THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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October 31, 2010 at 8:23 am
· Filed under Halloween & Fall
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The Jack o’ Lantern evolved from a
turnip. Photo by Rawkus | SXC. |
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Halloween Trivia To Share
Bring these fun trivia facts to work, to school, to a Halloween party:
Halloween has its origins in the festival of Samhain (sah-WEEN), celebrated by ancient Celts at the end of the harvest.
The Celts believed that on October 31, the boundaries between the worlds of the living and the dead overlapped and the deceased would come back to life and cause havoc.
To avoid the spirits and ghosts that roamed the countryside, they began to wear masks and costumes to avoid being recognized as human.
Samhain marked the end of the “lighter half” of the year and beginning of the “darker half.” The Halloween colors of orange and black represent the lighter side (fall harvest) and the darker side.
Jack o’ Lanterns were not originally pumpkins. To keep away spirits and ghosts on Samhain, people placed candles in their windows, using hollowed-out turnips and other vegetables as the holder.
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Around 600 C.E., Christian missionaries replaced the pagan festival of Samhain with All Saints Day, also called All Hallows Even (even means evening).
The name Halloween is first found in 16th-century Scotland, evolving from All Hallows Eve.
Afraid of Halloween? That’s called Samhainophobia.
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October 31, 2010 at 7:47 am
· Filed under Halloween & Fall, Recipes
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What’s for dinner on Halloween?
Something scary and creepy, we hope!
How about some Spooky Shepherd’s Pie and some BBQ Worm Sandwiches?
There’s still time to whip up some devilishly delicious Halloween fare.
These recipes are good party fare for kids or adults. But if you have no other plans, sit home and dig into a party-in-a-dish.
HAPPY HALLOWEEN!
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Ghoulishly good and easy to make. Photo
courtesy Pillsbury. |
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October 30, 2010 at 7:58 am
· Filed under Cheese-Yogurt-Dairy, Spreads-Dips-Salsa, Tip Of The Day
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A bowl of mascarpone dip. Photo courtesy
Wisconsin Milk Marketing Board. |
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Mascarpone, the thick and delicious “Italian cream cheese,” is the key ingredient in tiramisu and a favorite for topping berries. In fact, it’s thanks to tiramisu, which has become a favorite dessert in the U.S., that most of us know what mascarpone is.
The fresh cheese is used in savory recipes too, of course. We like it as a quick and easy cocktail spread.
Blend mascarpone with your favorite flavors—Dijon mustard, mashed anchovies, capers and fresh herbs (rosemary, thyme), curry, salsa—there are vast opportunities. You can even divide the tub of plain mascarpone and make two different flavors.
Serve the spread in ramekins with fancy crackers or with thin-sliced toasted baguette. Delicioso!
By the way, a surprising number of people mispronounce and misspell the name of the cheese. It’s MAH-scar-POE-nay, not MAR-scah-POE-nay; mascarpone not marscapone.
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