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Archive for November, 2008

RECIPE: Turn Those Leftovers Into A Turkey & Stuffing Casserole

No more dry turkey sandwiches for you! Turn those leftovers into a delicious casserole, courtesy of College Inn Broth (which is also our favorite diet drink, as we try to eat lightly in between holiday parties—it comes in a resealable carton and we microwave a nutritious cup instead of getting the coffee jitters). This recipe also works with shredded chicken.Prep time: 20 min
Cook time: 30 minIngredients

If you don’t have enough leftover stuffing, make more by combining the first four ingredients.

-1 pkg. (14 oz.) seasoned dry stuffing mix
-1 teaspoon ground sage or chopped fresh sage
-1 cup chopped celery
-1/2 cup College Inn Chicken Broth (also available in College Inn Light and Fat Free Chicken Broth)
-1 (10.75 oz.) can condensed cream of celery soup
-1 (10.75 oz.) can condensed cream of turkey soup (or cream of chicken soup)
-3 cups shredded cooked turkey
-1/4 cup melted butter

Preparation

1. Preheat oven to 425°F.
2. Combine the first 4 ingredients and set aside.
3. Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside.
4. Place 1/3 of the crumb mixture into a lightly greased 9×13-inch baking dish.
5. Layer 1/2 of the turkey and pour the celery soup over it.
6. Layer another 1/3 of the crumb mixture, followed by the remaining turkey.
7. Pour the cream of turkey soup over and top with the remaining crumb mixture. Drizzle with butter and pack the mixture firmly into the dish.
8. Bake 20 to 30 minutes.

Makes: 5-6 servings

Additional recipes are available online. But if you feel more in the mood for low-calorie food, check out the Diet Nibbles section of THE NIBBLE online magazine.

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RECIPE: Day After Thanksgiving Breakfast



 

How about a Stuffing Omelet? Here’s a quick and easy recipe for one omelet:

Ingredients

· 2 eggs
· 1/2 tablespoon butter
· 1 tablespoon milk, half-and-half or cream
· Cheddar, mozzarella or Swiss cheese like Gruyere (we don’t use American cheese at THE NIBBLE, but if it’s your cheese of choice, go ahead)
· 1/3 cup of leftover stuffing at room temperature

Preparation

1. Thoroughly beat the eggs with the milk or cream.
2. Over medium heat, melt the butter in an omelet pan or a small nonstick frying pan. Add the egg mixture.
3. Allow the eggs to set on the bottom of the pan; then add the stuffing to one half of the omelet. Layer the cheese atop the stuffing.
4. Gently flip the non-stuffing side over the stuffing and cook to desire consistency
5. Garnish with some parsley (or other leftover herbs) and cranberry sauce. Delicious!

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TOP PICK OF THE WEEK: Anthony Grace Collection Chocolat Blanc

We sprinkled some lavender buds atop this cup of lavender white hot chocolate, but it’s perfect in its ungarnished form. Photo by Danielle Cuevas | THE NIBBLE.

 

The founders of the Anthony Grace Collection were on a mission to elevate hot cocoa into an elegant drink. They succeeded beyond even our wildest dreams: Their white hot chocolate beverages were our very favorite product among the thousands we tasted at the 2008 Summer Fancy Food Show.

Amazingly, company founders Sharissa Fox and Angela Marruffo and had no prior culinary experience: Both are healthcare professionals (and the parents, respectively, of Anthony and Grace).

We would have expected these exceptional white hot chocolate beverages to come from the world’s finest chocolatiers or most innovative chefs, not from two young working moms. Brava, ladies!

Shaving white chocolate from Callebaut of Belgium, the pair have created five irresistible flavors:

  • Bitter White, a blend of white and bittersweet chocolates
  • Indian Kari, an amazing marriage of white chocolate and curry
  • Star Anise, with cinnamon and cloves
  • Taiga, redolent of lavender and a hint of juniper berry
  • Zingiber, ginger with wasabi and lemongrass
  •  
    Leave your preconceived notions at the door—you must have all five. For a memorable dessert, serve these hot chocolates as a flight in demitasse cups.

     
    The economy may be uncertain, but this is guaranteed excitement for $17.00 per 10-ounce container. Dream of a white Christmas (or Chanukah or Kwaanza), but turn dreams into reality with an affordable indulgence of white hot chocolate from the Anthony Grace Collection.

    Read the full review.

    2016 UPDATE

    The company appears to be closed. The website, AnthonyGraceCollections.com, no longer connects. We thank the creators for introducing us to the wonderful world of flavored white chocolate: We’ll be chopping up white chocolate bars to make our own.

     
      

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    NEW PRODUCT: Starbucks Thanksgiving Blend Pairs Perfectly With Your Turkey Dinner

    Here’s a timely hostess gift to pick up for Thanksgiving…or the perfect coffee to add to your own menu. Starbucks Thanksgiving Blend is a bold blend of beans created to pair perfectly with the flavors of the Thanksgiving meal. Starbucks coffee experts worked with Seattle chef Tom Douglas, 2008 Bon Appétit Restauranteur of the Year, to select full-bodied Sumatra beans with their hint of fine herbs, and combined them with Guatemalan beans from the famed coffee-growing region of Antigua, which add subtle spice and cocoa notes. The result is a coffee that pairs beautifully with both sweet and savory foods—from the sage-rubbed turkey and herbed stuffing and green beans to spicy pumpkin pie, sweet potato pie, cheesecake, gingerbread and the cheese course. We couldn’t wait for Thanksgiving: We’ve enjoyed half a bag already!  
    Douglas, whose restaurants include Dahlia Lounge, Etta’s, Lola, Palace Kitchen and Serious Pie (plus catering venues and a bakery), whipped up an early Thanksgiving dinner at his Palace Kitchen restaurant, trying different coffees with turkey in a sage and sweet onion gravy. The herbs in the turkey brought out the herbalness in the Sumatran beans, and a more acidic coffee was used to break the fattiness of the gravy. (Pairing coffee with food really is a science!) Thanksgiving Blend is the house coffee at all his restaurants throughout November.

    The coffee, in one-pound bags, is $10.95. While this is the first year for Thanksgiving Blend, Christmas Blend, which has been popular for 20 years (and is based on aged Indonesian coffee beans), will be available beginning November 28th.

    -Demystify coffee in our glossary of coffee terms.
    -Learn about the aromas and flavors of coffee.
    -Check out the tricks for making good coffee.
    -Explore the history of coffee.
    -Take our coffee trivia quiz.

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    RECIPE: Turkey, Puerto Rico Style

    Still not sure about how to prepare the Thanksgiving bird? While the Pilgrims didn’t get anywhere near the Caribbean, it doesn’t mean you can’t groove to Roasted Turkey with Puerto Rican Flavors, courtesy of Chef Patricia Wilson of Johnson & Wales University and Restaurants & Institutions magazine.

    TURKEY

    Ingredients

    -1/4 cup olive oil
    -1 teaspoon achiote seeds
    -6 cloves garlic, minced
    -1 tablespoon powdered cumin
    -2 tablespoons sea salt
    -2 tablespoons black pepper
    -1 tablespoon fresh thyme leaves
    -14-pound whole turkey, fresh or froze/thawed
    -Ripe plantain stuffing (recipe follows)

    Preparation

    1. Gently heat olive oil and add achiote seeds. Steep for 10 minutes and allow oil to turn a bright red/orange color. (Do not fry seeds or the oil will become bitter.) Strain.
    2. Mix garlic with spices. Stir in achiote oil until it forms a paste.
    3. Pat turkey dry with paper towels. Rub turkey with a thin layer of the spice rub. Cover and marinate turkey in the refrigerator for about 10-15 hours.
    4. Loosely fill turkey cavity with the plantain stuffing. Fold turkey wings under the back of the turkey and return legs to the tucked position. Place turkey on rack, and set in large shallow roasting pan. Roast turkey in a 325°F oven, basting occasionally with pan drippings. Roast for approximately 3-1/2 to 4 hours or until the internal temperature of the turkey reaches 180°F in the thigh and the stuffing reaches 165°F.
    5. Loosely tent the turkey with foil and allow turkey to rest for about 15-20 minutes prior to carving.
    6. Place on a platter and garnish with chili peppers and orange slices.
    Yield: 12 servings

    RIPE PLANTAIN STUFFING

    Ingredients

    -1/2 cup golden raisins
    -1/4 cup gold rum
    -10 plantains, very ripe
    -8 ounces unsalted butter
    -1/2 cup water
    -Sugar to taste
    -1 cinnamon stick

    Preparation

    1. Plump raisins in rum.
    2. Peel and cube the plantains. Melt butter in a skillet and sauté plantains.
    3. Add water, sugar and cinnamon stick. Cook until the plantains are soft, about 25 minutes. Add rum and raisins and cook for 10 more minutes.
    4. Slightly mash plantains. Let cool.

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