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Archive for September 19, 2017

FOOD FUN: Mezuzah Sushi

Sushi Mezuzah

A mezuzah created as sushi, at Catch | NYC.


First, let us state emphatically that no disrespect is intended to any devout observers who might take umbrage at a mezuzah turned into food as humor.

Personally, we were charmed by this sushi mezuzah, from the Facebook page of Catch | NYC; we had to share it.

It was published during Rosh Hashanah of last year, but we didn’t see it until the holiday was over. Our guess is that it was easier to make a sushi mezuzah than a sushi shofar.

Since the Jewish new year, Rosh Hashanah, begins tomorrow night, we saved it to share with you.

A mezuzah, literally the Hebrew word for doorpost, is a small, handwritten parchment scroll, rolled up and housed in a long, narrow, decorated case of metal, wood, glass, ceramic or other durable material.

Mezuzahs are affixed to the doorposts of Jewish homes, designating the home as Jewish and reminding those who live there of their connection to God and their heritage.

Mezuzahs fulfill the Biblical commandment to “write [the words of God] on the doorframes of your houses and on your gates*” (Deuteronomy 6:9).

The scroll contains the first two verses of the Shema Yisrael a section of the Torah, the central reference document of Judaism. The Shema serves as a centerpiece of the morning and evening Jewish prayer services.

These words are handwritten in Hebrew by an expert scribe, who is trained in the regulations involved in writing a mezuzah scroll.

Here’s more about it.


*Some interpret Jewish law to require a mezuzah on the doorway of every room* in the home. The exceptions are bathrooms (which are not living spaces), laundry rooms, closets and areas that are too small to qualify as rooms.


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TIP OF THE DAY: Make Ice Cream Without An Ice Cream Maker

You need only four ingredients to make ice cream—and NO ice cream maker.

There may be an extra ingredient, such as lemon juice with fruit flavors.

Just whip the cream, fold it into the sweetened condensed milk with the other ingredients, freeze in a loaf pan and voilà, ice cream!

The other ingredients are sugar or other sweetener (use Splenda for sugar-free ice cream), and flavor: coffee, cocoa, peanut butter, strawberry, vanilla, etc.). With some recipes, other ingredients substitute for the sugar; for example, a box of cake mix for cake batter ice cream.

Then, of course, there are optional mix-ins: brownie chunks, chocolate chips, crushed Oreos, fruit, M&Ms, nuts, sprinkles, etc.

Traditional ice cream starts with a sweetened base—usually a combination of heavy cream, milk and sugar and sugar (add eggs for a French custard base).

The custard and added flavors are churned in an ice cream maker, which incorporates air and breaks up ice crystals as they form, creating a creamy texture. The mixture is then frozen.

No-churn ice cream uses sweetened condensed milk as the base. The whipped cream adds the air and produces the creamy texture.

The result is very similar, with a few minor differences:

  • If you have a sensitive palate, you may taste the sweetened condensed milk. It’s a rich, slightly “cooked” flavor that many people don’t even notice in dulce de leche, Key Lime Pie and other favorite sweets. Some of us even eat it straight from the can, with a spoon.
  • The density of the sweetened condensed makes slow-churn more scoopable. It doesn’t get rock hard like conventional ice cream can.

    For most no-churn recipes, prep time is less than 10 minutes, plus 4-5 hours freezing time.

  • No-Churn Cake Batter Ice Cream
  • No-Churn Chocolate Peanut Butter Chip Ice Cream
  • No-Churn Chocolate Ice Cream with Brownie Chunks
  • No-Churn Coconut Peach Ice Cream (substitute banana)
  • No-Churn Fresh Blackberry Ice Cream (substitute any berry)
  • No-Churn Mexican Chocolate Ice Cream
  • No-Churn Snickerdoodle Ice Cream
  • No-Churn Vanilla Ice Cream

    Chocolate Brownie No Churn Ice Cream
    [1] Chocolate brownie ice cream, made in a loaf pan. Here’s the recipe from Wonky Wonderful.

    No Churn Blackberry Ice Cream

    [2] Blackberry ice cream (here’s the recipe from Baked By An Introvert).

    There are vegan options as well. Just search for “no-churn ice cream” and you’ll be overwhelmed by the choices.

    Alas, we could not find the origin of no-churn ice cream. This bugs us, because it is a relatively recent recipe—no reaching into the distant past required.

    Our best guess is that it is Eagle Brand Borden sweetened condensed milk, which is constantly testing new recipes for its product.

    There are no-churn recipes on their website, but we hadn’t heard back from them by press time. We’ll update this when we do.

    Borden and Eagle brand, the two big names in sweetened condensed milk, merged and are now owned by Smucker’s.

    Here’s the history of sweetened condensed milk.


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