THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.
|
June 5, 2013 at 8:00 am
· Filed under Candy & Confections, July 4th/Independence Day, Recipes
|
Make these treats for Father’s Day. Photo
courtesy La Chocolate | Australia. |
|
We saw these inviting marshmallow lollipops on the website of La Chocolate, an Australian chocolatier. “Make a batch of me,” they called out.
So we decided to make them for Father’s Day—and also for July 4th with white chocolate and red and blue sprinkles.
RECIPE: CHOCOLATE COVERED
MARSHMALLOWS ON A STICK
Ingredients
10 large marshmallows
2 cups chocolate chips or other chocolate for melting
Popsicle sticks
Sprinkles or other decorations*
_______________
*You can vary the color and type of decorations by holiday: little Valentine hearts, stars for July 4th, etc.
|
|
Preparation
1. MELT chocolate in a microwave-safe bowl for 30 seconds; stir and continue to microwave and stir at 30-second intervals. Take care not to scorch the chocolate. If there’s just a slight amount of undissolved chocolate, for example, whisk it to melt it instead of overheating the chocolate.
2. DIP the marshmallows into the chocolate with a fork or other utensil. Place on waxed paper or aluminum foil. Sprinkle with decorations. Allow to set (you can do this in the fridge).
3. INSERT sticks.
PRESENTATION
Marshmallow pops lying on a tray is one option, but you can get more creative in your presentation.
Bowl or vase. Fill a deep bowl or small vase with another food that will anchor the marshmallow pops: M&Ms or other small hard candies, rice, lentils or beans, etc.
Loaf cake. Buy a pound cake or other loaf cake and let it get slightly stale. Insert the pops into the top. Afterward, you can toast the pound cake and serve it with ice cream, or use it for fondue. You can make a Rice Krispie Treats recipe in a loaf pan for this purpose, and eat it after the pops are gone. If you have a fruit cake in the pantry, its dense texture makes a worthy pop holder.
Melon. A watermelon or other pretty melon can serve as your base. You may need to trim the bottom to create a level base, and use an ice pick to make holes for the sticks. But you can still eat the melon afterward.
Other ideas? Let us know!
|
|
|
Permalink
|
|
June 5, 2013 at 7:21 am
· Filed under Cookies-Cake-Pastry
|
|
The bride and groom are cream puffs. Photo
courtesy Dominique Ansel Bakery.
|
|
Don’t want a wedding cake or cupcake tree? Check out these religieuses (ray-lee-ZHOOZE), from French pastry chef Dominique Ansel, who currently provides New Yorkers with dazzling desserts.
A religieuse is a pastry made from two cream puffs, one larger, one smaller, joined and decorated. It was originally designed to emulate a nun in her habit, and filled with vanilla pastry cream.
Pastry chef Ansel has used is creativity to turn religieuses into brides and grooms. In his charming alternative to wedding cake, the bride is filled with blueberry pastry cream, the groom with chocolate pastry cream.
In the photo below, Chef Ansel shows his flair with a salted pistachio religieuse.
|
|
If you find yourself in the SoHo neighborhood of New York City, stop into Dominique Ansel Bakery to see what flavors and décor await you.
|
|
The traditional French wedding cake is an unusual creation called a croque-em-bouche (CROAK-om-boosh), a tall stack of cream puffs in the shape of a large cone.
The puffs are held together by caramelized sugar and finished with a garnish of caramel and optional decorations that range from candied almonds or a chocolate glaze to flowers and ribbons. Here’s a photo of a chocolate-covered croque-em-bouche.
Croque-em-bouche means “cracks in the mouth,” which describes the caramelized sugar.
SEE MORE SPECIAL TYPES OF PASTRY IN OUR DELICIOUS PASTRY GLOSSARY.
|
|
Salted pistachio religieuse, lovely for any special occasion. Photo courtesy Dominique Ansel Bakery.
|
|
|
|
|
Permalink
|
|
June 4, 2013 at 8:20 am
· Filed under Breakfast & Brunch, Desserts, Father's Day, Food Bars, Buffets, DIY, Recipes, Tip Of The Day
|
Hold the maple syrup: This Mexican Sunrise
Waffle is topped with a fried egg and salsa.
Photo courtesy Peach Valley Cafe. |
|
Father’s Day excitement: Turn brunch into a design-your-own waffle bar.
We adapted this idea from Peach Valley Cafe, which has a variety of tasty waffles on the menu.
Prepare a waffles bar for brunch, game day or party fare.
Make your favorite waffles (we go for whole grain) and decide on your toppings, sweet or savory:
SAVORY WAFFLE TOPPINGS
Chopped fresh herbs (basil, chives, dill, parsley)
Chopped green onions (scallions)
Grilled vegetable strips
Hot sauce
Salsa
Sautéed cherry tomatoes
Sour cream, Greek yogurt or crème fraîche
|
PROTEIN TOPPINGS FOR SAVORY WAFFLES
Bacon
Cheese: crumbled blue cheese or goat cheese, shredded Cheddar or mozzarella
Chicken/turkey
Chili
Eggs: fried, hard-cooked/sliced, poached, scrambled
Grilled shrimp
Ham
|
SWEET TOPPINGS
Candies: chocolate chips, mini marshmallows, M&Ms, Reese’s Pieces, toffee bits
Cottage cheese flavored with cinnamon sugar
Crème fraîche, mascarpone, whipped cream
Crumbled Oreos or chocolate wafer cookies
Cooked fruit: cinnamon apple slices, peaches, chopped oranges
Dried fruit: blueberries, cherries, cranberries
Fresh fruit: berries
Ice cream
Marinated fruit: fresh or dried fruit marinated in Grand Marnier or other orange liqueur
Nuts: almonds, pecans, pistachios, walnuts
|
|
OMG: an Oreo waffle. Dad may pass on it, but kids will love it. Photo courtesy Peach Valley Cafe.
|
MAPLE SYRUP ALTERNATIVES FOR SWEET WAFFLES
Brown sugar
Caramel and/or chocolate sauce
Chutney
Maple syrup and/or fruit syrup
Preserves
Of course, you need to make a selection from all of these options. But if you have more to add to the list, let us know!
CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
|
|
|
Permalink
|
© Copyright 2005-2026 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.
