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Archive for March 31, 2014

FOOD FUN: Peeps Dunkin’ Donuts

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Peeps donuts, new this year. Photo courtesy
Dunkin’ Donuts.

 

Why did it take so long, we wondered, as we read the press release about Dunkin’ Donuts’ new Easter donut topped with a real Peeps marshmallow chick.

The yeast donut, shaped like a flower, is available in two flavors: strawberry flavored icing with pastel green icing drizzle, or pastel green icing with strawberry flavored icing drizzle.

The Peeps that top the donuts are slightly smaller than the normal Peeps chicks.

Gather ye donuts while ye may: They’re available at participating Dunkin’ Donuts locations nationwide for a limited time only.

Worldwide, Dunkin’ Donuts sells 2.5 billion donuts and annually. In the U.S., Dunkin’ Donuts offers more than 70 varieties of donuts. Favorite flavors include Boston Kreme, Glazed and Chocolate Frosted.

 

Find the store nearest to you at DunkinDonuts.com.

  

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TOP PICK OF THE WEEK: Gakwiyo Provisions Jams & Jellies

Gakwiyo means “good food” in the Cayuga Indian language. A few years ago the Cayuga Nation, headquartered in Seneca Falls, New York, began an initiative to can and preserve the fruits and vegetables that are grown on its ancestral lands.

Patti Costello, manager of the initiative, explains that her goal was to make popular foods healthier. “There are approximately 500 members of the Cayuga Nation across the United States,” she notes, “and quite a few of them have problems with weight, diabetes and other heath issues.”

Plus, members of the Nation “also love getting products that have been grown on their ancestral lands!”

While they’re not reduced-calorie products per se, the ingredients are excellent. We tasted the samples that Patty sent, and particularly love the conserves, jams and jellies. Be sure to try the “sweet heat”—jams and jellies made with jalapeños.

We’ve already laid in a supply for Mother’s Day party favors.

The products include:

  • Conserves
  • Jams
  • Jellies
  • Pickled Vegetables & Fruit
  • Salsas & Sauces
  • Jams
  •  

    strawberry-jalapeno-jar-230s

    Fruit and jalapeños combine to make exciting jams and jellies. Photo by Elvira Kalviste | THE NIBBLE.

     

    Everything we tried was delicious; the Green Tomato Raspberry Jam, an old-fashioned standard that is hard to find these days, is a knockout. We were so sad when the last drop was gone; but we can say the same about the Blueberry Rhubarb Jam, Strawberry Jalapeño Jam, and everything else we tried in the jam-jelly group.

    You can see the full line at GakwiyoProvisions.com.

     

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    It’s delicious on everything from bread to ice
    cream. Here, Habanero Gold Jelly. Photo by
    Elvira Kalviste | THE NIBBLE.

     

    SERVING SUGGESTIONS

    If you need guidance on how to use “hot” jams and jellies, here’s how we enjoy them:

    1. Breads & Crackers. Use them on anything and everything: from toast and bagels to biscuits and muffins to flatbreads and crackers. Hot pairs well with dairy; the jams are terrific with cream cheese.

    2. Breakfast Foods. Dab some on pancakes, waffles and French toast; use as a condiment with eggs or in an omelet; mix into a spicy fruit yogurt.

    3. Sandwiches. Replace your regular jam—including on peanut butter sandwiches.

    4. Hors D’Oeuvres. Top a block of cream cheese or a log of goat cheese and serve with crackers or sliced baguette; top a baked Brie (optional: sprinkle with sliced or chopped toasted almonds).

    5. Savory Sauce Or Marinade. Add to marinade or basting sauce for meats or fish; deglaze the pan by adding jam plus water, stock or wine to make a sweet-and-sizzling sauce.

     

    6. Meat Or Fish Condiments. The jams are a delicious accent to pretty much any grilled or roast meat, poultry or fish. The first night we tasted them, we enjoyed them with a Certified Angus Beef strip steak, grilled outdoors over coals. Delicious!

    7. Dessert Sauce. Serve over ice cream, sorbet, frozen yogurt, cheesecake, or pound cake (with whipped cream).
     

    Gakwiyo makes some 35 different products, and have recently started to sell them online and at farmers markets and festivals, to a great response.

    Try some and you’ll see why!

      

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    TIP OF THE DAY: April Fool—It Isn’t Tomato Soup & Grilled Cheese

    We’re cooking up some food fun for tomorrow, April Fool’s Day. This year, it’s trompe-l’oeil food.

    Trompe-l’oeil (pronounced trump LOY), French for “deceive the eye”, is an art technique that creates the optical illusion that a piece of two-dimensional art exists in three dimensions. You may have seen some amazing sidewalk art that fools you into thinking you’re about to step into a hole, a pool, etc.

    We’re adapting the “deceive the eye” reference to “food trompe-l’oeil”—food that looks like one thing but is actually another. Serve this “grilled cheese and tomato soup” dish, which is actually orange pound cake and strawberry soup.

    Thanks to Zulka Morena sugar for the recipes and fun idea. If you’ve got a great palate or simply preferred less processed sugar, try it. The top-quality sugar is minimally processed and never refined. You can taste the difference!

     

    strawberry-soup-orange-pound-cake-zulkasugar-230

    April Fool’s food: Standing in for tomato soup and a grilled cheese sandwich are strawberry soup and pound cake. Photo courtesy Zulka Sugar.

     

    RECIPE: ORANGE POUND CAKE

    Ingredients

    For The Pound Cake

  • 1 cup unsalted butter, room temperature
  • 1-1/4 cups sugar
  • 2 tablespoons orange zest
  • 5 large eggs, lightly beaten
  • 2-3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 8 ounces sour cream
  • 2 tablespoons orange juice
  •  
    For the Frosting

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon orange extract or juice
  • 2-5 drops natural orange food color
  •  

    zulka-morena-cane-sugar-2-230

    Zulka makes less processed, better tasting
    sugar. Photo courtesy Zulka Sugar.

     

    Preparation

    1. PREHEAT oven to 325°F. Butter and flour a standard loaf pan.

    2. CREAM together in a medium bowl the butter, sugar and orange zest until fluffy. Add the eggs in 3 parts, combining well after each addition. In a separate small bowl, combine the flour, baking soda and salt. Add flour mixture to butter mixture until just combined. Add the sour cream and orange juice and mix well.

    3. POUR into the prepared loaf pan, smoothing the top, and bake for 1 hour or longer, until a toothpick placed in the center comes out clean. If the top starts to brown too much before the cake is done, tent with a piece of foil.

    4. REMOVE from oven; cool in pan for 10 minutes then remove to wire rack to cool completely.

    5. MIX the frosting ingredients together until well combined. Add more food color as needed to reach desired color.

    6. ASSEMBLE: Slice the pound cake into 1/2 inch slices. Spread a small amount of butter on one side and grill on a griddle or skillet until toasted looking, being careful not to burn. Let cool completely. Repeat with remaining slices. Once all are cool, cut them each in half to make the two halves of each “sandwich.” Spread about a tablespoon of frosting on a non-toasted side of the cake, spreading some to the edges to make it look like melted cheese, and then top with the other half. Repeat with remaining slices.

     

    RECIPE: CHILLED STRAWBERRY SOUP

    Ingredients For 6 Servings

  • 2 pounds strawberries, stems removed and hulled
  • 2/3 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup cranberry juice
  • 1-1/2 cups plain or vanilla yogurt
  • Optional: yellow food color
  • Optional garnishes: 1-2 tablespoons heavy cream, fresh basil leaves
  •  
    Preparation

    1. DICE the strawberries, sprinkle the sugar over the top and let sit for 15 minutes. Combine all the ingredients in a blender and purée until smooth. Let chill completely. If you want the color to be more orange, like tomato soup, add a few drops of yellow food color.

    2. DIVIDE among 6 bowls. Drizzle a little heavy cream over the top and garnish with basil leaves.

    APRIL FOOL’S DAY HISTORY

    The origin of April Fools’ Day, sometimes called All Fools’ Day, is obscure. The most accepted explanation traces it to 16th century France.

    Until 1564, the Julian calendar, which observed the beginning of the New Year in April, was in use. According to The Oxford Companion to the Year, King Charles IX then declared that France would begin using the Gregorian calendar, which shifted New Year’s Day to January 1st.

    Some people continued to use the Julian Calendar, and were mocked as fools. They were invited to bogus parties, sent on a fool’s errand (looking for things that don’t exist) and other pranks.

    The French call April 1st Poisson d’Avril, or April Fish. French children sometimes tape a picture of a fish on the back of their schoolmates, crying “Poisson d’Avril” when the prank is discovered.

    What a fish has to do with April Fool’s Day is not clear. But in the name of a kinder, gentler world, we propose eliminating this holiday. (Source: Wikipedia)

      

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