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12 Jul 2013

Creative twists turn up the heat on popular summer flavors

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July 12, 2013 Category: Food And Beverage Posted by:


Some flavors simply shout “summer.” The zing of fresh jalapeno peppers, tangy barbecue sauce, and pickles so crisp they make your mouth tingle are all
flavors you savor as the weather gets warmer. But have you ever thought about using those awesome summer flavors in extraordinary new ways such as topping
a cake with barbecue sauce, using jalapenos to make ice cream, or perking up deviled eggs with pickles?

Favorite dishes, presented with a twist, can make any summer gathering a special event, whether you’re barbecuing in the backyard or tailgating before the
big game.

Here are four favorite summer ingredients and some hot new ways to use them this season.

1. Jalapeno peppers
– You love them on nachos and they wake up any omelet, but have you ever thought of adding jalapenos to ice cream? The combination of heat from the
peppers, sweet from other ingredients such as fruit, and the coolness of the frozen treat make for a stimulating and unique experience. Pull out your ice
cream maker and whip up a batch of chocolate jalapeno ice cream or mango-jalapeno sorbet. It’s easy to find such recipes online and in no time at all,
you’ll create a dessert that’s both hot and cold and will keep people talking until Christmas.

2. Pickles –
While you love them all year long, pickles are among the royalty of summer condiments. Why not let them hold court this summer in dishes where you might
not usually expect them? Start with pickles that celebrate the essence of summer freshness, such as Farmer’s Garden by Vlasic in Kosher Dill Spears or
Halves, or Zesty Garlic Chips. Made with farm-grown cucumbers, hand-picked garlic, carrots, peppers, herbs and spices, each jar is delivered fresh to the
produce section of your grocery store. Free of preservatives and artificial colorings, they’re naturally low-fat and low-calorie. Toss pickles on the grill
or use them to add zing to favorite summer dishes like deviled eggs.

3. Barbecue sauce –
Grilled summer goodies surely would not be the same without barbecue sauce. It makes burgers bodacious and wings take flight. But imagine that spicy,
savory zing paired with the intense richness of dark chocolate; it’s a match made in heaven. Barbecue sauce adds moisture and excitement to your favorite
chocolate cake or cupcake recipe.

4. Watermelon –
Plenty of fresh fruits find their way onto your plate come summer, but few carry the weight (literally and figuratively) of this summer staple. Watermelon
is a great ingredient for everything from salads and salsa to cocktails and Asian-style stir fry. You can even toss a wedge on the grill. Simply brush the
edges with oil first to prevent sticking, grill just enough to warm the melon and add some grill marks, and then top it with thinly shaved prosciutto and
blue cheese crumbles for a sweet and savory appetizer.

If you’re ready to get adventurous with summer ingredients, try this deviled egg recipe from Vlasic, which marries two summer tastes into one blissful
union of flavor:

Deviled Eggs Pickle Boat


6 eggs

1 teaspoon of mustard

3 tablespoons of mayonnaise

1 tablespoon of chives

1/2 a Farmer’s Garden Kosher Dill Half, finely chopped

2 pieces of red pepper from the Farmer’s Garden jar, finely chopped

1/2 Farmer’s Garden Kosher Dill Half, sliced thin into half moons for garnish

Salt and pepper to taste


Boil or steam the eggs for 13 to 15 minutes. Immediately remove the eggs from the hot water and place in ice water to cool. When eggs are cool enough to
handle, peel the shells, and split the eggs in half, separating the yolks from the whites.


Place yolks in a bowl with mustard, mayo, salt and pepper, chives, chopped pickles and chopped red pepper. Mix until smooth and creamy. Set aside.

Place two half-moon pickle slices in each egg white half. Fill remaining egg white with yolk mixture, using a spoon or a piping bag. Top deviled eggs with
fresh parsley and chill until ready to serve. Log on to for more great pickle recipes.

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