We couldn’t get enough of them, and the bartender told us the breadstick was actually Pocky Pretz, a Japanese snack.

The first Pocky flavor, launched in 1966, was biscuit sticks coated in chocolate. The name derives from the Japanese word for crunchy (pokkin).

Since then, as many flavors of Pocky have appeared as you can shake a biscuit stick at. Most are frosted in sweet flavors: almond, banana, coconut, milk chocolate, green tea, honey, strawberry and so forth.

Some Pocky varieties are filled, this one with chocolate cream. Photo courtesy Glico.

Hugely popular in Asia, they’re a fun snack and delicious with a glass of milk or a cup of coffee or tea. The success has spawned imitators: Lucky, Pepero and Toppo, among and others.

There’s even a “Pocky Day” celebrated in Japan on November 11 (because 11-11 looks like four Pocky sticks).

There’s plenty of Pocky in the U.S. You can find them in the international section of many large supermarkets, Walmart and other retailers, in addition to Asian food stores. And of course, there’s a big selection on Amazon.com.

POCKY IS GREAT GARNISH

You can garnish just about any dessert with Pocky and enjoy the visual appearance as well as the crunch and flavor. Just a few ideas:

You can also send a gift box of six assorted Pocky flavors.

How do you like to use Pocky?
  

Our friend Hannah Kaminsky of BittersweetBlog.com created “Thanksgiving kabobs” from all the classic Thanksgiving (and Christmas) accoutrements. They’re threaded onto portion-controlled, dippable skewers.

 
“These kebabs are limited only by a lack of imagination,” says Hannah.

She loves gravy for dipping on the side; the choice is yours.

[1] Winter vegetable kabobs (photo © Hannah Kaminsky | Bittersweet Blog).

 
 
RECIPE: WINTER VEGETABLE KABOBS a.k.a. THANKSGIVING KABOBS

Ingredients

Quantities will vary depending on how many people you plan to serve and which vegetables/add-ins you choose.

 
Preparation

1. PREPARE wooden skewers by submerging them in water for at least 20 minutes. This prevents them from burning (or worse, catching fire) while in the oven. If using metal skewers, skip this step.

2. PREHEAT oven to 400°F and lightly grease a shallow baking dish that can accommodate the full length of the skewers. Thread individual vegetables on the skewers in any pattern or proportion you like. Just ensure that all your components are roughly the same size so that they cook evenly. Place the finished skewers in a single layer in the prepared baking dish. If you’re making enough for a big party, consider a second baking dish.

3. WHISK together the ingredients for the marinade and brush it generously over the skewered “meat” and veggies. If you have any leftover marinade, reserve it to baste the skewers halfway through the cook time.

4. BAKE for 20 to 30 minutes, depending on the size of the vegetables, flipping after 10 and basting if desired. The vegetables should be nicely browned and tender when done. Serve immediately over hot mashed cauliflower, mashed potatoes or grains with a small bowl of gravy for dipping.
 
________________

*When selecting cranberries, look for particularly large berries and skewer them precisely in the center, as they have a tendency to wither and/or split while baking.

†Hannah prefers Grade B maple syrup in this recipe.
 
 

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

“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.