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


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FOOD TIP OF THE DAY: Blood Oranges ~ Bloody Good & In Season

Blood orangeRaspberry-colored flesh and raspberry flavor nuances make blood oranges a very special fruit.   From the name, blood oranges should be in season at Halloween. But these wonders are in stores right now. Even our local supermarket has them (but if you can’t find them, you can order them from Melissas.com). They look exactly like regular oranges on the outside, but their inside flesh is a deep rosy red color; and the flavor is a cross between orange and raspberry—some people call them “raspberry oranges.” There are three main varieties; the Tarocco, native to Italy, tends to have a partial raspberry flesh rather than the full-raspberry-hued Moro shown in the photo (the third variety, the Sanguinello, discovered in Spain in 1929, has a reddish skin, few seeds, and a sweet and tender flesh). Whatever you call them, be sure you buy some before the season is over. The Tarocco and Moro are now grown in California—no need to hope for imports. Buy them up and go bloody crazy.
Eat them for breakfast instead of grapefruit (or squeeze them for heavenly juice); add them to fruit salads, green salads, and seafood and chicken salads for beautiful color and flavor; use sections to garnish grilled fish or to create a concasse; enjoy them for dessert and snacks; and make a memorable blood orange sorbet (Ciao Bella Gelato has one available year-round for sale, and we buy plenty of it).

Favorite blood orange recipes:
Blood Orange Mimosa
Blood Orange Almond Vinaigrette
Lamb Chops With Blood Orange Sauce & White Bean Purée
Blood Orange & Chocolate Chunk Soufflé

Favorite blood orange products reviewed in THE NIBBLE online magazine:
Kee’s Blood Orange Chocolates
O Olive Oil Blood Orange Olive Oil
Italian Volcano Blood Orange Juice
Palazzolo’s Blood Orange Sorbetto
Perfect Purée Of Napa Valley Blood Orange Juice
Robert Lambert Blood Orange Syrup

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FOOD TIP OF THE DAY: Cheese For The Lactose Intolerant

Coincidentally, today’s tip rides on the tail of yesterday’s goat’s milk food find. If you’re lactose intolerant, or have guests who are, it’s generally due to the larger protein molecules in cow’s milk that are more difficult to digest. Goat’s milk and sheep’s milk have smaller, more easily digestible molecules. Serve those cheeses along with mozzarella di bufala, made from water buffalo’s milk. The same principle applies to yogurt. Redwood Farms (goat), Old Chatham Sheepherding Company (sheep) and Spoondance Creamery (it can still be found under its former name, Woodstock Water Buffalo Yogurt) make delicious yogurts. Read more about these products in the Cheese Section of THE NIBBLE online magazine.   Fresh Goat Cheese
A fresh goat cheese round covered with chives from Cypress Grove Chevre, a NIBBLE Top Pick Of The Week. Read our review—we’re maaad about it.
 

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NEWS: Fancy Food Show Favorite Find ~ Meyenberg Fresh Goat Milk

We just flew in this morning from the Winter Fancy Food Show in San Diego. Departing at 10 p.m. Pacific Time on the “Red Eye,” we ended up at Newark Airport at 6 a.m., in time to find our luggage and fight rush hour traffic into New York City, where we arrived at our desk at 8 a.m. Eastern Time. As always, there was lots of good food to be had at the Fancy Food Show, much fodder for upcoming reviews in THE NIBBLE online magazine. But here’s one of our favorites that we don’t think will end up as a review: Meyenberg Goat Milk. If you love fresh goat cheese, you’ll want to track down a carton, which is available in whole and low fat milk. (For years, it’s been available in canned and powdered form for people who are allergic to cow’s milk—but go for the fresh).   Meyenberg Goat Milk

The Meyenberg goat’s milk line includes fresh quarts (at left), canned and powdered milk, plus our passion, the goat’s milk butter (silver square). The company also makes cheese.
This is a gourmet beverage: Fresh goat’s milk has a creamy, gourmet taste for drinking and cooking. If you smile with pleasure when you eat a delicious piece of fresh goat cheese, you’ll be maaad about the fresh milk. We loved it straight; now we can’t wait to buy several quarts to use it in everything requiring milk. Meyenberg’s exquisite goat’s milk butter was a NIBBLE Top Pick Of The Week and likewise, should not be missed—it turns triers into converts. Meyenberg products are completely natural—no preservatives, no antibiotics, no bovine growth hormones (rBGH). Goat’s milk is an excellent alternative for people who cannot digest cow’s milk and/or soy products. Goat’s milk also is higher in calcium, potassium and vitamins A and B than cow’s milk (the calories are similar.) The products are also certified kosher. You can find them at leading health food and grocery stores nationwide, and there is a list of retailers on the Meyenberg.com. Find reviews of some of our favorite goat’s milk cheeses in the Cheese Section of THE NIBBLE online magazine.

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FOOD TIP OF THE DAY: Healthy Snacks At Work

G’Day Gourmet Canned Tuna
G’Day Gourmet Canned Tuna & Salmon: Great taste and nutrition.
  It’s easy to keep healthy, tasty foods at work to snack on. The temptation to grab for fat-and sugar-loaded foods can be offset with a little planning. Pack a drawer with palate-pleasers like delicious teas, fine low-sugar or sugar-free spreads and peanut butters, and 35-calorie crispbreads like Wasa. Peeled Snacks dried fruit and nut mixes are a nutritious snack that hits the spot any time of the day. Read the full story on nutritious gourmet snacking, and check out our NutriNibbles and Diet Nibbles sections of THE NIBBLE online magazine for other smart choices.
 

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TOP PICK OF THE WEEK: Mr. McGregor’s Microgreens

It’s only January, yet we know that Mr. McGregor’s microgreens are going to be among the top 10 most exciting foods we’ll try this year. And, we’ll sample 3,000 to 5,000 specialty food products!

What are microgreens? They are tiny, tiny vegetables, no more than 8 to 14 days old, that have just developed their cotyledon (first) leaves.

They are far tinier than “baby greens.” Think of the first, threadlike shoot that rises when you plant a seed, and the first tiny leaves, barely a quarter-inch in diameter.

You may have seen a few scattered on your plate or garnishing your food at fine restaurants. Microgreens are very tender and oh, what flavor!

Both intense and delicate, visually captivating and sublime to eat, they are a gourmet experience. Yet, they are highly nutritious with scarcely a calorie.

For people who already like greens, microgreens are the zenith. For people who do not care for salad or raw vegetables: If you don’t like these precious greens, we’ll rest our case. Use them in salads, main dishes, soups and as general garnishes.

Read the full review in THE NIBBLE online magazine, and see more photos of these minute, exquisite vegetables.

  Microgreens

A trio of tiny microgreens. At front, Red Amaranth.

 
  

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