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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 Gourmet News

HOLIDAY: National Chocolate Day

harvest-truffles-2014-230sq

Harvest Truffles. Photo courtesy Recchiuti Confections.

 

It’s National Chocolate Day, an excuse for anyone to run to the newsstand to pick up a Hershey Bar or some M&Ms.

But the chocolate connoisseur deserves something better, and we’ve found it in these delicious Harvest Truffles from Recchiuti Confections of San Francisco, which we received as a gift.

Each bite of these beautifully flavored bonbons is a bite of heaven. The medley of three new flavors inspired by autumn includes:

  • Cinnamon Malt Truffle, made with cassia cinnamon and barley malt
  • Mandarin Truffle, infused with mandarin orange oil
  • Cranberry Pomegranate Strata, with layered pomegranate and cranberry gelée atop chocolate ganache (strata means layer)

A nine-piece gift box, three of each flavor, is $26.00. It was all we could do to save some pieces for Day 2.

Get yours at Recchiuti.com. They are a lovely gift for any lover of fine chocolate.

 

BONBONS VS. TRUFFLES: THE DIFFERENCE

It’s easy to get confused when terms like bonbon, praline and truffle are used interchangeably to describe filled chocolates—and all three terms have alternative meanings as well.

The differences, describing filled or enrobed individual chocolate pieces, are country-based:

  • Assorted Filled Chocolates, the English term.
  • Bonbons, a French word describing a variety of confections including hard candy, chocolates, chocolate-covered confections, taffy and more.
  • Pralines, a word that was originated in Belgium by Jean Neuhaus to describe his molded filled chocolates (but also refers to caramelized nuts in France).
  • Truffle, a word that originated in France to describe balls of chocolate ganache, because they resembled the mushroom cousin, truffles.

Thus, when chocolatiers immigrated to the U.S., they might be selling pralines, truffles, bonbons or assorted chocolates, depending on their nationality. And, although the name of what they sold differed, the product might be the same.

In the interest of clarity, it would be ideal to stick with “bonbons” or “filled chocolates” for the filled chocolates, use “pralines” for caramelized nuts and nut patties, and reserve the term “truffles” for the balls of ganache.

But given all the imported candy, we can’t escape our chocolate Tower of Babel. If you receive a box of candy from Germany or Switzerland labeled “pralines,” for example, will it be filled chocolates or caramelized nuts? You may be surprised!

Here’s a detailed explanation.

 
  

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FOOD FUN: Halloween Popcorn Balls

They’re sweet, they’re fun and they’re whole grain! And there’s a bonus: You make them in the microwave!

You’ve got time to whip up these Halloween popcorn balls, thanks to busy mother of three Ashleigh, of the blog Bee in Our Bonnet. Ashleigh contributed this recipe to SomewhatSimple.com.

While the popcorn balls are shaped like pumpkins, the flavor is orange—from orange Jell-O! Jell-O flavored popcorn is a favorite treat at Ashleigh’s home.

RECIPE: HALLOWEEN POPCORN BALLS

Ingredients

  • 1/2 cup butter
  • 1 box (3 ounces) orange-flavored Jell-O
  • 1/4 cup corn syrup
  • 1/4 teaspoon baking soda
  • 12 cups popped popcorn (approximate)
  • Tootsie Roll mini candies
  •  

    pumpkin-popcorn-balls-somewhatsimple-230sq

    Popcorn balls for Halloween or Thanksgiving. Photo courtesy SomewhatSimple.com.

  • Green candies: choice of Starbursts, green apple Tootsie Rolls, Laffy Taffys or anything that can be shaped into leaves (green Air Heads were used in the photo)
     
    Preparation

    1. MELT butter in a large microwavable bowl. Stir in Jell-O and corn syrup.

    2. MICROWAVE again until the mixture reaches a full boil (try 1 minute, then more if needed). Stir. Mix in baking soda. Stir for 2-3 minutes.

    3. MIX in popcorn. The popcorn should be covered evenly with the flavoring.

    4. MICROWAVE for 30 seconds more. You can microwave for longer if you prefer your popcorn balls crispy instead of gooey.

    5. FORM into balls. Kids can help, using plastic bags with a little non-stick spray on them as gloves.

    6. ADD Tootsie Roll minis for the stems and shape the green candy into leaves. Be sure to press the stem and leaves in while the popcorn ball is still warm and pliable.

      

  • Comments

    HALLOWEEN: Cheese & Pretzel Broomsticks

    Who needs candy when there’s a clever Halloween snack like this? It was created by Angie Ramirez of LittleInspiration.com, who shares yummy food, easy DIY crafts, adventures of motherhood and everything in between on her blog.

    This healthy Halloween snacks works for kids as well as for adults, with cocktails. The witch’s broomsticks are easy to make and look great on a party platter.

    RECIPE: CHEESE & PRETZEL BROOMSTICKS

    Ingredients

  • Pretzel sticks (ideally whole grain)
  • Block of hard cheese to shred
  • Baker’s twine or strips of dry corn husks
  •  

    cheese-broomsticks-naturebox-230

    Halloween fun, no sugar needed! Photo courtesy Little Inspiration | NatureBox.com.

     

    Preparation

    1. SHRED cheese the length of the block. (Pre-shredded cheeses are too short to make the broomsticks.)

    2. LAY down a piece of baker’s twine. Add a few shredded cheese pieces and a pretzel stick (see how it’s done here). Add a few more shredded cheese strips to cover the pretzel stick.

    3. KNOT the two ends of the twine.

      

    Comments

    RECIPE: Skeleton Gingerbread Cookies

    skeleton-gingerbreadmen-grandmasmolassesFB-230

    Try your hand at making skeletons from royal
    icing. Photo courtesy Grandma’s Molasses |
    Facebook.

     

    If you only use your gingerbread people cookie cutters for Christmas, you’re missing out on another holiday application: gingerbread skeletons for Halloween, the skeletons piped on with royal icing.

    We don’t have the skill that of the professional who created these nifty skeleton designs, but we used the opportunity to practice, practice, practice (and although we still need a lot of practice, the cookies taste great). You can also try a paint brush instead of piping.

    RECIPE: HALLOWEEN SKELETON GINGERBREAD COOKIES

    Ingredients

    For The Gingerbread

    • 1-1/4 cups granulated sugar
    • 1 cup butter (2 sticks), softened
    • 1/4 cup molasses
    • 1 egg
    • 1 teaspoon vanilla
    • 3 cups unbleached flour
    • 2 teaspoons ground cinnamon
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
     
    For The Royal Icing

  • 3 cups powdered sugar
  • 2 teaspoons fresh lemon juice or 1/4 teaspoon cream of tartar
  • 2 large egg whites, beaten
  •  
    Preparation

    1. CREAM the butter and sugar together with an electric mixer until light and fluffy. Add the molasses and beat well. Add the egg and vanilla and beat again to thoroughly combine.

    2. SIFT the dry ingredients together in a separate bowl. Add to creamed mixture and stir until thoroughly combined.

    3. DIVIDE the dough into three balls and flatten slightly. Wrap each ball in plastic wrap and chill thoroughly: at least an hour (or you can do this part a day in advance).

    4. ROLL out the dough and use your cookie cutter to create the forms. Bake at 350°F for 9 minutes. Cool and ice.

    5. MAKE the icing: Sift the powdered sugar and cream of tartar in a bowl. Using an electric mixer, beat in the beaten egg whites, for about 5 minutes or until the icing is thick enough to hold its shape. Use immediately.

     
      

    Comments

    TOP PICK OF THE WEEK: barkTHINS Chocolate Bark

    bark-thins-stacked-230

    barkTHINS: thin and rich. Photo courtesy
    Ripple Brands.

     

    There are several reasons to love barkTHINS:

  • The delicious varieties, crammed with inclusions* (see the list below).
  • The thin pieces that, unlike conventional bark, let you have half as much.
  • The Fair Trade certification (FairTradeUSA.org) that helps poor farmers.
  • The everyday affordability (yet it’s great for party favors and stocking stuffers.
  •  
    October is National Fair Trade Month, the perfect time to feature barkTHINS as a Top Pick Of The Week (here’s more about Fair Trade certification).

    The line debuted in 2012. Unlike traditional chocolate bark that is thick and hard to break, barkTHINS are thin slivers of chocolate that are easily snap-able—easier to eat, fewer calories in your chocolate fix, more flexibility as a dessert garnish (well, that probably wasn’t their intent but it’s a use we employ regularly, by crowning a scoop of ice cream or breaking into pieces for mix-ins).

     

    *The industry term for what many people call “mix-ins.”

     

    barkTHINS FLAVORS

    Each variety is as delicious as the next, depending on your flavor preferences. We were personally thrilled with Dark Chocolate Peppermint Pretzel, a limited edition for holiday season. The packages have a shelf life of 12 months, so if you can’t live without it, you can stock up until the new batches arrive for the next holiday season).

    Feast upon:

    • Dark Chocolate Almond With Sea Salt
    • Dark Chocolate Blueberry & Quinoa (sweetened with agave)
    • Dark Chocolate Mint
    • Dark Chocolate Peppermint Pretzel (Limited Edition)
    • Dark Chocolate Pumpkin Seed
    • Dark Chocolate Toasted Coconut With Almonds
    • Milk Chocolate Peanut
     

    bark-thins-pkgs-230

    A great party favor, stocking stuffer, teacher gift, etc. Photo courtesy Ripple Foods.

     
    The bags stand upright for presentation as party favors. You can stick a place card on the front; you can tie a ribbon through the shelf-hanger opening at the top for added festiveness or to hang on the tree.
     
    Check the store locator for a retailer near you (including Costco, H-E-B, King’s, Stop & Shop, Wegmans, Whole Foods Market and numerous others), or head to Amazon.com.
     
    WHAT IS FAIR TRADE CHOCOLATE?

    A Fair Trade certification guarantees consumers that the farmers who grow the product are getting paid a fair price. In many areas of the world, middlemen buy up crops at a price that often is the same or less than what it cost the farmer to grow it, resulting in a cycle of poverty. Under Fair trade, farmers can increase their incomes and gain afford education and healthcare for their families.

    When you make a conscious decision to seek out Fair Trade products, you are helping hard-working people raise their standard of living. You can feel good about every bite and every sip (look for Fair Trade coffee, tea and hot chocolate, too).

    Fair Trade certification also means that the farmers are following good agricultural practices and are investing in their farms and communities. To learn more, visit FairTradeUSA.org.

      

    Comments

    HALLOWEEN: Spooky Pasta Recipes

    Add some food fun to your Halloween with these two pasta recipes from Certified Angus Beef.

    RECIPE: SPOOKETTI & MEATBALLS

    Ingredients

  • 1 pound ground beef
  • 1 eggs
  • 1/2 cup breadcrumbs
  • 1/4 cup ketchup
  • 1 tablespoon chopped fresh parsley
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) jar pimento-stuffed olives
  • Olive oil, as needed
  • 6 cups cooked whole wheat spaghetti
  • 1 (26-ounce) jar prepared pasta sauce
  •  

    ghoulish-pasta-certifiedangusbeef-230

    Spooketti and meatballs. Photo courtesy Certified Angus Beef.

     

    Preparation

    1. PREHEAT the oven to 400°F.

    2. COMBINE the ground beef, eggs, breadcrumbs, ketchup, herbs and spices; shape into 1-1/2-inch balls, making 12 total. Insert 1 olive into each meatball to look like an eye.

    3. PLACE the meatballs in a pan and roast approximately 25 minutes until thoroughly cooked and no pink remains (160°F internal temperature).

    4. HEAT the sauce and ladle over pasta. Serve 2 meatballs per plate.

     

    graveyard-bake-certifiedangusbeef-230

    Eat the graveyard! Photo courtesy Certified
    Angus Beef.

     

    Graveyard Bake

  • 1 pound round chuck
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound fusilli pasta, cooked and drained
  • 2 cups crushed potato chips
  • 1 cup Monterey jack cheese
  • 4 green onions, sliced thin
  • 6 oval crackers (like Keebler Town House), optional
  •  

    Preparation

    1. BROWN ground chuck in large fry pan. Drain liquid from beef.

    2. ADD tomatoes, tomato sauce, onion powder, garlic salt and cayenne pepper; simmer for 5 minutes. Mix in the cooked pasta.

    3. POUR into a 9 x 9 baking dish. Top with potato chips and cheese and broil for 3 minutes or until the cheese is melted and chips are golden brown.

    4. GARNISH with green onions and crackers (the tombstones).

      

    Comments

    FOOD HOLIDAY: Easy Gumbo Recipe With Swanson’s

    Gumbo is a Creole soup from Louisiana, thickened with okra pods. “Gumbo” is an African word for okra.

    Okra came to America with the slave trade and was introduced to the Southern white population by African cooks. As with all recipes, there are regional variations and different styles of gumbo.

    You can toil for many hours to make your gumbo, or you can make this one quickly to celebrate National Gumbo Day, October 12th.

    Made with Swanson Louisana Cajun Flavor Infused Broth, it delivers the taste of New Orleans when combined with your chicken, sausage and vegetables.

    Prep time is 25 minutes, total time is 1 hour, 25 minutes. Serve it at your next get-together.

    RECIPE: EASY CAJUN GUMBO

    Ingredients For 8 Servings

  • 1/3 cup canola oil
  • 1 pound fresh andouille sausage links*, cut into 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 1 extra large onion, diced (about 1-1/2 cups)
  • 2 stalks celery, diced (about 1 cup)
  • 1 large green bell pepper, diced (about 1-1/2 cups)
  •    

    gumbo-with-andouille-sausage-swanson-230

    It’s gumbo time! Photo
    courtesy Swanson.

  • 1 carton (32 ounces) Swanson Louisana Cajun Flavor Infused Broth
  • 8 ounces (1/2 of a 16-ounce package) sliced frozen okra (or fresh if you can find it—about 2 cups)
  • 2 cups cubed cooked chicken
  • Optional: hot chile sauce to your desired level of heat
  •  
    Serve With

  • Hot cooked rice (traditional) or other grain
  •  
    *To save time, you can substitute 1 package (12 ounces) fully-cooked andouille sausage, cut into 1/2-inch pieces, for the fresh sausage. Then, skip Step 1 below, and stir the cooked sausage in with the broth in Step 3.

     

    swanson-louisiana-cajun-broth-230

    A great starter to make easy gumbo. Photo
    courtesy Swanson.

     

    Preparation

    1. HEAT 2 tablespoons oil in a 4-quart saucepan over medium heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the saucepan and drain on paper towels. Do not pour off the drippings from the saucepan.

    2. REDUCE the heat to medium-low. Stir the remaining oil and the flour in the saucepan. Cook for 30 minutes or until the flour mixture is dark brown, stirring occasionally.

    3. Stir the onion, celery and pepper in the saucepan and cook for 15 minutes, stirring occasionally. Stir in the broth, okra, chicken and sausage and heat to a boil. Reduce the heat to low. Cook, uncovered, for 20 minutes, stirring occasionally.
     
    MORE GUMBO RECIPES

  • A gumbo recipe from Chef Emeril Lagasse
  • A gumbo recipe from Chef David Venable
  •  

    CAJUN VS. CREOLE: THE DIFFERENCE

    Some people think of Creole cuisine as “city food” and Cajun cuisine as “country food.” But to eyeball the dish and tell its provenance, here’s a simple trick:

    Creole cuisine uses tomatoes and Cajun food typically does not. That’s how to distinguish a Cajun gumbo or jambalaya from a Creole gumbo or jambalaya.

    “Creole” referred to people who were born to settlers in French colonial Louisiana, specifically in New Orleans. In the 18th, century Creoles were the descendants of the French and Spanish upper class that ruled the city.

    Cajuns, on the other hand, emigrated from the Acadia region of Canada, which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia. They settled in the swampy region of Louisiana that is today known as Acadiana; their name, “les Acadians,” became shortened in the vernacular as “Cajun.”

    Enjoy a deeper discussion at LouisianaTravel.com.

     
    CHECK OUT THE DIFFERENT TYPES OF SOUP IN OUR SOUP GLOSSARY.

      

    Comments

    TIP OF THE DAY: Have A Temaki Party

    What’s a temakeria?

    It’s a fast-casual style eatery featuring temaki, the made-to-order, cone-shaped “hand roll” sushi. Rice, raw fish and vegetables are wrapped in a sheet of nori, seaweed that pressed into thin sheets.

    In the case of Uma Temakeria, newly opened in the Chelsea neighborhood of Manhattan (64 Seventh Avenue at 14th Street), the soy sauce and wasabi traditionally served at sushi bars is replaced with a choice of the chef’s special sauces.

    Beer, wine and saké, plus tea and soft drinks, are served.

    Uma implies “delicious” in Japanese, and this idea is totally uma—a healthful, lower calorie alternative to fast food. We love it, and hope there’s an Uma Temakeria in our neighborhood soon!

    Uma Temakeria (pronounced OOH-mah teh-ma-ka-REE-ah) is the first “fast-fine” sushi eatery to open in the U.S., inspired by the temakeria trend in Brazil, which began in the early 2000s in beachfront neighborhoods such as Leblon and Ipanema.

    Bringing the concept to the U.S. is Cynthia Kueppers, who left Wall Street to create her vision. All ingredients, including the seafood, are responsibly-sourced, fusing a trend that is growing among American consumers.

    You enter the bright space, roomy by Manhattan standards, and go to the counter, where the temaki of your choice are quickly made to order. You can take a seat to dine, or take your temaki to go.

       

    vegetarian-230r

    Tofu temaki, one of the vegetarian choices. Just roll and eat! Photo courtesy Uma Temakeria | NYC.

     

    What’s on the menu? First, there are Chef’s Temaki from Michelin-starred Executive Chef Chris Jaeckle (formerly of Ai Fiori, Morimoto and other great eateries such as Eleven Madison Park, Tabla and An American Place), with your choice of white or brown rice:

  • Tsumi Tuna Temaki: tuna and green apple in wasabi ginger sauce
  • Isara Salmon Temaki: salmon and seaweed salad with creamy miso sauce
  • Citera Tofu Temaki: red pepper and seasonal pickle in zesty citrus sauce
  • Terramaki: seaweed salad, daikon, carrot, avocado and sesame seeds with spicy mayonnaise
  • Fish ‘N Chips: the seasonal special, currently fried fluke, celery and potato chip crunch with tartar sauce
  •  

    2-maki-230

    Tuna and salmon rolls. Photo courtesy Uma
    Temakeria | NYC.

     

    Prefer a custom temaki? The attractive, enthusiastic counter staff are eager to roll whatever you’d like. Combine your rice with:

  • Protein: Atlantic salmon, blue swimmer crab, marinated tofu, yellowfin tuna or seasonal fish
  • Vegetables: carrot, celery, cucumber, daikon, red bell pepper, seaweed salad, seasonal pickle
  • Fruit: green apple
  • Sauce: avocado lime, creamy miso, tobanjan mayo, wasabi ginger or zesty citrus
  •  
    Most rolls are $5.50 (vegetarian), $6.00 (with fish) or $6.50 (seasonal special); any two rolls with a delicious side salad is $14.00.

    The sides are low in calories, each equally deserving to be included with your meal:

  • Asian Vinegar Slaw
  • Kale Salad with Balsamic Miso
  • Spicy Cucumber Salad
  •  
    Chef Jaeckle, please send us the recipes for all three!

     

    HAVE A TEMAKI PARTY AT HOME

    Why are temaki (hand rolls) different from other sushi? Because they don’t require a well-honed skill to prepare. Simply grab a sheet of seaweed, add your rice and fixings and roll into a cone.

    As the host, you don’t have to do much more than set out the ingredients, buffet-style. The guests roll their own (here’s how to roll temaki).

    It’s a great idea for a party. So take inspiration from Uma Temakeria and add some pizzazz to your entertaining. And invite us!

      

    Comments

    RECIPE: Apple “Jell-O” With Caramel Crème Fraîche

    For sophisticated palates, here’s a riff on the Halloween caramel apple: apple gelatin with a cloak of caramel crème fraîche.

    It’s from CookTheStory.com, the website of Christine Pittman, a recipe developer and photographer. Check out the website for more delicious recipes.

    “For this recipe,” says Christine, “you combine apple juice and gelatin and then divide it among small jars before putting it in the fridge to set. Then you mix crème fraîche with caramel sauce and whipped cream and slip it on top of the jello. There’s a layer of nuts and caramel between the jello and the crème fraîche. Oh my!”

    Note that while many people use the term Jell-O generically, it is a trademark of Kraft Foods, and refers only to the Jell-O brand. Everything else is properly called gelatin.

    RECIPE: HOMEMADE APPLE GELATIN WITH CARAMEL CRÈME FRAÎCHE

    Prep time is 25 minutes. The recipe can be made up to two days in advance.

    Ingredients For 8 Servings

  • 4 cups apple juice, divided
  • 3 packets (0.25 ounce each) gelatin powder (2.5 tablespoons powder)
  • 2 tablespoons maple syrup or honey
  • ½ cup walnuts, chopped
  • ½ teaspoon cinnamon
  • 1½ cups caramel sauce, divided
  • 8 ounces crème fraîche (store-bought or homemade)
  •    

    apple-jello-caramel-creme-fraiche-cookthestory-230

    Photo courtesy CookTheStory.com.

  • 1¾ cup whipped cream (store-bought or homemade from 1 cup whipping cream)
  •  

    Preparation

    1. POUR 3 cups of the juice into a medium sauce pan. Bring it to a boil over high heat. Meanwhile…

    2. POUR the remaining cup of cold apple juice into a large bowl. Sprinkle the cold juice with the gelatin powder. Let stand for 1 minute. Add the boiling juice to the cold juice. Stir continuously for 3 minutes and then stir in the maple syrup or honey.

    3. DIVIDE the apple juice mixture among 8 jars, glasses or dessert bowls with an 8-10 ounce capacity. Refrigerate until set, about 3-4 hours. Once the jelly has set…

    4. COMBINE the walnuts with the cinnamon and ¾ cup of the caramel sauce. Divide evenly among the 8 containers. (Up until this point the recipe can be made up to 2 days ahead. Keep the containers refrigerated). When ready to serve…

    5. MIX the remaining ¾ cup caramel sauce with the crème fraîche in a large bowl. Add about 1/3 of the whipped cream and stir it gently. Add the remaining whipped cream and gently fold it in just until it is combined (it’s alright if there are ribbons of caramel color through the cream). Divide the caramel cream among the containers.

     

    creme_fraiche_vbc_230

    Crème fraîche. Photo courtesy Vermont Butter & Cheese Creamery.

     

    THE DIFFERENCE BETWEEN CRÈME FRAÎCHE & SOUR CREAM

    These two fresh dairy products are similar, and sometimes can be substituted for each other.

    Sour cream is:

  • Tangier than sour cream.
  • Made by thickening cream with lactic acid cultures.
  • Has a fat content of about 20%, and more protein—which is why heating it results in curdling.
  • Can include stabilizers and thickeners, such as gelatin, rennin (a protein-digesting enzyme that curdles milk) and vegetable enzymes.
  •  
    Crème fraîche is:

  • Thicker and richer than sour cream, with a fat content of about 30%.
  • Made traditionally made (in France) from unpasteurized cream that naturally contained the right bacteria to thicken it. In the U.S., which has pasteurized cream, crème fraîche is made by adding the bacteria with other fermenting agents.
  • Does not contain added stabilizers or thickeners.
  •  

    THE HISTORY OF JELL-O

    Gelatin (also spelled gelatine) has been made since ancient times by boiling animal and fish bones; aspic, a savory, gelatin-like food made from meat or fish stock, was a French specialty centuries before the day of commercial gelatin, and was very difficult to prepare, relying only on the natural gelatin found in the meat to make the aspic set.

    Powdered gelatin was invented in 1682 by Denis Papin. The concept of cooking it with sugar to make dessert dates to 1845 and an American inventor named Peter Cooper. Cooper patented a product that was set with gelatin, but it didn’t take off.

    In 1897, Pearle Wait, a carpenter in Le Roy, New York (Genesee County), experimented with gelatin and developed a fruit flavored dessert which his wife, May, named Jell-O. The first four flavors were orange, lemon, strawberry and raspberry.

    He tried to market his product but lacked the capital and experience, and in 1899 sold his formula to a fellow townsman and manufacturer of proprietary medicines, Orator Frank Woodward, for $450. Jell-O was manufactured by Andrew Samuel Nico of Lyons, New York.

    Alas, sales were slow and one day, Wait sold Sam Nico the business for $35. In 1900, the Genesee Pure Food Company promoted Jell-O in a successful advertising and by 1902 sales were $250,000. In 1923 management created the Jell-O Company, Inc., which replaced the Genesee Pure Foods Company, the purpose of which was to protect the Jell-O trade name and to keep it from becoming a generic term.

    That same year, the Jell-O Company was sold to the Postum Cereal Company, the first subsidiary of a large merger that would eventually become General Foods Corporation. Lime Jell-O was introduced in 1930.

    Today Jell-O is manufactured by Kraft Foods, a subsidiary of Phillip Morris, which also acquired both Kraft and General Foods in the 1980s and ultimately merged the two companies. There is a Jell-O Museum in Le Roy, New York.

      

    Comments

    TIP OF THE DAY: 50+ Ways To Eat Pierogi

    October 8th is National Pierogi Day.

    Pierogi* are dumplings of Central and Eastern European origin, traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served boiled baked or fried/sautéed, usually in butter with sautéed onions.

    Pierogi is the Polish word. In Russian the term is pelmeni (don’t confuse pierogi with pirog, the Russian word for pie); in Ukrainian it is varenyky.

    The Polish word pierogi is plural. The singular form, pieróg, is rarely used since a typical serving consists of multiple pierogi.

    The dumplings are usually semicircular, but in some areas are rectangular or triangular.

    Here’s how to celebrate: 50 ways to eat pierogi, culled from a list of 100 ways at PolskaFoods.com.
     
    *Also spelled perogi, pierogy, perogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy.
     
    PIEROGI & DIP

  • Dipped in honey mustard or Dijon mustard
  • Dipped in Greek yogurt
  • Dipped in ranch dressing
  • Dipped in sour cream and hot sauce (spicy dip)
  • Dipped in sour cream and chopped green onions (onion dip)
  •    

    LN Fast Snack Cheese Pierogy Bites-230

    Pierogi topped with melted Cheddar. Photo courtesy Lewis & Neals.

     

    PIEROGI TOPPERS

    Boil, fry or saute the pierogi and serve:

  • Topped with Alfredo Sauce
  • Topped with apple sauce (cheese pierogi)
  • Topped with Bearnaise Sauce
  • Topped with butter and chives
  • Topped with caramelized onions in butter & paprika sour cream
  • Topped with caramelized onions, sage and jalapeño
  • Topped with caramelized onions and Polish sausage
  • Topped with caramelized onions, finely chopped bacon and garlic
  • Topped with caramelized onions and sour cream
  • Topped with chili con carne
  • Topped with Greek yogurt, dill, diced cucumber and red onion
  • Topped with green curry sauce
  • Topped with jelly or jam and optional sour cream (cheese pierogi)
  • Topped with mango peach salsa (cheese pierogi)
  • Topped with marinara sauce and cooked ground meat
  • Topped with melted butter
  • Topped with melted Cheddar cheese
  •  

    AUTUMN_PIEROGIES_APPLES-MrsTs-230

    Pierogi with sautéed apples. Photo courtesy
    Mrs. T’s.

     
  • Topped with mushroom sauce
  • Topped with pesto sauce
  • Topped with roasted eggplant and tomatoes
  • Topped with roasted tomatoes and garlic
  • Topped with salmon or whitefish caviar (cheese or potato pierogi)
  • Topped with sautéed apples
  • Topped with smoked salmon, thinly sliced onions and capers (cheese pierogi)
  • Topped with sour cream, fresh basil and green onion
  • Topped with sour cream and fresh salsa: chopped onion, garlic, tomatoes, cilantro, lime
  • Topped with sour cream, garlic and chives
  • Topped with spicy salsa
  • Topped with whitefish, sable, smoked salmon, lettuce, tomato, red onion, cucumbers, and capers (cheese pierogi)
  • Topped with yogurt, garlic and herb sauce
  •  
    MORE ELABORATE PREPARATIONS

  • Bacon wrapped pierogi appetizers
  • Baked pierogi casserole with bacon, tomato and cheese
  • Pierogi casserole dish with your favorite casserole ingredients
  • Pierogi crostini topped with mushrooms, scallions and spicy fresh salsa
  • Pierogi tossed with garlicky string beans, onion, bell pepper and bacon
  • Pierogi “salad”: cold or hot pierogi on a bed of lettuce with honey Dijon mustard sauce or vinaigrette
  • Pierogi “salad” with other favorite ingredients (vegetables, ham, turkey, spinach, etc.)
  • Pierogi tossed with fried mushrooms, bacon and onions
  • Pierogi tossed with onions, peppers, and chicken sausage
  • Pierogi with melted mozzarella, caramelized onions and sautéed mushrooms
  • Pizza Pierogi: potato or cheese pierogi with pizza sauce, melted mozzarella cheese and pepperoni
  • Salmon skillet with pierogi, onions, capers, lemon, dill, and garlic
  • Sautéed pierogi in butter, topped with chili, cheese, sour cream and habanero sauce
  • Sautéed pierogi in butter, topped with steamed broccoli and melted cheese
  • Sautéd pierogi in olive oil with onion, kale, fresh garlic, lemon and oregano
  • Sautéd pierogi in sesame oil with kale, fresh garlic, red bell pepper and sesame seeds
  • Vegetable pierogi frittata with asparagus and garlic
  •  
    This should keep you busy through the next National Pierogi Day!

      

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