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

Archive for Beverages

PRODUCTS: 5 Beverage Favorites

1. ANGRY ORCHARD: ORCHARD’S EDGE KNOTTY PEAR

Hard apple cider is hot, but what about perry?

Pears are also turned into hard cider, called perry in the U.K.; but perry is not as well known in the U.S.

American cider makers tend to label their perries as pear cider. And there are far fewer of them.

We’ve had all of Angry Orchard’s 13 apple ciders, but these days it’s their one perry—a.k.a. Orchard’s Edge Knotty Pear—that has our attention.

It’s available nationwide, and will open your eyes to the joys of pear hard cider. We need for more American cider lovers to try it and convince Angry Orchard that there is a market for more perry.

The term perry comes from the Old French word for pear, peré (PEH-ray), from the Latin word for pear, pirum.

As with apples, the pear varieties used to make cider tend to be sour, and aren’t pleasant eating.

Next step: Look for Knotty Pear cider and buy it. If you find several brands, buy them all and have a perry tasting.

Discover more about Angry Orchard ciders.
 
 
2. COFFIG: ROASTED FIG COFFEE SUBSTITUTE

We’ve tried caffeine-free coffee substitutes: Thanks but no thanks. But Coffig has succeeded in making a natural coffee alternative from roasted figs.

We didn’t believe it until we tried it. It really does substitute for coffee, hot or iced. If you’re looking for an alternative, try it.

We think you’ll like it. And there’s a 100% Money Back Customer Satisfaction Guarantee if you don’t.

Coffig comes in convenient, individually wrapped “tea bags” for single cups; as well as in pouches of powder for making larger batches. The product is 100% roasted black figs.

You can buy them on the website: Coffig.com, and on Amazon.
 
 
3. SAMUEL ADAMS: GRAPEFRUIT REBEL IPA

In 2014, Samuel Adams introduced Rebel IPA, their take on a West Coast IPA (India Pale Ale).

West Coast-style IPAs use hops from the Pacific Northwest, which have different flavors than European hops, and generally have more hop intensity.

We liked Rebel IPA. So did a lot of other people. It did so well in these IPA-happy times that siblings began to arrive: Rebel Rouser Double IPA, Rebel Rider Session IPA, Rebel Juiced IPA, Rebel White Citra IPA and our favorite, Rebel Grapefruit IPA.

We are fans of wines with grapefruit notes, like French Sauvignon Blancs, and love it in beer, too. Rebel Grapefruit IPA is brewed with real grapefruit in the mash, for a prominence of flavor that complements the citrus of the hops.

See it, try it. Find details at SamuelAdams.com.

Find more beer types and terms in our Beer Glossary.

 
 
4. SEALAND BIRK: ORGANIC BIRCH WATER

First came coconut water, then maple water, and now birch water.

The producer, Sealand Birk (birk is Danish for birch), advises: Drink your water from a tree—just like the Vikings used to…the people of the Nordic regions rejuvenate their body and soul after long, harsh winters with the uplifting spring tonic of birch tree water.

Birch water has become “the detox ingredient de jour” thanks to its antioxidant- and mineral-rich nutrient profile. It won the drink category of the 2016 Nature & Health Natural Food Awards.

We had the opportunity to drink the line at a trade show, and proclaimed every flavor (blueberry, cranberry, elderflower, gooseberry, mango, raspberry rhubarb) and the unflavored original winners.

So where can you buy it? Write to info@sealandbirk.com with your zip code.

 

Angry Orchard Knotty Pear

Coffig

Samuel Adams Rebel Grapefruit IPA

Birch Water, Blueberry Flavor

Sprite Cherry Cola

[1] Knotty Pear from Angry Orchard is a perry: pear cider (photo courtesy Angry Orchard). [2] Coffig is a coffee substitute made from figs (photo Pinterest). [3] Our new favorite beer from Samuel Adams: Rebel Grapefruit IPA (photo Boston Brewery). [4] Refreshing, nutritious water tapped from birch trees, available plain or flavored (photo Sealand Birk). [5] Sprite’s first new entry in 56 years: Cherry Sprite (photo Coca-Cola).

 
Amazon lists three flavors (original, blueberry, raspberry) but they are “currently unavailable.”

Hopefully they’re coming soon. You can ask to be emailed when they arrive.

The company’s main website is based in Australia, and has e-commerce; but the U.S. website currently does not.

Otherwise, you may just have to tap a birch tree.

One could do worse than be a tapper of birches.
 
 
5. SPRITE: CHERRY SPRITE & CHERRY SPRITE ZERO

Lemon-lime Sprite was introduced to the U.S. in 1961 as a competitor to 7 Up. Why has it taken this long to come up with a line extension, Cherry Sprite?

The answer is vending machine technology; specifically, Coca-Cola Freestyle, the touch screen soda fountain that has changed drink dispensing in movie theaters and other soda-thirsty locations.

The machine features 165 different variations of Coca-Cola products: Coke, Diet Coke, Dr. Pepper, Sprite and the company’s other brands. Consumers can add flavors to their base drink of choice.

Upon review of purchase data, cherry was the number-one flavor added to Sprite. Thus, you can now buy Sprite Cherry and Sprite Cherry Zero in 20-ounce bottles in stores nationwide. The new flavor was a long time coming, but worth the wait.

Theatre fans note: Formulations for the Freestyle dispenser and the bottled versions of Sprite Cherry and Sprite Cherry Zero vary a bit. The most obvious difference is that Sprite with added cherry flavor from the Freestyle produces a red-tinted drink, whereas bottled Sprite Cherry and Sprite Cherry Zero is clear.

And LeBron James drinks it. See him at Sprite.com.

  

Comments off

TOP PICK OF THE WEEK: Seed & Mill Halva Is Halva Heaven

Seed + Mill Halva

Seed + Mill Halva

Seed + Mill Halva

Seed + Mill Halva

Halva With Ground Coffee Beans

Halva With Pop Rocks

Halva Dessert Plate

Halva Dessert Plate

Halva Cake

[1] Clockwise from top: rose, cinnamon, pistachio and coffee. [2] Chocolate chile halva. [3] Lavender halva. [4] From the front: chocolate orange, date, lemongrass and marble. [5] Caffeinated, with ground coffee beans. [6] Vanilla topped with Pop Rocks. [7] A halva dessert plate: mixed flavors and fruits. [8] Dessert plate of halva with dried fruit. [9] For a special occasion cake, just add a candle. All photos courtesy Seed + Mill.

 

Halva versus halvah? Who cares how to spell it*, when it tastes this good.

The sweet confection’s name derives from the Arabic word halwa, which means…sweet confection.

The best halva we can imagine comes from a relatively new company, Seed + Mill, founded by three friends in New York City, one of whom grew up in Israel.

The company was born when the latter friend couldn’t find quality tahini in the U.S., and decided to grind her own. Fresh tahini is ground on-site at their store in Chelsea Market, New York City, and sold along with other sesame-based products.

The company says that theirs is the only store in the U.S. that solely purveys sesame seed products (although we noted a frozen yogurt machine with goat’s milk yogurt).

While all products are excellent, our food-life-changing experience was engendered by the sesame-based confection, halva(h). Seed + Mill makes the most ethereal, exquisite halva we can imagine—and we have been halva-deprived, for reasons we’ll explain in a bit.
 
ARTISAN HALVA

Seed + Mill distinguishes its products using white sesame seeds from Ethiopia, considered the world’s best. Known for their richness of flavor, they are grown in the area of Humera, a city in the northwest corner of Ethiopia, at the borders of Sudan and Eritrea.

Most of the sesame used for halva and tahini sold in the U.S. is made from seeds from India and Mexico, and are not as flavorful. Hence, our disappointment with the halva available to us.

Seed + Mill’s sesame seeds are shipped from Humera to Israel, where they are roasted. Some stay in for a bit in Israel, to be ground in small batches and turned into halva. Whole roasted seeds are shipped to New York, to be ground into tahini.

The halva is made by small Israeli producers to the company’s specifications. The producers use ancient artisan technique—no machines, but caldrons, paddles and troughs. The sugar is boiled and whipped into a foam that produces the melting lightness of the confection. Vigorous hand-kneading produces the finest, fluffiest halvah.

Although halva is approximately half sesame paste and half sugar, you can assuage some of the guilt with sesame’s enviable nutrition† and heart healthy fats.

The confection is only mildly sweet, the opposite of fudge and American candy bars.

And let us add: Seed + Mill has as much in common with halva brands like Joyva as McDonald’s has with Per Se.

Even the large halva cakes sold at Zabar’s and shops on the Lower East Side have become so mediocre through the use of cheaper ingredients, that we gave up eating halvah several years ago.
 
THE HISTORY OF HALVA

  • Some scholars suggest that an early form of halva originated before the 12th century in Byzantium, the ancient Greek colony that later became Constantinople, and now Istanbul.
  • Evidence exists that the original was a somewhat gelatinous, grain-based dessert made with oil, flour and sugar.
  • The first written halvah recipe appeared in the early 13th century, and included seven variations.
  • In the same period, a cookbook from Moorish Spain describes rolling out a sheet of candy made of boiled sugar, honey, sesame oil and flour; sprinkling it with rose water, sugar and ground pistachios; and covering it with a second layer of candy before cutting it into triangles.
  • Halva spread across the Middle East to the Mediterranean, Central Asia and the Indian subcontinent. In each locale, its name and ingredients changed slightly to include regional products.
  • Depending on local preferences, different recipes ground different seeds or nuts to make the halva. For example, Egyptians added pistachios, almonds or pine nuts. Indians flavored their halva with ghee, coconuts and dates.
  • Flour and oil disappeared from the recipe.
  • One recipe, made with sesame tahini, was favored by the Ottoman-ruled Romanians. Their Jewish population passed it on to Ashkenazi Jews throughout Europe. It was this sesame halva recipe that was brought to the U.S. in the early 20th century by Jewish immigrants.
  •  
    Here’s more halvah history.
     
     
    SEED & MILL’S MOST HEAVENLY HALVA

    Halva is made when tahini (ground sesame paste) is blended with sugar at a high temperature, and then hand-stirred.

    The company boasts 27 flavors, including two sugar-free varieties. They’re all available online, and the retail shop in Chelsea carries about ten them at a time. Some are seasonal; for example, expect cranberry in the fall and lavender in the summer.

    Wile many Seed + Mill flavors are vegan, about half of the flavors do include a bit of butter, which makes the halvah even lighter and melt-in-your-mouth. These are noted on the website.

    The non-butter flavors meet dietary preferences including dairy-free, gluten-free, paleo and vegan.

    If this seems like a lot of flavors, note that Suleiman the Magnificent (1520-1566), the Ottoman Empire’s longest-reigning sultan, had a special kitchen built next to his palace that was dubbed the helvahane, house of halva. It produced some 30 varieties of the confection.

    At Seed + Mill, you’ll find traditional and modern flavors:

  • Cardamom Halva
  • Chia Halva
  • Chili Chocolate Halva
  • Chocolate & Orange Halva
  • Chocolate Pistachio Halva
  • Cinnamon Halva
  • Coconut Dark Chocolate Halva
  • Crunchy Peanut Butter Halva
  • Dates Halva
  • Dulce de Leche Halva
  • Ginger Halva
  • Goji Berry Halva
  • Lemongrass Halva
  • Marble Halva
  • Mixed Chocolate Halva (dark, milk and white chocolate)
  • Nutella & Hazelnuts Halva
  • Pistachio Halva
  • Rose Oil Halva
  • Sea Salt Dark Chocolate Halva
  • Sweet Pecans Halva
  • Vanilla Halva
  • Whiskey Halva
  • White Chocolate & Lemon Halva
  • White Chocolate Raspberry Halva
  • Yummy Flaky Halva (for garnish)
  •  
    Sugar-Free Flavors

  • Sugar Free Coffee Halva
  • Sugar Free Pistachio Halva
  •  
    Seed + Mill is certified by United Kosher Supervision. You can purchase a piece as small as a quarter-pound, or order an entire halva cake.

    While you’re at it, treat yourself to a jar of the company’s rich, silky tahini in herb, organic and organic whole seed; and two sesame spices, mixes of sesame with salt or za’atar.

     

    RECIPE: HALVA ICED COFFEE

    Seed + Mill adapted this recipe from Ben of Havoc In The Kitchen. He found it in a Russian food magazine, where it was originally made with peanut halva.

    The shake-like drink does nicely as a snack, a dessert or, with the whiskey, an after-dinner drink.

    Ingredients For 2-3 Servings

  • 2 cups strong brewed coffee, chilled
  • 1/3 cup peanut or sesame halva
  • 1/2 cup vanilla ice cream
  • 2-3 ice cubes
  • Optional: 2-3 tablespoons whiskey (or to taste)
  •  
    Preparation

    1. COMBINE the coffee, halva, ice cubes and ice cream in a blender. Process for 5 minutes or until smooth and foamy.

    2. STRAIN and discard the tiny pieces of halva and the coffee will be silky and smooth.

     

    Halva Iced Coffee

    [105] Serve halva iced coffee with alone or with halva dessert plate.

     
    3. RINSE the bowl of the blender, return the strained coffee and blend for another 2 minutes and to foam.
     
    ________________

    *The word is transliterated from Arabic, so either halva or halvah is correct.

    †Sesame seeds are one of the world’s healthiest foods. Here’s a nutrition profile.

      

    Comments off

    TIP OF THE DAY: Ice Cubes For Valentine’s Day…And More Uses For The Ice Cube Tray

    Valentine Ice Cubes

    Valentine Ice Cubes

    Heart Ice Cubes

    Flower Ice Cubes

    Pesto Ice Cubes

    Frozen Lemon Juice

    [1] and [2] Red and pink layered ice cubes (photo courtesy Ocean Spray). [3] Add some pomegranate ice cubes (here’s how from Kelly Elko).[4] Flower ice cubes: small flowers make a big impression (here’s how from Martha Stewart). [5] More ways to use an ice cube tray: save pesto (photo courtesy P&G Every Day) or [6] lemon juice (photo courtesy Food Network).

     

    These days, many people enjoy refrigerator-freezers with built-in ice makers.

    But here’s a reason to hold on to those old-fashioned ice cube trays. In addition to party ice cubes, you can also use them to make granita—and much more, as you’ll see on the list below.

    Because we’re days away from Valentine celebrations, how about some special ice? You can’t get these from a mechanical ice-cube maker!

    RECIPE: LAYERED VALENTINE ICE CUBES

    Ingredients Per Ice Cube Tray

  • 1 ice cube tray
  • 1 cup fresh blueberries, rinsed (substitute frozen blueberries)
  • 1/3 cup Ocean Spray Blueberry Juice Cocktail
  • 1/2 cup Ocean Spray White Cranberry Juice Drink
  • 1/2 cup Ocean Spray Cranberry Juice Cocktail
  •  
    Preparation

    1. PLACE 4 blueberries in each of 16 ice cube cups. Add about 1 teaspoon blueberry flavored juice. Freeze at least 1 hour or until solid.

    2. ADD 1/2 tablespoon white cranberry drink to each cup, atop the frozen blueberry layer. Freeze 1 hour of until solid.

    3. TOP with 1/2 tablespoon cranberry beverage. Freeze at least 1 hour or until solid.
     
    OTHER VALENTINE ICE CUBES

    Don’t have time or desire to layer ice cubes? These are much easier:

  • Aril ice cubes (photo #3): just water, pomegranate arils and a heart-shaped ice cube tray.
  • Berry ice cubes (photo #4): make them with water or pomegranate juice, in regular or heart-shaped trays.
  • Flower ice cubes (photo #5): Add small flowers to water. If you’re using them in drinks, be sure the flowers are organic (otherwise they have pesticides).
  • Plain red or pink hearts: Add red fruit juice or pink lemonade to heart or conventional ice cube trays.
  •  
    MORE USES FOR ICE CUBE TRAYS

    Certain foods are easier to pop out if you have silicone ice cube trays; others work better with a lever pull in an old-fashioned metal tray.

    Once whatever you’re making is frozen, you can transfer the cubes to a freezer bag for storage. Here are some ideas to try.

    Drinks

  • Chill beverages without diluting them. Make ice cubes with leftover coffee, tea, coconut milk, juice, etc. (freeze tomato juice for Bloody Mary’s).
  • Similarly, smoothies! Freeze fruits and vegetables to pop into the blender.
  • Make pretty ice cubes. Add berries, fruits, citrus peel, etc.
  • Deconstruct cocktails. For example, for a Piña Colada, try adding frozen pineapple juice and coconut cream cubes to a glass of rum.
  • Jell-O shots!
  •  
    Desserts & Snacks

  • Make dessert bites. An ice cube tray is great for making miniature desserts, from fancy (chocolate-covered cherries) to casual (mini Rice Krispies Treats).
  • On-a-stick. From frozen cheesecake to juice pops and yogurt pops, you can make something different on a stick every week.
  • Make your own Chunkys & PB cups: Melt your chocolate of choice, blend in nuts, seeds, raisins or other dried fruits; and set in the fridge. For peanut butter cups, layer melted chocolate and peanut butter and refrigerate until set.
  • Make chocolate squares. Fill the compartments partially, so you end up with bite-size chocolate tiles. Add whatever you like to flavor: spices, coconut, etc.
  •  
    Cooking

    For the first two: Once your cubes are frozen, pop them from the tray into a resealable freezer bag. For precise measures, determine in advance what the tray compartments hold.

  • Freeze extras and leftovers: From lemon juice and stock/broth to wine and bacon fat, you’ll have the perfect size to pop [frozen] into soups, stews and sauces.
  • Freeze herbs. Hard herbs like oregano, sage, thyme and rosemary defrost better than soft herbs like dill and basil. Pack the ice cube trays with 3/4 herbs and 1/4 olive oil. Toss a cube directly into the pan to season eggs, sauces, etc.
  • Freeze garlic and ginger. First, purée them before adding them to the compartments. This also works with pesto (as is—no additional work required).
  • Freeze buttermilk. Buttermilk is pricey, and a recipe often requires just a quarter or half a cup. Freeze the leftover buttermilk; you’ll need it again soon.
  • Make sushi. It’s hard for amateurs to hand-form nigiri rice beds. Fill the compartments with seasoned rice, pop them out and lay the fish or other toppings onto them.
  •  
    More Uses

    There are household uses, from homemade detergent cubes to starting seedlings. Just look online!

     

    HISTORY OF THE ICE CUBE TRAY

    Before the advent of the ice cube tray, ice for drinks and similar purposes was chipped from large blocks with an ice pick.
     
    An American physician, John Gorrie, built a refrigerator in 1844 to make ice to cool the air for his yellow fever patients. The refrigerator produced ice, which he hung from the ceiling in basins to cool the hot air.

    Some historians believed that Dr. Gorrie also invented the first ice cube tray in its current form. He is known to have given his patients iced drinks to cool them down.

  • The Domestic Electric Refrigerator, produced in 1914 by Fred Wolf, contained a simple ice cube tray.
  • By the 1920s and 1930s ice cube trays were commonplace in refrigerators.
  • The first flexible ice tray was launched in 1933, invented by Guy Tinkham. Silicone was still decades ahead; Tinkham’s tray stainless steel, with points that would eject the ice cubes.
  • The first rubber ice cube tray was launched by Lloyd Groff Copeman, also in 1933. Five years earlier, he had noticed that slush and ice flaked off his rubber boots, and set about designing different types of rubber trays.
  •  
    Ice Cube Trivia

    You may have noted that commercially-made ice cubes are completely clear, while homemade cubes from the fridge are cloudy in the center.

     

    Metal Ice Cube Tray

    Popping Out Ice Cubes

    [6] The old-fashioned metal ice cube tray with a removable divider (photo courtesy West Elm). [7] Silicone trays make it easy to pop out the cubes.

     
    Cloudy ice cubes result when the water is high in dissolved solids. Commercial ice-makers use purified water, with cooling elements on the bottom. The cooling process allows any bubbles to be washed away from the top as the cubes grow larger.

      

    Comments off

    TIP OF THE DAY: Black Currant Juice & Ways To Use It

    Black currants have twice the antioxidants of blueberries, hitherto the uber-antioxidant fruit. They have four times the vitamin C of oranges and significant amounts of calcium, magnesium, manganese, potassium and riboflavin.

    Should you be drinking currant juice? Of course, especially when it tastes so good, whether straight, in spritzers or as a mixer. You can also add a splash to herbal tea.

    The flavor is a bit grape-like, but currant juice is distinctive, bold, pleasantly tart and sophisticated. It’s the kind of juice wine drinkers would choose if they couldn’t drink wine anymore

    Why aren’t we all drinking currant juice? Growing black currants was banned for 100 years in the U.S. (more about that below); but now there is juice aplenty.

    NUTRITION CURRENCY FROM CURRANT C

    Currant C and Knudsen’s both sell black currant juice.

    Currant C’s all-natural product, sold in 16-ounce bottles, is not pasteurized and needs to be refrigerated. The juice is made from concentrate with filtered water, and a bit of pure cane sugar is added to offset the tartness. Each 16-ounce bottle of Currant C contains two servings, at 130 calories each.

    If you prefer a noncaloric sweetener or otherwise don’t want added sweetness, you can buy the concentrate. Knudsen’s 32-ounce bottle is unsweetened and shelf-stable.

    Currant C, a pioneer grower in New York State, sells individual bottles of black currant juice and the concentrate to make your own; plus dried currants, currant vinegar and currant seed oil, gift packages and more. Check out the full line of currant products.

    If you have a black currant bush at hand, it’s easy to make your own juice concentrate.

     
    WHAT ARE CURRANTS?

    Currants are berries that grow on a vine, The genus Ribes includes the edible currants (black currant, red currant, white currant), the gooseberry, and several hybrid varieties.

    The genus comprises some 150 known species of flowering plants that are native to the temperate regions of the Northern Hemisphere. The black currant genus and species is Ribes nigrum.

    Currants Versus Zante Currants/Raisins

    Since currants only began to be grown recently in the U.S., what are those things we’ve been calling currants?

    They are the so-called Zante Currants, which are actually raisins (dried grapes) that are not related to real currants.

    They diverge at the botanical order: they’re not even cousins.

  • Currants: order Saxifragaceae, family Grossulariaceae, Genus Ribes.
  • Grapes: order Vitales, family Vitaceae, Genus Vitis.
  • Grapes grow on vines and are sweet. Currants grow on bushes and are quite tart.
  • More importantly, raisins have little or none of the black currant antioxidants studied in the research.
  •  
    Zante currants are the dried form of an ancient Greek grape variety properly called the Black Corinth, Vitis vinifera, the smallest of the seedless grapes.

    They come from the third largest Ionian Island called Zakýnthos, which is often called Zante. The variety is named for Corinth, the Greek city where they were grown more than 2,000 years ago.

    The Cause Of The Confusion

    After the commercial cultivation of currants was outlawed in 1911, currants dropped off the culinary radar screen. In the 1920s, Greece began to export small dried seedless grapes, one-fourth the size of the average raisin, from the area of Corinth.

    On the arrival of the first shipment to the U.S., the Greek writing for the word “Corinth” was mistakenly translated at the pier into “currant.”

    Since the growing of real currants had been banned for quite a few years at that point, the name stuck. Generations of Americans have become accustomed to cooking and baking with “currants” (often labeled “Zante currants”) that are really tiny raisins.

    What About Red Currants?

    Red currants are true currants. They are more tart than black currants, so are less desirable for juice.

    But for baking and recipes where sugar is added, the two are interchangeable.

    Fresh red currants are popular garnishes, adding a touch of scarlet to everything from cocktails to desserts.

       

    Fresh Black Currants

    Red Currants

    Currant C Black Currant Juice

    Blackcurrant Jelly Recipe

    Zante Currants

    [1] Fresh-picked black currants (photo courtesy Currant C). [2] Red currants are more tart than black, so less desirable for juice. (photo courtesy Rose Vita | Morguefile). [3] Currant C, delicious black currant juice, needs no added sweetener. It can be bought as bulk concentrate, much more affordable per serving (photo courtesy Currant C). [4] Homemade blackcurrant jelly made from hand-picked wild currants (here’s the recipe from Made by Jayne). [5] Zante currants are not currants (photo courtesy Sun-Maid).

     

    Blackcurrant Jelly Recipe

    Blackcurrant Sorbet

    Blackcurrant Pavlova

    [6] Duck with blackcurrant sauce (here’s the recipe) from Table Of Zekki. [7] Blackcurrant sorbet (photo courtesy Salcombe Dairy). [8] Blackcurrant Pavlova (photo courtesy Kwestia Smaku; the recipe is in Polish).

     

    Forbidden In The U.S. For 100+ Years

    Black currants are extremely popular in Europe and, prior to 1911, were big in the U.S.

    In 1911, the commercial cultivation of currants in the U.S. was outlawed by an act of Congress—for its alleged part in spreading the disease, white pine blister rust, which threatened the U.S. timber industry.

    The ban was based on incomplete scientific knowledge of the disease. At the behest of New York State farmers in this century, scientists from Cornell University revisited the white pine disease issue and concluded that currants didn’t pose the threat to white pines that was once believed.

    Finally, it was shown that white pine blister rust did not jump from white pine to white pine, but from white pine to black currant bush to white pine.

    Until April 2003, black currants were “forbidden fruit” in the U.S. Then, following the Cornell studies, New York State* overturned the black currant farming ban, opening the door for New York Currants™—for eating, juice, jam, yogurt, tea and other applications.

    It’s also a boon for family farms, which now have an in-demand, non-commodity crop to revive sagging revenue. *The ban still stands today in several states.
     
     
    MORE WAYS TO USE CURRANT JUICE

  • Alcohol: Infuse into vodka, make liqueur.
  • Cocktails and cocktails.
  • Currant jam and jelly, available commercially and easy to make at home).
  • Desserts: compotes, crumbles, pies, puddings, saucess, sorbet and a general substitute for blueberries.
  • Dessert sauces.
  • Meat sauces for duck, game, goose, pâté, pork and sausages (red currants are a key ingredient in Cumberland Sauce but you can substitute black currants). For beef, check out this black currant sauce recipe. Coffee lovers: take a look at this coffee and black currant sauce Pork chop with black currant-coffee sauce (here’s the recipe from Splendid Table).
  • Raisin substitute. Substitute dried black currants for raisins or sultanas in any recipe.
  •  
    EDITOR’S NOTE: BLACK CURRANT VS. BLACKCURRANT

    You will find black currant and red currant spelled as blackcurrant and redcurrant. But white currant is always spelled white currant.

    In the interest of consistency, we use the two words.

     

      

    Comments off

    RECIPE: Sweet Green Juice For National Green Juice Day

    National Green Juice Day

    A sweet and green juice blend from Juicing Connection.

     

    January 26th is National Green Juice Day.

    Not everyone is a fan of blending kale and spinach, so here’s a green juice that takes a different direction: sweet and minty.

    Ingredients Per 8-Ounce Serving

  • 1 10-ounce cucumber
  • 2 cups chopped mint, loosely packed
  • 1/2 lime, freshly juiced
  • 1 apple
  • Optional garnish: cucumber spear
  • Optional: a splash of tequila, rum or vodka
  •  
    Preparation

    1. PLACE the ingredients in a blender and blend to the desired consistency.
     
     
    CHECK OUT THE DIFFERENT TYPES OF CUCUMBERS.

     
    The Juicing Connection, which provided this recipe, wants you to know that this recipe has lots of:

  • Vitamin C, required for: Immunity, heart and cardiovascular health, development of sex hormones, stress management, health and repair of skin and effective wound healing.
  • Vitamin K, required for bone building and repair, teeth, blood circulation (fewer bruises), muscle cramps, varicose veins and blood clotting (it can also prevent heavy menstrual bleeding).
  •  
    One portion contains 38% DV of vitamin C and 66% DV of vitamin K, plus 31% DV of fiber.
     
      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.