THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for January 17, 2013

FOOD HOLIDAY & RECIPE: Hot Apple Toddy

Hot apple toddy. Photo and recipe courtesy
U.S. Apple Association.

 

January 11th is National Hot Toddy Day; January 17th is National Hot Buttered Rum Day.

The two drinks are pretty much the same thing. A toddy can be made with any spirit (brandy, rum, whiskey) while hot buttered rum is specifically a rum toddy (and these days, no butter is included).

While this toddy recipe from the U.S. Apple Association does not use rum, it’s a truly delicious—and related—way to celebrate the day. The Association calls it “apple pie in a glass.”

Ideally you should serve it in glass mugs or Irish coffee glasses, but any mug will do.

APPLE TODDY RECIPE

Ingredients For 2 Servings

  • 12 ounces fresh apple cider
  • 2 cinnamon sticks
  • 2 thin slices fresh ginger root
  • Freshly grated nutmeg
  • 2 teaspoons firmly packed light brown sugar
  • 3 ounces dry sherry
  • 2 ounces apple brandy or Calvados
  •  

    Preparation

    1. COMBINE cider, cinnamon, ginger, nutmeg and brown sugar in a small saucepan over high heat. Bring to a simmer, then reduce heat to low and cook for 5 minutes.

    2. REMOVE from heat and divide between two Irish coffee glasses or mugs. Transfer a cinnamon stick to each.

    3. TOP each glass with half the sherry and brandy. Serve hot.

    SEE ALL THE AMERICAN FOOD HOLIDAYS & SIGN UP TO GET THEM BY RSS.

     
    *Calvados is apple brandy made specifically in the apple-growing Calvados region of lower Normandy, France. It is distilled from cider made from specially grown and selected apples. According to Wikipedia, “It is not uncommon for a Calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), the latter being inedible.

      

    Comments off

    TIP OF THE DAY: Make A Gumbo (Chicken Andouille Gumbo Recipe From Emeril Lagasse)

    A seafood gumbo with crayfish, oysters,
    shrimp and okra. Photo courtesy
    MackenzieLtd.com.

     

    With most people we know discussing Super Bowl recipes, we’d like to throw an idea onto the table: gumbo.

    Even if you’ve never had gumbo, you’ve heard about it: a famous Creole* dish from Louisiana. As with just about any dish, ingredients vary and can include just about anything:

  • In the meat group: poultry (chicken, duck), rabbit or other game, sausage (Andouille, chaurice) tasso (smoked pork shoulder)
  • In the seafood group: crawfish, crab, oysters, shrimp
  • In the seasonings group: bay leaf, black pepper, cayenne pepper, cumin, dry mustard, fresh parsley, garlic, paprika, parsley, sage, thyme or a commercial Cajun seasoning blend
  • In the “whatever” group: chayote squash, tomatoes and anything that appeals to you. Many cooks enjoy creating their signature twist to a recipe.
  •  
    Whatever the details, the recipe will include what gumbo fans consider the basics: celery, green bell peppers, onions (called the (called the “holy trinity” in Cajun and Creole cuisines) and a chicken stock base thickened with a roux (fat and flour). And no gumbo would be complete without a base of white rice, over which the gumbo is ladled.

     
    *Creole cuisine developed in Louisiana as a blend influenced by the local populations: African, French, Italian, Native American, Portuguese and Spanish, on top of the existing Southern cuisine. Creole is often confused with Cajun cuisine. Both are based on local ingredients. The key distinction is that Cajun cuisine is a rustic/peasant version of French cooking whereas Creole cuisine produces more elegant fare using classic haute cuisine techniques.

    ABOUT OKRA

    Gumbo is an African word for okra. The vegetable came to America with the slave trade and was introduced into Southern cuisine by African cooks. Gumbo was originally thickened with okra pods; the French added the roux for more thickening.

    More than a few people avoid gumbo because they don’t like the texture of okra, which is used as a thickener as well as for its flavor. Guess what: No okra is needed.

  • You can substitute filé powder. Prounced fee-LAY, it’s a thickener made from ground sassafras leaves. Filé adds a special flavor without what some people call the “gumminess” (or worse, “sliminess”) of the okra.
  • Filé powder is added at the very end of cooking: Boiling it turns the whole pot of gumbo gummy. Some people stir 1/4 teaspoon of filé into each individual bowl of gumbo: an especially good way to keep the gumbo at the right texture if you have leftovers that need to be reheated.
  • You can buy filé powder online.
  • Okra note: Okra doesn’t have to be gummy. Just cook it long enough, about 45 minutes, and the gumminess disappears.
  •  
    Here’s the recipe served at Emeril’s New Orleans restaurant, NOLA, which uses filé instead of okra. It’s adapted from his Louisiana Real and Rustic cookbook (William Morrow Publisher, 1996, copyright MSLO, Inc., all rights reserved).

     

    CHICKEN & ANDOUILLE GUMBO RECIPE

    Ingredients

  • 1 cup vegetable oil
  • 1 cup flour
  • 1½ cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 1 pound andouille sausage, cut crosswise into ½ inch slices
  • 1½ teaspoons salt
  • ¼ teaspoon cayenne
  • 3 bay leaves
  • 6 cups water
  • 1 pound boneless chicken meat, cut into 1 inch chunks
  • 1 teaspoon Emeril’s Original Essence (recipe below)
  • 2 tablespoons chopped parsley
  • ½ cup chopped green onions
  • 1 tablespoon filé powder
  •  

    Emerill Lagasse’s chicken and andouille sausage gumbo. Photo courtesy NOLA | New Orleans.

     
    Gumbo Preparation

    1. COMBINE the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

    2. ADD the onions, celery and bell peppers and continue to stir for 4-5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water.

    3. STIR until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

    4. SEASON the chicken with the Essence and add to the pot. Simmer for 2 hours, adding additional water if necessary. Gumbo should be the consistency of a somewhat thick soup.

    5. SKIM off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions and filé powder. Remove the
    bay leaves and serve in deep bowls.

    Makes 4 servings.
    You can purchase Emeril’s Original Essence seasoning online. Or, you can create your own from this recipe:

    EMERIL’S ORIGINAL ESSENCE RECIPE

    Ingredients

    Combine thoroughly:

  • 2-1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  •  
    EMERIL’S ADVICE FOR SUPER BOWL FOOD PREP

  • Plan your play book. Take time to plan out the menu ahead of time. Spend a few minutes to write a grocery list and a prep list. Plan out your dishes based on cooking time and see if there are any items that you can prepare ahead and just reheat. That way when it comes time to set up for the party you can enjoy the festivities, too.
  • Consider clock management. Super Bowl parties are an all-evening outing, and people stay hungry! So prepare dishes that your guests can continue snacking on, such as big pots of gumbo, chili or soups, served with a big piece of crusty French bread.
  • Celebrate the victory. Whether you’re having a small family gathering at the house, or one of those big parking lot tailgate parties before the game – it’s all about having fun! What really makes a successful Super Bowl party is great food, fun people and some refreshing drinks!
  •   

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.