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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.

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RECIPE: Pimento Cheese Ball With Pecans

It’s National Cheese Ball Day. Here’s a classic recipe to whip up and serve with wine or cocktails. The cheese ball serves 5-8 people.

The recipe is from Taylor Takes a Taste for EatWisconsinCheese.com.

RECIPE: PIMENTO CHEESE BALL WITH SALTED PECANS

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cups pecans
  • 1 1/2 teaspoons kosher salt
  • 2 cups (8 ounces) sharp cheddar cheese, grated
  • 4 ounces pimentos, drained and chopped
  • 3 ounces softened cream cheese
  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons grated yellow onion
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon fresh cracked black pepper
  • 1/8 teaspoon hot sauce
  • 1/4 teaspoon dry mustard
  •  

    Pimento-Cheese-ball-pecans-wmmb-230

    Pimento cheese ball with pecans. Photo courtesy Wisconsin Milk Marketing Board.

     

    Preparation

    1. MELT the butter in a non-stick skillet. Add the pecans and toast until fragrant, but not burned. Remove from the heat and toss in the salt. Allow to cool, then chop into medium to small pieces. Set aside.

    2. PLACE the remaining ingredients into a large bowl. With a fork, mix until creamy. Chill for 1 hour.

    3. LAY about 12 inches of plastic wrap on a level surface. Scoop out the chilled pimento cheese and form into a ball on top of plastic wrap. Roll the cheese ball in the chopped pecans, making sure the entire surface of ball is covered.

    4. WRAP the ball tightly in plastic wrap and freeze. Before serving, allow the frozen ball to thaw for half an hour. Serve with your favorite crackers, chips or pretzels.

      

    Comments

    TIP OF THE DAY: Hummus Salad

    hummus-salad-chalkpointkitchen

    Use hummus as the base of a salad. Photo courtesy Chalk Point Kitchen | NYC.

     

    Last month we featured 20 different ways to use hummus. But we left off at least one: this hummus salad.

    This appetizer concept, by Executive Chef Joe Isidori of Chalk Point Kitchen in New York City, piles crunchy veggies atop a base of hummus, served with a side of pita wedges.

    First, consider the hummus. Chef Isidori makes his own, but if you’re buying yours, check out the myriad of flavored hummus—everything from roasted garlic to spicy chipotle.

    Cut up your “salad”—beets, carrots, cherry tomatoes, cucumbers, green onions, olives, pickled vegetables (Chef Isidori used pickle onions, we used dilly beans), radishes, etc.—and toss it lightly in a vinaigrette. You can top the hummus with romaine or other crunchy lettuce before adding the other vegetables.

    For a final flourish, top with minced fresh herbs and some optional feta cheese, and serve with toasted pita chips.

    You can easily turn this into a light lunch or vegan dinner, and feel good that you’re eating healthfully, sustainably and tastily.

     
    We’ve also got 20+ ways to make a hummus sandwich.

    EASY VINAIGRETTE RECIPE

    There’s no need to buy bottled vinaigrette. Just open a bottle of olive oil and a bottle of vineagar—two kitchen staples—measure them in a ratio of 3:1 and whisk vigorously.

    Start with 3 tablespoons of oil and 1 tablespoon of vinegar. Add a pinch of salt and pepper and a pinch of dry mustard. The latter helps the emulsion stay together and contributes a wee bit o flavor.

    The magic comes when you use different oils—flavored oils, nut oils—and vinegars; substitute lemon or lime juice for some or all of the vinegar; and add other flavor dimensions such as condiments (chopped olives, mustard, relish), heat, herbs and sweetness (honey, maple syrup).

    Here’s our master article on how to create great vinaigrette.

      

    Comments

    RECIPE: Raw Scallops With Grapefruit

    raw-scallops-grapefruit-estela-glen-allsop-230r

    Raw scallops and grapefruit. Use dill or fennel fronds for decoration. Photo by Glen Allsop courtesy Estela Restaurant | NYC.

     

    Before the tastiest citrus goes away until next season, consider this super-easy yet elegant (and low-calorie!) first course. Estela Restaurant in New York City made it with small “cocktail” grapefruits, but we added some blood orange (rosy red) and cara cara orange (deep pink) for color.

    Sauvignon blanc white wines are known for their grapefruit or grassy notes. We poured one of each style—a grapefruity wine from California, a grassy one from France—although you’ll need to consult your wine store if you want to be sure your wines have these flavor profiles.

    A drizzle of olive oil, expecially a grassy one, is a great complement.

    RECIPE: RAW SCALLOPS WITH CITRUS

    Ingredients

  • Sea scallops, the largest you can find
  • Citrus of choice (blood orange, cara cara orange, pink/red/white grapefruit)
  • Sea salt
  • Seasoning of choice: chili flakes or fresh-ground pepper, fresh dill, other favorite
  • Optional condiment: extra virgin olive oil
  • Optional garnish: dill sprig or citrus zest
  • Preparation

    1. PEEL the citrus and remove the pith. Slice the fruit into widths that will match the scallops (to the extent possible).

    2. RINSE the scallops and slice horizontally. Your can choose how thick or thin to slice them, but aim for four slices per scallop.

    3. PLATE the fruit and scallops. Depending on their comparative sizes, you can plate them as shown in the photo, or place the scallops atop the sliced fruit.

    4. DRIZZLE a small amount of the optional olive oil over the food, or in a circle or droplets around it. Sprinkle with sea salt and optional chili flakes. Garnish as desired (you can grate citrus zest over the dish, or sprinkle it around the rim of the plate) and serve.

     
      

    Comments

    TIP OF THE DAY: Prosciutto Salad, The Sophisticated Ham Salad

    prosciutto-salad-olionyc-230

    Slices of prosciutto topped with a salad of
    baby arugula and watercress, topped with
    Parmigiano-Reggiano. Photo courtesy Olio e
    Piú | NYC.

     

    When you hear the words “ham salad,” you think of diced ham, possibly the leftovers from a holiday ham or Sunday dinner.

    Diced or minced ham is mixed with diced bell pepper, celery and onion or other favorite raw vegetables; perhaps with some hard-boiled eggs, boiled potatoes, pickle relish or green peas; and bound with mayonnaise (we use a mayo-Dijon blend).

    It’s one of those traditional Anglo-American sandwich salads, along with chicken salad, egg salad and tuna salad.

    It’s also served sans bread on a bed of green salad ingredients, perhaps with a scoop of another protein salad or a starch-based salad such as potato salad, macaroni salad or chopped vegetable salad.

    But there’s another, more sophisticated way to serve ham salad: as a first course with prosciutto or Serrano ham.

    Prosciutto, or Parma ham, is classically served as a first course with melon in Italian cuisine.

    At Olio e Piú in New York’s Greenwich Village, the chef takes a different direction, adding a salad of vinaigrette-dressed bitter greens (we like baby arugula, watercress or a mix) atop the prosciutto and topping it with some fresh-shaved Parmigiano-Reggiano cheese.

     

    WHAT ARE BITTER GREENS

    Bitter greens are part of the larger family of leafy greens, which include the lettuces, known as “sweet greens.” The bitterness can be mild or strong. Greens harvested earlier in the season tend to be less bitter than more mature plants harvested later.

    Many bitter greens are dark green in color, although some are pale (endive, frisée) and some are red or have red accents (amaranth, chard, radicchio). If you like your veggies, you’ve likely had more than a few of these:

     

  • Amaranth
  • Arugula
  • Belgian endive
  • Beet greens
  • Broccoli rabe/rapini
  • Chard
  • Chicory
  • Cress
  • Collard greens
  • Curly endive
  • Dandelion greens
  • Escarole
  • Frisée
  • Kale
  • Mizuna
  • Mustard greens
  • Nettles
  • Radicchio
  • Spinach
  • Tatsoi
  • Turnip greens
  •  

    red-white-belgian-230

    Not all “bitter greens” are green. Above, white endive and red endive, the latter also known as radicchio. Photo courtesy Endive.com.

     

    PROSCIUTTO & SERRANO HAMS: THE DIFFERENCES

    Both prosciutto and Serrano hams are dry-cured: salted and hung in sheds to cure in the air. Both are served in very thin slices. Country ham, preferred in the U.S., is smoked, and a very different stye from dry-cured hams.

    While prosciutto and Serrano hams can be used interchangeably, they are different.

  • Prosciutto, from Italy, is cured for 10-12 months with a coating of lard. Serrano, from Spain, can be cured for up to 18 months (and at the high end, for 24 months). The differing times and microclimates affect the amount of wind that dries the hams, and thus the character of the final products.
  • They are made from different breeds of pigs: Prosciutto can be made from pig or wild boar, whereas Serrano is typically made from a breed of white pig.
  • The diet of the pigs differs. Parma pigs eat the local chestnuts, and are also fed the whey by-product of Parmigiano-Reggiano.
  • Italian-made prosciutto is never made with nitrates. American made prosciutto, as well as both domestic and Spanish Serrano-style hams, can have added nitrates.
  • Prosciutto is considered more salty and fatty. Serrano is considered more flavorful and less fatty.
  •  
    MORE HAM

  • The different types of ham
  • American hams
  • Serrano ham vs. jamón ibérico
  •   

    Comments

    FOOD FUN: Sushi Lollipops

    Here’s a fun idea from RA Sushi in Orlando: sushi lollipops!

    While you may not have the skill to roll your own, it’s easy enough to buy ready-made sushi rolls and add this special spin to enjoy with cocktails.

    Just pick up some bamboo skewers and mix a dipping sauce. It could be as simple as soy sauce and wasabi or soy sauce, grated ginger, sesame seeds and minced chives (wasabi optional).

    Depending on the rolls, you could use sweet chili sauce or citrussy ponzu sauce.

    Here’s a recipe for homemade ponzu sauce—so much more delicious than store-bought (except for the deluxe ponzu sauce from Yakami Orchard).

    As always, have fun with it!

     

    sushi-lollipops-RASushi-orlando-230sq

    Sushi lollipops with a sweet chili dipping sauce. Photo courtesy RA Sushi | Orlando.

     

      

    Comments

    RECIPE: Sriracha Palmiers

    Crusty, cheesy, spicy. Photo courtesy Pepperidge Farm.

     

    A palmier (palm-YAY) is a sweet or savory cookie made from puff pastry; the pastry is folded to resemble palm leaves (palmiers) or elephant ears, depending on your perspective.

    The sweet versions are rolled in sugar; the savory versions are made with cheese—a variation of cheese straws.

    For something spicy and warm from the oven on New Year’s Eve, we like this recipe from Pepperidge Farm. Parmesan palmiers with a kick of hot sriracha sauce are a smashing pairing with with Bloody Marys, and you can serve them with sparkling wines, too.

    In this version, sriracha, the hot sauce that originated in Thailand, adds a kick.

    RECIPE: SRIRACHA PALMIERS

    Ingredients

  • 1/2 cup whipped cream cheese spread, at room temperature
  • 4 teaspoons sriracha hot sauce
  • 1/3 cup minced green onions
  • 3/4 cup grated Parmesan cheese
  • All-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (i.e., 1 sheet), thawed
  •  

    Preparation

    1. HEAT the oven to 400°F. Line 2 baking sheets with parchment paper. Stir the cream cheese, sriracha, onions and cheese in a medium bowl.

    2. SPRINKLE the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry lightly to remove the fold marks.

    3. SPREAD the cream cheese mixture on the pastry to within 1/2 inch of the edge. Starting at both short sides, roll the pastry toward the center, leaving a 1/4 inch space in the center. Fold one side over another, making a layered roll. Cut the roll into 20 (1/2-inch slices). Place the slices, cut-side down, on the baking sheets.

    4. BAKE for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
     

    SRIRACHA VS. TABASCO: THE DIFFERENCE

    How do the two red chile-based sauces compare?

  • Sriracha is a thicker sauce that pairs red jalapeños with garlic and vinegar, along with a bit of sugar for balance. The result is a more rounded, balanced sauce than original Tabasco. While the original sriracha sauce hails from the Thai seaport of Sri Racha (also spelled Si Racha), the popular Huy Fong brand is made in California.
  • Tabasco, the classic American hot sauce, is a thin condiment (as opposed to the thicker sriracha, which is sauce-like). It is a less complex flavor profile than sriracha, made with Tabasco chiles and vinegar. In recent years, McIlhenny, the Louisiana-based producer, has expanded the line to seven varieties of Tabasco, including Garlic and Sweet & Spicy.
  •  
      

    Comments

    TIP OF THE DAY: Appetizers With Champagne

    As you’re getting ready to pop the cork on New Year’s Eve, what nibbles should you serve with the Champagne or other sparkling wine?

    Here are seven favorite pairings with Champagne.

    CAVIAR

    You don’t need the deep pockets for sturgeon caviar. Salmon caviar, trout caviar or whitefish caviar are just dandy.

    We enjoy serving them in dabs on slices of boiled fingerling potatoes, with a bit of crème fraîche or sour cream between the potato and the caviar. Check out the different types of caviar.
     
    CHEESE

    Double- and triple-creme cheeses are sumptuous with Champagne. Brie and Camembert are typically* double-crèmes (here’s the difference between Brie and Camembert); triple-crèmes like Brillat-Savarin, Explorateur and St. André are even richer and creamier.

    But if you’re not into the creaminess, mild Cheddars and nutty Goudas pair wonderfully with toasty Champagnes and older, nuttier Champagnes. (Note that among sparkling wines, Champagne is unique in its toasty, nutty qualities.)

    Serve slices of fresh baguette or specialty crackers with the cheese. Much as we love Triscuits, for example, New Year’s Eve merits something more glamorous.

       

    champagne_and_cheese-230

    Brillat-Savarin cheese with Champagne. Photo courtesy Whole Foods Market.

     
    PÂTÉ

    Pâte or mousse† de foie gras, made from duck or goose liver, is a classic pairing with Champagne. But chicken mousse pâte is less expensive and equally delicious. You can make it or buy it.

    We actually prefer mousse to pâte with Champagne because it’s so soft and spreadable. The velvety smooth texture is luxurious against the gentle bubbles. Serve it with toast points or baguette slices.

     

    oysters-champagne-230

    Oysters and other raw shellfish are delicious with Champagne. Photo courtesy Champagne
    Bureau.

     

    SEAFOOD PLATTER

    Some of the classic items of the classic plat de fruits de mer—clams, mussels, oysters and shrimp—are delicious with Champagne. You can serve oysters or shrimp only, or a seafood assortment.

    Seafood tends to be pricey; an alternative is to make a crab or shrimp dip or spread.

     
    SMOKED SALMON

    Smoked salmon is another time-honored marriage with Champagne. Serve it any way you like: canapés, spread (check out these smoked salmon rillettes), even Philadelphia rolls, sushi-style with cream cheese.

     
    STUFFED MUSHROOMS

    Champagne can have mushroomy flavors, especially as it ages Stuffed mushrooms go nicely—even if the flavor is citrussy or toasty instead of mushroomy.

     
    SUSHI

    For something a bit different, consider a platter of sushi—nigiri and/or cut rolls. Like the raw bar, raw fish with rice is delicious with Champagne.

    For color and flavor, you need only tuna and salmon; but you can get as elaborate as you like.

    What’s your favorite appetizer to serve with Champagne? Let us know!

     
    *Some Bries and Camemberts are triple-crèmes.

    Pâte is more solid than mousse. Here is Emeril Lagasse’s recipe. For a mousse, the liver is whipped with butter and cream and is soft and spreadable. Here’s a recipe from Alton Brown.

      

    Comments

    TIP OF THE DAY: Smoked Salmon Rillettes & Champagne

    Rillettes are a classic rustic French preparation of similar to pâté (or the cretons of Quebec), popularized in central France (think Anjou, Le Mans and Tours). Originally made with pork, the meat was cubed or chopped, salted and cooked slowly in the still-warm cooking fat until it is tender enough to be easily shredded.

    The shredded meat—originally pork belly or pork shoulder—is mixed with enough of the fat to form a paste or pâté in French, which refers to any cooked ground meat and fat minced into a spreadable paste. The paste was placed in a crock.

    The word first appears in writing in 1845. It derives from the Old French rille, meaning a slice of pork (rille dates all the way back to 1480).

    Rillettes are typically served at room temperature with bread or toast points—and wine, of course. Long before the current, trendy bacon jam, there were rillettes.

    Over time, the technique was applied to other meat and poultry: chicken, duck, game birds, fish (anchovies, salmon, tuna), goose and rabbit. Fish is not actually cooked in the fat, but it is blended with fat to create the paste.

    In this recipe from Chef Aida Mollenkamp, was developed for Moët & Chandon to serve with Champagne. You can serve it with any sparkling wine.

       

    smoked-salmon-rillettes-aidamollenkamp-230r

    Smoked salmon rillettes. Photo courtesy Chef Aida Mollenkamp.

     

    The recipe—Smoked Salmon, Crème Fraîche, and Fennel Rillettes—requires just 15 minutes or prep time, plus 2 hours of chilling time.

    Chef Mollenkamp gave the classic recipe a modern, quicker, and slightly healthier twist, including a double dose of anise flavor from the fennel and the tarragon. The spread has a smoky, sweet anise flavor and is as delicious on a cracker as it on toast for a luxurious sandwich.

    Let your imagination wander: We’ve enjoyed the leftovers on toast with scrambled or poached eggs!

     

    brut-imperial-magnum_bienmanger-230

    Great with smoked salmon rillettes: a magnum of Moët et Chandon Brut Impérial Champagne. Photo courtesy BienManger.com.

     

    RECIPE: SMOKED SALMON RILLETTES

    Ingredients For 2 Cups (15 to 20 Hors d’Oeuvre Servings)

  • 2 tablespoons unsalted butter
  • 1/2 cup minced shallots
  • Salt and freshly ground black pepper
  • 2/3 cup small dice fennel
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh tarragon leaves or chives, plus more for serving
  • Optional: 1 tablespoon Pernod or other anise-flavored liqueur (see below)
  • 1/2 teaspoon loosely packed lemon zest
  • 1/3 cup crème fraîche*
  • 1 pound hot-smoked and/or cold-smoked salmon
  • Crackers or toasts, for serving
  • Optional: cornichons, pickled onions
  •  
    *If you can’t find crème fraîche, you can make it with this recipe, or substitute sour cream or plain Greek yogurt.
     

    Preparation

    1. MELT the butter in a medium frying pan over medium heat. When the foaming subsides, add the shallots and season with a pinch of salt and a few cranks of freshly ground black pepper. Cook until the shallots are translucent and soft. Set aside to cool slightly.

    2. COMBINE the shallots with the fennel, lemon juice, herbs, Pernod, lemon zest and crème fraîche. Season with a pinch of salt and some freshly ground black pepper.

    3. BREAK the salmon into bite-sized pieces and fold into the mixture until just combined. Taste and adjust the seasoning as desired. Transfer the rillettes to an airtight container, cover and refrigerate until chilled through, at least 2 hours.

    4. LET the rillettes sit at room temperature for a few minutes before serving so they’re spreadable. Sprinkle with herbs and serve with crackers or toast, along with the cornichons and/or pickled onions. For the best flavor, consume the rillettes within four days of preparation.
     
    SUBSTITUTES FOR PERNOD

    If you don’t have Pernod, you don’t need to spring for a bottle for the tablespoon required here. Instead, you can substitute absinthe, aguardiente, arak (a Middle Eastern liquor like ouzo), ouzo, pastis, raki (a Turkish liquor like ouzo) or Ricard.

    Sambucca, which is anise-flavored, is typically sweetened and thus not right for this recipe.

      

    Comments

    RECIPE: Homemade Bacon Jam

    BLT-Tart-Bacon-Jam-2-domesticfits-230r

    In this clever version, bacon jam on toast is turned into a holiday treat. Photo courtesy DomesticFits.com. Here’s the recipe.

     

    You’ve got time to whip up a batch of bacon jam, either to serve at Christmas breakfast or to give as a special gift.

    Thia recipe is from chef Johnny Gnall, who teaches us that….

    JAM + BACON DRIPPINGS = BACON JAM

    “Sure, pork loins and roasts may get slathered or served with a fruity condiment,” says Chef Johnny. “But cured pork like bacon, guanciale, pancetta and prosciutto, used sparingly, makes a great accent and can steal the show, even in scant amounts. When you cook salt pork products or pork chops, simply save the drippings and make bacon jam!

    “I keep a jar of bacon drippings in my fridge, adding to it each time I cook bacon. One of my favorite uses for the bacon fat is when I drop a tablespoon or so into a small sauce pan and add a few spoonfuls of whatever jam I happen to have on hand.”

    Here’s the easy and inexpensive recipe (you don’t use expensive bacon, but the by-product from cooking it):
     
    RECIPE: EASY HOMEMADE BACON JAM

    Ingredients

  • Bacon drippings
  • Jam of choice
  • Fresh rosemary or thyme
  • Toast
  • Preparation

    1. WHISK together the bacon drippings and jam in a small pot over medium heat. Heat just enough to melt the bacon fat and blend together, and add the chopped herbs to taste.

    At this point, all you need is a thick slice of toast to make a very delicious and indulgent breakfast on the go. You could top it with an egg.

    You could top it with arugula and cherry tomatoes for a Christmas appetizer or hors d’oeuvre, as in the photo. Or you could…

    2. MAKE a sauce. You can stretch the bacon jam out with broth or water and use it as a quick and simple sauce over or in whatever grain you are serving. It goes particularly well with something hearty, like farro. Just a little of this rich, sweet concoction can turn any grain into a belly-warming home run. Or, dab some on mashed potatoes!

     
      

    Comments

    TIP OF THE DAY: The Five Minute Stackable Appetizer Maker

    Some gadgets are a snore. Others really make a difference. In the latter camp is the Five Minute Stackable Appetizer Maker.

    The device enables you to create bite size, multi-layered gourmet appetizers using everyday ingredients. Yes, even peanut butter and jelly or egg salad seems “gourmet” when made in this format!

    The manufacturer claims that this can be done in “just five minutes,” but that’s just for simple layering, slicing and plating. You need to add a bit of time for any prep work—making crab salad, slicing olives and pimentos, chopping nuts, whatever. But what you end up with is worth it: fancy and fun appetizers or dessert bites that can become a signature offering at your home.

    If you have great knife skills, you don’t need this gadget. Just build a loaf of layers and slice your own.

    If, however, you’d never get even slices without help, this is your gadget for triple- or quadruple-layer appetizer or dessert bites that delight adults and kids alike. The instructions are easy to follow and deliver perfectly proportioned pieces. The device is fool-proof: Anyone can turn out impressive, professional looking appetizers with inexpensive ingredients (or, feel free to load in the pricey ones).

       

    Stacked layers of crab salad, garnished with crème fraîche and celery. Feel free to add more complexity to your stacks: some watercress atop one of the crab layers or some pimento strips, for example. Photo courtesy Architec.

     

    HOW IT WORKS

    You layer the ingredients in the plastic mold (see the photo below), then use the slots in the mold to cut the loaf into even pieces.

    You start and ending the stacked loaf with bread or another base. The base can be polenta, tortillas or even sushi rice.

    The fillings can be anything that’s a bit moist or creamy—the ingredients need to be “flexible” since the mold presses them into bites that hold their shape. So avoid a hunk of iceberg lettuce (but arugula, cress, mesclun or baby spinach work) or roast turkey. But if there’s something you really want, you may be able to figure out how to make it work. (Shred the lettuce and dice the turkey into mini cubes in a layer with moist stuffing, for example.)

    The layers are pressed to your desired thickness, and you can keep adding layers until the body of the mold is full. Then slice. When you remove the mold, the appetizers can be served from the plastic bottom tray. But for impressing your guests, you’ll probably want to re-plate them.

    And of course, you can garnish them with whatever you like, from crème fraîche to caviar, or whipped cream for dessert stacks.

     

    Layers of pimento, goat cheese and black olives. In this photo, the bottom tray has been removed from the mold and the individual stacks are being separated for serving. Photo courtesy Architec.

     

    WHAT TO MAKE

    Kids will enjoy peanut butter, jelly and banana bites; ham and cheese; bacon and egg stacks on a toast or waffle base; and mini pizza stacks.

    Foodies will enjoy crab salad, smoked salmon, goat cheese, chicken mousse, and a garnish of caviar.

    For everyone else: you know what your friends and family like (onions? pickle relish?), and where your own creativity will lead you.

    For desserts, you can layer angel or pound cake with jam, fruit compote or pudding; make zebras from brownies, cheesecake and perhaps some jam; and otherwise layer your fantasy dessert ingredients.

    The fun of the Stackable Appetizer Maker is playing around with different ingredients to find what works for you. Do your experimenting right before lunch, so you can eat your experiments.

     
    WHERE TO BUY IT

    The Stackable Appetizer Maker is $19.99, available on Amazon or from the manufacturer, Architec, in your choice of black, blue or red.

    Customers have posted a lot of good comments on Amazon—that the cutting tool isn’t effective (use your own bread knife), that the recipe booklet is a mess (you’ll have no problem putting together your own combinations).

    There are also great tips not provided by the manufacturer, including:

  • Watch the video before you begin.
  • Use “squishable” ingredients with enough fat or moisture content to act as glue when the stacks are compressed. Spreads and salads (chicken, crab, egg, shrimp, tuna) work with a bread base.
  • Be sure that all the ingredients are cold.
  • Dip your knife in ice water after each cut to prevent sticking.
  •  
    You can watch the video and download the recipe book for free on the Architec website (the video link leads to YouTube).

      

    Comments

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