | 0 comments

Our signature baby and my all round favorite and unsung hero of the Wozz! family of creations. If you haven't heard, beetroot is big back home. You order a salad roll from you local cake shop. Boom Beets! Salad sandwich from the school canteen. Boom Beets! A classic Australian burger from anywhere in the country, you'll get fried egg, bacon and Boom!!! (you got it... pickled beets) I never met anyone who hated beets until I moved overseas. I didn't understand at first, but after sampling pickled beets of the world, it became quite obvious. Pickled beets anywhere else in the world can be hit and miss and kind of suck when they do miss.

The first assumption, of course, is that our wonderful spiced beet spread is nothing more than pickled beets with curry powder. That bright yellow stuff. Which couldn't be further from the truth. We do a personal blend of over thirty spices, slow cooked for a minimum of six hours in the tradition of any classic Indian curry. Fresh ground spices traditionally fried in ghee with the addition of finely chopped onion garlic and ginger. We choose spice flavors so to layer one on top of the next. With bottom heavier sweeter spices like clove and cumin building a foundation for the lighter brighter flavors of coriander seed, mango, black pepper and bay leaf until you find that balance and full mouth feel. Our personalized Wozz! Indian curry paste I would have to say is in the Korma realm in terms of flavor, but a little heavier overall. Although it's the first word on the label we still want the character of beets to be the front man and our blend of spices an accompaniment of backup singers only.

Most people will happily agree, a touch of clove, cinnamon or cumin all work well with the deep earthiness of beets, along with orange peel, black pepper and bay leaf. How about  all of these spices plus a few more.  Some people at first glance are not sure if this can work, but believe me it does. A rack of lamb served over a bed of mild beet yogurt curry is one of those dishes and dining experiences that has stuck with me since my chef apprenticeship and the inspiration behind the condiment in the first place.

Fast reverse to 2004, somewhere in the south of France aboard some luxury sailing something or another, I looked at channeling this "beet" love affair for the owners of that particular yacht. I had a simple beef Fillet Mignon dish, served with a creamy garlic potato puree and wilted spinach. I wanted a little something for color and sweetness. Being beets and beef a wonderful combo the conclusion was simple..... but I needed a twist. I was pulled back to that wonderful Indian beet curry with lamb and thought about how to bring part of that experience to this dish. Our Indian Spiced Beetroot "chutney" was born. That perfect balance of jammy sweet, acid with a background of toasted cumin and warm mild Indian spices.

This all happened on the second yacht of my career and evolved each time I made it as well as how I used it. I'd use a quenelle to accent a cheese plate. Rusticly spoon it through a salad with walnuts and crumbled feta. Mix it through a cream cheese or greek yogurt for a dip or Tatziki. It just became so darn versatile to use for both guests and crew alike. It was gourmet, unique and special enough for guests, but still nuts and bolts real food for feeding the crew.  It got to the point that a batch would be made before each charter, as it was a brilliant little condiment to have on hand if I needed to whip something up last minute.  It wasn't for another seven years and the final yacht of my career that the idea to do more with it came. That last yacht had the most diverse crew. Canadians, Irish, French, English all with very different backgrounds and different tastes, but all knew something when it tasted great. We were based in Italy and Croatia and everyone loved this beet thing that kept turning up for crew meal, until finally, one day it was said "you should jar and sell this stuff" it's that good. Voila six months later we turned it into a business.

 

 

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Sour Cherry and Spiced Wine Spread ~ A New but Classic Cheese Pairing Favorite

Posted on April 14, 2017 by Ashley Thompson | 0 comments

Our ideas for our new product releases always start way before they are released, we think about what flavors we would just love to add, what has inspired us, what flavors we may have had years prior and want to bring back to the table and we think about our customers...what are they asking for and what can we offer them that really rounds out our product line.   

This year we have released our newest cheese pairing spread ~ Sour Cherry Spiced Wine.  We pulled our inspiration for this one last winter mainly influenced by what are customers were leaning towards...they wanted cheese pairings for the holidays and we wanted to extend our offerings...and who doesn't love sour cherries?  I say cherries and cheese is like strawberries and cream...it's a throwback classic. It's made with local cherries from upstate New York and it's simmered out in a red wine reduction sauce with a medley of warm winter spices and finished with a touch of cracked black pepper (just enough to make your palate say aha!).   I love this new edition and it is truly a classic pairing for cheese. The cherries are nice and tart yet the reduction sauce pulls a bit of sweetness and spice into the mix.  We paired it with a bonne bouche and it was just perfection.  It works so well with this style of aged goats cheese and when you pair it with pate it is just...well...they are no words.  Try it.   

Our Sour Cherry Spiced Wine Spread is still new to the Wozz! family but so far she has not disappointed.  These cherry and creamy goats cheese crostini have been a knock your socks off appetizer and if you want to go sweet with our Spiced Wine Cherry Spread you can pair it with cocoa cakes or chocolate grahams and simply use cream cheese.  Eating this cherry cheese dirt cake was like reliving your 7 year old birthday party.  

So this is a short but sweet blog post introducing our newest cheese pairing addition ~ Sour Cherry Spiced Wine!  It's sweet tart and spiced and a shining star in the cheese department!

Cherry Spread and Goats Cheese Crostini |  Wozz! Kitchen Creations

 

 

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Cambodian Coconut Peanut Sauce Our Latest Release & Collaboration

Posted on March 04, 2017 by Ashley Thompson | 0 comments

Cambodian Coconut Peanut Sauce is our latest release and it is so going to blow your mind. We've collaborated on this one with Vermont Peanut Butter Company to source the best USA all natural peanut butter we could find and in addition to making the best peanut butter, they're operations are located just 20 minutes from our kitchen.  A double score when we source great ingredients from our local community.

The inspiration behind this sauce came last June while in New York at a street festival. We had the best Cambodian street food drizzled with peanut sauce and topped with fresh basil and lime wedges.  We immediately got thinking of how to incorporate something like this into our repertoire.  

We wanted to create a peanut sauce that had all the elements that you crave.  The sweet, the sour, the full bodied texture, the spice.  So we worked out a recipe to create this velvety smooth peanut sauce that incorporates a medley of southeast Asian spices including lemongrass, galangal, coriander, turmeric and chili and blended it with creamy coconut and of course fresh lime to give it that acid balance.  When you cook with a sauce or use a sauce as a dipping accent for rice paper rolls, shrimp, chicken satay or whatever, you want their to be an acid level that pulls your palate into that other direction. Without that balance, the taste is overwhelming or flat. So we really focused on the palate balance on this sauce and we think we nailed it.  It's just so satisfying. 

Cambodian Coconut Peanut Sauce | Wozz! Kitchen Creations

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