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Archive for September 24, 2015

TRENDS: Fall Beverages

Are you anticipating a special beverage with the change of season…say, a certain latte?

The Pumpkin Spice Latte (PSL, to fans) has arrived at coffee shops, engendering peals of delight among a gaggle of young ladies in our neighborhood.

But how do adults feel about fall beverages?

Seasonal coffees are the most anticipated beverage for them, too, according to a KRC Pulse Poll.

The results—in the photo—are from a nationwide survey conducted online by KRC Research in August 2015, among 507 American adults ages 18 and older.

Our vote: fall’s seasonal beers!

 

seasonal-beverage-preferences

What’s your preference? Image courtesy KRC Research.

 

  

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TIP OF THE DAY: Grilled Lemon

Grilled Lemon Half

A grilled lemon half with roast chicken. Photo courtesy The Fillmore Room | NYC.

 

One thing we’ve been noticing at restaurants: grilled lemons. Instead of a plain lemon half to squeeze over food, the lemon comes nicely charred.

Why? In addition to eye appeal, the heat from grilling or pan-charring a sliced lemon helps soften the juice sacs. The result: more juice spritzing onto your food.

A grilled lemon also provides a bit of charred flavor. If you use a Meyer lemon, which is higher in sugar content, the cut surface will actually lightly caramelize. This makes its juice taste even sweeter.

Grilled lemons are particularly tasty alongside other grilled or roasted foods—chicken, salmon or other fish and seafood, and vegetables.

 
RECIPE: CHARRED LEMONS

If you want a noticeable olive oil flavor on the lemon, use a strong olive oil; otherwise, go for a neutral oil like canola or grapeseed.

Ingredients

  • 1 lemon per 2 people, halved, top seeds removed
  • Cooking oil: canola, grapeseed, olive
  • Optional: sea salt
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    Preparation

    1. HEAT a grill or frying pan over medium-high heat. Brush the cut sides of the lemon with oil and sprinkle with salt.

    2. PLACE the lemons cut side down on the grill/in the frying pan. Cook until the lemons are heated through and charred on the cut side, about 3 minutes.

    How easy is that?

      

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