THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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February 5, 2011 at 7:19 am
· Filed under Cocktails & Spirits, Super Bowl
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[1] The lime liqueur used in recipe #1 is also a delicious for sipping straight (photo © Patron).

[2] The pineapple juice in recipe #2 is also delicious on the rocks (photo © Denys Gromov | Pexels).
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As you watch the Green Bay Packers and the Pittsburgh Steelers go head-to-head on Sunday, what will you be drinking?
If you’re looking for a commemorative cocktail, here are two Super Bowl-inspired drinks from 1800 Tequila.
RECIPE #1: PACKERS PLAYMAKER PUNCH
Ingredients Per Drink
2 ounces tequila
1 ounce white cranberry juice
2 ounces lime liqueur
Fresh squeezed lime juice
Garnish: lime wedge
Preparation
1. COMBINE all ingredients into a cocktail shaker half-filled with ice.
2. SHAKE and strain into a cocktail glass filled with ice. Garnish with a lime wedge.
RECIPE #2: STEELERS SHOTGUN BLITZ
Ingredients Per Drink
2-1/2 ounces pineapple juice
2 ounces tequila
1/2 ounce triple sec
1/4 ounce sweetened lime juice
Juice of 1/2 lime
Garnish: lime wheel or maraschino cherry
Preparation
1. COMBINE the ingredients into a cocktail shaker filled with ice cubes. Shake well.
2. STRAIN into a rocks glass with ice. Garnish with a lime or cherry.
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February 4, 2011 at 8:00 am
· Filed under Cheese-Yogurt-Dairy, Tip Of The Day
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| Beurre manié (pronounced burr monn-YAY) is French for “kneaded butter.” It’s a paste made of softened butter and flour that is used to thicken sauces, soups, stews and ragouts.
Next time you have to thicken a sauce, use beurre manié instead of cornstarch or arrowroot. It adds delicious butter flavor without the “gloppiness” you can get with other thickeners.
Just blend equal parts of softened butter and flour in a small bowl with a fork, and add to the dish. If you frequently have need for a thickener, you can make a batch of beurre manié rolled into balls the size of a quarter, and keep them in the freezer.
Roux, pronounced rue, uses the same ingredients and proportions, whisked in pan over heat. The benefit is that the butter doesn’t have to be at room temperature so you don’t need to plan ahead. Roux is the French word for tan, which is the color the butter and flour mix becomes when cooked.
- Check out the different types of butter preparations in our Butter Glossary.
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Thicken sauces, soups and stews with roux
or beurre manié. |
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February 4, 2011 at 7:16 am
· Filed under Pasta-Pizza, Recipes, Super Bowl
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This could be the hit of the party. Photo by Carlos Andrés Varela Photography. |
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Wow the crowd with a do-it-yourself Macaroni And Cheese Bar.
It takes the concept of macaroni and cheese to a new level: individual customization.
Guests start with a bowl of basic mac and cheese and add their favorite toppings: bacon, chilies, chives, tomatoes, whatever.
Get the the recipe, from innovative New York City caterer Canard & Co.
Check out award-winning mac & cheese recipes.
Discover who brought mac & cheese to America, plus Ronald Reagan’s mac & cheese recipe.
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