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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 The Nibble

TOP PICK OF THE WEEK: Lärabar’s Renula “Granola”

The Lärabar brand of healthy, gluten free energy bars (now owned by General Mills) has reinvented granola. They call their new product Renola.

The reinvention substitutes nuts for the traditional oats in granola. As a result, Renola is grain free, gluten free, soy-free and dairy-free. It is certified kosher by OU.

It’s also crunchy and complex, with 6g protein per serving.

A blend of non-GMO fruits, nuts, seeds and spices, Renola debuts in three flavors:

  • Berry Renola: almonds, cashews, pecans, sunflower seeds, molasses, blueberries, dried apple, raspberry powder, lemon juice, cinnamon, sea salt, vanilla.
  • Cinnamon Nut: almonds, sunflower seeds, molasses, pumpkin seeds, pecans, raisins, cashews, tapioca syrup, cinnamon, vanilla.
  • Cocoa Coconut: almonds, pecans, cashews, cocoa nibs, sunflower seeds, pumpkin seeds, toasted coconut, coconut oil, cocoa powder.
  •  
    They are purchased in 1.25-ounce single serve packets. We received samples from the manufacturer and are pleased to report: the Berry and Cinnamon Nut flavors are superb.

    And Cocoa Coconut? The sample we received was a disappointment, with marginal cocoa flavor and a bit of coconut too dessicated to be enjoyable.

    But that doesn’t diminish the excitement of the other two flavors. They are wonderful, and thus, our Top Pick Of The Week.
     
    WAYS TO ENJOY RENOLA

  • On yogurt or cottage cheese
  • On oatmeal or other hot cereal
  • As a snack from the pack
  • In baking (add to cookie dough, for example)
  • As a dessert or salad garnish
  •  

    berry-renola-230

    Berry Renola, a nut-based replacement for conventional granola. Photo courtesy General Mills.

     

    Renola is currently available at select Target stores nationwide, as well as a variety of grocery chains including Kroger, Meijer, Ahold, Safeway and Shaws, with others to come. The suggested retail price is $1.79 per package.

    For more information about Lärabar and Renola, visit Larabar.com.

      

    Comments

    TIP OF THE DAY: Rethink Your Breakfast Cereal

    assorted-bowls-kelloggs-230

    What’s missing from these bowls of cereal?
    Check the list below! Photo courtesy
    Kellogg’s.

     

    A recent survey revealed that when hearing the term “protein and grains,” only 20% of Americans think of cereal and milk. We’d be in that group.

    So Kellogg’s, America’s cereal powerhouse, created a pop-up restaurant, Recharge Bar, to educate families about the power of protein and grains found in a serving of dry breakfast cereal and one cup of skim milk. It popped up in our neighborhood at the end of June.

    Visitors were treated to a menu of “cereal, milk, fruit and more” recipes developed by Christina Tosi, owner of Momofuku Milk Bar in Brooklyn, New York. The idea is, if you rethink breakfast cereal, you can invent more tasty options, good-for-you options to enjoy not just for breakfast, but for snacks and other meals. (We’re part of the contingent that can happily have a bowl of cereal for dinner.)

    Beyond cereal, milk and fruit, Tosi added some “flavor boosts,” including nut butter, nuts, spices, herbs, and even fresh-ground coffee. Her menu:

  • Banana Nut: Special K Original Cereal, skim milk, almond butter drizzle, fresh banana slices.
  • Berry Au-Lait: Kellogg’s Frosted Mini Wheats, Milk Bar Cereal Milk (recipe below), ground coffee, fresh raspberries.
  •  

  • Cinnamon-Apple: Special K Protein Cereal, plain yogurt, ground cinnamon, fresh apple slices.
  • Pistachio Lemon: Special K Original Cereal and Frosted Flakes, 2% milk, pistachio nuts, thyme.
  • The King: Kellogg’s Raisin Bran, skim milk, toasted peanuts, banana chips.
  • Tropical Mermaid: Kellogg’s Frosted Mini Wheats and Rice Krispies, skim milk, toasted coconut flakes, sesame seeds, fresh pineapple slices.
  •  
    Inspired? The next time you open your kitchen cupboards, scan the shelves to see what might belong in tomorrow’s bowl of cereal. Lemon zest? Nutella? Stone fruit?

    Learn more at Kellogg’s microsite, Cereal And Milk.
     
    BEYOND MILK

    Not everyone loves cow’s milk. Consider replacing it with almond milk, soy milk or yogurt. Don’t restrict yourself to the plain flavors, either. Chocolate lover? Try chocolate almond or soy milk.

    Go global with kefir, which originated in the North Caucasus Mountains of Russia lassi from India, yogurt-like drinks.

    Or, try Christina Tosi’s “Cereal Milk.”

    This recipe is served at Momofuku Milk Bar, where it is served as a beverage and used in recipes like panna cotta. The restaurant says that “it tastes like the milk at the bottom of a bowl of Corn Flakes.”

    To us, it tastes like whole milk infused with a substantial amount of malted milk. It’s heady stuff. Frankly, we’d rather have plain milk with our cereal. But for the many fans, here’s the recipe:

     

    RECIPE: CEREAL MILK™

    Ingredients For 2-1/2 Cups/4 Servings

  • 2-3/4 cups Corn Flakes
  • 3-3/4 cups cold milk
  • 2 tablespoons tightly packed) light brown sugar
  • 1/4 teaspoon kosher salt
  •  
    Preparation

    1. PREHEAT the oven to 300°F.

    2. SPREAD the Corn Flakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Toasting the cornflakes before steeping them deepens the flavor of the milk.

    3. TRANSFER the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.

     

    cherrymktginst-ps-230

    No fresh fruit? Use dried. Raisins are popular, but we think dried cherries are even better. Add some pistachios and a sprinkle of cinnamon. Photo courtesy Cherry Marketing Institute.

     

    4. STRAIN the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.

    5. WHISK the brown sugar and salt into the milk until fully dissolved. Taste the Cereal Milk. If you want it a little sweeter, add a little more brown sugar. If you want a more mellow flavor, add a splash of fresh milk and a pinch of salt.

    6. USE immediately or store in a covered pitcher or jar, refrigerated, for up to 1 week.

      

    Comments

    RECIPE: Grilled Corn Salad

    corn-salad-davidvenableQVC-230

    Fresh grilled corn salad. Photo courtesy QVC.

     

    Got corn?

    Fresh-picked local corn has just appeared in our area. We celebrated by eating some of it raw (try it, it’s delicious), boiling some, and grilling some for this corn salad from QVC chef David Venable.

    David says, “I love to have a side dish that can be thrown on the grill so that it carries the smoky, char-broiled flavor into the rest of the meal.

    “This grilled corn salad is a perfect balance of bright, fresh flavors and smoky-sweet corn. Prepare your other ingredients first, so that you can tend to the grill without distraction.”

    Serve it as a side salad with anything. No matter how much you make, it will disappear quickly.

     
    RECIPE: GRILLED CORN SALAD

    Ingredients

  • 6 ears of corn (husked per directions below)
  • 1 medium red onion, diced
  • 1 large red pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 1 avocado, diced
  • 1/3 cup cilantro leaves, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 tablespoons lime juice
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  •  
    Preparation

    1. PREHEAT a barbecue or indoor grill to medium.

    2. CAREFULLY PEEL back the corn husks leaving them attached at the bottom. Remove the silk. Rewrap the corn in the husks and secure with string. Completely submerge the corn in cold water for 15-20 minutes; drain.

    3. GRILL the corn for 20-25 minutes, or until tender, turning often. Allow it to cool and then remove the husks completely.

    4. PREPARE the salad: Cut the corn from each cob and place it in a medium-size mixing bowl. Add the remaining ingredients and fold to combine.

    Find more of David Venable’s recipes at QVC.com.

     
      

    Comments

    PRODUCT: Cluck ‘n Moo Burgers

    Cluck ’n Moo is an appealing hybrid burger: the first (and as of now, only) half-chicken, half-beef burger. The all natural, antibiotic, hormone free and gluten free burger is made with meat from humanely raised chickens and grass-fed cows. You find it in the meat department next to the other fresh burgers.

    The combination of chicken and beef along with an innovative “smashed burger” preparation method seals in the juiciness and makes Cluck ’n Moo Burgers napkin-wiping delicious.

    When we first learned of it, we were attracted to the ideas of cutting back on cholesterol and saving a bit of the rainforest, which is constantly being cut down to provide more land for ranching beef cattle.

    Compared to a regular beef burger, a Cluck ’n Moo burger has 52% less fat, 57% less saturated fat and 34% fewer calories.

    But if you’re into saving money, it costs less too—chicken being less expensive than beef, and especially the better-for-you grass-fed beef used by the brand.

       

    Cluck-N-Moo-Burgers-box-border-230

    Look for the bright green box next to the other burgers. Photo courtesy Cluck ’n Moo.

     
    In the grass fed category, Cluck ‘n Moo burgers could cost about $2.00/pound less. The product retail varies from $5.99-7.99 pound; regular grass fed ground beef retails from $7.99-48.99/pound.

    The burgers are sold in packages of four, four-ounce burgers that are 190 calories each and contain 21 grams of protein.

    IT TASTES GREAT

    If you don’t tell them, most people won’t realize that Cluck ’n Moo is a blend of meats. In a side-by-side test, 100% beef will, of course, taste beefier. But Cluck ’n Moo delivers beef flavor even plain. With ketchup and garnishes, you can’t really tell.

    Steve Gold, a 20 year veteran of the industry, most recently of Murray’s Chicken (a NIBBLE favorite), created the product to combat the rising costs of beef, without sacrificing taste.

     

    cluck-n-moo-burger-chips-230

    Fresh off the grill. Photo courtesy Cluck ’n
    Moo.

     

    The brand is new, but retailers are responding.

  • Cluck ’n Moo is currently available in Alabama, Connecticut, Delaware, Florida, Georgia, Maryland, North Carolina, New Jersey, New York, Pennsylvania, South Carolina and Tennessee.
  • Look for it at Balducci’s, DeCicco Food Markets, Fairway, Kings, Publix, ShopRite and West Side Markets.
  • Or, buy it online through Rastelli Direct.
  •  
    Learn more at ClucknMooBurger.com.
     
    MORE COMING

    Dark meat chicken is used in the Cluck ’n Moo burger because it is moister than dark meat turkey. Cluck ’n Moo burgers will soon be joined by other customized mixes of meat and poultry including “Gobble ’n Moo” burgers.

    Cooking tips are printed on each box, but Cluck ’n Moo wants to remind you that, for any burgers:

  • An internal food thermometer should be used to check that the burgers have been cooked to an internal temperature of 165°F.
  • The burgers should rest for two minutes before serving.
  • FREEZING TIPS

    If you want to stock up and freeze the burgers:

  • REMOVE the plastic package from the box.
  • WRAP it in heavy-duty plastic wrap, aluminum foil, freezer paper or plastic bags made specifically for freezing.
  • DATE the package and used it within four months for optimal taste.
  • THAW in the refrigerator.
  •   

    Comments

    TIP OF THE DAY: Layered Salad

    Layering is trending as a light and refreshing approach that makes you want to eat more salad. The contrast of different colored vegetables (and fruits) make the food all the more tempting.

    This recipe is by Zac Benedict for the California Avocado Commission.

    This recipe uses 12-ounce mason jars, a main-dish size salad for each person. You can also use 16.5-ounce mason jars. The handled jars can be used for food or drinks.

    If you don’t want to buy mason jars, check to see what you already have; for example, glass dessert bowls or jumbo wine goblets. Use smaller jars for a side salad. Zac suggests collecting large baby food jars, and for the larger mason jars uses chopsticks, which easily reach the bottom of the jar.

    The idea is to eat the the layered salad from the jar, although Zac advises that you can also set out serving bowls for people who want to toss their salads.

    VEGETABLE & FRUIT OPTIONS

    Select vegetables with a variety of color. For example, if you like scallions but have too much green, substitute red onion. If you’re using red tomatoes, use orange and yellow bell peppers instead of read ones.

  • Green vegetables: broccoli, edamame (soybeans), herbs (basil, cilantro, dill, parsley), green beans, green peas (frozen are fine), mesclun or other salad greens, snow peas, spring peas, sugar snap peas
  •    

    7-layer-avocado-salad-in-jar-calavocom-230

    Is there a prettier salad? Photo courtesy California Avocado Commission.

  • Orange vegetables: bell pepper strips, carrots (baby carrots, sliced or shaved carrots), cherry tomatoes, heirloom tomatoes, kumquats, grape tomatoes, mandarin wedges, mango, sweet potatoes (cubed or sliced)
  • Purple vegetables: cauliflower, grapes, heirloom tomatoes, kale, Peruvian potatoes, red cabbage, purple raisins (you can plump them in cider)
  • Red vegetables: beets, bell pepper strips, cherry tomatoes, dried cherries or cranberries, grape tomatoes, lady apples, mini red jacket potatoes, pomegranate arils, radicchio, radishes, red grapes/champagne grapes, red onion, sundried tomatoes, tomatoes
  • Yellow vegetables: artichoke hearts, bell pepper strips, cherry tomatoes, heirloom tomatoes, lemon peel, miniature pattypan squash, star fruit (carambola), yellow squash
  • White vegetables: cauliflower, cucumbers, daikon, Granny Smith apples, grapes, mushrooms, water chestnuts, zucchini
  •  
    You can also add diced meats and cheeses, cooked grains, beans and legumes.

     

    7-layer-salad-ingredients-calavocomm-230

    Prepare the ingredients; then, it’s easy to
    layer. Photo courtesy California Avocado
    Commission.

     

    Preparation

    1. LAY out the rinsed, dried, cut produce ingredients.

    2. PLACE the heaviest ingredients on the bottom and the most crushable items at the top.

    Try to be as even as possible: The layers don’t have to be perfect but they look very nice when the ingredients are in neat rows.

    3. CHOOSE your dressing; keep it separate until ready to eat. This recipe uses a fresh citrus Dijon dressing, which is poured over the salad ingredients before serving. Then, seal with the lid and then gently invert the jar a few times to disperse the dressing.

    Another option is to place the dressing in the jar before layering the salad ingredients.

     

    RECIPE: 7 LAYER SALAD

    Ingredients For 4 Servings

  • 2 Persian cucumbers, diced with peel on
  • 1 cup red cabbage, shredded
  • 1 cup cooked, shelled edamame
  • 8 each orange and yellow mini bell peppers, stemmed, seeded and sliced into rings (or substitute equivalent large bell peppers)
  • 1 cup cooked artichoke hearts, coarsely chopoped
  • 1-1/3 cup tomatoes, diced
  • 1/4 cup red onion, sliced
  • 1 avocado, diced and sprinkled with citrus juice to prevent browning
  •  
    RECIPE: DIJON CITRUS VINAIGRETTE

    Ingredients

  • 3 tablespoons fresh citrus juice (lemon and/or orange or lime)*
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon or spicy mustard
  • 1 clove garlic, minced
  • 8 leaves fresh basil, minced
  • Salt to taste
  • 1/4 teaspoon fresh-ground black pepper
  •  
    Preparation

    1. PLACE the ingredients in a small jar with a lid; shake until well-blended.

    2. POUR dressing over each of the layered salads. Seal with jar lid and serve.
     
    *You can make the dressing sweeter or more tart to your liking depending on which citrus juice you use.

    Find more delicious recipes at CaliforniaAvocado.com.
      

    Comments

    FOOD 101: Simits Vs. Bagels

    We are so happy that simits have come into our life. This traditional Middle Eastern street food is breakfast fare or snack in Turkey and other parts of the Mediterranean and Middle East.

    Thanks to a Turkish family whose children moved to a simit-less New York City, simits are now baked in the area, served at the company’s Simit + Smith cafés and sold at specialty food stores (a partial list: Agata & Valentina, Amish Market, Blue Olive Market, Food Cellar, Francela, Garden of Eden, Parrot Coffee and Zeytuna).

    We’d like to offer our perspective of simits versus bagels.

    Wanting to make their product stand out, the Simit + Smith folks don’t want to compare simits with that ensconced American standard, the bagel. They suggested that we call it “artisan bread,” a generic term that applies to any bread that’s handmade.

    But we don’t agree. What’s the best way to convince people to try something new? Compare it to something everyone already knows and loves.

    So take it from THE NIBBLE: If you like sesame bagels, you’ll like simits—maybe a lot more.

    SIMITS & BAGELS: THE DIFFERENCES

       

    bagel-simit-1-kalviste-230

    A simit (on top) with its cousin, a sesame bagel. Photo by Elvira Kalviste | THE NIBBLE.

     
    Like bagels, simits are made with all natural ingredients, without fat or preservatives, and are hand rolled and baked fresh daily. The recipes and process are slightly different, but here are the key differences:

  • Shape. As you can see in the photos, simits are larger and flatter, even when compared to the overblown bagel from our neighborhood, made with a scant hole in the middle so the fillings don’t fall out. Simits are not used for sandwiches in Turkey—it’s not a tradition, and besides the fillings would fall out through the center. To make simit sandwiches, Simit + Smith also bakes a non-traditional, “American” simit roll without the hole.
  • Texture. Simits are crispy on the outside, and the inside is light and fluffy, in contrast with the denser, chewier bagel.
  • Fewer carbs. The flatter shape of simit means less crumb (the bready inside). You get bagel-like flavor with less bread.
  • More flavor. Comparing a simit to a sesame bagel, simits have more flavor. Why? The sesame seeds are adhered to the simit with a mixture of water and 5% molasses. That 5% adds wonderful flavor and there’s a bonus: It makes the sesame seeds really adhere. They don’t fall off and make a mess (as with a sesame bagel).
  •  

    bagel-simit-inside-vertical-230

    Inside the simit and bagel. Photo by Elvira
    Kalviste | THE NIBBLE.

     

    MORE ON THE MENU

    In its home countries, simits are always coated with flavorful, healthful healthy sesame seeds. To meet American’s tastes, Simit + Smith also offers multigrain and whole wheat simits (you won’t find them in Turkey).

    If you’d like a simit sandwich, there are traditional Mediterranean fillings such as black olive paste and kasseri cheese, and American-style fillings as chicken, Nutella and banana (wonderful!), roast beef and our favorite, smoked salmon and cream cheese.

    There are toasted Simit chips with a variety of Mediterrean dips and spreads. We’ve been enjoying simit in some form or other for breakfast, lunch and snacks.

    Other products include beverages (the tea and coffee are delish), oatmeal, yogurt and fresh fruit, soups, salads, paninis, scones and excellent baked goods sourced from top local bakeries.

    The company has also makes pogaca (poh-AH-cha), a savory pastry filled with feta and parsley or kasseri cheese and olives. Here’s the whole menu.

     
    Simit + Smith cafes are located at 124 West 72nd Street, 111 Worth Street and 100 Williams Street in New York City. In New Jersey, visit the bakery itself at 721 Anderson Avenue in Cliffside Park.

    For more information on Simit + Smith,including a list of specialty food stores that carry simits, head to SimitAndSmith.com.

      

    Comments

    RECIPE: Blackberry Cheesecake

    In the U.S. Blackberries typically peak during June in the South, and in July in the North. Crops are ready at various times of the month depending on which part of the state you are located. In order to produce good local Blackberries, producers depend on ideal spring and early summer weather conditions.

    In this recipe from Driscoll’s, a deep purple blackberry purée spiked with blackberry liqueur dresses up a creamy cheesecake with a chocolate wafer cookie crust.

    Today’s the perfect day to bake it: July 30th is National Cheesecake Day (see all the food holidays).

    Prep time is 20 minutes plus cooling, cook time is 50 minutes plus cooling.

    Don’t like blackberries? Can’t find any? Use another berry.

    RECIPE: SWIRLED BLACKBERRY CHEESECAKE

    Ingredients For 16 Servings
     
    For The Crust

  • 3 cups chocolate wafer cookie crumbs (about 60 cookies)
  • 9 tablespoons unsalted butter, melted
  •    

    blackberry-cheesecake-driscolls-230r

    Celebrate National Cheesecakde Day. Photo courtesy Driscoll’s.

     
    For The Filling and Topping

  • 2 cups blackberries, divided
  • 1 tablespoon blackberry liqueur or 1 tablespoon vanilla extract
  • 1 cup plus 2 teaspoons sugar
  • 3 packages (8 ounces each) cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cups sour cream
  • Garnish: mint leaves
  •  

    http://www.dreamstime.com/royalty-free-stock-image-blackberries-basket-image26804436

    In the U.S., blackberry season peaks in July.
    Photo © Pretoperola | Dreamstime.

     

    Preparation

    1. PREHEAT oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.

    2. MAKE the filling. Purée 1 cup blackberries in a blender or food processor and strain. Discard seeds. You should have about 1/3 cup purée. Stir in blackberry liqueur and 2 teaspoons sugar. Set aside until ready to use.

    3. MIX cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, one at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust.

    4. DROP half of the blackberry purée mixture into batter, one teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and blackberry purée mixture.

     

    5. BAKE about 50 minutes or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.

    6. SERVE: Make a pile of the remaining blackberries on top of cheesecake and garnish with mint leaves.

     
    BLACKBERRY TIPS

  • Select plump, firm, fully black berries. Blackberries do not ripen off the vine; unripe berries will not ripen once picked.
  • Buy only what you need. Like all fresh berries, blackberries quickly mold when left at room temperature, and only last a couple of days in the refrigerator.
  • If you have more than you can use, you can easily freeze berries. Just wash, cut the hulls off and pop them into a freezer bag, removing as much air as possible.
  • Buy only what you need. Like all fresh berries, blackberries quickly mold when left at room temperature, and only last a couple of days in the refrigerator.
  • If you have more than you can use, you can easily freeze berries. Just wash, cut the hulls off and pop them into a freezer bag, removing as much air as possible.
  • One quart equals 1-1/2 pounds of fresh berries.
  • One cup of blackberries has just 62 calories, and is high in antioxidants.
  •   

    Comments

    TIP OF THE DAY: Fresh Fruit & Toast, a.k.a. Breakfast Tartines

    Many people spread jam on their toast. But in the summer season, why not use fresh berries instead?

    Pair those berries with your favorite dairy spread: cottage cheese, cream cheese, crème fraîche, fromage blanc, fromage frais/quark, goat cheese, mascarpone, sour cream, yogurt.

    In France, these would be called tartines: open-face sandwiches.

    You don’t have to toast the bread. Toast adds crunch and texture, but if fresh-baked bread is calling to you, enjoy it straight from the loaf.

    You can also enjoy these tartines as a snack. They’re just right for a mid-afternoon tea break.

    RECIPE: FRUIT TOAST / BREAKFAST TARTINES

    Ingredients

  • Fruit: berries, mango or other soft fruit
  • Bread of choice
  • Dairy spread
  • Optional garnish: fresh or dried herbs or other seasonings
  •    

    strawberry-toast-vermontcreamery-230

    Who needs jam when you have fresh fruit? Photo courtesy Vermont Creamery.

     

    radish-cheese-spread-latartinegourmande-c--230

    Not a fruit fan? Use vegetables; here, sliced
    radishes and fresh-snipped chives atop
    Greek yogurt. Photo courtesy La Tartine
    Gourmande
    .

      Preparation

    1. Choose some delicious bread: date nut bread, Irish soda bread, multigrain, peasant bread, pumpernickel, raisin bread, rye, sourdough, spelt, whole grain or other bread with great flavor and texture.

    You can also use crispbread, like Wasa. Mild breads like challah, English muffins and white bread are best left to another occasion. See the different types of bread.

    2. Pick your dairy product: cottage cheese, cream cheese, crème fraîche, goat cheese, Greek yogurt, mascarpone, sour cream, quark or other spreadable dairy.

    3. Pick your fruit: berries, dates, figs, mandarin or orange segments, mango and sliced stone fruits (apricots, nectarines, peaches, plums) are our favorites.

    4. Toast the bread (or not); spread with the dairy, top with the fresh fruit and enjoy. If you need more sweetness, drizzle with honey or cinnamon sugar.

     

    VARIATIONS

  • Herbs and spices. Sprinkle with a chiffonade of basil, chili flakes, cinnamon, ground black pepper or other favorite accents.
  • Veggies. Top with vegetables instead of fruit. We like grated carrots (and raisins!), tomatoes* with fresh herbs, radishes or shaved zucchini. With vegetable tartines, you can use other herbs such as cilantro, dill, oregano, parsley.
  •  
    *Yes, tomatoes are a fruit, but they are eaten a vegetable. Here’s why the tomato is fruit, not veggie.

      

    Comments

    FOOD FUN: Ice Cream Sandwich Sundae

    We found this “sundae” on the Smucker’s Facebook page.

    Maybe you want a more formal dessert to bring to the table. Or maybe you just want to have fun. Either way:

    1. CUT the ice cream sandwich at angles and place in a fancy dish.

    2. GARNISH with chocolate sauce, whipped cream, berries, sprinkles, candies (M&Ms, Reese’s Pieces, chocolate chunks), whatever.

    3. ENJOY the experience.

    Want to create an ice cream “mixed grill?” Add a scoop to the center of the “sundae.”

     

    ice-cream-sandwich-sundae-smuckersFB-230

    Turn a simple ice cream sandwich into a fancy sundae. Photo courtesy Smucker’s | FB.

     

      

    Comments

    PRODUCT: Smucker’s Fruit-Fulls

    fruitfulls-beauty-2-230

    Nothing but fruit: Remove cap, insert nozzle
    into mouth, enjoy. Photo courtesy Smucker’s.

     

    We haven’t liked every fruit squeeze pouch brand we’ve tried. Some of them, even though they’re all natural, don’t taste that way.

    But Smucker’s new Fruit-Fulls taste just like the orchard. For 80 calories, they’re a delicious, sweet grab-and-go treat.

    Made from Washington State apples, Fruit-Fulls are simple: just pure, sweet blended fruit, essentially applesauce, with no sugar added. The flavors include:

  • Apple
  • Apple Cinnamon
  • Apple Mixed Berry
  • Apple Strawberry
  •  
    All are delicious, although we’re partial to the more complex flavors of Apple Mixed Berry and Apple Strawberry—more fruit flavor.

    Fruit-Fulls are available at stores nationwide, packaged in boxes of eight four-ounce pouches. Learn more at Smuckers.com.

     
    SERVING SUGGESTIONS

    Fruit pouches were meant to be enjoyed “from the pouch,” but we used the convenient nozzle to:

  • Add to plain yogurt
  • Top sorbet
  • Make a parfait
  • Make “fruit sandwiches,” filling sliced bananas and peaches
  •  
    TIP: Hide these from the kids or there won’t be any left for you.

     
      

    Comments

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