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Archive for Valentine’s Day

FOOD FUN: Make Beet Yogurt For Your Valentine

Beet Yogurt - Samin Nosrat

pita-wedges-thepioneerwoman-ps

Top: The secret ingredient is popped
mustard seeds. Photo courtesy Samin
Nosrat. Bottom: Serve either recipe with
homemade pita wedges. Photo courtesy
The Pioneer Woman
.

 

Our supermarkets are filled with cooked, packaged, ready-to-eat beets brought in for Valentine’s Day. While we love fresh-roasted beets, they’re the most time-consuming root vegetables to prepare.

We got the message. We’re using the pre-cooked beets to make Valentine dips and spreads. If you want to roast your own, we salute you.

This recipe, by California chef and author Samin Nosrat, is adapted from one published on BonAppetit.com (and further adapted by us). We received it from Good Eggs in San Francisco, an outstanding grocery delivery service.

Good Eggs recommends it as an addition to a composed salad, a spread for a cheese board or a tangy addition to a sandwich. “Once you start stirring popped mustard seeds into your savory cooking, you’ll never stop,” they assure us.

RECIPE #1: MASHED BEETS WITH MUSTARD SEEDS

Ingredients For 2 Cups

  • 1 pound red beets (you can use other colors for other occasions)
  • Salt
  • Cooking oil of choice
  • 1 teaspoon brown or yellow mustard seeds
  • 2 cloves of garlic, thinly sliced
  • 3 tablespoons whole milk yogurt
  • 1/2 lemon
  •  
    Preparation

    1. HEAT a small pan over medium heat for a minute. Pour in enough oil to coat the bottom of the pan, then add the mustard seeds. Swirl the pan until the mustard seeds begin to pop, cover the pan so the seeds don’t escape, and reduce the heat to low. After about 30 seconds, you’ll hear the popping slow down.

     

    2. REMOVE the pan from the heat and let the seeds cool, uncovered, for a minute or two. Cut the beets into large chunks and place them in the bowl of a food processor, along with the garlic. Blend until smooth, scraping down the sides as needed. You can use a potato masher if you prefer it to a food processor: The mashed beets will be a much rougher texture (like hand-mashed potatoes) but still fine for all purposes.

    3. ADD the popped mustard seeds, yogurt, a big squeeze of lemon juice, and some salt. Taste and adjust the seasoning as desired.

     

    RECIPE #2: BEET YOGURT DIP, SPREAD OR TOPPING

    This is the yogurt to whip up for Valentine’s Day. You can make it with any color of beets, but save the orange and yellow for another occasion and use red beets. You can make the recipe a day in advance.

    Use beet yogurt as a dip, a spread, or as a topping—for baked potatoes, cottage cheese, grains, veggies, sandwiches, etc.

    Ingredients For 6 Servings

  • 1 pound beets (about 3 medium)
  • Kosher salt
  • 1-1/2 cups plain Greek yogurt (your choice of 0%, 2% or full fat)
  • 2 tablespoons finely chopped fresh mint plus torn leaves for garnish
  • 1 teaspoon finely chopped fresh tarragon*
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • Crudités: cucumber slices, carrots, anything good for scooping
  •  

    Beet Yogurt Recipe

    A very romantic dish of yogurt. Photo courtesy Good Eggs | San Francisco.

  • Whole wheat pita, cut into triangles and toasted (recipe below, or substitute pita chips)
  • ____________________
    *If you don’t like the licorice notes in tarragon, substitute basil or chervil.
     

    Preparation

    If you want to roast your own beats, follow the first three steps. Otherwise, skip to Step 4.

    1. PREHEAT the oven to 450°F.

    2. SCRUB and trim the beets, but leave the skins on. Place them in a small baking pan or casserole and fill it with 1/2″ hot water. Sprinkle with salt, cover with a piece of parchment paper, and then cover dish tightly with foil.

    3. ROAST the beets until tender, about 1 hour. Remove them from the baking pan and let them cool until they are comfortable to grasp. Then, using a paper towel, rub off the skins.
     
    4. GRATE the beets coarsely with a box grater, Microplane or the grating disc of a food processor. Blend with the yogurt, mint, tarragon, olive oil, and vinegar. Taste and season with salt and vinegar as desired.

    5. COVER and chill the yogurt for 3 hours or overnight for the flavors to meld.
     
    RECIPE: TOASTED PITA WEDGES

    Ingredients

  • Whole wheat pita
  • Olive oil
  • Salt (optional)
  •  
    Preparation

    1. CUT each pita round into 6 wedges and place them on a baking sheet. Brush lightly with olive oil and sprinkle with salt as desired.

    2. BAKE for 5 minutes or until crisp.

      

    Comments

    VALENTINE’S DAY: Fruit & Yogurt Or Smoked Salmon For Breakfast

    fruit_kabobs_siggis-230

    Smoked Salmon, Dill & Yogurt

    Valentine Toast

    Top: Yogurt and “Valentine fruit” for breakfast. Center: Smoked salmon for more sophisticated palates. Photos and recipes courtesy Siggi’s Dairy, producer of artisan yogurt. Bottom: “Valentine toast.” Photo courtesy SmellOfRosemary.Blogspot.com.

     

    Following our recent article on chocolate pancakes for Valentine’s Day, one reader tweeted, “Got anything for health-conscious eaters that fits into the schedule of a busy working mom?”

    Beth, this one’s for you and the kids. You can easily make one or both recipes.

    RECIPE #1: FRUIT SKEWERS WITH VANILLA YOGURT DIP

    Ingredients Per Serving

  • 1 container (5.3 ounces) vanilla yogurt
  • 1 tablespoon honey
  • Fresh fruit (kiwi, melon, pineapple, etc.) sliced 3/4-inch thick
  • Optional: grapes or raspberries for “spacers”
  •  
    Plus

  • 1-inch heart cookie cutter
  • Ice pop sticks or skewers
  • Valentine toast (see below)
  •  
    Preparation

    1. COMBINE the yogurt and honey in a bowl; mix well and set aside.

    2. CUT the fruit with a small heart-shaped cookie cutter. Assemble the skewers, using grapes and/or raspberries between the hearts as desired.
     

    RECIPE #2: SMOKED SALMON & DILLED YOGURT

    Ingredients Per Serving

  • 1 container plain fat-free yogurt
  • 3 ounces smoked salmon
  • 1 tablespoon fresh dill, chopped
  • Salt & fresh-ground pepper to taste
  • Optional garnish: lemon zest or thin lemon quarter*
  •  
    Plus

  • Valentine toast (see photo)
  •  
    _________________________________
    *Cut a thin wheel of lemon, then cut the circle into quarters.
     
    Preparation

    1. CUT the smoked salmon into large but bite-size pieces.

    2. BLEND the yogurt and dill, seasoning with salt and pepper as desired.

    3. SCOOP the yogurt into a bowl and top with the smoked salmon.

    4. GARNISH as desired and serve.

     

    VALENTINE TOAST

    Make heart-shaped whole wheat toast with a heart-shaped cookie cutter of any size.

    Toast both the original slice of bread and the cut-out heart.

     
      

    Comments

    FOOD FUN: Strawberry Brownie Skewers

    We love this idea from Sugar Bowl Bakery: strawberry skewers with marshmallows and brownie bites.

    They’re quick and easy to put together. Let the kids do it as their contribution to Valentine’s Day.

    WHAT YOU NEED

  • Brownies
  • Fresh strawberries (ideally a similar size/width to the marshmallows)
  • Marshmallows
  • Skewers
  • Optional: Smucker’s Magic Shell chocolate sauce (or other flavor*)
  •  
    Preparation

    1. REMOVE the stems and leaves from the strawberries; wash and pat dry. Slice off the tapered bottoms so there will be a flat edge against the brownie bites and marshmallows.

    2. CUT the brownies in a size that matches the marshmallows. Squares are O.K., but circles cut with a small cookie cutter are better.

    3. ASSEMBLE: Place strawberries on each end of the skewer, with a marshmallow and brownie bite in-between.

     

    strawberry-brownie-skewers-sugarbowlbakery-230

    Fun snack skewers for Valentine’ Day. Photo courtesy Sugar Bowl Bakery.

     
    4. GARNISH as desired with Magic Shell chocolate sauce. You need a sauce that hardens, or things will get messy.
     
    ____________________________
    *Magic Shell is made in six flavors: Caramel, Chocolate, Chocolate Fudge, Chocolate Mint Cookie, Chocolate Pretzel and Funfetti Vanilla Cake.

      

    Comments

    RECIPE: Savory Chocolate Gazpacho

    Chocolate Gazpacho

    Chocolate Gazpacho

    Top: Savory chocolate gazpacho from Chef Mat Schuster. Bottom: Savory chocolate gazpacho with strawberries from GoodToKnow.co.uk. Here’s the recipe.

     

    Chef Mat Schuster of San Francisco’s Canela Bistro & Wine Bar offered us this Chocolate Gazpacho recipe, which we like for Valentine’s Day. It’s a savory chocolate counterpoint to all the sweet stuff.

    When most people think of savory chocolate dishes, Mexican mole comes to mind. You may have made a chili recipe with cocoa powder. It’s a popular ingredient in Mexican dishes.

    (And why not? Cacao cultivation was begun by the Olmecs, the first major civilization in Mexico, located in the present-day states of Veracruz and Tabasco; and furthered by the Mayas of the Yucatán Peninsula. When the Aztecs learned about cacao from the Mayas, they made it a drink for noble or wealthy Aztecs and their warrior heroes).

    If you’ve ever had an all-chocolate dinner (chocolate used in every dish), you know that it can be included in every course, from cacao nibs in the salad to cacao chèvre for the cheese course. Here are more examples, with the recipes available at Saveur.com.

  • Asado de Bodas, pork in red chile sauce with Mexican chocolate
  • Charred Cauliflower and Shishito Peppers with Picada* Sauce
  • Chocolate Barbecue Sauce
  • Cocoa-Rubbed Baby Back Ribs
  • Enchiladas in Chile Chocolate Sauce, with Mexican chocolate
  • Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne), made with
    Armagnac, chocolate and Madiera wine
  • Triple Chocolate Beef & Bean Chili
  • Turkey in Mole Poblano
  • White Chocolate Baba Ghannouj
  •  
    RECIPE: SAVORY CHOCOLATE GAZPACHO

    Ingredients

  • 3 tablespoons unsweetened dark cocoa powder
  • 2 cloves garlic
  • 1 small shallot, diced
  • 1 tablespoon sherry vinegar (substitute red wine vinegar)
  • ½ cup extra virgin olive oil
  • 1 cup seedless or low-seed cucumber (Armenian, English,
    Persian, etc.), diced
  • ¼ cup bell pepper, diced
  • ½ cup to 1 cup cold water
  • Sea salt and freshly ground pepper to taste
  • Garnishes: shaved chocolate (70% cacao to 100% cacao)
  • and/or croutons†

    Preparation

    1. PLACE all ingredients into a blender; blend until smooth.

    2. ADD enough water to make the consistency you prefer, but be sure not to dilute the flavor.

    3. TASTE, season with salt and pepper and chill the soup. Before serving, garnish as desired.
     
    WANT TO KNOW MORE ABOUT CHOCOLATE?

    Take a look at our Chocolate Glossary and other articles in THE NIBBLE’S Chocolate Section.

     
    _______________________
    *Picada is a Catalan-style pesto made with almonds, parsley and chocolate.

    †These can be American-style croutons—small squares—or French croutons/Italian crostini, slices of baguette or similar bread, grilled or toasted with olive oil, seasonings (herbs, spices, salt and pepper) and/or optional toppings (for this gazpacho recipe, try fresh goat cheese and chives). You can float it on top of the soup or serve it on the plate under the bowl.

     
      

    Comments

    TIP OF THE DAY: Valentine Cheese Plate

    To celebrate Valentine’s Day, some cheese lovers make the traditional Coeur à la Crème—sweetened mascarpone cheese in a heart-shaped mold—for dessert.

    It’s very rich, a kind of “French cheesecake.”

    Others serve a cheese course with their favorite cheeses.

    Still others assemble a plate of delicious heart-shaped cheeses. If you’d like to do the same, head to the best cheese stores in town. They’re certain to offer a few limited edition, heart-shaped delights for the big day.

    You can find both domestic heart-shape cheeses like Amour from Coach Farm, a semisoft, bloomy-rinded goat cheese made in New York State; and imports like Godminster Cheddar from the U.K.

    Others you may find include:

  • Capriole, a fresh goat cheese heart with pink peppercorns, made in Indiana.
  • Coeur de Bray, a heart-shaped Neufchâtel cheese from the Normandy region of France.
  • Coeur du Berry, a goat cheese from Fromagerie Jacquin in France, available in a plain heart or with an ash coating.
  •  
    Plus these three bloomy-rinded goat cheeses from Oregon’s River Edge Chèvre:

  • Petit Bonheur, studded with pink peppercorns (the name means “petite happiness”).
  • Heart’s Desire, coated with Spanish paprika for smoky flavor and reddish color.
  • Old Flame, a silky cheese without additional accents.
  •  
    THE HISTORY OF HEART-SHAPED CHEESE

    Heart-shaped cheeses are not a recent invention for Valentine’s Day (the history of Valentine’s Day). They originated more than 500 years ago in the little town of Neufchâtel-en-Bray, in the Haute Normandy region of France.

    Most of the maidens in town worked as milkmaids and cheese makers. When some fell in love with the occupying British soldiers during the Hundred Years War (1337-1453), they started to produce heart shapes from the local soft cheese (Neufchâtel), to give as gifts to their sweethearts.

    Note that American Neufchatel is very different from its French namesake. In the U.S. it is a name given to a lower-fat type of cream cheese.

     
    THE VALENTINE CHEESE PLATE

    Decorate the plate with fresh raspberries and strawberries or a scattering of pomegranate arils.

       

    Valentine Cheese Plate

    Coeur de Bray Neufchatel Cheese

    Coach Farms Amour Cheese

    Top: This gorgeous cheese and charcuterie plate from Flora Artisanal Cheese in Charlottseville, Virginia has pink, purple and red color accents that are spot-on for Valentine’s Day. Center: An aged Coeur De Bray Neufchâtel Cheese from Cheeses Of Europe. Bottom: Amour, a soft goat’s milk cheese from Coach Farm, available at Dean & DeLuca.

     
    Or, take inspiration from the gorgeous cheese and charcuterie platter in the top photo, created by Flora Artisanal Cheese in Charlottesville, Virginia. There’s enough for a party, but you can scale it down to your needs.

    Flora has created the Valentine’s Day platter with:

  • Rose-colored salume
  • Pink ham, especially thin-sliced prosciutto or serrano
  • Red raspberries
  • Red grapes, plus green grapes for a bit of contrast
  • Purple olives with green gherkins
  • White cheeses
  • Marcona almonds
  • Fancy crackers
  •  

    Godminster Heart Shaped Cheddar

    Baby Beets

    Top: Godminster makes a heart-shaped
    British Cheddar for Valentine’s Day. Bottom:
    Pickled baby beets from Sainsbury.

     

    MORE IDEAS TO ACCENT YOUR VALENTINE CHEESE PLATE

    To decorate your cheese plate for Valentine’s Day, here are more pink, purple and red garnishes:

  • Dried cherries or cranberries
  • Pickled baby beets (we like Aunt Nellie’s, or you can pickle your own with the recipe below)
  • Pink dragonfruit and lychees
  • Pomegranate arils
  • Purple figs
  • Purple grapes
  • Radicchio
  • Red cherry or grape tomatoes
  • Red radishes
  • Strawberries
  •  
    RECIPE: PICKLED BABY BEETS

    This recipe saves time by using jarred or canned baby beets.

    Ingredients

  • 1½ cups apple cider vinegar
  • 1½ cups water
  • Optional: 3 tablespoons sugar*
  • 1 tablespoon pickling spices or juniper berries
  • 20 baby beets, drained
  •  
    Variations

    For a spiced beets profile, substitute for the pickling spices:

  • ½ cup sliced fresh ginger
  • 2 cinnamon sticks, broken into pieces
  • 4-6 pieces star anise
  • 2 teaspoons black peppercorns
  •  
    Another variation we like: rice wine vinegar, coriander and cardamom. Let your palate be your guide.
     
    __________________________________
    *You can add sugar and or salt to the brine; but make a batch without them first. It’s healthier, and it will let the flavor of the spices shine through.In either recipe, you can substitute agave, honey, maple syrup or noncaloric sweetener for the sugar.
     
    Preparation

    1. COMBINE all ingredients, except the beets, in a small saucepan over low heat. Stir until the sugar is dissolved. Let cool.

    2. ADD the beets to an airtight container and cover with the pickling liquid, which should cover the beets.
    beets. It will easily peel off with your fingers. Cut the beets in half or leave whole if they are very small.

    3. REFRIGERATE for one day to two weeks.
     
    WANT TO LEARN MORE ABOUT CHEESE?

    Check out the different types of cheese in our picture-packed Cheese Glossary.

      

    Comments



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