February 16th is National Almond Day.

Almonds have long been known to have heart healthy benefits* (more about them below). Healthcare professionals recommend them for snacks, as substitutes for other foods, and even for breakfast.

Fans of The Devil Wears Prada may recall one of the model-like magazine staffers counting out seven almonds for breakfast. You can actually have 25-30 shelled whole almonds each day.

And you can enjoy almond nutrition in different forms, such as almond butter, almond meal (almond flour), almond milk and almond paste.

*From the FDA: “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”

20 WAYS TO ENJOY MORE ALMONDS

Our 20 tips don’t include recipes, but you can find plenty of almond recipes at AlmondBoard.com.

ALMONDS AT BREAKFAST

 
ALMONDS AT LUNCH

Raw or roasted, plain, glazed or flavored, almonds are great snacking. The USDA has declared them heart-healthy, and the daily allotment per the FDA is 1.5 ounces, about 25 almonds depending on size.

One ounce will fill a 1/4 cup measure, and you can actually purchase an attractive tin that holds exactly that many ($1.87—or recycle a mint tin to hold almonds). The tin fits easily in your pocket for grab-and-go. Give them, filled with almonds, as a nutritious gift.

Enjoy almonds as:

 
ALMONDS IN DESSERTS

 
ALMOND HEALTH BENEFITS

Almonds are an excellent source of vitamin E, magnesium and manganese and a good source of fiber, copper, phosphorous and riboflavin. When compared ounce for ounce, almonds are the tree nut highest in protein, fiber, calcium, vitamin E, riboflavin and niacin: a petite package with a powerful punch.

A one-ounce serving has 13 grams of good unsaturated fats, just 1 gram of saturated fat, and is cholesterol-free. Unsaturated fat is the “good fat” that your body needs, and that may help lower low-density lipoproteins (LDL or “bad” cholesterol). You can find the studies here.

One ounce of almonds (about 20 to 24 shelled whole almonds) provides 35% of your daily value for vitamin E, an antioxidant that may help promote healthy aging (a study reported in the Journal of the American Association [June 26, 2002] suggests a diet rich in foods containing vitamin E may help protect some people against Alzheimer’s disease).

So Happy National Almond Day. Enjoy them guilt-free.

You could take the cake: Just enter the
contest. Photo courtesy Pepperidge
Farm.

Pepperidge Farm is celebrating its new newest 3-Layer Cake, Red Velvet.

One NIBBLE reader will receive a ”Second Celebration Kit” consisting of:

 
Enter here by 4 p.m. Eastern Time on Friday, February 17th. The winner will be contacted at the end of the day.

IN THE MOOD FOR CAKE RIGHT NOW?

Take a look at our delicious Cake Glossary.

Today’s tip comes from chef Johnny Gnall, who has discovered the joys of frothing milk at home. There’s no need to head to your favorite coffee bar when you can make frothy cappuccinos and lattes in your own kitchen.

“I made a recent purchase that has changed the way I start the day,” says Chef Johnny. “It has turned my regular morning coffee into a genuine treat, making each cup feel and taste like it was served to me in a chic cafe, perhaps in Rome or Florence. It’s the Capresso frothPro Milk Foamer.

“It couldn’t be easier to use. Simply fill the metal receptacle with milk, press a button (in addition to steamed milk or foam, you can choose cold, warm or hot, including cold foam for iced cappuccino) and watch as ordinary milk is whipped to steaming, frothy pulchritude—in less than a minute! Lowfat or nonfat milk foams the best: The fat in the milk weighs down the potential fluffiness.

“But there’s more than frothy, steamed milk to a gourmet espresso drink (see the different types of espresso drinks).

“To make authentic frothed coffee drinks, you need espresso, not regular coffee. If there’s no coffee bean specialty shop near you, you can buy good-quality espresso, whole or ground, at most grocery stores.

“To make the espresso, I suggest using a moka pot, a classic stovetop espresso maker like this one from Bialetti. Yes, it’s another appliance, but it’s small, inexpensive (under $25.00), easy to use and should last you a lifetime. If you are lucky enough to have the expensive countertop barista-style espresso machines, more power to you.

“Now that you have a few shots of espresso and a cup of foamed milk, you’re ready to construct your drink. But what to make? And how?

“Many coffee drinkers know their go-to drink and just how they like it; but if you have the tools at your disposal, why not branch out? Here’s a list of the most popular espresso drinks and how to make them. If you try each one, you may have a few new drinks in your morning repertoire that will make it that much easier to rise and shine.”

MAKE THESE ESPRESSO DRINKS

Espresso: This is the starting point for pretty much any gourmet coffee drink (and never spelled “expresso,” an unfortunate American error). It is stripped down, basic, strong and really quite wonderful on its own if you have fine espresso beans. It also gives you a chance to really appreciate the texture and flavor of espresso. Enjoy a quick shot down the hatch to get those eyes open, or sit and sip it leisurely on a weekend morning.

Caffé Americano: This is basically an espresso dumbed down. I am convinced that the name was coined to make fun of Americans who cannot handle the bitter, often intense flavor of espresso. To make it, simply start with a shot or two of espresso and dilute with boiling hot water. You can go with a 1:1 ratio of espresso to water, or start with a shot and fill your cup the rest of the way with water. However you like it, you probably don’t want to be caught ordering one of these in Italy.

Cafe au Lait: This is, essentially, a French-style latte and another very accessible drink for those who don’t want intense espresso flavor. In fact, it isn’t an espresso drink at all; it’s made with regular, albeit strong French-style, coffee. Simply pour half a cup of extra-strong coffee and finish filling the cup with steamed milk. Foam isn’t traditionally found on a Cafe au Lait, but no one will report you if you add some.

Caffé Mocha: This is the espresso drink for chocolate lovers. Start by covering the bottom of the cup with some quality chocolate syrup (being a resident of San Francisco, I like Ghirardelli). Then add a shot or two of espresso, stir a few times, and fill the rest of the way with steamed milk. If you’re not worried about calories, you can finish with the traditional whipped cream. If you make it correctly, however, the whipped cream isn’t necessary.

Cappuccino: This is the drink for which you really need the foam. The traditional cup size is 6 ounces only; but hey, it’s your coffee, so use as large a cup as you’d like. What you’re going for is a 1:1:1 ratio of espresso, steamed milk and foam, poured in that order. This beverage showcases a balance of its ingredients and definitely has the greatest range of textures and flavors, from earthy to ephemeral.

Macchiatto: From the Italian word for “marked,” this drink is mostly about the espresso, with just a tiny “marking” of foam and/or milk. To make it correctly, you should use a demitasse cup: Pour a shot of espresso, then add just enough foam to cover it. You can definitely use some of the milk itself (as opposed to just foam), and how much depends on your preference. However, this drink should really be all about the espresso with a complement of milk/foam. It’s the go-to espresso drink for coffee geeks and espresso enthusiasts.

For less than $60.00, the Capresso frothPro is a worthy addition to the kitchen and a great gift. Get yours.

Take a look at Taittinger. It’s a universal favorite, described by one prominent wine reviewer as “the essence of Champagne.” One of our friends, a wine writer who could have chosen anything, served it at his wedding.

Don’t purchase a vintage year Champagne.* Vintage champagnes typically need to be laid down for 15 or 20 years to reveal their glorious nuances. Knowledgeable people who buy them don’t plan to drink them anytime soon.

Instead, look for a nonvintage Champagne, such as Taittinger Brut La Française. A nonvintage Champagne is a blend of wines from different years (see footnote).

*Vintage Champagne is a blend of wines from that one particular year indicated on the label, when the quality of the harvest, measured by the sweetness of the grapes, meets the requirements to declare a “vintage.” True vintage years may happen three or four times a decade, or fewer. Because vintage Champagne commands a significantly higher price, some Champagne houses declare a “vintage” in a year when others do not feel the quality of the harvest merits it. This doesn’t imply that nonvintage Champagnes are inferior; in fact, in a lean year, wines from richer vintages are mixed together to create the house’s “perfect” recipe.

Taittinger Brut La Française is made from 40% Chardonnay and 60% Pinot Noir grapes. Crisp, creamy and complex, it has notes of citrus, green apple and the characteristic Champagne toastiness.

The best rose for Valentine’s Day: Rosé Champagne. We love rosé Champagnes, which acquire their natural rosy color from contact with red grape skins. Taittinger Brut Prestige Rosé is a beauty, with the greater roundness that rosés have, compared with traditional Brut Champagnes. It’s priced in between the nonvintage and vintage Taittingers, around $65.00. It’s hard to find, so if you see a bottle, pounce on it. It’s a memorable Champagne for a special occasion.

If you want Champagne with dessert, head for Taittinger Nocturne, a sec† Champagne that is vinified for sweeter foods. Taittinger Nocturne has twice the dosage (sugar added after the second fermentation) of the brut Champagne. Brut Champagnes are not vinified to pair with desserts, and will seem too astringent if you drink them with sweeter foods. Instead, those in the know drink sec and demi-sec Champagnes. Sec Champagnes also go well with foods that typically pair with sweeter wines, such as foie gras, lobster and double-creme/triple creme cheeses (our idea of a perfect meal). The nose evokes peaches, apricot and yeastiness (as with toast, a characteristic of Champagne). As with its brut brother, there’s crisp acidity and rich mouthfeel, tropical fruit and minerality. Trust us, it’s romantic.

Whatever is in your glass, have a delicious Valentine’s Day.
 
†While sec means “dry” in French, as it refers to Champagne, it indicates sweetness.
  

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