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Archive for 2013

RECIPE: Sausage-Stuffed Mushrooms

Delicious with wine or cocktails. Photo
courtesy GoodCook.com.

 

Want a hot and hearty hors d’oeuvre with cocktails? This sausage-stuffed mushroom recipe can be made up to 48 hours in advance, then baked right before you’re ready to serve.

Baby portabella mushroom caps are stuffed with goat cheese, sausage and dried cranberries to create these a most attractive appetizer. A perfect party starter, stuff your mushroom caps up to 48 hours before you’re ready to serve, then bake when needed!

RECIPE: SAUSAGE STUFFED MUSHROOMS

Ingredients For 15 Mushroom Caps

  • 4 ounces soft goat cheese
  • 1/2 cup Italian sausage, cooked
  • 1/4 cup dried cranberries
  • 1 clove garlic, finely chopped
  • 15 mushroom caps, stems removed
  • Nonstick olive oil spray
  •  

    Preparation

    1. PREHEAT oven to 400°F.

    2. COMBINE goat cheese, sausage, cranberries and garlic in a small bowl.

    4. SPOON filling into the center of each mushroom cap. Spray each mushroom with a thin layer of nonstick olive oil spray and place on a 13″ x 9″ baking sheet. Bake for 15-20 minutes, or until mushrooms are soft and goat cheese filling is golden.

    This recipe was created by Cheekykitchen works exclusively for Good Cook. Visit GoodCook.com for more delicious recipes.

    Find more recipes for in THE NIBBLE’S Appetizers & Hors d’Oeuvre Section.

      

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    RECIPE: Spiced Cranberry Cocktail

    Still looking for the killer Christmas cocktail?

    Try this spiced Cranberry Cocktail from SarahsJoys.com.

    The special difference is simple syrup infused with allspice, cloves, fresh ginger, cinnamon and fresh cranberries; then blend with vodka and a splash of club soda. The cranberries and mint leaf are a perfect holiday garnish.

    The simple syrup can be made in advance (just simmer in a saucepan) and stored in the fridge.

    RECIPE: CHRISTMAS COCKTAIL

    Ingredients For Simple Syrup

  • 3/4 cup sugar
  • 3/4 cup water
  • 12 whole allspice berries
  • 12 whole cloves
  •  

    The cocktail that shouts “Christmas!” Photo courtesy SarahsJoys.com.

  • 1 to 1-1/2-inch piece fresh ginger, peeled and roughly chopped
  • 3 cinnamon sticks
  • 1-1/2 cups fresh cranberries
  •  
    Ingredients Per Drink

  • 1 ounce cranberry syrup
  • 2 ounces vodka
  • 2 ounces club soda
  • Optional: 1/2 ounce triple sec or other orange liqueur
  • Ice
  • Garnish: uncooked whole cranberries and mint leaves
  •  
    Preparation

    1. MAKE simple syrup. Inspect your spices to be sure they are fresh. Allspice that’s been on your shelf for years won’t pack much of a punch.

    2. COMBINE water, sugar, allspice, cloves, ginger and cinnamon in a small saucepan. Bring to a simmer. When the sugar has dissolved, add the cranberries. Bring to a boil and boil until the cranberries pop, about 3 minutes. Remove from heat and allow to steep for one hour. Then strain mixture through a fine sieve, gently pressing with the back of a rubber spatula or wood spoon to extract the juices. Cool and refrigerate until ready to make drink.

    3. COMBINE the cranberry syrup, optional triple sec and vodka in a cocktail shaker with ice. Shake vigorously for 10 seconds. Fill a rocks glass with ice and strain the contents of the cocktail shaker into the glass. Top with club soda. Garnish and serve.

    Here’s the full recipe with step-by-step photos.

     
    Find more of our favorite cocktail recipes.

      

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    HOLIDAY: Family Favorite Jell-O Molds

    Mom’s Lime Gelatin Mold with sour cream
    and pineapple. Photo courtesy
    PleaseBeSeated.Wordpress.com.

     

    Mom’s recipe for a Pineapple-Lime Gelatin Mold has been part of our holiday for decades. The recipe arrived way back in the 1960s, on a box of lime Jell-O (we think). Made in a fluted mold, it became a family favorite at Christmas and Easter.

    Mom served it as a side with the turkey or ham; we enjoyed the leftovers as a sweet snack or dessert. And as simple as it is, it’s a favorite of our foodie friends, who invariably ask for the recipe.

    Alas, we didn’t have time to make it and shoot Mom’s recipe, so we’re grateful for the use of this photo from the blog Please Be Seated. It’s actually a different recipe—a cucumber lime mold—but it looks close enough. You can even use the cucumber slices and parsley as shown.

    Here’s the cucumber-lime mold recipe.

    We’ve also included a related recipe for a cranberry gelatin mold. Both are made in a six-cup fluted mold (or substitute any six cup mold you have).

     
    RECIPE: PINEAPPLE-LIME GELATIN MOLD

    Ingredients For 10-12 Servings

  • 2 packages (3 ounces each) lime gelatin
  • 2 cups boiling water
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped pecans
  • Optional garnish: clementine/tangerine segments, cucumber slices, grapes, kumquats, mint, parsley, whole cranberries
  •  
    Preparation

    1. DISSOLVE gelatin in water a large bowl. Stir in pineapple; cover and refrigerate until syrupy.

    2. WHISK in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

    3. BRING to table plain or filled with optional garnish.

     

    RECIPE: CRANBROSIA CRANBERRY-ORANGE
    GELATIN MOLD

    Ingredients For 10-12 Servings

  • 2 cups fresh or frozen cranberries, coarsely ground
  • 1 cup sugar
  • 1 can (11 ounces) mandarin oranges
  • 1 can (8 ounces) sliced pineapple
  • 2 envelopes unflavored gelatin
  • 1 cup (8 ounces) sour cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • Optional garnish: clementine/tangerine segments, grapes, kumquats, mint, parsley, whole cranberries
  •  

    Cranbrosia: cranberries, oranges, pineapple and sour cream. Photo and recipe courtesy Taste Of Home.

     
    Preparation

    1. COMBINE combine cranberries and sugar in a bowl. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally.

    2. DRAIN juice from oranges and pineapple, reserving 3/4 cup juice. Cut pineapple into small pieces. Set fruit aside.

    3. SPRINKLE gelatin over reserved juice in a small saucepan; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream.

    4. BEAT cream until in a small bowl until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving.

    Thanks to Taste Of Home for this yummy recipe.

      

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    RECIPE: Cranberry Infused Vodka

    Your own holiday bottling of cranberry
    infused vodka. Photo courtesy Prairie
    Organic
    Spirits.

     

    Make cranberry vodka to bring as a house gift or place on your own bar. It will be ready in three to four days.

    It’s easy to craft your own cranberry vodka infusion. Instead of vodka, you can use silver tequila, genever, Plymouth gin or a London gin with a low level of aromatics.

    This recipe is courtesy Prairie Organic Spirits, which makes both organic gin and vodka (including cucumber-infused vodka) in Minnesota.

    The vodka is handcrafted with single vintage organic corn. The line is certified organic by the USDA, which ensures that no genetically modified seeds, chemical fertilizers, herbicides or pesticides are used. The price: just $19.99 for a 750 ml bottle.

     

    RECIPE: CRANBERRY CLOVE INFUSED VODKA

    Ingredients

  • Whole fresh cranberries
  • Whole cloves
  • Vodka
  •  

    Preparation

    1. POUR 1/3 of the vodka into a pitcher or a measuring cup with a spout and set aside.

    2. FILL the empty bottle space with cranberries and cloves.

    3. TOP OFF the bottle with the reserved vodka and tightly securing the cap.

    4. STORE in the fridge or in dark, cool space for three to four days. Then, it’s ready to serve.
     
    MORE INFUSED VODKA RECIPES

    How about:

  • Espresso-Cinnamon for Valentine’s Day
  • Jalapeño-Horseradish-Garlic for Cinco de Mayo
  • Honeycrisp Apple for Mother’s Day
  • Lemon Lime for Spring
  • Orange-Tangerine for Winter
  • Strawberry Basil for Summer
  •  

    It’s easy to infuse vodka: Just add simple ingredient to the bottle. Photo courtesy Prairie Organic Spirits.

     

    Download the pdfs at PrairieVodka.com.

      

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    TIP OF THE DAY: Easy Gingerbread Cupcakes

    Gingerbread cupcakes with “gingerbread
    cookie” frosting and a gingersnap cookie
    garnish. Photo courtesy Pillsbury.

     

    If you want gingerbread for Christmas Eve but don’t want the chore of rolling out gingerbread men, these easy gingerbread cupcakes from Pillsbury will also delight.

    The frosting is made from Biscoff Spread,* ground spice (spéculoos) cookies in a creamy base. In Europe, it’s called spéculoos spread.

    The all-natural, nut-free spread is made of 57% ground spéculoos cookies (the national cookie of Belgium). And it is luscious.

    Unless you have some relationship to Belgium, France or Holland—or fly Delta Airlines, where they are served as a snack—you may not have heard of spéculoos (SPECK-you-loose; in Dutch, it’s speculaas, pronounced SPECK-e-lahs) cookies. In the U.S. they have been sold as Dutch Windmill cookies.

    You can find Biscoff Spread in the peanut butter section. Trader Joe’s carries a private label version called Cookie Butter.

     
    RECIPE: GINGERBREAD CUPCAKES

    Ingredients

  • 1 roll (30 ounces) Pillsbury refrigerated gingerbread cookies
  • 4 eggs
  • Optional: extra roll Pillsbury refrigerated gingerbread cookies to bake into gingersnap
    garnishes
  • Muffin pan
  • Paper baking cups
  •  
    For The Frosting

  • 1 cup butter, softened
  • 1 cup Biscoff/Cookie Butter Spread
  • 2-1/2 cups powdered sugar
  • 1/4 cup whipping cream
  • Pinch of salt
  •  
    Preparation

    1. PREHEAT oven to 350°F. Place a paper baking cup in each of 10 regular-size muffin cups.

    2. BRING refrigerated cookie dough to room temperature (let stand on counter for about 10 minutes). Then break up in a large bowl. Add eggs and beat with electric mixer on medium speed until well combined and smooth. Spoon into baking cups.

    3. BAKE 14 to 16 minutes or until a toothpick inserted in center of cupcake comes out clean. Remove muffin cups from pan to cooling rack. Cool completely, about 15 minutes. Meanwhile…

    4. MAKE the frosting. Beat the butter and cookie butter in a large bowl with an electric mixer on medium speed, until smooth. Beat in powdered sugar, whipping cream and salt until fluffy. Place in decorating bag fitted with large star tip. Pipe frosting on top of cooled cupcakes.

    5. GARNISH with a gingersnap cookie.

     
    *The name is a truncation of “biscuits for coffee.”

      

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