This afternoon I just wanted to share a couple of new flavors and condiments we have been working with. The first is a date puree flavored with espresso and Dijon mustard. We recently paired this accompaniment with Fougerus, a Camembert style cheese. 
Since we were working with the date puree, we also blended some with dark miso to make date miso. We have not integrated the date miso into our dishes yet. It lies in wait. We have also added a miso caramel sauce to our larder. The sauce is a blend of near burnt caramel with a miso and vanilla bean infused cream. I have a couple of dishes I am working on with the miso caramel, though currently they are failures in progress.
Along the same principle as our cranberry-miso, featured most recently with our Ham and an Egg dish, is cranberry-horseradish enriched with fermented black beans. This new kitchen staple adds to our larder though its uses have not been assigned. Another mixed flavor combination is dried fermented black beans coarsely ground with cocoa nibs and black pepper. This crunchy condiment is theory based since I am currently out of dried black beans.
Smoked cheddar cheese in no newcomer to the world of food, yet I felt it deserves a bit of a boost in that it will be used in our apple-aligote; actually apple sauce blended with smoked cheddar.
Enjoy the day as I continue to reflect on the fact that stupid eventually leads to spectacular.
