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

Archive for April 9, 2014

EASTER: Bunny Bread & Other Sourdough Gifts

Boudin Bakery in San Francisco loves to make bread critters. The bakery cafe, which features salads, sandwiches, soups and sourdough, Original Sourdough French Bread, has designed special gifts for Easter that can be shipped fresh anywhere in the country.

  • Sourdough Baby Bunny Rolls: Celebrate springtime with these 4oz 1-dozen adorable Sourdough Baby Bunny Rolls. $19.95; order online.
  • Easter Sourdough Bunny Gift Basket: Have friends and family who might prefer an alternative to chocolate? This basket includes a one pound sourdough Mama Bunny Bread, a half dozen Baby Bunny Rolls and an 8 ounce bag of Marich’s delightful Easter select candy mix (because you have to have a wee bit). $24.95; order online.
  • Seasonal Bread Club: 12 months of the seasonal loaves in the photo below. Each month two tangy one-pound specialty loaves arrive, including Crab Breads (January), Heart Breads (February), Shamrock Breads (March), Bunny Breads (April), Grape Clusters (May), Turtles (June), Cable Cars (July), Bears (August), Grape Clusters (September), Pumpkin Breads (October), Turkey Breads (November), Christmas Tree Breads (December). $21.95/month; order online.
  •  

    bunny-bread-basket-boudinbakery-230

    Send bunny bread for Easter. Photo courtesy Boudin Bakery | San Francisco.

     

    Boudin Bakery was established in 1849 and is the oldest continuous operating business in San Francisco. Boudin’s original “mother dough” has been replenished with flour and water every day for more than 165 years, and the original recipe is still used. The sourdough is leavened only with wild yeast “caught” from San Francisco’s fog-cooled air.

     

    bread-gift-club-boudinbakery-230

    Great gift: 12 months of fun sourdough
    loaves. Photo courtesy Boudin Bakery.

     

    ABOUT SOURDOUGH BREAD

    Sourdough is a method of baking using lactic-acid-producing bacteria (lactobacillus) that produce a characteristic sour taste and aroma. The sour taste comes from from the lactobacillus, which lives in symbiosis with the yeast, feeding on the byproducts of the yeast fermentation.

    Until science uncovered the leavening process in the 19th century, all yeast-leavened breads were sourdough. Sourdough starter from a prior batch is used to create the new batch.

    Sourdough starters are different from other starters; while regular starters can live for several years, sourdough starters can live for generations.

     

      

    Comments off

    FOOD FUN: Bunny Rolls

    Artisan Bread In Five Minutes A Day, a blog by Jeff Hertzberg and Zoe Francois, inspires people to make homemade bread, like these adorable brioche bunny rolls.

    It’s a standard roll shape; some dough has been pushed up to make ears, up and holes have been poked for eyes.

    Ah, such delicious creativity! We wish they had a bakery…but even if they did, it would be far from us, in Minneapolis.

    Instead, we can buy Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Buy a copy for yourself, for Mother’s Day or Father’s Day gifts, or to inspire someone who enjoys cooking to discover the joys of baking bread.

    Jeff Hertzberg, an M.D., grew up eating great bread and pizza in New York City and parlayed his enthusiasm for them into a second career as an author.

    Zoë François trained as a pastry chef at the Culinary Institute of America and is a teacher, recipe developer for The Cooking Channel, Fine Cooking Magazine and other outlets, plus her wonderful blog, ZoeBakes.com.

     

    The perfect bread for Easter dinner. Photo courtesy ArtisanBreadInFive.com.

     

    The Mineappolis-based authors met in their children’s music class in 2003 and have written two other bestselling cookbooks together.

      

    Comments off

    TIP OF THE DAY: Make A Liqueur For Mom Or Dad

    clementine-vodka-kaminsky-230

    Home-infused clementine vodka. Photo ©
    Hannah Kaminsky | Bittersweet Blog.

     

    Our colleague Hannah Kaminsky of Bittersweet Blog has already made her Mother’s Day gift: which she calls climoncello (a rift on the lemon liqueur, limoncello).

    You’ve got more than enough time to make your own liqueur for Mother’s Day or Father’s Day, in any flavor you choose. It simply requires a base spirit—vodka—plus fruit and sugar.

    You don’t even have to buy fruit: You can use citrus peels leftover from other recipes, which is what started Hannah on this journey. You can save them up in a freezer bag, and make a mixed citrus if you don’t have enough of any one variety. You’ll also need a large infusing jar and a funnel.

    Then, just cook it up and let the fruit or peel infuse for a month or longer. Hannah went on vacation, forgot about the steeping peels and ended up with a three-month infusion.

    Here’s her easy recipe:

    RECIPE: CLIMONCELLO, CLEMENTINE LIQUEUR

    Ingredients

  • 14-15 clementine peels
  • 3-1/2 cups water
  • 2-1/2 cups granulated sugar
  • 1 (750-ml) bottle vodka*
  •  

    *Don’t buy the cheapest firewater like Everclear, but don’t buy premium brands, either. Hannah used Popov; we used Russian Standard and Absolut (and couldn’t tell the difference in the finished product).

     

    Preparation

    1. PLACE the peels, water and sugar in a medium saucepan over medium heat. Bring to a boil and cook just until the sugar has fully dissolved. Turn off the heat, cover with a lid and let cool to room temperature.

    2. TAKE a pestle or other blunt instrument and muddle/mash the rinds, bruising them to release more of the essential oils.

    3. ADD the vodka, give it a good stir and transfer the whole mixture, peels and all, into a large glass jar (be sure to save the vodka bottle for packaging the finished product, if you don’t want to buy a decorative bottle). Seal the lid tightly and stash it in a cool, dark place for 1-3 months. You’re likely to get even greater depth of flavor if you let it steep for an extra month or so. When the liqueur is ready, the liquid should be a golden orange color and smell of sweet oranges.

    4. STRAIN out and discard the peels, and transfer the liquor to an attractive glass bottle. Store in a cool, dark place for however long you can make it last. It should keep indefinitely, but you’ll no doubt want to enjoy it before too long.

     

    mint-liqueur-goodcocktails.com-230

    Homemade mint liqueur. Photo courtesy Good Cocktails.

     

    MINT LIQUEUR

    If you’d rather have mint or other herb liqueur than a fruit flavor, here’s a recipe from GoodCocktails.com. You can make basil, rosemary or anything you’d like.

      

    Comments off



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