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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for May, 2008

TIP OF THE DAY: Make Popeye Proud

Make a sweet spring salad from antioxidant- and fiber-rich spinach.
  Here’s a variation on a spinach salad that’s especially spring-like: Take a bag (10 ounces) of baby spinach, 2 cups of sugar snap peas or pea pods and 2 cups of sliced strawberries. Cut half a medium red onion or a sweet Vidalia onion into thin slices. Add a 1/2 cup of sliced unsalted almonds, raw or toasted. Toss with a honey vinaigrette: 3 tablespoons of olive oil, 2 tablespoons of vinegar (balsamic, wine or cider) and 1 teaspoon to 1 tablespoon of honey, depending on how sweet you like it. If you have lavender honey, it’s a home run! Head over to THE NIBBLE’s Vegetables & Salad section for more ideas. And for additional dressing recipes and reviews, see our Oils, Vinegars & Salad Dressings section.
 

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TIP OF THE DAY: Sophisticated Salsa

Peach salsa is always a top-seller, but we think mango salsa is even more exciting. It’s so sophisticated on top of fish, chicken, with pork or tortilla chips—and it’s easy to make a delicious version at home. Combine diced tomatoes, mango, red onion, chopped mint and lime juice. Add a splash of cider, red wine vinegar or flavored vinegar. Click here for a mango chile vinegar from Gennari’s that’s also splendid for fruit salads, green salads, bread dippers and anyplace else you need vinegar and extra flavor. For more salsa recipes, check out THE NIBBLE’s Salsas, Dips & Spreads section. And to learn about the different types of salsa, read our Salsa Glossary.  
This carmelized salmon with cherry-mango salsa is a perfect summer dish. You can find the recipe here.
 

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TIP OF THE DAY: Goat or Sheep Tasting


Mount McKinley, a Nibble Top Pick, is a shepherd’s-style aged goat cheese unfamiliar to most people: sharp, earthy and nutty. Photo by B.A. Van Sise.
  The next time you’re deciding on what cheeses to serve, select the entire group from either goat’s or sheep’s milk. From fresh chèvre to blue to Parmesan- and Cheddar-like goat cheeses, for example, you and your guests will experience goat (or sheep) cheeses in a new light. People who may only be familiar with fresh chèvre logs and aged pyramids will be surprised and delighted by what the milk produces in other styles of cheese. Include quark, a yogurt-like cheese, for a complete picture. As an added bonus for those who have lactose problems, goat’s and sheep’s milk cheeses are easier to digest than cow’s milk cheeses. You can learn more about fine cheese in the Gourmet Cheese section of THE NIBBLE online magazine.
 

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TIP OF THE DAY: Designer Ice

Make your ice cubes a focus of attention by freezing fruit, herbs or small vegetables in the cubes. For sweet drinks, add a raspberry, small strawberry, red grape, mint leaf or lemon peel curl to each section of the ice cube tray. For savory drinks like Bloody Marys, use a grape tomato, small basil leaves or a snip of rosemary. For ice water, quartered cucumbers (leave the peel for color), mint and lemon curls are pretty. Read about our favorite ice cube trays from iSi Orka. Plan a fancy cocktail party with recipes from the Cocktails & Spirits section of THE NIBBLE online magazine.  
Gussy up your plain water with herbs, citrus peel or cucumber-embedded ice cubes.
 

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TIP OF THE DAY: Tea Party Treat

These tiny Dough Ray Me cookies, a Nibble Top Pick, make a perfect companion for tea time.

  When was the last time you had afternoon tea? Most of us have forgotten about the ritual that used to be part of everyday genteel life. Even if you prefer coffee to tea, this elegant social and gustatory delight should be experienced more often—if only as a reason to get out the good china, see your friends and enjoy those delightful little sandwiches and pastries. Revive the art of the tea party: Be the kick-off host and get your circle of friends to take turns hosting tea on the last Sunday of the month (or whenever). It’s much easier than preparing brunch, and since tea begins at 4 p.m., you don’t have to wake up early. Click here for a good book to start you on your way (the book can be passed from host to host). Learn how to brew the perfect cup of tea at THE NIBBLE online magazine.
 

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TIP OF THE DAY: Don’t Age Your Beer

May 14th-20th is American Beer Week, so take some time to celebrate. Unlike wine, beer is meant to be drunk fresh, within 90 days of bottling. Over time, beer oxidizes; while some bottles are perfectly drinkable a year later, others are “skunky” or flat and watery. Some major brewers print “best by” dates on their labels, but foreign and craft brewers generally don’t. What can you do? Don’t stock up: Buy only what you need each month. Purchase fine beers at stores that have good turnover. E-mail your Congressional reps that all beers should be dated, just like other foods. And if there’s a code on the bottle, try to crack it—often the company’s website will provide a translation key. Read more about beer in the Premium, Craft & Microbrews section of THE NIBBLE online magazine.   O'Hara's Irish Stout
Who wouldn’t want to stock up on O’Hara’s Irish Stout (a Nibble favorite)? But keep it fresh by only buying a one-month supply at a time.
 

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TIP OF THE DAY: Personalized Pops

Palap Azul Fruit Popsicles

Can your creation compete with Palapa Azul’s popsicles, a Nibble Top Pick? Read our review.

  Celebrate the warm weather by investing in something you’ll use all season long: an ice pop mold. Exercise your creativity and impress guests with your own frozen treats. Homemade lemonade and fresh raspberries make a great combination, as does strawberry yogurt with semi-sweet chocolate chips. Try your hand at multi-layered pops by filling the mold only partially, letting the liquid freeze, then re-opening the molds and filling them with a second (or even third) liquid. For example, try alternating bands of spicy ginger ale and fresh limeade. The endless array of flavor combinations will keep you experimenting throughout the summer. And the brine from pickle bottles makes delicious, refreshing ice pops. Freeze it, don’t toss it! Try it with Rick’s Picks Gourmet Pickled Vegetables, a Nibble Top Pick.
For more frozen treats, check out the Gourmet Desserts & Ice Cream section of THE NIBBLE online magazine.

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TIP OF THE DAY: Fruit Soup

One of our favorite desserts is also the simplest to make. Combine mixed fruit juices (we use Knudsen’s black cherry and raspberry) or melted sorbet with yogurt, milk or cream.

You can make the soup as rich or as dietetic as you like, by using nonfat dairy products. If you want a thicker consistency, reduce the juice in a saucepan with a cinnamon stick, some lemon and other spices to taste.

Then add chopped seasonal fruits, whole berries, melon balls and/or scoops of ice cream or sorbet for a festive presentation.

The soup in the photo is a watermelon papaya soup.

For more soup recipes, check out the Gourmet Soups And Stocks section of THE NIBBLE webzine.

 

There’s nothing more refreshing than cold
fruit soup on a warm day. Photo courtesy McCormick.com.

 

  

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