THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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August 22, 2009 at 7:49 am
· Filed under Fruits, Nuts & Seeds, Tip Of The Day
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| August 22nd is Eat a Peach Day, so here are some tips on how to choose the perfect one. First, take a deep whiff—the peach should smell sweet and perfumey. Then, give it a once-over. The skin should be covered with an even, downy fuzz and shouldn’t be bruised. Finally, handle with care! Ripe peaches are delicate. Even if they feel hard, place them on top of all the other groceries in the bag to protect them from blemishes.
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August 21, 2009 at 3:56 pm
· Filed under Entertaining, Recipes
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| Summer is the season for juicy California grapes. Here are three recipes that promise to be popular with your friends and family this weekend:
We bet you’ll relish them all!
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It’s time for your first Frozen Black Grape
Margarita! Photo courtesy California Table Grape Commission. |
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August 21, 2009 at 3:03 pm
· Filed under Entertaining, Tip Of The Day
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| We’re talking about repurposing the cocktail picks used for skewering olives, also known as fruit picks and party picks. We use them to stack berries and grapes to garnish a dessert. Embellish cakes, ice cream, puddings…you can stand a pick vertically in a cupcake or add one to the saucer of a cup of tea or coffee. Make savory garnishes, too: The olives and onions that garnish a cocktail can also garnish main courses and salads. Also think gherkins and mini vegetable kebabs. Picks are creative hostess gifts—just choose generic designs so you won’t be skewering your grapes with ceramic olives or raspberries.
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August 21, 2009 at 2:51 pm
· Filed under Entertaining, Salts-Seasonings-Herbs-Spices
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Dip the bread in some olive oil, then in the
dukkah. And don’t forget the wine! Photo
by Hannah Kaminsky | THE NIBBLE. |
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Dukkah is a versatile Egyptian dry seasoning mixture of chopped nuts or chickpeas, plus a variety of flavorful seeds, spices and herbs. In the old days, the ingredients were ground together in a pestle; today, they can be pulsed in a food processor. Dukkah is an extremely popular snack in the culinary melting pot of New Zealand, where it’s a perfect snack pairing with the local wines. Cut up some bread, put some olive oil in a dish next to a dish of dukkah, dip the bread into both, and that’s your snack.
Dukkah can also season many different types of foods as a sprinkle, mix-in or crust. While food trend predictors have cited dukkah as a top new U.S. food flavor for the last couple of years, it hasn’t hit home yet. Let’s hope that Americans, hungry for something new and affordable, will take it to heart and table. Be the first in your neighborhood to discover dukkah; mix some up this weekend and invite the gang to bring the wine.
Read our article on Oregon Dukkah, a pioneering U.S. dukkah brand, along with the history of dukkah, a recipe to make your own and a dozen recipes from Oregon Dukkah that show how to use dukkah in main and side dishes.
Continue to spice things up by visiting THE NIBBLE’s Salts & Seasonings Section.
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August 21, 2009 at 1:51 pm
· Filed under Honey-Sugar-Syrup, Tip Of The Day
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September is National Honey Month. Honey and truffles are a match made in heaven: A jar of good truffle-infused honey is a true pleasure. The earthy truffle melts into the rich sweetness of the honey. Serve it with hunks of Parmigiano-Reggiano cheese and crusty bread for dessert, with fresh strawberries or over vanilla, coffee or strawberry ice cream (you can add chopped hazelnuts as a topper). For an hors d’oeuvre, drizzle truffle honey over crostini that have been spread with a triple-crème cheese, or pair it with salty foods like prosciutto. You can also use truffle honey to caramelize chicken or duck skin. Any honey can be infused with truffles (or truffle flavor), but generally a mild honey is used, so the flavor of the truffles shines through.
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