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Archive for November 26, 2016

GIFT OF THE DAY: French Macaron Kit

For those who both like to bake cookies and eat French macarons, an inspired gift is Dana’s Bakery Macaron Making Kits.

One of our favorite macaron makers, Dana’s is known for innovative flavors and seasonal specials.

The kits are available in three of the most popular flavors:

  • Chocolate Molten
  • Fruity Cereal Macarons
  • Red Velvet Macarons
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    Each kit includes ingredients for 20 two-inch macarons:

  • 2 mix packets
  • 2 piping bags
  • 1 piping tip
  • Recipe for the filling
  •  
    A video provides step-by-step guidance (below).

    Once you get the hang of it, you’ll be able to buy your own almond flour and make macarons galore in your favorite flavors and colors.

    Each flavor is $24.00, three for $72.00. The baking mat is $18.00.

    You may want to add a silicone baking mat, which the professionals use for “perfect results every time.”

    Check ‘em out at DanasBakery.com.

    If you’re concerned about what it takes to make delicious macarons, watch the video below.

     

    Red Velvet Macaron Kit

    Macaron Mat

    Make your own macarons with this kit and baking mat from Dana’s Bakery.

     

      

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    RECIPE: Light, Moist Fruitcake Bundt

    Sour Cream Fruitcake

    Dried Cranberries

    Sultanas

    [1] A light, moist fruitcake for people who don’t like the dense ones, from King Arthur Flour. [2] No candied citron here, just dried fruits! Use dried cranberries instead of cherries for a seasonal touch (photo courtesy Ocean Spray). In Merrie Olde England, where fruitcake began, they didn’t have cranberries. [3] Sultanas, or golden raisins, add more brightness than their dark purple relatives (photo courtesy BT.com).

     

    Today is National Cake Day. What cake should you consider?

    Fruitcake of course! Even though National Fruitcake Day isn’t for another month, on December 27th, why should you wait?

    We love a good fruitcake. While most people have had bad experiences with commercial fruitcakes, here’s a quick and easy solution from King Arthur Flour that is both light and moist, thanks to sour cream.

    This tasty fruitcake from King Arthur Flour features a sour cream pound cake base and a filling of dried fruits: cherries, apricots, pineapple and golden raisins. If you don’t like candied fruits, this is the cake for you! Pecans or walnuts complete the picture.

  • For a more colorful cake, add 1 to 1-3/4 cups of red candied cherries to the other fruit.
  • If you’d just like a simple pound cake, omit the fruits altogether and bake it in two pans instead of three.
  • If you’re an aficionado of citron and other candied fruits, feel free to substitute them.
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    TIPS

  • If using a 10-cup (10″) bundt-style pan or several smaller pans, adjust the baking time accordingly. No matter what pan(s) you use, don’t fill them more than three-quarters full, or you’ll be cleaning blackened cake batter off the floor of your oven.
  • If you’re making the cakes well ahead of serving, brush them with brandy or rum before wrapping tightly and storing at room temperature. If desired, sprinkle with glazing sugar or frost with a light glaze before serving.
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    RECIPE: SOUR CREAM FRUITCAKE

    Ingredients

  • 1 cup dried pineapple, diced
  • 1 cup dried cranberries or cherries, sour or sweet
  • 1 cup dried apricots, diced, or slivered dried apricots
  • 2 cups golden raisins
  • 1/2 cup brandy or rum, for soaking the fruit
  • 1 cup vegetable shortening or 1 cup (16 tablespoons) unsalted butter
  • 2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 4 large eggs
  • 1/4 cup brandy or rum, to add to the cake batter
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 2 cups sour cream
  • 2 cups walnuts or pecans, chopped
  • Optional: vanilla or rum raisin ice cream for serving
  • Preparation

    1. SOAK the fruit: In a medium-sized mixing bowl, stir together the dried fruits and the 1/2 cup brandy or rum.
    Set the fruit aside for 2 hours or longer. Stir occasionally, so the fruit absorbs the liquor evenly.

    2. PREHEAT the oven to 325°F. Grease and flour three 8 1/2″ x 4 1/2″ loaf pans. Alternately, line them with parchment, leaving an overhang on each side and securing the paper with metal binder clips.

    3. MAKE the cakes: In a large mixing bowl, beat together the shortening, sugar, salt and nutmeg. Add the eggs one at a time, beating until fluffy after each addition. Stir in the brandy or rum.

    4. WHISK together the flour and baking powder in a separate bowl. Add half the flour to the shortening mixture, and mix well. Add the sour cream, beating all the time, then add the remaining flour and blend well. Be sure to scrape the sides and bottom of the bowl occasionally to be sure all ingredients are evenly incorporated.

    5. STIR in the fruits (they should have absorbed all the liquid; if not, don’t drain them) and the nuts. Spoon the batter into the prepared pans.

    6. BAKE the cakes for 55 to 65 minutes, or until they’re golden brown and a cake tester inserted into the center comes out clean. Remove from the oven and let them cool in their pans for 10 minutes. Remove from the pans and cool completely on wire racks.

    7. STORE, well-wrapped, for 5 days at room temperature. Freeze for up to 3 months.

     
      

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    TIP OF THE DAY: Thanksgiving Leftovers Layered In A Jar

    Tired of Thanksgiving leftovers? Here’s an idea to make them more interesting, layered salad-style.

    Make a fun lunch by layering Thanksgiving leftovers in your mason jars.

    We adapted this recipe from one created by Neens for Kings Hawaiian, our family’s favorite supermarket bread. If you’re out of any of the ingredients, substitute something else or omit it entirely.

    Prep time is 20 minutes, optional cook time is 10 minutes (or 1-2 minutes in the microwave).
     
    RECIPE: LAYERED THANKSGIVING DINNER LEFTOVERS

    Ingredients For 4 Servings (8-Ounce Jars)

  • 1 cup candied yams, mashed (substitute mashed white potatoes)
  • 8 ounces turkey or ham, finely diced
  • 1 cup leftover gravy
  • 1 cup cranberry sauce
  • 1 cup leftover green means or other vegetable, diced (no longer than 1/2 inch)
  • 1 cup stuffing (substitute King’s Hawaiian Sweet Dinner Rolls)
  • Optional garnish: 1/2 cup mini marshmallows
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    Thanksgiving Leftovers Recipe

    Leftovers get a new look (photo courtesy Kings Hawaiian).

     

    Preparation

    1. PREHEAT the oven to 350°F. If you want to eat the leftovers at room temperature, you can skip this step. If you

    2. LAYER the ingredients in this order: stuffing, cranberry sauce, green beans, turkey, gravy, yams.

    3. TOP with marshmallows and bake until the marshmallows are browned. Let the jars cool enough to hold.

    Here’s a recipe to make stuffing from a mix of King’s Hawaiian and cornbread.

     
    MEET CHEF NEENS

    Chef Neens of Ono Yum in San Diego, the creator of the Musubi Map and the I Love Poke Festival, both reflecting his passion for all things Hawaiian. This recipe is one of Neens’ favorite dishes, courtesy of his mother, Gles, “the Filipina Betty Crocker.”

      

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