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Archive for July 25, 2014

RECIPE: Parmesan Zucchini Crisps

When we look at zucchini prices in the winter months, we think ahead to the summer months and all the zucchini dishes we’re going to make.

This weekend, we’re serve these zucchini crisps with Prosecco, although they go with any wine, beer or cocktail and make a fine side dish or snack-in-front-of-the-TV.

They’re baked, not fried; and combine the best aspects of cheese and salty snacks in the form of a serving of green vegetables. Yes, it’s another way to trick the veg-resistant into eating more veggies!

The zucchini crisps (chips) are also easy to make. Thanks to XBar at the Hyatt Regency, Los Angeles, for the recipe.

The better the Parmesan cheese you use, the tastier the crisps. If you’re a fan of panko, Japanese bread crumbs, you can use them to amp up the dish.

RECIPE: PARMESAN ZUCCHINI CRISPS

Ingredients For 2 Servings

  • Cooking spray
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup plain dry bread crumbs
  • 1/8 tsp salt
  • Freshly ground black pepper
  •  

    zucchini-parmesan-crisps-xbarhyattregencyLA-230

    This salty snack includes a serving of vegetables! Photo courtesy Hyatt Regency | LA.

     

    Preparation

    1. PREHEAT oven to 450°F. Lightly coat a baking sheet with cooking spray.

    2. SLICE zucchini into 1/4-inch thick rounds. Toss the zucchini with olive oil in a medium bowl.

    3. COMBINE the cheese, bread crumbs, salt and pepper in a small bowl. Dip the zucchini rounds into the cheese mixture, coating each side. Place the rounds in a single layer on the baking sheet.

    4. BAKE the rounds until browned, about 25 to 30 minutes. Enjoy them warm or at room temperature.

      

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    PRODUCT: Godiva Soft Serve Ice Cream

    godiva-swirl_praline-cone-230

    We’re in heaven with a Godiva softserve swirl
    in an almond praline cone. Photo courtesy
    Godiva Chocolatier.

     

    When it comes to soft serve ice cream, some fans say that the best is at Dairy Freeze in Boston. Others cite Christy’s Tasty Queen in Kansas City.

    Without going to those establishments or any others, we opine that the best soft serve ice cream is at Godiva Chocolatier boutiques.

    Godiva has launched a premium soft serve ice cream, and it is spectacular.

    First, chose your flavor: Dark Chocolate, White Chocolate Vanilla Bean or Swirl. The softserve is made with Godiva chocolate, which makes it more intensely, more deliciously flavored right off the bat.

    Godiva designed custom soft serve machines to deliver the densest, creamiest mouthfeel.

    And it gets better: There are crunchy Belgian waffle cones. Choose from plain, dipped in either milk or dark chocolate, or our favorite, dark chocolate with praline almonds (shown in the photo).

    Don’t like cones? You can have your softserve in a five ounce cup.

    We had the opportunity to try all three flavors recently at the Godiva boutique in Rockefeller Center (52 West 50th Street, between 5th & 6th Avenues). What happiness!

    And it doesn’t break the calorie bank. A large waffle cone with softserve is 380 calories in a plain cone, 470 in the almond praline cone. It’s worth every calorie.

     
    More good news:

    Bring A Friend To Happy Hour

    During Godiva Happy Hour, 3 p.m. to 6 p.m. daily, the second cone is half price.

    We also noted on the company website that there are punch cards for the soft serve and the Trufflelata shake: Buy six in any combination, the next one’s free.

    What better way to celebrate National Ice Cream Month than with a great new soft serve ice cream?

    Go for the Godiva, ladies and gents! Go often!

    Use this store locator to find the Godiva store nearest to you.
     
      

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    TIP OF THE DAY: Pie Dough Crumb Topping Sundae

    It’s the reverse of pie à la mode; perhaps it should be called an ice cream crumble.

    Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara.

    McConnell’s marries strawberry ice cream, house made rhubarb sauce (think rhubarb pie filling) and pie crust crumbles, topped with whipped cream.

    You can build the sundae in a bowl or a sundae dish, on a dessert plate or even in a large wine goblet.

    You can also use the topping on puddings and yogurt.

    RECIPE: PIE DOUGH CRUMBLES #1

    Ingredients

    Ingredients For The Pie Dough Crumbs

  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup butter, softened to room temperature
  • Pinch salt
  •    

    strawberry-sundae-pie-dough-crumbles-mcconnellsicecream-230

    Strawberry ice cream with pie dough crumbles. Photo courtesy McConnell’s Fine Ice Creams.

     

     

    key-lime-ice-cream-pie-crumbles-mcconnellsicecream-230r

    Key lime ice cream on a bed of crumbles. Photo courtesy McConnell’s Fine Ice Creams.

     

    Preparation

    1. PREHEAT oven to 400°F.

    2. MIX ingredients together large, moist clumps form (we tend to like them on the larger size, about 1/2 inch diameter). If the ingredients stick together too much to make crumbs, add a bit more flour and sugar in a 2:1 ratio until the mixture becomes crumbly.

    3. BAKE on a sheet for 10-15 minutes until golden (but not brown). Let cool; store in an airtight container until ready to use.

    If you’d like crumbles with a deeper flavor, add brown sugar.

    RECIPE: PIE DOUGH CRUMBLES #2

    Ingredients For The Pie Dough Crumbs

  • 3/4 cup all-purpose flour
  • 1/3 cup packed light-brown sugar
  • 3 tablespoons granulated sugar
  • Pinch salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  •  
    ASSEMBLING THE SUNDAE

    Ingredients

  • Ice cream of choice
  • Pie crumbles
  • Whipped cream
  • Optional garnishes: chocolate shavings, diced fruit, sauce, sprinkles, etc.
  •  
    Preparation

    1. SCOOP ice cream onto a plate. Top with pie crumbles.

    2. ADD garnishes and serve

      

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