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TIP OF THE DAY: Have A Barbecue Party For National Barbecue Month

Backyard Grill

Grilled Brisket

Top: Deluxe grill from Landmann. Bottom: Weber’s Q series fits almost anywhere.

 

Did you fire up the grill for Mother’s Day? It’s one of the biggest barbecue days of the year, with 34% 0f grill owners cooking celebrate Mom. It following the Fourth of July (76%), Labor Day (62%), Memorial Day (62%) and Father’s Day (49%) in popularity.

More than 75% of Americans own a grill or smoker. May is National Barbecue Month: A survey from the Hearth, Patio & Barbecue Association (HPBA) names grilling as America’s favorite patio pastime.

Our Tip Of The Day: Have a BYO Favorite Dish barbecue party. Whether it’s a venerable family recipe or something more recent like grilled poppers, everyone should bring a favorite food: sides, punch, desserts, etc. (In our family, it’s homemade baked beans with molasses and a topping of crisp bacon.)

It can be quite a feast: Beyond proteins and veggies, people grill everything from bread, pizza and quesadillas to fruit and other desserts.
 
2016 BBQ TRENDS

Whether for easy weeknight dinners, weekend feasts or even breakfast, here’s the scoop from HPBA’s most recent State of the Barbecue Industry Report, from a survey conducted in July and August, 2015.

  • Who has a grill? 75% of U.S. adults own a grill or smoker.
  • Gas, charcoal or electric? 62% of households have gas grill, 53% have a charcoal grill and 12% have an electric grill. Two percent own a wood pellet grill and 8% are thinking of purchasing one this year.
  • Why so much grilling? 71% say it’s to improve flavor, 54% simply enjoy grilling and 42% like it for entertaining family and friends.
  • Seasonal or year-round? 63% of grill owners use their grill or smoker year-round; 43% cook at least once a month during winter.
  • Grill accessories. Half of all grill owners have the most basic grilling accessories: cleaning brush, tongs, and gloves/mitts (hmm…what does the other half use?). The most popular new accessories owners plan to buy include pizza stones, broiling baskets and cooking planks.
  • Outdoor kitchens: 10% of grill owners have a full “backyard kitchen,” including premium furniture and lighting.
  • Barbecued breakfast: 11% of grill owners prepared breakfast on a grill in the past year.
  • Beyond the backyard: Nearly one third of grill owners (31%) grilled someplace other than their homes in the past year, including 24% who grilled while camping.
  • Barbecue plans: Nearly half of U.S. adults (45%) plan to purchase a new grill or smoker in 2016, while nearly a third of current owners (30%) plan to grill with greater frequency.
  •  
    WHAT’S A BARBEQUE?

    Barbecue is a noun and a verb. It’s a meal cooked outdoors—for millennia over an open fire until the development of modern gas and electric grills. “Barbecue” also refers to:

  • A grill or open hearth/fireplace—used to barbecue food.
  • The meat, poultry or fish that is barbecued.
  • Meat or poultry that is basted in a sweetened “barbecue sauce” during cooking.
  • An outdoor party or picnic at which barbecued food is served.
  •  
    BARBECUE, BARBEQUE OR BBQ?

    Barbecue and barbeque are alternative spellings, along with the short form BBQ.

    To quote chef Anthony Bourdain, “Barbecue may not be the road to world peace, but it’s a start.”

      

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    FOOD FUN: Pretzel Doughnuts

    Pretzel Doughnuts

    For National Pretzel Day, have some pretzels on your doughnut. Here’s the recipe from ACosyKitchen.com.

     

    Use pretzels in a different way on April 26th, National Pretzel Day. Consider everything from mini pretzels and pretzel sticks to big, soft pretzels as:

  • As a garnish for scrambled eggs, oatmeal, soup, yogurt (minis or crushed)
  • Instead of croutons on soup (minis or crushed)
  • Plain or toasted, for breakfast (big, soft)
  • Sliced for a sandwich (big, soft)
  • As a topping for potatoes or vegetables (crushed)
  • As a topping for ice cream (minis or crushed)
  • As a topping for cake, pudding, brownies or other dessert (minis or crushed)
  • As a crust for chicken or fish
  • Any other way you like
  •  
    If you come up with something nifty, let us know.
     
    Here’s a recipe for Caramel Pretzel Doughnuts from Betty Crocker.

    Alternatively, here’s an iced doughnut shaped like a pretzel.

    And here’s a recipe to bake your own soft pretzels. Perhaps add a doughnut glaze (recipe below). Have fun with it!

     
    Having a good time? There’s also National Soft Pretzel Day on October 26th.

     
    PRETZEL HISTORY

    Thanks to creative monks, man has enjoyed 15 centuries of pretzel snacks. Here’s the history of pretzels.
     
    RECIPE: DOUGHNUT GLAZE

    Ingredients

  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • Hot water
  •  
    Preparation

    1. COMBINE the milk and vanilla in a medium saucepan; heat over low until warm. Sift the confectioners’ sugar into the milk and whisk slowly until thoroughly combined.

    2. REMOVE from the heat and set over a bowl of hot water to keep the glaze from hardening. Dip the doughnuts (or pretzels) into the glaze, one at a time, and set on a rack placed in a half sheet pan to drip. Let set for 5 minutes before serving.

     
      

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    TIP OF THE DAY: Serve Eggs In Mini Flower Pots

    Last spring we published a tip on serving foods in mini flower pots—the size that can be used to pot small succulents.

    You can use them anytime: to serve breakfast, brunch, lunch, dinner, desserts and snacks.

    You can find mini flower pots in terra cotta or terra cotta-colored plastic. Either can go into the dishwasher.

    For Mother’s Day or other special occasion, why not start the day by using them to serve scrambled or boiled eggs?

    Use wax paper, parchment or butterhead lettuce leaves (bibb, Boston, green leaf, red leaf) to plug the drainage hole on the bottom of the flower pot; then add the food.

    Garnish scrambled eggs or peeled boiled eggs with:

  • Minced chives or parsley
  • Salmon caviar (or other caviar or roe)
  • Truffles
  •  
    Include a salt shaker (or flavored salt) and a peppermill.
     
    DON’T WANT TO BUY FLOWERPOTS?

    You can serve scrambled eggs in a Martini glass.

    Don’t like eggs? Serve berries in the flower pots.

     

    This variation tops scrambled eggs with bay scallops, and a chive stem for garnish. If the chives are flowering, great! Photo courtesy David Burke Fromagerie.

     

      

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    FOOD FUN: Mac & Cheese Grilled Cheese Sandwich

    We’re so glad that B and S are in the kitchen! Brother (B) and sister (S) Bob and Carlene Deutscher of Saskatchewan are authors of the food blog BsInTheKitchen.com.

    They’ve inspired us to whip up some mac & cheese—to turn into a special grilled cheese sandwich for National Grilled Cheese Month.

    RECIPE: MAC & CHEESE GRILLED CHEESE SANDWICH

    Prep time is 15 minutes, cook time is 10 minutes.

    Ingredients Per Sandwich

  • 2 slices rustic bread
  • 1 cup leftover macaroni & cheese
  • 2 tablespoons panko bread crumbs
  • Generous ½ cup shredded cheddar cheese
  • Option: bacon or pulled pork (we bought Tony Roma’s Pulled Pork)
  • Butter, softened or bacon grease
  • Salt and pepper
  • Garnish: ketchup
  •  
    Preparation

    1. GRILL the bacon or heat the pulled pork.

     

    Mac & Cheese Grilled

    Sandwich mashup: Grilled Cheese with Mac & Cheese. Bacon optional. Photo © Bs In The Kitchen.

     
    2. MELT some butter in a skillet over medium heat. While the pan is heating/butter is melting…

    3. MIX the macaroni & cheese, 2 tablespoons of panko crumbs, a couple pinches of cheese in a bowl, with salt and pepper to taste. Form into patties and place in heated pan.
    Cook until golden brown on each side. While the patties cook…

    4. BUTTER the outside of each slice, place the panko on a plate and press the buttered side of each slice into the panko to crust the sandwich.

    5. PLACE about half of the cheese onto the bottom slice. Once the patties are cooked, add them on top of cheese, then top with more cheese. Add the other slice of bread and fry until golden brown on each side.

     
    Photo and recipe © copyright BSInTheKitchen.com.

      

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    TIP OF THE DAY: Have A Malbec

    Glass Of Malbec In Riedel Malbec Glass

    A glass of Malbec in the specially designed Riedel Malbec glass. Photo courtesy Riedel.

     

    Celebrated on April 17th, World Malbec Day is the perfect opportunity to open up a bottle of the wine that is Argentina’s claim to varietal fame.

    Malbec is a black grape that produces red wine—a deep purple-red in color and nearly opaque, similar to Syrah and Mourvedre.

    The original Malbec rootstock came from France, where it was widely planted in the Cahors region in the Midi-Pyrénées region of south-central France, with some in the Loire Valley of central France. Argentina now has 75% of the world’s Malbec acreage.

    Argentine Malbec is very different from its French parent. As is true among all wine grapes (and some other crops), planting the same vines in different terroirs* yield different results.

  • Argentine Malbec is fruit forward, with notes of black cherry, black plum and currant. They have lower acidity, more tannins, and fuller body than French Malbec.
  • French Malbec has moderate tannin, higher acidity and flavor notes of black pepper and spice. Because of their moderate tannin and acidity with lower alcohol, French Malbec wines tend to age longer.
  •  
    World Malbec Day commemorates April 17, 1853, when President Domingo Faustino Sarmiento of Argentina launched a mission to transform Argentina’s wine industry. To start that endeavor, a French soil expert bought grape varietals from France, one of which was Malbec. During the experiment period, which planted different wines in different terroirs, Malbec proved to be a star. It flourished in the Mendoza region of Argentina, in the northwest part of the country at the foothills of the Andes Mountains.
     
    Malbec Is A Very Well-Priced Red

    As a result of the volume produced and the economics of wine production in Argentina, Malbec also proved to be a bargain. It’s a well-priced alternative to Cabernet Sauvignon. You can find many good Malbecs for $10 a bottle or less.

    You can also find bottles at twice that price, and even pricier—for example, $95 for a bottle of Cheval des Andes, a joint venture between Bordeaux’s great Chateau Cheval Blanc and Argentina’s Terrazas de los Andes.

  • Some Argentine Malbecs, like the latter, are blended with some Cabernet Franc, Cabernet Sauvignon, Merlot and/or Petit Verdot—classic grapes of Bordeaux, to give some Bordeaux style to the wines.
  • But there’s a fifth Bordeaux grape: Malbec is also grown there as a blending grape. Because the varietal has poor resistance bad weather and pests, it never became a top French varietal like Merlot and Caber.
  • Some vintners blend in a bit of Petit Syrah instead. Petit Syrah, now grown largely in Australia and California, is a cross that originated in the Auvergne-Rhône-Alpes region of France.
  •  
    Three Favorite Malbecs From Argentina

    Our wine editor, Kris Prasad, has a fondness for Altos Las Hormigas and Alamos (one of the wines with Syrah, depending on the vintage). Both can be found for $10 or less, although special bottling (e.g., certain vineyards) cost more.

    He also likes Tinto Negro “Limestock Block,” pricier at around $15. He calls it an “interesting wine”; it is two-thirds Malbec. We haven’t had it, but we do love the label, with part of the name spelled backwards (see the photo of the label above).

     

    PAIRING MALBEC WITH FOOD

    Steak—of which Argentina has a bounty—is a classic pairing (give us a T-bone, please!). But Malbec is much more flexible than a pairing with beef. Try it with:

  • Any grilled red meat or pork (serve with some Argentine chimichurri sauce).
  • Duck and other dark-meat poultry like game birds.
  • Full-flavored fish such as salmon and tuna.
  • Braised short ribs.
  • Burgers and barbecue.
  • Pasta and pizza.
  • Blue cheese, washed rind and other strong cheeses.
  • Mushrooms.
  • Dishes with earthy or smoky flavors.
  • Dishes spiced with clove, cumin, garlic, juniper berry, smoked paprika or sumac.
  •  
    Serve it instead of Cabernet Sauvignon, Merlot, Petit Syrah and other full-bodied reds.

    For an even bigger celebration, put on some tango music—which developed in Argentina—and dance!
     
    ___________________________
    *ABOUT TERROIR: The same rootstock that is grown in different locations produces different flavors; for example, depending on where it is grown, Sauvignon Blanc can have grass or grapefruit notes—or neither. Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affect a crop’s qualities. It includes climate, elevation, proximity to a body of water, slant of the land, soil type and amount of sun. These environmental characteristics gives the wine its character. Terroir is the basis of the French A.O.C. (appellation d’origine contrôlée) system.

     

    Los Altos Malbecs

    Malbec Label

    Top: Look for Los Altos Las Hormigas Malbecs, a favorite of our wine editor. Photo courtesy Los Altos. Bottom: The quirky label of another favorite Malbec, Tinto Negro.

     

      

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    RECIPE: Beef & Broccoli Pizza

    We love fusion dishes, and this Beef & Broccoli Pizza from McCormick tops a pizza crust with a Chinese restaurant fave. Use a whole wheat crust for maximum nutrition.

    Western broccoli was not available in China, and for a long time Chinese broccoli, kai-lan, was not available in the U.S. Thus, Beef & Broccoli is “American Chinese,” or known in the U.S. simply as Chinese food.
     
    RECIPE: BEEF & BROCCOLI PIZZA

    IngredientsFor 6 Servings

  • 1 prepared thin crust pizza (12-inch)
  • 1/2 cup marinara or pizza sauce
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1-1/2 teaspoons ground ginger*
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1/2 pound boneless beef sirloin steak, cut into thin strips
  • 2 cups broccoli florets
  • 1 teaspoon sesame seed (ideally toasted)
  •  
    Side Dish

  • Green salad with Italian dressing (recipe below)
  •  
    __________________________
    *We had fresh ginger root on hand, so substituted very thin slices of it for the dried ground ginger. Instead of mixing it in, as in step 2 below, we added it to the broccoli stir-fry.

       

    Beef & Broccoli Pizza Recipe

    Chinese Cabbage, Kai-Lan

    Top: Italy, meet China in this fusion dish. Photo of Beef & Broccoli Pizza courtesy McCormick. Bottom: Chinese broccoli, kai-lan, is a different species with leafy tops instead of florets. Photo courtesy Jing Fong Restaurant | NYC.

     

    Preparation

    1. PREHEAT the oven to 450°F. Place the pizza crust on a baking sheet. Spread the tomato sauce over the crust; then sprinkle with 3/4 cup of the mozzarella. Set aside.

    2. MIX the water, soy sauce, cornstarch, ginger and garlic powder in small bowl until smooth. Set aside.

    3. HEAT the oil in a large nonstick skillet over medium-high heat. Add the beef; stir fry 3 minutes or until no longer pink. Remove the beef from the skillet.

    4. ADD the broccoli to the skillet; stir-fry for 3 minutes or until tender-crisp. Return the beef to the skillet. Stir the soy sauce mixture and add it to the skillet. Stirring constantly, bring to a boil over medium heat and boil for 1 minute, or until slightly thickened.

    5. SPOON the stir-fried beef and broccoli evenly onto the pizza crust with a slotted spoon. Sprinkle with remaining 3/4 cup of mozzarella. Bake 8 to 10 minutes or until cheese is melted. While the pizza bakes…

    6. TOAST the sesame seeds for much more exciting flavor. Heat a small skillet over medium heat. Add the sesame seeds; cook and stir for 2 minutes or until golden brown and fragrant. Immediately remove seeds from the hot pan to avoid over-toasting.

    7. SPRINKLE the pizza with the sesame seeds and serve.
     
    VARIATIONS

  • For a spicier kick, sprinkle with crushed red pepper.
  • For more vegetables, stir-fry 1/2 cup each of thinly sliced onion and red bell pepper, along with the broccoli.
  •  

    Wishbone Italian Dressing

    Wish-Bone, the original Italian dressing in the U.S. Photo courtesy Pinnacle Foods.

     

    ITALIAN DRESSING RECIPE

    Just as cooks in China don’t use American broccoli, cooks in Italy don’t make American-style Italian Dressing.

    Italian dressing is a vinaigrette with minced bell peppers; herbs including dill, fennel and oregano, plus sugar or corn syrup and a touch of salt. Minced onion and garlic, fresh are dried, can be added for more layers of flavor.

    It is often bought bottled, or prepared by mixing oil and vinegar with a packaged flavoring mix consisting of dehydrated vegetables and herbs.

    American-style Italian dressing is believed to date back to the Wishbone Restaurant in Kansas City, MO, in 1948. The recipe was based on the owners’ family recipe from Sicily, which combined oil, vinegar, herbs and spices.

    Demand for the salad dressing proved so great that the owners started a separate business to produce it commercially. The brand was eventually purchased by Lipton and and is currently made by Pinnacle Foods. [Source]

     
    RECIPE: HOMEMADE ITALIAN DRESSING

    This dressing can be prepared a day ahead, covered and refrigerated.
     
    Ingredients For 1/2 cup

  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced red bell pepper
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 1 teaspoon dried basil, crumbled
  • Pinch of dried oregano
  • Optional: 1/4 teaspoon dried crushed red pepper
  • Optional: Pinch of sugar or splash of agave
  • Salt and pepper to taste
  •  
    Preparation

    1. COMBINE the ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.

    2. DRESS your favorite green salad.
     
    The difference between homemade and Wish-Bone:
    Wish-Bone Ingredients: WATER, DISTILLED VINEGAR, SOYBEAN OIL, SUGAR, SALT, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: GARLIC*, ONION*,RED BELL PEPPERS*, XANTHAN GUM, SPICES, SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), DL ALPHA TOCOPHERYL ACETATE (VITAMIN E),REB A (PURIFIED STEVIA EXTRACT), LEMON JUICE CONCENTRATE, CARAMEL COLOR, MALTODEXTRIN (CORN), MODIFIED CORN STARCH. *DEHYDRATED

      

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    RECIPE: A Special Sandwich For National Grilled Cheese Day

    Raspberry Grilled  Cheese Sandwich

    Blue Cheese Crumbles

    Lighthouse Blue Cheese Crumbles

    Top: Sweet and savory grilled cheese: mozzarella, basil and fresh raspberries. Bottom: Litehouse Blue Cheese Crumbles. Photos courtesy Litehouse. Center: Blue cheese crumbles from PopArtichoke.com.

     

    April 12th is National Grilled Cheese Sandwich Day, a day to try something new.

    Actually, the entire month of April is National Grilled Cheese Month, so you’ve got an additional 17 days.

    This sweet and savory sandwich recipe is from Litehouse Foods, which used its Blue Cheese Crumbles.

    RECIPE: GRILLED RASPBERRY & MOZZARELLA SANDWICH WITH BLUE CHEESE & BASIL

    Ingredients For 2 Sandwiches

  • 4 slices sourdough bread
  • 2 tablespoons butter at room temperature
  • 1 cup shredded mozzarella cheese
  • ½ cup crumbled blue cheese
  • 1/2 cup fresh raspberries, smashed
  • 3-4 fresh basil leaves, torn
  •  
    Preparation

    1. DIVIDE the butter evenly among the four slices of bread, spreading it on one side of each slice.

    2. HEAT a grill pan over medium-high heat and place two slices of bread, butter side down, in the pan. Top each slice with ¼ of the mozzarella cheese and half of the blue cheese, raspberries and basil. Divide the remaining mozzarella cheese between the two sandwiches.

    3. TOP each sandwich with the remaining slices of bread, butter side up. Grill each side for 3-4 minutes, until golden brown. Slice in half and serve immediately.
     
    MORE GRILLED CHEESE RECIPES

  • How To Make The Best Grilled Cheese Sandwich
  • Four Pages Of Grilled Cheese Recipes
  • Dessert Grilled Cheese Recipes
  • Gourmet Grilled Cheese
  • Grilled Cheese Benedict
  •  
    BLUE CHEESE CRUMBLES

    Many people buy blue cheese crumbles for the convenience. But we love blue cheese so much, we buy one of our favorites and crumble it with a knife. Just dice it in your size of choice.

    We also buy extra for table cheese, and to make this delicious blue cheese dip from PopArtichoke.com.

    Our favorite blues from America’s artisan cheesemakers: Anything from Point Reyes Farmstead Cheese, anything from Rogue Creamery, and Bayley Hazen from Jasper Hill Farm.

    Here’s more about blue cheese.

     
     
      

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    TIP OF THE DAY: Chess Pie

    Chess Pie

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/lemon chess pie goodeggsSF 230r

    Pumpkin Chess Pie

    Tangerine Chess Pie

    Top: Classic Chess Pie from Zulka Sugar. Second: Lemon Chess Pie from Good Eggs | SF. Third: Pumpkin Chess Pie from Midwest Living (recipe). Bottom: Tangerine Chess Pie from Southern Living (recipe).

     

    Chess Pie is a venerable Southern recipe that likely has nothing to do with the game of chess.

    It’s a one-crust, sweet, rich custard pie made with basic ingredients found in every kitchen: butter, eggs, flour, milk, sugar and vanilla—plus two distinctive ingredients, cornmeal and vinegar. A one-bowl recipe, simply stirred, Chess Pie, which dates back to Colonial times, has remained popular over the generations.
     
    THE HISTORY OF CHESS PIE

    An early version appears in Martha Washington’s Booke Of Cookery, comprising recipes handed down from her first husband’s mother, Frances Parke Custis, possibly at her marriage in 1750. The first known recipe called Chess Pie appears in the 1877, in Buckeye Cookery and Practical Housekeeping by Estelle Woods Wilcox.

    We will probably never know how Chess Pie got its name, but here are the four prevailing theories:

  • Gentlemen were served the pie as they retreated to a room to play chess.
  • It’s Southern dialect: for “jes’ pie” (It’s just pie).
  • Its “chest pie”—“chess pie” when drawled. Because the pie is so high in sugar, it kept well at room temperature in the pie chest.
  • Perhaps the most academic theory, a Lemon Chess Pie was so similar to the English Lemon Curd Pie. The latter, often called “cheese” pie, evolved to “chess” in the U.S.
  • Add your theory in the comments section.
  •  
    Early variations added lemon juice or pie spices: cinnamon, ginger, nutmeg. Some added flaked coconut or toasted pecans. Some substituted part of the milk with buttermilk (buttermilk or lemon juice provides acid that can substitute for the vinegar). When cocoa powder became available, it was whisked right in to make Chocolate Chess Pie.
     
    RECIPE: CLASSIC CHESS PIE

    You can save time with refrigerated pie crusts, or make your own. This classic recipe from Southern Living saves time with a refrigerated crust.

    Other Southern Living recipes include Chocolate-Pecan Chess Pie, Grapefruit Chess Pie, Lemon Chess Pie, Orange Chess Pie and Tangerine Chess Pie. Some use a traditional flaky pie crust, some use a shortbread crust.

    We also found a lovely Pumpkin Chess Pie, a Cookie Chess Pie with Oreos and numerous other variations. Have a favorite flavor? Incorporate it into a Chess Pie!
     
    Ingredients

  • 1/2 package (15-ounce) refrigerated pie crusts
  • 2 cups sugar
  • 2 tablespoons cornmeal
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1/4 cup milk
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  •  
    For A Cocoonut Chess Pie

  • 1 cup toasted flaked coconut
  •  

    Preparation

    1. FIT the pie crust into a 9-inch pie plate, according to package directions. Fold the edges under and crimp.

    2. LINE the crust with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 4 to 5 minutes. Remove the weights and foil; bake 2 more minutes or until golden. Cool.

    3. STIR together the sugar and the other ingredients except the eggs, until blended. Then add the eggs one at a time, stirring well, followed by the optional coconut.

    4. POUR the mixture into the pie crust. Bake at 350° for 50 to 55 minutes. After 10 minutes, to prevent excessive browning, shield the crust edges with aluminum foil or a pie crust shield—very useful if you make a lot of pies. Cool completely on a wire rack.
     
    WANT MORE PIE?

    Check out our Pie & Pastry Glossary and pick something new.

     
      

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    RECIPE: BLT Pancakes

    BLT Pancakes Recipe

    Quark Cheese

    Baby Arugula

    Top: Something different: BLT Pancakes. Center: Quark and cherry tomatoes. Recipe and photos courtesy Tieghan Gerard | Wisconsin Cheese Talk. Bottom: Baby arugula from Baldor Specialty Foods | Facebook.

     

    For National BLT Month, how about some savory BLT pancakes?

    This recipe was created by Tieghan Gerard of Half Baked Harvest for Wisconsin Cheese Talk, who used Wisconsin-made quark in the recipe.

    “Quark is like ricotta’s saltier cousin mixed with a creamy version of feta,” says Tieghan Gerard of Half Baked Harvest, who shared this recipe with the Wisconsin cheese folks.

    “When I first tried it, I had so many ideas of how to use quark in my recipes, but one recipe stuck out: these BLT Quark Pancakes with Chipotle Bourbon Dressing.”

    Here’s more about quark, a fresh cheese that looks like sour cream and yogurt.

    Check out Half Baked Harvest. You’ll want to eat every recipe!

     
    RECIPE: BLT QUARK PANCAKES WITH CHIPOTLE BOURBON DRESSING

    Serve these pancakes for brunch, lunch, or even as a first course at dinner. The recipe serves 6 as an entrée, 12 as a starter.

    If you can’t find quark, substitute ricotta. The biggest challenge is when to make the recipe:

    It’s a recipe for tomato season, but it seems a shame to wait for July’s crop of heirloom tomatoes. So the next best thing is to substitute cherry tomatoes (in addition to the ones already in the recipe.

    Ingredients

    For The Chipotle Bourbon Dressing

  • Optional: 1/4 cup bourbon
  • 1/2 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 canned chipotle pepper in adobo, minced
  • 1 clove garlic, minced or grated
  • Salt and pepper, to taste
  •  
    For The Quark Pancakes

  • 2 eggs, whites separated from yolks
  • 16 ounces (1 pound) Wisconsin quark cheese, divided
  • 3/4 cup buttermilk
  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 1 tablespoon honey
  • 1/2 teaspoon baking soda
  • Pinch of salt
  •  
    For The Topping

  • 1/3 cup heavy cream
  • Zest from 1/2 lemon
  •  
    Garnishes

  • 8 slices cooked bacon
  • 2 tomatoes, preferably heirloom, sliced
  • 1 cup cherry tomatoes, halved
  • 3 cups arugula or other dark greens
  •  

    Preparation

    1. MAKE the Chipotle Bourbon Dressing: In small saucepan over medium heat, bring the bourbon, if using, to a boil. Cook until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a bowl; add the olive oil, apple cider vinegar, maple syrup, chipotle pepper and garlic. Season with salt and pepper to taste; whisk to combine. Set aside until ready to serve.

    2. MAKE the Quark Pancakes: Preheat the oven to 300°F/150°C. Beat the egg whites with an electric mixer until stiff peaks form, about 5 minutes. Combine 8 ounces of quark, the buttermilk and egg yolks in a separate, larger mixing bowl. Add the flour, honey, baking soda and salt to the batter, stirring gently until just combined. Stir a small scoop of egg whites into the mixture to lighten the batter; then fold in the remaining beaten whites with a spatula.

    3. HEAT a skillet over medium heat. Coat with butter or cooking spray. For entrée-size pancakes, pour 1/3 cup of the pancake batter onto the center of the hot skillet. Cook until bubbles appear on the pancake’s surface. Using a spatula, gently flip the pancake; cook the second side until golden. Repeat with the remaining batter. Keep the pancakes warm in the oven.

     

    Pancakes & Bacon

    Ready to assemble. Photo courtesy Tieghan Gerard | Wisconsin Cheese Talk.

     
    4. MAKE the topping. Place the remaining 8 ounces of quark in a mixing bowl. Add the heavy cream. Using an electric mixer with the whisk attachment, whisk until the quark is whipped, about 3 minutes. Stir in the lemon zest.

    5. ASSEMBLE: Stack the pancakes on serving plates; top with the bacon, tomato slices, halved cherry tomatoes and arugula. Add a dollop of whipped quark cheese and drizzle with the reserved dressing.

      

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    FOOD HOLIDAY: National Beer Day

    Amber Ale

    Burger & Lager Beer

    Top: Amber ale with blue cheese from the EatWisconsinCheese.com. Bottom: Burger and a lager at The Palm.

     

    What will you do on April 7th, National Beer Day?

    Drink beer, of course. Hopefully, you’ll choose a complex craft beer instead of something mass-produced and bland.

    Depending on your age, it may seem that craft breweries have always been around.

    Of course in the Colonies, it was brewed in small batches at home or for a tavern, and simply called beer. When not a soldier and statesman, George Washington, and landowners like him, first grew the grain and then brewed their beer.

    In 1819 the first commercial brewery opened in the U.S., in Rochester, New York. Over the next 50 years, every region that did not have local prohibition laws had breweries. Some of today’s mega-brewers, including Anheuser-Busch, Miller, Pabst, Schlitz and Stroh, started as small regional breweries.

    Fast forward 200+ years to the dawn of the American microbrew. In 1977, a brewery opened in Sonoma, California. The New Albion Brewery was short lived, but was America’s first microbrewery or craft brewery.

    Here’s a really interesting chronology of beer brewing in America.
     
    CRAFT BEER & FOOD

    Tom Acitelli, author of the The Audacity of Hops: The History of America’s Craft Beer Revolution, sent us these little-known events that shaped the bond between American craft beer and good food.

  • Pairing Beer & Food. Englishman Michael Jackson was already the world’s best-known beer critic when he wrote a long piece for The Washington Post, the week before Thanksgiving 1983. He advised on which beers to pair with which parts of the national feast (for the turkey itself, he recommended Bavarian pales). It was the first time a major American newspaper published a serious article about pairing beer with food.
  • Beer Dinners. In September 1985, a legendary beer bar, the Brickskeller in Washington, D.C., hosted a meeting of the Cornell Alumni Association. Attendees paid $15 each to drink 10 different beers with a dinner. It was the first commercially run sit-down beer dinner in the U.S.
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  • International Acclaim. In October 1998, a handful of American craft brewers flew to Turin, Italy with their beers to attend Salon del Gusto, the biennial convention of the Slow Food movement. They were greeted like rock stars. It was the first time European gourmands embraced American brewers and beers in such a public way.
  • Craft Beer Every Day. In 2003 Garrett Oliver, brewmaster of the Brooklyn Brewery, published The Brewmaster’s Table. At 384 pages, it was not only the lengthiest guide to date on how to pair beer with food, but the first to explain how to really incorporate craft beer into everyday meals.
  • Craft Beer At The White House. During a Super Bowl party on February 6, 2011, President and Mrs. Obama served a honey ale made by the White House Mess using the honey from a beehive on the mansion’s grounds—the first time brewing had ever been done in the 210-year history of the White House. When the recipe was released in September 2012, it caused a run on honey at homebrew shops nationwide.
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    CHECK OUT OUR BEER GLOSSARY: THE DIFFERENT TYPES OF BEER.
     
      

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