BonBon, the Swedish candy emporium with hundreds of choices, introduced itself to New York on the Lower East Side, then followed with a store in Williamsburg, Brooklyn. It is now opening an elaborately decorated shop on the Upper East Side. Its three partners, all natives of Sweden, are introducing their own line, a first, of gummy Swedish fish in sour flavors of wild strawberry, peach, blackberry and elderflower, plus sweet wild strawberry. There will be tastings at the new store and soon, a line of licorice treats.
Ladurée Introduces a New Macaron Cookie
Can the pre-eminent ambassador of the macaron dethrone its own icon? Probably not. But Ladurée, the Paris-based international company that has been baking macarons since 1862, is introducing a seductive competitor: the Eugénie. On sale starting Thursday, this is also a filled cookie, but crunchier and more elaborate than the macaron. Each gluten-free cookie is enclosed with a filling of caramel or flavored cream and covered with chocolate, dark, white or tinted, for a confectioner’s expression of crisp taffeta and mellow velvet. Named for the Empress Eugénie de Montijo who reigned with Napoléon III during the same era that saw the birth of the macaron, it’s worth a place at teatime and for gift-giving.
Learn About the Etrog for Sukkot
Rosh Hashana has yet to be celebrated and Yom Kippur’s fast has not begun, but Temple Emanu-El’s Bernard Museum of Judaica, on the Upper East Side, is already gearing up for Sukkot. For the holiday, this year from Sept. 29 through Oct. 6, there will be “Etrog: The Wandering Fruit,” an exhibit about the fruit that’s a symbol of the weeklong festival. The etrog or citron is a football-shaped citrus, more skin than pulp, and has deep meaning for the holiday — a harvest festival that symbolizes the survival of the Jews in the desert. On display at the museum are artifacts, manuscripts, antiques, traditional symbols and more, to explain the citron and its significance. Expect no mention of how it enhances a Christmas fruit cake.
Plug in This Countertop Pizza Oven
Outdoor cooking starts to become less compelling after Labor Day, making the timing by Cuisinart for its new indoor pizza oven spot on. The new all-electric oven, which could be plugged in outdoors if convenient, is a fairly compact countertop size, 19 inches wide by 17.5 deep and 11 high. It comes equipped with a stone, a peel and also a tray for deep-dish pies, and can reach a temperature of 700 degrees Fahrenheit. Preheating takes about 30 minutes; a pizza is done in about five minutes, so baking successive pies for a crowd is easy. It can also be used for galettes, focaccias and other baked specialties. An immensely appealing factor is the price: $399.95, less than half of what most competitors cost.
New Spicy Noodles From Momofuku
Momofuku has expanded its packaged noodle lineup with two new vibrant flavors, sweet and spicy, and soy-based spicy chile. Quick to make with the dressing in the package, they’re best considered as tasty canvases for a host of embellishments like chopped scallions, greens, slivered ginger, sautéed mushrooms, tofu, shredded chicken or pork, seafood and condiments like chile crisp. When preparing them according to package directions, don’t drain them too thoroughly so some of the starchy water can move the mixture forward.
A Yuzu Spirit With a French Twist
Maison Ferrand, the French spirits company, produces a version of triple-sec (Dry Curaçao) that’s less cloying and more complex than most. Now it has introduced a new refinement to its orange liqueur, seasoned with tart yuzu, the popular citrus mostly associated with Japan. Yuzu grown in Morocco are harvested when they’re extra-ripe, then macerated and distilled with the Cognac-based liqueur. It will elevate your margarita to be sure, but it’s also excellent chilled, with dessert or for after-dinner sipping. Try it with good-quality tonic, hold the lime.