Here are a few ways the pros recommend bringing the lemony spice into your cooking.
's"13 to Watch in 2013."
We do a chef challenge where one chef challenges another chef with a secret ingredient, and once it was sumac. I'm a big fan of pairing healthy with unhealthy, and since sumac is kind of flavorless but has a citric tang to it, I made a sumac doughnut.
If I'm going to use sumac, it's going to be in a ganache, not an ice cream. At Per Se, sumac ganache was my go-to ganache. It goes so well with dairy, balancing bitter chocolate with dairy notes from the cream, rounding everything out. It complements all the flavors and gets the other aromatics going without overpowering anything.
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