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



TIP OF THE DAY: 20 Other Uses For Hot Dog Rolls

Hot Dog Bun Enchiladas

Pizza Hot Dog

Salad Sandwich

Peanut  Butter Sandwich

[1] Chicken enchilada fixings in a hot dog roll (photo courtesy KingsHawaiian.com). [2] Pepperoni pizza ingredients in a hot dog roll (photo courtesy SimplyStacie.net). [3] Salad on a hot dog roll (photo courtesy Bitemore.com). [4] Peanut butter, bacon and banana on a hot dog roll (photo courtesy Huffington Post).

 

July is National Hot Dog Month, so be sure to get your fill.

When you have extra rolls without hot dogs, brats or other sausages to grace them, you can stick them in the freezer.

You can also turn them into bread pudding, panzanella (bread salad), croutons or bread crumbs, and any number of recipes requiring bread, from gazpacho to romesco sauce.

But today, we’ve thought outside the box in terms of fillings, and present 20 alternative fillings for your hot dog rolls.

TIP: If the preparation doesn’t already require toasting/grilling, most of these preparations will be better with toasted or grilled rolls.

  • Buffalo Roll: Chicken tenders, blue cheese dressing, diced celery.
  • Breakfast “Burrito”: Scrambled eggs, bacon/sausage, salsa or other garnish.
  • Breakfast Toast: Serve a toasted roll with your favorite breakfast spreads.
  • Bruschetta or Crostini (the difference): Add your favorite toppings and eat them sandwich-style. You can cut them in half for serving.
  • Carrot Dogs: vegan recipe.
  • Cheese Sticks: recipe.
  • Chili (without the dog, but with the cheese and onions).
  • Faux Enchiladas Or Tacos: replace the tortilla with the roll.
  • French Toast or breakfast pastries.
  • Fruit Rolls: toast, spread with honey and add fresh fruit.
  • Garlic bread: One roll creates a mini garlic bread “loaf.”
  • Green Salad Roll: put all the ingredients on a toasted roll (go light on the vinaigrette): Cobb Salad, Chef Salad, Greek Salad, Spinach Salad.
  • Grilled Cheese.
  • Grilled Fish Or Seafood: Top it with tartar sauce or seafood sauce (instead of a lobster roll, try more affordable seafood).
  • Other Foods Not Eaten On Bread: Try Bean salad, ratatouille—check the fridge.
  • Panini: Add sandwich fillings, butter the outsides and grill the roll on a panini press.
  • Pizza Roll: Fill with your favorite pizza topping, sauce and mozzarella; microwave for 30 seconds to melt the cheese.
  • Sandwiches Made With Other Types Of Rolls: Barbecue, chicken parm, cubano, meatball, po’boy, Sloppy Joe, etc.
  • Sandwiches Made With Sliced Bread: Ham and cheese, PB&J, tuna, etc. Try a PB and banana sandwich, using the entire banana like a hot dog.
  • Southern Bird Dogs (recipe).
  •  
    We avoided ideas like these cheese fries in a hot dog roll, as well as spaghetti rolls and chicken chow mein on a hot dog roll. But you still can have fun with it: See the Frog Sandwich photo below.

     
    GARNISH, GARNISH, GARNISH

    Whatever you put into your hot dog roll, consider garnishes to top it:

  • Chopped fresh herbs
  • Diced tomatoes, onions, jalapeños, bell peppers
  • Leftover grains, vegetables
  • Pickles and/or sliced olives
  • Chutney or relish
  • Salsa
  • Shredded cheese
  • Shredded lettuce, slaw
  •  

     

    BUNS, ROLLS AND BISCUITS: THE DIFFERENCE

    You may have noticed that we use the word roll instead of bun to denote hot dog-specific bread.

    There is no official difference: Both are single-serve breads, and the FDA only stipulates that buns and rolls weigh less than one-half pound (loaves of bread must weigh one pound or more).

    Manufacturers and retailers use whichever term they want. However, the American Institute of Baking uses this distinction:

  • “Rolls” is generally applied to individual breads that hold a filling—either pre-filled like cinnamon rolls from sandwich bread like Kaiser rolls. The notable exception is hot cross buns, which are filled with currants or raisins. (Editor’s note: The first recorded use of the term “hot cross bun” appears in 1733, when there was no distinction. Because there is no official standard, there are many exceptions, from hot dog an hamburger buns (should be rolls) to hot cross buns (filled with currants).
  • “Buns” typically do not contain a filling, but can be eaten plain, with a spread (butter, jam), or used as a sop*.
  • Bunne was the word used in Middle English. The use of roll to describe a small bread came much later. The oldest reference we could find is to Parker House rolls, in 1873.
  • Biscuits use a different leavening. Biscuits use baking powder to rise; buns and rolls use yeast.
  • Texture: Rolls can be hard (crusty) or soft, buns are soft, and biscuits are pillowy soft (from the baking powder).
  •  
    HOT DOG RECIPES (WITH ACTUAL HOT DOGS)

  • Bacon Cheese Dogs
  • Cubano Dog
  • Gourmet Hot Dogs 1
  • Gourmet Hot Dogs 2
  • Italian Hot Dogs
  • Mini Corn Dogs
  • Tater Tot Hot Dog Skewers
  • Top 10 Hot Dog Toppings
  •  

    Southern Bird Dog

    Salami Sandwich

    Frog Sandwich

    [1] The Southern Bird Dog is filled with chicken tenders and bacon (photo courtesy JamHands.com). [2] Use extra hot dog rolls for your sandwiches (photo courtesy GlutenFreeDairyFreeNJ.Blogspot.com). [3] Have fun: a cheese sandwich on a hot dog roll (photo courtesy TheChaosAndTheClutter.com).

     
    _____________________
    *“Sop” indicates a piece of bread or other solid used to wipe up a liquid food: gravy, sauce, soup, stew, etc. It is the source of the words supper, soup and sopping (drenched). It evolved from the Old English soppian, “bread soaked in some liquid.”

      

    Comments

    FOOD FUN: Beer & Pretzel Hot Dog Buns

    Pretzel Hot Dog Rolls Recipe

    Split the roll, add the hot dog and bite! Photo of pretzel hot dog rolls courtesy DomesticGothess.com.

     

    Want to be the hostess with the hostess or the host with the most?

    Want to give friends and family a memorable hot dog experience?

    Want to bring the best gift to a cookout?

    Follow the path of the Domestic Gothess, who turned soft pretzel dough into hot dog buns. “They are surprisingly easy to make.” says the Gothess.

    Yes, you can buy pretzel rolls at some stores, but these have much more pretzel flavor. They can also be used as sandwich rolls.

    Don’t want beer in your bread? Just substitute water for the beer, like conventional soft pretzels.

    Here’s the recipe. Ready, set, bake!

    July is National Hot Dog Month!

     

     
      

    Comments

    TIP OF THE DAY: Coconut Bowls

    According to Chalkboard Magazine, a food trend this summer is Coconut Bowls: coconut halves filled with grains, fruits and/or vegetables. The concept was developed by Amazing Bowls, a Los Angeles food truck.
     
    WHAT TO SERVE IN COCONUT BOWLS
    We’ve been playing with the concept, and have used the bowls for a memorable presentation of conventional foods:

  • Breakfast/Brunch: Cereal, cottage cheese, fruit and/or yogurt
  • Lunch: Asian chicken/shrimp salad
  • Cocktails: Mai Tai, Piña Colada, Planters Punch and other tiki bar specials
  • Dinner Entrée: Curry: chicken, fish, lamb or vegetable
  • Soup: Indian (such as Mulligatawny), Thai (such as Tom Kha Gai) and Western cream of vegetable soups, from broccoli to vichyssoise
  • Dessert: Conventional fruit salad with sorbet or frozen yogurt, exotic* fruit salad, coconut ice cream, sorbet or pudding
  •  
    CREATE A DIY COCONUT BOWL BAR

    For a gathering, set out the coconut halves with the fillings. Aim for a rainbow of colors, from:

  • Cooked grains
  • Dried fruits (raisins, cherries, blueberries)
  • Edible flowers and/or shredded fresh basil for garnish
  • Fresh fruits
  • Fresh vegetables
  • Granola
  • Nuts and seeds
  • Nut butters (almond, peanut, etc.)
  • Poached fish or seafood
  • Salads: Asian noodles (with or without chicken or seafood), avocado and citrus, chicken with pineapple and Greek worked for us
  • Shredded/grated dried coconut
  • Yogurt, plain and flavored
  • Anything else that works for you
  •    

    Coconut Bowls

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/coconuts opened thehomegrowncollective 230r

    [1] Too pretty to eat…almost (photo courtesy Chalkboard Magazine). [2] Crack open the coconuts with a heavy kitchen knife (photo courtesy HomeGrownCollective.com).

    _____________________
    *Exotic fruits you can find in the U.S. include Asian pear, cactus pear, cherimoya, dragonfruit, gooseberry, kiwi, lychee, mango, mangosteen, passionfruit, prickly pear, rambutan and starfruit, among others.
     
    COCONUT 101

    All coconuts come from the same tree, the coconut palm tree (Cocos nucifera). It’s a member of the Arecaceae family, the Palm Family.

    The coconut is not a nut, but a fruit—a drupe, along with stone fruits.

  • Green coconuts are filled with coconut water (a.k.a. juice) and the meat is soft, translucent and scoopable. The off-white coconuts you can purchase, to drink the coconut water, have been carved to remove the green skin.
  • Mature coconuts are covered with a dried brown husk. There is less coconut water and the coconut meat is firm and an opaque white color.
  • Coconut milk is not the liquid inside the mature coconut. Coconut milk and coconut cream are made from pressing the coconut meat. Commercial coconut milk is thinned with water.
  •  

    Tropical Shrimp Salad

    Yogurt Coconut Bowl

     

    RECIPE: COCONUT BOWLS

    Ingredients For 2 Servings

  • 1 whole coconut
  • Food of choice (see the list above)
  •  
    TO MAKE A COCONUT BOWL

    1. PUNCTURE a small hole into one or two of the coconut eyes with an ice pick. Drain the coconut water into a container and refrigerate for another use.

    2. HOLD the coconut in your palm and rotate as you use the blunt side of a heavy kitchen knife to tap firmly along the midsection (the “waist”).

    3. CONTINUE to rotate and tap until a crack appears. After a few more rotations and taps, the coconut should break into two equal halves.

    4. WRAP and freeze the coconut bowls if you won’t be using them immediately, so the meat doesn’t dry out. You can serve cold foods in frozen bowls; they’ll defrost slowly while keeping the drink, ice cream, etc. cold.
     
    PHOTOS: [1] Rice noodles topped with shrimp, pineapple chunks and Chow Mein noodles. [2] A dessert bowl with strawberry yogurt and Oreo pieces (photos courtesy Alex Jollie | Britco.

     
    WHAT TO DO WITH THE COCONUT SHELLS?

    Check out how our colleague, Hannah Kaminsky, turned hers into beautiful bowls.

      

    Comments

    TIP OF THE DAY: Red, White & Blue Cupcakes For Patriotic Occasions

    HAPPY MEMORIAL DAY! HAPPY INDEPENDENCE DAY!

    These red, white and blue cupcakes are an eye- and palate-pleaser for any patriotic occasion.

    And they’re easy to make, with just the added step of dividing cake mix into three bowls and coloring two of them. We chose a frosting of stabilized whipped cream, stiffened with gelatin (it won’t collapse) and topped the cupcakes with red, white and blue decorations.

    RECIPE: PATRIOTIC CUPCAKES

    Ingredients For The Cupcakes

  • 1 box white cake mix (or your own white cake recipe)
  • Red and blue gel food coloring (see notes in the last section)
  • Icing
  • Decorative sprinkles or stars
  •  
    Ingredients For 4 Cups Stabilized Whipped Cream

  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar, sifted
  •  
    Plus

  • Cupcake pan
  • Cupcake liners
  •  
    Preparation

    1. PREPARE a cupcake pan with paper liners. Place the cream in the freezer for 20 minutes prior to whipping (it will whip better).

    2. PREPARE the cake batter and divide it into three bowls. Use blue and red gel food coloring in two of the bowls (see notes about gel-paste below.)

    3. ADD one tablespoon blue batter to the each cupcake liner and spread evenly (we used a plastic teaspoon). Follow with a tablespoon of white batter, and a red layer on top of that, taking care not to mix the colors as you spread them.

    4. BAKE per cake recipe instructions and cool. While the cupcakes cool…

    5. MAKE the stabilized whipped cream frosting. Place the cold water in a small pan and sprinkle the gelatin over it. Let it thicken; then place the pan over low heat, stirring constantly, just until the gelatin dissolves. Remove from the heat and cool, but do not allow it to set.

    6. WHIP the cream with the powdered sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff peaks form, about 5-7 minutes.

    7. DECORATE and serve.

     

    Red, White & Blue Cupcakes

    July 4th Cupcakes

    American Flag Cupcakes

    [1] Red, white and blue layered cupcake (photo Elegant Affairs Caterers | Facebook). [2] Even easier options: red fruit atop white frosting (photo GoBoldWithButter.com) and [3] cupcake “flag” (photo Sprinkles Cupcakes).

     
    WANT A RED, WHITE & BLUE LAYER CAKE INSTEAD OF CUPCAKES?

  • White layer cake, filled with raspberry and blueberry preserves.
  • White-frosted stack cake with red and blue berry topping.
  • Lemon loaf layer cake with white filling and red and blueberry topping.
  •  
    WHY USE SOFT GEL INSTEAD OF LIQUID FOOD COLOR

    The typical food colors available in supermarkets are water-based liquids that work well for most purposes. In many recipes, you use so little of it that the teaspoon or so of water isn’t going to impact the outcome of the recipe.

    But if you are looking for intense color—such as in red velvet cake—you need to use a lot of liquid to get the vibrant color. Too much liquid will alter the consistency of cake, candies, donuts and deep-colored frostings.

  • Soft gel food coloring (sometimes called liquid gel, not to be confused with the conventional liquid food color) delivers a deep, rich color without thinning the batter or frosting.
  • Gel paste food coloring is very concentrated and provides even deeper, more vivid colors than soft gel. It should be used in very small quantities.
  • Powdered food coloring is another very concentrated option that is often used to decorate cookies.
  •  
    You can often find gel food colors in craft stores, as well as in baking supplies stores and online, where you can buy red only or the four basic food colors. Wilton sells a set of eight gel colors, as well as neon and pastel sets. Don’t substitute one for another, unless you have time to test the results.
     
    TIPS FOR COLORING ICING

  • If exact color is important, mix the color in daylight so you can see the true hue.
  • Start with less color and adjust as you go.
  • Note that the longer the icing sits, the stronger the color will be. Proceed accordingly.
  •   

    Comments

    TIP OF THE DAY: Make Ketchup For Your Cookout

    Homemade Ketchup

    Burger & Sweet Potato Fries

    Hot Dogs With Ketchup

    [1] Homemade ketchup [2] with burgers (photos courtesy GoodEggs) and [3] on franks (photo courtesy Applegate).

     

    If you’re considering making something for a cookout, how about homemade ketchup?

    You can make your own ketchup in just ten minutes of prep time, plus 45 minutes of cooking. You can choose a better sweetener, avoiding high fructose corn syrup by substituting agave*, cane sugar, honey, maple syrup or non-caloric sweetener.

    And you can add specialty seasonings such as chipotle, curry, garlic, horseradish, jalapeño and sriracha.

    The following recipe is from Good Eggs of San Francisco. Here’s an alternative ketchup recipe made with honey (instead of brown sugar and molasses), cloves (instead of cumin) and coconut oil (instead of olive oil).

    RECIPE: HOMEMADE TOMATO KETCHUP

    Ingredients For 1 Pint

  • 2 tablespoons olive oil
  • 2 yellow onions, diced
  • 4 cloves garlic, peeled and sliced
  • 2 cans (28 ounces each) canned whole tomatoes
  • 1 teaspoon cumin seeds
  • ½ cup apple cider vinegar
  • ½ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons salt
  • Freshly ground black pepper to taste
  • ¼ cup brown sugar
  • 1 tablespoon molasses
  •  
    Flavor Variations

    Instead of the allspice, cloves and cumin, you can flavor the ketchup with other seasonings.

    Divide the base ketchup into half-cup test batches and test different flavors. Flavoring a half cup at a time enables you to adjust the seasonings to your particular taste.

  • Chipotle Ketchup: 1/2 teaspoon each ground cumin, chipotle chile powder and lime juice
  • Cranberry Ketchup: 2 tablespoons chopped fresh or frozen cranberries, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice.
  • Curry Ketchup: 1/2 teaspoon curry powder, 1-1/2 teaspoons lime juice.
  • Garlic Ketchup: 1 clove garlic, finely chopped, 1/2 teaspoon lime juice.
  • Horseradish Ketchup: 1/2 teaspoon prepared horseradish.
  • Jalapeño Ketchup: 1 to 2 tablespoons chopped canned jalapeños, 1/2 teaspoon onion powder, 1/2 teaspoon lemon juice.
  • Sriracha Ketchup: 1 teaspoon sriracha or other hot sauce, 1/2 teaspoon lemon juice.
  •  
    You can also make hickory-smoke ketchup with liquid smoke, add lemon zest, and so forth.
    _____________________
    *When using agave, use half the amount since it’s twice as sweet as the other sweeteners.
     
    Preparation

    1. ADD 2 tablespoons of olive oil to a heavy-bottomed pot and place over high heat. When the oil is hot, add the onions. Cook for 3 minutes, until translucent; then add the garlic.

    2. AFTER another 4 minutes, add the tomatoes (including the liquid), vinegar, salt, allspice, cayenne and black pepper. Cook for about 20 minutes over medium heat, until the tomatoes have broken down. Turn off the heat and let the mixture cool for a few minutes.

    3. POUR the mixture into a blender and pulse until it’s a smooth purée. Be careful: Blending a hot liquid requires extra attention. Using a dish towel, hold down the lid tightly. An immersion blender is a superior alternative for puréeing hot liquids.

    4. POUR the purée back into the pot and add the the brown sugar and molasses. Cook over medium heat for 20 minutes uncovered, until the mixture has thickened. Store in an airtight jar in the fridge for up to a week.
     
    THE HISTORY OF KETCHUP

    The concept was brought to England from Southeast Asia in the late 1600s, and had no tomatoes. The first printed recipe for kachop was an early version of what we know as Worcestershire Sauce.

    Check out the history of ketchup.
     
      

    Comments

    JULY 4th RECIPE: American Flag Ice Cream Cake

    This easy flag cake from McCormick is made from reddened brownie layers with vanilla ice cream and a blue-tinted whipped topping. You can cut 12 servings from the loaf.
     
    RECIPE: AMERICAN FLAG ICE CREAM CAKE

    Ingredients

  • 1 package (family-size) fudge brownie mix
  • 1/2 cup sour cream
  • 2 eggs
  • 1 bottle (1 ounce) red food color
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 1/2 teaspoon pure lemon extract
  • McCormick Neon Food Colors & Egg Dye in blue and purple
  • 1 cup miniature marshmallows, divided
  • 2 cups vanilla ice cream, softened
  • Optional: 1 cup strawberries, thinly sliced
  •  

    brownie-ice-cream-cake-mccormick-230

    The “red” in this American Flag ice cream cake is food coloring added to the brownie. If you want more redness, add a layer of sliced strawberries over the top of the ice cream (photo courtesy McCormick).

     

    Preparation

    1. PREHEAT the oven to 350°F. Empty the brownie mix into a large bowl. Add the sour cream, eggs and red food color; mix well.

    2. SPOON the batter into a greased, foil-lined 9×5-inch loaf pan. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. Cool in the pan for 10 minutes, remove from the pan and cool completely on a wire rack.

    3. MAKE the frosting: Stir the whipped topping, lemon extract, 1 teaspoon Neon Blue and 5 drops Neon Purple food colors with a spatula until evenly tinted. Stir in 3/4 cup of the marshmallows. Set aside.

    4. LINE a loaf pan with foil, with the ends of the foil extending over the sides of pan. Cut the brownie loaf horizontally into 2 layers. Place the bottom layer in the loaf pan and gently spread with the ice cream and the optional strawberries.

    5. PLACE the top brownie layer over the ice cream and spread the whipped topping mixture over the top. Press the remaining 1/4 cup of marshmallows into the whipped topping. Cover carefully with foil.

    6. FREEZE at least 2 hours or until firm. Use foil handles to remove dessert from pan. Place on cutting board; let stand 10 minutes to soften. Cut into slices to serve.

      

    Comments

    TIP OF THE DAY: Make Cinnamon Rolls On The Grill

    Grilled Cinnamon Rolls Recipe

    Ground Cinnamon

    Bowl Of Raisins

    [1] Grilled cinnamon rolls (photo courtesy SafeEggs.com). [2] Ground cinnamon (photo courtesy McCormick). [3] Mixed raisins (photo courtesy California Raisins).

     

    When the grill is fired up, make cinnamon rolls with this recipe from Davidson’s Safest Choice Pasteurized Eggs.

    RECIPE: GRILLED CINNAMON ROLLS

    Ingredients For 15 Rolls

    Prep time is 20 minutes, total time including rising is 1 hour.

    For The Rolls

  • 1/3 cup butter
  • 1 cup milk
  • 2 tablespoons instant rise yeast
  • 1/3 cup honey
  • 1 egg
  • 1/2 teaspoon salt
  • 3-1/2 cups flour, plus more for kneading
  •  
    For The Cinnamon Filling

  • 1/3 cup brown sugar
  • 2-3 tablespoons coconut oil, melted
  • 2-3 tablespoons cinnamon
  • Optional: raisins or other dried fruit, nuts and/or chocolate chips
  •  
    For The Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  •  
    Plus

  • Grease for the grill grate
  •  
    Preparation

    1. MAKE the dough. Melt the butter in a saucepan, add the milk and heat until the mixture reaches 110°F. While the mixture is warming…

    2. COMBINE the yeast and honey in a bowl. Stir in the milk mixture, then add the egg and salt. Combine thoroughly, then fold in 2-1/2 cups of the flour. Add the remaining flour, 1/4 cup at a time, until the dough comes together (it will still be sticky).

    3. FLOUR your hands and the work surface. Knead the dough about 5 minutes, cover with plastic wrap and let rise for 20-25 minutes. While the dough rises, make the filling: Combine the ingredients and set aside.

     
    4. ROLL out the dough into an 8×13-inch rectangle. Top with the filling and spread into an even layer. Carefully roll the dough into a tight tube shape and cut the individual cinnamon rolls with a string (or dental floss), about one inch thick. Place them on a parchment-lined baking sheet, cover, and let rest for 10 minutes.

    5. GREASE the grill grate and place a row of cinnamon rolls on the grill for 5 minutes. Flip and grill another 2 minutes. Remove from the grill. As the rolls cool down to slightly warm…

    6. COMBINE the glaze ingredients and drizzle generously over the rolls. Serve.
     
    IS IT CINNAMON OR CASSIA?

    Check out the different types of cinnamon.
     
      

    Comments

    JULY 4TH DRINK: Red, White & Blueberry Lemonade & Hard Lemonade

    For cookouts and picnics, our family never had everyday soft drinks. For these special occasions, the beverage menu included lemonade, iced tea and Mom’s favorite fruit punch (recipe: equal parts of grape juice, lemonade and orange juice, all from frozen concentrate).

    For July 4th, we switched to a “patriotic” lemonade: red, white and blue. The ingredients: pink lemonade tinted darker with some food color, white ice cubes and blueberries inside the ice cubes.

    Beyond red food color, there are different ways to tint the lemonade a deep rose:

  • Add some red juice: blood orange, cherry, currant, cranberry, grape, pomegranate or watermelon juice.
  • Hibiscus tea (buy the tea and brew it).
  • Celestial Seasonings Red Zinger, Raspberry Zinger or Watermelon-Lime Zinger tea, all of which are blends that contain hibiscus.
  •  
    The herbal teas are delicious iced, so instead of lemonade, you can make patriotic—and caffeine-free—iced tea!

    For adults, keep bottles of gin, lemon liqueur, tequila or vodka (especially lemon-flavored vodka) next to the pitcher with a shot glass and a mixing spoon, and allow the grown-ups to add what they like.
     
    RECIPE #1: BLUEBERRY ICE CUBES

    First, make the white and blue ice cubes. You may need to start making batches a couple of days in advance, depending on how many ice cube trays you have and how many guests you expect.

    This recipe makes enough cubes for a quart of lemonade, assuming 3 cubes per glass.

    Ingredients For 12 Ice Cubes (One Tray)

  • 36 fresh blueberries (about 1/4 cup)
  • Water
  •  
    Preparation

    1. PLACE 3 berries in each of 12 ice cube compartments.

    2. FILL with water and freeze. Remove the frozen cubes to a freezer storage bag to use the tray for another batch.
     
    RECIPE #2: RED, WHITE & BLUEBERRY LEMONADE

    While you can purchase pink lemonade in a large format, frozen concentrate is less expensive—and lighter to carry! If you want sugar-free lemonade, you can use Crystal Light (we prefer the taste of their regular lemonade to the pink lemonade; or squeeze fresh lemonade and add your sweetener of choice.

    Ingredients For 1 Quart (Four 1-Cup Servings)

  • 1 can pink lemonade concentrate (frozen)
  • Red color of choice (see list above)
  • 1¼ cups fresh blueberries, divided
  • Blueberry ice cubes (recipe below)
  • Optional: gin, limoncello, orange liqueur, tequila, vodka
  • Optional: straws (you can find them in white with red and/or blue stripes)
  •  
    Preparation

    1. ADD water to the lemonade concentrate per package instructions. Then add the coloring agent to get the desired shade. Note that excepting food color, the more juice you add, the less the drink will taste like classic lemonade. But there’s nothing wrong with that! ss measuring cup or other container. Microwave on high until hot, about 1 minute.

    2. STIR until the sugar dissolves. Add the lemon juice and enough water to make 1 quart. If the red color isn’t strong enough for you, add a drop of food color or some juice to create your preferred shade. Chill.

    3. FILL tall glasses with the blueberry ice cubes. Add the lemonade and optional spirits.
     
     
    MORE JULY 4TH LEMONADE RECIPES

  • Spicy Hot Lemonade Recipe
  • Homemade Lemonade With Red & Blue Berries
  • Regular Lemonade With A Blueberry & Raspberry Cocktail Pick
  •  

    red-white-blueberry-lemonade-blueberrycouncil-230

    Hibiscus Iced Tea

    Pint Of Fresh Blueberries

    Minute Maid Pink Lemonade Concentrate

    [1] Red, white and blue lemonade (photo courtesy BlueberryCouncil.org). [2] We added some hibiscus iced tea to make the frozen pink lemonade in the top photo a deeper rose color (photo of hibiscus tea courtesy Republic Of Tea). [3] A pint of blueberries for the ice cubes (photo courtesy Good Eggs). [4] Pink lemonade concentrate (photo courtesy Minute Maid).

     

      

    Comments

    TIP OF THE DAY: Make Gazpacho Shooters

    Gazpacho Shooters

    Gazpacho Shooters

    [1] A gazpacho shot at Fabrick | NYC. [2] A blender gazpacho from OuiChefNetwork.com. Here’s their recipe for their beautiful, orange-hued gazpacho.

     

    As the party is getting started, serve guests a gazpacho shot. Gazpacho, a chilled vegetable soup, is so refreshing on a warm day. Why National Gazpacho Day is December 6th, we have no idea.

    You can add a tablespoon of gin, tequila or vodka to each shot; or serve mocktails. A bonus: Even a small amount of gazpacho can add another portion of veggies to your daily intake.

    You can serve the shooter in a shot glass (you can buy decent ones in hard plastic) or four-ounce juice glasses. Or, ditch the concept of shooters and serve as a full-blown drink, in whatever type of glass you like.

    And, you can make them just for the family, with brunch or before dinner.

    Just make your favorite gazpacho recipe (we have some recipes below). You can simply toss the ingredients into a blender. If you don’t like to cook, your food market may sell gazpacho along with the other fresh soups.
    Or, you can make the Gazpachito recipe below, a cross between a Bloody Mary and a Tequila & Lime shot.
     
    RECIPE #1: BLENDER TOMATO GAZPACHO

    This is our lower calorie version, omitting the bread and the olive oil of a conventional recipe. It also works better for a cocktail.

    Simply layer the ingredients in a blender:. You can vary the vegetable proportions to bring out the flavors you like best.
     
    Ingredients

  • 2 pounds tomatoes, cored and quartered
  • 1-2 large cucumbers, peeled and diced
  • 1 medium green bell pepper, seeded and diced
  • 1/4 red onion or green onions (scallions) to taste
  • 1 large clove garlic, peeled and halved
  • 2 tablespoons red-wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Choice of white spirit
  • Preparation

    1. COMBINE the vegetables and seasonings in a blender and blend to your desired consistency.

    2. TASTE and adjust the proportions and seasoning to taste.

    3. PLACE the blender in the fridge to chill and allow the flavors to meld. Re-taste and adjust seasonings as needed.

    4. SPLIT the batch. Add the alcohol to one portion, leaving a portion alcohol-free. If you know that all the guests will want alcohol, add spirit to the entire batch.

     

    RECIPE #2: GAZPACHITO SHOT

    Ingredients Per Drink

  • 1 ounce blanco (silver) tequila
  • 1-1/2 ounces tomato juice
  • 1/2 ounce sherry
  • Garnish: 2 slices of green or red jalapeño
  • Garnish: cucumber spear for garnish
  •  
    Preparation

    1. SHAKE the ingredients with ice in a shaker and strain into a chilled shot glass. Garnish with one or two cucumber spears.

    2. SLAM the shot and then eat the garnish.
     
    GARNISH OPTIONS

  • Avocado slice.
  • Baby beets or diced whole beets.
  • Celery or fennel stick of celery, broccoli or cauliflower floret.
  • Cheese cube.
  • Cucumber slice.
  • Cooked shrimp or a raw sea scallop, notched onto the rim of the glass.
  • Greek yogurt, plain or herbed (mix in finely chopped fresh herbs); crème fraîche or sour cream.
  • Small boiled parsley potato.
  •  
    You can serve the shooters with a tray of crostini as crunchy counterpoint.
     
    MORE GAZPACHO OPTIONS

  • Don’t like tomatoes? Make gazpacho verde, green gazpacho. There’s also the history of gazpacho.
  • Don’t like tomatoes, onion and bell peppers? Make white gazpacho, which is the original gazpacho recipe. Tomatoes came later.
  • Something Snazzy: Try yellow gazpacho, made from yellow bell peppers.
  • Beer Gazpacho: This recipe, with added beer and salsa, is from Chef Rick Bayless.
  • BLT Gazpacho: Make this recipe, or simply add a slice of crisp bacon and some baby arugula to garnish your favorite tomato gazpacho recipe.
  • Fruit Gazpacho: Try Mango Gazpacho or Pineapple Gazpacho. Both are savory recipes with sweet fruit accents.
  • Chocolate Gazpacho: The recipe is also savory, like mole sauce.
  •  

    Gapachito Shot

    Classic Tomato Gazpacho

    [1] A Gazpachito (photo courtesy Skyy Spirits). [2] A bowl of tomato-based gazpacho (photo courtesy AddSomeLife.com).

      

    Comments

    JULY 4TH RECIPE: Red, White & Blue Whoopie Pies

    July 4th Whoopie Pies RecipeHTTP://www.blueberrycouncil.org

    Patriotic whoopee pies from the Blueberry Council.

     

    The Blueberry Council wants to make it easy for you to create red, white and blue food for July 4th.

    The recipe is simple: a box of red velvet cake mix, a jar of Marshmallow Fluff (or other marshmallow creme, or homemade) and fresh blueberries.

    For a more substantial dessert, serve the whoopies with a dish of three scoops of ice cream:

  • Small scoops of red (strawberry), white (vanilla) and blue (blueberry or boysenberry).
  • Alternative: Soften vanilla ice cream on the counter and stir in red and blue berries. Return to the freezer until ready to serve.
  •  
    RECIPE: RED, WHITE & BLUE WHOOPIE PIES

    Ingredients For 24 Cookies

  • 1 box red velvet cake mix (18.25 ounces)
  • ¼ cup flour
  • ½ cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1½ cups marshmallow crème from a jar
  • 1 cup fresh blueberries
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Line two large baking sheets with parchment paper.

    2. COMBINE the cake mix, flour, water, oil and eggs in a large bowl. Beat until smooth with an electric mixer at medium speed, 2-3 minutes.

    3. SCOOP the batter by rounded tablespoons onto the prepared baking sheets, 2 inches apart. Bake until puffed, 8-10 minutes.

    4. LET cool 2 minutes on the baking sheets. Then, use a spatula to remove the cookies to wire racks and cool completely.

    5. SPREAD 1½ teaspoons of the marshmallow creme onto the flat side of each cookie, using a small spatula or knife. Divide the blueberries onto the perimeter of the marshmallow on half of the cookies. Top with the remaining cookies to make 24 cookie sandwiches.

    6. SERVE immediately or store chilled in an airtight container, layered between sheets of waxed paper or parchment.
     
    MORE FOOD FUN

  • The history of whoopie pies.
  • The history of Marshmallow Fluff and a recipe for homemade marshmallow creme.
  •  
      

    Comments



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