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


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RECIPE: Red, White & Blue Potato Salad

June 30, 2011 at 7:28 am · Filed under July 4th/Independence Day, Recipes, Vegetables-Salads-Herbs

Potato salad is almost imperative at a Memorial Day or Independence Day celebration. With this recipe from Frieda’s Produce, you can make yours red, white and blue.

If you can, prepare the potato salad a day in advance, the flavors will have more time to blend.
 
 
RECIPE: POTATO SALAD FOR MEMORIAL DAY & INDEPENDENCE DAY

Ingredients For 6 To 8 Cups

  • 2 pounds mixed potatoes: red jacket, yellow jacket and purple; leave skins on
  • 3/4 cup chopped green onions (scallions), divided
  • 1 pint red grape tomatoes, whole or halved
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons salt
  • 1 teaspoon celery seed (optional)
  • 1/2 teaspoon fresh-ground pepper
  • 3 ounces crumbled blue cheese
  • Garnish: 2-3 ounces crumbled blue cheese

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    Preparation

    1. PLACE the potatoes in a large pot and add enough salted water to cover. Bring to a boil and simmer until fork tender, about 15 minutes. Drain the potatoes and cool. While the potatoes cool…

    2. PREPARE the dressing. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, Dijon mustard, salt and pepper. Cover and chill.

    		  
    [1] Add red-jacket potatoes for a red, white and blue potato salad (photo © Svetlana Kolpakova | Dreamstime).

    Grape Tomatoes
    [2] Grape and pear tomatoes. Grape tomatoes are oval like grapes, pear tomatoes are curved like pears. Both are smaller than cherry tomatoes (photo © Lucky Tomatoes).
     
    3. SLICE the cooled potatoes into chunky quarters and place them in a large bowl, along with the grape tomatoes. Add the chilled dressing, blue cheese and remaining green onions; toss gently to coat pieces. Cover and chill for at least two hours, or up to one day. The flavors will continue to blend as the salad chills. When ready to serve…

    4. GARNISH the bowl with additional blue cheese, as desired.
     
     
    FIND MORE POTATO SALAD RECIPES.
     
     
      

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    PRODUCT: Kozy Shack’s Cinnamon Raisin Bread Pudding Rocks

    June 29, 2011 at 5:49 pm · Filed under Desserts


    We love it: Kozy Shack Apple Cinnamon bread pudding. Photo courtesy Kozy Shack.

    		   We are despondent when we should be happy. Why?

    We’ve just finished our last four-pack of Kozy Shack Apple Cinnamon Bread Pudding, and our two closest markets don’t carry it. (Supermarkets in New York City are on the small side, owing to high rents).

    We must go without. But everyone who lives near a “normal” supermarket and likes bread pudding or flan should pick some up and enjoy it on our behalf.

    Kozy Shack has recently added bread pudding to its line of puddings. The three varieties are Apple Cinnamon, Cinnamon Raisin and Peach.

    In individual four-ounce servings, each flavor has an appropriate sauce on the bottom of the cup. You can invert the puddings onto a plate for a pretty dessert (see photo). Or enjoy them as a snack, consumed right out of the cup.

    The Scoop

  • Cold Is Better. While there are instructions for warming the puddings, to us they taste far better cold. As satisfying as ice cream, in fact.
    		•
     

  • Cinnamon Raisin Bread Pudding Rocks. A favorite. The rich blend of cinnamon, plump raisins and bread chunks enveloped by custard, has a light caramel sauce (like flan). Yummmm.
  • Apple Cinnamon Bread Pudding Also Rocks. We grew to be big fans of this flavor. It’s a combination of custard and crustless apple pie.
  • Peach Bread Pudding. Not a favorite. It’s a matter of personal preference, of course. But we didn’t like the combination of peach and custard.
  • It’s More Like Flan. Some of THE NIBBLE tasters felt that there was too little bread and too high a percentage of custard to be “bread pudding”; that it’s “flan with a few pieces of bread.” Note taken, but we could care less: We could eat a truckload Apple Cinnamon Bread Pudding.

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    Head out to your supermarket, and tell us how you like it.
    BREAD PUDDING RECIPES ON THENIBBLE.COM

  • Chocolate Bread Pudding
  • Pannetone Bread Pudding
  • Apple Cheddar Bread Pudding

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    TIP OF THE DAY: Ways To Enjoy Fruit Liqueur

    June 29, 2011 at 7:56 am · Filed under Cocktails & Spirits, Recipes, Tip Of The Day

    If you’ve got bottles of fruit liqueur that don’t see much action, take them off the shelf and put them to use!

    Liqueurs were first produced by medieval alchemists as medicines. Some were noted for their digestive benefits and became after-dinner drinks, served in small liqueur glasses or on the rocks.

    Start experimenting with your liqueurs:
     
    Drinks

  • First, try reviving the custom of an after-dinner liqueur. Relax in a comfortable chair, sip and enjoy.
  • Before the meal, serve spritzers: Put an ounce of liqueur in a tall glass or wine glass and add soda water or ginger ale.

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    Try some liqueur-flavored whipped cream. Photo courtesy MackenzieLtd.com.
     
    Desserts

  • Marinate fruits for an hour or more to make dessert or a dessert topping. We like raspberries in raspberry liqueur, cherries in cherry liqueur (kirsch) or maraschino liqueur, bananas in banana liqueur, and so forth.
  • Make broiled grapefruit for dessert, with a drizzle of Curaçao or orange liqueur.
  • Drizzle on top of ice cream or sorbet.
  • Drizzle on fresh fruit: figs, melon balls, sliced stone fruits, or a bowl of multicolored grapes—with a side of shortbread or other cookies.
  • Add a tablespoon of coffee, chocolate or mint liqueur (crème de menthe) to chocolate pudding, mousse, pie filling and/or chocolate sauce.
  • Add orange liqueur to any sweet soufflé recipe (or coffee liqueur to a coffee soufflé, etc.).
  • Stir a teaspoon or two into heavy cream, prior to whipping cream.

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    Let us know what works for you.

      

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    TOP PICK OF THE WEEK: Edible Flowers

    June 29, 2011 at 7:24 am · Filed under Top Pick Of The Week, Vegetables-Salads-Herbs


    Have a bite of borage. The beautiful blossom tastes like cucumber. Photo by Karma Pema | IST.

    		   Have you ever eaten a flower?

    Mankind has been eating them for millennia in cultures worldwide. They just haven’t taken off yet in the modern United States, except in the hands of caterers and artisan bakers.

    Beginning with our prehistoric ancestors foraging for food, the flower garden later became an extension of the vegetable garden, enabling cooks to add vibrancy to foods and beverages.

    Edible flowers are the easiest way to add some wow factor to your recipes. Just pluck posies from their container (or snip them from your garden) and use them as a garnish. Your canapés, cocktails, salads and desserts will become memorable.

    As with mushrooms, only certain varieties of flowers are edible. So if you decide to grow your own, you’ll want to buy a book on the topic—which will also have recipes for cooking with flowers.

    And while many varieties are edible, they also need to be grown organically—without chemical pesticides.

     
    Take a look at some of these bodacious blossoms. You can find them in farmers markets, specialty produce stores and online at Melissas.com.

  • Read the full article on edible flowers

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    RECIPE: Pineapple Chipotle Ice Pops

    June 28, 2011 at 1:08 pm · Filed under Ice Cream-Sorbet-Yogurt, Recipes

    Treat yourself, your family and your friends to a refreshing gourmet ice pop.

    Our friends at Eagle Brand make it easy with a simple recipe for Pineapple Chipotle Ice Pops: cold and creamy with a bit of heat.

    If you don’t have ice pop molds, 3-ounce waxed paper cups and wooden sticks or plastic spoons will do. If you’re planning to buy ice pop molds, we love the grooves in this model from Tovolo.
     
     
    > The history of ice cream and ice pops.

    > The different types of ice cream and frozen desserts.

    > Pull down the menu in the right column to find delicious ice cream and sorbet recipes.
     
     
    PINEAPPLE CHIPOTLE ICE POPS

    Prep time is 15 minutes, and freezing time is 4 hours.

    Ingredients For 8-10 Pops

  • 1 can (20 ounces) crushed pineapple in pineapple juice, undrained
  • 1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
  • 3/4 cup pineapple juice
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon chipotle chile powder (you can substitute regular chili powder)

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    Preparation

    1. PLACE pineapple in food processor. Cover and process until puréed.

    2. COMBINE puréed pineapple, pineapple juice, sweetened condensed milk, lime juice and chipotle powder in large bowl. Mix well.

    		  
    [1] Pineapple Chipotle Pops: very refreshing on a hot summer day (photos © Eagle Brand).

    A can of Eagle Brand Sweetened Condensed Milk
    [2] A can of sweetened condensed milk makes the recipe a snap.
     
    3. SPOON into 8 plastic ice pop molds (4 ounces) or 10 wax-coated paper cups (3-ounces). If using paper cups, insert wooden craft stick (or a plastic spoon) into the center of each cup. Check after an hour and adjust the stick as needed.

    4. FREEZE until firm, about 4 hours.

     
     

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