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Archive for Gluten-Free

TIP OF THE DAY: Off-Season Coconut Macaroons

Chocolate Dipped Macaroons Recipe

Coconut Macaroons

Coconut Macaroon Inside

Top: Chocolate-dipped macaroons (photo courtesy McCormick). Center: Plain coconut macaroons (photo courtesy Recchiuti Confections). Bottom: Up close (photo by Georgie Grd | Wikipedia).

 

If you like coconut, don’t wait until Passover* to make coconut macaroons. They’re a great treat year-round, and gluten-free. Bring them as house gifts: They travel well without breaking.

We adapted this recipe from one by Serena Rain of VanillaQueen.com, purveyor of top-quality vanilla beans, extracts, pastes, powders, sugars and salts.
 
RECIPE: COCONUT MACAROONS

You don’t need to add chocolate to macaroons; but if you want to, there are two options:

  • Dip the macaroons in a chocolate glaze.
  • Mix chocolate chips into the dough. This is an especially good option for warm-weather months.
  •  
    Ingredients For About 24 Cookies

  • 3 cups unsweetened coconut
  • 1/4 cup almond meal†
  • 3/4 cup sugar
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • Optional: 4 ounces semisweet chocolate chips (for the dough)
  • Optional: 4 ounces quality chocolate bar (for a glaze)
  • Option: 1 teaspoon grated orange peel
  •  
    Preparation

    You can incorporate the orange peel into the dough or the glaze. We like the “lift” it gives to the recipe.

    1. PREHEAT the oven to 350°F. Line baking pans with parchment paper.

    2. COMBINE the ingredients in a medium bowl and stir until well incorporated. Use a spoon to scoop tablespoon-sized mounds of the coconut “dough.” Shape into round balls and place on the parchment paper. Alternative: You can drop the dough as unshaped mounds. See the difference between the top photo (dropped) and the bottom photo (shaped).

    3. BAKE for about 20 minutes or until golden brown (aim for the color in the center photo). Let cool.

    4. MAKE the glaze. Place the chocolate in a bowl and microwave for 30 seconds. Stir, and if necessary, heat for 30 more seconds until fully melted. Dip the bottoms of the cooled macaroons into the chocolate. Alternatively, place the cookies on a tray lined with parchment paper and drizzle the tops with chocolate; let cool until set. Some people prefer the glaze on top: a chocolate dome. Take your pick.

     
    THE HISTORY OF MACAROONS

    Macaroons appeared in the late 15th or early 16th century in Italy. The historical record isn’t clear, but they are believed to have been created by monks. There were thousands of monasteries in medieval Europe, and monks created different types of beers, brandies and liqueurs, cheeses, pretzels, sweets, wines and spirits.

    The first macaroons were almond meringue cookies similar to today’s amaretti cookies, with a crisp crust and a soft interior. They were made from egg whites and almond paste.

    Italian Jews adopted the cookie because it had no flour or leavening‡, so could be enjoyed during the eight-day observation of Passover. It was introduced to other European Jews and became popular as a year-round sweet. Over time, coconut was added to the ground almonds and, in some recipes, replaced them. Today in the U.S., coconut macaroons are the norm.

    Macaroons came to France in 1533 with the pastry chefs of Catherine de Medici, wife of France’s King Henri II. In France they evolved into delicate meringue cookie sandwiches filled with ganache or jam.

    Here’s more about the different types of macaroons.
     
    _____________________
    *During the week of Passover, in April, celebrants eat no leavened grains. Macaroons (all varieties) are grain free.

    †Almond meal, or almond flour, is ground from whole, blanched sweet almonds. The nuts are very low in carbohydrates and very nutritious.

    ‡Leavening is the agent that raises and lightens a baked good. Examples include yeast, baking powder and baking soda. Instead of these, macaroons (all types) are leavened with egg whites.
     
      

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    TIP OF THE DAY: Cider Tasting For Mother’s Day

    Hard Cider & Food

    Drier ciders work better with meats. Photo courtesy Angry Orchard.

     

    Skip the Pinot Grigio and taste some cider for Mother’s Day. It’s more novel than wine, and will suit any guest:

    Cider is equally popular among men and women, whereas beer is significantly more popular among men*. Cider is also gluten-free and less filling than beer.

    While many people think “autumn” when they hear “cider,” that is true for non-alcoholic cider, which is fresh-pressed.

    Hard cider is fermented for eight weeks after the juice is pressed. The cider then matures for several months, is blended, filtered and carbonated. So the “freshest” hard cider is on the market now, not in the fall.

    Another note: In the U.S., alcoholic cider is called hard cider and apple cider/apple juice (the terms are interchangeable in the U.S.) is simply called cider.

    In the U.K. it’s the reverse: “Cider” is hard cider.

    While most cider is made from apples, you’ll also find pear cider, known in the U.K. as perry.

     
    CIDER & FOOD PAIRINGS

    Hard ciders pairs with the same foods as beer and white wine. Styles range from very dry to sweet “hard apple juice.”

  • The sweetness of cider allows you to serve desserts with it, too, especially apple desserts (pie, crumble, bread pudding).
  • For nibbles, serve hearty cheeses and charcuterie.
  • For main courses, consider barbecue, chicken, pork and sausages (beer and brats, meet cider and brats); plus soups, stews and one of our favorite pairings, cheese fondue.
  •  
    TIPS

  • In recipes, you can substitute hard cider for wine.
  • Hard cider is best served chilled or over ice.
  •  

    CIDER TASTING PARTY: WHERE TO START

    1. Gather up a dozen brands or so, and invite friends over for a hard cider tasting. You’ll find hard ciders from the U.S. and England†. Get apple cider for the kids.

    2. For serious foodies, conduct a blind tasting. Serve them in order of alcohol content, lowest to highest. Either cover up the labels with paper (we used a removable glue stick) or place each one in a paper sandwich sack (the size of a take-out coffee bag, which you can get at the nearest deli [offer to pay for them and you’ll likely get them for free]).

    3. Mark each label or bag with a number, and provide each person with a tasting notes sheet. If your group is accustomed to evaluating beer and wine, you can adapt this professional scoring sheet. We put all the descriptors in the left column of that sheet onto one piece of paper, with one for each guest. For notes, we made up a simple sheet with designated areas for rating ciders 1 through 12 (or however many ciders you’re serving) on a second sheet.

    You can also print out this Cider Tasting Wheel.

     

    Cider Goblet

    You can use any glass you like for cider; this one is popular in Europe. Photo courtesy Crispin Cider.

     
    4. Decide on the food and how many bottles of each cider you’ll need for your size crowd.

    5. Start with small pours: An ounce each of 12 cider becomes 12 ounces in relatively short order. At the end of the comparison tasting, people can go back for more.

    6. Provide “dump buckets” so participants can toss what they don’t like. These can be large tumblers or other vessels (we’ve used short vases!).

    7. Have a great time.
     
    _____________________________
    *Beer is preferred by men in terms of market penetration (+10% for men), frequency (+35% for men), and servings consumed (+33% for men).
     
    †Magners Irish Cider is the only hard cider imported from Ireland.

      

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    TIP OF THE DAY: Brazilian Cheese Bread, Pão de Queijo

    On a recent trip to a churrascaria to indulge in the salad bar, our colleague Hannah Kaminsky discovered something more memorable than the jumbo asparagus and whole cloves of caramelized garlic: pão de queijo, Brazilian Cheese Bread.

    Not a conventional bread (no kneading required), pão de queijo (pow de KAY-zoo) is a Brazilian variation of gougères (goo-ZHAIR)—airy cheese puffs made from savory choux pastry mixed with grated Gruyère cheese.

    A key difference: Pão de queijo is made from gluten-free flour, either yucca (a.k.a. cassava or manioc) or tapioca flour. This makes pão de queijo gluten free, and also more dense and chewy (much like savory, baked mochi, Hannah notes).

    They’re delicious with beer, wine and cocktails.

     
    RECIPE: BRAZILIAN CHEESE BREAD (PÃO DE QUEIJO)

    Ingredients For 2 Dozen Puffs

  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups (10 ounces) sour* cassava flour or tapioca flour
  • 2 eggs
  • 1 to 1-1/2 cups Parmesan cheese
  •  
    Preparation

    1. PREHEAT the oven to 450F. Lightly grease two mini muffin pans.

    2. COMBINE the milk, oil, and salt in a 2-quart saucepan and bring to a gentle boil over medium heat, whisking occasionally until large bubbles form.

    3. REMOVE the pot from the heat and add the flour, stirring until it is fully incorporated (it will be gelatinous and grainy). You don’t need to worry about over-mixing the dough, since there’s no gluten to toughen. Pause as needed to scrape down the sides of the blender to ensure that everything is thoroughly incorporated. Once the dough is completely smooth…

    4. TRANSFER the dough to the bowl of a mixer fitted with a paddle attachment. Beat at medium for a few minutes until it is smooth. When it is cool to the touch…

    5. WHISK the eggs in a small bowl; then mix into the dough on medium speed. Incorporate half of the eggs first, incorporate fully and add the second half.

    6. BEAT in the cheese with the mixer on medium. The dough will become very sticky.

    7. DISPENSE the dough into the muffin cups, filling 3/4 of the way to the top. Dip your spoon or scoop in water to prevent sticking.

    8. LOWER the heat to 350°F and bake for 25-30 minutes, until puffy and lightly golden. Remove from the oven and let cool on a rack for a few minutes. Don’t be alarmed if some of the centers fall as they cool.

    9. ENJOY them warm and crisp. Leftover puffs can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven.
     
    *Use sweet (untreated) cassava flour if you can’t find the sour version. The sour style provides a nuance of dlightly fermented flavor.

     

    Brazilian Bread

    Brazilian Bread

    Cassava Flour

    Tapioca Flour

    Top and second: Brazilian Cheese Bread photos © Hannah Kaminsky | Bittersweet Blog. Third and fourth: Check natural food stores or Latin American markets; or order online.

     
    CASSAVA FLOUR VS. TAPIOCA FLOUR: THE DIFFERENCE

    Both cassava flour and tapioca flour are made from the cassava root. However, the process and end result differ.

  • Cassava flour, a staple ingredient Brazil and Portugal, is made from the root of the cassava plant by peeling, drying and grinding the whole root. Called polvilho in Portuguese, it can be either sour (untreated) or sweet (treated). It has more dietary fiber than tapioca flour, so has broader applications (for example, you can make cassava flour tortillas and other flatbreads that need the fiber to hold together).
  • Tapioca flour, also called tapioca starch, is obtained through a process of washing and pulping the whole cassava, not just the root. The wet pulp is squeezed to extract a starchy liquid; the water is evaporated, yielding tapioca flour.
  •  
    Among the gluten-free flour options, cassava and tapioca flours are most like wheat flour. Unlike almond or coconut flour, they have a mild, neutral flavor and are powdery like wheat flour—not grainy or gritty.

    They can be replaced for wheat flour on a 1:1 basis in many recipes. Note, though, that when mixed with liquid, the dough turns gelatinous and sticky. Keep a bowl of water and paper towels handy for rising your fingers and utensils.

    You can find these flours in health food stores and natural food stores such as Whole Foods Markets; and of course, online.

      

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    RECIPE: Korean Spaghetti & Meatballs

    Korean Meatballs

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    Peacock Rice Spaghetti

    Top: Spicy Korean meatballs from Noodles & Company. Center: Cooked rice noodles from Indochine Kitchen. Bottom: Peacock Brand rice noodles, one of our favorites.

     

    March 9th is National Meatball Day. Suggestion: Try something different, instead of the very familiar Italian-American pork blend meatballs with tomato sauce and Parmesan cheese.

    How about a Korean interpretation of Meatballs & Spaghetti? The meatballs are flavored with spicy gochujang sauce (pronounced Go-CHOO-jang); the spaghetti is made from gluten-free rice noodles.

    The meatball and sauce recipes are from Executive Chef Nick Graff of Noodles & Company. THE NIBBLE put them together rice noodles to create the Meatballs & Spaghetti. The substitutions are:

  • Korean BBQ sauce instead of tomato sauce
  • Rice noodles instead of wheat noodles
  • Shredded basil or chopped cilantro instead of grated cheese
  •  
    Don’t want spicy Korean meatballs? Try this Italian-influenced veal meatball recipe.
     
    RECIPE: KOREAN MEATBALLS & SPAGHETTI

    Ingredients For 32 One-Ounce Meatballs

  • Korean BBQ sauce (recipe below)
  • Meatballs (recipe below, or use your favorite recipe)
  • Rice noodles (spaghetti or vermicelli—Peacock Brand rice noodles are available at Amazon, Walmart, Wegmans and retailers nationwide)
  • Garnish: black and white sesame seeds, fresh basil chiffonade or cilantro
  •  
    Ingredients For The Meatballs

  • 1 pound ground chicken
  • 1 pound ground beef
  • 2 eggs
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  •  
    Ingredients For The Korean BBQ Sauce

  • 1 teaspoon fresh ginger, peeled & minced
  • 4 cloves fresh garlic, minced
  • 1 cup soy sauce
  • ¾ cup brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon gochujang sauce/paste (or more to taste)
  • 1 teaspoon red chili flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  •  
    Preparation

    1. MAKE the meatballs: Preheat the oven to 350°F. Mix the ground chicken and beef with the eggs, salt and white pepper. Portion and roll into 1 ounce-size balls (the size of golf balls) and place on an oiled sheet pan. Bake for about 20 minutes.

    2. MAKE the BBQ sauce. Place the ginger, garlic, soy sauce, brown sugar, rice wine vinegar, sesame oil, gochujang paste and red chili flakes in a pan and bring to a boil. Meanwhile…

    3. WHISK the cornstarch and water together in a small bowl and add to boiling sauce. Stir until thickened. Reduce heat to medium and simmer for 5 minutes. Add the heated meatballs and toss to coat completely with the sauce.

    4. COOK the rice noodles according to package directions, while the BBQ sauce is coming to a boil.

    5 COMBINE the spaghetti, meatballs and sauce, garnish and serve.

     
      

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    TOP PICK OF THE WEEK: Modern Oats Instant Oatmeal

    Two years ago we recommended Modern Oats, a packaging concept that places elegantly-flavored, gluten-free* oatmeal in stylish grab-and-go cups.

    All you have to do is add hot water to cover the oats in the coated paper cup. Put the lid back on, wait a few minutes and enjoy. No added sweetener, milk or microwave is required. The colorful designs give a boost to starting the day.

    Success has enabled the brand to expand the number of flavors to 10. The lineup now includes:

  • Apple Walnut
  • Chocolate Cherry
  • Coconut Almond
  • 5 Berry
  • 5 Berry No Sugar Added
  • Goji Berry
  • Just Oats
  • Mango Blackberry
  • Nuts & Seeds
  • Vermont Maple
  •    

    Grab & Go Oatmeal

    Cheerful packaging adds to the enjoyment of these delicious flavored oatmeal cups. Photo courtesy Modern Oats.

     

    Suggested retail price is $3.50 per cup.

     

    Modern Oats Coconut Almond

    Coconut Almond, one of 10 flavors. Photo courtesy Modern Oats.

     

    MODERN OATS ARE GOOD OATS

    The rolled oats in the containers are grown by family farmers in the foothills of the Canadian Rocky Mountains. They are minimally processed by steaming and flaking; you look into the carton and see what looks like “real oats,” instead of the small particles familiar to consumers of instant oatmeal.

    Not surprisingly, the oat flakes provide a textural differences that deliver a more solid bite (and, the company says, optimal absorption of nutrients).

    Modern Oats are produced in a 100% gluten free facility and are Certified Gluten Free, Non-GMO, Halal, Kosher, Vegan and 100% Whole Grain. (Whew: There’s no more room left on the carton for any more certifications).

    Bonus: Oats are the only major grain proven to help blood cholesterol†.

     

    If you can’t find the cups locally (here’s the store locator), buy them on the Modern Oats website.

    There’s a four-flavor gift-boxed set; an assortment of flavors makes a nice Easter gift for the nutritionally-focused.
     
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    *To be certified gluten-free, they must be processed in a facility that does not also process grains with gluten. In the milling and processing process, oats are susceptible to cross-contamination; so not all oatmeal and other oat products are gluten free.

    †Eating three grams of soluble fiber from oats each day, as part of a diet that’s low in fat and cholesterol, has been shown to lower blood cholesterol. This may reduce the risk of heart disease.

      

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