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Archive for June 21, 2011

JULY 4TH FOOD: Chilled Raspberry Soup With Blueberry Garnish

This refreshing, chilled raspberry soup can be garnished with blueberries for a red, white and blue dessert. You can do the reverse as well: blueberry soup with a raspberry garnish. Make it in five minutes in a blender or food processor.

The recipe is courtesy of, a great source of recipes with all kinds of dairy products produced in our second largest dairy* state.

*The top 5 dairy producers, by total milk production, are California, Wisconsin, Idaho, New York and Pennsylvania.

Makes 4 six-ounce servings.


  • 2 cups fresh or frozen unsweetened raspberries
  • 1 cup vanilla yogurt
  • 1 cup milk
  • Juice and zest of 1 lemon (about 2 tablespoons
    juice and 1-1/2 teaspoons zest)
  • 1 to 2 tablespoons light brown sugar, packed, to taste

    A delicious summer soup. Have it for
    dessert. Photo courtesy


    1. PLACE all ingredients in blender and blend until smooth.

    2. GARNISH with additional yogurt, blueberries and/or raspberries, if desired.

    3. SERVE immediately, or cover and refrigerate for up to 4 days.


  • Chilled Papaya & Watermelon Soup
  • Melon Gazpacho
  • Fizzy Fruit Soup
  • Diet Fruit Soup

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    TIP OF THE DAY: Best Burger Meat

    A juicy Portabella Swiss Burger. Photo
    courtesy Certified Angus Beef.


    The best burger meat is a blend of cuts.

    Today’s tip comes from Chef Michael Ollier of the Certified Angus Beef brand—a specialist chef who focuses every day on the best way to prepare beef recipes.

    Great taste begins with the blend, advises Chef Ollier. Most fine chefs have developed their own custom beef grind for a signature burger.

    This summer, create your own signature burger. You don’t need secret ingredients, just a great custom blend.

    Start by asking your butcher for a custom ground beef mix of half brisket, half chuck.

  • Brisket is one of the most flavorful cuts for burgers. Most chefs choose the richer (read fattier) “second cut,” but if you like a leaner burger, ask for the “flat cut.”
  • Chuck is another favorite burger meat, with what many consider to be the perfect ratio of meat to fat.

    Then, try other blends, using tender short ribs and beefy top sirloin. By the end of the summer, you’ll have your signature blend down pat.

    And of course, it’s not just the cut but the quality of the meat. If you have a spending limit, serve smaller portions of beef (the recommended four ounces instead of double that), and pile on the lettuce, tomato, sweet onions, pickles and other ingredients.

    Signature Toppings
    In addition to a custom grind, decide on your signature toppings. Perhaps it’s corn relish, pickled onions, sautéed portabella mushrooms, sundried tomatoes marinated in herbed olive oil or arugula instead of lettuce—even grilled pineapple slices.

    We’ve been enjoying hot-and-sweet pickle mixes lately, from Mezzetta and Sechlers as well as smaller brands.

    What’s Certified Angus Beef?
    Certified Angus Beef® is a trademarked brand that licenses the trademark to ranchers who are approved by the licensor. Only cattle that pass stringent breeding standards can be distinguished as Certified Angus Beef; less than 8% of all U.S. beef is Certified Angus Beef. The brand promises the consumer consistently flavorful, juicy and tender cuts with generous marbling. It is available at more than 12,300 restaurants and retailers around the world.

    For more information and tasty recipes (including burgers), visit

  • Tips for making a better burger.
  • Know your beef cuts: Check out our Beef Glossary.

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    RECIPE: Vietnamese Summer Rolls

    What do you do on the first day of summer?

    Make summer rolls!

    In soft rice paper wrappers, Vietnamese summer rolls are light, crunchy and filled with healthful ingredients.

    Called gòi cuðn (pronounced GUY kwun), summer rolls are often confused with spring rolls. The confusion starts at the restaurant level, where the listing on the menu can sometimes be mistranslated (summer rolls are called spring rolls, for example), and continues online with many misattributions of photos and recipes by individuals.

  • Check out this refreshing summer rolls recipe from New York City restaurant Haru and create your own variations—vegetarian or with your favorite meats and seafood.
  • You’ll also discover the differences between summer rolls, spring rolls and egg rolls.

    Summer rolls are not fried! Photo
    by Lauri Patterson | IST.



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