THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for July, 2009

RECIPE: Waldorf Tuna Salad

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From the Waldorf-Astoria Hotel to your lunch
box: the Waldorf tuna salad. Photo courtesy of StarKist.

Waldorf Salad was created in 1896 by Oscar Tschirky, the maître d’hôtel (dining room manager) of New York’s Waldorf-Astoria Hotel. Containing only apples, celery and mayonnaise on a bed of lettuce, it was an instant hit. Chopped walnuts were later added to the recipe, and subsequent variations included grapes. You can update this old-fashioned favorite of the “ladies who lunch” by adding tuna, which gives it universal appeal. Here’s a quick recipe from StarKist. Prep Time: 10 Minutes. Serves 2.

Ingredients
– 2 cans (4 ounces) tuna, drained and chunked (or one 6.4-ounce pouch or two 2.6-ounce pouches)
– 2 tablespoon lemon juice
– 1/3 cup raisins
– 1/2 cup mayonnaise
– 1/4 teaspoon ground cinnamon
– 3 apples, medium, cored and cubed
– 1 cup celery, chopped
– 1/3 cup walnuts or pecans, chopped
– 1/4 cup milk
– Lettuce leaves

Directions
1. In a large bowl, toss together apples and lemon juice. Add celery, raisins, walnuts and tuna; toss gently.
2. In a medium bowl, combine mayonnaise, milk, and cinnamon; blend well. Pour dressing over apple-tuna mixture; toss gently to coat.
3. Serve over greens.

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CONTEST: $25,000 For A French’s Mustard Recipe

If you’ve got an original, very tasty and easy-to-make recipe that uses mustard, hot sauce, Worcestershire sauce or another French’s product, French’s Foods invites you to submit it to the 2009 Cook-Off for your shot at the grand prize of $25,000 and a 6-month supply of French’s products. Five finalists, determined by online voters and a panel of judges, will compete in a live cook-off to be held in New York City.

The four runners-up will each receive a new 7-quart Cuisinart Stand Mixer (we’re dying for one—the SRP is $725) and a 6-month supply of French’s products. Alas, food writers and other food professionals (chefs, restaurateurs and recipe developers) are not eligible to enter.

All submissions must be entered by October 31, 2009, so click over to Frenchs.com for details.

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Will your recipe take home the 2009 $25,000 grand prize?

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TOP PICK OF THE WEEK: The Best Ice Cream

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Jeni’s uses fresh, local ingredients such as ripe summer strawberries in its Strawberry Buttermilk
Ice Cream.

July is National Ice Cream Month. We began the month with Ruby et Violette’s cookie dough ice creams; we’re ending it with two more all-stars: Jeni’s Splendid Ice Creams in Columbus, Ohio and Silver Moon Desserts in Los Gatos, California (Silicon Valley, south of San Francisco). Each is very distinctive and worth the treat of having it shipped to wherever you happen to be. Jeni’s focuses on local and organic seasonal ingredients, Silver Moon on liqueur-flavored ice cream and sorbet.

If sending away for ice cream sounds unusual to you, it’s no different from mail ordering Riviera pears from Harry & David in Oregon, chocolate from Larry Burdick in New Hampshire or USDA prime beef from Allen Brothers in Chicago. Sure, you can get a decent pear, box of chocolate or steak in your town, but when you want a special treat, get it from the best source possible.

So if you adore, luxuriate in, relish, revel in and savor ice cream as we do—or know someone who would rather get a gift of ice cream than, say, that box of pears or steak—read about two very special ice cream artisans—individuals or duos whose passion for the best ice cream led them to set up shop and make it themselves.

  • Read more about Jeni’s and Silver Moon ice cream and their wonderful, creative flavors in the full review.
  • See another of our favorite artisan ice cream makers, Ciao Bella (also a Top Pick Of The Week).
  • This week’s Top Pick ice creams may come in interesting varieties, but take a look at these extreme ice cream flavors.

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TIP OF THE DAY: Ginger Beer Cheer

Ginger ale lovers who want more spice in their life should get to know ginger beer, a more intensely-flavored, spicier brew. Historically fermented, today’s ginger beers, like Reed’s Original Ginger Brew, are alcohol-free, sophisticated soft drinks that can be enjoyed straight from the bottle, or as cocktail mixers. Try a Moscow Mule, with 2 ounces of vodka, 1 tablespoon of lime juice and a bottle of ginger beer. Add the vodka and lime juice to a highball glass filled with ice. Fill with ginger beer and garnish with a lime wedge.

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RECIPE: Orange Madeleines & More

Madeleines are small buttery cakes with a distinctive shell shape. This French delight is named for Mary Magdalen (the French name for Magdalen is Madeleine). Food historians believe that the recipe originated with nuns from a convent once dedicated to her, as nuns traditionally raised money by baking and selling sweets. Many people liken the madeleine to pound cake, although it is actually a sponge cake (génoise). Madeleines are easy to bake, requiring only a special madeleine pan with shell shaped depressions.

Recipe #1
Here’s a recipe flavored with orange liqueur, courtesy of GranGala Triple Orange Liqueur. It was created by Tony Aiazzi, former Executive Chef at one of our favorite restaurants, Aureole, in New York City.

If you love madeleines but don’t have time to bake, look for Donsuemor madeleines.

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Don’t be intimidated by their shape: madeleines are easier to make than they look. Photo courtesy Donsuemor Madeleines.

Don and Susie Morris started baking madeleines in a small kitchen in Berkeley in 1976; more than 30 years later, their company is baking 15,000 madeleines an hour. Their all-natural madeleines are available in Traditional, Lemon Zest, Chocolate, Traditional Dipped and Chocolate Dipped. The cakes, which are certified kosher (by Kosher Los Angeles), are distributed nationally at leading retailers including Albertson’s, HEB, Peet’s and Whole Foods, plus specialty and natural food stores. You can see more retailers and also order them online directly from Donsuemor.

Recipe #2
We followed one of Donsuemor’s website recipe suggestions and it is now on our list of “signature” house desserts: madeleine ice cream sandwiches. Split the madeleine in half and fill with ice cream. Gild the lily by pressing chopped nuts, chocolate shavings, mini chips or other favorite garnish around the edges of the ice cream. Madeleines freeze beautifully; you can make these in advance of the party and keep them well wrapped. The biggest challenge is to keep your hands off of them until serving time.

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