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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 The Nibble

UPDATES: New Flavors From Product Favorites

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A nutritious, easy breakfast is just a crunch away. Photo courtesy belVita.

 

If we reported on all the updates to products we’ve previously reviewed, we’d need another full-time staff. Each year flavors come, flavors go; and on an all-too-regular basis, packaging changes.

While we can’t keep on top of it all, here are recent updates to some of our favorite products.

ANGRY ORCHARD CIDER’S SUMMER HONEY

There are seasonal ciders, just as there are seasonal beers. Angry Orchard’s Summer Honey is a perfect poolside drink—or it would be, if we had a pool. Instead, we’re enjoying it in the great air-conditioned indoors.

Here’s our original review of Angry Orchard Cider. The company website is AngryOrchard.com.
 
APPLEGATE NATURAL UNCURED BEEF HOT DOGS
NOW GRASS FED

Ever since we published our review of the best organic hot dogs, Applegate has become our brand of choice.

 
Applegate has always used meat from animals that are humanely raised and antibiotic free. Made with only beef, water, sea salt and spices, the dogs are also lower in fat, with less salt than other brands.

Now, the beef is 100% grass fed, something of interest to healthier eaters. Compared with other types of beef, grass-fed beef typically has:

  • Less total fat.
  • More heart-healthy omega-3 fatty acids.
  • More antioxidant vitamins, such as vitamin E.
  • More conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks.
  •  
    Learn more at Applegate.com.

    BELVITA BREAKFAST BISCUITS IN CRANBERRY ORANGE

    Since their launch by Nabisco in 2012, belVita has been a favorite breakfast and snack item at our office and a Top Pick Of The Week. We prefer the original crunchy biscuits to the subsequent Soft Baked and Biscuit Bites variations.

    Recently, Cranberry Orange was added to belVita’s crunchy flavors. Along with Blueberry and Chocolate, it’s a favorite. The line is certified kosher (dairy) by OU. Discover more at BelvitaBreakfast.com.
     
    HALFPOPS

    Halfpops, a NIBBLE Top Pick Of The Week, has added two new flavors to originals Butter & Sea Salt and Aged White Cheddar.

    The newcomers, Caramel & Sea Salt and Chipotle Barbeque, are equally delicious. The line is certified kosher (dairy) by OU, and certified gluten free. Find the retailer nearest you at Halfpops.com.

     

    NONNI’S THIN ADDICTIVES, NOW IN MANGO

    Nonni’s Thin Addictives, a lower-calorie alternative to biscotti, has released Mango Coconut Almond Thins.

    It joins Banana Dark Chocolate, Blueberry Oat Almond, Cinnamon Raisin, Cranberry Almond and Pistachio as a crunchy side to coffee and tea.

    The line is certified kosher (parve) by MK, a Montreal certifier (the product is made in Canada). Discover more at Nonnis.com.
     

    PRETZEL CRISPS, GLUTEN-FREE

    Flat, crunchy Pretzel Crisps are another favorite snack. We used the Dark Chocolate & Peppermint and White Chocolate & Peppermint flavors as stocking stuffers last December, and extolled the Sriracha & Lime flavor more recently.

    Now, there are four gluten-free varieties that taste just as good as the conventional versions: Gluten Free Original Minis, Gluten Free Dark Chocolate Flavored Crunch Minis, Gluten Free Salted Caramel Minis and Gluten Free Vanilla Yogurt Flavored Crunch Minis.

    From Deli Style to Minis to Modern Classics to Everyday Indulgents and Holiday Indulgents, there are quite a selection of Pretzel Crisps. See the whole line at PretzelCrisps.com. The line is certified kosher (dairy) by OU.

     

    chipotle-barbeque-230

    Chipotle Barbeque joins Caramel & Sea Salt in the Halfpops line. Photo courtesy Halfpops.

     
    QUAKER OATS’ 3-MINUTE STEEL CUT OATS

    Quaker has introduced new Quick 3-Minute Steel Cut Oats, which delivers the same hearty texture and nutty taste that has made steel cut oats our favorite—but with a far more convenient cook time.

    Available in plain oats in canisters, and flavored individual pouches: 3-Minute Blueberries & Cranberries and Cinnamon and Sugar. Discover more at QuakerOats.com.
     
    SAMUEL ADAMS SUMMER BEERS

    Some people like a lighter brew for the hot weather, and Samuel Adams offers a good selection. Two new lighter brews for summer refreshment include Downtime Pilsner, a “laid-back” golden pilsner, and Rebel Rider IPA, a hoppy West Coast-style IPA with a lighter body. These new brews are joined by traditional summer favorites, Boston Lager, Porch Rocker and Summer Ale.

    Also new, from the Small Batch Collection, is Honey Queen, a blend of mead and beer. Dating back to the 12th century, this combination is known as a braggot—a new word for our Beer Glossary. It’s brewed with three different honeys, complex hops and chamomile for a tart sweetness with a lovely honey finish.

    Learn more at SamuelAdams.com.

      

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    PRODUCT: Halo Top Low Calorie, High Protein Ice Cream

    chocolate-lemon-bowls-230

    Good stuff, fewer calories. Above, Chocolate
    and Lemon Cake. Photo courtesy Halo Top
    Creamery.

     

    When we were first offered samples of Halo Top, we accepted but wondered: How good could an ice cream be at 70 or 80 calories per serving? The calories are so low, the carton promotes them in big numerals on the front of the package: 240 or 280, depending on the flavor.

    Many of the ice creams we eat contain that many calories in 1/4 cup! Otherwise stated, this ice cream has one-quarter the calories of premium brands.

    Yes, this is great ice cream for people who like to consume it by the pint.

    Halo Top was developed by an attorney who felt guilty about his ice cream habit. The lower-calorie ice ceams on the market had artificial ingredients he wanted to avoid. So he took a year and a half to develop a brand that met his criteria: all-natural, non-GMO, hormone-free milk and cream, greatly reduced calories and greatly increased protein (a major “guilt-free” factor).

     
    Each pint has 24 g protein. By comparison, Breyers has 10.4 g protein per pint.

    Equally noteworthy is the taste: Made with top-shelf ingredients like Belgian chocolate, organic fruits, organic cane sugar, cage-free eggs and hormone-free milk and cream, these are lovely pints!
     
    HALO TOP ICE CREAM FLAVORS

    The line currently includes:

  • Birthday Cake*, with rainbow sprinkles
  • Chocolate, made with Belgian cocoa powder
  • Lemon Cake, textured with lemon zest
  • Mint Chip, with Belgian chocolate chips
  • Mocha Chocolate Chip*, made with Belgian chocolate chips and cocoa powder
  • Strawberry*, made with organic strawberries
  • Vanilla Bean, made with organic Nielsen-Massey Madagascar Vanilla
  •  
    *This flavor has 280 calories per pint. Flavors without an asterisk have 240 calories.

     

    CLEVER INGREDIENTS

    The calories are reduced by substituting part of the sugar for non-caloric stevia and erythritol, both natural ingredients. The extra protein comes from milk protein concentrate and prebiotic fiber.

    It’s an inspired approach, a boon to ice cream fans who eat too much of it and would like to cut back somehow.

    This is how. We affirm that the ice cream deserves its halo—represented by a gold circle on the rim of the pint.

    The line is certified kosher by KOF-K and certified gluten free.

    Discover more at HaloTop.com, including a store locator.

     

    mint-chip-pint-230

    Each pint has a golden halo. Photo courtesy Halo Top Creamery.

     

      

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    TIP OF THE DAY: Decorate Your Ice Cream Cones

    decorated-cone-questnutrition-230

    Decorate your ice cream cones with a topping and whipped cream. Photo courtesy
    Quest Nutrition.

     

    Another tip for National Ice Cream Month: cones with toppings!

    Those who buy cones at a scoop shops know the joy of selecting toppings (and chagrin that you want more than will fit on a scoop of ice cream). Why not port the practice to your home?

    You don’t even have to buy sprinkles. Use what you have at home:

  • Bananas, berries or other fruit
  • Cereal/granola (we like Cheerios, Corn Flakes or Raisin Bran)
  • Cookies, crushed
  • Candies (junior Mints)
  •  
    The finishing touch: whipped cream. You can buy Reddi-Whip in vanilla or chocolate flavors; or if you have a cream whipper, make a gourmet flavor.

     

    Instead (or in addition to) whipped cream, you can dip and decorate your cones:

  • With sanding sugar or edible glitter
  • With sprinkles
  •  
    It takes only a minute to change a perfectly yummy ice cream cone into something wonderful.
     
      

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    RECIPE: White Chocolate Ice Box Pie

    Yesterday, we explored the history and glories of icebox cake. Today we present the icebox pie

    Unlike yesterday’s recipe, this one does require a bit of baking—just 10 to 15 minutes in the oven. You make the filling while the crust bakes. Then, into the fridge it goes to chill and set the filling.

    This recipe has a white chocolate and cream cheese filling swirled with fresh raspberries with a buttery crust made from vanilla wafers. vanilla wafer crust. It’s cool and creamy and sweet and refreshing. Just the thing to satisfy your summertime sweet tooth!

    This Raspberry White Chocolate Icebox Pie was developed by Jennifer McHenry of Bake Or Break, and sent to us by GoBoldWithButter.com.

    Prep time is 25 minutes, cook time (for the crust) is 15 minutes.

    RECIPE: WHITE CHOCOLATE ICE BOX PIE

    Ingredients For A 9-Inch Pie

  • 7 ounces vanilla wafers, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 6 ounces white chocolate (we use Lindt bars or
    Guittard chips, the best chips on the market)
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 3 ounces raspberries, rinsed and dried
  •    

    white-chocolate-icebox-pie-goboldwbutter-long-230

    White chocolate with raspberries icebox pie. Photo courtesy Bake Or Break | Go Bold With Butter.

     

    white-chocolate-bar-230

    Our favorite affordable white chocolate is Lindt, widely available in the U.S., MSRP $3.99 for a 4.4-ounce bar. For pricier gourmet brands, here’s our article on the best white chocolate bars.

     

    Preparation

    1. PREHEAT oven to 350°F. Lightly butter 9-inch tart or pie pan.

    2. COMBINE the crushed vanilla wafers and butter until thoroughly mixed. Press mixture firmly and evenly into the bottom and up the sides of prepared pan. Bake 12 to 15 minutes, or until crust is lightly browned and dry. Set the crust aside to cool.

    3. PLACE the white chocolate in a microwave-safe bowl. Heat at half-power in the microwave in 30-second increments, until the chocolate melts when stirred. Set aside to cool.

    4. BEAT the cooled chocolate, using an electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth and creamy.

    5. PLACE the heavy cream in a large, chilled mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until soft peaks form. Gently fold the whipped cream into the white chocolate mixture. Transfer the mixture to the cooled pie crust and spread evenly.

     

    6. PLACE the raspberries in a blender or food processor and process until puréed. Use a small spoon to drop the raspberries over the top of the pie filling. Use a thin knife to swirl the raspberries into the filling.

    7. REFRIGERATE the pie for at least 2 hours before serving.

      

    Comments

    FOOD FUN: Bacon Salad

    So many people love bacon so much, that NYY Steak in New York City has created this NYY Steak Bacon appetizer.

    It’s made with thick-cut Nueske slab bacon that’s cured and smoked in house (with a maple glaze). There’s a bit of sautéed spinach in the center—the salad—and a drizzle of maple syrup.

    Make it for your favorite bacon lover. All you need are:

  • Thick-cut bacon
  • Baby spinach
  • Maple syrup
  •  
    Or, add a poached quail egg, a side of toast and mayo, for a deconstructed BLT.

    Or, replace the toast and mayo with halved cherry tomatoes and a quartered hard-boiled egg, for a postmodern spinach salad.

    Check out the different types of bacon in our Bacon Glossary.

     

    bacon-salad-nyysteak-230

    Yes, Mom, I had a salad with dinner. Photo courtesy NYY Steak.

     

      

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    RECIPE: Beer Cocktails

    mimosa-pomwonderful

    A Beer Mimosa. Photo courtesy Pom
    Wonderful.

     

    Can’t decide between beer or cocktails? Make beer cocktails, sometimes called beertails.

    We published our first beer cocktail recipe, Almond Ale Spritzer, five years ago. It’s time to revisit the options.

    These cocktails were developed by Bohemia Beer, made in a Pilsner style beer. But you can try other styles: Check out our Beer Glossary for the different types of beer.

    RECIPE: BEER MIMOSA

    Ingredients For 1 Drink

  • ¾ cup (1/2 bottle) beer, very cold
  • ½ cup fresh-squeezed orange juice, very cold
  • Orange slice—wedge, wheel, peel curl—for garnish
  •  
    Preparation

    1. POUR the beer into a wine glass. Top with orange juice and stir gently.

    2. GARNISH with the orange slice—or, be creative and make a curl from the peel, as shown in the photo above.

     
    RECIPE: MICHELADA

    Michelada is a Mexican drink: beer mixed with ingredients similar to Bloody Mary mix. “Chela” is Mexican slang for a cold beer, and michelada is a portmanteau of “mi chela helada,” or my cold beer. Here’s more about the Michelada.

     

    Ingredients For 6 Servings

  • 1 cut lime
  • 2 tablespoons kosher salt or coarse sea salt
  • 1 tablespoon cracked black pepper
  • 4-½ cups Bloody Maria Mix (recipe below)
  • 3 bottles beer
  • ¾ cup (6 ounces) tequila
  • Garnish: lime wedges, cherry tomatoes, pickled jalapeño slices
    and cubed cheese for garnish
  •  
    FOR THE MICHELADA MIX

    Ingredients For 4½ Cups

  • 1 quart tomato juice
  • 2 green onions (scallions), roughly chopped
  • 1 serrano chile, de-stemmed, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 tablespoon fresh lime juice (about 1 whole lime)
  • Worcestershire sauce to taste
  • 1 teaspoon salt
  •  

    celery-salt-rim-bloodymary-pompeianFB-230

    Beer Bloody Maria. Photo courtesy Pompeian.com | Facebook.

     

    Preparation

    1. MAKE the Bloody Maria mix: Combine all ingredients in a blender and mix until smooth.

    2. COMBINE the salt and pepper and spread out on a flat plate. Rub the rims of 6 tall glasses with the cut lime, then twist in the salt and pepper to coat the entire rim.

    3. POUR 2 tablespoons (1 ounce) of tequila into each glass. Add ¾ cup of beer and ¾ cup of the Bloody Maria mix and mix the drinks well with a spoon.

    4. GARNISH: Place a lime wedge on the edge of each glass. Skewer a cherry tomato, cube of cheese and pickled jalapeño slice and place in glass.

      

    Comments

    TOP PICK OF THE WEEK: Amorino Gelato

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    The signature cone, served in petals in as
    many flavors as you like. Photo courtesy
    Amorino Gelato.

     

    Every year prior to July, National Ice Cream Month, we look for a great new brand of ice cream to review. This year, we were not disappointed: Amorino Gelato, the acclaimed European gelato and coffee chain, has come to the U.S.

    The gelato and sorbetto—celestial, awesome, fill in your favorite superlative here—is our new favorite ice cream and sorbet. Everything is as good as it can be (our thought: “to die for”), sometimes jaw-droppingly so (don’t overlook the Chocolate Sorbetto—no dairy—is like thick fudge, the Basil-Lime special of the month is a revelation, etc. etc. etc.).

    Launched in 2002 in Paris by two friends, the the company now has some 60 locations worldwide, and growing.

    There are two locations in Manhattan (Eighth Avenue and Eighteenth Street in Chelsea and University Place in Greenwich Village), one in Boston on Newbury Street, and others to come (keep checking the website or the Facebook page for new locations).

     

    Want an Amorino Gelato in your home town? Franchises are available. All of the food is made by artisans in Italy and shipped to the U.S.

     

    The brand’s signature is the gelato “flower” (photo above), with petal-like scoops. You can have as many different flavors as you want, from the monthly selection of 23 flavors (gelato, sorbetto, frozen yogurt) plus a special of the month.

    Not in the mood for an ice cream cone? There are:

  • Ice cream cups, crêpes and waffles
  • Coffee and tea drinks, hot and cold
  • Shakes made with ice cream or sorbet shakes
  • Pastries, macarons and confectionery
  •  

    If you are traveling to an “Amorino city,” make it a destination. You won’t be disappointed, even if you have to wait in line.

    Or better yet, make your city an Amorino city!

     

    cup-3-flavors-230

    Don’t want a petal cone? Have a cup! Photo courtesy Amorino Gelato.

     

      

    Comments

    FOOD FUN: Melon & Prosciutto

    melon-balls-speck-rolls-bar-eolo-230sq

    Who’d guess that this is the classic Italian first course, Melon and Prosciutto? Photo courtesy Bar Elo | NYC.

     

    This fun approach to Melon and Prosciutto was created by Chef Mario at Bar Eolo in New York City.

  • Instead of slicing the melon into wedges, use a melon baller.
  • Instead of flat slices of prosciutto (Parma ham), roll them into “roses” (or plain cylinders).
  • Instead of a lemon wedge, serve a strawberry coulis (or any fruit you prefer)—the recipe is below.
  • Add a modern garnish: microgreens.
  •  
    OTHER TYPES OF HAM

    You don’t have to use prosciutto, an Italian dry-cured (uncooked) ham served in very thin slices. You can try serrano, speck or any ham you prefer. While this recipe

    Check out the different types of ham in our Ham Glossary.

     
    RECIPE: STRAWBERRY COULIS

    A coulis (French, prounounced coo-LEE) is a fruit or vegetable sauce that is puréed, then strained to remove any seeds. Although straining creates a more elegant-looking sauce, you can save a few minutes and serve the purée unstrained.

    You can use fresh or frozen strawberries—or any berry you prefer. Or, try kiwi, mango or other fruit. You can make the coulis up to a week in advance and store it in a sealed container in the fridge.

     
    Ingredients For 1 Cup Of Sauce

  • 1 cup frozen unsweetened strawberries
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  •  
    Preparation

    1. COMBINE the ingredients in a medium saucepan and bring to a boil over medium-high heat.

    2. COOL and transfer to a blender or food processor. Purée until smooth; strain, and refrigerate.

     
      

    Comments

    TIP OF THE DAY: Make A Semifreddo

    It’s National Ice Cream Month, which we interpret to include all frozen desserts. There is no National Frozen Yogurt Month, No Sherbet/Sorbet Month.

    The history of frozen desserts dates back to 2000 B.C.E., when the Chinese used syrups to flavor snow. Fruit juices made fruit ices. Honey and aromatic spices expanded the menu of flavors. So, the first frozen dessert was more sorbet than ice cream. Here’s the history of ice cream.

    Since ice cream is one of our favorite foods, we created a glossary of the different types of ice cream 10 years ago. Today’s tip, straight from the glossary, is to make a semifreddo.

    You don’t need an ice cream machine to make semifreddo. As with granita, it is often made in a loaf pan, or even an ice cube tray.

  • You can use cake pans or a springform pan make a semifreddo “cake,” with a center filling of caramel or fudge sauce, curd or fruit preserves, fresh berries or other fruit, Nutella, nuts, whatever.
  • If you use a springform pan, you can rim the semifreddo with lady fingers; or cover the sides of the cake with cookie crumbs.
  • You can make two or three layers of different flavors.
  • You can make individual semifreddos in custard cups or other molds.
     
    In fact, anything you can do to create ice cream cake can be applied to a semifreddo.

  •    

    strawberry-pistachio-semifreddo-safeeggs-230

    Make semifreddo in a loaf pan. Then slice it instead of scooping it. Photo courtesy SafeEggs.com.

    Semifreddo is the word for “half cold” in Italian; frozen soufflé is the English term. Semifreddo may look like ice cream but it is more of a frozen mousse, created by combining equal parts of ice cream and whipped cream. It is frozen in a pan or other container, then sliced and served.

    Semifreddo is a special occasion or party dessert that you can prepare ahead of time. The elegant Strawberry-Pistachio Semifreddo recipe below is from Safest Choice Pasteurized Eggs.

    Since the recipe uses raw eggs, pasteurized eggs are a worry-free solution (here’s more about pasteurized eggs and the 12 popular foods where you should consider them to eliminate the Salmonella risk).

     

    strawberry-semifreddo-myrecipes-230

    Strawberries and Cream Semifreddo. Here’s the recipe from MyRecipes.com.

     

    RECIPE: FROZEN STRAWBERRY-PISTACHIO SEMIFREDDO

    Prep time is 25 minutes; allow another 12 hours for freezing. You can make and freeze the semifreddo up to three days in advance.

    You can use a different fruit, replace the nuts, etc. (we just made a raspberry-chocolate chip semifreddo adapting this recipe, and replaced the vanilla extract with Chambord raspberry liqueur). You can also be trendy, as in this recipe for Chocolate Semifreddo with Chile-Chocolate Sauce.

    You can also garnish with nuts, sliced fruit, chocolate savings, crushed cookies or candies, and sauces: chocolate sauce, custard sauce, fruit sauce, whipped cream, etc. You can also top it with meringue, Baked Alaska-style.

    Check out the different types of dessert sauces in our Dessert Sauce Glossary.

     
    Ingredients For 18 Servings

  • 2 cups fresh strawberries
  • 1 cup sugar, divided
  • 2-1/4 cups whipping cream (heavy cream)
  • 5 pasteurized egg yolk(s)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped, toasted pistachios
  • Garnishes as desired
  •  
    Preparation

    1. LINE a 9×5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.

    2. PLACE the strawberries in a food processor or blender. Add 1/3 cup of the sugar; process until the berries are puréed and set aside.

    3. BEAT the cream and 1/3 cup of the sugar in large bowl with an electric mixer on high speed, just until stiff peaks form. Set aside.

    4. BEAT the egg yolks with the remaining 1/3 cup sugar in a separate large bowl, until pale yellow and tripled in volume. Add the vanilla. Fold the whipped cream into yolks. Stir in the pistachios.

    5. POUR half of the egg mixture into loaf pan. Top with half of the strawberry purée. Use a small spatula to swirl the purée into the egg mixture. Repeat with the remaining egg mixture and strawberry purée.

    6. SMOOTH the top with a spatula and cover with plastic wrap. Freeze until firm, about 12 hours. To serve, remove the plastic wrap and invert the semifreddo onto a clean cutting board. Cut into 1/2-inch thick slices. Garnish as desired and serve.

      

    Comments

    PRODUCT: Quesadillas On The Grill

    Quesadillas, anyone?

    Yes, and make them on the grill for a touch of smoky flavor! For just $7.98, you can get this Quesadilla Grill Basket from Williams-Sonoma, on sale from $19.95.

    In fact, at these prices get more than one, and grill multiple quesadillas at the same time. Then, enjoy smoky quesadillas hot off the grill, with a crisp golden exterior.

    The 12-inch diameter grill basket cooks one large quesadilla or two halves at the same time. The basket is designed to flip and cook without spilling any ingredients from the quesadilla.

    Buy this Williams-Sonoma exclusive online at Williams-Sonoma.com.

    You can also use it to grill pita and other flat bread. Mmmm!

     

    quesadilla-grill-basket-WS-230sq

    Add a touch of smoke flavor by cooking quesadillas on the grill. Photo courtesy Williams-Sonoma.

     

      

    Comments

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