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Archive for Desserts

TIP OF THE DAY: The New Jell-O Mold Is A Mason Jar

Red White & Blue Jell-O

Red, White & Blue Jell-O Squares

Top: Red, white and blue Jell-O mold in Mason jars (photo Victoria Belanger | eHow). Bottom: No spoon is needed with these Jell-O fingers. They’re gummy, like Jell-O shots without alcohol. Here’s the recipe from CommunityTable.Parade.com.

 

Call them Ball Jars, Kerr Jars or Mason Jars, these 19th century inventions enabled the preserving foods for years, while avoiding spoilage and the growth of harmful bacteria.

The original “canning” took place in hermetically sealed glass jars, invented to carry food for Napoleon’s army. Here’s the history of canning and the jars.

The invention created an opportunity for civilians, too: to “put up” foods at harvest time to eat during the winter. But then came tin cans, and

The growth of the artisan foods movement, small producers added charm to their jams and dilly beans by packaging them in Mason jars.

Today, we’re presenting an idea adapted from Victoria Belanger. You can see step-by-step photos on eHow.com.

RECIPE: RED, WHITE & BLUE JELL-O FOR MEMORIAL DAY & JULY 4TH

Ingredients For 6 Servings
 
For The Red Layer

  • 1 package ((3 ounces) strawberry Jell-O
  • 1 cup of boiling water
  • ½ cup cold water
  • 1 cup chopped strawberries
  •  
    For The White Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1 cup vanilla ice cream, liquefied
  •  
    For The Blue Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1½ cups blueberries
  •  
    Plus

  • 6 half pint sized Mason jars
  • Garnish: whipped cream (Reddi-Whip is perfect here)
  •  
    Preparation

    1. MAKE the red layer. Combine the water and the Jell-O in a bowl, stirring to fully dissolve. Add the cold water and the strawberries. Stir and divide the mixture among the Mason jars. We used a wide-mouth funnel (so the strawberries would fit through) to keep the sides of the jars clean for the other colored layers. Victoria used a different technique.

    2. CREATE the “wave” effect by setting the jars at an angle in a muffin tin. First place uncooked rice in the muffin wells to hold the jars at an angle, then refrigerate for 30 to 45 minutes. When the red layer is nearly firm…

    3. MAKE the white layer. In a medium bowl, evenly sprinkle a packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Add the sugar, stirring to dissolve, and then the melted ice cream. Spoon into the jars, taking careful to keep the inside walls clean for the blueberry layer. Refrigerate until firm, 20 to 30 minutes. When firm, you can remove the jars from the tin and keep them upright in the fridge.

    4. MAKE the blue layer. In a medium bowl, evenly sprinkle 1 packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Stir in the sugar, then the blueberries. Do not add to the jars yet, but first refrigerate the blue mixture until it thickens to the consistency of a gel (otherwise, the blueberries will float to the top of the jar).

    5. SPOON the blueberry mixture into the jars and refrigerate until firm. When ready to serve, garnish with whipped cream.
     
    MORE USES FOR MASON JARS.

      

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    TIP OF THE DAY: Homemade Dulce De Leche & Dulce De Leche Rice Pudding Recipes

    Dulce De Leche Rice Pudding Recipe

    dulce-de-leche-imusa-230ps

    Top: Use ‘em if you got ‘em—serve pudding in cocktail glasses (photo courtesy Taste Of Home). Bottom: A ramekin of Dulce De Leche Rice Pudding (photo and recipe courtesy IMUSAusa.com.

     

    Rice is not native* to Mexico; dulce de leche caramel sauce is. Combine them to make a most delicious fusion food: Dulce De Leche Rice Pudding. It’s a treat for Cinco De Mayo or for any day of the year when your sweet tooth calls.

    WHAT IS DULCE DE LECHE?

    Dulce de leche (DOOL-say day LETCH-ay) is a caramel sauce, prepared by slowly heating sweetened milk to create a confection that can be used as a filling or sauce.

    You can buy it, but it’s easy to make—simply by heating sweetened condensed milk until it caramelizes, as in the recipe below. Before the invention of sweetened condensed milk (it was patented by Gail Borden in 1856), dulce de leech was made by more laboriously reducing milk (cow’s or goat’s) with sugar. Now, it’s easy, so let’s start by making a batch.

    RECIPE: DULCE DE LECHE

    Ingredients For 1-1/4 Cups

  • 1 14-ounce can sweetened condensed milk
  •  
    Preparation

    1. PREHEAT the oven to 425°F with the rack in middle. Pour the sweetened condensed milk into a 9-inch, deep-dish pie plate and cover tightly with foil. Set the pie plate in a roasting pan and add enough hot water to reach halfway up the pie plate.

    2. BAKE for 45 minutes, then check the water level. Add additional water as necessary, and bake another 45 minutes, or until the milk is thickened and brown. Remove the plate from the water bath and cool, uncovered.

    3. REFRIGERATE, tightly covered, until ready to use. It will keep without loss of flavors for up to 2 weeks.
     
    You can also make dulce de leche by boiling the unopened can of sweetened condensed milk in a pot on the stovetop, simmering for 2-3 hours. The oven technique is faster.

     
    _______________________
    *Rice has been consumed in China for some 5,000 years. The first documented account of cultivation appears in 2,800 B.C.E. The grain then traveled west: to ancient Greece, from Persia to the Nile Delta, wherever there was the warmth and aquaculture it required. It came to the Western Hemisphere, landing in Charleston, South Carolina, in 1685. [Source]

     

    Our father’s favorite recipe was rice pudding. The first of two recipes.
     
    RECIPE: DULCE DE LECHE RICE PUDDING

    Ingredients

  • 1 cup uncooked rice
  • 4 cups whole milk, divided
  • 2 egg yolks
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1½ cups dulce de leche
  • Optional garnish: powdered cinnamon
  • Optional garnish: slivered almonds, toasted (instructions below)
  •  
    Preparation

    1. BRING 3 cups of milk to simmer in a small pot over medium heat. Add rice and reduce the heat to a simmer. Cook for 30 minutes, stirring with a wooden spatula every ten minutes.

    2. WHISK the egg yolks, vanilla and salt with the remaining cup of milk and set aside.

    3. SLOWLY MIX the egg yolk mixture into the rice and add the dulce de leche. Continue mixing until the contents come to a simmer and the rice pudding starts to thicken. Remove from heat and pour into individual bowls or ramekins. When ready to serve…

    4. GARNISH with cinnamon and almonds.
     
    MORE DULCE DE LECHE RECIPES

  • Cheesecake
  • French Toast
  • Dessert Grilled Cheese
  • Noche Bueno Sandwich Cookies
  • Popcorn Fudge
  •  

    dulce-de-leche- audinou-wiki-230

    Dulce De Leche Cheesecake

    Top: It may look like chocolate pudding in this photo, but in person, dulce de leche is a deep caramel color (photo Audinou | Wikimedia). Bottom: Make Rice Pudding Cheesecake With Dulce De Leche, with this recipe from Kraft.

     

     
    HOW TO TOAST ALMONDS

    You can toast slivered or whole almonds in just five minutes, in a regular or toaster oven. Toasting gives all nuts a deeper, smoother flavor. Toast 1/2 to 1 cup as a garnish. If you have leftovers, store them for up to 2 weeks in an airtight container. Use them cereal, on salads and soups, on vegetables, in muffin batter, on frosting, etc.
     
    Preparation

    1. PREHEAT the oven to 350°F. Spread the almonds in a single layer on cookie sheet or in a roasting pan. Bake for 3-4 minutes; then shake pan to for even browning.watching closely so that they don’t get over-toasted or burn.

    2. RETURN to the oven, checking every minute until the almonds are the desired color. Don’t let them get too dark; they’ll acquire a burnt taste.

    3. REMOVE from oven and immediately pour transfer to a large plate to cool in a single layer (otherwise, the almonds will continue to brown from the carryover heat.

    4. STORE, completely cooled, in an airtight container for up to two weeks.

      

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    PASSOVER: Matzoh Strawberry “Shortcake” Recipe

    Matzoh Strawberry Shortcake Recipe

    Substitute matzoh for the biscuits or cake in this Passover Strawberry Shortcake recipe. Photo and recipe courtesy Good Eggs | San Francisco.

     

    In addition to Chocolate Matzoh Crunch and chocolate-dipped coconut macaroons, we’ve added anther Passover treat to our recommendations. It’s courtesy of Good Eggs in San Francisco.

    “Shortcake“ is a stretch as a substitute for biscuits or sponge cake, but this no-cook, no-bake Passover dessert is delicious and oh-so-easy to make.

    Speaking of sponge cake, our standard family Passover dessert is Strawberry Shortcake with sponge cake, strawberries and whipped cream. Since sponge cakes are not leavened with yeast, they can be eaten during Passover when made with matzoh meal instead of wheat flour.

    RECIPE: MATZOH STRAWBERRY “SHORTCAKES”

    Prep time is 15 minutes.

    Ingredients For 3 Servings

  • 1 pint strawberries
  • 1 orange, juiced and zested
  • 8 ounces mascarpone
  • 3 tablespoons powdered sugar
  • 2-3 tablespoons unsalted butter
  • 2 boards matzoh
  • Optional garnish: mint sprigs
  •  
    Preparation

    1. SLICE the strawberries and let them macerate in the orange juice, reserving one tablespoon. Mix the mascarpone with the powdered sugar, half of the zest and the reserved tablespoon of orange juice.

    2. MELT the butter in a large frying pan over medium-high heat. When the butter is melted, add the matzoh and fry until crispy and golden-brown, about 1 minute on each side.

    3. ASSEMBLE the shortcakes: spread a generous layer of mascarpone on each piece of fried matzo, then top with sliced strawberries and mint. Dust powdered sugar over the top for an extra touch of sweetness!

     
      

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    FOOD FUN: Lucky Charms Pudding Parfait

    Lucky Charms Parfait

    Lucky Charms Parfait for St. Patrick’s Day. Photo courtesy Elegant Affairs Caterers.

     

    We love this idea from Elegant Affairs Caterers: a St. Patrick’s Day dessert or snack with Lucky Charms!

    Just use a green filling layer: pistachio Jell-O pudding, vanilla pudding or whipped cream tinted green, mint chip ice cream, etc.

    RECIPE: LUCKY CHARMS PARFAIT FOR ST. PATRICK’S DAY

    Ingredients

  • Cake layer: brownie or chocolate cake cubes, crushed chocolate cookies or non-chocolate alternative
  • Filling layer: green pudding, whipped cream, ice cream
  • Optional: chocolate sauce or other dessert sauce
  • Garnish: Lucky Charms cereal
  • Optional garnish: gold foil chocolate coins
  •  
    Preparation

    1. PLACE the optional chocolate coin at the bottom of a sundae or parfait dish. You can use any other glass vessel, from a mug to a goblet wine glass.

    2. ALTERNATE layers of cake, filling and optional dessert sauce.

    3. GARNISH and serve.

     
    This is not just kid stuff. Adults will love it, too: It’s magically delicious!

     
      

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    TIP OF THE DAY: Flavored Whipped Cream

    While classic whipped cream is a festive topping on everything from shortcakes to ice cream sundaes, flavored whipped cream tends to be memorable. While Reddi-Wip makes chocolate whipped cream, usually the only way to experience flavored whipped cream is to make your own.

    It’s not a new idea! By the end of the 19th century, the industrial revolution had enabled centrifuge-separated, high-fat cream. Cooks could buy the cream and whip it directly, without tedious hours spent skimming it from the top of milk.

    Pastry chefs went to town making a myriad of whipped cream desserts, shaped in molds, flavored with chocolate, coffee, fruits and liqueurs. Here’s the history of whipped cream.

    Today, it’s not surprising that you can buy Baileys Irish Cream Whipped Cream in Ireland. But you can make your own as quickly as making a trip to the store.
     
    RECIPE: WHIPPED CREAM WITH IRISH CREAM LIQUEUR

    How about some whipped cream for St. Patrick’s Day that’s flavored with Irish Cream liqueur? Use it on brownies, pound cake, in your coffee or hot chocolate, and anywhere you can: It’s delicious!

    If you’d like a mint-flavored whipped cream (delicious with anything chocolate), substitute green Creme de Menthe liqueur. A deep green color, it will tint the whipped cream green.
     
    Ingredients

  • 2 cup heavy whipping cream chilled
  • 1/3 cup Irish Cream liqueur chilled
  • 1/4 cup powdered sugar
  • Optional: green food color
  •  
    Preparation

    1. CHILL the heavy cream thoroughly so it will whip better. Put the cream and the liqueur in the freezer for 20 minutes prior to whipping.

    2. ADD the ingredients to a stand mixer or a large bowl (if using a hand mixer). Beat on high until stiff peaks form, about 5-7 minutes. It’s ready to serve!
     
    Tips

  • If you want to make the whipped cream an hour in advance, under-whip it; then give it a final whip by hand to right before serving.
  • If you want your whipped cream to keep its shape and not deflate, stabilized whipped cream, which has added gelatin, will keep the whipped cream stiff for days. Here’s a recipe.
  •  
    MORE FLAVORED WHIPPED CREAM RECIPES

  • Bourbon, Five Spice, Holiday Spice, Lavender, Rum & Salty Caramel Whipped Cream
  • Candy Cane Whipped Cream
  • Chocolate Whipped Cream
  • Frangelico Whipped Cream (substitute any liqueur)
  • Savory Whipped Cream Infused With Herbs Or Spices
  •  
    What do you do with savory whipped cream?

    First, you ditch the sugar and vanilla extract in favor of savory flavors. Then, you garnish a bowl of soup, top a baked potato, garnish a plate of asparagus.

    Add lemon zest to whipped cream for fish and seafood (including smoked salmon); bourbon for grilled meats; grated Parmesan cheese for soup, meats and fish; horseradish for beef; herbs or spices with vegetables.

    You’ll love how flavored whipped cream adds new life to recipes.

     

    Brownie With Whipped Cream

    Making Whipped Cream

    Pouring Baileys Irish Cream

    Pudding Parfaits

    Top photo: A brownie with a side of Irish Cream whipped cream (Piyato | Dreamstime). Second: Whipping the cream (Kuhn-Rikon photo). Third: For St. Patrick’s Day, make your flavor Irish Cream Liqueur (photo Diageo). Bottom: Whipped Cream tinted green in this cookie parfait recipe from Yummly.

     

      

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