THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.



Archive for Beverages

TIP OF THE DAY: Frozen Fruit “Ice Cubes”

We love to flavor water with fresh fruit, and to add fruit to ice cubes.

Here’s a twist on conventional ice cubes: Use frozen fruit instead of ice cubes.

We have long made “party ice cubes” with a strawberry or other fruit (plus herbs, or savory ice cubes like cherry tomatoes and basil) embedded in an ice cube, but with frozen fruit only, there’s no surrounding ice to dilute the drink.

The only advisory:

  • Plain frozen fruit alone works better for drinks that are already chilled.
  • Fruits embedded in ice cubes will keep frozen longer, and are better for room temperature drinks.
  • However, watermelon, with its higher water content, can be cut into ice cube shape. The flavor doesn’t work with every beverage, but when it does, it’s terrific!
  •  
    THE “RECIPE”

  • Wash and pat dry fresh strawberries or other fruit. If the leaves on strawberries are perky-looking, you can leave them on.
  • Place the fruit in the freezer in a pan, spaced so they don’t freeze together. When the fruit is frozen, you can remove it to a storage bag.
  • The easy way: Purchase bags of frozen fruit and use two or more varieties in each glass—strawberries and sliced peaches, for example.
  • Match the fruits to the flavors and colors of the drinks: cherry ice cubes, citrus (we love blood orange or grapefruit), cucumbers, grapes (use mixed colors), melon (try melon balls), other berries and sliced stone fruits.
  • Don’t stockpile the frozen fruit or fruit ice cubes: Make only what you’ll use within a week.
  •  
    MORE ICE CUBE IDEAS

  • Coconut Water Ice Cubes
  • Flower Ice Cubes
  • July 4th Ice Cubes
  • Strawberry-Thyme Ice Cubes
  • Tea, Coffee Or Lemonade Ice Cubes
  • Wine Ice Cubes
  •  

    frozen-strawberry-calpizzakitchen-230sq

    Fruit Ice Cubes

    Top: Freeze fruit to substitute for ice cubes (photo courtesy California Pizza Kitchen). Bottom: The more conventional way: Add fruit or herbs to the water before freezing the ice (photo courtesy Zespri| Facebook).

     

      

    Comments

    TIP OF THE DAY: Flavor Your Water With Fresh Fruits

    cam

    You can buy a bottle of water flavored with extracts, or you can extract the flavor of fresh fruit by yourself.

    Whether we’re home alone or expecting guests, we usually flavor a pitcher of water with fresh fruits (or add your own mint or lemon extract into tap water). The subtle infusion from the fresh fruit, in our humble opinion, is more delicious than any bottled water flavored with fruit extracts.

    Plus, there’s lots of eye appeal.

    FOOD 101

    There are natural extracts, artificial extracts and essential oils.

    • A natural extract (a.k.a. natural flavor) is derived from a fruit or vegetable, their juices, and other sources most home cooks don’t address (barks, herbs, flowers, roots, etc.). The plant may be cold pressed, macerated or soaked in alcohol
    • An artificial flavor (a.k.a. artificial extract or favoring, as in imitation maple extract and imitation vanilla extract), does not come from a plant or animal source, and instead is generated in a lab by combining different food-safe components into a variation of the natural flavor. They are less expensive than natural extracts, and also used by people who avoid any type of alcohol (e.g., in halal cuisine).
    • An essential oil is intensely flavored compared to a natural extract, and the production is more complex: it is obtained through distillation, to yield what is known as the plant essence—a very small amount of volatile liquid (the essential oil), which is why they are typically more expensive than regular liquid extracts. But you need to use less of them.

    RECIPE: HOMEMADE FLAVORED WATER INFUSED WITH FRUIT

    At a minimum, use two items from the fruits and herbs lists, i.e., two fruits or one fruit and one herb. You can combine as many as you like: The basic recipe in our home includes cucumber, citrus, strawberries and an herb.

    Ingredients Per Pitcher (64 Ounces)

    • 50 ounces of water, tap or bottled spring water
    • 1 cup seasonal fruits (see list below)
    • Handful of herb sprigs, to taste (basil, lavender, lemon verbena, mint, rose geranium, rosemary, thyme—use only one of these)
    • Optional: 1 large cucumber, unpeeled, sliced
    • Optional spices: cardamom, cinnamon stick, cloves, sliced ginger root, vanilla beans

    Preparation

    1. SLICE the fruits into wheels, retaining the peels (berries don’t need to be sliced).

    2. PLACE all ingredients in a 64-ounce jug or pitcher. Chill for at least one hour or overnight (much longer and the fruit will begin to break down).

    3. SERVE. If guests are pouring their own, i.e. when grilling outdoors,

    Vegetable Water Pitcher

    Orange Mint Water

    Apple Juice & Fresh Fruit

    Top: Cucumber, peaches and basil leaves, served at Olio | NYC. Center: Oranges and mint, at Bonnie Plants. Bottom: As a treat for kids, you can add use carbonated water and apple juice with fresh fruit (photo Pisco Porton).

    In the winter, cucumber, mint and citrus slices (grapefruit, lemon, lime, orange/clementine (seed free?)/tangerine slices are good.You can also vary the herbs. Fresh herbs, grown in greenhouses, are available year-round.

    SEASONAL FRUITS

    • Spring and Summer Fruits: berries, cucumber, melon, pineapple, stone fruits (especially peaches).
    • Winter Fruits: apples, berries*, cherimoya, any citrus (red grapefruits and blood oranges are our favorites, but lemons, limes, mandarins† and oranges† are always welcome), cucumber, dried berries (cherries, cranberries) grapes, kiwifruit, lychee (another favorite of ours), mango, papaya, persimmon, pomegranate arils.

    Avoid fruits that will cloud the water, e.g. bananas and figs.

    WHAT IF YOU HAVE NO FRESH FRUITS AT HAND?

    While there’s no visual impact, you can use extracts to flavor water. Experiment with a dropper and juice glass of water to see what you like.

    • Use 1/2 teaspoon extract in a quart of water; taste and adjust as desired.
    • You can combine two flavors, e.g. banana and strawberry, lemon and anise, chocolate and cherry. You can be as basic (e.g., lime extract) or as creative (e.g., anise and hazelnut, brandy or rum and cherry, lavender) as you like.

    MORE INFUSED WATER IDEAS

     

     

    _____________________

    *Raspberries and strawberries are available year-round.

    The difference between mandarins and oranges: http://blog.thenibble.com/2015/12/22/tip-of-the-day-seasonal-fruit/.

    Comments

    TIP OF THE DAY: Bitters In Your Coffee

    Many “cocktail households” have a bottle of Angostura bitters, to splash into a Manhattan or other recipe.

    In fact, you can add bitters to still or sparkling water, regular or diet soda, hot or iced tea and coffee.

    If you follow food and beverage trends, you’ve no doubt seen the Renaissance in artisan bitters. In America, bitters had traditionally meant the ginger-tasting Angostura* bitters (it’s actually made with gentian root, a different botanical family) and the sweeter and more aromatic Peychaud’s Bitters (also gentian) used in the Sazerac cocktail of New Orleans.

    In recent years, flavors of bitters have been introduced by specialty foods companies, ranging from Bittermens Hopped Grapefruit Cocktail Bitters, Fee Brothers Aztec Chocolate Cocktail Bitters, Fee Brothers Grapefruit Bitters, Hella Bitters Smoked Chili Cocktail Bitters, Stirrings Blood Orange Cocktail Bitters and dozens more flavors producers. So…

    WHAT ARE BITTERS?

    Bitters, which date back to ancient Egypt, are liquids consisting of water, alcohol and botanical extracts. They got their name from the by a bitter or bittersweet derived from botanicals known for their medicinal properties and pleasant flavor: aromatic herbs, barks, fruits and roots.

    Popular botanicals included cascarilla, cassia, gentian, orange peel, and cinchona bark. The word bitters derives from Old English biter, which evolved thousands of years earlier from the Gothic baitrs, “to bite.”

    The Middle Ages saw an increase in the development of medicines that combined botanicals with alcohol: tonics, often used to aid digestion (hence the term, digestive bitters, as opposed to the modern “cocktail bitters”). Available “over the counter,” they came to be used as preventive medicines.

    By the turn of the 19th century, the British practice of adding herbal bitters to wine had become very popular in the U.S. By 1806, there are references to a new preparation, the cocktail, described as a combination of “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.”
     

    WHAT ABOUT BITTERS IN COFFEE?

    It is well known that the people of New Orleans (the actual name is New Orleanians) add chicory to create a bitter flavor in their coffee. Why not try some bitters?

    A drop of bitters perks up the brew whether you drink your coffee black or with milk and/or sugar. Try it and see!

    Start with just a few drops (we began with one drop). You can add more to taste. Here’s a recipe for iced coffee with bitters from Hella, using its standard aromatic bitters.

    Yes, start with the traditional before moving on to Aztec Chocolate or Smoked Chili bitters. Consider topping an iced coffee with bitters whipped cream!
     
    RECIPE: ICED COFFEE WITH BITTERS

    Ingredients Per Cup

  • 8 ounces chilled coffee
  • 1/2 oz simple syrup
  • 4 dashes aromatic bitters
  • Ice
  • Optional garnish: whipped cream, bitters whipped cream
  •  

    Old Bottle Of Bitters

    Bitters

    Thai Iced Coffee

    Top: An old bottle of German bitters (photo Axarus | Wikipedia). Center: The classic, Angostura bitters (photo Restaurant Manifesto). Bottom: An iced coffee with Hella bitters.

     
    Preparation

    1. COMBINE the ingredients in a glass. Stir gently, taste, and adjust the sugar or bitters to your taste.

    2. GARNISH as desired and serve.
     
    MORE USES FOR BITTERS

    Check out this article from BonAppetit.com, which includes everything from baking and fruit salad, ice cream, floats and whipped cream.

     
    ___________
    *Despite its name, Angostura brand bitters are not made from the bark of the angostura tree but from the gentian a root. The name comes from the town of Angostura, Venezuela (known today as Ciudad Bolívar). There, in 1824, a German physician, Johann Gottlieb Benjamin Siegert compounded a cure for sea sickness and stomach maladies. It worked, and Dr. Siegert subsequently formed the House of Angostura to sell his bitters to sailors.

      

    Comments

    TIP OF THE DAY: How To Keep Home-Brewed Iced Tea Clear

    Iced Tea

    Cloudy Iced Tea

    Top: Iced tea should be clear (photo courtesy Mighty Leaf Tea. Bottom: Black tea can cloud when you add juice or other flavorings, like this peach iced tea. Herbal teas can also be cloudy. But we got cloudy tea from plain English Breakfast (photo courtesy Peet’s).

     

    Since the weather got warmer, we’ve been consuming four or five bottles of iced tea per day. Given our desire to keep plastic out of the landfill—not to mention the $2 a bottle (including tax), we began home-brewing our iced tea years ago. We pour it into re-purposed beverage bottles, or keep it in a pitcher.

    One thing we noticed this season is that our tea, which is clear when we put the bottles into the fridge, is cloudy when they’ve chilled down. It doesn’t taste as “clear,” either.

    This was top-quality English Breakfast from Rishi Tea. So we put on our science hat to discover why.

    We made hot tea, which was perfectly clear; thus, not a problem with the tea or our kettle. We used a glass pitcher instead of a plastic one to brew. We placed the pitcher in the fridge without pouring into serving-size bottles. We tried distilled water, from which the minerals are removed.

    The result: still cloudy.

    So we asked our wine editor, Kris Prasad—who happens to be a Ph.D chemist—how to solve our problem. Here’s his response:
     
    WHAT MAKES ICED TEA CLOUDY?

  • Generally, higher-quality tea leaves contain more tannins, which are the source of the cloudiness.
  • When tea steeps, the tannins dissolve into the boiling water.
  • When the brewed tea goes into the fridge, the cold can cause tannins to separate out. This causes the cloudiness and adds what we perceived as “nano-grit” to the mouthfeel.
  •  
    So that’s the “why.” Now, what can you do about it?
     
    HOW TO AVOID CLOUDY ICED TEA

  • Do not add ice to hot tea or stick the pitcher in the fridge. Let the tea cool to room temperature—not “slightly warm”—first.
  • With a cloudy pitcher of iced tea, you can add boiling water to re-dissolve the tannins (1 cup of boiling water per quart of tea. This should clear up the cloudiness, but will also dilute the tea. If you anticipate the problem, make a stronger brew.
  •  

  • If you’re new to the area, check to see if you have hard or soft water. Hard water can make iced tea cloudy. Get a water filter or buy distilled water.
  • If all else fails, add 1/8 teaspoon of baking soda per quart of tea.
  •  
    ICED TEA VS. ICE TEA

    Properly, the drink is iced tea—tea that has been chilled with ice. It is spelled this way in primers on editing and by the line editors* of quality publications.

    But, as more and more Americans care less and less about the rules of English, ice tea—tea with added ice—has been making inroads, even among some editors.

    There is precedent: Ice cream and ice water were originally “iced cream” and “iced water.” We presume that editors in that era were equally chagrinned.

     
    ____________
    *A line editor is responsible for reviewing each sentence for consistency, grammar, punctuation, spelling and word usage prior to publication. Here’s more.
     
      

    Comments

    TOP PICK OF THE WEEK: Pure Leaf Tea House Collection

    Pure Leaf Lemon Honeysuckle Tea

    Pure Leaf Fuji Apple Ginger

    The New Pure Leaf Teahouse Collection from Pepsico.

     

    Pepsico has made iced tea more elegant with its new line of Pure Leaf bottled teas, the Tea House Collection. Debuting in select markets nationwide, the teas are certified USDA Organic—and so delicious, we can’t get enough of them!

    A super-premium line of the finest organic tea leaves brewed with fruits and herbs, the debut collection has three elegantly layered flavors:

  • Fuji Apple & Ginger green tea
  • Sicilian Lemon & Honeysuckle black tea
  • Wild Blackberry & Sage black tea
  •  
    In signature glass bottles, tall and squarish, both the glass and the metal cap are 100% recyclable. The sugar is restrained—almost 50% less than most sweetened bottled teas—allowing the sophisticated flavors to shine through. Each 14-ounce bottle from the Tea House Collection has just 90 calories.

    We “stretched” our bottles by drinking the teas from ice-filled rocks glasses. Some colleagues—we won’t name names—added shots of gin and vodka to create “Tea-tinis.”
     
    ABOUT PURE LEAF

    There are 8 flavors of sweetened Pure Leaf teas, 2 diet flavors and 3 unsweetened flavors with zero calories—all in 18.5-ounce plastic bottles (you can find the full collection here). The brand recently introduced Unsweetened Black Tea and Unsweetened Green Tea.
     
    The Unsweeted Green Tea is really special, with a delightful undertone of honeysuckle (there’s no honeysuckle in it; the flavor comes from the particular tea leaves). Who needs sweetener?

    Good job, Pure Leaf!

    Here’s a store locator.

     

     
      

    Comments

    TIP OF THE DAY: Homemade Ginger Ale

    March 13th is National Ginger Ale Day, time to enjoy a refreshing glass of ginger ale.

    You can buy a commercial brand, of course; but for something special, you can purchase ginger syrup and add it to club soda. If you like a hot and spice sizzle, pick up some ginger beer syrup.

    The syrups can also be used to flavor barbecue sauce, cocktails, desserts, dips, dressings, glazes, iced tea and other foods and beverages.

    Or, make your own ginger ale from scratch, using fresh ginger root simmered in water. The flavor is so much more vibrant: It sizzles.

    And, since St. Patrick’s Day is this week, you can color it green!

    We adapted this recipe from Epicurious. A squeeze of lime juice, not an ingredient in conventional ginger ale, adds terrific flavor complexity.

    The recipe makes about 1-1/2 cups syrup, enough for 4 to 6 drinks. Prep time is 10 minutes, total time including chilling is 3 hours.
     
    RECIPE: HOMEMADE GINGER ALE

    Ingredients

  • 1-1/2 cups (7 ounces) chopped peeled ginger
  • 2 cups water
  • 3/4 cup sugar
  • Pinch of salt
  • 1 quart club soda or selter (the difference), chilled
  • 3 tablespoons fresh lime juice
  •  
    Preparation

    1. MAKE the syrup: Over a low simmer, cook the ginger and water in a small saucepan, partially covered, for 45 minutes. Remove from the heat and let the ginger steep, fully covered, for 20 minutes.

    2. STRAIN the mixture into a bowl, pressing on the ginger to extract all liquid; then discard the ginger. Return the liquid to the saucepan, add the sugar and salt, and cook over medium heat, stirring, until the sugar has dissolved.

    3. CHILL the syrup in a covered jar until cold. To make ginger ale, mix 1/4 cup of ginger syrup with 3/4 cup club soda and 1-1/2 teaspoons lime juice. Taste and adjust the proportions as desired. Use up the syrup within one week.
     
    THE HISTORY OF GINGER ALE

    First came ginger beer, which originated in England in the 1800s. It was brewed like beer from ginger, sugar, water, lemon juice and ginger beer plant, a cluster of microorganisms like kombucha. It had an alcohol content of 11%. Today’s supermarket beers average 4%-6% and craft beers average 5.9%, although some styles are brewed with ABVs in excess of 11%).

    The first non-alcoholic ginger ale was created in Ireland in 1851. But modern-style ginger ale was born in 1907 when a Canadian, John McLaughlin, invented what eventually became Canada Dry Ginger Ale.

       

    Homemade Ginger Ale

    Ginger Syrup

    Fresh Ginger Root

    Top: Homemade ginger ale (photo courtesy Malibu Rum). Center: Ginger syrup. Mixit with club soda to make ginger ale (photo The Ginger People). Bottom: Use fresh ginger root to make ginger syrup from scratch (photo Jan Schone | SXC).

     
    It was available in two versions: dry ginger ale, the style of modern ginger ale—pale color, mellow ginger flavor—and golden ginger ale, with a much deeper ginger flavor and golden color.

    Canada Dry ginger ale was introduced in 1907; the “dry” style prevails today. It gained favor around the time of Prohibition (1920-1933).

    Today, the golden style—deeper color and flavor—survives as non-alcoholic ginger beer. While modern ginger beers do have a touch of alcohol from the fermentation, they are categorized as non-alcoholic drinks in the U.S. because their alcohol content is less than 0.5% (this meets FDA requirements for a non-alcoholic beverage).

     

    Old Ginger Ale Bottle

    Launched in 1907, Canada Dry is the “father” of modern ginger ale. This bottle is from the 1940s. See more old soda bottles at Printmag.com.

     

    Ginger ale was the most popular soft drink in the U.S. until the 1930s, when it was surpassed by Coca-Cola (first was bottled for distribution in 1899).
     
    Modern Ginger Ale Vs. Modern Ginger Beer

    The main differences between today’s ginger ale and ginger beer are the sweetness and spiciness.

    Ginger beer is less sweet than ginger ale, and has a sizzling ginger kick. The spicier ginger beer provides a bite to cocktails and food pairings (any spicy or highly-seasoned foods, as well as foods with sweet glazes and sauces like barbecue or glazed ham). The lighter ginger ale provides more sweetness and effervescence as a soft drink or cocktail mixer.

    Production processes differ. Ginger beer is brewed (naturally fermented), a reason for the higher price. Ginger ale is a soft drink made from flavored carbonated water.

    Historically, both were fermented. Today only ginger beer is fermented, a reason for the higher price.

  • The natural fermentation of ginger beer yields less carbonation.
  • Ginger beer can have a beer-like head when poured into a glass.
  •  
    Now, the exception: Some artisan soft drink makers, including Reed’s Original Ginger Brew in the U.S. and Fentinman’s in England, ferment their soft drinks for more flavor and complexity.

    Will this become a trend? Stay tuned?

     

      

    Comments

    TIP OF THE DAY: Cold-Pressed Juice

    “What is cold-pressed juice,” our aunt asked us recently, “and should I be drinking it instead of Tropicana?”

    While we don’t focus on health foods, we’ll give the topic a bit of attention.

    Cold-pressed juicing has existed for decades among health-food devotées, and generated attention in the 1990s as more sophisticated home juicers came onto the market.

    But it has become much more visible over the last few years as some celebrities (Gwyneth, Kim et al) have publicized their juice fasts for dieting and/or health.

    This engendered the current juicing fad, made more visible by the proliferation of shops and delivery services selling pricey cold-pressed juice. (By the same token, buying produce at retail for pressing juice at home is not inexpensive.)
     
    SHOULD YOU SWITCH TO COLD-PRESSED JUICE?

    If you’re a juice drinker, or are thinking about it, know that there is little scientific evidence to support the claim that cold-pressed juice contains more nutrients than pasteurized juices, or those you could hand-squeeze at home. However, when the juice is unfiltered and cloudy, it indicates a higher level of fiber.

    What is known is that any juice begins to lose nutrients immediately after squeezing, and should consumed quickly if you want to capture every iota of nutrition. Those juices made commercially under high pressure processing (HPP) hold their nutrients longer. Hard-core juicers argue that cold-pressed is better than HPP. Here’s the argument.
     
    PRESSING JUICE AT HOME

    There are two main categories of home juicers:

  • Centrifugal juicers (top photo) have an upright design; the produce food is pushed into a rapidly spinning mesh chamber with sharp teeth on the bottom (like a blender). The teeth shred the produce into a pulp, and the centrifugal motion pulls the juice out of the pulp and through the mesh filter.
  • Masticating juicers (second photo) are horizontal in design and higher in price. Produce is pushed into the top of the tube, where it is crushed and squeezed. Because of the slower crushing and squeezing action, these juicers are better at processing leafy greens and wheatgrass, a limitation of centrifugal juicers. The process extracts more juice in general.
  • Commercially cold-pressed juice (HPP) uses a hydraulic press, crushing the produce under extremely high pressure with cold water to counter the heat generated by the process (heat destroys nutrients; the water does not mix with the juice). This gives the juice a refrigerated shelf life of 30 days or so, compared to only 2 to 4 days for those extracted without high pressure.
  •  
    OUR AFFORDABLE SOLUTION

    Before we had ever heard the term “cold-pressed juice,” we were hooked on a Red Jacket Orchards, a family juice brand produced in New York’s Finger Lakes region that’s delicious, nutritious, unfiltered and affordable.

    They’ve been selling cold-pressed apple juices and blends for 50 years. We’re not a committed juicer; we just love the refreshing flavor as a glass of juice or a cocktail mixer.

    We like every flavor, but are hooked on Joe’s Half & Half.

    The company sells it online; use the store locator to find a retailer near you. Online, three 32-ounce bottles are $31, including shipping.

     

    Centrifugal Juicer

    Masticating Juicer

    Cold Pressed Juice

    Red Jacket Joe's Half & Half

    Top: The Kuvings NJ-9500U Centrifugal Juice Extractor, $149 on Amazon.com. Second: A masticating juicer from Omega, $299.99 at Amazon.com. Third: Cold-pressed juice at Trader Joe’s. Bottom: Red Jacket, a brand that’s been quietly selling cold-pressed juice for 50 years.

     
    That’s a lot more affordable than the 16-ounce bottle of cold-pressed juice at the juice shop on the corner!

      

    Comments

    ST. PATRICK’S DAY RECIPES: Irish Spuds & Green Dip With Green Beer

    Green Beer & Fries

    Green Food Color

    St. Pat’s snack: wedge fries, green dip and a green beer. You can color any light-hued food green. Photos courtesy McCormick.

     

    For St. Patrick’s Day you’ll be able to buy green-tinted bagels, beer, donuts, and more; but you can also plan to color your own foods.

    Chocolate chip cookies? Mashed potatoes? Milk? Oatmeal? Pancakes? With a bottle of green food color you can have a blast/

    Here are three recipes from McCormick, maker of that green food color, to add to the collection: Irish Spuds With Green Ranch Dip, Green Beer and Leprechaun Lemonade.

    For St. Patrick’s Day fun, color your food green.

    Here, roasted potato wedges and crudites are dipped in a green-tinted ranch dressing and served with green beer or “Leprechaun Lemonade.”

     
    RECIPE: IRISH SPUDS WITH GREEN RANCH DIP

    Prep time is 10 minutes, cook time is 30 minutes.

    Ingredients For 6 Servings

  • 2 pounds russet* baking potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Optional: 1 teaspoon dried parsley or other green herb
  • 1 teaspoon kosher salt
  • 1 cup ranch dressing†
  • 1/4 teaspoon green food color (20 to 25 drops)
  • Crudités: 2-3 varieties of raw vegetables
  •  
    Preparation

    1. PREHEAT the oven to 450°F. Cut the potatoes into 3-1/2-inch wedges and place them in a large bowl. Add the oil and toss to coat well.

    2. MIX the chili powder, optional parsley and salt. Sprinkle over the potatoes and toss to coat evenly. Arrange the potatoes in a single layer in foil-lined 15x10x1-inch baking pan.

    3. BAKE for 30 minutes or until potatoes are tender and golden brown. While the potatoes are baking, slice the crudités.

    4. MIX the ranch dressing and food color in medium bowl until well blended. Serve it as a dip with the potato wedges and crudités.
    _______________________________
    *Idaho is a brand name for russet potatoes grown in Idaho.
    †If you want to make your own dressing, here’s a ranch dressing recipe.

     
    RECIPE: GREEN BEER

    Ingredients Per 12-Ounce Beer

  • 1 can (12 ounces) light-colored beer (Pale Ale, Pilsner or other Pale Lager, Wheat Beer)
  • 5 to 6 drops green food color
  •  
    Preparation

    1. PLACE the food color in a glass. Add the beer and stir gently until evenly tinted.

     

    RECIPE: LEPRECHAUN LEMONADE

    Ingredients For 4 Servings

  • 4 cups lemonade‡
  • 1/2 teaspoon raspberry extract
  • 15 drops green food color
  • Ice cubes
  •  
    Preparation

    1. MIX all ingredients in a pitcher. Pour into ice-filled glasses.
     
    Variations

  • For Strawberry Leprechaun Lemonade, use replace the raspberry extract with strawberry extract.
  • For an adult version, stir in 1/2 cup Limoncello or a clear spirit (cachaça, gin, rum, tequila, vodka); or 1/4 cup of each.
  •  

    Green Lemonade Recipe

    Leprechaun Lemonade can be turned into a cocktail with Limoncello and/or a clear spirit. Photo courtesy McCormick.

     
    __________________________
    ‡Here’s a recipe for homemade lemonade.

      

    Comments

    FOOD “HOLIDAY”: Caffeine Awareness Month

    Coffee Cup & Beans

    Cold Brew

    Top: People with no conflicting conditions can enjoy coffee 4 cups of brewed coffee daily. Want more? Switch to decaf (photo La Panineria). Bottom: Cold brew coffee, growing in popularity, has the most caffeine by a long shot (photo Seaworth Coffee).

     

    March is Caffeine Awareness Month. The National Consumers League (NCL) shared these facts on the world’s most consumed pick-me-up:

  • Caffeine has been consumed by humans for thousands of years. Tea was first consumed in China as early as 3000 B.C.E., and coffee consumption in Ethiopia appears to have commenced in the 9th century C.E.
  • Caffeine is found naturally in more than 60 plants. It is also produced synthetically and added to products including soft drinks and energy drinks. The actual source of caffeine—natural or synthetic—does not matter to performance or health.
  • Six beverages contain natural caffeine. Can you name them? The answers are below.
  • We are a nation of caffeine consumers. Some 85% of Americans drink at least one caffeinated beverage per day.
  • The caffeine intake of American adults ranges from 110 mg/day (for women ages 19-30) up to 260 mg/day (for men ages 51-70). National caffeine intake has remained steady over the past decade. It is much higher in the world’s top caffeine-consuming nations: Sweden, Norway, Denmark, and the Netherlands.
  • Most caffeine intake in the U.S. comes from coffee, tea and soda. Caffeine is sometimes found in surprising places like orange soda, lemonade and enhanced water beverages. Read the labels!
  • Moderate coffee consumption—up to 400 mg/day of caffeine—can be part of a healthy eating pattern, according to the recently released 2015-2020 U.S. Dietary Guidelines. This amount has also been found to be safe by Health Canada and the European Food Safety Authority.
  • Here’s what 400 mg of caffeine comprises:
  • – 16.6 servings of green tea (24 mg caffeine/8 fl. oz.)
    – 11.5 servings of a cola soft drink (average 35 mg caffeine/12 fl. oz.)
    – 8.5 servings of black tea (47 mg caffeine/8 fl. oz.)
    – 5 servings of Red Bull energy drink (80 mg caffeine/8.4 fl. oz.)
    – 4.2 servings of regular brewed coffee (95 mg caffeine/8 fl. oz.)
    – 2.2 servings of coffee house coffee (180 mg caffeine/8 fl. oz.)
    – 2 servings of 5-Hour Energy (200 mg caffeine/2 fl. oz.)
    – 1 serving of 10-Hour Energy shot (422 mg caffeine/2 fl. oz.)

     

  • Amounts of caffeine in cold-brew coffee can be astonishing: as much as 2,160 mg of caffeine in a 32 fl. oz. bottle, or 540mg per eight-ounce cup. It equates to about 23 cups of home brewed coffee, 62 cans of cola or 45 cups of black tea.
  • Scientific consensus is that everyone is different when it comes to the effects of caffeine. Children and teens should generally consume less caffeine due to their lower body weights.
  • Moderate caffeine consumption in healthy adults is not associated with an increased risk of major chronic diseases (e.g., cancer, heart disease) or premature death, according to the Dietary Guidelines.
  • The Dietary Guidelines are silent on most population groups, but advises that pregnant women, those who may become pregnant, and those who are breastfeeding should consult their health care providers for advice concerning caffeine consumption.
  • Dogs, cats, and birds cannot metabolize caffeine, so don’t feed them chocolate or anything else with caffeine.
  •  

    LABELS DON’T TELL ALL

    The FDA currently requires food labels to disclose added caffeine as an ingredient, but the label is not required to provide the amount of added caffeine or to list natural caffeine.

    As a result, very few products voluntarily list the total amount of caffeine they contain; although some companies, like Red Bull and Monster, and some soft drinks, provide this information voluntarily.

    The NCL is an advocate for transparency. To be able to moderate their intake, says the organization, consumers need to know how much caffeine is in the foods and beverages they consume.

    The NCL believes that all products containing caffeine should declare the amount of caffeine per serving-and per container-on the label—and we agree.
     
    And The Answers Are…

     

    Hot Chocolate With Marshmallows

    Not so innocent: Cacao beans, and the cocoa powder made from them, contains caffeine. Photo courtesy La Panineria.

     
    The six foods/beverages that contain natural caffeine are: cacao/cocoa, coffee, guarana, the kola nut, tea (black, green or white Camellia sinensis but not herbal tea, which has no caffeine) and yerba maté.

      

    Comments

    RECIPE: Strawberry Thyme Ice Cubes

    Strawberry Ice Cubes

    Strawberries In Colander

    Top: Strawberry ice cube, a recipe from
    Shari’s Berries. Bottom: Beautiful berries
    from the California Strawberry Commission.

     

    It’s National Strawberry Day. You can have a classic bowl of strawberries and cream, or eat your berries plain. And we have lots of strawberry recipes below, from cocktails and salads to (of course) desserts.

    To start the celebration, here’s a fun and tasty recipe from Shari’s Berries: Strawberry Thyme Ice Cubes.

    Use them in cocktails, iced tea, punch bowls, sparkling water, water pitchers or soft drinks like Ginger Ale, 7-Up and Fresca.

    RECIPE: STRAWBERRY THYME ICE CUBES

    Ingredients

  • Large silicon ice cube tray*
  • 18† medium-sized fresh strawberries
  • 6 sprigs of fresh thyme (substitute basil chiffonade)
  • Mortar and pestle
  • Water
  • _____________________
    *The larger the cubes, the more slowly they melt.

    †The number will vary based on the size of strawberries available, and how many ice cubes you’d like to make.
     
    Preparation

    1. MUDDLE the strawberries with a mortar and pestle. Distribute evenly so each section of the ice cube tray is filled 2/3 with muddled berries. Each cube requires 2-3 berries.

    2. FILL the ice cube sections the rest of the way with water, and top with a sprig of fresh thyme. Freeze 4-5 hours.
     

    MORE STRAWBERRY RECIPES

    Beverages & Cocktails

  • Strawberry Basil Gimlet
  • Strawberry Egg Cream
  • Strawberry Margarita
  • Strawberry Mojito
  •  
    Breakfast

  • Strawberry Banana Pancake Stack
  • Strawberry Yogurt Parfait
  •  
    Desserts

  • Angel Food Cake With Strawberry Glaze
  • Cheesecake Stuffed Strawberries
  • Easy Strawberry Sorbet
  • Strawberry Cheesecake Topping
  • Strawberry Cream Pie
  • Strawberry Ice Cream Cake
  • Strawberry Shortcake With Yellow Cake
  • Strawberry Shortcake With Biscuits
  • Strawberry Parfait
  • Strawberry Sundae
  •  

    First Courses & Mains

  • Chilled Strawberry Soup
  • Green Salad With Strawberries
  • Strawberries marinated in Grand Marnier or other orange liqueur
  • Strawberry-Orange Pasta Salad
  • Strawberry gastrique (sauce) sweet-and-sour sauce
  •  
    Snacks

  • Crunchy Strawberry Ice Cream Sandwich
  • Strawberry & Brownie Skewers
  • Strawberry Cheesecake Frozen Pops
  • Strawberry Margarita Ice Pops
  • Strawberry Shortcake Ice Cream Sandwiches
  •  
    STRAWBERRY TRIVIA

  • Strawberries are native to the temperate regions of the Northern Hemisphere.
  • Strawberries are the only fruit with seeds on the outside.
  • The strawberry is not a true berry, but what is known as an aggregate accessory fruit: The fleshy part is derived not from the plant’s ovaries but from the receptacle that holds the ovaries. Each “seed” (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.
  • Strawberries do not reproduce with their seeds, but via long shoots of new growth.
  • The most widely held view of the origin of the name is that the berries are “strewn” about on the plants. The name “strewn berry” evolved into “strawberry.”
  • The strawberry belongs to the botanical genus Fragraria, which is in the rose family, along with apples and plums. The name of the scientific classification was derived from the Old Latin word for fragrant. The garden strawberry is Fragaria × ananassa.
  • The garden strawberry was first bred in Brittany, France, in the 1750s as a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile in 1714.
  • Strawberries are the first fruit to ripen in the spring.
  •  

    Strawberry Mojito

    Strawberry Ice Cream Sandwiches

    Top: Strawberry Mojito (photo Hard Rock Cafe). Bottom: Strawberry Ice Cream Sandwiches (photo Pillsbury).

     
    How will you enjoy strawberries today?

      

    Comments



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.