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


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TOP PICK OF THE WEEK: Alo Original Aloe Drink

September 2, 2009 at 7:41 am · Filed under Beverages, Top Pick Of The Week

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Say “allo” to Alo Original Aloe Drink.

 Most people know about aloe vera. It’s an attractive succulent plant that’s often kept on the kitchen windowsill because its sap is soothing to burns and cuts.

The same gel-like sap that has medicinal and cosmetic uses is also made into beverages and other foods, popular in Asia. They can be absolutely delicious—juicy, fruity and fun—they’re filled with chewy pieces of aloe pulp. The challenge over the years we’ve been tasting them in the U.S. has been that they’ve been limited to Asian grocery distribution.

Now, through an arrangement with Ito-en, maker of the Top Pick Teas’ Tea line of bottled teas that have wide distribution in premium food markets, you’ll be seeing more of Alo Original Alo Drink (it’s also available online). It’s a better sweet drink for kids, who will love the floating pieces of aloe pulp and the groovy colors, and it’s hip and sophisticated for adults. Alo is a juice drink, a cocktail mixer and can be frozen into popsicles.
 

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TIP OF THE DAY: Sautéed Mushrooms

September 2, 2009 at 7:25 am · Filed under Recipes, Tip Of The Day, Vegetables-Salads-Herbs

September is Mushroom Month! In addition to their normal place in recipes, mushrooms can be served almost anywhere—atop pasta, as a side dish (great with meat and poultry), as an hors d’oeuvre on toasted baguette slices (topped with some fresh chives or parsley), on sandwiches, as a side with eggs at breakfast, as a plate garnish with most dishes—even as a snack on a slice of toast with a cup of tea. We sauté a large batch mixed mushrooms and keep them in the refrigerator, microwaving them as needed. Depending on what we find at the store, we’ll slice porcinis, portabellas, shiitakes, criminis or cultivated white mushrooms. Other times we’ll cook up whole chanterelles or trumpets. Whatever captures your fancy, slice and sauté 1 pound of mushrooms in 1/4 cup of butter or olive oil with 2 sliced garlic cloves and 1 tablespoon fresh herbs—sage, rosemary or thyme. Add good red wine if you have some. Cook over medium-high heat until browned, stirring frequently. Remove from the flame and stir in a 1/8 teaspoon of fresh lemon juice. The mushrooms will keep for a week or more.

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Gourmet Giveaway: Chobani Greek Yogurt

September 1, 2009 at 7:55 am · Filed under Cheese-Yogurt-Dairy, Contest

Love yogurt, but not the tart tanginess of traditional yogurt? Then check out this week’s Gourmet Giveaway for your chance to win Chobani Greek Yogurt, the thickest and most sour cream-like line of Greek-style yogurt we’ve found to date. It’s a very rich and ultra-creamy way to get your probiotics and protein.

Chobani Greek Yogurt is fat-free, all-natural and low in sugar; the line is made with hormone-free milk, contains probiotic cultures and has two times the amount of protein as traditional American yogurts. But, more importantly, it’s also absolutely delicious!

One winner will receive 32 containers of Chobani Greek Yogurt. You could feed a family of four one container a day for more than a week or keep them all for yourself for a month! Flavors include nonfat vanilla, honey, strawberry, blueberry, peach, plain, pomegranate and one low-fat flavor, pineapple. Eat it plain—it needs no embellishment—or toss granola on top for some fiber and crunch.

  • To enter this Gourmet Giveaway, see THE NIBBLE’s Best Yogurts Section and click on the link at the bottom. Enter your email address for the Gourmet Giveaway prize drawing. Good luck!
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The lucky winner gets 32 cartons of delicious, probiotic Chobani yogurt. Photo by Saidi
Granados | THE NIBBLE.

 

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TIP OF THE DAY: Low-Calorie Dips

August 31, 2009 at 7:21 am · Filed under Condiments, Recipes, Tip Of The Day

Mix mustards, chutneys, pestos, and salsas with nonfat yogurt to create low-calorie, creamy dressings, dips and sauces. While condiments are great flavor-enhancers by themselves, transforming them into a creamy sauce adds versatility to your dishes. Using nonfat yogurt adds few calories compared with cream or sour cream. However, yogurt will separate when heated, so if you want a warm sauce, have the yogurt at room temperature and warm it ever-so-slightly. You can warm the mustard, chutney, pesto or salsa more easily, and then mix it with the yogurt.

  • See more yogurt recipes and reviews of our favorite artisan yogurts.

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RECIPE: Spicy Peanut Butter Burger

August 30, 2009 at 7:56 am · Filed under Meat & Poultry, Recipes

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A plump and juicy PB burger. Photo by Tanya F. | IST.

 Put something different on the grill this Labor Day: a spicy peanut butter burger. Our recipe is courtesy of PB & Co., manufacturer of traditional and flavored all-natural peanut butter. For this recipe, they used “The Heat Is On,” their spicy PB, flavored with crushed red peppers, chili powder and a hint of vinegar. If you can’t pick up a jar, you can add these seasonings to your regular PB, to taste. You can use the recipe for beef, turkey or veggie burgers.

The PB adds richness and spice.If PB and burgers sounds strange to you, think of two classic dishes: chicken satay, with spicy peanut sauce (made with peanut butter); and a peanut butter and bacon sandwich.
 

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