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Archive for February 8, 2017

VALENTINE’S DAY: Three Wonderful Food Gifts

Vinebox Valentine Gift

VineBox Wines

Ritual Chocolate Bars

[1] [2] [3] The Valentine gift box from VineBox, with artisan chocolate bars from Ritual Chocolate.

 

You could search all over town without finding wonderful Valentine’s Day gifts like these—one with zero calories!

There’s no need leave home to get them. Just click below to order these online.

1. FOR THE WINE DRINKER: A WINE & CHOCOLATE PAIRING

VineBox is a monthly wine-by-the-glass subscription service; but for Valentine’s Day, it has teamed up with artisan chocolatier Ritual Chocolates to offer gift box that anyone can order.

Three red wines have been paired with two different 75% cacao origin chocolate bars, from Belize and Madagascar.

The wines include a Chianti from Tuscany, a Crozes-Hermitage from the Rhone Valley of France, and a Don Paolo from the Pompeii area of southern Italy.

Beautifully packaged—you’ll want to repurpose the empty box or wine vials—the gift includes two separate boxes, with a total of

  • 3 different wines, 6 glasses total.
  • 2 small-batch chocolate bars, 2.12 ounces apiece.
  • Tasting notes and description.
  • A gift card.
  •  
    Both boxes are $69 at VineBox.com; shipping is included.
     
     
    For More Wine & Chocolate Pairings

    Check out THE NIBBLE’s favorite pairings, and our master pairing chart.

    Here’s a guide to pairing sparkling wines with chocolate.

    Here’s how to pair wine with chocolate desserts and other desserts.

     

    2. CALORIE- & CAFFEINE-FREE: LOVERS’ TEA

    This herbal blend from one of our favorite artisan blenders combines red rooibos, baby rose buds and petals, marigold petals, almonds and saffron (a well known aphrodisiac).

    Whether hot or iced, we guarantee the recipient will love it. A four-ounce tin is $16 at Tay Tea.

    The company has another rooibos blend we love, with bits of Belgian dark chocolate and peppermint, called Better Than Sex.
     

    3. ORGANIC TRUFFLE HONEY

    Many truffle-flavored products are flavored with a chemical approximation of truffle flavor and aroma.

    But this jar of Acacia honey, certified USDA organic, is flavored with real white truffle pieces.

    We love dipping it by the spoon from the jar; but more genteel uses include:

  • Cheese condiment extraordinaire, from blues to goats, to Parmesans and beyond.
  • Glaze a duck breast, lamb, roast ham, pork or turkey: just brush on top while the meat rests out of the oven. Ditto as a sandwich condiment with these meats.
  • Drizzle an earthy garnish onto vanilla ice cream.
  • Drizzle over bruschetta with fresh ricotta.
  •  
    Truffle honey turns something simple into something joyous.

    Get yours from Murray’s Cheese, $26.99 for a 4.25-ounce jar of heaven.

     

    Lovers Tea Herbal

    Truffle Honey Da Rosario

    [4] Lovers’ Tea from Tay Tea is an elegant herbal blend. [5] Honey in a perfect marriage with truffles, from Da Rosario.

     

      

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    TIP OF THE DAY: Make Your Own Marshmallow Designs

    Valentine Marshmallows

    Marshmallow Snowflakes

    Heart Cookie Cutter

    Blackberry Marshmallows

    [1] Cut heart shapes for Valentine’s Day (photo courtesy Kavemania | Facebook). [2] Use cookie cutters to create special designs (photo courtesy Martha Stewart and [3] SXC). [4] These artisan marshmallows are delicious, but too tall and pillowy to cut into shapes (photo The Nibble).

     

    If you have an eye out for delicious confections, you may see all flavors of artisan marshmallows—usually super-sized. If you want to cut them into more manageable pieces, don’t use a knife: It sticks.

    HOW TO CUT MARSHMALLOWS

    Instead, use sharp kitchen scissors. Dip them in warm water, or use a paper towel to apply a very thin coat of neutral cooking oil, like canola or grapes.

    You can try both methods to see which you prefer.

    Then, snip away and use the smaller pieces.

    Slices can be placed into petal designs. If your palate and doesn’t like supermarket marshmallows (or prefer vegan marshmallows, sugar-free marshmallows, etc.), this is also the way to get mini marshmallows.
     
    WAYS TO USE MARSHMALLOWS

    Beyond garnishing hot chocolate, you can:

  • Add to pancake batter (how about Rocky Road pancakes?).
  • Add to peanut butter or PB-and-banana sandwiches.
  • Add to whole grain cereals for a better version of Lucky Charms.
  • Create a pie topper: Bake the pie at 400°F for 5 to 10 minutes, or until the marshmallows are toasted.
  • Dip in chocolate fondue.
  • Garnish ice cream.
  • Garnish sweet cocktails.
  • Garnish sweet potatoes.
  • Make ambrosia salad.
  • Make fruit and marshmallow skewers or marshmallows-on-a-stick.
  • Make rocky road brownies or cookies.
  • Make S’mores.
  • Toss coffee-flavored marshmallows into hot coffee.
  •  
    MAKE YOUR OWN MARSHMALLOW DESIGNS

    It’s easy to make flatter marshmallows in the shapes you like, as special garnishes. Use the marshmallows immediately or store in an airtight container at room temperature for up to one week.

    We adapted this recipe from Martha Stewart. The process is the same if you want regular size marshmallows. Just use fill a baking pan to the height you want, and cut the marshmallows into the size and shape you like.

    Ingredients

  • 1/3 cup cold water
  • 2 envelopes (each 1 scant tablespoon) unflavored gelatin
  • 1-1/2 cups sugar
  • 2/3 cup light corn syrup
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Optional: food color
  • Vegetable-oil cooking spray
  •  
    Plus

  • 12-by-17-inch rimmed baking sheet
  • Parchment paper
  • Offset spatula
  • Snowflake cookie cutter (or shape of choice)
  •  
    Preparation

    1. SPRAY the baking sheet with cooking spray; line with parchment paper and spray the parchment. Set aside.

    2. ADD the water to the bowl of an electric mixer. Sprinkle with gelatin and let the mixture soften (about 5 minutes).

    3. PLACE the sugar, corn syrup, salt, and the second 1/3 cup water in a medium saucepan. Cover and bring to a boil. Remove lid; then cook, swirling the pan occasionally, until the syrup reaches 238°F (soft-ball stage) on a candy thermometer, about 5 minutes.

     
    4. TURN the mixer to low speed, whisk the gelatin mixture and slowly pour the syrup in a steady stream down the side of the bowl (this avoids splattering). Gradually raise the speed to high and beat until the mixture is thick, white, and has almost tripled in volume (about 12 minutes). Add the vanilla, and beat 30 seconds more to combine. If you want to color your marshmallows, add a drop or two of food color at this time.

    5. POUR the mixture onto the prepared baking sheet and smooth with an offset spatula. Let stand uncovered at room temperature until firm, at least 3 hours or overnight.

    6. CUT: Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out individual marshmallows as possible, re-spraying the cookie cutter as needed. Use the marshmallows immediately or store in an airtight container at room temperature up to 1 week. If they become hard, pop them in the microwave for 2-3 seconds (not longer or they’ll begin to melt).
     
    USING MARSHMALLOWS FOR KITCHEN TASKS

    A marshmallow can stop ice cream cones from dripping, soften brown sugar, steady tapers in candle holders, and more.

    Plus, tips to keep them soft, unstick th em and freeze them, and Check ‘em out.
     
    THE HISTORY OF MARSHMALLOWS

    The ancient Egyptians were the first to use sap from the root of the marsh mallow, a swamp plant, to make candy. (It was also used medicinally.)

    Here’s the history of marshmallows.

      

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