“GREEK” SOUR CREAM

We initially received the news from Breakstone, which launched the first nationally “hybrid” last month: delicious Greek Style Sour Cream. It contains 50% less fat, 40% less cholesterol, and twice the calcium and protein of regular sour cream (each two tablespoon serving has 4% of the daily value for calcium and 2 grams of protein).

They sent us samples. It is smooth, creamy, far superior to nonfat sour cream, and no one will know the difference. Use it instead of full fat sour cream in any recipe. We were so excited, we devoured half the carton with a spoon.

The product is certified kosher by OU.

A guilty pleasure: sour cream with New York Style Bagel Chips. Photo by Elvira Kalviste | THE NIBBLE.

“GREEK” CREAM CHEESE

Then, we were trolling the aisles of our supermarket and saw Green Mountain Farms Greek Cream Cheese. Green Mountain Farms is a brand of Franklin Foods.

Similar to the Breakstone Greek Sour Cream, the blending of nonfat Greek yogurt into cream cheese results in two times the protein and half the fat of conventional cream cheese, plus “live and active cultures.”

Our market only carried the plain version, but it also is made in Cucumber Garlic, Garlic & Herb, Roasted Red Pepper and Sundried Tomato. The products are packaged in bricks and tubs. The line is certified kosher by OU.

Strangely, we detected a very slight sweetness to the product, such that we checked the label to see if any sweetener was in it (there isn’t any).

While this might be delicious on a cinnamon raisin bagel, it was distracting on our poppy seed bagel with smoked salmon. The product consistency was less firm than conventional cream cheese (in the way that fat-free cream cheese can be), but not disconcertingly so.

Try it yourself and see if you like it. When we’re in a fat-cutting mode, however, we’ll stick with Philadelphia Fat Free.

Neither the Greek sour cream or Greek cream cheese is Greek in origin. The name simply refers to the Greek-style yogurt used in the blend.

If you’re looking to cut back on fat, “Greek” is the new lower-fat. Opa!

Tis’ the season for white hot chocolate. No matter what the weather is like where you live, you can have a white Christmas with a cup of it.

Here are two recipes that give a gourmet twist to hot chocolate. The second recipe, for hot chocolate on a stick, can be given as party favors and stocking stuffers.

The first recipe from the Renaissance Schaumburg Convention Center Hotel outside Chicago, which has been serving up the Christmastime concoction to guests in their fireside lounge. The blend of whole milk and half-and-half makes it very rich, indeed.
 
 
RECIPE #1: WHITE HOT CHOCOLATE

Ingredients For 4 Servings

[1] White hot chocolate is made with top quality white chocolate disks (photo © Schaumberg Renaissance Convention Center Hotel).

 
Preparation

1. COMBINE the milk and half-and-half; heat to a slight simmer.

2. SLOWLY whisk in the chocolate and vanilla until the chocolate has fully melted.

3. GARNISH as desired and serve.
 

Here’s a fun project: Make your own hot chocolate on a stick. This recipe from McCormick creates a fudgy square of peppermint-flavored white chocolate and a marshmallow on a lollipop stick. You swirl it into a cup of hot milk until it melts into rich, creamy, and minty hot chocolate.

You can wrap them in cellophane bags, tie with a ribbon and give them as gifts. The chocolate squares can be made up to two weeks in advance and assembled up to 2 days in advance.

Ingredients For 36 Pieces

1. LINE a 9-inch square baking pan with foil. Spray foil with no-stick cooking spray. Place chopped chocolate in a large bowl. Set aside.

2. BRING sweetened condensed milk and cream to simmer in a medium saucepan on medium heat, stirring frequently with a wire whisk. Pour over chopped chocolate. Let stand 1 minute. Whisk until chocolate is melted and the mixture is smooth.

3. STIR in peppermint extract. Remove 3/4 cup chocolate mixture. Tint chocolate mixture pink with red food color.

4. POUR remaining (plain) chocolate mixture into the prepared pan. Drop the tinted chocolate mixture by tablespoons over the chocolate mixture in the pan. Swirl with a knife for the marble effect. Refrigerate for 4 hours or overnight until firm. Cut into 36 squares. (The recipe may be made ahead to this point. Store chocolate mixture, tightly covered, in the pan in the refrigerator for up to 2 weeks. Bring to room temperature before cutting into squares.)

5. ASSEMBLE: Thread a marshmallow half and a chocolate square onto each lollipop stick. Wrap each hot chocolate on a stick in plastic wrap or a small cellophane bag.

6. MAKE hot chocolate: Stir hot chocolate on a stick into 8 ounces of hot milk.
 
 
THE DIFFERENCE BETWEEN COCOA AND HOT CHOCOLATE

Most people use the terms interchangeably, but they’re actually different.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Ingredients For 16 Servings

 
Preparation

[1] Peppermint whipped cream is an exhilarating topping for chocolate cake (both photos © McCormick).

1. BEAT cream, confectioners’ sugar, and extracts in medium bowl with electric mixer on high speed until stiff peaks form.

2. MAKE candy cane swirls: Remove 1/2 cup of the whipped cream to small bowl. Gently stir in red food color. Swirl into remaining whipped cream. Cover and refrigerate until ready to serve.
 

This is delicious on most cakes, apple pie, and pecan pie.

Ingredients For 16 Servings

 
Preparation

1. BEAT cream, confectioners’ sugar, vanilla, nutmeg, and rum extract in medium bowl with electric mixer on high speed, until stiff peaks form.

2. COVER and refrigerate until ready to serve.

 
You can also serve red bubblies such as Italian Brachetto and Lambrusco or sparkling Shiraz.

All can be made with ginger ale cocktail for non-drinkers and kids.

For Christmas, the two sparkling cocktails below have a red or red and green color palate. Both are named for great Italian artists:

What’s more Christmassy than a sparkling red cocktail? Photo of the Rossini Cocktail courtesy Chandon USA.

Ingredients For 4 Cocktails

 
*Ideally the strawberry leaves will be green and perky. If the leaves are wilted, remove them and optionally combine the strawberry with a mint leaf on a cocktail pick or colored toothpick.

Ingredients For 4 Cocktails

 
Preparation

1. Add three or four frozen grapes to each flute glass.

2. Pour 1½ ounces of grape juice into each flute.

3. Fill the glasses almost to the top with Prosecco. Serve.
 
RECIPE: KIR ROYALE

This deep red cocktail is one of our favorites at any time of the year.

Ingredients

1. ADD cassis to taste to the bottom of the flute or tulip Champagne glass.

2. GENTLY POUR the sparkling wine down the side of the glass. Stirring breaks the bubbles, so the better option is not to stir (if you must, stir once, very gently).
 
 
7 VARIATIONS ON THE KIR ROYALE

Each is more delicious than the next. Check out the easy recipes.

Want a hot and hearty hors d’oeuvre with cocktails? This sausage-stuffed mushroom recipe can be made up to 48 hours in advance, then baked right before you’re ready to serve.

Baby portabella mushroom caps are stuffed with goat cheese, sausage and dried cranberries to create these a most attractive appetizer.

A perfect party starter, stuff your mushroom caps up to 48 hours before you’re ready to serve, then bake when needed!

This recipe is from GoodCook.com, a great recipe trove.
 
 
RECIPE: SAUSAGE STUFFED MUSHROOMS

Ingredients For 15 Mushroom Caps

1. PREHEAT oven to 400°F.

2. COMBINE goat cheese, sausage, cranberries and garlic in a small bowl.

4. SPOON filling into the center of each mushroom cap. Spray each mushroom with a thin layer of nonstick olive oil spray and place on a 13″ x 9″ baking sheet.

5. BAKE for 15-20 minutes, or until mushrooms are soft and goat cheese filling is golden.
 
 
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