Herma’s News – Save the Date, Passionate about flavour!, We’ve got the blues

Wild is the music of autumnal winds amongst the faded woods. – William Wordsworth

Dear Customers,

In Ontario we have been blessed with the most glorious autumn as the glow of leaves surround us with beautiful colour. It is a lovely time for a hike through the woods or a leisurely walk down the lane. It is also a very cozy time to curl up at home with a good book or to create delicious, comfort foods in the kitchen. In this newsletter we can certainly inspire for the latter, but first let’s take a look at something fun for the season to come.

NEW at Herma’s

Jellycat stuffed animals are so soft and huggable. They make the most beautiful gifts for little ones.

Save the Date! 

Herma’s Open House – Saturday, November 12th

Gourmet Food Finds – Passionate about flavour!

Choosing from among the vast array of amazing foods available at Herma’s can be a little overwhelming as there is so much from which to choose. For those that love to cook, however, it’s an amazing experience. Below are just a few hand-picked items that bring new, exciting flavours to the kitchen.

Ve-Du-Ya – a NDUJA-Inspired Paste

This paste is the vegan version of a traditional nduja (a spicy pork spread). Instead of using pork, however, the paste contains navy beans and peppers providing us with a gentle, unique kind of heat to all sorts of foods.

Sprinkle on pizza as a topping. – Coat vegetables and roast for a spicy kick. – Perfect as a base for a vegan ragu. – Use as a cooking paste to add heat to recipes. – Add heat to sandwiches. – Mix with pastas.

Date Molasses

This smooth, 100% Medjool date molasses has a natural but not overpowering sweetness, with no bitter caramel notes. Can be used as a vegan alternative to honey. 

Drizzle over porridge or yogurt. – Sprinkle over grilled veggies. – Use as a sugar alternative. – Blend with marinades.

Truffle Tagliatelle Serving Suggestion

This pasta, with a hint of black truffle in each bite, should be cooked in lightly salted boiling water for 4-5 minutes. Drain and toss with a tablespoon of Truffle Hunter Black Truffle Oil. Finish with finely grated, fresh parmigiana. (Serves 4)

Black Truffle Pate

Black truffles are combined with porcini mushrooms in this pate to develop an intense, unique flavour that can be used to elevate the taste of a variety of dishes. Stir through pasta and risotto or spread on salmon or sourdough bread.

Gourmet Pizza Suggestions

Below are just a few gourmet food suggestions for your pizza.

San Marzano Tomato Sauce

This fruity sauce, pictured above, is produced using DOP San Marzano Tomatoes, extra virgin olive oil and a little garlic and basil. A fantastic base for pizza.

Balsamic Semi-Dried Tomatoes

Fully ripened on the vine, slow roasted to bring out their inherent sweetness and marinated with the Balsamic Vinegar of Modena, these tomatoes have a wonderfully balanced sweet and sour flavour. Try them on your next pizza.

Fennel Salami (a.k.a. Finocchiona)

This amazing salami, made of lean pork shoulder and cheek fat from Tuscany, is flavoured with fennel. It is dry cured and often aged as long as five months to a year to develop its delectable flavor and aroma. May be used as an antipasto selection on a charcuterie platter or placed in a sandwich heated with rustic bread, pesto and Raclette. And of course, also a wonderful meat choice for your pizza.

Cheese