Barbecued cheese? Well, in a way, with the Barbeclette from Boska Holland (http://boskaholland.com). This kitchen gadget (or more accurately, BBQ gadget) lets you melt cheese on the barbie, raclette style—hence the name (barbecue + raclette = Barbeclette). Cute, huh?
What do do with barbie-melted cheese?
Melted cheese on burgers, franks, chicken, steak, grilled veggies.
Melted cheese in a bun or on a baguette for vegetarians.
The Barbeclette is less than $14.00 on Amazon. Simple and fun, bring one as a gift (perhaps with some cheese) the next time you’re invited to a barbecue. You’ll be the hit of the party.
Place a piece of cheese in the Barbeclette and grill, baby, grill.
Explore cheese, cheese pairings, and our favorite artisan cheeses in our Cheese Section.
A better-tasting chicken. Photo by Edward O’Neil | IST.
There’s a new brand of chicken in town with a gleaming badge of purity. Just Bare Chicken was selected by the National Grocers Association as one of the top five new products for 2009 and by the NIBBLE editors as the best-tasting chicken we’ve had in a long time. It’s fresh and all natural, with no antibiotics, no hormones and farm-to-fork traceability. But we’d pay double for chicken that tastes this good.
Read our review of Just Bare chicken, available nationally at SuperTarget stores plus Byerly’s, Hy-Vee, Lunds and and other regional grocery chains.
Check out another of our favorite chicken products, Twin Hens Chicken Pot Pie, a NIBBLE 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.
See reviews of our other “Top Pick Of The Week” Jams & Jellies.
What’s the difference between a preserve and a conserve? Find out in our Jam & Jelly Glossary.
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. 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.
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.
