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



Archive for Uncategorized

GIFT OF THE DAY: Christmas Cake Pops


How terrific are these Christmas tree cake
pops? All photos courtesy Veronica’s.

 

Last week we reviewed a book on making your own cake pops. But we could never create spectacular cake pop designs like these.

Fortunately, we don’t need to, because we can buy them from Veronica’s.

Anyone will be delighted to receive Veronica’s holiday collection cake pops, which include:

  • Christmas lights
  • Christmas ornaments
  • Christmas trees
  • Frosty The Snowman (photo below)
  • Globes in seasonal colors
  • Holiday mix (Santa’s hat, penguin, cupcakes—yes, a cake pop
    that’s a cupcake)
  • Holiday designs: snowflake, ornament (photo below) and “Happy Holidays”
  • “Winter white” collection
  •  

      

    Delicious cake pops in delectable designs range from $24 to $30 per dozen. What more is there to say, than order them now!

     


    Invite Frosty over for the holidays.
    Photo courtesy Veronica’s.

    Comments

    PRODUCT: Favorite Brownie Gift, Back From Hiatus

    These moist, fudgy brownies are crowd-
    pleasers. Photo by Claire Freierman
    | THE NIBBLE.

     

    All summer long, fans of Geoff & Drew’s moist, fudgy brownies lamented that the chocolaty treats were “on hiatus.”

    The premium bakery wants its products to arrive in peak condition—not to languish in steamy-hot delivery trucks.

    Now that things cooling down a bit, you can treat yourself or your favorite friends and family to a mixed box of eight brownies. The assortment contains two each of:

  • Chocolate Chip Brownies
  • Toffee Brownies, with a subtle caramel topping
  • Chocolate Candy Brownies, topped with M&Ms
  • Mint Brownies, topped with a large chocolate peppermint patty
  •  
    Geoff & Drew’s also has some of the perkiest gift boxes we’ve seen, in your choice of blue, green, pink or yellow polka dots.

    Brownie happiness is just a click away.

     

      

    Comments

    We’re Off To A Trade Show ~ Back On Wednesday

     

    THE NIBBLE team is off to Washington, D.C. for the Fancy Food Show—to find more great product recommendations. We’ll be back at our desks on Wednesday morning.

    Blog.TheNibble.com is on hiatus until then. But you can find plenty to amuse yourself with at TheNibble.com.

    How about learning more about one of your favorite products?

    Be back soon!

      

    Comments

    COOKING VIDEO: How To Make Strawberry Steak Salad For Valentine’s Day

     

    For lunch or a light dinner on Valentine’s Day, try this Strawberry Steak Salad.

    Sliced fresh strawberries, which look like little red hearts, unite with grilled skirt steak, a spring mix salad, avocado, mascarpone cheese, chopped tomatoes and cucumbers in a blush wine or raspberry vinaigrette.

    A lighter dinner gives you more room for desserts and chocolate!

       

       

  • Ratchet up the heat with a Thai Beef Salad.
  • Leg Of Lamb Salad with watercress and fennel in a Dijon vinaigrette.
  • More of our favorite salad recipes.
  • Comments

    TIP OF THE DAY: Sifted Flour

    Baking up a storm? Pay close attention to the flour specifications.

    It’s important to note that in a recipe, “sifted flour” is not the same as “flour, sifted.”

    In the first instance, you sift the flour, than measure out what you need. In the second, you measure out what you need, then sift it.

    Baking is chemistry: slight deviations can create disappointing results.

    Don’t pack flour into a measuring cup: You can end up with 20% more flour than intended. Instead, use a measuring cup that is exactly one cup to the brim. Fill to overflowing with a scoop or spoon, then level it off with a knife.

     

    Photo courtesy King Arthur Flour.

    And be sure to use the right flour. The wrong type of flour (or too much flour) can result in a tough, dry product. Too little flour can cause a cake to collapse.

    Put your baker’s thinking cap on and you’ll be fine.

    Thanks to Chef Louis Eguaras for this tip.

    Comments

    TIP OF THE DAY: More Uses For Squash

    Now that we’re into winter squash season, expand your use of squash beyond a dinner vegetable. Squash can be sauteed, steamed, oven roasted, grilled, mashed, puréed and made into soup.

    But don’t overlook savory or sweet squash soufflé and squash pie (pumpkin is a squash, but you can make pies with butternut squash and other varieties). Add squash to stews and casseroles. Season it with your favorite spices (we like nutmeg and cinnamon) and fresh herbs. Make squash fries (like sweet potato fries).

    Acorn and butternut squash are delicious vegetables that also can be puréed into a dip or hors d’oeuvre.

    SQUASH DIP RECIPE
    1. Bake or steam a 2-pound squash.
    2. Place the flesh in a food processor with 1 tablespoon orange juice, 1 tablespoon butter, 1 teaspoon orange rind and 1/2 teaspoon allspice. Blend on high for one minute or until smooth.
    3. Cover and refrigerate for 30 minutes or more.

     

    Autumn Comfort Mac & Cheese incorporates
    butternut squash, pancetta, cavatappi and a
    variety of cheeses. Photo courtesy Tillamook Cheese.

    4. Spoon or pipe into vegetable chips (Terra Chips are excellent), potato chips or mushroom caps; or serve with crudités.

    Try these squash recipes, too:

  • Autumn Comfort Mac & Cheese
  • Butternut Squash Gratin
  • Cream Of Winter Squash Soup
  • Maple-Glazed Leg Of Lamb With Butternut Squash Purée
  • Dessert Recipes

  • Butternut Squash Dessert Ravioli With Maple Syrup, Pears, Apples & Walnuts
  • Butternut Squash Soufflé (a lighter version of pumpkin pie)
  • Check out our Squash Glossary, THE NIBBLE’s most popular article.

    Comments

    TECHNICAL PROBLEMS TODAY

     

    Our blog host, GoDaddy.com, is experiencing server issues that is preventing us from uploading more than 2 sentences of our content. Sorry for the inconvenience.

    Comments

    TIP OF THE DAY: Avocado Recipes From Breakfast Through Dessert

    How cool is Avocado Jell-O? Photo
    courtesy Avocados From Mexico.

     

    The popularity of guacamole suggests that most of us really like avocados.

    We like them so much, we eat a half at breakfast or lunch, straight from the skin. Sometimes we’ll sprinkle on some balsamic vinegar. But just like any fruit, avocados are delicious as is.

    But limiting our intake to guacamole and salads, we weren’t taking full advantage of the fruit.

    So we browsed through the recipe section of AvocadosFromMexico.com and discovered scores of recipe ideas—from Avocado Jell-O to Avocado Caprese Salad.

    As good as a regular Caprese salad may be—slices of tomato and mozzarella plus fresh basil—it’s even better with slices of avocado added to the recipe.

    Tonight, we’re making the Layered Guacamole Dip with roasted garlic hummus, sour cream and chopped cherry tomatoes. Maybe we’ll try the Avocado Margarita with it.

    There’s also an Avocado Pie!

    Expand your repertoire of avocado dishes. Check out the appetizers, beverages, breakfast recipes, desserts, dips, mains, salads, sandwiches and wraps and soups.

  • Find more recipes on the Avocados From Mexico website.
  • Check out our selection of avocado recipes, which includes the health benefits of avocado and shopping tips.
  • Comments

    TIP OF THE DAY: Reinvented Veggies

    Asp_Mushroom_Salad-230

    Cold asparagus in vinaigrette with
    mushrooms and Parmesan cheese. Photo
    courtesy California Asparagus Commission.

     

    Instead of reheating leftover vegetables and serving them as “leftovers,” reinvent them as a cold salad.

    No matter what the vegetable, you can toss it with a little olive oil and some vinegar or a squeeze of lemon or lime juice. If you can combine more than one vegetable, so much the better. Variety is the spice of life!

    Speaking of spice, add any fresh herbs you may have at hand, or peruse the spice cabinet for red pepper flakes, sesame seeds and other favorites.

    Add a bit of chopped green onion or whatever else is in the fridge. If you there’s an apple or orange, chop it and add it, or garnish with nuts, raisins or other dried fruits.

    Got cheese? Sprinkle some on.

    No one will think they’re getting “leftovers.”

    Find more vegetable ideas in our Gourmet Vegetables section.

    Comments

    TIP OF THE DAY: Flavored Mustards

    Asparagus-230

    Task of the week: Find two new uses for
    mustard. Photo courtesy Anton Kozlik’s Mustards.

     

    Flavored mustards can transform a dish, adding intense notes of basil, lemon, tarragon and even Roquefort to sandwiches, potato, tuna and egg salads, vinaigrettes, dips, meats, vegetables and more.

    Think of classic Dijon as “basic vanilla” and start to expand your mustard horizons. Visit any specialty food store and cruise the mustard shelf.

    As a bonus, mustard is extremely low in calories (except for sweet mustards like honey mustard). So see how many new uses you can find for mustard: Look for one new idea each week.

    By the way, our very low calorie or low-glycemic work-around for honey mustard: Sweeten plain Dijon mustard with your favorite non-caloric sweetener or with agave nectar.

    See the many different types of mustard in our Mustard Glossary.

    Comments

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


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