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Archive for December, 2010

GOURMET GIVEAWAY #2 ~ Honey Ridge Farms Crème Trio Gift Set

These superior flavored honeys from Honey Ridge Farms are blended with fruits or spices. Luscious, yet light on the palate, they are delicious on just about anything.

  • Spread on toast, scones, pancakes and waffles
  • Top ice cream
  • Use as a cheese condiment
  • Add to grilling sauces or marinades
  • And by all means, sweeten tea or other beverages
  • Flavors include Apricot, Blackberry, Cranberry, Raspberry and Spiced. The line is certified kosher by Oregon Kosher and is available at TheNibbleGourmetMarket.com.

    Two lucky winners will receive a honey crème trio gift set of three of the flavors.

    Retail Value Of Prize: Approximately $18.99.

  • To learn more about Honey Ridge Farms, visit HoneyRidgeFarms.com.
  • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Artisan Honeys, Gourmet Sugars & Syrups Page and click to enter your email address for the prize drawing. This contest closes on Monday, January 3rd at noon, Eastern Time. Good luck!
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    Spread this honey on just about anything.
    Photo by River Soma | THE NIBBLE.

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    GOURMET GIVEAWAY #1 ~ Smucker’s Snack’n Waffles Get Up & Go! Package

    Get Up & Go! with Smucker’s Snack’n Waffles.

    Breakfast is the most important meal of the day, and Smucker’s makes it easy not to miss it. Their Snack’n Waffles microwave in just 15 seconds and are available in four tasty flavors.

    • THE PRIZE: One lucky winner will receive a Smucker’s Snack’n Waffles Get Up & Go! package that includes four Smucker’s Snack’n Waffles coupons, an alarm clock and an mp3 player to create a morning music playlist. Retail Value Of Prize: Approximately $100.00 for the Get Up & Go! Package and $3.00 for the product coupons.

    Five additional winners will each receive a product coupon to try the delicious breakfast waffles.

    • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Waffle History Page and click to enter your email address for the prize drawing. This contest closes on Monday, January 3rd at noon, Eastern Time. Good luck!
    • To learn more about Smucker’s, visit Smuckers.com.

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    TIP OF THE DAY: Toast Your Spices

    There are two reasons to toast spices.

    First, a bit of heat releases the flavor of the spices, giving you much more punch. This extra flavor is worth the five minutes of time to toast them.

    It’s easy to toast your spices:

    Before grinding, toast whole spices in a dry skillet over low heat. Stir frequently until the spices begin to release their aromas.

    The aromas are a delicious kitchen sachet, which leads to the second good reason to toast spices:

    If you’ve recently burned some popcorn, fried a batch of fish or have that leftover meat-browning odor in your kitchen, toasting some spices in the oven should help alleviate bad kitchen aromas.

    Simply place 4 or 5 cinnamon sticks, a few tablespoons of cloves and/or some orange peel onto a baking sheet, and bake at 350°F until the aromas fill your home. The scent is much longer-lasting than aromatic sprays and more effective than kitchen candles.

    Oh: And if you’re selling your home, you don’t have to go so far as to bake cookies for a homey household aroma. Just toast some spices.

     

    Toast me! Photo of cinnamon sticks by
    Ben Fink from Indian Home Cooking
    by Suvir Saran.

     

      

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    Cooking Video: Jacques Torres’ Chocolate-Covered Cornflake Recipe

     

    Here’s one of our favorite products from Jacques Torres: chocolate-covered cornflakes, a crunchy chocolate snack.

    In this week’s cooking video, Jacques Torres himself shows both how to temper chocolate and how to make his chocolate-covered cornflakes. Simple as they are to make, they’re also fancy enough to be a gift for your New Year’s Eve party host. We love them as a cupcake topping.

  • We made a wonderful Corn Flakes & Cheerios Chocolate Bar at Chocomize.
  • Here’s a recipe for customized chocolate bark.
  • Another chocolate gift to make for New Year’s Eve: Eggnog Truffles.
  • For more tips and how-tos, visit our Cooking Videos Section.

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    TIP OF THE DAY: Salting Meat

    We use this salt cellar in THE NIBBLE test
    kitchen. It’s easier to clean than wood
    versions, since it gets a lot of spatter from
    the stovetop).

    Is there a proper way to salt meat prior to cooking? Of course!

    Chefs salt meat and fish by sprinkling the salt from a height of roughly 6 to 8 inches.

    This ensures that an even layer of salt seasons the meat, and there are no bland spots.

    Another thing: Many chefs don’t use a salt shaker. Instead, they use a large salt cellar and sprinkle on salt by the pinch.

    Salt is often kept in an oval wood box with a swivel lid. We prefer our glass and stainless salt cellar, for ease of cleaning.

    Similarly, many chefs prefer to use kosher salt or sea salt for seasoning. The coarse texture makes it easier to take a pinch for seasoning.

    Kosher salt (also called koshering salt) gets its name because coarse-grained salt is used in the koshering process to draw the blood out of meat and poultry.

    • Check out THE NIBBLE’s Salt Glossary for the many different types of salt (you won’t believe how many!).

     

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