THE NIBBLE Gourmet News & Views
Trends, Products & Items Of Note In The World Of Specialty Foods
Read all of our content on TheNibble.com, the online magazine about specialty food.
Archive for Honey/Sugar/Syrup
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February 20, 2008 at 7:23 am
· Filed under Contest, Kosher Nibbles, Honey/Sugar/Syrup
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| Like honey? Then you’ll want to try these three our gourmet honey mustard dips from award-winning specialty food producer Robert Rothschild. There’s Raspberry Honey Mustard Pretzel Dip, Blackberry Honey Mustard Pretzel Dip, Honey Chipotle Pretzel Dip and for “dessert,” a Raspberry Chocolate Pretzel Dip. Also included is a book of exciting recipes, in case you’d like to do more with your honey mustards than dip pretzels. (The dips are certified kosher.) Take the quiz and you’ll find out fun facts about honey. Take the quiz here—you don’t have to answer correctly to win. If you’re a trivia lover, all of the quizzes from our prior Gourmet Giveaways are available for your enjoyment. |
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You could this set of gourmet honey mustards/dips—correct answers not required. |
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February 8, 2008 at 12:20 pm
· Filed under Honey/Sugar/Syrup, Daily Food Holidays
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 Dark molasses. |
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If you’d like to bake molasses bars to celebrate National Molasses Bar Day, you can find many recipes online. But first: What is molasses? Known in the U.K. as treacle, it’s a thick syrup produced as a by-product during the refining of sugar cane. Molasses is the residue that is left after the sugar crystals are extracted (i.e., molasses is produced when no more sugar may be economically crystallized by conventional means). Molasses is predominantly sucrose, with some glucose and fructose. It is 65% as sweet as sugar. About 80% of the world’s molasses comes from sugar cane, with the remaining 20% coming from sugar beets. |
- The better grades, such as New Orleans drip molasses and Barbados molasses, are unreprocessed and contain more sucrose, making them lighter in color; they are used in cooking and confectionery and in the production of rum.
- Light molasses comes from the first boiling of the cane; it is also called sweet molasses and is used as pancake syrup or a sweetener.
- Dark molasses from the second boiling; it is more flavorful and less sweet than light molasses, and often used for gingerbread and spice cookies.
- Blackstrap molasses, the lowest grade, comes from the third boiling; it is strong and bitter, and mainly used in mixed cattle feed and in the manufacture of industrial alcohol.
- Sulfured molasses, has had sulfur dioxide added as a preservative (or, the sulfur in the manufacturing process is retained in the molasses).
Read more in our Sugar & Syrup Glossary. |
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December 12, 2007 at 10:05 am
· Filed under NutriNibbles, Gifts, Honey/Sugar/Syrup
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| What’s the latest buzz in the Honeys, Sugars & Syrups section of THE NIBBLE online magazine? Varietal honeys from Hawaii. We love this trio from Big Island Bees (no surprise, or we wouldn’t be writing about them). These unfiltered artisan honeys, collected by fourth-generation beekeepers, will open your eyes to the wonders of varietal honey. The ‘Ohi’a Lehua and Wilelaiki honeys are certified organic honey; the Macadamia honey, though not organic, has a complex, leathery nose with a touch of barnyard (that’s a good thing), tangy and citrus on the palate. Wilelaiki, a true connoisseur honey, is subtly smoky with a lingering, peppery finish. The most accessible (i.e., sweet and charming, everyone will love it—though it’s still distinctively varietal), ‘Ohi’a Lehua, is a creme-style honey that comes with a legend (beautiful woman turned into blossom to be reunited with her lover, who had been turned into a tree—doesn’t every family have one?). These Hawaiian varietals are pure, all natural, gourmet honey at its best. Each pairs with different foods; and at $9 a jar, makes a great house gift. Read the full review. |
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Wild for Wilelaiki: Varietal brilliance not found in a honey bear squeeze bottle. |
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