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Archive for June 25, 2011

TIP OF THE DAY: Homemade Grenadine

First, what is grenadine?

A deep red syrup used for hundreds of years to flavor and give a reddish/pink tinge to drinks and other recipes, true grenadine is made from pomegranate juice and sugar syrup. The name comes from the French grenade and the Spanish grenada, words for pomegranate.

Alas, today’s mass-marketed “grenadine” is faux grenadine, containining neither pomegranate nor sugar. If you want to pour HFCS (high fructose corn syrup) into your drink, go ahead.

Otherwise, look for artisan brands and check the label.

Or, make your own grenadine. Here’s the recipe.

Making grenadine syrup couldn’t be easier. And once you’ve made a batch, you can use it to make dozens of delicious recipes: not just drinks, but everything from mains to desserts.

And you can give it as gifts.

  • Grenadine Overview & History
  • Grenadine Recipes
  •  

    Grenadine. Some European brands contain
    alcohol and are drunk as a cordial. Photo
    by Coatilex | Wikimedia.

     

      

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    JULY 4TH FOOD: Goat Cheese Stuffed Celery

    Updated retro: goat cheese-stuffed celery
    with pomegranate arils. Blueberries not
    shown. Photo and recipe courtesy Pom
    Wonderful.

     

    An update of the 1950s classic, this stuffed celery recipe replaces the old school cream cheese and pimento-stuffed olives with goat cheese and capers.

    For July 4th, the white goat cheese is accented with red pomegranate arils and blueberries. You can also substitute blue cheese.

    For Christmas, switch out the blueberries and put extra green capers on top of the goat cheese.

    Stuffed Celery Ingredients

  • 6 large celery stalks, cleaned and trimmed of strings
  • 4 ounces mild goat cheese, softened to room temperature
  • 4 teaspoons chopped green onion (shoots only, not tops)
  • 4 teaspoons chopped capers (optional)
  • 1/2 cup arils (the pomegranate seed sacs—from 1 fresh pomegranate, or a bag of arils)
  • 1/2 cup fresh blueberries, washed and dried
  •  

    Stuffed Celery Preparation

    1. If using a whole fresh pomegranate, score and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top.

    2. Sieve the arils and place in a separate bowl. You only need half the arils (1/2 cup); refrigerate or freeze the rest. Or put them to work on the holiday menu: in a salad or cocktails, or as a tray garnish.

    2. Clean six stalks of celery; cut into four pieces each and set aside.

    3. Mix together goat cheese, green onion and optional capers, if desired.

    4. Using a knife, fill each piece of celery with cheese mixture.

    5. Divide the arils and blueberries evenly and press onto the cheese. Lightly press down the blueberries.

    6. Serve chilled.

      

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