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

PRODUCT: Dessert Hummus? Delightful!

America loves hummus, as can be seen by the proliferation of brands and flavors in the refrigerator case of almost every supermarket and deli. It’s nutritious, gluten-free, dairy-free and vegan.

But what about dessert hummus? Dessert from chickpeas? That breakthrough concept is now available, healthy and actually delicious! Flavors include:

  • Carmel Apple Dessert Hummus
  • Chocolate Mousse Dessert Hummus
  • Maple Walnut Dessert Hummus
  • Peanut Butter Dessert Hummus
  • Pumpkin Pie Dessert Hummus
  • Toasted Almond Dessert Hummus

Read our full review, including all the ways you can serve Dessert Hummus.

  • Stay tuned for our review of our favorite traditional hummus brands in the November issue of THE NIBBLE online magazine.
  • Find more of our favorite (and more traditional) desserts plus recipes in the Desserts Section of THE NIBBLE.

Serve a trio of Dessert Hummus flavors for
dessert. Above: Caramel Apple, Maple
Walnut and Pumpkin. Photo by Hannah
Kaminsky | THE NIBBLE.


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GOURMET GIVEAWAY: National Geographic Terra Firma Coffee

In honor of National Fair Trade Month, this week’s Gourmet Giveaway prize is not only socially conscious, but also smooth and satisfying.

Six winners will enjoy Brazilian coffees from National Geographic’s Terra Firma coffee brand. All Terra Firma coffees are Fair Trade Certified™, which guarantees fair prices to farm families, environmental stewardship and investment in farming communities.

We know many people will love Terra Firma coffee (it was on our Father’s Day gift list in June). The single-origin, specialty-grade coffee is sourced from six of the world’s finest growing regions: Brazil, Ethiopia, Costa Rica, Colombia, Sumatra and Kenya. If you don’t win, you can purchase it on in light, medium and dark roast, ground or whole bean. The handsome bag makes it a nice gift, too.

  • To enter this Gourmet Giveaway, see THE NIBBLE’s Gourmet Coffee Section and click on the link at the bottom of the page. Enter your email address for the Gourmet Giveaway prize drawing by noon on Monday, November 2. Good luck!
  • Learn more about Fair Trade coffee.

It’s effortless to make the world a better place, simply by buying Fair Trade coffee.


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TIP OF THE DAY: Oil Spritz

For ease in pan frying, put your cooking oil in an oil mister—you can find one in any housewares store. You’ll get a better flavor than with Pam, you won’t be using chemical propellant and you’ll use much less oil than by pouring it the pan from the bottle. We have four misters filled with different Salute Santé grapeseed oils: regular, garlic, lemon and hot chili, to variously impart flavors to our food (some days we like eggs with garlic, some days with lemon, some days with a jolt of chili). Grapeseed oil has one of the highest smoke points, 485°F, so fry away!

  • Learn more about grapeseed oil in our review of Salute Santé, a Top Pick Of The Week. Their unflavored grapeseed oil is certified kosher.


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PRODUCT: Barefoot Contessa Sweet Treats


The Barefoot Contessa’s “French Bark,” called
a mendiant in French. Photo by Hannah
Kaminsky | THE NIBBLE.

Fans of Ina Garten and dark chocolate may wish to check out the Barefoot Contessa’s new line of sweet treats:

  • Chewy Dark Chocolate Sea Salt Caramels—very light on the salt for those who aren’t into salty, with distinct cocoa notes from the chocolate.
  • Dark Chocolate French Bark—creamy dark chocolate with a milkiness that even children would love (there’s milkfat in the recipe). The 6.5-ounce bar is topped with cashews, dried apricots and cherries, crystallized ginger and raisins. The French don’t use the word bark, but mendiant, which means beggar. See the origin of the term in our Chocolate Glossary.
  • Dark Chocolate Toffee With Almonds, very crunchy and made with butter, although if you like your toffee very buttery, this is not that style.

Find Barefoot Contessa products at Chocolate lovers are invited to take a look at more of our favorite:


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TIP OF THE DAY: Storing Chocolate

Fine chocolate is far too sensitive to be stored in a refrigerator: It absorbs odors and reacts to changes in temperature. Moving from cold to warm and back again can cause chocolate to develop a grayish-white “bloom” on the surface (that’s the cocoa butter separating out from the chocolate). It still tastes fine, but it mars the appearance. Find a cool place to store chocolate (the ideal place for both temperature and humidity is a wine storage unit). The best advice is not to buy more filled chocolates or truffles than you’ll eat in a week; and if you’re given a large box, don’t hoard it, share it. The finest chocolates are made without preservatives and should be consumed within two weeks. They’ll still be edible in a month, but the fillings will have started to break down and won’t be as flavorful. Beyond that, the flavor does begin to decline. Plain chocolate bars with no filling or nuts can stay fresh for a year or more, wrapped well in foil and kept in the right “wine refrigerator” environment.


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