THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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February 22, 2013 at 7:12 am
· Filed under Cookies-Cake-Pastry, Kosher Nibbles
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From left to right: It’s My Party, Oh My
Ganache! and Va Va Velvet. Photo courtesy
Dawn Foods. |
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Fans of Buddy Valastro, TLC Channel’s Cake Boss, don’t have to pilgrimage to Carlo’s Bakery in Hoboken, New Jersey for a cake.
Buddy has struck a deal to deliver cakes to stores nationwide, beginning with six buttercream cakes “inspired by the flavors, techniques and styles of the cakes featured on the show.”
The cakes are produced by Dawn Foods, a long-time supplier to Carlo’s Bake Shop, using Buddy’s recipes and designs. The Cake Boss himself has been involved every step of the way to ensure that the cakes meet his quality standards.
At $27.99 for a seven-inch cake, they are not an everyday purchase.
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But for a special occasion, the cakes, which can be found in the bakery department of supermarkets and other food stores, are better than most store-bought cakes. We tried three varieties; our notes are below.
The line is kosher certified by OU. Cupcakes and fondant cakes are expected later this year. The buttercream cake selection* includes:
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Bada Bloom: Yellow cake and chocolate cake layers with fudge filling, decorated with flowers. (REVIEW: Our favorite of the three we tried—we ate a second [tiny] slice and had to stay our hand from eating a third piece.)
Dulce De Leche: Caramel filling between chocolate layers and a frosting of white Belgian chocolate ganache.
It’s My Party: The yellow cake and chocolate Bada Bloom combination with a festive, non-floral decor.
Oh My Ganache! All chocolate, all the time: cake, filling, icing and a chocolate shavings garnish. (REVIEW: Despite the all-chocolate ingredients, it’s not cloying or overly rich; we had a second piece of this, too.)
Va Va Velvet: Red velvet layers filled and topped with cream cheese frosting and finished with cake crumbs and shaved white chocolate.
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Bada Bloom, Dulce de Leche and Whole Lotta Carrots. Photo courtesy Dawn Foods.
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Whole Lotta Carrots: Shredded carrots, coconut, pineapple, raisins and walnuts, with cream cheese frosting and filling. (REVIEW: We are beyond picky about certain recipes, and we want our carrot cake to taste just so. This is not the recipe of our dreams, but we opine that most carrot cake lovers will be happy with it.)
Next Step: Check the store locator and look for a special occasion.
*Each retailer may only carry a partial selection.
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February 21, 2013 at 8:30 am
· Filed under Recipes, Vegetables-Salads-Herbs
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Frozen peas are a versatile ingredient. Photo
by Claire Freierman | THE NIBBLE |
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We typically keep a bag of frozen peas in the freezer—not as a substitute ice pack, but to add a burst of color and flavor to just about any savory dish.
Many recipes add peas for exactly that reason. But we’ve got ways to use peas that you may not have considered.
Why frozen peas?
They’re well-priced and easy to keep on hand.
They’re pre-cooked and thaw quickly at room temperature (or steam them for a few seconds in the microwave).
The texture, flavor and color are excellent (canned peas are mushy and have that canned taste).
But in another month or two, when peas are in season, it’s time to buy and shell them, and enjoy pea purée and fresh pea soup in all their glory.
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EVERYDAY USES FOR FROZEN PEAS
Eggs: Add peas to omelets or as a garnish for any style of eggs; mash peas into deviled eggs and/or sprinkle on top of them.
Garnish: Pretty much everything looks bright and cheerful with a garnish of peas.
Mashed Potatoes: Mash peas in with the potatoes, or use as a garnish.
Pasta: Just about any pasta dish can be complemented with dots of green peas, including mac and cheese and macaroni salad.
Rice & Other Grains: Ditto. Peas are the easiest way to perk up leftover rice (add some green onion and red bell pepper).
Salads: Add peas to bean salad, chicken salad, egg salad, green salad, potato salad, rice salad, shrimp salad, tuna salad, vegetable salad, etc.
Sauces & Dips: Blend peas into hummus, pesto or yogurt dip, or make this delicious pea and Parmesan dip.
Side: Peas as a side dish are a no-brainer, but pea purée is a special treat (add a bit of mint).
Soup Garnish: Sprinkle peas atop any soup, with or without croutons.
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Make a risotto, or mix green peas into regular rice. Photo courtesy CBCrabcakes.com.
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HOW ELSE WOULD YOU USE FROZEN PEAS? LET US KNOW!
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February 21, 2013 at 7:35 am
· Filed under Jam-Peanut Butter, Top Pick Of The Week
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Cinnamon Raisin PB, a real treat. Photo by
Elvira Kalviste | THE NIBBLE. |
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Peanut butter is a nutritious food: It was invented by a physician to provide protein for people who could not chew meat (see the history of peanut butter).
While delicious flavored peanut butter has been produced by artisan manufacturers for more than a decade, Planters is the first national producer to take on mix-ins.
Three NUT-rition flavors have inclusions that create a delightful texture as well as added flavor—we’d classify them as “gourmet” PB:
Banana Granola Nut Peanut Butter: We could use more banana flavor, but it’s perfect for a PB sandwich with sliced bananas.
Berry Nut Peanut Butter: Chewy bits of dried cranberry add texture and flavor.
Cinnamon Raisin Granola Nut Peanut Butter: Perhaps our favorite.
Cherry Chocolate Peanut Butter is “coming soon.”
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The flavored peanut butters are available at grocers nationwide. Read the full review.
FIND MORE OF OUR PEANUT BUTTER BRANDS & RECIPES.
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