THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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November 14, 2013 at 7:22 am
· Filed under Desserts, Halloween & Fall, Recipes, Thanksgiving & Fall
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Make your own pumpkin yogurt at home.
Photo courtesy Pinkberry. |
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We’ve been dropping by Pinkberry for an occasional pumpkin frozen yogurt. But you can make your own, either frozen or conventional yogurt, with this recipe adapted from Chobani.
It’s great for breakfast, a snack, or dessert, try this pumpkin sundae.
RECIPE: PUMPKIN YOGURT SUNDAE
Ingredients For 1 Serving
1/2 cup plain Greek yogurt of frozen yogurt (plain or vanilla)
1.5 tablespoons pumpkin pie purée*
1.5 teaspoons maple syrup
1.5 teaspoons dried cranberries
1 teaspoon crushed ginger snaps
1 teaspoon pumpkin pie spice
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*If using vanilla frozen yogurt, use pumpkin purée (unsweetened) instead of pumpkin pie filling.
Optional garnishes: 1 teaspoon toasted pecan pieces, crushed crystallized ginger, whipped cream, gingersnaps or graham crackers
Preparation
1. BLEND all ingredients.
2. CHILL (or reharden, for frozen yogurt) for 15 minutes or longer.
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November 13, 2013 at 5:11 pm
· Filed under Bread-Crackers-Sandwiches, Christmas, Recipes, Thanksgiving & Fall
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Last week we picked up a 12-pack box of peeled chestnuts at a club store. We’ve been snacking on them from the pack as well as hot from the microwave—it’s like chestnuts roasting on the open fire without the need to peel the chestnuts!
Today, we received this stuffing recipe from Swanson. Thanks, Swanson: We’re going to enhance our regular chestnut stuffing with figs.
We personally don’t like sweetness in our savory foods, so we’re substituting the two tablespoons of honey for two tablespoons of fresh sage.
RECIPE: CHESTNUT, FIG & HONEY STUFFING
Ingredients
1/2 cup butter (1 stick)
1 cup thinly sliced shallots
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What’s better than chestnut stuffing? Chestnut stuffing with figs! Photo courtesy Swanson. |
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1 jar (7.4 ounces) roasted peeled chestnuts, coarsely chopped (about 1-1/2 cups)
16 dried figs, stems removed, cut in quarters (about 1 cup)
2 stalks celery, diced (about 1 cup)
2 tablespoons honey
4 cups Swanson Chicken Broth
1/2 cup chopped fresh parsley
1 package (12 ounces) Pepperidge Farm Herb Cube Stuffing
*If there are vegetarians in your crowd, use Swanson Vegetable Broth.
Preparation
1. HEAT oven to 350°F.
2. HEAT the butter in a 3-quart saucepan over medium heat. Add the shallots, chestnuts, figs and celery and cook until the celery is tender, stirring occasionally.
3. STIR the honey and broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the parsley and stuffing cubes and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
4. BAKE for 30 minutes or until the stuffing mixture is hot.
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November 13, 2013 at 3:01 pm
· Filed under Chocolate, Giftable
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Taste great, feel good chocolates. Photo
courtesy Compartes.
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Here’s a feel-good holiday gift that’s beautiful, delicious and sure to be appreciated.
Jonathan Grahm, owner and chocolatier at top chocolatier Compartes in Los Angeles, has created this five-piece set, Chocolates for a Cause: African Chocolate Collection.
The chocolate-covered caramels are adorned with a rainbow progression of the African continent, and are packaged with a Relief Beads bracelet for a three-in-one gift: chocolates, bracelet and the gift of a donation to Darfur. The set is $20.00.
Proceeds benefit Relief International’s efforts in Darfur. They directly help feed malnourished children and fund a women’s help center.
Order at Compartes.com.
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