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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.

FOOD FUN: Popcorn Trees

Fun for decoration, party favors or festive snacks, these Popcorn Trees are easy to make. The recipe is from the National Popcorn Board, which advises that it’s important to use unflavored white popcorn for the best color and flavor.

RECIPE: POPCORN TREES

Ingredients For 10 Trees

  • 10 cups air-popped white popcorn
  • 1 10-ounce bag miniature marshmallows
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Decorating sugar (green, blue)*
  • 1 tube of white frosting (with decorating tip)
  • Assorted small colorful candies, such as sprinkles and miniature silver dragées
  •  
    *Make your own colored sugar by adding food coloring to sugar, stirring in a bowl or shaking vigorously in a sealed container. Add more food coloring for more intense tones.

     

    popcorn_trees_popcorn.org-230

    A fun project for eating or decor. Photo courtesy Popcorn.org.

     

    Preparation

    1. PLACE the popcorn in large bowl.

    2. PLACE marshmallows and butter in medium saucepan over medium-low heat. Stir until the marshmallows are melted and the mixture is smooth. Remove from the heat. Stir in the vanilla extract. Pour the mixture over the popcorn. Toss well to coat the popcorn evenly.

    3. LINE a baking sheet with foil. Spray your hands with nonstick cooking spray, then scoop up about 1 cup of the popcorn mixture. Shape the mixture into a cone shape, keeping the base flat. This forms the tree.

    4. SPRINKLE the tree with decorating sugar. Pplace the tree on the baking sheet. Continue to make the rest of the trees.

    5. PIPE frosting on the trees to make a garland, then decorate them with colorful candies.
     
    SERVING SUGGESTION

    Place each tree atop a sugar cookie and decorate the serving tray with shredded coconut to resemble snow—as shown in the photo above.

    Find more fun popcorn recipes at Popcorn.org.

      

    Comments

    TIP OF THE DAY: Chanukah Cocktail

    Toast to Chanukah or winter. Photo courtesy
    SKYY Spirits.

     

    Spell it Chanukah or Hanukkah: The word for the Jewish Festival Of Lights was translitrated from the Hebrew alphabet. The name derives from the Hebrew verb for “to dedicate.”

    This year, Chanukah begins at sundown on December 16th and ends at sunset on Wednesday, December 24th.. The date is based on the Hebrew calendar months*, which are of different lengths than our Gregorian calendar months.

    Chanukah commemorates an event in the 2nd century B.C.E.: the rededication of the Holy Temple in Jerusalem, that had been destroyed during Maccabean Revolt against the Seleucid Empire of Syria.

    According to the Talmud, for the rededication, unadulterated and undefiled pure olive oil with the seal of the high priest was needed to light the menorah (candelabra) in the Temple, which was required to burn throughout the night every night.

    However, only one flask of oil was found, with enough to burn for just one day. Yet, the oil burned for eight days, and during that time a fresh supply of kosher oil was prepared to continue.

    Based on this miracle, an eight-day festival was declared by the Jewish sages.

     
    Traditional Chanukah foods are fried in honor of the miracle oil: doughnuts, loukoumades (deep-fried puffs dipped in honey or sugar) and latkes (potato pancakes).

    But there is no official Chanukah beverage. So this year, for fun and festivity, we’re publishing a Chanukah cocktail recipe—colored ice blue, a color of the flag of Israel (which is blue and white). The recipe is from SKYY Spirits.

    You don’t have to officially celebrate Chanukah in order to whip up a batch. Several years ago, we received the very same recipe called the Winter Chill.
     
    RECIPE: CHANUKAH COCKTAIL or WINTER CHILL COCKTAIL

    Ingredients Per Drink

  • 1 ounce citrus vodka
  • 1 ounce blue Curaçao
  • 1 ounce fresh lime juice
  • 1 ounce triple sec
  • Ice
  • Optional rim garnish: blue or white sanding sugar (or a blend)
  •  
    Preparation

    1. COMBINE the ingredients with ice in a shaker.

    2. SHAKE vigorously and strain into a Martini glass.

     

    WHAT IS CURAÇAO?

    Curaçao (pronounced KOO-ruh-sow) is an orange-flavored liqueur made from the dried peel of a citrus fruit called the laraha, which is grown on the Caribbean island of Curaçao. The laraha was bred from the sweet Valencia orange that was planted by Spanish explorers.

    The orange did not grow well in the nutrient-poor soil and arid climate of Curaçao. It yielded small fruits with bitter, inedible flesh. However, the peels maintained much of the sweet, aromatic essence of the Valencia.

    Orange peel has utility and economic value, so the Valencia trees were eventually bred into the laraha species.

    To make the liqueur, the dried peels are soaked in a still with alcohol and water, and spices are added. The liqueur is naturally colorless like triple sec, another orange liqueur.

    But Curaçao is often colored, typically blue, which creates vibrant-colored, exotic-looking cocktails. The coloring in Blue Curaçao does not alter the taste.

     

    blue-curacao-dekuyperUSA-230

    Blue Curaçao and the oranges from which it is made. Photo courtesy DeKuyper USA.

     
    *Chanukah begins on the 25th day of Kislev, which may occur at any time from late November to late December in the Gregorian calendar. More about the calendar.

      

    Comments

    GADGET: SKrAPr

    skrapr-230

    The standard SKrAPr with the free mini version. Photo courtsy SKrAPr.

     

    Tired of expending elbow grease to clean burned on or dried food from cooktops, stoves, ovens, barbecue grills, baking pans and counter tops?

    So was Richard Lambert, who solved the problem by inventing the whimsically-spelled SKrAPr. This kitchen gadget looks like a merger of a spatula and a paint scraper.

    The non-scratching blade scrapes residue off of smooth surfaces. The material is a patented composite resin that works on all smooth surfaces: aluminum, ceramic, glass, granite, hardwood, marble and stainless steel.

    Most messes can be SKrAPed up with water as the only lubricant—no chemical cleaners required.

    If SKrAPr looks like a device that can scrape off paint splatters or de-ice car windshields—well yes, it is.

     

    The Skrapr website isn’t up yet, but there is a Facebook page. You can buy it on Amazon.com ($14.51) and at retailers like Bed, Bath & Beyond.

    There’s a limited lifetime warranty.

    The company makes other tools as well, including:

  • Grill Cleaner
  • Curv Spreading Tool (spatula)
  • Spreader Set
  • Ice cream Skoopr
  •  
      

    Comments

    RECIPE: Marinated Cod

    If you’re looking to put together a Feast Of The Seven Fishes, or simply would like a new way to prepare cod, here’s a recipe from Landana Cheese.

    The company uses its Landana 1000 Days, an aged Gouda, in the recipe. Serve the cod with a Chablis or other dry white wine. Find more recipes at LandanaCheese.com.

    RECIPE: MARINATED COD

    Ingredients

  • 2.6 ounces (75g) aged Gouda cheese
  • 1 bottle of dry white wine
  • 2 cloves
  • Thyme
  • Bay leaf
  • Rosemary
  • Sage
  • 2 onions
  • Salt and freshly ground pepper
  • 28.2 ounces (800g) whole cod
  • Garnish: 1 lemon, sliced
  •    


    Cod marinated in white wine and herbs. Photo courtesy Landana Cheese.

     

    For The Sauce

  • 1 cup clarified butter
  • 1-3/4 cups flour
  • 1 cup cream
  • Salt and freshly ground pepper
  •  

    types-of-Roux-rouxbe-230

    Roux types. Photo courtesy Rouxbe.com.

     

    Preparation

    1. MAKE a marinade from the wine, cloves, some thyme, bay leaf, rosemary and sage. Peel the onion, cut into large pieces and add to the marinade. Season to taste with salt and freshly ground black pepper. Bring to the boil, simmering for 10 minutes; then leave to cool until lukewarm.

    2. WASH the fish and lay it in a pan that can be tightly covered. Pour the lukewarm marinade into the pan. If it doesn’t fully cover the fish, add broth or water. Cover and let the fish to marinate for 5 hours.

    3. BRING the mixture to a boil and simmer for 5 minutes. Remove the pan from the heat.

    4. MELT the butter, add enough flour to make a white roux (see instructions below). Dilute with strained cooking liquid until a creamy sauce is created. Simmer gently for 10 minutes. In the meantime…

     
    5. GRATE the cheese and mix it, along with the cream, into the sauce. Season to taste and keep warm.

    6. DRAIN the fish and lay it carefully on a preheated serving dish. Drizzle the sauce over the fish and garnish with thin slices of lemon and fresh herbs. Serve the rest of the sauce on the side.
     
    HOW TO MAKE A WHITE ROUX

    A roux (pronounced roo) is a combination of fat and flour, that has been used for centuries as a thickening agent in French cuisine. White and blonde roux are used to thicken sauces and soups. Brown and dark brown roux are primarily used in Cajun and Creole dishes, such as gumbo and jambalaya. They have more flavor than the white and blonde versions, but are thinner and thus do a lighter job of thickening

    1. MELT the clarified butter in a saucepan over medium heat. When the butter is hot enough, a pinch of flour sprinkled on top of it will slowly start to bubble. Then…

    2. WHISK the flour into the clarified butter until a thick, rough paste forms. Whisk constantly while the paste bubbles over medium heat. As it cooks, the roux will become smooth and begin to thin. After about 5 minutes, the raw smell of the flour becomes a nutty aroma and you have a white roux.
     
    For Other Roux

    As it continues to cook—with continuous stirring—the roux becomes smoother and thinner and the bubbling becomes slower.

  • Blonde Roux. You’ll get a blonde roux after 20 minutes of continuous cooking and stirring. The bubbles begin to slow, the color is tan and the aroma is of of popcorn or toast.
  • Brown Roux. After approximately 35 minutes of cooking you’ll get a brown roux—actually a tan, peanut butter color. The aroma is roasted and nutty.
  • Dark Brown Roux. After about 45 minutes of cooking, the roux becomes the color of milk chocolate, is very thin and is no longer bubbling. Its will actually smell a bit like chocolate.
  •   

    Comments

    TIP OF THE DAY: Embossed Cake Pan & Cake Mix

    Buy one for yourself, buy one as a gift, but turn holiday cake-baking into a no-fuss event with an embossed cake pan.

    A plain bundt or loaf cake is instantly decorated by the design embossed in the pan. Aside from an optional dusting of confectioners’ sugar, there’s no more work for you to do—a welcome time savings during the holidays or any time of the year.

    Nordicware has an extensive collection for every season. For the holidays, check out the Cathedral Pan and other winners, including Bûche de Noël, Christmas Village, Fairytale Cottage, Gingerbread House, Gingerbread Man, Holiday Tree, Holiday Wreath, Star of David and a dozen more.

    Pair the cake pan with a package of Nordicware’s terrific bundt cake mixes for a delightful gift.
     

    BAKING TIP

     

    holiday-tree-230

    It’s time for cake! One of numerous holiday-themed cake pans. Photo courtesy Nordicware.

     
    While the nonstick finish assures you that the cake will come out of the pan easily, and cleanup will be a breeze, it doesn’t hurt to take this extra step:

    Use Baker’s Joy, a nonstick spray with flour, to carefully spray all the nooks and crannies so the details are perfect.

      

    Comments

    PRODUCT: Moonstruck Chocolate Gifts

    naked-230

    Hand-decorated Bark Bars are works of art. Photo by Elvira Kalviste | THE NIBBLE.

     

    Moonstruck Chocolates has been pleasing Oregonians since 1995; and thanks to the rise of e-commerce, all of us can get their handcrafted chocolates.

    Whether for stocking stuffers or a principal gift, Moonstruck has distinctly different offerings, from the beautiful chocolate bars shown here, the beautiful bonbons below, and everything in-between.

     
    STOCKING STUFFERS

    Bark Bars

    The Bark Chocolate Bars are beauties, at $9.00 apiece:

  • Dark Chocolate, Candied Orange & Hibiscus Bark Bar
  • Dark Chocolate, Strawberry & Basil Bark Bar
  • Dark Chocolate, Raspberry & Fennel Bark Bar
  • Dark Chocolate, Praline Pecan & Ginger Bark Bar
  •  
    Tumbled Chocolates

    Tumbling is the way the centers are enrobed in chocolate. For $5.00 per package, these bites are wonderful stocking stuffers, each more delicious than the next:

  • Milk Chocolate Tumbled Caramelized Hazelnuts
  • Milk Chocolate Tumbled Sea Salt Caramels
  • Dark Chocolate Tumbled Blueberries
  • Dark Chocolate Tumbled Beerberries
  •  

    WHISKEY-INFUSED CHOCOLATES

    We love whiskey-infused chocolates, and Moonstruck has two wonderful collections, exquisitely painted by hand:

    New American Whiskey Flight Bonbons

    The New American Whiskey Flight is a six-piece collection of bonbons: pairs of three whiskey-infused truffles.

  • The Knob Creek Whiskey Truffle features ivory ganache infused with Knob Creek Straight Bourbon Whiskey. Dads will appreciate bold notes of oak, caramel and fruit.
  • The Makers Mark Whiskey Truffle features creamy milk chocolate ganache infused with Makers Mark Kentucky Straight Bourbon Whiskey. Vanilla, oak and smoke nuances play along the palate.
  • The Woodford Reserve Whiskey Truffle marries Woodford Reserve Straight Bourbon Whiskey with rich dark chocolate ganache. Deep, spicy notes end with a clean finish.
  •  
    Nestled into a custom-designed box with a royal crown motif, the collection is $15.

     

    oregon-distillers-box-230

    Photo by Elvira Kalviste | THE NIBBLE.

     
    Oregon Distillers Collection

    Oregon is home to numerous craft distillers, which inspired Moonstruck’s Oregon Distillers Collection. This exciting box of bonbons includes:

  • Bendistillery Crater Lake Pepper Vodka Truffle
  • Bull Run Temperance Trader Bourbon Whiskey Truffle
  • Clear Creek Distillery Oregon Apple Brandy Truffle
  • Clear Creek Distillery Oregon Pear Brandy Truffle
  • House Spirits Distillery Aviation Gin Truffle
  • House Spirits Distillery Coffee Liqueur Truffle
  • House Spirits Distillery Krogstad Aquavit Truffle
  • New Deal Distillery Ginger Liqueur Truffle
  • Oregon Spirit Distillers Wild Card Absinthe Truffle
  • Rogue Ale Dead Guy Whiskey Truffle
  •  
    A 12-piece box is $25.00. The bonbons are approximately 5% alcohol content by weight.

    Both boxes are memorable chocolate experiences.

    There are seasonal treats like Santas and penguins, and many other beauties to discover at MoonstruckChocolate.com.

      

    Comments

    RECIPE: Cream Cheese Christmas Tree Appetizer

    cream-cheese-pepper-jelly-xmastree-indulgy.com-bertha-230

    Deck the appetizer plate with cream cheese and pepper jelly. Photo: Pinterest.

     

    The block of cream cheese topped with pepper jelly takes on a special shape for the holidays.

    We originally thought that this photo was from Bertha at Indulgy.com, but so many people have posted it on Pinterest and elsewhere that the original source is in question. If it’s yours, please let us know so we can link to you.

    RECIPE: CREAM CHEESE CHRISTMAS TREE APPETIZER

    Ingredients

  • 8 ounce block cream cheese
  • Pepper jelly or salsa
  • 1 green onion (scallion)
  • 1 green bell pepper or chile
  • Crackers or tortilla chips
  • Optional garnish: snipped chives or parsley
  •  
    Preparation

    1. CUT a block of cream cheese on the diagonal. Place on a plate to make a tree shape.

    2. USE a portion of the green onion to create the trunk of the tree.

    3. ADD pepper jelly and a star cut from the pepper. Serve with crackers of choice (or if you use salsa, with tortilla chips).

     
      

    Comments

    STOCKING STUFFER: Sara Snacker Cookies

    If you’re Sara Snacker (legally, Sara Leand), your entrepreneurial journey began in college, where you built and ran a snack company out of your college dorm room, selling cookies and treats across the campus as well as to local merchants.

    Sara now has an an entire cookie company, focusing on the nostalgic flavors of childhood. They’re different, fun and above all else, tasty.

    The all-natural line includes:

  • Chipn’Etzel Original Cookies, made with potato chips & pretzel bits.
  • Chipn’Etzel Dark Chocolate Cookies, with chocolate chips added to the potato chips and pretzels.
  • Hot Chocolate Cookies, baked with rich dark cocoa, chocolate chips and mini marshmallows.
  • Ice Cream Cone Cookies, chocolate and vanilla chips and sugar cone bits.
  • Lemonade Cookies, baked with real lemonade.
  • S’mores Cookies, combining crushed graham crackers, mini marshmallow, and chocolate chips.
  •  

    snacker-230

    Sara Snacker: nostalgic cookie fun for the holidays. Photo by Hannah Kaminsky | THE NIBBLE.

  • Vanilla Milkshake Cookies, baked to taste like a real vanilla malt.
  •  
    Looking for a fun stocking stuffer? Check out SaraSnacker.com.
     
    We’re especially partial to the new flavors: Hot Chocolate, Ice Cream Cone and S’Mores.

      

    Comments

    RECIPE: Smoked Salmon Gougères

    gougeres-pancetta-thyme-fontina-gougeres-aidamollenkamp-230r

    Gougères are the perfect hors d’ouevre to
    serve with white wine and sparkling wine.
    Photo and recipe courtesy Chef Aida
    Mollenkamp.

     

    Gougères (goo-ZHAIR) are airy French cheese puffs, savory choux pastry that is mixed with grated cheese and baked into savory bites.

    In France, the cheese is most often a hearty Swiss mountain cheese: Gruyère, Comté or Emmentaler; a hint of nutmeg is added to the recipe. Served warm from the oven, gougères are simple yet elegant hors d’oeuvres—a perfect choice to serve with Champagne, other sparkling wine, or any wine or craft beer.

    This special-occasion recipe comes from Beth and Bob Kennett of Liberty Hill Farm in Vermont.

    Beth’s ancestors began farming in 1641 in Maine; she’s a ninth generation farmer. Bob’s family, the Kennetts, started their farm in 1742 in New Hampshire. Today, their sons, David and Tom, with a new generation of grandchildren following close behind, work with Beth and Bob to continue the honored tradition of family farming.

    If you’re in Vermont, Beth hosts regular farm tours and cooking classes where visitors can follow the milk from the farm to the family and back to the kitchen.

     

    Beth used Cabot Cheddar, butter and cream cheese in this recipe. You can, of course, substitute any of the Swiss mountain cheeses for the Cheddar. The special touch here is integrating smoked salmon, a celebratory food, into the airy cheese puffs.

    If you’re not a smoked salmon fan, the gougères are just as special with crumbled bacon or minced ham. Here’s a recipe for Pancetta, Thyme & Fontina Gougères (photo above).

    Prep time is 40 minutes, cook time is 35 minutes.

    RECIPE: VERMONT CHEDDAR & SALMON GOUGÈRES

    Ingredients For 24 Pieces

    For The Gougères

  • 1 cup water
  • 1 stick (8 tablespoons) salted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 6 ounces sharp Cheddar, grated (about 1-1/2 cups)
  • 1/3 cup grated Parmesan cheese, divided
  • 1 teaspoon dry mustard
  • Pinch ground red pepper (cayenne)
  •  

    For The Filling

  • 8 ounces cream cheese, softened
  • 1/2 -1 cup finely minced smoked salmon*
  • 1/4 cup finely chopped fresh chives
  • 1 tablespoon hot sauce
  • 3 tablespoons sour cream
  • 1/4 cup finely chopped red bell pepper
  •  
    Preparation

    1. PREHEAT oven to 425°F. Line baking sheet with parchment paper.

    2. COMBINE water, butter, salt and sugar in a saucepan and heat until butter is melted. Add the flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball.

     

    smoked-slamon-cheddar-gougeres-cabot-goboldwithbutter-230r

    Smoked salmon-stuffed gougères. Photo courtesy Cabot Creamery.

     
    3. REMOVE from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so the egg doesn’t cook, until the dough is firm, smooth and waxy. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended.

    4. TRANSFER the mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan.

    5. BAKE for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.

    6. MAKE the filling. Beat together the cream cheese, salmon, chives and hot sauce. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers.

    7. MAKE a small slit in side of each gougère. Scrape the filling into a pastry bag or plastic bag with the corner cut off. Squeeze some of filling into each gougère. Plate and serve.

      

    Comments

    TIP OF THE DAY: Rich Hot Chocolate With Fewer Calories

    valrhona-hot-chocolate-dolcezzagelato-230

    Just a few sips hit the spot. Photo courtesy Dolcezza Gelato.

     

    The headline is a bit of a tease, because the way to enjoy rich hot chocolate, laden with cream, is to have it in an espresso cup.

    A mug’s worth can be 600 calories or more. If you’re holding a cup with 12 ounces of delicious, high-calorie chocolate, you’ll finish it.

    So take this tip from Dolcezza Gelato in Washington, D.C.: Enjoy two ounces in an espresso cup.
     
    RECIPE: RICH HOT CHOCOLATE RECIPE

    The keys to rich hot chocolate are a rich chocolate bar and cream or half-and-half in addition to the milk. Cocoa powder adds extra chocolatey flavor.

    If you don’t have heavy cream, use light cream, half-and-half or milk with 1 tablespoon unsalted butter.

     
    Thanks to Art Pollard of Amano Chocolate for this recipe.

    Ingredients Per Cup

  • 2 ounces quality chocolate bar
  • 1 tablespoon granulated sugar
  • 1 tablespoon premium Dutch process cocoa powder
  • Pinch salt
  • 3/4 cup whole milk plus
  • 2 tablespoons heavy cream
  • 2 tablespoons of heavy cream
  • Optional garnish: whipped cream
  •  
    Preparation

    1. COMBINE 2 to 3 ounces of chocolate in the work bowl of a food processor fitted with a steel blade. Chop into the size of chips.

    2. ADD sugar and cocoa powder, as well as a few grains of salt. Cover; process in ten second “bursts” at high speed just until finely ground (a few larger chunks of chocolate are O.K.).

    3. HEAT milk and cream in a small, nonreactive saucepan. Stir frequently with a small whisk, until the mixture is steaming hot.

    4. ADD the chocolate mixture. Whisk in well until dissolved. Serve immediately, preferably garnished with lightly sweetened whipped cream. Yields one large or two more reasonable servings.

     
    MORE LUSCIOUS HOT CHOCOLATE

  • The Best Hot Chocolate & Cocoa Mixes: our reviews.
  • The history of hot chocolate
  • The difference between cocoa and hot chocolate
  •   

    Comments

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