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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 Desserts

TIP OF THE DAY: Fruit & Cheese Bites

dried-apricots-parmigianoreggianoFB-230r

Dried apricot and Parmesan “sandwiches.”
You can sandwich almost any cheese
between the fruit. Photo courtesy
ParmigianoReggiano.com | FB.

 

Fruit and cheese is a popular dessert in Europe’s best foodie countries, including France and Italy. But you don’t need to put together a platter. We found this quick idea on the Parmigiano Reggiano Facebook page.

Make fruit and cheese “bites.” Stuff dried apricots, fresh or dried figs or other dried or fresh fruits with a piece of cheese—with anything from creamy goat cheese to salty, tangy Parmigiano Reggiano.

These suggestions from EatWisconsinCheese.com provide pairing ideas along with drink ideas beyond the conventional beer, red or white wines most people serve with cheese:
 
Soft-Fresh Cheeses
Cheeses: Chevre, Feta, Mascarpone, Ricotta
Fruits: Figs (fresh, dried or stewed), Fresh Peaches, Plums
Garnishes: Pistachios, Toasted Almonds or Walnuts*, Fruit Jam
Drinks: Chenin Blanc, Green Tea
 
*Raw nuts have a slight bitterness. The best way to serve nuts with cheese is toasted or candied/caramelized. Almonds, pecans, hazelnuts, pine nuts, pistachios and walnuts go best with cheese.

 
Soft-Ripened Cheeses
Cheeses: Brie, Camembert, Other Double Crèmes
Fruits: Dried Apricots
Garnishes: Dried Cherries or Cranberries
Drinks: Cherry Kriek, Kir Royale, Lillet (fortified wine)
 
Blue Cheeses
Cheeses: Cabrales, Danish Blue, Gorgonzola, Roquefort
Fruits: Dried Apricots, Figs (fresh or dried, or any dried fruit), Stone Fruit, Apples
Garnishes: Caramelized Hazelnuts or Walnuts, Dried Cherries or Cranberries, Honey, Fruit Jam, Membrillo, Toasted Almonds
Drinks: Chocolate Stout, Gin Gibson

 

Semisoft Cheeses
Cheeses: Fontina, Havarti, Monterey Jack, Muenster
Fruits: Apples, Pears (fresh, dried or spiced and preserved), Quince
Garnishes: Toasted Hazelnuts or Walnuts, Tomato Jam, Vegetable Tapanade
Drinks: Gewürtztraminer, Kirsch Royale (with Champagne)
 

Hispanic Cheeses
Cheeses: Asadero, Cotija, Queso Bresco
Fruits: Dried Apricots or Figs
Garnishes: Toasted Nuts
Drinks: Cava, Mead (honey wine), Mexican Beer
 
Semihard Cheeses
Cheeses: Cheddar, Edam, Gouda
Fruits: Dried Apricots, Honeycrisp Apples, Pears
Garnishes:Caramelized or Toasted Nuts, Jams/Compotes (apricot, blueberry, fig, quince)
Drinks: Ale (especially fall’s spiced ales), Riesing, Small Batch Bourbon, Sparkling Cider

Alpine/Swiss Cheeses
Cheeses: Comté, Gruyère, Emmenthaler
Fruits: Any Dried Fruit
Garnishes: Toasted Nuts
Drinks: Lambic, Manhattan Cocktail

 

comte-figs-compteUSAfb-230

Fresh figs with Comté wraps. Photo courtesy Comté USA | FB.

 
Hard Cheeses
Cheeses: Asiago, Grana Padano, Manchego, Parmigiano-Reggiano, Romano
Fruits: Dates, Figs (fresh or dried)
Garnishes: Fig Jam, Honey, Membrillo, Toasted Almonds or Marcona Almonds
Drinks: Sparkling Prosecco, Nebbiolo
 
MORE ABOUT CHEESE

Check out our delicious Cheese Glossary and much more about gourmet cheeses.
  

Comments

RECIPE: Grilled Cake & Fruit Kabobs

A fun, and light, dessert. Photo courtesy
Yoplait.

 

If you’ve already got the grill fired, here’s an easy dessert courtesy of Yoplait: grilled angel food cake. Instead of a calorie-heavy sauce like caramel or chocolate, it uses fruit yogurt as a dip for the light and airy cake, along with tasty pieces of fruit.

You can use pound cake or sponge cake instead of angel food cake. When peaches come into season, use peach slices; otherwise, double up on the strawberries or substitute another favorite fruit (banana chunks, blackberries, etc.).

Prep time is 20 minutes.

RECIPE: GRILLED ANGEL FOOD CAKE

Ingredients For 4 Servings

  • 1 cup angel food cake, cut into 1-inch cubes
  • 1 cup whole strawberries
  • 1 cup peach slices
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 container Yoplait Light white chocolate
    strawberry yogurt (or flavor of choice)
  • Preparation

    1. HEAT gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers.

    2. MIX sugar and cinnamon in small bowl; sprinkle over kabobs.

    3. PLACE kabobs on grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve with yogurt dip.

     
    KEBAB, KEBOB, KEBAP, KABAB, KABOB: SKEWERED FOOD

    Kebab, variously spelled kebob, kebap, kabab or kabob (transliterated from the original Arabic), is a dish consisting of pieces of meat, fish and/or vegetables roasted or grilled on a skewer or spit. In the Middle East, however, kebab refers specifically to meat that is cooked over the flames.

    The traditional meat for kebab is lamb, but depending on local tastes, beef, chicken, fish/seafood, goat and pork are skewered and grilled. In America, vegetarian kabobs are also popular, with or without cubes of tofu.

    The dish originated in the Middle East and spread worldwide. The concept is very old: Excavations on the Greek island of Santorini unearthed firedogs—vertical stone slabs that hold the skewers over the fire—that date to before the 17th century B.C.E.

    In America, the term “kebab” has been adopted to describe any food on a skewer.

      

    Comments

    HOLIDAY: Celebrate Nutella’s 50th Anniversary

    Nutella fans: This one’s for you.

    May 18th is the 50th anniversary of the debut of Nutella hazelnut spread. Do something special for yourself and fellow Nutella lovers:

    Sink your teeth into the Calzone di Nutella ($15), created by chef Chris D’Amico at New York restaurant Gemma in the Bowery Hotel.

    A calzone is a filled savory pastry that originated in Naples. It is made of pizza dough and folded to resemble a half-moon.

    Chef D’Amico created a dessert version of the calzone, dusted with powdered sugar and stuffed with a combination of rich Nutella spread and creamy ricotta cheese.

    At the restaurant, which includes an outdoor café and great people watching, the dessert can be shared by two or more people.

    Or, make it at home. Thanks to Chef Chris for the recipe!

     

    nutella-calzone-Gemma-at-TheBoweryHotel-230

    Nutella calzones. Photo courtesy Gemma Restaurant | NYC.

     

    NUTELLA CALZONES (CALZONE DI NUTELLA)

    Ingredients

    For The Dough

  • 3.5 cups high-gluten flour
  • 1/4 ounce fresh yeast
  • 1/2 tsp sugar
  • 1-1/2 cup warm water
  • 1 teaspoon sea salt
  • 2 teaspoons extra virgin olive oil
  •  
    For The Filling (Per Calzone)

  • 2 teaspoons Nutella
  • 2 teaspoons ricotta cheese
  • Garnish: cocoa powder, powdered sugar or chocolate syrup drizzle
  • Optional garnish: whipped cream, chocolate or vanilla ice cream
  •  

    nutella-amz-230

    One of America’s favorite sweet spreads.
    Photo courtesy Nutella USA.

     

    Preparation

    1. DISSOLVE the yeast and sugar in the water, using a large bowl, and let sit for 10 minutes. Stir the salt and oil into the yeast solution.

    2. MIX in 2-1/2 cups of the flour. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky.

    3. PLACE the dough in a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough and form a tight ball. Allow the dough to relax for a minute before rolling out.

    4. COMBINE Nutella and ricotta cheese.

    5. PREHEAT oven to 500°F. Stretch out the dough. Place the filling on 1/3 of the dough, leaving the other 2/3 to form the cover.

    6. PRESS the calzone tightly closed and cut off any excess dough. Place in oven immediately. Bake until the crust is golden brown, about 15 to 20 minutes. Garnish as desired.

     

    NUTELLA HISTORY

    Nutella hazelnut spread, in its earliest form, was created in the 1940s by Pietro Ferrero, a pastry maker and founder of the Ferrero company.

    At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. To extend the chocolate supply, Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of northwest Italy.

    The spread is a combination of roasted hazelnuts, skim milk and a touch of cocoa. It is an all-natural product: no artificial colors or preservatives.

    Nutella was first imported to the U.S. more 25 years ago by Ferrero U.S.A., Inc. Its popularity has grown steadily, and it is the number one selling branded hazelnut spread in America.
     
    WHAT IS HIGH-GLUTEN FLOUR?

    Different types of flour are milled for different baking purposes. Protein content and gluten content affect the elasticity of the dough.

    High-gluten flour has a protein level of 14-15%. Higher protein flour, milled from hard wheat, makes firmer, stronger dough. It is used to make pizza crusts, calzones and bagels, among other items.

    All-purpose flour, by contrast, is a blend of hard and soft wheats and has a protein content of 10% to 11%. It is ideal for hearty cookies, like chocolate chip and oatmeal, and some pastries.

      

    Comments

    FOOD 101: The Difference Between Custard & Pudding

    chocolate-custard-healthyrecipeblogs-230

    Chocolate baked custard. Photo courtesy
    HealthyRecipesBlogs.com. Here’s the recipe.

     

    Today is National Chocolate Custard Day, which got us to thinking: What’s the difference between custard and pudding?

    American pudding is a sweetened milk mixture thickened with cornstarch, then cooked. It has no eggs in it. In the U.K. and Europe, it is also known as blancmange, and is thickened with starch.

    But “pudding” means more than that.

  • In the U.K. the word refers to any dessert, but especially to sweet, cake-like baked, steamed and boiled puddings, usually made in a mold.
  • Then there’s the category of creamy puddings—what Americans typically think of as pudding, mostly enjoyed in the form of chocolate pudding, vanilla pudding, butterscotch pudding and lemon pudding. They do double duty as pie filling.
  • When a recipe is exceptionally smooth and light, it is often called silk pudding for its silky texture.
  •  

     

    There are also savory puddings and other foods that are called pudding: black pudding or blood pudding (sausage), Yorkshire pudding (baked batter, served as a side), bread pudding (stale bread baked in a custard sauce) and steamed pudding (cake).

    Custard, on the other hand, is an eggy delight that can be either baked or cooked on the stovetop. The egg protein is the thickener.

    There are custard-pudding hybrids, such as pastry cream (the filling of cream puffs and éclairs).

    Check out the different types of custard.

     

    chocolate-pudding-bonchan-230sq

    Chocolate pudding. Photo courtesy Bonchan.

     

      

    Comments

    TIP OF THE DAY: Cinco De Mayo Strawberries

    cinco-de-mayo-chocolate-strawberries-harvardsweetboutique-230b

    Fresh strawberries dressed up for Cinco de
    Mayo. Photo courtesy Harvard Treat
    Boutique.

     

    This Cinco de Mayo treat from Harvard Sweet Boutique inspired today’s tip.

    For snacks or desserts, dip fresh strawberries in melted chocolate and decorate in festive colors: aqua, pink, purple or lavender and yellow, for example.

    Start with this easy recipe for chocolate-dipped fruit.

    Then use decorator icing to pipe squiggles and dots

    You can also tint white chocolate pink with food color, and use colored sanding sugar (recipe).

     

    ROYAL ICING RECIPE

    Ingredients

  • 6 cups confectioners’ sugar
  • 1/2 teaspoon cream of tartar
  • 4 egg whites, beaten
  • Food color
  •  
    Preparation

    1. SIFT together sugar and cream of tartar.

    2. BEAT in 4 beaten egg whites with an electric mixer. Beat for about 5 minutes or until the mixture is thick enough to hold its shape.

    3. DIVIDE the icing and tint with desired food colors.

      

    Comments

    TIP OF THE DAY: April Fool—It Isn’t Tomato Soup & Grilled Cheese

    We’re cooking up some food fun for tomorrow, April Fool’s Day. This year, it’s trompe-l’oeil food.

    Trompe-l’oeil (pronounced trump LOY), French for “deceive the eye”, is an art technique that creates the optical illusion that a piece of two-dimensional art exists in three dimensions. You may have seen some amazing sidewalk art that fools you into thinking you’re about to step into a hole, a pool, etc.

    We’re adapting the “deceive the eye” reference to “food trompe-l’oeil”—food that looks like one thing but is actually another. Serve this “grilled cheese and tomato soup” dish, which is actually orange pound cake and strawberry soup.

    Thanks to Zulka Morena sugar for the recipes and fun idea. If you’ve got a great palate or simply preferred less processed sugar, try it. The top-quality sugar is minimally processed and never refined. You can taste the difference!

     

    strawberry-soup-orange-pound-cake-zulkasugar-230

    April Fool’s food: Standing in for tomato soup and a grilled cheese sandwich are strawberry soup and pound cake. Photo courtesy Zulka Sugar.

     

    RECIPE: ORANGE POUND CAKE

    Ingredients

    For The Pound Cake

  • 1 cup unsalted butter, room temperature
  • 1-1/4 cups sugar
  • 2 tablespoons orange zest
  • 5 large eggs, lightly beaten
  • 2-3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 8 ounces sour cream
  • 2 tablespoons orange juice
  •  
    For the Frosting

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon orange extract or juice
  • 2-5 drops natural orange food color
  •  

    zulka-morena-cane-sugar-2-230

    Zulka makes less processed, better tasting
    sugar. Photo courtesy Zulka Sugar.

     

    Preparation

    1. PREHEAT oven to 325°F. Butter and flour a standard loaf pan.

    2. CREAM together in a medium bowl the butter, sugar and orange zest until fluffy. Add the eggs in 3 parts, combining well after each addition. In a separate small bowl, combine the flour, baking soda and salt. Add flour mixture to butter mixture until just combined. Add the sour cream and orange juice and mix well.

    3. POUR into the prepared loaf pan, smoothing the top, and bake for 1 hour or longer, until a toothpick placed in the center comes out clean. If the top starts to brown too much before the cake is done, tent with a piece of foil.

    4. REMOVE from oven; cool in pan for 10 minutes then remove to wire rack to cool completely.

    5. MIX the frosting ingredients together until well combined. Add more food color as needed to reach desired color.

    6. ASSEMBLE: Slice the pound cake into 1/2 inch slices. Spread a small amount of butter on one side and grill on a griddle or skillet until toasted looking, being careful not to burn. Let cool completely. Repeat with remaining slices. Once all are cool, cut them each in half to make the two halves of each “sandwich.” Spread about a tablespoon of frosting on a non-toasted side of the cake, spreading some to the edges to make it look like melted cheese, and then top with the other half. Repeat with remaining slices.

     

    RECIPE: CHILLED STRAWBERRY SOUP

    Ingredients For 6 Servings

  • 2 pounds strawberries, stems removed and hulled
  • 2/3 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup cranberry juice
  • 1-1/2 cups plain or vanilla yogurt
  • Optional: yellow food color
  • Optional garnishes: 1-2 tablespoons heavy cream, fresh basil leaves
  •  
    Preparation

    1. DICE the strawberries, sprinkle the sugar over the top and let sit for 15 minutes. Combine all the ingredients in a blender and purée until smooth. Let chill completely. If you want the color to be more orange, like tomato soup, add a few drops of yellow food color.

    2. DIVIDE among 6 bowls. Drizzle a little heavy cream over the top and garnish with basil leaves.

    APRIL FOOL’S DAY HISTORY

    The origin of April Fools’ Day, sometimes called All Fools’ Day, is obscure. The most accepted explanation traces it to 16th century France.

    Until 1564, the Julian calendar, which observed the beginning of the New Year in April, was in use. According to The Oxford Companion to the Year, King Charles IX then declared that France would begin using the Gregorian calendar, which shifted New Year’s Day to January 1st.

    Some people continued to use the Julian Calendar, and were mocked as fools. They were invited to bogus parties, sent on a fool’s errand (looking for things that don’t exist) and other pranks.

    The French call April 1st Poisson d’Avril, or April Fish. French children sometimes tape a picture of a fish on the back of their schoolmates, crying “Poisson d’Avril” when the prank is discovered.

    What a fish has to do with April Fool’s Day is not clear. But in the name of a kinder, gentler world, we propose eliminating this holiday. (Source: Wikipedia)

      

    Comments

    TOP PICK OF THE WEEK: B Sweet Hot Bread Pudding

    cookies-cream-bowl3-230

    Cookies & Cream bread pudding from B
    Sweet. Photo by Elvira Kalviste | THE
    NIBBLE.

     

    Live near a Super Target? Lucky you, if your Super Target store is one of the many to carry B Sweet bread pudding.

    The headline: Delicious bread pudding from freezer to the microwave in minutes.

    Launched last month, B Sweet Bread Pudding is melt-in-your-mouth indulgence that’s a cross between bread pudding and a hot soufflé. Bought frozen in 12-ounce containers resembling ice cream pints, they go into the microwave and hot bread pudding emerges.

    Chef Barbara Batiste’s B Sweet gained fame on the streets of Los Angeles, where her award-winning food trucks sell a variety of freshly baked sweet treats. The hot bread pudding was named Best Dessert of CitySearch Los Angeles.

    There are four flavors:

  • Apple Pie, tasting very much like hot apple pie
  • Cookies & Cream, our favorite, with big pieces evocative of Oreos
  • Fudge Brownie with chocolate drizzle (because fudge brownie isn’t rich enough on its own)
  • Glazed Donut, outshone by the others, the only flavor we didn’t wolf down
  •  

    “NOUVELLE” BREAD PUDDING

    B Sweet isn’t like Mom’s chunky custard-laden bread pudding. It’s “nouvelle” bread pudding.

    The consistency is smooth, like a dense, cakey soufflé. While custard is an ingredient, the eggy custard flavor of conventional bread pudding is replaced by the featured flavors (apple, brownie, chocolate sandwich cookie and glazed donut).

    And reading the ingredients label, pound cake seems to have replaced the stale bread.

    But however the magic happens, the result is quite noteworthy.

  • Eat it from container.
  • Be more civilized, and put it in a bowl.
  • Top it with ice cream, heavy cream or whipped cream.
  •  

    If you’re worried about calories: 1/4 container has the same calories as 1/4 container of Haagen-Dazs.

     

    package-group-230

    The four flavors of B Sweet Hot Bread Pudding. Photo by Elvira Kalviste | THE NIBBLE.

     

      

    Comments

    ST. PATRICK’S DAY RECIPE: Guinness Chocolate Mousse & Truffles

    guinnes-Chocolate-Mousse-guinnessstorehouse-230

    Chocolate mousse with Guinness. Photo
    courtesy Guinness Storehouse.

     

    When you’re Justin O’Connor, executive chef at Guinness Storehouse in Dublin, you work Guinness stout into every recipe, from Guinness Chocolate Cupcakes to soup.

    Guinness, which has chocolaty notes, is a great match with chocolate desserts. Whip one up for St. Patrick’s Day, and serve it with a small glass of Guinness.

    RECIPE: GUINNESS CHOCOLATE MOUSSE

    Ingredients For 6 Servings

  • 10 egg yolks
  • 10 egg whites, whisked
  • 1½ cups dark chocolate
  • 8 tablespoons unsalted butter
  • ½ cup superfine sugar
  • ½ cup Guinness Draught
  • Optional topping: whipped cream (try these five
    spice or salted caramel whipped cream recipes)
  • Garnish: fresh raspberries or other seasonal berries
  •  

    Preparation

    1. MELT the dark chocolate and butter in a bain-marie and add in the Guinness.

    2. BEAT the egg yolks and superfine sugar until light and fluffy. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth.

    3. TRANSFER the mousse to serving dishes and chill. Serve with fresh raspberries or other seasonal berries.

     

    RECIPE: CHOCOLATE TRUFFLES

    Ingredients For 25 Truffles

  • 4-1/3 cups dark chocolate in small chunks
  • 1-2/3 cups cream
  • ½ cup Guinness
  • Zest of 1 orange
  • Dessicated coconut (a.k.a. coconut powder), cocoa powder or powdered subgar
  •  

    Preparation

    1. COMBINE the cream and Guinness to a saucepan and bring to a boil. Add the chocolate and grated orange zest. Mix together until the chocolate is fully melted; then leave the chocolate mix until it is cool to the touch, but not set.

    2. TAKE generous teaspoons of the mixture and roll in your hands to form small round truffles. Dust in cocoa powder or coconut powder. Allow to set in the fridge for 2-3 hours.

     

    chocolate-truffles-Guinness-230

    Chocolate truffles with Guinness. Photo courtesy Guinness Storehouse.

     

    PREFER ICE CREAM?

    Check out this chocolate stout float.

      

    Comments

    RECIPE: Layered Rice Pudding Bars

    Here’s something new for rice pudding lovers: Rice pudding is combined with a cheesecake-like layer with a pecan shortbread-type crust. What temptation!

    Thanks to RiceSelect for the recipe. The recipe uses Jasmati rice, a Texas-grown jasmine rice that has the same fragrant aroma as Thai jasmine rice (which you can substitute).

    Jasmine is the go-to rice for any Asian cuisine or rice dessert. Check out the different types of rice.

    Prep time is 20 minutes, cooking time is 20 minutes; the yield is 18 bars.


    RECIPE: LAYERED RICE PUDDING DESSERT

    Ingredients for Crust

  • ½ cup butter
  • 1 cup flour
  • 2 tablespoons powdered sugar
  • ½ cup chopped pecans
  •  
    Preparation

    1. PREHEAT oven to 350°F.

     

    layered-rice-pudding-riceselectFB-230

    Another way to enjoy rice pudding! Photo courtesy RiceSelect.

     
    2. COMBINE all ingredients in mixing bowl. Mix well with fork; press into bottom of a 13 x 9 x 2-inch baking pan. Bake for 20 minutes or until lightly browned. Cool.
     
    Ingredients For Cream Cheese Layer

  • 1 package (8 ounces) cream cheese (you can use lowfat)
  • 1½ cups powdered sugar
  •  
    Preparation

    1. COMBINE all ingredients, beating until smooth. Spread over cooled crust.

     

    Texmati Ricetec

    Jasmine rice, grown in the U.S. by
    RiceSelect, is branded as Jasmati. Photo
    courtesy RiceSelect.

     

    Ingredients For Rice Pudding

  • 3½ cups milk
  • 1 egg, beaten
  • 1 package (3 ounces) vanilla pudding mix (not instant)
  • 2 cups cooked Jasmati or jasmine rice
  • ¼ cup raisins
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg (or to taste)
  • 1 container (8 ounces) frozen whipped topping*, unthawed
  • ½ cup chopped pecans, toasted (optional)
  •  
    *Substitution: We’re not keen on frozen whipped topping—Cool Whip Original includes hydrogenated vegetable oil and high fructose corn syrup, among other ingredients. So we made fresh whipped cream instead. The substitution only works if you’ll be serving the bars immediately. On leftovers, it will go flat in the fridge; but you can revive the bars with more whipped cream.

     

    Preparation

    1. COMBINE egg and milk in a 2-quart saucepan. Whisk to combine.

    2. ADD pudding mix; continue whisking until dissolved. Stir in rice, raisins, cinnamon and nutmeg. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool pudding.

    3. POUR cooled pudding over cream cheese layer. Top with whipped topping; sprinkle with toasted pecans if desired. Chill until ready to serve.
     
    A TWIST ON RICE PUDDING

  • Tofu Rice Pudding
  • Adult Rice Pudding
  •   

    Comments

    TIP OF THE DAY: Decorated Goat Cheese Logs

    Goat cheese logs: plain, green and
    pink-themed. Photo courtesy Vermont
    Creamery.

     

    You can take a plain log of goat cheese and decorate it for any special occasion. We’ve included suggestions for Valentine’s Day, St. Patrick’s Day, Halloween and Christmas below. But you don’t need an official holiday—just friends and family who’d appreciate the treat.

    You can serve the log on a cheese board, slice it to top salads, serve for brunch with toast and bagels, top brown rice or other whole grains, etc., etc., etc.

    When selecting the goat cheese, look for logs that are firmer than the rest. Very creamy logs are hard to roll.

    Decide on your custom herb-spice mix, and choose a “base” herb or spice for rolling the entire log, plus an “accent” (or accents) to sprinkle on. The herbs and spices mentioned below are only suggestions. Browse the spice racks, dried fruit and vegetable mixes, nuts, seeds, etc. to see what inspires you.

    For example, you might want a touch of chili flakes, but don’t want to enrobe the entire log in them.

    Minced fresh herbs provide better green color (and fresher flavor) than dried herbs.

     
    RECIPE: HOLIDAY GOAT CHEESE LOGS

    Ingredients (Select A Custom Mix)

  • Valentine’s Day: chili flakes, minced dried cherries or cranberries, paprika, pink peppercorns
  • St. Patrick’s Day: bright green fresh herbs, green peppercorns, pepitas
  • Halloween: turmeric and cracked black peppercorns
  • Christmas: green herbs, green peppercorns, pink or red peppercorns
  •  
    Plus:

  • Goat cheese log
  •  
    Preparation

    1. FREEZE goat cheese logs for 20 minutes prior to rolling (longer if needed), to firm them up.

    2. ASSEMBLE herbs and spices. Line a cutting board or baking pan with wax paper.

    3. ROLL the log in the “base” herb or spice. Sprinkle with the accents. Then roll a piece of wax paper around the log, gently pressing the herbs and spices into the log.

    4. REFRIGERATE until ready to use.

      

    Comments

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