THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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March 10, 2013 at 8:39 am
· Filed under Ice Cream-Sorbet-Yogurt, Recipes, Tip Of The Day
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A new take on the ice cream sandwich. Photo
courtesy Thrive ice cream. |
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Since we’re missing an hour of sleep due to Daylight Savings Time, today’s tip is short and sweet: Make granola ice cream sandwiches.
The idea was inspired by this photo from Thrive Frozen Nutrition ice cream.. It substitutes healthier granola for the cookie portion of an ice cream sandwich.
GRANOLA ICE CREAM SANDWICH RECIPE
Ingredients
Ice cream
Granola
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Preparation
1. PLACE granola on a plate.
2. REMOVE ice cream from container and cut into half-inch slices (or thicker).
3. DIP both sides of ice cream slices into granola. Wrap in plastic wrap or wax paper and freeze.
Variations
Substitute another dry cereal for the granola.
Add or substitute chopped nuts.
Add dried berries or other dried fruit.
Add mini chocolate chips, mini M&Ms or other candies.
Enjoy!
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March 9, 2013 at 8:27 am
· Filed under Cheese-Yogurt-Dairy
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As if Greek yogurt weren’t trending enough, companies like Chobani are upping the ante with tempting new variations on the theme.
The most recent is Chobani Bites, 3.5-ounce, 100-calorie yogurt cups that are perfect snacks or low-calorie desserts. Competitor Yoplait has launched Greek 100, the same concept in more conventional flavors (Lemon, Mixed Berry, Strawberry, etc.)
Sold in four-packs for $2.99, the initial flavors of Chobani Bites include:
Caramel With Pineapple
Coffee With Dark Chocolate Chips
Fig With Orange Zest
Raspberry With Dark Chocolate Chips
All of the flavors are complex, elegant and luscious. We’re so enamored of the Raspberry With Dark Chocolate Chips that it has begun to replace our much-less-good-for-you dessert choices.
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Four yummy flavors, 100 calories each. Photo by Elvira Kalviste | THE NIBBLE. |
This is a guilt-free snack: Each all-natural serving contains eight grams of protein, which help keep hunger pangs at bay. We love it!
DO YOU KNOW YOUR YOGURT?
Check out our Yogurt Glossary, which features all the different types of yogurt. There’s a lot to discover!
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March 9, 2013 at 7:53 am
· Filed under Oil-Vinegar-Dressing, Tip Of The Day
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Save that brine: It makes great vinaigrette.
Photo courtesy Rick’s Picks. |
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Here’s another condiment tip from chef Johnny Gnall:
PICKLING BRINE + OIL = VINAIGRETTE
It couldn’t be simpler: The next time you finish a jar of your favorite pickled treat, be it jalapeños, pepperoncinis or good, old-fashioned dill pickles, save the brine for vinaigrettes.
Depending on how much flavoring inclusions it contains (peppercorns, garlic cloves and so forth) you may want to strain the brine. Or you may like the rustic texture and the flavor they impart, in which case, keep them.
Then, substitute the brine for everyday vinegar and make a salad dressing with a unique and pleasing punch. Standard vinaigrette proportion: 1 tablespoon vinegar or other acid and three tablespoons oil.
Bear in mind, you may find more flavorful results with brines from smaller, more artisan brands. Typical supermarket brands use brines that are overly salty and lack the complexity of fresh herbs, peppercorns and other seasonings. I will say, however, that there is nothing wrong with a Vlasic vinaigrette.
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Regardless of which you use, taste and/or season your vinaigrette dutifully as you make it: Different brands will have significantly different amounts of salt and pepper. Don’t be afraid to throw in a spoonful of honey, sugar or other sweetener to soften a particularly strong bite.
MORE USES FOR PICKLE BRINE
Here are five more ways to use pickle brine from our favorite artisan pickle-maker, Rick’s Picks.
MORE CONDIMENT TIPS FROM CHEF JOHNNY
Chef Johnny Gnall shows how easy it is to combine two ordinary condiments into a “gourmet” condiment.
Gourmet Condiments, Part 1
Gourmet Condiments, Part 2
MORE OF OUR FAVORITE CONDIMENTS & CONDIMENT RECIPES
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