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    THE NIBBLE’s Gourmet News & Views

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

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

Archive for Condiments

TIP OF THE DAY: Try Arrope

arrope-beauty-mieldepalma.com-230

Arrope syrup. There’s also an arrope
preserve with pumpkin (see photo below).
Photo courtesy Miel de Palma.

 

Arrope (ah-ROE-pay), a cooking and condiment syrup, is a product that few of us have in our kitchens. Yet, if you’re a serious cook (or eater), it’s an ingredient you should know about.

If your parents are serious cooks/eaters, it’s an idea for a Mother’s Day or Father’s Day gift—so much tastier than another scarf or tie.

And if no one cooks, there’s a delicious arrope pumpkin preserve, a recipe that derives from the ancient use of arrope to preserve or stew fruits. The pumpkin is cooked in the arrope until it is candied. It’s delicious as a sweet-and-earthy bread spread or a condiment with creamy goat’s or sheep’s milk cheeses (see photo below).

In fact, when you go to purchase arrope, you need to be specific. Otherwise, you can easily be sold the preserve instead of the syrup, or vice versa. Tip: If the word “pumpkin” appears, it’s the preserve.

WHAT IS ARROPE

A reduction of grape must, arrope is a condiment that dates to ancient Rome, where it was called defrutum or sapa. It survives as a gourmet Spanish condiment. The name comes from the Arabic word rubb, syrup.

 
Arrope is closely related to saba (also called sapa, mosto d’uva cotto and vin cotto). This group comprises ancient precursors to “modern” balsamic vinegar, which appeared in the 11th century.

So if you’re a balsamic vinegar fan, chances are good that you’ll be happy to discover arrope.

 

Like honey* and saba, in the days before sugar was widely available arrope was used to add sweetness. Today it is used in everything from drinks to salad dressings to sauces to desserts (try it with fruit salad or drizzled over ice cream). We use it as a glaze for roast poultry and meats. It easily substitutes in cooking for sweet wines such as sherry and marsala.

As civilization embraced massed-produced foods over artisan products in the latter half of the 20th century, the craft of making arrope—which involves carefully cooking down the must into a syrup over a period of weeks—has almost disappeared. It survives among a handful of artisan producers, carrying on family traditions. (Before modern times, arrope was made by the cook of the family.)

In Spain, the few remaining artisans produce arrope syrup (grape must reduction) and preserved pumpkin.

While it’s no leap to combine arrope in Spanish recipes, you can port it over to any cuisine—just as with Italy’s saba and France’s verjus.

 

arrope-jam-forevercheese-230

A Spanish cheese plate with typical condiments: fig cake, fresh figs, and in the back, a bowl of arrope preserve with candied pumpkin.

 
*Honey is sweet and syrupy straight from the hive (or straight from the hive and pasteurized). Arrope and saba are cooked to develop sweet-and-sour flavors including notes of cooked caramel.
 
HOW ARROPE IS MADE

It starts with a large quantity of grape must, freshly pressed grape juice that still contains all of the skins and seeds and stems. The must is very flavorful with high levels of sugar.

  • The fresh-pressed grape juice can be strained and sold as verjus, where it is used instead of citrus juice or vinegar.
  • Or, it can be cooked down into arrope or saba.
  • To make arrope, the must is boiled until the volume is reduced by at least 50%, and its viscosity is reduced to a thick syrup. There is no added sugar or pectin.
  • Saba is similarly boiled down into a syrup.
  •  
    Ready to try it? Check at your local specialty food market or order it online:

  • Arrope syrup (grape must reduction)
  • Arrope with pumpkin (preserve)
  •   

    Comments

    TOP PICK OF THE WEEK: Ballymaloe Irish Ketchup

    ballymaloe-in-bowl-230

    A ketchup so rich and complex, it can be
    used as a dip. Photo courtesy Ballymaloe.

     

    In Ireland, it’s called Ballymaloe Country Relish: a tomato-based condiment served with burgers, fries, cold meats, cheese, sausage rolls, salads and sandwiches.

    Its ingredients include tomatoes (41%), tomato purée (5%), vinegar, sugar, onions, sultanas, sea salt, mustard seed and spices.

    In the U.S. it’s called…ketchup.

    But what a ketchup!

    The layering of flavors is magnificent: fruity from the tomatoes and the sultanas, pungent from the vinegar and mustard seed, oniony from the onions. It’s sweet enough for American palates used to Heinz.

    (By contrast, Heinz ketchup ingredients are tomato concentrate, vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavoring and Tabasco.)

     

    The texture, the rich fruity taste and the impeccable seasoning make Ballymaloe a ketchup you can eat from the spoon (if you’re so inclined).

    It’s ketchup the way it used to be, when it was a homemade condiment—before it got “blandified” by big American brands into tomato paste blended with high fructose corn syrup.

    Ballymaloe ketchup is the house recipe from the Ballymaloe Country House in Cork, Ireland. The Country House is a former private home, renovated into a hotel and restaurant (and it looks absolutely charming).

    You can buy the ketchup online at the BallymaloeUSA.com website; $5.29 per 8.5-ounce bottle.

    It is also available at select retailers, including A&P, Dean & DeLuca, Fairway, Food Emporium and King’s.

    Learn more about Ballymaloe on the company website.

     

    ballymaloe-ketchup-kalviste-230

    Bring a bottle as a house gift, or give them as stocking stuffers. Photo by Elvira Kalviste | THE NIBBLE.

     

    MORE KETCHUP
    The history of ketchup, how ketchup is made and reviews of our favorite ketchup brands.

      

    Comments

    TIP OF THE DAY: Spicy Peanut Sauce Marinade & Sauce

    If you like sesame noodles or satay with peanut sauce, here’s another delicious use for it: in a marinade.

    Marinating beef, chicken, lamb, pork or tofu in a peanut sauce-based marinade adds dimensions of flavor.

    Just create a marinade from chicken or other stock, peanut butter, soy sauce, oil, ginger, chili flakes and garlic (see the recipe below). You can also add sherry and honey.

    And certainly, serve a side of peanut sauce for dipping. See the recipe below.

    WHAT IS “SATAY SAUCE?”

    Satay is actually the grilled meat with which the spicy peanut sauce is served. The sauce is based on ground roasted peanuts; peanut butter can be substituted.

    Spicy peanut sauce is popular in the cuisines of some African countries, China, Indonesia, Malaysia, Thailand and Vietnam. The term for the sauce in Indonesia is bumbu kacang; elsewhere it is called pecel or sambal kacang.

     

    Grilled pork skewers, marinated in peanut
    sauce marinade and served with a side
    of peanut dipping sauce (not shown). Photo courtesy National Pork Board.

     

    Peanuts were introduced to Southeast Asia in the 16th century by Portuguese and Spanish merchants. The peanuts came from Mexico, and thrived in the tropical climate.

    They soon were turned into a sauce in Indonesian cuisine and other countries followed. Indonesian peanut sauces are considered to be the most sophisticated (layered with ingredients).

     

    Grilled chicken breasts marinated in peanut
    sauce and served with more sauce on the
    side. Photo courtesy Swanson’s.

     

    RECIPE: PEANUT MARINADE

    This recipe is courtesy Swanson, maker of both conventional and low-sodium broth and stock.

    Ingredients

  • 3 tablespoons brown sugar
  • 1 cup plus 2 tablespoons creamy peanut butter
  • 1/4 cup vegetable oil
  • 1/2 cup plus 3 tablespoons soy sauce†
  • 1/3 cup plus 4 tablespoons lime juice
  • 4 cloves garlic, minced
  • 3/4 teaspoon cayenne pepper or pepper flakes
  • 2 1/2 pounds skinless, boneless chicken breast halves
  • 1 cup unsweetened coconut milk
  • 2 teaspoons finely minced fresh ginger root
  • 1/2 cup Swanson chicken broth or chicken stock†
  • 1/2 cup heavy cream
  • Garnish: chopped fresh cilantro leaves
  •  
    Preparation

    1. MAKE marinade. Stir 1 tablespoon brown sugar, 2 tablespoons peanut butter, the oil, 1/2 cup soy sauce, 1/3 cup lime juice, half the garlic and 1/2 teaspoon cayenne pepper or chili flakes in a shallow, nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 4 hours or overnight. Remove the chicken from the marinade and discard the marinade.

    2. LIGHTLY OIL the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.

    3. MAKE the sauce. Stir together the remaining brown sugar, peanut butter, soy sauce, lime juice, garlic, cayenne pepper, coconut milk and ginger root in a 3-quart saucepan. Cook and stir over medium heat for 15 minutes or until the mixture is thickened. Stir in the broth and heavy cream.

    4. SPRINKLE the chicken with cilantro and serve the sauce with the chicken.

    RECIPE: SPICY PEANUT SAUCE

    Here’s an alternative recipe for spicy peanut sauce. The sauce can be made a day ahead of time, and will keep 3 to 4 days in the fridge.

    Ingredients For 1-1/4 Cups

  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium chicken broth†
  • 3 tablespoons low-sodium soy sauce†
  • 1 1/2 tablespoons brown sugar
  • 1-1/2 tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili flakes
  • 1 teaspoon red curry paste*
  • 1 shallot, peeled and roughly chopped
  •  
    Preparation

    1. ADD all ingredients to a blender or food processor and process until smooth.
     
    *You can use low-sodium ingredients because the other ingredients add more than enough flavor. But if you have full-sodium products on hand, feel free to use them.

    †Find red curry paste in the Asian products section of your market.

      

    Comments

    TOP PICK OF THE WEEK: Artisan Pickles, The Best Pickles

    Many foodpreneurs are making small batch,
    artisan pickles. Photo by Lindsay Landis |
    LoveAndOliveOil.com.

     

    There are significantly more than one hundred small companies producing pickles all across this great land of ours. They’re small batch, hand packed and much tastier than mass-produced pickles.

    For most of us, pickles have been a commodity condiment: inexpensive, readily available, and something we didn’t spend a lot of time pondering. While most of us familiar with the big national brands—Vlasic, Claussen and Mt. Olive, for example—how many of us can name a small, local pickle producer?

    Take a look at our review of almost 50 artisan pickle brands. You’re sure to find stocking stuffers, host and hostess gifts, teacher gifts and anything else you need.

    There are sweet pickles and spicy pickles, pickle chips and spears.

    And the best news: pickles are low in calories, a guilt-free gift.

     

    Here’s the full article, including the history of pickles, how pickles are made, terms and buzzwords, and the scoop on whether or not pickles are “healthy food.”

      

    Comments

    RECIPE: Radish & Beet Chutney

    This radish and beet chutney from LoveBeets.com is delicious with turkey sandwiches plus cheese, cold meats, on a baked potato or with sausages.

    It’s also a nice gift for your Thanksgiving host, who in turn may send you home with some leftover turkey. The recipe makes enough for 6 gifts or more, depending on the size of the jar.

    RECIPE: RADISH & BEET CHUTNEY

    Ingredients For Approximately 4.5 Pounds Of Chutney

  • 3.3 pounds raw beets trimmed, peeled and diced
  • 20 shallots, quartered
  • 40 radishes, quartered
  •  

    Yummy beet and radish chutney. Photo courtesy LoveBeets.com.

  • 2 eating apples, peeled and grated (we used Granny Smiths)
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 27 ounces white wine vinegar
  • 20 ounces balsamic vinegar
  • 1-1/2 pounds light brown sugar
  •  

    Preparation

    1. COMBINE all of the ingredients in a large saucepan and bring to a simmer. Cook for 1 hour, stirring occasionally, until the beets are cooked and the juices have thickened.

    2. SPOON chutney it into sterilized jars* and seal the lids while it’s still hot. Use immediately, or keep, refrigerated, for up to 6 weeks. The flavor will improve if stored for a few weeks.

    Find more beet recipes at LoveBeets.com.

     
    *To sterilize jars, run them through the hottest cycle in your dishwasher or boil in a pan of water for 10 minutes.

      

    Comments

    GIFT: Marina’s Cranberry Chutney

    For a party favor, stocking stuffer or a pantry
    staple, to enjoy quality cranberry sauce all
    year long. Photo by Elvira Kalviste | THE
    NIBBLE.

     

    Cranberry jelly is easy to figure out, but what is the difference between cranberry sauce and cranberry chutney? How about cranberry conserve? Cranberry relish?

  • Cranberry Conserve is a generally mixture of more than one fruit (added oranges, for example), often with added nuts and raisins, that is cooked until it becomes thick.
  • Cranberry Chutney, made with fruit or vegetables, usually includes vinegar, onion and spices. It’s of Indian origin (chatni is the Hindi word for strongly spiced). While people who only know Major Grey’s Mango Chutney (a British concoction in 19th-century India) may think of chutney as sweet, it does include vinegar, lime juice, onion and tamarind.
  • Cranberry Jelly is simply sweetened and jelled fruit juice, a clear, bright product. It is generally made by cooking fruit juice and sugar with pectin as a jelling agent and lemon juice as an acid, to maintain a consistent texture. Jelly is firm and will hold its shape.
  • Cranberry Sauce. A sauce is cooked; the fruit softens and is bound buy a syrup made from the fruit’s juices, water and sugar. Optional spices can be (and should be!) added.
  •  

  • Cranberry Relish. A relish is not cooked. In the case of cranberry relish, the cranberries are chopped, mixed with sugar and other ingredients: apples, oranges/zest, lemon juice/zest, brandy or Grand Marnier, fresh ginger, etc.
  • So there is an official difference, even though one person’s conserve may be another person’s chutney.

    There are textbook terms, and then there are mis-uses by people who inherited the misuse or weren’t likely to do culinary research. In olden times, the distinctions weren’t codified; hence, Boston Cream Pie is a layer cake, and cheesecake is a cheese custard pie.

    Sometimes, people choose names that they think have more sales appeal. We’ve received pies called crumbles (a pie has a bottom crust, a crumble does not), jams called preserves (the difference), buttercrunch called English toffee (the difference), etc., etc. So if you care about being correct, look it up.

    MARINA’S CRANBERRY CHUTNEY

    Marina’s Cranberry Chutney is made from cranberries, sugar, onion, oranges, raisins and walnuts, seasoned with cinnamon, ginger, nutmeg, salt and cayenne.

    Her prime business is raising pork, and the lovely layering of flavors in her cranberry condiment is a beautiful complement to pork or poultry.

    Given the multiple fruits, raisins, nuts and lack of vinegar, we’d call it a conserve, not a chutney. But to paraphrase Shakespeare’s Juliet: What’s in a name? That which we call a chutney by any other name would taste as good.

    The onion is a delightful touch and the cayenne is so subtle that heat-avoiders won’t even know it’s there. Sold in 16-ounce jars for $5.99, it’s available from Marina’s website, CircleBPork.com. It’s available on Amazon for $6.99.

      

    Comments

    GIFT: Umami Sauce

    Umami sauce, an asset in the kitchen and at
    the table. Photo courtesy Omni Hotels.

     

    “Umami” was a trending word in America a few years ago, a Japanese word coined in 1908 to indicate a brothy or savory taste (umai = delicious, mi = taste). Lauded as “the fifth taste” after sweet, sour, bitter and salty, the term seems to have faded into the background since its heyday here in 2006. If you need a brush-up, here’s an umami overview.

    We consume “umami foods” every day: anchovy paste, asparagus, beef stew, bouillon, cured ham, ketchup, lamb shank, miso sauce and soup, MSG, mushrooms, Parmesan cheese, ripe and sun-dried tomatoes, soy sauce, steak sauce and Worcestershire sauce, among others.

    Umami is part of Western culture. Beginning in Greece and appearing in nearly every ancient Roman recipe as early as the 7th and 8th centuries B.C.E., garum, a fermented fish sauce, was the universal condiment to flavor food.

    Fish sauce is an Asian staple, and things came full circle when Captain Henry Lewis Edwardes (1788–1866) brought the recipe for a fish sauce condiment home after travels in India. It somehow got to John Wheeley Lea and William Henry Perrins, two dispensing chemists (pharmacists) in Worcester, England, who created the first “umami sauce” sold commercially, in 1837.

    THE NEW UMAMI SAUCE

    Continuing the tradition, a team of chefs from Omni Hotels & Resorts has created “Umami Sauce”—a sophisticated steak sauce—as a table condiment for its customers.

     

    The chefs worked tirelessly for six months to create a sauce that “perfectly combined the essential ingredients to achieve the umami factor.”

    This secret sauce was then bottled, wrapped and set out on restaurant tables for customers to use on everything from scrambled eggs in the morning to a late-night burger.

    We cooked with it. It vastly improved a chuck pot roast—we tested it with an Umami Sauce marinade on one half, massaged it into the crevices of the meat, and salt and pepper on the other half. The marinated side tasted so much richer that we next stirred Umami Sauce into a wild mushroom risotto, with similar happy results.

    Umami Sauce can be purchase for $9.95 at select Omni Hotels, and is available online. The sauce is all natural and gluten free.

    So if you’re looking for a special food stocking stuffer, head to the Omni Hotels website.

      

    Comments

    TIP OF THE DAY: Instant Spicy Pickles & Ways To Use Pickle Brine

    We recently received several bottles of pickles that were simply bland: both dills and half sours.

    The solution: Add a half tablespoon of sriracha or other hot sauce to the jar, shake, and come back in a day. If you don’t like heat, try the juice of one lime.

    REUSE THE BRINE

    When the last pickle has been enjoyed, the brine (a.k.a. pickle juice) can create an entire second jar of delights, or be added to another kind of dish.

    Barbecue Sauce. Most any barbecue sauce is improved with some brine—it adds tanginess and—depending on the complexity of the brine—dimensions of flavor.

    Cook. Mix brine in with the mayo for potato salad and cole slaw—it adds flavor and lowers the calories. Add to gazpacho: in food processor, purée tomatoes, onions, green pepper and cucumbers or zucchini. Thin with a little tomato juice and add the spicy brine.

    Here’s a recipe for Macaroni And Cheese from ILovePickles.org:

     

    You can buy hot and spicy pickles, or you can add your own heat to a bottle of plain pickles. Photo courtesy Rick’s Picks.

     
    Blend 1/2 cup milk, 1/4 cup heated pickle juice and 1 teaspoon Dijon mustard; pour over 4 cups cooked elbow macaroni in casserole dish. Stir in 2 cups shredded cheese, top with bread crumbs and bake 30 to 35 minutes at 375°F, or until the sauce is bubbly and the macaroni is browned on the top.

    Drink. Add to tomato juice or Bloody Marys. Instead of squeezing a wedge of lime into a beer, stir 1/8 cup dill pickle liquid into 12 ounces of your favorite beer and garnish with a pickle spear or dilly bean.

    Freeze. Turn the brine into tangy ice pops, or into ice cubes for a Bloody Mary, tomato or vegetable juice.

    Marinate. You can use most brines to marinate fish, poultry, vegetables or tofu. Add a little olive oil and chopped fresh herbs if you like.

    Refill The Pickle Bottle. When you finish with the original contents, add more vegetables: beets, bell pepper strips, carrot sticks, cauliflower, cucumber, green beans, sliced onions, etc. Refrigerate for four days and you’ll have more delicious pickled vegetables.

    More suggestions? Tell us yours.

      

    Comments

    TIP OF THE DAY: Pickled Garlic

    Pickled garlic is a healthful, tasty garnish and ingredient. You can buy it in jars, but it’s almost as easy to make your own.

    Don’t worry about being overwhelmed by garlic flavor: The cloves lose a lot of their pungency in the pickling process. They are still garlicky, but tame.

    Enjoy pickled garlic on salads, sandwiches, skewered appetizers or main courses, as a Martini garnish or as a snack like any pickles. You can also bring jars of it as house gifts—so much more interesting than most bottles of wine.

    You can make the pickled garlic more of a condiment by pickling sliced onions and cucumbers along with the garlic cloves.

    RECIPE: PICKLED GARLIC

    Ingredients

  • 6 bulbs garlic
  • 4 cups white wine vinegar or apple cider vinegar
  • 1/4 cup white sugar (you can cut back to 1 tablespoon if you want to minimize your sugar intake)
  • 1 teaspoon whole black peppercorns
  • 4 whole cloves
  • 1 bay leaf
  •  

    Use pickled garlic to garnish just about anything, including canapés and crostini. Above, turkey and hummus with pickled garlic garnishes.Photo by Elvira Kalviste | THE NIBBLE.

  • 2 dried red chile peppers (choose the type according to your desired level of heat)
  • 1-1/2 tablespoons lemon zest
  • Optional: sliced onion and cucumber
  • Optional: more herbs, such as dill and/or oregano
  •  

    Pickled garlic with a choice of seasonings:
    Give it as gifts. Photo by Elvira Kalviste |
    THE NIBBLE.

     

    Preparation

    1. SEPARATE the heads of garlic into cloves, with the outer skin removed. Set aside. TIP: To soften and loosen the skins, blanch the cloves in rapidly boiling water for 30 seconds, immediately immerse in cold water, drain and peel the cloves.

    2. COMBINE the vinegar, sugar, peppercorns, cloves, bay leaf, chiles and lemon zest in a saucepan. Bring to a boil; continue to boil for 2 minutes.

    3. ADD the garlic, and continue to boil for 4 more minutes. Remove from heat and let stand overnight at room temperature.

    4. TRANSFER to a clean jar. You can strain out the herbs and spices or keep them (we keep them for the aesthetic effect). Cover and store in the refrigerator; the pickled cloves will keep for 6 to 8 weeks. Over the first week, the cloves will become even more pickled.

    TIP: When the garlic cloves have been consumed, taste the brine. You may want to incorporate it with oil into a salad dressing.

     
    RABBIT’S PICKLED GARLIC

    If you’d like to simply purchase pickled garlic, consider Rabbit’s Pickled Garlic, a NIBBLE Top Pick Of The Week.

    We love these pickled cloves, made in chipotle, habanero, habanero dill, smoke and spicy dill. Read our review.

      

    Comments

    TOP PICK OF THE WEEK: Katie’s Mustard Slaw

    A Chicago-style dog is a beef frank fully loaded with yellow mustard, onions, pickle relish, a dill pickle spear, tomato wedges and a dash of celery salt on a poppy seed bun.

    If the sound of it makes your heart flutter, you don’t have to head to Chicago. You can buy Katie’s Mustard Slaw—the longer name is Katie’s Home Style, Old-Fashioned, Pool-Room Mustard Slaw.

    It’s not exactly the same. It’s from Alabama. And it’s addictively delicious.

    We taste a lot of products, and this blend of mustard with bell peppers, cabbage, carrots, onions and vinegar, spices, jalapeños and a bit of salt and sugar is a winner.

    It’s a complex layering of flavors with a beautiful texture and a spicy kick, a riff on chow-chow*, a Nova Scotian and American pickle relish made from a combination of vegetables; and a relative of British piccalilli (which has a cauliflower base).

     

    Katie’s Mustard Slaw. Photo courtesy Hawkkrall | Flickr.

     
    In Alabama and Tennessee, it is called chow-chow, mustard slaw or pool room slaw, and has been made and sold by southern Tennessee Amish for some 100 years. [Source: Serious Eats.]

    We received sample jars many months ago, and are so sorry we haven’t written about this product before. The reason: We can’t find the photos we took, and there are no commercial photos of Katie’s masterpiece online. We are deeply indebted to Flickr user Hawkkrall for the images here.

    HOW TO ENJOY KATIE’S MUSTARD SLAW

    It’s a wonderfully versatile condiment, zingy and satisfying. Use it:

  • On hot dogs and burgers
  • On meat-based sandwiches: bologna, ham, roast beef, submarines, turkey
  • With roasted or barbecue chicken, beef or pork
  • With grilled or fried fish
  • With eggs, including mixed into deviled eggs
  • Mixed into potato salad or egg salad
  • As a dip with chips, crudités, pretzels or tortilla chips (heavenly with soft pretzels), served straight or mixed with mayonnaise, plain yogurt or sour cream
  • With vegetables: greens, mashed potatoes, beans (such as pinto beans)
  • On toast or crackers
  • As a condiment with cheese, paté and charcuterie
  •  
    …and with countless other foods. We admit to dipping a spoon into the jar for a mini snack.

     

    A versatile and delicious condiment. Photo
    courtesy Hawkkrall | Flickr.

     

    A DELIGHT FOR WEIGHT WATCHERS

    A tablespoon is just 10 calories, with zero calories from fat, 40mg sodium and 1 mg sugar. It’s a caloric bargain, waiting to add great flavor to your meals. All of the vegetables that Katie uses are bought fresh from a local farmers market.

    Now the challenge: How to get it. Distribution is limited.

    To order, email: katiesfoods@aol.com.

    If you have to order a case, don’t worry: You’ll go through it quickly, and be happy to have jars for house gifts and stocking stuffers.

     
    ABOUT KATIE

    Katie is Katie Kilburn of Florence, Alabama. She began to make slaw and relish products for her family and the local high school football concession stand, using her mother-in-law’s recipe.

    With the help of the Shoals Commercial Culinary Center, fortuitously located in her home town, she was able to tap into resources to make more slaw and relish for commercial sale.

    What they don’t provide is marketing support. If you know anyone who wants to volunteer to help this wonderful product take off—including e-commerce and an effective Facebook page, contact Katie.

    Equally as important, hand this review to your favorite retailer and ask that they bring in a few cases—and watch them fly off the shelves.

    *According to Wikipedia, chow-chow is “regionally associated” with the Southern United States, Pennsylvania, New Mexico, the Appalachian Mountains and soul food. The recipes vary greatly; some are sweeter, others more savory. The name is said to derive from the French word for cabbage, chou. It was popular with the Acadians of Nova Scotia, descendants of the 17th-century French colonists, who emigrated to Louisiana.

      

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