THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for June 30, 2011

TIP OF THE DAY: A Glamorous Beverage Dispenser Jar

The easy and impressive way to serve party
beverages. Photo courtesy Sur La Table.


If you entertain regularly, consider treating yourself to one or more beverage dispensing jars. They’re perfect for dispensing cocktails, iced tea and coffee, juice, lemonade, punch, sangria, even water.

  • Holds more. Not only do they look great on the table; they hold far more than a pitcher (up to two gallons) so you won’t have to refill as often.
  • No heavy lifting. The dispenser makes it easy for guests of all ages to fill their glasses: no heavy lifting.
  • Great in the kitchen. If you have a large crew at home, it looks handsome on the kitchen counter, filled with filtered water, iced tea, etc.
  • Elegant And Impressive. The optional wrought iron stands look impressive and help contain spills (place a shallow bowl underneath the spigot).
  • Find beverage recipes in our Specialty Beverages and Cocktails sections.


    We love the fun beehive shape beverage dispenser jar from Sur La Table, which holds two gallons. There’s also a handsome apothecary shape beverage dispenser jar that holds 1.4 gallons.

    Get one of each, and quench thirsts in style.


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    RECIPE: Red, White & Blue Potato Salad

    Potato salad is almost imperative at a Memorial Day or Independence Day celebration. With this recipe from Frieda’s Produce, you can make yours red, white and blue.

    If you can, prepare the potato salad a day in advance, the flavors will have more time to blend.


    Ingredients For 6 To 8 Cups

  • 2 pounds mixed potatoes: red jacket, yellow jacket and purple; leave skins on
  • 3/4 cup chopped green onions (scallions), divided
  • 1 pint red grape tomatoes, whole or halved
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons salt
  • 1 teaspoon celery seed (optional)
  • 1/2 teaspoon fresh-ground pepper
  • 3 ounces crumbled blue cheese
  • Garnish: 2-3 ounces crumbled blue cheese

    1. PLACE the potatoes in a large pot and add enough salted water to cover. Bring to a boil and simmer until fork tender, about 15 minutes. Drain the potatoes and cool. While the potatoes cool…

    2. PREPARE the dressing. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, Dijon mustard, salt and pepper. Cover and chill.


    Grape Tomatoes

    Top: Add red-jacket potatoes for a red, white and blue potato salad (photo © Svetlana Kolpakova | Dreamstime). Bottom: Grape and pear tomatoes. Grape tomatoes are oval like grapes, pear tomatoes are curved like pears. Both are smaller than cherry tomatoes (photo courtesy Lucky Tomatoes).

    3. SLICE the cooled potatoes into chunky quarters and place them in a large bowl, along with the grape tomatoes. Add the chilled dressing, blue cheese and remaining green onions; toss gently to coat pieces. Cover and chill for at least two hours, or up to one day. The flavors will continue to blend as the salad chills. When ready to serve…

    4. GARNISH the bowl with additional blue cheese, as desired.


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