THE NIBBLE Blog - Adventures In The World Of Fine Food | Just another WordPress site - Part 2 THE NIBBLE Blog – Adventures In The World Of Fine Food – Page 2 – Just another WordPress site
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.




TOP PICK OF THE WEEK: Churn Baby Ice Cream Cups


[1] A cup of Choco Chip Cookie Dough. The sweet cream ice cream has pieces of cookie dough and a cookie dough swirl. It’s topped with a chocolate chip cookie and a fudge drizzle (all photos © Churn Baby | Casper’s Ice Cream).


[2] A cup of heaven: chocolate ice cream with a peanut butter ribbon and brownie bites, topped with a double fudge cookie and peanut butter drizzle.


[3] What’s under the lid? Seven ounces of chocolate and peanut butter.


[4] Mint Chocolate Chip Churn Baby. A package contains two seven-ounce cups.

 

Ice cream is our favorite food, so we never turn down an invitation to try a new brand, flavor or format.

Our recent discovery of Churn Baby ice cream cups was, what the company calls, “a delicious churn of events.”

What the company calls “boutique-style cookie cups,” we call “gourmet.” We’d also call it a sundae-in-a-cup, topped with the ice cream swirled with a ribbon swirl (e.g. chocolate or peanut butter).

The crowning ingredient is a cookie and dessert sauce atop the ice cream, replacing the whipped cream and a cherry of a sundae (photo #2).

We couldn’t resist, and gobbled up a week’s daily supply in two days. And went to the website to order more.

The brand, made in Richmond, Utah, is currently distributed in the western U.S., but is available to everyone online. (Retailers in the East: Order it now!)

They’re sold in packages of two cookie cups, each seven ounces of pure delight.

We ate all of ours at home, but there’s a plastic spoon inside the lid for grab-and-go.
 
 
CHURN BABY FLAVORS

Flavors include (and by coincidence, they happen to be our personal favorite flavors):

  • Choco Chip Cookie Dough: Chocolate Chip Cookie with Fudge Drizzle, Sweet Cream Ice Cream, Cookie Dough Swirl, Chocolate Chip Cookie Dough.
  • Choco Chip Vanilla Fudge Brownie: Chocolate Chip Cookie with Fudge Drizzle, Vanilla Ice Cream, Brownie Bites, Chocolate Flakes, Fudge Ribbon.
  • Cool Mint Chocolate Chip: Double Fudge Cookie with Fudge Drizzle, Mint Ice Cream, Chocolate Flakes, Fudge Ribbon.
  • Peanut Butta Brownie Luvva: Double Fudge Cookie with Peanut Butter Drizzle, Chocolate Ice Cream, Peanut Butter Ribbon, Brownie Bites.
  • Vanilla Fudge Brownie: Chocolate Chip Cookie with Fudge Drizzle, Vanilla Ice Cream, Brownie Bites, Chocolate Flakes, Fudge Ribbon
  •  
    There are also two ice cream cookie sandwiches: Caramel Cashew and Caramel Cookies N’ Cream.

    The quality of the ice cream is so fine, that if we could buy it in pints we’d prefer it to any national brand.

    Similarly, the chocolate flakes and drizzles were so good that we knew they were from a top-knotch producer. It turned out to be Guittard Chocolate.

    Churn Baby is a class act, an ice cream treat for those who want the best.

    Discover more at ChurnBabyIceCream.com.
     
     
    Ice cream cup trivia: The first ice cream cups were introduced in 1923, following the development of the patented Dixie Cup with a lid.

    The manufacturer permitted only producers of the highest quality ice cream to license their cups and use the Dixie Cup brand name. Here’s more about it.
     
     
    > The History Of Ice Cream
     
     
    CASPER ICE CREAM COMPANY

    The Casper Ice Cream Company of Richmond, Utah, producer of Churn Baby, began in 1925. The first product was Casper Merrill’s Ice Cream Nut Sundae on a Stick, known today as a FatBoy Nut Sundae.

    Casper used milk and cream from the family’s herd, and the ice cream debuted to acclaim and demand.

    Three generations later, his grandsons manage the company.

    Today, Casper’s brands include Churn Baby, FatBoy and Jolly Llama (sorbet cones and gluten-free ice cream cones and sandwiches) [source].

     

     
      

    Comments

    NEWS: New Coca-Cola With Coffee, Coming In January 2021

    News for people who love both coffee and cola:

    Coca-Cola, the world’s most popular soft drink has another innovation coming soon: Coca-Cola with Coffee.

    But you’ll have to wait for it.

    Coca-Cola with Coffee is currently only available to members of the Coca-Cola Insiders Club*. That’s how we got ours.

    If you’re not a member, head to Coke.com/Coffee to sign up, to be the first to know when the beverage will be available for purchase nationwide, in January 2021.

    Infused with rich, luxurious coffee flavor, Coca-Cola with Coffee features 69 mg of caffeine per 12-ounce can. It will be available in three flavors:

  • Caramel
  • Dark Blend
  • Vanilla
  • Coca-Cola with Coffee Dark Blend and Coca-Cola with Coffee Vanilla will be available in 12-ounce singles or 12-ounce 4-packs.
  • Coca-Cola with Coffee Caramel will be available in single cans only (no 4-pack).
  •  
    A 12-ounce can has 70 calories and 69 mg of caffeine (a 12-ounce cup of drip coffee has 240 mg of caffeine).
     
     
    SO HOW DOES IT TASTE?

    We tried the Dark Blend and found it to be as refreshing as conventional Coca-Cola, with delightful notes of coffee on the finish.

    We really liked the combination; and would have liked even more coffee flavor.

    We hope that Coca-Cola With Coffee takes off big-time. Maybe then, a Diet Coke version will be made?

     


    In January 2021, Coca-Cola lovers will be able to have some coffee in their coke (photo © Coca-Cola Company).

     
    ________________

    *Unfortunately for those of us who loved it, the Club was discontinued recently. But here are examples of the potential new products that members.

      

    Comments

    RECIPE: Golden Piña Colada

    National Piña Colada Day is July 10th, celebrating one of our personal favorite cocktails.

    It may be a few weeks past that date, but this delicious recipe has arrived, just in time for a weekend indulgence.

    You can see from the photo that this isn’t your ordinary Piña Colada.

    Preparing the coconut cream and pineapple into two different layers gives it more eye appeal than any Piña Colada we’ve ever seen.

    The recipe was developed by Shanna of Pineapple & Coconut, and shared with us by Kōloa Rum, a dazzling line of artisan rums from Hawaii (here’s our review).

    Koloa rums are made in small batches, with pure sugar cane instead of the cheaper molasses used by most rums. It’s a great gift for a rum connoisseur.

    Next step: Pick up the ingredients, and get ready to kick back this weekend with a glassful of rum yum.
     
     
    RECIPE: GOLDEN PIÑA COLADA

    Instead of cutting and freezing fresh fruit, buy frozen fruit, already cut. It saves time and money.

    In a perfect world you’d have Hurricane glasses for your Piña Colada (photo #1), but any large glass (ideally 20 ounces) will do.

    Select the garnishes that call out to you. One garnish is fine, as are two. Go overboard by combining them all.

    Trivia: Piña Colada means strained (colada) pineapple (piña).

    Ingredients For 2 Drinks

    For The Golden Purée Layer
     
    Preparation

  • 1 cup frozen pineapple
  • 1 cup frozen mango
  • 1.5 ounces Kōloa Kauai Gold Rum
  • 1 ounce pineapple juice
  •  
    For The Coconut Purée Layer

  • 1 cup coconut milk
  • 1/4 cup cream of coconut (sweetened, such as the Coco Lopez brand)
  • 1.5 ounces Kōloa Kauai Coconut Rum
  • 2 teaspoons lime juice
  • 2 teaspoons pineapple juice
  • 2-3 cups ice
  • Garnishes: allspice, freshly shredded coconut, pineapple leaves, pineapple wedge, whipped cream
  •  
    Preparation

    1. COMBINE the pineapple, mango, rum and pineapple juice in a blender. Blend until smooth but still very thick and frozen.

    2. POUR into a large jar or other container and keep in the freezer until you’re ready to assemble the drink. Then…

    3. RINSE the blender then make the coconut layer. Combine all the coconut layer ingredients in the blender and purée until smooth but still thick and frozen. Add more ice if needed.

    4. ADD the golden purée to the glass and tilt as shown in photo #1. Then top with the coconut purée. Leave it as is for a layered look; stir it slightly for a swirled look.

    5. GARNISH as desired. Shanna recommends whipped cream sprinkled with a little ground allspice and some freshly shredded coconut. We used a bit of whipped cream as a base for Dang Toasted Coconut Chips.
     
     
    > Piña Colada History

     


    [1] A Piña Colada, garnished with whipped cream, allspice and two pineapple leaves (all photos © Pineapple & Coconut).


    [2] Tilt the glass to add the mango layer.


    [3] Koloa Coconut Rum with an Island Dreamsicle cocktail. Here’s the recipe from Coconut And Pineapple.

     

      

    Comments

    RECIPE: Mint Chocolate Cheesecake

    Chocolate Mint MinI Cheesecakes
    [1] Individual chocolate mint cheesecakes (photo © Jennie-O).

    Homemade Andes Mints
    [2] Ashlee Marie made her own version of Andes Mints. Here’s her recipe (photo © Ashlee Marie).

    Nabisco Famous Chocolate Wafers
    [3] Nabisco Famous Chocolate Wafers (photo © Nabisco).

     

    July 30th is National Cheesecake Day. How about something cool and minty for a hot summer day?

    In these mini cheesecakes, chocolate wafers, chocolate chips and mint candy wafers combine for a rich, minty, chocolaty treat.

    Prep time for is 20 minutes, bake time is 20 minutes plus cooling in the fridge.

    The number of portions will depend on the size of your dishes. It will make 24 small ramekins.
     
     
    RECIPE: MINT CHOCOLATE CHEESECAKE

    Ingredients

  • 1/2 cup crushed chocolate wafer cookies
  • 1 tablespoon butter, melted
  • 1 package (8-ounce) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg or ¼ cup egg substitute
  • 1/3 cup chocolate chips, melted
  • 1/3 cup chopped crème de menthe mint candy wafers (e.g. After Eight Chocolate Thins, Andes Chocolate Mints)
  • 1/3 cup sour cream
  • 1/2 teaspoon vanilla extract
  • Whipped cream or mascarpone
  •  
    Preparation

    1. PREHEAT the oven to 325°F. In small bowl, combine the crushed cookie crumbs and melted butter. Press the cookie crumb mixture into bottom of individual small tart dishes, custard cups or ramekins.

    2. BEAT the cream cheese and sugar in a mixing bowl, until blended. Add the egg. Blend in the melted chocolate, chopped candy, sour cream and vanilla. Pour evenly over crumbs. Bake for 20 minutes.

    3. COOL and refrigerate until serving. Garnish with a dollop of sweetened whipped cream.
     
     
    > The History Of Cheesecake

     

     
      

    Comments

    RECIPE: Raspberry Frose Summer Cocktail

    THE HISTORY OF FROSÉ

    A Frosé, a frozen rosé cocktail (more technically, a winetail) can be as simple as a mixture of chilled rosé wine with a scoop of strawberry or lemon sorbet.

    It’s easy to make at home. You can:

  • MIX different flavors of sorbet.
  • MAKE a Frosé into dessert by adding more sorbet and less wine.
  • CREATE your own recipe, with optional fresh lemon or lime juice and/or zest; puréed fruit; liqueur, gin/tequila/vodka; cranberry or pomegranate juice; simple syrup, etc.
  •  
    Want it really frozen?

  • FREEZE the wine in an ice cube tray, then pulse the cubes in a blender or food processor until it becomes the texture of granita.
  • ADD the granita to a glass with as much chilled rosé as you like, and for sweetness, add simple syrup or top it off with sorbet.
  •  
    But the original Frosé was quite different.

    It was made in a frozen drink machine, and had the texture of a frozen Margarita.

    The frozen wine cocktail was created in the summer of 2016, at Bar Primi, a bar and restaurant in New York City. Rosé was the wine of choice.

    The venue had a frozen drink machine, which led to curiosity about what would happen if rosé were poured into it.

    After working on the recipe, Bar Primi created a version that included sweet vermouth and strawberries. It was a huge hit.

    Word spread, and other mixologists created their own versions.

    No sorbet was used. Sorbet came later, as a technique to get a slushy drink at home.
     
    Use The Right Rosé

    The following recipe (photo #1) from Discover California Wines, adds raspberries for a Raspberry Frosé. We have additional Frosé recipes below.

    There are many delicious California rosés, but don’t use a bone-dry rosé. Ask the wine store clerk for something with a hint of sweetness. It will go better with the fruit and sorbet.
     
     
    RECIPE: RASPBERRY FROSÉ

    Ingredients For 5 Drinks

  • 2 cups fresh raspberries
  • 1 peach, sliced
  • 1/4 cup of sugar
  • 1 T fresh lemon juice
  • 1 750 ml bottle rosé, chilled
  • Garnish: fresh raspberries
  • Optional garnish: edible flowers (photo #1), lemon curl or julienne (photo #2), mint leaf (photo #3)
  •  
    Preparation With An Ice Cream Machine

    1a. ADD the berries, peach, sugar and lemon juice to a blender; pour in the rosé. Process the ingredients until smooth. Taste for sweetness; if more sweetness is desired, add 1-2 tablespoons of sugar and blend again.

    2a. POUR the mixture into an ice cream maker and churn until thick and slushy (40-60 minutes).

    3a. SCOOP or pour the rose into serving glasses; garnish and serve.
     
    Preparation With A Blender & Freezer

    1b. FOLLOW steps 1a & 2a above. Pour the mixture into a 9 x 13 freezer-safe pan. Cover and freeze until the mixture is mostly solid, at least 6 hours.

    2b. REMOVE from the freezer and scoop the mixture into the blender. Blend just until the mixture is smooth.

    3b. POUR into glasses and garnish as desired.
     

    MORE FROSÉ RECIPES

  • Blueberry Frosé
  • Classic Frosé
  • Drinkable Frosé Sundae
  • Frosé Granita
  •  


    [1] Lush summer raspberries create a flavor-forward Frosé (photo and recipe © Discover California Wines).


    [2] Kindred Restaurant in Davidson, North Carolina adds fresh lemon juice and a garnish off lemon peel (photo © Kindred Restaurant).


    [3] Substitute raspberries for blackberries, blueberries or strawberries. Watermelon works, too. Here’s the recipe (photo © U.S. Highbush Blueberry Council).


    [4] Bonterra is a California rosé that makes great Frosés (photo © Bonterra).

     
     
    WHAT IS ROSÉ WINE?

    Also referred to as blush wine, rosé can be made as a still, semi-still or sparkling wine.

    Still rosé wines can be made from almost any red grape varietal, or from a blend of varietals. Sparkling rosé wines, including rosé Champagne, are exceptions because they also can be made with white grapes.

    The wines get their rosy color from contact with the red grape skins. Depending on the grape, terroir and winemaking techniques, the color can range from the palest pink to deep ruby red to hues of orange or violet.

      

    Comments



    © Copyright 2005-2020 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.