desserts

Emy Desserts: Making Snacking Safe for Everyone

by Anne Maxfield on September 16, 2019

If you or anyone you know have ever suffered from a food allergy, you’ll want to know about Emy Desserts.

If you or anyone you know have ever craved delicious, sweet snacks, you’ll want to know about Emy Desserts.

Emily Horta the founder of Emy Desserts wants everyone to feel included. Her mission is to “provide desserts and snacks that EVERYONE can enjoy!”

Her treats are completely allergy friendly with no soy, dairy, tree nuts, peanuts, eggs, wheat, gluten, crustacean or seafood. She goes a step further and makes it a healthier option by using no refined sugar, GMO, corn, sesame or coconut. To keep it safe, she buys from companies that are completely allergy friendly or have separate product lines.

While it will give people with food allergies something to cheer about, she’s not targeting people with allergies, she’s targeting everyone. Emily wants her customers to realize that “stuff can taste really good without allergens.

Emily graduated from the CIA about 1 ½ years ago with a degree in baking and pastry. She’s vegan and has dietary restrictions and knew firsthand that just going out to eat, “you see the lack of knowledge and ignorance about food allergies and eating restrictions in general. No one should feel left out, no matter if it’s choice or medical reasons. You should have something to eat that you feel safe eating and not a lot of companies realize that.”

She really wanted to make a difference, and with her knowledge and background she thought this would be the perfect way to do it. She’s been baking since she was 15. She did a lot of baking like wedding cakes and traditional desserts and then started to do research into food allergies and veganism and became vegan. She says, “I felt like I needed to make a difference because most of the stuff in bakeries and stuff I can’t eat.”

She comes up with all the recipes herself and develops them through trial and error, and what she feels safe eating. Currently there are 4 product lines, which we got to try:

Fudge cups—4 standard flavors and additional seasonal flavors

Protein bars—5 flavors (the trail mix was one of my favorites!)

Power bites—3 flavors

Truffles—6 flavors

The truffles and fudge cups also come in gift boxes, or she’ll handcraft a gift basket for special orders.

Besides ordering from her website, you can find Emily in person at 2-3 events a week– farmers markets, vegan festivals, craft fairs. She also sells at Poughkeepsie Underwear Factory, local artisan bakeries, Zoe’s Ice Cream, Nature’s Pantry and wants to get into supermarkets and Whole Foods.

She’s active on all social media especially Instagram and tries to keep it personal and have a sense of humor.

Her biggest success? People that don’t have allergies really seem to like the products and become repeat customers even they don’t have need/allergies.

And if you go to Hudson Valley EATS, you’ll have a chance to win a gift box of Emily’s goodies!

Thanks to Emily for the treats and most of the photos.

 

 

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A Big Pig (Roast)

by Anne Maxfield on July 20, 2015

Accidental Locavore Mark and PigIf you’ve ever been to a pig roast, you know it’s always a great feast with a golden brown pig taking center stage! Center stage in this case was a very large grill where the pig was perfectly roasted for hours until it was falling off the bone tender.

Accidental Locavore Pig Roast GuestsThe Accidental Locavore and Frank decided to celebrate a couple of birthdays ending in zeros, with the pig, a tent, and a large group of friends. As the invitation said, “the pig needs accompaniments, so please bring a dish…” and everyone stepped up to the plate. It helps that quite a few of our friends are great cooks, so we had no doubt that we’d all be eating well.

The pig was left in the hands of Mark, of Hudson Valley Sausage. Our chef friends, threatened to boycott the pig roast if Mark wasn’t doing the pig, so that was a no-brainer. He arrived early Sunday morning, towing the roaster with a 100 pound pig. The dog happily followed him up the driveway, eagerly licking anything that dripped from the roaster.

Accidental Locavore Pig Roast CharcuterieWhen Mark returned to finish the pig, he brought a big platter of some of his charcuterie. Early arrivals, sitting around chatting or waiting to play tennis, were treated to a wonderful variety of soppressata, pepperoni and salamis along with some provolone. All delicious with the pepperoni, being my personal favorite! Now, we’ve got to go over to Highland and check out his store.

But wait there’s more…and more amazing charcuterie! John, one of our chef friends, who also teaches at the CIA, brought a platter with his selection of prosciutto, ham and salami (and a copy of his book on charcuterie, which I can’t wait to dive into). Now, I don’t want to start any cured meat wars among friends, but this was also some spectacular food! The salami, which I got to enjoy the following day, was one of the best I’ve ever eaten anywhere!

There were lots of other great side dishes, including some wonderful Asian style baked beans, a bunch of terrific cole slaws, and what looked like a pasta salad with goat cheese but turned out to be thinly julienned squash. I’ve got to get the recipe for that and some of my other favorites!

Accidental Locavore Rif With an EarAnd not to leave out the star of the show—the pig was wonderful, tender and juicy, cooked to perfection. Several of us, jumped right in and grabbed chunks of the crunchy skin to munch on. Even Rif was happy, munching on one of the ears (his favorite treat).

If you still had room, there were lots of desserts! Great brownies, a citrus tart that everyone demolished (so I never got to taste it), along with cakes, tarts, cookies and watermelon cut into spears-easy to pick up and go!

We had a wonderful caterer, As You Wish, who took care of everything, so Frank and I got to sit back and enjoy the party. It was such a good time, we’re already thinking about next year—maybe a lamb roast?

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Chocolate and Salt-A Purist’s View

by Anne Maxfield on January 12, 2015

cioccolato fuso in tegame di rameIt might have been the Tasting Table article with chef Michael Anthony and the Salted Chocolate Rye Cookies (really?) that finally pushed the Accidental Locavore over the edge. Chocolate is a wonderful thing on its own. Ditto salt. And while they both play well with others, there are times when letting them be a solo act is so much more appealing.

Accidental Locavore Caramel Tart

These days it’s rare to find anything caramel that doesn’t have the word salted preceding it, but Dorie Greenspan dared to have a caramel tart in her new book Baking Chez Moi which I made (to great acclaim) for Thanksgiving. While anything Dorie bakes is usually great, this recipe was especially appealing because the caramel wasn’t salted (nor was there a garnish of some expensive hand-picked and tweezer-placed sea salt). The chocolate that coated the crust was simply chocolate. It made a fabulous tart, and as much as I don’t usually bake, this may make it into my dessert rotation.

Accidental Locavore Ultimate Chocolate CookiesSpeaking of chocolate, why can’t it be left alone? My mother has always had the unfortunate habit of adding coffee to her otherwise fabulous chocolate sauce*. And she’s not the only one. Try browsing through a selection of chocolate bars, from bacon to chipotle and beyond, and each has a flavor usually associated with savory foods. Sorry, but I don’t want my chocolate to taste like breakfast, lunch or dinner! That’s why when I made Nancy’s cookies I left the coffee out and they were amazing!

There are times when a little chocolate adds an interesting layer of flavor to savory foods. Mole comes immediately to mind (as does the unforgettable odor of roasting chocolate, custom blended at the market in Oaxaca). I’ve added it to coq au vin and when I remember, to short ribs or beef stews.

Accidental Locavore SaltsA small bit of salt does bring out the flavor of sweet foods, but the idea that salt now needs to be a major player in every dessert has long ago jumped the shark. While an occasional chocolate, salted caramel ________ is a treat, how about if we save the sea salt for what it’s best for, garnishing that perfect tomato in August?

 

*Sorry Mom, but you know the coffee thing makes me crazy

 

 

 

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Beige, Toothless Desserts

by Anne Maxfield on June 10, 2013

Accidental Locavore Rice PuddingAs the Accidental Locavore was writing about No. 9, it occurred to me that I’m a little fussy about desserts. First of all, savory foods interest me much more than sweets. A plate of cheese is my favorite dessert in France (and most of the rest of the world, if they can get it right). And there’s a whole category my friend Leslie refers to as “beige, toothless desserts,” or food that jiggles, that I can easily live without.

This includes all of what we Americans consider puddings: rice, tapioca, bread, etc. In the jiggly category, you can pile on: crème brûlée, flan, custards and Jello. In the French (but not cheese) area add isle flottante, oeufs a la neige. And finally in the cream section, toss in crème caramel, crème Anglaise, crème Chantilly (whipped cream – but it does sound better in French, n’est pas?).  Another easy target for the list:  Asian sweets. Not only are most of them almost unbearably sweet, but they almost all fall into the toothless category.

Accidental Locavore Bread PuddingAnd as much as I love vegetables, do not think you can tempt me with cakes made from root (or other) vegetables. Carrots and zucchini should be eaten as part of the meal, not afterwards.

So, what rules? Chocolate, of course, but please don’t add anything to what is essentially a perfect product. That includes:  chipotle, cayenne or coffee, to name a few recent villains (and white chocolate, besides being beige, isn’t even really chocolate, so fuggedaboutit).

Accidental Locavore Molten CakeFruit, in season, especially when that season is summer, is sublime. I love peaches and apricots and really love them cooked!  Pies, tarts, crumbles or even grilled, it’s really hard to mess up great fruit!

Almost anything frozen. Come on, is there anything better on a warm night than ice cream! I’m still a kid at heart, so walking down the street, eating an ice cream cone always brings a smile to my face. And it is the one of the few exceptions to the beige dessert rule (cheesecake being the other). Sorbets, gelatos, even the-trendy-last-summer ice pops, are all good.

And in the winter? Back to chocolate, possibly an apple pie (especially if it’s as good as my cousin’s caramel apple) or simply waiting for that first warm night and that anticipated bite of ice cream.

 

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