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Archive for Snacks

RECIPE: Green Candy Apples

Green Chocolate Apple

For St. Patrick’s Day, make chocolate-covered apples with green-tinted white chocolate. Photo courtesy Aiya Matcha.

 

We received a recipe from Aiya Matcha, for Matcha White Chocolate Candy Apples. The matcha tea powder colors the chocolate green. Voilà: a snack for St. Patrick’s Day.

We whipped up a batch. Matcha imparts a sophisticated flavor to the chocolate, but not all tasters were fans of green tea. For them, we went to Plan B, using green food color instead of matcha. Depending on how many drops of food color you use, you can get a much deeper green hue.

Whichever you prefer,
 
RECIPE: GREEN CHOCOLATE APPLES

Ingredients For 6 Apples

  • 6 small granny smith apples
  • 6-8 ounces white chocolate chips (we use Guittard)
  • 1 teaspoon matcha tea or green food color
  • Choice of garnishes: chopped nuts, coconut, mini chips, sprinkles, or the St. Patrick’s garnishes below
  • Ice pop sticks or substitute (check out these bright green sticks)
  •  
    St. Patrick’s Day Theme Garnishes

  • Green Sanding Sugar
  • Green Sprinkles
  • Shamrock sprinkles
  • St. Patrick’s Nonpareils
  •  
    Christmas Variations

  • CHRISTMAS APPLES #1: Make half with green apples and green colored chocolate, half with red apples and red-colored chocolate.
  • CHRISTMAS APPLES #2: Add red candy garnishes to the green chocolate in the recipe above.
  •  
    Preparation

    1. REMOVE the stems and wash the apples. Pierce the sticks into the stem end.

    2. PLACE 6-8 ounces (about ½ bag) of white chocolate chips into a microwavable bowl. Microwave for 30 seconds, stir, then microwave for 30 more seconds. If the chocolate chips are not yet melted, microwave in 10 second intervals, stirring in-between.

    3. SIFT the matcha over the melted chocolate, or add green food color drop by drop to the desired hue. Stir with a spoon until blended.

    4. DIP and coat the apples with white chocolate mixture (it may be helpful to use a spatula to smooth the chocolate mixture over the apple). Roll or dip the bottom third of the apple in the garnish. Place onto parchment or wax paper to dry.

     
      

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    TIP OF THE DAY: Farinata, Chickpea Pancake Snacks

    Like pizza but not the gluten? Try farinata.

    Called by different names around the world, farinata is a thin, unleavened pancake or crêpe made of chickpea flour. Originating in Genoa, it become a popular food on the Ligurian coast, from Nice to Pisa.

    It’s not like a conventional, airy European pancake. Without leavening, it’s dense, and enjoyed not for breakfast but as a snack food, served hot.

    It is baked in bakeries and pizzerias on tinned copper pans the size of a large pizza pan. Triangular slices are sold and enjoyed as handheld snack, like a slice of pizza. They typically have a light seasoning or pepper and herbs. That’s tasty (think of plain foccaccia); but you Americanize yours with different toppings.
     
    TRADITIONAL COOKING METHOD

    Farinata is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter. At bakeries and pizzerias, the batter is baked in a wood-burning oven in a tin-plated baking pan. In its simplest form, farinata is seasoned with fresh rosemary, salt and pepper.

    You can make farinata in your kitchen oven with skillets, as noted in the recipe below. We didn’t try it with a pizza pan, but we may do that next.
     
    REGIONAL VARIATIONS

    Variations of chickpea pancakes are found the world over. Some examples sourced from Wikipedia:

  • Algeria: Karantita are garnished with cumin and harissa.
  • Argentina and Uruguay: Fainá is often eaten on top of pizza (known as a caballo, on horseback).
  •    

    Pine Nuts & Pepper Farinata

    Zucchini Farinata

    Top: with plenty of pepper, plus pine nuts and red onion at Vegan Lifestyle Associates. Bottom: Topped with zucchini and cut into wedges at AskGeorge.com. In the U.S., chickpea flour (garbanzo flour) is sold in many supermarkets and natural food stores, as well as in Indian and Middle Eastern markets.

  • Genoa: The birthplace of farinata goes for fainâ co i gianchetti, farinata with whitebait. Alternative toppings are onions or artichokes. Fainâ is local dialect. A variation is panissa/paniscia, a thicker batter like polenta. When cut into strips and fried, it is called called panissette.
  • Gibraltar: The pancake is called calentita when baked and panissa when fried. Considered Gibraltar’s national dishes, they are typically eaten without toppings.
  • India: The name varies by region based on the local word for chickpea. The batter of chickpea flour and water is cooked on an oiled skillet. Cabbage, green chiles, onions are added, along with different and herbs and spices.
  • Nice: Socca is a specialty in southeastern France. It is topped generously with black pepper.
  • Sardinia: La fainé genovese reflects the island’s historical ties with Genoa.
  • Savona: This seaport town near Genoa prefeers farinata bianca (white farinata), made with wheat flour instead of chickpea flour.
  • Tuscany: Cecina (“made of chickpeas”) or torta di ceci (chickpea pie) is baked and served plain.
  • Pisa and Livorno: The pancake is stuffed into small focaccia or between two slices of bread (similar to the Argentinian “en caballo”).
  •  

    Pizza Oven Farinata

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/farinata puttanesca blossomNY 230sq

    Top: Farinata fresh from the pizza oven, from OnMilwaukee.com. Bottom: Turned into a puttanesca “crepe” at Blossom Restaurant | NYC. We found it easier to eat with the filling on top!

      RECIPE: FARINATA, CHICKPEA SNACK PANCAKES

    Here’s a recipe from Food and Wine for a lightly seasoned farinata. To turn the snack into lunch, top it like a mini pizza. We quickly steamed mushrooms, red onions and zucchini in the microwave with diced San Marzano tomatoes and baked it on top of the pancake, like pizza.

    Prep time is 30 minutes, passive time is 2 hours, baking time is 30 minutes.

    Ingredients For 8 Servings

  • 4 cups warm water
  • 3 cups (15 ounces) chickpea flour
  • 1 tablespoon kosher salt
  • 1 teaspoon finely chopped rosemary leaves
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  •  
    Preparation

    1. POUR the water into a bowl. Whisk in the chickpea flour slowly, until you have a smooth batter. Let the batter stand at room temperature for 2 hours.

    2. PREHEAT the oven to 500°F. Skim any foam off the top of the batter. Stir in the salt, rosemary and 1/4 cup plus 2 tablespoons of the olive oil. (Note that using a different oil, such as canola, gives the pancake a notably different taste.)

     
    3. HEAT two 10-inch cast-iron skillets in the oven for 10 minutes. Carefully add 2 tablespoons of the oil to each skillet, swirling to coat. Divide the batter between the skillets; it should be less than 1/2 inch thick.

    4. BAKE for 25 to 30 minutes, until crisp around the edges. Slide the farinata onto a board; cut into wedges. Sprinkle with pepper and serve.
     
    MORE RECIPES

  • Farinata With Sage, Olives & Onion
  • Sage Farinata With A Side Of Olives & Feta
  •   

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    RECIPES: It’s Cherry Time!

    Fresh cherry season begins in May; but today is George Washington’s Birthday, a traditional occasion for cherry pie and other cherry recipes.

    We started the day with a Cherry Yogurt Parfait. Chobani, Dannon and Yoplait, among others, sell cherry-flavored yogurt; but one can easily make a more festive yogurt parfait. And we did! We prefer our parfait to a cup of cherry yogurt.

    RECIPE: SUPER-EASY CHERRY YOGURT PARFAIT

    Ingredients

  • Yogurt brand of choice, in plain or vanilla; if you can find cherry yogurt, great
  • Cherries: fresh in season, frozen in the off-season
  • Optional: dried cherries (alone or in combination)
  •  
    What about canned or jarred cherries or cherry pie filling?

    You can mix cherries in water or light syrup into plain yogurt, but sweet, gloppy pie filling is over the top.
     
    Preparation

    1. COMBINE the yogurt and cherries in a mixing bowl, in your preferred proportions. Reserve a few cherries as a topping for the parfait. Stir to combine.

    2. SCOOP into a dessert dish, parfait dish, Martini glass or other festive vessel. Garnish with the reserved cherries and serve.
     
    HOW TO ENJOY YOUR CHERRY YOGURT PARFAIT

  • In the “normal” way—as a yogurt parfait.
  • Atop dry cereal (we eliminate the milk, and enjoy the cereal at its crunchy best).
  • As a topping for pancakes or waffles.
  • As a garnish for fruit salad.
  • Spooned over pound cake or angel food cake.
  • Atop frozen yogurt.
  •  
    DON’T WANT CHERRY YOGURT?

    Pick up some Welch’s Fruit & Yogurt Snacks in the new Cherry flavor.

     

    Cherry Yogurt Parfait

    Welch's Fruit 'n Yogurt - Cherry

    Top: Make a Cherry Yogurt Parfait like this one from ChooseCherries.com. Bottom: Want something that’s grab-and-go? Have fun with these yogurt-covered cherry snacks from Welch’s.

     
    Small, round and chewy, they are, alas, addictive. There’s more information on the Welch’s Fruit Snacks website.

      

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    TOP PICK OF THE WEEK: Shpickles Pickled Vegetables, Shmolives Pickled Olives

    Last summer, when scouting a Brooklyn food festival, we came across Shpickles, Shmolives and Shnuts. They’re made by hand by a mom-and-son company called Brooklyn Whatever.

    Mom, a social worker and son, a chef, started a family business to add more flavor to pickles, olives and nuts. The result: unique, assertively spiced, better-for-you snacks, garnishes, or for a relish tray.

    Or for gifts. We can’t think of a better house gift for hosts, combining flavor and fun. Shpickles and Shmolives will be our go-to house gifts for the forseable future.

    The line is all natural and certified kosher by Rabbi Dovid Chaoi. Shpickles and Shmolives are free of dairy, gluten, soy, sugar and wheat, making them vegan as well.
     
    SHPICKLES: PICKLED VEGETABLES

    Other companies make great pickle cucumbers. Brooklyn Whatever has started out with other pickled vegetables:

  • Carrots
  • Cauliflower & Beets
  • Jalapeño Peppers
  • Kale Slaw
  • Okra
  • String Beans
  •  
    We can’t choose favorites here: We like them all. And we feel so good about eating them: So much flavor, so few calories.
     
    SHMOLIVES: SPICED OLIVES

    Shmolives is a blend of seven different olives, marinated in a “secret mix” of herbs and spices that adhere to the olives, giving you a mouthful of zing with each bite.

    Made by hand in small batches “the old way”—stirring to coat the olives with wood spoons—they are a must for any olive lover.
     
    SHNUTS: SPICED NUTS

    Shnuts are a mix of almonds, cashews, hazelnuts, macadamia nuts, pecans and walnuts—no peanuts.

    They’re sweet and savory: herbs and spices with a touch of brown sugar. Made with all natural ingredients, filled with “good fat,” a handful is a healthful snack.

    HEALTH NOTES: The USDA-approved heart-healthy nuts are almonds, hazelnuts, peanuts, pecans, some pine nuts, pistachios and walnuts. These nuts contain less than 4g of saturated fats per 50g. Walnuts have the highest amount of the heart-healthy alpha linolenic acid, which many studies show lowers total cholesterol and LDL cholesterol (the bad cholesterol) levels.

    As with Shpickles and Shmolives, Shnuts are prepared by hand, roasted twice and flavored to perfection: the perfect “shnack.”

     

    Shpickles Brussels Sprouts

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/carrots 230

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/cauligflower beets 230

    A sampling of Shpickles: Brussels Sprouts, Carrots and Cauliflower & Beets.

     
    Shpickles are $10 per 15-ounce jar, Shmolives are $15 per 15-ounce jar. Shnuts are not yet on the website, but should be there soon.

    Get yours at BrooklynWhatever.com.

    Plan ahead for Mother’s Day and Father’s Day gifting.

    Not to mention green gifting for St. Patrick’s Day, with Shpickles Brussels Sprouts, Jalapeños, Kale Slaw, Okra and String Beans.

      

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    FOOD FUN: Strawberry Brownie Skewers

    We love this idea from Sugar Bowl Bakery: strawberry skewers with marshmallows and brownie bites.

    They’re quick and easy to put together. Let the kids do it as their contribution to Valentine’s Day.

    WHAT YOU NEED

  • Brownies
  • Fresh strawberries (ideally a similar size/width to the marshmallows)
  • Marshmallows
  • Skewers
  • Optional: Smucker’s Magic Shell chocolate sauce (or other flavor*)
  •  
    Preparation

    1. REMOVE the stems and leaves from the strawberries; wash and pat dry. Slice off the tapered bottoms so there will be a flat edge against the brownie bites and marshmallows.

    2. CUT the brownies in a size that matches the marshmallows. Squares are O.K., but circles cut with a small cookie cutter are better.

    3. ASSEMBLE: Place strawberries on each end of the skewer, with a marshmallow and brownie bite in-between.

     

    strawberry-brownie-skewers-sugarbowlbakery-230

    Fun snack skewers for Valentine’ Day. Photo courtesy Sugar Bowl Bakery.

     
    4. GARNISH as desired with Magic Shell chocolate sauce. You need a sauce that hardens, or things will get messy.
     
    ____________________________
    *Magic Shell is made in six flavors: Caramel, Chocolate, Chocolate Fudge, Chocolate Mint Cookie, Chocolate Pretzel and Funfetti Vanilla Cake.

      

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