Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    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 Recipes

TIP OF THE DAY: Make Pumpkin Cider

pumpkin-cider-hkaminsky-230

Pumpkin cider, with or without rum. Photo ©
Hannah Kaminsky | Bittersweet Blog.

 

People speak of comfort foods; this is a comfort drink. Thick, flavorful, fragrant pumpkin cider made with pumpkin purée is a seasonal treat that can be served to kids or turned into a cocktail with spiced rum.

RECIPE: SPICED PUMPKIN CIDER

Ingredients For 2 Drinks

  • 1 cup pumpkin purée (not pumpkin pie mix, which is seasoned)
  • 2-1/2 cups apple cider
  • 1-1/2 teaspoons pumpkin pie spice
  • Cinnamon stick
  • 1/3 cup spiced rum (or substitute more apple cider)
  • Garnish: whipped cream, fresh-ground nutmeg
  •  

    Preparation

    1. COMBINE the pumpkin, cider, spice and cinnamon stick in a medium-large pot. Bring the mixture to a boil; then simmer for 20 minutes. If you’d prefer a thinner drink, add more cider to achieve desired consistency.

    2. REMOVE the cinnamon stick; strain the mixture to remove any clumps. Add the rum stir. Garnish with optional whipped cream or nutmeg. Serve warm.

      

    Comments

    TIP OF THE DAY: Pumpkin Burger

    Pumpkin is the not-so-secret ingredient in these veggie burgers, which have real nutritional heft thanks to the addition of chickpeas and pumpkin seed protein powder.

    Whether you’re determined to keep the spirit of summer alive or looking to transition into more autumnal foods, these pumpkin burgers span both worlds. You can make a double batch: The finished patties freeze beautifully.

    The recipe was developed by Hannah Kaminsky.

    RECIPE: PUMPKIN PROTEIN BURGERS

    Ingredients For 6-8 Burgers

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup diced onion
  • 1 teaspoon balsamic vinegar
  • 1 14-ounce can (1-3/4 cups cooked) chickpeas, drained
  • 1/2 cup pumpkin purée
  • 1 tablespoon yellow mustard
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 cup pumpkin seed protein powder
  • Salt and pepper
  •    

    pumpkin-burger-kaminsky-230

    Make your veggie burger a pumpkin burger. Recipe and photo © Hannah Kaminsky | Bittersweet Blog.

  • Optional condiment: pumpkin hummus (mix pumpkin purée into plain hummus)
  •  

    organic-pumpkin-puree-can-farmersmarket-230

    We like this organic pumpkin purée. Photo
    courtesy Farmer’s Market Foods.

     

    Preparation

    1. PREHEAT the oven to 425°F and line a baking sheet with aluminum foil. Lightly grease and set aside.

    2. HEAT the olive oil in a medium saucepan over moderate heat. When it is shimmering, add the garlic and onions, sautéing until aromatic and lightly golden brown. This should take no more than 6 to 8 minutes; be careful not to overdo it or you could burn the garlic.

    3. DEGLAZE the pan with the balsamic vinegar, turn off the heat and let the mix cool for 10 minutes.

    4. ROUGHLY MASH the chickpeas in a separate bowl, with a fork or potato masher. Keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the pumpkin purée, mustard, spices and herbs, mixing well to incorporate. When cool enough to handle…

    5. ADD the sautéed vegetables and pumpkin seed protein powder; stir to combine. Mix thoroughly, making sure that there are no pockets of dry ingredients. The mixture should be soft but manageable—something you can fairly easily mold into patties that will hold their shape. Season with salt and pepper to taste. With slightly moistened hands…

     
    6. MEASURE between 1/3 and 1/2 cup of the burger mixture for each patty, and form into round, flat pucks. Space them out evenly on the sheet at least 1 inch apart. Bake for 15 minutes, flip and bake 10 more minutes, until golden brown. Let cool for 10 to 15 minutes before removing from the sheet.

    7. SERVE while still hot, or cool completely before freezing and storing (for up to 6 months).

      

    Comments

    RECIPE: Gouda Cheese With Spicy Pumpkin Seed Brittle

    Who but the Wisconsin Milk Marketing Board (EatWisconsinCheese.com) would come up with this innovative pairing: Gouda cheese with pumpkin seed brittle! Serve it as dessert during “pumpkin season.”

    The result, while seemingly simple, is a complex dessert that is creamy, crunchy, spicy and sweet. (If you don’t like spicy foods, leave out the pepper.)

    RECIPE: SPICY PUMPKIN SEED BRITTLE

    Ingredients

  • 1-1/2 teaspoons baking soda
  • 2 tablespoons butter, melted
  • 1-1/2 cups sugar
  • 3/4 cup water
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (4 ounces) hulled spicy roasted pumpkin seeds (pepitas)
  • 1 teaspoon red pepper flakes and/or 1/4 teaspoon cayenne pepper
  • Gouda or other favorite cheese
  •  

    A seasonal “cheese course.” Photo courtesy Wisconsin Milk Marketing Board.

     

    Preparation

    1. STIR together the baking soda and melted butter; set aside. Line a cookie sheet with parchment paper; set aside a second sheet the same size. Butter the parchment on one side.

    2. COMBINE the sugar, water and salt in a heavy 2-quart saucepan; bring to a low boil. Reduce heat to medium-low; wash down any sugar crystals on sides of pan with a pastry brush dipped in cold water. Simmer the syrup 10 to 12 minutes until it reaches 240°F on a candy thermometer. Remove from the heat. With a wooden spoon, add the pumpkin seeds and pepper.

    3. RETURN the pan to medium-low heat while stirring; melt again until mixture turns amber brown and reaches 290°F (if the syrup becomes granular during cooking, continue to cook until it remelts). Remove from heat; stir in butter-baking soda mixture with wooden spoon.

    4. POUR the mixture onto the prepared cookie sheet; cover with the second parchment sheet. Press the mixture with a rolling pin to 1/4-inch thick. Remove the top layer of parchment; cool completely; crack brittle.

    5. STORE the brittle between layers of parchment in a sealed container for up to two weeks. Plate with a wedge of Gouda cheese, or serve alongside a platter of assorted cheeses.

      

    Comments

    RECIPE: Pumpkin Seed Brittle

    pumpkin-brittle-zulka-230ps

    Surprise friends and family with some
    pumpkin brittle, garnished with a drizzle of
    chocolate. Photo courtesy Zulka.

     

    Here’s aother delicious recipe from our friends at Zulka sugar: pumpkin brittle. Enjoy it by itself, with a cup of tea or a pumpkin spice latte. Make a batch to celebrate Halloween, or to bring to Thanksgiving dinner.

    You can customize the recipe by adding other seeds—nutritious chia, flax, hemp, nigella or sesame, for example. We actually prefer the deeper flavor complexity of a pumpkin-sesame seed mix. Just keep the total of all seeds to two cups.

    RECIPE: PUMPKIN SEED BRITTLE WITH
    CHOCOLATE DRIZZLE

    Ingredients

  • 2 cups white sugar
  • 1/3 cup brown sugar, packed
  • 8 tablespoons butter, unsalted
  • 1/4 teaspoon sea salt
  • 3 tablespoons water
  • 1 teaspoon baking soda
  • 2 cups roasted and lightly salted pumpkin seeds (pepitas)
  • 1 cup chocolate chips
  •  

    Preparation

    1. SET out a cookie sheet and top with a silicon baking mat or wax paper. Lightly oil the mat or wax paper.

    2. COMBINE the sugars, butter, salt and water in a sauce pan over medium-high heat; stir. Once the butter is completely melted, stir again and clip on a candy thermometer and heat to 300°F.

    3. REMOVE from the heat and immediately stir in the baking soda. Add the pumpkin seeds and stir well. Quickly spread over the mat or wax paper and spread to the edges with a lightly oiled silicon spatula. Let cool 30 minutes. Gently break into pieces.

    4. POUR the chocolate chips in a microwave safe bowl and microwave at 30 second intervals until the chocolate chips are fully melted, stirring as they get more melted until smooth. Spoon the melted chocolate into a baggie or disposable pastry bag and snip a very small piece off one corner. Drizzle over the brittle pieces. Chill the brittle to set the chocolate. Store in an airtight container.
     
    Find more delicious recipes at Zulka.com.

     
      

    Comments

    TIP OF THE DAY: Stone Crab

    Our friends at the Grand Central Oyster Bar in New York City remind us that stone crab is now in season. Florida stone crabs are legal for harvest from October 15th through May 15th. Frozen stone crab is available year-round, but the true palate pleaser is the fresh crab.

    The stone crab (Menippe mercenaria), also known as the Florida stone crab, lives in the western North Atlantic, from Connecticut down to Belize; and the Caribbean, including the Bahamas, Cuba and the Gulf of Mexico.

    The stone crab is a cousin of the Maryland blue crab (Callinectes sapidus, also known as the blue crab, Atlantic blue crab or Chesapeake blue crab) and the Gulf stone crab (Menippe adina), a closely related species. It tastes like a cross between the blue crab and the Maine lobster—less definitive than lobster but more so than crab.

    The body is relatively small without much meat; the part that is eaten is the big, meaty claw, which is very distinctive in appearance with black tips. When harvesting, one or both claws are removed on the boat and the live crab is returning to the ocean, where it will regenerate its claws.

    Sustainability-oriented fishermen remove only one claw, so the crab can protect itself while the other regenerates. The Monterey Bay Aquarium’s Seafood Watch has given the Florida stone crab industry its highest rating of “Best Choice,” for maintaining high fishing standards and working hard to keep the stone crab population viable.

    The claws are strong enough to break an oyster’s shell—like us, stone crabs love to eat oysters. Claws are sold by size, generally in four sizes: medium, large, jumbo, and colossal.

       

    Florida-Stone-Crab-claw-frugeseafood-230r

    A stone crab claw. Photo courtesy Fruge Seafood.

     

    RECIPE: STONE CRAB CLAWS

    The easiest way to serve stone crab claws is to boil them, and serve them hot or chilled with melted butter or other sauce (the two most popular are mustard sauce and remoulade sauce).

    What looks like a very impressive dish couldn’t be easier to make. The difficult part comes when the diners have to extract the meat from the shell—you may have heard of the “Maryland crab bash,” where diners get a bib and a hammer. Or, you can remove the shells yourself, prior to serving (instructions are below).

    Note that there is a hard center membrane inside the meat, so take care if biting into what looks like a large lump of meat. It’s better to pull the meat off with a fork.

     

    stone-crab-claws-cracked-uberstonecrabs-230

    Ready to dip and eat. Photo courtesy
    UberStoneCrabs.com.

     

    Ingredients

  • 1 to 1-1/2 pounds stone crab claws per person
  • 1/4 stick butter per person
  • Lemon or lime wedges
  • Optional garnish: dill or parsley
  •  
    Serve With

  • Cole slaw
  • Mixed green salad
  • Mixed vegetables: Brussels sprouts, carrots, other favorites
  • Garlic bread
  •  
    Optional Dips

  • Compound butter: chipotle, olive, red pepper, shallot herb, etc. (recipes)
  • Mustard sauce (recipe)
  • Remoulade sauce (recipe)
  •  

    Preparation

    1. BRING a pot of 12 cups of water, plus a teaspoon of salt, to a rapid boil; remove from the heat. When the water stops bubbling, place the crab claws in the water for about five minutes. Do not submerge the claws into the rapidly boiling water, as they can toughen.

    2. DRAIN the crab claws into a colander (warning: the claws and water will be very hot) and rinse under cold water to make them easier to handle.

    3. PREPARE the dip. The easiest is to combining 4 tablespoons of butter with minced garlic and salt or other seasoning of choice (for example, Old Bay Seasoning). Microwave butter mixture until melted, about 90 seconds (time will vary by microwave).

    4. SERVE with melted butter and wedges of lemon.
     
    How To Crack The Crab Claws

    1. PLACE the claw on a cutting board or other hard surface. Then, place a plastic bag over the claw to prevent the juices from splattering.

    2. USE a mallet or hammer (cleaned, of course!) and lightly crack the claw in the first and second knuckles; then crack slightly harder in the center of the claw.

    3. PEEL the shell from the claw and then separate the two knuckles from the main pincher. Serve with sauce and citrus wedges.

    NOTE: Crack only as many as claws as you plan to eat at one meal. Once cracked, the claw meat will not hold up well for a long period of time.

     
    THE DIFFERENT TYPES OF CRAB: A CRAB MEAT GLOSSARY

      

    Comments

    HALLOWEEN: Jackson Pollack Style & Other Chocolate Candy Apples

    You can make candy apples the traditional way or you can cook to the tune of a different drummer. In this recipe, adapted from Cooking Light, melted chocolate is dripped on the apple in a Jackson Pollack approach.

    Green Granny Smiths go well with the sweet white and bittersweet chocolates and provide a better backdrop for the squiggles than darker red apples, but use any apple you like.

    By drizzling the chocolate instead of enrobing the entire apple in a red sugar or caramel coating, these are “candy apples light.”

    You can add colors by tinting the white chocolate orange, and add more layers of tinted color—red and yellow, for example. Just load up on the white chocolate.

    RECIPE: CHOCOLATE-DRIZZLED CANDY APPLES

    Ingredients For 6 Candy Apples

  • 6 Granny Smith apples
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 2-1/2 ounces premium white chocolate, coarsely chopped
  • Wooden sticks (from the craft store or online—or use forks!
  •    

    jackson-pollock-candied-apples-randymayor-cookinglight-230sq

    Drip the chocolate, Jackson Pollack style. Photo © Randy Mayor | Cooking Light.

     

    Preparation

    1. WASH and dry the apples; remove stems. Insert a wooden stick into the stem end of each apple.

    2. PLACE the bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold the apple over a bowl. Using a spoon, drizzle the apple with about 2 teaspoons bittersweet chocolate. Place the apple, stick side up, on a baking sheet covered with wax paper. Repeat the procedure with the remaining apples.

    3. PLACE the white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold the apple over a bowl. Using a spoon, drizzle the apple with about 1-1/2 teaspoons white chocolate. Place the apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.

    4. CHILL the apples until ready to serve.

     

    AY1005HW015

    More ways to decorate apples with chocolate.
    Photo courtesy MyRecipes.com.

     

    MORE CANDY APPLE RECIPES

  • Traditional Candy Apple Recipe
  • Sugar-Free Candy Apple Recipe
  •  
    CANDY APPLES HISTORY

    The practice of coating fruit in sugar syrup dates back to ancient times. In addition to tasting good, honey and sugar were used as preserving agents to keep fruit from rotting.

    According to FoodTimeline.org, food historians generally agree that caramel apples (toffee apples) probably date to the late 19th century. Both toffee and caramel can be traced to the early decades of the 18th century. Inexpensive toffee and caramels became available by the end of the 19th century. Culinary evidence confirms soft, chewy caramel coatings from that time.

     

    Red cinnamon-accented candy apples came later. And, while long associated with Halloween, they were originally Christmas fare, not a Halloween confection.

    According to articles in the Newark Evening News in 1948 and 1964, the red candy apple was invented in 1908 by William W. Kolb, a local confectioner.

    Experimenting with red cinnamon candies for Christmas, he dipped apples into the mixture and the modern candy apple was born. The tasty treat was soon being sold at the Jersey Shore, the circus and then in candy shops nationwide.

      

    Comments

    HALLOWEEN: Spooky Pasta Recipes

    Add some food fun to your Halloween with these two pasta recipes from Certified Angus Beef.

    RECIPE: SPOOKETTI & MEATBALLS

    Ingredients

  • 1 pound ground beef
  • 1 eggs
  • 1/2 cup breadcrumbs
  • 1/4 cup ketchup
  • 1 tablespoon chopped fresh parsley
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) jar pimento-stuffed olives
  • Olive oil, as needed
  • 6 cups cooked whole wheat spaghetti
  • 1 (26-ounce) jar prepared pasta sauce
  •  

    ghoulish-pasta-certifiedangusbeef-230

    Spooketti and meatballs. Photo courtesy Certified Angus Beef.

     

    Preparation

    1. PREHEAT the oven to 400°F.

    2. COMBINE the ground beef, eggs, breadcrumbs, ketchup, herbs and spices; shape into 1-1/2-inch balls, making 12 total. Insert 1 olive into each meatball to look like an eye.

    3. PLACE the meatballs in a pan and roast approximately 25 minutes until thoroughly cooked and no pink remains (160°F internal temperature).

    4. HEAT the sauce and ladle over pasta. Serve 2 meatballs per plate.

     

    graveyard-bake-certifiedangusbeef-230

    Eat the graveyard! Photo courtesy Certified
    Angus Beef.

     

    Graveyard Bake

  • 1 pound round chuck
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound fusilli pasta, cooked and drained
  • 2 cups crushed potato chips
  • 1 cup Monterey jack cheese
  • 4 green onions, sliced thin
  • 6 oval crackers (like Keebler Town House), optional
  •  

    Preparation

    1. BROWN ground chuck in large fry pan. Drain liquid from beef.

    2. ADD tomatoes, tomato sauce, onion powder, garlic salt and cayenne pepper; simmer for 5 minutes. Mix in the cooked pasta.

    3. POUR into a 9 x 9 baking dish. Top with potato chips and cheese and broil for 3 minutes or until the cheese is melted and chips are golden brown.

    4. GARNISH with green onions and crackers (the tombstones).

      

    Comments

    HALLOWEEN: Spooky Spider Biscuits

    Here’s another fun idea for Halloween, courtesy of Certified Angus Beef. They’ve added ground beef to refrigerated biscuit dough, to create a snack, first course or light lunch for kids and adults alike. Adults: These go great with beer!

    RECIPE: SPOOKY SPIDERS GROUND BEEF BISCUITS

    Ingredients For 8 Servings

  • 1/2 pound ground beef
  • 1/2 package taco seasoning
  • 1/2 cup water
  • 1 tube (16-ounces) home-style refrigerated biscuit dough
  • Ketchup or barbecue sauce
  • 1/2 cup shredded mozzarella or cheddar cheese
  • 16 sliced black or green olives
  • 32 pretzel sticks
  •  

    spooky-spider-biscuits-certifiedangus-230ps

    Spider muffins. Recipe courtesy Certified Angus Beef.

     

    Preparation

    1. PREHEAT the oven to 375°F.

    2. COOK the ground beef and drain the excess fat. Add taco seasoning and water, simmer for 5 minutes and set aside.

    3. SEPARATE the dough into 8 biscuits; place each biscuit into the well of an ungreased large muffin tin. Press the dough firmly into bottom and up the sides of each cup.

    4. Divide the crumbled ground beef evenly into the dough cups. Top the meat with some ketchup or barbecue sauce and sprinkle with cheese. Place two olive slices on the top of each biscuit for the eyes.

    5. BAKE for 20 minutes, or until the biscuit edges are golden brown. Cool for 5 minutes; remove from the muffin cups. Stick four pretzel sticks into each side of each biscuit cup for the legs and serve.

      

    Comments

    TIP OF THE DAY: Apricot Jam-Glazed Pork Tenderloin Roast

    We’ve been obsessed with pork roast since we saw one made recently on a TV cooking show. We visited two restaurants we’d hoped had it on the menu, but no cigar. We did, however, enjoy a wonderful calamari and Italian sausage with jalapeño, capers and balsamic reduction; and a tasty lamb osso bucco over risotto.

    But we still wanted roast pork.

    So we were happy when Crofter’s Organic sent us an easy recipe that beginning cooks learn: a pork roast glazed with a jar of apricot jam. How could we resist? We called the butcher and had a pork roast delivered that day.

    The apricot jam glaze trick can be used on any meat roast, and it’s tasty and easy. But today’s tip is to be sure that the glaze has more than one-dimensional sweetness—beyond just apricot jam. The fruity glaze in the recipe below is done the right way, with counterpoints of bitter (such as herbs and zest), pungent (such as garlic) and tangy (such as mustard, which also supplies heat).

    You can also use the glaze with chicken, duck or lamb.

    We enjoyed our pork roast with sides of quinoa (you can use any whole grain); cubed, roasted butternut squash (we roasted it along with the tenderloin); and a mixed green salad with dried cranberries and slivered almonds.

       

    apricot-roasted-pork-tenderloin-croftersorganic-230

    Oh, how delicious! Photo of a glazed pork roast courtesy Crofters Organic.

     

    RECIPE: APRICOT GLAZED PORK TENDERLOIN

    Ingredients

  • 1/4 cup olive oil
  • 1/3 cup apricot fruit spread or jam
  • 1 teaspoon fresh rosemary
  • 1 clove minced garlic
  • Zest of 1/2 orange
  • juice of 1/2 orange
  • 1 teaspoon dry mustard
  • 2 tablespoons white wine
  • 1 pork tenderloin
  • Garnish: fresh rosemary sprigs or leaves
  •  

    crofters-apricot-spread-230

    Fruit spread contains less sugar than jam,
    jelly, marmalade or preserves. Photo
    courtesy Crofters Organic.

     

    Preparation

    1. BLEND all ingredients except wine and pork in a food processor or blender. Place the tenderloin in a cast-iron pan and spoon the mixture over it. Let sit for 1/2 hour at room temperature.

    2. HEAT the oven to 400°F; place the pan in the middle of the oven and sear for 10 minutes. Reduce heat to 350°F and continue to cook, 25 minutes per pound.

    3. REMOVE cooked tenderloin from the pan and let rest. Meanwhile…

    4. DEGLAZE the pan with 2 tablespoons of white wine. Drizzle over sliced tenderloin and garnish with fresh rosemary.

    Check on the company website for coupons for Crofter’s spreads.

     

    WHAT’S THE DIFFERENCE BETWEEN JAM & FRUIT SPREAD?

    Crofter’s makes both apricot jam and apricot fruit spread. The difference is in the level of sweetness. Savory recipes like roast pork don’t need the extra sugar, so you can use fruit spread rather than jam.

    Jam consists of chopped, crushed or puréed fruit cooked down with sugar—a recipe as old as refined sugar. Fruit spread began to appear in the 1970s as a reduced-calorie product, made with alternative sweeteners such as juice concentrate.

    There are distinct differences between chutney, conserve, jelly, jams, marmalades and the rest of the sweet spread category. Take a minute and take a look.
     
    MORE WAYS TO USE THE JAM OR FRUIT SPREAD

    Breakfast

  • Hot Cereal. Use a dab of fine jam instead of sugar.
  • Pancake/Waffle Topping. Substitute jam for syrup.
  • Yogurt. Add jam to plain yogurt to customize your perfect fruit yogurt.
  •  
    Lunch

  • Grilled Cheese. Sharp cheeses like blue cheese and Cheddar are perfect pairings for jam. Grill the jam with the cheese or serve it on the side as a condiment. For more flavor, use rye or a textured whole grain bread.
  • Salad Dressing. Warm a spoonful of jam and whisk it into salad dressings.
  • Sandwich Spread. Spread jam on the bread with a sandwich of cheese, ham, lamb, poultry or roast pork. To cut the sweetness, you can mix the jam with plain yogurt.
  •  
    Appetizers/Snacks

  • Canapés. Top a cracker or slice of baguette with cheese, ham, turkey or other favorite and a bit of jam.
  • Cheese Condiment. Wonderful with a cheese plate (more cheese condiments) or atop a baked Brie. The popular appetizer of jam poured over a brick of cream cheese or a log of goat cheese, and served with crackers, is vastly improved with fine jam. On a slightly different note, a dab is delightful with cottage cheese.
  • Dipping Sauce. Mix jam in a small bowl with sriracha, a hot chile and vinegar-sauce; or with plain hot sauce plus vinegar. You can also make a dip with fresh grated ginger and soy sauce.
  • Pepper Jelly. Mix in some red pepper flakes or dried or fresh minced chipotle, jalapeño or other chile (the different chile types).
  • Pretzel or Breadstick Dip. Mix with Dijon or other mustard. For a sweet-and-hot profile, add some hot sauce.
  •  
    Dinner

  • Meat Glaze. Particularly delicious on poultry and pork. Mix with fresh herbs and garlic.
  • Sauce For Meat & Seafood. Use jam with wine or vermouth to deglaze the pan. Add some to the pan while you’re cooking chicken, pork chops, fish, scallops or shrimp and let the flavor coat the meat.
  •  
    Dessert

  • Cheesecake. Fine jam makes a wonderful topping or a condiment on the side.
  • Cookies. Thumbprints and rolled cookies with a jam swirl are classics.
  • Crêpe Filling. Delicious plain or with fresh goat cheese or mascarpone.
  • Dessert Sauce. Mix with plain or vanilla yogurt or sour cream.
  • Ice Cream & Sorbet Topping. Crown a scoop of sorbet with a dab of fine jam. Lightly warm the jam so it flows like a sauce over ice cream.
  • Layer Cake Filling. A coat of jam between the layers is a classic: Think Sacher Torte! Apricot or raspberry jam is delicious with chocolate cake; any flavor works with lemon cake.
  • Tarts & Tartlets. Fill tart or tartlet shells with jam. Top with a dab of crème fraîche, Greek yogurt, mascarpone or sour cream.
  •   

    Comments

    FOOD HOLIDAY: Easy Gumbo Recipe With Swanson’s

    Gumbo is a Creole soup from Louisiana, thickened with okra pods. “Gumbo” is an African word for okra.

    Okra came to America with the slave trade and was introduced to the Southern white population by African cooks. As with all recipes, there are regional variations and different styles of gumbo.

    You can toil for many hours to make your gumbo, or you can make this one quickly to celebrate National Gumbo Day, October 12th.

    Made with Swanson Louisana Cajun Flavor Infused Broth, it delivers the taste of New Orleans when combined with your chicken, sausage and vegetables.

    Prep time is 25 minutes, total time is 1 hour, 25 minutes. Serve it at your next get-together.

    RECIPE: EASY CAJUN GUMBO

    Ingredients For 8 Servings

  • 1/3 cup canola oil
  • 1 pound fresh andouille sausage links*, cut into 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 1 extra large onion, diced (about 1-1/2 cups)
  • 2 stalks celery, diced (about 1 cup)
  • 1 large green bell pepper, diced (about 1-1/2 cups)
  •    

    gumbo-with-andouille-sausage-swanson-230

    It’s gumbo time! Photo
    courtesy Swanson.

  • 1 carton (32 ounces) Swanson Louisana Cajun Flavor Infused Broth
  • 8 ounces (1/2 of a 16-ounce package) sliced frozen okra (or fresh if you can find it—about 2 cups)
  • 2 cups cubed cooked chicken
  • Optional: hot chile sauce to your desired level of heat
  •  
    Serve With

  • Hot cooked rice (traditional) or other grain
  •  
    *To save time, you can substitute 1 package (12 ounces) fully-cooked andouille sausage, cut into 1/2-inch pieces, for the fresh sausage. Then, skip Step 1 below, and stir the cooked sausage in with the broth in Step 3.

     

    swanson-louisiana-cajun-broth-230

    A great starter to make easy gumbo. Photo
    courtesy Swanson.

     

    Preparation

    1. HEAT 2 tablespoons oil in a 4-quart saucepan over medium heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the saucepan and drain on paper towels. Do not pour off the drippings from the saucepan.

    2. REDUCE the heat to medium-low. Stir the remaining oil and the flour in the saucepan. Cook for 30 minutes or until the flour mixture is dark brown, stirring occasionally.

    3. Stir the onion, celery and pepper in the saucepan and cook for 15 minutes, stirring occasionally. Stir in the broth, okra, chicken and sausage and heat to a boil. Reduce the heat to low. Cook, uncovered, for 20 minutes, stirring occasionally.
     
    MORE GUMBO RECIPES

  • A gumbo recipe from Chef Emeril Lagasse
  • A gumbo recipe from Chef David Venable
  •  

    CAJUN VS. CREOLE: THE DIFFERENCE

    Some people think of Creole cuisine as “city food” and Cajun cuisine as “country food.” But to eyeball the dish and tell its provenance, here’s a simple trick:

    Creole cuisine uses tomatoes and Cajun food typically does not. That’s how to distinguish a Cajun gumbo or jambalaya from a Creole gumbo or jambalaya.

    “Creole” referred to people who were born to settlers in French colonial Louisiana, specifically in New Orleans. In the 18th, century Creoles were the descendants of the French and Spanish upper class that ruled the city.

    Cajuns, on the other hand, emigrated from the Acadia region of Canada, which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia. They settled in the swampy region of Louisiana that is today known as Acadiana; their name, “les Acadians,” became shortened in the vernacular as “Cajun.”

    Enjoy a deeper discussion at LouisianaTravel.com.

     
    CHECK OUT THE DIFFERENT TYPES OF SOUP IN OUR SOUP GLOSSARY.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact