Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cheese/Yogurt/Dairy

FOOD FUN: Cheese Wedge Reindeer

Here’s an easy Christmas snack to make from Laughing Cow cheese wedges, or any cheese you like enough to cut into wedges.

Simply assemble:

  • Cheese wedges for the head
  • Mini pretzels for antlers
  • Halved pimento-stuffed olives for the nose
  • Peppercorn eyes (green peppercorns are very mild and more kid-friendly)
  •  
    The use of a red tray liner sets off the white cheese and adds to the festiveness.

    We found the photo on Pinterest, regrettably with no attribution. But for a fun treat for kids and adults alike, we had to share it here.

     

    cheese-reindeer-applepins.com-pinterest-230

    Turn a cheese wedge into Rudolph. Photo: Pinterest.

     

      

    Comments

    RECIPE: Better-For-You-Holiday Desserts

    apple-pie-yogurt-cup-yoplait-230

    An alternative to apple pie using Apple Pie
    Yogurt. Photo courtesy Yoplait.

     

    Looking for sweet relief from high-calorie holiday desserts? Yoplait’s limited edition winter yogurt flavors can fill in.

    The new flavors include Greek 100 Caramel Macchiato, Greek Cinnamon Roll, Original Coconut Caramel and Light Chocolate Mint. Refreshing from the cup, they can also be combined with other ingredients to make better-for-you desserts.

    For example, you can make this apple pie yogurt cup in just 15 minutes:

    RECIPE: APPLE PIE YOGURT

    Ingredients For 1 Serving

  • 1/2 teaspoon sugar
  • Pinch ground cinnamon
  • 1 egg roll skin (6-1/2-inches square, from a 16-ounce package)
  • 1/2 cup chopped apple
  • 1 container (5.3 oz) Yoplait Greek 100 Apple Pie Yogurt
  • Preparation

    1. PLACE a 6-inch cooking parchment paper square on microwavable plate. Spray with cooking spray. In small bowl, stir together sugar and cinnamon; set aside.

    2. CUT two 3-1/2-inch rounds from the egg roll skin; discard scraps. Cut each round into 1/2-inch strips. Tightly weave the strips into a lattice pattern on parchment paper.

    3. SPRAY the strips with cooking spray; sprinkle evenly with cinnamon sugar.

    4. MICROWAVE uncovered on Medium (50%) 30 seconds; continue microwaving an additional 15 to 30 seconds, checking every 5 seconds to prevent the strips from burning in the center. Cool 5 minutes on parchment paper (the lattice will crisp as it cools). Meanwhile, stir the chopped apple into the yogurt cup.

    5. PLACE the pie crust on top of cup, and serve.

     

    RECIPE: APPLE CHIPS WITH CARAMEL-YOGURT DIP

    Or, try apple chips with a caramel-yogurt dip. If you don’t want to make the apple chips, it’s easy to buy them.

    Prep time is 10 minutes; total time including making the apple chips from scratch is 1 hour 10, minutes.

    Ingredients For 1 Serving

  • 1 large Granny Smith apple
  • 1 tablespoon fat-free caramel topping
  • 1/4 teaspoon coarse sea salt
  • 1 container (6 ounces) Yoplait Original 99% Fat Free Apple Crisp Yogurt
  • 2 tablespoons chopped walnuts or pecans
  •  

    apple-chips-caramel-dip-yoplait-230

    Apple chips with a caramel yogurt dip. Photo courtesy Yoplait.

     

    Preparation

    1. HEAT THE oven to 275°F. Line a cookie sheet with cooking parchment paper.

    2. USE a sharp knife to cut the apple into very thin slices (about 1/8 inch). Place on the cookie sheet.

    3. BAKE for 30 minutes. Quickly turn the slices and bake for 30 to 40 minutes longer or until golden brown and crispy. Cool on a cookie sheet (the apples will continue to crisp up). Meanwhile…

    4. MICROWAVE the caramel topping in small microwavable bowl, uncovered on High for 30 seconds. Stir in the salt. Place the yogurt in a small bowl and drizzle the with salted caramel. Top with the walnuts and serve with the apple chips.
     
    Find more recipes on Yoplait.com.

      

    Comments

    GIFT: Gourmet Cheese Box

    jasper-hills-farm-gift-box-2014-230

    We can testify that everything in this gift box is memorably delicious! Photo courtesy Jasper Hill Farm.

     

    Anyone who covets great cheese knows how pricey it is. That’s because there’s so much labor invested in creating artisanal cheese.

    So what better gift for a cheese lover than a box of great cheese? This year, we’re recommending the gift box from one of America’s greatest cheese makers, Jasper Hill Farms.

    The holiday gift box contains more than two pounds of award-winning cheese, plus artisanal pairings. The foods are packed in a reusable wooden cheese box, for a memorable gift.

    Jasper Hill Farm’s 2014 Holiday Gift Box contains:

  • Bayley Hazen Blue (8 ounces). This signature raw-milk blue cheese is one of the great blues, creamy on the tongue with sweet and salty flavors and undertones of dark chocolate and anise spice. A Super Gold winner at this year’s World Cheese Awards, it was also named World’s Best Unpasteurized Cheese.
  • Cabot Clothbound Cheddar (1 pound). Made by Cabot Creamer and aged in the Jasper Hill caves for 10-12 months, this is a bold cheddar with a spectrum of flavors: toasted nuts, savory broth, browned butter and butterscotch. It’s a favorite among Cheddar lovers.
  •  

  • Harbison (1 wheel; about 10 ounces). This soft, pudding-like Brie-style cheese can e scooped up with a spoon and spread on a cracker (or devoured from the spoon). It’s wrapped in a strip of spruce cambium* harvested from the farm. The milky, buttery cheese has notes of mushroom, woodsmoke and brassica† vegetables when ripe.
  • Creminelli Cheddar Salami (a NIBBLE Top Pick Of The Week). This special sausage includes pieces of Cabot Clothbound Cheddar, which add a pleasant zip and a creamy mouth feel to the traditional salami. It’s available exclusively from the Cellars at Jasper Hill and Murray’s Cheese.
  • Jan’s Farmhouse Crisps (2 ounces). These are the cheese maker’s favorite crackers to pair with their cheeses. Packed full of nuts, herbs and dried fruit, they are thinly sliced and toasted to a light, flavorful crisp.
  •  
    The gift box, $85, is in limited supply. Reserve yours now from The Cellars At Jasper Hill.

     
    *The cambium of the pine (between the bark and the wood) is edible. It can be boiled or roasted as a famine food, and makes a reasonable flour. Fried in olive or coconut oil it’s actually tasty. On this cheese, it’s not meant to be eaten, but you could do it. Here’s more about pine cambium.

    †Brassica, the cruciferous vegetable family, includes bok choy, broccoli, cauliflower, kale and mustard greens, among others.

     
      

    Comments

    TIP OF THE DAY: Cheese Hors d’Oeuvre For Entertaining Or Snacking

    We found these photos on the Facebook page of Jarlsberg USA, and liked the idea for holiday entertaining as well as family snacking.

    Make four or five different versions to serve with cocktails, or one or two types for a TV snack. For a children’s activity, you can set out ingredients and let kids assemble their own snacks.

    The key to visual appeal is to offset the pale color of most cheeses with other, bright colored ingredients. Turkey and Swiss cheese may be a popular combination, for instance, but to the eye it’s beige and beige. Go for bright and appealing.

    Then, all you need are four-inch skewers, plain or twisted (for a fancier touch). Or, check out our festive party picks for stars, evergreen trees metallic fringe and colored cellophane tips.

    Use the list below to pick two or three ingredients to pair with the cheese. The skewers are plenty tasty as is, but you can serve them with a dish of honey mustard for dipping. You can buy honey mustard, or make your own by adding honey, sugar or noncaloric sweetener to mustard, in a proportion to your liking.
     
    COLORFUL CHEESES

    In addition to your favorite cheeses, consider options beyond beige. Check out these special cheeses with deep colors:

  • Cahill’s Farm Flavored Irish Cheddar in Elderberry (red marbled) or Porter (brown marbled) flavors (photo).
  •    

    skewers-jarlsbergUSA-fb-view2-230rev

    Two popular pairings with cheese: dried apricots and basil-tomato. Photo courtesy Jarlsberg USA.

     

  • Mimolette, a French cow’s milk cheese the color of a harvest moon, in the shape of a ball (photo).
  • Basiron Pesto looks like green cheese from the moon (photo).
  • Basiron Pesto Rosso, a Gouda-style cheese from Holland, with a harvest moon color that comes from the addition of tomatoes (photo).
  •  
    Then, it’s time to pick your add-ons:

     

    skewers-jarlsbergUSAFB-230rev

    Serrano ham and sundried tomatoes are bright additions to appetizer skewers. Photo courtesy Jarlsberg USA.

     

    PROTEINS

  • Ham cubes
  • Serrano ham slices
  • Pepperoni
  • Scallops
  • Shrimp
  •  
    VEGETABLES

  • Arugula
  • Basil
  • Blue or purple potatoes (cooked and sliced or cubed)
  • Cherry/grape tomatoes
  • Dilly beans
  • Gherkins/pickle slices
  • Pepperoncini
  • Pimento-stuffed olives
  • Red, orange or yellow bell pepper strips
  • Snow peas
  • Sundried tomatoes
  • FRUIT

  • Clementine/tangerine segments
  • Dried apricots
  • Kiwi
  • Mango cubes
  • Melon cubes
  • Pineapple cubes
  • Red or purple grapes
  •  
    Send us photos of your favorite creations!

      

    Comments

    RECIPE: Goat Cheese Sweet Potato Parfait Appetizer

    If you run with a gourmet crowd, here’s a suggestion for a first course that’s easy to make, yet impressive and unique. It is especially elegant when you use a ring mold to create a free-standing tower. However, an easy alternative is to layer the ingredients in a dessert glass or juice glass.

    You can find many more special recipes at VermontCreamery.com.

    RECIPE: GOAT CHEESE SWEET POTATO PARFAIT

    Ingredients
     
    For The Parfait

  • 3 medium apples
  • 2 sweet potatoes (about 1½ pounds)
  • Fine sea salt
  • Freshly ground white pepper*
  • 3 tablespoon olive oil
  • 10 ounces fresh goat cheese (chèvre), plain
  • 6 ounces crème fraîche
  • 1 small shallot, minced (about 1 tablespoon)
  • 1 tablespoon chives, sliced
  •  
    For The Crème Fraîche Sauce

  • 4 ounces crème fraîche
  • 1 tablespoon shallots, minced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, sliced
  • 2 teaspoons lemon juice
  • Fine sea salt and freshly ground pepper
  •    

    sweet-potato_goat_cheese_parfait-vtcreamery-230b

    For a sophisticated first course: sweet potato and goat cheese parfait. Photo courtesy Vermont Creamery.

     
    If you can’t find crème fraîche at the store, you can make it from scratch from heavy cream and buttermilk, with this recipe.
     
    For The Salad

  • 1 cup celery leaves
  • 2 tablespoons black olives, diced
  • 1 tablespoon lemon, diced
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon oil
  • Salt and freshly ground pepper
  • ¼ cup celery, sliced on a bias about ¼ inch long
  •  
    Special Equipment

  • 6 ring molds, 2 inches in diameter by 3 inches high
  •  
    *White peppercorns are black peppercorns with the outer black skin removed. They lose some of the heat and flavor, which is contained in the skin. In the halls of haute cuisine, this was done to prevent black flecks of skin from marring the perfect whiteness of a sauce. However, today we live in a much more relaxed culinary society and are not bothered by black flecks.

     

    creme-fraiche-in-pail-beauty-vtcreamery-230

    Crème fraîche. Photo courtesy Vermont Creamery.

     

    Preparation

    1. PREHEAT the oven to 400°F. Season the apples and sweet potatoes with salt and pepper and drizzle with olive oil.

    2. INDIVIDUALLY WRAP the sweet potatoes and apples in aluminum foil, and place them in the preheated oven. The apples will be tender in about 20 minutes; the sweet potatoes will need about 35 to 40 minutes of cooking time. Once they are tender, remove them from the foil. When the apples and sweet potatoes are cool enough to handle, peel and dice into ¼-inch pieces and set aside. While the apples and sweet potatoes are cooling…

    3. COMBINE the parfait ingredients, the chèvre and and the crème fraîche in a bowl and mix completely. Stir in the shallot and chives. Season to taste with salt and pepper. Reserve in the refrigerator.

    4. MAKE the crème fraîche sauce: Mix the crème fraîche, shallots, parsley, chives and lemon juice in a stainless steel mixing bowl. Season with salt and pepper. Twenty minutes before serving, remove the chèvre mixture from the refrigerator and bring to room temperature.

     

    5. PLACE a ring mold in the center of each plate and spread 1 tablespoon of the chèvre mixture in the bottom. Top the chèvre with the diced sweet potato, then add another dollop of chèvre, then the diced apple, another dollop of chèvre, then the diced sweet potato. Finish with a layer of chèvre.

    6. TOSS the celery leaves, slices of celery, black olives, and lemon together. Drizzle with lemon juice and lemon oil and season with salt and pepper. Top each parfait with a bit of the celery salad, and then remove the mold. Place the parfait in the middle of a plate and drizzle the crème fraîche sauce around the plate and decorate with celery. Serve immediately.

      

    Comments

    RECIPE: Cheese Strata With Kale, Sausage & Caramelized Onions

    cheese-strata-kale-sausage-eatwischeese-230r

    Cheese strata with kale and sausage. Photo
    courtesy Eat Wisconsin Cheese.

     

    Today is gray and chilly, perfect comfort food weather. We’re whipping up this cheese strata, which was created by Annalise of the blog Completely Delicious for Eat Wisconsin Cheese. It’s another way to use stale bread, although fresh bread works fine.

    Enjoy it for brunch or lunch with a green salad.

    RECIPE: CHEESE STRATA WITH SAUSAGE,
    KALE & CARAMELIZED ONIONS

    Ingredients For 8 Servings

  • 2 tablespoons butter, divided
  • 1/2 pound pork breakfast sausage roll
  • 1-1/2 cups yellow onion, chopped
  • 2 cups packed kale, stems removed and coarsely chopped
  • 9 cups French or Italian bread, cut into cubes (about
    1 baguette)
  • 1-1/2 cups (6 ounces) Fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin Parmesan cheese, grated
  • 2-3/4 cup whole milk
  • 9 large eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon ground nutmeg
  •  

    Preparation

    1. MELT 1 tablespoon butter in sauté pan over medium heat. Add sausage and cook until browned. Drain on paper towel. Add remaining 1 tablespoon butter and onions to pan and cook over low heat until onions are soft and caramelized, 15-20 minutes. Add kale and cook until wilted, stirring frequently.

    2. BUTTER a 9×13–inch baking dish. Distribute 1/3 bread cubes in bottom of dish. Top with 1/3 of sausage, kale and onions. Sprinkle with 1/3 of Fontina and Parmesan. Repeat layering with remaining ingredients.

    3. WHISK together in large bowl the milk, eggs, mustard, salt, pepper and nutmeg. Pour over baking dish, making sure all bread cubes are moistened. Press mixture down so it lays flush with the top of baking pan.

    4. COVER with buttered foil and refrigerate for at least 8 hours or overnight.

    5. PREHEAT oven to 350°F. Let the strata come to room temperature for 30 minutes. Bake uncovered 50-55 minutes. Let stand 10 minutes before serving. Store leftovers in fridge.

     

    lacinato-black-tuscan-dinosaur-kale-beauty-goodeggs-230r-r

    Kale, kale everywhere. Photo of Black Tuscan Kale (Dinosaur Kale) courtesy Good Eggs.

     

    WHAT’S A STRATA?

    A strata or stratta is a layered casserole dish, similar to a quiche or frittata. The base is a mixture of bread, eggs and cheese, to which any variety of ingredients can be added. Sausage or ham and vegetables are particularly popular.

    Strata is the plural of stratum, the Latin word for layer.

    According to Wikipedia, the earliest strata recipe known is from 1902, a gratin of layers of bread, white sauce, and cheese, but no eggs.

      

    Comments

    TIP OF THE DAY: Pairing Breads & Spreads

    queso-fresco-chipotle-baby-bell-peppers-230r-s

    Make crunchy, Mexican-style snacks with baby
    bell peppers. Photo courtesy The Laughing
    Cow.

     

    The Laughing Cow makes eight flavors of spreadable cheese, and sent us suggestions for pairing the different spreads with complementary breads and crackers.

    These fun snacks can be served as hors d’oeuvre with beer, cocktails or wine; as a casual first course; or as an anytime snack. The ideas below can be ported to pairing any cheese, spread or dip. In addition to bread, the cheese spreads are paired with crackers and veggies.

    In fact, the next time you’re planning a cheese course or a cheese platter, think of choosing more interesting breads and crackers, such as:

    • Arepas (a thicker version of a tortilla)
    • Banana bread and date nut bread (especially delicious with double-creme and triple-creme cheeses like Brie)
    • Corn bread (great with chile-based cheeses like Pepper Jack)
    • Irish soda bread (try with everything from fresh, soft cheeses to aged Cheddar and Gouda)
    • Onion bread (especially for adding a kick to mild cheeses)
    • Pretzel bread (a universal favorite)
    • Pumpernickel or dark rye bread (delicious with firm, hearty cheeses)
    • Raisin semolina bread (a partner for everything from mild to hearty cheeses)

     
    Find many other types of bread in our yummy Bread Glossary.

     

    MILD PAIRINGS

    Spread: Creamy Original Swiss
    Pairing: Banana Bread With Walnuts

    Banana bread and other fruit breads (such as date nut bread and raisin bread) are delicious with fresh cheeses and double-crème cheeses like Brie. The sweet bread really turns the cheese course into dessert. It the walnuts aren’t already baked into the banana bread, add them as a garnish.

    Spread: Creamy Light Swiss
    Pairing: Kale Leaf

    What selection of recipes would be complete without kale? Here, crunchy kale substitutes for bread (or the more conventional endive leaf), and a slice of turkey roll adds protein to this better-for-you “Swiss and turkey wrap.” Garnish with halved cherry or grape tomatoes.

     

    TANGY PAIRINGS

    Spread: Creamy Swiss Garlic & Herb
    Pairing: Pita Bites or Pita Chips

    Dress up plain old pita garlic and herb cheese spread, sliced black olives and strips of roasted red pepper (pimento). Optional garnish: snipped chives.

     
    Spread: Creamy White Cheddar Flavor
    Pairing: Pretzel Crisps (Or Other Pretzel Flats)

    Pretzel flats are an under-used pairing with cheese. They work with any cheese, from mild to spicy. Optional garnish: snipped herbs.

     
    Spread: Creamy Mozzarella, Sun-Dried Tomato & Basil
    Flavor
    Pairing: Mini Bagel

    Make a “white pizza” with mini bagels, or use bagel chips for a crispy change of pace. Optional garnish: oregano.

     
    Pairing: Pretzel Crisps (Or Other Pretzel Flats)

    This smoked salmon pairing also works with mini bagels and bagel chips. Optional garnish: snipped chives or minced red onion.

     

    pita-swiss-garlic-herb-230r

    No hummus today: a new way to enjoy pita. Photo courtesy The Laughing Cow.

     

    SPICY PAIRINGS

    Spread: Creamy Spicy Pepper Jack
    Pairing: Mini Cornbread Muffins

    You can toast the muffins if you like; and if you have day-old muffins that are starting to dry out, it’s tasty “save.”

     
    Spread: Creamy Queso Fresco Chipotle
    Pairing: Baby Bell Peppers

    This south-of-the-border approach is a new way to use those adorable baby bell peppers. Stuff with The Laughing Cow Creamy Queso Fresco Chipotle and top with some salsa fresca.

    Find more snack ideas at TheLaughingCow.com.

      

    Comments

    TIP OF THE DAY: Pair Cheese & Nuts

    candied-walnuts-asiago-wmmb-230

    Asiago cheese with candied walnuts and
    raspberries. Photo courtesy Wisconsin Milk
    Marketing Board.

     

    Yesterday was National Nut Day, so the folks at the Wisconsin Milk Marketing Board sent us some popular cheese and nut pairings.

    In addition to fruits, breads and crackers, nuts a flavor and crunch counterpoint. Try these pairings the next time you serve cheese:

    • Almonds: Available in several forms—candied, raw, roasted, salted, smoked, spiced—almonds are a great choice for pairing with most cheese varieties that are semi-soft to firm (hard).
    • Pecans: With their natural sweetness, pecans complement the salt in cheese. Try a candied or spiced pecan (recipe) alongside salty cheeses, such as feta or romano.
    • Pistachios: The delicate, buttery flavor of these popular nuts goes best with soft cheeses such as brie or ricotta .
    • Walnuts: The earthy flavor and dry texture of walnuts pair nicely with aged cheeses, such as an aged asiago or cheddar. Or, drizzle with honey to pair with a softer cheese, especially blue cheeses like gorgonzola.

    MORE TO MUNCH ON

  • Candied Nuts Recipe
  • Cheese Condiments: many more foods to pair with cheese
  • Glossary Of Cheese Terms
  • The History Of Cheese
  • How To Taste Cheese
  •  
      

    Comments

    RECIPE: Gouda Cheese With Spicy Pumpkin Seed Brittle

    Who but the Wisconsin Milk Marketing Board (EatWisconsinCheese.com) would come up with this innovative pairing: Gouda cheese with pumpkin seed brittle! Serve it as dessert during “pumpkin season.”

    The result, while seemingly simple, is a complex dessert that is creamy, crunchy, spicy and sweet. (If you don’t like spicy foods, leave out the pepper.)

    RECIPE: SPICY PUMPKIN SEED BRITTLE

    Ingredients

  • 1-1/2 teaspoons baking soda
  • 2 tablespoons butter, melted
  • 1-1/2 cups sugar
  • 3/4 cup water
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (4 ounces) hulled spicy roasted pumpkin seeds (pepitas)
  • 1 teaspoon red pepper flakes and/or 1/4 teaspoon cayenne pepper
  • Gouda or other favorite cheese
  •  

    A seasonal “cheese course.” Photo courtesy Wisconsin Milk Marketing Board.

     

    Preparation

    1. STIR together the baking soda and melted butter; set aside. Line a cookie sheet with parchment paper; set aside a second sheet the same size. Butter the parchment on one side.

    2. COMBINE the sugar, water and salt in a heavy 2-quart saucepan; bring to a low boil. Reduce heat to medium-low; wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water. Simmer the syrup 10 to 12 minutes until it reaches 240°F on a candy thermometer. Remove from the heat. With a wooden spoon, add the pumpkin seeds and pepper.

    3. RETURN the pan to medium-low heat while stirring; melt again until mixture turns amber brown and reaches 290°F (if the syrup becomes granular during cooking, continue to cook until it remelts). Remove from heat; stir in butter-baking soda mixture with wooden spoon.

    4. POUR the mixture onto the prepared cookie sheet; cover with the second parchment sheet. Press the mixture with a rolling pin to 1/4-inch thick. Remove the top layer of parchment; cool completely; crack brittle.

    5. STORE the brittle between layers of parchment in a sealed container for up to two weeks. Plate with a wedge of Gouda cheese, or serve alongside a platter of assorted cheeses.

      

    Comments

    TIP OF THE DAY: Sweetened Condensed Milk

    Sweetened condensed milk is cow’s milk from which the water has been removed; sugar is been added for sweetness. In parts of Asia, it’s the milk used in iced coffee and iced tea. It’s the dairy used to make Key Lime Pie—because before modern refrigeration, there were no cows in the Florida Keys and canned milk was a staple. It’s the special ingredient in Magic Bars and Tres Leches Cake.

    Recipes abound to use sweetened condensed milk: in beverages, brownies and other bars, cakes, candy, cookies, pies and puddings. Check out the Eagle Brand website, for starters.

    When we have leftover sweetened condensed milk after baking, we use it:

  • As a dip for fresh fruit and cookies (try oatmeal cookies!)
  • On oatmeal and other porridge
  • On toast
  • In French toast (substitute for milk)
  • In coffee and iced coffee
  • As a topping for ice cream and pound cake
  •    

    sweet-condensed-milk-growingnaturals-230

    Homemade sweetened condensed milk. Photo courtesy GrowingNaturals.com.

  • Caramelized into a delicious dessert sauce or dip (recipe below)
  •  
    Lactose intolerant? Here’s a non-dairy version of sweetened condensed milk from GrowingNaturals.com.
     
    RECIPE: SWEETENED CONDENSED MILK SUBSTITUTE

    If you find yourself stuck without a can of sweetened condensed milk, here’s a substitute recipe from Cooks.com.

    Ingredients

  • 2 eggs
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  •  
    Preparation

    1. MIX all ingredients thoroughly and use in bars, cookies, cakes, etc.
     
    RECIPE: HOMEMADE SWEETENED CONDENSED MILK

    This homemade version isn’t as thick as canned sweetened condensed milk, but it does have the same sweet, milky flavor.

    Ingredients For Scant 1 Cup

  • 1-1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  •  
    Preparation

    1. MIX in a small, heavy-bottomed saucepan, mix together the milk and sugar. Take note of where the milk reaches on the side of the pan.

    2. HEAT the milk and sugar mixture over medium heat until it’s just steaming, then lower the heat and simmer for about 2 hours, or until the mixture has thickened slightly. When the mixture has reduced by about half, stir in the vanilla extract.

    3. COOL completely. As it cools, the milk with thicken. Pour into a clean, dry airtight container and store in the fridge for up to 2 weeks.

     

    sweetened-condensed-milk-nestle-230s

    Keep a can in the pantry. Photo courtesy
    Nestlé.

       
    SWEETENED CONDENSED MILK TIPS

  • Because it is a natural product, sweetened condensed milk may vary in color and consistency from can to can.
  • To measure, remove the entire lid and scrape the milk into a glass measuring cup, using a rubber spatula.
  • Transfer any leftover milk into a storage container, cover and refrigerate. It will keep for about one week.
  • Sweetened condensed milk will become thicker and more caramel-colored when kept on the shelf for a long time. These changes won’t affect its quality, and when used in recipes with peanut butter, butterscotch, or chocolate, the rich caramel flavor and color will blend with these ingredients.
  •  
    Tips and caramelizing instructions courtesy Eagle Brand.

     
    HOW TO CARAMELIZE SWEETENED CONDENSED MILK

    First, do not cook it in a regular pan on the stove; it will scorch. Instead, use one of these methods.

  • Oven Method: Preheat oven to 425°F (220°C). Pour sweetened condensed milk into 8 or 9-inch pie plate. Cover with foil; place in larger shallow pan. Fill outer pan with hot water. Bake 1 to 1-1/2 hours or until thick and light caramel-colored; check water level in pan during baking time and refill if necessary. Remove foil. Cool and chill. Refrigerate leftovers.
  • Stovetop Method: Pour sweetened condensed milk into top of double boiler; cover and place over boiling water. Over low heat, simmer 1 to 1-1/2 hours or until thick and light caramel-colored. Beat until smooth, if desired. Cool and chill. Refrigerate leftovers.
  • Microwave Method: Pour sweetened condensed milk into an 8 cup glass measure. Cook, uncovered, at Medium (50%) for 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30%) and cook, uncovered, 12 to 16 minutes or until thick and light caramel-colored. Stir briskly every 2 minutes until smooth. Cool and chill. Refrigerate leftovers.
  •   

    Comments

    « Previous entries Next Page » Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Twitter Auto Publish Powered By : XYZScripts.com