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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 TheNibble.com,
    the online magazine about gourmet and specialty food.

PRODUCT: Coca-Cola Life

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Coca-Cola Life is the newest addition to the Cola brand. Photo courtesy Design Taxi.

 

There’s a great new product for cola drinkers: Coca-Cola Life. Made without corn syrup*, it has half the calories of regular Cocoa-Cola: 60 calories per eight ounces.

The reduction in calories is done with all natural ingredients. The is half sugar, half stevia.

Stevia, which is 150 to 400 times sweeter than sugar, is derived from a South American herb called Stevia rebaudiana. It has been used for centuries in Paraguay and Brazil to sweeten yerba mate and medicinal teas.

Stevia is almost calorie-free, does not cause cavities, and does not trigger a rise in blood sugar. A small amount of it works in synergy with the sugar to create sweetness with no off taste. (Check out the different types of sweeteners.)

Why the new formulation?

It’s a bid to combat obesity globally (the product first debuted in Argentina!) and offer a healthier option to consumers.

How does it taste? It’s less sweet/sugary than the corn syrup version. There’s absolutely no aftertaste, as there is with the zero-calorie Coke variations. It tastes like regular Coke, just less sweet. Since we’ve always found the regular Coke too sweet, but find the zero-calorie versions too artificial, we’re the perfect market.

 
What do other people think? A market research specialist, with no ties to Coca-Cola, released consumer data indicating that 70% of purchasers rated the taste four out of five stars. More than 40% of the survey participants said that Coca-Cola Life has already replaced original Coca-Cola in their households.
 
A Greener Bottle

The new variety of Coke is also targeting the environmental crowd. Coca-Cola Life is packaged in a fully-recyclable plant-based bottle (although our guess is that if it’s a big hit, can and large plastic bottles will join the lineup). That’s why the label is green.

The plant-based bottle consists of 30% recycled natural materials, and is lighter in weight than regular PET plastic bottles. A lighter-weight shipment requires less fossil fuel.

Coca-Cola Life will roll out globally over the next several months, but get yours today. After all, it’s National Carbonated Beverage With Caffeine Day.

 
*In the U.S., Coca-Cola is sweetened with corn syrup. In other countries, regular sugar is used.

 
  

Comments

GIFT: Party Favor, Stocking Stuffer

We love Burt’s Bees products. We’ve never found a better lip balm. The beeswax the brand is famous for is both soothing, packed with beneficial nutrients and stick-to-your-lips.

This holiday season, the company has created an exclusive with Target stores: Burt’s Bees Pumpkin Spice Lip Balm.

As a party favor or a stocking stuffer, everyone, young and old, can revitalize dry lips with a lip balm that has a gentle aroma of pumpkin and spice. There’s no flavor—just sprightly seasonal aroma (although, since it is said that 90% of taste is based on smell, it appears to have a bit of flavor that we like very much).

The balm is free of parabens, phthalates, petrolatum and Sodium Lauryl Sulfate (SLS). We’ve stashed a tube in the pocket of every coat and winter jacket. Now it’s your turn to spread holiday cheer as well as a little TLC.

The lip balm is $2.99 a tube at Target, and there’s free shipping on Target.com.

If you want a bigger gift, there’s a combo pack of Pumpkin Spice along with a tube of Vanilla Bean, $5.79.

 

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A great party favor or stocking stuffer for dry lips weather. Photo courtesy Burt’s Bees.

 
Check out all the stocking stuffers and larger giftables at BurtsBees.com.

  

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GIFT: Gourmet Cheese Box

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We can testify that everything in this gift box is memorably delicious! Photo courtesy Jasper Hill Farm.

 

Anyone who covets great cheese knows how pricey it is. That’s because there’s so much labor invested in creating artisanal cheese.

So what better gift for a cheese lover than a box of great cheese? This year, we’re recommending the gift box from one of America’s greatest cheese makers, Jasper Hill Farms.

The holiday gift box contains more than two pounds of award-winning cheese, plus artisanal pairings. The foods are packed in a reusable wooden cheese box, for a memorable gift.

Jasper Hill Farm’s 2014 Holiday Gift Box contains:

  • Bayley Hazen Blue (8 ounces). This signature raw-milk blue cheese is one of the great blues, creamy on the tongue with sweet and salty flavors and undertones of dark chocolate and anise spice. A Super Gold winner at this year’s World Cheese Awards, it was also named World’s Best Unpasteurized Cheese.
  • Cabot Clothbound Cheddar (1 pound). Made by Cabot Creamer and aged in the Jasper Hill caves for 10-12 months, this is a bold cheddar with a spectrum of flavors: toasted nuts, savory broth, browned butter and butterscotch. It’s a favorite among Cheddar lovers.
  •  

  • Harbison (1 wheel; about 10 ounces). This soft, pudding-like Brie-style cheese can e scooped up with a spoon and spread on a cracker (or devoured from the spoon). It’s wrapped in a strip of spruce cambium* harvested from the farm. The milky, buttery cheese has notes of mushroom, woodsmoke and brassica† vegetables when ripe.
  • Creminelli Cheddar Salami (a NIBBLE Top Pick Of The Week). This special sausage includes pieces of Cabot Clothbound Cheddar, which add a pleasant zip and a creamy mouth feel to the traditional salami. It’s available exclusively from the Cellars at Jasper Hill and Murray’s Cheese.
  • Jan’s Farmhouse Crisps (2 ounces). These are the cheese maker’s favorite crackers to pair with their cheeses. Packed full of nuts, herbs and dried fruit, they are thinly sliced and toasted to a light, flavorful crisp.
  •  
    The gift box, $85, is in limited supply. Reserve yours now from The Cellars At Jasper Hill.

     
    *The cambium of the pine (between the bark and the wood) is edible. It can be boiled or roasted as a famine food, and makes a reasonable flour. Fried in olive or coconut oil it’s actually tasty. On this cheese, it’s not meant to be eaten, but you could do it. Here’s more about pine cambium.

    †Brassica, the cruciferous vegetable family, includes bok choy, broccoli, cauliflower, kale and mustard greens, among others.

     
      

    Comments

    TIP OF THE DAY: Holiday Dessert Bar

    After a big holiday feast, instead of serving dessert at the table, consider setting up a dessert bar. Guests can digest the main meal a bit, and then help themselves at their own pace. They can also cut slivers of more than one dessert.

    In addition to pies, cake, cobbler, cookies, fruit and other bounty, guests can help themselves to coffee and tea.

    Set out the plates, forks, spoons, napkins, and don’t forget the garnishes. Consider:

  • Crème fraîche
  • Crème anglaise (custard sauce)
  • Hard sauce*
  • Ice cream
  • Mascarpone
  • Whipped cream
  •  
    If you want to over-indulge, add bowls of shaved chocolate and toffee bits, and flavored whipped cream (like bourbon whipped cream or chocolate whipped cream) in addition to the classic.

       

    pecan-pie-beauty-beauty-goodeggs-230

    Set the apple pie, pecan pie, pumpkin pie and other desserts on a sideboard or table and let guests help themselves. Photo courtesy GoodEggs.com.

     

    *Hard sauce is a rich dessert sauce made with butter and sugar plus brandy, rum, sherry, whiskey or vanilla.

     

    open-mint-chip-230

    Talenti’s four delicious seasonal flavors. Get them all: They’re heavenly! Photo by Hannah Kaminsky | THE NIBBLE.

     

    TALENTI LIMITED EDITION SEASONAL ICE CREAM

    Look for limited edition seasonal ice cream flavors to add to your dessert bar. One of our favorite brands, Talenti Gelato & Sorbetto, has four exceptionally delicious flavors:

  • Caramel Apple Pie is Talenti’s signature cinnamon gelato (the milk is infused with whole cinnamon sticks!), blended with pieces of apples, sweet flaky pie crust and a caramel swirl. It’s a great fusion of ice cream and pie.
  • Old World Eggnog Gelato is made like eggnog, with fresh egg yolks, pure vanilla extract and nutmeg. But it’s family-friendly: no alcohol. A terrific treat for eggnog lovers!
  • Peppermint Bark Gelato adds crunchy morsels of semisweet Callebaut Belgian chocolate to refreshing peppermint ice cream. We’re hooked on it.
  • Pumpkin Pie Gelato blends brown sugar, cinnamon, nutmeg and pumpkin with real pie crust pieces. It’s even better than a slice of pie!
  •  
    THE DIFFERENCE BETWEEN ICE CREAM & GELATO

    In brief, gelato is made with more milk than cream, for a lower butterfat content. While many of us have been led to believe that higher butterfat “superpremium ice cream” is better, the butterfat coats the tongue and dulls the flavors in the process.

     
    Gelato is also more dense, with less air whipped into it (overrun). The combination of lower fat and higher density engender greater intensity of flavor. Here’s more on the difference between ice cream and gelato.

    Note that in the U.S. there is no government standard to differentiate ice cream and gelato. We’ve found more than one very high butterfat “gelato.”

    Why? It’s marketing: “Gelato” sounds newer, more sophisticated and special.

      

    Comments

    PRODUCT: Umpqua Oats Single Serve Oatmeal

    We’ve grown fond of single-serve premium oatmeal cups. The grab-and-go packages are easy to tote, requiring only a half cup of hot water and three minutes of sitting time to turn into a nutritious breakfast or snack. The al dente oatmeal needs no milk, although occasionally we add some.

    Umpqua Oats sent us samples of their line, and we felt good eating every one. The all-natural flavors include:

  • Jackpot: raspberries, blackberries, strawberries and pecans
  • Kick Start: blueberries, cranberries, sunflower seeds and more
  • Mostly Sunny: apples, cranberries and raisins (nut free)
  • Not Guilty: blueberries, apples, flax, chia and no added salt or sugar
  • Old School: apples, pumpkin seeds, cranberries, walnuts and almonds
  • RU Nuts: walnuts, sunflower seeds, almonds and flax
  • Salted Caramel: caramel pieces with pecans and sea salt
  • Vanilla Almond Crunch: almonds, vanilla, honey and vanilla almond granola
  •    

    salted-caramel-beauty-umpquaoatsFB-230

    Just add hot water. Photo courtesy Umpqua Oats.

     

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    Three of the eight grab-and-go varieties. Photo courtesy Umpqua Oats.

     

    The benefit of Umpqua Oats over instant oatmeal is that the brand uses the whole hulled grain, rather than processed “instant” oats, providing more fiber in addition to better texture. There’s also less sugar than sweetened instant oats.

    The line is certified kosher by Blue Ribbon Kosher and certification by the Non-GMO Project.

    Umpqua Oats is currently sold at more than 2,000 retail outlets across the United States. For more information or to order online, visit UmpquaOats.com.

    Founded in Oregon by two moms and now headquartered in Las Vegas, Umpqua Oats was one of the first purveyors to provide a quick-cooking, single-serve oatmeal product based on high-quality ingredients for taste and satiety.

    Umpqua is a river in southwest Oregon. The name means “thundering waters” or “across the waters” in the native Umpqua language.

     

      

    Comments

    RECIPE: Chocolate Pumpkin Tart

    One year we made pumpkin pie with a chocolate cookie crust. But here’s an even better filling for that crust, that marries pumpkin and chocolate.

    “There’s just something about the combination of pumpkin, spices like cinnamon and nutmeg, and chocolate that make me go a little weak in the knees,” says Annalise Sandberg of CompletelyDelicious.com. “This tart is almost equal parts pumpkin and chocolate and is sure to win over everyone.”

    The prep time is 15 minutes, cook time 1 hour. The yield: 8 servings.

    If you’d like to bake something with a special twist this Thanksgiving, go for it! Find more recipes at CompletelyDelicious.com and GoBoldWithButter.com.

    RECIPE: CHOCOLATE PUMPKIN TART

    Ingredients For The Chocolate Cookie Crust

  • 1-1/2 cups chocolate cookie crumbs
  • 2 tablespoons sugar
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted
  •  
    For The Filling

  • 3 large eggs
  • 2/3 cup light or dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
  • 1/2 cup heavy cream
  • 1 1/2 cups bittersweet or dark chocolate, melted
  • Optional garnish: whipped cream.
  •    

    Chocolate-Pumpkin-Tart-completelydeliciousGBWB-230

    The art of the tart: chocolate swirled into pumpkin. Photo courtesy Completely Delicious | Go Bold With Butter.

     

     

    bittersweet-disks-2kingarthurflour-230

    Bittersweet chocolate disks from Guittard. The better the chocolate, the tastier the outcome. Photo courtesy King Arthur Flour.

     

    Preparation

    1. PREHEAT the oven to 350°F.

    2. MAKE the cookie crust: Combine the cookie crumbs, sugar, salt and butter together in small bowl and mix with fork. Press into a buttered 8-inch tart pan. Bake for 10 minutes. Set crust aside.

    3. MAKE the filling: Combine the eggs, brown sugar, pumpkin pie spice and salt in bowl of stand mixer fitted with whisk attachment. Add the pumpkin purée and heavy cream and mix until incorporated. Measure 1 cup of the mixture and set aside.

    4. MELT the chocolate in a double boiler or the microwave.

    5. SET the baked crust on a sheet pan and pour the filling into the crust. Combine the melted chocolate with the reserved filling. Spoon it on top of the on top of the partially filled crust and swirl it into the existing filling.

    6. BAKE until the center is set and no longer appears shiny, 40-45 minutes. Let the tart cool to room temperature. Store in fridge until ready to serve.

     

      

    Comments

    FOOD FUN: Watermelon Turkey

    We found this turkey on the Facebook page of the Watermelon Board. Whoever created it: We like your style!

    You can make one with a small watermelon plus:

  • Miniature bell peppers
  • Skewers of grapes and cheese cubes
  • A small pear
  • Raisins for eyes
  •  
    Give it to the kids as a project, and let them proudly display it as the centerpiece!

    Check out dozens of nifty watermelon carvings for every holiday and special special occasion, on Watermelon.org.

     

    watermelon-turkey-watermelon.orgFB-230

    Make this fruit and vegetable turkey as a holiday centerpiece. Photo courtesy Watermelon Board | Facebook.

     

      

    Comments

    TIP OF THE DAY: Unsweetened Whipped Cream

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    Grab your hand mixer and start whipping! Photo by Robert Matic | IST.

     

    If you’re putting whipped cream on a very sweet dessert, such as pecan pie or double chocolate cake, you can halve the sugar in the whipped cream or eliminate it entirely.

    An unsweetened or just slightly sweet whipped cream provides a better counterpoint to the sweetness of the dessert. Otherwise, the sweet-on-sweet can be cloying.

    Another tip: Make your own whipped cream. Once you see how easy it is and how much better it tastes, you’ll never go back to store-bought aerosol cans.

    Just look at the ingredients comparison:

  • Reddi-Whip contains cream, nonfat milk, corn syrup, sugar, natural and artificial flavors, carrageenan (a thickening agent), mono- and diglycerides (emulsifiers, to preserve the texture of the product) and nitrous oxide as a propellant.
  • Homemade whipped cream contains cream, sugar and natural flavors (vanilla, almond extract) and no other additives. (If you use a cream whipper, then you are using nitrous oxide as a propellant.)
  •  
    The amount of heavy cream you use—one half or one pint—yields up to five times as much whipped cream.

     
    Here’s how to whip the cream in a bowl with beaters; however, if you you want an even easier way to make whipped cream that you can prepare days in advance, consider a cream whipper, also called a whipped cream maker or canister.

    RECIPE: CLASSIC WHIPPED CREAM

    You can also make flavored whipped cream, from bourbon to salted caramel; chocolate whipped cream (recipe below); and savory whipped cream for meat and fish.

  • 1 cup heavy cream
  • 1 teaspoon vanilla or almond extract
  • 1 tablespoon confectioners’ sugar
  • Pinch salt
  •  
    Preparation

    1. CHILL the bowl, beaters and cream thoroughly before beginning. Using an electric mixer whip the cream, vanilla, and sugar in the chilled bowl until soft peaks form (3-5 minutes). Makes about 2 cups.

     

    CREAM WHIPPERS

    We’ve used a cream whipper for many years. They last forever—we still have our mother’s unit from the 1960s.

    You simply pour the cream into the canister, add the sugar and flavoring, and then aerate instantly with a nitrous oxide charger instead of whipping for 5 minutes with the beaters. All of the whipped cream is good to the last drop; it stays fresh in the refrigerator for up to 10 days.

    In addition to whipping cream, you can use a cream whipper for espumas (foams), gravies, sauces and soups. In fact, there’s a thermal version that keeps the contents cold for up to eight hours with no refrigeration needed, or hot for three hours—on the kitchen counter or the buffet for people to help themselves.

    The differences between a cream whipper and beater whipped cream: The cream will be more highly aerated (airier, not thick) and will emerge from the nozzle of the whipper in a thin ribbon, as opposed to a rounded mound as large as you like, from a spoon.
     
    RECIPE: CHOCOLATE WHIPPED CREAM

    You can use dark, milk or white chocolate.

    Ingredients

  • 4 ounces chocolate, coarsely chopped
  • 2 cups heavy cream
  • 3 tablespoons sugar
  •  

    red-pin-cream-whipper-230

    A pint whipper from iSi. Don’t buy a half pint whipper to save money. It’s a lifetime purchase, and you’re likely to want a larger batch at some point. (Note that a half liter equals a pint).

     
    Preparation

    1. MEASURE the chocolate into a medium bowl; set aside.

    2. HEAT the sugar and 1 cup of the cream in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved.

    3. POUR the cream mixture over the chocolate and whisk until the chocolate has melted. Let cool.

    4. ADD the remaining cup of heavy cream and beat with electric beaters (or in a stand mixer with the whisk attachment) on medium speed, until thick and fluffy.

      

    Comments

    PRODUCT: Duchy Originals Shortbread Cookies

    stem-ginger-box-230

    Stem Ginger is one of the delicious
    shortbread flavors. Photo courtesy Duchy
    Originals.

     

    Waitrose is a chain of British supermarkets that is described by the media as “upmarket”—think Central Market, King’s and Wegman’s in the U.S.

    Their house brand products are known for their quality; and their delicious shortbread is available in the U.S. under the brand “Duchy Originals.”

    Baked from a traditional Scottish Highlands recipe, these melt-in-the-mouth, all butter shortbread biscuits are made using local butter and flour with sugar and a pinch of salt.

    A box of 12 cookies per 5.3 ounce box is $5.93-$6.24 with free shipping on orders over $35, on Amazon.com, with a choice of:

  • Duchy Originals Organic Highland All Butter Shortbread (more information)
  • Duchy Originals Organic Lemon All Butter Shortbread more information)
  • Duchy Originals Organic Stem Ginger All Butter Shortbread more information)
  • Duchy Originals organic Highland all butter shortbread petticoat tails more information)
  •  
    There’s also:

  • Duchy Originals Organic Oaten Biscuits, especially delicious with cheese more information)
     
    A portion of each sale is donated to The Prince of Wales’s Charitable Foundation for distribution to charitable causes around the world.

  •  

    ABOUT DUCHY ORIGINALS

    The Duchy Originals brand was founded in the UK in 1992 by HRH Prince Charles, The Prince of Wales. The Prince set out to produce food of the highest quality, using the best natural ingredients, produced sustainably and in harmony with the environment, while supporting worthwhile causes through The Prince of Wales’s Charitable Foundation.

    Duchy Originals is now produced in partnership with Waitrose and baked by Walker’s Shortbread.

     
    ABOUT SHORTBREAD

    Shortbread is a type of cookie with a high butter content: The traditional recipe is one part sugar, two parts butter and three parts flour. It has been called the ancestor of all butter cookies.

    The original shortbreads were made with oatmeal; the more elegant white flour came later and lightened the cookie. Its current form is often attributed to Mary, Queen of Scots in the 16th century. She had a team of French chefs who had the time, labor and ingredients to perfect the recipe.

    Check out the history of shortbread.

     

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    Oaten biscuits are less sweet and delicious with cheese. Photo courtesy Duchy Originals.

     

      

    Comments

    RECIPE: Pumpkin Spice Pound Cake Bundt

    pumpkin-spice-pound-cake-bundt-spiceislands-230r

    Pumpkin Spice Pound Cake made in a bundt pan. Photo courtesy Spice Islands.

     

    As a follow-up to our recent article on autumn bundt cakes, here’s one that’s especially appropriate for Thanksgiving: Pumpkin Spice Bundt. The recipe is courtesy Spice Islands.

    RECIPE: PUMPKIN SPICE POUND CAKE BUNDT

    Ingredients For The Cake

  • 2-3/4 cups sugar
  • 1-1/2 cups butter, softened (no substitutions)
  • 2 teaspoons pure vanilla extract
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin (not pumpkin pie filling)
  •  
    For The Caramel Pecan Topping

  • 1 cup brown sugar
  • 1/2 cup whipping cream
  • 1/4 cup maple syrup
  • 2 tablespoons butter, unsalted
  • Dash salt
  • Dash ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans
  • Optional garnish: whipped cream*
  •  

    Preparation

    For The Cake

    1. PREHEAT the oven to 350°F. Generously grease and flour a 12 cup bundt pan.

    2. BEAT the sugar and butter in a large bowl with an electric mixer until light and fluffy. Add the vanilla; the add the eggs one at a time, beating well after each.

    3. COMBINE the flour, baking powder, salt and spices; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour into prepared pan.

    4. BAKE for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Invert onto serving plate. Cool completely.
     
    For The Caramel Pecan Topping

    1. COMBINE the brown sugar, cream, maple syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring constantly.

    2. REMOVE from the heat and stir in the cinnamon, vanilla and pecans. Serve warm over the cake. Top with whipped cream, if desired.
     
    WHIPPED CREAM TIP: If you’re putting whipped cream on a very sweet dessert, such as this caramel topping or pecan pie, you can halve the sugar in the whipped cream or eliminate it entirely.

    An unsweetened or just slightly sweet whipped cream provides a better counterpoint to the sweetness of the dessert. Otherwise, the sweet-on-sweet can be cloying.
     
      

    Comments

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