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


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TOP PICK OF THE WEEK: Colorado Mountain Wine Jelly

June 30, 2009 at 7:00 am · Filed under Jam-Peanut Butter, Top Pick Of The Week

If you’ve had wine jelly, it was most likely served over a brick of cream cheese with crackers—and hopefully a glass of wine or two. That’s not a bad start, but a good wine jelly is a gourmet delight that transcends cream cheese and crackers. Armed with the right serving suggestions, it’s not only a wonderful item for your own pantry, but a special yet inexpensive house gift, stocking stuffer, gourmet gift basket component and corporate gift, not to mention a gift for wine lovers. In fact, anyone who enjoys fine food will want to be clued in to how versatile a good wine jelly can be!

Colorado Mountain Jams & Jellies uses wines from top Colorado wineries, and the result is sit-up-and-take-notice. If you’ve never thought of serving a wine jelly with fish, poultry, meat, cheese and ice cream, it’s time to put on your thinking cap.

Read the full review for ideas on what foods you can pair with these delicious wine jellies, and other ways to enjoy them.

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These wine jellies not only taste good, but are low in sugar, too. Photography by Hannah Kaminsky | THE NIBBLE.

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TIP OF THE DAY: Key Lime Pies & Tarts

June 30, 2009 at 6:59 am · Filed under Desserts, Recipes, Tip Of The Day

Key lime pie is one of the most popular pie, and is also one of the easiest to make. While using fresh key limes is ideal (their season is June through August), some people opt for Nellie and Joe’s Key West Lime Juice, available in most supermarkets and specialty stores.

We’d rather wait for real Key lime juice; but whatever your choice, here’s the easy recipe. It can be made as a pie or individual tartlets. If you don’t want any crust, make pot de créme by baking the filling in custard dishes.

The filling will be yellowish, looking more like lemon pie. Green “Key Lime Pie” is artificially colored and typically made with juice from Persian limes. Persian limes, the “supermarket lime,” are more tart than Key limes.
 
RECIPE: KEY LIME PIE

Ingredients

  • 1/2 cup Key lime juice
  • 3 egg yolks
  • 1 can sweetened condensed milk
  • 9″ graham cracker pie crust
  • Garnish: whipped cream
    		•    Key Lime Pie
    Key Lime Pie. Photo courtesy Ritz Desserts.
     
    Preparation

    1. COMBINE the juice with the egg yolks and sweetened condensed milk. Add to the pie crust.

    2. BAKE for 15 minutes at 350°F (12 minutes for tartlets). Let stand 10 minutes, then refrigerate. Serve with whipped cream.
     
    KEY LIME PIE HISTORY

    Key lime pie was first made in Key West, Florida before there were cattle on the island. Most of the available milk was canned, hence the canned milk recipe. The Key lime is also called the Mexican lime.

  • See the different types of limes in our Lime Glossary.
  • Look for easy pie and tart ideas.

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    FOOD SMARTS: Pie & Pastry Glossary

    June 29, 2009 at 7:00 am · Filed under Cookies-Cake-Pastry

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    A pie with a beautiful lattice crust—one of the
    terms you’ll find in our Pie & Pastry glossary. Photo courtesy of Cherry Marketing Institute.

    		 While the French have the reputation as the great pastry makers, the Egyptians, who were great bread bakers, worked out the details of early pastry. Theirs was a savory pastry: a dough of flour and water paste to wrap around meat and soak up the juices as it cooked. Pastry was further developed in the Middle East and brought to Europe by the Muslims in the 7th century. By medieval times, pies had developed, and the pastry was used to provide a casing for the various fillings. By the 17th century both flaky and puff pastries were in use, with pastry chefs working intricate patterns on the crusts. And thank goodness, because who doesn’t enjoy a great piece of pie!

    But do you know the difference between short crust and plain pastry crust? The difference between puff pastry and phyllo? A cobbler and a crisp? And what is a Black Bottom Pie, anyway? Explore the world of baked wonders in THE NIBBLE’s newest food glossary, the nine-page Pie & Pastry glossary.

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    TIP OF THE DAY: Diet Fruit Soup

    June 29, 2009 at 6:59 am · Filed under Diet Nibbles, Low Calorie, Recipes, Tip Of The Day

    Make a delicious, low-calorie fruit soup by puréeing 2 pounds of cantaloupe (two melons—reserve some melon balls for garnish). Then add 3/4 cup of herbal fruit tea and 1 to 2 tablespoons of lime juice. Garnish with chopped mint and melon balls or berries. Enjoy it at any meal as a first course or dessert, or anytime as a snack. For protein, add fat-free plain yogurt, which you can sweeten with a no-cal sweetener. If the cantaloupe isn’t sweet enough, add a small amount of sweetener to the soup, too. This is one of our favorite diet treats!

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    July 4th: Freedom Ice Cream From Sheer Bliss

    June 29, 2009 at 6:19 am · Filed under Ice Cream-Sorbet-Yogurt, July 4th/Independence Day

    Freedom ice cream from Sheer Bliss is red, white and blue: vanilla ice cream with red and blue swirls of pomegranate and blueberry. It’s the perfect flavor for an Independence Day celebration (it’s all natural and certified kosher, too).

    Sheer Bliss is available at fine food stores nationwide; you can find a store locator on the website, SheerBlissIceCream.com. If you live near a Publix store in the Southeast, there’s a two-for-one special beginning July 2, in honor of AmVets, the veterans service organization.

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    Celebrate Independence Day with Freedom ice cream from Sheer Bliss.

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