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


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FOOD HOLIDAY & RECIPE: Bacon Cheddar Deviled Eggs

November 2nd is National Deviled Egg Day, a cause for celebration at The American Egg Board, the folks behind IncredibleEgg.org.

They’ve developed this tasty recipe for deviled eggs with bacon and Cheddar cheese—delicious at breakfast, lunch, dinner and snack time.

Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 24 servings (1 serving = one stuffed egg half)
 
 
RECIPE: DEVILED EGGS WITH BACON & CHEDDAR

Ingredients

  • 14 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fresh-ground pepper
  • 1/3 cup crumbled cooked bacon
  • 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
  • 2 tablespoons chopped fresh chives OR green onion tops
  • Optional garnish: paprika
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    A new way to enjoy bacon and eggs. Photo courtesy American Egg Board.
     
    How to make the perfect hard cooked eggs, and why they’re hard cooked rather than hard boiled.
     
    Preparation

    Deviled eggs can be made up to 12 hours in advance.

    1. CUT cooked eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Save remaining 2 yolks for other use: crumbled into salads, on cooked vegetables, in baked potatoes, etc.

    2. MASH yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.

    3. SPOON 1 heaping tablespoon of yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

    4. GARNISH with a dusting of paprika prior to serving.
     
     
    COOKING TIPS

    Egg Freshness. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

    Peeling Tip #1. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

    Peeling Tip #2. To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

    Storage. In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

    Easy Filling Technique. Here’s the no-mess method: Put the filling in a 1-quart plastic food-storage bag. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

    Picnic Or Tailgate Food Safety Tip. Place filling in plastic bag; carry cooked white halves and filling mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
     
    MORE DEVILED EGG RECIPES

  • Crabmeat, Sturgeon & Smoked Salmon Deviled Eggs With Caviar Caps
  • Gourmet Deviled Eggs Trio
  • Deviled Eggs With Smoked Okra
  • Mix & Match Deviled Egg Stuffings
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    COOKING VIDEO: No Cook Freezer Jam

     

    Who knew you could make jam without cooking it? That you could set it in the freezer? That it could be such a fun activity?

    And that freezer jam is low sugar, with just one-fourth of the sugar and fewer calories than conventional jam (it’s less thick and sticky, too)?

    The next time berries or any other favorite fruit are at a good price; pick up four cups’ worth. Then, you just mash it into a purée, mix in the sugar and a special pectin, No Cook Freezer Jam Fruit Pectin.

    While we haven’t tried it yet, we’re planning to mix in Splenda and see how we do with sugar-free freezer jam.

    See how easy it is in the video below. Try it and let us know how you like it.

       

       

    For the differences between chutney, jam, jelly, marmalade, preserves and more, check out our Jam Glossary.

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    TOP PICK OF THE WEEK: Emily G’s Jam Of Love

    We taste a lot of jams that are perfectly nice. But on rare occasions, we come across a knockout. That’s how we feel about Emily G’s Jam Of Love, a lovely line of artisan jam.

    Superb fruit flavor, exquisite texture, creative recipes: These are jams (and marmalades) to treasure. They’re a treat for the table, and a simply delectable gift (at $8.00 per jar).

    Far beyond a bread spread, these joyous jams can be enjoyed during every meal of the day, plus snacks. You’ll see the 20 different ways we use them in the full review.

    In fact, just thinking about Emily G’s jams make us want to have a snack right now. So we’ll cut this piece short and send you to the longer review.

    And if you don’t know the difference between chutney, jam, jelly, marmalade and preserves, we’ve got that covered in our Jam Glossary.

     
    Delicious peach marmalade can be used on toast…or with 20 other foods. Photo by Al 62 | iStock.
     

      

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    PRODUCT: Equal Exchange Fair Trade Chocolate


    Make your daily chocolate nibble fairly-
    traded. Photo of Equal Exchange Minis by
    Elvira Kalviste.

      This year, we went Fair Trade for Halloween. That means that the chocolate we handed out was ethically produced.

    While you won’t see many articles about it, cacao is an agricultural product that uses child slave labor in the fields. Just search for “chocolate slave labor” and you’ll read all about it.

    Start with this article from CNN. The journalists document that “child labor, trafficking and slavery are rife in an industry that produces some of the world’s best-known brands.”

    So, with a small effort to help make the world a better place, we buy Fair Trade/fairly traded products whenever we can. Especially for Halloween, we don’t want to give kids chocolate that enslaves other kids.

    Equal Exchange chocolate is a producer/packager of chocolate, cocoa, coffee and tea, supporting small-scale farmers and their families in the Dominican Republic, Ecuador, Panama and Peru.

    All of the products are organic as well as fairly-traded. The company motto: “Small Farmers, Big Change.”

     
    WHY FAIR TRADE CERTIFICATION MAKES A BIG DIFFERENCE

    Fair Trade ensures that farmers are paid fair value for their beans. In more than a few situations, brokers buy up crops for less than it costs to produce them, keeping small farmers in an endless loop of poverty.

    Fair value affords money for adult labor (enabling the farmers’ children to go to school instead of working in the fields), a minimum standard of living and sound agricultural practices that protect both workers and the environment.

    This issue impacts mass-marketed chocolate brands. In the case of the expensive gourmet chocolate, the chocolate makers are already paying top dollar to the best farmers (those fortunate to have the land in the areas that produce the best beans) to secure the limited supply of the world’s finest cacao (so you can feel good about paying $6.00 or more for that chocolate bar).

    “Fair Trade” is a trademarked term authorized by TransFair USA, a nonprofit organization that audits transactions between U.S. companies offering Fair Trade Certified™ products and the international suppliers from whom they source. TransFair is one of 20 members of Fairtrade Labelling Organizations International (FLO). Read more on the issues of Fair Trade.

    THE DIFFERENCE BETWEEN FAIR TRADE & “FAIRLY TRADED”

    Only products certified by TransFair USA can use the trademarked term, “Fair Trade.” Products certified by other organizations must call themselves “fairly traded.”

     

    EQUAL EXCHANGE HOLIDAY GIFTS

    If you want to buy products that are ethically sourced, Equal Exchange and other producers are more than happy to provide them.

    Equal Exchange has candy bars for stocking stuffers, boxes of minis (single bites of chocolate) for those who like to nibble and tins of cocoa, along with tea, coffee and gift baskets.

    Shop online at Shop.Equal.Exchange.com.

    And spread the word about Fair Trade.

     

    Equal Exchange’s fairly traded, organic candy bars. Photo by Elvira Kalviste | THE NIBBLE.

      

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    TIP OF THE DAY: Ways To Use Tostadas


    Pile your favorite ingredients atop a tostada and dig in. Photo © Lessthanempty |
    Dreamstime.

      A tostada is a crisp-fried corn tortilla. When the edges are curled up to form a shallow bowl, it’s called a chalupa. It’s frequently topped with shredded beef, chicken or pork, shredded or crumbled cheese, chopped vegetables (tomatoes, green onions, cilantro) and often, refried beans, guacamole and/or salsa; then topped with sour cream.

    You can buy packaged tostadas and make Mexican-style dishes, or take the fusion road and top tostadas with popular American fixings.

    TOSTADA TOPPERS

    Top your tostada with:

  • Beef: cooked ground beef or other meat, shredded lettuce, shredded Cheddar or jack cheese and diced tomatoes.
  • Chili: chili, shredded lettuce, diced tomatoes, topped with sour cream and served with sides of salsa and guacamole.
  • Chicken: shredded chicken or grilled strips, shredded lettuce, shredded Cheddar or jack cheese, diced tomatoes and
  • Other Poultry: duck with green onions and hoisin sauce, turkey with mashed sweet potatoes and cranberry sauce.
  • Pork: shredded pork and crumbled feta or goat cheese and diced cucumber.
  • Surf & Turf: grilled shrimp and/or skirt steak strips with guacamole and refried beans.
  • Ceviche: shrimp, scallop or mixed seafood ceviche with cilantro, lime juice, tomatoes and avocado (ceviche recipes).
  • Fish: seared tuna, salmon or other fish with ginger coleslaw.
  • Fish Tartare: tuna or salmon tartare with guacamole.
  • Canned Fish: canned tuna or salmon.
  • Jumbo Nacho: a tostada covered in melted cheese, sliced jalapeño and salsa, with optional guacamole
  • Veggie: grilled vegetbles and crumbled feta or cotija or goat cheese.
  • Eggs: fried, poached, scrambled.
  • Salads: chicken salad, green salad, shrimp salad, tuna salad.
  • Green Salad: shredded carrot, lettuce, red cabbage; chopped tomato, red or green onion; guacamole, sour cream.
  • Freestyle: chopped chicken liver, cream cheese and jelly, peanut butter and jelly—go for it!
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    TOSTADA ACCENTS

    In addition to a protein or grilled vegetables and shredded lettuce, the tostada can be accented with:

  • Baby arugula
  • Beans: kidney, refried, pinto
  • Bell pepper strips (green, orange, red)
  • Diced cucumber
  • Diced mango or pineapple, apple or pear matchsticks, dried blueberries/cherries/cranberries or other fruit
  • Diced tomatoes or tomatillos (the difference)
  • Green onion or red onion
  • Green or red salsa
  • Guacamole
  • Heat: sliced or minced jalapeño or other chile
  • Herbs: cilantro, parsley, other favorite
  • Jalapeño or pickled jalapeño, sliced thin
  • Shredded lettuce
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    Grilled vegetables on a tostada. Photo © Lessthanempty | Dreamstime.

  • Shredded Cheddar or jack cheese, crumbled cotija or goat cheese
  • Sliced olives
  • Sour cream or Greek yogurt
  • Wedge of lime
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    Did we leave something out? Let us know!

      

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