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


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RECIPE: Chocolate Peppermint Kiss Cocktail

February 14, 2013 at 9:05 am · Filed under Christmas, Cocktails & Spirits, Recipes, Valentine's Day

February 11th was National Peppermint Pattie Day and we forgot to publish this delicious cocktail recipe from Partida Tequila.

But it tastes just as good as a Valentine treat (or a Christmas treat or a “because it’s Thursday” treat).

CHOCOLATE PEPPERMINT COOKIE COCKTAIL

Ingredients Per Cocktail

  • 3/4 ounce blanco/silver tequila
  • 1 ounce peppermint schnapps
  • 3/4 ounce Godiva Liqueur
  • 1-1/2 ounce cream
  • Chocolate syrup
  • Crushed peppermint candies
  • Ice
    		•   
    A “candy cocktail.” Photo courtesy Partida Tequila.
     
    Preparation

    1. RIM a Martini glass with chocolate syrup and crushed candy canes.

    2. COMBINE ingredients in a shaker with ice; shake and strain into glass.

    4. SERVE with a kiss!
      

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    VALENTINE’S DAY: Last Minute Cupcake Ideas

    February 14, 2013 at 8:39 am · Filed under Cookies-Cake-Pastry, Recipes, Tip Of The Day, Valentine's Day

    A tiny heart turns a simple cupcake into a
    Valentine celebration. Photo courtesy
    BellaBaker.com.

    		   Just one little candy heart turns seemingly plain cupcakes into a perfect Valentine’s Day treat.

    The flower design was added inspiration, but we actually prefer the minimalist approach—heart only—for its elegant simplicity.

    Head to the bakery and buy some cupcakes. Head to the candy store and grab some themed candy. If you only have a supermarket at hand, decorate with red or pink sprinkles and top the sprinkles with a chocolate kiss.

    You might not have time to bake these double lemon cupcakes today, but they are simply splendid: a lemon cupcake topped with lemon cream cheese frosting. Get the lemon cupcake recipe from BellaBaker.com, and put it on your “To Bake” list.

    Because we’re crazy for lemon curd (and all things lemon), we turned the recipe into Triple Lemon Cupcakes:

     

  • When the cupcakes are cool, take a melon baller and scoop into the center.
  • Fill the cavity with lemon curd and replace the top part of the cake you’re removed as a cap.
  • You’ll have to trim off everything but the very top to accommodate the lemon curd.

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    THE REAL RED VELVET

    And now for that all-American favorite, red velvet cupcakes.

    Bella Baker herself, Lauryn Cohen, makes them as they should be: with beets, not red food color.

    We find that most red velvet cake is bland: all color, no flavor. If you, too, don’t understand what all the fuss is about, bake a recipe that uses beets.

    Here’s Bella Baker’s red velvet cupcake recipe.

    THE NIBBLE wishes you a Valentine’s Day filled with love—and some great things to eat.

    		  
    Turn red velvet cupcakes into Valentine cupcakes with a sprinkle of tiny hearts. Photo courtesy BellaBaker.com.
     

      

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    VALENTINE’S DAY: Scallops, Beets & Caviar

    February 14, 2013 at 8:08 am · Filed under Valentine's Day


    A delicious Valentine starter. Photo courtesy
    CalvisiusCaviar.com.

    		  

    Calvisius white sturgeon caviar, which is farmed in California, is deliciously creamy, smooth and succulent. The silver-gray roe is medium-large in size and exhibits an intense aroma, firm texture, and slightly nutty flavor.

    It’s one of our favorite treats. Tonight we’ve re-creating this elegant yet simple starter course recipe idea from Calvisius Caviar.

  • If sturgeon caviar isn’t in your budget, bright red salmon caviar is equally delicious and holiday-appropriate.
  • If you don’t have the time to cook raw beets, you can use canned beets.
  • Champagne is delicious with this course.
    		•
     
    VALENTINE SCALLOPS & CAVIAR

    Ingredients For 2 Servings

  • 1 large red beet
  • 2 jumbo scallops
  • 1 ounce caviar of choice
  • Green garnish of choice: arugula, chives, watercress, etc.

    •  
    Preparation

    1. SLICE beets into circles and steam until cooked.

    2. FINISH quickly in a pan with hot melted butter.

    3. SEAR scallops in the same pan.

    4. ARRANGE 3 or 4 beet slices in a concentric “rose” design: larger slices on the bottom, smaller slices on top. If using canned beets, which are all the same size, make a “daisy circle.”

    5. TOP beets with a scallop. Garnish with caviar. Add the green garnish to the plate and serve.

      

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