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


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TIP OF THE DAY: Spice Things Up

Today is Herbs & Spices Day, so be sure to season liberally! Become a spice mixologist and create your own custom blends. Rosemary and thyme work well together, as do dill and tarragon; but these are just two of countless starting points. Experimenting is key—you may have to adjust proportions and combinations numerous times before you strike gold. Another tip: Make sure your spices are fresh. They aren’t meant to last forever. Check out THE NIBBLE’s spice care courtesy of McCormick.  
Always make sure to use fresh spices and adjust seasoning blends to your personal taste.
 

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TIP OF THE DAY: Frozen Fruit Frenzy


Frozen strawberries: a versatile ingredient.
Photo courtesy The Perfect Pantry.
 

Stock up on bags of your favorite frozen fruits. They’re less expensive than fresh fruit. Beyond fruit desserts and snacks, you can use them for cold soups, with stewed meats, in marinades and much more.

RECIPE: EASY FRUIT POPSICLES*

1. SLIGHTLY THAW frozen fruit.

2. COMBINE semi-melted fruit and your favorite fruit juice, spritzer or juice cocktail in a blender. Press “chop” a few times until the mixture is smooth but still has visible chunks of fruit.

3. TRANSFER into ice pop molds and freeze.

For more frozen dessert ideas, take a look at THE NIBBLE’s Ice Cream section.

 

*The generic term is “ice pops”: Popsicle is a trademark of the Unilever Corporation. However, many people can’t make the transition from brand to generic. The same is true with Kleenex, the generic of which is facial tissue.

  

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TIP OF THE DAY: Tart Art

Turn plain tarts into ravishing beauties with creative garnishing. Some chocolate curls or rolls, a mint sprig, a few raspberries or a slice of star fruit, combined with a dab of crème fraîche or whipped cream, can turn something simple into something special. Read THE NIBBLE’s article on Garnish Glamour for dozens of ideas for both sweet and savory foods.  
Put your own garnish on these tarts made from Clearbrook Farms Tart Kits, a Nibble Top Pick.
 

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TIP OF THE DAY: Quail Egg Salad


A lovely blue quail egg next to its larger cousin, the chicken egg. Learn about the different types of eggs at TheNibble.com.
  June 3rd is National Egg Day, and an opportunity to expand our horizons. Quail eggs are small and beautifully speckled in blue and brown. They make a spectacular first course or salad course, hard-boiled and nestled at the front of a lightly-dressed mesclun salad (set 3 eggs in a lettuce leaf “cup”). Check locally for quail eggs or search for them online. Boil the eggs for 5 minutes with a teaspoon of vinegar, and serve them warm or at room temperature in the shell. Provide ramekins of salt water so diners can simultaneously rinse and salt their eggs after they’ve peeled them. Snip some fresh herbs (chives, parsley, dill) into the salad, and you have an exciting dish that takes very little time to make. For more salad ideas, head over to THE NIBBLE’s Vegetables & Salad section.
 

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TIP OF THE DAY: Mozzarella Napoleon

The most impressive courses can also be the simplest to make, a point that this easy dish proves. Starting with roasted or grilled red and orange bell peppers, alternate slices of fresh salted mozzarella, prosciutto and peppers to make a layered “Napoleon.” Top with whole basil leaves. You can make a short stack or, for a heartier course, make a tall stack and skewer with a long toothpick. Sprinkle the plate with shredded basil and extra virgin olive oil or a balsamic vinaigrette. In the summer, use delicious local tomatoes instead of peppers; when standard tomatoes aren’t in season, decorate the plate with a few yellow and orange grape tomatoes. Find more salad ideas for first courses at THE NIBBLE online magazine. And read up on all cheeses in THE NIBBLE’S Gourmet Cheese section.  
This napoleon is made from Mozzarella Fresca, a Nibble Top Pick Of The Week.
 

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