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Archive for March, 2010

GLOSSARY: Lemon Varieties

We couldn’t let Oranges & Lemons Day end without introducing our latest food glossary: the Lemon Glossary.

It has (almost) everything you want to know about lemons:

  • Lemon history (they originated near the foothills of the Himalayas)
  • The different types of lemons (can you name even two?)
  • Nutrition and health benefits, plus kitchen tips.You’ll even find our favorite recipe for homemade lemonade.

    The Lemon Glossary is one of more than 70 food glossaries developed by THE NIBBLE editors. You’ll find everything from an Antioxidant Foods Glossary and Artificial & Natural Sweeteners Glossary to a Waffle Glossary and Yogurt Glossary.

lisbon-lemon-230

Can you name this type of lemon? It’s one of
the two “supermarket lemons.” There’s no
generic “lemon” any more than there is a generic “apple.”

HOT TIP: The most frequently read pages on TheNibble.com are the Beef Glossary, Cheese Glossary, Chocolate Glossary, Crab Glossary, Olive Oil Glossary, Pasta Glossary, Squash Glossary, Sushi Glossary, Tea Glossary and Water Glossary.

 

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EASTER: Eat Your [Chocolate] Vegetables!

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People will beg for these veggies!
Photo courtesy WoodhouseChocolate.com.

What does a chocolate Easter bunny eat? Chocolate carrots, of course!

Carrots—in dark, milk and white chocolate—and chocolate asparagus are the adorable chocolate vegetables made by Woodhouse Chocolate, a NIBBLE Top Pick Of The Week.

No children—or adults—will refuse to eat these vegetables. (And here’s a trick: Proffer the chocolate veggies as a reward for eating the real veggies—for the rest of the month.)

The solid chocolate veggies are $6 each, with bundles of five milk or dark chocolate asparagus (tied with a ribbon) for $25.00.

Pick your veggies at WoodhouseChocolate.com.

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EASTER: There’s Still Time To Order These Chocolate Eggs

Some wonderful Easter treats have just come to our attention.

Look at these beautiful Eggs Naturel, filled chocolate eggs covered in Valrhona white chocolate, from Chocolat Moderne (a NIBBLE Top Pick Of The Week).

The White Egg, “Peanut Pizzazz,” has a center of salted roasted peanut paste blended with dark milk chocolate and flecks of caramelized sugar.

The Brown Egg, “Hazelnut Hystérie,” has a center of roasted hazelnut paste blended with dark milk chocolate and flecks of caramelized sugar.

The Blue Egg, “Parlez Pistache,” is filled with our favorite pistachio paste blended with white chocolate and rice crisps.

Be a good bunny and send these gourmet chocolate Easter eggs to someone you love. Six eggs in large coral gift box, $39.00. To order, telephone Chocolat Moderne, Monday through Friday from 10 a.m. to 6 p.m. Eastern Time, at 212.229.4797. Or visit the website.

 

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Creative and beautiful chocolate Easter eggs.
Photo courtesy ChocolatModerne.com.

The chocolatiers also make “Fauvergé Eggs” with different flavor combinations and Fabergé-like designs, as well as Greek Easter Eggs, infused with anise seed and laced with ouzo.

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PRODUCT: Volcano Lemon & Lime Juice

volcanic-lemon-lime-juice-230

Italian Volcano lemon and lime squeeze
bottles hold great juice—not from
concentrate. Photo courtesy
DreamFoods.com.

Our Tip Of The Day (below) on juicing lemons has reminded us that we’ve never written about the only pre-juiced products we use (when we find ourselves out of fresh citrus): Volcano Lemon Burst and Lime Burst. They live in the produce drawer of our fridge.

Unlike other juices that come in cute plastic squeeze bottles resembling lemons and limes, Volcano juices are not reconstituted juice or made from concentrate. They’re fresh-squeezed juice with a twist.

The company developed a special compartment on top of the squeeze bottle, which contains zest and lemon oil from the peel—the part that never goes into conventional reconstituted lemon juice or concentrate. The lemon oil adds an additional zesty burst of flavor to each squeeze, as well as a fresh aroma. It’s why you’d think it was fresh-squeezed juice.

Volcano Lemon Burst is juiced directly from organic lemon groves near the Mt. Etna volcano in Sicily—a rich agricultural area where the fabulous San Marzano tomatoes grow.

Volcano Lime Burst is made from from exotic limes grown in Mexico and bottled fresh. It has the same compartment on the top of the bottle that squeezes zest and lime oil from lime peel.

The only other thing we can say is: Look for it at your specialty store (or visit DreamFoods.com for more information).

 

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TIP OF THE DAY: Juicy Tip

Double the amount of juice you get from a lemon or lime with these tips:

1. The citrus should be at room temperature.

2. Roll it on the counter, applying firm pressure with your hand.

3. Microwave it for 15 seconds.

Each of these actions releases more juice from the sacs.

Today is Oranges & Lemons Day. Check out the different types of lemons—plus the history of the lemon—in our Lemon Glossary.

And use the search box at the top of the page to find lemon recipes, lemon tips and lemon-flavored foods.

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Use more lemons for virtually no-calorie
flavor and vitamin C. Photo by
Nico | SXC.

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