THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for Recipes

TIP OF THE DAY: Christmas Salad

Christmas Salad
Make your Christmas salad decidedly red and green.
  Make a beautiful red-and-green Christmas salad by adding “red” greens to your “green” greens. If you can’t find the more exotic red lettuces (red leaf lettuce, red oak lettuce, red romaine, red mustard greens), most stores carry radicchio, the naturally red-veined chard and baby kale. For more color, add very thin rings of red and green bell peppers and slice crunchy, white water chestnuts into thin disks as “tree ornaments.” Use an elegant vinaigrette: fine olive oil with a sherry or Champagne vinegar in a 3 tablespoons:2 tablespoons proportion. Add a pinch of dry mustard, plus salt and fresh-ground pepper to taste. Click here for a red-and-green salad recipe with an Asian twist, seaweed, cherry tomatoes and sesame (shown in the photo at left). Visit the table of contents of the December issue of THE NIBBLE online magazine for more holiday recipes.
 

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TIP OF THE DAY: National Cupcake Day & Cupcake Recipes

Chocolate Cupcake

A chocolate cupcake from Divvies, a line that is allergen-free.

 

Today is National Cupcake Day, so enjoy a cupcake—in fact, make some with a chocolate “surprise.”

  • Make your favorite cupcake batter.
  • Fill the cupcake liner halfway with batter, then insert a piece of chocolate from your favorite gourmet chocolate bar (the size should be equivalent to a miniature-sized chocolate bar, about 1″ x 3/4″).
  • Then top off the cup 2/3 to 3/4 of the way with batter and bake as instructed. The chocolate bar will melt during the baking process.
  • After you ice the cupcakes, you can add another piece of chocolate to decorate the top.
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    We like to make a chocolate cupcake recipe and using a spicy “Aztec” chocolate bar, like Jacques Torres’ Wicked Way Bar.

    Or, enjoy this recipe for vanilla cupcakes with cream cheese frosting.

     

     
      

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    RECIPE: Classic Rum Egg Nog

    Egg Nog
    For those counting their calories, Mount Gay
    Eclipse is delicious sipping rum straight up.
      It’s Saturday. If you’re entertaining this weekend and still haven’t come up with that special holiday cocktail, how about that universal favorite, classic egg nog? An American invention based on a European milk-and-wine recipe (Colonials added the rum, a New World spirit, and in the late 19th century, Bourbon), egg nog not only tastes great, it has domestic roots (although unless you live in Kentucky or the Caibbean, it doesn’t count as locavore). Check out the egg nog recipe, courtesy of Mount Gay Eclipse Barbados Rum (a splendid light amber rum you should get to know), and also drink in the egg nog history and trivia. George Washington, a big egg nog fan, added not only rum but rye whiskey (another American invention) to his nog. If you’d like to look at more holiday cocktail recipes, click over to the Cocktails & Spirits section of THE NIBBLE online magazine. If you need a Diet Egg Nog recipe, we’ve got one of those, too, in our Diet Nibbles section.
     

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    RECIPE: Turkey Melt With Chutney

    Got leftovers? If you’re still looking at turkey, here’s an easy way to use it up and start Monday with a clean slate: A turkey melt. This recipe for a gourmet turkey melt is courtesy of Butterball. This recipe makes 8 servings.
    Ingredients

    – 2 cups cubed cooked turkey
    – 1/3 cup finely-chopped celery (or make it
    more exciting with fennel instead)
    – 3 minced green onions
    – 1/4 cup chutney
    – 1/2 cup light or regular mayonnaise
    – 4 split, toasted whole wheat English muffins
    (see our review of Wolferman’s)
    – 1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese
    – Optional: 2 tablespoons chopped fresh
    cilantro
    – Optional: Sliced tomatoes
      Turkey Melt
    Make a turkey melt with that leftover turkey.
    Preparation
    1. Combine turkey, celery, green onions and chutney. Stir in mayonnaise to bind. Cover with plastic wrap. Refrigerate until ready to use.
    2. Preheat broiler.
    3. Arrange English muffin halves on a baking sheet. Top with tomato, then add turkey mixture and top with cheese.
    4. Broil a few inches from source of heat for 3 to 4 minutes until hot and bubbling. Serve with coleslaw.

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    RECIPE: Fallwich, A Sandwich For Thanksgiving Leftovers

    Turkey Sandwich

    Homemade Cranberry Mayo

    New England Soup Factory Cookbook

    [1] Make this delicious “Fallwich” with your Thanksgiving leftovers (photo courtesy New England Soup Factory). [2] Cranberry mayonnaise (photo courtesy Savory Experiments), which uses a 1:1 proportion of mayo and cranberry. [3] The New England Soup Factory Cookbook, which contains this recipe.

     

    Here’s how to combine all of those Thanksgiving leftovers into a delicious fall sandwich or “Fallwich,” created by Marjorie Druker of the New England Soup Factory in Newton, Massachussetts. The recipe is a winner in this year’s The Ultimate Cranberry Recipe Contest for foodservice professionals, sponsored by Ocean Spray; and is published in the New England Soup Factory Cookbook.

    It’s a delicious sandwich, even if you have to start from scratch, without leftovers.
     
    RECIPE: FALLWICH, A THANKSGIVING LEFTOVERS SANDWICH

    Ingredients For 4 Sandwiches
     
    For The Cranberry Mayonnaise

  • 3/4 cup mayonnaise
  • 1/4 cup whole berry cranberry sauce or relish (or more to taste)
  •  

  • Baguette cut into four 6-8 inch pieces, or 4 similar rolls
  • Leftover sweet potatoes, or 2 large sweet potatoes, scrubbed but not peeled
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 individual size (8 inches long each) baguettes
  • 8 tablespoons cranberry mayonnaise)
  • 1-1/2 cups baby spinach leaves, washed
  • 1 pound leftover turkey or purchase roasted turkey breast, sliced
  • Cranberry sauce or 6 tablespoons honey-roasted cashews
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    Preparation

    1. MAKE the mayonnaise: Whisk together the mayonnaise and cranberry sauce in a small mixing bowl, until well incorporated. If you need to make sweet potatoes:

    2. PREHEAT the oven to 400°F. Cut the sweet potatoes into 3-inch chunks. Place in a roasting pan and sprinkle with the olive oil, salt, and pepper. Bake for 30 to 35 minutes, stirring once or twice. Remove from the oven and cool to room temperature.

    3. SPREAD the both cut sides of each sandwich with the cranberry mayonnaise. Place the spinach leaves on the bottom slice of each baguette bottom. Layer the turkey breast, then the mashed or roasted sweet potatoes.

    4. SPRINKLE with the honey-roasted cashews and season with salt and pepper. Place the top slice of bread on each sandwich.

     
    FOR A BEVERAGE

  • Seasonal beer
  • Cranberry club soda or soda
  • Cranberry spritzer: cranberry or cranapple juice mixed with club soda
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