Also visit our main website, TheNibble.com.
A chocolate tart, drizzled with orange blossom honey. To the right of the tart: chocolate biscotti pieces. Photo courtesy Bestia | LA. Caramel to crème anglaise, hard sauce to sabayon: For many centuries, good cooks have known how to garnish a dessert with a sauce. Even if the dessert tastes delicious as is, a…
Continue reading “TIP OF THE DAY: Honey Dessert Sauce”
Stevia is a sweet herb from South America, 20 to 30 times sweeter than sugar cane. Yet, it has no calories. It’s been a boon to many people who want a calorie-free sweetener but don’t want the chemically-derived aspartame (Equal), saccharine (Sweet ‘n Low) or sucralose (Splenda). (Check out the different sugar substitutes.) A wholesome…
Continue reading “TIP OF THE DAY: Grow Your Own Stevia”
This cocktail uses homemade lemon-vanilla simple syrup. Photo courtesy Nielsen-Massey. The recipe is below. Granulated sugar does not dissolve easily in cold beverages. That’s why simple syrup (also called bar syrup, sugar syrup or gomme, the French word for gum) is used to add sweetness to drinks such as cocktails, lemonade, iced tea and…
Continue reading “TIP OF THE DAY: Make Simple Syrup”
You can buy Christmas sugar cubes decorated with tiny candy canes, gingerbread men, reindeer and snowmen. Or, you can serve something more subtle in appearance and sophisticated in flavor: a bowl of spiced vanilla sugar. You can make it or buy it. To buy it, head over to Silk Road Spices, where handmade vanilla sugar*…
Continue reading “TIP OF THE DAY: Holiday Sugar”
Grade A Light maple syrup (left) and Grade A Medium maple syrup. Photo courtesy Federation des Producteurs Acéricoles du Quebec. While maple flavor can be enjoyed year-round, traditionally it’s a fall and winter flavor: We’re in prime maple season. So here’s a lesson on the difference between real maple syrup (also called pure maple…
Continue reading “FOOD 101: Real Maple Vs. Maple Flavor”
