Effie's Homemade Corncakes
Joan MacIssac and Irene Costello of Effie's Homemade drew inspiration from American classics such as cornmeal flatbreads, corn pones and johnny cakes for their corncakes. The sweetness of the corn shines through in these crisp, buttery biscuits. A touch of anise makes these cakes the perfect mate for a succulent goat cheese such as Coupole or a hearty jam. These aren't just for snacking--substitute Effie's Corncakes for graham crackers for a delightful crust for cheesecake. Also try Effie's Oakcakes.
M'Hamsa Hand-Rolled Couscous with Peppers
Produced in the traditional Berber method, these M'Hamsa or 'sundried wheat grains', are hand-rolled and preserved with olive oil and sun, which gives them a nutty, earthy flavor unlike any other couscous. The couscous is jarred with dried red peppers that lend some gentle heat, though the peppers can also be cooked whole with the couscous for even more spice. This couscous is a staple in almost all North African and Mediterranean cuisine, accompanying stews, meat and fish dishes. Also available without peppers.
Organic Tibar Sauce - Tomato with Harissa & Capers Inspired by ingredients of the Tibar region, this tomato-based sauce with harissa and capers is a traditional Tunisian accompaniment to couscous. Yet this Organic Tibar Sauce can do so much more than couscous. Make a Mediterranean inspired flatbread by topping pizza dough with Tibar sauce, ground lamb and crumbled feta garnished with a sprinkling of chopped fresh mint. Try also Organic Teboursouk Sauce - Tomato with Preserved Lemon & Capers
Salted Butter Caramels - New Package & DesignIn 1946, Raymond and Yvonne Audebert opened La Maison D'Armorine on the coastal peninsula of Quiberon with one product in mind. Raymond invented the recipe for the caramels using the salted butter of the region and in doing so, firmly entrenched this confection in the culinary heritage of France. They've always realized the importance though, of sticking to tradition. The same copper pots are used to create the luscious, bubbling confection that is then enriched with the locally-produced Breton butter and the famous sel de Guérande.
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