THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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PRODUCT: UV Candy Bar Vodka & Candy Bar Cocktails


UV candy bar-flavored vodka. Photo courtesy
Phillips Distilling Company.
 

Sip your candy bar, drink your dessert: Phillips Distilling Company has launched UV Candy Bar, a chocolate- and caramel-flavored vodka. It’s 17th vodka flavor in the UV Vodka line, that also includes UV Cake, UV Chocolate Cake and UV Whipped.

And the bottles are flying off the shelf: Sales increased 81% last year. At a suggested retail price of $12.99 for a 750mL bottle, it’s an affordable treat.

Bold, unique and sweet, dessert-flavored vodkas can indeed substitute for dessert. Just a shot can be a sweet conclusion to dinner: No high-calorie dessert necessary.

While we enjoyed drinking shots, the vodka can be mixed into many cocktails, including a riff on the famous White Russian. Here are two recipes to start you off.

EASY CANDY BAR COCKTAIL

Ingredients

  • 1 part UV Candy Bar Vodka
  • 2 parts milk or cream
  • 1 piece butterscotch candy
  •  
    Preparation

    1. SHAKE all ingredients in a cocktail shaker.

    2. Serve over ice in a rocks glass.

     

    HARDCORE CANDY BAR COCKTAIL

    Ingredients

  • 1 part UV Candy Bar Vodka
  • 1 part plain vodka
  • 1 part triple sec or other orange liqueur
  • 1 part amaretto liqueur
  •  
    Preparation

    1. SHAKE all ingredients in a cocktail shaker.

    2. Serve over ice in a rocks glass.Hardcore Candy Bar

     
    The Hardcore Candy Bar cocktail. Photo courtesy Phillips Distilling Company.
     

    FIND MORE OF OUR FAVORITE COCKTAIL RECIPES.
      

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    TIP OF THE DAY: Crunchy, Savory Yogurt Parfait


    Pretzel nuggets add crunch to yogurt. Photo
    by Elvira Kalviste | THE NIBBLE.
      One of our favorite kitchen activities involves playing with ingredients: What can we do with them that hasn’t been done before?

    That’s how we developed our Pretzel Yogurt Parfait. We were inspired by a bag of pretzel nuggets (alternatively, crush regular pretzels with a rolling pin) and memories of Yo Crunch yogurt, variously mixed with cereals, cookie pieces and candy bits.

    We love crunch, as do most Americans: That’s why crunchy chips of all kinds are the biggest-volume snack.

  • We used plain Greek yogurt to make our yogurt parfait, and tucked a layer of pretzels into the center for all-the-way crunch.
  • We also tried it with strawberry yogurt, for a sweet and salty effect.
     
    There are many possible riffs on the savory yogurt parfait. The most healthful include:

  •  

  • A sprinkle of flax, pumpkin and/or sunflower seeds
  • Sliced or chopped almonds or walnuts (the health benefits of nuts)
  • Diced cucumber evokes tzatziki and raita
  • Diced tomatoes for color, lycopene, vitamin A (the anti-oxidant beta-carotene) and vitamin C
  • Bigger flavors from chopped fresh chives or green onions, dried jalapeño or minced pickles
  •  
    What’s your favorite savory yogurt parfait recipe?

    FIND OUR FAVORITE YOGURT BRANDS AND MORE YOGURT RECIPES.

      

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    TIP OF THE DAY: Trick Out Your Taco

    Recently we discovered Tacombi, a taco concept that began five years ago on the beaches of Mexico. There, the chef turned a converted Volkswagen microbus into a taco truck. Last year Tacombi moved shop to the Nolita neighborhood of New York City, serving tacos and Mexican beers from the different culinary regions of Mexico. Check out Tacombi.com.

    We asked chef Luis Aguilar about new directions to take a basic chicken taco. His concepts are below. But the overall tip is: Whatever “flavor” of taco you’re working on, look through the ingredients at hand and get inspired to make something you’ve never made before.

    CHICKEN TACO RECIPE IDEAS

  • Chicken marinated with achiote, orange juice, garlic and vinegar, refried bean spread, finely sliced pickled onions and chopped cilantro on top (how to pickle vegetables—it’s easy).
  •  

    How many ways can you garnish a basic
    chicken taco? Photo courtesy McCormick.com.

     

  • Grilled chicken with roasted peppers and zucchini flowers, served over a tortilla with avocado and habanero salsa.
  • Grilled diced chicken sautéed with diced carrots, jicama, ginger, garlic, peanuts, guajillo chile and tamarind sauce, served over a lettuce “tortilla” and topped with sunflower sprouts.
  • Pollo asado with chunky roasted tomatoes and jalapeño salsa, topped with avocado slices and fresh cilantro.
  • Roasted chicken in salsa made with pasilla chiles (a smoky, earthy flavor savory), served over a tortilla with a brunoise (tiny dice) of cucumber, sesame seeds, sliced radish and a lime wedge.
  • Roasted chicken marinated with fine herbs, garlic, onions, cilantro seeds and lime juice over a tortilla with pico de gallo salsa and pickled cabbage.
  • Grilled chicken marinated with cumin, black pepper, garlic and lime juice, served over a tortilla with grilled nopal (cactus—you can find it in Latino markets and in strips (nopalitos) in jars online) and queso de cabra (goat cheese).
  • Sautéed chicken with wild mushrooms, roasted poblano chiles and onions over a tortilla, with green tomatillo salsa.
  • Shredded chicken rolled into a tortilla and fried, served with shredded romaine lettuce, slice tomato, avocado, fresh crema (you can substitute sour cream or plain Greek yogurt) and cotija cheese.
  •  
    HAVE OTHER IDEAS? LET US KNOW!
      

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    TIP OF THE DAY: Deconstruct & Reconstruct The Shrimp Cocktail Recipe

    Shrimp Cocktail Bloody Mary
    [1] Don’t have a proper shrimp cocktail glass? Use what you do have, from a julep glass to a Martini glass or anything other stemware. Note also that instead of cocktail sauce, the shrimp are paired with pesto (photo © Butter Restaurant | NYC).


    [2] Or, how about serving the shrimp with salsa? Here, pico de gallo hits the spot (photo © Simply Organic | Facebook).


    [3] This deconstructed shrimp cocktail is served with two sauces and a grilled lemon (photo © Payard Restaurant | New York City).


    [4] How about serving the shrimp cocktail on lettuce leaves? Or, you can cut the shrimp into pieces that fit into a leaf of endive (photo © Goulash Riot | Bluebird London).


    [5] Consider grilling the shrimp, plain or with tandoori spices (photo © Prawn & Basil | Thousand Oaks, California).


    [6] At the end of the day, a plain plate and a ramekin of sauce will do (photo © Citarella | NYC).

     

    National Shrimp Day is on May 10th, celebrating America’s favorite seafood, shrimp. For many people, the classiest first course for a steakhouse dinner is a shrimp cocktail. It’s also one of the easiest to make at home, typically a simple preparation of shredded lettuce and boiled shrimp, garnished with cocktail sauce and a lemon wedge. The “classy” part is that a shrimp cocktail is popularly served in a stemmed dish.

    Shrimp cocktail is not only easy to prepare, but it’s also healthful fare, low in calories.

    But there’s no need to stick to Grandma’s shrimp cocktail preparation. Switch it up with these ideas.
     
     
    1. DISHWARE

    You don’t need stemmed glass “shrimp cocktail dishes.” A pretty arrangement on a plate will work, as will a coupe (sherbet Champagne) glass, a Martini glass, Margarita glass, or a rocks glass.

    Not to mention the julep glass in photo #1.

    Standard plates and bowls with ramekins (or shot glasses) of sauce will work, too. See photo #6.
     
     
    2. GREENS

    Switch up the greens. Instead of the conventional iceberg or romaine lettuce underneath the shrimp, use butter lettuce, a mesclun mix, arugula or watercress, or shredded radicchio and endive.

    Or take that romaine or butter lettuce leaf and fill it with the shrimp cocktail: shrimp drizzled with sauce (photo #4).

    You can also cut the shrimp into sizes that fit into an endive leaf boat.

    You can use the shrimp to garnish an iceberg wedge (we used toothpicks to skewer them into the top of the wedge).

    You can go in a completely different direction: Serve the shrimp on top of cucumber salad, pink and white grapefruit salad with red onion, red cabbage salad, wilted spinach, watercress salad.

    Set the shrimp atop marinated green beans, bean salad, corn salad, or purple potato salad.

    Or, serve an individual bowl of shrimp on a plate with different dipping sauces, as they do at Payard restaurant in New York City (photo #3).

    You don’t need a special plate: just a bowl for the shrimp and ramekins or shot glasses for the sauces (photo #6).

    Check out this Asian-inspired salad recipe.
     
     
    3. MULTIPLE DRESSINGS, DIFFERENT DRESSINGS

    Cocktail sauce (see the recipe below) is traditional, but you don’t need to stick with tradition. Add curry powder or some mild fresh chile to spice up a conventional cocktail sauce, or use salsa, like the pico de gallo salsa in photo #2.

    Thousand island dressing, rémoulade, green goddess or other favorite works just as well.

    Spicy mayonnaise is also an option, as is the surf-and-turf suggestion of Baconnaise, a delicious bacon-flavored mayonnaise.
     
     
    4. CREATIVE GARNISHES

    A lemon or lime wedge adds color to the plate and a hit of citrus juice is welcome in just about anything.

    How about a garnish of chopped hard-boiled egg or even crumbled bacon (another surf-and-turf).

    You can serve a garnish like a hard-boiled egg or sliced avocado or mango on a plate, arranged with the shrimp and the sauce.

    Consider additional garnish options, from snipped chives, scallions, or a few different olives to crumbled bacon (surf and turf again!) to a sweet counterpoint, such as a small pineapple wedge or cube, or lychee.

    We also like a scattering of freeze-dried vegetable snacks like Crunchies.
     
     
    5. THE SHRIMP ITSELF

    Instead of boiled shrimp, you can grill the shrimp over coals or fire for that special grilled flavor.

    Consider tandoor or other global spices for even more panache.
     
     
    RECIPE: MOM’S COCKTAIL SAUCE RECIPE

    Ingredients

  • 1 cup chili sauce
  • 3 tablespoons prepared horseradish
  • 2 teaspoons fresh lemon or lime juice
  • 1/2 teaspoon Worcestershire sauce
  • Optional: 1/4 teaspoon hot sauce
  • For serving: lemon wedge
  •  
    Preparation

    1. BLEND the ingredients.

    2. CHILL for two hours or longer to allow flavors to meld.
     
     
    What’s your approach to shrimp cocktail? Let us know!

     

     
     

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    National Gumdrop Day, Gumdrops History & Gumdrop Recipes


    [1] Mmm, gumdrops (photo © Farley’s & Sathers).


    [2] Gumdrops with spice flavors are called spice drops. You can get these from the Vermont Country Store (photo © Vermont Country Store).

    A Pint Of Goody Goody Gumdrops Ice Cream
    [3] Yes, it’s true: New Zealanders go for gumdrop ice cream. Here’s more (photo © Tip Top | Screenshot).

    Gumdrop Ball & Tree
    [4] Fun! (photo © Tasty Tree | Raz Imports).

    Martha Stewart Gumdrop Cake
    [5] Use gumdrops to decorate cakes and cupcakes. Here’s the recipe for this one from Martha Stewart (photo © Martha Stewart).

    Gumdrops in Bud Vase
    [6] As a place setting/party favor, how about a bud vase of gumdrops? (Abacus Photo)

     

    February 15th National Gumdrop Day.

    Gumdrops are a chewy, brightly-colored, fruit-flavored confection, usually shaped like a truncated cone, and coated in granulated sugar.

    It’s a compound noun: gumdrop, not gum drop.

    When they’re flavored with spices (allspice, cinnamon, clove, licorice, peppermint, and wintergreen, for example) they’re called spice drops.

    Outside the U.S., according to Wikipedia, the candy is known as American hard gums or hard gum candy.

    > Below: Make gumdrops at home with these recipes.
     
     
    GUMDROPS HISTORY

    Gumdrops are believed to be an American invention, but the date and the inventor are not clear (along with the origin of the phrase, “goody goody gumdrops”*).

    Yet we do have a name and a date: Percy Truesdell (sometimes spelled Trusdale), in 1801. But there’s a problem with this reference:

    The name “gumdrop” didn’t appear in print until 1859, in an advertisement in the Decatur, Illinois “Illinois State Chronicle.” The ad was for a candy shop owned by a George Julier. Julier advertised “Fresh GumDrops, assorted flavor wholesale or retail.”

    So if Truesdell invented them in 1801, they weren’t called “gumdrops” for another 58 years.

    Invention can predate reference by decades or much longer. The earlier in history, the less printed material survives. The actual origin dates of recipes (and anything else) of could be hundreds of years earlier.
     
     
    The Gumdrop King

    In fact, according to other sources, Percy S. Truesdell, “the gumdrop king,” is credited with formulating the modern gumdrop in 1915, one with a softer texture that used a formula he developed after years of experimentation while a member of the chemistry department Ohio State University [source].

    The original gumdrop was more of a hard “jawbreaker.” Truesdell reduced the starch content to make it soft and chewy.

    (The original inventor? Alas, he or she is lost to history, like so many innovations.)

    In 1916, Truesdell (1882-1948) founded the P.S. Truesdell Candy Manufacturing Company and became known as the Gumdrop King.

    And although today’s gumdrops tend to be fruit-flavored, originally, gumdrops were flavored with spices: orange (clove), yellow (allspice), red (cinnamon), green (spearmint), purple (anise), white (wintergreen or peppermint), and black (licorice).

    The Candy Land board game, invented in 1945, features both a Gumdrop Pass and a Gumdrop Mountain as enticing topography.

    Gumdrops are progenitors of the pectin- or gelatin-based group of candies that includes Dots, jelly beans, Jujubes, and gummy candies.

    Although gumdrops and their siblings, spearmint leaves and orange slices, have fallen out of fashion in favor of gummy candies, they are still popular with bakers (for garnishing cakes and cupcakes) and crafters.

    Check out these flower cupcakes with gumdrops.

    And where would gingerbread houses be without that gumdrop decor?

    We think it’s time to get gummy with it, gumdrop-style. So track down some gumdrops and celebrate National Gumdrop Day. You may just find yourself asking, “Why don’t I enjoy these more often?”

    Epilogue: In 1983, an ice cream flavor that included pieces of gum drops was invented by the general director of a New Zealand ice cream manufacturer, Tip Top (photo #3).

    It was certainly an act of love, since it’s difficult to have large inclusions in the ice cream production process achieve an even distribution throughout the pint or quart.

    According to Murray Taylor, the inventor, “Very few ice-cream makers in the world would have attempted it.” Here’s more about it.
     
     
    “Goody Goody Gumdrops” History

    The phrases “Goody gumdrops” and “Goody, goody gumdrops” were popularized in Carl Ed’s 1930s Harold Teen cartoon strip, although whether Ed originated the phrases is unclear.

    The earliest reference is a cartoon printed in The Oakland Tribune in November 1936.

    The phrase “goody, goody” has been used in the U.S. to express pleasure since at least the late 18th century.

    Thus, “Goody, goody, gumdrops!” is an expression of delight at receiving gumdrops.

    In the late 1960s, a British band called the 1910 Fruitgum Company had a hit song called “Goody Goody Gumdrops.”It reached number 37 on the Billboard charts. Here it is.
     
    Homemade Gumdrops
    [6] It’s easy to make gumdrops at home. If you don’t have round candy molds, cut them into cubes (photo © Taste Of Home).
     
    HOMEMADE GUMDROPS

    If you want to make your own, start here. Note that unless you have round candy molds, you’ll make the gumdrops in a sheet and cut them into squares.

  • Anise Gumdrops (a.k.a. Spice Drops)
  • Orange Gumdrops
  • Raspberry Gumdrops
  • Red & Green Peppermint Gumdrops For The Holidays
  •  
    Fancy Gumdrop Cupcakes
    [7] These fancy lady cupcakes show what can be done with gumdrop decorations. Here’s how to do it; but of course, you can just top a regular cupcake with a regular gumdrop (photo © Super Make It).
     

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