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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Holidays & Occasions

EASTER: Maggie Louise Chic Artisan Chocolates

patent-leather-bunnies-rockstar-eggs-maggielouise-230

Patent leather bunnies, rock ‘n’ roll eggs.
Photo courtesy Maggie Louise.

 

While we know a couple of investment bankers who became chocolatiers, Maggie Louise is the first Harvard lawyer we’ve encountered.

After a career in corporate law, she trained at Le Cordon Bleu, where she developed the concept for an elegant line of chocolates. She launched Maggie Louise Confections in the Fall of 2013, with a line of modern, chic chocolates that combine art with sophisticated flavors.

Based in Austin, Texas, the entrepreneur puts a hip and fashionable spin on fine Easter chocolate. Taking inspiration from the tunes at Austin’s South By Southwest musical festival, she created a limited edition Rock ‘n’ Roll Easter assortment:

  • Chocolate Caramel and Sea Salt Easter Eggs, covered in white chocolate with a spatter paint finish.
  • Patent Leather Bunnies, fluffy vanilla marshmallows enrobed in bittersweet El Rey chocolate (El Rey, of Venezuela, is one of the world’s great chocolate producers of chocolate couverture).
     
    The Rock n’ Roll Easter Box retails for $38 and includes 12 eggs and 3 bunnies. There are also Easter Egglets, chocolate with pastel zebra stripes, filled with a mix of peanut butter candy, cream caramel and salted chocolate caramel.

    Get yours at MaggieLouiseConfections.com.

  •  

     

    As a mom, Maggie Louise also has the young ‘uns in mind, with chocolate dinosaurs and robots. For the ladies, there are chocolate charm bracelets and pearls. For everyone, there’s a nifty chocolate fried egg and lizard-patterned s’mores.

    We look forward to working our way through the collection, piece by piece.
     
    The Best Packaging

    We receive many boxes of fine chocolate, but none is more beautifully wrapped than Maggie Louise’s.

    The packaging is very fine and impressive. The chocolate boxes are grand enough to hold good jewelry. Even the tissue paper is a keeper. It’s a great line for gifting.

    If you like fine chocolate, you’ll love perusing the Maggie Louise Confections website. Law’s loss is chocolate’s gain.

     

    plate-of-chocolate-230

    Year-round chocolates. Photo courtesy Maggie Louise.

     

      

    Comments

    RECIPE: Scripture Cake For Easter

    gluttony-230-ps

    Fun for foodies: Gluttony focuses on the
    great feasts of history. Photo courtesy Ten
    Speed Press.

     

    In her new book, GLUTTONY: More IS More” (Red Rock Press), Nan Lyons, known for the wonderful novel and movie, Who is Killing the Great Chefs of Europe, describes some of the most lavish feasts and singular dishes through culinary history.

    From the ancient Greeks and Romans to the founding chefs of classic cuisine—Carême, Escoffier and Brillat-Savarin—to the breathtaking appetites of history’s prize eaters (King Henry VIII and Diamond Jim Brady, for example), Ms. Lyons plumbs the path of gluttony with wit and style.

    Travel the paths of the the rich and famous who enjoy history’s greatest banquets and richest dishes. The book is illustrated with classical art works of people enjoying their food.

    The icing on the cake: You and your guests can eat like these lucky gourmands. A portfolio of recipes, created by food editors and writers E. Clarke Reilly and Sylvia Carter, adapts some of the book’s luxurious dishes for contemporary cooks.

    The book is available in hardcover and Kindle editions.

     

    This recipe, from the recipe portfolio, is simple and Easter-appropriate: Scripture Cake, made with ingredients from the Bible.

     

    SCRIPTURE CAKE

    Ingredients

  • 1½ cups chopped dried figs (Nahum 3:12)
  • 1 teaspoon baking soda
  • 2¼ cups water (Judges 4:19)
  • 1 tablespoon cinnamon (Revelation 18:13)
  • 1 cup softened butter (Psalms 55:21)
  • 2 teaspoons ginger (I KINGS 10:2)
  • 2 cups sugar (Jeremiah 6:20)
  • ½ teaspoon ground cloves
  • 2 tablespoons honey (Exodus 3:8)
  • 1 teaspoon nutmeg
  • 6 eggs (Isaiah 10:14)
  • 1 cup milk (Genesis 18:8)
  • 3¾ cups flour (Leviticus 24:5)
  • 1¾ cups chopped almonds (Numbers 17:8)
  • 1 teaspoon salt (II Kings 2:20)
  • 1½ cups raisins (I Samuel 30:12)
  • 3 teaspoons baking powder (Amos 4:5)
  •  

    scripture-cake-gluttony-redrockpress-230r

    The Scripture Cake from Gluttony. Photo courtesy Sylvia Carter.

     

    Preparation

    1. PREHEAT oven to 300°F. Grease and flour a 10-cup bundt pan.

    2. SIMMER figs and water in a small saucepan over medium-low heat until figs are very soft, about 20 minutes. Let cool.

    3. CREAM together butter and sugar in an electric mixer bowl, until light and fluffy. Add honey. Then add eggs, one at a time, beating after each addition. Mix until well blended.

    4. PURÉE cooled figs and water until smooth. Strain purée through triple cheese-cloth to yield about a cup of fig essence.

    5. SIFT together flour, salt, baking powder, baking soda and spices in a clean bowl. Combine fig essence with milk and alternately mix fig milk and dry ingredients with egg mixture, ending with the dry mixture. Fold in chopped almonds and raisins.

    6. POUR batter into prepared pan and bake 1 hour and 35 minutes, or until toothpick inserted in center comes out with just a few crumbs on it.

    7. COOL for 20 minutes and then remove from pan and cool completely on cake rack. Makes 16 servings.
     
    We added a side of bourbon whipped cream as a garnish.

      

    Comments

    TIP OF THE DAY: Chocolate Matzoh Crunch (Bark) For Passover

    Passover begins on the evening of Monday, April 14th and ends on the evening of Tuesday, April 22nd. During that week, observant Jews refrain from bread and other food made with leavened grain.

    Matzoh replaces conventional bread.

    Passover is the story of the exodus of the Jews from slavery in Egypt. The Bible relates that the Israelites left Egypt in such haste that they could not wait for their bread dough to rise; the result, when baked, was matzoh (Exodus 12:39).

    We can argue over how to spell matzoh: matza, matzah and matzo are common variations (not to mention the plural forms, beginning with matzoth). But we won’t argue about how good chocolate-covered matzoh is, turning the humble unleaved bread into a crunchy chocolate confection.

    You can buy chocolate-covered matzoh, or you can make your own. Here’s a recipe from Golden Blossom, which makes honey that is kosher for Passover.

    You can make the recipe with dark, milk or white chocolate, and with different nuts (we like pistachios).

     

    matzoh-crunch-goldenblossomhoney-230sq

    Matzoh crunch, chocolate “bark” made with crunchy matzoh. Photo courtesy Golden Blossom Honey.

     

    The recipe has a variety of names; among others, chocolate matzoh, matzoh bark, matzoh buttercrunch, matzoh cookie, matzoh crunch, matzoh toffee, and even the questionable matzoh crack.

    Here’s a second “recipe from Marcy Goldman, who calls it “matzo toffee.”

     

    chocolate-matzoh-burdick-230

    Burdick Chocolate and others dip whole
    boards of matzoh in chocolate, and scatter
    nuts, dried fruits or other ingredients on top.
    It is available from BurdickChocolate.com from
    April 7th through April 22nd, and is not
    kosher for Passover.

     

    RECIPE: HONEY ALMOND MATZOH CRUNCH
    (A.K.A. MATZO BARK)

    Active preparation time is 20 minutes; total time is 2 hours. Note that the recipe below produces “just” two boards of matzoh. The 16 pieces won’t last very long!

    Ingredients For About 16 Pieces

  • 1/2 cup honey
  • 1/2 cup unsalted butter, cut into cubes
  • 1/2 teaspoon vanilla extract
  • 2 matzohs, coarsely crumbled (about 1 cup
    crumbled)
  • 1/3 cup sliced almonds, lightly toasted
  • 1 cup chocolate chips
  • Large flake sea salt (such as Maldon), for sprinkling
  • Optional: dried cherries or cranberries, dessicated or flaked coconut
  •  

    Preparation

    1. LINE an 8-by-8-inch baking pan with parchment paper or aluminum foil. If using foil, generously butter the foil (parchment paper is naturally nonstick). Set aside.

    2. COMBINE honey and butter in a 2-3 quart heavy-bottomed saucepan. Stir over medium heat until butter is melted and mixture begins to boil. Insert a candy thermometer into the bubbling mixture and continue to cook, swirling the pan occasionally to prevent scorching, until it is deep amber in color and measures 275°-285ºF, about 8 minutes.

    3. REMOVE from heat and add vanilla extract (be careful as it will spatter). Stir in crumbled matzo pieces, slivered almonds and optional dried cherries until evenly coated. Pour into prepared baking pan and spread into an even layer.

    4. SPRINKLE chocolate chips evenly over top of hot candy. Let sit for 5 minutes, then spread into an even layer using an offset spatula. Sprinkle with sea salt. Let cool for 1 to 2 hours or until set, then cut or break into bite size pieces to serve. Store in an airtight container.

      

    Comments

    GIFT: Bird’s Nest Cheesecake

    This cheesecake gift from Harry & David is inspired by the chirping birds of spring, who decorate the top with a “nest” of premium chocolate shavings that holds a few bright blue candy almond robin’s eggs.

    The creamy cheesecakes also feature a chocolate cookie crust and a chocolate ganache layer on top.

    The two New York style cheesecake cheesecakes are 5.5 inches in diameter, enough for four people or a big piece for two.

    A delicious gift for a cheesecake lover or a special occasion dessert, the Bird’s Nest Cheesecakes duo is $29.95 at HarryAndDavid.com.
     
    BAKE YOUR OWN

    Here are some of our favorite cheesecake recipes.

     

    birds-nest-cheesecake-harrydavid-230w

    Cheesecakes for springtime. Photo courtesy Harry & David.

     

      

    Comments

    EASTER: A Chocolate Box Filled With Fleur De Sel Caramels

    charles-chocolates-chocolate-box-2014-230sq

    Please, Easter Bunny, bring us one of these!
    Photo courtesy Charles Chocolates.

     

    Charles Chocolates of San Francisco makes some truly wonderful products. We’re gaga over the melt-in-your-mouth Orange Twigs and the Triple Chocolate Almonds.

    But for Easter, we must have a Bunny Collection Edible Chocolate Box: a white chocolate box filled with classic fleur de sel and bittersweet chocolate fleur de sel chocolate-enrobed caramels. Decorated with chicks and bunnies, there’s nothing child-like about the sophisticated flavor of these confections.

    Eighteen caramels in their edible box, 17 ounces of treats, $65.00. Order online.

    If you don’t want the edible box, you can save a few dollars by getting the fleur de sel caramels in a regular gift box.

    Ten pieces, 3.9 ounces of treats, is $24.00. Order online.

     

    If you’re in San Francisco, drop by the Charles Chocolate store in the mission district, and enjoy some goodies inside or on the outdoor patio.

      

    Comments

    PASSOVER: Danny Macaroons

    Passover is around the corner, and macaroons are on the menu. The soft, coconut cookies are a delight year-round, but especially appreciated by Passover observers. Made of shredded coconut, sweetened condensed milk, and egg whites—without the flour or leavening that are verboten during this holiday—they happily replace other baked sweets. (They’re gluten-free, too.)

    Dan Cohen of Danny’s Macaroons and author of The Macaroon Bible, is one of the country’s—and probably the world’s—great macaroon makers. Beyond his grandmother’s plain and chocolate dipped, he’s brought macaroons into the new flavor age.

    The cookies are made with kosher ingredients, but are not kosher for Passover. Still, those who observe the spirit of the law if not the letter of it, will enjoy every bite.

    DANNY MACAROON FLAVORS

    Just take a look at these choices:

     

    the-macaroon-bible-230

    Get the book and bake your own! Photo courtesy Houghton Mifflin Harcourt.

  • Amarena Cherry, topped with an semi-candied cherry
  • Baileys McRoons
  • Bourbon
  • Black Chocolate Stout
  • Chocolate Almond
  • Chocolate Banana Nut
  • Chocolate Caramel
  • Chocolate Dipped
  • Chocolate Malted
  • Guava
  • Jamstand Surprise with spicy raspberry jalapeño jam
  • Maple Pecan Pie
  • Peanut Butter & Jelly
  • Plain Coconut
  • Red Velvet
  • Rice Pudding
  • Spiced Pumpkin
  • Stoopid, coconut macaroons are filled with potato chips, pretzels and pieces of Butterfinger, then drizzled with dark chocolate (how this relates to stupid, we can’t say)
  •  
    Get yours at DannyMacaroons.com.

     

    box-danny-macaroons-southportgrocery-230

    How many flavors do we want? All of them!
    Photo courtesy Southport Grocery.

     

    THE HISTORY OF MACAROONS

    “Macaroon” means different things to different people. To some, it’s a big ball of coconut, to others, a delicate, airy meringue. Both are delicious and neither is made with flour, making them options for gluten-free observers and for the Jewish holiday of Passover.

    The first macaroons were almond meringue cookies similar to today’s Amaretti di Saronno, with a crisp crust and a soft interior. They were made from egg whites and almond paste.

    Macaroons traveled to France in 1533 with the pastry chefs of Catherine de Medici, wife of King Henri II. Two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, seeking asylum in the town of Nancy during the French Revolution (1789-1799), paid for their housing by baking and selling the macaroon cookies, and thus became known as the “Macaroon Sisters” (the French word is macaron, pronounced mah-kah-RONE).

    Italian Jews adopted the cookie because it has no flour or leavening, the agent that raises and lightens a baked good, such as baking powder and baking soda (instead, macaroons are leavened by egg whites).

     

    The recipe was introduced to other European Jews and became popular for Passover as well as a year-round sweet.Over time, coconut was added to the ground almonds in Jewish macaroons, and, in certain recipes, completely replaced them.

    Coconut macaroons are more prevalent in the U.S. and the U.K.—and they’re a lot easier to make and transport than the fragile almond meringues that became the norm in France.

    Here’s more macaroon history.

      

    Comments

    EASTER: Bunny Bread & Other Sourdough Gifts

    Boudin Bakery in San Francisco loves to make bread critters. The bakery cafe, which features salads, sandwiches, soups and sourdough, Original Sourdough French Bread, has designed special gifts for Easter that can be shipped fresh anywhere in the country.

  • Sourdough Baby Bunny Rolls: Celebrate springtime with these 4oz 1-dozen adorable Sourdough Baby Bunny Rolls. $19.95; order online.
  • Easter Sourdough Bunny Gift Basket: Have friends and family who might prefer an alternative to chocolate? This basket includes a one pound sourdough Mama Bunny Bread, a half dozen Baby Bunny Rolls and an 8 ounce bag of Marich’s delightful Easter select candy mix (because you have to have a wee bit). $24.95; order online.
  • Seasonal Bread Club: 12 months of the seasonal loaves in the photo below. Each month two tangy one-pound specialty loaves arrive, including Crab Breads (January), Heart Breads (February), Shamrock Breads (March), Bunny Breads (April), Grape Clusters (May), Turtles (June), Cable Cars (July), Bears (August), Grape Clusters (September), Pumpkin Breads (October), Turkey Breads (November), Christmas Tree Breads (December). $21.95/month; order online.
  •  

    bunny-bread-basket-boudinbakery-230

    Send bunny bread for Easter. Photo courtesy Boudin Bakery | San Francisco.

     

    Boudin Bakery was established in 1849 and is the oldest continuous operating business in San Francisco. Boudin’s original “mother dough” has been replenished with flour and water every day for more than 165 years, and the original recipe is still used. The sourdough is leavened only with wild yeast “caught” from San Francisco’s fog-cooled air.

     

    bread-gift-club-boudinbakery-230

    Great gift: 12 months of fun sourdough
    loaves. Photo courtesy Boudin Bakery.

     

    ABOUT SOURDOUGH BREAD

    Sourdough is a method of baking using lactic-acid-producing bacteria (lactobacillus) that produce a characteristic sour taste and aroma. The sour taste comes from from the lactobacillus, which lives in symbiosis with the yeast, feeding on the byproducts of the yeast fermentation.

    Until science uncovered the leavening process in the 19th century, all yeast-leavened breads were sourdough. Sourdough starter from a prior batch is used to create the new batch.

    Sourdough starters are different from other starters; while regular starters can live for several years, sourdough starters can live for generations.

     

      

    Comments

    FOOD FUN: Bunny Rolls

    Artisan Bread In Five Minutes A Day, a blog by Jeff Hertzberg and Zoe Francois, inspires people to make homemade bread, like these adorable brioche bunny rolls.

    It’s a standard roll shape; some dough has been pushed up to make ears, up and holes have been poked for eyes.

    Ah, such delicious creativity! We wish they had a bakery…but even if they did, it would be far from us, in Minneapolis.

    Instead, we can buy Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Buy a copy for yourself, for Mother’s Day or Father’s Day gifts, or to inspire someone who enjoys cooking to discover the joys of baking bread.

    Jeff Hertzberg, an M.D., grew up eating great bread and pizza in New York City and parlayed his enthusiasm for them into a second career as an author.

    Zoë François trained as a pastry chef at the Culinary Institute of America and is a teacher, recipe developer for The Cooking Channel, Fine Cooking Magazine and other outlets, plus her wonderful blog, ZoeBakes.com.

     

    The perfect bread for Easter dinner. Photo courtesy ArtisanBreadInFive.com.

     

    The Mineappolis-based authors met in their children’s music class in 2003 and have written two other bestselling cookbooks together.

      

    Comments

    TIP OF THE DAY: Make A Liqueur For Mom Or Dad

    clementine-vodka-kaminsky-230

    Home-infused clementine vodka. Photo ©
    Hannah Kaminsky | Bittersweet Blog.

     

    Our colleague Hannah Kaminsky of Bittersweet Blog has already made her Mother’s Day gift: which she calls climoncello (a rift on the lemon liqueur, limoncello).

    You’ve got more than enough time to make your own liqueur for Mother’s Day or Father’s Day, in any flavor you choose. It simply requires a base spirit—vodka—plus fruit and sugar.

    You don’t even have to buy fruit: You can use citrus peels leftover from other recipes, which is what started Hannah on this journey. You can save them up in a freezer bag, and make a mixed citrus if you don’t have enough of any one variety. You’ll also need a large infusing jar and a funnel.

    Then, just cook it up and let the fruit or peel infuse for a month or longer. Hannah went on vacation, forgot about the steeping peels and ended up with a three-month infusion.

    Here’s her easy recipe:

    RECIPE: CLIMONCELLO, CLEMENTINE LIQUEUR

    Ingredients

  • 14-15 clementine peels
  • 3-1/2 cups water
  • 2-1/2 cups granulated sugar
  • 1 (750-ml) bottle vodka*
  •  

    *Don’t buy the cheapest firewater like Everclear, but don’t buy premium brands, either. Hannah used Popov; we used Russian Standard and Absolut (and couldn’t tell the difference in the finished product).

     

    Preparation

    1. PLACE the peels, water and sugar in a medium saucepan over medium heat. Bring to a boil and cook just until the sugar has fully dissolved. Turn off the heat, cover with a lid and let cool to room temperature.

    2. TAKE a pestle or other blunt instrument and muddle/mash the rinds, bruising them to release more of the essential oils.

    3. ADD the vodka, give it a good stir and transfer the whole mixture, peels and all, into a large glass jar (be sure to save the vodka bottle for packaging the finished product, if you don’t want to buy a decorative bottle). Seal the lid tightly and stash it in a cool, dark place for 1-3 months. You’re likely to get even greater depth of flavor if you let it steep for an extra month or so. When the liqueur is ready, the liquid should be a golden orange color and smell of sweet oranges.

    4. STRAIN out and discard the peels, and transfer the liquor to an attractive glass bottle. Store in a cool, dark place for however long you can make it last. It should keep indefinitely, but you’ll no doubt want to enjoy it before too long.

     

    mint-liqueur-goodcocktails.com-230

    Homemade mint liqueur. Photo courtesy Good Cocktails.

     

    MINT LIQUEUR

    If you’d rather have mint or other herb liqueur than a fruit flavor, here’s a recipe from GoodCocktails.com. You can make basil, rosemary or anything you’d like.

      

    Comments

    PASSOVER: Flourless Persian Pistachio Cake

    This recipe comes via Chef Jennifer Abadi and Zabar’s. The aromatic, citrus notes of cardamom add flair to a simple cake.

    Preparation time is one hour; the cake yields eight to ten servings.

    RECIPE: FLOURLESS PERSIAN PISTACHIO CAKE
    WITH CARDAMOM SYRUP

    Ingredients

    Dry Ingredients

  • 2 cups shelled, unsalted pistachios
  • 1 cup matzoh meal
  • ¾ cup sugar
  • 1/8 teaspoon salt
  • Pinch ground cardamom
  •  
    Wet Ingredients

  • 3 extra large eggs (or 4 large eggs), lightly beaten
  • ½ cup vegetable or canola oil
  • ½ cup water
  •  

    flourlesss-persian-pistachio-cake-jenniferAbadi-zabars-230

    Ground nuts replace flour in cakes for Passover. Photo courtesy Zabar’s.

     
    For Decoration

  • 3 tablespoons shelled, unsalted pistachios, as decoration
  •  

    cardamom-pods-farmgirlgourmet-230

    Cardamom pods. Photo courtesy Heather
    Scholten | Farmgirl Gourmet.

      For Cardamom-Sugar Syrup

  • 1 cup sugar
  • Pinch salt
  • Few pinches black pepper
  • ½ cup cold water
  • 1/8 teaspoon ground cardamom
  • 4 crushed cardamom pods
  •  
    Preparation

    1. PREHEAT oven to 350°F.

    2. POUR pistachios into a food processor and pulse until they become a fine meal-like consistency, about 1 to 2 minutes. Add the matzoh meal and pulse together an additional minute.

    3. POUR ground pistachio mixture into a medium size bowl and combine with remaining dry ingredients.

    4. ADD the wet ingredients to the dry ingredients and mix well.

     

    5. POUR the batter into a greased 8- or 9-inch square baking pan and sprinkle with whole pistachios. Bake on the middle rack for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and center of cake is soft but not wet (cake should still be fairly moist). Meanwhile, prepare the syrup.

    6. COMBINE the sugar, salt, pepper, and water in a medium-size saucepan. Bring to a bubbling simmer over medium heat. Add the ground cardamom and cardamom pods, reduce the heat to medium-low and cook, uncovered, for 8 to 10 minutes, stirring occasionally (the liquid will thicken slightly). Remove from heat.

    7. REMOVE cake from oven and cool 15 to 20 minutes. Cut into squares and serve at room temperature sprinkled with the cardamom-sugar syrup.

      

    Comments

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