Ingredient of the week « Robert Wemischner

Unsalted butter

{nutty, rich, mouth-filling and delicious}

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Seasonal citrus fruits–Cara Cara and blood oranges, tangerines, etc.

{sweet, juicy, surprisingly tart and vividly colored}

Crimson Gold Apples

{bursting with juice, crunchy and irresistible}

Early winter citrus fruits–Oroblanco grapefruit

{sweet, tart and juicy}

Whole leaf premium tea

{deeply flavored, mellow, slightly smoky}

Heirloom tomatoes, late summer/early fall

{sweet, tart, and juice–concentrated droplets of sunshine}

Hatch chiles from New Mexico

{fruity, spicy and addicting}

Stone fruits–summer’s best

{sweet, juicy and highly aromatic}

Microroasted coffee

{dark, deeply roasted, flavorful and satisfying}

Summer stone fruits–plums, peaches, nectarines & Co.

{juicy, aromatic, varied and wonderful}

Apricots

{sweet, tart, unforgettable when good}

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Asparagus

{Crunchy, verdant and delicious}

Rhubarb

{sweet and tart with a pleasant resistance to the bite}

Artichokes

{tough exterior, tender heart and worth the effort}

Pomelo (Pummelo)

{a concentrated wallop of sunshine in juicy, pink and dense flesh}

Blood Oranges

{sweet/tart distillation of sunshine}

Korean Pears

{Crunchy and bursting with juice}

Quince–the quintessential fall fruit

{perfumed, mellow, dense fleshed and intensely flavored}

Early fall apples

{sweet, tart, dense, juicy}

Artisanal bean-to-bar chocolates

{deep, dark, dusky and addicting}

Champagne Grapes

{tiny, supersweet and juicy}

Red raspberries

{perfumed, ambrosial, sweet and tart}

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Dark chocolate and peanut butter

{rich, dark, creamy and irresistible}

Summer corn

{sweet and crunchy with a burst of juice in every kernel}

Cherries

{intense and juicy with a pleasant snap}

Apriums

{Sweet-tart, meltingly tender, smooth skinned with a sunset colored blush}

Fresh morel mushrooms

{Dusky, woodsy, fragrant and begging to be drowned in cream}

Peak-of-the-season spring strawberries

{Lush, fragrant, intensely sweet yet pleasantly acidic}

Tangerines

{Tangy, honey-sweet with a zip-off skin}

Rhubarb

{Ruby-red, sweet-tart and bracing}

Cherimoya

{Exotic, complex and luscious}

Korean Pears

{Fine granular texture, refreshingly juicy and super crisp}

Persimmons

{Succulent, mellow and satisfyingly sweet}

Winter Squash

{Earthy, sweet and velvety}

Meyer Lemons

{Sweet, non-acidic, complex and floral}

Late harvest grapes and fresh of-the-season walnuts

{A duo of sweet, tart, meltingly tender and crunchy}

Heirloom apples

{Sweet, tart and meltingly tender}

Pomegranates

{Messy but worth it}

Asian Pears

{Spicy, juicy and crisp}

O’Henry Summer Peaches

{nothing fuzzy about the flavor}

Italian Prune Plums

{small but powerfully sweet and tart}

Comice Pear

{considered the “Queen of Pears”}

Black Mission Figs

{one of the great, more commonly available varieties}

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A complete guide to building versatile and creative desserts, read more…