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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 Thanksgiving

HOLIDAY: Family Favorite Jell-O Molds

Mom’s Lime Gelatin Mold with sour cream
and pineapple. Photo courtesy
PleaseBeSeated.Wordpress.com.

 

Mom’s recipe for a Pineapple-Lime Gelatin Mold has been part of our holiday for decades. The recipe arrived way back in the 1960s, on a box of lime Jell-O (we think). Made in a fluted mold, it became a family favorite at Christmas and Easter.

Mom served it as a side with the turkey or ham; we enjoyed the leftovers as a sweet snack or dessert. And as simple as it is, it’s a favorite of our foodie friends, who invariably ask for the recipe.

Alas, we didn’t have time to make it and shoot Mom’s recipe, so we’re grateful for the use of this photo from the blog Please Be Seated. It’s actually a different recipe—a cucumber lime mold—but it looks close enough. You can even use the cucumber slices and parsley as shown.

Here’s the cucumber-lime mold recipe.

We’ve also included a related recipe for a cranberry gelatin mold. Both are made in a six-cup fluted mold (or substitute any six cup mold you have).

 
RECIPE: PINEAPPLE-LIME GELATIN MOLD

Ingredients For 10-12 Servings

  • 2 packages (3 ounces each) lime gelatin
  • 2 cups boiling water
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped pecans
  • Optional garnish: clementine/tangerine segments, cucumber slices, grapes, kumquats, mint, parsley, whole cranberries
  •  
    Preparation

    1. DISSOLVE gelatin in water a large bowl. Stir in pineapple; cover and refrigerate until syrupy.

    2. WHISK in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

    3. BRING to table plain or filled with optional garnish.

     

    RECIPE: CRANBROSIA CRANBERRY-ORANGE
    GELATIN MOLD

    Ingredients For 10-12 Servings

  • 2 cups fresh or frozen cranberries, coarsely ground
  • 1 cup sugar
  • 1 can (11 ounces) mandarin oranges
  • 1 can (8 ounces) sliced pineapple
  • 2 envelopes unflavored gelatin
  • 1 cup (8 ounces) sour cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • Optional garnish: clementine/tangerine segments, grapes, kumquats, mint, parsley, whole cranberries
  •  

    Cranbrosia: cranberries, oranges, pineapple and sour cream. Photo and recipe courtesy Taste Of Home.

     
    Preparation

    1. COMBINE combine cranberries and sugar in a bowl. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally.

    2. DRAIN juice from oranges and pineapple, reserving 3/4 cup juice. Cut pineapple into small pieces. Set fruit aside.

    3. SPRINKLE gelatin over reserved juice in a small saucepan; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream.

    4. BEAT cream until in a small bowl until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving.

    Thanks to Taste Of Home for this yummy recipe.

      

    Comments

    RECIPE: Cranberry Infused Vodka

    Your own holiday bottling of cranberry
    infused vodka. Photo courtesy Prairie
    Organic
    Spirits.

     

    Make cranberry vodka to bring as a house gift or place on your own bar. It will be ready in three to four days.

    It’s easy to craft your own cranberry vodka infusion. Instead of vodka, you can use silver tequila, genever, Plymouth gin or a London gin with a low level of aromatics.

    This recipe is courtesy Prairie Organic Spirits, which makes both organic gin and vodka (including cucumber-infused vodka) in Minnesota.

    The vodka is handcrafted with single vintage organic corn. The line is certified organic by the USDA, which ensures that no genetically modified seeds, chemical fertilizers, herbicides or pesticides are used. The price: just $19.99 for a 750 ml bottle.

     

    RECIPE: CRANBERRY CLOVE INFUSED VODKA

    Ingredients

  • Whole fresh cranberries
  • Whole cloves
  • Vodka
  •  

    Preparation

    1. POUR 1/3 of the vodka into a pitcher or a measuring cup with a spout and set aside.

    2. FILL the empty bottle space with cranberries and cloves.

    3. TOP OFF the bottle with the reserved vodka and tightly securing the cap.

    4. STORE in the fridge or in dark, cool space for three to four days. Then, it’s ready to serve.
     
    MORE INFUSED VODKA RECIPES

    How about:

  • Espresso-Cinnamon for Valentine’s Day
  • Jalapeño-Horseradish-Garlic for Cinco de Mayo
  • Honeycrisp Apple for Mother’s Day
  • Lemon Lime for Spring
  • Orange-Tangerine for Winter
  • Strawberry Basil for Summer
  •  

    It’s easy to infuse vodka: Just add simple ingredient to the bottle. Photo courtesy Prairie Organic Spirits.

     

    Download the pdfs at PrairieVodka.com.

      

    Comments

    RECIPE: Cranberry Baked Brie

    Baked Brie in pastry with dried cranberries,
    honey and almonds. Photo and recipe
    courtesy Zabars.com.

     

    Here’s a recipe to serve with your favorite bubbly. It’s a favorite of Olga Dominguez, cheese buyer at Zabar’s in New York City.

    For the holidays use dried cranberries; for Valentine’s Day substitute dried cherries or strawberries.

    This party-size recipe uses a standard 17-inch wheel of Brie. If your celebration will be more intimate buy a Baby Brie, which at 8.8 ounces, serves up to four. (In theory, with a portion size of one ounce, it should serve eight—but we don’t know eight people with that much restraint).

    Brie (typically a double-crème cheese, although some like the Rouge et Noir brand are even richer triple-crèmes) is one of America’s top-selling cheeses.

    Other best sellers include Cheddar, cream cheese, mozzarella and Parmigiano Reggiano.

     
    RECIPE: CRANBERRY BAKED BRIE

    Ingredients

  • 1 large wheel of double crème Brie, 2.2 pounds
  • 1/2 cup honey
  • 1/4 pound dried cherries, cranberries or strawberries (or a mix)
  • 1/2 cup sliced almonds plus extra for garnish
  • 1 package of ready-to-bake crescent rolls (or make your own pastry)
  • Crackers or bread (or a combination)
  •  
    Preparation

    Keep the Brie refrigerated and cold until ready to slice.

    1. PREHEAT oven to 350°F.

    2. CUT the Brie in half horizontally with a sharp knife, creating a top and a bottom.

    3. SPRINKLE the cranberries, half the honey and half of the almonds in the center of the bottom half of the cheese, to within two inches of the edge. Cover with the top half and press down the edges. (When you press down, the fillings will spread close to the edge.)

    4. OPEN the crescent roll container and prepare to wrap the Brie with the pastry. Lay the triangle crescent dough pieces on a work surface to form a sheet, overlapping the edges slightly. Press to bond together. Place the Brie in the center of the sheet and wrap the edges around the wheel until the entire surface is covered. Overlap and press the crescent dough close to the edges so that the Brie and fillings will not run out.

    5. PLACE on a nonstick cookie sheet with a lip (just in case the cheese does run). Pour the remaining honey in the top center of the wrapped Brie and sprinkle with the remaining almond slices.

    6. BAKE for 30 to 40 minutes, or until golden brown and bubbly. Serve immediately.

     
    Serving Suggestions

  • As a cocktail party food, provide bread or crackers and a spreader.
  • For a dinner party salad/cheese course, give each guest a plated wedge with some dressed mesclun or frisée salad greens. Pass bread or crackers in a basket for those who want it.
  •   

    Comments

    TIP OF THE DAY: Double-Crème And Triplè-Creme Cheeses

    Serving bubbly for Christmas or New Year’s Eve? The perfect cheese to serve with Champagne or other sparklers is a double-crème or a triple-crème.

    Double- and triple-creme cheeses have a distinctive texture (very creamy) and flavor (buttery). Extra cream is added before the curd is formed, creating the heavenly richness.
     
    DOUBLE CRÈME CHEESES

    According to Cheese Primer by Steven Jenkins, the first double-crème cheese was made in Normandy in 1850 by a cheesemaker whose name has been lost to history. He was a short man of Swiss extraction, and called his cheese Petit-Suisse (possibly his nickname!).

    By law, a French double-crème cheese has between 60% and 75% butterfat. Note that this is the percentage of fat in the dry matter of the cheese. Most double- and triple-crèmes have about 50% moisture, so a Brie that has 60% butterfat in the dry matter is actually 31% total fat.

     

    Decorate your Brie for a party. Photo courtesy WisDairy.com.

     
    As a point of reference, butter itself contains between 80% total fat (the legal minimum in the U.S) to 86% total fat.

    Double-crème examples include:

  • Boursault
  • Brie (a minority of Bries are triple-crèmes)
  • Fromage D’Affinois
  • Petit-Suisse
  • Domestic beauties: Bodacious from Bohemian Creamery in California, Cremont from Vermont Creamery and others (ask your cheesemonger)
  •  
    TRIPLE CRÈME CHEESES

    Like the first double-crème, the first triple-crème cheese was also made in Normandy (France’s dairy heartland), 75 years after Petit-Suisse was introduced. Called Le Magnum, it was made by the Dubuc family and was the ancestor of Brillat-Savarin*. By law, French triple-crème cheeses must have a butterfat content of 75% or more.

     

    Pick up this luscious Brillat-Savarin, a
    triple-crème cheese, at Whole Foods
    Markets. Photo courtesy Whole Foods.

     

    A Brillat-Savarin with 75% butterfat in the dry matter actually has 39% total fat.

  • Brillat-Savarin
  • Délice de Bourgogne
  • Explorateur
  • Gratte Paille
  • Pierre Robert
  • Domestic choices such as Kunik from Nettle Meadow in New York State, Mt. Tam and Red Hawk from Cowgirl Creamery in California, Triple Cream Disk, a chèvre from Coach Farms in New York State and other creamy delights (see what’s available from your cheesemonger)
  •  
    *The cheese was named for the French epicure (and also lawyer and politician) Brillat-Savarin, who famously said “Tell me what you eat and I will tell you what you are.”

     

    HOW TO SERVE A DOUBLE-CREME OR TRIPLE CREME CHEESE

    You can go from basic (fruit) to gourmet (truffles):

    Fresh Fruits

    Grapes, mango, raspberries or strawberries are the best matches.

    Truffles

  • Cut the cheese in half horizontally; spread the bottom cut side with truffle butter or shaved truffles, and replace the top half of the cheese (let it sit for 30 minutes to develop flavor).
  • Optional additions to the filling: toasted walnuts (toast then chop) or, with shaved truffles, a thin layer of mascarpone and/or a drizzle of honey.
     
    Bread or Crackers

    Choose among baguette slices, water biscuits, wheatmeal biscuits (slightly sweetened whole wheat crackers) or other favorites.

      

  • Comments

    TIP OF THE DAY & GIFT: Hot Chocolate On A Stick ~ Party Favor & Place Setting

    Christmas hot chocolate on a stick. Swirl
    it in milk or water. Photo courtesy The Ticket
    Kitchen.

     

    The Hot Chocolate On A Stick from The Ticket Kitchen was a NIBBLE Top Pick Of The Week earlier this year. Made from the finest French couverture chocolate, it creates a delicious and interactive cup of hot chocolate in milk or water.

    The Ticket Kitchen in San Francisco molds blocks of chocolate onto stirring sticks and serves them up in different flavors, currently:

  • Belgian Milk Chocolate
  • Bolivian Single Origin (66% semisweet)
  • French Truffle (dark chocolate)
  • Peanut Butter (dark chocolate with a peanut butter cup)
  • Peppermint (milk chocolate with a peppermint stick)
  • Salted Caramel (caramelly milk chocolate topped with sea salt)
  • Spiced Ginger (spiced dark chocolate with a piece of crystallized ginger)
  • 3 Chili (dark chocolate topped with a blend of ancho, cayenne and chipotle)
  • Vanilla Mint (milk chocolate with an Andes Mint)
  • Venezuela Single Origin (68% semisweet)
  •  

    They all make great gifts, but two of the flavors are perfect for holiday entertaining:

    Spiced Ginger Hot Chocolate on a Stick (60% Cacao). Rich dark chocolate is blended with ginger, cinnamon and seasonal spices to make a magnificient mulled mug of winter hot chocolate. You can nibble on the crystallized ginger garnish or blend it into the beverage. More information.

    Peppermint Hot Chocolate On A Stick. Finest Belgian milk chocolate is garnished with an old fashioned peppermint stick come together to make a perfect mug of peppermint hot chocolate. More information.

    Gift boxes are available in sets of 1, 2, 4, 5 or 12 sticks, with or without accoutrements such as mugs and handmade marshmallows.

    To see the full line, visit TheTicketKitchen.com.

     

    Add a name tag to use as a place setting and party favor. Look hard and you’ll see the piece of crystallized ginger on the Spiced Ginger flavor. The chocolate itself has gingerbread spices. Photo courtesy Ticket Kitchen.

     

      

    Comments

    RECIPE: Holiday Pasta

    Holiday orrecchiete with turkey sausage.
    Photo courtesy Marriott.

     

    Chef Cat Cora developed this special holiday pasta dish for Residence Inn By Marriott. It incorporates seasonal ingredients—pumpkin sage and cinnamon and turkey sausage.

    Why was it developed for Marriott Residence Inn? All rooms feature fully-stocked kitchens, as well as complimentary grocery delivery service so that guests can have any necessary ingredients delivered right to their rooms. Those who are tired of eating restaurant meals on the road can cook their own.

    RECIPE: VERY MERRY HOLIDAY PASTA

    Ingredients For 4-6 Servings

  • 3 tablespoons olive oil
  • 8 ounces turkey or chicken sausage, diced
  • 2 tablespoons garlic, minced
  • 1 pound orecchiette
  • 1 cup white wine
  • 1 cup canned pumpkin
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon cinnamon
  • Salt and pepper, to taste
  • ½ cup Parmesan cheese
  • 1 tablespoon fresh sage, thin sliced
  •  
    Preparation

    1. BOIL water for pasta in a pasta pot, fitted with a strainer. Add the fresh orecchiette pasta to boiling water, cook until al dente, about 5 minutes. Set aside.

    2. HEAT olive oil in a skillet over medium heat. Add turkey or chicken sausage and saute for 3-4 minutes. Remove from pan and set aside.

    3. ADD garlic to the pan and sauté for 2 minutes, stirring continuously. Add white wine and reduce heat by half. Add in chicken stock, canned pumpkin, heavy cream and cinnamon. Stir until well mixed. Add the turkey or chicken sausage to the sauce and simmer for 10 minutes.

    4. ADD the cooked orecchiette pasta and toss. Season with salt and pepper to taste. Transfer to a warm platter or bowls; top with Parmesan cheese and fresh sage and serve.

     

    WHY ORECCHIETTE?

    Orecchiette are a short cut of pasta in a cupped shape, good for catching sauce. They work well with chunky meat and vegetable sauces.

    Orecchiette (pronounced oh-reh-KYEH-tay) is Italian for “small ears”: orecchio (ear) and etto (small). Orecchiette is plural; the singular is orecchietta.

    The cut is one of the three pasta specialties of the Puglia region of southern Italy, along with cavatelli and cavaturi. The traditional orecchiette dish in Puglia is orecchiette alle cime di rapa, with broccoli rabe (rapini).

    In some areas, a tomato-based sauce (al sugo) is served, with or without miniature meatballs (al ragù) and/or a sprinkling of ricotta forte, a seasoned sheep’s milk ricotta that’s not easy to find in the U.S. Use ricota salata instead—or default to Asiago, Grana Padano, Parmesan or Pecorino (see the great Italian grating cheeses).

     
    Check out the different types of pasta in our tasty Pasta Glossary.

     

    Tricolor orecchiete from Marella Pasta. Photo courtesy Marella.

     

      

    Comments

    RECIPE: Pumpkin Spice Brownies

    Pumpkin spice cream cheese brownies. Photo courtesy Woodbridge by Robert Mondavi.

     

    These seasonal brownies combine elements of pumpkin pie and chocolate cream cheese brownies. The recipe is courtesy of Woodbridge by Robert Mondavi, where the team enjoys them with a class of Woodbridge Cabernet Sauvignon.

    RECIPE: PUMPKIN SPICE BROWNIES

    Ingredients

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter, melted
  • 2/3 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¼ cup unsweetened cocoa powder
  • ½ cup semi-sweet chocolate chips
  • ½ cup pumpkin purée
  • ¼ cup granulated sugar
  • 4 ounces cream cheese, softened
  • ½ cup chopped, toasted hazelnuts or pecans
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ cup unsweetened cocoa powder
  •  
    Preparation

    1. PREHEAT oven to 350°F. Butter an 8″x 8″ baking dish.

    2. WHISK together in a bowl the flour, baking powder and salt. In another bowl, stir together butter, brown sugar and vanilla extract. Mix in eggs one at a time. Gradually add flour mixture; stir to combine evenly. Divide batter into two bowls.

    3. BLEND the cocoa powder and chocolate chips into the first bowl. In second bowl, stir in pumpkin purée, granulated sugar, cream cheese, nuts, cinnamon, cloves and nutmeg.

    4. SPREAD half of the chocolate batter into the bottom of the baking dish. Follow with half of pumpkin batter. Repeat layers, ending with a pumpkin layer. Gently pull a long kitchen knife or skewer through the layers in a wavy motion to create a marbled pattern.

    5. BAKE until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool brownies in pan on a wire rack.

      

    Comments

    RECIPE: Radish & Beet Chutney

    This radish and beet chutney from LoveBeets.com is delicious with turkey sandwiches plus cheese, cold meats, on a baked potato or with sausages.

    It’s also a nice gift for your Thanksgiving host, who in turn may send you home with some leftover turkey. The recipe makes enough for 6 gifts or more, depending on the size of the jar.

    RECIPE: RADISH & BEET CHUTNEY

    Ingredients For Approximately 4.5 Pounds Of Chutney

  • 3.3 pounds raw beets trimmed, peeled and diced
  • 20 shallots, quartered
  • 40 radishes, quartered
  •  

    Yummy beet and radish chutney. Photo courtesy LoveBeets.com.

  • 2 eating apples, peeled and grated (we used Granny Smiths)
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 27 ounces white wine vinegar
  • 20 ounces balsamic vinegar
  • 1-1/2 pounds light brown sugar
  •  

    Preparation

    1. COMBINE all of the ingredients in a large saucepan and bring to a simmer. Cook for 1 hour, stirring occasionally, until the beets are cooked and the juices have thickened.

    2. SPOON chutney it into sterilized jars* and seal the lids while it’s still hot. Use immediately, or keep, refrigerated, for up to 6 weeks. The flavor will improve if stored for a few weeks.

    Find more beet recipes at LoveBeets.com.

     
    *To sterilize jars, run them through the hottest cycle in your dishwasher or boil in a pan of water for 10 minutes.

      

    Comments

    TIP OF THE DAY: How To Store Leftover Turkey

    A “turkey dinner sandwich.” Photo by J. Java | Fotolia.

     

    If you’re cooking Thanksgiving dinner, the odds are that you’re going to have lots of leftovers. Some of them are easy to deal with: Just store cranberry sauce, potatoes and gravy in airtight containers and use them up within the week.

    What about the bird? The USDA Meat and Poultry Hotline (1.800.535.4555) wants you to have these tips for storing turkey leftovers.

  • Store leftover turkey properly to prevent food poisoning. From the time you take the turkey out of the oven, you have two hours to serve it, eat it, and then refrigerate or freeze the leftovers—the turkey, stuffing and gravy. Why just two hours? Because bacteria that can cause food poisoning can multiply to dangerous levels on perishable food left longer than two hours at room temperature.
  • Large quantities of turkey should be deboned, divided into smaller portions and stored in several small or shallow covered containers. That’s because food in small amounts will get cold more quickly.
  •  

  • Leftover turkey will keep in the refrigerator for 3 to 4 days. For longer storage, package turkey in freezer paper or heavy-duty aluminum foil and freeze. Proper wrapping will prevent “freezer burn.”
  • Frozen cooked turkey should be used within 4-6 months.
  •  
    WHAT SHOULD YOU DO WITH THE LEFTOVER TURKEY?

    Our two favorite uses are a “turkey dinner sandwich”—with stuffing, gravy and cranberry sauce—and a turkey BLT with cranberry mayonnaise (mix cranberry sauce into mayo). For a bit more work, we enjoy a turkey pot pie.

    Frozen cooked turkey can be added to casseroles, soups, pastas and other cooked dishes.

    Here’s a recipe from De Cecco pasta, which uses its angel hair nests to create a special dish with either refrigerated or frozen-and-thawed cooked turkey. If you can’t find angel hair nests, you can use regular angel hair, linguine or spaghetti and use tongs to create nest-like shapes.

    Prep time is 25 minutes; total time is 45 minutes.

     

    RECIPE: ANGEL HAIR NESTS WITH TURKEY & LEEK

    Ingredients For 8 Servings

  • 1-2 packages of De Cecco Angel Hair Nests
  • 5 tablespoons extra virgin olive oil, divided
  • 1-1.5 cups cooked, skinless turkey breast
  • 5 medium leeks, white and light green parts only, washed and thinly sliced
  • 1 cup water
  • 3/4 cup finely chopped green onions, divided
  • 1/3 cup dry white wine, such as Chardonnay or Sauvignon Blanc
  • 3/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  •  

    Angel hair pasta nests. Photo courtesy De Cecco.

    Preparation

    1. CUT cooked, skinless turkey into bite-size pieces or shreds; set aside.

    2. ADD 1 tablespoon oil to skillet. Reduce heat to medium, and add leeks. Cook 7 minutes or until tender-crisp, stirring frequently. Add water, 1/2 cup green onions and wine; cook, covered, 10 minutes or until leeks are soft. Transfer mixture to a blender. Cover and process until smooth. Season to taste with salt and pepper. Stir in remaining 3 tablespoons of oil. Cover and keep warm.

    3. BRING a large pot of salted water to a boil. Working in 3 batches, gently lower pasta into boiling water. Cook 6 minutes or until al dente. Carefully remove pasta with a large slotted spoon, gently shaking to remove excess liquid. Repeat procedure with remaining pasta.

    4. ARRANGE cooked pasta nests on a large rimmed platter. Spoon sauce evenly over each nest. Sprinkle evenly with Parmesan cheese, and top with turkey. Garnish with remaining 1/4 cup green onions.

    ABOUT DE CECCO PASTA

    Founded in 1886 by the De Cecco brothers in the Abruzzo region of central Italy, De Cecco makes 160 pasta varieties using only the heart of durum wheat to produce premium semolina. The water mixed with the flour is from a mountain spring. The semolina dough is extruded through bronze dies and the pasta is dried very slowly at low temperature.

    The company, which is the world’s third largest manufacturer of pasta, was recently inducted to the Italian Trade Commission’s Hall of Fame. Find more recipes at DeCeccoUSA.com.

      

    Comments

    TIP OF THE DAY: Holiday Flavored Coffee

    Pumpkin Spice coffee is a hit during the
    holidays. Photo by Elvira Kalviste | THE
    NIBBLE.

     

    Most people have their favorite holiday traditions. One of ours is holiday-flavored coffee, typically a “Pumpkin Spice” blend (a.k.a. “Autumn Harvest”) with pumpkin pie spices—cinnamon, clove and nutmeg.

    Big coffee sellers have expanded their offerings over the years.

  • Dunkin’ Donuts has Apple Pie, Mocha Mint and our favorite, Pumpkin Spice.
  • CoffeeAM.com has Cinnamon Sweet Potato Swirl, Cranberry Cream, Edelweiss (praline and Mexican liqueur) and Holiday Cheer (toasted almond, caramel, vanilla and rum), Nutmeg Spice and Pecan Pie.
  • Starbucks’ Thanksgiving Blend has “blend of coffees featuring soft spice, cocoa notes and hints of fine herbs.” and adds maple notes to its Christmas Blend. Starbucks VIA comes in Pumpkin Spice.
  • Year-round flavors like Hazelnut, Praline and Toasted Almond fit right in.
  •  
    Some people don’t like flavored coffee, so our strategy is:

  • The regular coffee is flavored.
  • The decaf isn’t.
  •  

    HOW TO FLAVOR YOUR OWN COFFEE

    You don’t have to buy flavored coffee: You can make your own from regular whole beans or ground coffee. While flavored coffee is typically made by soaking the beans in flavored extracts, the home approach takes the old-fashioned route with real spices.

    Whole Bean Technique

    Mix crushed cinnamon sticks and a few optional cloves with whole beans at a 1/2 teaspoon to 2 tablespoons ratio of spice to coffee). Store in a tightly capped jar for 2-3 days to allow the flavors to infuse. Grind together and brew.

    Ground Coffee Technique

    Mix 1/8 teaspoon pumpkin pie spice per 1 tablespoon ground coffee. Stir and brew. Add a splash of vanilla or rum extract and serve.

      

    Comments

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