THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Recipes

TIP OF THE DAY: Thanksgiving Leftovers Layered In A Jar

Tired of Thanksgiving leftovers? Here’s an idea to make them more interesting, layered salad-style.

Make a fun lunch by layering Thanksgiving leftovers in your mason jars.

We adapted this recipe from one created by Neens for Kings Hawaiian, our family’s favorite supermarket bread. If you’re out of any of the ingredients, substitute something else or omit it entirely.

Prep time is 20 minutes, optional cook time is 10 minutes (or 1-2 minutes in the microwave).
 
RECIPE: LAYERED THANKSGIVING DINNER LEFTOVERS

Ingredients For 4 Servings (8-Ounce Jars)

  • 1 cup candied yams, mashed (substitute mashed white potatoes)
  • 8 ounces turkey or ham, finely diced
  • 1 cup leftover gravy
  • 1 cup cranberry sauce
  • 1 cup leftover green means or other vegetable, diced (no longer than 1/2 inch)
  • 1 cup stuffing (substitute King’s Hawaiian Sweet Dinner Rolls)
  • Optional garnish: 1/2 cup mini marshmallows
  •  

    Thanksgiving Leftovers Recipe

    Leftovers get a new look (photo courtesy Kings Hawaiian).

     

    Preparation

    1. PREHEAT the oven to 350°F. If you want to eat the leftovers at room temperature, you can skip this step. If you

    2. LAYER the ingredients in this order: stuffing, cranberry sauce, green beans, turkey, gravy, yams.

    3. TOP with marshmallows and bake until the marshmallows are browned. Let the jars cool enough to hold.

    Here’s a recipe to make stuffing from a mix of King’s Hawaiian and cornbread.

     
    MEET CHEF NEENS

    Chef Neens of Ono Yum in San Diego, the creator of the Musubi Map and the I Love Poke Festival, both reflecting his passion for all things Hawaiian. This recipe is one of Neens’ favorite dishes, courtesy of his mother, Gles, “the Filipina Betty Crocker.”

      

    Comments

    TIP OF THE DAY: Black Cocktails For Black Friday

    It’s Black Friday. When you get back from fighting the crowds, it’s time for a black cocktail.

    Trouble is, the well known “black” cocktails, like the Black Russian, actually brown.

    But there are options, including using the first three ingredients to color any clear spirit (clear liqueurs, gin, tequila, rum, etc.):

  • Black vodka
  • Black food color
  • Squid ink
  • Black sambuca
  •  
    1. BLACK VODKA

    In some parts of the world, people like black vodka, which is colored with black catechu, an extract made from the bark of a southeast Asian acacia tree.

    Some are flavored, some aren’t.

    The problem is, some brands like Blavod are actually dark brown, not black. Problem #2: You can find black vodkas in Europe and Asia, but not readily in the U.S., unless you’re lucky to track down Blavod, produced in the U.K., and add some black food color.

    We’ve seen a photo of a glass of Eristoff vodka, from Russia, which looks pitch black. We haven’t been able to find a photo of Znaps Black Jack.

    If you live in a state that is covered by BevMo.com, you can order the Eristoff.
     
    2. BLACK SAMBUCCA

    The good news is, we’ve found ample supplies of black sambuca in the U.S.

    Sambuca is an Italian anise-flavored liqueur. The flavor of anise is reminiscent of fennel and licorice.

    Fans of these flavors have lots of opportunities to make cocktails black with black sambuca. Try a combination of black vodka and black sambucca!
     
    3. BLACK FOOD COLOR.

    The best bet is to color your own vodka black.

    Before McCormick introduced black food color to consumers in 2007, black was approximated by combining 10 drops each of blue and red food coloring and 8 drops of green food (this is enough to color a 750 ml bottle of clear spirits).

    The problem with mixing the three colors in a clear liquid, as opposed to anchoring the color in frosting, is that the colors will precipitate out of the spirit, requiring shaking the bottle before pouring a drink.

    Best bet: McCormick black food color. It’s available in supermarkets nationwide, and online.

    You can also find professional black gels and pastes at baking supply stores, or online from companies like Wilton.
     
    4. SQUID INK

    If you have access to a fish market that sells squid ink or sepia ink (the latter from cuttlefish, a different species), you can use it in a Martini or other savory cocktail. Used in moderation, it has a slight salty tasted.

    Want to try it? Here’s how.
     
    5. BLACK RICE INFUSION

    According to an About.com reader, you can infuse black rice into a bottle of vodka and achieve a good black color, with no added taste. Infuse it in a cool dark place for three days or until it achieves the desired color, shaking the bottle once a day. Infuse in a large jar and strain the vodka into a clean bottle.
     
    WHEN TO MAKE BLACK COCKTAILS

    In addition to Black Friday, you can have fun with black drinks for for:

  • Black And White Parties
  • Black Monday*
  • Dia De Los Muertos
  • Goth Gathering
  • Halloween
  • ________________
    *If you’re looking for another occasion to drink, October 19, 1987 saw the collapse of stock prices on Wall Street. The original Black Monday in America was October 28, 1929, when the stock markets began to crash, engendering the Depression. In 1987, the crash began in Hong Kong and spread west to Europe, then to the U.S. There are several other Black Mondays that mark disasters around the world.

       

    Black Cocktail

    Znaps Black Jack Liquorice Vodka

    Eristoff Black Vodka

    Black Food Color

    Black Sugar Rim

    [1] This cocktail was made with squid ink. Here’s how from Honestly Yum. [2] Black Jack, a “shooter vodka” made by Znaps in Sweden. [3] Eristoff black vodka from Russia (photo courtesy Bev Mo). [4] McCormick black food color (photo courtesy Love From The Oven). [5] You can also use black sugar or black Hawaiian sea salt to make a rim (photo courtesy Martini Drizly).

     

    Black Sambuca

    Black Licorice Shoestrings

    Black Licorice Wheels

    Black Cocktail For Halloween

    [6] Black sambuca is raltively easy to find (photo courtesy Fine Wine House). [7] Great garnish for a black sambucca cocktail: licorice wheels (photo courtesy Smart Candy Shopper). [8] For a creepy garnish, use black licorice shoestrings (photo courtesy Candy Warehouse) as in this cocktail from Freutcake.

     

    RECIPE #1: BLACK MARTINI

    Use black vodka in your favorite Martini recipe. Unflavored brands include Blavod, from the U.K., Fruko-Schulz from Czechoslovakia.

    If you have a flavored vodka, like Znaps Black Jack, you get a licorice Martini.

    Ingredients Per Drink

  • 2½ ounces black vodka (or color the gin black)
  • 1 vermouth (or to taste)
  • Ice
  • Optional garnish: cocktail onion, olives or a lemon twist
  • Optional rim: black lava salt†
     
    ________________
    †You don’t need to salt the entire rim. The fashion these days is covering only half the rim with the rimmer.
     
    RECIPE #2: COFFEE MILKSHAKE

    You can make any this and other recipes as a shot. Proportions provided are for a three-ounce cocktail.

    Ingredients Per Drink

  • 2 ounces black vodka
  • 1 ounce coffee or espresso liqueur
  • Optional: ½ ounce vanilla vodka
  • Ice
  • Optional garnish: whipped cream and/or chocolate-covered espresso beans
  •  
    Preparation

    1. SHAKE or stir the vodka and liqueur and pour into a rocks glass over ice. Top with whipped cream and other garnishes as desired.
     
    RECIPE #3: HARVEST CINNAMON

    Ingredients Per Drink

  • 2 ounces black vodka
  • 1 ounce cinnamon liqueur
  • Ice
  • Optional garnish: whipped cream cinnamon candies
  •  
    Preparation

    1. STIR the vodka and liqueur and pour into a rocks glass over ice. Top with whipped cream and other garnishes as desired.
     
    RECIPE #r: LICORICE MARTINI

    Ingredients Per Drink

  • 2 ounces black vodka
  • 1 ounce black sambuca
  • Optional: black sugar rim
  • Ice
  •  
    Preparation

    1. CREATE a sugar rim on a Martini glass.

    2. COMBINE the alcohols in a mixing glass with ice. Stir and strain into the glass.

     

    RECIPE #5: CHERRY MARTINI

    Ingredients Per Drink

  • 2 ounces black vodka
  • 2 ounces cherry juice
  • Ice
  • Optional garnish: maraschino cherry or raspberry skewer
  •  
    Preparation

    1. COMBINE the vodka and juice in a mixing glass with ice. Stir with ice and strain into the glass.

    2. GARNISH and serve.
     
    RECIPE #6: MIDNIGHT TUTTI FRUTTI

    Ingredients Per Drink

  • 2 ounces black vodka
  • 1 ounce blue curaçao
  • 1/2 ounce black raspberry liqueur
  • Ice
  • Optional garnish: raspberry skewer
  •  
    Preparation

    1. COMBINE the alcohol in a mixing glass with ice. Stir with ice and strain into the glass.

    2. GARNISH and serve.

     
    GREEN SCREWDRIVER

    When you mix black vodka with orange juice, the drink turns green. Consider it for Halloween, St. Patrick’s Day or the first day of spring.
     
    ARTY COCKTAILS

    Clever mixologogists layer black vodka with colored mixers for groovy effects. Try it!

      

    Comments

    RECIPE: Sour Cream Walnut Apple Pie Inspired By The Little Pie Company

    Sour Cream Apple Pie Recipe

    Sour Cream Apple Pie Recipe

    Sour Cream Apple Pie Recipe

    Kosher Gourmet Cuisine

    [1] Who doesn’t love an extra-thick layer of streusel (photo The Little Pie Company)? [2] A version with less streusel: hmmm (photo courtesy MyRecipes.com). [3] Fortunately, the recipe makes two of these (photo courtesy Kosher Gourmet Cuisine). [4] The latest cookbook from Esther Deutsch is a gourmet kosher cookbook (photo courtesy Philipp Feldheim).

     

    Denizens of Manhattan can agree on one thing: The Little Pie Company makes the best apple pie in the city. Called Sour Cream Walnut Apple Pie, it is a memorable AP experience.

    Not your basic apple pie, the bakery’s signature pie is made with Granny Smith apples, fresh sour cream and topped with brown sugar, cinnamon and walnut streusel. The sour cream creates a slightly piquant counterpoint to the sweetness of the pie.

    The Little Pie Company recipe is a closely held secret, but some intrepid bakers have done their best to emulate it.

    This version was adapted from a recipe created by Esther Deutsch, a New York–based food stylist, columnist, recipe developer and cookbook author.

    Don’t halve the recipe and make only one pie. Trust us, the first one will disappear and you’ll pine for another.

    You can order them from the Little Pie Company, or visit the stores in the theater district. You can buy small, medium and large pies to go; or sit down with a slice and a beverage of choice.

    RECIPE: SOUR CREAM APPLE WALNUT PIE

    In her recipe, Esther:

  • Uses store-bought frozen pie crusts. If you want to make your own crusts, freeze them because the apples are cooked in frozen crusts…or cook for a shorter period.
  • Uses three different apples in the filling, to provide for different flavors and textures.
  •  
    Ingredients For 2 Pies
     
    For The Crust:

  • 2 9-inch frozen deep-dish pastry shells
  •  
    For The Filling

  • 1¼ cups sour cream
  • ¾ cup sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 Granny Smith apples, thinly sliced
  • 3 Cortland apples, thinly sliced
  • 1 Gala or McIntosh apple, thinly sliced
  •  
    For The Streusel

  • ¾ cup chopped walnuts
  • ¾ cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  •  
    Preparation

    1. PREHEAT the oven to 350°F.

    2. MAKE the filling: In a large bowl, whisk the sour cream, sugar, flour, salt, egg and vanilla. Stir in the sliced apples. Pour the filling into the two frozen pastry shells and bake for 55 minutes.

     
    3. PREPARE the walnut streusel topping: In a bowl, combine the walnuts, flour, sugar, brown sugar, cinnamon, and salt. Add the softened butter and mix until the mixture is crumbly. Sprinkle the topping over the two pies and bake until golden, 30 minutes longer. If the crust gets golden brown before the time is up, tent it with foil.

    4. COOL at room temperature for several hours before serving. If the pie has been refrigerated, bring to room temperature before serving.
     
      

    Comments

    RECIPE: Frozen Pumpkin Tiramisu

    Given the popularity of tiramisu in the U.S., we’re surprised we haven’t come across a frozen pumpkin tiramisu before this one.

    Instead of layering the ingredients in a bowl or pan, this recipe takes the extra step of building it in a springform pan, so it emerges looking like a frozen soufflé.

    The recipe is courtesy Pumpkin It Up, a book with scores of delicious pumpkin recipes.

    RECIPE: FROZEN PUMPKIN TIRAMISU

    Ingredients For 8 Servings

  • 1-1/2 cups heavy whipping cream, chilled
  • 3/4 cup sugar
  • 8 ounces mascarpone cheese, softened
  • 1 can (15 ounces or 1-7/8 cups) pumpkin purée
  • 3/4 teaspoon pumpkin pie spice
  • 2 packages (3 ounces each) ladyfingers, halved
  • 4 tablespoons apple cider, divided
  • 4 gingersnap cookies, finely crushed
  •  
    Preparation

    1. BEAT the cream and sugar in a large bowl until stiff peaks form. Add the mascarpone, pumpkin and pumpkin pie spice. Beat just until the filling is smooth.

    2. LINE the bottom of a 9 x 2-3/4″ springform pan with 1 package of ladyfingers, breaking and overlapping them to fit. Sprinkle with 2 tablespoons of apple cider.

    4. SPREAD half the pumpkin filling over the ladyfingers. Repeat a second layer with the remaining package of ladyfingers, 2 tablespoons of apple cider and the remaining filling. Smooth the top of the tiramisu, cover amnd freeze for at least 4 hours or overnight.

    5. UNMOLD: Run a knife around the inside of the pan. Release the pan sides and sprinkle the top with crushed gingersnaps.

    THE HISTORY OF TIRAMISU

    Tiramisu means “pick me up,” a reference to the caffeine from the espresso liqueur and the energy from the eggs and sugar.

    While there are many variations of the recipe, tiramisu is typically composed of layers of sponge cake or ladyfingers, soaked in espresso liqueur, coffee syrup or marsala, and layered with a mascarpone cheese and custard mixture. It is dusted with cocoa or shaved chocolate.

    For what is a classic Italian dessert, tiramisu is a relatively recent creation. The origins of the dessert are highly contested, but a strong claim has been made that the recipe was invented in the 1960s at the restaurant, Alle Beccherie in Treviso, Italy by pastry chef Loly Linguanotto.

     

    Frozen Pumpkin TIramisu

    Pumpkin It Up Pumpkin Cookbook

    Pumpkin Tiramisu

    [1] Frozen pumpkin tiramisu recipe from [2] the Pumpkin It Up! cookbook (photos #1 and #2 courtesy Gibbs Smith). [3] A conventional pumpkin tiramisu mixes pumpkin into the mascarpone. Here’s the recipe from Chef Chloe.

     
    The restaurant’s matriarch, Alba Campeol, got the idea for the dessert after the birth of one of her children. Weak in bed, she was brought a zabaglione spiked with coffee, to give her energy. When she returned to work, she and her pastry chef worked on the “pick me up” layered dessert.

    The original Becchiere recipe did not contain alcohol because it was served to children as well as adults. Today, a good tiramisu is redolent of liqueur or marsala. You can read the full story, plus competing claims to the invention by another Treviso restaurateur, Carminantonio Iannaccone, in this Washington Post article.

      

    Comments

    TIP OF THE DAY: Garlic Crostini, Better Than Garlic Bread

    Garlic Bread Crostini

    Fresh Spinach

    Avocado Halves

    [1] Garlic bread as a first course—or maybe, as the salad course (photo courtesy California Avocado Commission). [2] Sneak spinach onto your “garlic bread” (photo courtesy Good Eggs | SF). [3] The spinach gets camouflaged with diced avocado (photo courtesy Tio Gazpacho).

      What’s better than garlic bread? Garlic bread crostini!

    This appetizer, first course or snack elevates the humble garlic bread we know and love into a fancy (and nutritious) affair.

    Garlic bread is toasted and topped with garlic butter or garlic-infused oil. Crostini are toasts topped with any variety of spreads, vegetables and proteins.

    The California Avocado Commission fused the two concepts to create garlic bread loaded with avocado, spinach and tomatoes.

    It has so many veggies, you can even serve it as the “salad course.”

    You can adjust the toppings as you wish: Use different greens, add bacon and/or green onion, etc.

    Prep time is 10 minutes, cook time is 10 minutes. It is very easy to make the balsamic glaze rather than buy it: Just reduce a bottle of balsamic vinegar (not the top stuff) into a syrup.

    For a wine pairing, California Avocado suggests Petite Sirah.

    Ingredients For 4 Servings

  • 1/2 large loaf whole wheat or regular ciabatta, sliced lengthwise from the full loaf
  • 6 tablespoons butter
  • 3 tablespoons minced garlic, divided
  • Salt and pepper to taste
  • 4 cups fresh spinach
  • 1 lemon, cut into wedges
  • 1 tablespoon olive or grapeseed oil, divided
  • 1 cup grape tomatoes, halved
  • 1 yellow pepper (substitute orange or red), stem, seeds and membrane removed, sliced into strips
  • 1 ripe avocado*, seeded and peeled
  • Optional: cayenne or red chile flakes
  • Balsamic reduction (also called glaze), purchased or homemade (see Step 2 below)
  •  
    Ingredients For The Balsamic Reduction

  • 16-ounce bottle of balsamic vinegar (least expensive)
  • 1/2 cup brown sugar
  •  
    Preparation

    1. PREHEAT the oven to 400°F. Melt the butter, add in 2/3 of the garlic, season with salt and pepper. Place the bread on a baking sheet and liberally brush it with the garlic butter.

    2. MAKE the glaze. Pour the vinegar into a pan, add the brown sugar and stir over medium heat, whisking constantly until the sugar has dissolved. Bring to a boil; reduce the heat to low and simmer until the liquid is reduced by half and coats the back of a spoon, about 20 minutes. Cool. If not using that day, store in a jar in the fridge.

    3. SAUTÉ 2 teaspoons of oil and the remaining garlic for 1 minute, in a small skillet. Add the spinach and stir just until it begins to wilt. Remove from the heat, squeeze in a few drops of lemon juice, stir and spread the topping on the prepared bread. In the same pan…

    4. ADD the tomatoes and peppers; sauté for 2 minutes. Place atop the spinach; season with salt and pepper or for more heat, cayenne or chile flakes. Bake for 10-12 minutes. While the bread bakes…

    5. CUT the avocado into bite-sized chunks. Toss the avocado with 1 teaspoon oil, more salt and red pepper as desired and a small squeeze of fresh lemon juice. Top the baked garlic bread with avocado and drizzle with balsamic reduction/glaze. Serve warm.
     
    ________________
    *A large Hass avocado, about 8 ounces, is recommended for this recipe. If using smaller or larger size avocados adjust the quantity accordingly.

     
      

    Comments



    © Copyright 2005-2016 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.