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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

TIP OF THE DAY: Candy Apple Party

Is this your year to host a candy apple party for Halloween? Kids and adults alike will love the opportunity to customize caramel and/or red candy apples.

First send out the invites, then start to gather the ingredients.

You prepare trays of candy- and or caramel-coated apples, and guests do a quick re-dip and add their toppings. We’ll provide the caramel- and candy-coating recipes in a separate article.


Select toppings that are small in size or crushed. Big pieces of candy or nut halves can fall off, especially on smaller apple (recommended—see the next section). That’s why we excluded Gummies, Goobers, Raisinets and Teddy Grahams.

  • Candy corn
  • Chopped nuts
  • Granola
  • Mini chocolate chips or full size (how about a mix of
    butterscotch, peanut butter, mint, dark, milk and/or white


    At a candy apple party, every guest can customize an apple (at least one!). Photo with regular and chocolate caramel apples courtesy

  • Mini M&Ms
  • Mini marshmallows
  • Mini Reese’s Pieces
  • Oreo bits or crushed graham crackers
  • Pretzel pieces
  • Red Hots
  • Shredded coconut, plain or toasted
  • Sprinkles
  • Toffee bits

  • 2 slow cookers, chafing dishes, or other warmers for the two coatings
  • Bowls and spoons for the toppings
  • Individual bowls or plates for apple-coating
  • Ice pop sticks for the apples
  • Plates, napkins

    You do the messy part in advance: dip the apples in their first coat: dark, milk or white chocolate or caramel. Photo courtesy



    Choose varieties that are crisp but not singularly sweet (e.g. Delicious). The tartness or acidity of the right variety is a counterpoint to the sweet coating and toppings.

    You also want small apples over large ones. Big apples look more impressive, but smaller ones (typically sold pre-bagged) give you a better ratio of apple to topping. And, you can have more than one!

  • For red candy coating: Baldwin, Crispin, Honeycrisp, Idared, Jonathan, Stayman, SweeTango; secondarily, Braeburn, Gala, Fuji.
  • For caramel apples: The tart Granny Smith is the best variety for caramel apples; the tartness works well with the caramel. But any of the red candy apple types will work if you’re not seeking that nuance.
    TIP: Many supermarket apples have a wax coating that can inhibit the coating from sticking to the apple. If you can’t buy your apples from a farmers market or orchard, remove the wax coating by swirling the apples in a pot of boiling water and wiping them dry with paper towels.



    Set the slow cookers, trays of coated apples and bowls of toppings and other materials on a table or sideboard, ideally on a craft paper covering or tablecloth.

    When the guests are ready to create their apples, let them re-dip and add their toppings. Individual bowls for each person help prevent the toppings from spilling on the table.


    What to serve at your candy apple party? Apple-themed drinks:

  • Apple Beer or Ale
  • Apple Cider
  • Apple Spice Tea
  • Appletinis
  • Apple Wine
  • Apple Seltzer (like Polar)
  • Hard Cider
  • Hot Mulled Wine or Mulled Cider
  • Sparkling Cider Punch


    RECIPE: Baked Pumpkin Doughnuts

    With their seasonal orange color, moist texture and delightful pumpkin flavor, these baked doughnuts are better-for-you, with less sugar and no hot-oil frying. Make them for breakfast, snacking or dessert, with a scoop of ice cream.

    They also freeze nicely. The batter also keeps well in the fridge, in case you want to make a double batch, or prepare the day before to bake in the morning. They are not too pumpkiny—more pumpkin latte than pumpkin pie—so people who don’t like pumpkin can enjoy them, too.

    All you need besides the recipe ingredients are doughnut baking pans. Or, you can make pumpkin muffins in your muffin pan.

  • Wilton Nonstick 12-Cavity Doughnut Pan
  • Fox Run Mini Doughnut Pan (buy 2)
  • Prep time is 15 to 20 minutes, baking time is 30 to 38 minutes.

    For step by step photos, check out the King Arthur Blog.


    Ingredients For 12 Doughnuts, 24 Mini Doughnuts Or
    15 Muffins

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup granulated sugar*
  • 1-1/2 cups pumpkin purée (plain canned pumpkin)

    Baked Pumpkin Doughnuts

    Make the batter the night before, then serve warm muffins at breakfast or brunch. Photo courtesy King Arthur Flour.

  • 1-1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1-3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour†
    For The Topping

  • 3 tablespoons cinnamon sugar or pumpkin-spice sugar

  • For spicier doughnuts, add more pumpkin pie spice or allspice, cinnamon, ginger/or and cloves.

    1. PREHEAT the oven to 350°F. Lightly grease two 12-cavity doughnut pans or substitute (mini doughnut pans, muffin pans).

    2. BEAT together until smooth the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Add the flour, stirring just until smooth.

    3. FILL the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15 muffins, so you’ll need to use two muffin pans or bake them in two batches.


    /home/content/71/6181571/html/wp content/uploads/pumpkin donuts kingarthur 230

    Baked pumpkin doughnuts, close up and delicious. Photo courtesy King Arthur Flour.


    4. BAKE the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, bake for 23 to 25 minutes. While the donuts are baking, make the cinnamon sugar or pumpkin spice sugar, by mixing half spice with half superfine sugar. (You can pulse table sugar in the food processor to a superfine consistency.)

    5. REMOVE the doughnuts from the oven. After about 5 minutes, loosen their edges with a knife or spatula and transfer them to a rack to cool. If you plan to eat them shortly: While the doughnuts are still warm, but no longer fragile…

    6. GENTLY SHAKE them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar. NOTE that for the best appearance, it’s important to hold the cinnamon-sugar until you’re ready to serve the doughnuts. Store the rest without the cinnamon sugar (see the next step) and add it just before serving.

    7. COOL the doughnuts completely and store at room temperature for several days. Do not wrap them tightly or enclose them in a plastic bag: Because these doughnuts are so moist, they will become soggy. We put ours in a plastic storage container, which allows air to circulate. You can also use a cake dome or a plate with an upended bowl; or use a baking pan covered with wax paper.



    *The original recipe used 1-1/2 cups sugar, but cutting back to 1 cup is just as delicious (although slightly less tender—no big deal).

    †To use self-rising flour instead of all-purpose flour (e.g. King Arthur Unbleached Self-Rising Flour), reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) of self-rising flour. Bake the doughnuts for about 18 minutes.



    PRODUCT: Keurig Kold Cold Beverage Machine

    Thanks to Keurig, 20 million American households make their coffee of choice—or tea, cocoa, chicken soup, even iced tea brewed into a cup of ice—one K-Cup at a time.

    Six years ago, fans and industry observers asked Keurig: What can you do for cold beverages?

    On Monday the company launched its long-awaited cold beverage system, Keurig Kold. The result involved 250 engineers and scientists, 10,000 consumers who participated in research, 50 patents issued and another 100 pending globally.

    This plug-in machine offers Keurig’s same ease and convenience for single-serve cold beverages: carbonated sodas and flavored seltzers, still flavored waters, iced teas and sports drinks.

    The good news:

  • Keurig Kold makes delicious soft drinks, perfectly carbonated without a CO2 canister, at the push of a button.
  • The beverages are delivered perfectly chilled, in 8-ounce glasses. Most servings are 100 calories or less, and there’s an excellent variety of low- and zero-calorie options.

    /home/content/71/6181571/html/wp content/uploads/KeurigKOLDdrinkmaker DietCoke 230

    Keurig Kold: the coolest way to make cold drinks. Each Kold Pod makes an eight-ounce drink. Photo courtesy Keurig.

  • The Kold Pods create favorites like Coca-Cola, Diet Coke, Dr Pepper and Canada Dry; craft sodas (e.g. Orange Cream, Spiced Root Beer, regular and diet, from brands like Flynn’s and Red Barn); plus plus lemonade, flavored waters, seltzers and iced teas (Tierney’s).
  • There are also sports hydration drinks; cocktail mixers are coming soon, starting with Margarita and Mojito.
  • Keurig Kold is imposing, cool, and at $369.99, a status symbol. You can get one at and selected retailers, in black or white.
    What’s less than ideal:

  • The price tag. Even if it’s ultimately discounted, it would take a household with money to burn to choose this system over the 99¢ two-liter bottles or club store bargains (or the $59-and-up Sodastream).
  • Depending on the beverage, the pods are $4.49 to $4.99 for a four-pack. That’s $1.12 to $1.25 plus tax for an eight ounce drink.
  • The machine’s footprint is larger than anything else on your kitchen counter. The pods are similarly oversize.
  • The pods are recyclable #7 plastic, but not every municipality recycles #7.

    Keurig KOLD Wire Carousel

    The pods for Keurig Kold are big: at least three times the size of the K-Cups. Photo courtesy Keurig.



    Insert a drink pod, press a button and the water in the reservoir is drawn into a proprietary chilling mechanism. When the water is cold enough (39°F), it gets pushes though Karbonator beads that are inside each pod—small, round beads that are perhaps the coolest part of the invention.

    Water + beads = perfect carbonation. A secret imparted by Keurig: Carbonation absorbs into water best when the water is really cold.

    Keurig Kold is impressive. It’s fun. And the drinks are delicious—they seem even tastier than if you purchased the same drink in a bottle or can.

    The big question that vexes the NIBBLE folks who tried Keurig Kold is: Who is the customer for this machine? It must be a household that:


  • Doesn’t look for bargains.
  • Wants the latest, coolest wow item.
  • Has space for it.
  • Isn’t into sustainability.
    Alternatively, it’s a wonderful plaything, a gift for people who have everything. If they already own one, there are other rooms in their home that could make use of another.

    Would we want one? In an ideal world, yes; in our particular practical world, no. Even if someone gave us a Keurig Kold, where would we put it in our small home or office?



    TIP OF THE DAY: Cherry Tomato Pasta Sauce

    October is National Pasta Month, and we’ll be sharing different takes on pasta. We start with tomato sauce.

    Some people use fresh summer tomatoes to make their sauce, freezing batches to last through the year. Others used canned tomatoes year-round. Less often, cherry tomatoes are employed.

    For us, since lush summer tomatoes have drifted into memory until next year, cherry tomatoes are the go-to for homemade sauce.

    While cherry tomatoes can be puréed into a conventional smooth sauce, first up is a version that roasts the cherry tomatoes and uses them whole, rather than cooking them on the stove top and pureeing in a conventional sauce.

    Essentially, your sauce is seasoned whole roasted cherry tomatoes in olive oil; and beyond pasta, it can accompany rice and grains, polenta, eggs, grilled cheese, burgers and sandwiches, even savory waffles.

    Since the cherry tomatoes keep their shape, this is especially beautiful when made with mixed-color heirloom cherry tomatoes, or a combination of red and gold.


    /home/content/71/6181571/html/wp content/uploads/ravioli cherry tomato saucedelfinarestaurant 230

    Colorful cherry tomatoes are a beautiful accent to beige pasta. Photo courtesy Delfina Restaurant | San Francisco.

    You can simply sauté cherry tomatoes in olive oil with seasonings. Or, here are two recipes that impart a bit more complexity.



  • 1-1/2 pounds cherry tomatoes, washed and patted dry
  • 3 cloves garlic, peeled and sliced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon coarse salt
  • Optional: chopped or sliced, pitted olives (2 tablespoons); drained capers (1 tablespoon); lemon zest (1 tablespoon); minced, seeded jalapeño (1-2 tablespoons) or crushed red pepper (1/2-1 tablespoon)

    1. PREHEAT the oven to 325°F. Place the tomatoes in a nonreactive* 9-by-13-inch baking dish and sprinkle with the garlic. Whisk together the oil, vinegar, thyme, brown sugar, salt and optional ingredients in a bowl. Drizzle over the tomatoes.

    2. BAKE for about 1 hour, until the tomatoes are softened and caramelized. Serve warm or at room temperature.
    *Reactive vs. Non-Reactive Cookware: Aluminum, cast iron and copper are popular for cookware because of their superior heat-conducting properties. However, these metals can react with acids in a recipe (citrus, tomato, vinegar, etc.), imparting a metallic taste and discoloration of light-colored foods. This is also true with mixing bowls and utensils. Non-reactive materials include enameled metal, glass, plastic and stainless steel.


    /home/content/71/6181571/html/wp content/uploads/Spaghetti chunky tomato sauce ps 230r

    Here, 1 pint of the cherry tomatoes have been quartered instead of pulsed, for a chunky sauce. Photo courtesy McCormick.



    In this recipe, the tomatoes are pulsed in the food processor so do not maintain their shape, as in the recipe above. The reason to use them is because of superior flavor in the off season, and/or to take advantage of good prices.

    Ingredients For 4 Cups

  • 6 garlic cloves, peeled and sliced
  • 1 medium onion, large dice
  • 1/4 cup olive oil
  • 3 pints cherry tomatoes, rinsed
  • 1 tablespoon dried oregano
  • Salt and pepper
  • Optional: chopped or sliced, pitted olives (2 tablespoons); drained capers (1 tablespoon); lemon zest (1 tablespoon); minced, seeded jalapeño (1-2 tablespoons) or crushed red pepper (1/2-1 tablespoon)

    1. PURÉE the garlic in a food processor. Add the onion and pulse 3-4 times, until finely chopped.

    2. HEAT the olive oil in a large skillet over high heat. When hot, reduce the heat to medium and add the onion and garlic mixture. Cook, stirring occasionally, until they soften, about 5 minutes.

    3. CLEAN the food processor bowl, add 1 pint of the cherry tomatoes and pulse 3-4 times, until coarsely chopped. Transfer to a large bowl and repeat to process the remaining 2 pints of tomatoes.

    4. ADD the chopped tomatoes to the skillet. Simmer, stirring frequently, until they turn into sauce (about 15-20 minutes). Add salt and pepper to taste.



    RECIPE: Moroccan Quinoa & Roasted Carrots

    October 1st is World Vegetarian Day, the annual kickoff to Vegetarian Awareness Month.

    Vegetarian diets have proven health benefits, are kind to animals and help to preserve the Earth (meat production is a major source of greenhouse gas and deforestation).

    According to, some prominent vegetarians include/have included: Lord Byron, Bill Clinton, Leonardo da Vinci, Ellen DeGeneres, Thomas Edison, Albert Einstein, Benjamin Franklin, Dick Gregory, Steve Jobs, Carl Lewis, Franz Kafka, Paul McCartney, Martina Navratilova, Pythagoras, Voltaire and Leo Tolstoy.

    But you don’t need to have particular beliefs to enjoy this delicious vegetarian (actually vegan) side or main course. The quinoa supplies excellent nutrition, and the Moroccan spices are irresistible.

    The recipe is from Good Eggs, a San Francisco purveyor of artisan foods.


    The addition of allspice, cinnamon and raisins impart a wonderful North African flavor profile and fragrance to this simple dish.
    Ingredients For 2-3 Servings

  • 2 bunches carrots, tops cut off, halved lengthwise
  • Olive oil
  • 1 cup white quinoa
  • 1-1/4 cups water
  • 1 handful* parsley, coarsely chopped
  • 1 teaspoon ground allspice, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/4 cup of raisins
  • Squeeze of lemon†
  • Salt and pepper
  • Optional: plain or seasoned yogurt‡

    /home/content/71/6181571/html/wp content/uploads/roasted carrots quinoa goodeggs 230

    Delicious, nutritious and good-looking: quinoa and carrot salad with Moroccan seasonings. Photo courtesy Good Eggs.


    *What is a “handful” of parsley? It’s an indefinite amount; please don’t write recipes like this! The size of “a bunch” varies widely by retailer. Try this: For “a bunch,” use one cup loosely packed herbs and 1/2 cup for “a handful.”

    †What’s a “squeeze” of lemon? Is it a squeezed half lemon or a wedge of lemon? A medium lemon has 2-3 tablespoons of juice, a large lemon can have 4 tablespoons (1/4 cup). For a “squeeze,” try 1-2 teaspoons. Take notes and adjust both parsley and lemon measurements next time, as needed.

    ‡Give plain yogurt some savory flavor by stirring in one or more of the following: roasted garlic, chopped fresh parsley, minced chives or thin-sliced green onions (scallions). You can also use the zest from the lemon.


    Raw White Quinoa

    Uncooked white quinoa. Photo | Wikimedia.



    1. PREHEAT the oven to 425°F. Soak the quinoa in water for 15 minutes.

    2. PLACE the carrots on a baking sheet and toss with some olive oil. Roast for 20-30 minutes.

    3. STRAIN the quinoa and add it to a pot with the water. Turn the flame to high and bring to a boil, uncovered. As soon as it boils, reduce the flame to a simmer and cover the pot.

    4. CHECK after 15-20 minutes. When all of the water has been absorbed and the grains are still slightly opaque in the center, turn off the heat and let the quinoa steam with the cover on for 5 minutes.

    5. PLACE the quinoa in a bowl with the parsley, 1/2 teaspoon each of allspice and cinnamon, the raisins and lemon juice. Add a drizzle of olive oil and salt. Adjust the salt and spices to taste and add pepper to taste.

    6. REMOVE the carrots when they begin to caramelize and crisp up. Toss them gently with a pinch of salt, 1/2 teaspoon of allspice and 1/2 teaspoon of cinnamon. To serve, spoon the quinoa onto a serving plate or individual plates and top with the carrots. Pass the optional yogurt as a condiment.



    DAY OF THE DEAD: Skull Mug

    Día de los Muertos, the Day of the Dead or All Souls Day, has has been an important festival in Mesoamerica since pre-Columbian times.

    It is a time of festivity and joy, not mourning. Families gather to welcome the souls of the dearly departed—human and animal—who return from the spirit world for an annual visit home to the loved ones they’ve left behind. What a nice concept!

    The celebration begins on November 1st and ends on November 2nd. Despite the timing and skulls, it has no relation to Halloween (here’s the history of Halloween). Analogies to the Celtic-based Halloween are purely coincidental.

    The celebration of the Mayas and Aztecs evolved into what today is a large Mexican festival, incorporating:

  • Photos and mementos of the deceased, placed on special altars along with…
  • Cempasúchil (marigold flowers).
  • Candles and copal incense (made with resin from a local tree).

    dia de los muertos mug

    Drink your coffee from a joyful skull. Photo courtesy Inked Shop.

  • There are music and dancing, plus special offerings for people who have died.

    Crystal Head Vodka Bottle

    Not into coffee or sugar skulls? Perhaps a bottle of Crystal Head Vodka is for you. Photo courtesy Crystal Head.


    Special foods include:

  • Pan de muertos (bread of the dead—recipe).
  • Sugar skulls, usually brightly painted.

    You’ve got time to order a celebratory mug.

    The Mexican Sugar Skull Giant Mug in the photo above costs just $14.95 from

    High quality ceramic, dishwasher and microwave safe, it’s inspired by the Day of the Dead sugar skulls, but perfectly at home year-round.

    Or perhaps you’d prefer a skull full of vodka?




    TIP: How To Remove That Burnt Popcorn Smell

    October is National Popcorn Poppin’ Month. We love popcorn, a whole grain snack that’s low in calories when seasoned simply with spices and herbs. You can also use your FDA-sanctioned two daily tablespoons of heart-healthy olive oil.

    But chief among our kitchen foibles is burnt microwaved popcorn. It not only imparts a horrendous lingering odor; it also stains the inside of the microwave with yellowish blotches. We sought help from

    Ready to begin? Gather your weapons.

    For The Odor

  • Fresh-ground coffee
  • White vinegar
  • Mug and small bowl as a saucer
    For The Stains

  • Dish detergent
  • Bowl or small bucket
  • Soft cloth or paper towels
  • Nail polish remover (100% acetone)
  • Soapy and clean water
  • Optional: rubber gloves
    Now get to work.


    Heirloom Popcorn Kernels

    Because burnt popcorn is so ugly, we elect to show only beauty, like these heirloom kernels. Photo by Katharine Pollak | THE NIBBLE.


    To rid your home of that burnt popcorn smell, there are two approaches: the coffee method and the vinegar method. Ground coffee absorbs odors, and vinegar neutralizes them.
    The Coffee Method

  • Fill a coffee mug or small bowl with 2 tablespoons of ground coffee and ½ cup of water. Set the cup in a small bowl to catch any overflow as it boils, and microwave on high for 2 minutes.
  • Carefully remove the hot mug. Repeat as necessary with fresh ingredients.
    The Vinegar Method

  • Fill the bowl halfway with vinegar. Heat it in the microwave until it develops a good amount of steam. Stop the heating and let the steam diffuse for 10 minutes.
  • Wipe out the microwave with water and a soft cloth or paper towels. A vinegar smell may remain in the microwave, but it will dissipate in a day or two and is far more pleasant than the burnt popcorn smell.
  • If the odor gets into the vents of a microwave, it may just take some time to air out. If you can take it outside and open the microwave door to fresh air—or set it in front of an open window—do so.
  • To neutralize the smell in the kitchen, add half a cup of vinegar to a quart of water and simmer on the stove for a 10 minutes.You can also burn a cinnamon stick in an ashtray.
  • If the odor still lingers, check out the article, Removing Smoke Smells, on

    /home/content/71/6181571/html/wp content/uploads/popcorn beauty bellechevreFB 230r

    No burnt popcorn here! Photo courtesy Belle Chevre | Facebook.



    This method should remove most, if not all, of the discoloration of the inside walls of a microwwave.

  • Mix a few drops of dish detergent with hot water in a large bowl or small bucket. Dip the cloth in the soapy water and wring it out thoroughly.
  • Wipe down the inside and outside of the microwave to remove any surface dirt and grime.
    If you have manicured nails, put on rubber gloves for the next step:

  • With a clean cloth or paper towel, apply nail polish remover to the walls and scrub away the yellowish stains. Wipe any residue from the walls with the soapy water and rinse.
  • You may need to repeat a couple of times depending on the severity of the discoloration.



    TOP PICK OF THE WEEK: Noosa Yoghurt

    To start with, Noosa is yoghurt, not yogurt. That’s the Australian spelling, and appropriate for a brand that originated Down Under.

    The original Noosa is a picturesque Australian resort town on Queensland’s Sunshine Coast, the home of golden beaches. The name Noosa comes from an Aboriginal word meaning shade or shadows, a probable reference to the tall forests behind the sunny coast.

    On a vacation to Noosa, company co-founder Koel Thomae—an Aussie ex-pat living in Colorado—came across a tub of creamy yoghurt and passionfruit purée.

    It took just one spoonful for her to decide that she must bring this celestial style of yogurt to the U.S. Back in Colorado she found a partner, fourth-generation dairy farmer Rob Graves, who milked happy, pasture-raised cows. He took one taste of the Australian yogurt and agreed with Koel. America needed Noosa.

    They began to make Noosa in small batches, from farm-fresh whole milk, local raw clover alfalfa honey and purées of the best fruits. The “Australian-style” texture is thick like Greek yogurt but oh-so-velvety, as elegant as any dessert. (Some of that texture comes from kosher bovine gelatin.)

    The line is certified kosher (dairy) by OU, certified GMO free and made with rBGH-free milk from pastured cows.


    Cherry Yogurt Parfait

    Noosa Yoghurt is so silky, it’s like an elegant dessert. Photo courtesy


    The four-ounce cups, for 140 calories or so, depending on the flavor, is a wonderful bit of fruity sweetness at the end of the meal, or as a snack anytime.

    And for breakfast or lunch, well: What a treat. It’s worth seeking out.


    Noosa Yoghurt

    Some of Noosa’s luscious yoghurt flavors. Photo courtesy Noosa.


    There are 4-, 8- and 24-ounce sizes (not all flavors in all sizes):

  • Blueberry
  • Coconut
  • Cranberry Apple
  • Honey
  • Lemon
  • Mango
  • Peach
  • Pineapple
  • Plain
  • Pumpkin
  • Raspberry
  • Strawberry Rhubarb
  • Tart Cherry
    Not all flavors are made for each season; for example, Cranberry Apple and Pumpkin—both winners—are fall flavors,

    Here’s a store locator and the main website. Scroll to the bottom of the home page for a link to print a coupon.



    TIP OF THE DAY: Café Liégeois

    We made this recipe yesterday, for National Coffee Day.

    Instead of our favorite after-dinnner coffee—a steaming cup of French or Italian roast with a shot of coffee liqueur, substituting for dessert—we celebrated with a Café Liégeois (lee-eh-ZHWAH). It’s a parfait with layers of iced coffee, ice cream and whipped cream (which is called chantilly—shon-tee-YEE—in French).

    We highly recommend it as an easy-to-make dessert for coffee (and especially iced coffee) lovers.

    While the original recipe does not contain alcohol, no one is stopping you from adding a shot of coffee, chocolate or vanilla liqueur.

    If you don’t have parfait or sundae dishes, use what you do have: beer glasses, wine goblets, any tall glasses, glass mugs. You can even make the recipe in conventional coffee cups, although part of the eye appeal is looking at the layers through glass.


    Ingredients Per Serving

  • 1 cup iced coffee, black or lightly sweetened
  • 2 scoops coffee ice cream
  • 1 scoop vanilla ice cream
  • Whipped cream
  • Optional liqueur

    /home/content/71/6181571/html/wp content/uploads/cafe liegois benoitbistro 230

    A modern variation of Café Liégois. Photo courtesy Benoit Bistro | NYC.

  • Optional garnish: crushed roasted coffee beans or chocolate-covered coffee beans, shaved chocolate

  • Add a layer of cubed brownies, pound cake, or crumbled cookies.
  • The Chocolate Liégeois replaces coffee ice cream with chocolate ice cream for a mocha effect.
  • In the photo above, Philipe Bertineau, pastry chef at Benoit Bistro in New York City does his own take: coffee granité, chocolate ice cream, chocolate sauce and whipped cream.

    Chocolate Liégois. Photo courtesy Relais de l’Entrecôte | Hong Kong via Kee Hua Chee.



    1. MAKE the coffee and refrigerate. Also refrigerate or freeze the dishes or glasses. When ready to serve…

    2. FILL each dish or glass with ice cream and pour over the iced coffee and the optional liqueur. Add the whipped cream, garnish as desired and serve immediately.


    According to Wikipedia, Café Liégeois did not originate in Liège, Belgium; it was originally known in France as Café Viennois (vee-en-WAH), Viennese Coffee.

    Following the Battle of Liège in World War I, in which the city of Liège put up a resistance to the advancing German army with its Austrian-made guns—Paris’s cafés changed the name of the dessert from Viennois to Liégeois. Curiously, notes Wikipedia, in Liège itself, the dessert continued to be known as Café Viennois for a while.


    In the U.S., both ice cream desserts are made from the same ingredients. The difference is in how the ingredients are presented.

  • An American parfait shows its ingredients in layers: ice cream, syrup, fruit. It is traditionally served in a tall, narrow, short-stemmed glass, and topped with whipped cream.
  • A traditional sundae dish is a wider, tulip shape with a scalloped rim. First ice cream is scooped into the dish, and it is topped with syrups, fruits, wet walnuts and crowned with whipped cream a maraschino cherry (today a fresh strawberry is often substituted). Crushed nuts and sprinkles can also be added. The sundae was invented in the U.S. Here’s the history of ice cream.
  • A French parfait differs from the American version. It is a frozen dessert made by folding fruits, nuts and/or other ingredients into whipped cream or egg custard—more like a semifreddo or frozen soufflé. See the different types of ice cream.


    FOOD FUN: Spilled Coffee Art

    When life gives you lemons, make lemonade. When it gives you spilled food, make art.

    That’s what Italian artist Giulia Bernardelli does. She’s become a specialist at turning spilled coffee, honey, jam and other foods into wonderful canvases that look as if they were created by accident.

    Animals, landscapes and portraits art so beautifully crafted that they really look like an accidents.

    Giulia doesn’t plan her work in advance but develops the ideas as she eats the food. At one breakfast, for example, she imagined the footprints left by a cat who walked into the jam.

    You can see that and other images at For more images, go to Google Images and search for Giulia Bernardelli.


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    Spilled coffee turns into a landscape with people and animals. Photo courtesy Giulia Bernardelli.




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