Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    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 HOLIDAY: Easy Gumbo Recipe With Swanson’s

Gumbo is a Creole soup from Louisiana, thickened with okra pods. “Gumbo” is an African word for okra.

Okra came to America with the slave trade and was introduced to the Southern white population by African cooks. As with all recipes, there are regional variations and different styles of gumbo.

You can toil for many hours to make your gumbo, or you can make this one quickly to celebrate National Gumbo Day, October 12th.

Made with Swanson Louisana Cajun Flavor Infused Broth, it delivers the taste of New Orleans when combined with your chicken, sausage and vegetables.

Prep time is 25 minutes, total time is 1 hour, 25 minutes. Serve it at your next get-together.

RECIPE: EASY CAJUN GUMBO

Ingredients For 8 Servings

  • 1/3 cup canola oil
  • 1 pound fresh andouille sausage links*, cut into 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 1 extra large onion, diced (about 1-1/2 cups)
  • 2 stalks celery, diced (about 1 cup)
  • 1 large green bell pepper, diced (about 1-1/2 cups)
  •    

    gumbo-with-andouille-sausage-swanson-230

    It’s gumbo time! Photo
    courtesy Swanson.

  • 1 carton (32 ounces) Swanson Louisana Cajun Flavor Infused Broth
  • 8 ounces (1/2 of a 16-ounce package) sliced frozen okra (or fresh if you can find it—about 2 cups)
  • 2 cups cubed cooked chicken
  • Optional: hot chile sauce to your desired level of heat
  •  
    Serve With

  • Hot cooked rice (traditional) or other grain
  •  
    *To save time, you can substitute 1 package (12 ounces) fully-cooked andouille sausage, cut into 1/2-inch pieces, for the fresh sausage. Then, skip Step 1 below, and stir the cooked sausage in with the broth in Step 3.

     

    swanson-louisiana-cajun-broth-230

    A great starter to make easy gumbo. Photo
    courtesy Swanson.

     

    Preparation

    1. HEAT 2 tablespoons oil in a 4-quart saucepan over medium heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the saucepan and drain on paper towels. Do not pour off the drippings from the saucepan.

    2. REDUCE the heat to medium-low. Stir the remaining oil and the flour in the saucepan. Cook for 30 minutes or until the flour mixture is dark brown, stirring occasionally.

    3. Stir the onion, celery and pepper in the saucepan and cook for 15 minutes, stirring occasionally. Stir in the broth, okra, chicken and sausage and heat to a boil. Reduce the heat to low. Cook, uncovered, for 20 minutes, stirring occasionally.
     
    MORE GUMBO RECIPES

  • A gumbo recipe from Chef Emeril Lagasse
  • A gumbo recipe from Chef David Venable
  •  

    CAJUN VS. CREOLE: THE DIFFERENCE

    Some people think of Creole cuisine as “city food” and Cajun cuisine as “country food.” But to eyeball the dish and tell its provenance, here’s a simple trick:

    Creole cuisine uses tomatoes and Cajun food typically does not. That’s how to distinguish a Cajun gumbo or jambalaya from a Creole gumbo or jambalaya.

    “Creole” referred to people who were born to settlers in French colonial Louisiana, specifically in New Orleans. In the 18th, century Creoles were the descendants of the French and Spanish upper class that ruled the city.

    Cajuns, on the other hand, emigrated from the Acadia region of Canada, which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia. They settled in the swampy region of Louisiana that is today known as Acadiana; their name, “les Acadians,” became shortened in the vernacular as “Cajun.”

    Enjoy a deeper discussion at LouisianaTravel.com.

     
    CHECK OUT THE DIFFERENT TYPES OF SOUP IN OUR SOUP GLOSSARY.

      

    Comments

    TIP OF THE DAY: Fall Mocktail

    Two days we presented an extensive drink menu for a Halloween cocktail party. But what do you serve the non-drinkers and the kids?

    Fall mocktails, of course. You can find many of them online.

    For starters, here’s a recipe full of fall flavor: apple, cinnamon and ginger, courtesy of Reed’s Ginger Brew, which has a portfolio of ginger beers from plain, in different strengths, to cherry and raspberry.

    RECIPE: APPLE GINGER MOCKTAIL

    Ingredients Per Drink

  • Reed’s Spiced Apple Ginger Brew or other ginger beer
  • Cinnamon stick
  • Optional: splash of grenadine for color
  • Ice cubes
  • Cocktail option: 2 ounces apple schnapps (liqueur), applejack or Calvados (apple brandy)
  •  
    Preparation

    1. FILL a tumbler with ice. Pour in Spiced Apple Ginger Brew and optional alcohol.

    2. STIR with a cinnamon stick and serve.

       

    cider-mocktail-reedsgingerbrew-230

    Looking delicious: a fall mocktail of ginger beer with apple and cinnamon notes. Photo courtesy Reed’s Ginger Brew.

     

     

    reeds-spiced-apple-4-pack-230

    Reed’s seasonal six-pack. Photo courtesy
    Reed’s Ginger Brew.

     

    WHAT IS GINGER BEER

    Ginger ale is carbonated water simply fllavored with sugar and ginger flavoring. Ginger beer, on the other hand, is brewed for deeper and more complex flavors and a sizzling ginger “burn.”

    The basic recipe combines ginger, sugar, water, lemon or lime juice (for an acidic pH balance) and the ginger beer plant, a fungus that contains specific yeast and bacteria that aid fermentation. Other live cultures can be substituted, including brewers’ or bakers’ yeast, lactic acid bacteria, kefir grains or tibicos, another culture of bacteria and yeasts.

    Brewers can add citrus zest, cayenne pepper and other hot spices, and blend-ins from nettle or dandelion beers.

    After a few days of fermentation, you’ve got ginger beer, effervescent with natural carbon dioxide (as in the fermentation of beer).

    Ginger beer originated in England, where it can be made with an alcohol content of up to 11%, or with no alcohol at all. In the U.S., it is typically found as an alcohol-free soft drink.

     

      

    Comments

    RECIPE: Halloween Or Thanksgiving Bundt Cake

    The best seasonal bundt cake is a pumpkin bundt. Here are two versions, one for Halloween and one for Thanksgiving.

    You can use:

  • A special Nordicware pumpkin bundt cake pan
  • A single conventional bundt cake pan (for a shorter cake)
  • Two conventional bundt cakes, to approximate the style of the specialty pumpkin bundt pan (it won’t be quite as round)
  •  
    Next, pick your flavor. While chocolate and lemon poppy cakes are always popular, think seasonally:

  • Apple cake (see yesterday’s recipe for Apple Streusel Bundt Cake
  • Carrot cake
  • Cranberry-orange cake
  • Maple cake
  • Pumpkin cake
  • Sticky toffee cake
  •    

    pumpkin-bundt-cake-nordic-ware-230

    For Halloween, it’s a pumpkin or a jack-o-lantern. Photo courtesy Nordic Ware.

  • Spice cake (Nordic Ware makes a delicious Caramel Apple Spice Cake mix)
  •  
    If you’re making a two-bundt recipe, with the special pumpkin bundt or a traditional bundt, you can bake two different, complementary flavors (apple and carrot, chocolate and spice cake, for example).

     

    pumpkin-bundt-leaves-nordic-ware-230

    For Thanksgiving, it’s a pumpkin plucked
    from the pumpkin patch. Photo courtesy
    Nordic Ware.

     

    RECIPE: HALLOWEEN PUMPKIN BUNDT CAKE

    Ingredients

  • 2 bundt cakes (1 if you want the “short version”)
  • Vanilla frosting, tinted orange (here’s a buttercream frosting recipe, or use royal icing or other favorite, such as caramel frosting [recipe below])
  • Vanilla frosting, tinted green
  • Ice cream cone for stem
  • Optional: black icing or cake decorating gel for jack o’lantern face.
  •  
    Preparation

    1. BAKE the bundt(s) from your favorite recipe or a cake mix. Cool.

    2. MAKE or buy vanilla frosting. Reserve 1/4 to tint green; tint 3/4 of the batch orange with food color. Mix equal parts of yellow and red food coloring to make orange. For a darker blood orange, add more red. For a lighter pumpkin orange, use more yellow.

     

    3. ASSEMBLE. Add a light layer of frosting in-between the bundts to hold them together. Don’t extend to the edge of the bundts; the frosting should not be seen from the outside. Insert the cone as the stem. If you like, you can fully frost the cake and draw a jack o’lantern face on the side of the Halloween bundt. For the Thanksgiving version, pipe some green leaves and tendrils instead.
     
    RECIPE: CARAMEL FROSTING

    This recipe was adapted from one we found in Southern Living (September 2005). You can make a plain caramel frosting, or add pecans and/or coconut.

    Ingredients

  • 2 cans (14-ounces) sweetened condensed milk
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: 1-1/2 cups chopped, toasted pecans
  • Optional: 1-1/2 cups sweetened shredded coconut
  •  
    Preparation

    1. COMBINE all ingredients in a 3-quart saucepan. Stir and bring to a boil, stirring constantly, over medium-low heat. Cook, stirring continuously, for 3 to 5 minutes or until the mixture reaches a pudding-like thickness.

    2. ADD optional ingredients: pecans and coconut. Remove from heat. Let cool and frost the cake as shown in the photos above.

      

    Comments

    RECIPE: Apple Streusel Bundt Cake

    Remember the Tunnel Of Fudge Cake, a chocolate bundt cake with an inner circle of chocolate pudding? Here’s a sophisticated version for fall: a bundt with a circle of apple streusel.

    Celebrate fall’s apple harvest with this recipe from Zulka, a family-owned business that makes premium sugar.

    RECIPE: APPLE STREUSEL BUNDT CAKE

    Ingredients For The Cake

  • 4 large eggs
  • 10 ounces Greek yogurt
  • 2/3 cup apple sauce
  • 1½ teaspoons vanilla extract
  • 3 cups all purpose flour
  • 2 cups brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 sticks unsalted butter
  •    

    apple-streusel-bundt-zulka-230

    An apple streusel-filled bundt cake, perfect for fall feasting. Photo courtesy Zulka.

     

    Ingredients For The Apple Streusel

  • 1½ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons flour
  • 6 tablespoons butter
  • 2 cups apples*, peeled and diced
  • ¾ cup pecans, chopped
  •  
    Ingredients For The Icing

  • 4 ounces cream cheese
  • 2 tablespoons unsalted butter
  • 1½ cups powdered sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  •  
    *Best apples for this recipe: Granny Smith, Honeycrisp, Mutsu, Pink Lady.

     

    Apple-Bundt-Cake-slice-zulka-230

    The apple streusel inside. Photo courtesy
    Zulka.

     

    Preparation

    1. MAKE the apple streusel. Combine 1½ cups brown sugar, cinnamon, nutmeg, 2 tablespoons flour and 6 tablespoons butter in a medium bowl, and stir until the butter is evenly mixed in. Add the apples and pecans and stir well. Keep chilled until ready to use.

    2. PREHEAT the oven to 325°F. Butter a 12-cup bundt pan and coat with flour, tapping the sides to shake out excess flour.

    3. MAKE the cake. Whisk the eggs in a medium bowl, then add the yogurt, apple sauce and 1½ teaspoons vanilla. Mix well and set aside.

    4. COMBINE the remaining 3 cups flour, 2 cups brown sugar, baking powder, baking soda and salt in a large bowl. Mix on low speed until just combined. Add 2 sticks of butter one tablespoon at a time, and mix on low until well combined. Add half of the egg mixture and beat on low. Add the remaining mixture and raise speed to medium and mix for 30 seconds.

    5. POUR half of the batter into the bundt pan, spreading evenly. Spoon the apple streusel filling in the middle of the batter, making sure none reaches the edge of the pan; gently press into the batter. Top with the remaining batter and carefully spread so that no streusel is showing.

     
    6. BAKE for 40-55 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then flip onto a cake plate or serving platter and carefully remove the bundt pan. Let cool completely before icing.

    7. MAKE the icing: Combine the cream cheese, 2 tablespoons butter, 1½ cups powdered sugar, lemon juice and 1 teaspoon vanilla extract. Mix well with an electric mixer. Drizzle or pour over the top of the cake.
     
    THE HISTORY OF THE BUNDT CAKE

    The bundt pan was created in 1950 by H. David Dahlquist, the founder of Minneapolis-based Nordic Ware, a manufacturer of kitchenware products. He did so at the request of Rose Joshua and Fannie Schanfield, members of the Minneapolis chapter of Hadassah, a Jewish women’s service organization.

    According to an article in the Fall 2005 issue of Generations, the newsletter of the Jewish Historical Society of the Upper Midwest, Fannie remembers a Hadassah luncheon when Rose lamented the quality of light and fluffy American-style cakes, and longed for the rich, dense cakes of her European childhood. These, however, required a special type of of pan—one with a hole in the center that allowed heat to penetrate heavy cake batter from all sides. With this type of form, a heavier batter could be baked without leaving under-baked dough in the center.

    Fannie’s husband arranged a meeting with Dahlquist, and Rose joined her to show Rose’s mother’s ceramic kugelhopf cake pan. This became the prototype for the Bundt pan.

    Dahlquist modified the design by introducing folds in the fluted edges, and fashioned the pan out of aluminum. Some months later, a dozen Nordic Ware factory “seconds” were delivered to Hadassah member Mary Juster’s home, and Hadassah sold the pans to members for $4.00 each.
     
    How The Bundt Got Its Name

    The way the story is told, the name bundt comes from the German word bund, which means “community” or “a gathering of people”; and that Dahlquist just added the letter “t” to the end and trademarked the word.

    However, there is a citation for a “bundt form” as early as the 1903 edition of the famous Milwaukee Settlement Cookbook†, 63 years before Dahlquist filed for his trademark on March 24, 1966. One can surmise that the Jewish women of Milwaukee had the cookbook and asked for a bundt pan. Still, Dahlquist was granted the patent.

    In 1960, the Good Housekeeping Cookbook showed a pound cake baked in a Bundt pan; that feature turned the Bundt into the number-one selling cake pan in America. But it was the 1966 Pillsbury Bake-Off, where the Tunnel of Fudge Cake recipe baked in a Bundt won second place, that launched the Bundt trend.
     
    †In the 1903 Milwaukee Settlement Cookbook, “Bundt form” is found on page 319 in the following text (under BUNDT KUCHEN, No. 2): “Grease Bundt form (a heavy round fluted pan with tube in center) well, and flour lightly. Cream butter and sugar well, add beaten yolks and beat, then the raised mixture and the rest of the flour, and lastly the beaten whites. Pour in pan, let rise until very light, and bake until well done and brown in a moderately hot oven, about forty-five minutes.” (Read details of the Settlement Cookbook source material). The Settlement Cookbook, first published in 1901 in Milwaukee to raise funds for the Settlement House for immigrants, is considered to be the most successful fund-raising cookbook in American history. It is still in print; the 1976 edition was named to the James Beard Cookbook Hall of Fame.

      

    Comments

    TIP OF THE DAY: Make Easy Tuna Tartare & Steak Tartare

    If you‘re looking for a fine-dining restaurant in the heart of South Beach or in Cleveland, check out Red, The Steakhouse. The menu is loaded with steakhouse specialties (look here if you want to develop an appetite).

    They kindly shared their recipes for Tuna Tartare and Steak Tartare with us. These are two dishes we adore, and don’t get often enough. Yet, they’re easy to make at home, using top-quality proteins. The only challenge is cutting the tuna or steak into small enough pieces.

    So if you enjoy making small dice and love a good tartare, get the proteins, sharpen the knife, and get going!
     
    RECIPE: TUNA TARTARE

    Ingredients Per Appetizer Serving

  • 4 ounces sushi grade tuna
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • Optional garnish: fried plantain chips
  • Crostini or gourmet potato chips
  •    

    Tuna_Tartare-redthesteakhouse-southbeach-230

    Tuna tartare, one of our favorite foods. Photo
    courtesy Red, The Steakhouse.

     

    RECIPE: TUNA TARTARE VINAIGRETTE

    Ingredients

  • 1/2 cup shallots, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon mirin
  • 1/4 cup fresno chiles (substitute jalapeño or serrano chiles)
  • 1 teaspoon rice wine vinegar
  •  
    Preparation

    1. MAKE the vinaigrette. Finely chop the shallots and season them with the kosher salt. Stir in the rest of the ingredients, saving the extra-virgin olive oil for last. Set the mixture aside.

    2. CHOP the tuna with a sharp knife into very small pieces. Place in a small bowl and season with kosher salt and freshly ground black pepper to taste.

    3. ADD 1 tablespoon of the vinaigrette and mix until it is evenly combined with the tuna.

    4. PLATE as desired into individual servings or a single serving plate. Serve with crostini, gourmet potato or plantain chips.

     

    Steak_Tartare-redthesteakhouse-southbeach-230

    Steak tartare, so easy to make at home. Photo courtesy Red, The Steakhouse.

     

    RECIPE: STEAK TARTARE

    Ingredients For 1 Appetizer Serving

  • 4 ounces prime tenderloin
  • Kosher salt
  • Freshly ground black pepper
  •  
    RECIPE: STEAK TARTARE VINAIGRETTE

    Ingredients

  • 1/2 cup shallots, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 tablespoon plus 1 teaspoon chopped capers
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon hot sauce
  • 2-1/2 teaspoons Worcestershire sauce
  •  

    Preparation

    1. MAKE the vinaigrette. Finely chop the shallots and season with the kosher salt. Stir in the rest of the ingredients, saving the olive oil for last. Set the mixture aside.

    2. CHOP the tenderloin with a sharp knife into very small pieces. Place in a small bowl and season with kosher salt and freshly ground black pepper.

    3. ADD 1 tablespoon of the vinaigrette and mix until evenly combined with the tenderloin.

    4. SERVE with crostini.

      

    Comments

    PRODUCT: StarKist Tuna Pouches To Help Wounded Warriors

    StarKist has joined forces with the Wounded Warrior Project, pledging $100,000 to support our nation’s wounded service members and their families. To rally shoppers to support the Wounded Warrior Project, StarKist has introduced an “Outdoors” Tuna Creations Pouch with a camouflage-inspired design (photo below), available through the end of 2015.

    The celebratory pouches are available in Lemon Pepper and Sweet & Spicy in a 4.5-ounce pouch. The tuna pouches provide an on-the-go source of lean protein and heart-healthy omega-3 fatty acids, ready to eat with no draining or mixing required.

    In fact, when you by StarKist tuna pouches, you eat what the troops eat. For the past decade, StarKist has provided tuna pouches for all military MRE kits.

    StarKist is also participating in the 2014 Wounded Warrior Project Believe in Heroes campaign, that calls on Americans to show their appreciation for this generation of veterans through the simple act of everyday grocery shopping.

  • StarKist will offer consumers a coupon for a $1 off any two StarKist Tuna Pouch products in a special Believe in Heroes free-standing insert, which will be circulated to 53 million households nationwide in newspapers, on Sunday, November 2, 2014.
  • The coupon will be available for download online in both English and Spanish through the end of November at WWPBelieve.org.
  •    

    Tuna Salad Sandwich

    Do tuna proud with new pouches from StarKist. Photo by Kelly Cline | IST.

     

     

    StarKist Co Tuna Creations Wounded Warrior Project

    Each bite helps Wounded Warriors. Photo
    courtesy StarKist.

     

    About Starkist Flavor Pouches

    StarKist, the number one canned tuna brand in the U.S. was the first brand to introduce tuna in pouches. The company has a dolphin-safe policy for all of its tuna products. Charlie the Tuna first swam into the hearts of tuna fans in 1961 and remains a fan favorite today.

    About The Wounded Warrior Project

    Founded in 2003, Wounded Warrior Project was created to honor and empower service members returning from post-9/11 conflicts who suffer from both visible and invisible wounds of war. It raises awareness and enlists the public’s aid for the needs of injured service members. For more information, visit WoundedWarriorProject.org.

     

      

    Comments

    TIP OF THE DAY: Halloween Cocktail Party

    Toast All Hallow’s Eve with a Vampire Elixir. Photo courtesy Belvedere Vodka.

    There’s still time to invite friends to a Halloween cocktail party—costumes optional. Create your cocktail menu from these cocktail recipes:

  • Bloody Eyeball Martini
  • Bloody Vampire Martini
  • Brandy-Based Cocktails
  • Drunken Pumpkin Pie
  • Candy Corn Cocktail
  • Gin-Based Cocktails
  • Harvest Moon Cocktail
  • Kahlúa-Based Cocktails
  • Pumpkin Divine Martini
  • Spider Bite With Frangelico
  • Vampire Cocktail With Fangs
  • Vodka-Based Cocktails
  •    

    blood-vampire-martini-bettycrocker-230

    Bloody Vampire Martini. Photo courtesy Betty Crocker. Here’s the recipe.

     

     

    bloody-eyeball-martini-230

    Bloody Eyeball Martini, Photo courtesy Kris
    Plazek | WhatToDrink.com. Here’s the recipe.

     

    Serve Halloween party food like these:

  • Black Cat Canapés
  • Black Widow Spider Bruschetta
  • Breadstick Bones
  • Cheesy Ghost Crescents
  • Devilicious Deviled Eggs
  • Halloween cheeses
  • Halloween Crudité Platter, a preponderance of orange, red and yellow vegetables and a pumpkin-, yogurt- or sour cream-based dip (tint a white dip orange with food color)
  • Harvest chips—tortilla and other chips in flavors like pumpkin and sweet potato (check out Food Should Taste Good)
  • Meatball Mummies
  • Mozzarella Eyeballs
  • Mummy Dogs or Halloweenies (hot dogs)
  • Spider Legs (breadsticks)
  • Spider Web Pizza
  • Tarantula Tacos
  • Witches’ Brooms (breadsticks)
  •  

      

    Comments

    HALLOWEEN: Caramel Apple Cheesecake

    Just in time for Halloween, we received this recipe from GoBoldWithButter.com. Instead of biting into a hard candy apple, this Candy Apple Cheesecake melts in your mouth.

    Plan ahead: You need to make the cheesecake a day in advance. The caramel sauce can be made a week in advance.

    Says blogger Bree Hester of Baked Bree, who created the recipe: “Every year I make a ‘Welcome Fall’ dinner that involves roast pork, mashed potatoes, braised red cabbage and caramel apple cheesecake. It is a stick-to-your-ribs kind of dinner, one we look forward to all year long.

    “This recipe might seem a little on the complicated side, but you can make most of the components ahead of time and keep them in the fridge until you need them. I guarantee that your guests will be blown away. I know this because I get lots of oohs and ahhs when this baby hits the table.”

    See more of Bree’s wonderful recipes at BakedBree.com.

    RECIPE: CARAMEL APPLE CHEESECAKE

    Ingredients For Cheesecake

  • 3 cups graham cracker crumbs
  • 1 stick (1/2 cup) butter, melted, plus more for greasing pan
  • 1/3 cup pecans, finely chopped
  • 4 packages (8 ounces each) cream cheese, room temperature
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1 container (16 ounces) sour cream
  • Zest from one orange
  • 1/2 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 5 eggs
  •    

    caramel-apple-cheesecake_baked-bree-gogoldwithbutter-230

    It’s the season for Caramel Apple Cheesecake. Photo courtesy Baked Bree | Go Bold With Butter.

     

    Preparation

    1. PREHEAT the oven to 350°F. Butter a 10-inch springform pan. Wrap the pan in aluminum foil.

    2. ADD the graham cracker crumbs, butter and pecans to a food processor, and pulse until well combined. Press into the bottom and up the sides of the pan. Bake for 10 minutes, then cool completely.

    3. MIX the cream cheese, sugar and cornstarch in a food processor or with an electric mixer, until completely smooth. Add the sour cream, orange zest, orange juice and vanilla. Add eggs one at a time, until everything is incorporated and completely smooth.

    4. POUR the filling into the cooled crust. Make a bain-marie: Place the springform pan in a large roasting pan and pour boiled water halfway up the sides. Cover the roasting pan loosely with foil. Bake 1 hour 45 minutes, or until the edges are set and the middle still has some jiggle. Check the pan about halfway through and add more water as needed.

    5. TRANSFER the pan to a cooling rack and cool completely. Chill in the refrigerator overnight.

     

    fuji-apples-230

    Fuji apples. Photo courtesy The Fruit
    Company.

     

    Ingredients For The Brandy Caramel Sauce

  • 3/4 cup heavy cream
  • 2 tablespoons butter
  • 1-1/2 cups sugar
  • 1/4 cup water
  • 3 tablespoons brandy
  • 1/2 teaspoon sea salt
  • Optional: 1 vanilla bean, seeded and scraped
  •  
    Preparation

    1. SIMMER the cream and butter in a small saucepan over medium-low heat. Keep warm.

    2. PLACE the sugar and water in a medium saucepan over medium-high heat. Bring to a boil; do not stir. Swirl the pan occasionally, until the sugar turns a golden amber color, about 8 to 10 minutes. When the sugar has reached desired color…

    3. SLOWLY WHISK the cream into mixture until smooth. Remove from the heat and add the brandy, sea salt and vanilla bean. Pour into an airtight container. The caramel will keep in the fridge for one week. Reheat gently if it hardens.

     

    Ingredients For The Apple Mixture

  • 2 cups apple juice
  • 1/4 cup sugar
  • 1 vanilla bean, seeded and scraped
  • 2 tablespoons butter
  • Peel from one lemon
  • 3 Golden Delicious apples, peeled and thinly sliced
  • 3 Fuji apples, peeled and thinly sliced
  • 1/4 cup brandy
  •  
    Preparation

    1. BRING the apple juice, sugar and vanilla bean to a boil in a large sauté pan over medium-high heat. Cook until reduced to 1/2 cup.

    2. STIR in the butter. Add the apple slices and cook until softened, about 5 minutes. Add the brandy and cook until the sauce reduces in half again. Let cool slightly before adding to cheesecake.
     
    TO ASSEMBLE

    1. UMNOLD the cheesecake from springform pan.

    2. POUR the caramel sauce on top of cheesecake. Top with the apples and serve.

      

    Comments

    RECIPE: Triple Peanut Butter Cookies

    Back to school time always makes us think of our Nana’s peanut butter cookies. Nana was a traditionalist—just peanut butter and chopped peanuts. But for an extra bit of fun, add peanut butter baking chips, which are the third peanut component in these triple peanut butter cookies from Zulka Morena.

    Variations: Substitute toffee chips, chocolate chips or white chocolate chips for the peanut butter chips. Or, amp up the peanut profile with flavored peanuts (Planter’s, for example, makes Chipotle Peanuts, Cocoa Peanuts, Salted Caramel Peanuts and Smoked Peanuts). You can also add raisins or dried cherries or cranberries (we’re keen on the dried cherries).

    For Halloween, add a bit of candy corn!

    You won’t have a triple PB cookie, but you will have something equally delicious.

    RECIPE: TRIPLE PEANUT BUTTER COOKIES

    Ingredients

  • 2-1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 1-1/2 sticks butter, salted or unsalted
  • 1 cup organic creamy peanut butter (no added oil)
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1-1/4 cups brown sugar
  • 2/3 cup table sugar
  • 1 tablespoon milk
  • 1 cup salted peanuts, roughly chopped
  • 2 cups peanut butter chips
  •    

    Triple-Peanut-Butter-Cookies-zulka-230

    Snack time! Photo courtesy Zulka.

     

    zulka-morena-cane-sugar-2-230

    From a family-owned company that does
    things the right way. Photo courtesy Zulka.

     

    Preparation

    1. WHISK together the flour, baking soda and salt in a small bowl. Set aside.

    2. COMBINE the butter and peanut butter in a microwave safe bowl and heat in 15 second intervals until melted. Add the vanilla extract and stir until combined and smooth. Set aside to cool slightly.

    3. BEAT the eggs in a large bowl with an electric mixer until pale and slightly thickened. Add the sugars and mix well. Pour the peanut butter mixture in and mix well, scraping down the sides when necessary.

    4. ADD the flour mixture and mix on low until combined. Add the one tablespoon of milk and mix again. Add the peanuts and peanut butter chips and stir by hand until combined. Chill the dough at least one hour, up to overnight before baking. When ready to bake…

    5. PREHEAT the oven to 325°F. Prepare cookie sheets with parchment paper or silicone bake mats. Scoop out rounded heaping tablespoon and a half sized dough balls and place on the cookie sheets about 2” apart. Bake for 10-12 minutes until the edges are slightly golden. Do not over bake.

    6. COOL on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely. Keep in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

     

    ABOUT ZULKA

    More than 100 years ago, the Zulka family built mills among the lush sugar fields of Mexico, in a tropical area ideal for sugar cane farming. They remain a family-run company, continually investing and modernizing so that these same facilities can process more than six million tons of fresh-cut sugarcane each year.

    All of the sugar cane they process comes from local small family farms, owned by hard-working people who are dedicated to producing top quality sugar cane. “We are proud of our workers, partners, and product,” says Zulka.

    With most sugar coming from enormous, soul-less companies, it’s a great mission to support. Check the store locator to see where you can buy Zulka products.

    You can also find it on Amazon.com in white sugar, brown sugar and individual white sugar packets.

    The company will soon be introducing powdered sugar and chili sugar, with a touch of chili spice.

    Find more delicious recipes on Zulka.com.

      

    Comments

    TIP OF THE DAY: Have A Temaki Party

    What’s a temakeria?

    It’s a fast-casual style eatery featuring temaki, the made-to-order, cone-shaped “hand roll” sushi. Rice, raw fish and vegetables are wrapped in a sheet of nori, seaweed that pressed into thin sheets.

    In the case of Uma Temakeria, newly opened in the Chelsea neighborhood of Manhattan (64 Seventh Avenue at 14th Street), the soy sauce and wasabi traditionally served at sushi bars is replaced with a choice of the chef’s special sauces.

    Beer, wine and saké, plus tea and soft drinks, are served.

    Uma implies “delicious” in Japanese, and this idea is totally uma—a healthful, lower calorie alternative to fast food. We love it, and hope there’s an Uma Temakeria in our neighborhood soon!

    Uma Temakeria (pronounced OOH-mah teh-ma-ka-REE-ah) is the first “fast-fine” sushi eatery to open in the U.S., inspired by the temakeria trend in Brazil, which began in the early 2000s in beachfront neighborhoods such as Leblon and Ipanema.

    Bringing the concept to the U.S. is Cynthia Kueppers, who left Wall Street to create her vision. All ingredients, including the seafood, are responsibly-sourced, fusing a trend that is growing among American consumers.

    You enter the bright space, roomy by Manhattan standards, and go to the counter, where the temaki of your choice are quickly made to order. You can take a seat to dine, or take your temaki to go.

       

    vegetarian-230r

    Tofu temaki, one of the vegetarian choices. Just roll and eat! Photo courtesy Uma Temakeria | NYC.

     

    What’s on the menu? First, there are Chef’s Temaki from Michelin-starred Executive Chef Chris Jaeckle (formerly of Ai Fiori, Morimoto and other great eateries such as Eleven Madison Park, Tabla and An American Place), with your choice of white or brown rice:

  • Tsumi Tuna Temaki: tuna and green apple in wasabi ginger sauce
  • Isara Salmon Temaki: salmon and seaweed salad with creamy miso sauce
  • Citera Tofu Temaki: red pepper and seasonal pickle in zesty citrus sauce
  • Terramaki: seaweed salad, daikon, carrot, avocado and sesame seeds with spicy mayonnaise
  • Fish ‘N Chips: the seasonal special, currently fried fluke, celery and potato chip crunch with tartar sauce
  •  

    2-maki-230

    Tuna and salmon rolls. Photo courtesy Uma
    Temakeria | NYC.

     

    Prefer a custom temaki? The attractive, enthusiastic counter staff are eager to roll whatever you’d like. Combine your rice with:

  • Protein: Atlantic salmon, blue swimmer crab, marinated tofu, yellowfin tuna or seasonal fish
  • Vegetables: carrot, celery, cucumber, daikon, red bell pepper, seaweed salad, seasonal pickle
  • Fruit: green apple
  • Sauce: avocado lime, creamy miso, tobanjan mayo, wasabi ginger or zesty citrus
  •  
    Most rolls are $5.50 (vegetarian), $6.00 (with fish) or $6.50 (seasonal special); any two rolls with a delicious side salad is $14.00.

    The sides are low in calories, each equally deserving to be included with your meal:

  • Asian Vinegar Slaw
  • Kale Salad with Balsamic Miso
  • Spicy Cucumber Salad
  •  
    Chef Jaeckle, please send us the recipes for all three!

     

    HAVE A TEMAKI PARTY AT HOME

    Why are temaki (hand rolls) different from other sushi? Because they don’t require a well-honed skill to prepare. Simply grab a sheet of seaweed, add your rice and fixings and roll into a cone.

    As the host, you don’t have to do much more than set out the ingredients, buffet-style. The guests roll their own (here’s how to roll temaki).

    It’s a great idea for a party. So take inspiration from Uma Temakeria and add some pizzazz to your entertaining. And invite us!

      

    Comments

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









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact