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


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PRODUCT: Kodiak Cakes, Whole Grain & Delicious

Trio-230-Kaminsky

These boxed brownie, cookie and pancake/
waffle mixes will make you want to roar for
more. Photo by Hannah Kaminsky | THE
NIBBLE.

Are you looking for ways to add more whole grains to your diet? Or do you already shy away from white, processed flour in flavor of whole grains?

In any scenario, take a look at the whole grain brownies and chocolate chip cookies from Kodiak Cakes. The company uses all-natural ingredients and 100% whole grains in their cake and cookie mixes. Just add butter, eggs, oil and water to bake healthier homemade desserts.

Healthier doesn’t mean less flavor—these treats are delicious!

If you love moist, fudgy brownies, Kodiak’s Big Bear Brownies sing your song. They’ll have you ordering more to give to friends (we’re already planning to give them as stocking stuffers).

The mix produces a crusty, cracked surface, the crunchy edges that are everyone’s favorite, and a moist center. The most challenging part of this recipe is waiting for the brownies to finish baking while the aroma of rich chocolate fills the air.

If cookies are more your style, then you should pick up Kodiak’s Bear Country Cookies. The oatmeal dark chocolate cookie mix is made with whole wheat and oat flours, brown sugar and all natural ingredients for the perfect taste and texture. What the recipe does not specify, however, is just how big a glass of milk you’ll need to enjoy this wonderfully chewy, cookie.

 

We had to remind ourselves that these whole grain treats don’t count as “health food,” and restrain ourselves from enjoying another and another and another.

There’s no telltale sign of whole grain flavor, so only you know that you’re feeding your family better food. Buy them at KodiakCakes.com.

 

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RECIPE: Fried Green Tomatoes With Crab & Creole Mustard

Creole mustard and shellfish are the fifth of the pairings in McCormick’s 2010 flavor trends.

  • Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards due to its higher concentration of brown mustard seeds. (Today, some products labeled “Creole mustard” are sweet-style mustards made with molasses. Check the label before purchasing. See our Mustard Glossary for more information on the many types of mustard.)
  • Seafood is often served with a sauce or dip that has a bit of pungency or heat (think horseradish in cocktail sauce). Creole mustard is especially tasty when used as the base for Creole-style rémoulade sauce, a perfect accent to fried fish, or incorporated into breaded seafood dishes such as crab cakes or fishburgers.
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Fried green tomatoes topped with jumbo
lump crab are an elegant first course. Photo courtesy McCormick.

Recipe: This classic southern favorite is presented with flair in this recipe for Fried Green Tomatoes with Crab & Creole Mustard.

And whip up a Creole mustard dip in addition to/instead of a tomato-based cocktail sauce for your next shrimp cocktail or raw bar. Use your favorite dip base—fat free yogurt, mayonnaise, sour cream, etc., or a combination. Add mustard to taste along with a complementary fresh herb—chives, thyme, etc.


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TIP OF THE DAY: Saké Sangria & Infused Saké

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Sakê “old school.” For a new take, combine it with sangria. Photo courtesy Tedorigawa Brewing Company.
 

Saké and sangria are currently hot beverage trends. What if you combined them?

Make saké sangria for a party, barbecue or an afternoon break. This recipe is courtesy of Riingo, a Japanese fusion restaurant in New York City.

This is a sophisticated sangria—not your typical party punch.

Recipe For One Cocktail

1. Combine 2 ounces rosé wine, 1-1/2 ounces infused saké, 1/2 ounce peach liqueur, 1 tablespoon mixed fresh fruit (apples, blood oranges, blueberries), a splash of pomegranate juice and a splash of orange juice.

2. Place ice cubes and fruit in large wine glass. Add the remaining ingredients, stir and serve.

Another idea for saké lovers: Fruit-infused sakés are growing in popularity. You can buy them or make your own.

As with vodka, you can infuse saké with any fresh or dried fruit (we used fresh pears) by steeping it for 2 to 3 weeks in an airtight jar. Keep the jar in a cool, dark place, then use a funnel to decant the saké into the original saké bottle.

 
Serve chilled saké with ice in a wine glass and garnish with the type fruit you infused (not the fruit from the jar—that needs to be tossed).

  • Find more interesting saké cocktail recipes.
  • Learn all about saké.
  • Pair saké with food.
  • Check out our glossary of saké types and terms.
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    RECIPE: “Deconstructed” Spring Roll Salad

    Pairing #4 in McCormick’s Top Food Trends of 2010 is chives and fish sauce. You may have had the combination in an Asian restaurant. Now, you can enjoy it at home.

    • Chives are the smallest member of the onion family. The part used for culinary dishes is the thin, hollow, tubular leaves that resemble large stalks of grass. Mild in flavor, chives are used in a multitude of dishes, including dips, potatoes, fish and eggs, and is especially prevalent in French cuisine. Chives are also a lovely garnish, whole or chopped.
    • Fish sauce is an Asian condiment derived from fermented fish. If that sounds odd, that’s what Worcestershire sauce is; and the ancient Romans’ favorite condiment was a fermented fish sauce called garum.

     

    Different countries have their own ways of preparing the sauce, but anchovies are used most often (in Worcestershire sauce, garum, the nam pla of Thailand and Vietnam, and others); some nations or regions use shellfish (for example, belachan, or shrimp paste, in Malaysia), squid or other small fish.

     

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    Chives and fish sauce are used as salad
    dressing instead of dipping sauce.
    Photo courtesy McCormick.

    The flavor is usually quite strong, so only a small amount is required for most dishes. Fish sauce can be purchased in Asian grocery stores or the Asian section of most supermarkets.

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    FOOD EVENT: Rhone Wine Tasting In San Francisco

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    Caliza Syrah will be at the Grand Tasting.
    Photo courtesy CalizaWinery.com.

    Are you a lover of Rhone wines?

    How about Rhones from the U.S.A.? California wineries have found great success planting Syrah, Viognier and other classic Rhone grapes.

    The Rhone Rangers will convene in San Francisco on March 27th and 28th for the thirteenth consecutive year. It’s the largest American Rhone wine event in the country.

    • The Rhone romp begins Saturday, March 27th with seminars such as Pairing Good with American Rhones, Grenache and Ageability of American Rhones.
    • On Saturday evening, fifteen wineries will participate in a winemaker dinner at the Log Cabin in the San Francisco Presidio. The dinner will be followed by a live auction of 15 lots of wine, unique wine country experiences and travel packages, donated by the host winemakers. Proceeds from the auction will benefit the Rhone Rangers Scholarship Fund, which provides scholarships to winemakers.

     

    And then, there’s the opportunity to taste as many of the wines as your tolerance will allow.

    • On Sunday, March 28th, more than 100 Rhone Rangers member wineries will present 500 of the best American Rhone wine at the Grand Tasting. In addition to the wines, attendees can sample gourmet foods from more than 35 specialty food purveyors—cheese, bread, olive oil, charcuterie, fruits and chocolates. A silent auction will feature wines from Rhone Rangers member wineries and will benefit Meals on Wheels of San Francisco.This is no intimate gathering: The organizers expects 2,000 consumers and members of the trade.

      For more information and tickets, visit RhoneRangers.org.

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