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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 Kosher Nibbles

GIFT OF THE DAY: Special Caramels For Your Honey

salted-caramels-droga-230r

Salted honey caramels. Photo courtesy
Droga.

 

For the lover of gourmet caramels, something special for your Valentine:

Put Your Money On Honey salted caramels from Droga Chocolates of Los Angeles.

The luscious bites are the result of a bet that a caramel couldn’t be made without corn syrup. Seeking a solution to the challenge, Droga says:

“Inspiration stung us—honey was the answer! The first honey caramel came to bee, and people have been abuzz ever since.”

And you should make a bee-line for them! So soft and redolent of fine honey, each taste makes you want another. And another.

The small-batch caramels are:

  • Made with California creamery pure cream and butter
  • Sweetened with raw California wildflower honey
  • Enrobed in premium dark chocolate from Guittard
  • Sprinkled with delicate French fleur de sel sea salt
  •  

    The nine caramels in the gift box ($16.95, two boxes for $29.95) will disappear quickly, but leave such happy memories.

    Droga confections are certified kosher by KOF-K.

    Get yours at DrogaChocolates.com.

    There are caramels in other flavors that also hit the spot. Here’s our review.

      

    Comments

    VALENTINE GIFT: Chocolate Covered Potato Chips

    chocolate-covered-potato-chips-sharisberries-230sq

    Oh so good! Photo courtesy Shari’s Berries.

     

    Some people would like box of creamy chocolates for Valentine’s Day.

    Others would gladly trade for a bag of chocolate-covered potato chips.

    Savory meets sweet when crunchy, salty potato chips are drenched in quality chocolate—in our humble opinion, the greatest improvement to the potato chip since it was invented (potato chip history).

    While you can find chocolate-covered chips at Trader Joe’s, more giftable versions come from Shari’s Berries, shown in the photo. A bag of 14 ounces of divine chocolate-covered potato chips is $24.99. The chips are certified kosher (dairy) by OU.

     

    For a more formal presentation, Neuchatel’s Swiss Chips, dipped in milk chocolate, are packaged in a purple and gold can, $8.00.

    Swiss Colony sells 8.5 ounces in a gift tin for $17.95.

    Enjoy them from the bag, can or a serving dish. Use them to garnish ice cream and other desserts. And hold us harmless from any addiction to chocolate-covered potato chips that may develop.

      

    Comments

    PRODUCT: Super Bowl Macarons, Valentine Macarons

    danas-super-bowl-macarons-230

    The battle of the macarons. Photo courtesy
    Dana’s Bakery.

     

    In addition to the Super Bowl, we’re celebrating the Mac Bowl: the battle between two macarons for the title of tastiest.

    Dana’s Bakery, a wonderfully creative maker of delicious macarons (a NIBBLE Top Pick Of The Week—here’s the review), has created two flavors for the occasion:

  • Denver Chocolate Peanut Butter Macarons
  • Seattle Sea Salt Caramel Macarons
  •  
    In vibrant team colors, each bite is a victory. Get yours at DanasBakery.com. The line is certified kosher.

    Who needs chicken wings, guacamole and pizza? We’re set with our Super Bowl macarons. Game on!

     

     

    VALENTINE MACARONS

    For Valentine’s Day, Dana has transformed the classic Sweethearts candy, also called conversation hearts, into macarons.

    Sweethearts are made by the New England Confectionery Company (NECCO), makers of Necco Wafers. Each hard heart-shaped candy is printed with a romantic message: “Be Mine,” “Kiss Me,” “Adore Me,” and “Crazy 4U” are some of the messages.

    WHO INVENTED SWEETHEARTS CANDY?

    Sweethearts date all the way back to 1866. In 1847, 26-year-old Boston pharmacist Oliver R. Chase invented a machine that cut lozenges from wafer candy—similar to Necco Wafers.

     

    danas-valentine-macarons-230

    Macarons for your Valentine, atop a bed of Sweethearts candy. Photo courtesy Dana’s Bakery.

     
    While it turned out to be the world’s first candy-making machine, the original intent was to create lozenges to soothe the throat or to settle the stomach. The line between “losenge” and “hard candy” is pretty slim.

    In 1866 Oliver’s brother, Daniel Chase, designed a machine that pressed designs onto the wafers, and began printing sayings on what had become “candy.”

    Sweethearts were launched by NECCO in 1901. In 2010 the recipe was changed to allow for bright modern colors; contemporary sayings have been added, such as “Email me” (no doubt soon to be “Text Me”) and “LOL.” NECCO receives hundreds of suggestions a year on new sayings.

    Sweetheart macarons are available from DanasBakery.com.

      

    Comments

    TIP OF THE DAY: Pasta Without The Carbs

    Have all the noodles you want; these tofu
    shirataki are very low in calories. Photo
    courtesy House Foods.

     

    Why is “comfort food” high-carb food? What’s a pasta lover to do?

    Well, there’s spaghetti squash, and you can shred zucchini into a form that cooks up like pasta (and is delicious topped with sauce and grated cheese).

    And then there’s shirataki.

    WHAT IS SHIRATAKI?

    Shirataki are Japanese noodles that are very low in calories and carbohydrate (many have zero). They are thin and translucent, made from the colorfully named devil’s tongue yam (also called elephant yam or konjac yam). They are fat-free, gluten-free and soy-free. There are also varieties made from tofu, which does have soy and a modest number of calories.

    The Miracle Noodle brand is certified kosher by OU. The company also makes “rice” from the same yam.

     

    “Shirataki” means “white waterfall” in Japanese, a term that describes the appearance of the very white yam noodles (the tofu noodles have a more pasta-like color).

    Largely composed of water and glucomannan, a water-soluble dietary fiber from the yam, they have little flavor of their own. But top with tomato sauce or add to a cup of broth, and you’ve got a pretty darn good pasta substitute. Like tofu (and the tofu shirataki), they easily absorb the flavors of any dish or sauce.

    A special benefit: The soluble fiber slows digestion and prolongs the sensation of fullness.

     

    The yam-based noodles have recently been joined by tofu-based shirataki-style noodles. They require refrigeration and contain a minimal amount of carbohydrate.

    Shirataki noodles can be found both in dry and “wet” forms in Asian markets, some supermarkets and online. The wet noodles, most frequently found, are packaged in liquid.

    There are many offerings out there. The NoOodle brand has meal starters at 20 calories per serving, that allow you to enjoy great-tasting meals without packing on the pounds. They also have 50-calorie soups. The line includes:

  • Tomato Infused Angel Hair, angel hair NoOodles in a tomato flavored broth
  • Chicken Flavor Infused Angel Hair NoOodles in a light chicken broth
  • Chicken NoOodle Soup, prepared with chicken and fresh vegetables in a natural chicken broth
  •  

    Shirataki noodles are made in favorite cuts, from angel hair and fettuccine to spaghetti. There are even ziti and “spinach noodles.”Photo courtesy Miracle Noodle.

  • Tomato Risotto with diced tomatoes, spinach, and basil prepared in a tomato sauce
  •  
    COOKING TIPS

  • There is a fishy aroma when you open some packages, possibly from the preservatives. Once the noodles are rinsed and boiled, it is gone and there is no unpleasant taste. Be sure to follow the package directions.
  • The texture is gelatinous. Pat the noodles dry with paper towels) before adding to the recipe. If you still don’t like the texture, try this technique: Rinse 4-5 minutes, boil for 5-7 minutes, then rinse again in cold water again for a minute. If you want the noodles hotter, put them in the microwave for 10-15 seconds.
  • An easy dish: heat olive oil and a garlic in a pan and add the rinsed, blotted noodles. Add whatever proteins and vegetables you have. It’s a delicious dish. You can also toss shirataki into stir-frys.
  • Some fans say the recipes taste better the next day.
  •  
    We’re coming up on the Year Of The Horse; but this may also be the Year Of The Shirataki Noodle.

      

    Comments

    PRODUCT: Amoretti Sugar-Free Caramel & Chocolate Syrups

    We tried the chocolate and caramel syrups,
    in drinks desserts. Photo by Elvira Kalviste |
    THE NIBBLE.

     

    Amaretto, Butterscotch, Caramel, Dark Chocolate, Fior di Sicilia, French Vanilla, Hazelnut, Irish Cream, Lemon, Mojito Mint, Orange and Raspberry…hungry yet?

    You can have all of these flavored syrups for just 15 calories a “pump,” in Amoretti’s line of all natural syrups made without any sweetener. You can use your sweetener of choice, or none at all (other sugar-free brands tend to use Splenda).

    The company also makes conventional syrups with sugar.

    If you’re looking to cut calories or carbs in the new year but don’t want to give up that daily caramel macchiato, or if you need Valentine gifts for calorie counters, consider a bottle or two.

    Use the syrups in:

  • Cocktails
  • Coffee drinks
  • Hot chocolate
  • Cold milk, diet milkshakes, steamed milk
  • Smoothies
  • Soda, seltzer and flavored seltzer
  • Tea/iced tea
  •  

    Use them to top:

  • Ice cream or frozen yogurt (use sugar-free, fat-free ice cream for a diet sundae)
  • Pancakes or waffles
  • Shaved ice
  •  
    There are about 62 servings per bottle, $14.65. You can buy them at fine retailers and online. Amoretti is pricier than other brands, but has superior flavor. And over the course of 62 beverages, the extra cents per serving don’t amount to much.

    We mix the Fiori di Sicilia flavor with nonfat ricotta, Splenda and a few mini chocolate chips for “diet ricotta cream” (cannoli is one of our passions). Fiori di Sicilia (“Flower of Siciliy”), which may not be familiar to many Americans, is an extract used in Italian desserts that combines vanilla, orange and flower essences.

    We also add flavors to nonfat Greek yogurt, and have become very fond of raspberry iced tea. Once you have a bottle, you’re free to experiment. Be sure to let us know what your “winners” are.

    The line is certified kosher by Kehilla Kashrut.

    For more information about the Amoretti product line, visit the company website.

      

    Comments

    PRODUCT: Cream Cheese & Sour Cream Hybrids With Greek Yogurt

    We have long been cutting down the fat content of our dips by mixing sour cream with fat free Greek yogurt. Sooner or later, dairy producers were going to figure out that creamy, nonfat Greek yogurt could be used to lower the fat count and calorie count in those two voluptuous, fatty and caloric dairy staples, cream cheese and sour cream.

    “GREEK” SOUR CREAM

    We initially received the news from Breakstone, which launched the first nationally “hybrid” last month: delicious Greek Style Sour Cream. It contains 50% less fat, 40% less cholesterol, and twice the calcium and protein of regular sour cream (each two tablespoon serving has 4% of the daily value for calcium and 2 grams of protein).

    They sent us samples. It is smooth, creamy, far superior to nonfat sour cream, and no one will know the difference. Use it instead of full fat sour cream in any recipe. We were so excited, we devoured half the carton with a spoon.

    The product is certified kosher by OU.

     

    A guilty pleasure: sour cream with New York Style Bagel Chips. Photo by Elvira Kalviste | THE NIBBLE.

     

     

    Available in bricks and tubs. Photo courtesy Green Mountain Farms.

     

    “GREEK” CREAM CHEESE

    Then, we were trolling the aisles of our supermarket and saw Green Mountain Farms Greek Cream Cheese. Green Mountain Farms is a brand of Franklin Foods.

    Similar to the Breakstone Greek Sour Cream, the blending of nonfat Greek yogurt into cream cheese results in two times the protein and half the fat of conventional cream cheese, plus “live and active cultures.”

    Our market only carried the plain version, but it also is made in Cucumber Garlic, Garlic & Herb, Roasted Red Pepper and Sundried Tomato. The products are packaged in bricks and tubs. The line is certified kosher by OU.

    Strangely, we detected a very slight sweetness to the product, such that we checked the label to see if any sweetener was in it (there isn’t any).

     

    While this might be delicious on a cinnamon raisin bagel, it was distracting on our poppy seed bagel with smoked salmon. The product consistency was less firm than conventional cream cheese (in the way that fat-free cream cheese can be), but not disconcertingly so.

    Try it yourself and see if you like it. When we’re in a fat-cutting mode, however, we’ll stick with Philadelphia Fat Free.

    Neither the Greek sour cream or Greek cream cheese is Greek in origin. The name simply refers to the Greek-style yogurt used in the blend.

    If you’re looking to cut back on fat, “Greek” is the new lower-fat. Opa!

      

    Comments

    PRODUCT: Way Better Snacks Sprouted Tortilla Chips

    Lovers of salty, crunchy snacks are advised by nutritionists to go for whole wheat pretzels or corn chips, which aren’t quite a whole grain but not refined like white flour, either.

    They’d certainly endorse these sprouted, lower sodium, lower saturated fat, high omega 3, high antioxidant tortilla chips that just happen to taste great.

    Way Better Snacks has created the tortilla chip one better by sprouting the corn. Nutritionists have been touting the superior nutritional benefits of sprouted foods for years. There’s more about sprouting below.

    The company also makes sprouted pita chips and crackers. They sent their line of tortilla chips for us to taste. The products are certified gluten free, kosher, Non-GMO Project Verified and vegan, with bags available in 5.5-ounce and individual 1.25 ounce sizes.

    The chips are really tasty and also very good looking (the beautiful texture looks great set before guests). Flavors include:

  • No Salt Naked Blues Tortilla Chips
  • Simply Beyond Black Bean Tortilla Chips
  • Simply So Sweet Chili Tortilla Chips
  • Simply Sunny Multigrain Tortilla Chips
  • Simply Unbeatable Blues Tortilla Chips
  • Zesty Sweet Potato Tortilla Chips
  •  

    For the holidays, Cranberry Punkin (not a typo). Photo by Elvira Kalviste | THE NIBBLE.

     
    For the holidays there’s the limited edition Season’s Eatings Oh My Sweet Punkin Cranberry Tortilla Chips. They, like the rest of the line, taste great; although we simply must engage our inner grinch to protest the precious misspelling of pumpkin, which seems totally out of character with the mission of this brand.

    (“What is ‘punkin’?” asked our photographer, a fluent English speaker with the impeccable grammar of a well-educated foreigner who learned the language where it is taught best these days: in a school outside of America.)

     
    *Masa, also called corn masa flour or masa harina, is used to make tamales, tortillas and other foods. Masa harina means “dough flour” in Spanish. In the process of making masa from corn kernels (which are whole grains), the corn are nixtimalized (soaked in an alkaline solution), which softens the tough pericarp (hull, bran), which floats to the surface and is skimmed off. However, the endosperm and the germ remain intact.

     

    Sweet potato + sprouted corn = tasty,
    nutritious chips. Photo by Elvira Kalviste |
    THE NIBBLE.

     

    WHY SPROUTED FOODS ARE MORE NUTRITIOUS

    According to the company (and other sources), sprouting is the key to enhanced nutrition. We know that beans, grains, nuts and seeds play an important role in a healthy diet. What is less well known is that they are all difficult to digest and their nutrients can be poorly absorbed.

    Every seed, grain and bean contains natural enzyme inhibitors and barriers like lectins, phytic acid and tannins, which interfere with digestion and absorption. The way to overcome these inhibitors is to sprout the seed.

    Sprouting creates enzymes which start the seed on its way to becoming a plant. When this process begins, the natural enzyme inhibitors that protect them from being digested are no longer present and the nutrients are consolidated, without changing the taste. The plant proteins, essential fatty acids, starches and vitamins become bioavailable for human digestion, resulting in a multifold increase in nutrient absorption.

     
    And of course, enjoy enjoy Better Way Tortilla Chips for the great taste!

    Here’s more information about sprouting.

    Discover more about Way Better Snacks at GoWayBetter.com.

      

    Comments

    GIFT: Gourmet Cocoa And Hot Chocolate

    Winter Hot Chocolate is a classic cocoa mix
    with a touch of vanilla. Photo courtesy Lake
    Champlain Chocolates.

     

    “Forget Christmas gifts this year,” said our friend Gerard, when he called to invite us to his annual party and gifting frenzy. “At this point in our lives, none of us needs another scarf, another basket of Kiehl’s products, another tzotchke, another random book.”

    “Can we bring some gourmet cocoa?” we suggested. “Sure,” he responded.

    That’s why we love food gifts. They can readily be consumed by the recipient, his guests or his family members.

    And you don’t have to go far to find something good. Any upscale supermarket has gourmet chocolate bars, fine olive oil and gourmet hot chocolate.

    We passed by all of them at Whole Foods yesterday, including these gifty hot chocolate canisters from Lake Champlain Chocolates (also available directly from Lake Champlain Chocolates). They’re just $10.50 for a festively-designed one-pound canister (one pound makes approximately 21 eight-ounce servings). You can package the gifts with some handmade marshmallows in the confections section.

     
    Lake Champlain’s hot chocolate is certified kosher by Star-D, and is Fair Trade Certified, which means that it’s a feel-good product, right for the holiday season.

    Fair trade certification allows farmers to receive higher prices than they would in the conventional market. It means that the farmers are paid a fair price for their product and are not exploited by middlemen who pay them less than their crop is worth.

    Read more about Fair Trade.

     

    25 WAYS TO GLAMORIZE A CUP OF COCOA

    From adding flavors—banana, cinnamon, chai, hot spices, mint—to liqueurs, we’ve got 25 ways to make an already delicious cup of cocoa even more memorable.

    Check ‘em out.
     
    THE DIFFERENCE BETWEEN COCOA & HOT
    CHOCOLATE

    December 12th is National Cocoa Day. What’s the difference between cocoa and hot chocolate?

    Most people use the terms interchangeably, but they’re actually different.

    Cocoa is a drink made from cocoa powder.

    Hot chocolate is a drink made from actual chocolate, usually ground or shaved into small bits. Chocolate has more cocoa butter than cocoa powder, so it makes a richer drink, all things being equal (the same type of milk, e.g.).

     

    Enjoy Peppermint Hot Chocolate for the holidays, with hints of vanilla and cinnamon. Photo courtesy Lake Champlain Chocolates.

     

    To make any cup of cocoa or hot chocolate richer, you can:

  • Use half and half, or half milk and half cream.
  • Stir in a pat of unsweetened butter—really! It’s a chef’s secret trick.
  •  
    Visit our Cocoa Section for brand reviews, recipes and more about man’s favorite chocolate drink.

    Or take our Cocoa Trivia Quiz.

      

    Comments

    TOP PICK OF THE WEEK & GIFT: Macarons From Dana’s Bakery

    White Chocolate Peppermint Bark, a seasonal
    macaron flavor. Photo courtesy Dana’s
    Bakery.

     

    Dana Loia, we want you to be our new BFF.

    Dana is the creative force behind Dana’s Bakery, specializing in macarons. Her macarons rock—even more than other good macarons, because she’s quite the flavor artist as well as a designer, creating beautiful “painted” custom macarons.

    This is the second career for the honors graduate of the Pastry and Baking program at New York’s Institute of Culinary Education. Photography’s loss is macaron lovers’ gain. (If you want learn how to bake your own, Dana gives classes in her northern New Jersey bakery.)

    While many macaron specialists stick with the classics—chocolate, coffee, lemon, pistachio, raspberry and vanilla—Dana takes a page from the cookbook of Parisian macaron masters Ladurée and Pierre Hermé, who continue to bring forth new flavors to tempt foodie palates. A Dana’s Bakery bonus: Her macarons are certified kosher (and all macarons are gluten-free, made with almond flour).

     
    FAB FLAVORS

    Dana’s vision was to create an artisanal line of American flavor-inspired macarons. No raspberry and vanilla for her; instead, think of all your favorite sweet flavors, from Banana Split and Key Lime to Strawberry Shortcake and Watermelon.
     
    There are seasonal flavors, too: Imagine Caramel Apple or Candy Corn Macarons for Halloween, the latter with a kernel of candy corn on top of the ganache. (“I could eat these every day of my life, literally,” says Dana.)

    HOLIDAY FLAVORS

    For the holidays, there are Gingerbread Man, White Peppermint Bark and Chocolate Molten Mac.

    In addition to the holiday flavors, the current lineup includes Birthday Cake, Cookie Dough, Cup of Joe, Peanut Butter & Jelly, Fruity Cereal, Red Velvet, Thin Mint, S’mores.
     
    CUSTOM MACARONS

    Dana’s impressive macarons have attracted such prestigious corporate clients as Chanel, Martha Stewart Weddings and Vogue, where she creates custom designs from leopard-spotted macarons to gold or silver beauties. Your corporate logo can grace the top of the macarons.

    Need a wedding favor? Silver macs with Champagne ganache sounds good to us!

     

    TIME FOR A TREAT

    What can we say about these melt-in-your-mouth bites of heaven except GET YOURS TODAY. Head to DanasBakery.com.

  • Give yourself a gift subscription to the Mac of the Month Club 3, 6 and 12 month subscriptions.
  • Send a gift box or a gift subscription to a deserving foodie.
  • Get a MacDaddy macaron tower in Christmas colors (or any other colors) for Christmas or New Year’s Eve parties
  •  
    All macarons are gluten-free, made with almond flour, egg whites, sugar and flavors; the line is certified kosher by KOF-K.
     

    MORE ON MACARONS

     

    Elegant comfort food: PB&J macarons. Photo courtesy Dana’s Bakery.

     

    The history of macaroons and the difference between macaroons and macarons.

      

    Comments

    RECIPE: Christmas Stuffed Avocado

    How red and green and Christmassy! Consider this festive avocado as the first course of a holiday dinner.

    Fresh lingonberries and their leaves have been used to garnish this stuffed avocado, but they are hard to come by. Instead, if you want to use the garnish, substitute pink peppercorns (look for the reddest ones). Note: You’ll get plenty of red and green without the peppercorn-leaf garnish, but it sure does look nice!

    We mixed in some crabmeat we had on hand. You can also add chunks of lobster or shrimp.

    This recipe is from Bella Sun Luci, whose sun dried tomatoes (from the sunny state of California) we used in the recipe. We love their entire family of sundried tomato products, which include:

  • Sun Dried Tomato Halves or Julienne Cut
  • Julienne Cut Sun Dried Tomatoes with Italian Basil or Greek Oregano, Basil & Garlic (we use them in omelets and pasta)
  •  

    A dish that says “Christmas!” Photo courtesy Bella Sun Luci.

  • Sun Dried Tomato Halves or Julienne Cut in Olive Oil & Herbs (great to toss into salads and on sandwiches)
  • Sun Dried Tomato Pesto with Whole Pine Nuts
  •  
    The line is certified kosher by Kosher Certification of Kashruth.

     

    Resealable packages keep the sun dried
    tomatoes moist. Photo courtesy Bella Sun
    Luci.

     

    RECIPE: CHRISTMAS STUFFED AVOCADO

    Ingredients Per Serving

  • 1 avocado, sliced into halves, pitted and cubed
  • 1/2 cup sun dried tomato halves, sliced or julienne style, drained, reserving seasoned olive oil
  • 1 tablespoons olive oil from jar
  • 1 teaspoon diced chives or to taste
  • Optional: crabmeat, lobster or shrimp
  • Optional garnish: 1 teaspoon pink peppercorns
  • Optional garnish: sprigs of fresh rosemary (to replace the leaves in the photo)
  •  
    Preparation

    1. SCOOP out avocado meat and slice into 1/2-inch cubes.

     

    2. GENTLY TOSS avocado with sun dried tomatoes and seasoned olive oil from jar, and the optional seafood. Place mixture into avocado shells. Garnish with chives and a few peppercorns if desired.

      

    Comments

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