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Archive for December 24, 2014

RECIPE: Gingerbread Waffles

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Gingerbread waffles for Christmas! Photo courtesy Driscoll’s.

 

Here’s a nice surprise for the long Christmas weekend: gingerbread waffles. Prep time is just 15 minutes, plus 15 minutes to cook.

Imported fresh blueberries are pricey in the winter, so feel free to use frozen berries or other, more affordable berries.

To make pancakes instead of waffles, follow the recipe below and reduce the milk to 1/4 cup.

RECIPE: GINGERBREAD WAFFLES WITH BLUEBERRY-
ORANGE SAUCE

Ingredients For 8 Servings

For The Waffles

  • 1 cup all-purpose flour
  • 1/4 cups packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoons ground ginger
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground cloves
  • 1/4 teaspoons salt
  • 2 large eggs
  • 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 package (6 ounces) blueberries
  •  

    For The Blueberry-Orange Sauce

  • 1 package (6 ounces) blueberries
  • 1/2 cups orange juice
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  •  
    Preparation

    1. MAKE the sauce: Combine the blueberries, juice, sugar and cornstarch in a small saucepan. Bring to a simmer over medium heat; boil 1 minute, stirring constantly. Remove from heat or keep warm until ready to serve. If you use a small (1-quart size) saucepan, the sauce will thicken without overcooking.

    2. STIR together the flour, sugar, baking powder, ginger, cinnamon, cloves and salt in a medium bowl until combined. Whisk in eggs, milk and butter until smooth. Stir in the blueberries.

    3. POUR one cup batter onto the center of a greased, heated waffle maker. Bake about 5 minutes or until the steaming stops. Remove carefully. Serve waffles hot from the iron, or keep them warm by placing on a rack over a baking sheet in a 200°F oven while preparing the remaining waffles.

    4. SERVE with warm blueberry-orange sauce.

     
      

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    TIP OF THE DAY: One Last Christmas Gift

    If you’re finished with shopping for nice-but-not-life-changing gifts for the people you care about, how about helping a family you don’t know, who will be grateful to you forever?

    Perhaps the most important Heifer International, which provides indigent families worldwide with a cow or other livestock: a reliable source of food for the children and a reliable source of income for the household. Extra milk from a cow, goat or sheep, or eggs from a poultry gift, can be sold at the local market.

    You can give the gift in the name of someone else: a double gift, as it were, giving the person who has everything the donation of a food animal to a family that has nothing. This truly meaningful gift will change the lives of a third-world family in need.

    Income from the milk or eggs, coupled with the training in sustainable practices that the family receives, allows them to clothe their families, obtain medical care and send the children to school.

    It’s not a major commitment: While you can give a goat or sheep, a beehive, chickens, ducks or geese, you can give a “share” in a cow, sheep or other animal for just $10.

     

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    The best gift of all: a cow, goat, sheep or
    chickens to a very needy family. Photo
    courtesy Heifer International. You can give a
    share of a goat for just $10.

     

    Take a look at the options.

    It doesn’t have to be a Christmas gift. You can gift through Heifer International year-round. Remember that at Father’s Day, when you’re looking at another tie or set of golf balls.

     

    Your cousin may not need those extra iTunes, but a needy family sure could use that flock of chickens ($20).

    Check out the options.

      

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    RECIPE: Chocolate Drizzle Popcorn

    chocolate-drizzle-popcorn-cretors-230

    Enjoy some at home, box some up as a gift. Photo courtesy G.H. Cretors.

     

    If you’re looking for something to bring to a Christmas Eve celebration—or to serve at home—here’s one you can make in 15 minutes. The recipe is from G.H. Cretors Popcorn, whose bags of popped corn were a NIBBLE favorite (here’s our review).

    RECIPE: CHOCOLATE CRANBERRY POPCORN BARK

    Ingredients For 12 Servings

  • 1 pound 70% (bittersweet) dark chocolate
  • 4 cups popped salted popcorn
  • 1/2 cup dried cranberries or cherries
  • 1/4 cup toffee bits
  • Optional garnish: 1/2 teaspoon sea salt
  •  

    Preparation

    1. LINE a 9×13-inch baking sheet with parchment paper so that it overhangs the edges.

    2. BREAK up the chocolate and place it in a heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until melted, then remove from the heat.

    3. RESERVE a 1/2 cup of melted chocolate for drizzling. Pour the remaining chocolate onto the prepared baking sheet and spread evenly. Top evenly with the popcorn, dried cranberries and toffee bits. Drizzle the reserved chocolate on top. Sprinkle the optional sea salt over the chocolate drizzle.

     

    4. REFRIGERATE for 1 hour or until the chocolate is set. Remove from the pan and peel off the parchment paper. Break into pieces. You can store the popcorn in an airtight container for up to 1 week.

     
    ABOUT G.H. CRETOR’S POPCORN

    Charles Cretors invented the modern popcorn popper in 1885. Previously, popcorn was popped on stove tops in large copper kettles. Cretors developed a raised steam-powered popper that popped the kernels at the top of a large glass bin and spilled the fresh popcorn into the bin, where it could be scooped into bags (the system is still used in today’s movie theaters and elsewhere).

    More recently, the family launched a line of popped corn in five varieties: Chicago Mix (sweet and salty cheese corn), Just The Caramel Corn, Just the Cheese, Organic Extra Virgin Olive Oil and Organic Simply Salted.

    The line is certified gluten free and certified kosher (dairy) by KOF-K. Discover more at GHCretors.com.

      

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