5 Ways to Boost Flavors


Whether you’re racking your brain on what to bring to the next dinner party or tired of the same ‘ol cheese and crackers, it’s time to elevate your flavors. These versatile condiments will not only change your appetizer game but can pair with anything from pork to veggies, toast or cheese. Try out the five on our list and then spread the word about your favorites.

1. Chutney

A versatile item in the traditional English kitchen, chutney is an incredibly flexible and savory condiment that contains fruit, vinegar, sugar, and spices and distinguishes dishes in just seconds. With a wide range of flavors from sweet to savory, chutney is easy to pair with any meal. The best of the best is Alabama’s Southern specialty Holmsted Fines Chutney. Use the sweet and tangy Balsamic Red Onion spread thick on brie, wrapped in pastry dough and baked. The Apple Jalapeño adds a hint of spice for perfect pork, and for something different try the essential Green Tomato on a fried egg with grits for brunch. 

2. Tapenade

Traditional tapenade is black olives, capers, and anchovies. It’s probably best known for its starring role as a spread on the Muffaletta sandwich but it also adds a perfect salty kick stuffed in mushroom caps, drop a bit on a hummus pita, or spread on crunchy celery. But don’t stop at the traditional. Try the Olive Tap’s Artichoke Lemon Tapanade which blends green olives, artichoke, and Parmesan for a bright new twist on garlic bread.

3. Raw Honey

A drizzle of raw honey spread over local cheese like Kurtwood Farm’s Dinah’s cheese will add a sweet floral notes to the creaminess of the cheese—and as an added bonus, honey is an anti-inflammatory that can even help with seasonal allergies. Try a ricotta honey crepe, or apple slices with goat cheese crumbles and GloryBee Mountain Wildflower honey. For a brand new flavor combination, grab your favorite slice of cheese pizza and top with honey.

4. Kewpie Mayo

Japan loves their spin on mayo so much they’ve devoted entire mayo café pop-ups to it. The spread is made with only egg yolks as opposed to whole eggs and has vinegar with no added salt or sugar. Where apps are concerned, you can put it on vegetable crudités, smoked meats, or cucumber tea sandwiches. It’s also great on a number of other foods like grilled corn, eggs, salad dressings, breaded chicken, and more.

5. Pâtés

This French spread is commonly made of pureed or finely chopped liver, but any finely chopped meat counts and don't let the liver part scare you off. This one is the definition of decadence—expect an earthy, buttery flavor. The classic combination is pâté with cornichons and mustard. The saltiness of the cornichons, and the spiciness of the mustard makes the pâté shine. If you like pâté as much as most, try it in a sandwich; Olympic Provisions out of Oregon is perfect for both beginners and long-time pâté lovers.

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