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Archive for July 4th/Independence Day

TIP OF THE DAY: The New Jell-O Mold Is A Mason Jar

Red White & Blue Jell-O

Red, White & Blue Jell-O Squares

Top: Red, white and blue Jell-O mold in Mason jars (photo Victoria Belanger | eHow). Bottom: No spoon is needed with these Jell-O fingers. They’re gummy, like Jell-O shots without alcohol. Here’s the recipe from CommunityTable.Parade.com.

 

Call them Ball Jars, Kerr Jars or Mason Jars, these 19th century inventions enabled the preserving foods for years, while avoiding spoilage and the growth of harmful bacteria.

The original “canning” took place in hermetically sealed glass jars, invented to carry food for Napoleon’s army. Here’s the history of canning and the jars.

The invention created an opportunity for civilians, too: to “put up” foods at harvest time to eat during the winter. But then came tin cans, and

The growth of the artisan foods movement, small producers added charm to their jams and dilly beans by packaging them in Mason jars.

Today, we’re presenting an idea adapted from Victoria Belanger. You can see step-by-step photos on eHow.com.

RECIPE: RED, WHITE & BLUE JELL-O FOR MEMORIAL DAY & JULY 4TH

Ingredients For 6 Servings
 
For The Red Layer

  • 1 package ((3 ounces) strawberry Jell-O
  • 1 cup of boiling water
  • ½ cup cold water
  • 1 cup chopped strawberries
  •  
    For The White Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1 cup vanilla ice cream, liquefied
  •  
    For The Blue Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1½ cups blueberries
  •  
    Plus

  • 6 half pint sized Mason jars
  • Garnish: whipped cream (Reddi-Whip is perfect here)
  •  
    Preparation

    1. MAKE the red layer. Combine the water and the Jell-O in a bowl, stirring to fully dissolve. Add the cold water and the strawberries. Stir and divide the mixture among the Mason jars. We used a wide-mouth funnel (so the strawberries would fit through) to keep the sides of the jars clean for the other colored layers. Victoria used a different technique.

    2. CREATE the “wave” effect by setting the jars at an angle in a muffin tin. First place uncooked rice in the muffin wells to hold the jars at an angle, then refrigerate for 30 to 45 minutes. When the red layer is nearly firm…

    3. MAKE the white layer. In a medium bowl, evenly sprinkle a packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Add the sugar, stirring to dissolve, and then the melted ice cream. Spoon into the jars, taking careful to keep the inside walls clean for the blueberry layer. Refrigerate until firm, 20 to 30 minutes. When firm, you can remove the jars from the tin and keep them upright in the fridge.

    4. MAKE the blue layer. In a medium bowl, evenly sprinkle 1 packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Stir in the sugar, then the blueberries. Do not add to the jars yet, but first refrigerate the blue mixture until it thickens to the consistency of a gel (otherwise, the blueberries will float to the top of the jar).

    5. SPOON the blueberry mixture into the jars and refrigerate until firm. When ready to serve, garnish with whipped cream.
     
    MORE USES FOR MASON JARS.

      

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    RECIPE: Hot Dog & Tater Tot Skewers

    Here’s fun for kids and adults alike over the holiday weekend. You can use your favorite franks, and also make a vegan option with Lightlife Smart Dogs.

    This recipe was created by Foodness Gracious for Lightlife.

    RECIPE: HOT DOG & TATER TOT SKEWERS

    Ingredients

  • 1 package hot dogs (we use Applegate, made in all natural and organic varieties)
  • 1 pound bag of frozen Tater Tots, thawed
  • 2 tablespoons olive oil
  • Salt and black pepper, or seasoning of choice
  • Ketchup, mustard and or barbecue sauce for dipping
  • Optional: cherry tomatoes
  •  
    Plus

  • Long metal skewers
  •  
    Preparation

     

    Hot Dog Skewers Recipe

    Yum, yum: Hot Dog and Tater Tot Skewers (photo courtesy Lightlife).

     
    1. PREHEAT the grill to a high heat. Slice each hot dog into three diagonal pieces.

    2. THREAD one piece of hot dog at the base of the skewer. Next add a Tater Tot, being careful not to tear it; then a cherry tomato. Repeat this process until the skewer is completely filled. Once all of the skewers are ready to grill…

    3. BRUSH them on one side with the olive oil. Season each skewer and place onto the grill. Grill for 1-2 minutes, then turn them over and repeat. They will be done when the hot dogs begin to blister. Serve at once with dipping sauce(s).
     
    MORE TATER TOTS IDEAS

  • Tater Tot History
  • Gourmet Tater Tots
  • Baked Potato Tots
  •   

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    TIP OF THE DAY: Make A Flag Cake For Memorial Day

    American Flag Cake

    American Flag Cake Recipe

    Brown Eggs Carton

    Top and center: This American Flag Cake is easy to make (photos courtesy TheKitchyKitchen.com). Bottom: You’ll need nine eggs for the cake (photo courtesy Organic Valley).

     

    We’re very fond of American flag cakes for Memorial Day and Independence Day. Check out these cakes on Pinterest.

    Many of them require the skills of a pastry chef, but you can make a sheet cake that’s easy to ice and decorate, and tastes just as wonderful.

    This recipe was sent to us by Claire Thomas of TheKitchyKitchen.com. An airy sponge cake is topped with cream cheese frosting and fresh fruit.

    The recipe makes one 9” x 13” sheet cake or two 10” round layers.
     
    RECIPE: AMERICAN FLAG SHEET CAKE

    For The Sponge Cake

  • 1-3/4 cups cake flour, sifted then measured
  • 2-1/4 cups sugar
  • 3/4 teaspoon salt
  • 1-1/2 cup eggs whites (about 9 large eggs)
  • 1-1/2 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla
  • 1-1/2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons grated lemon zest, packed
  • 9 egg yolks
  • 1/3 cup water
  •  
    For The Cream Cheese Frosting

  • 3 cups heavy whipping cream
  • 16 ounces cream cheese, softened to room temperature
  • 1/4 teaspoon kosher salt
  • 3 cups powdered sugar
  • 2 teaspoon vanilla extract
  •  
    For The Decoration

  • 1 pint blueberries
  • 1 half pint raspberries
  • 1 pint strawberries
  • 1 half pint red cherries, red plums or other red fruits
  • Whipped cream cheese frosting (recipe below)
  •  
    _________________________
    *Most cakes are either butter cakes made with a significant amount of butter (which provides firmness and density, as in devil’s food cake and pound cake) or foam cakes. Foam cakes (this recipe) are made without leavening (baking powder, baking soda). They get their volume and light, fluffy crumb by beating air into egg whites. Foam cakes can contain egg (sponge cake) or butter (génoise, gâteau); but as long as the cake is leavened with air instead of a chemical agent, it is considered a foam cake.

     

    Preparation

    This may look like a lot of steps, but each step is very easy.

    1. PREHEAT the oven to 350F°. Move the rack to the lower third of the oven. Grease or spray a nonstick 9” x 13” pan and line the bottom with parchment. Grease the paper as well.

    2. SIFT the flour, half of the sugar (1 cup plus 2 tablespoons) and salt into a bowl; set aside.

    3. CAREFULLY separate the egg whites from the yolks and whip the whites with the whisk attachment in the bowl of a heavy-duty mixer, just until frothy. Add the cream of tartar and whisk until soft peaks form. Add 3/4 cup sugar in a steady stream, whisking until you have thicker, stiffer, glossy peaks—about 2 to 3 minutes. Whisk in the vanilla, lemon juice and zest. Scoop the mixture into a VERY large bowl and set aside.

    4. WIPE out the bowl you used for the egg whites, and beat the egg yolks with the remaining sugar until thick and pale yellow—about 2-3 minutes. Add the water and beat until thickened, about 4 minutes: the yolks should be very thick and pale. Pour the yolk mixture over the whites and gently fold together with a rubber spatula. Sprinkle a third of the flour mixture over the egg mixture; fold to combine. Repeat two more times, just until all the ingredients are incorporated.

    5. GENTLY POUR the batter into the pan and level the top with a spatula. Bake for 20 to 25 minutes, or until the top springs back slightly when lightly touched and a toothpick comes out clean. Invert the pan onto a cooling rack and cool for about 45 minutes.

     

    Confectioners Sugar

    While granulated sugar is used to make the cake, powdered sugar is used to make the frosting. The particles are much finer, so it dissolves readily with no graininess (photo Katharine Pollak | THE NIBBLE).

     
    6. REMOVE the cake from the pan and slip a butter knife down one side of the pan and slowly move it around the perimeter to release the cake. When the sides are free, cover the cake with a rack and invert. Remove the cake pan and parchment. Let the cake cool completely. While the cake cools…

    7. MAKE the frosting. Chill a metal or glass bowl in the fridge, then add the cream and whip until stiff peaks form. Be careful not to over-beat the cream or it will curdle (that’s how cream is churned into butter). Set aside.

    8. MIX the cream cheese, salt, sugar and vanilla in a large bowl until very smooth (if you have one, use an electric mixer with a paddle attachment). Fold in the whipped cream, one third at a time. If you aren’t frosting the cake right away, keep the frosting in the fridge and let it warm up on the counter for 20 minutes prior to using.

    9. PLACE the cake on a serving platter. Spread the frosting about 1/2 inch thick with a spatula. Create the “stars” in a square in the top left corner with the blueberries, and place the red fruits in “stripes.”
     
    MORE MEMORIAL DAY RECIPES

    To find appropriate recipes for each holiday, pull down the “Holidays & Occasions” menu at the right of the title of this article.

      

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    RECIPE: Tricolor Jello Fingers For St. Pat’s, July 4th, Halloween, Christmas & More

    Green Jello Squares

    Jell-O Treats

    Tricolor Jello Mold

    Top: St. Patrick’s Day themed Jell-O from TheModernRoost.com used food color to create the darkest green layer. Center: The recipe for this Halloween Jell-O from SomethingNewForDinner.com. Bottom: Christmas Jell-O from Due Forni | Las Vegas.

     

    You’re never to old to enjoy a fancy Jell-O dish. Call it retro, call it Jell-O art; just call it to the table.

    Multi-layer jello finger food (no fork or spoon required), called finger Jell-O, ribbon Jell-O or Jell-O squares, is the type of food fun that the family can look forward to with each holiday. Simply match the colors to the occasion.

    You can make as many layers, and as many colors, as you like. The Pioneer Woman makes an even snazzier version. So does the Brown-Eyed Baker.

    You can slice this into what is known as “finger Jello,” because you can pick it up and eat it with your fingers. Extra gelatin is added to the Jell-O to create a firm texture.

    You can make it in any colors; for example:

  • Green and white for St. Patrick’s Day (one layer of Lime Jell-O, one layer of Melon Jell-O)
  • Red white and blue for Memorial Day and Independence Day
  • Blue and white for Chanukah
  • Orange and Peach or Black Cherry for Halloween
  • Black Cherry red and Raspberry red for Valentine’s Day
  • Team colors for the Super Bowl (use food color to tint as needed)
  •  
    Check out the different flavors and colors of Jell-O.
     
    You can make a diet version with sugar-free Jell-O, and swap the sweetened condensed milk for evaporated milk that you sweeten with a non-caloric sweetener.

    RECIPE: JELL-O SQUARES

    In this recipe, adapted from Taste Of Home, the Jell-O is firmed into “finger Jell-O” or “Jell-O squares” with the addition of extra gelatin. Prep time is 30 minutes, plus 90 minutes chilling/firming time.

    Make the recipe on a day when you can let each mixture come to room temperature at its own pace, and firm up each layer in the fridge for more than 30 minutes. Don’t skimp on the cooling and firming times, or you won’t be pleased with the results.
     
    Ingredients For 32 Pieces

  • 1 box (6 ounces) Lime Jell-O
  • 1 box (6 ounces) Melon Fusion Jell-O
  • 4 envelopes unflavored gelatin
  • 1 can (14 ounces) sweetened condensed milk
  • Boiling water, cold water
  • Preparation

    1. SPRAY a 9×13-inch baking pan (ideally Pyrex) with nonstick spray.

    2. MAKE the bottom layer: In a medium bowl, mix the green Jell-O with 1 envelope of the unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Cool to room temperature and pour into the pan. Refrigerate for 30 minutes or longer, until firm.

    3. MAKE the center layer: In a clean bowl, mix the sweetened condensed milk with 1 cup boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over ½ cup cold water. Let the gelatin stand for 4 minutes and then add ½ cup boiling water to dissolve it. Add to the condensed milk mixture and stir to combine. Cool to room temperature and pour over the bottom layer. Refrigerate for 30 minutes or longer, until firm.

    5. MAKE the top layer. In a medium bowl, mix the red Jell-O with 1 envelope of the unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Cool to room temperature and pour over the middle layer. Refrigerate for 30 minutes or longer, until firm.

    6. SLICE into individual pieces, plate and serve.

     

    THE HISTORY OF JELL-O

    Gelatin (also spelled gelatine) has been made since ancient times by boiling animal and fish bones. Aspic, a savory, gelatin-like food made from meat or fish stock, was a French specialty centuries before the dawn of commercial gelatin. It was very difficult to prepare, relying only on the natural gelatin found in the meat to make the aspic set.

    Powdered gelatin was invented in 1682 by Denis Papin. But the concept of cooking it with sugar to make dessert dates to 1845 and an American inventor named Peter Cooper. Cooper patented a dessert product that was set with gelatin, but it didn’t take off.

    In 1897, Pearle Wait, a carpenter in Le Roy, New York (Genesee County), experimented with gelatin and developed a fruit flavored dessert which his wife May named Jell-O. The first four flavors were orange, lemon, strawberry and raspberry.

    Wait tried to market his product but lacked the capital and experience. In 1899 he sold his formula to a townsman and manufacturer of proprietary medicines, Orator Frank Woodward, for $450. The Jell-O itself was manufactured by Andrew Samuel Nico of Lyons, New York.

    Alas, sales were slow and one day, Wait sold Sam Nico the business for $35. In 1900, the Genesee Pure Food Company promoted Jell-O in a successful advertising campaign, and by 1902 sales were $250,000. In 1923 the owners created the Jell-O Company, Inc., which replaced the Genesee Pure Foods Company. The purpose was to protect the Jell-O trade name and to keep it from becoming a generic term.

    That same year, the Jell-O Company was sold to the Postum Cereal Company, the first subsidiary of a large merger that would eventually become General Foods Corporation. Lime Jell-O was introduced in 1930.

     

    Old Strawberry Jello Box

    Strawberry Jello Box

    Top: A box of strawberry Jell-O from the 1890s, courtesy eBaumsWorld.com. Bottom: Strawberry Jell-O today. Photo courtesy Kraft Foods.

     

    Today Jell-O is manufactured by Kraft Foods, a subsidiary of Phillip Morris, which acquired both Kraft and General Foods in the 1980s and ultimately merged the two companies. There’s a Jell-O Gallery Museum in Le Roy, New York.

      

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    FOOD FUN: Pool Party Punch

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    Match your cocktail to the pool (the miniature
    beach balls
    are plastic, made for doll houses).
    Photo courtesy Pinnacle Vodka.

     

    For your next pool party, make this Pool Party Punch, an tasty and fun idea from Pinnacle Vodka.

    Pinnacle made it with their Original Vodka; you can make it your own with a flavored vodka. If you prefer, you can substitute gin or tequila.
     
    RECIPE: POOL PARTY PUNCH

    Ingredients Per Drink

  • 1 part vodka
  • 2 parts lemonade
  • Splash of Blue Curaçao (we used DeKuyper)
  • Garnish: fruit of choice (we used blueberries on cocktail picks)
  •  
    Preparation

    1. MIX ingredients and serve over ice. It’s that simple! Here’s a video with the full punch bowl recipe.

    MOCKTAIL VERSION

    Make a mocktail by exchanging the vodka for 7 UP, Sprite or white cranberry juice. Use blue food coloring instead of Blue Curaçao.

    And for garnish, perhaps a red Swedish Fish?

    Here’s the mocktail recipe.

     

    WHAT IS BLUE CURAÇAO

    Curaçao is an orange liqueur made from the dried peels of the laraha (LA-ra-ha) citrus fruit, grown on the island of Curaçao in the Netherlands Antilles (southeast of the Virgin Islands in the Caribbean).

    The laraha is a de-evolved descendant of the Valencia orange, which was brought over from Spain in 1527. It did not thrive in the Southern Caribbean climate. The oranges that the trees produced were small, fibrous, bitter and inedible. The trees were abandoned, and the citrus fruit they produced evolved from a bright orange color into the green laraha.

    When life gives you bitter fruit, distill it! It turned out that while the flesh of the laraha was inedible, the dried peel remained as aromatic and pleasing as its cultivated forebear. Experimentation led to the distillation of Curaçao liqueur from the peel.

    The distilled liqueur is clear. Some brands are colored blue or bright orange to create color in cocktails. The color adds no flavor.

     

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/blue curacao dekuyper 230

    Blue Curaçao. The clear orange liqueur is colored blue. It is also made in an orange-colored version.

     
    THE DIFFERENT TYPES OF ORANGE LIQUEUR

    Here’s how the different types of orange liqueur differ, including Curaçao and triple sec, which are generic terms, plus brands like Cointreau, Grand Marnier and Gran Gala.

      

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