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Archive for July 14, 2014

TOP PICK OF THE WEEK: Yummy Breads From Ozery Bakery

morning-rounds-230

Morning Rounds: the deliciously better
alternative to breakfast pastries. We’re
addicted to them. Photo courtesy Ozery
Bakery.

 

Ozery Bakery is a family owned business that bakes better-for-you breads and crackers, holesome and delicious.

  • The grains are organic whole grains: Kamut/Khorasan wheat, oats, rye, spelt, and whole wheat.
  • The breads use only natural ingredients—no preservatives or additives.
  • Each variety is heart healthy, low in fat and sodium and protein rich.
  • The line is allergy-friendly: soy free, dairy free, peanut and nut free (made in a nut-free facility) and vegan.
  • Everything is baked in small batches. The line is certified kosher (pareve) by KSA, certified organic and certified non-GMO.
  •  
    And you can buy them online by the case—which is no problem, since the preservative-free, perishable breads should all go into the freezer anyway.

    It’s as close as you’ll get to guilt-free bread.

     
    Fifteen years ago, the Toronto-based sandwich shop owners grew weary of commercial bread. They decided to bake a loaf from a family recipe.

    From that first bite of fragrant, chewy bread, they began baking their own flavorful bread for their sandwiches, and began selling the bread in the sandwich shop. Then, the bread started outselling the sandwiches, with many customers ordering bread in bulk and spreading the word.

    Gourmet and health food companies began knocking on the door. A breakfast bread was created: Morning Rounds, a fusion of the family’s homemade pita baking techniques and Canadian tastes for muesli and fruit.

    And now, the four-product line is available in the U.S., at natural food stores like Sprouts and Whole Foods Markets.

     

    OZERY BAKERY BREADS

    Morning Rounds are a fruit and grain bun, evocative of fruited English muffins. The sweetness of the fruit makes them an easy replacement for doughnuts, muffins and breakfast pastries.

    You can enjoy them from the bag or toasted, plain or spread with butter or jam. The flavors include Apple Cinnamon, Cranberry Orange and Muesli; we find the Cranberry Orange to be addictively delicious.

    Each contains 5g of protein, 170 calories, and is a source of fiber, iron, calcium, Vitamin B, antioxidants and folic acid. The company also bakes mini Snacking Rounds in the same flavors.

    OneBun thin, whole grain buns were invented as a healthy alternative to classic burger buns.

    They’re soft, flavorful and pre-sliced rounds, named OneBun because this one bun can be use for sandwiches, burgers, homemade pizzas, dips, even taco fillings.

    Choose from OneBun Multigrain*, OneBun Organic (plain), OneBun Sprouted and OneBun Whole Wheat. Another benefit: The halves are much thinner than traditional hamburger buns or sandwich breads, saving calories—just 100 calories for both halves.

     

    one-bun-wheat-230

    OneBun is one bun that works for everything. Photo courtesy Ozery Bakery.

     
    The halves are much thinner than traditional hamburger buns or sandwich breads, saving calories: just 100 calories for both halves.

    Freeze, Don’t Refrigerate

    Since the breads contain no preservatives, the best way to keep them fresh is to freeze them right away. Freezing quickly locks in the moisture.

    It’s easy to restore fresh-baked flavor and texture: Thaw at room temperature for 30 minutes, microwave for 10 seconds or pop into the toaster oven to toast or warm at 400°F for a minute.

    Never refrigerate bread. Refrigerators work on the principle of drawing out heat, which removes the moisture along with it.
     
    OZERY BAKERY CRACKERS

    Crispy Pita Snacks are very flavorful and crunchy in Cranberry Pumpkin Seed, Organic Spelt With Flax, Organic Wheat and Rosemary Garlic. Use them as dippers, with soup, or snack from the bag.

    Skinny Dippers are lavash strips in Flax and Honey, Multi Grain and Honey, Organic Spelt and Organic Whole Wheat. Pair them with cheeses, soups or spreads.
     
    *More than a simple combination of grains, the blend includes with flax seeds, sunflower seeds, barley, millet, triticale, cracked wheat, and rye.

    We really enjoyed this simple snack idea, a mock bruschetta (the bread for bruschetta is grilled, not toasted), which tops a OneBun with goat cheese, ribbons of fresh zucchini, lemon juice and olive oil.

    RECIPE: ZUCCHINI & GOAT CHEESE BRUSCHETTA

    Ingredients

  • Fresh zucchini
  • Lemon juice
  • Olive oil
  • Salt and pepper
  • Fresh goat cheese
  • Multigrain OneBun
  •  
    Preparation

    1. THINLY SLICE the zucchini with a potato peeler. Place in a bowl and add lemon juice, olive oil and seasonings. Mix well.

    2. PLACE the goat cheese in a bowl and mash it with a fork.

    3. TOAST the OneBun, spread with goat cheese and then top with zucchini ribbons.

      

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    RECIPE: Iced Maple Chai

    Chai tea is just as refreshing when iced.
    Photo courtesy Republic Of Tea.

     

    If you enjoy a hot cup of chai tea in the cooler months, brew it and ice it for summer. Here’s a recipe from the Republic Of Tea.

    To add another dimension of flavor, the recipe uses maple syrup as the sweetener (that’s real maple syrup, not pancake syrup, which is artificially flavored corn syrup).

    If you’re not not keen on maple, use honey, half as much agave*, another sweetener, or no sweetener at all.

    RECIPE: ICED CHAI TEA

    Ingredients For 4 Six-Ounce Servings

  • 2 cups water
  • 6 chai tea bags or 6 teaspoons whole-leaf chai tea
  • 4 tablespoons maple syrup or equivalent sweetener
  • 1 cup milk
  • Ice, for serving
  •  
    Here’s a recipe in case you want to make your own masala chai tea blend from scratch.

    Preparation

    1. BRING 2 cups of water to a boil and pour over tea in a heat-resistant pitcher. Allow to infuse for 5 minutes, then remove the tea.

    2. STIR in the maple syrup until dissolved. Let the tea cool to room temperature.

    3. ADD the milk. Then chill first, or pour over ice to serve immediately.

    Find dozens more iced tea recipes at RepublicOfTea.com.

     
    *Agave nectar is about twice as sweet as sugar, honey and maple syrup.

      

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    TIP OF THE DAY: Drink Covers For Bug-Free Drinks

    We love this simple trick from gourmet caterer Pinch Food Design:

    To keep pesky bugs out of your drink at poolside or other outdoor leisure, poke a hole in a cupcake liner with a straw.

    If you want to create a perfect opening, get out the three-hole-punch.

    These multicolored cupcake liners from Wilton are well priced and ready to party.

    They’re available in different colors and designs, including polka dots, damask/zebra and a very festive color wheel.

    Don’t need a straw? Consider reusable plastic drink covers.

    These plastic drink covers, shaped like flowers. They have a tight, spill-proof seal, and thus have no opening for a straw.

    More subtle designs include these lily pads.

     

    lemon-cocktail-cupcake-wrapper-pinchfooddesign

    Keep the bugs away with cupcake liners. Photo courtesy Pinch Food Design.

     

      

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    RECIPE: Blue Salad ~ Blue Cheese, Blueberries

    blue-blueberry-summer-salad-driscolls-230

    Shoo the blues: a summer salad with
    blueberries and blue cheese. Photo courtesy
    Driscoll’s.

     

    You’ll shoo the blues away with this “blue salad”: blue cheese, fresh blueberries and homemade blueberry vinaigrette. The recipe is from Driscoll’s Berries.

    The homemade blueberry vinegar will stay fresh for six months and can be gifted to your favorite cook(s).

    Prep time is 10 minutes for the salad, 35 minutes for the vinegar.

    RECIPE: BLUE SALAD WITH BLUE CHEESE & BLUEBERRIES

    Ingredients For 4 Servings

  • 1/4 cups blueberry vinegar (recipe below)
  • 2 tablespoons walnut or olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups mixed lettuces (about 5 ounces)
  • 1 package fresh blueberries
  • 1/2 cups walnut halves, toasted
  • 1/4 cup (about 1 ounce) Stilton or other blue cheese, crumbled
  • 2 tablespoons snipped chives or thinly sliced green onion
  •  

    Homemade Blueberry Vinegar

  • 2 packages (6 ounces each) fresh blueberries
  • 3 cups white vinegar (we used the less harsh cider vinegar and halved the sugar)
  • 3/4 cups sugar
  • Grated zest of 1 orange
  •  

    Preparation

    1. MAKE the blueberry vinegar. Place blueberries and vinegar in a non-reactive saucepan. (Note that when heating vinegar or acidic foods, it’s important to use a non-reactive saucepan such as stainless steel, non-stick or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.)

    2. ADD the sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Strain though a mesh sieve, pressing out as much liquid as possible. Pour into glass container. Refrigerate for up to 6 months.

    3. MAKE the vinaigrette. Combine the blueberry vinegar, oil, salt and pepper in a screw-top jar or medium bowl. Shake or whisk well to blend.

    4. TOSS the lettuces, blueberries, walnuts, cheese and chives in a large bowl with the desired amount of blueberry vinaigrette. Serve immediately.

     

    blueberries-basket-balduccis-230sq

    Summer is blueberry season. Make blueberry vinaigrette as gifts for friends. Photo courtesy Balducci’s.

     

      

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