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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

RECIPE: Elvis Burger

January 8th marks the birthday of “The King,” Elvis Presley. Today he’d have been 80 years old.

Loyal fans celebrate the day with Elvis’s favorite sandwich: a fried peanut butter sandwich with sliced bananas and bacon. (The recipe: Make a PB sandwich on white bread, with sliced bananas and fried bacon. Brush the outsides with softened butter and fry until golden brown.)

Elvis was a big cheeseburger fan, too, so here’s an Elvis Cheeseburger recipe.

But Helen Graves of FoodStories.com put her own spin on an “Elvis Burger”, topping a burger with bacon and peanut butter. She contributed the recipe to the wealth of PB recipes on ILovePeanutButter.com.

Unlike the Elvis Sandwich, banana slices don’t work here. But a side of fried plantains, related to bananas and substituting for French fries, works just fine. See the recipe below.

RECIPE: ELVIS BURGER

Prep time is 5 minutes, cook time is 20 minutes.

Ingredients For 4 Servings

  • 1 pound grams ground beef
  • 8 slices smoked bacon
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 clove garlic, crushed
  • 1 tablespoon chipotle chili flakes
  • 4 tablespoons Old Fashioned Smooth peanut butter
  • ¼ iceberg lettuce, shredded
  • ½ red onion, thinly sliced
  • 4 burger buns
  •    

    Peanut-Butter-Elvis-Burger-helengraves-foodstories-230

    The Elvis Burger, with bacon and peanut butter. Photo courtesy Helen Graves | Food Stories.

     

    Preparation

    1. DIVIDE the ground beef into 4 equally sized balls, then flatten into patties and set aside. Grill the bacon rasher until crisp, then chop into smallish pieces and set aside.

    2. HEAT a pan until very hot. Season the burger patties with salt and pepper and cook for 2 minutes each side, or to taste. While the burgers are cooking…

    3. MAKEe the peanut butter sauce by heating a tablespoon of oil in a pan and gently softening the ginger and garlic for a couple of minutes, stirring. Add the chipotle flakes for a further minute, then take the pan off the heat and add the peanut butter, along with a tablespoon of hot water (don’t use cold water). Mix well. When the burgers and sauce are ready…

    4. PLACE some iceberg lettuce on each bun, followed by some onion, a burger, then some of the peanut butter sauce. Top with crispy bacon pieces and the top half of the bun. Eat immediately.

    See more prep photos at ILovePeanutButter.com.

     

    Peanut-Butter-Elvis-Burger-toppings-helengraves-foodstories-230

    The Elvis Burger, topless. Photo courtesy Helen Graves | Food Stories.

     

    RECIPE: FRIED PLANTAINS

    Plantains are cousins of bananas, a staple in most Latin American cuisines. Plantains are larger and green; they don’t ripen to yellow. They are firm and served cooked like a vegetable, not eaten as a raw fruit.

    Ingredients

  • Fresh plantains
  • Cooking oil
  • Salt
  •  
    Preparation

    1. PREHEAT oil in a large, deep skillet over medium high heat.

     
    2. PEEL the plantains and cut them into round slices (coins) or vertical slices (slice in half lengthwise and then into halves again to desired thickness). halves lengthwise into thin pieces.

    3. FRY the pieces until browned and tender. Drain excess oil on paper towels. Season with salt as desired.
     
    Here’s a recipe for tostones, double-fried plantains that are popular in Puerto Rico.

     
    MORE ELVIS TRIBUTE DISHES

  • Elvis Presley Birthday Sundae Recipe
  • Elvis Cheeseburger Recipe
  • Peanut Butter Banana Cake Recipe
  • Peanut Butter & Banana Quesadilla Recipe
  •  
    How about an Elvis portrait made from toast?

      

    Comments

    TIP OF THE DAY: Try A New Soup & The History Of Soup

    It’s well below freezing in much of the country today: a good day to focus on soup.

    Every culture makes soup. It’s easy, filling and nutritious, and can be inexpensive. In much of the world it’s eaten for breakfast, lunch and dinner.

    January is National Soup Month. Rather than fall back on your favorites today, discover something new. Start with our delicious Soup Glossary, featuring many different types of soups.

    Then, check out our soup garnishes: ways to add flavor and excitement to your soup.

    A BRIEF HISTORY OF SOUP

    Mankind is up to 200,000 years old. For the majority of our existence, we have had no soup.

    The earliest humans had no cookware—nothing to boil water (or anything else) in. Boiling was not easy to do until the invention of waterproof containers, probably pouches made of clay or animal skin, about 9,000 years ago. One of the first types of soups can dates to about 6,000 B.C.E.—some 8,000 years ago.

    Our word soup comes from French soupe, which derived from Vulgar Latin suppa, from the post-classical Latin verb suppare, to soak. This indicated bread soaked in broth, or a liquid poured onto a piece of bread. The bread added heft to the meal.

       

    Choabani

    Since its beginnings, soup was a poor man’s
    dinner. The name of the meal evolved to
    souper, than supper. Red lentil soup from
    Chobani | Soho.

     

    reggiano-soup-230

    Soup gets its name from “sop,” the piece of bread regularly added to sop up the soup. Photo courtesy ParmigianoReggiano.com.

     

    In Germanic languages, the word sop referred to a piece of bread used to soak up soup or stew. The word entered the English language in the seventeenth century exactly as that: soup pored over “sops” of bread or toast (which evolved into croutons). Prior to then, soups were called broth or pottage. The bread or toast served as an alternative to using a spoon.

    Today’s soup croutons evolved from sops.

    While the rich enjoyed elaborate soups, basic soup was a poor man’s dinner. Until recent times, the evening meal was the lighter of the two meals of the day; a soup or sop would be a typical evening dish. The name of the meal evolved to souper, than supper.

    It began to be fashionable to serve the liquid broth without the sop (bread), and in the early eighteenth century, soup became a first course.
     

    EATING VS. DRINKING SOUP

    Since it’s a liquid, why do we “eat” soup rather than “drink” soup?

    Because it’s served in a dish. If you consume it from a mug or cup, then you can be deemed to be drinking your soup.

     

      

    Comments

    RECIPE: Homemade Tomato Soup With Grilled Cheese Croutons

    From McCormick, here’s a lighter version of the classic combination of tomato soup with grilled cheese. Instead of a sandwich, the grilled cheese is miniaturized into a crisp crouton. A bowlful of the soup will warm you up on a chilly day, and the croutons will make you smile with delight.

    We had fresh basil on hand, so used it instead of dried. We loved the extra punch of basil flavor. To convert dried to fresh herbs, or vice versa, use this ratio: One tablespoon of fresh herb equals one teaspoon of dried herbs.

    RECIPE: HOMEMADE TOMATO SOUP WITH GRILLED CHEESE CROUTONS

    Ingredients For 8 One-Cup Servings

    For The Tomato Soup

  • 2 cans (28 ounces each) no salt added crushed tomatoes
  • 2 cups unsalted vegetable stock
  • 1/2 cup jarred roasted red peppers
  • 1 tablespoon sugar
  • 1-1/2 teaspoon basil leaves
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons onion powder
  • 1 bay leaf
  • 1-1/2 cups fat free half-and-half (we used regular)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon black pepper, coarsely ground
  •    

    Tomato_Soup_Grilled_Cheese_Croutons_mccormick-230r

    The croutons are miniature grilled cheese sandwiches! Photo courtesy McCormick.com.

     

    For The Grilled Cheese Croutons

  • 1/4 cup reduced fat mayonnaise
  • 1/4 teaspoon thyme leaves
  • 6 very thin bread slices
  • 3 ounces reduced fat Cheddar cheese, thinly sliced
  •  

    Tomato_Soup_Grilled_Cheese_Croutons_close-230

    A close-up. Don’t you want a bowl right now? Photo courtesy McCormick.com.

     

    Preparation

    1. MAKE the tomato soup: Place the crushed tomatoes, stock, roasted red peppers, sugar, basil, garlic powder and onion powder in a blender. Cover and blend on high speed until smooth.

    2. POUR into a large saucepan. Add the bay leaf. Bring to boil and reduce heat to low; simmer for 10 to 15 minutes. Add the half-and-half and Parmesan cheese; simmer until heated through. Season with pepper. Remove the bay leaf before serving. Meanwhile…

    3. MAKE the Grilled Cheese Croutons. Mix the mayonnaise and thyme in a small bowl until well blended. Spread 1 side of each bread slice with the mayonnaise mixture. Prepare 3 cheese sandwiches with mayonnaise side out on the bread.

    4. SPRAY a large skillet with no stick cooking spray. Heat over medium heat. Place the sandwiches in the skillet and cook for 3 minutes per side, or until lightly browned. Cool slightly, then cut each sandwich into 9 croutons. Top each bowl of soup with 3 croutons.

     

      

    Comments

    FOOD HOLIDAY: Bake An Epiphany Cake

    In France, the holiday season continues into January with the feast of the Epiphany on January 6th, the 12th day after Christmas.

    For the occasion, pastry shops are filled with galettes des rois, Epiphany cakes. (The name actually translates to kings’ cake; a galette is a flat pastry cake.)

    The cake is traditionally—more of an almond puff pastry tart—is filled with frangipane (almond cream). Other fillings can be substituted, from almond paste (marzipan) to chocolate ganache to sliced apples. In the south of France, brioche is often substituted for the puff pastry.

    You can buy puff pastry (pâte à choux) or make your own with this recipe.

    The cake is often garnished with a metallic gold paper crown, and a charm is baked into the filling. Originally a baby, representing baby Jesus, today any trinket can be substituted. The person who finds the trinket in his or her slice becomes “king” for the day.

    A couple of years ago we published an Epiphany Cake recipe from Héléne Darroze, proprietor of a two-Michelin-starred restaurant in Paris.

    This year, we present François Payard’s slightly different recipe, with a bit of rum and almond extract (Darroze prefers a citrus zest flavor accent).

    It was a staple for French-born Payard, who grew up in Nice, where his grandfather owned a pastry shop (his father also was a pastry chef).

     

    king-cakes-2-pierrehermeFB-230

    Each baker puts his or her own design on top of the Epiphany Cake. These are from Parisian pâtissiér Pierre Hermé \.

     

    RECIPE: FRANÇOIS PAYARD’S GALETTE DES ROIS

    Ingredients

  • 1 pound puff pastry dough
  • 5 ounces (about 10 tablespoons)ground blanched almonds
  • 5 ounces (about 1 cup) powdered sugar
  • 5 ounces (10 tablespoons) softened butter
  • 2 whole eggs + 1 yolk
  • 1 drop almond extract
  • Optional: 1 tablespoon dark rum
  • 1 small toy or figurine (this year we used a silver dollar)
  •  
    Preparation

    1. MAKE the cream filling: Mix together the almonds and sugar. Add the creamed butter, the two whole eggs and rum; mix well together.

    2. DIVIDE the puff pastry dough in half; roll out each half into a 12-inch (about) circle. Lay one pastry round sheet on a very slightly greased baking pan. Pour the filling in the middle and spread without reaching the edge. Drop the toy into the filling.

    3. TOP carefully with the second circle of dough. With moist fingers, press firmly all around to seal the “cake.” Glaze the surface with the remaining beaten egg yolk. (For a little more control over the color, brush the yolk on roughly halfway through the baking)

    4. DRAW some light, curved lines for decoration using a knife or fork. Make a few tiny cuts on the top to let out steam during cooking.

    5. BAKE for about 35 to 40 minutes in preheated 400°F oven. Check with an oven thermometer, as oven temperatures can vary. Remove when the pastry is golden. Cool and serve while still warm, if possible.

    We like ours with a dab of barely- (or non-) sweetened whipped cream or crème fraîche.

      

    Comments

    FOOD FUN: Muffin Pan Meat Loaf

    These fun individual meat loaves from McCormick.com cook in less than 30 minutes—perfect for an easy weeknight dinner with built-in portion control.

    The grated carrots and zucchini in the meat loaf mixture add moisture and are a tasty way to eat more veggies.

    RECIPE: MUFFIN PAN MEAT LOAF

    Ingredients For 12 Servings

    For The Meat Loaf

  • 2 pounds lean ground beef
  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/4 cup dry bread crumbs
  • 2 teaspoons garlic and herb seasoning
  • 1 teaspoon basil leaves
  • 1/2 teaspoon oregano leaves
  •  
    For The Sauce

  • 2 cups tomato sauce
  • 1 teaspoon oregano leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  •  

    Muffin_Pan_Meat_Loaf_mccormick-230

    Turn your muffin pan into a meat loaf maker. Photo courtesy Caroline Edwards | Chocolate and Carrots.

     
    Preparation

    1. PREHEAT the oven to 350°F. Mix all meat loaf ingredients in large bowl until well blended. Divide the mixture into 12 balls. Place each ball into a muffin cup.

    2. BAKE for 25 minutes or until cooked through. Let stand 5 minutes before serving. While the meat loaves are baking…

    3. MAKE the sauce. Place all the sauce ingredients in a medium saucepan. Cook on medium heat until heated through, stirring occasionally. Serve with the meat loaf.

      

    Comments

    FOOD HOLIDAY: National Bloody Mary Day

    Fernand Petiot-Red Snapper-230

    Thank bartender Fernand Petiot for today’s Bloody Mary. Photo courtesy St. Regis Hotel | NYC.

     

    January 1st is National Bloody Mary Day; 2015 marks the 81st anniversary of the drink, originally known as the Red Snapper Cocktail.

    In 1934, a seminal cocktail event took place at the King Cole Bar, an elegant watering hole in the storied St. Regis hotel in New York City. Bartender Fernand Petiot introduced the Red Snapper, a cocktail that would later be renamed the Bloody Mary.

    A simple cocktail called the Bloody Mary—gin and tomato juice—originated in the 1920s at a Parisian bar called The New Yorker. Petiot had served the drink at Harry’s Bar in Paris.

    After moving to the St. Regis, Petiot spiced up a tomato juice and vodka libation with celery salt, pepper, cayenne, lemon and Worcestershire sauce.

    RECIPE: THE ORIGINAL RED SNAPPER COCKTAIL FROM THE KING COLE BAR

    Ingredients

  • 2 ounces tomato juice
  • 1 dash lemon juice
  • 2 dashes celery salt
  • 2 dashes black pepper
  • 2 dashes cayenne pepper
  • 3 dashes of Worcestershire sauce
  • 1 ounce vodka
  •  

    The vodka-based drink became known as the Bloody Mary, and the gin-based equivalent became know as the Red Snapper. Over time, hot sauce replaced the cayenne pepper and a celery stick garnish appeared.

    And the name switched: The Red Snapper became a cocktail like the vodka-based Bloody Mary, but with gin instead.

    If you’re a Bloody Mary fan, try a Red Snapper instead and see what the more flavorful gin does for the drink, as opposed to the neutral flavor of vodka.

     

    MORE BLOODY MARY HISTORY

    The St. Regis Hotel was opened 1904, built by one of the wealthiest men in America, John Jacob Astor IV, as a companion to the Waldorf-Astoria Hotel.

    Eight years later, John Jacob Astor IV perished in the sinking of the RMS Titanic. His son Vincent Astor inherited the hotel.

    In 1932, the “Old King Cole” mural by Maxfield Parrish, which had been created for Astor’s defunct Knickerbocker Hotel, was moved to the St. Regis and made the centerpiece of a new bar, the King Cole Bar. In 1934, Vincent Astor recruited French bartender Fernand “Pete” Petiot, who had moved to New York from Paris-based Harry’s New York Bar in the 1920s, as the head bartender.

    At Harry’s, Petiot was famed for a tomato juice and vodka drink that was named the Bloody Mary, as the story goes, after a customer named Mary.

    When he brought the drink to New York, Petiot had to swap out the vodka, which was hard to come by in the U.S. (until the 1960s), for gin. Then, the Astor family deemed the name Bloody Mary too déclassé for their society clientele. So the Red Snapper was born.

     

    The Red Snapper-straight-230

    The Bloody Mary was originally called the Red Snapper. Photo courtesy St. Regis Hotel | NYC.

     

    In 1934, Prince Serge Obolensky, a well known man about town whose penchant for vodka was in keeping with his aristocratic Russian background, asked Petiot to make the vodka cocktail he had in Paris.

    According to FoodRepublic.com, Petiot spiced up the Parisian Bloody Mary—originally just vodka and tomato juice—with salt, pepper, lemon and Worcestershire Sauce. Since “Bloody Mary” was deemed too vulgar for the hotel’s elegant King Cole Bar, the drink was rechristened the “Red Snapper.” While the name may not have endured, the spicy drink most certainly has; over the years it has become the signature cocktail of the King Cole Bar. Sometime in the mid-1930s the name reverted to Bloody Mary—a better, spicy Mary, to be sure.

      

    Comments

    TIP OF THE DAY: Rainbow Shots

    Here’s a fun way to welcome the New Year. These Rainbow Shots were the winner of this year’s DeKuyper Bartender Challenge.

    The winning recipe was submitted by mixologist Carolyn Connelly of Noblesville, Indiana.

    Carolyn took inspiration from the Pousse-Café (pronounced POOSE-caff-fay), an after-dinner drink composed of several layers of different colored liqueurs that sit on top of each other in a clear glass. The name means “pushes coffee,” or coffee chaser, in French. The term first appeared in 1880. (If you’d rather make a Pousse-Café, here’s a video showing how.)

    Because different liqueurs (and other liquids) have different densities, they can be made to sit atop each other in discrete layers, when poured in order of the densest to lightest. The result is a fun drink that delights the eye, rather than a strategic layering of flavors.

    But instead of layering the different liquids in a single drinking glass, Carolyn made the drink in a mixing glass, and then poured the different colors out layer by layer (almost like a magic show). The densities of the liquids allow the different colors to pour out one at a time. Try it!

    RECIPE: DeKUYPER RAINBOW SHOTS

    Ingredients Per Set Of Shots

  • 1 part Blue Curaçao liqueur
  • 1-1/4 parts fruit-flavored vodka (Carolyn used Pinnacle Tropical Punch)
  • 5 parts fresh orange juice
  • 1 part grenadine syrup
  • 6 shot glasses
  • Mixing glass and ice
  •    

    DeKuyper_RainbowShots-leah-230

    These separate shots were made in one mixing glass. The colors form separate layers. Photo courtesy DeKuyper.

     

    Preparation

    1. POUR the grenadine syrup into a mixing glass over ice.

    2. ADD additional ice and layer in the orange juice by pouring it gently over a bar spoon into the mixing glass.

    3. LAYER in the in the vodka and add more ice.

    4. TOP with Blue Curaçao and pour into six shot glasses arranged in a single row.

     

    DeKuyper_RainbowShots_bottles_230

    The ingredients used to make Rainbow Shots. Photo courtesy DeKuyper.

     

    ABOUT DE KUYPER

    DeKuyper is the top-selling line of domestic cordials, with nearly 60 mixable and versatile flavors of cordials, liqueurs, crèmes, brandies and schnapps.

    Some DeKuyper flavors have inspired the creation of what are now famous cocktails. For example, in the mid-1980s DeKuyper Peachtree Schnapps inspired the creation of the Fuzzy Navel. In the mid-1990s, DeKuyper Pucker Sour Apple Schnapps inspired the creation of the Appletini.

    DeKuyper was founded in Holland in 1695 by Johannes DeKuyper & Son. Today the company is a subsidiary of Beam Suntory Inc.

    For recipes and more information on the DeKuyper Cordials and Liqueurs, visit DeKuyperUSA.com.

     

    CORDIALS, LIQUEURS, SCHNAPPS: THE DIFFERENCE

  • Cordial, in the U.S., refers to a sweet, syrupy, fruit-flavored alcoholic beverage. It is often used as a synonym for “liqueur.” In the U.K., however, cordial is a non-alcoholic, sweet, syrupy drink. An example: Rose’s Lime Cordial, which originated in the U.K., is called Rose’s Lime Juice in the U.S. because American consumers think of “cordial” as alcoholic.
  • Eau de vie is a French term for an unsweetened fruit brandy, similar to Schnapps. It has come to be used to mean an unsweetened liqueur as well, probably because of the similarity of taste and texture.
  • Liqueur is fruit steeped in an alcohol that has already been fermented and distilled.
  • Schnapps is a generic German term for all white (clear) brandies distilled from fermented fruits. True Schnapps has no sugar added. However, the major American commercial brands are all heavily sweetened to cater to American palates. [Source]
  •  
    Plus:

  • Cream liqueur is a liqueur that includes dairy cream. The high amount of alcohol enables the cream to be shelf stable (i.e., no refrigeration is required). An example is Baileys Irish Cream liqueur.
  • Crème liqueur does not have any dairy product, but has a creamy texture. Examples include crème de cacao (chocolate liqueur), crème de cassis (black currant liqueur), crème de menthe (mint liqueur) and crème de mûre (blackberry liqueur).
  •   

    Comments

    RECIPE: Eggnog Mini Bundts

    eggnnog-bundt-cakes-eatwisconsincheese-230

    For New Year’s Eve and New Year’s Day:
    eggnog mini-bundt cakes. Photo courtesy Eat
    Wisconsin Cheese.

     

    This recipe was contributed by Tieghan of HalfBakedHarvest.com to EatWisconsinCheese.com. Check out the great recipes on both websites.

    RECIPE: MINI EGGNOG STREUSEL BUNDT CAKES WITH EGGNOG MASCARPONE GLAZE

    Ingredients For 12 Mini Cakes Or 24 Super Mini Cakes

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon plus 1/2 teaspoon, divided
  • 1/2 cup brown sugar
  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 1 cup eggnog
  • 1 tablespoon vanilla extract
  • Optional: 1 tablespoon plain or coconut rum
  •  

    For The Streusel

  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons cold butter
  •  
    For The Mascarpone Eggnog Glaze

  • 4 ounces mascarpone cheese, softened to room temperature
  • 3/4 cups powdered sugar
  • 2 tablespoons eggnog
  • 1 teaspoon vanilla extract
  •  

    Preparation

    1. PREHEAT the oven to 350°F. Butter two mini 6-cake bundt pans or 2 mini 12-cake bundt pans.

    2. MIX mix together the flour, baking powder, salt and 1/4 teaspoon cinnamon in small bowl. Set aside.

    3. WHISK together 1/2 cup brown sugar and 1/2 teaspoon cinnamon in another small bowl. Set aside.

    4. BEAT the butter and sugar in stand mixer or with hand mixer beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until completely incorporated. Beat another 2-3 minutes until light, fluffy and pale in color. With the mixer on low, slowly add the dry ingredients until fully incorporated. Add the eggnog, vanilla and rum. Beat until smooth.

    5. FILL each mini bundt mold 1/3 of the way full. Sprinkle the brown sugar and cinnamon mixture over the cakes and add the remaining batter, filling each cup to just under 3/4 full. Try not to over-fill the cups.

     

    eggnog-cartons-kemps-230

    Drink it and bake with it, too. Photo courtesy Kemps Dairy.

     
    6. BAKE 20-25 minutes, or until the cakes no longer jiggle. Remove from the oven and to cool in the pan for 10 minutes. Overturn the cake pan onto wire rack. Let the cakes cool completely.

    7. MAKE the streusel crumble: In a small bowl, stir together the brown sugar, flour and cinnamon. With pastry blender or two forks, cut in 3 tablespoons of butter until mixture looks like coarse crumbs. Press the streusel into the bottom and up the sides of an ungreased 9-inch glass pie plate. Bake about 10 minutes or until edges are golden brown. Cool slightly. With a fork, break the streusel into small pieces. Set aside to cool completely, about 30 minutes.

    8. MAKE the Mascarpone Eggnog Glaze: Add the mascarpone to a microwave-safe bowl and microwave 15 to 30 seconds or until the cheese is melted. Stir in the powdered sugar, eggnog and vanilla. Whisk until smooth.

    9. ASSEMBLE: Spoon the glaze over the cakes and top with the streusel. Drizzle with more glaze.

     
    MORE RECIPES WITH EGGNOG

  • Eggnog Mini Cheesecakes Recipe
  • Eggnog Panna Cotta Recipe Recipe
  • Eggnog Streusel Bars Recipe
  • Eggnog Truffles Recipe
  • Eggnog Wreath Cookies Recipe
  • White Chocolate Eggnog Fudge Recipe
  •  
    PLUS

  • Bundt History
  • Eggnog History
  •   

    Comments

    FOOD HOLIDAY: The History Of Sangria

    December 20th is National Sangria Day. The word derives from the Spanish word for bloodletting, and refers to the red wine that was used as a base for the punch.

    THE HISTORY OF SANGRIA

    Around 200 B.C.E., the conquering Romans arrived in Spain and planted vineyards. They soon discovered that red grape varietals produced the best wine in the local soils. While some was enjoyed locally, the majority of the wines were shipped to Rome.

    The locals created fruit punches from the wines, and called these drinks sangria after the color.

    While sangria was drunk in Spain for more than 1,000 years, it didn’t arrive in the U.S. until 1964—at the Spanish Pavilion at the World’s Fair in New York. It was quickly adopted by Americans.

     
    HOW TO MAKE SANGRIA

    In Spain, sangria is typically made with Rioja or another local red wine. There are white wine versions, called sangria blanco (white sangria) and sparkling versions using cava, sparkling white wine.

       

    port-sangria-sandemans-230

    This version adds Port to the red wine. Photo courtesy Sandemans.

     

     

    apple-sangria-230

    While traditionally made with red wine, white
    wine sangrias are also popular. You can make
    them with sparkling wine, too. Photo courtesy U.S. Apple Association.

     

    The wine is typically blended with chopped fruit, fruit juices or other sweetener (honey, sugar, syrup, lemon-lime soda instead of the club soda), soda water and sometimes brandy. While some people feel that the cheapest wine will suffice because the flavor gets blended with these other ingredients, we recommend using a good quality wine. (Let “quality” refer to anything you’d be happy to drink straight from the glass.)

    Ideally, the sangria—without the soda water—should be allowed to chill overnight for the flavors to meld. The chilled soda water should be added right before serving.

    To serve, pour the sangria into a pitcher filled with ice cubes and garnish with more fresh fruit.

  • Traditional sangria pitchers have a pinched lip so that the fruit and other solids do not splash into the glass.
  • But if you’re going to purchase a pitcher, we particularly like a pitcher with a central well to hold the ice. This keeps the drink cold without diluting it.
  •  

    SANGRIA TRIVIA

  • Since January 2014, the use of the word “sangria” on bottle labels is restricted by the European Union. Only sangria made in Spain and Portugal can be sold under that name.
  • Sangaree, a fruit and wine punch from the West Indies, is the same drink. The name is an archaic English term for sangria.
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    FOOD FUN: Beer Menorah

    For 18 years, the Shmaltz Brewing Company has been handcrafting HE’BREW, classic beers with culturally-relevant names (certified kosher, of course, by KSA).

    Chanukah begins tonight, so take a look!

    THE CHOSEN BEERS

    The brewery currently makes:

  • Barrel Aged Funky Jewbellation
  • Bittersweet Lenny’s R.I.P.A.
  • Chanukah Beer
  • David’s Slingshot
  • Death Of A Contract Brewer
  • Genesis Dry Hopped Session Ale
  • Hop Manna IPA
  • Jewbelation 18 (18 malts, 18 hops)
  • Messiah Nut Brown Ale
  • Origin Pomegranate Ale
  • Rejewvenator Dubbel Doppel
  • Reunion Ale 2014
  • St. Lenny’s Belgian Rye Double IPA
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    he-brew-beer-menorah-230

    Chanukah beer. Photo courtesy Schmaltz Brewing Company.

     

    There’s a He’Brew Gift pack of eight different styles that includes a custom glass an Chanukah candles to build your own beer menorah, and possibly enter it in the annual contest.

    This is non-denominational enjoyment: Feel free to participate no matter what your religious beliefs.

    To find a retailer in your area, contact your local distributor.

      

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