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Archive for August 14, 2012

TOP PICK OF THE WEEK: Thousand Layer Cake

Do Euforia thousand layer cakes really have 1,000 layers? No, but that doesn’t take away the enchantment of these twelve-layer cakes.

Each thin, delicious, gluten-free layer is individually baked by artisans in Tucson, delivering moist texture and excellent lemon, spice or vanilla flavor.

This is “anytime” cake: Enjoy a slice with coffee, tea, Madeira, Port, Sherry or a favorite dessert wine. To make a more elaborate dessert, add custard sauce, whipped cream or ice cream, berries or berry purée.

The cakes are made in three formats:

  • Party Cake, a large, 60-ounce cake that makes a great impression.
  • Cake Roll, a 15-ounce log.
  • Individually-Wrapped Slices for portioning out daily treats.
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    A thousand layer cake delivers an exciting visual presentation. Photo courtesy Euforia Confections.

     

    Treat yourself or give them as gifts: You’ll be euphoric over Euforia.
     
    Read the full review.

    Or, buy some now.

      

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    COOKING VIDEO: Seven Layer Cake Recipe

     

    Since our Top Pick Of The Week is thousand layer cake, we thought we’d start you with something simpler: a seven layer cake.

    Presented by pastry chef Seth Greenberg, this yellow cake with chocolate ganache filling and frosting is sure to become a family favorite.

    Find more of our favorite cakes and recipes in our Gourmet Cakes Section.

       

       

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    TIP OF THE DAY: Cut Calories & Cholesterol (But Not Flavor) With Greek Yogurt

    Instead of a cream sauce, use a fat-free,
    cholesterol-free yogurt sauce. See recipe
    below. Photo courtesy Wisconsin Milk
    Marketing Board.

     

    When we discovered nonfat Greek-style yogurt many years ago, we were able to give up our high-cholesterol, high-calorie sour cream and cream cheese habit, reduce the calories in dips and salad dressing, and cut the use of mayonnaise in half by substituting yogurt for half of it.

    Fat-free (0%) yogurt tastes just as good as the 2% and 5% (whole milk) versions. There’s a slight difference, of course, but not one that makes a difference in how enjoyable the yogurt or the recipe is.

    Aside from the popular smoothies and granola toppings, here are ways to use plain, nonfat, plain Greek-style yogurt throughout the day.

    BREAKFAST

    Banana Split. What more festive treat for breakfast than making a banana split with yogurt and cottage cheese. If it’s too much for a weekday, enjoy it as your “weekend special” (recipe).

     

    Bread Spread. We enjoy yogurt plain, or mixed with herbs and a pinch of salt, as a spread on bagels and toast. It’s especially good with whole wheat and multigrain breads. But if you want a thicker spread, make yogurt cheese: Add yogurt to a sieve (strainer) lined with cheesecloth or paper towels. Place the sieve over a bowl or pan and let drain for two hours in the fridge.

    Labneh Spread. This savory, protein-rich Middle Eastern breakfast spread and dip is delicious and refreshing. Season a cup of Greek-style yogurt with chopped basil, garlic powder, green onion, mint, oregano and/or thyme. Mix with a tablespoon of extra virgin olive oil; add salt to taste. Serve in a dish garnished with coarsely chopped walnuts, a drizzle of olive oil and some more herbs. You can also mix finely-chopped walnuts into the yogurt for more texture and flavor.

     

    LUNCH

    Mexican Dishes. Replace sour cream with nonfat Greek-style yogurt as a garnish for chili, enchiladas and other favorite dishes.

    Salad Dressing. Substitute yogurt for half the mayonnaise in any recipe—green salad, chicken salad, potato salad, tuna salad and so forth. An easy recipe: Combine yogurt, lemon juice, minced garlic and fresh dill. For a seafood salad dressing, mix yogurt with ketchup or chili sauce and sweet pickle relish.

    DINNER

    Baked Potato Top the potato with yogurt instead of sour cream, but keep the other fixings: chives, a teaspoon of crumbled bacon (you get a “cholesterol credit” from the fat-free yogurt) or a spoonful of grated Cheddar or Parmesan. Or, use the labneh spread above—it’s terrific with potatoes. For more of a sauce, dilute the yogurt with a bit of lemon juice and add fresh dill and a pinch of salt.

     

    Treat yourself to a good yogurt cookbook.

     

    Meat Marinade. The beneficial bacteria in yogurt act as a tenderizer. You can mix yogurt with olive oil, soy sauce and/or other ingredients or just use a cup of plain yogurt with a teaspoon each of lemon juice, minced garlic and one or more herbs and spices (celery seed, curry powder and/or onion powder, for example).

    Sauces. Instead of a cholesterol-laden cream sauce, try a yogurt sauce. Start with this easy recipe and add your own variations: 1 cup plain yogurt, 1 clove minced garlic, 1/4 cup fresh lime juice, 1 tablespoon fresh minced ginger; combine, cover and refrigerate for at least 30 minutes for flavors to blend. Drizzle over fish, chicken or vegetables. Here’s the recipe for raita, a classic Indian yogurt sauce with garlic, cucumbers, cumin and fresh mint.

    Soups. Use it to create creamy cold soups or to garnish any soup. Yogurt will curdle when mixed into hot liquids, so stabilize it first with a teaspoon of corn starch.

    Stews. Follow the same direction as with soups. Yogurt really cuts the calories in Beef Stroganoff and Chicken Paprikash.

    SNACKS

    Dip. Substitute yogurt for half the mayonnaise or sour cream; and ultimately move to an all-yogurt recipe. We love the Greek dip tzatziki, made with with cucumber, lemon juice, garlic and herbs (recipe).

    Parfait. Layer yogurt with berries and granola in a glass or goblet.

    BAKING

    Muffins & Quickbreads Replace the butter in recipes, adding 1/2 teaspoon of baking soda per cup of yogurt. Get a yogurt baking book for many other ideas in your everyday baking.
     

    MORE

    Treat yourself to a good yogurt cookbook.

    Find more yogurt recipes in our Yogurt Section.

      

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