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Archive for Tip Of The Day

TIP OF THE DAY: Chilling Thought

Whether you drink spring water, single malt scotch or premium vodka, using an ice cube made of tap water drops chlorine and fluorine into your deluxe beverage. The solution: Fill your ice cube tray with good bottled water. The cost is negligible compared to the cost of the rest of the contents of the glass. ISI North America makes nifty color-coded ice cube trays with a built-in lid that stack easily, so you can tell tell your “designer ice” from the everyday ice you’d drop into your cola. Read THE NIBBLE’s full review. And for creative cocktail recipes and reviews of our favorite mixers and spirits, check out our Cocktails & Spirits section.  
Don’t forget the iSi Orka ice cube trays for your next cocktail party.
 

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TIP OF THE DAY: Trade Ketchup for Chutney


Next time you reach for some ketchup to go with your fries, try a gourmet tomato chutney instead.
  It’s a no-brainer to substitute high-quality specialty ketchups for the corn-syrup-laden ones from the supermarket. But an even better idea is to top your burger or sandwich with tomato chutney. A savory, not sweet, chutney has deep tomato intensity along with spiciness to add real zing to that burger. Coriander chutney is another super condiment for burgers. In fact, divide your burger and enjoy half and half! To read more about gourmet condiments head over to THE NIBBLE—including our review of more than 42 gourmet ketchups.
 

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TIP OF THE DAY: Spice Things Up

Today is Herbs & Spices Day, so be sure to season liberally! Become a spice mixologist and create your own custom blends. Rosemary and thyme work well together, as do dill and tarragon; but these are just two of countless starting points. Experimenting is key—you may have to adjust proportions and combinations numerous times before you strike gold. Another tip: Make sure your spices are fresh. They aren’t meant to last forever. Check out THE NIBBLE’s spice care courtesy of McCormick.  
Always make sure to use fresh spices and adjust seasoning blends to your personal taste.
 

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TIP OF THE DAY: Frozen Fruit Frenzy

Frozen strawberries: a versatile ingredient.
Photo courtesy The Perfect Pantry.

 

Stock up on bags of your favorite frozen fruits. They’re less expensive than fresh fruit. Beyond fruit desserts and snacks, you can use them for cold soups, with stewed meats, in marinades and much more.

RECIPE: EASY FRUIT POPSICLES*

1. SLIGHTLY THAW frozen fruit.

2. COMBINE semi-melted fruit and your favorite fruit juice, spritzer or juice cocktail in a blender. Press “chop” a few times until the mixture is smooth but still has visible chunks of fruit.

3. TRANSFER into ice pop molds and freeze.

For more frozen dessert ideas, take a look at THE NIBBLE’s Ice Cream section.

 

*The generic term is “ice pops”: Popsicle is a trademark of the Unilever Corporation. However, many people can’t make the transition from brand to generic. The same is true with Kleenex, the generic of which is facial tissue.

  

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TIP OF THE DAY: Tart Art

Turn plain tarts into ravishing beauties with creative garnishing. Some chocolate curls or rolls, a mint sprig, a few raspberries or a slice of star fruit, combined with a dab of crème fraîche or whipped cream, can turn something simple into something special. Read THE NIBBLE’s article on Garnish Glamour for dozens of ideas for both sweet and savory foods.  
Put your own garnish on these tarts made from Clearbrook Farms Tart Kits, a Nibble Top Pick.
 

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