The name “cupcake” is derived from the teacup. Before the advent of muffin tins, where they are baked with a paper or foil liner, cupcakes were often baked in individual tea cups (as well as ramekins). They are frosted and often decorated with sprinkles, candies, rosettes, coconut and other toppings. In recent years, cupcakes have moved beyond children’s party fare and have become popular with pastry chefs and consumers as sophisticated alternatives to large cakes at weddings and other celebrations, where cupcake “trees” stack the cupcakes in the shape of a large, tiered cake.

• Check out all the different types of cake in our Cake Glossary.
• Find more of our favorite cakes and recipes in our Gourmet Cakes Section.

Happiness is a vanilla cupcake. Photo by Ben Phillips | IST.

“French Kisses,” prunes stuffed with foie
gras. Photo courtesy of Dartagnan.com.

1. Buy plump, pitted prunes and mousse de foie gras (duck or goose liver mousse—or substitute less expensive chicken liver mousse).
2. A classic preparation is to first marinate the prunes overnight in Armagnac (you can substitute Cognac); but it gives quite an alcohol punch to the prunes and we think it interferes with the foie gras flavor. Try it with half the batch to see what you think, or marinate lightly, for an hour (or eliminate this step altogether).
3. Then, with a pastry bag or small spoon, stuff each prune with mousse and serve on a tray.

These tasty tidbits are perfect with Champagne or sweet sherry, or as part of a first course on an assorted hors d’oeuvres plate. We could make an entire dinner of them!

• Check out another gourmet treat, Chef David Burke’s smoked salmon “lollipops,” called Gourmet Pops. 

Dukkah is a versatile Egyptian dry seasoning mixture of chopped nuts or chickpeas, plus a variety of flavorful seeds, spices and herbs. It can turn a simple dish—like a side of vegetables—into something dazzling.

But, serve it with a bottle of wine and instruct guests to “dip like an Egyptian”: Serve dukkah the classic way, in a bowl with a bowl of olive oil and sliced bread. (Dip the bread in the olive oil, then in the dukkah. Yum!)

The Prize: All 5 Flavors Of Oregon Dukkah

One winner will receive one of each flavor of Oregon Dukkah: Coconut, Smoky Hot, Sweet, Traditional and Zesty. The whole line contains hazelnuts, peanuts, sesame seeds, and some variation of spices, so you can use this Egyptian favorite on anything from appetizers to desserts. Be the first on your block to “dip like an Egyptian.” Approximate Retail Value: $27.50.

“Dip like an Egyptian” with dishes of dukkah
and olive oil and a basket of bread. Photo by Hannah Kaminsky | THE NIBBLE.

• Check out our review of Oregon Dukkah, made with Oregon hazelnuts. Find out how you can use dukkah in some tasty recipes.
• To Enter This Gourmet Giveaway: See THE NIBBLE’S Salts, Seasonings, Herbs & Spices Section. Click on the link at the bottom of the page by noon on Monday, November 16th, to enter your email address for the prize drawing. (Privacy is observed; your email address will not be used for any other purpose.)

The Story Of Harry & David: Entrepreneur
Samuel Rosenberg had no farming
experience but was inspired in 1909 to
buy the orchards that produced the award-
winning Royal Riviera pears.

Developed in France in 1849, it was called “the fruit of kings” because it was favored by royalty. Difficult to grow, the Comice demaded a delicate climate and soil combination found in few regions of the world…but one of those places turned out to be Medford, Oregon, in the Rogue River Valley.

Introduced there in 1897, the pear—which can weigh as much as a pound—thrived in the Bear Creek Orchard, established in 1886. The original owner sold the orchard in 1900, and the new owner set a world record for crop yield. After seeing an exhibit of the orchard’s award-winning Comice and d’Anjou pears, Samuel Rosenberg inquired about the property.

The Comice pear has a stubby, almost round shape with green skin; it often has a significant red blush on one cheek. It is best eaten as a hand fruit, or paired with blue cheese as a dessert.

• You can buy the history of Harry & David, “First Names In Gifting: The Harry & David Story,” from HarryandDavid.com.
• Read more about Royal Riviera pears.

Or, drizzle it onto a duck or pork sandwich (add some arugula!). Perk up a soup, stew or casserole by adding a spoonful. Look for fruit balsamics at fine supermarkets and specialty stores. Try some in a cocktail!

One of our favorite fruit balsamics has been the Cherry Balsamic from Restaurant LuLu Gourmet Products. But we just discovered this family of flavored balsamics from Lucero, in Blueberry, Fig, Peach, Red Apple and Wild Cherry. We’ve just started dressing, mixing and cooking with the line and will report back in a full review in the December issue of THE NIBBLE webzine.

• Learn more about balsamic vinegar.
• The history of vinegar and all the different types of vinegar.

Lucero balsamic vinegars are made by a third-
generation family producer in California’s Sacramento Valley. Photo by Evan Dempsey |
THE NIBBLE.